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Celebrate Football and Wings with FRESH

Celebrate Football and Wings with FRESHAre you ready for some football? I am so excited to kickoff the season. It’s such a fun time of year with game-watching parties, school spirit and plenty of fun snacks.

Of course, everybody’s favorite is wings, and on September 10 and 11, FRESH will be having a Wing Fest Weekend. We will have a new wing flavor that we will be creating in the Test Kitchen and many other traditional flavors that everyone enjoys.

When making wings at home, the flavor possibilities are endless. With so many seasonings and sauces, you could serve a smorgasbord of wing selections.

A new line of sauce that I enjoy for flavoring wings is from Ginger People. They have 6 flavors – Sweet Ginger Chili, Ginger Sesame, Spicy Ginger Teriyaki, Hot Ginger Jalapeño, Ginger Lime and Ginger Peanut. They are all great for basting or dipping, and they can be used in the oven, on the grill or straight from the jar.

When I make wings for a party, I like to get the packages of Smart Chicken party wings. Add them to a slow cooker or you can spread them out on a baking sheet. For the slow cooker, simply add some water, salt and pepper. In the oven, toss the wings in some oil, salt and pepper.

After they are cooked through, it is time for saucing. Place the wings, about 12 at a time, in a large bowl. Add 1/2 cup of Ginger People sauce – any flavor – and stir to coat. Spread the wings out on a greased, rimmed baking sheet. Place them under a broiler for 3 to 5 minutes or until golden and caramelized. You can then put them back in the slow cooker to keep warm. What’s better during game time than a never-ending supply of delicious wings?

Be sure to come out to Wing Fest at FRESH for more great ideas. Check the calendar for additional details.

Asian Wings

2 lbs Smart Chicken Party Wings (about 24 pieces)
1 cup water
1/2 tsp salt
1/2 tsp black pepper
1/2 to 3/4 cup Ginger People Cooking Sauce
ranch or bleu cheese dressing, for dipping

Place the wings in a slow cooker. Add the water, salt and pepper; stir to combine. Cook on low for 2 to 3 hours or until chicken is cooked through. Remove the wings from the slow cooker, and place in a large bowl.  Pour in the sauce. Using a large spoon, stir to coat thoroughly. Spread the wings onto a greased baking sheet. Place under a broiler on high for 3 to 5 minutes to caramelize. Serve with ranch or bleu cheese dressing as a dipping sauce.

If making the wings for a party, you can use the slow cooker to keep the wings warm. After cooking and saucing, place the wings back in the slow cooker on warm or the lowest setting. Leave uncovered to serve. Stir occasionally.

Go Back to School with Homemade Granola Bars

Homemade Granola BarsIt’s back to school time! That means alarms are set, lunches are packed, and all the school supplies are ready to go. Don’t forget the most important part – breakfast!

Everyone knows that it’s the most important meal of the day, but it’s often the meal where poor choices affect the way we eat and feel for the rest of the day.

Grabbing a granola or nutrition bar is a popular choice, but you need to read the labels and watch out for preservatives, sugars and high-fructose corn syrup.

When it comes to granola bars, it is easy and inexpensive to make your own. Plus, you know exactly what goes into them, and you can customize the ingredients to fit your taste or health needs.

When selecting ingredients, look for the following:

  • Brookshire’s Old-Fashioned Whole-Grain Oats
  • Brookshire’s Fruit & Nut Trail Mix
  • Brookshire’s Sunflower Seeds
  • Full Circle Organic Honey
  • Full Circle Organic Raisins
  • Full Circle Organic Agave Nectar
  • Full Circle Dried Fruit
  • Full Circle Peanut Butter
  • Dried Fruit, Nuts & Coconut Flakes from the Bulk Department

Homemade Granola Bars

2 cups Brookshire’s Old-Fashioned Whole-Grain Oats
1 cup nuts or trail mix
1/2 cup unsweetened dried fruit
1/2 cup Full Circle Organic Honey
pinch of salt

Preheat oven to 400° F. On a large rimmed baking sheet, spread out the oats and nuts. Roast in the oven for 10 minutes. Allow to cool. Coat a pie pan with cooking spray.

In a large saucepan, spray the bottom of the pan with cooking spray. Add the honey. Cook over medium heat without stirring until large bubbles form and the honey begins to darken around the edges. The bubbles will start small and increase to about 3/4 inch in about 2 to 3 minutes. Turn off the heat. Immediately pour the oats, nuts, dried fruit and pinch of salt into the pan. Spray a spatula with cooking spray, and stir the mixture until completely coated with honey.

