For Those Allergic To Hops?

(Joel-Allergic To Hops)

If you happen to be allergic to hops, like our roommate Joel, this beer is for you. I have decided to make a clone of a very interesting Strawberry Cream Ale(http://hopfentreader.blogspot.com/2010/05/farm-fresh-fruit-series-strawberry.html) made by Joseph Lemnah. Joe is an award-winning home brewer and professional brewer at Evolution Brewing Company. I had the privilege of learning many aspects of brewing from him when I interned at Dogfish Head. Anyway, I made a visit to Delaware over the summer and I happened to try his Strawberry Cream Ale. This is the only beer that I've had that actually tastes like fruit.

This beer is part of Joe's "Farm Fresh" series of brews. He makes a trip to the farmers market and purchases whatever fruit is fresh and local. He then incorporates it into a brew of his choice. I REALLY like this idea and I hope he continues the series outside of the home brew setting.

Here is my take on Joe's beer, but made just for Joel:

"JOE-JOEL'S 'Dank' Strawberry Cream Ale"

~American Two-Row Barley~

~Flaked Maize~

~Flaked Oats~

*German Ale Yeast*

I plan on making this beer on Sunday, so stay tuned!

Beers,

Cole

Fried Potato salad

This is a recipe that comes from the kitchen at the Star Dinner Theatre. This was a very simple side dish we  put out a lot which I've jazzed up a bit with some more ingredients. This is not your normal potato salad thats deep fried, rather the potatoes are fried and then dressed. I absolutely love this recipe and it reminds me of the Star every time I make it.

Fried Potato Salad

4 large Potatoes, diced
4 strips of bacon, diced
1 large white onion, diced
2 teaspoons Paprika
1 teaspoon Cayenne pepper
1 teaspoon garlic salt
salt and pepper
green onions, diced

Dressing

1/2 cup mayonnaise
1/2 cup miracle whip
1/2 cup Italian Dressing
1/4 cup sugar

  Take the diced potatoes and soak in a large bowl of cold water to remove the excess starch. This will help the potatoes cook through. In a large pan, fry the diced bacon over medium high heat. Add the bacon to the pan before it begins to heat up. This will help make your bacon nice and crispy. Once the bacon is done, remove from the pan with a slotted spoon and set aside. We want to keep the rendered bacon fat in the pan. Turn the heat down to medium low and saute the onions until translucent and soft. Remove with a slotted spoon and set aside. Add about 2 tablespoons of oil to the pan and turn the heat back to medium high heat. Fry the diced potatoes in the oil and rendered bacon fat until the potatoes are golden brown, about 3 minutes on each side. It may take a few batches to fry all of the potatoes and you may need to add a bit more oil. After each batch, allow the oil to heat back up for about a minute. Season with the potatoes with salt, pepper, Cayenne, paprika, and garlic salt. In a mixing bowl, combine the ingredients for the dressing and mix well. In another bowl, add the potatoes, onions, and bacon. Add the dressing over the potatoes a little at a time, as not to over dress the potatoes. Top with the green onions. Serves 4.

Arancini (Risotto Croquettes)

My mother used to make this recipe but its rather time consuming so they were only made on special occasions. These small balls of risotto are stuffed with mozzarella cheese and deep fried. AMAZING. I'm sharing this at the request of a friend who finds them addicting. 

Arancini

3 cups canned low-salt Chicken broth

1 tablespoon unsalted butter

1/2 a medium onion, chopped

1 1/4 cup arborio rice

1/3 cup dry white wine

1/2 cup parmesan 

2 large eggs

All-purpose flour

2 cups finely ground bread crumbs

2/3 cup finely diced whole-milk mozzarella cheese

Vegetable oil (for frying)

Bring broth to a boil. Remove from heat and cover. Melt the butter in a medium sauce pan over medium-low heat. Add onions; saute for 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup of broth and simmer until liquid is absorbed; stirring often. Cook until the rice is just tender and the risotto is creamy adding 1/2 cup of broth at a time stirring frequently and allowing each addition of broth to be absorbed before adding the next, about 25 minutes. Mix in the parmesan. salt and pepper to taste. cool completely. Mix in 1 egg. Cover and chill.

Place flour in one bowl. Put remaining egg in another bowl and beat well. Place bread crumbs in another bowl. Using moistened hands, shape a 1/4 cup of cold risotto into a ball. Poke a hole into the center of the ball and fill with about a teaspoon of mozzarella. Press risotto over filling. Coat the rice balls in coating starting with the flour, then the egg, then the bread crumbs. Place on rack to dry. Repeat process with remaining risotto. Allow rice balls to stand for at least 30 minutes. 

Bring about 1 1/2 inches of oil to 360 *F in a heavy medium pot. Fry the balls, 3 at a time, until golden brown and crusty, turning once, about 2 minutes. Drain on paper towel. Serve hot or at room temperature. 

Bon Appetit,

Tylor

Italian Brined Pork Chops

Another original recipe here. I came up with this one while Cole and I were scrounging to make dinner. I haven't experimented much with this one so try it out and let me know. Bon appetit.


Brine
Large container or 1 gallon zip loc bag
6 cups of water
1 cup of salt
2 tablespoons Rosemary
2 tablespoons Caraway seed
2 tablespoons Celery seed
1/4 cup Balsalmic Vinegar

Polenta
1 tablespoon Olive Oil
4 slices bacon, chopped
1 1/2 cups chicken stock
3/4 milk
1/4 tablespoon of butter
3/4 cup polenta
salt and pepper
1 cup of parmigiano-reggiano

Combine the ingredients for the brine in the large container or the zip loc. Marinate the pork chops for at least 2 hours and up to over night. Pre-heat your oven to 400 degrees. Heat 1 tablespoon of olive oil over  medium high heat in a large cast iron pan or other oven safe pan. Sear the pork chops for 1 minute on each side then place into the oven for 10-15 minutes. In another sauce pan, brown the chopped bacon over medium heat. Remove from the pan and place on a paper towel to drain the grease. Add the milk and chicken stock to the pan and bring to a boil. Slowly add the polenta while continuely whisking. Stir for 2 to 3 more minutes to thicken and remove from heat. Add the parmigiano-reggiano and bacon. Remove the pork chops from the oven and allow to rest for 5 minutes. Place two large spoonfuls of the polenta onto the plate and top with one of the pork chops.

Pork Chop Paradise

I picked out some pork chops from Mizzou Meat Market (http://mizzoumeat.missouri.edu/) after work. They have some great prices for quality cuts of meat. However, everything is frozen at time of purchase. We are each making one dish. Here are the dishes:

Tylor's Pick: Italian Brined Pork Chop with Creamy Bacon Polenta

Cole's Pick: Caramelized Onion/Onion and Tomato Pork Chops with Butter and Sour Cream Noodles

I had nothing at home except for onions, tomatoes, and noodles. I've always had pork chops cooked in tomato sauce, but I thought fresh tomatoes and onions would suffice.

RESULTS

Tylor's

Cole's

Beers,

Cole