In case you missed the memo, Windansea Wheat is now available in bottles year-round. That’s right, six-packs and twelve-packs of our refreshingly smooth Bavarian-style Hefe hit store shelves just in time for summer. So, to celebrate the bottle release of our favorite warm weather wheat beer, we’re sharing this fresh summertime ceviche recipe and pairing.
Traditional ceviche is a cold dish consisting of fresh fish, shrimp, or shellfish, cooked in citrus juice. Its origins are believed to date back to the Inca, but rather than compromise the brevity of this post with a culinary history lesson, we’ll just say that ceviche has been around long enough to vary from region to region. In SoCal, ceviche is typically prepared Baja-style, using fresh caught shrimp, or rockfish and lime juice. The recipe below is based on the Baja-style, with a few ingredients added to match Windansea Wheat’s bright fruity flavors.
Windansea Shrimp Ceviche
1.5 lbs fresh shrimp – peeled, deveined, and diced in ½” pieces
1.5 cups fresh-squeezed lime juice (8-10 limes)
8oz Windansea Wheat
5 large Roma tomatoes, seeded and diced
1 medium red onion, diced
1 medium hothouse cucumber, diced
1 large mango, peeled and diced
1 cup watermelon, diced
1-2 red jalapenos, seeded and minced
2 tablespoons fresh chopped cilantro
Sea salt to taste
Step 1: Combine fresh chopped shrimp and lime juice in a medium-sized bowl, cover, and refrigerate for 3 hours. The acidic lime juice will cook the shrimp, causing their color to change from blue/gray to pink.
Step 2: Remove lime marinated shrimp and drain off 2/3 of the lime juice. Add 8oz of Windansea Wheat, cover, and return to the refrigerator for an hour. Adding the beer will not only cut the acidity of the lime, but its sweet, fruity flavors will complement the watermelon and mango.
Step 3: Remove shrimp from refrigerator, drain off liquid, and transfer to a large mixing bowl. Add tomato, red onion, cucumber, mango, watermelon, jalapeno, and cilantro. Mix ingredients well, add salt to taste, and return to the refrigerator until ready to serve.
Step 4: Serve with tortilla chips and a Windansea Wheat.
Even if you don’t consider yourself a Yelp-crazed foodie, you may have noticed a resurgence of “odd bits” on local menus. Comparable to beef tongue, cheeks, and tripe, oxtail holds a tasty place outside most people’s comfort zones. And while they’re more commonly used to create flavorul stocks and stews, we’re putting them to good use in a San Diego favorite – the street taco.
Preparing oxtail isn’t difficult, it just takes time (9-10hrs). Well-prepared, oxtail is rich, tender, and flavorful. If undercooked, it will have the texture of a chew toy. So, if you’re a patient master of the crock pot, this recipe should be right up your alley.
Beer-Braised Oxtail Tacos
What you’ll need:
Combine the following ingredients in a mixing bowl.
¼ Cup chili powder
1 Tbs. salt
1 Tbs. cumin
1 Tbs. garlic powder
1 Tsp. black pepper
½ Tsp. cayenne pepper
½ Tsp. cinnamon
Large Frying Pan
½ Cup all-purpose flour
½ Cup butter
6-qt Crock Pot
1 22oz bottle Off The Rails
1 cup chicken stock
1 large white onion, chopped
2 celery stocks, chopped
2 large carrots, chopped
1 green bell pepper, chopped
1 serrano chili, seeded/chopped
2 garlic cloves, minced
Chopped white onion
Salsa verde or habanero hot sauce
What to do:
Rinse oxtails in cold water and pat dry.
Coat oxtails in dry rub, cover, and let rest for 30 minutes.
Melt butter in a large skillet, dust oxtails in flour, and brown for 2-3 minutes on each side. When oxtails are golden brown, remove from skillet and reserved on a plate.
Add onions, celery, carrots, peppers, and garlic to the skillet and sauté on high until onions are golden brown. Transfer half of the vegetable mixture to the crock pot, adding the chicken stock and bottle of Off The Rails to the remaining vegetables in the skillet. Bring to a gentle boil and remove from heat.
Arrange browned oxtails in a layer over the sautéed vegetables in the crock pot. Pour the warm liquid contents of the skillet over the oxtails, cover, and cook on low for 9-10hrs.
Once the oxtails have finished cooking, meat should easily fall away from the bones.
Suggested beer pairing: Tower 20 IIPA – T-20’s dry hop bitterness will cut through the oxtail’s rich flavors, while complementing the zesty lime and cilantro.
Beer-infused Crème Brûlée? Yes, well, it’s more like crem-brew-lay, but you get the gist. What started out as an off-the-wall idea three years ago has since turned into one of our favorite desserts. Brewed with cocoa nibs and locally roasted Ethiopian coffee beans, Wreck Alley adds rich layers of dark chocolate and an espresso-like roast to this classic dessert.
Our Chefs Gunther and Corey, the masterminds behind this recipe, have earned a solid reputation with their drink beer/think food approach to cooking. Continually pushing the craft beer and culinary envelope with their innovative methods, these two were recently selected to share their expertise at this year’s Craft Brewers Conference in San Diego.
If you’re looking for something to pair with your after dinner Wreck Alley, give this recipe a try. Also, look for this and other great beer-centric recipes in an upcoming craft beer cookbook by Chef’s Press, the publishers behind San Diego’s Top Brewers.
Wreck Alley Crème Brûlée
2 cups Wreck Alley Imperial Stout
4 cups heavy cream
1 cup granulated sugar
12 egg yolks
1 vanilla bean, split lengthwise
6 shallow, oven-proof ramekins
Preheat oven to 325 degrees F. Place stout in pan, bring to a slow boil and reduce to a ¼ cup. Place cream in a non reactive pan. Split vanilla bean lengthwise and scrape the seeds into the cream. The pod can be used as an additional flavor enhancer by adding it to the cream while heating, remove and discard before whisking. Heat cream and vanilla slowly until steaming. When cream starts to steam remove from heat. Do not boil the cream. While the cream heats through, whisk together egg yolks and sugar with wire whisk until pale in color and sugar is dissolved, about 1 to 2 minutes. Pour about ½ cup of the hot cream into the egg yolk mixture whisking quickly to temper the mixture. In a slow stream, add the remaining hot cream to the egg mixture while continuing to mix with the whisk. Add the reduced stout to the brûlée mixture and mix well. Divide the mixture evenly into six ramekins, placed in a deep baking dish. Fill the baking pan with hot water about half way up the sides of the ramekins and place in a pre-heated oven to cook for 40 minutes or until just set. Check for doneness by gently shaking the ramekins; the brûlée is finished baking when the edges are set/firm but the middle still jiggles a little. Place the ramekins in the refrigerator for at least 2 hours to cool before serving.
Sprinkle the top of each brûlée with a thin layer of granulated sugar. With a kitchen propane torch (available at most household supply retailers) point the flame onto the sugar and heat until it begins to melt and is deep golden brown color.
Use the broiler setting of your oven to brown the sugar by placing the brûlée about an inch away under the broiler flame/heat source for 20 to 30 seconds. Check frequently to ensure even browning.
For an additional twist on this classic, add your favorite fruit like strawberries, raspberries or banana slices to brûlée. Gently insert fruit pieces by pressing them into the cold brûlée and follow the same finishing instructios above.