Chipotle Shrimp Tacos
Recipe Courtesy of Chef Tyler Mason,
Serves 4-6
2 pounds 12-15 count raw shrimp.
3 tablespoons of chipotle powder, or more, it has a bite. I prefer spices from the Spice House.
¼ cup olive oil
Mango salsa (recipe to follow).
2 avocados sliced, dressed with lime juice to prevent browning, salt and pepper.
4 cups finely shredded napa cabbage. There is a good quality pre-shredded package in the
produce section as an alternative.
Cotija cheese grated, I prefer El Rey brand.
Sour cream or crema- Mexican sour cream.
2 packages taco sized flour tortillas.
Cilantro and lime wedges….. read more »
Posted by alehouse on Sep 7th, 2010 in Homepage Boxes |
Chipotle Shrimp Tacos
Recipe Courtesy of Chef Tyler Mason,
Serves 4-6
2 pounds 12-15 count raw shrimp.
3 tablespoons of chipotle powder, or more, it has a bite. I prefer spices from the Spice House.
¼ cup olive oil
Mango salsa (recipe to follow).
2 avocados sliced, dressed with lime juice to prevent browning, salt and pepper.
4 cups finely shredded napa cabbage. There is a good quality pre-shredded package in the
produce section as an alternative.
Cotija cheese grated, I prefer El Rey brand.
Sour cream or crema- Mexican sour cream.
2 packages taco sized flour tortillas.
Cilantro and lime wedges.
Place peeled and rinsed shrimp in a zip top bag, add olive oil and shake to coat thoroughly.
Season with chipotle powder, salt, and pepper. Heat a non stick frying pan on a high burner.
Sear shrimp to cook, work in batches, do not over crowd pan. (These shrimp are great on the
grill as well.) Shrimp will cook fast, 2 minutes on the first side, 1 minute on the second until
opaque.
For Mango Salsa
3 cups small dice mango, use fresh in season. Frozen mango is available year round.
½ cup small dice red onion.
2 jalapeno finely diced- seeds and ribs optional.
1/3 cup rice wine vinegar
2 tablespoons sugar
2 limes juiced
1 tablespoon ground cumin
2 tablespoons olive oil
¼ cup chopped cilantro
Salt & Pepper
In a large bowl add mango and season with ground cumin, salt and pepper. Then add red onion
and jalapeno mix to combine. In a separate smaller bowl, dissolve sugar into the rice wine
vinegar and lime juice. Whisk in olive oil. Add to the mango mixture and toss to coat, finish
with chopped cilantro.
This recipe easily doubles or triples make extra and serve with tortilla chips. I have also added a
14oz can rinsed and drained black beans to make it a hardier salsa.
Take all the components of this recipe and set up buffet style. Warm flour tortillas and let your
guests build their own tacos. Plan on 2-3 shrimp per taco. If you want to add an additional
meat to the taco buffet, season boneless chicken cutlets as the shrimp, pan sauté and slice.
Posted by alehouse on Sep 7th, 2010 in Blog |
Louie’s Last Regatta
Help the Ale House Celebrate Louie’s Last Regatta!
Louie’s Last Regatta was started in 1999 by a group of Milwaukee sailors who basically wanted one more sailing regatta before they had to pull their boats from the water. To make their effort more attractive to sailors thinking about snow shovels and ski trips this devoted group decided to make Louie’s into a charity event. The first Louie’ Last Regatta brought in $900 and twelve boats participated.
The event grew steadily in popularity and money raised. Major sponsors came forward, boat crews donated and the post race party grew. Louie’s Challenge otherwise known as “sanctioned bribery” was a unique and surprisingly popular fund raising feature of the Regatta. Started in 2001 boat crews could bribe the race committee for a better finish position, with all money going to Children’s Hospital. The silent action was introduced in 2001, In 2002 Internationally recognized Mount Gay Rum came on board as a sponsor and their distinctive red hats became part of the Milwaukee sailing attire. In 2004 “SAILING MAGAZINE” listed Louie’s Last Regatta as one of the Top Ten Best Sailing events in the country.
This special event gained its name from the Milwaukee Ale House’s Flagship brand “Louie’s Demise”-Amber Ale. True Story…Louie Eishold, great uncle of an Ale House founder met his demise in a bar fight in 1886 in Sheboygan Wisconsin.
Posted by alehouse on Sep 3rd, 2010 in Live Music |
Louie’s Last Regatta
Help the Ale House Celebrate Louie’s Last Regatta!
