Recipe: Ale with Wild Hops

Time to experiment with the wild hops! I used the same pale ale recipe that I have used for others. I like it because it is on the darker side of pale ales.

This recipe is for a 5 gallon batch on my shoddy equipment. The mash is at 149ºF for 1 hour.

I would have liked more hops, to maybe try dry hopping as well, but this is the first year I found them and I could only harvest 2.6 oz (weight after drying). After trying a tea made with a few of the hops, I decided to treat them as dual purpose. This may have been a mistake but we will find out when the beer is ready!

Grains:

  • 12 lbs Pale Ale Malt
  • 1.5 lbs Carahell 10L
  • 1/2 lb Crystal Dark

Hops:

  • 1.0 oz at beginning of boil (60 mins)
  • 1.6 oz near end of boil (5 mins)

Yeast:

  • Safale S-05

The hops soak up a lot of liquid so the batch is smaller than usual. About 4.6 gal instead of 5 gal. Currently this batch is fermenting away nicely. End result should be about 7% ABV.

Apple Crisp Ale Recipe

Apple Crisp AleI made an Apple Crisp Ale last month and it turned out great. I got the idea from Brooklyn Brew Shop’s Apple Crisp Ale (I have their Beer Making Book), but I used some different ingredients. OK, really the only thing I did the same is the apple and cinnamon part. I used different malts, different hops, brown sugar for priming, and the last 2 apples that we picked in the fall.

Ingredients (for 1 gallon)

  • 1 lb Canadian Two Row
  • 1 lb Dark Munich Malt
  • 1/4 lb Crystal 90L
  • 1 cinnamon stick
  • 2 apples, peeled and diced
  • 0.3 oz Fuggles
  • 0.1 oz Hallertau
  • Safale US-05 Ale Yeast (1/2 packet)
  • 2 tbsp brown sugar (for bottling)

Directions

Use normal directions for making a gallon of beer. Refer to the recipe linked above if this is your first time.

The Boil

  • 60 minute boil
  • Put in cinnamon stick and Fuggles at beginning of boil.
  • Put in Hallertau at the 59 minute mark.
  • After the 60 minute boil, turn off heat. Put in the apples and steep for 20 minutes.
  • Fish out the apples with a sanitized slotted spoon before fermenting.

Fermenting

  • two weeks in the fermenter around 68°F

Bottling Day

  • dissolve the brown sugar in 450mL water, then boil for 10 minutes
  • let the sugar water cool to room temperature before mixing it with your beer
  • let the bottles sit for 2 weeks around 68°F

Drinking Day!

  • use a glass and try not to pour that sediment

Brown Squirrel Ale

Brown Squirrel Ale
Brown Squirrel Ale

I made an ale with the same ingredients as Barking Squirrel Lager. It worked very well. Here’s the recipe for a 1 gallon batch.

Brown Squirrel Ale

Ingredients:

  • Canadian 2 row malt – 1 lb
  • Munich malt – 1 lb
  • Crystal 90L malt – 1/4 lb
  • Hallertau hops – 1/4 oz
  • CZ Saaz hops – 1/4 oz
  • SafAle S-04 yeast (1/2 packet)
  • 3 tbsp maple syrup (for bottling)

Directions:

  • cook up your mash for an hour at about 152°
  • drain off the liquid, run it through the grains again
  • boil the liquid for an hour, adding in 1/5 of each of the hops at:
    60 mins
    45 mins
    30 mins
    15 mins
    5 mins
  • ice bath your liquid to get it down to below 74°
  • funnel it into your fermenter and add the yeast
  • wait two weeks
  • siphon into a pot with the maple syrup
  • bottle it up
  • wait two more weeks
  • chill and enjoy!

You probably want to gently pour into a pint glass to serve to avoid any sediment that made it into the bottle.

 

 

Recipe: Wings

Where’s My John Wayne Wings

I got this recipe from Wings Across America by Armand C. Vanderstigchel.

“Eat these wings and ride off into the sunset.”

Ingredients

  • ½ cup vegetable oil
  • 20 trimmed and separated wings
  • pinch of each salt and pepper
  • 1 large onion, chopped fine
  • 2 garlic cloves, minced
  • 1 ½ cups ketchup
  • ¼ cup packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • ½ teaspoon chile powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 jalapeño chiles, minced fine

Directions

  • Preheat oven to 375° F
  • Heat the oil in a large skillet over high heat. Carefully add the wings to the skillet, sprinkling with salt and pepper to seal in their flavor while you brown them. After 10 minutes, remove the wings from the pan with tongs. Reserve the drippings in the pan.
  • Add the onion and garlic to the pan and place over high heat to brown — about 3 minutes. Stir in the ketchup, brown sugar, vinegar, Worcestershire, mustard, spices, and jalapeños. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the sauce from the heat and transfer to a large mixing bowl.
  • Add the wings to the sauce, coating them thoroughly.
  • Spread the wings evenly on a buttered 2-inch-deep baking dish. Bake for 10 to 15 minutes, or until brown and glazed.

Recipe: Spicy Sausage Vodka Pasta

Suggested Serving.

