Summer may be short, but it’s also sweet. Quite literally, thanks to an abundance of summer fruits which happen to be reaching their peak of ripeness right now. So this is the ideal time to corral those sunny flavors into a true summertime classic – an irresistible cobbler. Imagine the aroma of peaches and blackberries greeting you as you break through the flaky, sugar-topped crust. And picture the delighted (and impressed) faces of your friends and family as they take their first bite. You’ve started preheating the oven already, haven’t you? Ingredients (Serves 8)
All Purpose Flour
Fresh Ripe Peaches
Lemon Juice, fresh squeezed
Preparation COBBLER DOUGH
Combine the flour, baking powder, salt, and ½ cup granulated sugar in a food processor.
Pulse this mixture two times.
Cut 4 Tbsp chilled butter into 1/2″ pieces.
Place the butter into the food processor and pulse the mixture until the butter is incorporated.
While the food processor is running, slowly add the buttermilk until dough forms. Be careful not to overmix.
Wrap dough in plastic wrap and chill for a minimum of one hour prior to use.
Preheat the oven to 350°F.
In a large pot, add the water and bring to a rapid boil.
Butter an 8-cup glass baking dish and set aside.
In a large mixing bowl, prepare a bath of ice and cold water.
Using a paring knife, cut a small “x” into the bottom of each peach.
Drop each peach into the boiling water for 20, seconds then shock in the ice bath.
Once peaches are cool, remove the peel, seed, and cut the peaches into 1” chunks.
Gently combine the chopped peaches, blackberries, lemon juice, ½ cup granulated sugar and cornstarch in a large bowl and mix to combine. Pour ingredients into buttered baking dish and set aside.
On a lightly floured surface, roll the dough out to ½” thickness and cut biscuits using a 2” diameter biscuit cutter.
Arrange the biscuits about ½” apart over the fruit mixture.
Brush the biscuit dough with the heavy cream and sprinkle with 2 tsp granulated sugar.
Place the cobbler on a sheet-pan to catch any juices that may boil over during baking.
Bake until the top is golden brown and juices are bubbling, 25 to 30 minutes. Let cool slightly before serving. Serve warm.
Saturday, August, 20, 2011, from 12:00 p.m. to 2:00 a.m.
Hop Heads and Malt Maniacs rejoice! An exclusive one-night event, Philadelphia’s original “HopScotch” returns to Khyber Pass Pub to showcase rare hoppy India Pale Ales, American Pale Ales, and Double India Pale Ales alongside highly sought-after Scotch Ales and Wee Heavies. Whether for Hops or for Scotch, guests will be able to determine their preference in a standoff between Malty Scotch Ales and Hoppy IPAs!
Oskar Blues Old Chub
Belhaven Wee Heavy
Bear Republic Heritage
Brasserie D’achouffe McChouffe
Founders Dirty Bastard
The Hoppy Ales
Founders Devil Dancer
Russian River Blind Pig
Flying Dog Centennial Single Hop Imperial IPA
Cask Bear Republic Racer 5
Brasserie Dieu Du Ciel Corne Du Diable
Ballast Point Even Keel
Russian River Pliny the Elder
Cask Blue Point No Apologies Imperial IPA
Khyber Pass Pub is a historic Old City bar handcrafted in 1876, and recently named by ‘Philadelphia Magazine’ as Best of Philly 2011 Revival. The menu features an extensive selection of craft beers, authentic Louisiana specialties, Southern barbecue, and tasty vegan and vegetarian options. Open 11 a.m. to 2 a.m. daily. Happy Hour runs weekdays from 4 p.m. to 6 p.m.!
Budweiser Buffalo Wing Sauce No Joke for Grilling!
By Tim Rodgers & Matt Goldstein
At our recent Whiskey Goldmine Buffalo Wing BBQ, we sampled craft beers and wines with wings on the grill. We made a couple different styles of wings, hot and mild. Both sets of wings were marinated in beer overnight and put directly on the grill. About halfway through the grilling process, we dipped the wings in the hot sauce and put them back on the grill in order to get the hot sauce grilled into the chicken, as opposed to most restaurants now, which deep fry the wings and add the hot sauce after.
When grilling the sauce into the chicken wings, the smoky flavor of the grill and the hot sauce or buffalo sauce become entangled, complementing each other rather than just being there. The Budweiser Mild & Tangy Wing Sauce was actually pretty hot. More hot than mild, the tangy flavor gave this buffalo wing sauce a bit of a kick and it complimented well with the smoky grilled flavor that we cooked into the wings and the sauce. This sauce is solid for grilling! Our whole team of tasters was pleasantly surprised with the mild and tangy sauce, but we’re just kind of annoyed that we don’t have any left. We’re not going to call it the king of hot sauces, but it’s pretty damn good. Good kick!
