Cajun Fresh Tomato Saucesauce Piquant

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Cajun Fresh Tomato Sauce

Ask me about this wonderful sauce, I’ve lived in southern Louisiana all my life. Cajun and Creole foods are similar, but they are not the same foods. Cajun food is country cooking and New Orleans is world famous for Cajun and Creole dishes. The differences in Cajun and Creole sauces are Cajun sauces are brown and Creole sauces are red. A little confusing? Well when making Cajun sauce, the red sauce is mixed with a brown roux, that is what makes their tomato sauces brown in color rather than the Creole red sauces. Most Cajun food is always hot and spicy. In Cajun cuisine, black, red, white, and cayenne pepper is used to make spicy dishes.

In the early 1980’s Cajun food was becoming popular around the world. Here in southern Louisiana it was a a part of everyday cuisine. This recipe will show you how to make a basic sauce piquant, which is a Cajun tomato sauce. It is made with venison and is delicious served over hot rice. This is a very popular dish here in Cajun country. This recipe will make a large pot to serve up to twenty people.  Enjoy!


5 pounds of venison, cubed

5 onions

2 bell peppers

2 pounds of celery

3 bunches of shallots

1 cup of fresh parsley

2 cans of Rotel tomatoes, with green chilies

2 cans of tomato sauce

2 cans of pureed tomatoes

1 can of tomato paste

5 cloves of garlic

1 cup of olive oil

1 cup of flour, all-purpose

2 tablespoons of Worcestershire sauce

1/2 cup of lemon juice

2 teaspoons of salt

2 teaspoons of red pepper

1/2 teaspoon of cayenne pepper

1 teaspoon of black pepper

1 teaspoon of white pepper

2 teaspoons of thyme

2 teaspoons of oregano

12 cups of water

2 cans of cream of mushroom soup


1. Season and fry the venison in 2 tablespoons of vegetable oil. Set aside in a bowl.

2. Make the roux with olive oil and flour. To do this use the same skillet that was used for frying the venison. Place the olive oil and flour in the skillet and fry over medium heat. Continue to stir constantly until the mixture is a brown color and becomes thick. Watch closely that it does not burn. The trick for the roux not burning is continuously stirring and watch the heat and color of the roux. It can be anywhere from light to medium-dark brown.

3. When the roux is cooked to the desired consistency and color, add all the tomato products and continue stirring over medium heat. Add all the seasonings except for the garlic and simmer for one hour.

4. Add the venison and continue to simmer for 45 minutes, stirring every 15 minutes.

5. Add the water and garlic and continue to cook for 3 1/2 hours over low-medium heat, covered. Stir every thirty minutes. Serve over hot cooked rice and enjoy this delicious Cajun dish.

1. Tomato sauce
2. Venison Sauce Piquante Recipe – Hunter Angler Gardener Cook

Category: Eating

Caesar Salad

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My family loves Caesar Salad and over the years I have tried so many different ways to make homemade dressing.  So far this is our favorite.

1 Head of Romaine Lettuce washed and torn into bite size pieces


Whisk all of the following ingredients together in a bowl that can be covered and refrigerated.
1/4 cup of Virgin Olive Oil
3 dashes of Worcestershire Sauce
4 – 5 Cloves of Garlic pressed
1 Tsp of Anchovy Paste
1/2 Tsp of Lemon Juice (I use the concentrated type)
1 Tbsp of Dijon Mustard
1/2 cup of Mayonnaise
Fresh ground Pepper (According to your taste)

Following added after salad is made.
Parmesan Cheese (I prefer to grate on the salad right before serving)
Bacon Bits (If you have them)
Croutons (If you have them)

Sometimes I will add fresh-diced tomatoes or Red Onion thinly sliced rings.  Also another ingredient which is very tasty to add to the salad is chick peas which I often have left over from other recipes.  Make it a meal and add grilled chicken breast cut into strips.

The great thing about making this dressing, which I often do, is double it up so that I have enough for 2 – 3 salads.  It will keep in the refrigerator covered for about a week.

