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Super Bowl Party Appetizer: Jack Daniel’s Baja Chicken Wings

jack daniels logo pic 234x300 Super Bowl Party Appetizer: Jack Daniel’s Baja Chicken WingsHere in Lynchburg, we’ll being enjoying a Jack and cola along with some spicy Jack’s Baja Chicken Wings. Give them a try and let us know what you think! Have a great weekend, be responsible, and don’t forget to share photos from your kick-off party with us on with Jack Daniels on Facebook. We’d love to see how you celebrated the big game – regardless of who you were cheering on!

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 Jack’s Baja Chicken Wings

2 pounds chicken wings

1/4 cup Jack Daniel’s

Tennessee Whiskey

1/4 cup lime juice

2 tablespoons chili powder

1/2 teaspoon salt

1/2 cup olive oil

Cut wings in half at joint, remove wing tip and discard. Combine whiskey, lime juice, chili powder, salt and oil until slightly thickened. Pour whiskey mixture over chicken wings and refrigerate overnight. Cook on grill for 15 minutes, turning frequently, and basting with marinade. Enjoy!

Have a great weekend, be responsible, and don’t forget to share photos from your kick-off party with us on with Jack Daniels on Facebook. We’d love to see how you celebrated the big game – regardless of who you were cheering on!

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Super Bowl Sunday Spinach & Artichoke Dip Bread Bowl

spinach artichoke dip bread bowl Super Bowl Sunday Spinach & Artichoke Dip Bread Bowl The Steelers-Packers Appetizer Bonanza

By Tim Rodgers

Just like Thanksgiving, ensuring that you are drunk and fully fed is a must for Superbowl Sunday. Whether you have a c-note plus points on the dog, or you bought 4 squares in the office block pool, all vices must be met. Well if you constantly need to be stuffing your face while you sweat out the over-under, here is yet another appetizer for your Super Bowl needs

You will need:

1 pound round loaf of fresh sour dough bread

1 16 ounce container of sour cream

1 cup of mayonnaise

1 package of frozen chopped spinach

1 small jar of marinated artichokes, drained and chopped

1 cup of shredded Parmesan cheese

1 tablespoon of butter

1 tablespoon of fresh chopped garlic

Salt & Pepper to taste

Start cooking your spinach in a small sauce pan using the package directions. Once the spinach begins to cook and slightly thaw, add the butter and the garlic. Once your spinach is cooked, drain the excess water. Next add the cheese, mayo, sour cream, chopped artichokes, and some salt and pepper. Mix thoroughly, put into and container and refrigerate for at least 2 hours.

Before you are ready to serve, cut out the top and interior of your sourdough loaf. Save the guts of the bread and cut into 1 to 2 inch cubes as you will use the pieces for dipping. Add the cooled dip into the hollowed out bread and serve with the bread pieces.

Tengo hambre mis amigos!

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Super Bowl Sunday Buffalo Wings!

hot wings 300x220 Super Bowl Sunday Buffalo Wings!The Ill Hot Wing Recipe for the Steelers-Packers

By Tim Rodgers

These Buffalo’s won’t drop a winning touchdown catch like Steve Johnson or come up short 4 times on Sunday Afternoon!  We guarantee our Buffalo wings recipe will crush the competition like an NFL smash mouth run game.  As Troy Polamalu takes dead aim at Aaron Rodgers in Super Bowl 45, take dead aim at our Buffalo wings and rip into it like a real man.    

You will need

2 lbs of fresh chicken wings.

1 bottle of Frank’s Red Hot Cayenne Pepper Sauce

1 stick of salted butter

2 teaspoons of white wine vinegar

1/4 cup of brown sugar

Some Yuengling lager

6 cups vegetable oil

Salt and Pepper

1 tablespoon of red pepper flakes

1 tablespoon of paprika

1 tablespoon of cayenne pepper

1 1/2 cups of flour

Chunky Blue Cheese dressing

Celery

Begin to heat your oil in a pan.  You can use a 2 quart sauce pan, so it will be a few inches thick on the bottom but it won’t over flow. Test the temperature before you add the chicken, you can put a cube of fresh bread in there to see if it starts to sizzle. if it smokes it is too hot. Turn off the heat and let it cool

Next, begin to mix your sauce by melting the butter with the brown sugar, once melted, add the hot sauce, the white wine vinegar, and a splash of whatever beer you have in a small sauce pan on very low heat.

