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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

Ingredients:
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

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

Directions:
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

Description:
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.

Recipe:
Grapefruit-Glazed Shrimp with Grapefruit Salsa

Ingredients:
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

Shrimp:
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

Directions:
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

Ingredients:
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

Directions:
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.

Recipe:
Avocado-Apple Salad with Balsamic Glaze

Ingredients:
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)

Directions:
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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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.

Recipe:
Fish Tacos with Sriracha Sour Cream

Ingredients:
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

Directions:
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.

Recipe:
Mandarin Shrimp Stir-Fry

Ingredients:
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

Directions:
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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Enjoy Old-Fashioned Cocktails with Barsmith

Cocktails with BarsmithOld-fashioned cocktails are making a comeback, and the craft of making these stylish spirits has brought a new line of products that are essential for a well-stocked bar.

Barsmith began as a challenge between leading bartenders in Austin and Nashville who found that no commercial products could provide the taste and perfect combination of ingredients as the compounds, bitters, tonics and syrups that are used by professionals. So, with their help and expertise, Barsmith was born.

Crafted by expert bartenders, Barsmith bar essentials, brines, syrups and mixes make for perfect classic and modern cocktails. They’re made with the finest ingredients at exact proportions. With only non-GMO ingredients, no artificial flavors, no colors and no preservatives, Barsmith provides distinguished flavor for truly exceptional cocktails.

Barsmith allows home and professional bartenders alike to create the most pure, enticing and noteworthy cocktails around. At FRESH, you can find the Dirty Martini Olive Brine, Sweetened Lime Juice, Honey Ginger, Simple Syrup, Old Fashioned mixer and Grenadine.

Pick your favorite flavor or try them all. Either way, you will enjoy the best homemade craft cocktails. Cheers!

Moscow Mule

Ingredients:
ice in tall glass
2 oz vodka
1 oz Barsmith Honey Ginger
sparkling water
lime wedge

Directions:
Add the vodka and Barsmith Honey Ginger to a tall glass filled with ice; stir vigorously. Top with sparkling water, and add a lime wedge. You can also use other spirits instead of vodka to make a Gin Mule, Kentucky Mule (Whiskey) or Jamaican Mule (Rum).

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BREW CLUB Style of the Month: Imperial Stout

North Coast Ale Old Rasputin Russian Imperial StoutDescription:
Inspired by brewers back in the 1800s to win over the Russian Czar, this is the king of stouts, boasting high alcohol by volumes and plenty of malt character.

Imperial stouts are packed with lots of intense flavors and aromas such as coffee, fruit, dark chocolate, burnt grain and currant.

It has low to moderate levels of carbonation, and hop character can vary. Many Imperial Stouts are barrel-aged, mostly in bourbon or whiskey barrels, while some are infused with coffee or chocolate.

Alcohol ranges vary, but they tend to be quite big. Most tend to have cleaner alcohol flavors, higher hop levels and more residual sweetness: very full-bodied with rich roasted flavors far surpassing normal stouts.

Featured Beer:
North Coast Ale Old Rasputin Russian Imperial Stout: Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish.

The Old Rasputin brand image is a drawing of Rasputin with a phrase in Russian encircling it — A sincere friend is not born instantly.

Reviewers have commented that Old Rasputin is filled with a special dark chocolate-coffee flavor, with hints of brown sugar and chocolate-covered coffee bean mingled with a pop of fresh berries. The body is robust, and it is best served not-quite-cold. As it warms up, you’ll start to taste rich espresso, black pepper and burnt caramel.

Color: Black, ABV: 9%, Bitterness: 75 IBUs

Imperial Stout Food Pairings
While it is an intense beer, the smooth texture helps it match, not overpower, foods, and the big bitter finish does a great job at cutting sweetness. It pairs well with red meat, smoked meats, chocolate desserts, and aged Cheddar or Gouda.

Recipe:
Steak Au Poivre for Two

Ingredients:
2 (6 to 8 oz) Certified Angus Beef ® tenderloin steaks
2 Tbs whole peppercorn blend (black, white, red, green)
1 tsp kosher salt
1 Tbs vegetable oil
3 Tbs butter (dice 2 Tbs into small cubes and keep refrigerated)
1 Tbs shallot, minced
1/4 cup brandy
1/4 cup beef stock
1 tsp Dijon mustard
2 Tbs sour cream

Directions:
Crack peppercorns with the back of a skillet. Cut strip steak in half. Press cracked pepper firmly into both sides of each steak. Season with salt.

Heat oil and 1 tablespoon butter in medium sauté pan over medium-high heat. When butter foams, place steaks in pan, pressing firmly. Lower heat to medium and sear about 5 minutes on each side. Transfer steaks to a clean plate and tent with foil to keep warm.

