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Archive for April, 2012

Get ready for Cinco de Mayo!

As many of you already know, Cinco de Mayo falls on a Saturday this year. Next Saturday to be exact. Which means it’s the perfect opportunity to throw an afternoon fiesta. With so many awesome Mexican recipes to share, we’re dedicating the next two Foodie Fridays to the occasion.

This week, we’ll kick things off with the main course- spicy, Carne Asada tacos courtesy of the Food Network’s Tyler Florence. This recipe is a bit more involved, so we wanted to give you ample time to round up your ingredients and prepare.

While you won’t need any beer to make this dish, it sure will come in handy when it comes to cooling off your taste buds in between delicious bites. While Mexican beers are often the go-to, don’t forget about some of your favorite summer seasonal selections. In fact, Saint Arnold Brewing Company recommends serving one of their ice-cold Summer Pils alongside fiery Mexican dishes.

Now, you can probably find some cheats here and there, but we’re recommending making this one from scratch – from the Mojo marinade to the pico topping. Here’s what you’ll need:

 

For the Mojo:

  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

For the Taco:

  • 2 pounds flank or skirt steak, trimmed of excess fat
  • 1 recipe Mojo, recipe follows
  • Olive oil, for coating the grill
  • Kosher salt and freshly ground black pepper
  • 16 (7-inch) corn tortillas
  • Shredded romaine or iceberg lettuce, for serving
  • Chopped white onion, for serving
  • Shredded Jack cheese, for serving
  • 1/2 cup Pico de Gallo, recipe follows
  • 2 limes, cut in wedges for serving

For the Pico De Gallo:

  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano chile, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt

Directions:

To make the Mojo…

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Next…

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Then…

In a mixing bowl, combine all of the pico de gallo ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

There you have it. A perfect main course. Want something to hold your guests over while they wait? Check back next week for a festive appetizer and snack!

Have a great weekend!

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Samuel Adams Summer Ale Replaces Alpine Spring

Hey Pint Jockeys! While we spent a few weeks saying goodbye to some of our favorite spring brews, today, we’re looking at the upside – more room for delicious summer seasonals!

For those of you who attended last week’s tasting event, you’re already familiar with Saint Arnold’s hoppy, yet sweet Summer Pils (replacing Spring Bock) and Seirra Nevada’s refreshing Summerfest (replacing Ruthless Rye,) but there are several other new offerings we haven’t yet explored, including Samuel Adams Summer Ale.

Over the past few months, Samuel Adams fans have greatly enjoyed the delicious Alpine Spring Lager, but it’s time for something a little different.  Summer Ale is an American wheat ale crafted from malted wheat, lemon peel and Grains of Paradise, a rare pepper from Africa first used as a brewing spice in the 13th century.

The resulting brew has a crisp taste, spicy flavor and medium body.  The ale fermentation imparts an underlying note of tropical fruit, reminiscent of mangos and peaches. All of these flavors come together to create a clean-finishing beer perfect for warm summer days on the patio. Plus, the beer goes great with seafood, so it’s perfect for enjoying after a long, successful day of fishing along the Texas Coast.

What’s your favorite beer to enjoy during the summer months? Check back next week when we highlight another seasonal offering.

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Cheer on the home team with beer dogs!

First off, we wanted to thank everyone who made it out to our tasting events last night. We always have a great time. For those of you who missed it, we’ll be back on May 17, so go ahead and mark your calendars!

Now, on to the recipe of the day. As you may already know, the Astros are taking on the Los Angeles Dodgers this weekend, and we can’t think of a better way to enjoy the games than with staple baseball fare– hot dogs. Of course, we don’t want just any dog. We’re making chili-beer dogs, so get out your dutch oven and grill.

For the beer component, the recipe recommends a brown ale or stout. We have to go with one of our favorites for cooking and drinking alike – Saint Arnold’s Brown Ale.  The full-bodied, malty brew will complement the fiery chili powder nicely. If you make the dogs before you head to Minute Maid (food can now be brought inside!) you can pair it with Saint Arnold’s Amber Ale available on tap at the ballpark.

