Beer

Brew Review: Goodwood Ale, Stout & Honey Ale

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When someone asks if I want a beer, I usually say yes. So, when the fine folks over at Goodwood Brewing Company asked if I wanted to try out a few of their offerings, you know I was all over it. As you can imagine, I was incredibly excited when the box featuring two each of the Ale, Stout and Honey Ale showed up on my doorstep.

The cool thing about all three of these beers is that, in addition to the usual brewing process, they also spend some time in a barrel. In the case of the Ale, it hangs out in a bourbon barrel. As you can kind of see in my less-than-stellar photo here, this one pours out golden and beautiful. It’s got a nice, sweet smell, but then also includes a nice kick. You can definitely taste the woody notes from the barrel plus slight notes of the bourbon itself without that very distinct flavor overtaking the drink. At 6.0% alcohol by volume, this is the lowest of the bunch, but would definitely make for a nice drink, especially on a nice day outside hanging with friends.

I then moved over to the Stout, which is also aged in a bourbon barrel. Like the ale, this one had a nice sweet smell to it with a nice nuttiness. Some companies go super thick when it comes to a stout, but this one was more manageable and looked beautifully dark and luxurious. The sweetness from the smell definitely comes through in the taste, as do the bourbon notes which were stronger to me in this than the ale.

The taste comes in with a flash, but then mellows out leaving me wanting more. As I drank this smooth stout, I sensed more of the vanilla flavors floating around in there. I’m not the biggest stout fan in the world, but I definitely enjoyed this one and would love to grab a few to drink on a cold night next to the fire.

Finally, I sampled the Honey Ale Aged in a Brandy Barrel. I’m not exactly a seasoned brandy drinker, but I enjoyed the toasty, semi-sweet scents and flavors that came through. It comes out as a beautiful orange color and pops on the tongue before offering an easy finish. With all of the flavors at play, this one feels like a more sophisticated, grown-up beverage. I loved drinking the woody, boozy tinged beer, but can also imagine it adding some mega flavor to a barbecue sauce or even tacos.

I can easily recommend each and every one of these beers for you to try and will be keeping an eye out for these and other kinds like the Goose Aged On Hemp, India Pale Ale On Spruce Tips, Lager Aged On White Ash and Saison Ale Aged In A Red Wine Barrell.

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Cooking Bobby Flay’s Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc

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One of the many nice things about the new house is our far more robust cable package. With it comes Food Network subsidiary The Cooking Channel, which, as the name implies, features far more actual cooking shows. In addition to buying a new house, my mom also moved out to New York to join my dad who’s been here for a few months. She’s been coming over and watching the kids during the day which allows me to get my work done more efficiently and also start cooking dinner without as many interruptions. But, if we get lucky and both kids fall asleep at the same time, we like to watch food shows.

Last week we happened upon an episode of Brunch At Bobby’s that revolved around chocolate. I didn’t care for the most part, but then he got to his recipe for Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc and I was all ears. It made it onto my menu the next week and turned out pretty swell.

Instead of using the variety of chili powders mentioned in the recipe, I used my mother-in-law’s chili powder concoction which is always on point. Aside from that, I followed the rub recipe and covered the steak, but I did forget to put the canola oil on first, so instead I cooked the steak in some (maybe a little too much, actually) oil after letting it sit for the 30 minutes.

In the meantime I got everything together for the sauce. Since I used a bit too much oil while cooking the steak, the sauce was a bit oilier than I think it should have been, but still turned out to have a really interesting flavor profile. Part of that came through because I used Shocktop’s Shockolate Wheat instead of a straight-ahead chocolate stout. While the citrus and wheat elements did come through, I don’t think the resulting sauce was as thick in consistency or flavor as the recipe as written. Next time I’ll try it Bobby’s way.

Bonus Food Pic: Handsome Devil’s Hot Mess

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handsome devil hot messA few months back my in-laws discovered a new barbecue place near us called Handsome Devil that happens to be inside the local ice rink. This past weekend we celebrated Father’s Day by heading back over there to get some food on Saturday. As we have in the past, we had a great time with wonderful food and a nice selection of beers on tap. We all started off with some fried pickles (forgot to photograph because I got so excited for one of my all-time favorite apps). The pickles themselves were nice and briny, but they also came with some sriracha mayo dipping sauce that was fiery and fun. I’m just recently discovered the wonder of sriracha, so this was auspicious timing.

Better than the appetizer, though, was the meal I got. I wasn’t hungry enough to tackle my usual barbecue meal of “as much meat as I can stuff into my face,” so when I saw the Hot Mess on the menu, I was sold. The dish has a layer of beef brisket topped with mac and cheese which has pulled pork on the very top. This was a great choice because you not only get the best side of all time — mac and cheese — but also a sampling of their brisket and pulled pork. Considering their food is so great, this is an easy sell for anyone looking to try a few different elements all in one big pile.

