Author Archives: scarp

Margarita Grilled Chicken

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I whacked together this recipe as a marinade/glaze for grilled chicken. I was looking for something that would caramelize well over high heat, with a savory tang and residual sweetness. This particular recipe wants for cilantro, but I was fresh out that day.

  • 2 tbsp. mesquite honey
  • 1 tbsp gold tequilla
  • 1 tbsp triple sec
  • 1 tbsp sweetened lime juice
  • 1 tbsp olive oil
  • 1 tbsp Cilantro (subst. oregano)
  • 1 tbsp parsely
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • dash salt
  • dash black pepper
  • dash jalapeño hot sauc

Yields about 3/4 cup marinade, enough to coat 2 boneless chicken breasts.  reserve portion of marinade for glaze, enough to brush on chicken.  Marinate 1-2 hours, grill 5 minutes per side over medium heat. Finish, brushing on glaze, and grill over direct heat 2 minutes per side until caramelized.  Serve over yellow rice with capers and red pepper.

 

Red curry veggie dip

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This is a fairly peppy, creamy vegetable dip.  It was too hot for my palate, so I cut it in half with 6 oz of reduced fat sour cream.  I would probably halve the pepper measures on future batches.

  • 3/4 c yogurt, plain, drained
  • 2 tsp curry powder (red? green?)
  • 1 tsp lemon juice
  • 1/2 tsp oil
  • 1/4 tsp black pepper
  • 1/8 tsp hot sauce
  • 1 clove garlic, minced

Allow to stand 30 minutes before serving.

Hitchhiker ESB

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Today was chilly and rainy.  Such perfectly British weather to make an Extra Special Bitter.  I tend to brew outside, so I experienced the perfectly snotty weather under a canopy.  I should rather say “attempt to brew,” because I tried my hardest to fail at making this batch work.  Named in honor of Douglas Adams’ Hitchhiker’s Guide to the Galaxy series, the process of “getting there” took a more twists and turns through unexpected places than I felt was strictl necessary.   Dear old DA would have approved,.

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Dark and Emo Suicide Porter

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Nobody could be more surprised at my brewing a porter than me.  Among all the styles out there that are popular today, I’ve tended to find porters to be the least accessible.  Not that I haven’t liked porters, but I did generally feel that the richness, the complexity and the intensity overwhelmed my palate.  When looking for toasted, roast flavors I reached for stouts and dunkels.  Porters seem to be a style that has to be arrived at for some.  I recently made my acquaintance with Southampton’s Imperial Baltic Porter, and was blown away by the chocolate and toffee notes.  It was sweet without being cloying, presented rich flavors and aromas, and had a lingering finish with a suggestion of “toasted” at the end.  Sometimes all it takes is trying the right beer at the right time.  This was a good beer, and the timing was just right for this month’s brew. Continue reading →

Chipotle Barbecue Sauce

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I am still trying to perfect my barbecue sauce recipe.  I have a particular flavor and consistency in mind.  Unfortunately, this one is still wide of the mark, but it’s an excellent mix of tangy, spicy and smoky.  A worthy effort, and worth sharing.

  • 2 cans tomato paste, 6 oz ea
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp Texas Barbecue Rub
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp dry mustard
  • 1 tsp chipotle powder (could go lighter)
  • 1 tsp liquid smoke

Combine ingredients in a small sauce pan, stir over low heat until blended. May be bottled and stored refrigerated for 6 months.  Yields 32 oz, and fits neatly in an empty ketchup bottle.

For taste, this came out a little thicker and sweeter than I was going for, about the consistency of ketchup.  Next time I think I will use less paste, and maybe pare back the water to 3/4 cup.  The chipotle gives a smoky flavor and distinct finish that takes some getting used to.

Kegging is for life

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I just kegged my first batch of beer and if I have only one thing to say about the experience, it’s that I will never go back to bottles again.  I ordered a Brew Logic 4-keg system for myself over Christmas.  It arrived Saturday and finally I got to play with it.  There was a bit of a fiasco trying to get the CO2 tank charged on Saturday, but I managed to get out today and do it over lunch.   Just in time too, since the Red Rye Ale I made in November is done dry hopping in secondary, and needed a home.  I was bound and determined not to put this one in the bottle.  I just gave the keg a quick rinse in sanitising agent, purged the lines, racked the beer into it, and threw 20psi on it.  Almost too easy.  I cut the gas on the main tank, and will check back in the morning to make sure the line is still holding pressure.  If so, I should have a fresh batch ready to pour by the weekend.

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red rye ale racked

Status

After 40 days leaving it sitting in primary, I racked the Red Rye Ale over to secondary today.  Normally I’d just go right ahead and bottle it, but a lot of crud came through from the primary that I want to settle out, and I am totally done with bottling.  This will be a keg experiment.  I figure I’ll dry hop it with Citra or Columbus while I wait on delivery.

I really like this beer.  The hydrometer sample I took has a beautiful, clear amber to copper color, with what anticipate to be a creamy head with good lacing.  It just about crawled up the side of the glass, and left filmy bubbles in down the length of the thief as it drained.  It has a smooth, almost syrupy body with rye notes forward, and a crisp bitter finish.  Almost no off notes that I detected, but it seemed a little lacking in the nose.  I’ll try to address this in secondary with dry hops.

Technical data:  FG is 1.012, lending 6.4% ABV.

Red Rye Ale

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I brewed this Red Rye Ale recipe yesterday with my buddy Dave.  It’s a reprise of my first all-grain recipe from a few seasons ago.  Since then I’ve really gained an appreciation for rye ales, and wanted to see if I could improve upon the original.

This was also an opportunity to try some new techniques and kit.  Dave brought along his sparge arm, and I wanted to try out a new heat shield for my burner rig.  This is also the first time I’ve included rice hulls in the grain bill.  For his part, Dave had not yet worked with rye, and was interested to see how it worked out. (Flaked rye can be a sticky mess sometimes!) He also got to see the CFC in action.  Things worked out beautifully, and we nailed our target numbers spot-on.  24 hours after I pitched the yeast there’s a rolling, slow and steady fermentation. Smells wonderful.

Technical specs for those interested, 12SRM, estimated 60IBU at 5.5% ABV.

Taco dip casserole

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This came from a friend of mine.

1lb of ground turkey.
1 pkg of cream cheese.
1 jar of salsa.
1 pkg of taco seasoning
1 pkg of shredded cheese.

Brown meat w instructions of seasoning. Then layer twice in 8×8 pan. Can use beef instead or add beans/lettuce/tomato.

Texas Barbecue Rub

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This makes a nice dry rub for meat. Also makes a decent addition to the base for soups and chili,

  • 5 tablespoons paprika (40g | 240g)
  • 3 tablespoons sea salt (38g | 240g)
  • 2 tablespoons garlic powder (27g | 180g)
  • 2 tablespoons onion powder (25g | 150g)
  • 1 tablespoon dried parsley (2g | 12g)
  • 1 tablespoon black pepper (10g | 60g)
  • 2 teaspoons cayenne pepper (6g | 36g)
  • 2 teaspoons ground cumin (6g | 36g)
  • 1 teaspoon ground coriander (2g | 12g)
  • 1 teaspoon dried oregano (2g | 12g)
  • 1 teaspoon chipotle pepper (3g | 18g)
  • 1 teaspoon ground mustard (3g | 18g)
  • 1/4 teaspoon hot chili powder (1g |6g)
  • 1/4 teaspoon white pepper (½g |3g)

Combine and store in an airtight container for up to 1 year.

Makes approximately 1¾ cups.