I'm always looking for ways to support local businesses and recently had 'the dirty job' of taste testing at one of our fast-rising breweries--Cold Fire Brewing Company.  I needed some beer to pair with some dishes I was creating and I'd recently met their marketing guy at an event I was catering.  I took him up on his invite and checked out their tasting room.

Nice space and GREAT beer!! I expected the usual 4-6 taster; 12 tasters later, I'd narrowed down the 2 that I wanted to use.  Met one of the head brew masters whose passion rivaled mine on food.  I wanted to really honor some elk meat a friend had given me so I ended up making an Elk Ragu using their La Leche Milk Stout which is dark as one would expect from a stout. But it was also creamy and smooth with a hint of smokiness.  LOVED IT!!  I also chose their St. James IRA which is crisp with slight citrus overtones for a salmon dish i created.  Both turned out FANTASTIC  and I will share the Elk recipe with you here.  The salmon one will have to wait.

1.5# Elk Stew Meat, cubed

1/4 c. diced carrot; 1/2 small onion diced; 2 cloves of garlic (puree all to a paste)

1 tsp of ALMA FOODS 'Portuguese Smoked Paprika' Dry Rub seasoning: 1 Tsp/each dried thyme and rosemary

1 TBSP butter; 2 slices bacon diced

10 oz Milk Stout; 6oz low sodium Beef Broth

Preheat oven to 325 degrees.

Saute bacon in butter in Dutch oven; remove bacon and set aside. Add elk meat to bacon grease, adding more butter or oil of your choice, if necessary. Remove meat from grease and set aside.  To the pot, add vegetable paste and saute till softened.

Add elk meat, bacon, beer and broth to pot; bring to a boil, cover and place in oven on 325  degrees for about 3-4 hours till meat is tender.  Serve over pasta, rice, or grain of choice. Serves 2-4 people.

ELK RAGU made w Cold Fire Brewing Company's "La Leche Milk Stout"

ELK RAGU made w Cold Fire Brewing Company's "La Leche Milk Stout"

Posted
AuthorRobin Brown-Wood

I don't have a pic but I did do a YouTube about using our Portuguese Smoked Pepper rub to rim your glasses for your favorite Bloody Mary.  This time of the year, after the families have settled down, it's a nice way to start a breakfast or brunch..yummm....Google 'ALMA FOODS' YouTubes and you'll see how fun it is to whip up a batch!  Just another way to spread the 'soul satisfying' flavors of PDS.

Posted
AuthorRobin Brown-Wood

I know this is a 'recipe' page and I love sharing them but most of the time, I work from experience and not an actual recipe so if you're a cook who needs accurate measurements, I apologize.  This recipe comes from my love of all things greens....and crispy....and spicy...and bite-size.

Take @1# collards, strip the big vein, chop into smaller pieces, saute in a pan with water till done. Remove from heat, add cheeses of choice, cayenne pepper/paprika/salt & pepper and mix well. Put 1 tsp of cooled mixture in middle of wonton wrapper, moisten edges w water and fold into a triangle and then bring two moistened points together to make a 'crown'.  Bake at 350 degrees on oiled sheet (or you can fry them if you like)...serve w some kind of dipping sauce of your liking.  I served these with a Sriracha Aoili--make your own aoili or use a really good mayo; add some finely chopped garlic and sriracha to taste.  Fabulous mix of flavors, textures and fusion eating!

Posted
AuthorRobin Brown-Wood

I looooove popcorn! Any time, any day---I love it just popped all warm and crunchy and SALTY!! There are few foods on the planet that can get away with NO salt---popcorn isn't one of them!! To that end, take any one of our PDS spice rubs and sprinkle them on a just popped batch of popcorn.  I always drizzle really good virgin olive oil on my popcorn (truffle oil is off-the-chart!) so that whatever seasoning I add will stick.  Let your mood dictate which one to choose---smokey, lemony, or earthy.  ADDICTING!!!

Posted
AuthorRobin Brown-Wood

You'll have to visualize these recipes but know that they look as great as they taste!

Mix our PORTUGUESE SMOKED PEPPER as a paste or right out of the package with 8oz of cream cheese to taste.  Spread on crackers or crostini, stuff celery sticks and top with a cooked shrimps and a sprig of cilantro or parsley.  Couldn't be any quicker for last minute company or for your own party!

This 'recipe' came from Sofia who thinks way outside of the box in the kitchen but it works! Take our PORTUGUESE SMOKED PEPPER as a paste and spread on a peanut butter sandwich; cut into finger sizes for an appetizer tray or just wolf it down if it's for you.  Unbelievable!  Sweet, salty, heat....Yummmmmmmmmmm! THANKS SOFIA!!

I like to serve the MEYER LEMON/OLIVE paste on top of a crostini spread with fig jam and goat cheese; garnish with minced lemon peel and sprig of dill.  Pleeeease!!

Let's not forget the LEMONGRASS; mix the paste with an avocado to taste and use to top our Black Eye Pea Salad (recipe's on the 1/2 page flyer you get when you buy) which is served on mini cornbread squares.  Yummy to taste; gorgeous to look at!

Posted
AuthorRobin Brown-Wood