TASTE OF SAN DIEGO CRAFT BREWS 2013

FEBRUARY 16, 2013 - 5:00PM - 9:00PM

San Diego's hottest brewers are paired with mouth-watering bites by celebrated Cicerone, "Dr." Bill Sysak. Celebrate San Diego’s history-making brews. All attendees will be treated to award-winning beer samples and exquisite food pairings and have the chance to bid on one-of-a-kind auction items.

Taste of San Diego Craft Brews launches the History Center’s “Year of Craft Beer” which includes the exhibition, Bottled & Kegged: San Diego’s Craft Brew Culture.

BEER-BRAISED RIBS WITH CLAMS

Beer-Braised Ribs With Clams (serves 6)

• 2 racks baby back pork ribs (about 2 pounds total)

• Kosher salt and freshly ground pepper

• 2 tablespoons extra-virgin olive oil

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 small onion, chopped

• 4 cloves garlic (2 chopped, 2 smashed)

• 1 tablespoon tomato paste

• 1 12-ounce bottle amber beer

• 1 bay leaf

• 2 cups low-sodium chicken broth

• 1 pound baby new potatoes

• 1 medium tomato, chopped

• 4 dozen littleneck clams, scrubbed

• 1 cup chopped fresh parsley

• Juice of 1/2 lemon, plus wedges for serving

Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.

Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.

Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.

Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.

Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.

Photo:Con Poulos | Recipe Courtesy of FoodNetwork.com

BEST OF SAN DIEGO PARTY 2012

I'm so excited!! This is one of the events I wait for to come around every year ... It seriously is the best executed event, its an amazing display of the top restaurants, wines  beers that San Diego {SoCal} has to offer!!!


Click below for more information ... hope to see you all there!!

CHOCOLATE STOUT SHAKE

Chocolate Stout Shake (serves 8)

1/4 cup chocolate stout beer or stout beer

1/2 cup prepared chocolate fudge ice cream topping

1/2 gallon vanilla bean ice cream

1 cup milk

6 purchased chocolate-and-nut-covered pretzel rods (optional)

In a small saucepan heat beer and chocolate topping until warm and combined. Cool slightly.

Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture among 8 glasses. Drizzle with chocolate sauce and, if desired, serve with chocolate-covered pretzel rods. 

Recipe courtesy of bhg.com

OC BEER WEEK ~ OCTOBER 2nd - 8th 2011

OC Wine Week & OC Beer Week, a two-week event during which restaurants throughout Orange County will create fantastic meals to enjoy with wine or beer pairings.

Wine Week and Beer Week are growing in popularity across the country, so it seemed like the perfect opportunity for Orange County to enjoy both! this event, will allow diners to explore fabulous pairings of both wine and beer, to become an instant favorite. For the two-week event, with back-to-back weeks of wine and beer fun, the selections will be varied for every taste and budget so that those interested may take advantage of amazing deals at the best restaurants in OC and maybe even try new restaurants.

Support your communities, be a part of Restaurant Week, Wine Week & Beer Week.

SPICE FOUND @ THE LOST & FOUND .. .. ..

I thought I had encountered every type of cuisine throughout the many years that I live in South Florida. It had to leave and come back in order to pull off a total southwestern experience in the middle of the Design District!! Lost & Found was the place, though I felt more found than lost!!

185 N.W. 36th Street - Miami, FL 33127

305-576-1008

http://thelostandfoundsaloon-miami.com/

Southwest here I come…..their menu is made up of an enticing mix of fresh healthy fixins with a major flavorful kick……..it includes  savory dishes to satisfy the vegetarian and meat lover in your crew. From pinon and pepita crusted tofu to Mahi Mahi to pulled pork!!! I tell you it was awesome just checking out the menu….

…..it was mind blowing to see the immense selection off hot sauces they carried (including their own). Did I mention that I lovvvve hot sauce, on everything – the hotter the better!!!

I was just stopping by for a snack and a beer and it was delightful to find such a whimsical place with ambiance and real good food….

On my speedy visit I decided to go for the chicken wings (love chicken wings any time anywhere – plus theirs are baked, save some calories for the beer!!) and crab stuffed endives doesn’t it just sound delish!!)

Well, quick and all…..the entire experience was grrrrreat……….the food was tasty and the beer was ice cold (a big plus for Miami!) I recommend their very own Sea Dog Blueberry Wheat brew, reeeefreshing!!