Brunch, pub style

We've been surprisingly lax with our brunch outings in the past few months- with visitors, making breakfast, or just being out of town, there have been serious breaks without our weekly outing! However, this week we planned ahead and FINALLY made it to Shakespeare's Pub and Grille at 3701 India Street, at the bottom of the hill on Washington where India dead ends. We had stopped by for drinks once with some friends previously, and the food looked incredible. It looked better than the food I had while IN England! They offer first-class authentic fare at reasonable prices, and their spirit selection is exactly what you would hope for in an authentic English pub. The restaurant layout is eccentric, twisted, and totally perfect. Outdoor seating for brunch, indoor seating for soccer hooligans, and a cramped, dark bar perfect for a pint. Since it was a perfect San Diego morning, we took advantage of the near-empty patio overlooking the airport and watched the planes go by while awaiting what promised to be a gut-sagging brunch experience.

My bloody mary was perfect. Their "secret spicy" mix was a delight, and for $5 it was large, cool, refreshing, and the perfect companion to my Full English Breakfast. Their brunch menu is basically 3 options, so don't go if you aren't in the mood for either a Full English Breakfast, Omlette, or Small English Breakfast. They also have a few side options, but as far as the English Breakfast goes I can't imagine a better one in San Diego. It comes with 2 eggs your choice, English bacon, sausage, black and white pudding, potato pancakes, button mushrooms, and a generous portion of baked beans with a few tomato slices as garnishes. HB Sauce topped everything off nicely, and everything was bland enough to be authentic, but tasty enough to gobble down and enjoy heartily. I am anxious to go back and enjoy some of the dinner dishes available! Fish n' Chips, Shepherd's Pie, Steak and Kidney Pie, Bangers n' Mash, Scotch Eggs... prepare to be stuffed, jolly, and full of Guinness!

Vegan Cobbler

Ok, I have a confession to make. I promised several vegan friends that not only would I try my hand at baking, I would take it a step further and have my first sweet attempt be a vegan one.

It didn't end up that way.

I caught the baking bug today, and untimingly found myself a lone carnivore! All of my friends are in Boston for our wonderful friends wedding, taking their animal rights and appetites with them. With no reason to spend extra money on non-dairy goods like butter and milk (really the only two things) I totally cheated and used my cruel ingredients. However, I did take the recipe from the following cookbook:

This book is chock-full of great, all natural goodies, many of which I plan on actually trying my hand at when I once again find myself surrounded by animal loving hungry friends. I used the "Blueberry Cobbler" recipe and altered it into a "Peach/Blueberry Cobbler"- inspired by Brittany and in honor of my mom, whose peach cobbler is f*!@ing out of this world. Ashton lent me a hand in the kitchen as I rolled up my sleeves and banged out what proved to be a damn good dish.

Ingredients- Cobbler Biscuit Dough (all of this is unbleached, natural, dairy-free in the book- I used what I had on hand plus some fresh peaches and blueberries, so I'll skip the description. Get what you want. I'm sure Splenda would work just fine in lieu of sugar, etc.)
1 1/3 cups flour
3 tbsp sugar (divided)
1 1/2 tsp baking powder
1/2 tsp salt
5 tbsp melted butter
1/2 cup milk
1 to 2 tbsp milk OR 1 to 2 tbsp butter to brush on top of dough

Ingredients- Filling
4 to 5 cups blueberries (or whatever fruit you wish- I used 2 pints blueberries and 4 medium to large fresh peaches sliced)
1/2 cup sugar
2 tbsp flour
1 tsp grated lemon or lime zest- optional (I squirted some lemon juice in there, but I'm sure lemon zest would have been better. C'est la vie)

Preheat the oven to 375. I used a 2" deep baking pan around 9" square and sprayed with nonstick spray. For the dough, mix the flour 2 tbsp of sugar, baking powder, and salt in a deep bowl. When mixed thoroughly, add the butter and milk and stir until it forms a sticky dough. Put it aside and get to the filling!

Wash and dry the fruit, slice it if necessary, and in another large bowl combine them with the sugar, flour, and lemon zest (if using). Spread evenly in the baking dish and cover with the dough. The recipe says to use the tablespoon to spread it, but it is extraordinarily sticky and I ended up just reaching in and stretching small amounts across with my fingers. It worked well, IMHO. Brush the top of the dough with the remaining 1 or 2 tbsp of milk or butter (I opted for butter, duh) and sprinkle the remaining 1 tbsp sugar. Here's what it looked like before baking:



Bake until top is golden brown and juices are slightly thickened, about 45 to 50 minutes. Let cool for 15 minutes before serving- with ice cream! I couldn't help but take an action shot because it smelled SO GOOD:



And the final dish!



The blueberry dripping sides were so hot and gooey that it looked like giant soda bubbles blasting to the top. It was awesome!

Wish you were here?

