Apr

30

NumeroUno_Recipes_margarita_update_WEBNumeroUno_Recipes_micheladaupdate_WEB

 

 

 

 

 

 

 

 

While you spent the last three months mastering Fallout 4 and promising to get started on that ‘honey-do’ list, we’ve been prepping for your new favorite holiday: UNO DE MAYO.

What makes an Uno de Mayo celebration different than your average Cinco de Mayo soiree?

  1. It’s on May 1, not May 5.
  2. BEER MARGARITAS and BEER MICHELADAS made with the one and only Numero Uno Agave Cerveza, a craft beer alternative to those mass-produced, south-of-the-border lagers.

Optional elements include going nuts at Party City, unreasonable taco consumption and a siesta whenever you goddamn please. 

Click the recipe images above for high-resolution files you can save…or print and stick on the fridge for reference. Now, we’re sitting back and waiting for Barry O to return our call on making this thing official. Olé, indeed.

Mar

25

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This past Tuesday, we had the astro- and gastronomical pleasure of joining Fox’s Den, one of Annapolis’ top restaurants, at the famed James Beard House in NYC

Chef Josh Brown and Beverage Director Tommy Burns hosted an evening of “Modern Comfort,” featuring their elevated American gastropub fare, innovative cocktails, and (let me clear my throat) beer from yours truly. 

Because the beer choices were deliberate and delicious, we asked Tommy to walk us through his choices. First up was a beer cocktail made with Tropical Bitch, rhubarb, vanilla, lemon and Bluecoat Gin. 

Q: Why did you choose to serve a beer cocktail over a traditional cocktail? 

A: Our inspiration for the recipe was to showcase the versatility of the beer not only as a base but also as a modifier through different uses in syrups and hopped juices. We wanted to serve a beer cocktail because we believe it’s a underutilized ingredient in cocktails that allows for so much flexibility in uses through flavor, carbonation, and aroma.

Next up was Single Hop Imperial IPA with HBC-291 paired with a White Asparagus Bisque with California Paddlefish Caviar and Fried Parsley. 

Q: Wine people say that no wine can pair with asparagus. And fancy wine people call that “The Asparagus Conundrum.” What about our HBC-291 appealed to you as an answer to that?

A: First off, the asparagus conundrum doesn’t transfer over to beer the way it does for wine. In my experience with wine, it’s been a fine fit for most citrusy, floral, and herbaceous white wines yet the pairing never seemed to bring out the best from both sides. When pairing asparagus and beer, there are nuances of flavor from both the asparagus and the beer that are more than just vegetal.

The HBC-291 was appealing for a few different reasons, and not just for the hop presence. The rye in the malt bill lends grassy and herbal notes that brought out a lot of flavor from the bisque. The use of a Single Hop varietal beer is going to give the taster a very distinct focus as to where interpretations of aroma and flavor are coming from. The HBC-291 hop itself and asparagus share similarities of earthiness and floral aromas that make it an ideal pairing. 

Our goal was to have a beer that could standup to a rich white asparagus bisque without overwhelming the palate with purely dry bitterness. We wanted the hops to shine through and have a balanced IPA that would to clean and refresh the palate to start off a multi-course meal.

***

And that it did. You can check out the full menu, and upcoming events at the James Beard House, here. Just grab a napkin to dab that drool. 

 

Mar

4

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topshelf-jeff-eng-cx-750You may remember Chef Jeff Eng of Tower Oaks Lodge from the show “Chopped” or from his extraordinary work in our first Dead Rise Cookbook, where he crafted the magical Chesapoutine, which has changed countless lives.

He hasn’t stopped there. He’s been in the kitchen perfecting a pairing for our 25th anniversary beer, Tropical Bitch. Royal Bass Crudo with tostones, passion fruit, ikura and pickled fish peppers is expertly designed to compliment the dominant aromas and flavors of pineapple, mango and passionfruit in Tropical Bitch. 

This pairing is currently available at Tower Oaks Lodge, but only for a limited time, so make reservations or drop in and enjoy the pairing this weekend. If you are feeling brave in the kitchen, Eng has also provided the recipe for you to try at home. He offers advice in regards to preparing the dish, “If you can’t find Royal Bass, feel free to substitute with any other white firm-fleshed fish or even high grade tuna loin. It is very important to find the freshest fish possible, but especially when eating it raw as in this recipe. Find a fish market that you trust and develop a relationship with the fishmonger; they will not steer you wrong. This recipe will also work fine with a cooked piece of fish or seafood!”

