Beer Review: Ode to Mercy (Wild Heaven Brewery of Decatur, GA)

Ode to Mercy from Wild Heaven Brewery

Since Wild Heaven celebrated its 1 year anniversary Sept. 14, I thought it would appropriate to devote this week’s beer review to one of their flagship brews. Congrats guys! Here’s to many successful years of brewing in your future.

Origin: Wild Heaven Brewery of Decatur, GA

Style: Imperial Brown Ale (estimate 8.2% ABV)

Color: Dark, rich mahogany…very dark brown, with tinges of ruby red when struck by direct light, but otherwise too dark to see through.

Aroma: Like all beer from Wild Heaven, this one makes a statement from the first whiff of aroma rising up from the glass.  It’s big.  It’s fruity.  And it definitely has a higher concentration of “social lubricant.”  But underneath its bravado, there lurks a pleasantly complex aromatic mix of ripe plums, raisins, and the slightest notes of roasted coffee.

Taste: Upon initially sipping this beer, I was surprised by the fleeting presence of a biscuity/ toffee taste on the top of the palate.  As the taste of the beer progresses, it moves from notes of toffee to a stronger caramel presence; from caramel to the slightest notes of roasted coffee; and finishes with the pleasantly citrusy (stronger notes of orange than lemon) finish.

Mouthfeel: Crisp yet lingering.  The only downfall of this beer is that it does not dissipate quickly enough from the palate. 

Recommendation: This, like the Kentucky Bourbon Beer, is a great beer for sipping by the fire on a cool autumn evening, the operative word here being “sipping.”  However, unlike the bourbon beer which imparted significantly stronger notes of vanilla, this beer would make an excellent addition to a Sunday pot roast, or a coffee rubbed brisket.

Eat good food.  Drink good beer.  And above all, stay classy.

New Food Wednesday: Sept 28, 2011

What beer would you pair with this cheese?

Today's new food has actually been banned for health reasons... find out why after the jump!

OGW- After 1,000 Pageviews We're Still Going Stong!

I just want to say thank you to the site's loyal readers and all 6 of its devoted followers.  Today we hit the big 1,000! 

As a special reward, we will provide everyone who visits this site with 100 bonus points.  These points may be used to redeem things like air to breathe or a good night's sleep (sorry I'm still doing this for free, so the merchandising/ advertising budget is exactly $0.00).

Thanks again! 

Recipes: World's Best Snickerdoodle Cookies (IMHO)

BY: Samuel Parks (August 2010)

This recipe first appeared on my facebook wall in August 2010. 

World's Best Sinckerdoodle Cookies (IMHO)

Some new twists on a perennial classic.  This updated version of the classic holiday cookie combines the crunch of demura sugar with a soft, buttery center that conjures mental images of a grandmother’s kitchen.  Like all snickerdoodle cookies, the essence of this recipe is tied to the contrasting textures of the cookie’s center and its crunchy cinnamon sugar coating, and of course the interplay between sweet and slightly tangy. 

Ingredients:

1 cup unsalted butter (butter quality is important in this recipe so don’t use the cheap stuff...spend the extra dollar and buy Land O’ Lakes)

1 cup white sugar

¼ cup light brown sugar

¼ cup honey

2 eggs

1 teaspoon vanilla

1 tablespoon whiskey (of course I recommend Jack Daniels)

2 ¾ cup all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt (as with all baked goods, I recommend a good dose of Morton’s Kosher salt)

2 tablespoons white sugar

2 tablespoons turbinado or demura sugar

2 tablespoons cinnamon

Directions:

Preheat oven to 400 degrees Fahrenheit

Let the butter stand at room temperature until softened.  Cream the butter until well mixed.  Pour 1 cup of the white sugar, brown sugar, and honey into the mixed butter and beat until well mixed.  Add the eggs one at a time to the butter/ sugar mix.  Mix in the vanilla and whiskey by hand.  In a separate bowl, sift together flour, baking soda, cream of tartar, and salt.  Working with a third of the flour mixture at a time, slowly add it to the creamed sugars.  Mix until just incorporated (DO NOT OVERMIX THESE COOKIES!  The entire essence of a snickerdoodle is wrapped in its soft-buttery center, over mixing will undermine this attribute)

Roll cookie dough into a 1 inch diameter ball.  Roll the dough ball through the mixture of white sugar, turbinado sugar, and cinnamon.  Place on a lightly greased cookie sheet or silicon baking mat about 2 inches apart.  Bake for 6-8 minutes until lightly browned.  Remove from oven and immediately transfer to a wire rack

(Remember the entire essence of the snickerdoodle is tied to the contrast of textures found in the buttery center and the crunchy exterior.  By transferring to a wire rack immediately after cooking, you arrest the cooking process, and preserve this contrast). 

