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Great Corned Beef and Cabbage: Part 3; Corned Beef and Cabbage (Finally)

You’ve taken the time to properly brine your Beef Brisket.  You then took even more time to make your Beef Brisket into real, homemade Corned Beef.  You’re a pro at this, and that stuff smells and looks awesome.  It’s finally time to add in the cabbage and make the Great Corned Beef and Cabbage your [...]

Great Corned Beef and Cabbage Great Corned Beef and Cabbage

How To Properly Irish Your Coffee

Today I address what I believe is an egregious oversight by many who Irish they’re Coffee the wrong way.  Others will tell you to Irish your Coffee by simply pouring the Irish Whiskey into your cup of coffee.  I believe these people are missing a very important step in the Irishing process. In my first video attempt [...]

How to Irish your Coffee How to Irish your Coffee

Making Some Irish Coffee

Continuing in our St. Patrick’s day motif tonight we’re making some good ol’ Irish Coffee.  Yes, that traditional drink that makes both a nice after dinner drink, and a decent pick-me-up in the morning (as long as you’re taking the bus in to work, that is.) Making Irish Coffee isn’t what you would call difficult, but it [...]

Irish Coffee Recipe Irish Coffee Recipe

Great Corned Beef and Cabbage: Part 2; Corning Beef

Today we’ll move onto the second step of making Great Corned Beef and Cabbage. So, now your ready to make the Corned Beef for the Corned Beef and Cabbage you’ve been preparing for. Um, another note here, this make Corned Beef properly takes another 10 days, yes, days. That’s why I’m posting the recipe now. [...]

Corned Beef Brisket Corned Beef Brisket

Great Corned Beef and Cabbage Part 1; The Brine

A couple of days ago I had everyone go out and buy some stuff for their St. Patrick’s day dinner.  Of course, we’re making Corned Beef and Cabbage this year, so you should have everything on the list out and ready, because you’re about to make the best damned corned beef and cabbage your family [...]

Corned Beef and Cabbage Corned Beef and Cabbage

Thanksgiving Check List

November 17th, 2011 Chef Beer

Groceries

Image Credit: yee.leng

It’s almost that time of year again.  The time where gluttony and excess is not only acceptable, but it’s offensive if you don’t overdo it a bit.

Yes, it’s almost Thanksgiving that time of year when you get together with family, eat lots of food, and, if your family is anything like mine, get into arguments that have no real purpose but to let off steam about some bullshit that doesn’t really matter.

So, in preparation for the annual gorge-fest, you’ll need to go to the grocery store and stock up.  Here’s what I’ll be making, and what I’ll need to stock for each individual item.

Turkey

  • The turkey itself obviously.  You normally want at least 1 1/2 lbs per person, depending on how many leftovers you want.  If you’re in my kitchen, 2 lbs per person is a minimum.
  • Beer
  • Butter
  • Brown Sugar
  • Pepper
  • Sea Salt
  • Chili Powder
  • Apples
  • Pears
  • Oranges
  • Fresh Cranberries
  • Chicken Broth
  • A large covered oval roaster

Stuffing

Potatoes

  •  Potatoes, Yukon Golds are best for mashed potatoes, so get them if you can.
  • Butter
  • Garlic, fresh garlic
  • A potato masher
  • A large pot
  • Water

Green Bean Casserole

Cranberries

  • They come in a can in my house, so just get that

Pumpkin Pie

  • Flour
  • Butter
  • Water
  • Salt
  • Pumpkin (you can get the canned, or make your own.)
  • Whipped Cream
  • Sweetened Condensed Milk
  • Eggs
  • Cinnamon
  • Ginger
  • Nutmeg
  • Pie Plates

So that’s what goes on my table, and that’s only for my girlfriend and I.  In the future, I’ll probably be cooking for more people, and thus will have to add more sides and more pies.  But for this year, that’s enough.

I’ll be posting the recipes I use over the next week.  I hope they lend you some inspiration in your Thanksgiving preparations.

Featured Image Credit:  martha_chapa95

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Brandied Bread Pudding

November 16th, 2011 Chef Beer

Brandied Bread Pudding

Image Credit: davitydave

When I was young the idea of Bread Pudding disturbed me.  You have bread, which is good, and then you have pudding, which is good.  The combination of the two, however, was just wrong in my mind.

Of course now I understand how wrong I was regarding this delectable dessert.  Taking two good things and combining them usually turns out well, and Bread Pudding is no exception to this rule.

