October 26, 2016

NFL Sports betting on San Diego Chargers

Being a fan of sports we are sure you will be aware of the growth of online bookmakers during the past few years. The gambling industry as a whole has benefited from the rise of the web, with online casinos now being able to offer virtual card games and many sports themed slots which you can Play here, whilst the online bookmakers have now made it possible to place a wager on the game at any point during said match.

Sports betting is obviously a massive industry as it stands and seeing as the NFL has become quite popular in the UK over recent years it looks to grow even further, with several teams establishing strong fan bases.

One of the more popular franchises is the San Diego Chargers, though this has not been their greatest season. They are not completely out of the running for the Superbowl, but it would take a string of miracles if they were to make the playoffs. It is still a mathematical possibility, but with odds of winning the Superbowl of 300/1 (though some bookmakers are pricing them at 150/1) chances are not very high.

So what has gone wrong for them this season? Out of the last seven games they lost five, and it seems that the buck is being passed very firmly to Norv Turner – the head coach. However the team has been unfortunate in the number of injuries sustained particularly in the offensive line. However, there still should be sufficient depth after all they are all professionals.

This weekend they take on the New York jets and even though the Jets have not been on the best form predictions are not good again, with the Jets being 4/6 to win and the Chargers clocking in at 11/10. With only 2 games left one wonders whether the Chargers will be able to pull out all the stops or whether Norv Turner really will be facing the chop.

If you are looking for a good bet on the Chargers then it is looking increasingly likely that this is Norv Turner final season, after all somebody has to carry the can for turning a 24-0 halftime lead against Denver into a 35-24 loss; that takes some doing.

Buffet Table, Week One – Patriots vs. Bills

by Patriots Daily Kitchen Staff
September 11, 2009

VH1 reality star Terrell Owens and the Toronto Bills are in town to kick off the 2009 season. It’s been a busier than normal offseason for the Bills.

Bills owner Ralph Wilson joined OJ Simpson in the NFL Hall of Fame. I’m not really sure why, it must have something to do with naming the stadium after himself and living off handouts from the league’s successful teams. Good job Ralph!

Poor Ralph hasn’t been able to see much of the Bills lately, as he can’t figure out how the newfangled digital converter box connects to his Philco. Turns out he fired his offensive coordinator Turk Schonert because he confused poor Turk for a seedy beatnik on the reefer and decided to show him the door before Sergeant Friday showed up. Damn those reruns!

To be honest the PD kitchen staff had some stumbles themselves this offseason. The T.O. show was bound to show some secret details from Bills training camp right? Surely it did but after six weeks we found out we were watching Celebrity Fit Club by mistake … watch out for Tina Yothers in the slot.

What to eat?

This week the buffet table is being loaded with spiedies. You’ve probably never heard of them, but they’re worth trying. One of those regional specialties like dynamites or coffee milk that for some unknown reason isn’t made outside their small traditional area.

A spiedie is a marinated meat skewer found throughout the Binghamton area of New York state. OK, so they’re not from Buffalo, but since the Bills are the only team actually from New York spiedies qualify.

The odd name comes from the Italian word “spiedo”; no, not “speedo” it’s the Italian word for ‘spit’ as in the spit you use for turning roasting meat over a fire.

Originally made from chunks of lamb it’s more common to find chicken and pork spiedies these days. Any way you want to go is fine.

Spiedie Sauce

A few commercial blends are available. The most widely available is State Fair. Lupo’s is another. The spicing will vary from brand to brand but they’re all based around vinegar and oil. Italian herbs, vinegar, olive oil …sounds like Italian dressing right? The difference is the amount of olive oil and vinegar used. If you can’t find a bottled spiedie sauce you can use a 16 ounce bottle of Italian dressing and add  an additional cup of white wine vinegar.

If you really just have to make the sauce yourself, try:

2 cups white wine vinegar
1 cup olive oil (cheap stuff is fine because we’ll be using high heat)
2 tablespoons of beer (see below)
1 tablespoon salt
1/2 tablespoon garlic salt
1/2 tablespoon onion powder
1/2 tablespoon white sugar
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 tablespoon dried parsley
1/4 teaspoon celery salt

Spiedies Ingredients

About 24 ounces Spiedie sauce (see above)
2 pounds pork, chicken or lamb cut into 1 inch square cubes
Loaf of Italian bread

You also need metal skewers; try to get skewers with a flat or triangular blade – the cheap round ones don’t hold onto the skewered food so you can turn it, they just let it spin around

Marinade the meat for at least 2 hours, but for best flavor do so overnight.

Put a half-dozen cubes onto each skewer, leaving room in between the cubes. If you wish to add vegetables such as peppers or onions alternate the vegetables with the cubes of meat.

Over a hot grill cook the spiedies for 10-12 minutes, rotating so that each side of the cube gets to spend a couple of minutes on the grill.

Fold over a slice of bread and use it to pull the cubes off a skewer. Ready made sandwich – no utensils needed.

What to drink?

Southern Tier brewing company is from the homeland of spiedies – New York’s Southern Tier. They’re well known for their Imperial Series of normal beers taken to 11, as well as their BlackWater Series which is like the Imperial but focused on very strong stouts. Those beers are all great, but too strong for our spiedies.

A spiedie is sort of the salad of the grilled meat world. Lean meat and tart salad dressing like marinade don’t need a strong beer. They need a crisp refreshing beer that is as light as the spiedie itself. The beer shouldn’t be too bitter; bitterness would clash with the tart vinegar of the spiedie sauce. They’ll work much better with a wheat beer, and Southern Tier has a good one in Hop Sun.

Wheat beers come in many styles, and we will hit on a few of them here. American wheat beer is a lighter version of the German hefeweizen style. American wheats are made with a neutral ale yeast as opposed to a hefeweizen yeast. Hefeweizens are made with the yeast of the same name and have spicy, clove and banana flavors – that particular yeast makes some of the same banana and clove flavor and aroma compounds that are found in real bananas and cloves. In general these beers will be made with at least 50% wheat in place of barley. This gives the beer a lighter and crisper flavor and body than an all barley beer. Sometimes a wheat beer will seem to have a tart character, it’s not truly tart – it’s just less sweet than we expect a beer to be. They are not heavily hopped beers, there is usually very little bitterness, hop flavor or aroma. Their lightness is enhanced by the high carbonation levels common to both the American Wheat and German Hefe.