Quickly press the granola into the pie pan. Place in the refrigerator, and allow to cool for 1 hour. Cut into wedges, and wrap in plastic wrap. The granola bars can remain at room temperature for up to five days, or they can be frozen.

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BREW CLUB: Karbach Brewing Co.

FREW-1604425a FRESH FUS Brew Club eMail - Featured Brewery Blog P1a“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.”

This quote from well-known columnist Dave Barry is the motto of founders and employees of Karbach Brewing Co. in Houston. A German-style brewery, located northwest of downtown, is on Karbach Street that, ironically, is also the name of a German village in Bavaria.

From the very beginning, it was clear they weren’t messing around. Brewmaster Eric Warner had put in 10 years as brewmaster in Maryland. His partners had founded a successful beer distribution company, which they later sold to finance Karbach. It soon became a sparkling new facility, and the dream became real. Only three years later, it is the second fastest-growing brewery in the U.S.

This brewery may appear cute with their funny names and artistic cans, but they take beer-making seriously. Taste any of their brews, and you will admire the craftsmanship as well as the flavor.

Karbach Brews Available at FRESH:
Hop Delusion Imperial IPA
Love Street Kolsch-Style Blonde
Weisse Versa Wheat
Weekend Warrior Pale Ale
Rodeo Clown Double IPA
Hopadillo IPA
Staycation Session (Seasonal)
Sympathy for the Lager

Featured Beer: Love Street Kolsch-Style Blonde
A clear, all-barley pale ale with a bright, straw-yellow hue similar to a standard German pale lager. Light in color and malt character, the Kolsch-style fermentation process yields a light vinous character, which is accompanied by a slightly dry, crisp finish.

The crew at Karbach has a special description for their Kolsch blonde: In the 1960s on Allen’s Landing sat Love Street, a hot spot of music and social impact. The venue hosted eclectic characters ranging from open micers to the Lizard King himself. Love Street was not only a place but also a state of mind – a place to unwind and let the music refresh your soul. Likewise, Love Street is a state of mind. Brewed in the Kolsch-style and hopped delicately with floral German hops, this beer boasts a clean malt profile that refreshes to the core, without sacrificing character. So, crack one open and find your own Love Street. ABV: 4.9%, IBU: 20

Recommended Food Pairings:
Summer salads, calamari, shrimp, ceviche, grilled white fish or chicken

Spicy Shrimp Ceviche

2 Tbs salt
3/4 cup lime juice, divided
1 lb medium shrimp
1/2 red onion, small diced
1 serrano pepper, seeded and minced
1 small habanero pepper, seeded and minced
1 cup cucumber, peeled, seeded and small diced
1/2 avocado, small diced
1/2 bunch cilantro, minced
salt and pepper, to taste (optional)

Bring 2 quarts of water to a boil. Add 2 tablespoons of salt and 1/4 cup of lime juice. Add shrimp; boil until shrimp are pink and begin to curl. Remove shrimp to a bowl filled with ice water to stop the shrimp from cooking. Let shrimp cool. Discard water and ice. Peel and devein shrimp; remove tails.

In a fine mesh sieve, rinse the onions in cold water. Shake off excess water. In a large bowl, combine shrimp, 1/2 cup lime juice, peppers and onions. Place in the refrigerator for 15 to 30 minutes. Add the cucumber, avocado and cilantro. Salt and pepper to taste, if desired. Stir together all ingredients, and serve in chilled bowls or glasses.

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Posted in: Beer & Wine, Recipes

Beat the Summer Heat with Girard’s Salad Dressing

Girard’s Salad DressingIf I know Texas, we will still have at least another month of high summer temperatures. That also means freshly grown produce will still be available, and we have more time to enjoy light summer meals and whole meal salads.

Browsing the salad dressing aisle, it’s apparent with all the great choices in brands and flavors that one would never get bored with salads. I like to use dressing for more than just salads, though. It’s great for marinating, tossing with vegetables before roasting and stirring into cooked rice.

That’s why I often grab a bottle of Girard’s Salad Dressing. The flavor is great with so many things, and it’s filled with wholesome ingredients. There are many varieties to choose from in light, gluten-free and regular flavors. Plus, you have to trust a brand that’s been around as long as Girard’s.

In 1939, Chef Pierre Girard created a sophisticated line of salad dressings in San Francisco. He started with the Original French Dressing and gradually added varieties. Since then, Girard’s dressings now come in a whole line of flavors as distinctive as its triangular bottles.

