Everett brewery crafts sour ‘pickle beer’ ahead of Boston Pickle Fair

/in , /by

By:Kristin LaFratta

Mass Live

(Photo/Down the Road Beer Co.)

Pucker up for some Pickle Beer !

Everett’s Down the Road Beer Company is very ready for the Boston Pickle Fair: the brewery announced its newest beer, Sam-Sam The Pickle Man, will debut at the fair this weekend.
Beer-makers describe their newest concoction as a “spicy dill-pickle sour with real pickle brine,” brewed in collaboration with Boston’s Grillo Pickles.
The original brew will make its first public appearance at the Boston Pickle Fair at the Innovation and Design Building on Saturday, June 23. Following the festival, the beer will be on draft at Down the Road’s Everett taproom and in purchase takeaway cans.
Tickets for the Saturday event, which boasts having all-things pickle, are already sold out, but organizers say a limited amount of tickets will be sold at the door.

As craft breweries continue to be pop up around Massachusetts, a growing trend of sour, tangy and fruity beers is on the rise. That promising trend, combined with an upcoming June pickle fair in Boston, inspired an innovative creation from Down the Road brewers.
“We crafted an American kettle sour with dill-spiced brine from our friends at Grillo’s,” Down the Road founder and brewmaster Donovan Bailey said in a statement.

The can illustration on Sam-Sam the Pickle Man includes more signature artwork by Montana-based artist Nikki Rossignol, who designs mythological scenes and characters on Down the Road’s cans. Similar colorful artwork can be seen on the walls of the company’s taproom in Everett as well.

Bailey opened a physical space for the brewery in Everett just last year, located in an area he described as once being an “industrial wasteland.” The result was a casual, comfortable and spacious place to drink craft brews — and play vintage pinball. A row of restored classic pinball machines line the walls of the taproom.

 

Trader Joe’s Popcorn In A Pickle Is A Must-Have Staple For All Pickle Fans

/in , /by

By:Callie Tansill-Suddath

Bustle

Trader Joe’s Pickle flavored popcorn

Photo By :Trader Joe’s

 

 

Peter Piper Picked a Peck of Pickled Popcorn — that’s how that old tongue-twister goes, right? OK, maybe not. But thanks to Trader Joe’s briniest item on its extensive lineup of snack foods there might just be the need for an updated riddle. Move over caramel corn, a saltier snack is here to claim the spotlight: in case you didn’t already know about it, or need some reminding now that summer is here, Trader Joe’s Popcorn in a Pickle is the perfect side dish for the upcoming barbecue season.

Yes, Trader Joe’s has had this offering around for awhile, but the magic of Instagram is bringing it back into the limelight so we don’t all make a mistake and sleep on it this summer. Michigan-based Instagrammer JunkFoodMom, who documents her interesting supermarket snack finds, recently posted about the snack and put it back on the internet’s radar. She posted a photo of the large bag, and a handful of popcorn displayed in the foreground. Her accompanying caption reads: “TJ’s popcorn with the ‘bite and tang of dill pickles.’ I’m not a huge fan of pickle flavored snacks but found this strangely addicting. Dill oil is used to make these perfectly picklelicious.”

If you’re on the fence about tasting, perhaps JunkFoodMom’s assessment will sway you. If not, maybe you’ll be enticed by the darling anthropomorphic pickle displayed on the bag. The little leaf even looks vaguely like a hat.

If there is one thing hipster grocer extraordinaire Trader Joe’s has mastered, it is combining flavors in unexpected ways — and making it work beautifully. In fact, Bustle has rounded up a whole slew of unexpected Trader Joe’s combos that sound sketchy, but are actually delicious, from the Roasted Garlic & Onion Jam to the Mashed Cauliflower.

And pickle fans, fear not: although the TJ’s offering isn’t new, there are in fact countless pickle-flavored edibles to add to your summer lineup. Pickles, it would appear, are taking over the snack table this summer. Almost every food you can think of is being reinvented with a pickly twist. If you’re tired of cloyingly sweet summer sips, and bored of classic snacks, be a little adventurous in the coming months and add some add some pickle to your repertoire. It goes without saying the options aren’t limited to the vegetable.

In the meantime, let this either be your PSA or reminder that Popcorn in a Pickle is available at Trader Joe’s, and your taste buds deserve it.

