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Party On

Superbowl Title

First we have a little Indiana vs. Lousiana Microbrewery Showdown. Prepare for some of the best each state has to offer. Being from Indiana, I have a couple local favorites but I asked around for some others that I missed.

Next there's a rundown fo the top whiskeys to enjoy if you're not quite a beer fan.

And finally, a great lineup of recipes to knock the socks off anyone at your party for the big game this Sunday.

I know that if I don't say anything about Budweiser and Bud Lite it's like being anti-American. I also know that more galons of this will be drank this weekend than water in some small countries. Delicious.

Warbird: Red Ale - Fort Wayne, IN
T-6 Red Ale has the flavor and balance of a wonderfully hand-crafted all malt beer. If you've never had a micro-brewed beer before, this is a great place to start. If you are looking for a light-bodied easy to drink red ale, Warbird T-6 Red Ale is a fantastic choice. Beautiful red color, smooth flavor, no aftertaste. Great!

3Floyds: Alpha Ling - Munster, IN
3 Floyd's flagship beer, Alpha King is a big American pale ale that pours a deep amber with a creamy head. This ale is brewed with Centennial, Cascade, and Warrior hops giving it an intense citrus aroma and a crisp hoppy finish. ( 6.0% ABV 66 IBUs )

Mad Anthony Brewing Company: Auburn Lager - Fort Wayne, IN
An American styler Aber Lager. Malty, slightly sweet, with subtle hop character.

Upland Brewing Co.: Upalnd Wheat - Bloomington, IN
A classic rendition of Belgian Wit Bier, light on the tongue and easy going, refreshingly tart, with a distinct citrus finish. At the Tap Room, Upland serves their pints of Wheat with a wedge of orange to accent the inherent spices. ( 4.5% ABV 11 IBUs )

Sun King Brewery: Saison de Taffy - Indianapolis, IN
Saison de Taffy is a Belgian Farmhouse Ale, often referred to as a Saison (say-zahn). This style of beer is traditionally produced by farmers with an array of crops from harvest. Saison de Taffy is a mixture of barley, wheat and oats, that give the beer a rich malt character. There is a rich apricot flavor from the yeast and a portion of the mash was soured in order to accentuate the tartness that the yeast strain imparts.

Saison de Taffy is unlike anything you've had before and is a must try for anyone who loves wheat beers! ( 5.8% 32 IBUs )

That's enough for the Hoosiers. Onto New Orleans.

Dixie Brewing Company: Dixie - New Orleans, LA
A good friend and college from Atlanta was born and raised and New Orleans and mentioned Dixie being one of the more popular and historic in the area. It was one of the only remaining large volume breweries within the city of New Orleans. Since Hurricane Katrina the brewery was never reopened, leaving a hole in the hearts of locals.

Abita: Turbodog - New Orleans, LA
Turbodog is a dark brown ale brewed with Willamette hops and a combination of pale, crystal and chocolate malts. This combination gives Turbodog its rich body and color and a sweet chocolate toffee-like flavor. Turbodog began as a specialty ale but has gained a huge loyal following and has become one of Abita's flagship brews. ( 5.6% 28 IBUs )

This beer is definitely a staff favorite here at Outdoor Life.

Abita: Amber - New Orleans, LA
Amber is a Munich style lager brewed with crystal malt and Perle hops. It has a smooth, malty, slightly caramel flavor and a rich amber color. Abita Amber was the first beer offered by the brewery and continues to be their leading seller. Amber is Abita's most versatile beer for pairing with food. It has been voted "best beer" in numerous New Orleans reader polls and is used frequently in recipes of great Louisiana chefs.

This amber treat is definitely one of this NewYorker's favorites.

NoLa Brewing Company: Blonde Ale and Brown Ale - New Orleans, LA
Only the finest available ingredients are used in NOLA beers: English, German and American hops, a variety of malts from around the world, unique yeast blends and Peter Caddoo's special touch.

Crescent City Brewhouse: Pilsner, Red Stallion, Black Forest - New Orleans, LA

PILSNER: A light, crisp and traditionally hoppy beer with a soft palate and flowery bouquet. Light, both in color and taste. "Classic" Old World beer that will be most familiar to the individual who prefers domestic beers.

RED STALLION: A malty, aromatic and hoppy mixture. Copper colored, this beer is medium bodied and full of flavor. Vienna Style.

BLACK FOREST: A full-bodied dark mahogany beer, with a rich malty texture. It is sparsely hopped, in the traditional Munich style.

