Tuesday, February 18, 2014

Lavery Brewing: Belfast Black Ale Pulled Pork

Yield: 8-10 servings
Prep Time: 5 minutes
Cook Time: 6-8 hours
Dennis Keyes Photography

Ingredients:
8-10 lbs pork shoulder
1 (16 oz.) Lavery Brewing: Belfast Black Ale (Smoked Porter)
1 (18 oz.) Weber Real Molasses BBQ Sauce
1 tablespoon minced garlic
2-3 cups of water


Directions:
Place the pork shoulder in a large crock pot.
Pour the Belfast Black Ale over top.
Add minced garlic and BBQ sauce.
Add 2-3 cups water until pork is submerged.
Cook on low/medium for 4-6 hours.
Dennis Keyes Photography
Dennis Keyes Photography



Once tender, pull pork and remove any excess bones and fat.




Simmer for an additional 2-4 hours or until you are ready to enjoy.




***Serve on a fresh baked wheat roll with a side of the Smoked Porter BBQ sauce for dipping and a  Lavery Brewing: Belfast Black Ale .

Thursday, October 31, 2013

Chicken Enchiladas with a Homebrew Pumpkin Wheat Cream Sauce

This recipe is a seasonal twist on a family favorite.  It can be made with pumpkin home or craft brew. 
Dennis Keyes Photography




Yield: 6-10 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

 
 
Ingredients:
2-3 lbs. chicken, cooked and shredded/diced
1 ½ red onion, thinly sliced
1 large red pepper, diced
1 ½ tbsp. olive oil

1 can of 100% pumpkin puree
2 cups of vanilla almond milk
½ tsp. cumin
½ tsp. cinnamon
½ tsp. nutmeg
Cayenne pepper (optional)
12 whole corn tortillas

4 oz. goat cheese
¼ cup diced scallions
Sour cream (optional)

Directions:
Dennis Keyes Photography
In a large pan add olive oil,  chicken and (6 oz.) Homebrew: Pumpkin Wheat heat until excess liquid is cooked off. Add diced red peppers and sliced red onion sauté for approx. 5 minutes. Remove from heat.


 In a blender, combine pumpkin puree, almond milk and a (6 oz.) Homebrew: Pumpkin Wheat.  Once blended add cumin, cinnamon and nutmeg. Optional: cayenne pepper to taste.
 
Dennis Keyes Photography



Spoon chicken mixture into warmed corn tortillas. Roll them tightly and place in a large baking dish.




Spread the pumpkin wheat cream sauce over the top. Sprinkle with goat cheese and chives and bake for 25 minutes or until heated thoroughly. 

Dennis Keyes Photography

Dennis Keyes Photography






 
  


Serve immediately.
Garnish with diced scallions and sour cream.

Dennis Keyes Photography


**Serve with sautéed seasonal greens with toasted pine nuts and your favorite Pumpkin Wheat .

Don't forget to check out this recipe provided by The Brew Dude: Pumpkin Wheat.

Cheers!
The Beer Goddess

Wednesday, October 23, 2013

Pumpkin Wheat

Hello Beer World!

Previously, I always used a cream ale recipe for my pumpkin beers, and I would add the pumpkin pie filler when I was steeping. So how did this batch end up so different? My wife's cousin asked me over the summer if I would make him a beer for an Oktoberfest party. I agreed and thought I had plenty of time. Well, several months later I forgot all about it. I was making a 10 gallon batch of hefeweizen and decided to throw a different yeast in half of it and make it a pumpkin. It turned out really well. The yeast gives it a slight banana flavor just under the pumpkin flavor. I like using the spiced pie filler. Everything you need is already there. Keeps it simple.

The pictures are all from the 10 gallon batch but the recipe is scaled to 5.