Pork Chop Sauerbraten

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Who doesn’t love sour pork?

Ingredients

1 4-5 lb pork roast
2 med onions thinly sliced
2 Cups vinegar
2 TBS brown sugar
1/4 tsp pepper
1 clove minced garlic
6 whole cloves (1/4 tsp ground cloves)
2 bay leaves
2 Cups water.
leaves of 3-4 stalks of celery
flour
12 old fashioned gingersnaps – Ground

Directions

Roll or dust roast with flour; brown in shortening and place in crock pot, top with onion slices, garlic cloves bay leaves and celery leaves

Bring vinegar, brown sugar, salt, pepper and 2 Cups water to a boil. pour over pork roast and cook on low for 6 hours.

Remove pork from crock pot, strain so that you only have the liquid and bring the liquid to boil in a med to large sauce pan over med-hi heat. Cook down about 1/3 add ground ginger snaps and whisk until it is a desired thickness. (how thick do you like your gravy?) Shred or cut meat and serve the gravy on the side

No Man’s Land

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imageWhat better drink to order in Old Chicago than the World War I favorite, the No Man’s Land?  Made with bourbon, grenadine, lemon and bitters as a traditional daiquiri, this was a popular favorite among American service men along Western Front.

Amanda C. made this one with dubious but attentive care at the Aloft bar at Chicago O’Hare using Knob Creek 100 Kentucky Bourbon, just like the old Dough Boys used to drink. An authentic drink from bygone days, in an old town that gave much during the Great War.

Ingredients

  • 3 oz bourbon or rye
  • 1 oz grenadine
  • 1/2 oz lemon juice
  • bitters to taste

Shake over ice and serve in a cocktail or rocks glass.

Vanilla Chai Mead

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Concept recipe. I never made this, so it’s open sourced now.  OR, more properly sourced from somewhere else.  Have at it, give feedback on modifications and tweaks.

Vanilla Chai

Recipe Type: All Grain
Yeast: Lalvin 71b
Batch Size (Gallons): 5
Original Gravity: 1.132
Final Gravity: 1.044
Boiling Time (Minutes): 1
Color: golden
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: 90
Secondary Fermentation (# of Days & Temp): 30
Tasting Notes: need to drop honey and clove content, but very good

Ingredients

  • 14 lbs. Honey
  • 4 Gal Water
  • 1 tbsp Ginger
  • 2 Cinnamon Sticks
  • 2 tsp Cardamom
  • 2 Cloves
  • 2 tsp Nutmeg
  • 1 tsp Allspice
  • 2 Vanilla bean cut ½
  • 1 pk. Lalvin 71b Yeast
  • 5 tsp Yeast Nutrients
  • 2 tsp Yeast energizer

Process:

  • Heat 1 Gal. water to 110°F and remove ½ coffee mug for yeast starter.
  • Bring water to boil.
  • Remove from heat
  • Add honey, Nutrients, Energizer, and Spices
  • Let sit for 25 min.
  • Start Yeast
  • Remainder of water chilled in P.F.
  • Pour Must in P.F.
  • Add yeast
  • Stir Vigorously for 2 min.
  • Seal lid and attach airloc
  • Rack when airlock stops.\
  • Rack once/month until clear
  • Bottle, age or drink or both

Jimmy Dean copycat

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Original recipe from TSR: http://www.food.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

INGREDIENTS

Sage

  • 16 ounces ground pork
  • 1 teaspoon salt No salt added if using Italian sausage
  • 1⁄2 teaspoon dried parsley
  • 1⁄4 teaspoon rubbed sage (or more)
  • 1⁄4 teaspoon fresh coarse ground black pepper
  • 1⁄4 teaspoon dried thyme (or more)
  • 1⁄4 teaspoon crushed red pepper flakes (optional)
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon MSG (such as Accent flavor enhancer)

Hot

  • 16 ounces ground pork
  • 1 teaspoon salt
  • 1⁄2 teaspoon cayenne pepper (or more)
  • 1⁄4 teaspoon rubbed sage
  • 1⁄4 teaspoon fresh coarse ground black pepper
  • 1⁄4 teaspoon crushed red pepper flakes (or more)
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon msg (such as Accent)

Maple

  • 16 ounces ground pork
  • 3 tablespoons maple syrup
  • 1 teaspoon salt
  • 1⁄2 teaspoon msg (such as Accent)
  • 1⁄4 teaspoon coriander

DIRECTIONS

Combine all ingredients for the flavor of your choice in a medium bowl.Form the sausage into patties and cook in a skillet over medium heat until brown.