My wife also had the Three Little Pigs smoked ham sliders which were just bonkers good. I was lucky enough to get one half of those little sandwiches and could have eaten about 10. The salty, smokey ham worked so well on the sweet bun and covered in Gruyere cheese.

As an added bonus, Lu got to watch some hockey because there was a kids game going on and you can walk into the stands right from the rink. I bet they do a pretty great appetizer/beer business during those games.

Cooking Nigella Lawson’s Beer-Braised Beef Casserole

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A month or two back I sat down with my usual stack of cookbooks and wound up walking away with several recipes from Nigella Kitchen. I had about an equal number of hits as misses, but this one, more fully titled Carbonnade a la Flamand (a.k.a. Beer-Braised Beef Casserole, page 330) was a home run. This recipe is super easy to make, but you do need several hours for it to cook. Since I work from home, this wasn’t such a big deal, but if you’re working full time and like to cook, I’d recommend giving in a whirl on a nice fall or winter weekend.

You might be wondering about that first photo above. That’s molasses in some sugar because I realized just as I was about to make this dish that we didn’t have any brown sugar. I’ve since remedied this, but after looking up what brown sugar actually is (sugar mixed with molasses), I figured this would be a good workaround. I think it worked out pretty well.

Anyway, I wasn’t familiar with this recipe by name, but it’s pretty similar to others I’ve made. You start off by cooking bacon in your Dutch oven. When it’s done to the crispness of your liking — we like ours nice and crunchy — you then cook onions in the bacon fat. This infuses not only the pungent veggies, but the whole dish with a rich fatiness that plays well with the right ingredients. The beef and spices go into the pot after that followed by flour and then the beer and beef broth. I happened to have a Brooklyn Brewery sampler pack on hand, but I can’t tell exactly which kind I used because that pic is so blurry.

And then you just let it cook for three hours. The recipe suggests putting it in the oven, but I just let it simmer on the stove top and thought the results were delightful. The beef takes on a sweet, tangy quality that made this dish a delight both fresh and as leftover. Unfortunately, I didn’t read the entire opening story before this recipe because if I had, I would have noticed the part about serving this meal over egg noodles which would have really soaked everything up. I’m definitely keeping that in mind for a nice winter meal.

Cooking Pat Neely’s Famous Beef and Pork Chili

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Pat’s Famous Beef and Pork Chili Ingredients
Bacon & Onion Chopped, Cans Open
Cooking Bacon
Garlic, Onions, Peppers & Spices Added To Bacon
Beef Joins The Fun
Pork All Mixed In
Beans & Beer!
Canned Tomatoes
Chili Cooking
Cheese Shredded, Sour Cream & Lime Wedges Ready For Chili
Chili Cooked
Pat’s Famous Beef and Pork Chili Plated

I’ve made plenty of chili in my days. Most of them kind of blend together, but then I made Pat Neely’s Famous Beef and Pork Chili which I saw over on Food Network’s website and things changed for me all because of one spectacular ingredient: bacon. You can hit the link to head over and see the the recipe which is super easy to follow, but I want to talk about the addition of that delicious, salty substance known as bacon. The flavor might have faded a bit in the leftover phase, but that first bite of bacon-infused chili was just slap-you-in-the-face amazing. Why had I never thought of this before? Why hadn’t I come across a recipe like this before? You can darn well bet that every chili I make from here on out will feature bacon.

Bonus Food Pics: Ruby Tuesday’s Black & Blue, Fish Tacos

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As I snapped a picture of my food at Ruby Tuesday’s a week ago, my wife asked why I was bothering. I thought about it for a second and said that I should give chain restaurants the same opportunities on MATK as local ones. I’m actually a big fan of Ruby Tuesday’s and have been since one opened in Toledo as a kid. I’m a sucker for a good salad bar and think they’ve got a pretty good one.

Anyway, I started our meal off with a Black and Blue, which is a combination of Guinness and Blue Moon. I don’t think I’d ever had even a black and tan, but the combination was fun. I’m a big fan of combos, so this was up my alley, especially because they gave me the can of Guinness, so it was like getting two beers.

For dinner I went with the fish tacos which were alright. I’ve definitely had better, but I’ve also had worse. They were a bit spicy, but not too bad. Overall it was a good dinner with good service and the quality salad bar, so I left happy.

Vacation Bonus Food (& Beer) Pics: Salem Beer Works

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Salem Beer Works Nachos
Beer Works IPA
Beer Works Pumpkin Works Ale

Hey look, I happened upon a few more photos from vacation that I forgot to post. One day while in Massachusetts we went to the city my wife and I got married in back in 2006, Salem, MA. After walking around and seeing the familiar sites we stopped in at the Salem Beer Works for a couple appetizers and beers. The inlaws, wife, baby and I split a big plate of nachos and fried pickles while enjoying our own beverages of choice. I started off with one of their IPAs, can’t quite remember which one, but it was good and bitter, just the way I like it. I followed that up with the Pumpkin Works Ale which is one of the best pumpkin beers I’ve ever had and is also accompanied by some sugar and cinnamon on the rim of the glass. I’m a big fan of pumpkin flavor and like it when the beers supposedly sporting that flavor do it with gusto and that’s what the Beer Works does. Kudos to them for that, as well as producing some pretty great nachos and fried pickles. Definitely hit them up if you’re anywhere near the Salem area.