For That Final Flourish, a Flavored Olive Oil

/in , /by

By:Florence Fabricant

New York Times 

 

Credit:Sonny Figueroa/The New York Times

Crushed lemon and jalapeño add zest and spice to products from McEvoy Ranch

 

Last year, McEvoy Ranch released a well-received olive oil seasoned with crushed lemons local to its Petaluma, Calif., location. This year, they’ve added a companion, an oil made with jalapeños. For both, the lemons or chiles are crushed with the olives. The jalapeño oil has a delightfully grassy, vegetal allure, with moderate heat. The lemon oil gets a boost from black pepper. Both are seasoning oils, to gloss and flavor a dish just before serving.
McEvoy Ranch Lemon and Jalapeño Olive Oils, $25 for 375 milliliters, mcevoyranch.com.

Party snacks: cheesy churros with a spicy salsa

/in , /by

By Susan Jung

Post Magazine 

Cheese Churro with a red pepper and jalapeno salsa . Photo by: Johnathan Wong

 

These cheesy, slightly spicy churros make a good party snack. They taste best the day they are made but, if needed, can be reheated in the oven (at 180 degrees Celsius for about five minutes) to crisp them up. While they are delicious as is, they are even better with this roasted red pepper and jalapeño salsa, which can be made a day or two in advance.

Cheese and piment d’Espelette butter churros with roasted red pepper and jalapeño salsa
It’s hard to say how much egg you’ll need for this recipe. It depends partly on the size of the eggs (because “large” can vary in size) but also on how long you cook the mixture on the stovetop after adding the flour.
For the churros:
120ml water
60 grams piment d’Espelette butter
75 grams plain (all-purpose) flour
2-3 large eggs, at room temperature
80 grams aged comté
Oilor the roasted red pepper and jalapeño salsa:
1 red bell pepper, about 200 grams
1 jalapeño chilli
50 grams ripe, sweet cherry tomatoes (I use the local pear-shaped variety sold by fruit vendors)
1 shallot, about 25 grams
The finely grated zest of half a lime
About 15ml fresh lime juice
Fine sea salt, for frying

Make the salsa first. Char the bell pepper and jalapeño by putting them directly on the high flame of a gas stove. Turn them over as they blister and burn so they cook evenly. When the bell pepper and jalapeño are charred, put them in a bowl until they are cool enough to handle, then strip off the blackened skin. You can do this easily by running the bell pepper and jalapeño under a thin stream of running water. After skinning them, blot them dry with paper towels. Halve the bell pepper and jalapeño and remove the core, seeds and stem.

Halve the cherry tomatoes and chop the bell pepper, then put them in a blender or food processor and process to a rough purée (you don’t want it to be completely smooth). Mince the jalapeño and shallot and mix them into the purée. Add the lime juice and zest, then season to taste with salt. Refrigerate for about an hour, or longer, if you like. Taste the salsa just before serving it. Add more salt and lime juice, if needed.

Make the churros. Put the water and butter into a sauce­pan and bring to the boil. Turn the heat to low then add the flour all at once and immediately start stirring vigorously with a wooden spoon. The mixture will ball up around the spoon and come away from the sides of the pan. Continue to stir constantly over a low flame for a minute or two.

 

Put the dough into the bowl of an electric mixer and stir on low speed for a couple of minutes to dissipate the steam (if you don’t have a mixer, stir by hand with a wooden spoon). Mix in one of the eggs, stirring until fully incorporated. Whisk the second egg, then add half to the mixture and stir well. Add in more egg as needed, using the rest of the second egg and some or all of the third, until the mixture is glossy and smooth, and forms a soft peak when you touch it with your fingertip. Finely grate the cheese (preferably using a rasp-type grater, such as a Microplane), then stir it into the dough. Scrape the mixture into a piping bag fitted with a medium-sized star tip.

Pour some oil to the depth of about 3cm into a shallow pan and heat to 170 degrees. Pipe the churros mixture directly into the hot oil. Don’t make them too long (I like them about 3cm-4cm) and don’t worry if they are curled. Fry the churros until they are a medium golden brown on both sides then remove from the oil and drain on paper towels. Serve hot, warm or cool with the salsa.