With a bottle of Girard’s dressing, you’ll have a delicious, light meal that is full of fresh flavor. I might be able to handle a few more weeks of Texas summer, after all!

Marinated Grilled Tuna Steaks with Couscous

4 tuna steaks, 1 1/2-inch thick
salt and pepper, to taste
2 Tbs olive oil
2 cups couscous, cooked
3/4 cup Girard’s Champagne Salad Dressing, divided
1 tsp fresh thyme, chopped
1/3 cup almond slivers, toasted
1/3 cup dried apricots, chopped
3 scallions, chopped
5 oz fresh baby spinach

Prepare a grill to medium-high heat. Place tuna on a plate, and season with salt and pepper. Drizzle tuna with oil. Grill fish for 3 minutes per side or to desired temperature. Slice into thin strips. To prepare couscous, combine 1/2 cup salad dressing, thyme, almonds, apricots and scallions in a bowl. Add spinach and gently toss. Arrange salad mixture on plates; top with grilled fish. Drizzle remaining salad dressing over the fish and serve.

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Posted in: Grocery, Recipes

Super Summer Dinners with Full Circle Fish

Grilled Ahi Tuna with Avocado-Mango SalsaThe summer heat is here, and that calls for light meals that are easy to prepare. That’s why I keep Full Circle frozen fish in my freezer – easy to thaw, cook and eat at a moment’s notice.

The selection, which includes Sockeye Salmon, Keta Salmon, Mahi-Mahi and Ahi Tuna, is all-natural and wild-caught from fisheries that are Best Aquaculture Practice-Certified.

All of the choices are great for grilling, searing or baking in the oven. A few techniques that I enjoy are cooking salmon on cedar planks, wrapping Mahi-Mahi in a parchment packet with lemon and white wine, or grilling Ahi Tuna with a light citrus sauce.

The fillets are individually vacuum-packed and can be thawed within 30 minutes in room-temperature water. After thawing, simply add you seasoning and get ready to cook. It’s that easy, and the results are delicious!

Grilled Ahi Tuna with Avocado-Mango Salsa

1 avocado, diced
1 Roma tomato, seeded and diced
1 mango, diced
1 lemon, juiced
1 lime, juiced
1 small jalapeño, seeds removed and minced
1 Tbs fresh cilantro, minced
1/2 tsp salt
1/2 tsp ground black pepper

2 Full Circle Frozen Ahi Tuna Fillets
coarse sea salt and cracked black pepper

Place all of the salsa ingredients in a bowl; stir to combine. Refrigerate until ready to serve.

Heat grill to high and clean grates very well with a wire brush. Lightly oil the grates with cooking spray, or dip a paper towel in vegetable oil and use tongs to rub the towel over the grates.

Lightly oil and season the steaks. When the grill is very hot, add the steaks. Reduce heat to medium. Let sear for 1 to 2 minutes. Turn and sear for the same amount of time on the other side. If the fish is sticking, give it another 30 seconds before attempting to turn. It may not be ready to release. Grill to desired doneness. Tuna steaks have the best flavor when cooked to medium-rare.

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BREW CLUB Style of the Month: American Pale Wheat Ale

Lagunitas’ A Little Sumpin’ Sumpin’ AleA refreshing summer style, this Americanized version of a German Hefeweizen ranges within the pale to golden range in color. It has a long-lasting head with a light to medium body, and higher carbonation is proper. Traditionally more hoppy than a Hefeweizen, American wheat beer differs in that it should not offer flavors of banana or clove. Most use a substantial percentage of wheat malt. It can be made using either ale or lager yeast. Generally brewed with at least 30-percent malted wheat, these beers are typically served with the yeast in the bottle and pour cloudy. There may be some fruitiness from ale fermentation, though most examples use a fairly neutral ale yeast, resulting in a clean fermentation with little to no diacetyl.

Featured Beer:
Lagunitas’ A Little Sumpin’ Sumpin’ Ale: Very smooth and silky. A truly unique style featuring a strong hop finish on a silky body. A hoppy pale wheat ale that is great for IPA fans but so smooth that the hefeweizen fans like it, too.

The ale smells of grapefruit and orange. When you take a sip, you get that splash of citrusy hops along with some earthy hops before it smooths out to some wheaty goodness, and finishes creamy and a little bitter. Lagunitas beers are known for their distinct flavors. Once the hops fade, the wheat character starts to emerge.