Royal Bass Crudo

2 ounces Royal Bass
3 tostones (recipe below)
1 tablespoon passionfruit puree
1 teaspoon ikura (seasoned salmon roe)
½ teaspoon herb oil (recipe below) 
Pinch micro greens
Pinch Maldon sea salt
Fresh cracked black pepper

Spread passionfruit puree and herb oil onto a plate. Place filleted fish on top, topping with ikura, micro greens, salt and pepper. Serve with tostones on the side. 

Tostones 

3 green plantains
2 cups cold water
1 teaspoon Kosher salt
1 tablespoon adobo sauce

  1. Peel and slice plaintains into ¾-1” thick slices.
  2. Soak in a mixture of 2 cups cold water, a teaspoon of Kosher salt and a tablespoon of adobo sauce from a can of chipotles for an hour.
  3. Drain and fry the plantains in small batches.
  4. While still warm, smash with a plate or the bottom of a glass.
  5. Fry again until crispy and season with Kosher salt and pepper.

Herb Oil

2 cups extra virgin olive oil
2 bunches Italian parsley
2 bunches chives
1 bunch tarragon

  1. Puree extra virgin olive oil and herbs in a blender until smooth and bright green.
  2. Strain through a fine mesh sieve into a small pot.
  3. Bring to a simmer, you will see some of the solids float to the top and some will sink to the bottom and start to stick to the bottom of the pot.
  4. Strain through cheesecloth into an ice bath to cool rapidly and lock in the bright green color.

Feb

6

SB recipe - General Tso

Are you the new kid on the block? We have spent the week posting DIY recipes from Chef Niko of Roasthouse Pub that we are confident you can make and be proud to show your mom the results. The recipes are made with, and pair with Flying Dog. Download all of our Super Bowl Recipes

Our sixth and final Super Bowl recipe, Roasthouse General Tso’s Wings, is the ultimate game changer. These pocket sized meat sticks pack some serious flavor and they only get better when you wash them down with a Bloodline Blood Orange Ale. Do yourself a favor, make this recipe or get it in the hands of someone you trust who can cook and be incredibly nice to them.

Watch this video so you can claim you are an expert.

Now that you are an expert, head to the kitchen and change some lives.

If you have set fire to the last three kitchens you cooked in, we still have you covered. Chef Niko will whip this up just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on InstagramFacebook and Twitter.

Feb

5

SB recipe - Beer Battered Shrimp and Onion Rings

Just tuning in? We spent the week posting mouth watering recipes from Chef Niko of Roasthouse Pub that you can create at home for your Super Bowl party or any other celebration you deem appropriate. The recipes are made with, and pair with Flying Dog. Get a look at the rest of the recipes here.

Our fifth recipe, Snake Dog Beer Battered Shrimp & Onion Rings with Wasabi Aioli, was the perfect meal based on the old food pyramid, (meat, vegetable, beer, breading and dipping sauce). We aren’t sure what the newfangled scientists would say now though. Thanks a lot Obama. 

Check out the video accompaniment below for some added inspiration.

Now it’s your turn. Stock up on supplies and don’t leave the kitchen until your heart is content. 

If you have a lifetime ban from the kitchen, we still have you covered. Chef Niko will whip this up just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on InstagramFacebook and Twitter.

Download all of our Super Bowl Recipes

Feb

4

SB recipe - Counter Culture Pretzels

Just tuning in? We spent the week posting great recipes from Chef Niko of Roasthouse Pub that you can create at home for your Super Bowl party or any other celebration you deem appropriate. The recipes are made with, and pair with Flying Dog.

Our fourth recipe, Counter Culture Jalapeño Bacon-Wrapped Chocolate-Covered Pretzel Rods, is a carnivore’s delight. Of course, if that isn’t your thing, skip the meat and you will still have something that would still blow Guy Fieri right out of the kitchen. Make sure you add extra beer to your shopping list as you will find a lot of friends coming out of the woodwork once you post pictures of your work online.

Check out the video accompaniment below which shows some of the techniques used in preparing the dish while also making you salivate.