What is a pickle? Texas couple suing over the definition of this savory snack

/in , /by

By: Erica Chayes Wida

TODAY

Texas couple in a bit of a Pickle .

(summitted Photo)

A Texas law about pickles has left a sour taste in the mouths of one couple — and they’re doing something about it to help fellow farmers around the state.
Anita and Jim McHaney moved to a 10-acre farm in Hearne, Texas, after retiring in 2013. The fields were fertile so the McHaneys were able to bring their produce to the local farmers’ market every Saturday to sell. It was their retirement dream fulfilled.

One of the best ways the couple tried to supplement their income was to pickle leftover items like beets and okra, particularly in between market days and during the hot Texas summers. But when the McHaneys went to a class to ensure they were doing everything right when it came to farming and selling their wares, they realized their little Berry Ridge Farm was facing a big problem … at least when it came to pickles.

The Texas Department of State Health Services enforces the Cottage Food Law, which allows some types of home food production to be “exempt from the requirements of a food service establishment.” The law enables mom and pop businesses and farmers to make and sell certain food items without having to abide by commercial kitchen regulations.

While the law was updated in 2013 to include a myriad of farmers’ market friendly items — from baked goods to roasted coffees and dehydrated fruits — its definition of a “pickle” included only one vegetable: the cucumber.

“Pickles are seen as a value-added product. In Texas, we love our pickles. We eat all kinds of pickles. When we read this, I said, ‘You’re going to tell everyone in Texas that pickled jalapeno peppers aren’t real?’ Excuse me,” Anita McHaney told TODAY Food. Texan-pickle pride aside, the language set forth by health services means some farmers like the McHaneys, who can’t grow cucumbers due to sunlit, sandy soil, will miss out on income. Anita told TODAY that selling only fresh produce at the Saturday markets does not allow them to break even, and pickling is a common solution. “We know a lot of people who make and sell [cucumber] pickles and they are inundated with people at the market who say ‘Where are the pickled beets, where’s the pickled okra?’ And the [farmers] have to tell them they’re not allowed to sell those,” Anita said.

If purveyors sell pickled vegetables that aren’t cucumbers at farmers’ markets, The Texas Monitor reported they can face fines up to $25,000.
Rather than forgo lucrative farmers’ market sales, the McHaney’s sought the help of Institute for Justice in Austin, Texas. The couple filed a lawsuit against the State Department of State Health Services on May 31 with the law firm Drinker, Biddle and Reath, which took on the case pro bono.

“We’re pretty conservative people,” Anita told TODAY Food. “When we see a law is wrong, we don’t just break it. We try to get it changed to be rational. That’s what we’re trying to do here.” Anita said she believes a change to the law could help a lot of Texans — especially single moms or stay-at-home moms who can easily pickle produce and make “a little extra cash.” According to The Institute for Justice, women represent 83 percent of cottage food producers in the United States.

One of the McHaneys’ attorneys, Nate Bilhartz, told The Associated Press that the state’s narrow pickle definition ignores “recent Texas Supreme Court precedent upholding the right under the Texas Constitution to earn an honest living free from unreasonable government interference.”

Jalapeno’s celebrates 25th anniversary

/in , /by

By: Caroline Lobsinger

Bonner County Daily Bee

 

(Courtesy photo) A few of the Jalapeno’s staff pose for a group photo. The iconic Sandpoint restaurant recently celebrated its 25th year in business.

 

SANDPOINT — Good food and good times combine at Jalapeno’s.

It’s easy to see why, then, that the restaurant recently celebrated its 25th anniversary in business.
Jalapeno’s got its start when Chad and Shari French started the now iconic restaurant in mid-April 1993, first on Cedar Street in the old Bootery building and then adding a second location on First Avenue, where Starbucks is now located. When they bought the old Elks on Second Avenue with partners in 1998, splitting the property with the Frenches remodeling the left half of the building, they closed the first two locations and combined everything into the new property.

When the couple was looking to sell the restaurant in 2013, Chet French approached local restaurateur Justin Dick after hearing he was looking for a new project. Dick was, in fact, looking for a project to do with friend Dave Vermeer, who was then managing the Coldwater Creek wine bar.