Lagunitas is a very hop-forward brewery, and there is no doubt about it with this beer. If you have friends that don’t like hoppy beers, have them try this. I bet they won’t be able to put it down. ABV: 7.5% IBU: 65

American Pale Wheat Ale Food Pairings
These beers pair well with any light flavors and creamy textures. Try them with grilled chicken or fish with lemon as the seasoning, Caesar salad, fettuccine Alfredo and soft cheeses like Camembert, mozzarella or goat cheese.

Grapefruit-Glazed Shrimp with Grapefruit Salsa

Grapefruit Salsa:
1 orange, peeled, sectioned and chopped
1 grapefruit, peeled, sectioned and chopped
1 cup fresh pineapple, chopped
1 tomato, seeded and chopped
1 fresh jalapeño, seeded and finely chopped
2 Tbs green onions, thinly sliced
1 Tbs cilantro, chopped

2 cloves garlic, minced
1 grapefruit, juiced (approximately 1/2 cup)
1 Tbs olive oil
2 Tbs honey
1/2 tsp salt
1/4 tsp black pepper
1 lb jumbo shrimp, peeled and deveined

Mix orange, grapefruit, pineapple, tomato, jalapeño, green onions, cilantro and a dash of salt in a bowl. Cover and chill about 4 hours.

Light the grill or heat a grill pan to medium-high heat. In a small bowl, combine the garlic, grapefruit juice, olive oil, honey, salt and pepper. Add shrimp to the marinade, stirring well to coat. Let marinate for 20 minutes. Thread shrimp onto wooden skewers. Cook the shrimp until just done, about 2 to 3 minutes per side. Brush each side with glaze while grilling. In a small saucepan, bring the remaining glaze to a boil. Boil for 1 minute; remove from heat and pour over shrimp skewers.

Top with grapefruit salsa.

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Asian Dipping Sauces for Any Occasion

Full Circle Asian Dipping SaucesSummer entertaining means outdoor cooking and long afternoons enjoying the sun and fun with family and friends. Of course burgers and hot dogs are a great choice, but chicken satay is a fun and versatile way to change up your grilling menu.

Satay is simply marinated and grilled chicken skewers. They are traditionally part of Thai cuisine, but I love serving them with a variety of Full Circle Asian Sauces. My favorite is the Peanut Satay, but I am also torn between Hoisin and Sweet Thai Chili.

Each of the Full Circle Asian Sauces are USDA organic with no preservatives or artificial ingredients. Sweet Thai Chili is exactly that – sweet and spicy with ginger, garlic, lemongrass, red jalapeños, and a touch of pineapple and orange juice.

Hoisin is a sweet and sour soy-based sauce flavored with molasses, miso paste, complex spices with a hint of vinegar, and finished with orange and toasted sesame.

Peanut Satay is rich with creamy peanut butter, coconut crème and red curry sauce.

This meal couldn’t be any easier. Simply marinate your chicken, grill it and serve with a variety of the sauces. Quick, simple and a great way to enjoy more sun and fun outside the kitchen.

Chicken Satay with Assorted Dipping Sauces

1 lb chicken tenders, trimmed
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
1 Tbs Sriracha sauce, to taste
3 Tbs soy sauce
1/4 cup orange juice
2 Tbs vegetable oil
Full Circle Organic Sweet Thai Chili Sauce, Hoisin Sauce and Peanut Satay

If using wooden skewers, soak them in water for 20 minutes. Place shallots, garlic, Sriracha sauce, soy sauce, orange juice and vegetable oil in a blender. Blend well. Taste the marinade to see if you like the balance between salty, sweet and spicy.

Pour marinade over the meat; stir well to combine. Marinate for 30 minutes to 3 hours. Thread the chicken onto the skewers and discard the marinade.

Heat a grill or grill pan to medium-high heat. Be sure the grates are clean and well-oiled. Place the skewers on the grill. Depending on thickness, grill about 5 minutes on each side until chicken is cooked through. Serve with dipping bowls filled with each of the Full Circle Asian Sauces.

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BREW CLUB Style of the Month: Hefeweizen

Franconia WheatDescription:
Another name for Weissbier, “hefe” means yeast and “weizen” means wheat, so Hefeweizen is “yeast wheat.” Germans prefer to call the brew Weissbier, while here in the U.S. it is generally referred to as Hefeweizen. The beer is yeast turbid because it is unfiltered.

