Weekly Ad Recipe – Spicy Thai Chicken Wings

Coborn's Weekly Ad Recipe Spicy Thai Chicken Wings www.cobornsblog.com

Wow! These are the best for that summer grilling party! If you like a little zip in your wings these were awesome. The flavor is outstanding with the mixture of fresh cilantro, chili sauce and lime. Enjoy… I did! Continue reading “Weekly Ad Recipe – Spicy Thai Chicken Wings”

Weekly Ad Recipe – Baby Back Ribs With BBQ Sauce

Weekly Ad Recipe Baby Back Ribs With BBQ Sauce www.cobornsblog.com

These are some awesome ribs with a great spicy sauce. When you cook them in the oven first, then grill them for indirect cooking, they are awesome. So tender the pork just falls off the bone. Serve with a side of coleslaw and your favorite glass of wine and you have the best meal ever. Enjoy… I did! Continue reading “Weekly Ad Recipe – Baby Back Ribs With BBQ Sauce”

How to pair Beer with Food

How To Pair Beer With Food - www.cobornsblog.com

How To Pair Beer With Food - www.cobornsblog.comGreat beer tastes even better when you surround it with the right things – family, friends, music, sports, and of course, food.  The three main ingredients in beer—malt, hops and yeast—are the elements to consider when pairing.

Malt

Malt is sweet; it’s often roasted, which caramelizes its natural sugars. Beers like porters and stouts often draw out chocolate and coffee notes from the malt, which, along with their robust character, pair well with barbequed meats.

How To Pair Beer With Food - www.cobornsblog.comHops

The variety of hops used to flavor beer can be bitter, floral, fruity and even spicy. If you are cooking spicy food, you will certainly enjoy an element of spice in your beer. I would highly recommend a hoppy India pale ale here.

Yeast

The final ingredient is yeast. American wheat beers, Belgian style witbiers and hefeweizens generally have stronger yeast flavors and pair well with lighter foods, such as seafood and salads.

How To Pair Beer With Food - www.cobornsblog.comA few of my other pairing favorites include farmhouse ale with grilled kabobs, pale ale with burgers, a good pilsner with chicken and brown ale with pork or sausage. With endless flavors, aromas, and textures, you can find a beer to pair with practically any food. It’s hard to go wrong with a good beer and grilling on a warm summer day.

What's On Tap with Wade - www.cobornsblog.com
Wade

Until next time,
Cheers!

Wade
Coborn’s, Inc. Beer Category Manager

What's On Tap with Wade - www.cobornsblog.comClick Here for more articles written by Wade.

 

Weekly Ad Recipe – Spicy Chicken Thighs

Spicy Chicken Thighs Recipe - www.cobornsblog.com

I don’t care for food that is extremely hot and this is not, it just adds a “little spice of life” to your chicken.   The thighs were very tender and I really did like the flavor.   I also added rice as a side dish and served the chicken with it.  Enjoy….I did!
– Jayne, Coborn’s Meat and Seafood Merchandiser

Spicy Chicken Thighs
Serves: 4
 
Ingredients
  • ½ tsp. Ground Cumin
  • ½ tsp. Dried Thyme Leaves
  • ½ tsp. Paprika
  • ¼ tsp. Salt
  • 8 Boneless Skinless Chicken Thighs (1.5 lb.)
  • 14.5 Oz. Fire-Roasted Diced Tomatoes With Garlic, undrained
Instructions
  1. In small bowl, mix cumin, thyme, paprika and salt.
  2. Rub mixture over chicken.
  3. Spray 12” skillet with cooking spray; heat over medium-high heat.
  4. Add chicken; cook 2 minutes.
  5. Turn chicken over; stir in tomatoes.
  6. Heat to boiling; reduce heat.
  7. Cover; simmer 10 minutes and until internal temperature of chicken reaches 165°F.
  8. Uncover; cook 1 minute longer or until liquid is reduced by half.
Notes
Suggested Wine Pairing: Seaglass Chardonnay

 

Edgy Veggie – Homemade Hot Sauces

Edgy Veggie - Double Trouble Homemade Hot Sauces

 

Coborn's Blog: Edgy Veggie with Andrew
Andrew

Here comes the heat. Today, I’m sharing two recipes close to my heart (and my heartburn). I love spicy food, especially hot sauces. There’s a certain thrill, an endorphin rush and a spirit of conquest that comes with a truly spicy dish. If you’re like me, it’s not really hot until you can feel your eyelids sweat. If that’s not your thing, you can still use this recipe as a foundation to design a mild sauce and enhance your diet with the wonderful benefits of HEAT!

Capsaicin is a very special molecule. Aside from being responsible for the heat in peppers, Capsaicin touts some pretty incredible potential side benefits. In the heat of the summer, spicy foods make you sweat and cool you off. That’s why, for centuries, spicy ethnic cuisine has tended to reside closer to the equator. There’s also evidence that Capsaicin has the potential to boost metabolism and increase your ability to burn fat. Several studies have shown evidence of Capsaicin’s ability to ward off certain types of cancer and relieve pain. It’s really pretty incredible, and I implore you to do some digging on the topic if you’re a sceptic or aren’t a fan of heat. It might be a taste worth acquiring.

I’m sharing two different methods of preparing hot sauce. You can try using different peppers and other ingredients, these are DIY-licious templates for your wild experiments.

Edgy Veggie - Double Trouble Homemade Hot Sauces
They look so innocent. Don’t be fooled!