Southern Tier Hop Sun is in the American style of wheat beer. In addition Hop Sun is dryhopped, a brewing process that increases hop flavor and aroma without making the beer more bitter.

American wheats and their German cousins are readily available. The most widely available, and it will still be on some store shelves is Sam Adams Summer Ale. It’s an American Wheat with lemon and a peppery spice added. Harpoon Brewery has a whole family of wheat beers under their UFO line. UFO is a good American example of a German Hefeweizen, and UFO Raspberry is similar but with raspberry flavoring. Long Trail from Bridgewater Corners, VT offers Hefeweizen all year long. Magic Hat calls their wheat beer Circus Boy. Despite being named after Rex Ryan, it’s pretty good with idiosyncratic dry hopping with the mandarin orange flavored Amarillo hop. Giving the Sam Adams Summer Wheat a run for its availability money is Widmer Hefeweizen – any available around here is brewed by Redhook in Portsmouth, NH.

On a national scale, Sierra Nevada introduced Kristalweizen this year; it’s an example of the filtered version of a Hefeweizen.

Why haven’t I mentioned any wheat beers from Germany? As one of the lightest beer styles, wheat beers do not age or travel well, and you run the risk of an old stale beer if you pick up an import. If you must, make sure you check the date codes. It doesn’t get more local than a brewpub, so if you have one nearby check them out and see if they have a wheat beer on offer.

There is another style of wheat beer that would match very well with our spiedies, however it’s a bit odd, takes getting used to and people will either love it or hate it. I wouldn’t make it your only beer on offer. I wouldn’t bring it to a tailgate either, but they’re worth knowing about. Lambic is the type of beer to give to a wine snob that “doesn’t like beer”.

This is the Belgian lambic. Made of wheat both malted and unmalted, this beer is allowed to cool naturally and ferments spontaneously from wild yeast. It can be tart, sour, acidic and sometimes great. Sometimes it will taste and smell like a barnyard. Lambics come in a few styles, sometimes blended with fruit, sometimes a mixture of old and new beer, sometimes unblended. Anything by Cantillon or Boon is worth checking out if this beer style sounds interesting. There are further sour and wild beer styles worth checking out if you try a lambic and find out that you like it. Allagash and Russian River are at the forefront of American wild and sour beer makers. Allagash goes through all the trouble of traditional coelship inoculation.Russian River joins them in using wild yeast and bacteria laden barrels.

The Patriots Daily Kitchen Staff will be back on duty on September 25, prepping our tailgate for the next home game against the Atlanta Falcons.

Six In One – Pats Pairings

by Chris Warner, Patriots Daily Staff

Everybody needs a solid partner. Johnny Unitas had Raymond Berry. Wyatt Earp had Doc Holliday. Heck, even a solo guy like Michael Jackson had Quincy Jones.

In about a month my partner and I will be walking down the slope to the Patriots practice fields to check out New England’s first day of training camp (I married well, if I do say so myself). In honor of our wedding anniversary Monday, this edition of picks involves the top half-dozen New England pairings during the Bill Belichick era.

Bob Kraft & Bill Belichick: Um… yeah. In other breaking news, Pangaea looks ready to separate into continents. We take this match-up for granted now, but remember, it took a couple of bad break-ups to get these kids together (Kraft and Pete Carroll, Belichick and the NYJ). Since then, Kraft has done a great job of letting Bill do what he does, i.e., create an expectation of winning. A blessing to any Patriots fan, long-term or no.

Tom Brady & Corey Dillon: You might think of Brady eloping with a particular pass-catcher, but when it comes to receivers, Our Tom gets a bit fickle. He’s had plenty of top targets, but only one top rusher. In 2004, his first year with the team, Dillon ran for a club record 1,635 yards at 4.7 yards per tote. Meanwhile, Brady passed for 28 TDs and a 96.2 rating, his best numbers until the insanity of 2007 (50 TDs, 117.2 rating).

And, oh yeah: 2004 was New England’s last Super-Bowl-winning season. If that doesn’t get you at least a little intrigued at how Fred Taylor will do in Foxboro, well then I just don’t know what makes you tick.

Randy Moss & Wes Welker: More than Brady and any one receiver, this tandem brought spectacular numbers to New England’s offense. They met cute in 2007 (one traded for a second-rounder, the other for a fourth) and hit it off: Moss scored a record 23 TDs while Welker tallied a franchise-record 112 receptions. They made it through a difficult time (The Game That Shall Not Be Named) and even found success with new acquaintance Matt Cassel last year. Moss and Welker brought the type of fireworks not seen at Foxboro outside of the Fourth of July. They hope to have a repeat performance this year as they reunite with Brady. Call it a renewal of vows.

Rodney Harrison & Ty Law: The wily veterans got to a point in their relationship that they could afford to improvise, at times switching positions to confuse quarterbacks (such as with Peyton Manning in the January 2004 AFC Championship). When Law went down on the hellish Heinz Field turf in the fall of 2004, Coach Belichick did an amazing job of improvising with the likes of undrafted rookie Randall Gay, receiver Troy Brown and oddly-named Earthwind Moreland. Blame it on bad luck, bad officiating, or bad hands, but since that season, the Patriots secondary’s playoff effectiveness has been only slightly better than that of Roger Clemens.

Tedy Bruschi & Mike Vrabel: Now that he’s off to revitalize the Kansas City defense, it’s time to give Vrabel credit for what he and Bruschi did together for New England. Whether rushing Kurt Warner into an ill-advised pass in Super Bowl 36, holding down the middle in lieu of the failed Chad Brown/Monty Beisel experiment or catching touchdown passes, Vrabel did everything asked of him except stop aging. Bruschi enters his 14th year in New England looking to continue contributing on the field and off, helping along the new crop of linebackers who hope to take the team into another era. This area won’t see a tandem like that in the foreseeable future.

If Belichick’s defense relies on its linebackers, the last pair from its three Super Bowl wins will be missed. How much they’re missed will depend on…

Belichick & Undrafted Free Agents: One aspect of NFL Draft weekend that New England fans have come to enjoy actually begins right afterward, when the Pats start picking up undrafted rookies. This year’s linebacker group will include Pierre Woods from Michigan, Gary Guyton of Georgia Tech and possibly Vince Redd out of Liberty. Whether it’s the linebacking crew or players like Gay, Mike Wright or BenJarvus Green-Ellis, Belichick looks like he sure can pick ’em, especially after others don’t.

