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Archive for September, 2011

Happy Friday!

If you checked out the Pint Jockey Seasonal Brew column on Wednesday, you learned all about Woodchuck Fall Cider and hopefully picked some up to try at home. In case any of you have leftovers, we thought we’d share a recipe that will allow you to use the extra while celebrating one of our favorite holidays – OKTOBERFEST!

Beer may be the drink of choice during Oktoberfest, but that doesn’t mean hard ciders can’t take part in the fun. These crisp, flavorful beverages offer a nice touch to countless recipes. Today, in honor of the first weekend of October, we’re cooking up Braised Brockwurst (or Bratwurst) and warm vegetable-hard cider ‘kraut with German style potatoes! Check out the recipe and directions below courtesy of the Food Network and Rachel Ray!

This one might take some time, but the results are well worth it.

Braised Bockwurst and Warm Vegetable-Hard Cider ‘Kraut with German Style Potatoes

Ingredients

  • 4 large Idaho potatoes, peeled and cut into bite-sized pieces
  • Salt
  • 2 pounds bockwurst or bratwurst (veal or veal and pork)
  • Extra-virgin olive oil, for drizzling plus 2 tablespoons
  • 1/2 head red cabbage, about 1 pound
  • 2 carrots
  • 2 to 3 ribs celery
  • 1 medium-large red onion
  • 1 Golden Delicious apple, peeled and quartered lengthwise, core trimmed away
  • 1 bay leaf
  • 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or, coarse salt and pepper
  • 2 teaspoons caraway seed
  • 4 slices center cut bacon
  • 1 small yellow onion, chopped
  • 1 (12-ounce) bottle hard apple cider
  • 1/4 cup grainy Dijon mustard
  • 1/2 cup white wine or white balsamic vinegar
  • 2 rounded teaspoons sugar
  • 1 cup chicken stock
  • 1 generous handful flat-leaf parsley, chopped
  • Freshly ground black pepper
  • Hard cider, or white Belgian ale with orange wedge, for serving

Directions

Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.

Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.

While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.

In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.

While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.

Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.

When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.

Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.

We’ve already told you what to put in the recipe, but what about what to pair with it? Well, if you’re a fan of the Wood Chuck Fall Cider, stick with that – it’ll taste great! But if you’re looking for a more authentic Oktoberfest meal, a German brew is always the way to go. For this, we suggest Hofbräu Oktoberfestbier!

Each year, in honor of Oktoberfest, Hofbräu brews a rich, full-bodied beer which goes down ideally with traditional Bavarian cuisine. An completely natural beer, it’s brewed from pure water, the best quality malt and exquisite hops. Oktoberfestbier offers 6.3% alcohol by volume and a clean, crisp edge, making it a vital part of the Oktoberfest experience!

Well, that should do it! Now it’s time to get cooking and invite some friends and family over a for an authentic Oktoberfest feast. Have a great weekend!

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Thank you for checking out our Seasonal Brew column!

As you probably know, we’ve been using this space to highlight some of our top picks from this year’s extensive lineup of seasonal ales. However, today we’re going to change things up a bit and share our thoughts on the tasty Woodchuck Fall CIDER. That’s right, hard cider made from apples, free of wheat, barley and rye, and yet still refreshingly crisp and delicious.

The Woodchuck Fall Cider features a tempting assortment of autumnal spices including cinnamon and nutmeg, and finishes with a hint of American white oak. As with all Woodchuck Ciders, the Woodchuck Fall Cider is naturally gluten-free and handcrafted with techniques similar to those found in the early days of American cider making.

Greg Failing, the creator of the original hard cider recipe and cider maker to this day, combines both art and science with his own personal touch to create Woodchuck’s award-winning ciders, and his work is evident in each sip. Further, the cidery ensures exceptional quality and premium taste are met in every small batch before a single bottle or keg makes its way to the public.

