Author Archives: scarp

Homebrew!

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I’ve been meaning to start fooling around with brewing beer at home, so I gifted myself with a homebrew kit for Christmas. It’s a basic setup: 7 gal bucket primary fermenter, 7 gal bottling bucket, auto-siphon, racking cane, bottle brush, tubing, bottling wand, bottle caps, capper, powdered sanitizer, hydrometer and a sample tube.

I’ll still need to pick up bottles, a 30 qt. stainless brew kettle and a few other niceties, but this should at least get me started. For now, I’ll see how things work out using the turkey fryer kit I picked up last month.

I also picked up a Lager recipe to get me started. Now I just need to drink my way through a couple cases of Grolsch so I’ll have some bottles. I think I’ll need 40 to start.

Perfect Manhattan

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We wandered over to Clydz today after work, where I’ve redisovered the Manhattan cocktail. According to the Wiki link, the Manhattan is a cocktail comprised of whiskey, sweet vermouth and bitters, though there are many variations on the drink. I don’t happen to like sweet vermouth so much, but found a dry Manhattan to be a little too much.

The traditional choice for the whisky element is rye, but pretty much anything will do these days. I’d asked for Makers Mark specifically, and enjoyed several before it was time to go. Still, I was curious as to how it would taste as originally intended, so I tracked down a bottle of Jim Beam Kentucky Straight Rye Whisky and got to work.

This variation is called the “Perfect Manhattan” (not my name):

  • 3 oz Jim Beam Kentucky Straight Rye
  • 3/4 oz sweet vermouth
  • 3/4 oz dry vermouth
  • splash of grenadine
  • dash of Angustora aromatic bitters
  • stir over ice and strain into a cocktail glass

Limoncello

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I was introduced to this liqueur last summer, and had forgotten about it until a recent conversation with a co-worker. It is very popular in the Mediterranean, and is, informally, the national beverage in Italy. This relatively simple and tasty beverage is best served ice-cold on a warm summer evening as a digestif.

This simple recipe requires a long time to prepare, but not a lot of work. You will need between 8 and 12 lemons, and an overproof, neutral alcohol. Any alcohol will work, but select a base with a high proof and a neutral flavor. An overproof vodka will work, but will introduce additional flavors into the final product. Lower-proof alcohols will result in a lower-proof final product, as the alcohol is diluted in the process. For an ideal product, select Everclear, or a similar, neutral grain spirit.

Limoncello

  • Requires 8-12 lemons, 750ml Everclear, and 750 ml simple syrup in 1:1 ratio
  • Select lemons with smooth, thick skins. Ripe lemons are slightly heavy for their size, and will have a firm texture. Avoid lemons with nicks, cuts, bruises, rough skin and discoloration. Also avoid lemons with stamps, as the ink may penetrate deep into the flesh.
  • Thoroughly wash the lemons, removing any wax and
  • Remove the zest with a citrus zester or microplane rasp. Be sure not to remove too much of the flesh, as the pith (the white part of the rind) may impart a bitter character to the final product.
  • Combine the zest and alcohol in a large, sanitized mason jar.
  • Allow 30-45 days to steep. Longer steeping times allow for a more mellow final product.
  • After suitable steeping time, fiter the mixture into another sterile vessel through a coffee filter. The spent lemon zest should be white, and the filtered liquid should be distinctly yellow.
  • Combine the filtered alcohol product with 750 ml of simple syrup, made in a 1:1 volume ratio. The alcohol is now at its final proof.
  • Seal the vessel and allow to condition for 30-45 more days. Again, longer conditioning times allow for a more mellow final product.
  • After suitable conditioning time, remove the liqueur product to two sterilized 750 ml bottles, or package as preferred. Finished product may be stored in a cool place, away from sunlight, or may be refrigerated.
  • Serve ice cold.

Cooking with OIL!

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I’ve been hearing a lot about fried turkey over the last few years. Mostly what I had been hearing was, “ZOMG you’ll burn your house down! Don’t do it!!” Naturally I was intrigued when I saw the turkey fryer kits at the local hardware store. I decided to throw caution to the wind and fry us up a turkey for Thanksgiving. I mean, how dangerous can it be, really? People down on the bayou have been doing this for a long time, and they don’t burn their houses down. Clearly I had fallen prey to the fear mongering in the nightly news. Yes, my manhood was being challenged.

I acquired the fry kit, and set about researching what would be needed to safely bring this bird home to roost. I watched a number of how-to videos using strongly-worded, dire warning about the dangers of accidental injury, property damage and even death. A wet or frozen bird would not be suffered. A common theme among all the videos was that this was not to be approached lightly, and would, in fact, require infrastructure. At minimum, it would require a fire extinguisher and safety gear in the form of aprons and heavy gloves. Construction of a gantry incorporating a system of rigging would not be uncalled for. Clearly, this project was taking on the overtones of a moral imperative. I set about acquiring my materials and got to work. My turkey gantry takes shape.

The recipe, then:

  • 1 turkey, 14lb, thawed and rinsed
  • Add to a large vessel: 2 gallons cold water, 1 cup packed brown sugar, 1/4 cup kosher salt and 1 cup of maple syrup. Stir to dissolve the ingredients.
  • Immerse bird in the brine solution, and cover with ice. Top off with more cold water to cover the bird. Set aside for 8 to 18 hours.

For the fry:

  • 5 gallons canola oil heated to 325-350 dF. Be sure not to overheat the oil.
  • Dry the turkey inside and out
  • Rub down with salt and pepper
  • Lower the bird SLOWLY into the deep fryer
  • Fry at 325-350 dF for approximately 45 minutes, or 3 minutes per pound.
  • Remove bird when a thermometer reads 150 dF from the breast and thigh.
  • Place bird in paper bag, and place paper bag in plastic shopping bag to absorb extra oil.
  • Allow 30 minutes for carry-over to head the bird to 160 dF

This year’s turkey has to have been the most succulent, juicy turkey I’ve ever had. We didn’t even use the gravy that was on the table.

Fresh Basil Pesto

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Requires a mortar & pestle, or a food processor

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Instructions (mortal & pestle)

  • Combine the basil in with the pine nuts, in a mortar and pound into a grainy paste with pestle
  • Add cheese to mortar and combine
  • Add oil in teaspoon increments and combine into smooth paste
  • Add salt & pepper to taste

Instructions (food processor)

  • Add nuts to food processor and pulse several times until nuts are pulverized into a coarse meal
  • Add basil and pulse several times until finely chopped
  • Add cheese and pulse to combine
  • Add oil in teaspoon increments and pulse until well blended
  • Add salt and pepper to taste

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Shamelessly stolen from Simply Recipes.