Here’s the full recipe and directions:

Ingredients

  • 2 bottle(s) (12-ounce) beer, preferably brown ale or stout
  • 1 large spanish onion, sliced
  • 3 clove(s) garlic, smashed
  • 1/2 bunch(es) (small) cilantro
  • 1 tablespoon(s) chili powder
  • 1 small lime, halved
  • 8 beef hot dogs or fully-cooked bratwursts
  • 8 top-split hot dog buns
  • Toppings: corn relish, pickle relish, onions in sauce, sauerkraut

Directions

  1. Pour beer into a 5-quart Dutch oven. Add onion, garlic, cilantro and chili powder; squeeze the lime into the pot and add lime halves to mixture. Bring to a boil.
  2. Pierce hot dogs or bratwurst in several places with a fork. Add to pot and gently boil 10 minutes, until sausages are plumped. Remove pot from heat and cover. Let sausages marinate 20 minutes at room temperature or up to 3 hours in the refrigerator.
  3. Prepare a grill with a medium-high heat. Remove sausages from marinade. Grill 5 minutes, turning frequently until crisped. Toasts buns on grill. Place sausages in buns. Serve with desired toppings

Overall, the dogs are pretty easy to put together and you can top em however you like em.

For those of you who prefer good ole stadium dogs, there’s plenty to be had at the game. Check out this list of the top 24 stadium dogs across the country. While both made the list, we think the Astro’s Most Wanted Dog” beats the “Dodger Dog” any day of the week. What do you think?

Have a great weekend!

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It’s time for our favorite monthly happy hour – the Pint Jockeys tasting events in Beaumont, Victoria and NOW Texas City. If you didn’t catch last week’s blog, we’re moving the Galveston tasting event to Del Papa’s new Coastal Distribution Center on the mainland. The building is in the final stages of construction, so this month’s event will take place patio-side, adjacent to the Hospitality Room.

To help us celebrate the move, Islander by Choice will be on site all evening selling tickets to the upcoming Galveston Beach Revue! Make sure to stop by and grab tickets to the “Bands & Bombshells” event on May 18 featuring live music from the Gourds and John Evans band and brews from Southern Star Brewery happening!

As always, all of our free tasting events are open to those ages 21 and up and will take place from 5-7p.m.

New location, same great variety!  Here’s a taste of what you can expect this month:

  • Shock Top Lemon Shandy – Shock Top Lemon Shandy is a unique blend of refreshing and smooth wheat beer perfectly complemented by spices and natural lemonade flavor.  This recently released seasonal brew by Shock Top is available through the end of July.
  • Saint Arnold Summer Pils – Saint Arnold’s bohemian-style pilsner is crisp and refreshing with a delicate, sweet German malt taste complemented by an abundant hop aroma and flavor. The seasonal brew is available May through August and is perfect for a hot summer day.
  • Rahr & Sons Bucking Bock – The Pint Jockeys’ April Beer of the Month (BOTM) is the golden-colored Bucking Bock, a traditional German spring bock beer. The award-winning bock has a smooth malty character and is available through April.
  • Sierra Nevada Hoptimum – This whole-cone imperial IPA is aggressively hopped and carries layers of a bold aroma featuring notes of grapefruit rind, rose, lilac, cedar, and tropical fruit culminating in a dry and lasting finish.
  • Rogue Voodoo Doughnut Bacon Maple Ale Rogue Ales has collided with Voodoo Doughnut to create Bacon Maple Ale! This unique artisan creation of various smoked malts contains a baker’s dozen number of ingredients including bacon and maple syrup from one of Voodoo’s signature doughnuts.

In addition to the above selections, visitors to our Beaumont tasting will have the opportunity to enjoy Sierra Nevada Summerfest:

  • Sierra Nevada Summerfest – Summerfest is a refreshing, pilsner-style and is incredibly smooth.  The crisp, light ale will quench your thirst with its big aroma and tangy hob bite and is a perfect summertime treat.

And Victoria and Texas City event-goers can sample:

  • New Belgium Shift – The lightly-hopped pale lager is dedicated to the New Belgium employee-owners who work in shifts to brew world-class beers.  Enjoy this brew crafted from Target, Nelson Sauvin, Liberty and Cascade hops after a long day of work or play.

All of the spring and summer brews are sure to be delicious, but we have to give a special shout out to the April BOTM. Be sure to try the Rahr & Sons Bucking Bock and let us know what you think!

For exact locations, visit the event page on Facebook and don’t forget to RSVP while you’re there.

See you tomorrow!

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Who’s ready for the weekend? We know we are! We got the grill warmed up last weekend and we’re going to keep it going with “Pat’s Beer Can Grilled Chicken” courtesy of food.com! We’ve come across a lot of recipes and rarely has one received such consistently positive feedback as seen here!