French wanted to sell Jalapeno’s to someone local who would continue what the couple had built — a restaurant dedicated to both good food and the community.
“The opportunity presented itself and they wanted to sell it to somebody local so it worked for us to take that on and kind of continue their legacy,” Vermeer said. “That’s what we all really wanted to do.”

Vermeer, who had been in the beer and wine business for 20 years, and Dick, the owner of several other area restaurants, took over Jalapeno’s on Jan. 1, 2014.
Until they were approached by the Frenches, the pair had never considered the possibility. However, as soon as they heard what he had to say, they knew it was a perfect fit and were immediately on board.

“Being able to buy an iconic Sandpoint restaurant, to be a part of it and to carry on the legacy of what they’d built has been amazing,” Vermeer added.
When they bought the restaurant, the pair hired all the employees already on staff. They didn’t want there to be a transition and, having both been involved in the industry for a number of years, they knew the value of a great staff. Initially, they kept the menu exactly as it was — in part because it was a successful menu and because folks made a point of approaching them in the store and letting them know how much they liked Jalapeno’s and hoped it wouldn’t change.

“Getting all that local feedback, we just really, really tried to not change the menu at all,” Vermeer said. “But over the last three or four years, we’ve definitely started to introduce new items and I guess more creative type items. The menu was very set and it’s got all the classics on it but there wasn’t a lot of new or fun things on it so we’ve started adding those.”
Among those items — which are quickly becoming classics on their own right — are the Juan-tons, packed with cheese, bacon and roasted serrano peppers. “They’re like a jalapeno popper but better,” Vermeer noted.

The menu has its origins in Jalisco, Mexico, as well as San Diego, Calif., where the Frenches were from. The serrano pepper is a key part of the region’s flavors and offers a more consistent pepper flavor as well. It was natural then — and now — to base the menu on that region.
It’s amazing to think that Jalapeno’s has been open for 25 years, Vermeer said, quick to give the credit to the restaurant’s employees, many of whom have been with them for years, and to the community for making a spot for them in their hearts.

“For a restaurant to make it, we feel it’s really incredible but we couldn’t make it without Sandpoint,” he added. “We want to really thank the customers and employees who have been with us for so long.”

It’s important for the pair, said Vermeer, to be a good community partner and, as a result, they contribute regularly to various fundraisers and events.
They also recognize it is important both evolve the menu, adding it fun new trends like the Juan-ton and recognition of the community’s diverse palates, ensuring the menu has something for everyone, from beef, chicken and seafood to vegetarian and gluten-free fare.

“We have a big menu and it’s complicated but everybody has something that they like and we want everyone to be happy,” Vermeer said.
While they’ve only been a part of the Jalapeno’s story for 5 years of so, Vermeer said he and Dick feel a responsibility to carry on the traditions and legacy started by the French family.
“We’re carrying on something that was started before us and they trusted us,” he added. “We feel responsible to keep doing it right.”

Information: Jalapeno’s, 314 N. Second Ave.; phone, 208-263-2995; online, sandpointjalapenos.com; or Facebook, facebook.com/JalapenosMexicanRestaurant

Fans to gauge Pickles’ success in Year 3

/in , /by

Portland Tribune

By :Braden Johnson

 

The Portland Pickles Mascot

( Phot0 by: Tribune File Photo: Chase Allgood )

 

In only two seasons, the Portland Pickles have established themselves as a successful organization and entertainment option. But owners say the team has barely scratched the surface building its brand.
Heading into Year 3, which begins on Friday at home against the Port Angeles Lefties, Pickles co-owners Bill Stewart and Alan Miller hope to expand the fan experience at Walker Stadium.
The Pickles, a summer wood-bat baseball team, are the newest member of the well-established West Coast League. That will provide new and closer opponents, such as the Corvallis Knights and Bend Elks.

The Pickles also have revamped the concourse and concessions at their Lents Park stadium, added promotions and brought in new sponsors and partners.
“We have a really golden opportunity because we are the Pickles — MLB can’t tell us not to do something, and the only people who are going to judge us are the fans,” Miller says.
Stewart called 2017 a “learning experience” for the Pickles and their revised ownership group. The front office ramped up promotions, giveaways and entertainment acts, while adding right-field berm seating and the long-awaited field box seats.