The title would more accurately be “Spicy Chipotle Sausage Fusilli in Vodka Cream Sauce.” But that’s too long. This recipe was adapted from a recipe for “Chicken Sausage Rigatoni in a Spicy Vodka Sauce.” It would probably go well with plain old chicken substituted in as well. Enjoy.

More pictures of the process in my Food September 2010 photo album.

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 pound sausage, casings removed
  • 1/2 cup chopped onion
  • 1 jalapeno, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup roughly chopped green pepper
  • 1 teasp paprika
  • 1 teasp oregano
  • 1 teasp parsley (use chopped fresh if you like)
  • 1 teasp basil
  • salt & pepper to taste
  • 1 28-oz can diced tomatoes
  • 1/3 cup vodka
  • 1 cup heavy cream
  • 1 pound fusilli noodles (or whatever noodles you want)
  • 1 cup grated Asiago cheese

Directions

Set a pot of water to boil for your pasta. In large saute pan, over medium heat, melt butter with oil. Add sausage and brown. Add onions, jalapeno and garlic and saute until softened. Add green pepper, paprika, spices, salt and pepper (except for fresh parsley, if you are using it; save it til the end). Cook a few more minutes.

Generously salt your pasta water and throw in the pasta. Cook until al dente (12 mins or so).

Meanwhile, add ‘matoes to the sauce and simmer for about 10 mins. Add vodka and cream and cook a few minutes more. Toss in cheese (and fresh parsley if you have it). Drain pasta and add to the sauce. Mix it up well and serve.

You’re going to need some nice fresh garlic bread and red wine. As you see in the picture we had a nice cheap Italian (Mezzomondo Negroamaro Salento).

Recipe: Hot Stuffed Mushrooms

  • 1/2 c. unsalted butter
  • 1/3 c. green pepper, minced
  • 1/3 c. red pepper, minced
  • 1/4 c. onion, minced
  • 2 cloves garlic, minced
  • 1/8 tsp. cayenne pepper
  • 1 egg, beaten
  • 1/4 c. freshly grated parmesan
  • 1/3 c. crabmeat
  • 1/2 c. breadcrumbs (we used smashed ‘extreme cheddar’ Goldfish crackers)
  • 24 white mushrooms, stems removed

Sauté peppers, onions and garlic in 1/4 c. butter until soft. (I don’t use that much butter!)
Remove from heat and add egg, cheese, crabmeat and breadcrumbs.
Melt the remaining 1/4 c. butter (you may need more depending on the size of the mushrooms)
Dip each cap into the melted butter and stuff with the crabmeat mixture.
Bake at 400 F until lightly browned on top.
Serve immediately.

Recipe: Red Lobster Shrimp Pasta

Just like at Red Lobster. Serve with a nice warm buttery biscuit.

The recipe does not call for it, but we added some crab meat because it’s yummy. 1st thing to do for this recipe is to choose a white wine that you like to drink. Make sure to have some while preparing, since you’re opening it anyway. 😉

Read on for ingredients and preparation instructions.

Continue reading Recipe: Red Lobster Shrimp Pasta

Recipe: Jack ‘n’ Cola Pulled Pork

Pulled pork makes awesome sandwiches, especially when served with a barbecue sauce flavored with Jack Daniels whiskey and cola. Plan at least a day ahead to marinate pork loin. The barbecue sauce is made separately and can be used with any meat. (We have  used the same recipe on back ribs before and it is excellent.)

Prep Time: 15 minutes

Cook Time: 3 – 5 hours (3 hours for oven, 5 hours if using low setting on slow cooker)

Total Time: 3 hours, 15 minutes

Read on for full ingredients and preparation instructions.

Continue reading Recipe: Jack ‘n’ Cola Pulled Pork

Recipe: Fireside Antojitos

from Montana’s restaurant


  • 2 pkg. cream cheese
  • ¼ cup green pepper
  • ¼ cup red pepper
  • ¼ cup jalapeno pepper
  • ¼ cup green onion
  • 6 tortilla shells
  • 1½ cup cheddar cheese, grated

1. Mix cream cheese with peppers and onions in a food processor.
2. Spread mixture over tortilla shell evenly. Sprinkle cheddar over top and roll up tightly.
3. Wrap rolls in plastic wrap and refrigerate for 1 hour before slicing into 1 inch pieces.
4. Bake at 350 for 10-15 minutes or until golden brown.

Erin says, “I minced the peppers and onions (since we don’t have a food processor) before mixing them into the cream cheese. Also, I waited until the antojitos came out of the oven to slice them – you get some oohy gooey cheesey goodness this way 😛

We made red and green ones with sundried tomato and spinach wraps for extra prettiness.

Recipe: Spicy Pineapple Salad

  • 1 pineapple, skin and core removed and cut into chunks
  • Juice of 2 limes
  • 2 tablespoons soya sauce
  • 1 tablespoon of Sambal style hot sauce or your favourite hot sauce
  • 2 tablespoons brown sugar
  • 1 bunch fresh cilantro, chopped
  • 1 small red onion, thinly sliced

1. Place pineapple into a salad bowl.
2. Whisk together the lime juice, soya sauce, hot sauce and brown sugar.
3. Add to the pineapple, along with the cilantro and red onion and toss well.