From Budweiser on their Mild & Tangy Sauce:
Like our famous Budweiser beer, this genuine line of sauces contains only the finest ingredients for a truly exceptional taste experience. Our executive chefs from our Kingsmill Resort in Williamsburg, VA, in conjunction with the brew masters of Anheuser-Busch have perfected this recipe, assuring you that your cooking experience is the best it can be. Taste the difference that only a premium sauce with the Budweiser name can deliver.
Philadelphia: Maybe the Best Tomato Pie City in the Country
By Matt Goldstein
For those not familiar with the tomato pie, it’s a classic Philadelphia delicacy and usually served square, cold and with no cheese. When done correctly, it’s one of the best pizzas you can have. With Baker St., Corropolese and Sarcone’s, one would be hard pressed to find a better city for tomato pie. Check out our Top 5 Tomato Pies in Philly and let us know how it stacks up to the best.
1. Baker St. Bread Company
The Baker St. tomato sauce is made with oregano, shredded parmesan, fresh roasted garlic, a little sugar to kill the bitterness & acidity, with a light Focaccia dough crust, airy but crisp on the edges. Made with all natural ingredients, the sauce is not too much but just enough; it’s perfectly balanced. Many people in the Philly area rave about Corropolese Bakery being the best, but in all honesty it’s not even close. Baker St. crushes! Baker St also has an amazing spinach & ricotta pie which is just as good as the tomato pie. Baker St. Bread Company is located on Germantown Ave. in Chestnut Hill Philadelphia.
2. Sarcone’s Deli
Sarcone’s is a san marzano tomato pie with chunks of plum tomato marinated in garlic, olive oil and other spices. On top of a thick crusted Sicilian crust is hands down one of the best we’ve ever had. It’s a close 2nd to Baker St.. Not only does Sarcone’s have one of the best tomato pies in the city but Sarcone’s has the best Italian hoagies. Yup, I said it; the best Italian hoagies in the city no question about it. They don’t use slices of cheese; they use big fat chunks of cheese. It’s absolutely ridiculous! Sarcone’s is also where many sanwhich shops by their bread because it’s widely regarded to have the best rolls in the city. Sarcone’s is located at 758 S 9th St in Philadelphia.
3. A Taste of Italy
Not only does a Taste of Italy have excellent tomato pie but their hoagies and sandwiches also rival any spot in the Philadelphia area, even Sarcone’s. The whole menu at A Taste of Italy is filled authentic gourmet Italian cuisine and the market is packed with gourmet Italian imported oils and pastas. We recommend A Taste of Italy for their pizzas, sandwiches, platters, catering and just about everything. You might want to pre-order the tomato pies with as much notice as possible. A Taste of Italy is located at 901 Bethlehem Pike in Springhouse PA.
4. Corropolese Deli
With the biggest and best reputation for tomato pie in the Philadelphia area, the people must know what they’re talking about. The Corropolese Deli serves up a sheet of tomato pie with 30 slices that can feed a whole party for $13. It’s a great sweet pie! Corropolese also has excellent pepperoni bread, spinach bread and roast beef. Located at 2014 Old Arch Rd in Norristown, PA.
5. Marchiano’s Bakery LLC
Voted the best of Philly in 2006 and for good reason, the Marchiano’s Bakery makes an outstanding tomato pie. Marchiano’s also makes great stuffed bread such as the pepper & egg bread, pepperoni bread and meatball bread. Marchiano’s is located at 4653 Umbria Street in Manayunk Philadelphia.
The Kenwood winery has shared some grilling secrets with some beautiful food and wine pairings. From grilled steaks with a cabernet sauvignon, to lamb chops with a smoky syrah, to sausages and peppers with zinfandels and shellfish with a chardonnay, below are some great grilling tips and an introduction to wine for any wine and food lover.
SONOMA VALLEY, California /PRNewswire/ – Summertime…and the grilling is easy. The long, warm days of summer are reason enough to fire up the grill – or barbecue – and enjoy some of the tastiest food on the planet with family and friends. Serving a good wine with fare hot off the grill turns dinner into a feast to be savored and making a good wine match is easy if you know how.
Making that good wine match begins with knowing the food to be grilled. While grilling imparts smoky, caramelized flavors, it is – with a few major exceptions – the food’s intrinsic character that suggests good wine choices. As with most wine and food matches, the key is to select a wine that both complements the flavor and approximates the flavor intensity of the food.