Then, mix your flour, salt, pepper, red pepper flakes, paprika, cayenne pepper in a large mixing bowl.  Thoroughly clean off your wings and remove any excess skin as desired.  Pat the chicken down with a towel to ensure that they are dry.  Toss the chicken wings in the flour mixture to coat them all the way. Shake off any excess flour.  When the temperature is right to your oil, add a few chicken wings and cook till nicely brown and a temperature of 160 degrees. You don’t want to crowd the pan with all the wings at once. Once they are cooked, place them on a towel to drain.  After all your wings are cooked and drained, toss them in your hot sauce mixture.

 But wait… you’re not done, the next final touch will separate your wings from the pack.  These Buffalo’s are like Don Beebe running down a defensive end and punching the ball out at the last minute to save a defensive touchdown!  Preheat your grill ahead of time.  Once your wings are tossed in the hot sauce, simply place them onto the grill for a couple of minutes and turn on each side until the hot sauce gets caramelized.  This will put a nice BBQ smoky flavor to your wings, eliminate some of the grease, and add a nice texture to them as well.

Although your wings are now slightly smoked, its better than a bunch of Buffalo’s getting smoked by Cowboys, Redskins, or Giants on Superbowl Sunday!

 Serve with some traditional chunky blue cheese dressing and celery and go to town!!!

Tengo hambre amigos!

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The Super Bowl Party Taco Dip

taco dip taco tray super bowl party dip 300x224 The Super Bowl Party Taco DipThe Steelers-Packers Seven Layer Taco Tray Recipe for Super Bowl Sunday!

By Tim Rodgers

This dip is a work of art that requires the eater to dip his or her chip in the actual tray to retrieve some of the fine game-time appetizer.  Whether you prefer the likes of Aaron Rodgers finally putting an end to the Bret Favre legacy in Green Bay by throwing 4 touchdown’s or Ben Roethlisberger avoiding 2 sacks and executing the 3rd and long, this is the dip for you!  Don’t worry; no massage therapists or co-eds in Georgia were hurt in the making of this appetizer, so sit back and enjoy!

You will need:

– 14″ round aluminum tray.  (You find these at most “Dollar Stores”)

– 1/2 of a small package of taco seasoning (Mild, Medium, or Hot to taste)

– A big tub of cream cheese I think the 16-24 ounce tub will do, softened

– 1/2 of a small jar of Taco sauce (Mild, Medium, or Hot to everyone’s taste)

– 1 8 ounce jar of salsa.  (Mild, Medium, or Hot to everyone’s taste)

– 1 small red onion finely diced

– 1 small green bell pepper finely diced

– 2-4 cups of shredded Mexican blend cheese (The mo’ cheese the better!)

– 2 cups of shredded lettuce romaine or iceberg will work

– 1 can of sliced black olives (optional)

– Big Family size bag of tortilla chips

Super Bowl 2011 Official Logo1 233x300 The Super Bowl Party Taco DipAllow the cream cheese to soften the morning before the big game.  Meanwhile you can dice/slice/cut your veggies. Once softened, mix a couple of teaspoons of the taco mix with the cream cheese until thoroughly mixed.   Using a rubber spatula, spread the cream cheese concoction evenly on your tray as to cover the entire tray with the cream cheese.  Next, spread the taco sauce on top, again covering the entire area.

Repeat with each ingredient/layer with the salsa next, the peppers, the onions, the cheese, the lettuce, and finally, for appearance throw a couple of the olives on top.  Serve with the tortilla chips and don’t be afraid to really dig in and destroy your creation!

I recommend serving this with this year’s Mexican Beer category champ Bohemia!

Tengo hambre!

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A Whiskey Goldmine Thanksgiving Part 1: Company Potatoes

Fiesta Lime Guacamole

The Monster Grilled Cheese and Tomato Portabella

The Oktoberfest Beer Brats!