Yields:  Approximately 3-4 dozen cookies

To be Avoided like the Plague…



I would like to provide the following statement regarding this review.  I am not in the habit of writing shockingly negative reviews simply to deride a dining establishment.  Most restaurants, food carts, and dives in America are owned and operated by dedicated and loyal individuals who will devote their lives, and a good deal of money, to the success of their venues.  However, unlike many “reviewers” I also offer my suggestions for improving both service and food quality.  Unfortunately, this review is a reflection of the indifference exemplified by the wait staff. 



Rio Grande in Boulder, CO



On our last stop of the Non-Bachelor’s Party tour of Colorado, we stopped in the picturesque and hip, mountainside town of Boulder.  As it was our last night we decided that drinks were in order, and spying the rooftop seating area of the Rio Grande restaurant it was an easy decision where to start our journey.  Little did we know that we would soon be headed down the river Styx to the underworld of service-dom.

We were seated promptly in our desired location, which was pleasantly surprising given the popularity of this venue on a Saturday night; but this is where the service really stopped. 

Our waitress was curt, rude, and even uttered the phrase “whatever” when I tried to thank her for bringing a glass of water.  Now, I will admit that my expectations of service may be slightly higher than the average customer (I do live in the South after all, where hospitality and service are regarded above all else in a dining experience), but there is never an excuse to nonchalantly dismiss those who will later be contributing to your wages. 

Needless to say we decided to call it quits after one round of their poorly produced, artificially flavored, and overly saccharine margaritas.  On our way through the exit not a single hostess even bothered to look at us, until I waved good bye and proclaimed “Guest Leaving, Good Bye.”

Come on Boulder, I know that you can do better than this. 

Previously and on this trip I have dined at several establishments nearby, and no matter the level of “hipness” at the venue none of the wait staffs have ever approached the chilling indifference that I encountered on that evening. 

Too bad we never made it past our drinks, the food must be awesome to tolerate such poor service.

Eat good food (just not here).  Drink good beer (avoid the margaritas).  And above all, stay classy (unlike our waitress).

You Got Your Fig on My Pizza! You Got Your Pizza on My Fig!

Osteria Marco located on Larimer Square in the LoDo district of Denver, CO

For my regular readers, let me just say that this is a hybrid post…A cross between our regular “New Food Wednesdays” section and “Restaurant Review Mondays” For you new readers, it probably won’t matter, but you’re welcome to stay and continue reading anyway.

There are few culinary or gastronomic memories that truly resonate with me; the first time I tried Julia Child’s Queen of Sheba Cake, my first time sampling quality brie, or even that one perfectly cooked steak lightly seasoned with salt, pepper, and melted butter.  But after going to Colorado to celebrate the pending nuptials of a close friend, I must confess that my list of memories has exploded!

And as you may have guessed, it all started with a very old-world fruit and a slice of pizza.  The pizza in question was the aptly named ‘Fig Pizza’ from Osteria Marco located on Larimer Square in the LoDo district of Denver, CO.  In the past I have encountered countless recipes for fruit pizzas, but all of these seem to be a rift on the MStewart-90s-Retro appetizer, roasted pears with gorgonzola.  And while I love this classic taste profile, it’s just that, classic and common place.

The pizza from Osteria Marco however, was anything but common place.  As soon as the wait staff approached the table carrying the pizza my nose was tantalized by the faintest aroma of truffle oil; rich and earthy with distinctive appeal.  The crust was ever so lightly charred (I would have preferred a blacker crust, but c'est la vie), and prepared in the Neapolitan manner.  On the crust the chef(s) spread a thin layer of chunky fig preserves, followed by a thin layer of homemade mozzarella, which they then dotted generously with tangy chèvre, crumbled pancetta followed the chèvre, and finally the lightest drizzle of truffle oil brought the flavors together. 

