Milwaukee Ale House – Quality beer, food, music and entertainment in Downtown Milwaukee and Grafton, WI

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 |

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

Posted by alehouse on Aug 30th, 2010 in Blog |

Grafton Drink Specials

Grafton Ale House Drink Specials

Mon……….$1.50 12oz Craft Brew

Tues………$1.50 pbr and High Life cans 7pm

Wed……….Mug Club Day…. $2.50 Craft Brews ALL DAY

Thurs……..Quizmaster @ 7pm …. $1.50 pbr and High Life cans

Thurs……..Happy hour 4 to cl …. $2.50 20 oz Craft Beer Pints

Fri & Sat…13 on 13 Drink Special …10pm

Sunday…..Service Industry Night….9pm

Posted by alehouse on Jun 21st, 2010 in Blog |

Weekly Events at the Milwaukee Ale House

Downtown Location

Monday – Quizmaster at 8:00pm $1 to play

Tuesday – Swing Dancing at 8:00 – Lessons Only $6.00 Open Dancing to follow!

Thursday – Karaoke at 10:00

Grafton Location

Wednesday – Swing Dancing at 8:00 – Lessons Only $6.00 Open Dancing to follow!

Thursday – Quizmaster at 7:00 $1 to play

Posted by alehouse on Jun 16th, 2010 in Blog |

Cask Ales

At one point in time in history all beer was a cask ale. Reason being was that before bottles and cans the only container to hold, age, and serve beer was a wooden barrel or cask. Brewers would take a finished beer from one of their large aging vessels and put is in smaller, more portable, casks for distribution. To make sure the product was fresh and carbonated the brewer would add a small amount of fermenting wort to each cask and seal the container with a bung or stopper. The fermenting wort would carbonate the beer and also consume oxygen ( a beer spoiler) helping to maintain a fresh and drinkable product. This process is also know as cask conditioning. The secondary fermentation in the serving vessel also helps create a richer more complex flavor and aroma. We traditionally serve casks at cellar temperatures…55 deg. F°.         Cheers

Posted by alehouse on Jun 15th, 2010 in Blog |