I make the dressing early in the day and whisk all the ingredients together cover and refrigerate and then just before dinner or lunch I will toss the dressing with 1 head of romaine lettuce. Add your freshly grated Parmesan cheese, bacon bits, croutons and any of the other suggestions like diced tomatoes, red onion or chick peas.  Serve and enjoy.

This is probably one of the best Caesar Salad Dressing I have ever had.  Have also had many compliments on it.

1. Caesar salad
2. Classic Caesar Salad Recipe – Bon Appétit

Category: Eating

Brown Butter

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Brown Butter

Brown butter is known to be a flavoring for enhancing the taste of a variety of foods. Sometimes it is called Browned Butter. It iseasy to make by melting butter in a saucepan. When melting the butter, the milk solids begin to turn the color of brown. It has a nutty flavor. Caution, if the butter is browned for too long, it will have a scorched or burnt flavor. Brown Butter is often used as asauce or a flavoring. Brown butter is used to add flavor to eggs, meats, vegetables, fish, pasta, and many desserts. Different seasoning may be added to Brown Butter like parsley, lemon juice, or pepper.

Brown Butter will store easily in the fridge in an airtight. It will keep for a couple of weeks. Brown Butter may also be frozen. When Brown Butter is reheated, it should be heated over low heat only for melting. Over heating will cause the butter to burn. The perfect result of Brown Butter will yeild a very pretty caramel color. Burned Brown Butter will like like a cup of black coffee. This is an easy way to tell if you made Brown Butter correctly. Below I have a recipe on how to make Brown Butter. I hope that you will enjoy preparing and serving Brown Butter to your family, friends, and guests as much as I do.


1 pound (stick) of unsalted butter


1. Place the stick of butter in a cold saucepan or saute’ pan.

2. Set the stove top burner on a medium temperature.

3. Allow the butter to begin melting, take caution in not letting the butter burn. If the stove top burner is set to high the butter will burn.

4. After a few minutes, the butter will begin to bubble or foam. The butter begins to turn into a caramel color. It will have a nutty aroma.

5. When this happens, turn the stove top burner setting to low so that the butter will not burn.

6. Remove the butter from the heat and allow it cool for 10 minutes.

7. Strain the butter by pouring it through a cheesecloth into a heat proof bowl, container, or glass jar.

8. If the container is not airtight, the butter must be used immediately. Airtight container can be stored in the fridge for a couple of weeks.

9. Brown Butter is ready to serve and enjoy!

1. How to Brown Butter | Serious Eats
2. Basic Techniques: How to Brown Butter | The Kitchn

Category: Eating

Best Wines

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When we speak of wine whats the first thought that comes to your mind? When I think of wine I think of what Jesus did he turned water into wine. As a human race alot of us look at wine as a sex drink, you know how you go out on a date then to feel sexy you order some wine especially women. Red wine is said to be a health drink it’s good for your blood if you have anemia, it helps with your red blood cells.

There are many different wines that goes with your food, if you are drinking a red wine, it would go great with red meat such as a steak dinner. If you are having a chicken dinner it would go great with a white wine. There are alot of winery’s if you are interesting in going to a wine tasting to see which wine best suite’s you.

For those of you who drinks wine I bet you look alot younger, if you drink a glass of wine a day it keep the wrinkles away,” I tell you” going to alot of wine tastings you learn alot, I recommend wine tastings because you get to see what wine works better for you, then you get to see what the wine’s are made of and how they are processed to be shipped to the stores. Red wine is one of the most popular drinks out there because they come in so many different brand’s. There is something special about  red wine, it’s almost as if red wine has an automatic relax mode in the drink, it’s a very popular drink that is advertise in movie’s or videos. at anytime when you want to have time to yourself if you notice some people just automatically get a wine instead of beer or liquor all the time.

If you notice people that use to be alcoholics they start on wine to come off, they try not to get carried away with it so they need something light. When talking about wine in itself some people find it as sinful because it has alcohol in it. I would say just be mindful of how much you drink. and be careful.