The taste sensation was incredible!  I would have sworn that World War III had broken out right on my taste buds; sweet fig met salty pancetta and tangy chèvre met earthy truffles.  It was refreshing, vibrant, and the flavors were perfectly proportioned. 

Osteria Marco is minimally, unassumingly, yet tastefully decorated restaurant, with its main dining area located in the basement!  And while the décor may be somewhat restrained, the flavors are not.  Try the cheese fritters, made from cheese processed right upstairs, with heirloom tomatoes and you won’t be disappointed. 

As a wise man once said “What’s the only thing better than an exquisite meal? A good meal with one minuscule flaw we can pick at all night!”  Unfortunately, Osteria Marco’s flaw arrived at the table along with the check, and surprisingly it wasn’t the price but rather the after dinner mints. 

So all ye travelers and natives alike, head to Osteria Marco for a delicious slice of heaven.  Just remember to bring your own mints.

Eat good food.  Drink good beer.  And above all, stay classy.

Beer Review: Kentucky Bourbon Barrel Ale

Kentucky Bourbon Barrel Ale is Brewed by the Alltech Lexington Brewing and Distilling Co.

Origin: United States (Lexington, Kentucky)

Style: The brewer doesn’t make a distinction, but I would say that it’s almost an Imperial Amber (talk about your oxymorons)

Color: Deep, rich amber with little to no haze; almost crystal clear.

Aroma: The initial bouquet on this beer can be slightly discouraging.  Upon the first sniff of this brew, I was alarmed at how putridly sweet it smelled.  After making sure that the offensive aroma was indeed emanating from the beer like a low cloud of noxious fumes wafting off a paper mill in middle of summer, I decided to let the beer breath while I performed some remedial household chores.  Much to my pleasure, my patience was rewarded by the sweet aroma of bourbon mixed with a malty slice of warm bread (strong upfront presence of toffee and caramel, transitioning quickly to notes of malt, followed by a hint of vanilla, and finishing with the slightest vegetal aroma).

Taste: Complex and mysterious yet familiar.  The initial shock to your taste buds comes from the crisp explosion of maltiness, which is unexpected from such a sweet smelling beer.  This quickly transitions to taste of summer fruits (plums or apricots).  But the final taste is that of bourbon or whiskey, almost like vanilla mixed with coffee and caramel.  The final taste on the palate is the slightest hint of cinnamon. 

Mouthfeel: For the sweetness of this beer, it has an unexpected crispness; though I should note that it is not a dry beer by any stretch of the imagination.  Unfortunately however, it does linger much longer than one would expect. 

Recommendation: This is a great beer for sipping by the fire on a cool autumn evening, the operative word here being “sipping.”  At slightly over 8% ABV this brew packs a surprising punch.  Also recommended is a light palate cleanser prior to imbibing on a different brewski, as it tends to overwhelm even the most experienced of palates. 

New Food Wednesday: September 7, 2011

Ok, so it seems like we've been posting a great deal about the sea and the odd foods that come from its bountiful bosom...

But I warn you today's is pretty gross.

That's one stinky fish!

Find out what it is and who eats it after the jump!

New Food Wednesday (a little late) August 31, 2011

Ok so I haven't exactly been stoking the blogging fires this week...  Apologies to my 6 fans :)

While I was catching up on food related news this week, I stumbled across a very interesting article in the NY Times.  See if you can guess what's in the cage, I'll even give you a hint and say "it's not shellfish."

Find out what's inside after the jump...

New Recipes: Coconut Jasmine Rice

Forgive me father for I have sinned…

Last Saturday for the Nook beer dinner, I committed the ultimate food party/ meal planning faux pas imaginable: I served my guests and patrons something that I had never tasted, yet alone prepared. 