DIPA Battle Royale

Double IPA ("DIPA") or Imperial IPA ("IIPA"), whichever you fancy, has become the crown jewel of the craft brewer. The DIPA allows the brewer to showcase his (or her) hop and malt prowess to the max. DIPAs typically have alcohol content in excess of 8% by volume. International Bittering Units (general measure of a beer's bitterness, although there is some controversy on how IBUs should be calculated) are very high, 70+ are typical for the style. The "imperial" reference in the latter name for this style is most likely a tip of the hat to the Russian "Imperial" Stout, a significantly stronger version of the English Stout.

This truly American invention, most likely started in San Diego - generally most people recognize that the first DIPA (at least the first commercial DIPA) was brewed in 1994 by Vinnie Cilurzo of the Blind Pig Brewing Company (currently the owner of Russian River Brewing!). Cilurzo claims he "accidentally" created the style by adding 50% too much malt to his mash tun. He then "corrected" this mistake by adding 100% more hops.

Some argue that many of the stronger DIPAs could be alternately classified as American barleywines or even, dare I say, a Triple IPA ("TIPA"). As a relatively new style, it is still being determined. It is currently one of the fastest growing styles in the craft beer industry.

In the last two weeks I had the pleasure of trying three new (at least they were new to me) DIPAs.

Ohhh it's on!

Dogfish Head Burton Baton

In this corner the east coast king of hops, Dogfish Head. Most everyone in this area is familiar with Dogfish and their portfolio of adventurous beers. Dogfish can claim at least 3 different DIPAs in their "regular" rotation of beers: 90 minute IPA, 120 minute IPA (although if you are going to have a TIPA category, this one would fit the bill), and Burton Baton.

Burton Baton as described by DFH is, "a blend of oak-aged English strong ale and our 90 Minute I.P.A." First, this beer is quite difficult to find, I had been looking for it for close to a year. Well having a wife who works at a beer store has its perks. Mrs. HolzBrew was able to pick us up two bottles of this last week, after Norm's received all of two cases from the distributor. It weighs in at a strong 10% ABV.

Look: Hazy amber with a moderate lining of off-white lace. Absolutely sticks to the side of the glass.

Smell: Aroma is noticeably oaky and woody, with a sweet, malty aroma. The hops are herbal and blend well with the oaky aroma, but not overly hop pungent as some DIPAs can be.

Drink: Citrusy, spicy, and earthy hop flavor, but no over the top hoppiness. Lots of maltiness, tons of sticky sweet caramel flavor. A little oakiness towards the end. Despite the high ABV level there is very little in the way of noticeable alcohol astringency.

Overall Grade: I thought this was a pretty cool beer. I guess my only critique was that it was a little too sweet, making it difficult to ever drink more than one per evening. Good stuff from a great brewer, I give it an B+ overall.


Stone 13th Anniversary Ale

In this corner, the west coast king of trash talk, Stone Brewing Company. A lot of people know Stone from their Arrogant Bastard Ales as well as their incredible IPA and regular year round DIPA offering, Stone Ruination. Multiple times Mrs. HolzBrew has claimed that Stone makes hands down the best American IPA on the market, this coming from a woman who knows her hops is no distinction to be taken lightly. Well every year Stone releases an anniversary ale and wouldn't you know they decided to go big this year to declare that they have finally become a teenager. As described by Stone, "Stone 13th Anniversary Ale has 4.5 lbs of hops per barrel-more hops per barrel than any beer Stone has ever brewed." Impressive to say the least. (Note: Technically Stone is calling this an Imperial Red, I'm not sure there is much of a significant difference and I thought it was close enough to a DIPA to be included in this competition.) 9.5% ABV.

Look: Pours up a deep red, but completely clear, no haze whatsoever. I'm always impressed at how clear Stone beers are. Thick ring of head.

Smell: Citrusy, grapefruit and piney hoppiness. Additionally, the malt is also there with caramel, and toffee aroma. Smells awesome.

Drink: Big citrus flavors come out in the front, a little oily. Then very malty flavors through the middle, toffee and caramel like flavor. Finishes noticeably bitter but not brutally bitter. Complex and very balanced.

Overall Grade: Pretty Awesome! If you can find it on the shelves and you like hops, pick it up. Overall Grade A-.

He'Brew Bittersweet Lenny's R.I.P.A.

In this corner the King of the Jews, He'Brew Brewing. I can't remember if I have tried this one before. But lucky me they had it on tap two weeks ago at Galaxy Hut in Clarendon. He'Brew makes some pretty good stuff, I reviewed their Jewbelation 12 back around Christmas (or more appropriately Hanukkah), and loved it. I actually believe they are a contract brewer and a lot of their stuff is brewed by Anderson Valley. You gotta love a brewer with a sense of humor though. I believe this one is dedicated to the late Lenny Bruce. Another big one at 10% ABV.

Look: Pours a very copper color. Topped healthy and thick, off-white foam head with great retention.

Smell: Piney and resiny hop nose with some slightly peppery notes most likely form the rye. Aroma also is sweet maltiness with caramel and even some tropical fruit in there.

Drink: A very dense chewy and creamy mouthfeel. The taste is malty no doubt with lot of syrupy fruit flavor and caramel, and toffee notes. Huge hop flavor of grapefruit, orange, and a spicy pine. A little noticeable alcoholic heat on this one , but it complements the spiciness of the rye and bready flavors quite well.