The same rules still stand Do Not Drink and Drive. If you know that you might have alot to drink give someone your keys that you trust and let them take you home or even call a cab! It don’t matter what drink it is even if you say I’m only drinking wine if you are consuming alot of it still give your keys to someone.

1. 150 Best $15-and-Under Wines | Food & Wine
2. The Best Wines To Drink In 2016 – Forbes

Category: Eating

Beer Reviews Youngs Double Chocolate Stout

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Need a beer? or are you a chocolate junkie? WHAT! You’re an alcochocoholic! Then have I got news for you, Angus. Here’s a little product that can satisfy both those cravings in one fell swoop. But first, a word from our sponsors……

Young’s is a traditional family brewery which is famous for it’s cask ales and has been in business at the Ram brewery in Wandsworth, London since 1831. Deliveries are still made by horse-drawn dray and the brewery is home to geese, peacocks, and the company mascot, a ram. You could be forgiven for thinking that this was a review for London Zoo.

The beer we are tasting today is Young’s Double Chocolate Stout.

But what is a stout?
Well, it’s a dark brown to black beer made with highly roasted grains and is traditionally top fermenting. Sweet stouts are usually associated with London and hoppier, dry stouts, with Dublin.

And the chocolate?
Chocolate malt is the result of heating, almost burning, the barley to around 200 C. This generates a complex array of roasted flavours and a dark colour.

But wait, there’s more to it than that. Young’s Double Chocolate Stout was the first beer to to be made with added chocolate, both as bars and as essence, and was introduced in 1997. In fact the label, with the scrolled capital C in the word chocolate, and the rich purple background colour, is reminiscent of a well known British milk chocolate bar.
The chocolate bar is nice enough but I’ll choose the beer every time.

Young’s Double Chocolate Stout is brewed with Chocolate, Crystal and Pale malts along with Fuggles and Goldings hop varieties. They then add chocolate bars while brewing and chocolate essence before bottling.
I’m still not sure where they got the name from though.

Not quite black – but as close as makes no difference – with a good, foamy, light brown head which lasts quite well and leaves a decent amount of lace on the glass. There’s a hint of spice on the nose, with a deep, rich, dark malty flavour and a slightly sweet, treacly tone. Not much in the way of hops though.

Full-bodied, and with an extremely silky-smooth texture, it has a lively mouthfeel. The spicy aroma transfers to the tastebuds as ginger but it’s very subtle and not overbearing. Upfront it tastes creamy and a little like fudge – very sweet, but again, not sickly sweet. The finish is balanced by the bitter chocolate leaving a very satisfying and comforting aftertaste.

At 5% ABV, this is a big beer but not too strong. The use of chocolate may surprise many people but it’s not really that strange as malts with a chocolate-like flavour are very often used in stouts. This makes them an ideal after-dinner beer, rather like a liquid dessert. This beer in particular lends itself to that end very well.
It’s certainly not a session beer and I don’t think I’d really like to drink more than one of these of an evening. I don’t think it would particularly enhance a meal like poached salmon either.
I’m not a huge fan of chocolate, I can take it or leave it, but stick it in a beer and I think I prefer to take it.

1. Young's Double Chocolate Stout | Wells & Young's Ltd | BeerAdvocate
2. Beer Review: Young's Luxury Double Chocolate Stout | The Beer …

Category: Eating

Cake Recipes

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Chocolate Cake In A Jar

1 stick plus 3 tablespoons butter or margarine
3 cups white sugar
4 eggs
1 teaspoon vanilla
2 cups applesauce, unsweetened
3 cups white flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter or shortning.

Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.

Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.

Pour 1 c. of batter into each jar and carefully remove any batter
from the rims.

Place jars on a cookie sheet in a preheated 325 oven, and bake for about 40 minutes. Cakes are done when a toothpick is insterted and comes out clean.

While the cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep the lids hot until
ready to use. When the cakes have finished baking, remove jars from oven. Make
sure that the jar rims are clean. (If they’re not, the jars will not seal correctly)
Place lids on jars tightly. The jars will seal as they cool. Cakes will slide right out when ready to serve. Cakes will stay fresh on a shelf for up to 30 days and can be frozen until you are ready to eat them. Enjoy.

