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Archive for July, 2011

Just testing out new camera

Bird Feeder

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Pale Ale

20110712-080142.jpg

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Magazine MT HDR Image

This is an HDR image taken from a cliff overview of the Arkansas valley from Magazine Mountain in Arkansas.

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This weekend was the British Grand Prix Formula-1 race at Silverstone, England so in keeping with our Formula-1 food tour we chose to make English comfort food (i.e. unhealthy but good).

For dinner the menu consisted of a dish called “toad in a hole“, mashed potatoes with onion and mushroom gravy.For desert Teresa made Blueberry and Strawberry Trifle. For Sunday breakfast we made scones.

toad in a hole is sausage baked in batter.

Toad in a hole

Toad in a hole plated

Blueberry and StrawberryTrifle

Buttermilk Scones

Buttermilk Scone

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Beef and Sweet Potato Stew.

We made this recipe tonight. To me the apricots and peanuts don’t really add to this recipe. If I were to make it again I would leave out those ingredients.

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I decided I would make my own BBQ sauce for use with pork ribs this weekend. I wanted a strong flavor profile and I wanted to incorporate a good beer flavor in it as well. Originally I thought I would use a stout like the Yeti Imperial stout but when I went to the beer store and saw they had one last bottle of Theobroma ale, I thought that would be perfect.

The Theobroma ale pairs with this dish extremely well. You might want to buy 2 bottles if you can; especially if you are sharing with guests.

Side Note – This is the description from the Dogfish Head Brewery Website –

“This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions. The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC. As per the analysis, Dogfish Heads Theobroma (translated into ‘food of the gods’) is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies, and annatto (fragrant tree seeds). It’s light in color – not what you expect with your typical chocolate beer. Not that you’d be surpised that we’d do something unexpected with this beer!

This is a very spicy BBQ sauce.

Honey Chipotle BBQ Sauce with Theobroma Ale

2 – 8 oz cans of tomato sauce

1 – 7 oz can whole chipotle peppers in adobo sauce

1 small onion diced

2 cloves garlic diced

Juice of 1 lime

1/4 cup Honey

1/2 cup molasses

1/2 cup Theobroma Ale

In a medium sauce pan saute onions until translucent and just starting to brown on the edges. add garlic and saute for about 1 minute longer. Add all of the remaining ingredients and cook over a medium heat for about 20-30 minutes. Allow to cool to room temperature ( I removed all but two of the chipotle peppers before the next step). Puree the mixture in a blender or food processor and put back in saucepan. I added the braising liquid (See below) from the ribs to the sauce and heated over medium heat to thicken the sauce.

Theobroma ale braised pork ribs

These are braised in the oven and finished on the grill.

1 – Rack of pork ribs

1/2 cup Theobroma Ale

Salt and black pepper to taste

Preheat oven to 350 F.

You will need heavy duty aluminum foil (18 in width works best) for this and a large baking sheet. Lay a length of aluminum foil over the baking sheet; it should be long enough to leave about 2 inches longer than the ribs on each end. Place the ribs in the center of the sheet of foil. Season both sides of the ribs with salt and black pepper to taste. Lay another sheet of aluminum foil (the same length as the first) over the top of the ribs. Crimp the sides of the sheets of aluminum foil together by folding until tight against the side of the ribs. Crimp one end of the foil leaving the other end open enough to form a funnel. Slowly pour the ale into the foil packet then crimp the last end closed. Place the ribs in the oven and cook for 1 1/2 hours. Remove ribs from the oven and open the foil packet just enough to pour off the braising liquid and save for use in BBQ sauce. Once you have poured off the braising liquid remove the remaining aluminum foil. Set up your grill for indirect cooking at about 400 F. Sear the meat side of the ribs over the direct flame for one or two minutes then move away from direct heat. Baste liberally with BBQ sauce and continue cooking for approximately 30-45 minutes.

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1 1/2 lb Baby Red potatoes

1/4 Cup Mayonnaise

1/4 Cup Crumbled Bleu Cheese

1/4 Cup Crumbled Bacon

2 tsp White Balsamic Vinegar

1/2 Cup Red Onion

Cut potatoes into bite sized chunks. Bring to boil in salted water. Turn down heat and simmer for 15 to 20 minutes until fork tender. Drain and allow to cool.

Mix mayonnaise, Bleu Cheese, bacon and vinegar.

Toss onion with potatoes and then toss with dressing.

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