November 20, 2017

Patriots Buffet Table, Super Bowl Edition, Patriots vs Giants

by Patriots Daily Kitchen Staff

Another Super Bowl? The fifth in 11 years? Darkest days Best days of the franchise indeed.

They’re more enjoyable too without a 18-0 record hanging over them.

What to eat?

In the idea of dance with what got you there, we’re turning foods from throughout the season into sliders – perfect party food

We made Pretzels for the Eagles game, and reused the recipe to make pretzel rolls for the Colts game. This time, we’ll make smaller rolls. Same prep and ingredients as seen here.

Divide into 12 equal parts and roll each into a ball. Boil in a baking soda and water solution as laid out in that buffet table, but for a minute per roll instead of 45 seconds.

Place on a cookie sheet lined with parchment paper and sprinkle with pretzel salt, or kosher salt if you can’t find pretzel salt.

Bake the pretzel rolls for 15-20 minutes at 350 degrees. Remove to cooling rack, and once cool keep in a paper bag for the next day.

Double or triple the recipe from the Philly game as necessary.

First topper, Peter’s Crab Hushpuppies

A change from the usual crab cake. I’ve added a bit of frozen corn to the mixture, and even some chopped jalapeno for a kick.

Ingredients – this makes enough for 4 people at least, so if you only have a couple people you can cut this in half

Oil, for frying

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon minced thyme
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic pepper
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 cup sour cream
1 cup chopped green onions
1/2 cup bacon crumbles
1 pound fresh picked or lump crabmeat

In a Dutch oven or frying-like contraption, heat oil to 350 degrees F.

In a large bowl, combine cornmeal, flour, thyme, baking powder, salt, garlic pepper, baking soda and cayenne pepper.

In a small bowl, combine eggs, buttermilk, and sour cream. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in onions, bacon, and crabmeat.

Dip spoon into water and then a spoonful of the hushpuppy mixture. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels.

Optional sauce:

This is a good sauce that gives it the Old Bay flavor

1 cup regular or low-fat mayonnaise
1 teaspoon Old Bay seasoning
Freshly squeezed juice from 1/2 lemon (1 tablespoon)

You should be able to fit 2 on each slider bun.

2nd topper, Miz’s Bulgogi

1.5 lbs. thinly sliced ribeye steak purchased from a Korean market. You can slice your own ribeye across the grain in thin slices. Freezing the beef for about an hour helps to cut clean slices.
1/2 cup of soy sauce
3 Tbl white sugar
1 Tbl sesame oil
3 cloves garlic, minced
1/2 medium yellow onion sliced
2 green onions including the white parts, finely sliced into small pieces
2 Tbl toasted sesame seeds
1/4 tsp of red pepper flakes
1/4 tsp grated ginger
black pepper, note no salt because of the soy sauce

Combine all ingredients except beef and onions in a bowl. When the sugar has dissolved, add beef and onion slices and stir to coat. Refrigerate for at least 1 hour. As the beef is cut so thinly this does not need multiple hours or overnight to marinade.

Cook directly over high heat, keep an eye on it as it will cook very quickly.

3rd, Bratwurst style burgers from the Colts game

2 eggs, beaten
3 tablespoons beer, see suggestions below
3/4 cup rye bread crumbs
1/2 tsp caraway seeds, ground
1/2 tsp dried marjoram
1/2 tsp garlic powder
1 teaspoon salt
1/4 teaspoon nutmeg, grated
1 teaspoon ground black pepper
1/2 pound ground veal
1 pound ground pork
12 slices rye bread
German style mustard & Sauerkraut to top

Combine egg, beer, bread crumbs, caraway, marjoram, garlic, salt, pepper. Add the veal and pork.

Form into twelve patties. Cook over high heat for 3 minutes, flip, cook an addition 1 minute and check for doneness.

Coat the bun with German mustard, top the burger with sauerkraut, and eat.

Pretzels, Pork, Cow, Crab: All food groups accounted for except one … beer.

What to drink?

We’re going with Spring Seasonals, the only beer season that we haven’t covered before. Spring already? Yes in the beer world, this term is being stretched well into winter. Some of these are called a far more accurate late winter seasonals. Most of these are available now and some will trickle into stores over the next few weeks.

Styles do vary, most of the older ones were sort of lighter versions of a winter beer. The newer ones tend to be more of heavier summer beers. Many are Irish Red ales, as this is the season when Saint Patrick’s day falls.

From New York, the Sixpoint brewery started distributing to New England just a few months ago. Their Spring seasonal is Resin, a Double IPA. 9%+ ABV, 100+ IBUs and good. Unlike their standards and previous 2 seasonals this one is in a 12 ounce can instead of a 16, owing to the ABV. Still in 4 packs for around $10.

Representing Baltimore we turn to an old favorite Heavy Seas, formerly Clipper City. They have a strong seasonal lineup.

In the Pyrate Fleet of 7% and above beers is Black Cannon Black IPA. A darker, 7.25% version of their Loose Cannon IPA.

In their Mutiny Fleet of really big beers is Siren Noire. Holding Fast to the Late Winter instead of Early Spring tradition with this 8% Chocolate Imperial Stout.

Finally in their normal strength series, the Clipper Fleet is Crossbones “Oyster Stout“. Some modern Oyster stouts are brewed with oysters. Crossbones however follows the traditional approach being an Irish style Dry Stout that pairs well
with oysters. Oysters were cheap and often used as a free bar food in the Nineteenth century. 4.7% and actually available for half the year as Clipper City only runs 2 six month long seasonals for the Clipper Fleet line.

Sam Adams, Sierra Nevada and Dogfish Head have all introduced new spring seasonals.

Sam Noble Pils goes to year round status, and in it’s place as a seasonal is Alpine Spring. In the kellerbier style, similar to an unfiltered Pilsner. Very crisp and easy to drink.

Sierra Nevada retires Glissade and replaces it with Ruthless Rye IPA (no info online). Sierra Nevada always makes great hoppy beers and this one doesn’t dissapoint. The only odd thing is they retired the great ESB a couple of years ago
so they could have a non IPA like seasonal to break up the string of IPAs. 6.6% ABV and the aroma smells strongly
of hops only cousin.

This is also the time of year that Sierra Nevada puts out Bigfoot. 9.6% ABV hoppy American style Barleywine.

Dogfish Head goes the gluten free route with Tweason’ale. At 6% ABV and no gluten, these beers tend to be very thin and not beer like but worth it for those with gluten allergies. It is coming out for the first time this “spring”, but they’ll release it every few months after this.

This is also a traditional time for Bock beers, and there are a few available as seasonals.

Representing the Patriots other playoff opponent Denver is Breckenridge with their Pandora’s Bock. This one pushes the line between a Bock and Doppelbock at 7.5% ABV.

Narragansett Bock is a 6.5% ABV beer that falls into the Maibock style. Cheaper than most of the rest and just as good or

Anchor Bock has been a February release, but with so many others moving Spring to January we’ll see how long that lasts. It’s 5.5% and rich, dark color puts it firmly into the Traditional Bock style.

Victory St. Victorious Dopplebock is their late winter seasonal, A 7.6% ABV Doppelbock. In March it is replaced by
St. Boisterous, a 7.3% Helles Bock. Helles Bock being an even lighter version of Mai Bock.

Paper City Goat’s Peak Bock is a 6.4% ABV traditional Bock.

Otter Creek Mud Bock is back after a hiatus. At 5.7% it’s on the low side and amoung the lowest alcohol bocks listed here. It isn’t showing on the website yet, because Otter Creek updates their website very slowly.

On to the other assorted Spring Seasonals

Berkshire Raspberry Barleywine is a 9%ABV strong ale brewed with Raspberries. Not the typical fruit beer.

Harpoon Celtic formerly known as Hibernian is a 5.4% caramelly Irish Red Ale. In the 100 Barrel series is 100 Barrel Black IPA a 7% ABV citrusy and piney IPA.

Magic Hat Spring IPA Demo Black IPA is another Black IPA and their seasonal IPA. +/- or “plus minus” is their other seasonal, a 4.2% Dark Mild.

Founder’s Double Trouble is a big 9.4% 80+ IBU Double IPA. Get it while supplies last.

Wormtown goes the Irish Red route with .. Irish Red. They also just brewed a White IPA after last week’s list of White IPAs was written.

