There are some cooking classes in the next few weeks at Foster's Homeware that will put a springtime spring in your step. We're looking forward to these:
Tonight, March 23 - Michael Solomonov of BROG favorite Zahav leads a culinary tour of Israel.
Wednesday, April 15 - Jesse Kimball of Memphis Taproom (Mal's new neighbor) demonstrates how to turn out gastropub fare at home. The three course menu will include beer pairings.
Saturday, May 2 - Brad Spence, chef de cuisine at Vetri, instructs on the dark arts of charcuterie: sausage and salumi (a subject near and dear to this Brogger's heart).
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
23 March, 2009
14 January, 2009
cooking with beer vol. 1: "its a family affair...chili"
"Its a family affair...chili"
Ground beef, onion, red bell pepper, jalapeno peppers, cumin & coriander, shiracha chili sauce, kidney beans, home brewed wee heavy, a jar of Grandmom's homemade tomato sauce, a large piece of smoked pig skin.
The last three ingredients are the key to this chili and from whence the name derives. Allow me to explain: The pig skin comes courtesy of Brother Tim, who has taken to smoking his own bacon (as well as curing pancetta). The tomato sauce is from Amanda's Grandmom (whose last name is Pizza, so I think she knows a thing or two about a thing or two about tomato sauce). Finally, the wee heavy was home brewed by your humble broggers (perhaps our best brew thus far). The smokiness of the wee heavy and the pork skin imparts such a richness and depth of flavor. Grandmom's tomatoes proved to be rather versatile, providing a great base for this dish. I'd like to thank everyone involved. As they say: "It takes a village to raise a chili."
Ground beef, onion, red bell pepper, jalapeno peppers, cumin & coriander, shiracha chili sauce, kidney beans, home brewed wee heavy, a jar of Grandmom's homemade tomato sauce, a large piece of smoked pig skin.
The last three ingredients are the key to this chili and from whence the name derives. Allow me to explain: The pig skin comes courtesy of Brother Tim, who has taken to smoking his own bacon (as well as curing pancetta). The tomato sauce is from Amanda's Grandmom (whose last name is Pizza, so I think she knows a thing or two about a thing or two about tomato sauce). Finally, the wee heavy was home brewed by your humble broggers (perhaps our best brew thus far). The smokiness of the wee heavy and the pork skin imparts such a richness and depth of flavor. Grandmom's tomatoes proved to be rather versatile, providing a great base for this dish. I'd like to thank everyone involved. As they say: "It takes a village to raise a chili."
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