As you probably guessed, the cooking process involves grilling the chicken over a can of beer.  In order to compliment the fiery spices included in the rub, we’re recommending Sierra Nevada Pale Ale – recently released in 12 ounce cans! This quality pale ale, inspired by the Sierra Nevada Mountains was introduced almost 30 years ago. The beer is characterized by the bold flavor and piney-citrus aromas of its whole-cone Cascade hops. There’s no wonder it’s still the top-selling pale ale in the country.

Now, back to the other most important part of the dish- the rub. For this, you’ll need to gather the following:

  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

Mix all of these ingredients in a small bowl and set aside to use for the chicken. If you happen to end up with extras, it’s OK to store in an airtight container for up to 6 months (if you can go that long without making this again!)

Now, for the chicken you need:

  • 4 pounds chicken, washed and dried
  • Vegetable oil
  • Beer Can Chicken Rub (above)
  • 1 (12-ounce) Sierra Nevada pale ale

To get cooking, pre-heat your grill to medium-high heat, about 350 degrees. Prepare the chicken by rubbing the cavity and outside down with vegetable oil followed by the rub mixture. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 1/2  to 2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Then, you should be ready to go. Serve this dish up with fingerling potatoes or the sides of your choice.

What do you think? Does it deserve its 5-star rating? Try it out and let us know!

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April’s Beer of the Month is Rahr & Sons’ Bucking Bock

Hey Pint Jockeys,

First off, let us apologize for the delay in announcing the April BOTM – it was not an easy decision.  After some thought and deliberation, we decided that the most appropriate beer for April is the German-style Bucking Bock from Rahr & Sons.

We’ve already given you quite a bit of detail about the our April selection, but for those of you who missed the older post, Bucking Bock is golden in color and mildly hopped with an impressive ABV of 7.5%. The brew’s deliciously smooth, malty character makes it perfect for moderate temperatures, which is exactly why it’s only available through the end of this month.  We all know Texas says goodbye to spring and “moderate” temperatures well before May, so don’t miss your chance to pick up this delicious brew!

You have the rest of the month to enjoy Bucking Bock during cookouts and sunny afternoons. We’ve even offered a recipe to get you started. (See our blog about beer-brined grilled pork chops featuring Bucking Bock.)

If you’re still not convinced, try it for free before you buy. Bucking Bock is part of our April tasting lineup! The free events are set for April 19 and open to the public. The Victoria and Beaumont locations have not changed, however, the Galveston tasting will be held at the brand new Del Papa Distribution Center in Texas City this month. Come by and see the state-of-the-art hospitality room and enjoy a selection of great spring and summer beers.

Please check back next week when we unveil the rest of the lineup!

In the meantime, BOTM’s UP Pint Jockeys!

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Beer-glazed Ham featuring Circus Boy

Congratulations, Pint Jockeys! You’ve just about made your way through lent. Looking for a recipe worthy of your Easter celebration? Try this Beer-glazed ham! It takes a couple hours to bake, but it’s still super easy. Plus, while it’s in the oven, you’ll have all the time you need to prepare the sides of your choosing.

Now, as you’ve probably already guessed, this recipe calls for beer.  While you can substitute a non-alcoholic option, those are never as fun, so we’re recommending something that will really bring out the flavors of the ham – a nice, wheaty Circus Boy from Magic Hat!

Magic Hat is an American Hefeweizen crafted from Apollo Hops and Wheat malts. With an ABV of 4.5, the flavor is distinct without begin too strong.  The Wheat malt’s soft sweetness compliments the sugary glaze and balances out the saltier flavors in the ham.

Not only is Circus Boy great as an ingredient; it also works as a pairing for the meal or leftovers. The Hefeweizen’s carbonation and acidity will help clear your palate between bites of ham and all of your delicious sides.
Here’s  what you’ll need to get started:

  • 1 boneless fully cooked ham (3 pounds)
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 1 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons ground mustard

Once you have your ingredients, follow these easy steps:

  • Place ham on a rack in a shallow  roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Set aside 2 tablespoons beer. Pour remaining beer over the ham. Bake, uncovered, at 350° for 1 hour.
  • In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer; spread over ham. Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.

Yield: 8 servings.

In less than two hours you’ll have a delicious feast for a family of up to 8! And if you pace yourself, you might even have some room left over for a few of those delicious cream-filled eggs.

What else are you looking forward to this Sunday? Share your favorite Easter treats and traditions in the comment section below!

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