A typical Hefeweizen has a very characteristic flavor that is produced by the interplay between the Hefeweizen ale yeasts and the trace elements from the large portion of wheat in the brew’s grain bill. This flavor is variably described as clove-like, banana-like, phenolic, sour, spicy or even bubblegum-like. Because of the complexity of the Hefeweizen flavor, these beers are only mildly hopped. This puts them in contrast to many blond lagers, such as the Pils/Pilsner, which are fairly strongly hopped for an assertive up-front bitterness.

For extra “spritziness,” most Hefeweizens are also, what is called, bottle-conditioned or tank-conditioned. This technique involves adding fresh, unfermented beer to the finished and fully fermented beer right before packaging the brew into kegs or bottles. At this stage, the finished beer still has plenty of live yeast cells in suspension that start a new fermentation with the added unfermented beer. In this process, the yeast converts the small amount of new sugar into additional alcohol and carbon dioxide. Because this final fermentation occurs in a hermetically-sealed environment (the bottle or the keg), the new carbon dioxide cannot escape. Instead, it is trapped in solution in the brew. This conditioning creates the Hefeweizen’s enormous effervescence.

Featured Beer:
Franconia Wheat: A Bavarian-Style Wheat Beer. Using an original German yeast strain in the brewing process contributes to the natural fruity flavor of banana, orange and cloves, giving it an outstanding and refreshing taste. It comes unfiltered, leaving all the natural goodness in it.

Franconia is located in McKinney, Texas, and was founded by Dennis Wehrmann. Born in Nurnberg, Germany, in the midst of Bavaria, he grew up in an area surrounded by several historic breweries. However, not just the area influenced his decision to become a brew master. You can tell the love for brewing beer must be inherited.

Beginning with his grandfather who owned the brewery Franken Braeu in Tanna, Germany, his mom has a degree as a brewery lab technician. The majority of his uncles were either brew masters or in some form involved in the brewing business.

The name Franconia means Franken in German, a small region within Germany having the largest number of breweries per population ratio in the world. Franken was also the birthplace of Wehrmann. It was also chosen to carry on the family brewery name of Franken Braeu.

Hefeweizen Food Pairings:
These beers pair well with any kind of cured pork, sausage or smoked ham. Roast or fried chicken, chicken Caesar salad, seafood (such as scallops, lobster and salmon), apple tarts and turnovers also pair well.

Avocado-Apple Salad with Balsamic Glaze

1 medium apple (Granny Smith or Pink Lady, preferred)
1 large avocado, firm but ripe
1 large tomato
1/4 tsp fine sea salt
4 romaine spears
2 Tbs mint, sliced into thin ribbons
vinaigrette dressing
balsamic glaze (located near the balsamic vinegar)

Cut and core the apple into 1-inch chunks. Add to a mixing bowl. Cut the avocado into 1-inch chunks. Core and cut the tomato to a similar size. Add to the mixing bowl. Stir gently to combine. Add the salt, mint and 2 tablespoons of vinaigrette.

Lay the romaine spears on salad plates. Fill the spears with the apple mixture. Drizzle a small amount of balsamic glaze and add extra vinaigrette, if desired. Garnish with additional mint leaves.

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Posted in: Beer & Wine, Recipes

BREW CLUB Style of the Month: California Common/Steam Beer

California Common Steam BeerDescription:
The California Common, or Steam Beer, is a unique 100% American-style lager. It’s usually brewed with a special strain of lager yeast that works better at warmer temperatures. This method dates back to the late 1800s in California when refrigeration was a great luxury.

The brewers at that time had to improvise to cool the beer down, so shallow fermenters were used. Through this technique, lager yeast was trained to ferment quicker at warmer temperatures. Today’s examples are light amber to tawny in color, medium-bodied with a malty character, and mildly fruity with an assertive hop bitterness.

Anchor Brewing Co. trademarked the term “Steam Beer,” and as such, all other beers must be legally referred to as “California Common.”

Featured Beer:
Anchor Steam Beer, San Francisco: This beer owes its deep-amber color; thick, creamy head and rich, distinctive flavor to a historic brewing process like no other. It is a process that combines deep respect for craft brewing tradition with many decades of evolution to arrive at a unique approach: a blend of pale and caramel malts, fermentation with lager yeast at warmer ale temperatures in shallow open-air fermenters, and gentle carbonation in the cellars through an all-natural process called kräusening.

