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Archive for December, 2011

A special recipe for Sunday

Happy New Year’s Eve eve! As you probably know, it’s said to be good luck to cook up and eat a batch of black-eyed peas on the first day of the New Year, and as our fellow beer fans, we want to make sure you are all prepared. For the last Foodie Friday of 2011, we’re serving up Beer-Eyed Black-Eyed Peas, courtesy of Craftbeer.com!

Now, as the name suggests, these peas contain a very special ingredient. While the recipe below calls for any brown ale, we suggest Saint Arnold’s Brown Ale, a full, malty brew with hints of chocolate, a touch of sweetness and a light hop flavor. This brew debuted in 1995 in honor of the brewery’s one year anniversary, making it a celebratory beer from the get-go.  That’s why it’s perfect for celebrating another year.

Now, enough about the beer. Here’s the recipe and instructions.

 

Ingredients

2 lbs dried black-eyed peas, 1 medium sized ham with bone, 6 oz Brown Ale, 3 – 4 medium onions, 3 – 4 green bell peppers, 1 bunch of celery, 3 cloves of garlic, 2 jalapenos, 1 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp Tony Chachere’s, 1/4 tsp cumin.

 

Directions

Stock

Cut meat from ham and set aside. Place ham bone in large pot and cover with water. Add 1 onion, quartered; 1 stalk celery cut into thirds, garlic and half of each spice. Bring water to a boil until all remaining ham has fallen off the bone, approximately 1 – 1.5 hours.

Black-Eyed Peas

Place black-eyed peas in second large pot and add stock until it is roughly a half-inch above peas. Dice and add remaining onions, celery, bell peppers, jalapenos and the remaining spices. Bring to a boil, and then reduce heat to medium, keeping pot somewhere between a simmer and a rolling boil. Stir often until liquid reduces to level of peas, which should take approximately 30 minutes. Slice ham that was cut from the bone into generous bite sized pieces and add to pot. Repeat the process of adding stock and reducing until peas are tender and stock thickens to liking. About half way through cooking, add the 6 oz beer. Overall, the process typically takes 3-4 hours.

Control heat with additional cayenne or hot sauce of your choice. Serve in bowl over a large scoop of rice.

While time consuming, these peas are actually fairly easy to make. Plus, the recipe feeds 10-12 people, so there will be plenty to share with friends as you unwind and enjoy the first day of a brand new year.

Try it out and let us know what you think in the comment section below!

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Hi there fellow Pint Jockeys!

We hope you all had a nice, relaxing brew-filled holiday weekend! To celebrate our last seasonal post of the year, we’re highlighting our top pick for your New Year’s Eve get together – Indian Wells Brewing’s Lobotomy Bock!

Ring in 2012 with only the purest brew. Lobotomy Bock is crafted in strict accordance of the German Reinheitsgebot Purity Law of Brewing, which means it is made from only water, malt, hops and yeast! And not just any water will do. Lobotomy Bock is brewed with pure artesian spring water from the historic Indian Wells Spring.

The pure, classic German Dopple Bock is perfect for letting go of (or forgetting) any old baggage from 2011 and starting the New Year off fresh! Plus, it’s delicious!  Lobotomy Bock is made from five types of specialty malted barley including Munich, black patent and other premium malts, and finished with two types of hops, Sterling and Perle added at the boil and again at the finish for the perfect flavor balance.

Now that you’ve selected the beer for the bash, the Pint Jockeys want to remind everyone to always celebrate responsibly. If you have too much of the deliciously pure Lobotomy Bock, or any other alcoholic beverage for that matter, be sure to call a cab. We want everyone to get home safely!

 

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The Pint Jockey’s Last-minute Holiday Menu

Still haven’t finalized your holiday menu? No worries, we have a main course that’s table-ready in 30 minutes! Rather than spend all day making pot roast, ham or turkey, take a nod from the Food Network and whip up some holiday pasta!

