Tag Archives: Beer

Duvel’s Golden Ale

Duvel’s Golden Ale
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When it comes to beer, Duvel is absolutely one of my favorites. It’s light, crisp with a perfectly “skunky” finish. The first time I had it, post first sip I wasn’t impressed but a few seconds later I was thinking “holy cow” that’s nice. We have so many draft beers on the market these days that it doesn’t make it on a lot of beer menus but if you spot it, you must try it. It’s a Belgian beer that is served in it’s own glass. It takes 90 days to brew and they unapologetic-ally provide instructions on how to store, pour, and drink their special golden ale. Perfect for the summer.

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Duvel’s Profile
http://www.duvel.com/en-us/the-beer
A Duvel is still seen as the reference among more full-bodied ales. Its bouquet is lively and tickles the nose with an element of citrus which even tends towards grapefruit thanks to the use of only the highest-quality hop varieties. This is also reflected in the flavour, which is beautifully balanced with a hint of spiciness. Thanks to its high CO2 content, this beer has a wonderful roundness in the mouth. A Duvel is both the perfect thirst quencher and the ideal aperitif.
Style
Special beer, re-fermented in the bottle

Taste
Slightly fruity, dry aroma, well-hopped beer and with a slightly bitter aftertaste

Hops
Saaz-Saaz & Styrian Golding

Appearance
Blond

Serving Tips
Always serve in the tulip shaped Duvel glass at 5°C
Packaging
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Tex-Mex Sopa de Pollo con Verduras

Tex-Mex Sopa de Pollo con Verduras

  • Servings: 8
  • Difficulty: easy
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Mexican Soups or sopas are soul warming with all those flavors of spicy and salty broth with pops of peppers, cilantro, cumin, chilies. This time of year is just so great for fresh vegetables and fruits. Tonight I wanted to make a veggie packed dish that contained as many fresh veggies that I could force into the pot as possible.

When I do soups I seldom measure anything instead it’s a taste and add process. So I will do my best to remember how much of the spices I used.

Ingredients:
2 chicken breasts (diced small)
1 onion (diced)
3 carrots (diced)
2 zucchini (diced)
2 jalapenos (roasted, seeded, diced)
2 Serrano peppers (roasted, seeded, diced)
1 bunch of cilantro
4 cloves of garlic minced
4 tomatoes diced
1 avocado
1 lime
1-2 tbs of cumin
1-2 tbs of ancho chilli
1 tbs of taco seasoning
2 tsp of cayenne pepper
2 tbs of ghee
1 carton of chicken broth
1 beer

Directions:
1. Super easy but a lot of chopping. I put the onion and ghee in a medium pan and cooked until lightly browned. I added the carrots, chicken and spices and stirred until chicken was mostly done. While that was cooking I light my gas burner and put the corn and peppers on it to char.

2. Everything but the zucchini, avocado and cilantro go into the pot and simmer for 30 minutes. Then I turned off the heat and added the cilantro and zucchini and stirred them for another 10 minutes or so. Taste and adjust seasoning as needed. I serve it over chips and top with cheddar, cilantro and avocado.

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Cervaquila Cocktail

Tonight we had classic cheese enchiladas but we were torn with a pairing drink. Beer or margarita? Why not both. It’s a popular trend in TX to see a frozen margarita with a Corona sitting upside down in it. It slowly releases beer as you drink your margarita.

I cut the sugar and simply poured a beer added a shot of tequila and squeezed a lime in it. Excluding the sugar from the margarita enhances the beer tastes.

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Roasted Brined Bock Chicken

Roasted Brined Bock Chicken

  • Servings: 3-4
  • Difficulty: easy
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Roasted Spicy Brined Chicken
Roasted Spicy Brined Chicken

Due to traveling last week, I picked up a summer cold. I was craving chicken but didn’t want chicken soup. I decided to roast up a chicken because they always end up juicy and perfect. Something about roasting is magical.

Ingredients:
1 Whole chicken
1 Beer (Shiner Bock)
2 tbs Tabasco or Pepper Sauce
½ cup Italian Dressing (for mopping)
1/4 cup Kosher Salt
1 tbs Black pepper
1 tbs Fresh thyme
1 tps Sage
2 tbs Butter
6 cups Chicken Stock


Directions:

1. Remove the spine and giblets from the chicken and use them to create fresh chicken stock. (water, chicken, salt, and if you have onions, carrots, celery add them to pot, bring to boil and simmer to reduce to concentrate the flavor.
2. Take your split chicken and in a large container or ziplock add everything but the butter and brine for at least 24 hrs.
3. Put the chicken in a baking dish, rub butter under the skin and salt & pepper. .
4. Roast at 400 degrees with mopping of Italian dressing to keep it moist. (every 15mins) when juices run clear or the thickest part tops 165 degrees.

Roasted chicken and fingerling potatoes
Roasted chicken and fingerling potatoes