Archive for the ‘Foodie Friday’ Category

Ring in the new year with this Foodie Friday

Happy New Year, Pint Jockeys!

We can’t believe another year of good food and great beer has come and gone. We tried some fantastic brews in 2012 and resolved to get our hands even more tasty brands in 2013.

Because this is our first post of 2013, we must officially usher in the new year with you all. You do know it’s Southern tradition to eat black eyed peas on New Year’s Day for good luck, right? And while that’s all well and good, leave it to the Pint Jockeys to find a recipe that not only gains us fortune’s favor, but allows us to drink while doing it! Today we’re making a hearty (and lucky) Bock-infused black eyed pea chowder, courtesy of CraftBeer.com.


Courtesy of CraftBeer.com

Of course, since this recipe calls for a Bock, we’re going to use a Texas favorite – ZiegenBock – you’re welcome to use whatever you want. Grab a couple bottles and let’s get started!





What You’ll Need:

  • 1 pint of fresh black-eyed peas
  • 3 slices of smoked bacon, cut in strips
  • 2 Tbsp extra virgin olive oil
  • 12 oz Bock beer
  • 1 red onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 fresh jalapeño (optional)
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh thyme, chopped
  • 3 cups chicken stock
  • 1 Tbsp smoked paprika
  • 1 Tbsp Cumin
  • 1 tsp chili powder
  • Handful of fresh cilantro, chopped
  • Kosher salt & fresh cracked pepper

What You’ll Do:

  • In a medium stockpot or Dutch oven over medium high heat, brown bacon strip until crispy and remove bacon onto a paper towel for later use.
  • Add the 2 tablespoons of olive oil, onions, red bell peppers, jalapeños (if using), a pinch of salt and some fresh cracked pepper.
  • Sauté until onions are soft, about 5 minutes.
  • Add chopped garlic and sauté for another minute or so. Add smoked paprika, cumin, chili powder and stir to incorporate.
  • Add black-eyed peas, beer and chicken stock and bring just to a boil.
  • Reduce heat to medium low to low and let simmer uncovered for 1 hour, stirring occasionally, or until the peas are tender.
  • Serve with cornbread or as a side dish for pork chops.

And there you have it – a Pint Jockeys spin on a New Year’s Day tradition (who cares if you’re making it a few days after January 1). Give it a try and let us know which Bock you prefer to use in this dish or if you changed anything up.

Until next time!

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Pork Medallions with Apple and Woodchuck Hard Cider


With the (semi) cold weather upon us, we here at Pint Jockeys headquarters are spending more time inside and cooking heartier meals. We’ve made a few we love, so we’ll be sharing them with you over the next few weeks as we bring back our Foodie Friday segment for the holidays.

Today’s feast? Pork medallions with apple. It’s moist, tasty and best of all, made with Granny Smith Woodchuck Hard Cider (although we think Woodchuck Winter would also work this time of year). It only calls for a few ingredients, and you probably have most of them in your pantry already.

What You’ll Need:

  • 1 small pork tenderloin, about 8 ounces
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 tablespoon clarified butter
  • 1 firm tart apple such as Granny Smith, peeled, cored and thinly sliced
  • 1/3 bottle Granny Smith Woodchuck Hard Cider

What You’ll Do:

1) Cut tenderloin into 1-inch-thick slices. Put slices between butcher paper or aluminum foil and pound until about 1/4-inch thick. You should have about 6 slices.

2) Combine flour with ginger, nutmeg and salt and pepper to taste. Dredge pork medallions in seasoned flour and shake off excess.


3) In a non-stick skillet large enough to hold all the medallions comfortably in one layer, heat clarified butter over medium heat. When fat is hot, add pork and cook about 3 minutes on each side.

4) Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce thickens, pour over pork. Serves 2.

And there you have it…a quick and easy meal for two.

Did you know Woodchuck offers lots of recipes using their hard cider on their website? We may have to try the Walnut Wild Rice in soon. Let us know if you tried this pork recipe and what you thought! If you’ve made something else lately you just have to share, we’re all ears; post the recipe or link the comments below.

