Brown-Eyed Girl

The popularity of craft beer has exploded in the past few years.  In Edmonton especially, there are many restaurants serving locally produced craft beers and various interesting imports.  However, there are still a lot of bars that only carry beers from big-name companies like Molson and Heineken. You usually have a choice between Generic Lager A, Generic Lager B, Generic Import Lager, and Guinness.  If you're lucky, you might see Newcastle, the happy medium.

Brown ales are characterized with their use of brown, medium-roasted malt varieties.  English Pale Malt is typically used as the base, while crystal malt will usually account for 10-15% of the total grain bill. Chocolate malt may be added sparingly, while black and dark malts may constitute less than 2% of the total grain bill if used at all.

Perhaps the "Hanging Judge" would have
been more lenient if he'd had
some of this here beer

Newcastle Brown Ale is the most well-known specimen.  Although the brewery was established by a third generation brewer in 1925, the company was bought by Heineken International in 2008.  Though Newcastle is a nice change from the other big-brand lagers, there are many beers of this style available from craft brewers.  Not only does your purchase supports a smaller company, it is likely to be far more delicious.

For an authentic English brown ale, look to the oldest brewery in Yorkshire for an excellent Nut Brown Ale.  The Samuel Smith Brewery was established in 1758, and still uses water from the original well, drawn from 85 feet below the ground.

There are several fine brown ales produced on this side of the Pacific as well.  Rogue makes Hazelnut Brown Nectar, brewed with seven different malt varieties and hopped with Perle and Sterling.  Naramata Nut Brown Ale is one of Cannery Brewing Company’s most popular products, and is another excellent example of the style.

Black truffle oil.
Because I'm fancy, huh.

For the following recipe I used Tall Timber Ale from Mt. Begbie Brewery out of Revelstoke.  The mountain in question is a named after Sir Matthew Baillie Begbie, the first Chief Justice of the Crown Colony of British Columbia.  He earned the name "Hanging Judge" Begbie for his severe judicial rulings.

“I should make something fast for dinner that doesn’t involve bacon and/or beer” is not something I often think, much less say out loud.  Perhaps the thought “I have never made normal risotto before, much less a barley and beer concoction” should also have crossed my mind before I began this experiment.  I sat down to dinner at 10:08pm, after carefully plating my creation.  It was worth the wait.

Bacon, Beer, Barley, and ‘Bello Risotto

Beer, meet your maker.  Barley.

3 tbsp olive oil, divided

6 slices uncooked bacon, diced

½ a small onion, chopped

2 garlic cloves, minced

2 cups pot barley

1 ½ cups (355ml) brown ale

5 cups beef broth

1 tbsp fresh rosemary, finely minced

1 ½ oz Parmesan cheese, freshly grated

2 large Portobello mushrooms

2 tsp balsamic vinegar

2 tsp black truffle oil (optional)

6 fresh sage leaves

Freshly ground black pepper

1. In a large frying pan, toast the barley kernels over medium heat until lightly browned.  Remove from heat.
2. Heat the olive oil in a large saucepan. Add bacon pieces and sauté until cooked through.
3. Add onions to pan and cook for 3-5 minutes until the onions are translucent.
4. Add the garlic and cook for another minute until garlic is fragrant.
5. Add toasted barley to bacon and onion mixture. Cook an additional 2 minutes, stirring to coat.
6. Pour in the beer and turn the heat up to high until the beer begins to simmer. Once the liquid begins to simmer, reduce heat back to medium-low.
7. Add ½ cup beef broth and stir until the liquid is absorbed.
8. Continue to add beef broth, ½ cup at a time. Repeat until all the broth has been added and the grains are tender with a creamy consistency.
9. Heat remaining 2 tbsp olive oil and 2 sage leaves in a frying pan over medium-high heat.
10. Rinse mushrooms and scrub gently to remove dirt.
11. When sage begins to sizzle, place both Portobello mushrooms face down in the olive oil.  Pour the balsamic vinegar and truffle oil onto the gills.
12. When mushrooms begin to brown, flip and continue to cook for an additional 2 minutes.
13. Remove the barley mixture from the heat and stir in parmesan cheese.
14. Plate a cup of the barley risotto on each plate.  Top with sliced Portobello mushroom and garnish each with a fresh leaf of sage.