For example, grilled steaks offer rich, hearty, mouthfilling flavor that pair well with Cabernet Sauvignon and Syrah, which offer similar richness, heartiness and depth; Kenwood Sonoma County Cabernet Sauvignon, Kenwood Jack London Vineyard Cabernet Sauvignon, Valley of the Moon Sonoma County Syrah and – for more smoothness and complexity – Valley of the Moon Cuvee de La Luna Red Wine are all terrific matches.
Grilled lamb chops also have rich flavor, but with some “gaminess” and perceptible fat. Here a bold, bright, smoky Syrah or Sangiovese delivers compatible flavors and cleans the palate; Valley of the Moon Sonoma County Syrah (again, but a good match is a good match) and Valley of the Moon Sangiovese are fine choices.
Grilled sausages pair well with Zinfandels that combine generous fruit and spice – candidates to consider include Lake Sonoma Dry Creek Valley Zinfandel, Kenwood Jack London Vineyard Zinfandel and Kenwood Sonoma County Zinfandel. They also pair well with Pinot Gris, and Kenwood Russian River Valley Pinot Gris is sure to please those who prefer a white wine.
Pork chops hot off the grill display medium-bodied flavors that show their best with a red or white of similar elegance; a smooth Merlot like Kenwood Sonoma County Merlot is a delicious complement, as is a lush Chardonnay like Valley of the Moon Sonoma Coast Chardonnay.
When fish and shellfish – both with subtle flavors that gain richness over an open flame – are on the grill, the most compatible wine choices understandably are white wines. A flavorful Chardonnay, especially ones that have been fermented and aged in oak barrels, like Kenwood Vineyards Sonoma County Chardonnay and Lake Sonoma Russian River Valley Chardonnay, really shines with seafood. Perhaps the only exception to this “grilled seafood and Chardonnay” pairing is grilled salmon because salmon’s richness demands a wine that can match it. While Chardonnay works, a graceful Pinot Noir – such as Kenwood Russian River Valley Pinot Noir or Valley of the Moon Carneros Pinot Noir – really accents the flavorful salmon.
Grilled chicken likewise has an affinity for white wines, but here the chicken’s seasoning comes into play when choosing a wine to pair with it. The herbs and spices common in grilled chicken rubs and marinades make Sauvignon Blanc – with bright, herb-laced character – the perfect wine to serve. Kenwood Sonoma County Sauvignon Blanc is a popular option. Sauvignon Blanc also works well with grilled vegetables and for the same reason; its character complements the herbs and spices used in their preparation.
As noted, there are exceptions to using the food to be grilled as the basis for your wine choice. The first exception is barbecue. Barbecue sauces – due to their spicy, tangy and often sweet flavors – often dominate the food being grilled. For barbecued chicken, ribs and pork, a fruit-driven white, dry rose or red wine are the best choices to complement those powerful flavors; wines to consider include Valley of the Moon Pinot Blanc, Valley of the Moon Unoaked Chardonnay and Kenwood Vintage White Wine among the whites, Valley of the Moon Rosato di Sangiovese among the roses, and Valley of the Moon Barbera and Valley of the Moon Zinfandel among the reds.
The other exceptions are hamburgers and hotdogs. Hamburgers and hotdogs are summer grill staples, but here the toppings – everything from mustard and ketchup to sauerkraut and relish – hold sway; a flavorful, uncomplicated Zinfandel such as Lake Sonoma Dry Creek Valley Zinfandel or Kenwood Sonoma County Zinfandel is a fine match.
Last but not least, if all these potential choices seem too much, or if there are lots of different foods on the grill, simply go with the most versatile wines out there – Chardonnay and Pinot Noir. Kenwood Vineyards and Valley of the Moon Winery make good ones and if you serve one of each variety, everyone will find a wine they can enjoy throughout summer grilling season.
Tony Luke’s New Locations Falling Way Short of the Philadelphia Cheesesteak Standard.
By Matt Goldstein & Joon Lee
The infamous Philadelphia cheesesteak and pulled pork sandwich spot in South Philly has been branching out to other locations. Unfortunately these new locations are falling way short of what can be considered the gold standard of Philadelphian sandwiches. Tony Luke’s has one of the best Philly cheesesteaks period, not to mention the pulled pork with broccoli rabe or the chicken cutlet. You can’t go wrong with getting a sandwich at the original Oregon Avenue location. However, we tried the new Tony Luke’s in Atlantic City at the Borgata. Ugh.