Jack’s Abby Hey Diddle Diddle Double India Amber Lager is their second Double IPL. 8% ABV, over 80 IBUs and amber in color. Framinghammer Baltic Porter will also be released before the 5th. It’s a 10% Baltic Porter, so sip don’t gulp.

Boulevard Chocolate Ale is a dark, 9.1% ABV beer brewed with chocolate.

Wachusett Quinn’s Amber Ale is another Irish Red ale. 4.9% ABV

Longtrail goes with the golden pale ale Pollenator. Only 4.6% ABV so you can drink a bunch of them.

Lagunitas Imperial Red is a big, 7.6% Amber ale in the strong and hoppy west coast style. Not to be confused with the typical gateway amber ale.

It won’t be available until February but probably the best Spring Seasonal is Troeg’s Nugget Nectar. 7.5% and 90+ IBUs of pure deliciousness. It’s their HopBack Amber taken up to 11.

Mayflower Spring Hop in some ways is similar to the previous two, being a hoppier than normal amber ale. Spring Hop however is a more drinkable 5.3% ABV without cutting out any of the hop aroma.

Patriots Buffet Table – Patriots vs Broncos, Version II

by Patriots Daily Kitchen Staff

A rematch against the Running Tebows. They’re not the team X we’ve been told to worry about, but I guess they’re Team Xtian.

What to Eat?

The good news is the regulations preventing slaughtering horses for human food finally expired. The bad news is no one has taken advantage of this exciting business opportunity yet. Oh well, the Pats play the Broncos and Colts next year, fingers crossed.

One of the signature concessions at Mile High is the Broncos Brat. A 1/3rd pound bratwurst with grilled onions, peppers and sauerkraut.

Denver style Broncos Brats
2 bratwursts per person
2 bottles of beer (see below)
1 large onion, sliced
2 large green peppers, sliced
2 bratwurst buns per person, hotdog rolls are too small, if needed use small sub rolls
vegetable oil

Slice the onion into 8 wedges, and separate the layers. Slice the peppers into strips. Coat with olive oil, and grill either in a vegetable basket, or on a sheet of aluminum foil.

To a large pot, add the 2 bottles of beer, and the bratwursts.

Move the pot to a section of the grill where you have the heat set to low. Allow it to drop to a simmer.

Once it is simmering, add the brats. Simmer for 20 minutes. Do not boil as they’ll split.

Brats are usually precooked, but even if the ones you have aren’t they will be cooked after this simmering.

Take the brats out of the cooking liquid and roast them over the section of the grill with high heat. Allow them to pick up some color and turn when needed.

Place a brat on each bun, and if desired top with a few of the onion pieces, peppers and sauerkraut.

What to Drink?

We drank some Black IPAs back during the Jets game, and now it’s time for another emerging IPA style. The White IPA. Hey, whatever happened to the Jets? I thought they were team X? I guess they’re just an X-team,

Whereas a Black IPA is an IPA darkened to look and sometimes taste similar to a Porter or Stout. A white IPA is an IPA with some characteristics taken from the Belgian Wit beer. Such as an Allagash White, or one of the toned down widely available versions favored by Pete King.

This means there are wheat and spices used in making the White IPA. In an odd but not sad coincidence the spices in the Belgian Wit were originally used in place of hops. Coriander and citrus peel provided citrusy flavors and aromas that aren’t all that common in European hops, particularly orange, grapefruit and tropical fruit. Therefore, four hundred years ago when the Belgian Wit was first appearing these were new flavors in beer. When the modern American hop growing movement really took off, four hundred years later. Citrus turned out to be one of the signature aromas and flavors of American hops.

In some ways these are also a spin off of all the “Belgian IPAs” that came out a few years ago. Those were the first IPAs made with Belgian yeast. The White IPAs will tend to be lower in alcohol, somewhere in the 5 to 7% ABV range. Along the lines of a normal IPA. Belgian IPAs tend stronger, usually at least 8% ABV in keeping with a Belgian Triple or Double IPA. The Belgian IPAs usually didn’t have added spices, relying on the yeast to provide the spice notes. When they do the variety of spices are different from those in an Wit. White IPAs will contain Belgian Wit ale spices – coriander, various citrus peels, grains of paradise, chamomile. Finally the White IPA should contain Wheat, if it doesn’t it won’t be cloudy. Cloudiness being caused by the higher level of protein contained in wheat when compared to barley.

The tie in to Denver isn’t an obvious one. Until you consider the Belgian White style only took off in this country when Coors started making Blue Moon.

Without that “craft like” beer, then Belgian Whites wouldn’t have become so popular. And it’s unlikely anyone would have thought to combine them with an IPA.

Deschutes and Boulevard produced the first two that I’m aware of. There collaboration being a similar recipe brewed at each facility. Boulevard having more experience with wheat and Belgian beers. And Deschutes being one of the best Pacific Northwest brewers = hops.

Boulevard has arrived in New England just in 2011, they haven’t sent their Collaboration #2 White IPA yet, but that doesn’t mean it won’t arrive at some point. It was meant to be a one time brew, but if the style takes off I’m sure they wouldn’t let one of the original 2 die off. Deschutes, who we sadly can’t get, already came out with a second limited white IPA called Chainbreaker.

Sam Adams just introduced a new beer into it’s 2012 lineup, Whitewater IPA. The release was set to occur with the Spring mixpack, and on the brewer’s calendar that meant about a week after Winter actually started. With orange peel, coriander and apricot. Shades of Dogfish Head Aprihop. The website does say February 2012, but there are already places selling this in the spring mixpack. It may be the 6 packs and draft that will be arriving in February.

Harpoon will be making a White IPA as part of it’s 100 Barrel Series. This one won’t be out until August, however this month the Black IPA 100 Barrel we mentioned would be made is finally coming out.

Saranac White IPA is a winter seasonal, so get it now. 6% ABV, Citra hops go well with the orange peel and coriander. All provide citrus flavors and Citra also brings in some tropical fruit. Pete King will lose it over this beer.

It’s a draft only beer, and you won’t find it on the website but Blue Point on Long Island has made their Blue Point White IPA a few times since the summer.

Normally we’d include many more beers, but there just aren’t any right now. Good news is anyone on the Eastern Seaboard should be able to find Sam, Saranac and eventually Harpoon. And you will be seeing more. Wheat beers and IPAs are two of the top selling styles. Other breweries won’t let the opportunity pass them by. Now when you see more and more of these “White IPA”s appearing you’ll know what to expect.

Patriots Buffet Table – Bills at Patriots

By Patriots Daily Kitchen Staff

New Years has arrived and with it the end of the regular season. For this special event we’re going to change up the normal format and present a review of the new breweries to open in New England during 2011. In some cases we may include breweries founded in 2010. Founding date and date the beer is first available can be many months apart, so there isn’t a reason to be too strict about this. Also outside Mass and Maine we may have to stretch the definition a bit. Final note, these are distributing breweries, not new brewpubs.

Some of these are draft only, or have limited distribution. With time they’ll be available in more and more places. So if you don’t see them around now, just wait.

What to eat?

We’re still going to need to eat right? Lets turn the Buffalo classic buffalo wing into a dip.

Buffalo Chicken Dip
1 bottle chunky blue cheese dressing, 12ish ounces
1 bottle Frank’s Buffalo Wing sauce, 12ish ounces
or your favorite buffalo wing sauce
1 stick cream cheese, 8 ounces
1 pack shredded cheddar cheese, 12 to 16 ounces
2 cans chicken, 10 ounces each

Yes if you want to do needless work, you could grill, steam or fry chicken breasts and shred them.

Combine everything and cook in crockpot on high for an hour, turn down to warm. If heated too long and it separates just stir until it combines.

What to drink … from 2011?

