Please View This Blog at its New Home

7 May

moved

The EatingOxford.com blog has moved to its new home at www.EatingOxford.com, where it is now integrated into one site with the EatingOxford.com Restaurant Guide. No more toggling between sites; everything is now in one place.

See you there!

Liz Barrett, EatingOxford.com

Win a Year of Free Oxford Dining

25 Apr

dineout fundraiser

It’s time once again for the annual Ultimate Dine Out fundraiser for the Boys and Girls Club of the L-O-U Community.

More than 50 Oxford restaurants have donated gift certificates, giving you the chance to win more than $2,000 worth of dining with just a $10 donation (donate $100 and get 15 chances)! Second prize is $1,000 in gift certificates and third prize is $500 in certificates.

Tickets can be purchased by:

· Contacting parents of Club members or Advisory Board members

· Visiting bgcnms.org/and using a credit card

· Calling the Oxford Clubhouse at 832-0602

Last day to purchase a ticket/tickets is Monday, April 29, at noon. The winner drawing will be televised at noon, April 30, on WTVA.

Participating restaurants include: Abner’s, Ajax Diner, Applebee’s, The Beacon, Big Bad Breakfast, Blind Pig, Bottletree Bakery, Boure’, Char, Chick-fil-A, City Grocery, The Corner, Emileigh’s, Funky’s, Handy Andy, Holli’s Sweet Tooth, Honey Bee Bakery, IHOP, Irie on the Square, Jimmy John’s, Kabuki, Lamar Lounge, LaPaz, Lenora’s, The Levee, Lindsey’s, Lusa, Maharaja, Mama Jo’s, McAlister’s Deli, McEwen’s, McDonald’s, Newk’s, Oby’s, Old Venice Pizza, Oxford University Club, Panini/Oxford Catering, Petra, Phillips Grocery, Proud Larry’s, Ravine, Rice & Spice, Rooster’s, The Round Table, The Sizzler, Snackbar, Sonic, Soulshine Pizza, South Depot Taco Shop, Tacky Shack, Taco Bell, Taqueria El Milagro, Taylor Grocery, Tequila’s, Toyo Japanese, Two Stick Sushi

 

Jon Myrick Recipe: Steamed Mussels with Leeks and Tomatoes

22 Apr

jon

Here’s a recipe from Proud Larry’s executive chef Jon Myrick that seems like it would be difficult until you see him make it and realize you can do it, too! Those at the Oxford Beer Fest saw it firsthand, and now you can try the recipe below. For the fest, Jon used Diamond Bear Southern Blonde for steaming his mussels, but feel free to experiment with any pale ale or lager.

Steamed Mussels with Leeks and Stewed Tomatoes

1 tbsp. butter
1 t. garlic
1/2 c. stewed tomatoes
1/4 c. leeks
1/8 c. parsley
salt and pepper, to taste
about 25 mussels
1/2 c. beer (Jon used Diamond Bear Southern Blonde at the Oxford Beer Fest)

Combine butter, garlic, tomatoes, leeks, parsley, salt and pepper in large sauté pan over medium-high heat. Once all are cooked through and combined, add mussels and beer and cover to steam. Mussels will be done when shells open (about 4 minutes).

Serves 2

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Rob Ray Recipe: Oatmeal Stout Cookies

22 Apr

rob talk

For a really interesting twist on the traditional oatmeal cookie, McEwen’s executive chef Rob Ray used The Flare Incident, Lucky Town Brewing Company’s oatmeal stout brew, for these uniquely delicious cookies he prepared at the Oxford Beer Fest.

Lucky Town Oatmeal Stout Cookies from Rob Ray at McEwen’s Oxford

  • ½ c. Butter, Softened
  • ½ c. Maple Syrup
  • 1 tsp. Vanilla Extract
  • 2 c. All-Purpose Flour
  • 3 c. Quick-Cooking Oats
  • ½ c. Brown Sugar, Packed
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • 1 tsp. Salt
  • 1-1/4 c. Lucky Town Oatmeal Stout (Room Temperature)

Cream together butter, maple syrup and vanilla extract. Cut in flour, oats, sugar, baking soda, cinnamon and salt. Slowly add the Oatmeal Stout to form a soft dough. Scoop dough by the teaspoonful and place on cookie sheet. Bake cookies for 12-15 minutes in a 350 degree F oven, until lightly brown. Let cookies cool for 5 minutes before placing onto a wire rack.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Erika Lipe Recipe: Betta Chedda Dip

22 Apr

erika sunday

Here’s a great dip for parties or just for snacking on while watching a movie. At the Oxford Beer Fest, Erika paired this addictive dip with Abita Strawberry Harvest Lager.

Betta Chedda Dip from Erika Lipe at Lenora’s

10 oz. white cheddar cheese, grated
1 large bunch green onions, chopped
3/4 c. walnuts, chopped
1/2-3/4 c. Dukes or Blue Blate mayonnaise
1 tsp. fresh garlic, minced

Bake walnuts at 250 degrees F for 15 minutes, being careful to not burn. Combine all ingredients and serve with toast points, bagel chips, apples, pears or grapes.