Have a great weekend, Pint Jockeys!

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“Oh Yeah” Sticky Beef Ribs

As you know, we’ve spent the last few weeks gearing up for the Olympics with the best British grub we can find. In doing so, it may seem we’ve neglected our good old friend, the grill. (Side note: why don’t the Brits grill as much as we Americans?) Well, today we’re firing it up again for some sticky and sweet American barbeque. Whether you’re grilling with your buddies or making dinner for the family, these “Oh Yeah” Sticky Beef Ribs from About.com are good enough for even the most particular and preferential barbeque connoisseur.

This recipe isn’t quick, but sometimes the best (and tastiest) things in life are worth the wait (isn’t that right, Saint Arnold Divine Reserve 12?). You’ve got all weekend, so just be patient and take a big swig of something cold and crisp with the passing of every half hour. What better way to pass the time?

Go ahead and roll up your sleeves; it’s about to get messy!

What You’ll Need:

Basting sauce:

  • 1 cup tomato sauce
  • 1 cup barbeque sauce (your favorite brand)
  • 1/4 cup cola
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon hot sauce
  • 1 clove garlic, minced

Rib rub:

  • 1/3 cup brown sugar
  • 1/2 tablespoon salt
  • 1/2 tablespoon paprika
  • 1/2 tablespoon white pepper
  • 1 teaspoon Spike seasoning or sea salt
  • 3 pounds beef ribs

What You’ll Do:

To prepare the sauce, combine all sauce ingredients in a saucepan. Let mixture come to a boil and then reduce and allow to simmer for 5 minutes. If sauce is too thick, add 2-3 tablespoons water. Remove sauce from heat and set aside.

To prepare the ribs, take thawed ribs out of packaging and place in large pot with water. Par-boil the ribs for 5 minutes and remove them onto a baking sheet. You might need to do the ribs in batches since they can be so large. After ribs are par-boiled, apply rib rub to each side.

Preheat grill. Place beef ribs on grill and cook over medium-low heat. Turn and baste ribs every 15 minutes, until finished cooking, about an hour and a half. Remove from heat and serve immediately.

We suggest pairing the barbecue with a hard cider like Woodchuck Fall Limited Release, which will complement the apple cider vinegar-based barbeque sauce. With notes of cinnamon, nutmeg, and a hint of American white oak, this cider will make you pine for fall (especially with these triple-digit temperatures we’ve been having). Whatever your drink of choice, have two, because you made it to Friday and that deserves a hearty congratulations!

Cheers, Pint Jockeys!

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This week: Bangers and Mash

It’s the third Friday of the month, Pint Jockeys, which means another tasting event has come and gone. We hope you enjoyed sampling some of our tastiest craft brews yesterday. Tell us, which was your favorite? We know it’s hard to pick just one, so while you’re ruminating over the tough choice at hand, we’ll continue with our Foodie Friday series on great British grub in preparation for the 2012 Olympic Games in London. With the games just one week away, you better believe we’re serving up some of England’s most loved dishes for you!

Last week, we showed you how to make pub favorite fish and chips. Today, we continue the tradition with another English staple – Bangers and Mash. It’s a hearty sausage and mashed potato dish, and we assure you, it’s just as fun to eat as it is to say. With a prep and cook time totaling only an hour and five minutes, you’ll be feasting on this British delight quicker than we can say “on your marks, get set, go!”.

What You’ll Need:

  • 4 links pork sausage
  • 2 pounds potatoes, peeled and cubed
  • 1/4 cup butter
  • 2 tablespoons milk (optional)
  • 1 teaspoon dry mustard powder
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 large onions, chopped
  • 6 cups beef broth
  • 2 cups red wine

What You’ll Do:

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
  3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
  4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.

Place a sausage onto a serving plate with about a half cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes and you’ve got yourself a jolly good dinner. Don’t worry if your gravy is a little runny for your liking; it’s supposed to be like that. Though we Texans love a thick cream gravy, it’s time to branch out and try it the British way!