Serves 4

Note: You can use pearl barley for a smoother texture.  However, pot barley has more fibre as the bran remains attached to the grain.  If your diet is similar to mine, and encompasses a large quantity of bacon and beer, I’d recommend using the pot barley for the health benefits.

Samuel Smith Brewery http://www.samuelsmithsbrewery.co.uk/

Smith, Brad (2008).  Beersmith Home Brewing Blog http://beersmith.com/blog/2008/07/09/brown-ale-recipes-brewing-styles/

Photo from Chronicle Live (2009). http://www.chroniclelive.co.uk/north-east-news/evening-chronicle-news/2009/10/15/drinkers-react-to-newcastle-brown-ale-shock-72703-24937757/

Falafel + Nachos = Falachos

Next level food porn.

This article has less to do with beer, but more to do with my most recent brainchild.

Nachos are by far my favorite bar snack.  And donairs are the prescription for post-imbibing munchies.  Falafel is donair's hot vegetarian cousin.

Falafel + Nachos = Falachos.
The name is suggestive if you have a dirty mind, but the dish is delicious no matter how you pronounce it.

The success of falachos got me thinking...what other culinary concept could I fuse with nachos?

Buffalachos: Corn chips with buffalo chicken, hot sauce, and blue cheese.

Jambalachos: Corn chips with andouille sausage, shrimp creole, cheese, and Tiger sauce (I’ll probably leave out the okra).

Kormachos (Indian) : Papadum chips with chicken korma, lentil dal, coriander, and tamarind chutney.

Breakfast Nachos: Melba toasts with scrambled eggs, bacon, tomato, cheese, and hollandaise sauce.

Dessert Nachos: Cinnamon sugar pita chips with melted chocolate, fruit salsa, and whipped cream.

I could open an entire restaurant that served only nachos!

In the meantime, enjoy this Middle Eastern-inspired bar snack.  If you consume these before going to the bar, make sure you brush your teeth.  Or else you may be the only one on the dance floor.  SO MUCH GARLIC!

Garlic Pita Chips

No-meat nachos made from pita.
A bar snack to satisfy the PETA (*crickets*)

4 pita breads

2 tbsp olive oil

½ tsp minced garlic

½ tsp salt

1. Preheat oven to 350°F.
2. Cut pitas into triangles, and tear the pockets apart.
3. Whisk together olive oil and garlic.  Brush mixture on each pita triangle.
4. Arrange pitas on baking sheet and sprinkle with salt.
5. Bake for 10-12 minutes or until crisp.

Makes about 72 pita chips

Falafel

Great balls of fibre!
This snack has bowel health benefits.

1 can chickpeas, drained

¾ cup breadcrumbs

½ cup onion, finely diced

¼ cup minced fresh parsley

¼ cup minced fresh mint

1 egg, beaten

1 tbsp tahini

1 tbsp lemon juice

2 tsp cumin

½ tsp coriander

¼ tsp turmeric

¼ tsp salt

2 tbsp canola oil for frying

Freshly ground black pepper

1. Preheat oven to 350°F.
2. Combine all ingredients except canola oil.
3. Process with a food processor or handheld blender until an even consistency is reached.
4. Form mixture into balls approximately 1” diameter.
5. Heat oil in pan and add falafel, lightly pressing dough to form patties.
6. Cook for about 1 minute on each side or until crisp.
7. Transfer patties to a parchment-lined baking sheet.
8. Bake for 15-20 minutes until patties are heated through.

Makes about 24 small falafel patties

Roasted Garlic Beer Hummus

Plated like a boss.

1-19 oz. can of chickpeas, drained

¼ cup lemon juice

2 tbsp tahini

1 head roasted garlic

½ cup beer

1 tsp ground cumin

½ tsp salt

1. Combine all ingredients except parsley and blend with a handheld blender or food processor until a smooth consistency is reached.

Makes about 2 cups hummus

Tzatziki

Better than sour cream?

1 cup Greek yogurt

1 cucumber

1 tbsp fresh dill, finely chopped

1 tbsp chopped fresh mint (optional)

1 clove garlic, minced

1 tsp lemon juice

¼ tsp salt

Freshly ground black pepper

1. Peel and seed cucumber.
2. Grate cucumber finely and drain to remove excess moisture.
3. Combine cucumber with remaining ingredients and stir to combine.

Makes 1 cup tzatziki

Bar snack fusion.

