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Food Discussion - Techniques, Beer Pairing, Chili Making and More
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Food, we love it. Not surprisingly, the brewers of the Maltose Falcons are passionate about
cooking. After all, brewing is a specialized cross of baking, stewing and preserving with a dash of
added science.
Sit down and let us cook you up a feast!
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| Appetizers & Side Dishes |
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Chunky Apple Pecan Dressing for Turkey or Pork
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by Peter Sheppard, New Fermenting Gourmet
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This is the dressing I served at the Bobby Flay Shop Brew shoot and it was such a big hit I had to include it here. The main difference between "dressing" and "stuffing" is simple. Dressing is served as a side dish, separate from the bird; stuffing is actually cooked inside the bird, then put on the side. It is my humble opinion that you can never have enough dressing at the Thanksgiving table! (As seen on BBQ with Bobby Flay) |
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Di's Pickled Figs
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by Di Merrick
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These verstaile little jewels take advantage of the wide spread availability of fresh figs here in California. Freshly pickled figs are great sliced over salads, stuffed with cheese or artfully arranged as part of a tasting plate for beer and wine tasting.
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Grandma Irene's Corn Souffle
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by Peter Sheppard, New Fermenting Gourmet
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A real classic from Grandma Irene, and one of her best "head" recipes, this corn pudding has always pleased the heartiest of appetites. Grandma Irene called them her "head" recipes because she had made the dish so many times they were in her head and she never had to check the recipe for ingredients or quantities! I added the green onions and roasted red peppers. (As seen on BBQ with Bobby Flay) |
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Stuffed Hop Leaves
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by Peter Sheppard, New Fermenting Gourmet
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Peter drops a bit of a twist on the classic Greek dish of stuffed grape leaves (dolmas). Use the leftover leaves from your hop vines to make these tasty and healthy snacks.
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Wild and Dirty Rice
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by Peter Sheppard, New Fermenting Gourmet
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This was a big hit at the party - some people thought it was
tabouli - nope, just a combo of wild, texmati white, brown
and red rice with an equal amount of brown jasmine rice, for
good measure! Add the gizzards, livers and hearts and
you've got a real cajun treat!
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| Bread |
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50-50 Cornbread
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by Peter Sheppard, New Fermenting Gourmet
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Pete messes with his father's Texas cornbread recipe and makes a solid cornbread for hearty fare. |
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Apple Crunch Top Muffins
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by Peter Sheppard, New Fermenting Gourmet
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Pete made these special for Kent - the man who eats no nuts! He
wanted an apple nut muffin but without the nuts - Grape
Nuts made a natural substitute!
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Bavarian Pretzels
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By Jeff Renner, Ann Arbor Brewers Guild
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Jeff Renner is arguably one of the best known voices in the homebrewing community. A long time member of the
Ann Arbor Brewers Guild. In addition to beer, Jeff knows his bread as he
makes his dough as a professional baker. This is his famous traditional pretzel recipe, with a beer addition from Drew and
was featured on camera for the Falcons efforts with BBQ with Bobby Flay.
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Lambic Bread
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by Bruce Brode
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The fine art of making Sourdough bread from scratch. Sourdough goes hand in hand historically with beer making. Here club expert, Bruce Brode walks you through a simple practice for making your own sourdough. (And if you missed his presentation, you missed some tasty handmade bread.)
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Pumpkin Stout Bread
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by Peter Sheppard, New Fermenting Gourmet
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Peter's first festival of 2005 brought this little treat (8 loaves worth!) to the club. Peter bills
this as "The Best Pumpkin Stout Bread Recipe On The Planet!"
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Martin's Spent Grain Bread Recipe
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by Martin Carman
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Martin grabbed some of the spent grains leftover from the Hop Worship Double IPA brewday at BJ's. You don't
need to brew a 7 barrel batch to make this bread. This recipe is designed specially for bread machines.
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| Breakfast |
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Saint Alfonzo's Buttermilk Pancake Mix
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by Peter Sheppard, New Fermenting Gourmet
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Put down that Bisquik and grab this versatile and lightly spiced dry pancake mix for your next camping trip (From the 2005 Sunfest - Saint Alfonzo's Pancake Breakfast
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Stacked Huevos Rancheros for a Crowd
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by Peter Sheppard, New Fermenting Gourmet
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Pete's take on a Mexican classic. This Huevos Rancheros casserole works out as a great
lazy brunch (or brew day) meal. With a version for meat lovers and vegetarians.
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| Chili Cookoff Winner Recipes |
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Every February the Falcons get together and wage a chili war, our annual chili cookoff. The best chili makers have their secrets and if they win, they receive a year's free membership, free beer and accolades galore. Not all of the recipes involve beer in their making, but they taste great with plenty of beer and homebrew to wash them down.
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| 2006 |
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Cullen's In Praise Of Peppers And Beef
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Cullen Davis
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Well, this is what happens when you ask an artist for his award winning recipe for chili. Of course,
having watched him assemble his beer recipes, this is really how his process works. Now sit back for a chili in verse.
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Mark's Smoking Chili
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Mark Poliner
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Mark brought home second place for this complex chili filled with beef, lamb, pork and chorizo.
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Drew's Tres Meat Chili
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Drew Beechum
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Drew tied for Third place and won the Chef's prize with this combination of lamb, beef and pork with doppelbock and beans.