1. Cake Recipes –
2. Cake Recipes – Betty Crocker

Category: Eating

Best Cocktail Drinks for a Luau

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They’re cold, colorful, and crammed with color and taste. No luau would be complete without an assortment of tropical drinks. The drink table should offer everything from high octane mai tai’s to Hawaiian punch for the children. Here’s how to make the beverage station as satisfying as the rest of the luau. Buy or rent an assortment of glassware for daiquiris, mai tais, blended concoctions, and of course, cups for punch. In advance, prepare the drink decorations: citrus peels, pineapple and maraschino cherries on colored toothpicks, paper umbrellas, colorful straws, and fruit-imbedded ice. A day or two in advance, drop a cherry, pineapple chunk, or melon ball into the center of each compartment of ice trays. Fill with water (or juice) and freeze. The cubes will be a colorful addition to your drinks.

There are certain traditional beverages that belong at every luau. Guests who like their wine and beer will prefer those choices over tropical drinks, but that doesn’t mean you can’t add a Hawaiian twist. In fact, brands from Kona Brewing Company and Primo Island Lager are popular beer choices. Hawaiian punch no longer means the powdered stuff that comes in a package. For adults, mix various rums like Limon, Razz, and Orange with cranberry and pineapple juice into a punch bowl and float strawberries and pineapple tidbits.

For children and teetotalers, mix orange and pineapple juice with lemon-lime soda or ginger ale, plus Grenadine for coloring. Add sliced fruit to float. Just make sure that the punch bowls are labeled better yet, serve the non-alcoholic version along with soda pops on a separate table.

Unless you have a bar with a bartender mixing up each drink individually, it’s easiest to select two or three tropical drinks from the recipes below. If you’re serving a crowd, it’s best to have drink mixes made up in quantity. Then they can be individually poured over shaved ice and garnished as each person comes to the table. Or several can be made, put on a tray, and served by a waiter throughout the crowd. While many tropical drinks are available in pre-mixed form, it’s fun and tastier to make them from scratch.

Mai Tais: The basic mai tai is a mix of rums, orange Curacao, almond syrup, simple syrup (sugar dissolved in water and brought to a boil), limes, and orange juice. To make 16 at a time, combine 1 cup light rum, 1 cup dark rum, cup Curacao, cup almond flavored syrup, cup simple syrup or triple sec, the juice of 5 limes, and 1 quart orange juice. Mix in a pitcher and pour over shaved ice in 8 or 12 oz glasses. Garnish each with a slice of lime or orange.

Pina Colada: It is believed that this drink meaning “strained coconut” came from Puerto Rican bartender Ramon Marrero in 1954. A good pina colada, no matter where it is served, features Puerto Rican rum. Combine 1 ounce of Crme de Coconut with 2 ounces of pineapple juice. Add 1 ounce light rum and pour mix over 1 cup shaved ice. Add 1 ounce cream. The drink can be made stronger or weaker by the proportion of rum to other ingredients. Garnish with fruit and a paper umbrella.

The Blue Hawaiian made famous by the Elvis Presley movie is similar to the Pina Colada except for its blue color. Mix 1 ounce Creme de Coconut, 2 ounces pineapple juice, 1 ounce Blue Curacao, and 1 ounce Light Rum.

Daiquiris can be served straight up or frozen. The traditional flavor is lime but strawberry and banana are also favorites in the frozen variety. For a lime daiquiri, mix 1.5 ounces of light rum with 1 ounce of lime juice and 1 tsp. sugar. Pour into a cocktail shaker with ice. Shake and pour through a strainer into a cocktail glass. For strawberry or banana daiquiris, add 3 ounces of strawberries or bananas be sure to strain well when pouring into the glass. Serve with sugar on the rim of the glass. An easy recipe for frozen daiquiris for a crowd is as simple of combining 12 ounces of frozen lemonade concentrate with 6 ounces of frozen limeade concentrate with 4-5 cups of water and a 750 ml bottle of light rum. Mix and freeze overnight. Stir well before serving to recombine the alcohol. Garnish glass with whipped cream and a cherry.