Still not sold on the idea of cider?  You should know that cider is also a favorite in food pairings and a key ingredient in a variety of recipes. Check back for Foodie Friday to see what we mean!

Cheers!

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A Tasty Recipe for the Fall Season!

As true food and brew fans, we know that all of you took our advice and purchased tickets to the Hatch Green Chile Beer Dinner featuring Rahr & Sons Brewing Company tonight, right? That being the case, you’re already set for dinner, so we thought we’d pass along something tasty to make tomorrow – or any time you can spare an extra ten minutes! Seeing as we’ve had fall seasonals on the mind, we thought we’d stick with it and share this delicious recipe for Pumpkin Beer Biscuits courtesy of Budget Bytes.

Although you can use just about any pumpkin beer to whip up these biscuits, we suggest Shock Top Pumpkin Wheat – Shock Top’s first seasonal unfiltered wheat beer. Pumpkin Wheat is characterized by a combination of fall flavors including pumpkin, nutmeg, cinnamon and cloves. A milder alternative to some of the other craft brews, it will offer a nice touch of flavor without being too overpowering.

If the slightly sweet goodness of pumpkin beer wasn’t enough to get you in the kitchen, these biscuits are quick, easy, affordable AND delicious too! Don’t believe us? See below for the full list of ingredients and directions:

Pumpkin Beer Biscuits
By Budget Bytes
Difficulty: Easy
Time:10 minutes
Beer Style: Pumpkin Beers
Seasonality: Fall
Serves:10 biscuits
 
Ingredients
3 cups buttermilk biscuit mix ($1.16)
1 cup pumpkin beer ($1.33)
1/4 cup pumpkin seeds ($.60)
Grand Total: $3.03 ($.30 per serving)
 
Directions
 
Preheat oven according to biscuit mix package. Prepare biscuit dough according to the directions on the biscuit mix package except replace the liquid portion with beer. The brand I bought called for 3 cups of biscuit mix and one cup of milk so I subbed the beer for the milk and followed the rest of the directions as written.
 
After the dough is mixed, knead in 1/4 cup of pepitas. Roll out the dough on a floured surface and cut biscuits. I do not have a cookie or biscuit cutter so I used a small plastic cup (the plastic cups tend to have sharper edges than glass cups). When you have cut as many biscuits as you can out of the rolled piece of dough, simply ball it up and roll out again. Keep doing this until there is not enough dough left to make one more biscuit.
 
Place the cut biscuits on a greased (or spray oiled) sheet pan and bake according to the package directions. My package said to bake for 11-13 minutes but I kept a watchful eye and they were golden brown at about 8 minutes! If you have an older oven, as I do, just beware that the internal oven temp may be different from what you set it to and you will need to keep a close eye on everything.
 
Remove the biscuits from the oven and serve!
 

Give ‘em a try and let us know what you think in the comment section below! Do you have another recipe that calls for pumpkin beer? We’d like to try it!

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Welcome back to our Fall Brew Column!

Visit us every week to learn about different seasonal ales and the latest area tasting events!  

Today, we’re going to talk about a limited selection brew from our friends at Sierra Nevada and share some information about a special tasting event taking place in Beaumont TONIGHT!

Let’s get started with Sierra Nevada Ovila Abbey Saison – a beer with a story and purpose as interesting as its flavor.  This fall seasonal is part of the Sierra Nevada Ovila Project. For nearly 1000 years, cloistered monks around the world have been brewing beer behind monastery walls. Who knew? In fact, these unique abbey-crafted ales are known for uncompromising quality and compelling flavor. To celebrate this tradition, Sierra Nevada is working with the Abbey of New Clairvauz to bring this monastic brewing tradition toAmerica through a special line of limited selection beers.

Released in June 2011, Oliva Saison ale is crafted to honor the noble labor of the monks. The lighter brew is complex yet drinkable with earthy and spicy aromas, notes of green grass and a faint citrus taste. There are several layers to Ovila Abbey Saison – beginning with accents of fruits and spices and finishing with a dry, peppery yet refreshing finish.