Now a bonus pairing, in honor of my wife’s and my seven years together. Call it Six In One Plus One:

Patriots Place and The Fans: Yes, Foxboro Stadium had its high points, including its ability to amplify crowd noise (and its tendency to engender touching relationships – literally – with fans sitting on either side of you. Oh, you metal bleachers!). Still, what used to be little more than a plot of Astroturf in the middle of a parking lot is now a destination, a modern stadium surrounded by enough shops and restaurants to keep fans occupied between morning and afternoon training camp sessions. Plus, now that the hotel is open, we can watch practice, go to the spa, get some dinner and check out a movie.

My heavens. Maybe we should postpone our anniversary for a month. I’ll consult with my partner.

Chris Warner can be reached at [email protected].

Chipper Brady Bullish On Return

picby Scott Benson
[email protected]

Erstwhile Patriots quarterback Tom Brady emerged at a charity event near Boston today and gave the assembled press his most expansive comments yet regarding his rehabilitation from a catastrophic left knee injury suffered last fall.

The gang was all over it:

Reiss’s Pieces  – Part One, Part Two, Part Three
Projo Sports Blog
Tom Curran on nbcsports.com

So Brady seems pretty sure he’s on target in his rehab and that he’ll be able to resume his career next fall with no further interruption. Reassuring words for a distant fall season, even as another winter storm approaches New England.

But you know, they’re just words.  Just like the words written last month, the ones that said Brady may miss part, or all, of the 2009 season. Until August, or September, when Brady finally steps behind center and runs the Patriots offense again, or doesn’t, it’s just speculation. Just words.   

Whichever ones you prefer to believe depends on how you’d like to spend the next five months, I guess. I’m happy to take the quarterback at his word today – that he’s feeling on track and in reasonably good position to play this fall – and at the very least give it equal weight to the statements of those who’ve claimed he isn’t.

But there’s still that matter of the next five months. Because it will be at least that long before we really have any idea about Tom Brady.

Patriots Buffet Table – AFC Championship – 1/20/08 Patriots vs. Chargers

Patriots Buffet Table 1/20/08 Patriots vs. Chargers
by Patriots Daily Kitchen Staff
[email protected]

Well it’s time for Classy Bowl III. The Pats beat the Chargers in San Diego last year in the playoffs. The Bolts weren’t that concerned with the loss. They were just mad that the Patriots danced Shawne Merriman’s dance! They sure showed us this year, as the Pats crushed them. That game that led to the first ‘Can you go undefeated’ questions for Belichick.

Somehow the Chargers managed to win in Indy last week. Classy LT missed time with a bruise. Phillip Rivers hurt himself jumping 8 inches into the air. Those two along with Antonio Gates represent two thirds of San Diego’s offense. Gates played despite injury but Thomlinson and Rivers decided to inspire the Buffet Table. It’s time for our first Beer Can Chicken recipe. This one will be the classiest. MMM Classy Chicken.

Buffet Table Beer Can Chicken.

I’m sure you’ve seen these, a chicken perched on a beer can with it’s legs folded out. The beer steams the chicken from the inside while the rest of the chicken cooks from the outside. It reduces cooking time and keeps the bird moist and juicy.

A chicken this tender and classy is a great tribute to LaDanian. Plus it’s a homage to all those ducks that Phillip Rivers throws around.

We’ll be using Broiler-Fryer chickens. These are young chickens, ranging from 1.5 to 4 pounds. The next size up is the Roaster, they can weigh up to 7 pounds. You can grill a roaster, but obviously it’s meant for roasting. Roasting is a lower temperature method than grilling, so the outside of the bird won’t burn while the inside is still raw.

What we’re doing is grilling. Broiling and grilling are basically the same cooking method. A high temperature heat source close to the meat being cooked. Stick with the Broiler-Fryer, if you need more bird, just buy 2 or 3 Broiler-Fryers.


  • Roaster-Fryer chickens, 2 pounds per person, this may be a bit too much but when it comes to meat on the bone you can never be sure how much you’ll get.
  • 1 can beer per chicken, plus one per chicken for the cook
  • BBQ rub
  • vegetable oil, 2 tablespoons per chicken

First we need to make a BBQ rub. If you have a favorite version, commercial or homemade, go ahead and use it. Otherwise follow this recipe or tailor it to your taste. This should be enough for 2 chickens, you can always make more and save it for future use.

  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon ground chipotle
  • 1 teaspoon onion powder

Allow the chicken to reach room temperature. As we’ve said before, any time you are grilling you want to start with room temperature meat. Otherwise the outside will burn before the inside even starts to warm up.

Heat the grill up to 350 degrees. Only fire up one side of the grill. We will be cooking the chicken over indirect heat.

Coat chicken in oil. Cover with dry rub on inside and outside. Make sure you took out any gizzards left inside the bird.

Prepare the beer can by opening and drinking half of it. Take an old style can opener and punch 2 more holes in the top. Add a couple of teaspoons of the rub to the can. Shove that can up in that chicken.

Take advantage of any nearby Bolts fans, this is a good action for taunting people with. Prop out the drumsticks to form a tripod shape. Fold the chicken wings under themselves and behind the chicken. This will keep the ends from burning. Put a pan under the whole thing, to collect the drippings, and to contain any spills if bird topples over. You can buy special metal wire stands to hold up the chicken, but they’re not necessary if you follow these steps.

Cook the chicken for 75 to 90 minutes. If you have a thermometer the breast should be 165 and the thighs should be 180. If you don’t have a thermometer then stab one of the thighs with a knife or fork. If the juice runs clear it’s done.

With the indirect cooking method, and the time we’ll be cooking, this is a great chance to add some smoke. You can buy a cast iron smoke pan at most places that sell grill supplies. It’s just a small, maybe 7″ by 4″ box that you can add wood chips to. If you have an old kitchen pan that you don’t care about ruining that would work as well.

Any of the common wood chips will work fine with our chicken. You should be able to find mesquite, apple or cherry easily.

Soak the wood chips in beer, water or apple juice. Add to the pan, and place it over the direct heat side of the grill. You’ll need to change the wood chips a few times while you cook. Apart from those times try to keep the grill lid closed as much as possible.

Time for a drink!