Falachos

1 recipe garlic pita chips

1 recipe falafel

2 cups shredded mozzarella cheese, divided

1 tomato, diced

4 tbsp za’atar (spice mixture)

1 recipe beer hummus

1 recipe tzatziki

Fresh parsley to garnish

1. Preheat oven to 350°F.
2. Arrange half the pita chips on two large baking sheets.
3. Crumble half the falafel over the pita chips.  Evenly distribute 1 cup of the mozzarella cheese and 2 tbsp of the first layer of chips.
4. Arrange remaining pita chips on top of first layer.  Top with remaining falafel, cheese, diced tomato, and za’atar.
5. Bake.
6. Garnish with finely minced fresh parsley and extra za’atar.
7. Serve with beer hummus and tzatziki.

Roasted Garlic Beer Hummus recipe adapted from The Beeroness http://thebeeroness.com/2012/07/19/jalapeno-ipa-hummus/
Additional photos from www.ifood.com, www.cbc.com, and www.aoinspiration.

Admiral Ack-beer

Not a real beer, unfortunately.
I only wish

I’ll make no secret about it.  I am a nerd.  Especially when we’re talking food.  Or beer.  I get way too excited about the Maillard reaction and fermentation.  I will yell at the contestants on Iron Chef as if I were a hockey referee.

I have a theory about nerds.  A nerd is simply an individual with considerable enthusiasm on a specific topic.  It’s not enough for me to know what foods I like, I have to know WHY they taste good.  “Cool” people try too hard to care (about anything), and are therefore no fun to hang around.

One beer to rule them all.

Several breweries have thought to release special edition beers named after science fiction movies and epic novels.  Take Hoptimus Prime from Ruckus Brewing Company, a double IPA with aggressive hop flavour.  There is also SobeRing thought from Harrington’s Brewery, out of Christchurch, New Zealand.  This precious stout has an ABV of only 1%, and was the official brew enjoyed by the actors in Peter Jackson’s Lord of the Rings Trilogy.

These are not the beers we're looking for.

While the newer Star Wars episodes pale in comparison to the original trilogy, I will admit that I saw Episode I three times in theatres.  Sierra Nevada recently released the Empire Strikes Black, an easy-drinking barrel aged stout with an ABV of 9.8%.  The force is strong with this one.  Also check out the Imperial Stout Trooper from New England Brewing Company in Woodbridge, Conneticut.

An illogical, yet
palate-pleasing libation.

Although I have seen little n, I am a big fan of the movie remake with x and y.  Cannery Brewing company Vulcan Ale.  If you can find it, get yourself a case of Romulan Ale, a blue-hued beverage secretly brewed in El Salvador and distributed to the masses.  While this brew was made illegal due Federation trade embargo in the late 23rd century, it’s worth all risks of imprisonment or death.

The Perseids meteor shower occurred this past weekend, peaking in the central time zone at 1am on August 12^th. I joined up with some fellow science enthusiasts and outran the city lights to watch the stars fall.  We passed around my guitar, toasted Timbits over the fire (among other things), passed around a Vulcan Ale, and munched on these breadsticks.  It’s not safe to stare into the cosmos on an empty stomach.

Twisted and delicious.

Rosemary Prosciutto Twists

4 cups unbleached flour

1 ½ tbsp sugar

2 tsp instant yeast

1 tsp salt

3 tbsp fresh rosemary, finely minced

2 tbsp Italian seasoning

5 tbsp olive oil, divided

1 ½ cups (355ml) room-temperature beer

2 tbsp cornmeal

16 slices prosciutto (cured ham)

Sea salt for garnishing

1. In a large mixing bowl, combine flour, sugar, yeast, salt, rosemary, and Italian seasoning.
2. Gradually pour in beer and 3 tbsp olive oil, mixing to form a dough.
3. Turn dough out onto floured surface and knead until smooth and elastic.
4. Form dough into a ball and place in a large, oiled bowl.
5. Cover bowl with a damp cloth and let rise until doubled in bulk. This will take about 1-1½ hours.
6. Punch dough down and let rise again, another hour or so.
7. Preheat oven to 350°F.
8. Divide dough into 16 balls of even weight.
9. Roll dough into long cylinders and twist each around one slice of prosciutto.
10. Dust the bottom of each twisted breadstick in cornmeal to prevent sticking to baking sheet.
11. Brush each breadstick with remaining olive oil and sprinkle with sea salt.
12. Bake for 18-20 minutes.  Remove from oven and serve warm.