The club averaged more than 1,600 fans per home game at Walker Stadium in 2017. That ranked 18th among all college summer baseball organizations, according to Ballpark Digest. It was a slight bump from the 1,561 average in 2016, the Pickles’ inaugural season as a member of the Great West League.
Miller, a Southern California resident and businessman who founded COLLiDE Agency and develops marketing campaigns, has focused on being more creative with Pickles promotions.
This year, the Pickles will bring back several popular theme nights, including Columbia Bank Night and Star Wars Night on July 1 and 21, respectively.
But the club is tapping different markets as well. The Pickles will have their first Pride Night on June 14 and will try some other ideas, such as Independence Day Hangover (July 5) and ’80s Night (July 11).

Miller is the mastermind behind the additions, “because I’m personally such a fan of minor league sports,” he says.
“A lot of nights are done around the country because it’s just a filler night. And I have a certain disdain for that, because it’s very uncreative,” Miller says.
Stewart and Miller, as well as co-owner/Seattle Seahawks punter Jon Ryan, are excited to test out Mexican Baseball Night on June 20. Miller and Ryan have attended games in the Mexican Baseball League and want to bring that experience to Portland. The Pickles will play that night as a team from Mexico, with music from the league and Latin American food options at certain concession stands.
When it comes to merchandise sales, Stewart and Miller say premium giveaways, such as hats, T-shirts and bobbleheads, see the most traction. The Pickles are planning three 2018 bobblehead giveaways, including a Ryan-themed design.

Also on the schedule is a Hawaiian T-shirt giveaway on June 8 and Adventist Health scarf giveaway on July 27.
Stewart worked to expand customer service and increase in-game entertainment during the offseason. From talking to fans in 2016 and 2017, he says he learned there is a demand for more variety.
“We learned a lot, that if we invest back into our product, then fans will support it,” he says. “It also told us we can be a lot more creative.”

The Pickles have partnered with Oregon Food Bank and Hollywood Senior Center to add ushers on the concourse and in the pavilion and outfield seating areas.
Stewart says the front office also relocated concession stands to the edge of the left- and right-field berms to clear up congestion on the concourse and bring products closer to fans.
Stewart will bring back the ZOOperstars! and Tyler’s Amazing Balancing Act for in-game entertainment, and the Pickles have added Birdzerk! for shows on June 29 and July 3.

Stewart expects group ticket packages to become more popular. The Pickles are opening up the Northside Ford Party Deck, which sits below the press box, to fans in 2018. It features a cook-to-order chef, and holds 20 to 30 people at $30 per ticket.
“I think it’s going to be popular,” Stewart says. “Not those first couple sets of games, but once people realize it’s only eight dollars more (than other private areas), it’s going to become a very popular area.”

Miller says his work at COLLiDE has a “lot of carryover” with creating new business partnerships with the Pickles.
Miller began working with New Era in and Baseballism to create new hat designs in 2017. This weekend, the Pickles are releasing a full New Era hat collection with three new designs.
Miller also helped create a partnership with the Trail Blazers. The Pickles attended a game at Moda Center in February and will have a Portland Trail Blazers Night on July 12.
The Pickles also are releasing a Blazers-themed merchandise line this weekend, including a “Dill City” hat that incorporates the teams’ logos.

 

They were really the first (sports) organization in the city to welcome us,” Stewart says. “They’ve bent over backwards to help us when they don’t have to. They’re creative guys who only want to see us succeed, and they come out to games.”
Nike has partnered with the Pickles to create new uniforms for the team.
And, the Pickles have added five day games to their schedule in attempt to continue bringing in youth groups and fans from retirement homes. The team played afternoon exhibition games on July 3 and 4 in 2017, and Stewart says it added a new element to the ballpark.
“It brings in a whole different market to us,” Stewart says, “and that’s exciting to see, because sometimes those people don’t want to come out on a Tuesday night. They want to come out on a Saturday afternoon.”
Even with changes made to the concourse, concessions and merchandise, the Pickles are leaving elements at Walker Stadium the same as they were in 2017.
League games Monday-Saturday again will start at 7:05 p.m., and Sunday games are still at 5:05 p.m.