So far on the Buffet Table we’ve featured a particular style of beer each week. We’re doing something different this week. The Pats aren’t getting the opponent we expected, and the Buffet Table is following suit.

Chicken can go with pretty much anything. Instead of picking a particular beer we’ll be going over the options you have for canned beer. Over the past few years these options have multiplied. We’re no longer limited to the same 3 copies of a light colored, light flavored lager.

Nothing against the big guys. Every beer style has it’s place. I just don’t see the logic of spending premium dollars on a non-premium product. If I’m in the mood for an American Industrial style lager then I’m buying Narragansett, Schlitz or Pabst Blue Ribbon.

Any of those have the same flavor of the big boys with a much lower pricetag. I’m not saying to go out and buy the cheapest thing you can find. Friends don’t let friends drink the Beast, Mickey’s, or Busch. We don’t give links to them either.

So besides those big guys that everyone already knows from their omnipresent commercials, what is available in cans?

For a number of years, Ballantine (no website) was the only alternative to the industrial lagers. This was the only ale made in America from the mid 20th century up to the birth of the microbreweries.

Ballantine still claims to be America’s largest selling ale. Don’t laugh. If you like craft beer, then most of the beers you drink are made with the Sierra Nevada or “Chico” yeast strain. Sierra Nevada got their yeast from the Ballantine strain.

That yeast is essential to the clean, neutral fermentations of American style ales. American ales wouldn’t exist without Ballantine. The breweries that don’t use ‘Chico’ are probably either using a derivative of ‘Chico’ or they’re English style breweries.

Within the past few years, more and more breweries are making the switch to cans. This is a very good thing. Cans are a far better container than bottles for beer. Canned beer doesn’t skunk. Cans cannot shatter like glass. For the environmentally inclined cans are highly recyclable.

The canning pioneer was Oskar Blues Brewery. I recommended their Dale’s Pale Ale to people in the past and some haven’t liked it. I tried it again and I have to wonder if the first time I had it was a Peyton Manning in the 2006 playoffs experience. For some reason it was better then than it really is. Luckily this isn’t their only beer.

They have a Scotch style ale Old Chub. This is a good scotch ale, but a strong beer that you won’t want to drink more than one of. The best beer they offer is Gordon. Gordon is a double IPA, full of pine flavors from the hops. It’s even bigger than the Old Chub at 8.7% alcohol by volume but it is far more drinkable.

Many English breweries ship their beer to the US in cans. The low weight and easy packability make it a far cheaper option than bottles. Two that I like are Boddingtons Pub Style Ale and Hobgoblin. Hobgoblin is the darker and stronger of the two. Boddingtons is a Bitter and Hobgoblin is an English Brown ale.

Any British canned beer will be a good option. They’re all quite drinkable, balanced, and usually low in alcohol.

New England Brewing Company from Woodbridge, CT is the canned beer leader in New England. Their Atlantic Amber is in the Amber or Red ale style. The Elm City Lager is a pilsner. Sea Hag is an India Pale Ale. All are good, drinkable beers.

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

Patriots Buffet Table 1/12/2008 Patriots vs. Jaguars
by Patriots Daily Kitchen Staff
[email protected]

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.

Patriots Buffet Table – Dec 23rd Patriots vs. Dolphins

Patriots Buffet Table – Dec 23rd Patriots vs. Dolphins
BSMW Kitchen Staff
[email protected]

This week the Patriots are taking on the Dolphins. All I know about Miami came from watching Miami Vice and playing Grand Theft Auto: Vice City.

All I know about Dolphins came from the Simpsons episode where the Dolphins turned evil and took over the world. Dammit Lenny, alcohol and nightswimming do not mix. You found out the hard way that dolphins are not the clowns of the sea. Well the Dolphins are not the clowns of the NFL, thats the Jets.

The Patriots won’t confuse the two, so the only thing Miami has over us this week is their weather. We’ll be looking towards their tropical climate and Cuban influences on the Buffet Table.

Cuban wings (serves 4)
2 pounds chicken wings
1/2 cup dark spiced rum
1 cup orange juice
12 ounces IPA
1 onion diced
2 cloves garlic, chopped
1 tablespoon lime juice
1 teaspoon crushed coriander
1 teaspoon crushed cumin
1 teaspoon cayenne pepper, If you have them substitute 1 large dried Poblano chopped
1 teaspoon salt

Combine all ingredients except chicken in a large mixing bowl. Pour the marinade into a large ziplock bag. Add the chicken and push out all of the air you can before sealing. Move the chicken around inside the bag so the marinade equally covers it all.

Place the bag into a second bag, or a deep dish to contain spills and place in the fridge. Marinate the chicken at least 1 hour, 4 hours if possible.

Lay out the chicken wings on the grill. You want to be sure the meat at the joints is cooked and the juices run clear. This will depend on the heat of your grill and the size of the wings. Plan on at least 4 minutes per side for small wings, up to 7 minutes per side for large ones. If you’re going for large drumsticks instead of wings, those can take up to 45 minutes to cook through.

If you have a side burner, you can pour the marinade from the bag into a pot. Boil this for 15 minutes and you can then brush it over the chicken as it cooks on the grill.

We used Chicken Wings up above. If you’d prefer boneless chicken, either marinate chicken breasts whole, or cut into 1″ cubes. Marinate and put onto skewers for chicken kabobs. You’ll only need 1.5 pounds of chicken breast.

Time for a drink!
Even I have to admit there are drinks besides beer. One of those is the rum and coke. I won’t give instructions for this simple cocktail, but you owe it to yourself to try it with Sailor Jerry’s Spiced Navy Rum.

This rum is far better than any Captain Morgan or Bacardi – think of those as the Dolphins and Sailor Jerry as the Patriots. Eat some of the Cuban wings with a glass of this rum and coke and try to pretend you are in the tropics instead of New England in late December.

When it comes to beer, this week we’re going with the flagship of the American craft beer industry, India Pale Ale. India Pale Ale was brewed to stay stable during the long hot voyage from England to India. Normal beers would go stale or sour, but the higher alcohol level and higher amount of hops in IPA preserved it during the cruise.

In England the course of World Wars and changing consumer tastes have left IPA a shell of it’s former self. American brewers restored this beer style to it’s former glory, and have split it into English style IPA, American Style, Double or Imperial IPA, and even now Triple IPA. They’ve inspired some British brewers to make real IPAs again. Belgian brewers have gotten into the act combining the IPA with a Belgian triple to make Belgian IPA.