The 14 Geekiest Beers the Free Market Has to Offer.  Geekosystem, Feb. 8^th, 2012. http://www.geekosystem.com/14-geek-beers/2/

Sacré Brew

A damn hot mess.
Of fries and gravy.

Quebec is home to a vibrant craft beer scene.  Montreal is home to many excellent brew pubs, and hosts the the annual Festival Mondial Biere in early June.  Admission is free and samples cost between $1 and $5. Find out more at http://festivalmondialbiere.qc.ca/.  There are other great microbreweries in smaller towns, including Chambly to the east.  I’d love to do a road trip and visit each one.

McAuslan has been Quebec’s foremost brewery since 1989, and is located on St-Ambroise street in the St-Henri borough.  They .  The St. Ambroise label makes an excellent oatmeal stout, and produces Citrouille, possibly the best pumpkin ale on the market.

Dieu du Ciel is one of my favorite craft breweries of all time, as you may have noticed by the freequent references to their products on this blog. Their most popular products include Aphrodisiaque (a vanilla chocolate stout with a hint of bourbon) and Roseé d’Hibiscus (a wheat beer infused with hibiscus flowers).  The Route des Épices, a rye beer brewed with green and pink peppercorns, is another excellent example of the brewery’s innovative recipes.

It's pronounced "poo-tin", not "poo-teen".
Like Vladmir Putin.

Unibroue was born in 1990 when André Dion and Serge Racine became majority shareholders of La Brasserie Massawippi, a financially brewery in Lennoxville.  They partnered with a Belgian brewer, n, and began brewing in the style characterized by trappist monks in Europe.  Their beers are produced using traditional bottle fermentation methods, and are named after legends and myths from Quebec folklore.  Be sure to try Fin du Monde (“the End of the World”) before the Mayan calendar ends on December 21^st.

Quebec has also contributed many unique traditions to Canadian cuisine, including tourtière (meat pie), sugar pie, and Montreal smoked meat.  Perhaps the most important culinary contribution originating in Quebec however, is poutine – the archetypal combination of French fries, cheese curds, and gravy.  The earliest mention of poutine in history was in 1957 at the restaurant Lutin Qui Rit.  A customer named Eddy Lanaisse wanted to purchase some fries, but saw cheese curds on the counter.  He requested that the fries and the curds be mixed together.  To this the restaurateur Fernand LaChance replied “ça va faire une maudite poutine” (it will make a damn mess).

Woodsmen in the sky with diamonds.

The word “Maudite” means “damned” or “cursed”, and has its own peculiar origin.  The Legend of “Chasse-Galerie” tells of eight daring woodsmen who pledged their souls to the devil, asking only that he would fly their canoe home to their village for the Holidays.  During the canoe’s majestic flight, one sailor chose to invoke the name of God, freeing himself from the pledge and causing the canoe to crash down to earth.  Maudite is an excellent beer by Unibroue, a strong wheat ale by that goes down way too easy.  The flavors of orange, coriander, and floral hops add a spicy complexity to the gravy in this quintessential Canadian comfort food.

Oven Fries

4 Russet potatoes

2 tbsp canola oil

2 tbsp olive oil

salt and pepper

1. Preheat oven to 400°F.
2. Scrub and slice potatoes into long fry-shaped slices.
3. Toss potatoes in olive oil, canola oil, and salt.
4. Heat the oil to 300°F in frying pan.
5. Add half the potatoes to frying pan and cook until they begin to soften, about 10 minutes.
6. Remove first batch from pan and repeat with remaining potatoes.
7. Spread fries onto 2 baking sheets lined with parchment.
8. Bake until crisp and golden brown, about 15-20 minutes.

Note: Aside from being extremely delicious, olive oil has many health benefits (monounsaturated fats, antioxidants, etc.).  However, it has a low smoke point and is not a good frying oil.  Use some canola oil to get the best of both worlds.