Louie’s Last Regatta was started in 1999 by a group of Milwaukee sailors who basically wanted one more sailing regatta before they had to pull their boats from the water. To make their effort more attractive to sailors thinking about snow shovels and ski trips this devoted group decided to make Louie’s into a charity event. The first Louie’ Last Regatta brought in $900 and twelve boats participated.
The event grew steadily in popularity and money raised. Major sponsors came forward, boat crews donated and the post race party grew. Louie’s Challenge otherwise known as “sanctioned bribery” was a unique and surprisingly popular fund raising feature of the Regatta. Started in 2001 boat crews could bribe the race committee for a better finish position, with all money going to Children’s Hospital. The silent action was introduced in 2001, In 2002 Internationally recognized Mount Gay Rum came on board as a sponsor and their distinctive red hats became part of the Milwaukee sailing attire. In 2004 “SAILING MAGAZINE” listed Louie’s Last Regatta as one of the Top Ten Best Sailing events in the country.
This special event gained its name from the Milwaukee Ale House’s Flagship brand “Louie’s Demise”-Amber Ale. True Story…Louie Eishold, great uncle of an Ale House founder met his demise in a bar fight in 1886 in Sheboygan Wisconsin.
Posted by alehouse on Sep 3rd, 2010 in Live Music |
Frankie and Nick
Just a couple of guys from the Mighty Short Bus playing some of their favorite tunes.
Posted by alehouse on Sep 3rd, 2010 in Live Music |
Fat Andy
Adventurous acoustic versions of both popular and forgotten classics with three part harmonies so thick you can taste them. Feel the Thunder of Danny’s powerful voice as it’s complimented by the intricate vocal and guitar work of Mike and Brendan(of Rocky Mountain Beaver Pond).
Posted by alehouse on Sep 3rd, 2010 in Live Music, Live Music: Milwaukee |
Summer Bobs
Notes from Chef Tyler
People always ask if I cook at home. And what kind of food I am interested in? I do. And this summer it is all about Indian and Vietnamese food. This is a great, easy dish of skewered chicken breast with some Indian inspired spices. Do not miss the basmati rice side. The toasted mustard seed gives the rice an amazing popcorn taste. All of the following spices are worth having; they will be fantastic in fall stews and chilis. I buy my spices at Spice House and Penzys. read more »
Posted by alehouse on Aug 30th, 2010 in Homepage Boxes |
Summer Bobs
notes from Chef Tyler
People always ask if I cook at home. And what kind of food I am interested in? I do. And this summer it is all about Indian and Vietnamese food. This is a great, easy dish of skewered chicken breast with some Indian inspired spices. Do not miss the basmati rice side. The toasted mustard seed gives the rice an
amazing popcorn taste. All of the following spices are worth having; they will be fantastic in fall stews and chilis. I buy my spices at Spice House and Penzys.
Chicken Tikka Masala Kabobs
2 Pounds Boneless Skinless Chicken Breast
16oz Plain Yogurt- Lowfat is Ok, Greek is outstanding
5 Cloves Garlic-minced
2 TBLS Fresh Ginger- grated, about 3 inches
2 TBLS Cumin
2 TBLS Turmeric
2 TBLS Graham Masala
1 TBLS Coriander Seed
2 TBLS Smoked Paprika
1 TBLS Chili Powder, If you like it spicier use Chipotle Powder
Salt/ Pepper to taste
8-10 Bamboo Skewers – soaked
Cilantro, Green Onion, and Lime for Garnish.
Mix yogurt, garlic, ginger, and all spices. I use a gallon sized zip top bag. Cut chicken breast into 1 ½ inch
pieces. Keep similar in size. Marinate, refrigerated overnight. Place on soaked bamboo skewers, not
crazy tight.
Grill on direct heat for 5 mins, move to indirect heat for 10 -12 minutes, turning halfway through.
Chicken should be cooked thoroughly with no pink remaining. This dish can also be accomplished in
oven at 425 degrees for 15 -18 mins.
Basmati Rice with Mustard Seeds
Follow package instructions. Basmati is usually 1 Cup to 1 ½ cups of water. Toast 1 TBLS of mustard
seeds in 1 TBLS of oil, I use canola, until they pop. Add basmati rice, cover in oil, and add water. Cook
usually 20 mins, check package.
Serve Chicken on Basmati Rice and garnish with Cilantro, Green Onion, and Lime.
Posted by alehouse on Aug 30th, 2010 in Blog |
Harvest Pale Ale
Notes from Brewer Bert
We had a great opportunity last week to brew a fresh “wet” hop pale ale. The fresh hops were picked a week ago and put in a new batch of pale ale this past Thursday.
