December 10, 2016

Patriots Buffet Table 1/12/2008 Patriots vs. Jaguars

Patriots Buffet Table 1/12/2008 Patriots vs. Jaguars
by Patriots Daily Kitchen Staff
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This week the Pats are taking on the team everyone thinks we should be afraid of, the Jacksonville Jaguars. Sure Fred Taylor could miss the game with a stubbed toe. Belichick has most likely turned down the heat in the visitors locker room, but helpfully left Jack Del Rio a brand new axe and tree stump.

David Garrard is in his first year as a starter. Thats the same David Garrardwho hit 43% of his passes in the first playoff game.

Dear Vince Wilfork and the Patriots locker room bulletin board, In the January 5th playoff game, David Garrard said his college coaches wanted him to play nose tackle. Garrard told them he wouldn’t play nose tackle because he is an athlete. Do you agree with David Garrard that nose tackles aren’t athletes?

Thanks, your pals at the Buffet Table

Yeah, I’m really ascared of the Jaguars.

Patriots Buffet Table Shrimp Skewers

Our recipe is going to use three native Floridian ingredients, tangerines, serrano peppers and shrimp. Be careful cutting the serranos, these are one of the peppers that can burn your skin. Either wear food prep gloves, use a ziplock bag to hold the peppers while cutting, or just toss them in a blender instead of cutting by hand.

Shrimp are commonly referred to by different size names. Jumbo at one store could be Large at another and Colossal at a third. These names are meaningless. What you want to see is a range of numbers such as 16/20. 16/20 means there are from 16 to 20 shrimp per pound. Obviously as the range goes up the shrimp grow smaller. The largest shrimp are listed as U/10, U/12 or U/15, signifying there are under 10, 12 or 15 shrimp per pound. It is these larger shrimp, specifically U/10s or U/12s that we want for this recipe.

  • Shrimp, U/10 or U/12, 2 pounds
  • 2 cups tangerine juice, either squeeze fresh or buy at stores such as Whole Foods
  • 1/4 cup triple sec, or another citrus flavored alcohol
  • 1 serrano pepper, see warning above, leave out seeds if you want the shrimp to be less spicy, or just use jalapenos instead
  • 1 tsp salt
  • 6 to 12 metal or wood skewers

We’re going with a simple recipe, because a fresh, expensive ingredient like shrimp doesn’t need anything else. Chop the pepper, add the salt and tangerine juice. Marinate the shrimp for 30 minutes.

Skewer and grill shrimp for 2 to 3 minutes per side. Shrimp cooks very quickly. Do not overcook, or the shrimp will only be suitable for making Jack Del Rio a new pleather jacket. Oh no, it looks good on you though coach. If you are using wooden skewers make sure to soak them in water before putting them on the grill.

Time for a drink!

There is only one distributing “brewery” in Jacksonville, Margaritaville Brewing Company. In actuality this is just a marketing company, Anheuser Busch produces their Landshark Lager under contract for them. In the words of Bill Belichick “it is what it is”, and what it is, is Jimmy Buffet’s Corona knockoff. It is drinkable, it is simple, and it is something that will help wash down food. It is what most of the world thinks about when they think beer. A light bodied,light flavored golden lager.

We can do better than that. It’s going to be an 8 pm game in the middle of January in New England. We don’t need beach beer, that stuff is good when you’re mowing your lawn on a 90 degree day. We need something bigger, lets see what seasonals are available in stores right now.

Scottish and Scotch Ales will go great with our shrimp. To get these names out of the way, Scottish and Scotch Ales are very similar beers, Scotch ale is just brewed to a higher strength. The breweries that make Scottish and Scotch ales tend to use the names interchangably, so I’m not going to make a big fuss out of the differences.

Scottish ale is a malty and sweet beer, with very low bitterness. Hops, the ingredient that gives beer it’s bitterness do not grow in Scotland. Barley, used to make barley malt does grow in Scotland. A fact apparent to anyone who has ever had Scotch malt whisky.

The sweetness of the beer will match with the tangerine and natural sweetness of the shrimp. The lack of bitterness means the beer won’t overwhelm a subtle base ingredient like shrimp. The carmelization that occurs during the long boil time for a Scotch ale will pair with the carmelization that happens to our shrimp when they hit the grill.

The New England examples are headed up by Samuel Adams Scotch Ale. This beer was off the market for a long time, and its return a few years ago was very welcome. Wachusett Brewing’s Winter Ale is a Scottish Ale. Paper City’s Winter Palace Wee Heavy is in the heavier Scotch Ale style. Gritty McDuff’s sticks with the Scottish Winter seasonal theme with their Scottish Ale. Berkshire Brewing currently has a Bourbon Barrel Aged Scotch Ale, but it’s only available at Julio’s liquors in Westborough, MA. Pennichuck Brewing has a Scottish Ale (in their rotation), and it’s currently out in stores. City Steam in Hartford,CT currently has their Flowers of Edinburg. As you can see a lot of breweries make a Scottish or Scotch ale, and for most of them the beer is only available in the winter.

Arcadia Ales of Battle Creek, Michigan isn’t a local brewery, but I would be remiss if I did not mention their Scotch ale. This is by any measure one of the greatest Scotch ales currently brewed.

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