Any of the IPA types would match up with our wings, but the American style will be the best. IPAs are a good match for spicy food, after all they were first drank with Indian cuisine. They have the alcohol, crispness, and carbonation to cut through heavy, strong and spicy flavors. American IPAs have the additional benefit of citrusy American hops. An American IPA will not only be able to stand up to a strong spicy dish, but their citrus flavors will meld with the citrus used in the chicken marinade.

There are no breweries in Miami. There are no breweries in Florida that distribute to New England. So we’re in a true free agent week, free to pick the best of the best. Just leave some room, the ’72 Dolphins have a lot of champagne they won’t be drinking, we may have to down that in a month.

My pick is Smuttynose IPA, a citrusy beer of wonder packed with lipsmacking Simcoe, Santiam and Amarillo hops. I would watch a third game between the Jets and Dolphins if I got a 6 pack of this beer for watching. Dogfish Head 60 minute IPA is another good example. Their 90 minute IPA is in more of the Double/Imperial style and too strong for this dish. Sierra Nevada has their Celebration Ale out this time of year. Celebration Ale was one of the first American IPAs and I look forward to its release every winter. If you bought the Clipper City mixpack mentioned in the Patriots versus Redskins Buffet Table you’ve already tried Heavy Seas Loose Cannon Hop3 Ale. Thomas Hooker from Bloomfield,CT offers up Hop Meadow IPA.

The Tap in Haverhill, MA has their Leatherlips IPA available for sale in bottles in liquor stores, and also on tap at the brewpub. New England Brewing in Woodbridge, Ct presents a rarity, their Sea Hag IPA is sold in cans.

IPA is another style that is popular at brewpubs, almost all keep one on tap. Willimantic Brewing in Willimantic,CT brews many and keeps about 3 on at a time. Your local will most likely have one on tap as well.

Patriots Buffet Table – Dec 16th Patriots vs. Jets

Patriots Buffet Table – Dec 16th Patriots vs. Jets
BSMW Kitchen Staff
[email protected]

This week the Patriots are taking on the Jets. Jerricho Cotchery and Laveranues Coles got primed for this game weeks before by saying the Pats are the best they’ve ever seen and the Jets have no chance. I think those guys are trying to distance themselves from Mangini. Mangini can have some slim Fast meals today. He’s the same sort of classy short-memoried gent as Slim Fasters Don Shula, Dan Marino and Mike Golic. Those guys have been complaining about the Pats all year. Enjoy that “man food” Mangini, the Buffet Table will be filled with steak. NY strip.

New York strip with Roasted Garlic
1/2″ inch thick NY strip steaks, 1 per person, 12 oz is a nice serving
1 tablespoon kosher salt
2 tablespoons ground black pepper
1 bulb of garlic

To make roasted garlic. Pull off the outside papery skin of the garlic bulb. Leave the cloves wrapped in their individual skin. Cut the very top off the entire bulb of garlic so you can see the cloves. Drizzle olive oil over the bulb. Wrap the bulb in aluminum foil and cook in the oven at 400 degrees for 30 to 40 minutes. The garlic will be soft to the touch when done. This can be done the day before. If you have enough time you could also do this on your grill with the cover closed.

Take the steaks out and sprinkle both sides with kosher salt. Allow the steaks to come up to room temperature. We’re doing a few important things here. Allowing the steaks to come up to room temperature is going to make the meat cook more evenly.

If you don’t do this the inside of the steak will still be at fridge temp as the outside is burning on the grill. The kosher salt is going to draw some of the moisture out of the meat. This moisture will sear on the grill giving it more of that delicious grilled flavor. Kosher salt is important here. Table salt will quickly dissolve. Kosher salt is made as large flakes, they dissolve slowly and the texture makes them taste saltier. You’ll get as much salt taste with less sodium by using Kosher salt — it’s health food.

Cooking the steaks will be very similar to the burgers from last week. Turn them 1/3 of a turn halfway through the cooking time for each side. This gives them the crosshatch grillmarks.

Here is a trick to tell doneness without a thermometer. Lightly touch your thumb to the tip of your index finger. Press the fleshy part of your thumb, that is the feel of a rare steak. Lightly touch the thumb to your middle finger, the fleshy part of your thumb will then feel like medium steak. Touch the thumb to your pinky and you’ve got the feel of well done steak. You’ll probably cook them 6 to 8 minutes per side, but that will depend on your grill.

When they’re done to your taste, take the steaks off the grill, add pepper and rub with a roasted garlic clove to taste. Let rest 5 minutes. Cut against the grain, this makes the steak more tender.

Time for a drink!
This week we’re going with Brown ale. Brown ales feature caramel, roast and sometimes even chocolate flavors from the malts used in brewing. Flavors that make them an excellent match for grilled steak. The charred flavors from the grill will blend very well with those flavors in the beer. We’ll be drinking American style Brown ales in particular. American style beers tend to be hoppier than their British cousins.

American Brown is no exception. The hops can stand up to the roasted garlic we used on the steak. American Brown ales also tend to be higher in alcohol. Alcohol is a good match for black pepper, in fact alcohol can often have a black pepper taste.

Our choice is Brooklyn Brown Ale from the Brooklyn Brewery. An excellent beer, and one of the first American style Brown ales that was brewed. We’re actually going to be drinking a beer from New York, far more authentic than those Jersey Jets. Hiding out at Giants stadium, the Jets are the NFL version of a 40 year old living in his mother’s basement.

Close to the Jets actual New Jersey home is the Dogfish Head Craft Brewery in Delware. Their Indian Brown Ale, a cross between the Brown and IPA styles may be the biggest version of an American Brown.

Looking around New England and the rest of the US we can find plenty of great examples. In Ipswich, MA, Ipswich Dark Ale from Mercury Brewing  fits the bill. These guys also brew the beer for the Eagle Brook Saloon located close to Gillette Stadium. Harpoon Brown Session Ale is light for the style, but the brewery does consider it American styled. Sebago Brewing from Maine offers their Boathouse Brown. Berkshire Brewing Company in South Deerfield, MA brews a Berkshire Brown Ale. Their current seasonal is Cabin Fever Ale, it’s not as hoppy as some American Browns, but I feel it still fits the style and would go well with our steak.