Starting with Massachusetts

Slumbrew opened in Somerville. The first three releases are all in 22 ounce bottles: Flagraiser IPA, it’s a 7.5% ABV IPA hopped to 80 IBU with mainly Galaxy hops. An Australian type that is fairly uncommon in the United States. Tastes of citrus and passionfruit. Happy Sol, is their hefeweizen brewed with a truckload of Blood Oranges. 5.5% ABV and something I’d drink a few times during the summer. Porter Square Porter, is a 6.5% ABV Oatmeal-Milk-Chocolate Porter. (dry hopped with Taza Chocolate Nibs)

Mystic Brewing is a new specialty brewer located in Chelsea. Their beers tend towards Belgian traditions, using harvested microflora and wood barrels. They brew at local breweries and then bring the unfermented beer, called wort, back to their facility for fermentation. Available in 750ml bottles, and on draft. Prices are high, not as high as similar imports, but higher than you’d pay for an everyday beer. Mystic Saison is the flagship. 7% ABV. Saisons are all different as it’s one of the most open ended styles of beer. If you’ve had a Saison Dupont you’ll have a general idea what you’re getting here. Just don’t expect two saisons to be as similar as say IPAs or Stouts from 2 different breweries. There was also a wine barrel aged version available for a short time. Mystic Descendent is the other beer I’ve seen. Truly it’s own creation. They call it a Suffolk Dark Ale, the idea behind it being a Boston-Belgian-Stout- Porter thing. I’d call it a Dark Saison, saison is that widely defined. Also 7%. They also have a beer, or malt cordial called Entropy. I haven’t seen this one, but the brewery considers it their answer for Cognac. With Saison being their white wine, and Descendent their red.

Idle Hands Craft Ales is a new nanobrewery from Everett. A nanobrewery is a craft brewer that produces less than 5 and for most it’s less than 3 barrels at a time. We also have Idle Hands to thank for reversing a ridiculous decision handed down by the state alcohol commission that would have revoked most brewers licenses in the state. Pandora is their Belgian Pale Ale, and flagship beer. 6% and the only set beer in their lineup so far. With nanobreweries different beers tend to come and go at a fast pace. They’ve also made Patriarch, a Patersbier styled after the Abbey Singles usually available only inside monasteries and not sold for outside consumption like Dubbels and Triples. Cognition, a dark beer that could also be called an Abbey Single, but more likely a tafelbier or table beer. And a witbier named Brevity is in the works. As you can see they’re also brewing on the Belgian model. Compared to the farmhouse traditions Mystic is using, Idle Hands is trending more towards the monastic traditions.

Taking a break from those new Belgian styled Breweries. Next is Blatant Brewery. Blatant brews out of the Just Beer facilities in Westport. Tenant, alternating propreitorship, wandering, gypsy whatever name is attached by the TTB and the brewery these arrangements have become more common. All we need to know is Brewery A has more capacity than they need, Brewery B buys up, or coowns or whatever that capacity and uses it. Blatants first two beers have been: Blatant IPA, an American IPA at 6.5% ABV and 65 IBU. Blatant Session, sort of an American version of a British Bitter. 3.9% ABV balanced by 22 IBUs means you can drink a lot of it. 22 IBU may not seem like much compared to the IPA number, but you’ll taste it in a lower ABV beer. Blatant beers are on draft only at this point.

Wandering Star finally became operational in 2011. Located in Pittsfield, this brewery’s beers are only available on draft. Mild at Heart, is listed in the British mild ale style. It’s a bit too big to really fit there at 4.4% and 29IBUs. Raindrop Pale Ale, is a 6.2% ABV pale hopped with UK, New Zealand and American hops. The last year round beer is Bash Bish Bock, named after the waterfall. This is a traditional Bock beer, German in style and 6.6% ABV.

English, Belgian, what about some new beers in the German traditions? Well for that Jack’s Abby in Framingham also opened in 2011 and they were covered in the Indy edition of the Buffet Table I also want to point out Night Shift brewing also out of Everett. They have a brewery now and will start producing sometime in early 2012.

Missing the cutoff:
Lefty’s Brewing from Bernardston, 2009
Cody Brewing, Amesbury, 2009
Wormtown Brewery, Worcester, early 2010
Element Beer, Millers Falls, early 2010

Now heading to Maine where there has been a new brewery explosion.

Starting with Baxter Brewing. They actually started in 2010, but they just started distributing to Mass this year, and New Hampshire gets their beer in 2012. The two you’ll find outside Maine are: Pamola Xtra Pale Ale, a low ABV session pale ale at 4.9% ABV and 27 IBU. Golden in color, it looks like it won’t taste the way it does. Stowaway I.P.A, their IPA at 6.9% ABV and 69 IBUs. Baxter cans all of their beers. An “American Farmhouse” Brewery, Oxbow in Newcastle is draft only. They do sell growlers to go from the brewery. As the name implies they blend American and Belgian styles. Both the Pale ale and Octoberfest, or Oxtoberfest are brewed with a Saison yeast. You may remember Saison from such breweries as Mystic listed above.

Massachusetts isn’t the only state to get a new German styled brewery. In Portland BUll Jagger has started selling their Portland Lager. In the Golden Munich Helles style. The Great Lost Bear sold out of their entire stock at the release party, and had to send people to the brewery for emergency beer.

While we’re in Portland, there is also Rising Tide brewing. They may have opened in 2010, but oh well. Firmly in American craft traditions, they’re making a Black Ale named Atlantis. In the new style of “Black IPA” we covered back here. Daymark is their American Pale Ale, hoppy with a touch of rye. Ishmael is an “American Alt Beer”, brewed with Munich malt, so there is a more malty body than in the Daymark. Ursa Minor, they’re calling a wheat stout. It’s the winter seasonal. Beer available in Maine only, on draft and in 22 ounce bottles.

Finishing up in Portland, we have Maine Beer Company. OK I’m not sure when they opened, it was fairly recent. Lunch IPA is a standout, 7% IPA that stands toe to toe with any of the west coast examples. Zoe is a Hoppy Amber Ale, 7.2% and hopped like an IPA. Mean Old Tom is their stout, brewed even less often than lunch. 6.5% ABV, aged on vanilla beans. Peeper Ale, is their American Pale Ale, hoppy and 5.5% ABV. Their beer is distributed outside Maine, but it can be hard to find. In half liter bottles. They’re all very good, but expensive due to the small size of the operation.

Heading West to New Hampshire

Squam Brewing in Holderness opened in 2010. They are only sold in New Hampshire, and as can be seen from the link they have quite a few different beers available.

Throwback Brewery is a nanobrewery, producing 3 barrels (6 kegs) at a time. Distribution is to New Hampshire only, and the Seacoast region at that. On draft and in 22 ounce bottles. As with a lot of nanobreweries, being small in size seems to lead to an increase in the variety of beers they make.

White Birch in Hooksett opened in 2009, but I’m stretching here because the other newer NH breweries do not distribute out of state. White Birch, distributes to Mass, Philly, New York and I believe other New England states.

They have quite a few beers, the Apprentice series are always good. For those the apprentice brewers are allowed to forumlate their own beer as part of “graduation”. Most common is the Hooksett Ale, a blend of Belgian and American Pale Ale traditions.

Next up: Vermont

First a change, The Alchemist Brewpub in Waterbury has been turning out acclaimed beer for years. The brewpub was destroyed by Hurricane Irene and they are not going to reopen. However just before Irene hit, the Alchemist cannery opened. The cans are only available in Vermont now, but watch for the availability and variety to increase. They’re canning Heady Topper, a world class Double IPA. 8% ABV and 120 IBUS in 16 ounce cans.

Northshire Brewery in Battenkill distributes on draft and in 22 ounce bottles. Battenkill Ale is a 5.7% ABV Brown Ale. Chocolate Stout is a 6% ABV stout brewed with real chocolate. Seasonals are also available.

There are also a pair of newer, and very limited distribution breweries in Vermont. Hill Farmstead in Greensboro Bend. Lawson’s Finest Liquids in Warren. These are the type of breweries that you really have to be in the right place at the right time to try any beer from.

In Rhode Island there are two new breweries.

In Westerly, Grey Sail has been producing their Grey Sail Ale and Leaning Chimney Smoked Porter only since November. Draft only, and only available in Rhode Island.

In Providence, brewer Sean Larkin has opened Revival Brewing. He’s also the brewer for Trinity, and makes some of the Narragansett seasonals, and likely other things I’m forgetting. Draft and bottles, only available in Rhode Island.

We’re going to have to stretch the rules again to feature anyone from Connecticut.

Cavalry Brewing in Oxford, CT was opened outside our cutoff in 2009. Beers are in the English style with two Bitters a Porter and a Stout available. The Dog Soldier is what would be called a Summer Bitter in England, the Hatch Plug a Bitter. Big Wally Porter and Nomad Stout are exactly what their names say they are.