Maudite Poutine

2 tbsp butter

2 tbsp flour

1 ¼ cups beef stock

¾ cup dark wheat ale

1 tsp Worcestershire sauce

¼ tsp onion powder

¼ tsp salt

¼ tsp finely ground black pepper

1 recipe oven fries

1/2 pound fresh cheese curds

1. In a saucepan, over medium heat, combine the butter and flour. Whisk to form a roux.
2. Cook for 12 to 15 minutes for a dark roux.
3. Gradually add beef broth and beer, whisking thoroughly to combine.
4. Season with Worcestershire sauce, onion powder, salt and pepper.
5. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes.
6. Remove gravy from heat when completely thickened and keep warm.
7. To assemble the poutine, place a mound of fries on each bowl or plate and top with cheese curds. Spoon gravy over fries and cheese to serve.

Unibroue http://www.unibroue.com/

Montreal Poutine http://www.montrealpoutine.com/history.html

Sappy Love Song - Maple Beers

I'll have a pint of maple-bacon, please.

Canadians are known for three major culinary constituents: doughnuts, maple syrup, and beer.  Several craft producers have succeeded in combining the latter two, while one has even united all three in one glorious beverage.

There are several craft brewers that have produced maple beers, incorporating the flavour in both light and dark varieties.  Kitsilano Maple Cream Ale is a light beer with a touch of sweetness, but little maple flavour.  The Sap Vampire from Amber’s Brewing Company has a more pronounced sweetness which some may find overpowering in a lager.

A clever name is crucial

Personally, I prefer the maple flavour in darker beers.  Brown ales and stouts are brewed with roasted malt varieties such as chocolate, amber, and crystal.  These varieties will often impart notes of caramel and toasted bread, which complement the maple flavours added to the brew.

British Columbia has two craft breweries that produce dark beers flavoured with maple.  The Cannery Brewing Company out of Penticton brews a rich Maple Porter, excellent as an after-dinner drink with dessert (baked apples with walnuts and brown sugar perhaps).  Also try the Sap Sucker Maple Porter from Fernie Brewing Company.

Brooklyn Brewery brewed a special beer called Mary’s Maple Porter for their Brewmaster’s reserve collection.  The porter is named after Mary Wiles, a new employee of the company whose family farm, the Cedarvale Vale Maple Syrup Company, produces maple syrup in upstate New York.  Unfortunately, the variety was offered only from February to April 2012.

Bacon, beer, and doughnuts.
Together at last.

If a maple beer wasn’t avant-garde enough, Rogue has taken it one step further.  The Oregon-based brewery partnered with the Voodoo Doughnut company to create a beer inspired by their most popular doughnut, the Maple Bacon Bar.  The brew incorporates five different malts, three of which are smoked with Hickory, Cherrywood, and Beechwood chips respectively.  The brown ale is then flavored with Applewood smoked bacon and natural maple flavouring.  The bottle itself is as over-the-top as the beer itself, proudly bearing the Voodoo Doughnut’s signature hue: Pepto Bismol Pink.

This beer was popular, to say the least.  Twice it was sold out at my favorite beer haunt before I finally obtained a vessel of the glorious liquid.  Get some before it’s gone forever!

Two things I must warn you about this recipe:

1) Caramel corn makes a huge mess.  Bacon makes it worse.  Grease on the stove, caramel on the floor, kernels stuck in your hair...you get the picture.

2) This is possibly the most addictive substance known to man.  Be careful who you share it with – the withdrawal symptoms can get ugly.

Maple StoutCaramel Corn

A new addictive substance has been discovered.
Alert the health authorities!

with Crumbled Bacon

 1 package bacon (x g) , 16 strips

1 ½ cups of unpopped kernel corn

1 cup butter

2 cups brown sugar

1 cup maple syrup

½ cup maple stout

2 tbsp bourbon

1 tablespoon vanilla

1 teaspoon salt

½ teaspoon baking soda

Sea salt to taste

1. Fry bacon and set aside.
2. Preheat oven to  250°F.
3. Pop popcorn with hot air machine, ¼ cup kernels at a time.
4. Crumble bacon over finished popcorn.
5. In a large pot, bring butter, brown sugar, and maple syrup to a boil, stirring constantly.
6. Reduce heat and simmer for 5 minutes.
7. Remove from heat and add maple stout, bourbon, vanilla, salt and baking soda.  Stir to combine.
8. Pour caramel mixture over bacon and popcorn mixture and toss to coat evenly.  Make sure bacon is evenly distributed.
9. Spread mixture over three baking sheets covered in parchment.
10. Sprinkle each tray generously with sea salt.
11. Bake for 1 hour, stirring the mixture every 15 minutes.
12. Remove from oven.  Cool for 1 hour.