Here’s what you’ll need:

  • A sharp kitchen knife – dull knives and small peppers don’t mix
  • A large sauce pan and a stove
  • A blender or food processor
  • A strainer with small holes – wire mesh is ideal
  • Latex or vinyl gloves
  • Containers for storage – canning jars or sealable bottles

WARNING: Always wear gloves when handling hot peppers. Even Jalapeños and milder peppers can infuse your bare hands with a spicy oil that lasts for days. It’s really not fun if you rub your eyes afterwards, I know from experience. Twice.

PREPARING PEPPERS: If you want an easy way to prep your peppers, this is what I do: Slice off the top on your cutting board. Over a bowl or strainer, use a butter knife to break the white fiber and core away from the outside walls. Save the seeds to add them back into your recipe for added heat. Back to the cutting board,  halve the peppers the long way, then stack and slice.

SHELF LIFE: These sauces should last a good 6 months if you store them in the fridge in a sealed container.

Meanie Greenie Jalapenie (Recipe 1)

Ingredients

  • 1 Tbsp. – Olive oil
  • 1.5 Lb. Jalapeños – stemmed, seeded and sliced
  • 4 Cloves – Garlic, minced
  • 1/2 Cup – Diced onion
  • 1 tsp. Salt
  • 1 Tbsp. – Sugar
  • 1/2 Cup – Distilled white vinegar
  • 2 Cups – Water

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 1
Step 1:
 Heat the oil in a medium sauce pan over high heat. Add peppers, garlic, onions and salt. Saute for 5 minutes.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 2Step 2: Add water and cook for an additional 20 minutes, stirring frequently. Remove from heat and set aside for a few minutes to cool.
Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 3Step 3: Carefully transfer the mixture into your food processor. While blending, slowly add vinegar and salt.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 4
Step 4:
Blend until consistent and smooth. Allow to cool, then transfer into a sterilized jar or bottle.

Blazing Arrow Habanero  (Recipe 2)

Ingredients

  • 2 Tbsp – Olive oil
  • 2 Poblano peppers – stemmed, seeded and sliced
  • 4 Habanero peppers – stemmed, seeded and sliced
  • 1 Cup – Diced onion
  • 4 Cloves – Garlic, minced
  • 1 Lb. – Ripe tomatoes, diced (I use Bushel Boys – they’re awesome and local)
  • 1 Cup – Distilled white vinegar
  • 1 Tbsp. – Salt
  • 1 Tbsp. – Sugar

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 1
Step 1:
 Heat the oil in a medium sauce pan over high heat. Add peppers, garlic, onions and salt. Saute for 5 minutes.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 2Step 2: Add tomatoes, vinegar, sugar and salt. Reduce to medium heat, stirring frequently until the tomatoes turn saucy, 5-7 minutes. Remove from heat and set aside for a few minutes to cool.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 3Step 3: Carefully transfer the mixture into your food processor. Blend until consistent and smooth.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 4
Step 4: 
Allow to cool, then strain through a wire mesh strainer. Work the blended mash with a wooden spoon to extract the liquid, leaving the pulp in the strainer. Transfer into a sterilized jar or bottle.

Coborn's Edgy Veggie - Two Homemade Hot Sauce Recipes
Author: 
Recipe type: Sauce, Condiment, Hot Sauce
Cuisine: Southwest, Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Two different methods of preparing homemade hot sauce. You can try using different peppers and other ingredients, these are DIY-licious templates for your wild experiments.
Ingredients
  • Meanie Greenie Jalapenie (Recipe 1)
  • • 1 Tbsp. – Olive oil
  • • 1.5 Lb. Jalapeños – stemmed, seeded and sliced
  • • 4 Cloves – Garlic, minced
  • • ½ Cup – Diced onion
  • • 1 tsp. Salt
  • • 1 Tbsp. – Sugar
  • • ½ Cup – Distilled white vinegar
  • • 2 Cups – Water
  • ———————————————————
  • Blazing Arrow Habanero (Recipe 2)
  • • 2 Tbsp - Olive oil
  • • 2 Poblano peppers - stemmed, seeded and sliced
  • • 4 Habanero peppers - stemmed, seeded and sliced
  • • 1 Cup – Diced onion
  • • 4 Cloves – Garlic, minced
  • • 1 Lb. – Ripe tomatoes, diced
  • • 1 Cup – Distilled white vinegar
  • • 1 Tbsp. – Salt
  • • 1 Tbsp. – Sugar
Instructions
  1. Meanie Greenie Jalapenie (Recipe 1)
  2. Step 1: Heat the oil in a medium sauce pan over high heat. Add peppers, garlic, onions and salt. Saute for 5 minutes.
  3. Step 2: Add water and cook for an additional 20 minutes, stirring frequently. Remove from heat and set aside for a few minutes to cool.
  4. Step 3: Carefully transfer the mixture into your food processor. While blending, slowly add vinegar and salt.
  5. Step 4: Blend until consistent and smooth. Allow to cool, then transfer into a sterilized jar or bottle.
  6. ———————————————————
  7. Blazing Arrow Habanero (Recipe 2)
  8. Step 1: Heat the oil in a medium sauce pan over high heat. Add peppers, garlic, onions and salt. Saute for 5 minutes.
  9. Step 2: Add tomatoes, vinegar, sugar and salt. Reduce to medium heat, stirring frequently until the tomatoes turn saucy, 5-7 minutes. Remove from heat and set aside for a few minutes to cool.
  10. Step 3: Carefully transfer the mixture into your food processor. Blend until consistent and smooth.
  11. Step 4: Allow to cool, then strain through a wire mesh strainer. Work the blended mash with a wooden spoon to extract the liquid, leaving the pulp in the strainer. Transfer into a sterilized jar or bottle.

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com