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Monthly Archives: November 2011

Abita Amber and A Po’boy

It’s been a while since I’ve had a chance to post an entry where I list a recipe and pictures to go with it. Just like most of the beer folks out there, I have a beer with my dinner. I sometimes cook a meal with a beer in mind and other times, I open the fridge and grab whatever is stocked in the ice box. I asked the family what they would like for me to cook over the weekend and immediately the wife said, Po’boys! It was a great idea and a good excuse to go out and grab a six of Abita to wash them po’boys down.

This Amber has sweet aromas of malt and caramel. The sip is crisp and has good flavors from the malt, just enough hop shows up to give you a bit of bitterness and balance. Nothing in the beer overpowers the flavors of the po’boy, the crisp sip is perfect for the fried shrimp and hot sauce; the flavors marry really well.

I’m giving this beer Three Beer Caps. Often times a simple beer gets a bad rap from me, but this time I like it. As with plenty of dish and wine combinations, often times you want to get something from the region, so if given the chance and availability, check out the line up from Abita when you make a dish from New Orleans or the state of Louisiana.

Step one, pour yourself a beer!

Simple Ingredients

Crunchy Skrimpseses!

Ready!

Can’t forget the hot sauce!

People in my house love the other kind of beer.

You should eye ball the recipe according to the number of po boy’s you plan to make. With the recipe below we made four po’boys. I found this easy recipe over on a blog about New Orleans cuisine; check out the site here.

Recipe:

3 Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning, in all
1 Egg
2 Tbsp Water
30 Shrimp

Heat the oil to 360 degrees
Season the flour with 1 Tbsp Creole Seasoning in a bowl.
In another bowl, Mix the egg well with 2 Tbsp of water.
In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.

Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture. Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

Spread the creole mustard on a french roll, add the lettuce, tomato, shrimp and a dash of some hot sauce!

ENJOY!

Throw one back for me ~ cheers!

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Posted by on November 29, 2011 in Beer & Food, Empty Bottles

 

Second Annual Oktoberfest

Oktoberfest

A few of the participants.

The month of Oktober came and went. Sadly I didn’t get a chance to participate in any of the LA Beer Week events, but I was still able to host the 2nd Annual Oktoberfest at my place. This year I decided to have it the same day of the USC v Notre Dame football game. I and most of my friends root for the Irish, with only a few rooting for USC. It was an event full of beer and burgers and although I had fun, I think next year, we are going to host it on a day where a sporting event is not a distraction. We’ll get to sit and sip while talking about the beers and picking a definite winner like last year, oh and we can’t forget about some good food. This year for food, I decided to make a bratwurst burger with spicy kraut and gruyere cheese. They turned out to be like a slider, but it was great, we had enough food for everyone and leftovers.

I started my day with bacon preparing all the ingredients.

Just like last year, I asked everyone to bring a six pack or a few bombers of the same beer so we could all sample. This years event grew by four people, not a lot, but I think it will remain at about 11 members for the upcoming years.

Here are the burgers I made. I’ll post the recipe for the burgers below, I liked them, however I’ll say add mustard so the burger won’t be as dry. The recipe I found only asked for sauerkraut and nothing more, which made the burger buns a bit dry, however my grill skills were fantastic on the bratwurst patties no complains, haha! The event turned out great, full of friends, beer, and food – what more do you need?! I was so busy with the grill that I only managed to take pictures with my phone, but I captured the essence of event, beer, with a side of bratwurst burgers .

Bratwurst Burgers with Spicy Kraut and Gruyere.

Here are the burgers put together.

A day after; much better with mustard.

Lots of leftovers that I’m still drinking, even after people took some home.

Like I mentioned above, we didn’t sit and rate these, I handed a small paper for people to add the beer and rate it on a scale of 1 to 10. You can see there were a few favorites and others where they weren’t too imperessed by it.

La Citrouille Celeste (collaboration) 4 6
Sudwerk 7 7 7
Sam Adams Octoberfest 6 8
Hoptober 6 6
Kern River BC  Pumpkin Ale 0 2
Bootleggers 4 8 8
Paulaner 6 6
Stone 7
Weihanstephaner Festbier 7 7
Spaten 6 7
Blue Moon 6
Hofbrau 7 8
Ayinger 9
Rogue Maierfest 6

Below you’ll find the recipe for the bratwurst burgers. To make it easy for myself, I bought the bratwurst and removed them from casing. To get a nice size, you’ll want to use one and half bratwurst and mold into a patty, or follow recipe from scratch below.

Brat Spice Mix:

  • 2 tablespoons freshly ground white pepper
  • 2 teaspoons rubbed sage
  • 1 teaspoon ground mace
  • 1 teaspoon ground celery seed
  • 1 3/4 pounds pork shoulder, diced
  • 1/4 pound fat back, diced
  • 2 tablespoons kosher salt
  • 1 tablespoon brat spice mix

Spicy Kraut:

  • 1 cup store-bought sauerkraut
  • 1 tablespoon diced bacon
  • 1/4 cup onion, sliced
  • 2 tablespoons white wine
  • 2 juniper berries, crushed
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon mustard seeds
  • 1 tablespoon garlic-chili paste

Garnish:

  • 8 slices gruyere cheese
  • 8 slices bacon, cooked
  • Large hamburger buns, toasted

Directions:

Combine all the spice mix ingredients.

To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into 4 (8-ounce) patties.

To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.

To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.

 
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Posted by on November 18, 2011 in Beer & Food

 

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