Must-have menu item: The fish and chips. “Jon is from England, where his grandparents once owned a fish and chips shop. We use their recipe with our Mulligan Scottish Ale for the breading. It’s the most authentic fish and chips you’ll find, down to the mushy peas. We also include our beers in several of our recipes: the beer cheese dip, the crust for the flatbreads, the chocolate cake, etc. Our meat is sourced locally, and we smoke our local pork onsite. Our hand-tenderized pork tenderloin sandwich also can’t be beat.” —Dawn and Jon Knight, owners, Grand Junction Brewing | 1189 E. 181st St. | Westfield |
Ingredients
- ½–1 pound potatoes, sliced ⅛ inch thick
- Oil of choice to fry
- 1 strip bacon, chopped (if desired)
- ¼ cup sweet onion, medium size, cut into petals
- ½ tablespoon parsley
- 1 teaspoon chopped garlic
- 1 dash kosher salt
- 1 tablespoon coarse pepper
Preparation
Place potatoes, oil and bacon in a skillet and sauté for 1 minute on medium-high to high heat. Add remaining ingredients while either tossing or mixing every 30 seconds until bacon is cooked, onions are translucent and potatoes are mostly golden. Salt and pepper should be added to taste afterwards, as well. Sprinkling shredded cheddar over them is also delicious. Simple and amazing.