The Lager Pilsner Beer Battered Onion Rings

Yuengling Lager BBQ Ribs

The Sunday Football Meatballs and Gravy: Veal, Pork & Beef

Tito’s Jumbo Lump Crab Cakes with Remoulade Sauce

Cream of Loaded Baked Potato Soup with Cheese, Bacon, Cream, Peppers, Onions, Garlic and Corn…

The Colby Fire Jack Vegetable Omelette: Spinach, Portabella Mushrooms, Tomato, Onions, Habanero Hot Sauce

Filet Mignon with Horseradish Cream Sauce

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A Whiskey Goldmine Thanksgiving Part II: Yuengling Lager Beer Can Chicken

yuengling beer can chicken.jpg A Whiskey Goldmine Thanksgiving Part II: Yuengling Lager Beer Can ChickenBy Tim Rodgers

I know, I got all sappy in Part I on why Thanksgiving is the greatest of all holidays, but I will counter that Ying with some Yang, and express some of the cons of the Thanksgiving Holiday.  Number #1 -Why do the Detroit Lions sustain their “tradition” of having to play on every Thanksgiving?  Enough is enough!  Matt Millen’s reign should have disqualified that group of losers from being subjected to us every Thanksgiving at noon.  I think you have to start pounding beers earlier than you really want to just to get through to the Cowboys game at 4:00.

 Which leads me to Number #2 -The drunk relative that ignites drama in the dysfunctional poor communicative family.  Everybody was fine, eating quietly, in denial, and harboring resentment, without that rock bottom relative mustering the courage after one and a half bottles of Cabernet to start drama with the rest of the family.  “Can you please just pass the pumpkin pie and shut up!”  I guess nothing isperfect, but we can all strive for perfection.  That is why for those beer and grill lovers, I am giving them something to do as kind of an appetizer before the turkey comes out when the Detroit game is out of reach and unwatchable…

I give you:

Yuengling Lager BEER CAN CHICKEN

For the rub:

1/4 cup of brown sugar

2 tablespoons of paprika

2 tablespoons of cayenne pepper

2 tsp. of dry mustard

2 tsp. of garlic salt

2 tsp. of cinnamon

Salt and pepper to taste

1 4-6 pound whole Purdue oven stuffer chicken

1 12 ounce can of Yuengling Lager

Tin foil pan

First mix all of your ingredients for your spice rub. Thoroughly clean and rinse your bird and pat dry. Apply your spice rub inside and outside of the chicken.  Refrigerate overnight or for at least 2 hours.  Preheat your grill to 150-160 degrees or medium heat.  Next, take your Pennsylvania’s own can of Yuengling lager and discard about a 1/3 of the beer.  (aka drink it)  Place the can in the center of your tin foil pan.  Take the bird standing in an upright position and gently place on top of the can using the legs of the chicken to balance it and remain upright.  That’s it.  Close grill, and allow to simmer for at least an hour.  The beer will evaporate into your chicken and will not only keep your chicken moist but will provide a nice savory flavor.  Carve up your chicken and go to town as you watch the rest of the game.

 Coming up next in Part III: Jim Beam Bourbon Glazed Holiday Roast Turkey

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Fiesta Lime Guacamole

The Monster Grilled Cheese and Tomato Portabella

The Oktoberfest Beer Brats!

The Lager Pilsner Beer Battered Onion Rings

Yuengling Lager BBQ Ribs

The Sunday Football Meatballs and Gravy: Veal, Pork & Beef

Tito’s Jumbo Lump Crab Cakes with Remoulade Sauce

Cream of Loaded Baked Potato Soup with Cheese, Bacon, Cream, Peppers, Onions, Garlic and Corn…

The Colby Fire Jack Vegetable Omelette: Spinach, Portabella Mushrooms, Tomato, Onions, Habanero Hot Sauce

Filet Mignon with Horseradish Cream Sauce

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A Whiskey Goldmine Thanksgiving Part 1: Company Potatoes

Company Potatoes 300x189 A Whiskey Goldmine Thanksgiving Part 1: Company Potatoes

Secret Family Potato Recipe

By Tim Rodgers

WARNING #1- This is a secret family recipe that goes back to my great grandmother.  It wasn’t until a couple of years ago when I finally had kids that my own grandmother would finally relinquish this recipe.  If she knew that I was posting it on the web, I would be immediately be disowned.  WARNING #2 – You will definitely go back for a second helping of these.  That much is inevitable.  However, as much as you want to, as much as your body tells you can either handle a third serving, or need the third serving.  Don’t do it.

 Thanksgiving is probably the greatest holiday ever celebrated because in my opinion, it is not only the most substantive; it transcends religion, race, ethnicity, many cultures, and traditions.  There is no pressure to get gifts for this person but not for that person, nor do you have to pretend that you like the pair of socks that don’t even fit you.