I have had this hand scribbled recipe for years and the only use I ever had for it was a book mark in whatever cook book I was reading.  And every time I reach for “Mastering the Art of French Cooking,” or “Back to Basics” it falls out and derisively taunts me as I bend over to pick it up.  So this past Saturday, I finally decided to banish my inexplicable fears of this dish and take a considerable risk. 

I couldn’t have been more surprised.  I admit the rice was slightly drier than I typically enjoy it, but the flavors more than compensated for any loss of moisture.  And if you find it’s too dry for your preferences, don’t worry just add some more butter right before serving! 

*a note on garnishes:  all too often our garnishes simply make our plates look pretty and appealing, but add little to the final flavor of the dish.  This is not the case here!  Make sure to include the toasted coconut for textural contrast and the cilantro for a nice balance of flavor.

Eat good food.  Drink good beer.  And above all, stay classy!

Coconut Jasmine Rice (from the Nook Tavern)

Coconut Jasmine Rice

By: Samuel Parks (August 2011)

adapted from an unknown source

INGREDIENTS

-1 tbs. vegetable oil (use only with the stove top version)

-2 cups long grain rice (I used scented Jasmine rice for this preparation)

-2 cups coconut milk

-1 cup water

-1/2 tbs. Kosher salt

-1/4 lb. sweetened, flaked coconut

-1/2 lb. toasted flaked coconut (garnish)

-chopped fresh cilantro (garnish)

DIRECTIONS (rice cooker)

1.      In a standard rice cooker, combine the rice, coconut milk, water, salt, sweetened coconut (NOT the toasted coconut).

2.      Cook according the manufacturer’s directions.

3.      Fluff with fork before serving.

4.      Top with toasted coconut and fresh cilantro immediately before serving.

5.      Enjoy!

DIRECTIONS (Stove Top)

1.      In a standard 2 qt. sauce pan with a tightly fitting lid, pour in the oil and rub evenly over the entire inside of the pan.

2.      Combine the rice, coconut milk, water, salt, sweetened coconut (NOT the toasted coconut).

3.      Heat over medium-high heat, until gently simmering.  Cover and reduce heat to low.  Continue to cook for 15-20 minutes.

4.      Fluff with fork before serving.

5.      Top with toasted coconut and fresh cilantro immediately before serving.

6.      Enjoy!

New Food Wednesday: August 24, 2011

That's not tomato sauce!

The Dinning and Wine section in this morning's NY Times featured a surprising article on the rise of Nordic (Scandanvian) cooking in maintream gastronomic circles world-wide.  And being the grandson of a deovted Swede, I have no choice but to applaud the rest of  the world on their discovery that we offer more than just meatballs! 

For the NY Times article written by Julia Moskin on the subject please see the following address:

http://www.nytimes.com/2011/08/24/dining/new-nordic-cuisine-draws-disciples.html

Anywho, one of the more provacative photos was of a dish made from reindeer blood and sheeps sorrel...a combo that I am probably  not likely to try in the near future, but it made me wonder "what else could be out there?"

Of course everyone has heard of blood sausage, but were there other items of a largely regional fare to which we as Americans had never been exposed?  Of course there were!

This week's new food is actually a popular Polish/ Czech dish...and it's a soup that features the blood of a duck as the thick red base. 

For the recipe and to see the above photo in its original context please visit the good folks at Coat Hanger Chicken.  Here is their address:

http://coathangerchicken.blogspot.com/2011/03/duck-blood-soup-63degree-duck-egg.html&usg=__EfG9Peji8pLyOmXqhoMW2-JMoF4=&h=1200&w=1600&sz=137&hl=en&start=10&sig2=IPGvTk_eWFfBlfAwUyOzSA&zoom=1&tbnid=Rek-HFvBG0Y6cM:&tbnh=113&tbnw=150&ei=TUtVTsv-Hubb0QGz7ZHWAg&prev=/search%3Fq%3DDuck%2527s%2BBlood%2BSoup%26um%3D1%26hl%3Den%26sa%3DX%26tbs%3Disz:l%26tbm%3Disch&um=1&itbs=1

Eat good food.  Drink good beer.  And above all, stay classy. 