Patriots Buffet Table – Patriots @ Broncos

by Peter Blisard, special dispatch to the Patriots Daily Kitchen Staff

This week the Patriots take on Denver, and the Buffet Table is looking to Colorado for our savior. No, not Tebow. The Buffet Table Colorado Columnist.

What to eat


Crab Hushpuppies

A change from the usual crab cake.  I’ve added a bit of frozen corn to the mixture, and even some chopped jalapeno for a kick. 

Ingredients – this makes enough for 4 people at least, so if you only have a couple people you can cut this in half

Oil, for frying

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon minced thyme
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic pepper
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 cup sour cream
1 cup chopped green onions
1/2 cup bacon crumbles
1 pound fresh picked or lump crabmeat

In a Dutch oven or frying-like contraption, heat oil to 350 degrees F.

In a large bowl, combine cornmeal, flour, thyme, baking powder, salt, garlic pepper, baking soda and cayenne pepper.

In a small bowl, combine eggs, buttermilk, and sour cream. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in onions, bacon, and crabmeat.

Dip spoon into water and then a spoonful of the hushpuppy mixture. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels.

Optional sauce:

This is a good sauce that gives it the Old Bay flavor

1 cup regular or low-fat mayonnaise
1 teaspoon Old Bay seasoning
Freshly squeezed juice from 1/2 lemon (1 tablespoon) 

Main Course

Grilled Marinated Flank Steak: 

Everyone has a great flank steak marinade recipe, this one is pretty basic and easy to put together and easily adapts to added ingredients (ginger, jalapeno etc.)

Marinade Ingredients – for 2 pounds of flank steak

1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Score both sides of steak with ¼ inch deep cuts about an inch apart across the grain of the meat.  Combine marinade ingredients and steak in a freezer bag and place in the fridge for at least 2 hours or up to overnight.  Fire up the grill and grill over direct heat for 5-6 minutes per side for mid rare. If the weather is not grill friendly or don’t have a grill, you can fire up the broiler and go about 4 – 5 minutes per side.  Let rest for 10 minutes covered in foil.  Slice and serve – great on salad, sandwiches, or even a less spicy burrito option.  Marinade is also good for chicken for the non red meat eating types, and even tuna steaks for those who only eat fish. For more of a Colorado flare you can use buffalo if you can get your hands on it.  Vegans are schitt out of luck, nothing makes tofu taste good.


Dessert?  Seriously?  Why waste the space when you can have another beer? 

What to drink

Good time of year for those seasonal ales.  The Colorado breweries put out some spectacular seasonals, such as New Belgium’s Snow Day, Odell’s Isolation Ale, and Breckenridge Brewery’s Christmas Ale.  The more widely available Colorado beers from New Belgium, Odells or Left Hand Brewery (Sawtooth Ale is a personal favorite) might be easier to find outside of the Rocky Mountains.


Patriots Buffet Table – Patriots vs. Colts

By Chef

I’ve heard this Colts season compared to the year Brady was out. Often in reference to how easy Bill Polian has it compared to Bill Belichick. Now, I’m not saying this is true, I’m practicing my Boston media “just throwing it out there” but I think Polian is tanking this season on purpose.

To get Luck? No! That is merely the cover!

Follow Thanksdad Irsay’s twitter feed for 2 minutes and you’ll see he knows more about dropping a million on a guitar that Nickelback’s 2nd backup guitarist used once than he does about a nickel back or anything else football related.

Now peruse the list of Indy’s presidents, vice presidents and board members … Polian, Polian, Polian, Von Polian, McPolian, Poliano. That’s right Polian is scheming to take control! He’s doing corporationy moves, and Board and the Regents and…and

Ah you got me, I stole that from the finest piece of Cinema ever invented. The great Carrot Top’s Chairman of the Board.

What to eat

We’re making burgers based on bratwurst

Der Oferelevenen Burgher
serves 6
2 eggs, beaten
3 tablespoons beer, see suggestions below
3/4 cup rye bread crumbs
1/2 tsp caraway seeds, ground
1/2 tsp dried marjoram
1/2 tsp garlic powder
1 teaspoon salt
1/4 teaspoon nutmeg, grated
1 teaspoon ground black pepper
1/2 pound ground veal
1 pound ground pork
12 slices rye bread
German style mustard & Sauerkraut to top

Combine egg, beer, bread crumbs, caraway, marjoram, garlic, salt, pepper. Add the veal and pork.

Form into six patties. Cook over high heat for 5 minutes, flip, cook an addition 4 minutes and check for doneness.

Want an even better option than the rye bread?

The day before make a batch of pretzel dough from the Philly game. Divide into 6 equal parts and roll each into a ball. Boil in a baking soda and water solution as laid out in that buffet table, but for a minute per roll instead of 45 seconds.

Place on a cookie sheet lined with parchment paper and sprinkle with pretzel salt, or kosher salt if you can’t find pretzel salt.

Bake the pretzel rolls for 25-35 minutes at 350 degrees. Remove to cooling rack, and once cool keep in a paper bag for the next day.

Coat the bun with German mustard, top the burger with sauerkraut, and eat.

What to drink

To go along with Peyton’s season on ice we’re going with lagers this week. Lagers are fermented on the cool side, high 40s to low 50s as opposed to Ales most of which are fermented in the mid to high 60s.

The lower temps make the beer smoother. This is further emphasized by the cold conditioning or lagering process. After fermentation the beer is held near freezing. This has many effects, the flavors will meld, small particulates fall out of solution, the lager yeast will continue to ferment long chain sugars that ale yeasts cannot ferment.

So why aren’t there more craft lager breweries? That lagering process takes time, during which tank space is tied up. An ale brewery could run two, three or even more batches through their fermenters in the same time. Secondly, for many people, even those that should know better Lager=BudMillerCoors.

Craft Lager breweries are mainly confined from Pennsylvania through Wisconsin. However we were lucky enough to get our first (to my knowledge) lager only brewery in New England this summer.

Jack’s Abby in Framingham, MA brews lagers with traditional skill and care, but without the hidebound tradition German breweries are bound by.

Jabby Brau is their “session lager”, a lower ABV offering that you can drink a lot of. Broadly in the style of a light Marzen if it had to be categorized. Or is it a slightly too dark Pilsner? Who knows, but it is good and won’t knock you over. 4.5% ABV and 20 IBUs.

Hoponius Union, the first India Pale Lager in commercial production that I know of. The hops are all West Coast IPA, especially the hard to acquire Citra hops. 6.7% ABV and 65 IBUs. Smoother than an IPA and the hops really shine. Smoke & Dagger, my favorite smoked beer the only one that comes close is Alaskan Smoked Porter and that isn’t sold in New England. Smoke & Dagger falls somewhere between a Rauchbier, a Scwarzbier and a Munich Dunkel. 5.8% ABV and 25 IBU. Goes great with anything off the grill.

Kiwi Rising is their limited edition Double India Pale Lager. 8.5% ABV and 105 IBUs. The hops are all from New Zealand Motueka and Pacific Jade.

On 12/17 their Winter Seasonal Saxonator Dopplebock will debut. They are a draft only brewery, so you’ll have to hit the brewery itself (highly recommended) on a Thursday, Friday or Saturday. Cash or Credit accepted, but bring cash in case Jack has broken the credit card machine … again. Or go to any of the close to 60 bars and restaurants carrying their beer. Including Tastings at Patriots Place.

A small amount of Kiwi Rising was bottled and sent to area liquor stores but it is likely sold out by now. They will be installing a bottling line soon, and you’ll see their beers out in half liter bottles next year.

In addition to the beers listed above they have also made Saxon Sons Pils, Red Tape Lager, Wet Hop Lager, Naughty or Spice Spiced Lager, Copper Legend Octoberfest. The last three are still available at the brewery. The

Pils and Red Tape are on hiatus, but you may see some at restaurants and bars.

Patriots Buffet Table – Patriots at Eagles

By Chef

Is it not enough that the Pats had to play one of the horrible football franchises from this state? They had to play both in one year?

Sure they may have had some success but at what cost? A hearty tsk tsk and what about the children to both of them.

Oh well, not everything from Pennsylvania is bad, just their evil football teams and Arlen Spector. The food and beer is good.

What to eat

We already made Philly Cheese Steak in the past  (check it out, it’s good!) so let’s make some soft pretzels.

