Tagged With: beer
World Spice Merchant‘s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started offering it to our retail family. This versatile blend can be used to make a Mexican-style chorizo, or even a North African –style merguez sausage — as links or patties. It pulls double, triple, and quadruple duty as a great grill seasoning, taco and fajita spice, or in simple beans and rice. A little smoky from the Pasilla Oaxacas, sweet smoked paprika, and Chipotle flakes, a little herbaceous from the generous dose of oregano, thyme, and marjoram, and a bit sweet from the Hungarian paprika — you’ll see, there’s a reason we call it the “bomb!”
So, how do you use it? We’re testing additional recipes right now, but in the meantime, here are easy patty-making recipes for both Mexican chorizo and North African mergeuz sausage. For additional inspiration, check out HuffpostTaste’s published list of the “The Best Recipes that Use Chorizo.”
P.S. If you decide to go all D.I.Y. homemade, here’s a great article explaining how to grind your own meat for patties as well as case up your sausage links: how to make your own sausage.
As we all mourn the end of summer (say it ain’t so!) it’s easy to forget all the great things that fall has to offer: apple season, football season, sending those kids back to school, acorn squash, and of course pumpkins! There are a plethora of things one can do with a nice pumpkin, but one of my personal favorites is to brew beer. These days my first indication that fall is right around the corner is getting that call from our friends over at Pike Brewing looking for some spices for their seasonal pumpkin ale. A few weeks later, nothing softens the blow of the shorter days and cooler nights like getting a taste of the first batch. It seems like breweries are everywhere today, and as the seasons change the shelves are just packed with options for pumpkin beer, some far better than others. I have to say that this is hands down one of the very best I’ve tasted, and having a lovely lady at home who adores pumpkin beer, I’ve tasted almost every one we can find. This makes me especially proud to say that I had a hand in helping our Pike Place neighbors with such a great product.
Anyone who has brewed a spiced beer can tell you being able to filter out the spices is a crucial step in the process, and anyone who has tried to get nutmeg to a roughly “cracked” state can tell you it’s not real easy. After lots of experimenting, research, and trial-and-error, we finally came to the conclusion that the simplest method of cracking nutmeg is the most effective, using a good old-fashioned hammer. We even keep a specially designated (and sanitized!) hammer around our warehouse for just this occasion, and this time I seem to have gotten caught on camera.
I could describe the Pike Brewing Harlot’s Harvest, but I couldn’t do nearly as good a job as their official press release. So as I wrap this up, I notice that it’s already five minutes past closing time on a Friday and time to open a Harlot’s Harvest for myself, since blogging is such thirsty work! So this weekend, if you’re putting in a tough shift on your own blog, or tailgating down at the Clink (go Hawks!), or however you choose to enjoy these last lingering days of summer, check out this great pumpkin offering from our friends at Pike Brewing.
Chock full of lemon and chile, Bar-H Beef Rub was made for summer grilled steaks. The only thing that could make it better is, of course, beer! We marinated this glorious tomahawk-cut steak overnight, then grilled it over red hot coals for a crispy exterior and a juicy, medium-rare interior. The Newcastle brown ale we used brought a nutty component, perfectly offsetting the tangy spice of the rub itself. Topped with a thick slice of a compound butter also made with Bar-H Beef Rub, this steak is the definition of decadent, but still oh-so rugged. We can still smell it sizzling on the grill…