September 29, 2016

Patriots Buffet Table – Jets at Patriots, Divisional Playoff

by Patriots Daily Kitchen Staff

There will be no foot jokes here. Nothing about toeing the line. Nothing about the Jets being 6 feet under at the end of Sunday. No jokes about Rex’s favorite type of music “sole”, his favorite hockey player “Toe Blake”, or favorite insect “centipede”. Certainly there won’t be jokes about giving him the boot or holding his feet to the fire.

That would be juvenile. Instead I’ll say he’s fat, dumb and ugly.

What to eat

The Ryans love meat. And not just one type, they love a variety of meat. Rex has looked far and wide and is going with three types of meat in his Rex Ryan’s Mixed Grill.

Chicken, pork and beef. Marinated and skewered for easy cooking. And if unexpected company drops in, maybe internet friends, it’s easy to double or triple the recipe so everyone gets some.

Make it easy for yourself and buy marinades at the store. Such as lemon pepper for the chicken, a red wine vinaigrette for the steak, and teriyaki for the pork.

Cut the chicken, pork and beef into bite size pieces and marinade overnight in ziplock bags.

Thread onto metal skewers, alternating the types of meat. Don’t add any vegetables, does Rex eat vegetables? That depends on if M&Ms are vegetables are they? Make sure you leave space between the pieces, don’t crowd them together or the middle won’t cook.

Cook over high heat for 10-12 minutes, turning over halfway through.

What to Drink

Spring beers come out earlier and earlier every year. One of the most popular types is the Irish Red ale.

Some caramel, and some roast, commonly medium bodied. Generally not as hoppy as an American Amber Ale, and certainly not as hoppy as the hoppier American Amber ales. They can feature buttery and toffee like flavors. The red color usually comes from roasted barley, that is unmalted barley that has been cooked at a high temperature to a dark color. The roasted barley also tends to give Irish Reds a dry finish despite their sweetness and body.

Alcohol ranges from just over 4% up to 6% by volume. Bittering units usually won’t go above 20 or 25 and can be lower.

The roast, fuller body, sweetness and carmelization pair well with all grilled meats. They’ll go great with the different flavors of a mixed grill.

Sam Adams Irish Red is at the strong side of the style at 5.8% ABV. Made with English and German hops.

Harpoon calls their Irish Red Celtic Ale and it is their spring seasonal. A 5.4% beer. you may remember it as Harpoon Hibernian.

Saranac Irish red is on the low side of the style at 4.5% and on the low price side as well.

Casco Bay Riptide Red has been around a long time, and doesn’t get the attention it deserves. I don’t know why, maybe limited distribution or a crowded marketplace.

Newport Storm Thunderhead Irish Red is another spring seasonal. This one is from Rhode Island.

Smithwick’s Irish Ale is an Irish import. It can occasionally be found on tap at “Irish Pub” type places.

O’Hara’s Irish Red another import, this one is from Carlow Brewing.  Carlow makes only a few beer styles, but they are all very good, if expensive. Alcohol is closer to Old World standards, meaning lower than American made examples.

Wachusett Quinn’s Amber Ale like a few of the others is a spring seasonal. And like the website says, that means January to April. The calendar has another name for that “winter”. 4.8% ABV, closer to a traditional example than the typical American examples.

Goose Island Kilgubbin Irish Red another spring seasonal. I’m not sure if this one will be in New England. The rest of the Goose Island beers have been, but the seasonals seem to show up hit or miss.

Thomas Hooker Irish Style Red breaks the trend a bit, being like Sam and the imports a year round offering. 5.3% ABV.

Moylan’s Danny’s Irish Red is big both in bottle size, 22 ounce bombers, and alcohol at 6.5% ABV.

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