For a full menu, kick off the evening with a cheese plate and throw together a side salad to round off the main course. Want to offer something sweet? We won’t judge you for picking up a ready-to-eat pie of your choosing along with the rest of the ingredients!

Of course, there’s one more thing to make sure you have on the list – some Leffe Blond. This light, fruity and dry brew will bring out the flavors of the cheese and compliment the seafood in the pasta. Of course, if you want to offer a selection, feel free to peruse our last month of posts to learn about other great beers for the holiday!

Now, let’s get started with the Holiday Pasta – AKA, Penne . Sounds pretty fancy, right? Luckily, it’s fairly quick and easy. Just pick up the following…

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine
  • 1/3 cup clam juice
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan

And then…

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

While the water boils, cut up an assortment of cheese with crackers to keep guests entertained. As the sauce simmers, throw some greens and your favorite toppings in a bowl for your side salad.

Before you know it, everything will be set and it’ll be time to kick back and enjoy.

What do you think of this holiday menu? Have your own last-minute recipes? Add them in the space below!

 

Happy holidays!

 

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Stella Artois Also available in bomber bottles!

‘Tis the season to enjoy festive brews! We’ve already given you a pretty thorough run down of our favorite holiday offerings, but we’ve saved the original Christmas Beer for last. In honor of the holidays, today’s post will feature Stella Artois.

This brew originated in Leuven, Belgian as a seasonal ale celebrating Christmas. However, the delicious pale lager was so popular that it quickly became a year-round favorite. Brewed from the finest ingredients available, today the full-flavored, high-quality brew is enjoyed in more than 80 countries around the globe.

Although it is not technically a Christmas seasonal, Stella Artois continues to honor its roots. In fact, for the 2011 holiday season, the brewer put together “Under the Holiday Star,” a free holiday jazz album for visitors to download. Check it out here!

Whether you plan to serve the beer in a signature Chalice, new chalice can, 12 ounce bottle or our favorite – the bomber bottle, Stella Artois is perfect for any holiday celebration. Just turn up the jazz and enjoy the season with friends, family and delicious brew.

 

 

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A Pairing for your pork roast

The lights are strung and the halls are officially decked. Now, all you have to do is wrap up that pesky holiday shopping and prepare a feast fit for celebrating. We’ve already given you a few last-minute gift ideas, and now we’ll help you out in the kitchen with our Pint Jockey picks for holiday dishes and brews.

Our first recommended dish is meant for those expecting a full house. This Holiday Pork Roast feeds 16 hungry mouths and pairs perfectly with the hoppily delicious Santa’s Private Reserve from Rogue Brewery.

To make this tasty, herbed roast, you’ll need to pick up the following:

  • 1 boneless whole pork loin roast (5 pounds)
  • 1 tablespoon minced fresh ginger root
  • 2 garlic cloves, minced
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/3 cup apple jelly
  • 1/2 teaspoon hot pepper sauce
  • 2 medium carrots, sliced
  • 2 medium onions, sliced
  • 1-1/2 cups water, divided
  • 1 teaspoon browning sauce, optional

Once you’ve round up your ingredients, you’ll only need 30 minutes of prep time and about 45 minutes to bake, giving you extra time to unwind with family and friends and enjoy the brew.

Here are the directions…

  • Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350° for 1 hour.
  • Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup  water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing.
  • Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy.

With the roast set, older guests will enjoy the meal with the Santa’s Private Reserve. The roasty flavor of this holiday offering crafted with Chinook, Centennial and a mystery hop called Rudolph, will draw out the herbs and spices of the tender roast.

With a meal in place to feed a small army, you can cross one more thing off your list. Not a fan of pork? All of you major procrastinators can check back next Friday for another holiday meal idea from the Pint Jockeys!

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Sample Stocking-Ready Brews just in time for the Holidays!

Who’s ready for the Pint Jockey’s holiday tasting event? As always, we’ll be hosting a free monthly event for beer lovers 21 years of age and older at the Del Papa Distributing Centers located in Galveston, Victoria and Beaumont, Texas.  The December tasting is confirmed and set to take place TOMORROW, December 14 from 5-7p.m.