Rogue Ales from Oregon features their Hazelnut Brown Nectar. If you’re still in the Hanukkah mood, Shmaltz Brewing Company brings their He’Brew Messiah Bold. I could continue, but as you can see this is a style where it’s easy to find good beers. Brown ale had a boring reputation, I think American brewers took this as a challenge to make excellent Brown ales to prove people wrong. You’ll have plenty of choices in any large beer store.

Patriots Buffet Table – Dec 9th Patriots vs. Steelers

Patriots Buffet Table – Dec 9th Patriots vs. Steelers
By BSMW Kitchen Staff
[email protected]

This week the Patriots are taking on old foes the Pittsburgh Steelers. Pittsburgh is known as a hardworking straightforward city. The Pittsburgh Steelers on the other hand are known for their overinflated sense of their own abilities, and an astonishing lack of attention to detail. The Steelers will always look good for awhile and then lose either by underestimating their opponent, or most likely by overestimating themselves. Luckily they get to whine that the better team didn’t win, because trivial matters such as special teams shouldn’t count.

Dear Hines Ward,

The saying is fine wine improves with age. W I N E, not W H I N E.

Sincerely, your pals at the Patriots Buffet Table

To me hardworking, straightforward food is best symbolized by the burger. We’re not going to be like the Steelers and just pick up a pack of frozen hockey pucks. We’re going to make like the Patriots and pay attention to detail. Sure it won’t be anything like the Steelers, but it will be a reflection of the City of Pittsburgh. Once they realized Big Steel wasn’t coming back, Pittsburgh started to pay attention to details and work with what they had. Now the city has smaller speciality steel businesses, efficient, more profitable, and less likely to end up shipped overseas. They’ve also taken advantage of their natural resources – the rivers running through town. The resources left by Steel Barons such as Carnegie, university halls, performing arts centers, and museums have also been put to good use. I hope the Steelers stay stuck in the 70’s and never take any of those hints from the city.

Patriots Buffet Table Burgers – serves 6
2 pounds ground beef, I do not like to use less than 80% fat beef for burgers. Fat is moisture. We’re grilling these, a lot of the fat is going to drip out anyways, use that fancy 90%+ beef and your burgers will be dry.
1 large egg
12 ounces shredded cheddar cheese
1 tsp kosher or sea salt
2 tsp ground black pepper
1 tablespoon ground mustard powder
I use an additional 2 tsp of either chili powder, cayenne pepper or ground chipotle pepper in mine. Feel free to do the same, omit, or use another spice that you like. You can also add 1/2 cup of diced onions, but you’re sticking everyone with them. Save them for use as a topping and people who don’t like them won’t have to have them.
1 pack burger rolls
6 slices cheddar cheese

Crack the egg into a large mixing bowl. Add 1/3 of the cheese, seasonings, and meat.
Mix well. Once it’s mixed add another 1/3 of the ingredients and repeat. You can just add everything at once if you’d like. I think it’s easier to mix and make the burgers more consistent to do it in separate steps.

If you have a burger press go ahead and use it to make the patties. Otherwise we can form them by hand. Break off a chunk of burger meat from the bowl and roll it into a big meatball. Once thats done start to press it into a patty between your palms. When it’s done press your thumb into the top, this will prevent the burger from curving up as it cooks.

These can be made the day before gameday and refrigerated overnight. Doing this will just make the flavors blend together more.

Heres a simple trick on determining the burger size for people. Picture their hand from the wrist to the 1st knuckle. Make the patty the size and thickness of that full palm.

This works when I’m cooking for a collection of male and female friends.

The FDA recommends cooking for 6 minutes per side. Thats going to get you a medium well burger. Cook for a shorter amount of time if you like your burger less done. If you’re cooking enough burgers one will probably end up falling through the grill onto the burners or coals, that one is well done. Whatever time you decide to cook per side, halfway through the cooking turn the burger 1/3 of a turn. Do the same thing once you flip the burger over. This gives you the classic crossed grill marks and more grilled flavor. The last turn is also a good time to put cheese onto the burger.

Load them up on a bun, apply any condiments you wish, but skip the ketchup – or at least Heinz ketchup the week the Steelers are in town. When you first fire up the grill you can put on a couple of foil pouches with sliced onions or peppers. I like roasted red peppers on mine. You can even buy these already cut and frozen, just allow to defrost and add to a foil pouch with a couple tablespoons olive oil.

If you like to put BBQ sauce on your burgers, here is a quick recipe. Use it to mop the burgers while cooking, or just as a sauce when done.

Bar-Bock-Que sauce
1/2 cup brown sugar
1 cup any ketchup that is not made by those Steeler loving Heinzes
8 ounces Bock beer
2 tablespoons Worcestershire sauce
1 clove minced garlic
1 tablespoon of whichever ‘additional’ spice you added to the burger recipe

Combine ingredients and simmer for 15 minutes. Make the day before and put in a bottle, or just make it in a small pot on your grill.

Time for a drink!
Pittsburgh has a few brewpubs, but their brewery is the Pennsylvania Brewing Company. Penn Brewery for short. Penn produces lager beers, something common amoung the microbrewers in Pennslyvania but very uncommon outside the few traditional German areas of the United States. Most craft brewers produce ales. Ales can be produced quickly, allowing you to brew more beer without adding more expensive equipment and without the need to have large lagering tanks for aging or “lagering” the beer before sale. Those breweries will even tend to produce ales for traditional lager styles such as Octoberfest. Apart from Sam Adams there is a good chance any Octoberfests you drank over the past few months were ales, fermented at cool temperatures.

Penn’s current seasonal is the St. Nikolaus Bock. We cannot get Penn’s beers in New England but we can find some substitutes. Bock is a strong, 6 to 7% alcohol beer (compared to most German beers in the 4 to 5% range). It is malty, clean, full of rich bready tastes with toasted and some caramel flavor. The meaning of the name “Bock” isn’t entirely clear, some claim because the beer is stronger than normal it received the name Bock, German for “goat” due to it’s kick. Others point out the beer was invented in the city of Einbeck and the beer would have been called an Einbecker. Today you would order a Bock in Germany by saying “Ein Bock”. Ein being the German word for “one”. Hmm Ein Bock sure sounds like Einbeck — nah it must be the goat thing. Bocks receive a lot of their flavor from melanoidins, a fancy way of saying the ingredients were changed by the high temperatures during malting and brewing. These make Bock a great match for our grilled burgers, the same things that happened to the beer during brewing are going to happen to our burgers when they hit the heat of the grill.