Orange Double Chocolate Stout

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I sampled DuClaw’s Continuum #1: Blood Orange Gypsy recently.  While I liked the orange character, the rest of the beer let me wanting something different.  I’ve been looking to play with orange peel, orange zest, candied orange peel or even marmalade in a recipe lately.  In my research on orange additives for different styles, I came across an interesting Orange Double Chocolate Stout recipe posted to HBT a few years ago.  Not exactly what I was looking for, but it seems interesting enough to try.  I’ll at least learn a few things about orange additives in the process.

KinkOtheCarp’s Orange Double Chocolate Christmas Stout

For a 5-gallon batch

Ingredients

  • 7lb Light DME
  • 1lb Chocolate Malt
  • 1lb Crystal 120-150L
  • .5lb Malted Barley
  • .5lb Brown Sugar
  • 4oz lactose

Schedule

  • 60minutes – 2 oz chocolate
  • 60minutes – 1oz Challenger
  • 30minutes – 2 oz chocolate
  • 30minutes – .5oz Amarillo
  • 30minutes – .5oz Ahtanum
  • 0minutes – 4oz chocolate
  • 0minutes – 4oz lactose
  • 0minutes – 8oz brown sugar

Primary

  • 2 oranges pureed (everything including peels)
  • 4 oz chocolate

Secondary

  • 2 oranges pureed
  • 4oz Cold Brewed Chocolate Expresso
  • 2oz Oak Chips soaked in Grand Marnier (who woulda thought?)

Yeast: WY1214 Belgium Abbey

Source: http://www.homebrewtalk.com/f12/tried-true-orange-double-chocolate-stout-x-mas-139912/

Untitled Kolsh

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It’s been a while since I’ve brewed.

After the debacle with the refractometer, I’ve been lazy about brewing.  I’m not sure why, but something about the whole process just seemed to make me weary.  As it is, my pipeline is pretty full– I have three kegs on draft, and no burning desire to make more.  The thought of hauling out all the gear, cleaning it, sanitizing it.. just nnn’guh!  But!  Summer is nearly upon us and it’s time to start thinking about the summer brews.

And when I think of summer, now I think Kolsch.  I happened across the style my first time last summer, and got fixated on the simple clarity and creamy texture of the style.  This was a pale ale I could drink all day: not too alcoholic, light, creamy and perfectly hopped.  I had ideas for what I would do with a Kolsch if I ever made one.  Come October of last year I cobbled together a recipe based on German pilsner, Dextrine, Saaz and Tettnang hops, and then promptly hit the wall.  The kit sat, and sat, and sat.  Until today.

My first order of business was the yeast.  This packet of yeast was about 3 months old when it was delivered, and then sat in my fridge for another 7 months waiting for the day.  I wasn’t sure it was still viable.  But, it’s a smack pack, so I popped it before Memorial Day to see what happened, and for two days there was nothing.  Then, suddenly the pack swelled but I was too late: I had a road trip scheduled for that weekend.  Back into the fridge and hope the yeast stay healthy or another week.

Upon my return after Memorial Day weekend, I pitched the yeast into a 1200mL starter, figuring if the smack pack was old, then the surviving yeast could use a step-up.  The starter took off after a day, and went for 48 hours.  I waived off on a Saturday brew day (I was feeling tired and lazy) so I cold crashed the starter in preparation of  Sunday brew day.

And what a brew day it ended up being!  Glorious weather (clear, dry, 75 degrees and sunny!), and a brew session by the numbers. I hit every number on the brew sheet for temperature, volume, gravity and time.  The session went like it was on rails, and I could not have been happier.  Finally, I pitched the yeast and had the strongest fermentation I think I’ve ever seen with my process.  It hit the highest krausen I’ve ever seen overnight tonight, and I could not be happier.  The color, smell and taste are fantastic for an unfermented beer.  I cannot wait til this one is done.