“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 Brewery in Houston. A German-style brewery located northwest of downtown, the brewery is on Karbach Street that, ironically, is also the name of a German village in Bavaria.
From the very beginning, it was clear that they weren’t messing around. Brewmaster Eric Warner had put in 10 years as a 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.
Featured Beer: Hop Delusion
Step into a state of full Hop Delusion with this beer that has enough hops to merit a 100+ on the IBU scale. It is dry-hopped with a large amount of Simcoe and Mosaic hops. (IBU: 100+, ABV: 9%)
Thai curry, cured meats, Korean fried chicken, bleu cheese burger
Thai Coconut Curry Lettuce Wraps
2 Tbs peanut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 tsp ginger root, peeled and freshly grated
1 lb ground chicken
1/4 cup peanuts or cashews, chopped
1/2 large lime
2/3 cup Thai Kitchen Coconut Milk
1 to 2 Tbs Thai Kitchen Red Curry Paste (more if you want it to be spicy)
1/4 tsp salt
1 Tbs fresh cilantro, chopped
1 head butter lettuce
sliced basil, for garnish
chopped cashews, for garnish
Add the oil to a sauté pan over high heat. Add shallot; cook until soft. Add the garlic and ginger; stir to combine. Add the ground chicken, and break up with a wooden spoon. Cook, while stirring, until the chicken is cooked through and all of the liquid has been released from the meat and evaporated. Let the chicken brown slightly.
Lower heat; squeeze lemon juice over chicken. Add the coconut milk; stir it into the chicken while scraping any brown bits off the bottom and sides of the pan. Add the curry paste, and stir to incorporate the curry throughout the chicken. Let cook for 1 to 2 minutes until the coconut milk is absorbed and the sauce thickens. Add 1 or 2 tablespoons of water if you would like the mixture to be more liquid-like. Turn off the heat, and add the cilantro. Let cool before serving.
To prepare the wraps, remove the outer leaves of the head of lettuce and discard. Lay 4 to 6 whole inner leaves on a platter. Fill each about 1/2 full with the chicken. Top with basil garnish and additional chopped nuts.
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