The Dangers of Beer and Baking

"When the Bread Gods Demand a Sacrifice, They Only Accept Payment in Flesh"

Miracle Worker Triple (from the Yellowhammer Brewery in Huntsville, Ala.) Sourdough Bread

Since my current list of hobbies reads like the program guide for the Food Network, my Friday nights are often spent doing things around the kitchen…making a birthday cake, brining a turkey, or maybe I’m practicing my knife work on an unfortunate cucumber.  The point that you should really take away from this, is that I don’t have a life. 

And like most young men in my generation, I enjoy a good glass of craft beer, especially when I don’t have to be at work at the ass crack of dawn the next day.  So this past Friday, I came home, ate my celebratory payday order of sushi, and began to celebrate a private homage to the great Brewfests of the Rhineland.  

Sometime after 8 pm, I decided that I should probably get started on the sourdough bread I had promised to bake for my coworkers at the Nook Tavern the next day.  I have been experimenting with new starter made from the Miracle Worker Triple from Alabama’s savant of Belgian Beer, Keith Yager at Yellowhammer Brewing, and everyone was anxious to try it. 

Unfortunately, my starter took substantially longer to rise than usual.  I’m still not entirely sure why, but for whatever reason it was glacially slow.  By the time my starter was ready to be incorporated into the dough it was nearly 11 pm and I had a few more beers. 

I finally managed to get the dough into the oven so that it could rise (again a glacially slow process), when I was suddenly overtaken by one of those alcohol induced desires to do something stupid, in this case I had the compelling urge to the watch the B-rated, sci-fi thriller Starship Troopers.  Ok so not the best movie on planet Klendathu, but is does have its moments.  Needless to say I was so enticed by the well nuanced plot of this flick that I fell asleep before the opening credits were finished. 

After a few hours of drooling on the sofa like a homeless inebriate I was startled by the sound of my blackberry telling me that the wonderful editorial staff of the NY Times had decided to send me a message at 2 am on what was now a Saturday.  Normally, I would have been very upset… today I was overtaken by a Julie Powell-esque sense of panic. 

“Ahh crap the bread!” 

It turns out that the bread was fine, and was just about ready to hit the oven.  So I pulled it out, preheated the oven, thought “what the hell”, and grabbed another beer.

Now there are two secrets to making a crusty loaf of bread.  The first one is that your oven has to be hotter than the surface of the sun (or at least as hot as you can make it), and the second trick is to put a pan of slightly simmering water into the bottom of the oven.  The steam generated from this pan slows down the activity of the yeast in the exterior crust of the bread, allowing the bacteria present to develop a wonderfully crunchy crust. 

The first two loaves of bread came out of the oven looking a little flatter than I would have liked, but with a glossy light-mahogany colored crust that would have sent Mario Battali into a diabetic coma. 

So I pulled the steam pan out of the oven, and started preheating it for round two.

With my left hand I reached for the egg wash to start prepping the second batch of loaves.  With my right had I instinctively reached for the steam pan to put it back into the oven. 

It was at that moment that I began shouting a string of cuss words and profanity that would have made my younger brother in the U.S. Coast Guard cringe.  I had forgotten to use an oven mitt to grab the pan that been in the 450 degree oven for almost an hour. 

So needless to say, I spent most of the night with my hand in an ice water bath after suffering severe second degrees burns and looking like the Nazi from Indiana Jones who burned his hand on the Staff of Ra or whatever…except mine looked like the handle from a 2 quart sauce pot. 

The bread tasted delicious.  It was the perfect blend of sweet and sour, with a wonderfully colored and crunchy crust.  But unfortunately, the Bread Gods demanded a sacrifice for my insolence.





So remember kids, don’t drink and bake!

Eat good food.  Drink good beer.  And above all, stay classy.

About five minutes after the incident...still pretty red, but the blisters eventually became pretty gruesome



New Food Wednesday: Aug. 17, 2011




(photo provided by Andrew Testa of the NY Times)

 
Ok...so not the most unusual edible items on the face of the planet, but this one certainly has me thinking... Let me know what you think, would you ever try something like this?

Find out what it is after the jump.

