Recipe: Owl's Brew Bramble Brew

Cool off this Labor Day weekend with a simple, refreshing cocktail from The Owl's Brew.  We love the mason jar serving suggestion.  Makes for a casual, fun presentation!  Make this brew in a clear pitcher for maximum impact!

Owl's Brew Bramble Brew Cocktail

• 4 oz. Pink & Black Owl's Brew

• 2 oz. Tequila

• Fresh raspberries and/or strawberries

1. Muddle fresh raspberries & strawberries in a cocktail shaker.
2. Add Owl's Brew & Tequila
3.  Shake & pour over ice
4. Garnish with fresh mint (optional)

4 Unexpected Ways to Use Spice Rub

Sure most spice rubs are designed with meat in mind - but we've rounded up some unique ideas for getting more mileage out of those rubs!  We're currently crushing on all of the new Stuart & Co. rubs we are carrying in The Savory Pantry.  With Labor Day weekend on the horizon, what better time to grab a rub and get to experimenting! Got any other ideas for how to use these spices?  Leave them in the comments below!

Use rubs as a seasoning on roasted potatoes.  Baked beans get an extra kick when infused with spicy rubs.  Substituting traditional seasoning in a coleslaw not only tastes great, but saves time.  For extra smoke or heat in a salad dressing, add spices to a premium Olive Oil of your choice and shake!

Recipe: Rosemary Dijon Potato Salad

Labor Day is often considered the "last hurrah" of summer. What better excuse for outdoor cooking and dining!?! This potato salad makes a great side to any BBQ and with no mayo involved, it's safe to serve outside without keeping it chilled!

Rosemary Dijon Potato Salad

• 3 lbs. gold and red potatoes
• 4 tbsp. Edmond Fallot Dijon Mustard
• 1 tbsp. olive oil
• ½ red onion, diced
• 1 tbsp. white wine vinegar
• 2 tbsp. fresh rosemary finely chopped
• salt/pepper to taste

1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat.  Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. 
2. Drain and let cool completely.  Dice into bite sized chunks and place in a large bowl.  Add diced red onion.
3. Combine mustard, olive oil, rosemary, salt, pepper, and vinegar in small bowl.  Whisk & pour over potatoes & onion.  
4. Fold together and garnish with a sprig of fresh rosemary.
5. Serve immediately or refrigerate & serve.

Dark and Moody BBQ Chicken Skewers

When I saw the ingredient list of Dark & Moody BBQ sauce from Stuart & Co, I was intrigued by the coffee and dark beer.  It took me back to a few weeks ago when I had a pork chop rubbed in coffee, which was delicious and had a really nice deep flavor. So I thought I would try to make something with coffee. Of course I grabbed The Pancake Shop coffee - a robust, sweet coffee.  Instead of a rub, I decided to make a paste, which would stick to the chicken and give it a crispy coating when grilled.  I made skewers, but this paste could be used on a whole chicken or breast.   After the first rotation, I basted the chicken with the Dark and Moody Sauce.  

The dark and moody sauce is a deep flavor bbq, which is caused by the stout, coffee and molasses. It ends a bit warm, but not spicy.  

Dark and Moody BBQ Chicken Skewers

•  2 tablespoons softened butter
• 3 tablespoons Pancake Shop Brand Coffee
• 1 tablespoon minced garlic, or 2 cloves minced
• 1 teaspoon black pepper
• ½ teaspoon sea salt ground
• 1 pound chicken breast, cut into 2" pieces
• Stuart & Co. Dark & Moody Sauce

1. Preheat the grill.  If using gas, use medium heat.  If using charcoal, light the fire, let coals turn white, and spread coals to evenly distribute heat.
2. Mix the first five ingredients to make a paste.  Use your hands and rub it all over the chicken. Skewer chicken.
3. Place on grill.  Cook for about 5 minutes on one side.

4. Turn and baste with Dark and Moody BBQ sauce.  Cook 5 more minutes, or until juices run clear.

Classic Recipes: Sweet Potato Fries with Sea Salt & Chipotle Mayo Dipping Sauce

We've experimented with green bean and zucchini fries this week, but there's nothing like a good sweet potato fry.  Sure they're great at a restaurant, but if you ever try making them at home, they are usually soggy.  We refined the process to give you firmer fries every time.  The key to sweet potato fries is that every oven is different!  You need to keep an eye on them and check periodically because they can go from "not quite done" to "burnt" rather quickly.  Once you dip one of these into Sir Kensington's Chipotle Mayo, you'll see why they are worth babysitting.

Sweet Potato Fries with Sea Salt & Chipotle Mayo Dipping Sauce

• 2 large sweet potatoes
• 1 tsp cornstarch
• Olive oil and sprayer or olive oil cooking spray
• Sir Kensington’s Chipotle Mayo (for dipping)
• Bourbon Barrel Smoked Sea Salt or your favorite sea salt

1. Preheat oven to 375.
2. Peel and cut potatoes into uniform strips, no more than 1/2" thick.  Allow to soak in water overnight if possible, or at least 1 hour.
3. Drain and pat the potatoes dry with a clean dishcloth.  
4. Add fries to a paper bag.  Add 1 teaspoon of cornstarch and shake vigorously.  (You are aiming for a VERY LIGHT coating here.  The resulting fries should be a lighter shade of orange, but with no visible clumps of cornstarch. )
5. Place potatoes on a greased cookie sheet.  Make sure they are not touching each other.  Use an oil mister or olive oil cooking spray to lightly coat with oil.
6. Bake for 35-45 minutes or until just beginning to brown.  We suggest setting your oven timer to 25 minutes, checking them, and then adding 5-10 minute increments depending on their progress.  If you start to see a few black corners, they are DONE - take them out!
7. Sprinkle with Bourbon Barrel Smoked Sea Salt or your favorite salt.
8. Serve with Sir Kensington’s Chipotle Mayo for dipping.

Don't forget to check out our tutorial for folding adorable french fry cups!