For the final tasting of 2011, we’re helping you select a few stocking-ready brews for your favorite host, foodie or beer lover. With six unique varieties perfect for the cool, winter temperatures,  we hope you’ll get a taste of something you like!

The December tasting event will feature:

  • Stella Artois – This brew was originally brewed as a Christmas beer, but after tremendous success, it quickly became a year-round favorite.  Stella Artois is one of the world’s best-selling Belgian pale lagers and is enjoyed in more than 80 countries. Its full, characteristic flavor and high quality is assured through a superior brewing process by using the finest ingredients available.

 

  • Rahr & Son’s To Thee Angry Goat– This bold Weizen Doppelbock is the Fort Worth brewery’s latest fall edition to their “To Thee” Series. Traditionally, an ordinance in Germany reserved this style of beer for the sole enjoyment of the royal family. Luckily, today we can all enjoy the complex brew, which features pronounced dark malt flavors complimented by hints of banana and clove.

  • Leffe – This Belgian Blonde Ale is a rich, golden Abbey ale with spicy aromas of clove and vanilla, smoky caramel and roasted notes. The taste is sweet and silky, slightly drying with a well-balanced bitterness and a long, lingering herbal flavor.

 

  • Pyramid Snowcap Winter Warmer – Deep mahogany in color, Pyramid Brewing Company’s full-bodied Winter Warmer is brewed in the spirit of British winter ales. Crafted with a flurry of roasted chocolate and caramel malts, and generously hopped with Nugget, Willamette and East Kent Goldings, it delivers a smooth finish that makes this beer the perfect cold weather companion.

  • Magic Hat Winter Howl – Magic Hat Brewing Company’s black-as-night winter lager has dark, roasted malts with hints of chocolate and coffee.  This deeply dark and satisfying elixir consists of a light-to-medium body that is perfect for late-night sessions and a delicious pour.

 

  • Saint Arnold Winter Stout– Saint Arnold Brewing Company’s creamy, full bodied, sweet stout has subtle chocolate and coffee flavors and a well-balanced soft roastiness. Saint Arnold Winter Stout is loosely filtered to preserve a rich mouthfeel which is particularly satisfying during the colder months.

 

For more on the event locations and times, check out our event listing on Facebook and be sure to RSVP! We want to be sure there’s enough brew to keep all of our fellow beer fans nice and toasty!

See you there!

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Want to impress dinner guests during the holidays?  We’ve come across a really simple glazed ham recipe for today’s Foodie Friday and tweaked it with one of our favorite brews — Rogue Chipotle Ale.  The roasted chipotle peppers produce an eye opening chile flavor in this deep golden ale with a malty, smoky aroma and smooth, crisp flavor making this a perfect secret ingredient to a favorite holiday recipe. Guests will ask why your glazed ham is so sinfully delicious!

 

Rogue Chipotle Ale and Raspberry Glazed Ham

 

Ingredients

  • 1 bone-in fully cooked spiral-sliced ham (9 to 10 pounds)
  • 2-1/4 cups seedless raspberry preserves
  • 3 tablespoons Rogue Chipotle Ale (or more if you’re so inclined)
  • 3 chipotle peppers in adobo sauce, drained, seeded and minced
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon coarsely ground peppercorns

 

 

  • 16-20 servings
  • Prep: 10 min. Bake: 3 hours

 

Directions

Place ham on a rack in a shallow roasting pan. Bake uncovered at 325° for 2-1/2 hours.

Meanwhile, in a small saucepan, combine the preserves, Rogue Chipotle Ale, peppers and garlic. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes.

Brush some of the sauce over ham. Bake 30-35 minutes longer or until thermometer reads 140°, brushing twice with sauce. Sprinkle pepper over ham. Serve with remaining sauce. Yield: 16-20 servings.

Enjoy with the rest of your Rogue Chipotle Ale!

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