Pennsylvania produces 80% of the country’s pretzels. See! I told you not to judge PA by it’s football teams.

We’re going to make our own. Why? Because it’s easy but seems hard. Also you can make stuffed pretzels, and nothing is better than a stuffed pretzel. Unless it’s beating a team from Pennsylvania and then eating their pretzels.

Soft Pretzels

1.5 cups warm water, should feel slightly warm to the touch 105-110 degrees
1 tbs sugar
2 tsp table salt
1 pack active dry yeast
22 oz all-purpose flour, about 4.5 cups
2 oz butter
Vegetable oil
1 cup baking soda
Pretzel salt, this can be hard to find and kosher can sub

This is baking, so it is important to be precise in your measurements, especially the flour.

You can do this by hand, but it’s much easier with a stand mixer and dough attachment. A hand mixer will not do the job. If you don’t have a stand mixer you’ll have to knead the dough.

Combine the water, sugar, yeast and table salt in the bowl of a stand mixer. Let it sit until the mixture begins to foam, 5-10 minutes. Melt the butter and add it and the flour mix on low speed until well combined.

Change to medium speed and mix until the dough pulls away from the side of the bowl, about 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it with vegetable oil. Return the dough to the bowl, cover the dough with plastic wrap and sit in a warm place for an hour, the dough will double in size.

Preheat the oven to 450 degrees. Line 2 sheet pans with aluminum foil or parchment paper.

Fill a pot with a gallon of water, add the baking soda and bring to a boil.

Put the dough on a slightly oiled surface. Split into 8 pieces. Like a kid working with playdoh, roll out each piece of dough into a 2 foot rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the sheet pan.

One at a time place the pretzels into the boiling water for 45 seconds. A large spatula is useful for holding them under the water and removing.

As you remove each, return to the sheet pan and sprinkle with the pretzel salt. Again if you can’t get pretzel salt then kosher salt works

Bake to a dark golden brown in color, approximately 12 to 14 minutes. Cool for at least 5 minutes before serving.

I know you are all thinking… Excuse me, but you mentioned stuffed pretzels?

Yup, the only change happens at that “Split into 8 pieces” step. Cut each piece in two. So you have 16 foot long ropes.

Take each piece and roll out with a rolling pin. You’ll get them to about 1 feet by 6 inches wide. Spread a topping in the middle, leaving half an inch around all 4 sides.

Roll up the dough into a cigar shape and pinch down the ends and side. Crimp well as you’ll still be boiling them for 30 seconds.

Cook for about 4 minutes longer than above.

What sorts of toppings?
Shredded cheddar
Shredded mozzarella, pizza sauce, pepperoni
Honey mustard
Cinnamon Sugar
Maple Syrup
Peanut Butter

Anything you want really that won’t soak through. Make 16 different ones and eat them all yourself as the others cry.

The pretzels will last a few days, whether they have to be refrigerated or not depends on what you stuff them with.

What to drink

Penn Brewery finally started distributing to New England this year. Sure we already have tons of great beer, but Penn is a German style brewery as opposed to most craft brewers that follow Americanized versions of
English and Belgian traditions.

My favorite is the Penn Dark. A 5% ABV Munich Dunkel, this dark lager is a bit fuller in body than many lighter lagers. Some roast, toffee and earthy/herbal flavors.

Speaking of Octoberfest, Penn has two.The flagship is the oddly named Penn Pilsner. Odd because this is a Vienna Lager, a fairly rare style related to the Octoberfest. 5% ABV, malty with some caramel, a great food beer.

The seasonal Penn Octoberfest is mainly in the style of the modern German Fest beer, really just a larger Munich Helles than an Octoberfest. At 6% ABV this golden beer is stronger than the German examples however. I believe it’s strong enough to qualify as a stark (strong) beer instead of a Voll (full) beer which is the category Fest beers fall in Germany.

The better of their Octoberfests is the late Winter and Spring seasonal Marzen. 6% ABV like the Octoberfest, but this Amber beeris more like a bigger version of the Penn Pilsner. Far superior to their Octoberfest. This one will
show up in about a month.

Hopefully we’ll be getting the winter seasonal St Nikolaus Bock. Not much stronger than the two listed above at 6.5% ABV, but this Bock beer is much darker. Flavors of bread crusts and chocolate highlight this rich, chewy beer. No spices unlike too many other winter seasonals, just malty goodness.

On the lighter side Penn does make a German Pilsner called Kaiser Pils.

Light in body and color, very dry and hoppy.I don’t know if they stopped sending this one up here, I haven’t seen it after the first time their beers showed up.

Penn Gold is their lightest beer. 4% in the Munich Helles style. Helles meaning clear or bright. If you haven’t had a Helles, they’re comparable to a softer, less hoppy Pilsner.

Penn Weizen is a year round beer but hasn’t shown up yet. I’m holding out hope it will be a summer seasonal for this market. The 5% ABV Hefeweizen is the best I’ve had from a US brewery. Not my favorite style, but if Penn Weizen was around the style would start climbing for me.

Patriots Buffet Table – Chiefs at Patriots

by Patriots Daily Kitchen Staff

Chiefs coach Todd Haley is incredibly superstitious. He has the second largest rabbit foot collection in the NFL (behind Rex Ryan duh). He also scored the lowest in “Plays well with others” in each of his four years in kindergarten.

What to eat?

Ol’ friend Miz is preparing Korean BBQ beef this week, or Bulgogi.

Todd Haley also happens to be the Dear Leader’s favorite football coach. After Dear Leader himself that is, he did lead the People’s Korea team to 43 straight Super Bowl wins.

Miz’s Bulgogi

1.5 lbs. thinly sliced ribeye steak purchased from a Korean market. You can slice your own ribeye across the grain in thin slices. Freezing the beef for about an hour helps to cut clean slices.
1/2 cup of soy sauce
3 Tbl white sugar
1 Tbl sesame oil
3 cloves garlic, minced
1/2 medium yellow onion sliced
2 green onions including the white parts, finely sliced into small pieces
2 Tbl toasted sesame seeds
1/4 tsp of red pepper flakes
1/4 tsp grated ginger
black pepper, note no salt because of the soy sauce

Combine all ingredients except beef and onions in a bowl. When the sugar has dissolved, add beef and onion slices and stir to coat. Refrigerate for at least 1 hour. As the beef is cut so thinly this does not need multiple hours or overnight to marinade.

Cook directly over high heat, keep an eye on it as it will cook very quickly.

You can also find presliced, already marinaded Bulgogi at Trader Joes. Todd Haley can’t go there though he thinks Hawaiian shirts are unlucky. Silly Todd it’s the tiki idols that have bad juju.

What to drink?

Within the past few months Boulevard Brewing out of Kansas City has started to distribute to New England. As you can see on their site they make over a dozen different beers. However they’re only shipping their Smokestack series here.

It’s becoming a common theme, where a brewery will enter new markets only with their bigger more limited beers. I guess the idea is the market already has enough IPAs, Stouts and Wheat beers, but the big versions travel well, can stand sitting on shelves a little longer if necessary.

Boulevard is sending five on a year round basis. These can be found in either 4 packs of 12 ounce bottles for $11-$12. Or 750ml bottles for about $10. The 4 packs are the better value.

Double Wide IPA, a double IPA 8.5% ABV and pretty full in body for a double IPA. This one pushes the line between Double IPA and a light American Barleywine. Hoppy in a floral way, with a lot of caramel flavor.

Long Strange Triple, only available in the 750 ml bottles. 9% ABV and holds it’s own against imported Tripels. Highly carbonated.

Sixth Glass, a 10.5% Belgian style Quadruple. Quads are sort of a hybrid between a Triple and a Belgian Strong Dark, but bigger than most Strong Darks and all Tripels. Like most this one is made with Belgian Candi Syrup which gives distinct plummy dark fruit flavors. Highly carbonated.

Tank 7 Farmhouse Ale a strong Saison at 8%. This one could just as easily be considered a Belgian IPA. The hops are strong enough in flavor if not bitterness. Probably the most drinkable of all the Boulevard beers shipped to New England. This is the one I’d drink more than one of in a sitting.

Dark Truth Stout a 9.7% Imperial Stout. A big, dark beer full of coffee and chocolate flavors. Uses rye, wheat and oats in addition to barley. Not as hoppy as some Imperial Stouts.