Brandied Bread Pudding

Ingredients:

  • 6-7 slices of day-old Bread
  • 4 Eggs, beaten
  • 2 cups Milk
  • 1 cup Brandy (I use either Applejack or Kirschwasser)
  • 3/4 cups White Sugar
  • 2 Tbsp melted Butter
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 cup Raisins or Dried Cranberries (optional)
  • 1/2 cup Candied Orange or Candied Apple slices (optional)

Directions:

  1. Preheat oven to 350°F (175°C.)
  2. In an 8 in square baking dish drizzle 1/2 cup Brandy.
  3. Break bread into small pieces and put into baking dish.
  4. Drizzle top with melted butter and other 1/2 cup of Brandy.
  5. Sprinkle with Raisins, Apple, Orange, and/or Cranberries.
  6. In a medium bowl, combine Eggs, Milk, Sugar, Cinnamon, and Vanilla.  Beat thoroughly.
  7. Pour liquid mixture over the bread.
  8. With a fork, push liquid into the bread ensuring full coverage and that the bread is soaking up mixture.
  9. Cook for 45 minutes or until top springs back quickly when lightly tapped.
  10. Slice, serve with Ice Cream, Whipped Cream, or by itself, and enjoy.

So, there you have it.  I usually make my own bread to go with this recipe.  That way I can combine a few more flavors in.  It’s great with Pumpkin Bread this time of year.

Featured Image Credit:  DeathByBokeh
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Beer Potatoes

November 15th, 2011 Chef Beer

Potatoes

Image Credit: Chiot's Run

I’ve published a lot of main courses using beer.  That makes sense when you think about it.  You can do a lot to a chicken or some steak that add flavor but really don’t change the basic outcome.

But what about side dishes?

Yes, there are plenty of sides you can make with beer as well.  Here’s one I’ve been working on for a bit.

Beer Potatoes

Ingredients:

  • 5 lbs Potatoes, cubed (I’ve been using Russets)
  • 1 Green Pepper, chopped
  • 1 Yellow Pepper, chopped
  • 1 Orange or Red Pepper, chopped
  • 1 Yellow Onion, chopped
  • 1 lb shredded Mexican Cheese Blend (You can also just use shredded Cheddar)
  • 1 cup Butter (sliced into Tablespoon slices)
  • 1/4 cup Lemon Pepper
  • 2 Tbsp Chili Powder
  • 2 Tbsp Italian Seasoning
  • 2 cloves Garlic diced
  • 3 bottles or cans (12 fl oz) Beer (I like Six Rivers Chili Pepper Spicy Ale for this)

Directions:

  1. Preheat oven to 350°F (175°C.)
  2. Line the bottom of a 9 x 13 in pan with Aluminum Foil.
  3. Spread half the Butter, Garlic, Lemon Pepper, Chili Powder, and Italian Seasoning across the bottom.
  4. Spread half the Potatoes, Peppers, and Onion into the pan.
  5. Cover with the remaining half of the ingredients from step 3.
  6. Drop in the remaining ingredients from step 4.
  7. Slowly pour in the Beer until the just the tops of the vegetables are sticking out.
  8. Cover the pan with Aluminum Foil, ensuring you have as tight a seal as possible on all sides.
  9. Cook for 1:30 or until Potatoes are tender.
  10. Remove from pan and cover with Cheese.
  11. Serve and enjoy.

Granted this is one of those side dishes that will take almost as long (or longer) to make than most main courses, it’s still quite brilliant.  The blend of the spices, cheese, flavors from the beer make for a great taste.  I hope you like it.

Featured Image Credit:  Amarand Agasi

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Spatula City!

November 14th, 2011 Chef Beer

Good Cook Set of 4 Silicone Spatulas with Bamboo Handles by Good Cook

Spatula A

Spatulas are great tools in the kitchen.  They can be used to stir things, mix things, toss them around while cooking, etc.  Basically I love my spatulas, but it took me a while to find the right ones for the jobs I needed them for.

Since my search is finally over, I figured I’d let you know which ones I buy, and why.  I’ve probably had 30 different spatulas over my life, some were horrible, some were worse, some were just useless, and a very few were perfect.

There are a lot of options when you’re looking for a spatula.  Most people go for the basic silicone spatula with the simple wooden or bamboo handle (Spatula A.)  These are fine, and they’re pretty ubiquitous and cheap.  So if you’re on a budget, they’ll work.