Happy Fourth of July, Have A Beer

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I’m currently on vacation, chillin’ out, maxin’ and relaxin’ all cool with my wife, daughter and parents, hopefully relaxing on or near the lake and enjoying a few beers or cocktails. If you’re in New York’s Orange County, I highly recommend stopping by Beer World in New Windsor. They have more beer in one place than I’ve ever seen, it’s like heaven for folks like me. They’ve got cold beer and warm beer, make-your-own-six packs and even growlers. It’s awesome. Go there. Happy Fourth.

St. Patrick’s Day Weekend Food Pics

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In the past, I’ve had less than great luck with corn beef and food on St. Patrick’s Day. For a while there, it seems like gnarly corn beef was attracted to me like a magnet and bad metal. It’s okay, though, I’ve gotten past it and actually had some amazing CB in my life, especially this week. I didn’t bother making anything St. Patrick’s themed because it landed on the weekend and I tend to take those off for cooking. We wound up heading to a few of our favorite restaurants this weekend, all of which had wonderful Irish-themed food. You know you want to see the pictures, so scroll on down! On Friday, we headed over to King’s Pommes Frites in Cornwall and got their corn beef specials. These weren’t Reubens because they didn’t have sauerkraut and the bread was a sesame roll, but they were still quite tasty. Obviously, Reubens aren’t Irish, but they do utilize corn beef, so there’s the connection. But who cares! I went to Ireland about 12 years back and the food wasn’t all that great. In fact, this was one of two German dishes I had last weekend. Oh, my wife and I got the same thing, but we also tried a pair of new sauces: Horseradish and Basil, both were fantastic and highly recommended.

On actual St. Patrick’s Day, we headed to Fiddlestix, also in Cornwall, for breakfast or lunch, whichever you please. I went with lunch because they had something called The St. Patrick’s Day Sneak Peek or soemthing along those lines. This was all Irish (as far as I know). The corn beef was tender and juicy, some of the best I’ve ever had and those mashed potatoes actually had horseradish in them and were super tasty (I’m gonna have to remember than one in the future). The cabbage was a little bland, but with all those other flavors going on, that wasn’t such a terrible thing. Lastly, but in no way least, you can see a thick piece of Irish Soda Bread. I haven’t had a lot of this in my life, but this piece was MAGIC. It actually tasted a bit like French toast and I’m a little surprised that wasn’t on the menu. Maybe next year! Billy Joe’s Ribworks also had a series of Irish themed meals on Sunday, which was nice. We decided to go on a whim and weren’t even expecting that, so it was a nice surprise. I thought about getting some more corn beef, but instead I went with kielbasa which came with some amazing sauerkraut and Irish soda bread as well as two sides–I went with macaroni and cheese and mashed potatoes because I love both of those things in my mouth. We also got out first and only…green beer! It’s Bud Light which probably explains why they were able to get such an electric green. Everything was super tasty. Again, I know I was eating German food while celebrating and Irish-themed holiday, but I do not care. Any time I can get quality kielbasa next to mashed potatoes and mac and cheese, I am golden.

Bonus Food Pics: Oktoberfest Eats

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A few weekends back, the missus, the baby and I met up with a group of friends at the Bear Mountain Oktoberfest. My wife and I had gone about five years before with my parents on a visit and it was a pretty small-potatoes operations. We hadn’t been back since, so we were pretty surprised to discover it was a much better attended event nowadays. I’m sure that’s good for the parks system or whoever puts this thing on, but it’s not so good for attendees. See, the problem I had was that we wound up spending most of our time in line for beer and then food. The lines all snake through this large stone pavilion which is really nice, but not conducive to smooth line progression. But, hey, this is a food blog, who cares about lines, right? Well, the beer was absolutely worth waiting for. I went with a Wiesse beer, because that’s one of my all time favorites. I also decided to purchase the big ass mug, which I will admit taxed my arm and wrist as I carried it around, but on the plus side, it was a lot of beer without having to wait in a lot of lines and you can use them year after year. The food was another story. It’s not like they have legit German food vendors come in (as far as I can tell). I believe they just order in a bunch of bratwurste, knackwurste, pierogi and other dishes, heat them up and serve. The wurstes were good (can’t remember which I had and which my wife did, but I think I went with the knack), but the pierogis were clearly frozen, thawed out and then fried. I’ve had and actually made better, so I wasn’t super impressed with that.

So, next year, I think we’ll take our steins to get filled, but maybe bring our own food and a grill (or get one of the ones at the park) and make our own food. I bet I could scrounge up some better German sausage and other food around here and take them with us. But, I’m always down for some of that awesome German beer on tap!