Note: You can also pop the kernels using the hot oil method, but this is messier and more time-consuming.

Photo from Hi Consumption http://hiconsumption.com/2012/07/voodoo-doughnut-bacon-maple-ale-by-rogue-ales/

Recipe adapted from Someone Left the Cake Out in the Rain http://someoneleftthecakeoutintherain.wordpress.com/2011/02/23/bacon-bourbon-caramel-popcorn/

Ciao Bella, Part II

Italian culture values tradition over anything else.  Birra Moretti is one of the most popular Italian beers, originating from the Friuli region.  The brewery was established in 1859 in the town of Udine by Luigi Moretti prior to the Italian unification.  Currently the business is owned by Heineken, and is exported to over 40 countries worldwide.

Who is the man with the moustache on the label?

Birra Moretti had been popular in the Friuli for over 80 years before their iconic logo was introduced. In 1942, Commander Lao Menazzi Moretti saw a man sitting outside an Inn, the Boschetti di Tricesimo.  The character represented the qualities he wanted his family’s beer to possess: tradition and authenticity.

Commander Moretti politely requested the man’s photograph, and asked what he could give him in return.  The man replied, “Cal mi dedi di bevi, mi baste”.  Translation: “Get me a drink.  That is enough for me.”

The photograph was first seen in a promotional poster, and was later shown on the label of the beer itself.

This recipe is a twist on the classic Tiramisu.  The name literally translates to “it lifts me up”.  Using beer in place of the espresso may have the reverse effect.  Be sure to use a rich, full-bodied stout with chocolate or coffee flavours.  Try Aphrodisiaque from Dieu du Ciel, Young’s Chocolate Stout, or Rogue Mocha Porter.

Beeramisu

3 large eggs, separated

3/4 cup sugar

1 (8-oz) container mascarpone cheese (about 1 cup)

½ cup chilled heavy cream

1 cup stout beer

2 tablespoons Kahlua

16 savoiardi (Italian ladyfingers, 6 oz)

2 tablespoons cocoa powder

1. Beat together egg yolks and ½ cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
2. Beat whites with a pinch of salt in another bowl with clean beaters until they hold soft peaks. Gradually add remaining ¼ cup sugar while beating.  Continue to beat whites until they just hold stiff peaks.
3. In a separate bowl, beat cream in until it reaches the soft peak stage.
4. Gently fold cream into mascarpone mixture, followed by egg whites.
5. Stir together stout and Kahlua in a shallow bowl.
6. Dip each ladyfinger in stout mixture, soaking for 4 seconds on each side. Transfer to an 8-inch glass baking dish or decorative bowl (2-quart capacity).  Arrange in bottom of dish, trimming as needed to fit.
7. Spread half of mascarpone mixture evenly over ladyfingers.
8. Make another layer of stout-soaked ladyfingers in same manner.
9. Top with remaining mascarpone mixture.
10. Cover dessert and chill for at least 6 hours.
11. Just before serving, sprinkle with sifted cocoa powder.

Birra Moretti http://birramoretti.com/

 Recipe adapted from Epicurious. Gourmet magazine, March 2003. http://www.epicurious.com/recipes/food/views/Tiramisu-107833

 Photo from La Cucina Italia www.lacucinaitaliana.it

This is Why I'm Hot

I'm hot 'cause I'm fly.  You ain't 'cause you not!

The sensation of “heat” in food is caused by a group of compounds called capsaicinoids, the most representative being (XV) Capsaicin.  Capsaicin molecules stimulate pain receptors on your tongue, which transmits burning sensation to the brain.

The concentration of capsaicin in the chili pepper family (Capsicum sp.) varies, and the heat intensity is subjectively measured in Scoville heat units (SHU).  A red bell pepper has a very low Scoville rating, while Habanero peppers can be between 200,000 to 300,000 SHU.  Pure capsaicin has a rating of 16,000,000 SHU.

Capsaicin is soluble in alcohol, which ideally would justify pairing beer with spicy food.  However, even a strong beer is over 90% water, which will do little to quell the pain.  Carbonated drinks such as beer and soda will further irritate the pain receptors as well.  Hard liquor (ie. tequila) will probably do the trick, but you would have to drink a lot of it to have any effect.  Caution: your brain will be numb long before your tongue.

