Instagram feed

BLOG News

Post a New Blog
  • Kickin' Thai Style Beef Salad
    May 06, 2010
    Posted by Barry

    I hate to give this one away as it is my one of my secret weapons, but here goes:

    Kickin' Thai Style Beef Salad  

    What you need:

    2 lb. Beef Rump Roast or similar piece of good beef

     

    Rub for the Beef:

     

    3 Tblspn of Thai Red Curry Paste

    1/4 cup of Olive Oil

    1 Tablespoon of Soy Sauce

    1 Tablespoon of Brown Sugar

     

     

    For the Salad:  

    Mixed Greens (I enjoy getting a couple bagged salads that I like and then adding some rocket etc.)

    1 English Cucumber seed and sliced thick into nice half moon shapes.  (I like to leave the skin on but                that is a personal preference. )

    1/2 of a med.

    Read more
    Comments (12)
    Devour This
  • Epic Stuffed Jalapenos
    August 04, 2009
    Posted by Barry

    Recipe By: Rock and Roll Recipes
    Serving Size: 10

    Ingredients:

    25 whole Jalapenos, Cored and seeded
    2 bricks Cream Cheese
    2-4 Tablespoons Favorite Spice, Adjusted to your taste

    Directions:

    Hey everyone. This Rock and Roll Summer Camp recipe is one of the
    easiest you can possibly make. It is best over a nice charcoal grill in
    the summer while drinking a cold one. Here is what you do:

    Core and seed the jalapenos. In a separate bowl mix the cream cheese with some of your favorite spice. I typically use just a bit of Italian seasoning.

    Read more
    Comments (17)
    Devour This
  • Hobgoblin
    July 29, 2009
    Posted by Barry

    Europe is known for its legends and folklore and the Hobgoblin is no exception. Known as Puck from Shakespeare, or similar to the mythic creatures known as the Brownies. These mischievous and sometimes helpful little creatures are my favorite muse for my new favorite beer from the infamous brewery known as Wychwood Brewery. HOBGOBLIN beer. The unofficial beer of Halloween, my favorite holiday.

    This wonderful and delectable beer is a ruby colored beverage with a strong malty flavor and little bite from the Fuggles and Stryian hops.

    Read more
    Comments (5)
    Devour This
  • Newcastle
    May 19, 2009
    Posted by Barry

    HELLO fellow beer friends.

    Today's beer is from the UK known as, my little friend, Newcastle. Most people, myself included, have a beer that they enjoy as their everyday drink of choice. It could be a cold Bud, Miller, PBR, Coors, or Corona, but you all know that you have your 'guilty pleasure' in beer choices. Ours is Newcastle Brown Ale.

    Eric and myself find ourselves drinking this beer more often than not, and are perfectly happy with our choice.

    Read more
    Comments (23)
    Devour This
  • Rockin' Red Beans and Rice (non-traditional)
    May 15, 2009
    Posted by Barry

    Ingredients:

    1 pound creole sausage or smoked sausage, sliced on bias
    4 cloves garlic, minced
    1 medium vidalia onion, diced small
    1 medium bell pepper, diced small
    2 stalks celery, diced small
    1 15 oz. can organic diced tomatoes, with juice
    2 15 oz. can red kidney beans, rinsed well
    1/2 cup med. dark roux, made beforehand
    1/4 teaspoon fresh oregano, minced
    1/4 teaspoon fresh thyme, minced
    2 medium bay leaf, whole
    to taste creole seasoning
    to taste salt and pepper
    2 dashes Worcestershire sauce
    to taste hot sauce (Lousianne, Tabasco, or Crystal)

    Directions:

    Hey ya'll.

    Read more
    Comments (7)
    Devour This
  • Beer of the Month
    April 14, 2009
    Posted by Barry

    Well hello friends, fans, beer lovers, and the curious. This is the continuation of my latest adventure in the land of beer. This week we will be ogling over one of my favorite beers, the illustrious Belgian beer known as:

    Chimay Premiere Red Label:

    Or as my good friend Scott Allee calls it "Chimay-may". This beer has been made since 1862 by the Cistercian Trappist monks of Chimay Belgium. And let me tell you they know what the "h e double hockey sticks" they are doing.

    Read more
    Comments (16)
    Devour This
  • Beer of the Week/Month
    March 17, 2009
    Posted by Barry

    Well hello all!
    Today it begins. Beer of the week/month or whenever I get a free moment to write to all of you fellow beer connoisseurs. As promised to my good friend Gwyther, I will start this blog with one of our favorite beers. It is known as the illustrious Abita Restoration Ale. Now, Gwyther may not agree with my choice from Abita, as they have many wonderful beers, but this is one of my favorites from this brewery. By the way, let me preference this by saying I am slightly biased due to my love of Louisiana and New Orleans to be more specific.

    Read more
    Comments (17)
    Devour This
  • Rockin' Holiday Leftovers
    December 02, 2008
    Posted by Barry

    Rockin' Holiday Leftovers
    Recipe By: Barry Kerch / Shinedown
    Serving Size: 2

    Ingredients:

    2 cups Leftover Stuffing
    1 cup Leftover Turkey, Rough Chopped in large pieces
    1/2 cup Sharp Cheddar, Grated
    (null) to taste Cajun Seasoning
    1 pat Butter

    Directions:

    I don't know about you, but after spending all day in the kitchen during the holidays, the last thing I want to do the day after is spend it creating a great meal. You've got family running around, your Egg Nog hangover is kicking in, and the dog got in the trash can over night. You can't give him enough Pepto for that one.

    Read more
    Comments (13)
    Devour This
  • Devour This: Mean Green Collard Greens
    November 21, 2008
    Posted by Barry

    Mean Green Collard Greens

    Recipe By: Barry Kerch
    Serving Size: 6

    Ingredients:

    1 whole Smoked Turkey leg
    3 quarts chicken stock
    1-2 tablespoon cajun seasoning
    1 tablespoon hot sauce (Lousianne, Tabasco, or Crystal)
    2 bags or bunches collard greens

    Directions:

    Here is one of my favorite side dishes. Southern to the bone and good for ya! Fall and winter is one of the best times for this because the collards are in season, but you can get them all year long.

    In a large pot, bring 3 quarts of broth to a boil and add smoked turkey legs, cajun seasoning, and hot sauce.

    Read more
    Comments (5)
    Devour This
  • Devour This: Oysters on the Grill
    November 14, 2008
    Posted by Barry

    All right everyone!!! Here is the next installment of Devour This! Oysters on the grill. This is as easy as it gets, but damn is it good. It is that time of year when I dig hanging out with the grill going. Charcoal is the only way to grill, but if you must, you can use propane. It is just not the same.

    Oysters on the Grill
    Serving Size: 4-8

    Ingredients:
    1 Bushel Oysters, Fresh in shell.
    1/4 cup Prepared Horseradish , or to taste
    1/4 cup Ketchup, or to taste
    1 Bottle Tabasco, c'mon you have to.
    1 Box Saltine Crackers

    Directions:
    Basically get yourself a 1/2 bushel to a full bushel of oysters

    Read more
    Comments (2)
    Devour This

Pages