Add shallots to the pan, and add brandy while holding the pan away from the heat. Return pan to medium-high heat. Expect a flame while the alcohol burns off. Cook 1 minute until brandy thickens. Add stock. Bring sauce back to a boil, and reduce until thickened to a sauce consistency.

Whisk in Dijon, sour cream and cold butter. Taste sauce and add salt to taste; remove from heat. Spoon sauce on plates and place steaks on top.

Recipe from CertifiedAngusBeef.com

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Siggi’s Yogurt: Sweet and Clean as Snow

Siggi’s YogurtIf you see me at FRESH in the yogurt section, I am the one investigating all of the brands and containers to see which one has the least amount of sugar and no artificial sweeteners. It’s one of those products I am very picky about.

When I found Siggi’s Icelandic-style yogurt, I was very excited. It’s a style of strained yogurt called skyr that is similar in taste to Greek yogurt, but it contains less sugar and more protein. It’s also creamier and richer, and has a fluffy, thick texture.

It’s kind of a fun story about the Siggi’s brand. Siggi (yes, a real person) had moved to New York City from Iceland. He was homesick and missing his native food, especially the dairy products. He didn’t like American-style yogurt because it was too sweet and contained many artificial ingredients.

His mother sent him a recipe for Icelandic skyr yogurt. He started making it in his apartment and selling it at the farmers market. Soon, he quit his day job and started producing. True to Icelandic tradition, Siggi’s products do not contain any artificial preservatives, thickeners, sweeteners, flavors or colors, and they are made with milk from family farms that do not use growth hormones such as rBGH. Siggi’s dairy is fully-committed to making delicious yogurt products with simple ingredients and not a lot of sugar.

Siggi’s is available in several flavors offered in 0, 2 or 4-percent milk. Each variety is made with simple ingredients and not much sugar.

Don’t forget Siggi’s yogurt as an ingredient in recipes. It can be used as a substitute for milk or cream in baked goods or a simple yogurt sauce for grilled meats and vegetables or for dipping. It’s a creamy indulgence with no guilt!

Siggi’s Herbed Yogurt Dip

Ingredients:
1 cup plain Siggi’s Yogurt
3 Tbs chopped fresh herbs (parsley, tarragon, thyme, dill, basil or a mixture)
1 Tbs red wine vinegar
salt and pepper, to taste

Directions:
In a small bowl, combine all ingredients, and stir to combine. Refrigerate until ready to use. It can be used as a dip or marinade.

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BREW CLUB Style of the Month: Amber Ale

Saint Arnold Amber AleDescription:
American-style Amber ales have medium-high to high maltiness with medium to low caramel character. They are characterized by American-variety hops, which produce medium hop bitterness, flavor and aroma. American Ambers are usually darker in color, have more caramel flavor and less hop aromatics, and may have more body. This style was first made popular by brewers from California and the Pacific Northwest.

Also known as Red Ale, it is rich, robust and enjoyable with a clean finish. Expect a balanced beer with toasted malt characters and a light fruitiness in most examples.

Featured Beer:
Saint Arnold Amber Ale, Houston: A well-balanced, full flavored, Amber ale. It has a rich, malty body with a pleasant caramel character derived from a specialty Caravienne malt. A complex hop aroma with a hint of floral and citrus comes from a combination of Cascades and Liberty hops. It has a rich, creamy head with a fine lace. The light fruitiness, characteristic of ales, is derived from a proprietary yeast strain.

Debuted in June 1994, Saint Arnold Amber Ale is our flagship product and our first official brew. It is best consumed at 50 to 55 degrees.

Amber Ale Food Pairings
An excellent choice to pair with a variety of foods, Amber Ale complements rich, aromatic, spicy and smoked foods such as chili, BBQ ribs, grilled chicken and beef. Some great pairings with cheese include Gruyére and sharp English cheddar.

Spicy Sausage Marinara with Brisket Ravioli

Ingredients:
1/2 lb FRESHmade Hot Italian Sausage, ground
1 jar Mom’s Special Marinara Sauce
1 pkg FRESHmade Brisket Ravioli
1/4 cup parmesan cheese, grated

Directions:
In a skillet over medium heat, cook the sausage until lightly browned and cooked through. Drain excess fat from pan. Add the jar of sauce to the sausage, and cook over low heat until warmed through.

Meanwhile, bring a large pot of water to a boil. Salt the water generously. Add the ravioli when water is boiling. Cook for 5 to 10 minutes until ravioli are al dente.

Ladle the ravioli into 2 bowls, and serve with the sauce over the top.

Serves 2

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