First, the cheesesteak was overpriced at $9.75 and then actually undersized. Of course, everything costs more in a casino but it was really only 2/3’s of a cheesesteak for more money. This is a big downgrade from the original. Also, there was barely any cheese on the sandwich. Perhaps they are trying to save money or perhaps there was just bad service that day. Either way, this would never happen on Oregon Avenue. The cheese and steak didn’t taste that bad, it was actually solid, but the roll was severely sub-par. We can’t stress this enough. There is no way they serve these rolls at the original Tony Luke’s locations. Now, perhaps they can’t get the same exact roll they use in Philadelphia, but they can certainly get something comparable, or at least not completely horrible. There are also tons of deli’s and sandwich shops that get their rolls delivered from far and wide on a daily basis as to not degrade their quality. We feel that Tony Luke’s is one of these sandwich shops that should be holding itself to this standard. Afterall, Tony Luke’s is a legendary name in Philadelphia. Any degration in the quality of Tony Luke’s hurts more than just the Tony Luke name. Other than the original location, we will never be eating at any other Tony Luke locations ever again. Believe it.
“Let the Lighter Fluid Burn off the Charcoal for about 20 Minutes”… Or Just Suck On An Exhaust Pipe
By Larry Kay
Excuse the sarcasm but if you’re going to use charcoal there is no need to ever use lighter fluid. Simply take a page of newspaper (yes, you may have to buy a newspaper to do this, but you’ll be set for the whole summer that way), drizzle a tablespoon of plain vegetable oil over it and crumple the paper up to smear the oil all over. Take the wadded up paper and put it on your lower grill grate, mound up your coal over it in a “pyramid” shape (or, as we call it, a pile) leaving a small area of the paper accessible. Light the newspaper and the oiled paper will act as a wick; your coals will be ready in about 20 minutes and there’s no chemical residue or nasty taste involved.
The Best Grilling Tips: Grill like a Master Chef Anytime you Fire Up the Gas or Charcoal
By Larry Kay, Tim Rodgers & Matt Goldstein
Do you want to be the master of the grill and the summer BBQ? Here are some great techniques to crush the competition when having friends and family over for a cook out. From burgers, dogs, steak and fish, you’re gonna knockout the flavor haters with the ill BBQ performance. Grill right, grill with confidence, and grill the best food in the neighborhood with techniques from the masters.
1. Keep it Hot, keep it Clean, Keep it Oiled!
As grilling guru Steven Raichlen always says, ‘keep it hot, keep it clean, keep it oiled.’ This means always start with a hot fire and let your grilling surface heat up; make sure that surface is clean before you use it (i.e., use a grill brush to scrape any residue from previous grilling off); and, oil your grilling surface before you put food down. Just take a paper towel or a clean dishrag, dunk it in vegetable oil and, using your tongs to hold it (You do have tongs, don’t you? Good.) brush the grate surface so it has a thin coating of oil.
2. For a Thick Slice of Meat, Close the Lid
If it’s thicker than you palm, close the lid. Thick cuts of meat, poultry on the bone and even thick fish will benefit greatly from being surrounded by heat rather than just have it below. Also, it speeds up cooking and helps things cook more evenly. Conversely, if you can see through it (thin fish, veggies, etc…) keep the lid it open. Not only can you monitor the food more accurately, the food won’t get soggy or mushy. Veggies have water content, and the steam they release will be trapped if the lid is on; steam= soggy= yuck.
3. Marinate Before, During & After
Marinate or season before grilling, during and, after. This doesn’t men you have to have a heavy hand, but a some marinades and seasoning lose their intensity and flavor as the food is cooked so it’s a good idea to just hit ‘em with a quick brush or shake midway through and (with dry spices) after it’s off the grill. If you’re using a wet marinade, set some aside before you marinate your food and use that for basting and finishing, that way there’s almost no risk of cross-contamination from using a liquid raw meat or poultry has been sitting in.
4. Let if Rest Before Eating
Let it rest. Well, not all of it, but larger cuts of beef and poultry (like a turkey breast or whole chicken) will benefit greatly from sitting for up to 10 or 15 minutes before you cut them up. In this case, patience is virtue.
5. Slow Cooking is Best for Cuts of Meat with Bone such as Ribs or T-bone Steak.
6. Indirect Grilling is Best for Slow Cooking
Indirect grilling is when you don’t put the food directly over the flame and or charcoals.
7. Always go Bone In on a Steak or Pork Chop.
It’s official Whiskey Goldmine policy to go bone in. Just do it and shut up.
8. Flip the Meat Only Once
For meat to be evenly cooked, one will want to only flip the meat once. This technique may take time to learn but it pays off.