Le Creuset BB0733-30 Amazon.com Exclusive 3-Piece Silicone Spatula Set, Cobalt Blue by Le Creuset

Spatula 2

The problems with them are they’re cheap.  The heads fall off in the middle of cooking.  They may be made of poor quality silicone and melt to your pan in higher temperatures.  There’s usually a gap between the head and the handle where water and food stuff gets in and bacteria, mold, mildew, or other nasty goop will grow.  Unsanitary stuff and nothing you want near your food.  And then, they’re cheap.  I can’t count the number of broken handles I’ve gotten splinters from.

The second type of spatula are the higher end wooden handled ones (Spatula 2.)  These are better.  They usually have a higher quality silicone, so they’re less likely to melt on a hot stove.  The handles are better quality and are less likely to break as well.

Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set, Blue by Wilton

Spatula Charlie

The other problems still exist though.  You can still get gunk between the head and the handle.  The head can still fall off in the middle of cooking.  Regardless of the type of wood, it can still splinter of break.  So, better, but not great yet.

Next we have the same spatula, but with a metal handle (Spatula Charlie.)  These are better than the wooden handled options, because they’re not going to break, and you can put them in the dishwasher without fear.  Otherwise they’re equivalent to the high-end wooden handled spatulas, and they do the job.

While you’re less likely to have growth on metal, it is still a possibility.  It’s a lot easier to clean off though.  Depending on the ones you buy, the heads may fall off, but many are made in such a way that the silicone is formed around a loop of metal so that’s less likely.  They’re slightly more expensive than other spatulas, but as with anything, you get what you pay for.

Also, metal isn’t very giving, and they get a little annoying to hold.  You also have to take into account that metal is a better conductor of heat than most other options.  So you have to be careful where you leave it sitting so you don’t burn yourself.

Trudeau Silicone 12-Inch Spatula, Orange by Trudeau

Spatula Buy Me

Finally, there are the all silicone spatulas (Spatula Buy Me.)  They’re formed completely from silicone.  I’m no chemist, but the head is soft and pliable and the handle is stiff and easy to grip.

Being made completely of one piece the head won’t fall off.  There’s also no way for anything to get between the head and handle, because there’s no separation of those pieces.

Now you’ll have to play around with different ones, because the heads’ pliability isn’t the same from brand to brand, but as long as it has a little bend, and all of them do, then they’ll do the right job.

All in all, I prefer the all silicone spatulas.  That said, I still have a variety of the other types sitting in various places in my kitchen.

Featured Image Credit:  sunshinelibrarian

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Beer Batter Crêpes

November 13th, 2011 Chef Beer

Chocolate Crepe

Image Credit: ines saraiva

I would crawl into one of those right now.  I would eat my way out from the inside.  -Ricky Bobby

And really, who can blame the man for that sentiment?  Crepes are great.  They can be sweet, savory, both.  You can put pretty much anything into them, and no one can criticize.  They’re a perfect breakfast food.

So, what goes into the perfect crêpe?  Well the only requirements are Eggs, Flour, and (in our opinion) Beer.  After that the other ingredients are up to you.

So, here’s my recipe for crepes:

Beer Batter Crepes

Ingredients:

  • 3 Eggs, beaten lightly
  • 1 cup Flour (I think Cake Flour works best)
  • 1 cup Beer
  • 1/2 tsp Salt
  • 2 1/2 tsp Oil
  • Cooking Spray or Butter
  • Milk (maybe)
  • Chocolate Syrup, Whipped Cream, Berries, Fruit Slices, Caramel Syrup, etc.

Directions:

  1. In a larger bowl beat together Eggs and Beer.
  2. Sift in Flour and add in Salt.
  3. Beat in Oil.
  4. Let stand for an hour to thicken.  If too thick, add a splash of milk.
  5. Heat a crêpe pan (or other small pan) over medium-low heat.
  6. Cover the pan in either Butter or Cooking Spray.
  7. Pour in two Tablespoons of batter, making sure you spread it out the edges of the pan quickly.
  8. Cook until the top dries and then flip and cook for another 15-20 seconds.
  9. Set aside and repeat steps 1-8 until all batter is used.
  10. Add your choice of toppings and enjoy.
I like my crepes with various fruits, a drizzle of chocolate, some whipped cream, and a dash of powdered sugar.  So good.

Featured Image Credit:  travelingmcmahans

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