They’re also sending seasonals. I’ve seen two so far, and only in the 750ml bottles.

Nommo Double, 8% ABV Dubbel. Contrasted to the Long Strange Triple, Nommo is slightly lower in alcohol, but has a fuller body and spicier taste. It also has some dark fruit flavors but not as much as in the Sixth Glass. It is the Fall seasonal, but you’ll probably see it in stores after most of the Octoberfests and Bartles & James Pumpkin Coolers are gone.

Harvest Dance Wheat Wine, in simple terms a Barleywine made with wheat. This Winter seasonal comes in at 9.1% ABV. The oak contributes vanilla and even a touch of coconut. Wheat can have a tart flavor, I think as of a result of it seeming less sweet than a barley beer. Highly carbonated. Smuttynose brewed the first beer of this style and were the ones to get the Federal regulations changed to allow the “Wheat Wine” name. Others have followed. Technically I believe the name is “Wheat Wine style Ale”, so people can’t be “mislead” into thinking it’s Wine instead of Beer. Yayyy regulation.

Another good way to try a few is through the gift pack. 4 12 ounce bottles one each of Double Wide IPA, Dark Truth , Sixth Glass and Tank 7 Farmhouse Ale as well as a glass. Sells for about $18. These stronger beers aren’t for everyone, so it’s nice to have a way to buy singles. Great thing to buy for presents too, but more on that later.

Patriots Buffet Table – Cowboys at Patriots

by Patriots Daily Kitchen Staff

Don’t look now but Rex Ryan’s prediction for the 2nd best defense is in town. The Pats put up 30 against the “best” last week they should be good for 40 this week right?


Not to leave out the Pats defense, facing Tony Romo they’ll finally start racking up the sacks and interceptions.

What to eat.

Frito Pie, it’s awesome but has nothing to do with Pie. It’s so good there are multiple stories about who invented it and where. There is even an official story from Frito Lay. Whatever story happens to be true, it is a Texas favorite. But to make it first we have to make chili.

Because the Cowboys are in town, we’ll make a Texas style chili. What exactly a Texas style chili contains is a subject of debate. Some will say it should have no beans and no tomatoes. Traditionally it didn’t, of course traditionally beef suet and peppers were ground together, turned into bricks and then boiled to make chili. Yummy!

We’ll leave out the beans, because that is an almost universally accepted rule of Texas style Chili. Also the name Chili con Carne means Chili peppers with meat. We’re including tomatoes.

Texas Style Chili: Serves 8 adults or 2 Ryans
Stew beef (chuck), 1 to 1.5 pounds, 1 inch cubes
Ground beef, 1 to 1.5 pounds
3 dried ancho peppers
2 tablespoons chili powder
2 tablespoons oregano
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon chipotle powder
3 tablespoons olive oil
2 onions, diced
6 cloves of garlic, diced
Salt to taste
2 (28-ounce) cans diced tomatoes
2 tablespoons masa harina or other corn meal for thickening

In a dry pan over low heat heat the non powdered spices until you can smell them. One to two minutes. Remove from heat and grind to powder. Add to the powdered spices.

In a large pot, add the olive oil and heat. Add the diced onions and garlic and cook until the onions are translucent. Now add the cubed beef and brown on all sides. Once that is done add the ground beef and also brown. Turn down the heat, add the spices, stir to coat and add the diced tomatoes. Cook covered over low heat, stirring occasionally. The tomatoes will break down and add liquid as they cook. This is easily adaptable to crock pot cooking, cook on low heat for as long as you want.

Frito pie:
Snack size bags of fritos, 4 ounce or so size
shredded cheddar
diced onions
sour cream etc…

Slice the frito bag along the side, push sides out to make a sort of bowl. Top with chili and then the toppings of each person’s choice. Eat.

What to drink.

There aren’t any Texas breweries exporting to New England. We do get Lone Star, the “National Beer of Texas” but that’s owned by the Pabst Brewing Company and made who knows where.

Really it’s just the same as any American Lager, there isn’t a ton of differentiation here because there isn’t much there, there.

Yes, we are going with American Lagers this week. The inspiration came from seeing Rex and Rob Ryan back to back.You know those guys are going to be making awesome beer commercials in a couple of years. Hey, it’s not like we’re recommending you drink Shipyard.

The American Lager style is designed to be light and drinkable. It’s brother the American Light Lager is designed to be even liter than light. Often cold-brewed with Rocky Mountain water or delivered by Clydesdale wagons.
You’ll notice flavor notes of cold and as it warms less cold. American Lagers and Light Lagers also have carbonation.

The taste of cold and the carbonation will produce interesting contrasts with the chili. Chili tastes hot not cold. Chili is not carbonated, providing a second contrast to the lager which is carbonated. Finally beer does not contain cheese, and we put cheese on our chili.

This is not to say the American style Lager and chili have nothing in common. In our preparation we’re using Fritos, and those are made of corn, much like certain American style lagers.

Lone Star runs about 4.7% ABV near the middle of the 4.2 to about 5% range these beers fall into. As noted above, it’s made by Pabst and that link shows just how many of these incredibly similar beers Pabst makes.

Narragansett is the local New England option. It is far superior to any other beer listed here. It’s usually one of the cheapest as well. Just over 5% ABV and best in the 16 ounce pounder cans.

Schlitz is the only one that comes close to Gansett. It is another Pabst product, but it’s listed separately here because of their “Gusto” relaunch of a few years ago. They went back to the recipe from the 1960s. 4.7% ABV like Lone Star.

So that does it, the local option and the 2 best beers available in the style. What more could there be? Really the big options? You don’t know enough about the ones made by companies as big as General Electric. Well all right then, let’s kick off #OccupyBeerTap.

The top selling American Light Lager is Bud Light. It’s like Budweiser with more water. It also has a born on date. Drink within 110 days of the born on date.

Bud Light has a less successful cousin, Busch Light. This tastes like Bud Light but with less beechwood aging. Once relegated to the trailer park section of the Budweiser estate, the recession has greatly helped Busch Light improve his standing. He works cheap, much like a midday host on 98.5.

If a Silver train happens to be whizzing by you may get some Coors Light. Coors Light is the coldest tasting beer in the world. If you notice Coors Light tastes differently this year it is because they lost the NFL sponsorship.

Coors Light also has a less successful cousin, Keystone Light. Keystone doesn’t taste as frost brewed or cold filtered as Coors Light. Keystone makes up for not tasting as cold by not causing bitter beer face when consumed. Also Keith Stone likes it, and he has a mullet, and tv commercials.

Litest of all is Miller Lite. Miller Lite is too lite to be spelled light, so they went with Lite. It may be best to reserve Miller Lite for pairing with low fat chili.

Consumption of these American Light Lagers may result in visits from Swedish bikini teams, funny dogs, talking frogs, referees throwing penalty flags and possibly unemployed coaches yelling at you. So fair warning.

What about the full strength versions? Some of those may not be around much longer so why bother mentioning them. Budweiser has lost 30% of it’s sales in the past 5 years. It’s in serious danger of losing it’s 2nd best selling beer label to Coors Light. Once that happens Miller Lite is knocking on the door for 3rd place.

Patriots Buffet Table – Jets at Patriots

by Patriots Daily Kitchen Staff

Oh no the vaunted Jets are coming to town. They have a championship level defense don’t you know? Just ask them they’ll tell you, as will any number of supposed Patriots fans.

It’s true though, the Jets D looks awesome, did you know they’re giving up a whole .7 points less per game than the Pats? Yeah, the New England Patriots, those guys with the horrible D you’ve been told, FACT not opinion, is the worst of all time.

That is what you get with a defensive genius like Rex Ryan in charge. Through 4 games Rex’s True Genius has allowed 3 points, a field goal, less than that hasbeen-would-be-supposed-self-proclaimed-genius Belichick.

FACT: 3 less points in 4 games.

FACT: three less is less than three more.

What to eat.

We’ll be making a Steak au Poivre style beef tenderloin. Butter, Pepper, Steak, what’s not to like.

Steak au Poivre is a method of cooking steak partially, coating the top with butter and then refrigerating so you get a sort of butter and pepper frosting. Like the best birthday cake ever. This method is simpler, works on the grill and is just as good.

It’s the best damn Entree in the game and doesn’t need any side dish help over the top.