And should you and your friends engage in a friendly game of pre-Olympics trivia during dinner, you’ll surely need to know the origin of the dish’s great name. According to AllRecipes.com user WSF, “bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rush (dried bread) being added to the meat.” And now you know.

Pair with a good English Pale Ale and we fancy you’ve got yourself a meal fit for any Olympic athlete!

Cheers, Pint Jockeys!

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This week: Beer-Battered Fish and Chips

Hiya, Pint Jockeys! You’ve made it to the weekend and now we have only one directive for you:  read this Foodie Friday post in its entirety, with a British accent and an empty stomach.  That’s right. The 2012 Olympics will commence in London in just two weeks and we’re feeling the English spirit! To prepare for the festivities, we’ll spend the next few weeks featuring our favorite British brews and fare. And we promise to make a (half-hearted) attempt to keep our use of those bloody British puns and phrases to a minimum.

What better way to kick off our British Invasion than with a British (and American) pub favorite – fish and chips! We’re using Alton Brown’s recipe, which includes a bottle of beer in the batter (say that ten times fast). He would argue (and we’d agree) that everything’s better with a splash of beer. So whether you’re using it to cook or drink (or maybe both), go ahead and grab your favorite – may we suggest Pint Jockeys’ July BOTM, Rahr & Sons Pecker Wrecker? – and get ready to deep-fry some jolly ol’ goodness.

What You’ll Need:

For the chips (fries):

  • 1 gallon safflower oil
  • 4 large Russet potatoes
  • Kosher salt

 For the fish batter:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Dash Old Bay Seasoning
  • 1 bottle beer, cold
  • 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
  • Cornstarch, for dredging

What You’ll Do:

  • Heat oven to 200 degrees Fahrenheit
  • Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
  • Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
  • In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
  • Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
  • Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
  • Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack.

Fish and chips is best served hot, so make sure you have a few brewskis on hand as soon as the fish is out of the fryer! Once complete, serve the dish with malt vinegar or tartar sauce.  Ketchup and/ or mayonnaise are also options if you would prefer to keep things American.

Now, plop down in front of the computer and read up on the 2012 Olympics roster because it’s always more fun to watch when you know the team. You and your buds can even make a game out of it – just find a few hometown Olympic hopefuls (we’re rooting for Texas’ own Jonathan Horton from the US Men’s Gymnastics team) and have your friends buy you a drink for every medal they win. Sound like a good enough reason to become a fan?

That’s all for now. We’ll be back next week with more Olympics-inspired recipes and games.

Cheerio, Pint Jockeys!

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Green Olive Chili Beer Dip!

What’s better than a Friday? TWO Fridays! And because Fourth of July fell on a Wednesday this year, that’s exactly what most of us had! Since you probably spent your holiday chowing down on something delicious from the grill, and you’ve only had two days to recover from your patriotic food coma, we thought we’d change it up today and offer you an unexpected, refreshing grill-free recipe. Worry not, Pint Jockeys, this will be just as (if not even more so) satisfying, as it contains our favorite ingredient – BEER!

So buy yourself a few cases and invite a few friends over; today we’re making a delicious Green Olive Chili Beer Dip!

What you’ll need:

  • 1 bottle (12 oz) pale Lager Beer (we suggest  New Belgium Shift Pale Lager)
  • 1 Serrano chili pepper
  • 3 TBLS extra-virgin olive oil, divided
  • 1 onion, chopped
  • 4 cloves garlic, coarsely chopped
  • 1 jar (16 oz) large pitted stuffed olives, drained
  • ¼ cup tahini (sesame seed paste)
  • 1½ TBLS lemon juice
  • 1 tsp honey
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp black pepper
  • ¼ cup cilantro, finely chopped
  • 1 plum tomato, diced
  • 2 TBLS unsalted pistachios, coarsely chopped
  • ½ tsp kosher salt

What You’ll Do:

  • Make slit in one side of Serrano chili; place in small saucepan over medium heat. Add Shift’s Pale Lager; bring to boil. Remove from heat and cover. Let steep 1 hour to make Chili Beer.
  • In large skillet over medium heat, warm 2 tablespoons olive oil; add onion and garlic. Sauté 3 minutes; add olives and sauté 2 minutes longer. Add Chili Beer (and chili pepper); boil 10 minutes, until most of the beer has cooked away. Cool to room temperature.
  • Transfer olive mixture to food processor; add tahini, lemon juice, honey, coriander, cumin and pepper. Process mixture until dip is smooth, with some pieces of olive still visible. Stir in cilantro. Spread mixture on plate or in shallow soup bowl, cover and refrigerate 1 hour to allow flavors to blend.