 There are no over-bearing religious overtones, or a serious political event to be celebrated.  It is merely a time to spend with your family, eat and drink, and most importantly, watch football.  It is a time to really relax, start that first fire in your fireplace, and crack that bottle of vino from the winery you visited last summer.    

 As the season turns from a mild autumn to a cold winter your body is craving starchy, meaty foods to pack on some girth for the winter months.  It all gets going on Thanksgiving.  If you are relying on some triptophan to put you to sleep, try accompanying your turkey with this ole family potato casserole.

You will need:

6 Large Idaho Potatoes -peeled, and cut into quarters

1/2 lb of bacon fried up and chopped

1 Can of Cream of chicken soup (For vegetarians use cream of celery soup)

1&1/2 sticks of butter

1/4 cup of finely diced scallions

1/1/2 cups of extra sharp cheddar cheese

1/2 cup of shredded (green label) tilsit cheese

1 pint of sour cream

1 cup of corn flakes

Salt and Pepper to taste

First boil your potatoes until they are “just” fork tender (About 15-25 minutes tops.  You don’t want them too mushy; you need them somewhat consistent to cut later).  While your potatoes are boiling, fry up your bacon, drain, chop up, and set aside. 

Next, in a kettle, heat your cream of chicken soup and 1 stick of butter on low heat. (If you are using  condensed soup, add 3/4 of the amount of milk that the directions require)  As the soup mixture heats up, add your bacon, scallions, and cheese.  Once your potatoes are done, drain them and allow them to cool.  (If you have a potato ricer this will save you time) Cube your potatoes into fine pieces and add them to your soup mixture along with the sour cream and salt and pepper.  Stir this mixture until well combined, and pour/scoop into a greased casserole dish. 

Next, take your remaining butter and melt it.  Combine the melted butter with your cornflakes and top off your casserole with the cornflake mixture.  Refrigerate overnight or for at least 2 hours before baking.

 Preheat oven to 350.  Bake casserole for 45-55 minutes.  Serve and heed my warning!!!

Next on a Whiskey Goldmine Thanksgiving Part 2: Beer Can Chicken!!

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A Whiskey Goldmine Thanksgiving Part 1: Company Potatoes

Fiesta Lime Guacamole

The Monster Grilled Cheese and Tomato Portabella

The Oktoberfest Beer Brats!

The Lager Pilsner Beer Battered Onion Rings

Yuengling Lager BBQ Ribs

The Sunday Football Meatballs and Gravy: Veal, Pork & Beef

Tito’s Jumbo Lump Crab Cakes with Remoulade Sauce

Cream of Loaded Baked Potato Soup with Cheese, Bacon, Cream, Peppers, Onions, Garlic and Corn…

The Colby Fire Jack Vegetable Omelette: Spinach, Portabella Mushrooms, Tomato, Onions, Habanero Hot Sauce

Filet Mignon with Horseradish Cream Sauce

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Top 10 Hot Wing Spots in Philly: Union Jack’s, Moriarty’s & The Memphis Taproom

hot wings 300x220 Top 10 Hot Wing Spots in Philly: Union Jack’s, Moriarty’s & The Memphis TaproomBy Tim Rodgers, Paul Reiter, BJ Smith, Pat Smith, Jeff Cumpson & Matt Goldstein

Union Jacks, Moriarty’s and the Memphis Taproom set them selves apart as the best hot wings across the city. Although Philadelphia might not be known for its Buffalo wings, there are certain eateries that could compete with the best in the world if they had the chance…

1. Union Jack’s Pub Glenside, PA:

 This downtown London motif taproom not only has an array of ales from across the pond, but hands down the best wings around! I was obliterated by Boddingtons’s and their perfectly seasoned and spicy buffalo wings!

2. Moriarty’s, 1116 Walnut Street, Philadelphia, PA:

 Located in Center City, the quality of the chicken wing used on the menu is top notch. They don’t separate the drumstick part from the wing part so you get mo’ fresh chicken for your cluck!.

3. Memphis Taproom, 2331 East Cumberland St., Philadelphia, PA. 

 Memphis Taproom uses a “Pilsner Brine” on very meaty wings.

4. Teresa’s Next Door, Wayne, PA.

Belgium beer bar that oven bake their wings, not deep fry. Try the cinnamon spice rub!

