| Beer Gourmet News
September 2010 - Issue 10 |
| Greetings! |
I hope you all had a great 3 day weekend. We all know we deserve a break every once in a while!
Besides Monday being Labor Day, Saturday was the kick-off of many college football games. Football season has finally arrived!!
Beer, food, football. Three things that go great together, right?! This issue will be focused on some food items to make for your tailgate that will have people wishing they had the recipe and beer to go along with it. |
| Tailgating |
According to Wikipedia, "a tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming beverages and grilling food. Tailgate parties usually occur in the parking lots at stadiums and arenas before, and occasionally after or during, sporting events and rock concerts. People attending such a party are said to be tailgating. Many people participate even if their vehicles do not have tailgates."
 Tailgating is popular with everyone, especially sports fans. People gather in parking lots, grassy lots, or anywhere they can set up. It's a great time for everyone to socialize with other fans and even their rivals. Besides eating and drinking, many people play games. The most popular games are golfball toss and bags. These games can be seen anywhere. It has become so popular that ESPN got into the tailgating scene in 1993 with their pregame football show College GameDay. They place their hosts on a portable stage set at the campus of the school hosting the week's marquee rivalry matchup with fans gathering around it to celebrate. This encourages fans to come out and see them and be in the tailgating atmosphere.
Though tailgate can be a lot of fun, we encourage you to be safe and don't encourage binge drinking. Make sure to designate a driver before you start, especially if your location is away from the stadium and not in walking distance.
Beerresponsible. Remember that! |
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| Beer Gourmet Pairings |
Below is a food and beer pairing chart.
We encourage yout to sample some things and to have fun trying to find your favorite pairings and recipes.
Email us if you have found something spectacular!
We want to hear from YOU!
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| Morning Tailgates |
Not everyone is in the mood for drinking beer in the mornings. Some people want something heavier to coat their stomach to prepare themselves for a long day. Some choose Screwdrivers or White Russians, but a popular drink is a Bloody Mary.
Bloody Marys are awesome for an early morning drink with tailgates. Tomato juice, spices, and vodka is all you need. But, what if you don't want to carry all those spices with you. Sometimes, it's easier to just use a mix.
Which mix should you use? Some mixes are too spicy and some are too bland. Well, we got the answer for you right here.
Irish Dog Bloody Mary Mix.
This mix was created by the Ducey's back in 2005. They purchased all the ingredients they felt should make the perfect bloody mary mix. They started in 2004 and spent an entire year to get the perfect blend of tomato juice and spice. Irish Dog Bloody Mary Mix was created! Enjoy this during those early mornings. You won't regret it.
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 Maple, Beer & Chili-glazed Chicken Wings |
Serves 8
 3 quarts of water
3 pounds chicken drummettes
1 cup 100% pure maple syrup
1/2 cup Sam Adams Boston Lager
1/3 cup red chili paste
3 tablespoons corn starch
3 tablespoons malt vinegar
1 1/2 teaspoon salt
1 bunch chopped scallions
Preheat oven to 400 degrees.
Bring 3 quarts of water to boil. Add salt and chicken drummettes and simmer for 5 minutes, remove and cool.
In 1-quart saucepan bring to boil malt vinegar, Sam Adams Boston Lager, maple syrup, and chili.
Dissolve corn starch in 3 tablespoons of water and whisk into maple syrup sauce. Simmer 1 minutes and remove.
Dip wings in sauce and place onto buttered cookie sheet. Bake for 8 minutes. Remove and serve topped with scallions and a side bowl of sauce for dipping.
Salt to taste. Cut down on chili paste if you desire less spice.
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| Beer-braised Short Ribs |
Serves 4
3 1/2 lbs of meaty short ribs
Salt and Pepper
Olive Oil
1/2 lb chopped carrots
1/2 lb chopped onion
1/2 lb chopped celery
4 cloves garlic, minced
2 1/2 cups of Budweiser
1 8-oz can crushed tomatoes
2 tablespoons Dijon Mustard
1/2 teaspoon liquid smoke
Preheat over to 300 degrees.
Season the short ribs with plenty of salt and pepper, set aside.
Heat a heavy roasting pan with 3 tablespoons of olive oil over medium high heat. Brown beef on all sides to seal in the juices, working in batches so that you don't crowd the pan ( 7-10 minutes per batch ).
Transfer seared ribs to a plate. Add 1 tablespoon olive oil to the pan, lower heat to medium, then add carrots, onion, celery and garlic. Saute 7 to 10 mintues, stirring occasionally. Add Budweiser, tomatoes, mustard and liquid smoke.
Increase heat to high, then nestle the ribs in the sauce.
Cover pan tightly with aluminum foil and bake 3 1/2 to 4 hours. Skim off top layer of grease or leave on for more flavor.
Enjoy with a refreshing Budweiser and share with friends .
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| Sam Adams Octoberfest Meatballs | |
Meatball Ingredients:
1/2 cup grated onion
2 tablespoons Sam Adams Octoberfest
1/2 tablespoon salt
1 teaspoon thyme
2 teaspoon dried parsley
1 teaspoon freshly ground red chili flakes
1 teaspoon cayenne
1 1/2 teaspoon ground allspice
1/2 teaspoon freshley ground black pepper
1/2 teaspoon sugar
4 cloves garlic, finely minced and mashed
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2/3 cup dried bread crumbs
2 eggs
1/3 cup finely chopped parsley
2 lbs lean ground pork
2 tablespoon vegetable oil
4 cups onions, coarsley chopped
4 tablespoons olive oil for browning
 Sauce Ingredients:1/4 cup vegetable oil
2 medium onions, coarsley chopped
1/4 cup flour
1 1/3 hot beef broth
2/3 cup Sam Adams Octoberfest
1 cup sour cream
1 tablespoon paprika
1/2 teaspoon cayenne
2 cups sliced mushrooms
salt and pepper to taste
Combine the first 11 ingredients in a large bowl. Steep 15 minutes. Add the next 4 ingredients with steeped spices, mixing thoroughly. Refridgerate 1 hour before forming into balls.
While meat is chilling, heat large skillet on medium-high. Pour 2 tablespoons oil and stir-fry onions until golden brown but still crisp.
Take meat out and form into balls. Heat large, heavy skillet on medium, add olive oil to coat, and brown meatballs on all sides.
Place the browned meatball and onions in layers in a large Dutch oven. Pour prepared sauce over top. Cover and simmer slowly 45 minutes. Serve hot with sauce.
Heat skillet used to brown meatballs on medium, add 1/4 cup oil and sauteed onions until wilted and light golden. Sprinkle flour over onions, cook, stirring constantly, until golden brown.
Slowly stir in hot broth. When smooth, stir in Sam Adams Octoberfest, sour cream, spices, and mushrooms. Do not boil. Season to taste.
Enjoy with the rest of your Sam Adams Octoberfest.
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Thank you for signing up for the Beer Gourmet Newsletter! I hope you enjoy hearing about new beverages and getting new recipes each month. If you have friends and family you think would love to read about new brews and could benefit from some new, exciting recipes, please forward this email using the link below or post us to your social networking site like Facebook.
He was a wise man who invented beer.
-Plato
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Jessica McCombs
Beer Gourmet
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