Anchor Steam Beer derives its unusual name from the 19th century when “steam” was a nickname for beer brewed on the West Coast of America under primitive conditions and without ice. While the origin of the name remains shrouded in mystery, it likely relates to the original practice of fermenting the beer on San Francisco’s rooftops in a cool climate. In lieu of ice, the foggy night air naturally cooled the fermenting beer, creating steam off the warm open pans. Once a nickname for any Californian or West Coast beer brewed under these conditions, the name “steam” is now a trademark of Anchor Brewing. It applies only to the singular process and taste of their flagship brand, San Francisco’s original Anchor Steam Beer. The classic of American brewing tradition since 1896. ABV: 4.9%

California Common/Steam Beer Food Pairings:
These beers pair well with roasted meats, Cajun foods, barbecue, smoked meats, spicy dishes and sharp English-style cheddars.

Fish Tacos with Sriracha Sour Cream

1 lb white fish (cod, tilapia or flounder are good choices)
1 1/2 cup light beer
2 cups flour
1 Tbs taco seasoning
1 cup sour cream
2 Tbs Sriracha
1 lime, cut into 8 wedges
pico de gallo
cotija cheese
shredded cabbage
1/4 cup cilantro, chopped
flour tortillas

In a pan over medium heat, warm the tortillas on each side. Wrap in a cloth napkin or towel; set aside. Slice the fish into 1/2-inch thick strips. You will need 2 or 3 strips per taco. Heat 1 inch of oil in a deep skillet over high heat. Oil temperature should be around 350° F. (Use an instant-read thermometer to gauge the temperature of the oil.)

In a medium-sized bowl, mix the flour and taco seasoning. Add the beer; whisk until there are no clumps. Immediately begin dipping the fish in the batter, and place it in the hot oil. Fry the fish until golden, and remove to a plate lined with paper towels. Squeeze a couple of lime wedges over the fish. In a small bowl, combine the Sriracha and sour cream. Add a squeeze of lime; stir to combine.

Spread a small amount of sour cream down the middle of each tortilla. Top with 2 or 3 pieces of fish, some of the shredded cabbage, a spoonful of pico de gallo, and a scattering of cotija cheese and cilantro. Serve with extra lime wedges.

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BREW CLUB Style of the Month: American IPA

Deep Ellum IPADescription:
The American IPA is a different soul from the reincarnated IPA style. More flavorful than the English IPA, color can range from very pale golden to reddish amber with moderate to medium body and balanced malt backbone.

It is characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character. This style is all about hop flavor, aroma and bitterness. A favorite of home brewers, it is the top-selling craft beer style across the United States.

Featured Beer:
Deep Ellum IPA: We like hops, but we like American hops most of all. Here, we use some of our absolute favorites. However, they might not be used like you may expect, by using varieties with high alpha-acid contents (which means more potential for bitterness) and using them in ways that emphasize the flavor and aroma in order to render a rather bitter ale with over-the-top tropical fruit, citrus, pine, floral and more hop-derived aroma and flavor.
ABV: 7% Bitterness: 200 IBUs

American IPA Food Pairings:
Pair American IPA with spicy dishes, shellfish, light fish dishes and fried foods. It is also nice with mild Cheddar and Colby cheese.

Mandarin Shrimp Stir-Fry

5 small mandarin oranges
1 Tbs brown sugar
4 Tbs soy sauce
2 Tbs white vinegar
1 Tbs Sriracha sauce
1 Tbs cornstarch
2 Tbs vegetable oil
1 lb jumbo shrimp, peeled and deveined
1 Tbs fresh ginger root, peeled and grated
1 Tbs fresh garlic, peeled and chopped
1 red bell pepper, chopped
5 white mushrooms, sliced
1 cup green peas, thawed
1/2 cup water
1 cup green onions, chopped
hot cooked rice

Peel the mandarins and divide into sections. Set aside the sections from one of the mandarins for the stir-fry. Place the remaining sections from the other 4 mandarins in a blender; add the brown sugar, soy sauce, vinegar, Sriracha and cornstarch. Blend until smooth and set aside.

Place large skillet or wok over medium-high heat for 1 minute; add oil. Heat oil 30 seconds; add shrimp. Stir-fry 2 to 3 minutes, or until shrimp turns pink and the tails begin to curl. Remove shrimp from pan; set aside.

Add the garlic, ginger and vegetables; cook over medium-high heat for 1 minute. Add water and reduce heat to medium. Cook until vegetables are tender for about 2 minutes. Add the sauce and stir to coat vegetables. Adjust heat to high and bring to a simmer. Add shrimp back to the pan. Cook an additional 1 to 2 minutes until sauce is thickened.

Season with salt and ground pepper. Stir in green onions and reserved mandarin sections. Serve with hot cooked rice.

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