Local Bocks include Stone Coast’s Knuckleball Bock out of Maine and Narragansett Bock out of Rhode Island. As always don’t forget your local brewpubs, in the past the Boston Rock Bottom has made a Boylston Street Bock, with the Braintree location rolling out their own Plymouth Rock Bock. Trinity Brewhouse in Providence’s Winterfest is a Bock beer. City Steam in Hartford, CT has put out at least three different Bocks in the past. If you’re having trouble finding a local, any good liquor store will have some German examples, just check the best by dates as they’ll be older than beer from local breweries. Sam Adams Winter Lager is a more of a specialty beer, a spiced wheat Bock, but it would do in a pinch.

Patriots Buffet Table – 10/28/07

Patriots Buffet Table 10/28/07 Patriots vs. Redskins
by Patriots Daily Kitchen Staff
[email protected]

This week the Pats are taking on the Redskins. They may claim to be from Washington but they really play in Landover, Maryland. Their regional dish is the ‘half smoke’, it’s basically a hot dog. Hot dogs aren’t bad off the grill, but most people learn to cook them around age 2.

A 4:15 game just days before November needs more than a hot dog. On the Buffet Table we’ll take that ‘half smoke’ and make a D.C. inspired chili, pour it over a dog and you’ve got the top of D.C. cuisine.

Half Smoke Chili
1.5# course ground beef
1# course ground pork

Get a london broil or some tips, and boneless pork chops or country style boneless ribs and have the butcher at your grocery store grind them for you. If you’re at a store that won’t do this find another store.

2 large cans (15-18 oz each) crushed tomatoes
2 large cans kidney beans (15-18 oz each)
1 can chipotle pepper, chipotle’s are smoked jalapenos, they have a great smoky taste with little heat, you can get them in either a jar or can, diced
1 large onion, diced
2 jalapeno peppers, diced
1 tablespoon olive oil
2 cloves garlic, crushed
1 teaspoon salt (kosher is best)
1 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon ground chipotle pepper

1 bottle beer, a lager or a dark ale, do not use a hoppy beer. Cooking concentrates the bitterness.

Chop the onion and add to a pot with the olive oil. Saute the onions until they are clear. Add the garlic, cook 1 minute. Add the beef and pork. Once the beef is browned add the bottle of beer and use a spoon to mix it up. Make sure to scrape all the stuck on bits from the bottom of the pot and into the chili. Add your other ingredients and reduce the heat to a simmer. Stirring occasionally, cook for at least one hour.

Preparing the chili the day before game day will allow the flavors to meld. Chili is always better the second day. As it’s fully cooked, you can heat the chili in it’s pot right on a grill, even if you don’t have a side burner. Just be sure to stir so it doesn’t burn to the bottom of the pot.

You can thicken the chili with masa flour or by adding shredded cheddar cheese.

Time for a drink!

Chili goes well with pale ale. The malt and hop balance in a pale handle the spices of the chili and the carbonation is able to stand up to the fat and thickness of the dish. Pale ales aren’t actually pale. The name was relative to the brown ales popular at the time. Popular in England for many years, pale ale one of the styles that American craft brewers took hold of and made their own. There are not many craft brewers in the U.S. that do not put out a pale ale. We will concentrate on the English styled pale ales here.

English pale ales are made with English ingredients, American pale ales with American ingredients. English malt is fuller flavored than American. English hops tend towards earthy, while American tend towards citrus and pine flavors. American hops usually contain more aromatic and bittering oils. English yeasts produce more esters. The most widely used American yeast aka “Chico” is one of the cleanest of all ale yeasts.

Totaling it up: English pale ales are usually malty, full of fruity esters from the yeast, and have a balanced hop flavor and bitterness. American pale ales will be on tap later in the season.

There are no distributing breweries in D.C., however close by is the Clipper City Brewing Company. Clipper City puts out a few lines, and under the brewery name is Clipper City Pale Ale. At 4.9% ABV and brewed with pale and crystal malts with Fuggles and East Kent Goldings hops, this is an English style pale ale.

Locally there are many examples of the English Pale Ale. Maine in particular, boasts many pales. Based on the Ringwood yeast and Pugsley/Austin brewing system, these can be love’em or hate’em beers. Geary’s pale ale is still an English style pale but adds American Cascade hops. Shipyard Old Thumper and Export ale could both be seen as either English pale ales
or bitters (a minor distinction at their ABV). They can also be found at Federal Jack’s brewpub in Kennebunkport. Federal Jack’s adds their own ‘Taint Town Pale.

From Massachusetts we have Paper City Brewing’s Holyoke Dam ale, Ipswich Original Ale and People’s Pint Provider Pale Ale.

If you’re looking for a little variety from the D.C. area, Clipper City also has a high test line ‘Heavy Seas’. They put out a variety 12 pack that is available in Mass. This ‘sunken sampler’ includes their excellent Loose Cannon Hop3 Ale, Small Craft Warning Uber Pils, Peg Leg Imperial Stout, and depending on the season either Winter Storm Category 5 Ale, or Below Decks Barley Wine. Any of these will match with the chili hitting on different tastes. Don’t overdo it, at a minimum of 7% ABV these pack a punch.

Patriots Buffet Table 10/7/07 Patriots vs. Browns

Patriots Buffet Table 10/7/07 Patriots vs. Browns
by Patriots Daily Kitchen Staff

This week we’re getting ready for Pats-Browns. Cleveland – the only city I know that managed to set a river on fire. A burning river is almost as bad an idea as firing Belichick and they did both. On the Buffet Table, we’re looking towards the German ancestry of many Clevelanders and making Schwenkbraten.

Don’t worry it is easier to make that it is to pronounce. 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.

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.

Time for a drink!

With grilled meat one of my favorite beers is Porter. Porter is a dark beer full of roasted, chocolate, caramel and coffee flavors from the dark malts used to make it. The signature malt in a Porter is Black Patent. Patent in this case refers to a sort of license sold to maltsters (the people that turn barley into barley malt) back in the day in England. The sugars in the grains are highly carmelized and come close to being charred, just like what happens to meat that hits a hot grill.

Other beers may match up with the Schwenkbraten, but Porter can stand up to the spices we used in our marinade, and not many beers can pair so well with the char from a hot grill.

