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Yummy Links: From Chocolate and Espresso to Cracked Crab

partysugar — Tue, 25 Nov 2008 07:45:55 -0800

Adding espresso to chocolate will enrich its flavor. - Epicurious
Ten pumpkin ales perfect for sipping now. - Chow
Meet Cookstr, the Internet's newest recipe resource. - The Kitchn
Talking turkey with Food and Wine editor Dana Cowin. - Serious Eats
Learn how to properly crack fresh crab. - 7x7

Beer Goes Seasonal

partysugar — Tue, 04 Nov 2008 12:30:40 -0800

Most of you were appalled by the increase in budget beer sales and many or you prefer to drink local microbrews, so I thought I would bring attention to an interesting website created by the Brewer's Association. Seasonal Beer Throughout the Year is your resource for limited-edition, seasonal craft brews. A seasonal beer is a special style of beer, sometimes with flavors like pumpkin, made for a certain time of year. These beers are especially popular during Oktoberfest.

From harvest ales to Christmas brews, the site has you covered. The best thing about it is that you select your state after choosing the season. Not only are the brews seasonal, but the listings are local as well! The in-depth list provides the brewery's website and phone number for simple and quick ordering.

I'm definitely going to get my hands on some of Pyramid's Snowcap Ale, how about you?

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Yummy Links: From Seasonal Maps to Passion Fruit Souffles

partysugar — Tue, 27 May 2008 09:00:01 -0700

Epicurious has a new map that will help you know which ingredients are in season at your local farmers markets. - The Epi-Log
When did the world of coffee get so slutty?- Chow
Speaking of coffee, check out this hysterical list of the eight most annoying types of people you'll find in Starbucks. I'm totally number six! - Holy Taco
Hot pink, zebra prints, and shiny disco balls make a fabulous look for a bachelorette party. - Hostess with the Mostess
Purchase hard to find Thai produce and pantry items online.- The Kitchn
Learn how to properly store beer. - SlashFood
What signs do you look for when choosing a restaurant? - Simply Stated
Fake a four-star restaurant dessert with this recipe for passion fruit souffle. - Chefs Gone Wild

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Beer Prices on the Rise; Budweiser Goes Global

YumSugar — Fri, 28 Aug 2009 03:30:45 -0700

In the mood for a brew? Be forewarned, a cold one could cost you. Anheuser-Busch InBev and MillerCoors have both announced plans to hike beer prices. Falling sales and higher costs of commodities like barley and hops have forced them to compensate by raising prices. In a statement Tuesday, US-Belgian company Anheuser-Busch InBev said it will raise stickers "across different price tiers" in "a majority of markets this Fall" to cover "input costs." Likewise, InBev's biggest competitor, MillerCoors, intends to increase prices this season. Higher prices from the two conglomerates - which together comprise more than 80 percent of the market - will impact the beer industry during a time when beer drinkers are reaching for the cheapest selections.

In a New York Times commentary, "Rising Beer Prices Hint at Oligopoly," the op-ed's writers lament that the two companies' abilities to raise prices while customers are hurting "highlights the pricing power that has accompanied industry consolidation" and "begs for an antitrust review."

Anheuser-Busch isn't stopping there. The beer overlord has aggressive plans to transform Budweiser into a global player, using Coca-Cola as a marketing model. The corporation hopes to introduce the "King of Beers" into dozens of new markets, including parts of Africa. Have you noticed rising beer prices? Could Budweiser eventually become an international symbol like Coke? Should Anheuser-Busch and MillerCoors face antitrust allegations?

Beer-Can Chicken Is Summer Barbecue at Its Best

partysugar — Fri, 24 Jul 2009 13:00:42 -0700

Although this delectable chicken looks like he's running away, he's actually perched atop a beer can! Grilling chicken on an aluminum can is an excellent way to ensure that the meat stays moist and succulent. While it cooks, the beer evaporates and flavors the chicken's inside cavity. There's lots of ways to season the outside of a beer-can chicken, but I think the most satisfying is a classic spicy-sweet barbecue rub with a finger-licking good homemade sauce. My dad has a metal can holder that makes grilling a little easier, however, this tool is not necessary: one can cook the chicken on the can alone. To learn the technique to this campfire favorite, read more.

Beer Can Chicken
From Steven Raichlen

Ingredients

1 (12-ounce) can beer
1 (31/2 to 4 pound) chicken
2 tablespoons Basic Barbecue Rub, recipe follows
2 cups barbecue sauce
4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained

Directions

Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities.
Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels.
Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with barbecue sauce.

Serves 4.

Basic Barbecue Rub:
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne powder

Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.

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Happy Hour: Samuel Smith Strawberry Ale

YumSugar — Mon, 15 Jun 2009 14:00:32 -0700

While selecting in-season strawberries at Whole Foods the other day, an unfamiliar brewski, Samuel Smith Strawberry Ale, caught my eye. Since I was surrounded by the delicate aroma of ripe berries, I couldn't resist picking up a bottle.