If that weren’t enough reason to taste this select offering, there’s also a cause involved. A portion of proceeds from the sale of these beers will go toward the restoration of the historic Ovila  chapter house building on the grounds of the Abbey of New Chairvaux in Vina, California.  Just another way to celebrate the past while enjoying the present!

If you’d rather try this unique beer before purchasing, you can head over to WineStyles TONIGHT at 6p.m.! In addition to Ovila Abbey Saison, the special craft brew tasting will feature Saint Arnold Brewing Company Divine Reserve 10 & 11, Rogue Ales Double Dead Guy and Rahr & Sons Brewing Co. To Thee La Grange.  

We hope to see you there!

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New Mexico Chiles + Texas Craft Brew = One Can’t Miss Beer Dinner

Happy Foodie Friday! This week, rather than posting a recipe for you to try at home, the Pint Jockeys are recommending you spice things up and purchase your tickets to the upcoming Hatch Chile Festival Beer Dinner featuring Rahr & Sons Brewing!  The event, scheduled for September 23, is still a week away but with only 100 tickets available, we thought you might want to get a jump on it!

With five full courses, this event may more appropriately be titled the “Hatch Chile Festival Beer FEAST” but regardless of name, it’s guaranteed to be an amazing time for both craft beer and food fans! See below for the full menu and information about each of the brews!

On the Menu: 

  • Course 1 – Hatch Green Chili Cheese Cake & Shrimp
    Green chili wrapped, corn meal crusted shrimp, creamy roasted hatch chili infused cotija cheese cake
    Pairing: Buffalo Butt Amber Lager –4.5 % ABV- A rich, amber lager.

 

  • Course 2 – Texas’ New Mexico Green Chili Stew
    Roasted Hatch chili and chorizo in harvest vegetables & herb broth over faux huitlacoche infused corn tamale spaetzle with Peruvian potato wrapped oyster crouton
    Pairing: Storm Cloud India Pale Ale 6.0% ABV –A traditional India Pale Ale with a German Influence.

 

  • Course 3 – Lobster Panzanella Salad
    Mixed baby greens & lobster meat dressed in smoky tomatillo vinaigrette cupped in homemade brioche on a bed of green chili lobster butter vinaigrette           Pairing: Texas Red Amber Lager – 4.5% ABV – A super-smooth amber lager with notes of caramel and malt perfectly balanced with just a bit of hops.

 

  • Course 4 – The Cattleman’s Surf & Turf
    Green chili and chicharon crusted mahi mahi with chicken fried Hatch chili and cracklin’ crusted sirloin on black bean coulis, roasted corn, crispy tostado with pickled Peruvian purple potato
    Pairing: Ugly Pug Black Lager- 4.5% ABV – This schwarzbier, or black lager has a surprisingly light body with hints of coffee and chocolate.
  • Course 5 – Sweet Green Chili Flan with Chocolate Dipped, Cheesecake Stuffed Green Chili
    Pairing: Rahr Oktoberfest- ABV 7.5%-  A traditional Marzen-style Oktobefest lager – dark amber in color, super smooth, medium body with a sweet malty finish. True to tradition, this is a classic Oktoberfest Lager.

In addition to the food and drink offerings mentioned above, the event will feature Mariachis and Old Western Music in the Rainforest Plaza.  Guests will also receive a bag or roasted Hatch Chile’s and a gift from the state of New Mexico. Call Landry’s at (409)744-1010 to reserve your spot!Tickets are $65 per person and will go fast.

Want to stick around after dinner? The Hatch Chile Festival will continue in The Rainforest Plaza with a demonstration of freshly-harvested chile peppers expertly roasted and presented with recipes and samples by Samantha Lewis of The New Mexico Green Chile Company.

Who’s in?!

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Who’s Ready for the Fall Seasonals?!