The Pickles are retaining their weekday food and drink specials, as well. Their “$2 Tuesday” returns — with domestic beer, water, soda, hot dogs, popcorn and cotton candy all for the same price. On Wednesdays, $3 craft beers will be offered, and $2 domestic beers, water and soda will be available on Thursdays.
Public-address voice Robert Jones is back for his third season.

“I really believe he’s one of the best in the business,” Stewart says. “He has a great command of what he has to do, and he energizes the crowd. He’s a real special guy.”
Miller says the goal is to continue to make the ballpark experience multi-generational and add to the fan experience. He says he expected to start from scratch in 2017, when he joined Rose City Baseball LLC, and was “blown away” by how supportive (Pickles) fans already were.
“The dads can sit back and drink any of the 22 beers we have on tap, and the kids can run around and get autographs. For the baseball fan, you can sit up close and watch a really good product, and then you have all the fun promotions and giveaways.
“We’re going to treat this like Portland’s major league baseball team.”

The Fix is in

/in , , /by

By :Sandra Rain

Worcester Magazine 

(summited photo)

Pickles are the prefect addition to your burger !

I am pleased to report that

“burgers are the best medicine,” according to the team at The Fix Burger Bar. Turns out, I’ve been doing it all wrong. I solemnly pledge that it’s nothing but bigger macs from here on out.
We’re not talking about a greasy spoon situation; The Fix prides itself on local grinds and house-made sodas. But what they really excel at is volume. The sprawling industrial space regularly accommodates private functions for groups ranging from 10-200 at both lunch and dinner time. The crowd is family friendly and the service is rapid fire.

The Fix offers over 40 toppings to design custom burgers, including the likes of sunnyside eggs, fried pickles, blue cheese, espresso bacon, and even seared foie gras. They take their Americana seriously. If by the grace of god, you landed a Burger-a-Day membership – then you already know this. Each of the 300 lucky Burger-a-Day card carrying members were appropriately guaranteed a burger with fries (or a salad bar meal for non-believers) every day for a year, just as long as they agreed to sit at the bar. The cost to join ran a measly $229, with an ultimate value of $5,415. I know at least one Worcesterite who admits he gained 15 pounds along his Burger-a-Day journey. It is my sincere hope that at least one college sophomore opted to join up rather than spring for a meal plan this year.

The beer selection is approachable and includes local selections from Cold Harbor as well as farmhouse favorites from Oxbow. Variations on the old fashioned range from mad (featuring Mad River maple cask rum) to bossy (have some single barrel Patron reposado tequila with your whiskey bitters). The spiked milkshakes are fun – try Oreo and horchata.
The Fix is just as much about the accoutrements as it is about the burgers. Start with hand-cut potato chips served with sour cream and onion dip ($5). Then, graduate to the fried pickles ($5) complete with crispy crinkles that cling to a fierce horseradish dipping sauce. The roasted garlic and feta hummus ($7) comes with a killer olive relish, but the pita is as dry as you might expect from a bar that specializes in burgers and serves Mediterranean starters as an afterthought.

Servers won’t try to upsell you on Kobe-style grinds ($14) or grass-fed grinds ($11) unless you inquire about the difference. The aptly-named crunchy burger ($13) will come topped with fried prosciutto, parmesan crisp, potato chips, pungent mustard pickles, lettuce and garlic mayo. My favorite selection is the green chile burger ($13) topped with habanero cheddar, roasted poblano and jalapeño, fried corn tortilla strips, avocado, pico de gallo and red leaf lettuce. Liquids are superabundant. I would prefer they gave the greens a quick toss in the sauce, rather than slathering them straight onto the bun. The Fix’s sesame rolls are not hearty enough to absorb a burger’s juices without falling apart, so burger consumption by fork is inevitable but still tasty.
The massive brick building holds a lot of memories for longtime residents of Worcester who recollect Northworks as an industrial hub with a rich history. Carpets have been upended for hardwoods, but the rustic charm and integrity of the space remain intact. Some of the chalkboarding is startling, including what appears to be Boss Tweed devouring a splurge burger. Still, the professional chalkboarding is appreciated.

The Fix is an excellent restaurant for families with young children, large groups of colleagues, and friends hoping to score a table outside on a sunny afternoon. Guests will find the service polished and accommodating no matter the size of their party.