Cleveland has a number of smaller breweries, Crooked River even produced ‘Expansion Draft’ in honor of the Browns return to Cleveland. The most notable is the Great Lakes Brewing Company (http://www.greatlakesbrewing.com/).
We can’t get their award winning Edmund Fitzgerald Porter in New England, but that won’t stop us from finding a great one.

We have no shortage of Porters from New England breweries. Smuttynose Robust Porter is one of the best in the country. Smuttynose Robust Porter is very similar to Cleveland’s Edmund Fitzgerald with strong chocolate and orange-citrus flavor from the hops. Berkshire Brewing Drayman’s Porter is very good. Otter Creek Stovepipe Porter is available inside Gilette at the Beers of New England stand in 22 ounce ‘bomber’ bottles. Atlantic Brewing from Maine contributes Coal Porter. The reborn Narragansett Brewing has started selling one. This isn’t a complete list, and your local brewpubs may have their own outstanding version. The larger craft breweries such as Anchor and Sierra Nevada put out their own porters.

You should have no trouble finding a good one in most stores.

Patriots Buffet Table – Sept 23rd Patriots vs. Bills

Patriots Buffet Table – Sept 23rd Patriots vs. Bills
Patriots Daily Kitchen Staff

This week the Patriots are taking on the Bills. They’re common opponents playing twice a year, and you think you know what to expect by now. In the NFL sometimes the unexpected happens. On the Buffet Table there are no Buffalo Wings this week. We took a hint from the Pats and used a little misdirection. That misdirection will be bad for Losman and the Bills, but it is good for you as we’re serving up another Buffalo specialty, Beef on Weck.

A roast beef sandwich served on a special type of Kaiser roll topped with pretzel salt and caraway seeds. This roll (a Kummelweck), rare roast beef, horseradish and the cooking liquid from the beef make up this Buffalo standard. Easy one this week folks, no not beating the Bills, making this dish.

Head to the grocery store and pick up:
Kaiser rolls
Rare roast beef from the deli, 1/3 pound per sandwich you want to make
Caraway seeds
Kosher salt
Beef stock (low sodium), 1 can, more if you’ll be making a lot of sandwiches
2 eggs
dill pickles

Kummelwecks are only sold in the Buffalo area. The exact name is one of contention, like a submarine/spukie/hero different people use different names for it. But at the Buffet Table it is “Kummelweck”, “Kummel” is German for “caraway seed” and “weck” is German for “roll”. “Kimmel” is Bill Simmons’ friend Jimmy, and “Wick” is a piece of string in a candle. If you haven’t used kosher salt before, it’s a flaked salt instead of granulated. It dissolves more slowly than table salt, so you can use less of it and get the same flavor. Keep the table salt on the table where it belongs and out of your cook pot.

We’ll be making our own Kummelweck. Beat those eggs in a bowl with two tablespoons of water. Brush the egg onto the tops of your Kaiser rolls, then sprinkle them with the kosher salt and caraway seeds. Put the roll tops into an oven at 350 degrees and watch them closely, once the egg is dried the seeds and salt won’t fall off. This will only take a few minutes but each oven will be different. Just don’t turn your back on them or they may burn.

If you want to buy a roast and slow cook it that would be great. Make like Peyton and cut that meat. We’re just going to use deli roast beef. Add your beef stock to a pot and bring it to a boil, back the heat down to a simmer and add your deli roast beef. You don’t want to cook the roast beef, just heat it through.

Lay out the bottom halves of your rolls. Pile on the roast beef high. Add horseradish to taste. Dip the roll tops into your beef stock to complete the sandwich. Put a couple of pickle halves on your plate and you have a Beef on Weck.

For the tailgaters:
Make the rolls up to a day before and put them back into the bag, you can handle everything else while tailgating.

Time for a Drink!

With this sandwich and at this time of the year, we’re going with Octoberfest. The maltiness of the beer will stand up to the beef, and the roast qualities in both the malt and beef will tie in together. Octoberfest isn’t a hoppy beer, so there won’t be a contrast between hops and the saltiness and caraway of the Weck. However there are enough hops to handle the fat in the roast beef.

You may see these beers labeled as Octoberfest (Oktoberfest), Maerzen (Marzen) or Festbier. Marzen is the German word for March and refers to the time the beers were brewed. Oktober is the German word for October and refers to the time you’d drink the last of your Marzen. Festbier, and the ‘fest’ in octoberfest simply refers to the festival where you drink away the last of the stock. That festival started in 1810 to celebrate a royal wedding, and we’re still celebrating it almost 200 years later.

There are a number of small breweries in the Buffalo area, but only the Flying Bison brewing company distributes to New England. Unfortunately I cannot recommend their beers, I haven’t found them to be very good. We’ll be looking outside the Lake Region to the Saranac beers of the F.X. Matt Brewing company. Saranac Octoberfest is a solid, credible example of the style. It is a malty and bready beer and it’s use of Saaz hops adds a bit of spiciness. That spiciness adds an additional match with the spiciness of the horseradish. For those who haven’t tried many beers from anyone but Bud, Miller and Coors, Saranac provides a good introduction. They have made almost fifty different beer styles and most have been good. In addition they usually have a variety 12 pack on the market which changes with the season and features 12 different beers. For about $11 you’ll get to try 12 different beer styles that you may not have tried before. That’s not bad compared to the $7 or more a 6 pack can cost.

Looking to our local New England breweries you will not have any shortage of Octoberfests. Harpoon and Sam Adams have two of the most widely available, you can even get those on draft in chain restaurants. Otter Creek, Thomas Hooker, and Newport Storm all present their own takes on the style. Don’t forget your local brewpubs, most will be featuring an Octoberfest for the season. Salem Beer Works, Trinity in Providence, The Tap in Haverhill, Watch City in Waltham, Portsmouth Brewing Company in Portsmouth, NH, Willimantic and Cambridge House in CT and far too many others to mention are worth checking out. They all sell beer to go in half gallon bottles named growlers that you could pick up on the days before the game.

Further a field, Brooklyn Brewery Octoberfest, Victory Brewing Festbier, and Blue Point Octoberfest are all good American examples of the style. Coming from Germany we have Paulaner, Hofbrau, Spaten and Hacker-Pschorr all bringing to you the same beer served in those giant tents in Munich.