Why this is unique is that the industry standard is to use dried whole leaf hops or pelletized hops. Fresh or wet hops have a shelf life similar to… read more »
Posted by alehouse on Aug 30th, 2010 in Homepage Boxes |
Harvest Pale Ale
- Notes from Brewer Bert
We had a great opportunity last week to brew a fresh “wet” hop pale ale. The fresh hops were picked a week ago and put in a new batch of pale ale this past Thursday.
- Why this is unique is that the industry standard is to use dried whole leaf hops or pelletized hops. Fresh or wet hops have a shelf life similar to lettuce. They have to be used within days of picking. The advantage is in flavor. There are very unique earthy grassy flavors that are lost to the drying process
- We will keep you all updated as to when this new beer will be ready to taste. Cheers!
Posted by alehouse on Aug 30th, 2010 in Blog |
The JULIE ANN Band
THE JULIE ANN BAND consists of two individuals each bringing years of performing for an experience to delight the ears of all ages. From Patsy Cline to U2, from Sarah McLachlan to The Pretenders, each THE JULIE ANN BAND performance will leave you wanting more.
Julie Ann is a WAMI Nominated Vocalist (Wisconsin Area Music Industry) who has been performing the Wisconsin Club and Festival Circuit for over 10 years. Rooted in Classic Country with a penchant for a well-written song of any genre, “JULIE ANN sings her heart out with each note leaving every listener the feeling they’ve just walked away from hearing a special soul diggin’ deep and finding the song’s true meaning.”- Gavin Close, Milwaukee, WI USA
STEVE (the Band) – In his own words….“I’m just a fan of music- can’t get enough of it. From the soulfulness of the Black Crowes to all those colors Mr. Marley paints and everything in between- I enjoy it all. Being able to strum some of these songs live is a treat.”
Posted by alehouse on Aug 27th, 2010 in Live Music |
The Mighty Short Bus
The Mighty Short Bus is quickly outgrowing its roots in Madison, WI. The Mighty Short Bus has been compared to southern rock bands such as The Black Crowes, and Lynard Skynard, but that is only half of their sound… maybe less. The music goes a step further, infusing their would-be southern rock sound with the cold truth of a winter’s day, giving them a true Midwest Rock sound. Shows all over the Midwest have become the norm, and outward expansion of this ROGUE NATION is imminent.
Posted by alehouse on Aug 27th, 2010 in Live Music |
Piano Brew
Gary Clausing and Tony Frontier are musicans with a simple goal; they just want you to have fun. Playing from a repertoire that covers six decades of popular music, you’re bound to hear something that you, your family and friends connect with. Pretty soon you’re reminiscing, then you’re singing along, then you’re dancing… You get the point.
Based out of Cedarburg, Wisconsin – an old milltown about twenty minutes north of Milwaukee – Clausing and Frontier play and sing the standards, rock, blues, country, and contemporary music that you want to hear. They are joined by percussionist, Joey Boulevard to create a trio that keeps audiences coming back for more.
“I think part of why people like the show so much is that in the age of the ipod, people want to choose their own music,” said Frontier.
Posted by alehouse on Aug 27th, 2010 in Live Music |
The Jimmys
“The Jimmys are a powerhouse, nine piece band influenced by raw Chicago Blues to second line New Orleans funk. With touring experience throughout the U.S. and Europe, The Jimmys have amased international acclaim. Members of this band have garnered Wisconsin’s top honors in Blues to Grammy recognition to platinum records! “Guaranteed to make you shake a tail feather!”
Posted by alehouse on Aug 27th, 2010 in Live Music |
Kojo
Feel the pulsating beat of red hot reggae music, and taste the tantalizing flavors of calypso, ska, soca, French cadass and much much more with Milwaukee Kojo!
Posted by alehouse on Aug 27th, 2010 in Live Music |
Matt Hopper
Matt Hopper is a songwriter, guitar player and performer from Alaska. He is currently based out of Boise, ID. Matt Hopper & The Roman Candles bring a variety of music to the table – rock and roll, folk, psychadelic, dance, blues, and have been compared to such luminaries as Tom Petty & The Heartbreakers, Drive By Truckers, Jack Johnson, Van Morrison, The Stokes, Kings of Leon and Ryan Adams amongst others. The music is varied as defined on early “power pop” releases with The Roman Candles, Hoppers’s eclectic unreleased solo albums “Bedroom Pop One and Two”, his 2003 solo offering “The Gold Rush EP” saw him take flight from Alaska on a national touring schedule for a few years. He recorded his next album with a band in Boise, ID in 2006 “Reverse Odyssey” under the name Matt Hopper & The Roman Candles.
Posted by alehouse on Aug 24th, 2010 in Live Music, Live Music: Milwaukee |