10 BEST BOURBONS: More bourbons sampled in years past
Pappy Van Winkle 15 Year Old

Richer than molasses, this deep, dark bourbon checks in at an easy-sippin' 107 proof. If you want to respect your elders, there's no need to add water or ice. Just kick back, put your feet up and let Pappy do the rest.
Price: $80

Outdoor Life Online Editor

Buffalo Trace
The flagship bourbon of the heralded Buffalo Trace distillery starts off with vanilla mint spiciness and mellows on the palate with a deep molasses finish. Keep a bottle of this in your liquor cabinet at all times and call it your 'house bourbon' and you'll be sure to impress your connoisseur friends.
Price: $20

Outdoor Life Online Editor

Woodford Reserve
The official bourbon of the Breeder's Cup and Kentucky Derby, this 90.4 proof bourbon walks the line between complexity and mixability. You can enjoy its notes of corn, caramel and oak in a rocks glass by itself or you can use it in a mint julep or Manhattan.

Price: $30

Outdoor Life Online Editor

Booker's Aged six-to-eight years, this heavy duty bourbon is not for the light of tongue. At 121 proof it can be a little more intense than your average bourbon. But its notes of vanilla, tobacco and oak help you ride the long, intense finish.
Price: $50

Outdoor Life Online Editor

Knob Creek
Sweet and rich, this 100-proof bourbon has hints of brown sugar and toasted nuts. It's aged nine years and was named National Whiskey Champion by Wine Enthusiast.
Price: $40

Outdoor Life Online Editor

Eagle Rare 10 Year Old
This 90-proof well balanced bourbon is brimming with vanilla and toasted nut flavors which garnered it a double gold at the prestigious San Francisco spirits competition. If you're feeling flush, pick up a bottle of the even rarer Eagle Rare 17-year-old
Price: $30

Outdoor Life Online Editor

Bulleit
Incorporating more rye into its mashbill than most other bourbons, Bulleit gives your palate an added spicy kick. The bottle that houses this 90-proof tipple was designed in tribute to the old-fashioned brown medicine flasks.
Price: $23

Outdoor Life Online Editor

Maker's Mark
These distinctive wax-dipped bottles are like snowflakes-each one is different. But on the inside, each bottle contains the same smooth signature 90-proof bourbon that starts off with sweet corn and leather notes and sits on the palate with a long, rich caramel finish. ** Price: $21

Outdoor Life Online Editor

Wild Turkey Rare Breed
The Thunder Chicken got its name after a distillery executive used to bring this bourbon on turkey hunting trips. This 108 proof bourbon is a blend of six, eight and 12-year old barrels that gives it hints of citrus, caramel and sweet tobacco.
Price: $33

Outdoor Life Online Editor

George T. Stagg
The grand daddy of all bourbons, this 140+ proof bourbon has been nicknamed 'Hazmat' because of its high alcohol content. Add a little water to this 15-year old and it will open up the coffee, citrus and oak flavors.
Price: $60

Outdoor Life Online Editor

Super Bowl--Kabob

**Shish Kabob **4 PORTIONS

Ingredients:

2 cloves garlic, crushed

1 tsp sesame oil

1 tbsp Worcestershire

2 tbsp cooking sherry

4 large basil leaves, chopped

¼ dried japone pepper (no seeds)

1 tsp lemon juice

2 tbsp cider vinegar

2 lbs cubed venison


Method:__

  1. Follow directions below for marinating vegetables.
  2. Mix all ingredients in a glass bowl.
  3. Add venison. Cover and refrigerate no longer than 1 hour.
  4. Assemble kabobs on skewers** alternating meat and vegetables.
  5. Grill over medium flame or broil 15 minutes, rotating often.

** If using wooden skewers, make sure to soak in water for at least 30 minutes to prevent them from burning.

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Shish Kabob Vegetables

_ _

_Ingredients: _

2 cloves garlic, minced

1 tsp sesame oil

1 tbsp Worcestershire

2 tbsp cooking sherry

4 large basil leaves, chopped

¼ dried japone pepper (no seeds)

1 tsp lemon juice

2 tbsp cider vinegar

1 med zucchini

2 small yellow squash

8 mushrooms

1 onion

½ each red & green pepper

1 small eggplant

Method:__

  1. Mix all ingredients in a glass bowl.

  2. Cut vegetables into chunks and add to marinate.

  3. Cover and refrigerate no longer than 6 hours.

Super Bowl-Smoked Turkey platter

Smoked Wild Turkey Breast Luncheon

_ _

Ingredients:

1 wild turkey breast

1 gallon water

1 cup Kosher salt

3 twists freshly ground pepper

1/4 cup brown sugar substitute (Sugar Twin)

3 cups of apple wood chips

1 bottle of low-carb beer

Method:

  1. In a non-metallic bowl, combine water, salt, pepper and brown sugar substitute. Add turkey breast and brine for 24 hours.
  2. Soak wood chips in beer. (To obtain chips, either buy packaged wood chips or, with a chain saw and ripper chain, cut green apple tree limbs and gather the chips.)
  3. Pre-heat smoker (an electric smoker is preferred) to 165 to 170 degrees.
  4. Remove turkey from brine and drip-dry for about an hour.
  5. Place in smoker allowing the breast to slow-cook for several hours.
  6. Add beer-soaked wood chips to the smoking pan for the last two hours of the process (longer if heavier smoked flavor is preferred).
  7. When the internal temperature reaches 170 degrees, the turkey is done.
  8. Slice thinly.

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Deviled Eggs

Ingredients:

6 hard-boiled eggs

3 tbsp white wine

1 1/2 tsp Dijon mustard

2 tbsp mayonnaise

1 scallion, diced

Method:

  1. Peel eggs, cut in half and spoon yolks into a bowl.
  2. Add wine, mustard, mayonnaise and scallion to the yolks and mix thoroughly.
  3. Return yolk mixture to eggs and serve with sliced smoked turkey and your favorite cheddar cheese.

Super Bowl--Pulled Bear

**Pulled Bear **

Ingredients:

2 tbsp vegetable oil

1 bear shoulder roast

salt and pepper

½ cup low carb barbeque sauce


Method:__

  1. Preheat oven to 250.

  2. Place roast on heavy duty aluminum foil. Cover ¼ cup barbeque sauce and salt and pepper.

  3. Wrap roast tightly in aluminum foil.

  4. Roast 3 hours or until meat easily comes away from the bone.

  5. Strip meat from bone. Mix with remaining barbeque sauce.

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**Mockaroni and Cheese** **_ _** **_Ingredients: _** 1 head cauliflower, separated 2 oz cream cheese 2 cups cheddar cheese, shredded 2 tbsp heavy cream **_Method:_**__ 1. Boil cauliflower until fork tender. Drain and transfer to a serving dish. 2. In small saucepan, melt cream cheese. Add cheddar cheese and heavy cream. 3. Pour over hot cauliflower, and toss to coat.

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Cucumber Salad

_ _

_Ingredients: _

2 cucumbers, peeled

1 tsp salt

¼ red onion, sliced

2 tsp corn oil

3 tbsp white vinegar

½ cup sour cream

pepper

_ _

Method:__

  1. Slice cucumbers thinly. Place in a colander, sprinkle with salt and let drain.
  2. Combine remaining ingredients and mix well with cucumbers.
  3. Let stand 1 hour to allow flavors to blend.

Super Bowl--Turkey Cacciatore

**Turkey Cacciatore **4 PORTIONS

Ingredients:

2 tbsp vegetable oil

½ breast of wild turkey, cubed

1 green pepper, seeded and coarsely diced

1 small onion, chopped

1 clove garlic, minced

1 14.5 oz can Italian stewed tomatoes

2 tsp basil

salt and pepper

Method:__

  1. In large skillet, heat oil. Saute turkey cubes, onion and garlic until lightly browned.

  2. Add green pepper, stewed tomatoes, basil, salt and pepper. Bring to a boil.

  3. Reduce heat and simmer 45 minutes.

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Super Bowl--Whitetail Filet

**Whitetail Fillet in Portobello Sauce**** **

Ingredients:

1 lb whitetail fillet

4 tbsp canola oil

2 large portobello mushroom caps, sliced

1 small onion, diced

1/4 cup marsala wine

3 tbsp butter

2 tsp salt

2 twists freshly ground pepper

1 beef bouillon cube (optional)

Method:

  1. In a heavy skillet, heat oil on med./high heat.
  2. Season fillet and brown evenly on all sides, (5 minutes or so on each side for rare)
  3. Once evenly cooked, remove to a warm platter.
  4. Melt butter in pan, add onion, wine and mushrooms and reduce until thickened.
  5. Slice fillet into one-inch slices and serve with mushrooms and sauce.

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Super Bowl--Tacos

FISH TACOS

Ingredients:

1 lb of very fresh fish fillets - (Firm fish like swordfish or cobia is best)

Salt and pepper

Olive oil

1 doz corn tortillas

Vegetable oil or butter (optional, depending on how you heat your tortillas)

Salsa

Shredded lettuce

Chopped tomato

Cheddar cheese

Sour cream

Method:

1. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Flake and sprinkle with salt and pepper.