5. Drafting Room, Exton, PA.

Everyone goes to the drafting room for the beer but they always order the wings.

6. Smoking Dudes, Bensalem, PA.

7. Campbell’s, Germantown Ave, Chestnut Hill, Philadelphia, PA.

8. North Third, Philadelphia, PA.

9. Slacks Hoagie Shack

10. Kelliann’s Bar & Grill, Spring Garden St., Philadelphia, PA.

11. Byrne’s Tavern, Port Richmond, Philadelphia, PA.

12. The Ugly Moose, Manayunk, Philadelphia, PA.

13. Nic’s Charcoal Pit, South Philadelphia, PA.

14. Locust Rendezvous, Center City Philadelphia, PA.

15. New Wave Café, Queens Village Philadelphia, PA.

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Fiesta Lime Guacamole

avacado Fiesta Lime Guacamole By Tim Rodgers

The most critical aspect of this recipe is choosing the right avocados. They must be ripe. A ripe avocado will have a slight soft give when you squeeze them. If they are too soft they are most likely brown inside. If there is no softness when you squeeze them, then they are not ripe enough and will lack flavor.

4 Ripe Avocado’s

2 Limes (for fresh lime juice)

2 tablespoons of chopped garlic

1 small red onion diced

1 tablespoon of olive oil

Salt and Pepper to taste

½ cup of fresh cilantro chopped

1 tomato diced

Cut the avocados in half and remove the pits. A nice trick for this is to take your knife and whack into the pit. Pull up, and it will come right out. Next scoop out the avocados and place into your mixing bowl. Next for the lime juice, take your limes and roll them on your cutting board or counter applying a nice amount of pressure. Cut them in half and merely squeeze the juice onto your scooped out avocados. Add all other ingredients EXCEPT your tomato. Next, take a potato masher and mash the ingredients until everything is mixed together and you get a nice creamy texture to the guacamole.

Before you are ready to serve, add the diced tomatoes last. The acidity of the tomatoes tends to oxidize the concoction if they are added too early. Although there is nothing with that wrong from a taste or health standpoint, it just doesn’t look nice.

Serve with your favorite tortilla chips. I recommend a nice trio of yellow corn, blue corn, and red tortilla chips for a nice festive presentation and taste. Serve with Whiskey Goldmine Mexican Beer Silver Medal recipient Negra Modelo!

Tengo Hambre Kenny Powers!

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A Whiskey Goldmine Thanksgiving Part 1: Company Potatoes

Fiesta Lime Guacamole

The Monster Grilled Cheese and Tomato Portabella

The Oktoberfest Beer Brats!

The Lager Pilsner Beer Battered Onion Rings

Yuengling Lager BBQ Ribs

The Sunday Football Meatballs and Gravy: Veal, Pork & Beef

Tito’s Jumbo Lump Crab Cakes with Remoulade Sauce

Cream of Loaded Baked Potato Soup with Cheese, Bacon, Cream, Peppers, Onions, Garlic and Corn…

The Colby Fire Jack Vegetable Omelette: Spinach, Portabella Mushrooms, Tomato, Onions, Habanero Hot Sauce

Filet Mignon with Horseradish Cream Sauce

 

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The Monster Grilled Cheese and Tomato Portabella

Mushroom and Prosciutto Grilled Cheese Sandwich 1 500 300x199 The Monster Grilled Cheese and Tomato PortabellaMonster in Size, Massive in Flavor 

By Matt Goldstein

When you eat a Monster Grilled Cheese, there is no need for seconds.  This is the first grilled cheese you will eat that is a complete meal.  First, you want to start with 2 large pieces of Vienna style size multi grain bread with different types of seeds.  The seeds make a major statement when grilled in the sandwich.  The Vienna bread slices must be big enough so you can fit 2 slices of American Cheese on each slice.  Yes, that’s 4 slices of cheese.  The Monster Grilled Cheese is a meal! 