Your turn. Hit the grocery store, preheat the oven, open a Counter Culture and make this masterpiece.

Can’t make toast? Would you rather leave cooking to the professionals? We still have you covered. Chef Niko will make a batch just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on InstagramFacebook and Twitter.

Download all of our Super Bowl Recipes

Feb

3

SB recipe - Spanakopita

Previously on the Flying Dog Super Bowl Recipe Blog Post: We have teamed up with Chef Niko of The Roasthouse Pub to put together Super Bowl recipes you can create at home. The recipes are made with, and pair with Flying Dog.

Today we are unleashing our third recipe, Pulled Pork BBQ & Gouda Spanakopita Bites. If you do decide to make these, send us a tweet and we will come over and bring the beer.

We do recommend starting with the video accompaniment below which shows some of the techniques used in preparing the dish while also making you salivate.

Your turn. Send pics.

Do you burn ice when you are in the kitchen? Would you be more comfortable if someone made this for you? We still have you covered. Chef Niko will make a batch just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on InstagramFacebook and Twitter.

Download all of our Super Bowl Recipes

Feb

2

SB recipe - Jerk Chicken Tacos

Previously on the Flying Dog Super Bowl Recipe Blog Post: We have teamed up with Chef Niko of The Roasthouse Pub to put together six recipes we are confident you can create at home. The recipes are made with, and pair with Flying Dog, so plan to pick up extra beer when you are at the store this week so you can sip while you stir. 

As we continue our countdown to the big game, we are excited to release recipe #2, Roasthouse Jerk Chicken Tacos. We guarantee if you bring this to the party, people will be talking about your cooking long after the water cooler discussions of the commercials subside.

We recommend starting with the video accompaniment below which shows some of the techniques used in preparing the dish while also making you salivate.

Now it’s your turn. Follow the recipe, avoid the Pinterest fail and Feel free to send us photos of your final creation as well.

Are you too lazy to cook this yourself? Are you confident you can’t even make a bowl of cereal? We still have you covered. Chef Niko will make a batch just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on Facebook and Twitter.

Download all of our Super Bowl Recipes

Feb

1

SB recipe - Kujo Mole Meatballs

Maybe your team isn’t one of the two left standing, but that doesn’t mean you can’t find other reasons to enjoy the big game. As part of the countdown to Super Bowl 50, we have teamed up with Chef Niko of The Roasthouse Pub to put together six recipes we are confident you can create at home. The recipes are made with, and pair with Flying Dog, so plan to pick up extra beer when you are at the store this week so you can sip while you stir. We are kicking off the week with our first treat, Kujo Mole Meatballs. After seeing the final product, you may want to make a few batches, one or two just for you and one for your guests.

We recommend starting with the video accompaniment below which shows some of the techniques used in preparing the dish while also making you salivate.

Now it’s your turn. Follow the recipe, avoid the Pinterest fail and Feel free to send us photos of your final creation as well.

Are you too lazy to cook this yourself? Are you confident you can’t even make a bowl of cereal? We still have you covered. Chef Niko will make a batch just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on Facebook and Twitter.

Download all of our Super Bowl Recipes

Jun

4

Dead Rise Restaurant Week

The Summer of Dead Rise is just getting started. 

For the second year in a row, we released the Dead Rise OLD BAY Cookbook alongside its now-iconic beer counterpart, Dead Rise OLD BAY Summer Ale. This year’s cookbook features Chesapeake-inspired fare from some of Baltimore’s best restaurants, including Aggio, Ouzo Bay, Ten Ten American Bistro and Wit & Wisdom. 

To celebrate the beer, the food and the seasoning that brings Baltimore together, we’re holding our first Dead Rise Restaurant Week June 19-25. Each restaurant from the cookbook will feature their recipes, alongside the beer, on special all week long. 

We’re kicking things off on Friday, June 19 at Alewife with small-plate pairings — including Chef Chad Wells’ OLD BAY caramel popcorn — and tap takeover. Then, we’ll end the week at Wit & Wisdom on Thursday, June 25. Executive Chef Zack Mills invited friends Bryan Voltaggio, Mike Correll and Tim Dyson to provide small bites with live music, and (of course) beer on the Wit on the Water patio. 

Get your copy of the Dead Rise OLD BAY Cookbook — and make your restaurant reservations accordingly — today. 

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