A Texas man named Mark Zable is now patenting a recipe for deep fried beer which will debut at the Texas State Fair in a deep fried contest. Does any other contestant really have a chance here? Apparently, the noble, heroic and amazing Mark Zable has been attempting to perfect this recipe for years, many times failing, and burning himself from exploding beer dough. Zable even went as far as consulting a scientist. After much trial and error and deep thought, Mark Zable came up with injecting the beer inside a ravioli and the concoction finally stuck. The real question here is; what kind of beer is he using? We would suggest some type of imperial stout. While at the Grace Tavern in Philly the other night, we told our waiter about the fried beer. The big burly biker dude of a waiter responded, “They finally found a way!” Source: BBC, Telegraph UK, Neatorama
The Texas State Fair begins on Spetember 25th at the Fair Park in Dallas and goes until October 17th.
Bring the authentic taste of pub food to your home with Chef Joe Bompartito’s original beer battered onion rings. A Taste of Italy and A Taste of Italy 2’s master chef gives inside tips and his original recipe so you too can be a master chef in your own kitchen.
1 cup all-purpose flour
1 teaspoon salt
Cayenne pepper
3/4 cup buttermilk
3/4 cup beer, preferably Lager but a Pilsner will do
1 large egg
1 teaspoon finely grated lemon zest
4 cup(s) vegetable oil, or more as needed for frying
2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings
Sea salt
1 lemon, cut into wedges, for serving
Directions
1. Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.
2. Preheat oven to 200 degrees. Heat oil in a large, heavy saucepan over medium-high heat. Dip Onion Slices in batter, turning to coat. Gently drop slices into oil. Cook about 2 minutes, turning once until golden brown. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. Serve with lemon wedges for squeezing.
Some folks spend a lifetime dedicated to crafting their techniques for preparing BBQ Ribs. The rib community is divided like an American Politico 50/50 regarding whether to boil your ribs before putting them on the grill, baking them, and/or whether to go with a dry rub or a BBQ sauce. Some say that you lose flavor when you boil the ribs or that boiling them leaves some flavor in the water almost like a soup stock, but baking ribs does not leave them tender/falling off of the bone like boiling them. So the question and dilemma you have to ask yourself is, do you want to compromise flavor for tenderness, or tenderness for flavor?
The problem with using BBQ sauce is that much is the sauce is wasted because it burns off during the grilling process, however a mere dry rub denies the rib eater the moist texture of the BBQ sauce. Well my friends, like the hot broad at the end of Trading Places when asked whether she wants crab or lobster tonight, “Can’t we have both…?” Well in the spirit of Whiskey Goldmine I boil my ribs in beer and use a dry rub and finish them off with a BBQ sauce at the end. I tried this recipe with light beers and the best one ended up being Yuengling Lager. Using an ale overpowered the meat with hops etc, and lighter beers didn’t pack any punch. Being a native Pennsylvanian, Yuengling Lager was a staple of beer drinking for much of my adult life. Yuengling is recognized as America’s Oldest Brewery headquartered in Pottsville Pa. The Yuenlging Premium Quart of beer was fuel for the harsh life of laboring as a coal miner in central Pennsylvania. In the 1990′s it grew as a trendy beer in the Philadelphia area for good reason, because it is quality.
Yuengling Lager BBQ Ribs
For boiling:
1 nice rack of pork ribs
2- 12 ounce bottles of Yuengling Lager
1 onion chopped into large pieces
1 healthy hand full of cilantro
2 tablespoons of chopped garlic
2 tablespoons of salt
For the rub:
1/3 cup of brown sugar
3 tablespoons of paprika
2 tablespoons of black pepper
1 tablespoon of salt
1 tablespoon of garlic powder
1 teaspoon of cayenne pepper
1 teaspoon of dry mustard
1 teaspoon of red pepper flakes
1/4 cup of your favorite BBQ sauce at the end
In a large kettle, combine all the ingredients listed for the boiling and add enough water so that the ribs are submerged in the pot. Allow to boil for at least an hour. The beer may provide a “beer wort” smell in the kitchen, but don’t let that discourage you, it will payoff at the end. While the ribs are boiling in the beer concoction, combine and mix together all ingredients for the rub. After boiling for an hour, take the ribs out of the pot and allow them to cool briefly. Next apply the rub. Really get the rub into the meat, (that’s why it called a rub). Once you are satisfied with the amount of seasoning, seal your ribs using a container or plastic wrap and refrigerate for at least an hour or two. Preheat your grill, then once preheated, put the grill on the low heat.
A tip for grilling, brush olive oil on the grills to prevent sticking. Place the ribs meat-side down for 20 minutes, then flipover for at least another 40 minutes. With about 10 minutes to go, brush on your favorite BBQ sauce to coat the meat and provide that BBQ sauce texture. Cut up your ribs and enjoy! Pick up a case of Pennsylvania’s traditional, proud, full bodied,Yuenlging Lager to wash down those succulent ribs!
Our Potato Soup Just Kicked Your Potato Soup’s Ass!
By Tim Rodgers
On a cool late October Sunday prior to a huge Eagles game, I wanted something that would be hearty and tasty, but something I could just grab off of the stove whenever the moment struck me. Typically, I could fire up the crock-pot for some chili or meatballs, but I decided to go soup. So I took a basic potato soup recipe and enhanced the only way I know how…. with lot’s-o-bacon and cheese foolz!
Cream of Loaded Baked Potato Soup
1 large can of Chicken broth 32 oz
1 lb of bacon fried up and cut into pieces
1/2 cup of scallions chopped
1/4 cup of chopped onions
1/2 cup of red bell pepper diced
1 pint of light cream
2-4 tablespoons of flour
4 large 1/2 baked potatoes peeled than diced into 1/2 inch cubes
1 tablespoon of butter
1 tablespoon of minced garlic
1 cup of cooked corn
Salt and Pepper to taste
Lots-o- sharp cheddar cheese shredded
Fresh Parsley
In the oven 1/2 bake the potatoes. (Meaning only cook them for about half of the time you would normally bake them. Maybe a 1/2 hour at 400 degrees. You want them to cook all the way through but still be solid enough that you can cube them later and not turn mushy). Cool them down in the refrigerator, then peel them, cube them, and set aside.
[Also if you have a potato ricer, use this as a handy tool to cut down on time instead of cubing them]
Cook your bacon to desired crispiness, chop, and set aside. (For the gluttonous, save a small bit of bacon grease to add into your chicken stock for more flavor!) Meanwhile, in a large kettle, heat the butter.
Next, sauté the onions and 1/2 of the scallions, garlic, and red bell pepper to desired tenderness. Next add the chicken broth, bacon, potatoes, and corn. Allow that to really simmer down for a good 45 minutes to an hour on low heat. Next add the light cream, salt and pepper, and some of the shredded cheese. Allow this to simmer on low heat for another 1/2 hour. Now you are almost ready, add some of the flour as desired to thicken up the soup. If it gets too thick, add some milk to thin it out.
Serve and top with shredded cheese, scallions, and parsley.
Don’t even think of bringing another potato soup to a tailgate unless you’re looking for trouble!
“They Finally Found a Way!”
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