Kinkaider’s Devil’s Gap Jalapeno Ale

/in , /by

By:Kayla Wolf

Lincoln star Journal 

Kinkaider’s Devil’s Gap Jalapeno Ale
Courtesy photo

Kinkaider’s Devil’s Gap
Jalapeno Ale

Kinkaider Brewing Co., 43860 Paulsen Road, Broken Bow, kinkaiderbrewing.com

Available: On tap at Kinkaider locations (including one opening soon in Lincoln) and various restaurants, and in bottles at select stores
When: Year-round
ABV: 4.7 percent
IBU: 6
Devil’s Gap Jalapeno Ale is a spiced/herbed beer packed with flavor. It took Dan Hodges, head brewer at Kinkaider, almost 20 years to perfect the recipe for what has become the brewery’s top seller.

The brewer works to use local jalapenos when available to give the beer its strong jalapeno flavor. Each Kindkaider beer comes with a story highlighting something about Nebraska history. The legend accompanying Devil’s Gap is as follows: “In 1878, cattle kingpin Print Olive and his posse made their way from Texas to the Sandhills. The Olive Gang ran folks off far and wide. Two brave but unfortunate souls stood up to the outlaw and were set ablaze in a blaze … of gunfire.”

Kinkaider plans to opening a taproom in the Haymarket’s Lincoln Station building near the end of June or early July.

In a pickle? Try these!

/in , /by

By: John Strand

HPR 

(Photo By :Ben Myhre)

A different way to make fried Pickles !

 

If you haven’t had the fried pickles from Toasted Frog, you are really missing out on something special. They are like no other fried pickle I have eaten before. If pickles can be magical, I am pretty sure that Peter Pan made a special stop to sprinkle some pixie dust on the Toasted Frog fryers. They even were recently featured on The Cooking Channel’s show “The Best Thing I Ever Ate.” Today, I am going to give you a copycat version of the Toasted Frog fried pickles that you can make at home.

Are These Pickles Better Than The Toasted Frog?
No, these pickles are not better. Make sure to get down to the Toasted Frog to eat some pickles, have a pizza, or checkout whatever marvelous thing they have on special. The recipe in this article, however, is a great way to make fried pickles for your family or for when you don’t want to go out to eat.
I made several attempts to get these pickles as close as possible to the original and I think we come close. While we cook the pickles ourselves, I did decide to pick up some Chipotle Ranch from the grocery store to dip these guys in. This is a great dipping sauce for these pickles that stays somewhat true to what they offer on site.

Fried Pickles Are Easy

You think it might be hard to make something that tastes so good, but it isn’t. You just need a way to deep fat fry things, an oven, and a few ingredients. How many ingredients? Four. The recipe only calls for pickle spears, egg roll wrappers, havarti cheese, and a little bit of water. The fried pickles do get cooked twice. I cook them once in a fryer to give them that crunchy egg roll texture, but then I add them to the oven for a few minutes to help melt all that beautiful cheese and warm the pickle inside.
Be Careful When You Deep Fat Fry Things
Whether you have a Fry Daddy or you fry in a deep pot like I do, make sure to use the utmost precaution when cooking with that much hot oil. Peter Pan might bring some magic to the Toasted Frog, but he isn’t going to help at home if you start a grease fire. So, once again, cook with caution and care.
Recipe

Ingredients
4 Eggroll Wrappers
4 Pickle Spears
4 Ounces Havarti Cheese, cut into pieces the length of the pickles
Water, for the edges of the egg roll wrappers
Oil, for frying

Instructions
Dry Pickles. Dry with paper towels and allow to sit out for a few minutes.
Preheat oven to 425F.
Heat oil on stovetop.
Place one eggroll wrapper on a flat surface so it is a diamond shape from your position
Place pickle on wrapper.
Place cheese in front of pickle.
Lightly wet all edges of eggroll.
Fold the corner closest to you over pickle.
Fold two outer corners in and tightly roll.
Set aside and repeat for other 3 pickles.
Once oil is heated, gently place 2 pickles in fryer for one minute or until eggroll is golden brown.
Place on paper towel covered plate to remove excess oil.
Repeat steps 11 and 12 for other two pickles.
Place all four pickles on baking sheet and put in oven for 5 minutes.
Remove, cut in half, and serve with sauce of choice.