(easy-ish) Taste of the Tropics Cake

BY: SAMUEL PARKS (August 2011)





(Taste of the Tropics Cake made for Dad's 51st birthday)

Coconut, Lemon, and Rum Oh My!  This simple yet elegant and delicious cake combines the flavors of the tropics in a visually appealing package that is sure to impress even the most jaded diner.  Try it on your friends and family and they’ll beg you for the recipe (which is the primary reason I’m putting it online). Enjoy!

INGREDIENTS

Cake

·         1 box DUNCAN HINES (not betty crocker) Yellow Cake Mix

o   replace the water called for in the mix with buttermilk (make sure the buttermilk is warm)

o   replace the oil called for in the mix with melted butter

o   add one extra egg (four total)

·         2 tbs. rum

·         1 tsp coconut extract

Filling (lemon curd)

·         4 lemons

·         1 ½ cups sugar

·         4 eggs

·         ¼ cup unsalted butter

·         1/8 tsp kosher salt

·         ½ cup lemon juice

Frosting/ Topping

·         1 pint heavy whipping cream

·         ¼ cup sugar

·         1 tsp vanilla extract

·         ½ lb. toasted coconut (purchase a 1 lb. bag of sweetened, shredded coconut)

DIRECTIONS

Cake

1.      Preheat the oven to 340 degrees.  Butter and flour two, 8 inch round cake pans and line with parchment paper.

2.      Thoroughly melt the butter in the microwave or in a small sauce pan.

3.       Add the melted butter to your mixing bowl with approximately ¼ cup of the cake batter mix.  Combine until creamed together.

4.      Add the warm buttermilk to the butter mixture and mix until well combined.  (if your buttermilk is cold, the butter will re-solidify and form a lumpy batter)

5.      Divide the remainder of the batter mix into fourths.  Add the first, fourth of mix to the butter mixture until combined. 

6.      Add one egg and mix until combined.

7.      Repeat above two steps until all of the eggs and batter mix have been incorporated.

8.      Add the rum and coconut extract to the batter and stir to combine. 

9.      Divide and pour into the prepared pans.

10.  Bake for approximately 30-35 minutes until a toothpick inserted into the thickest part of the cake, comes out cleanly.

11.  Remove to a wire rack and allow to cool completely before decorating.

Filling (lemon curd)

1.      Using a microplane, zest the four lemons to remove only the outermost layer of the skin. (DO NOT remove the white portion called the pith, this is very bitter and will distort the flavor of your filling)

2.      Combine the zest with the sugar in the bowl of a food processor fitted with the metal blade attachment, and process until the zest and sugar for a very loose and evenly distributed paste.

3.      Using a separate bowl, combine the sugar with the butter and cream.

4.      Add the eggs and continue to mix until well combined.

5.      Add the lemon juice and salt.  Mix until well combined.

6.      Transfer the mixture to a small sauce pan and heat over low heat (for my electric stove this was approximately a setting of 3.5) for approximately 10-15 minutes until thickened.

7.      Chill until cooler than room temperature.

Frosting/ Topping

1.      Whip the heavy cream on low for approximately 3-4 minutes.

2.      Add the sugar and steadily begin to increase speed to medium.  Continue to whip for 3 minutes.

3.      Add the vanilla, and increase the speed to high.  Whip until stiff peaks are formed.

4.      Toast the ½ lb. of the coconut in the oven on 350 degrees for approximately 12 minutes until well toasted.  Make sure to stir the coconut occasionally.

Assemblage Instructions

1.      When the cake is cool, remove from the pans and carefully remove the top “domed” section using a long serrated kitchen knife of cake level.  (a cake level is a specialty tool that can be found in most craft stores.  Essentially it is a long serrated knife attached to two leveling feet that ensure an even cut every time) You should be left with two level sections.

2.      Mix the remaining, UN-TOASTED coconut with the chilled lemon curd.  Slowly pour onto the top of one of the cakes.

3.      Carefully place the remaining cake onto the top of the cake-lemon curd structure.

4.      Frost the outside of the cake with the whipped cream.

5.      Using your hand, gently coat the outside of the cake with the TOASTED coconut.

Pair with a chocolate milk stout and enjoy!

Note: because of the whipped cream frosting make sure that this cake is kept chilled in the refrigerator.

Eat good food.  Drink good beer.  And above all, stay classy.