Sunday, April 18, 2010

Chicken Wings

Goes great with beer...replicates restaurant style wings.

Wings--must be completely thawed and patted dry

Batter--1 cup flower, mix with 1 cup fish and chips batter, 3 tablespoons of Morton's "Nature Seasonings" spice mix (salt, pepper, garlic, dried onion powder, celery salt), 1 tablespoon paprika.

Sauce--1 bottle of Franks hot sauce (regular, not the wing mix), 1/2 bottle of louisianna hot sauce.

Dredge dry wings through batter mix, put in fridge for half an hour, fry for 8-10 minutes in peanut oil at 375 degrees. Meanwhile heat sauce. When the wings are done, drain out oil, and toss them in the sauce for a minute. Bon ape fucking tit!

Sunday, April 11, 2010

Bean Soup

Here is another great beer recipe:

1 bag navy beans (rinsed, soaked overnight, rinsed again)
1 red bell pepper (chopped)
1 poblano pepper (chopped)
1 can diced tomatoes
1 ham hock
1/2 large onion (diced)
1 cup beer
4 cups water
1 tbl mustard seed
1 bay leaf
2 tbl oregano
2 tbl minced garlic
2 tbl chili powder
dash of salt and pepper to taste

Put it in a pot and boil it. Then simmer for 4-6 hours. Pull out the bone. Meat should fall right off. Eat.

Tuesday, December 1, 2009

Beer Lamb Chili

The idea is to expand the blog to incorporate recipes and pairings based on good beer. Here is a recipe that was inspired by the cooking channel and modified to meet the demands of beer makers and drinkers. I'm putting it up against my Dad's chili sometime soon--he's going down but it will be a tough competition.

1/4 cup olive oil
2 1/2 lbs lamb (mix of shoulder and shanks)
1 yellow onion (diced)
6 cloves garlic (chopped)
1 large can of whole tomatoes (drained and mashed)
1 tbls chipotle puree or powder
1 tbls ancho chili powder (or mexican chili powder)
1 tbls pasilla chili powder (or cayenne)
1 tbls cumin
2 tsp ground coriander
1 tbls mexican oregano (or regular oregano)
2 cups chicken stock
3/4 bottle of shiner bock (or any other dark beer but preferably a bock)
1-2 tbls honey
dash cinnamon
2 cups black beans

Garnish: red onions, cheddar cheese, cilantro, sour creme.

Method: heat oil, add lamb, salt and pepper, sear, remove lamb with slotted spoon.
Add onion, cook till soft, add garlic for one minute, add tomato, chipotle, and other spices. Return lamb, add stock and beer, cover and simmer at low heat for at least 1.5 hours. Add honey at 30 minutes left. During last 15 minutes, add cinnamon, beans, and salt and pepper to taste.

Saturday, October 3, 2009

Dandelion Wine

So it came'th to pass that on this Day of the Lord of Lords King of Kings Baby Savior Demon Slayer October the Third in the year 2009 that thine Gunslingers of olde hath brought Dandelion Wine to pass. To mark the Glorious Days of summers Past, we hath concocted the following recipe using a Synthesis of all we came to Know in our long nights of Research whenst amidst our ill-timed Drink the Horse ran pass the barn fell on me.

1 Humongolargous Bowl of Dandelions
l lbs White Raisins
6 Lemons
4 Oranges
2 lbs Granulate Cane Sugar
1 lbs Corn Sugar
1 Wyeast Champagne Smack Pack

Pick flowers at noon 3 days before brewing. Make a dandelion tea by bringing the flowers to boil in a gallon of water. At boil, remove from heat, transfer tea and flowers into a mixing bowl, cover, refrigerate, and wait 3 days.

To brew, put the tea and flowers back into the kettle and bring to boil. Add sugar and peels of lemon and orange--be careful not to add any of the white part of the pith between the fruit and the skin. Boil for 1 hour. Give cool bath. Massage optional. Add juice and pulp of lemon and orange--again, being careful to remove all of the white pith first. Transfer to carboy. Add 2 gallons of water. Pitch yeast. Wait for first stage of fermentation to complete. Rack to secondary. Add raisins. Wait for all evidence of fermentation to cease. Rack and bottle. Good at 6 months, better at 12 months.

Rot, ye Buggars!

Friday, September 18, 2009

Muleshit Ale

Bindle-stiffs and Gunslingers,

We've had the good fortune of discovering hop vines in the wilds of our new digs. My dad calls this place Muleshit, NY. I'm not sure why. Nevertheless, we name this beer after his name for our country home. It is a simple, no fuss, beer, brewed with the choice hops growing around a fence cutting across a field. I've seen turkey's there. I plan to hunt them.

6 lbs Gold Malt Extract

1 handful of hops at 60

1/2 handful at 10

1/2 handful at 2

American Ale Wyeast smack pack

Friday, September 4, 2009

Cream Ale II

This is another favorite of pros and amateurs alike. It was one of the first beers we made and still one of the best.

Northern Brewer modified the recipe slightly, switching from Willamette to Cluster hops. We will see if it works! The first recipe is here.

Cream Ale II

Specialty Grains
.75 lbs Gambrius Honey Malt
.25 lbs Dingemans Biscuit

6 lbs Pilsen Malt Syrup

Boil Additions
1 oz Cluster (60 min)


Rasberry Wheat

Die-hard beer fans turn their noses up at wheat beers. A double nose up for the flavored wheats--generally considered amateur or pedestrian quasi-beer for folks who don't regularly like beer.

I say wheat beer is the people's beer! This recipe is too good to turn down. Here is a classic BSB recipe made famous by WK.

Rasberry Wheat

6.3 lbs Wheat Malt Syrup
1oz Hallertau (60 min)
Yeast: Wyeast #3333 German Wheat

Rasberry extract added to the bottling bucket at bottling.

Rock on, foam-face!