(XV) Capsaicin

Capsaicins are lipid-soluble molecules, and have a very high affinity for dairy fats.  Milk and sour cream are bound to casein, a lipophilic protein that binds with capsaicin and allows it to be washed from the tongue.  The monounsaturated fatty acids found in avocado will also provide a welcome relief from the burning sensation.

This recipe makes a LOT of nachos, so make sure you have some friends around.  Tequila and Mezcal are both distilled liquors produced from the maguey (agave) plant.  Tequila is produced from only the blue agave plant in the Jalisco province.  In contrast, Mezcal can be produced anywhere in the country from multiple agave varieties.

Three-cheese Coro-nachos

with Mezcal Guacamole and Pico de Gallo

2 bags corn chips (500 g), preferably multicolored (Yellow, blue, red...)

1 cup shredded Pepperjack cheese

1 cup shredded Applewood smoked cheddar

½ lb lean ground beef

½ cup white onion, finely diced

Habanero peppers - NOT the hottest.
Try the Trinidad Moruga Scorpion and then talk.
If you can form intelligible words.

1 clove garlic, finely minced

1 tsp cumin

1 tsp chili powder

½ tsp salt

3 tbsp butter

3 tbsp flour

1 bottle Corona

2 ½ cups shredded cheddar

3-4 Jalapeno peppers, sliced into rounds

¼ cup canned black olives, sliced and drained

Chips:

1. Preheat oven to 350°F.
2. Arrange a mixture of 2 varieties of corn chips on two large baking sheets.
3. Evenly distribute shredded Pepperjack and smoked cheddar cheeses over both pans of corn chips.  Top with black olives and jalapeno peppers.
4. Bake for 10-15 minutes until cheese is melted.  Remove from oven for nacho assembly.

Meat:

1. Heat a medium non-stick skillet over medium high heat.
2. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon.
3. Season meat with salt, chili powder, cumin and cayenne pepper.
4. Continue to cook until well done, then reduce heat to low.

Cheese Sauce:

1. Melt butter in a small saucepan.
2. Whisk flour into butter to form a roux.  Cook for 2 minutes until golden in color.
3. Gradually pour beer into the roux and whisk to combine.
4. Continue to cook, whisking occasionally until sauce begins to thicken, about 5-10 minutes.
5. When sauce has thickened, add shredded cheese and whisk to combine.  Remove cheese sauce from heat.

Use Tostito "Scoops" to hold
all the cheesy/beer-y goodness

Nacho Assembly:

1. To serve, and top with half of the cheese sauce.  Arrange half of the cooked beef over the first layer of chips.
2. Arrange remaining chips over the first layer of nachos.  Top with remaining cheese sauce and beef.
3. Serve with salsa fresca, tequila guacamole, and sour cream.

Serves less people than you would expect.

No leftovers allowed.

Guisano de Maguey - worm of the Agave
Eat it.  I did.

 Mezcal Guacamole

3 ripe Hass avocadoes

2 tbsp lime juice

2 tbsp tequila (about one shot)

½ cup diced fresh tomato

½ tsp salt

1. Scooped avocado pulp into a large bowl.  Add lime juice and tequila. Toss to coat.
2. Mash avocado pulp with a fork or potato-masher.  Add salt and continue to mash.
3. Fold in diced tomato.
4. Cover and refrigerate at least 30 minutes before serving.
5. Garnish with the worm – if you dare.

Pico de Gallo.  Translation: Rooster's Beak?

Pico de Gallo

4 ripe tomatoes

1 small white onion

1 cup fresh cilantro, loosely packed

½ lime

½ tsp salt

Ground black pepper to taste

1 jalapeno pepper (optional for a mild salsa)

1. Dice tomatoes and place in large mixing bowl.
2. Finely dice white onion and add to bowl.
3. Remove stems of cilantro and finely mince.  Stir into tomatoes and onions.
4. Grate lime peel and juice the lime, adding the grated zest and juice to the mixture prepared.
5. Season with salt and black pepper and stir ingredients until well combined.
6. Refrigerate at least one hour before serving.

Gourmet Sleuth http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/chile-heat-scale.aspx

Photo from Homesick Texan Bloghttp://homesicktexan.blogspot.ca/2008/08/august-is-time-for-pico-de-gallo.html

Damodaran, S. (2008). Fennema's Food Chemistry, Fourth Edition.