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Posts Tagged ‘Foodie Friday’

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.

blackeyed_pea_chowder_post

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

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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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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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Bobby Flay’s Sliders with Chipotle Mayonnaise

Slide on into the weekend, Pint Jockeys, it’s Friday! And we bet a few of you are still recovering from last night’s tasting events and NBA Finals watching parties! Whether your team won or lost, you probably worked up an appetite from just watching LeBron James and Kevin Durant duke it out on the court, and we have the perfect something to hold you over until next season.

Knowing that your hands are probably tired from playing remote commander all night in order to prevent a certain someone from snatching it and changing it to Keeping Up With the Kardashians before you even had a chance to call “flagrant foul,” we’ve found a miniature version of America’s favorite food that fits easily between just two fingers. Y’all ready for this? Just in time for the weekend, here is grill master Bobby Flay’s Sliders with Chipotle Mayonnaise, courtesy of FoodNetwork.com.

Without further hoopla – get it, basketball, hoopla – we’ll jump right into this slam dunk recipe (sorry…we’re still pumped from last night).

You’ll be making both the sliders and the chipotle mayonnaise, so here’s what you’ll need for each:

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • 1/2 lime, juice
  • Salt and freshly ground black pepper

Sliders:

  • 1 to 1 1/2 pounds ground chuck, 80/20
  • Salt and freshly ground black pepper
  • Cheese slices, your choice (we suggest something with a little kick, like pepper jack)
  • Mini burger buns

Here’s what you’ll do:

Chipotle Mayonnaise:

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:

Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

With the season behind you, it may be time to invite some of your rivaling buddies over for a peace offering. Like your taste in teams, there’s no doubt they’ll all have different opinions on how to build the perfect burger. Some may prefer eclectic toppings, while at least one minimalist will stick to strictly ketchup. Want to know how to keep them all happy? Well, aside from having good beer on hand, consider setting up a burger bar where each can add the toppings of his choice. We suggest serving red onion slices, pickles or the usual condiments – ketchup, mustard and lettuce. Of course, you may join plain Paul over there and just stick with the basics, because with the chipotle mayonnaise, this burger is good enough on its own. Add a few French fries or pick up a potato salad from the store and you’ve got yourself a dinner of champions.

After you’ve wiped the mayonnaise off your shirt, come back here and let us know what you think!

And until next time, CHEERS Pint Jockeys!

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Latin Stir Fry with Gallo Pinto

Happy Weekend, Pint Jockeys! You’ve made it to the end of another week and we applaud you for that. Have you set your weekend plans yet? Figured out how you’re going to say “Thanks Dad” on Sunday? (Yep, Father’s Day is this weekend. You’re welcome for the reminder.) If the answer to either question is “no,” then you’ve come to the right place. Today we’re sharing a few Costa Rican recipes with you that any dad will love just as much as he’ll appreciate you bringing over some ice cold 12oz cans of our June BOTM, Costa Rican Imperial

In honor of this special day, we thought we’d switch things up a bit and depart from our usual fare of grilled goodness. So today we present to you not one but two recipes sure to transport Dad to a Costa Rican paradise and make him wonder if you’re moonlighting as “Chef  Miguel” on the weekends. We’ll start with a Latin Stir Fry from TastyKitchen.com, which we’ll throw on top of a Costa Rican favorite, Gallo Pinto (Costa Rican Rice and Beans) found on Food.com.

The best part about these two recipes, beside all the fresh ingredients? They’re easy enough to whip up before you sit down to watch a little fútbol (known as “soccer” to us Americans). There are some great matches on Sunday, including one between our very own Houston Dynamo against FC Dallas.

So grab a pen; here’s what you’ll need:

For the Gallo Pinto:

  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 3 cups cooked white rice
  • 2 cups cooked black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 -3 tablespoons Worcestershire sauce
  • salt & freshly ground black pepper, to taste
  • fresh cilantro (optional)
  • sliced green onion (optional)

For the Latin Stir Fry:

  • 1 whole bell pepper
  • 1 whole jalapeño
  • ½ whole onion, white or yellow
  • 2 whole chicken breasts

To prepare the Gallo Pinto:

  1. Heat oil in a large skillet over medium heat.
  2. Add onion and sauté until it just begins to soften and turns color.
  3. Add garlic and sauté for about 5 minutes, or until onion is golden.
  4. Add spices and Worcestershire, and stir into onion and garlic.
  5. Next, add the beans and then the rice.
  6. Combine the rice and beans evenly and cook until mixture is heated through.
  7. Add salt and pepper to taste.

To prepare the Latin Stir Fry:

  1. Remove the white membranes and seeds from your peppers.
  2. Chop your veggies into bite-sized pieces.
  3. Grill vegetables on medium-high heat or on a grill, until you reach desired char-ness. (15-20 minutes is about where I stop.)
  4. Season chicken as desired, then cook/grill until the meat turns white. Cut into bite-sized pieces.
  5. Serve over Gallo Pinto and enjoy!

Gallo Pinto photo courtesy of Food.com user jerrys200345.

Latin Stir Fry photo courtesy of TastyKitchen.com

Don’t be timid when it comes to adding all that Worchester sauce to your Gallo Pinto. We know it’s a lot, but we say BE BOLD when it comes to trying this dish!

Dad will thank you for thinking of something different and you’ll be happy you have something with a little kick to go with your ice-cold Imperial. As they say: When in Costa Rica, do as the Costa Ricans do.Have a great weekend and give Dad a pat on the back; he deserves it!

Cheers!

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Honey Mustard Grilled Chicken

Two words for you, Pint Jockeys: It’s Friday! Or, how about Party Time?  Maybe you’d prefer Boogie Down? No matter your celebratory exclamation of choice, you know what today means, beer lovers – it’s the weekend and time for another Foodie Friday post! So call us Old Faithful because we’re back once again with another quick and tasty meal to complement our favorite beer this week, the Sierra Nevada Summerfest.

As you already know, Summerfest goes well with pretty much anything, making your grilling options endless. And we know you don’t have all day, so we’ve done the research for you and present to you your next great grilling endeavor: Honey Mustard Grilled Chicken (and the crowd goes wild!).

Rated four and a half out of five stars on AllRecipes.com, this recipe couldn’t be easier or more satisfying. And with just five ingredients – mustard, honey, mayonnaise, steak sauce and chicken – you probably already have everything you need in your pantry. So go check and we’ll wait right here… Oh good, you’re back! See, we knew you had everything. Let’s get started!

What You’ll Need:

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

What You’ll Do:

  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

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We told you it was easy! Best of all, it’s ready in 35 minutes, giving you more time for the things that really matter – beer and baseball (who’s ready to watch the Astros take on the White Sox this weekend?).

We wish we could take credit for some of the hilarious reviews found online for this meal, but we can’t, so we’ll share with you what witty reviewer Connie had to say on AllRecipes.com: “If ye have faith as a grain of mustard seed’, ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!” Connie and over 1,200 other grillers agree with us that this meal is one for the record books (…or recipe cards…or iPhone note. You get the picture.).

Never ones to leave you feeling incomplete, we’d like to offer you some side dish suggestions to make your weekend even tastier. Might you try some grilled zucchini? If you’re looking to indulge, twice baked mashed potatoes would be another great choice. And you can always serve your chicken over rice.

We know no matter what you pair your Honey Mustard Grilled Chicken with, you won’t go wrong. How could you when you’re washing it down with a Sierra Nevada Summerfest? So pop a top and drink up because it’s the weekend and that’s reason enough to celebrate!

‘Til next time, Pint Jockeys…

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