Steak au Poivre Tenderloin,
serves 6 Can be easily doubled and the cooking time is unchanged if you do

1 Beef Tenderloin 2.5 pounds, trimmed of silverskin
2 cloves garlic
1 small onion
1/4 cup olive oil
1/4 teaspoon salt
1 tablespoon spicy mustard
1/2 cup beer (see below for suggestions)
2 tablespoons cracked black peppercorns
1/2 cup butter, aka 1/2 stick
2 tablespoons chopped parsley

other: foil pan large enough to hold the tenderloin, you want it to be a close fit

Peel and mince the onion and garlic, combine with the olive oil, beer, mustard and salt.

Put the tenderloin in a large ziplock bag, cover with the marinade and turn to coat. If you are going to double the recipe, I would put each tenderloin in it’s own ziplock, it’s easier to coat them evenly when they’re in seperate bags.

Put in a large bowl and put in the fridge for at least 2 hours, overnight works as well. When you think of it turn the bag, about every half hour if you’re going for a 2 hour marinade. If waiting over night it really doesn’t matter.

Take the meat out of the fridge or cooler at least 40 minutes before cooking, so it can come up to room temperature. Discard the marinade, usually I’d just pour the marinade in the cooking pan, but with a bitter beer you don’t want to do anything that would concentrate the flavor. Put the tenderloin in the foil pan and cover evenly with the cracked peppercorns, pushing them into the meat as you would with a rub. Break up the butter and put it around the tenderloin.

Heat the grill to medium, whether charcoal or gas. Place the pan over indirect heat, you want the inside of the grill to be around 350, but you don’t want direct flames burning the butter in the pan.

Cook for 40 minutes, flip the tenderloin over and cook for another 20 to 30 until desired doneness is achieved.

Remove the pan from the grill. Sprinkle with the parsley, cover loosely with foil and let rest for 10 to 15 minutes. Carve the tenderloin into 1/2 inch slices.

Serve with sides, or on it’s own in a roll.

What to drink.

Black IPA is one of the trendy new beer styles. An IPA made with the addition of a small percentage of highly roasted malt. Like the Jets they’re really just the same as they’ve ever been with a minor change drawing a lot of hype.

Black IPA is only one of a variety of names given to this new style. In a Rex Ryan like move the Pacific Northwest has attempted to claim the title through bluster saying their versions are the greatest cornerback in the NFL. Sorry, got confused there. They tried to name the style Cascadian Dark Ale. Cascadia referring to the supposed breakaway Cascadia Republic where Cascade and other PNW hops are grown.

Others have proposed American Black Ale and India Black Ale. The India Pale Ale may have historical precedence but calling something a Black Pale is just dumb. American Black Ale is probably best.

But aren’t these just hoppy porters and stouts? Some are, but the idea behind them is to have a black beer that isn’t full of roast character. That is achieved by using various specialty malts.

Stouts and porters tend to get the majority of their color through three malts. Roasted barley, unmalted and high roasted. Chocolate malt, this is malted and is roasted to a lesser degree giving off chocolate and coffee notes. (There is no chocolate in Chocolate malt. Coffee, Chocolate and Barley can develop some of the same aromas and flavors when they are roasted in a similar manner to a similar degree). Finally, Black patent malt, a very highly roasted malt that gives a very dark color even at low levels of usage. There are dark German malts called Carafa which serve the same purpose and are used in dark lagers.

Barley is a husked grain, and maltsters found that by removing the husk you could roast barley to very high levels but without picking up as much flavor.

The most common of the huskless malts are the Carafa Special malts that are available in 3 different, but all highly darkened varities. Other companies have since started making their own versions of a huskless highly darkened malt.

Using a huskless malt in place of one of the traditional highly roasted malts, and you get a beer that is just as dark, but it contains nowhere near as much roast flavor or aroma.

Leading the way in New England has been Clown Shoes. Clown Shoes is a newer contract brewer from Massachusetts, their beers are brewed at Mercury Brewing (Ipswich). They’ve gone for the Black IPA style with both Clown Shoe covered feet and are the only New England brewer I’m aware of that is making three different versions. You can find them on draft, but it’s more of a bomber (22 ounce) bottle operation.

Hoppy Feet starts us off at 7% ABV. It was soon joined by Hoppy Feet 1.5, at 10% it celebrated the brewery’s 1st anniversary but is still being made. Recently they’ve added Lubrication a 7% beer brewed with orange peel and with a label that caused some controversy when it first came out.

Demonstrating the confusion behind what these beers should be called and what ingredients they should use – Hoppy Feet and Hoppy Feet 1.5 are both billed by the brewer as Black IPAs but contain enough roastyness to be considered very hoppy Porters or Stouts. Lubrication however is labeled as an American Black Ale and does not have a lot of roasted flavor.

And it’s pure coincidence that a brewery named Clown Shoes leads off the week the Jets are in town. Nothing to see here about Clowns or Feet, right Welker?

Vermont’s Otter Creek introduced their Alpine Black IPA as the new winter seasonal last year. It was so well received they turned it into a year round product. 6% ABV and 60 IBU. You can find it in 6 packs, and also in mix packs. With the mix pack you could also get some Stovepipe Porter and be able to try them side to side to see how even though the color is the same the Porter and the Black IPA are quite different. Unfortunately Otter Creek’s website has been down for about a year now.

One of the crop of new small or “nano’ brewers Element Brewing Company from Millers Falls, MA started making a Black IPA called Dark Element almost from the start. 8.75% ABV, and note they go with the American Black Ale style name themselves. They’re also aiming to make more of a Black IPA and less of a hoppy stout.

Southern Tier from New York has been a favorite on the PD Buffet Table for years. They call their Black IPA Iniquity 9% ABV and given yet another name, the Imperial Black Ale.

Lakefront Brewery from Milwaukee has started making their IBA 6.5% and with yet another name, the India Style Black Ale or IBA.

21st Amendment from San Fran cans their beer, so their Back in Black is the only canned Black IPA I know of. 6.8% ABV, and now year round.

Victory is another longtime favorite, and they’re also making a good Black IPA. Yakima Glory is on the strong side at 8.7%, brewed with all German malts and US hops. You’ll have to wait until November to buy this one, it’s a winter release.

Widmer Brothers is most well known for their Hefeweizen, but they are also making a Black IPA. Pitch Black is a January release, so once that Victory Yakima Glory starts drying up you’ll find this one.

Many other Black IPAs are being made as one offs and limited editions, so it’s likely if you go in a liquor store you’ll see one not listed here.

For example, Harpoon is getting in on the act, the upcoming 40th edition of their 100 barrel series will be a black IPA. If it’s as good as the Rye IPA they put out earlier in the year this will be a great one.

Patriots Buffet Table – Patriots at Raiders

by Patriots Daily Kitchen Staff

Just lose to help the Pats draft position baby! Yup, the Pats again own an Oakland draft pick. This year it’s their 2nd rounder.

Oakland got the only win they really needed last week, so here’s hoping they go 0-13 the rest of the way.

What To Eat.

Schwenkbraten is a German grilled pork. Usually cooked over a beechwood fire, if you have a smoker go for it, it’s still great when cooked on a gas grill.

It isn’t Raiders related, but it’s a favorite (favorite enough to be repeated from previous seasons) and will go great with the featured beers this week.

Schwenkbraten – German grilled pork
serves 4
4 onions
1 cup vegetable oil
3 cloves garlic crushed
1/2 cup (2 nip bottles) gin
1 tablespoon mustard (german stoneground will be best, but brown will do)
1 tablespoon thyme
1 tablespoon smoked paprika
1 tablespoon black pepper
2 teaspoons cayenne pepper
1 tablespoon salt (kosher will be best)
2 pound pork loin, you can use boneless pork chops, but the loin is more tender
8 bulkie or kaiser rolls


Almost all of the work for this recipe occurs a day before. Slice the onions and put the rings into a large ziplock bag, add everything but the pork and salt, mix it all together. Cut the loin into 16 chops, cutting on the diagonal will give you thinner chops with more surface area. They’ll soak up more marinade and grill faster, both good things. Sprinkle the salt over your cut chops. After 15 minutes, put the chops into the ziplock, mix it up, push the air out of the bag and close. By adding the salt and allowing the meat to sit salted we drew some of the moisture out of the pork, that will allow the marinade to soak in faster. Refrigerate for 24 hours.