2. Place the plate of tortillas, fish, salsa, cheese, lettuce, tomato and sour cream on the table and allow everyone to assemble their own.

Super Bowl--Striper Burgers

Striper Burgers with Wasabi Mayonnaise

_ _

Ingredients:

1 lb striped bass fillet (substitute with cod, tuna, salmon or sushi-grade fish)

1 scallion

1 egg

2 tbsp fresh dill

4 tbsp butter

1/4 cup low-carb bread crumbs

1 tbsp white wine

6 tbsp mayonnaise

1 level tbsp dry wasabi powder

3 tbsp butter

_ _

Method:

  1. Place fresh fish fillet, scallion, dill, egg, bread crumbs and two tablespoons of mayonnaise into a food processor and pulse several times until fish can be formed into patties.
  2. Meanwhile, in a skillet, melt butter.
  3. Form patties of equal size and fry over medium heat until golden brown on each side.
  4. Blend 4 tablespoons of mayonnaise and wasabi powder and divide among patties.

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Fresh French Bean Salad

_ _

Ingredients:

_ _

3 cups fresh French beans

1 small onion, sliced

1 tbsp butter

2 or 3 sun-dried tomatoes

1/4 cup bleu cheese

1/4 cup olive oil

4 or 5 tbsp cider vinegar

1 cup spring lettuce mix

Method:

  1. Quickly blanche beans in salted water and rinse in cold water
  2. Melt butter in a skillet and add onion and tomatoes. Cook over medium heat or until onion is translucent.
  3. Whisk oil and vinegar in salad bowl.
  4. Add lettuce to the green beans and toss to coat.
  5. Top with bleu cheese and tomato mixture.

Super Bowl---Appetizer Trio

**Whitetail Negimaki **4 PORTIONS

Ingredients:

8 oz venison fillet

3 scallions

¼ cup teriyaki marinade

salt & pepper

1 tbsp olive oil

Method:__

  1. Slice fillet thinly. Tenderize with a mallet. Season with salt & pepper.

  2. Place scallions in center of fillet and roll venison around scallions.

  3. In a skillet, heat oil over medium heat. Add rolled fillets and sear on all sides.

  4. Add teriyaki and continue cooking 4-5 minutes turning once.

  5. Remove from pan and slice into bite sized sections. Drizzle with remaining liquid.

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**Turkey Tenders** **_ _** **_Ingredients: _** ½ breast of wild turkey 2 eggs ½ cup low carb breadcrumbs ¼ cup grated parmesan cheese ½ cup corn oil **_Method:_**__ 1. Heat oil in skillet. 2. Slice turkey with the grain into strips (approx 4" x 1" x 1"). 3. Bread lightly by dipping first in scrambled egg and then breadcrumb/cheese mixture. 4. Fry in hot oil until lightly browned.

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Elk Stuffed Mushrooms


Ingredients:

½ lb of elk sausage

2 tbsp corn oil

4 oz cream cheese, softened
½ lb. stuffing mushrooms

2 tbsp. fresh parsley

salt & pepper to taste

Method:__

  1. Heat oven to 350.
  2. Clean mushrooms. Chop stems into little pieces and reserve for later use.
  3. Brown sausage in oil. Add mushroom stems and cook 2-3 minutes. Drain excess liquid. Cool slightly.
  4. In a small bowl, combine cream cheese, sausage and mushroom mixture, parsley, salt & pepper.
  5. Stuff mushrooms with cream cheese mixture.
  6. Arrange on baking sheet. Bake 10-15 minutes. Serve hot.

Super Bowl--Turkey Wrap

Smoked Wild Turkey Wrap

_ _

Ingredients:****__

2 low-carb tortillas

2 cups smoked wild turkey, shredded

2 cups romaine lettuce, shredded

1/2 cup cheddar jack cheese, shredded

1/2 avocado, sliced

1 tomato, sliced

Olive Oil

Red Wine Vinegar

Method:

  1. Warm tortillas in a toaster oven for a minute or two to soften.
  2. Spread lettuce on tortillas, top with turkey, a little tomato and cheese and roll.
  3. Sprinkle lightly with a little olive oil, a splash of red wine vinegar and a little pepper.
  4. Serve with sliced avocado.

Colts and Saints? Beer, Bourbon and Food. That's what the big game this Sunday is all about.

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