For an impressive presentation, place the dip on a platter and garnish with tomatoes and pistachios. Sprinkle with salt and drizzle remaining tablespoon of olive oil over the top. Serve with warm, sliced bread or pita chips.

Since you prepared the dip, ask your buds to bring the main dish. For an all-out Greek affair, might we suggest making gyros or maybe some roasted lamb ? (That’s right, give them the tough job!)

No matter what you serve with the dip, it goes without saying (though we’ve said it twice) that the best part of this meal can be found sitting in that 16 ounce can next to you. And, since the recipe only calls for 12 ounces of beer, you’ll have three full brews and four precious ounces leftover to enjoy at your leisure.

Raise your glass and cheers to the weekend, Pint Jockeys!

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Zippy Summer Shrimp and Watermelon Salsa

Happy Fourth of July weekend, Pint Jockeys!  Well, given the holiday falls on Wednesday, technically there isn’t a Fourth of July weekend this year, but our guess is most of you will get an early start on the festivities with food, fireworks and friends. With at least 48 full hours ahead of you before you’re back to the daily grind, we wanted to help you make the most of your weekend by sharing a few quick recipes perfect for any Fourth of July get together. Can’t you just smell the firecracker smoke already?

Now, we’re not going to show you how to style 15 fruit kebabs into an American flag, but we will provide an easy and delicious Fourth of July menu to accompany your bucket of Widmer Brothers Citra Blonde Summer Brew.

First up, we’re giving you the quickest shrimp recipe ever. With a prep and cook time totaling only 20 minutes, how could you not cook this right up? Courtesy of AllRecipes.com, here is the recipe for Zippy Summer Shrimp.

What You’ll Need:

  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 1 teaspoon red pepper flakes
  • 2 teaspoons paprika
  • 2 pounds shell-on deveined jumbo shrimp
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

What You’ll Do:

  • Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.
  • Sprinkle the red pepper flakes and paprika into the oil.
  • Add the shrimp and toss to coat.
  • Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.
  • Reduce heat to medium-low; add the basil and toss lightly.
  • Season with salt and pepper to serve.

You can pair the shrimp with some grilled corn on the cob or throw it on top of pasta or rice for a heartier meal. Add some more paprika and red pepper flakes if you’re looking for even more heat. We’re certain no matter how you prepare the shrimp, it’ll taste just right as you sit barefoot at a picnic table with an ice cold brew.

Of course, no Fourth of July meal is complete without arguably the most American fruit of all, watermelon. While most would be content just grabbing a slice and digging right in, we’re looking for something extra. And though we’re celebrating America’s independence this weekend, we Texans just can’t refuse a good Mexican salsa, so, we’ve found the perfect recipe to wow your friends and satisfy your international cravings. A unique twist on two of the foods we just can’t live without, Watermelon Fire and Ice Salsa is simple enough to make while your shrimp is sizzling!

What You’ll Need:

  • 3 cups chopped watermelon
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • 1/2 teaspoon garlic salt

What You’ll Do:

  • In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt.
  • Mix well and serve.

We told you it was easy! Wash it all down with the brew of your choice and you’ve got yourself one heck of a tasty weekend ahead of you. And as you toast America’s independence with family and friends, we remind you to show your patriotism by practicing responsible consumption and designating a driver or skipper. Because whether your plans include a parade, backyard barbecue or day on the water, making responsible choices is the best way to have a memorable celebration!

Cheers and have a great weekend!

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