Take the chops out of the ziplock. Pour the onion and marinade mixture into a large aluminum foil pouch. Put the pouch on your grill, after 10 minutes put your chops onto the grill. The oil used in the marinade may flame up, so be careful when you put them on. 4 minutes later flip the chops, and after another 3 minutes check to make sure the pork is no  longer pink and the juices run clear and you’re done. If you cut the chops thick you will need to cook them longer.

Layer the chops and onions onto the rolls, 2 chops per roll. You could use some more German mustard if desired, but you won’t need it. Mix some cayenne pepper into brown mustard and you’re pretty close to the secret recipe stadium mustard served in Cleveland.

What to drink

Octoberfest has appeared in every season of the Buffet Table, so we’re switching it up and instead of featuring beer from the opponents territory we’re going with the Top 10 Octoberfests.

The first Octoberfest was a wedding celebration, so buy enough so that you can have some left over for next week when those incurable romantics Mr. & Mrs. Ryan come to town.

Top 6 Pack of US Octoberfests in no particular order

  • Heavy Seas Marzen, – formerly Clipper City Balto’marzhon Quality remains though the name changes
  • Sam Octoberfest – By pure ubiquity, it isn’t as good as it used to be, similar to how the winter lager has been slowly weakened over time. Still a good beer. And you can find it anywhere.
  • Jack’s Abby Copper Legend – Newcomer specializes in German style lagers, and their Octoberfest is as good as you’d expect with that pedigree.

2 from Germany

There are obviously many good German examples, but manyare becoming more like strong Helles and less true Octoberfests. The newer versions should be marked as Wiesn and the traditional types should have wording like “Marzen” or “urtyp.”

Paulaner for example has an Octoberfest-Marzen and also an Octoberfest-Wiesn. The Wiesn is a far ligther beer in the new style.

Stick with the originals from:

  • Hacker-Pschorr – Also 5.8% and produced by the same brewery, they’re pretty interchangeable.

Many people prefer Ayinger but it is too sweet for me.

We need 2 more to round out a top 10, so we’re picking 1 each from untraditional styles. First a higher ABV or Imperialized Octoberfest. Second an ale that fills the Octoberfest niche.

Heavy Seas shows up again with their Prosit! ImperialOctoberfest Lager. This fills out the amped up Octoberfest slot. It’s an octoberfest taken to 8% ABV.

Since many Craft brewers are ale breweries they can have issues when trying to brew lagers and many just try to make an Octoberfest like ale.

Magic Hat however gets into the spirit of the thing with their Ourtoberfest Hex. It uses a portion of cherrywood smoked and rye malt.

A good Fall beer that isn’t just a poor imitation of a real Octoberfest. So they’ll probably discontinue it as that is what Magic Hat does with all of their good seasonals.

A note on glassware. If there is ever a time to break out special glasses it’s for Octoberfest.

The big mugs you see in pictures are Maßkrug. ß when seen in a German word is standing in for “ss”, often causing confusion to tourists as the word for street pronounced “Strasse” is written “Straße”. Maßkrug pronounced “moss kroog” hold 1 liter of beer to the line right above the handle. The glass extends another couple of inches. They weigh over 4 pounds when full.

The boot shaped glass is Der Stiefel, although it is fun to call them Das Boot. Commonly found in 1/2, 1 and even 2 liter sizes. Drink with the toe facing down.

Patriots Buffet Table – Chargers at Patriots

by Patriots Daily Kitchen Staff

Special Teams. All San Diego needs is special teams the conventional wisdom goes. They couldn’t possibly lose so many games on Special Teams this year. Right? In their first game they didn’t even have a kicker, and allowed a kickoff return TD despite the Sheriff’s new kicker isn’t allowed to kick rule. But they won, so problem solved.

At least their beer and food is good.

What to eat?

The San Diego Style Burrito is a simplified version of the well known roll of awesomeness. Carne Asada, salsa and guacamole wrapped in a tortilla. Add french fries and cheese and you have it’s cousin the California Burrito. Basically it’s the San Diego specialty Carne Asada Fries wrapped in a tortilla.

Carne Asada
Yes, you can buy premarinated carne asada, but it’s easy to make yourself.

2 lbs steak, either flank or skirt, may be labelled as “Fajita steak”
1 onion, sliced
1 lemon, quartered and squeezed
1 lime, quartered and squeezed
salt, teaspoon

Slice the steak in 1/4″ strips on the bias, turn the knife 45 degrees to the grain and cut the slices at about a 30 degree angle up and down. Do you have to be that precise? No, of course not. But doing so means you’re doing the work of cutting through what can be tough muscle fibers with your knife and not with your teeth later on when eating the burrito.

It is easiest to cut a steak in this manner when it is very cold, put it in the freezer for 20 or 30 minutes before you slice.

Combine all ingredients, yes including the citrus not just the juice, and marinate for at least 30 minutes, 2 hours would be better. You don’t want to go much longer as the acids from the lemon and lime will cook the steak.

Salsa, some call it Pico de Gallo

2 tomatoes
1/2 onion
1 jalapeno pepper
1/4 cup cilantro, chopped fine
1/2 lemon, juiced
1/4 lime, juiced
1/3 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pinch oregano, dry
1 pinch chipotle powder
1 pinch cumin

Dice the tomatoes, onion and jalapeno. Add the citrus juice and spices and refrigerate. You can do this up to a day before.

Guacamole aka the mole from the avocado

2 avocados, large
1/4 cup salsa, you did make that salsa right?
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/4 lime, juiced

Halve the avocados and scoop out the green stuff. Combine with the other ingredients by mashing with a fork until smooth.

Refrigerate for up to 24 hours, when covered tightly with SaranWrap – pressed tightly into the guacamole to eliminate all air in the bowl.

You may notice you’ve used 1 full lemon but only 1/2 a lime in making the salsa and guacamole. You must save the extra 1/2 lime in case Pete King wanders by looking for a citrusy beer. Add it to a Natty Ice and then read Monday Morning Quarterback to hear about this great new microbrew the LimeyIce.

Carne Asada Burritos

Carne Asada
Large tortilla

Add for California style

French fries
Shredded cheese, Mexican or Taco Blend

Wrap the tortillas in foil and place over indirect heat on a medium grill (350 degrees). They’ll take 10 minutes or so to heat up and become pliable.

Cook the steak over direct heat, watch closely as the thin strips will cook quickly.

Now assemble the burritos using the toppings made above.

Will make 8 good sized burritos.

What to drink?

There are close to two dozen breweries in the San Diego area. It is a region that introduced and perfected hoppy beer styles.

In short San Diego is populated by brewers with a far better record than their loser football team.

This week we’ll focus on one of the oldest San Diego brewers: Ballast Point. They deliver the expected West Coast style IPAs from a San Diegan brewer but have a few non IPA offerings as well.

Ballast Point was founded by a pair of homebrewers who also found time to fish. Explaining why all of the beers are named after fish. Lets start with the IPAs.

Big Eye IPA, yes OK it is citrusy, why do I feel like I cant’s use the descriptor any longer.

Sculpin IPA, I prefer it to Big Eye, similar beers if you only look at the stats but quite different. However this also has some notes of the fruit produced by a tree that bears fruit in the citric genre.

OK, they’re both 7% ABV India Pale Ales. The Big Eye goes more towards grapefruit and piney resin. The Sculpin is also 7%, but more of a lemon and tropical fruit flavor.

Yes in San Diego a 7% IPA is only a regular not a double.

That doesn’t stop Ballast Point from making a Double IPA, as you’d see with Dorado Double IPA. Dorado is a rarity, it’s 10% ABV and extremely hoppy.

Slightly smaller than these is the Calico Amber Ale. At 5.5% ABV this is Ballast Point’s equivalent to the British Extra Special Bitter. Although Calico isn’t as big as some it’s still a West Coast style Amber being over 5% ABV with a strong American hop presence.

Sea Monster Imperial Stout is the scariest of the bunch. I think they put a sports radio host on the label but sources assure me it’s a gresh that lives below the sunlight zone. Fish! I meant fish. Strong, roasty Imperial Stout and on the hoppy side for the style, which is to say really really hoppy.

Ballast Point makes other beers including a Wheat and a Porter, but the ones listed above are the ones I’ve seen locally.

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.