Bring on the Oktoberfest and Pumpkin Ales!

As craft brew lovers, fall is one of our favorite times of year. Beginning in late August/early September, brewers begin rolling out their seasonal Oktoberfest and Pumpkin Ales – some of the most popular and delicious brews of the year! That’s why we’re starting a new Fall Brew column highlighting the best beers and events of the fall right here on Pint Jockeys!

Today, we’ll kick things off with one great beer and two can’t miss events. First up is Widmer Brother’s fall seasonal – OKTO Festival Ale. Straight out of Portland,Oregon, this full-bodied brew is inspired by Bavarian Oktoberfest. Characterized by distinctive malt flavors, mild character and a clean finish, we think this brew does the annual German holiday justice!

While many Americans won’t celebrate Oktoberfest until next month, the festivities in Munich actually begin this Saturday, September 17 and run through October 3. However, the Pint Jockeys are getting started even earlier with two great tasting events happening TOMORROW, September 15! Come out and try Widmer along with a lineup of other great seasonal ales, and then report back on your favorites. See below for all of the details!

Pint Jockey Tastings in Galveston and Beaumont

Who: Pint Jockeys

Where:  Del Papa Distributing Coastal Distribution Center; 6702 Broadway Galveston, Texas

and   

Del Papa Northeast Distribution Center; 410 I-10 SOUTH Beaumont,Texas

When:  Thursday September 15, 5-7 p.m. in Galveston and  5:30- 7:30 p.m. in Beaumont

What:   Come out and taste a great lineup of rare and seasonal brews including:

    • Sierra Nevada Ovila Saison
    • St Arnold Oktoberfest
    • Rahr & Sons Oktoberfest
    • Beck’s Oktoberfest
    • Widmer Okto Festival Ale
    • Shock Top Pumpkin Wheat

We hope to see you all there! Cheers!

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This week, we’re bringing back Foodie Friday with a combination of two things we love – craft brew and ice cream. Pretty genius, don’t you think? Unfortunately, we can’t take the credit. We learned about this delicious sounding recipe from fellow blogger Natalie on her page www.Deconstructingthehome.com.  Feel free to check out her blog for other yummy, out-of-the-box recipes, including avocado chocolate chip cookies!?

But back to this week’s recipe, which calls for one of our favorite black lagers – Rahr & Son’s Ugly Pug. This brew is known for its surprising drinkability and subtle hints of chocolate and coffee, making it perfect for a new flavor of home-made ice cream!

Here’s the recipe:

Ugly Pug Beer Ice Cream

Ingredients:

2 ½ Cups heavy cream
1 Cup whole milk
1 ½ Cups (12 oz) Ugly Pug beer
7 egg yolks
½ Cup sugar
½ Cup brown sugar
½ teaspoon salt
1 teaspoon vanilla
1 Tablespoon molasses
2 Cups Heath Bar pieces

Directions:

1. In large pan over medium low heat, heat cream, milk, and beer. Bring to light roll, but do not let boil.

2. In large bowl mix yolks, sugar, brown sugar, salt, vanilla, and molasses. Beat until well combined. Slowly mix in small amounts of warm milk mixture. Add slowly so the egg doesn’t scramble.  Continue to quickly mix in cream until the yolk mixture begins to turn a creamy color and is no longer yellow. Slowly add mixture back into pan. On medium low heat mix frequently until mixture is thick and will coat the back of a spoon. About six minutes.

3. Pour mixture into large covered bowl and place in fridge. Chill until cool or overnight. If mixing that day you can stir it occasionally to help it cool faster. Pour into ice cream maker and follow manufacturer’s instructions. In the last five minutes of churning add in Heath Bar pieces. Eat when finished churning or try the next day. The flavor is enhanced after a day or two in the freezer. Dig in!

URL to article: http://www.deconstructingthehome.com/?p=513

We think that this sounds like a delicious way to celebrate the end of summer! What about you? Post your comments below.

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