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| 2005 |
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Nancy Lee's Chili
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Diana Utech
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Di's first place entry garnered her a membership and a 12 pack of Sierra Nevada Bigfoot for her troubles
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Traditional Red Chile Stew
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Rich Schmittdiel
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Rich's traditional fiery red chile chili was good enough to bring him some glory and bring us satisifaction.
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| 2004 |
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Gregg's Devil Chili
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Gregg Van Citters
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Complex, deep, rich and fiery with spices made Gregg Van Citters a winner in the 2004 Chili Cookoff. Lots of ingredients and time, but what a dish.
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| 2003 |
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Canteen Chili
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Craig Pincus
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A friend of the Chef (Sean Donnelly), Craig Pincus nailed a home run with his first entry into the Chili cookoff. This is the chili to whip up when you need to feed a crew and keep them happy and sated.
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| 2002 |
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Dan Michael's Two Year Sweeper
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Dan Michael
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Two years, two wins and a whole raft of free beer for this hot smokey chili with some surprising ingredients.
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| Dessert |
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Chocolate Cherry Stout Mousse
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by Peter Sheppard, New Fermenting Gourmet
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Peter Sheppard, our long term Fermenting Gourmet drops a little bit of science with his Chocolate Cherry Stout Mousse |
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Peche Granita
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by Peter Sheppard, New Fermenting Gourmet
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A light frozen crisp sweet peachy treat using Lindeman's Peche to drive the peach flavors |
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| Dinner Specialities |
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Apricot Slathered Ham
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by Peter Sheppard, The New Fermenting Gourmet
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Pete provides this simple recipe for jazzing up those spiral cut hams you see everywhere these days. Forget the bag of sauce and break out the jam!
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Big Pig - Whole Roasted Spit Pig
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by Burgermeister Sean Donnelly
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For a big party, you need big food, right? Burgermeister Sean stepped up to the
plate with his first pig on a stick. For the 2005 Sunfest, Sean, with a mechanical
assist from Kent Fletcher, cooked up a 150 lbs whole pig turned over coals of
mesquite charcoal. Take a look at the recipe to see if you dare become a spitmaster.
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Cantonese Pork Stirfry with Asparagus, Chinese Broccoli and Bok Choy
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by Drew Beechum
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So Drew woke up on a shop brew morning and decided to whip up a quick stir-fry for the shop crew. Normally,
a wok is pretty underwhelming to use on a typical Western stove. But many brewers have access to high powered burners (ala turkey fryers)
which make wok cooking a dream. Here all the secret lies in the prep work and a quick hand with a spatula. |
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Cut Up Smoked Turkey
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by Peter Sheppard, New Fermenting Gourmet
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You might get some odd looks from the butcher when requesting to have your fresh turkey cut-up, but the final result will be well worth the effort! Imagine, a turkey smoked on the grill in about two hours? (As seen on BBQ with Bobby Flay)
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Devilish Chicken Mole
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by Mick Deering
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Mick brought this chicken mole to a recent party honoring Doug King. Served with tortillas and rice, this is the best
application of chicken and chocolate known to man. Make sure to check out the recipe for the Mole Sauce below.
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Onion Stout Pork Chops
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by Drew Beechum
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A classic and versatile braised dish that yields flavorful and moist pork chops smothered in a rich stout and onion gravy.
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Roasted Leg of Lamb in Stout
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by Mark Poliner
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Everybody loves lamb, but a lot of folks hate cooking it. Mark Poliner presents his easy
way to roast a flavorful leg of lamb. Remember lamb is the tops for celebrating and wowing folks. |
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Shrimp and Mango Limon - Mexican Stirfry
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by Drew Beechum
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Filling in as the emergency, temporary Burgermeister this is one of the dinner dishes that Drew whipped up for the Mayfaire. Since he's always
making stir-fries, why not do it with a Mexican twist to fit the theme of the Mayfaire dinner?
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Smoked Pork Loin in Belgian Ale
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by Peter Sheppard, New Fermenting Gourmet
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You can't go much more right than this! The Belgian Golden Strong Ale makes for a hearty marinade base for a simple set of flavorings. (As seen on BBQ with Bobby Flay)
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| Drinks |
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Barley Mary's
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by Peter Sheppard, New Fermenting Gourmet
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It seems that no brewer's morning gathering is complete without a Bloody Mary to take the edge
off the sunshine. Peter takes it in a slightly more beer related direction.
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| Salads |
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Baja Slaw
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by Peter Sheppard, New Fermenting Gourmet
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Mick Deering gave Peter this title, a kind of So-Cal coleslaw with south-of-the-border ingredients.
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Irene's Jello Salad
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by Peter Sheppard, New Fermenting Gourmet
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Pete revives his grandma's classic Jello Salad. A little return to the 50's if you will.
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Orange Glazed Mango & Nectarine Salad
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by Peter Sheppard, New Fermenting Gourmet
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Even brewers need to eat their fruit. Peter's salad hits the sweet spot and packs the zing of citrus and the sweetness of mangos.
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Raspberry Lambic Vinaigrette
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by Peter Sheppard, New Fermenting Gourmet
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Peter makes this dressing periodically to make a classier dressing for Falcons' meal.
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| Sauces & Spices |
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Unless otherwise noted, all materials and articles in the technical section of the website remains the copyrighted work of their respective authors. Before using these articles for other publication purposes, please seek the permission of the article writers. Help contacting the writers may be found by contacting president@maltosefalcons.com.
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