Mojitos: If you want to fall under the “mojo” (magic spell) of this popular drink, simply increase the rum ratio. For everyone else, combine 2 ounces of light rum with 2 ounces of simple syrup mashed with lime. Add two mint leaves and pour into a shaker with ice. Add two ounces of light rum, shake well, and pour into a glass. Add both a splash of Ginger Ale and plain soda water. Enjoy!

Tropical drinks add color, fun, and delicious flavors to an already perfect luau. Pick your favorite and toast the Hawaiian sunset (or any other sunset) and say “Mahalo” for Nature and creativity combined in a frosty glass.

1. 9 Best Hawaii Drink Recipes | Hawaiian Recipes | Tropical Cocktails …
2. Luau Drink Recipes | Midnight Mixologist

Category: Eating

Beginners Guide to Eating Sushi

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Ever been to a sushi restaurant? Scared to try the strange looking sea creatures? Antsy about eating raw fish? Had a bad experience with sushi? Don’t worry! People all over the world have been eating raw fish for millennia- and this Japanese method of preparation is one of the reasons why they have the world’s longest life expectancy. This guide will hopefully help you learn a bit about eating sushi, and help you get the most out of your eating experience.

Let’s begin with a few definitions to help familiarize you with the world of sushi:

Sushi (Nigiri-zushi)- This is perhaps the most well known kind of sushi, comprised of a thinly sliced piece of raw fish that sits atop a small shaped ball of vinegared rice.

Sashimi – Sashimi is also thinly sliced raw fish, however it is usually served slightly thicker than sushi, and without rice.

Maki (Maki-zushi) – Rolled’ sushi. The popular “California roll” is one of these. Usually consists of fish or vegetables and rice, wrapped in some toasted seaweed, otherwise known as

Nori Green and tasty, nori are the sheets of dried seaweed used to wrap maki, or make tiny belts to keep some ingredients on top of the nigiri-zushi. Also used to make

Sushi Cone (Temaki-zushi) Originally created by sushi chefs wanting a quick snack during busy meals, the sushi consists of nori wrapped around vinegared rice and fish ingredients, in the shape of an ice-cream cone.

Soy sauce (Shouyu) Used in many types of cooking, Japanese soy sauce is lighter than Chinese soy sauce. As a chef at a sushi restaurant, it never ceases to amaze me how many people order the most expensive piece of sushi only to turn around and drown the fish in soy sauce. Ever had the problem where the sushi rice ends up in the bottom of your soy sauce dish? No, it’s not the fault of the chef for not squeezing it tightly enough… sushi is meant to be a delicate food, with the role of soy sauce being to gently highlight the subtle flavours of the fresh fish. Don’t drown your sushi in soy sauce. and don’t drown any of your rice dishes in soy sauce either!

Wasabi- Green and potent, the wasabi root is related to the more familiar horseradish root. Largely reconstituted from powdered form in North America, it is also not to be used in excess. Many restaurants of all kinds are starting to incorporate this spicy flavour into their regular menus. Like soy sauce, wasabi also serves to highlight the natural flavours of the seafood. In really good restaurants, the sushi chef will add the correct amount of wasabi to the fish before you eat it- and tell you if you need to add any more or not.

Pickled Ginger (Gari) Thinly sliced ginger appears as wasabi’s partner on every plate of sushi. It is on the plate for use as a palate cleanser, eaten between different varieties of fish. Sashimi is not usually served with ginger.

There are a few terms to get you started, now let’s have a look at some of the most commonly used ingredients in sushi restaurants:

Tuna (Maguro, Ahi, Albacore) Often called the king of fish, tuna comes in many different varieties. Blue Fin (Maguro) being the most expensive and rare, Hawaiian tuna (Ahi) the next in rank and Albacore tuna, the most commonly used, are the main types found in sushi restaurants.