Serves 6

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

 

Tim Woodard Recipe: Smothered Chicken and Grits

22 Apr

tim

On Sunday, Tim Woodard from Little Easy Express showed Oxford Beer Fest attendees how to prepare his simple and rustic smothered chicken over grits. He says it’s also perfect over rice or potatoes accompanied by crusty bread and a salad. For his beer pairing, Tim coupled the dish with Shipyard Brewing Co. Monkey Fist IPA.

Smothered Chicken and Grits from Tim Woodard of Little Easy Express Lunches and Catering

Baked Cheese Grits

  • 4 cups water
  • ¾ cup long-cooking grits, uncooked
  • ¼ teaspoon salt (optional when cooking grits)
  • 1 egg, beaten
  • 1 cup (4 oz.) shredded cheddar cheese
  • ¼ cup buttermilk
  • 2 tablespoons margarine
  • 1/8 teaspoon garlic powder (optional)
  • Dash red pepper sauce or ground red pepper

Heat oven to 350 F. Grease 1-1/2 qt. casserole or baking dish. Prepare grits according to package directions. Add small amount of grits to beaten egg to temper. Return grits mixture to pan and add remaining ingredients. Cook over low heat an additional minute or until cheese is melted. Pour into prepared casserole and bake 30 to 40 minutes or until top is set and lightly puffed. Let stand 5 Minutes before serving.

Smothered Chicken

  • 6-8 medium-sized chicken thighs or a small whole chicken fryer cut up (a 4 lb. bird)
  • Salt, pepper, garlic, cayenne pepper (to taste)
  • 1 medium-sized onion
  • ½ cup of flour plus a small amount for dusting chicken
  • ½ cup of margarine or ¼ cup each of butter and vegetable oil
  • 3 cups water or low-sodium chicken broth (slightly more if needed)

While the grits are simmering on low heat, melt the margarine in a large skillet over medium-high heat. Season chicken pieces with salt, pepper and garlic powder. Lightly dust chicken in additional flour, place in skillet and brown on all sides. After the chicken is brown, add flour and onion and cook for 5 minutes on low heat. Once the mixture is a caramel color, add the water or chicken broth and blend well. Season with cayenne pepper and bake in the oven at 350 degrees F for 45 min to 1 hr until chicken is tender and juices run clear. Remove from oven, adjust seasoning, and serve over baked cheese grits.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Rob Ray Recipe: BBQ Pork Butt and Beer BBQ Sauce

22 Apr

rob

Yet another great summertime recipe. Here, chef Rob Ray explained to Oxford Beer Fest VIP attendees how to integrate beer into BBQ pork butt and beer-based barbecue sauce.

Ballistic Blonde Braised BBQ Pork Butt from Rob Ray at McEwen’s Oxford

  • 4T Kosher Salt
  • 3T Fresh Ground Pepper
  • 2tsp Toasted Ground Mustard Seeds
  • 2T Chili Powder
  • 1T Ground Cumin
  • 1T Garlic Powder
  • 1T Toasted Ground Coriander Seeds
  • 1Orange, Zested and Juiced (keep the peels)
  • 8 pounds Pork Butt
  • Olive oil for cooking pan
  • 3c Lucky Town Ballistic Blonde
  • 6 Garlic Cloves, Chopped

Combine salt, pepper, mustard seeds, chili powder, cumin, coriander, garlic powder and orange zest in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap or vacuum seal and refrigerate for at least one hour, up to 12 hours. Preheat oven to 500 degrees F. Drizzle olive oil in a large roasting pan or Dutch oven and braise pork (uncovered) for one hour, until a dark brown color appears across the pork. Remove from oven and lower oven to 325 degrees F. Pour the beer and orange juice over the pork and place the garlic cloves and orange peels around the pork. Cover the pan with foil, poking five pen-size holes in the foil–one in each corner and one in the middle. Cook for 3 hours, until meat falls off the bone.

Beer Barbecue Sauce to accompany Ballistic Blonde Braised BBQ Pork Butt 

  • 1T Butter
  • 1/3c Onion, Chopped
  • 3T Garlic, Minced
  • 2T Worcestershire sauce
  • 2c Ketchup
  • 2T Yellow Mustard
  • 2T Sorghum
  • 1T Brown Sugar
  • 1/2tsp Salt
  • 1tsp Fresh Ground Black Pepper
  • 2T Apple Cider Vinegar
  • 1tsp Cayenne Pepper
  • 1tsp Hot Sauce
  • 2c Lucky Town Ballistic Blonde

Add butter, onion and garlic to a saucepan over medium heat; sweat onions until soft and translucent. Add Worcestershire sauce, ketchup, mustard, sorghum, brown sugar, salt, black pepper, vinegar, cayenne pepper, hot sauce and 1 cup of beer. Turn up the heat to med-high and bring to a boil, then simmer uncovered for 30 minutes. Remove from heat, purée and add remaining beer.

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

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