Overall Grade: This beer is straight baller. Crazy delicious like Mr. Pibb and Red Vines. A+++.


Well, it was a great battle, but my favorite DIPA of these three has to be the He'Brew Bittersweet Lenny's R.I.P.A.. Quite honestly if you are a self described hophead you'll love all three of these.

Keep it DIPA, IIPA, or TIPA,

HolzBrew

oh my oh my

Just wanted to excuse my absence... my Masters Program combined with vacation in the US and a full time job just isn't leaving me any blogging moments. I promise to be back online soon!! (After all the final papers are written)

The Black Sheep

Awesome weekend 2K9! I could go into all of the amazing details of this incredible weekend, but I'll save that for another blog. Brunch, however, only increased the awesome of the weekend when a crowd of some of my favorite people descended upon The Black Sheep in Richmond, Virginia. I've been here a few times before, and it has NEVER disappointed. We called ahead to make sure this lil' place could handle a party of 9 (Myself, Andy, Annie, Flza, Beth DD, Mike D, Lil Joe, Amy McFadden, and Dave Witte) and only had to wait in the rain for about 10 minutes. We took up a large portion of the corner, but they seemed to have the rhythm of the place down and we snuggled in very comfortably. Most of us were pretty severely hungover, so their Community Coffee from New Orleans hit the spot in a BIG way. Andy, being my partner in culinary crime, recommended the Grillades and Grits (pork cutlets pounded thin and simmered in a rich gravy, served over creamy yellow cheese grits with buttered toast), so after contemplating between the rest of the incredible menu, I went for it. It was fantastic. My only qualm was I had to cut the port cutlets with great care since they covered the plate and the gravy seemed to have maximum splashing potential. However, the grits were cheesy and unbelievable- the perfect addition to my stomach. I got 2 over medium eggs on the side as well, and with the toast and pork it was a delectable delight to start my day.


Andy got the Barn and Bay Breakfast Sandwich (Scrambled eggs mixed with crabmeat, country ham, green onions, and swiss cheese on buttered and grilled texas toast) which I have had and moaned over every dripping-with-perfection bite. He also got the cool skull mug and everyone was jealous.


Annie and I look a little haggard from the rain + boozin from the previous night, but their coffee perked us right up!


Annie decided on the Black Sheep French Toast, which looked/smelled/tasted INCREDIBLE. Chocolate hazelnut spread sandwiched between two slices of french bread, battered, griddled, and then served with a warm orange syrup. There's also an option to add vanilla ice cream for $1 or sliced banana also for $1. Dessert for breakfast, yes please!


This was MY meal, and even though bacon is my pig-of-choice in the morning, there was nothing depressing about putting this in my mouth.


Lil' Joe got the Huevos Nuevos, and I have to admit that the ones at Kuba Kuba look a little better to me. Black Sheep has definitely got the handle on Southern cooking, but I'd leave the international flair to the Cubans. Still, I can't imagine anything but delicious from this dish. Two eggs served over black beans and creamy yellow cheese grits with queso blanco, mole verde, pineapple salsa fresca and jalapeno sour cream, served with buttered toast and an option for guacamole for $2.

All in all, I can't recommend this place highly enough. The fact that they've barely been around a year and have already established themselves as a serious contender in the Richmond restaurant scene is no small feat. I have a feeling this little nook is in for some great things.

Happy Löwenbräu

A Night of Debauchery

Ahhh yes, we all have our guilty pleasures. And sometimes we take it to the excess. Well, the wife has girls night tonight and I was left all on my lonesome. What's a fella to do? Indulge in temptation!

Knowing that I would be left to my own devices I swung by ... KFC on my way home. That's right HolzBrew, a man with such a sophisticated palate, secretly loves mass produced fried chicken. As I was near Norm's Beer and Wine, I stopped in to pick up some beer to accompany my bucket-o-sin. After informing Jeff, one of Norm's finest lieutenants, of my intentions he vehemently recommended Rogue's Dad's Little Helper Malt Liquor. I admit to have fallin' way too easily.

How does it end? Well the Colonel never disappoints (perhaps its his high ranking military title). First, don't be deceived by the measly three pieces of fried chicken you see served up above. I managed 7 pieces and that did not include any wings. I suspect my stomach won't be thanking me in the morning. But what about the beer? Well its a malt liquor, and it bought back some suppressed memories from college that's for sure. But here is a review for heaven's sake:

Look: Poured with some bubble bath style (sudsy) white head that faded expeditiously. Straight yellow in color.

Smell: Aroma of grainy malt. I detect some corn in the background and a slight note of ethanol.

Drink: Upfront sweet taste, just enough hops to keep the malt from being overwhelmingly cloying. Graininess and alcohol presence are showcased to say the least. Finishes sweet.

Overall: C

As far as malt liquor goes I guess this is the best I've ever had, but that's not saying too much. It served its purpose as a redneck accompaniment to my fried chicken. But I believe the shelf price was $5.99 for the 22oz. bottle, there are so many better choices in the same tax bracket.

Keep it greasy and malted,

HolzBrew