Fatty tuna belly (Toro) – Toro comes in many different qualities, but all originate from the belly region of the tuna fish. The delicate marbling allows the succulent flesh to melt in your mouth.

Salmon (sake, not to be confused with sake, Japanese rice wine and it’s “SAH-KAY, not SAH-KEY) – Salmon, is, well, salmon. Mainly used in North America, and becoming more popular in Japan, salmon has a meaty flavour that is familiar to all seafood lovers.

Octopus (Tako) – Boiled octopus, tako has a chewy quality that makes it combine very well with wasabi and soy sauce. Also served raw in Japan.

Yellowtail (Buri, Hamachi and Kanpachi) Increasingly popular in North America, yellowtail is magnificent in the winter season where the fat content is at its highest. However, usually by the time it has made itself over to North America, the quality is a little less than the original thing.

Squid (Ika) Creamy and chewy, ika is usually sliced into thin strips to make it easier to chew. It has a very light, subtle flavour that is cool and refreshing.

Eel (Unagi, Anago) Made famous in part thanks to the popular sitcom, Friends, eel is usually served grilled and served with a sweet sauce.

Shrimp (Ebi, Amaebi) Shrimp can come in several different varieties, including boiled (ebi) and raw (Amaebi). Amaebi is prized for its natural creamy sweetness.

Sea urchin (Uni) – You either love or hate it. Uni is the ovary of the sea urchin and is a delicacy worldwide, not only in sushi. It has a slightly fishy, but sweet taste and soft, smooth texture.

Crab (Kani) – Often “imitation crab stick” in many rolls, the real thing is completely different and can be on the pricey side.

That’s only a basic primer with basic descriptionsthere are many, many more ingredients with many different tastes and preparations.

So finally, onto eating techniques. Are you struggling to eat with chopsticks? Well, for sushi, you don’t need them (sashimi should be eaten with chopsticks). A little known fact is that sushi originated as a finger food sold by a street vendor during the Edo period.

1. Pick up the piece of sushi between your thumb and middle finger, resting your index finger lightly on top.
2. Dip the sushi fish side down lightly in soy sauce. If desired, add a little wasabi directly onto the fish. Don’t dip the rice!
3. In one motion, bring the piece of sushi into your mouth with the fish side touching your tongue first.
4. The whole piece of sushi can fit in your mouth, so don’t take a bite out of it and leave it on the plate.
5. Try to experience the taste of the fish, rather than swallowing it whole- it may take some getting used to, but the texture and taste are both important features that should be noticed.

Well, there you have it, a guide to eating sushi. The important thing is to find a restaurant that has extremely fresh fish eating at a place where the fish is not fresh or ill-prepared could not only make you sick, but turn you off of eating sushi altogether. Pay attention to the presentation of the plate too, any self-respecting chef will ensure that his food not only looks good, but tastes good. Lastly, don’t be afraid, try everything at least once! Who knows, you may just find a new favourite food.

1. Sushi 101: A Beginner's Guide to Eating Sushi | Palm Beach Illustrated
2. A Beginners Guide to Eating Sushi – NDTV Food

Category: Eating

Beer Reviews Chimay Red

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Recently, I reviewed another Chimay offering from Abbaye Notre Dame de Scourmont. Like its brother, Chimay Red is an ale made by a branch of the Cistercian order known as Trappists. Out of the over 150 Trappist monasteries worldwide, only seven produce beer. And only beer produced by those seven monasteries are allowed to advertise their product as Trappist beer.

Like most of the Trappists who produce beer, the brothers at Abbaye Notre Dame de Scourmont produce more than one beer. Also like other Trappists, Chimay produces its own beer that bears little or no similarity to beers produced by other Trappists. Chimay Red for example, will never be confused with the beer made by Rochefort or Westmalle.