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The Ingredients:

2 slices of Vienna size multigrain seeded bread

4 slices of American Cheese

½ large Portabella mushroom or 3 baby bellas

1 small to medium size tomato

1 ½ tablespoons of butter, or I can’t Believe it’s Not Butter

Preparation: 8 minutes

With high heat, melt the butter in the pan and spread the butter around so it covers the entire pan.  Begin slicing your tomato and portabella mushroom in medium slices.  Put 2 slices of cheese of each slice of bread covering the entire surface of the bread.  Add the slices of tomato to one slice of the bread and cheese.  Add the portabella mushroom to the other slice of bread and cheese.  Create your sandwich and set it down on one side of the pan.  Push down with the spatula and grill for 2-3 minutes until the bread is brown and slightly black.  Flip the sandwich over and set it on the other side of the pan in the butter that hasn’t been used yet.  Push down with the spatula and grill for 2-3 minutes or until slightly black and serve… 

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A Whiskey Goldmine Thanksgiving Part 1: Company Potatoes

Fiesta Lime Guacamole

The Monster Grilled Cheese and Tomato Portabella

The Oktoberfest Beer Brats!

The Lager Pilsner Beer Battered Onion Rings

Yuengling Lager BBQ Ribs

The Sunday Football Meatballs and Gravy: Veal, Pork & Beef

Tito’s Jumbo Lump Crab Cakes with Remoulade Sauce

Cream of Loaded Baked Potato Soup with Cheese, Bacon, Cream, Peppers, Onions, Garlic and Corn…

The Colby Fire Jack Vegetable Omelette: Spinach, Portabella Mushrooms, Tomato, Onions, Habanero Hot Sauce

Filet Mignon with Horseradish Cream Sauce

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The Oktoberfest Beer Brats!

Oktoberfest 700PX LR 300x137 The Oktoberfest Beer Brats!By Tim Rodgers

Featuring Rieker’s Prime Meats and Delicatessen

If you are in the Philadelphia area, and looking to celebrate Oktoberfest in authentic fashion, you should really check out Rieker’s Prime Meats in Fox Chase.  Located at 7979 Oxford Ave in Philadelphia.  This authentic German deli was founded in 1970 by Walter and Ursula Rieker.  Both Walter and Ursula were born in post WWII Germany which initially was struggling economically as a result of being torn apart by the war.  At the age of 13 Walter was certified as a butcher and moved to Philadelphia to seek a better opportunity.  I remember my Grandma Braun exclusively getting any and all kinds of German fare at Rieker’s.  If you were from that part of the city, it was a given that it was the place to go.  knockwurst, Kielbasa, fresh or smoked, spaetzle, laugenbretzel, rye bread, potato pancakes…you name it.  And the sauerkraut?  Well you can see the stuff being pressed down in the barrels behind the deli counter homemade, fresh, and with bacon! 

Let’s not forget that Germany is the place to go for fine chocolates and desserts.  The selection of German candies and chocolates is immense.  I recently had been frequenting the Fox Chase area, and as soon as I passed by the store front, I had to go in and pick up some brats for Oktoberfest (See our Top 10 Oktoberfest Beers).  Since the Eagles are away this week, I will cook this feast in the comfort of my own home.  The main course

will be the brats simmered in beer, and on the grill.  I will serve these tangy brats with fresh spaetzel, sauerkraut, and German potato salad.  Feel free to add any other of the delectable foods freshly prepared to the menu as you see fit.  Finally, pair these bad boys with our 2010 Oktoberfest Beer Champion Ayinger Oktoberfest or runner-up Beck’s Oktoberfest.   Auf Wiedersehen und Guten Appetit!

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For the Brats:

12-16 of their fresh Oktoberfest bratwurst (A white bratwurst packed with caraway and marjoram herbs)

2- 12 ounce bottles of Spaten Oktoberfest (the o.g. Oktoberfest beer or any lager will do)

2- medium size red onions diced

1 green bell pepper sliced

1 red pepper sliced

¼ cup of sugar

Pinch of caraway seeds

Pinch of marjoram

1 stick of butter

Salt and Pepper to taste

Crusty Sarcone’s club rolls to serve brats on

Tin Foil pan(s) for grilling

Sides:

2 pounds of Rieker’s homemade bacon sauerkraut (just heat on the stove)

2 packages of Rieker’s spaetzel (just fry up with a little oil)

2 pounds of Rieker’s homemade German potato salad

1 bottle Sweet Loewensef mustard

Preheat grill and set to low heat.  Combine all ingredients into your tin foil pan and simply put on the grill.  Allow to simmer until the brats are cooked all the through for about 25-30 Minutes.  (Don’t poke them with a fork or you will “release the juice!”)  Serve on the rolls with your choice of sauerkraut and/or mustard.  Heat up the sides and go to town!

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