9. Let the Lighter Fluid Burn Off the Charcoal for about 20 Minutes
You don’t want your food to taste like lighter fluid, so make sure you let the charcoals burn for about 20-25 minutes before you start cooking. If you want to do charcoal, make sure you have the time.
10. Cast Iron Grate not Porcelain
Porcelain doesn’t get hot enough so you would be cooking more with the direct flame than the grate. You want the flame and the grate both working to cook the food, especially for a more even and well rounded grilling.
11. Always use the Tongs, Never Poke
Always use the tongs, never poke with the grill fork, “you will release the juice.”
12. Medium Rare!
Be a man and cook the meat medium rare. Well done beef and chicken a joke and taste like crap. Be a man and cook the food correctly. Do you want your food to taste good or taste like chalk?
Bone In Steak Recipe: The Lost Art of the Bone In Butchery
By Tim Rodgers
I have been conditioned over the past 10 years by my local Grocery store to purchase all my meats “boneless.” Chicken Breasts, Pork Chops, Sirloin… you name it. I mean the Porterhouse is the Filet Mignon and the Strip. The “T-Bone” is just the bone-in strip for crying out loud. At what point did we stop with the bones? Are butchers getting lazy? Typically, leaving the bone in will provide your meat with more flavor.
I was recently at a local butcher and bought these Pork Chops on sale, presumably because they had the thick-juicy-marrowy bone still intact. I grilled those suckers up and I was taken back to my carnivorous roots. Soon after, as fate was almost drawing me towards it, I sat down to an incredible Kona Coffee Encrusted Delmonico Steak. It was decided right then and there as I proclaimed, “From this day forward, all my cuts shall be BONE-IN!”
Some may argue that the original Delmonico Steak served in Lower Manhattan in the 19th century was not a “bone-in” cut, but today, the consensus is that the a Delmonico Cut is a bone-in rib-eye or chuck eye cut. The fact is that nobody can precisely account for how the original Delmonico steak was prepared.
The best historians can surmise are from cookbooks from Chef’s at Delmonico’s Steak house Alessandro Filippini and Charles Ranhofer. My feeling is that the Delmonico steak is done best by keeping it simple, a grilled steak, basted with butter.
So steak fans, I begin my bone-in carnivorous conversion with the Whiskey Goldmine Delmonico Steak Recipe!
You will need.
4 (Rib-eye) Delmonico Steaks
(For the Marinade)
1/4 cup Worcestershire sauce
2 tablespoons of soy sauce
1 tablespoon of orange juice
3 tablespoons of Tabasco sauce
Salt & Pepper to taste
1 tablespoon of rosemary
2 whole garlic cloves
2 sticks of butter
2 tablespoons of minced garlic
1 tablespoon of Thyme
1 tablespoon of basil
First, pound down your steaks with a meat tenderizer. Next, combine your marinade ingredients and blend in a food processor. Submerge your steaks in the marinade, wrap tightly with plastic wrap and allow to sit in your refrigerator overnight.
When you are ready to begin cooking the next day, combine all of your ingredients for your basting butter and melt them into a liquid. Preheat your grill to about 135 degrees. (A tip is to coat your grill with some cooking oil to prevent sticking)
Grill your steaks for 10 minutes on each side, constantly and liberally basting the steaks with your butter.
Allow the steaks to rest for at least 5 minutes and serve with your garnish.
Allow the Cave Man instincts to take over.
Serve with a nice malty German Bock and go to town.
Looking for an authentic Mexican guacamole recipe? Look no further than the Bohemia Lager Guacamole. From one of the best Mexican beers, the Bohemia Lager Chef Rick Bayless offers a sun dried tomato guacamole style perfect to serve with a Mexican cerveza.
Makes about 2.5 cups
· 2 ripe large avocados
· 1/3 cup Frontera Tomatillo Salsa
· 2 tablespoons of chopped fresh cilantro
· 4 sun-dried tomatoes (not packed in oil)
· ½ cup Bohemia beer
· ¼ cup diced roasted red peppers
· Frontera Tortilla Chips
1. Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop the pulp into a large bowl. Coarsely mash with the spoon or a potato masher. Stir in the Guacamole Mix, cilantro and salt to taste. Divide equally among three serving bowls.
2. Mix sun-dried tomatoes with beer and microwave on high for 1 to 2 minutes. Let stand until tomatoes are softened. Strain off beer and coarsely chop tomatoes. Stir tomatoes and red peppers into the guacamole. Season with salt.
3. Serve the guacamoles with Frontera Tortilla Chips.