I was curious about the unfamiliar label, and couldn't wait to give Samuel Smith's signature strawberry beer a taste. Brewed in Stamford, England, this certified organic ale, which is made with fresh strawberry juice, only became available stateside this year. The ale has a floral, jammy bouquet that brought me right back to sniffing strawberries at the market and notes of caramel and malt to finish. It was so refreshing that I drained the hefty-sized bottle, then proceeded to trek out and pick up a fresh one.

At $5.99 for 550 ml, this seasonal sip has become my favorite nightcap so far this Summer. Have you ever tried strawberry beer?

Crab Cakes Are an All-American, Unexpected Appetizer

partysugar — Fri, 03 Jul 2009 09:00:25 -0700

Since your guests are anticipating an array of grilled and classic appetizers that scream Fourth of July, this weekend, why not do something different? Surprise them with a platter of mini crab cakes! They're a luxurious appetizer and all-American favorite.

While I've never met a crab cake I didn't like, when I make them at home, I prefer to use a traditional Maryland-style recipe. My grandfather was born in Baltimore and his cakes are always wildly delicious, but insanely simple. Stirring in too many seasonings takes away from the pure flavor of the crab. Garnished with a dollop of garlicky aioli, these cakes are light and satisfying, and pair with everything from a glass of wine to an icy beer.

They're exceptional with fresh crab; however, if you don't have access to it, Costco sells a stellar can of crabmeat. Get the recipe.

Happy Hour: 2004 Château Clarke Listrac-Médoc

partysugar — Wed, 27 May 2009 16:15:54 -0700

Although one normally thinks of pairing a burger or hot dog with an ice cold beer, when grilling other meats, like tri tip, chicken, or pork, don't be afraid to pour wine. When selecting a wine, take into consideration the meat's type of sauce (is it spicy, sweet, herby, etc.?) or seasoning.

I recently enjoyed this 2004 red Bordeaux ($27), by Château Clarke, with grilled boneless pork ribs. It has a rich purple color and berry and dark stone fruit aromas. Smooth and well-bodied, this red has a velvety finish. A blend of 30 percent Cabernet Sauvignon and 70 percent Merlot, this silky wine is drinkable now or can be aged.

Do you enjoy wine with barbecue? What's your favorite pairing?

Come Party With Me: Memorial Day - Drinks

partysugar — Thu, 21 May 2009 12:50:39 -0700

No Memorial Day celebration should be without strawberries. The plump juicy berries are at the peak of their season now, so take advantage of them! You could incorporate them into an appetizer, salad, or dessert, but why not use this luscious fruit to mix up a tantalizing cocktail? This punch recipe serves a crowd (18 people!) and is packed with vibrant flavors. Vodka is combined with Cointreau and ginger ale to make a drink that is fizzy and refreshing. Although it calls for frozen cherries, if they have already popped up at your farmers market, substitute fresh.

Don't forget plenty of beer, wine, water, and sodas - it is a party! For the recipe to the jewel punch, read more.

Jewel Punch
From Every Day With Rachael Ray

Ingredients

1 liter ginger ale, chilled
Three 12-ounce bags frozen cherries
1 pound fresh strawberries, hulled and sliced
3 cups purple grape juice, chilled
1 1/2 cups vodka
1/4 cup Cointreau or triple sec
Ice, for serving

Directions

Combine the ginger ale, cherries, strawberries, grape juice, vodka and Cointreau in a punch bowl or large pitcher and stir well.
Pour into ice-filled glasses and enjoy!

Serves 18.

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Trend Alert: Restaurants With Beer Lists

YumSugar — Mon, 26 May 2008 12:30:45 -0700

"Would you like to see the beer list?" may sound like a silly question, until you realize how serious some restaurants are taking their beer selections these days. I recently had dinner at a restaurant in San Francisco called The Monk's Kettle, which actually suggests beer pairings alongside its entrees. Good thing, too, since the intimidating beer menu features more than 100 brews.

The whole experience really made me appreciate the rich variety of beer and how the different flavors complement certain foods - something I usually only think about with wine. Extensive beer lists, and the pairing of those beers with food, are definitely growing trends in restaurants, so to hear more about it, read more.

One of the quickfire challenges on this season of Top Chef had the cheftestants creating dishes to pair with beer, and the trend isn't limited to TV shows.

One beer aficionado in New York City has created an entire website, called Beer Menus, devoted to spotlighting beer lists at restaurants and bars. Places like Monk's Kettle in SF and Beerbistro in Toronto focus on acquiring a wide variety of brews and cooking dishes to match. Some restaurants are even hiring beer sommeliers to handle the task.

What do you think about this trend? Do you appreciate a good beer list? Do you ever think about pairing beer with food? Have you been to any of the restaurants following this trend?

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