Most Trappist monasteries produce whatever style of beer they feel like producing. On the one hand this is great for beer lovers because you can enjoy a great deal of variety in sampling different Trappist ales. The down side to this is trying to figure out what style of beer they’ve made. Is it a Strong Golden Ale? A Flanders Brown? Maybe a bock or a Tripel of some kind. With the exception of Chimay Tripel, Chimay’s beers are dark, malty, complex offerings with a marvellous wine-like complexity.

So, grabbing my favorite beer glass I pour myself a Chimay Red. It pours hazy light brown with hints of copper. Modest carbonation supports a rocky, off white head. In the nose, Chimay Red starts off with yeasty quality, giving the aroma a soft, supple quality. Yeast is supported by clove and coriander. Malt gives the aroma backbone in the form of dried pitted fruits. All raisins and figs. Hops provides finish with hints of leather and damp earth. Aromas of alcohol bring the whole thing together, adding a wine-like complexity.

Chimay Red starts out sweet and bready. Spritzy carbonation supports flavors of caramelized dark fruit, earthiness and a faint horsiness. Bitterness is bracing, leading into a dry, lasting finish. As with the nose, flavors of alcohol tie the whole thing together, adding depth and complexity. Altogether Chimay Red comes together nicely. It’s crisp, dry, and complex. Chimay Red carries its alcoholic strength with authority.

This Trappist ale is a bigger beer than its 7% abv would lead you to expect. Chimay Red is one of the more full flavoured ales on the market. I would most likely recommend it for people who like dark ales that are big in flavor and complexity. That being said, Chimay Red warrants a 9.03 out of 10.

1. Chimay Brewery
2. Chimay Première (Red) | Bières de Chimay S.A. | BeerAdvocate

Category: Eating

Beer Reviews Jenlain Ambree Biere De Garde

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I’ve said it before and I’ll say it again, France is not a country that one would immediately associate with beer, but they do brew it. Granted, not in the quantity of choice and most definitely not in the quality, of the neighbouring countries of Belgium and Germany, but brew it they do. And since I was holidaying in France in September, it would have been churlish, not to say downright un-francophile of me not to sample as many French beers as was humanly possible in that short space of time. (Always maintaining a responsible attitude to alcohol consumption at all times. OK kids?)

So without further ado, let’s discuss one of these Gallic imbibements, Jenlain Ambree Biere de Garde, right here, right now.

Duyck is a family name from the part of Flanders which extends into France. The farmhouse-style brewery that bears this name is located just across the border from Belgium, in the village of Jenlain, near the town of Valencienes. Their best known beer is the biere de garde which they have been brewing since 1922, in fact they kept this style alive when many other brewers in the region were abandoning it. They also brew a lager style beer and seasonal specialities.

Jenlain Ambree Biere de Garde comes in a 750ml wine-style bottle with a wired, champagne type cork. It looks, to all intents and purposes like a bottle of wine, but it’s not. This review would be off topic if it were.
It’s brewed with top-fermenting yeast and is unpasteurized.

I decided to try this beer as Jenlain Lager is available at my local supermarket and, having sampled that a few times, and enjoyed it, I felt duty-bound to investigate it’s amber cousin.

This beer pours to an attractive, rosy, amber colour with lots of carbonation and a massive, bubbly head which dissipates fairly quickly. It doesn’t leave an awful lot of lace on the glass. There’s a hoppy, fruity, tea-like aroma and it’s also somewhat fruity, mostly apples. I don’t really sense a lot of malt in the nose.

It’s full-bodied with a light, syrupy start, some gentle malt flavour – but nothing which demanded attention, and some fruitiness – apples with a hint of orange. It has a strange flavour, a little sweet and spicy and an artificial fruitiness – almost like a food additive flavour. It’s not unpleasant, just very hard to define. It turns very dry in the finish with a slightly bitter aftertaste.

At 6.5% ABV, this beer packs a decent punch. I found it rather too bitter for my taste but it was still a pleasant, refreshing beer. It’s not really a beer that would accompany many foods, in my opinion, more of a summer evening’s indulgence. I think it would be a good, refreshing, thirst quencher after a hard day’s work – whatever that is.

1. Pale ale
2. Jenlain Ambrée | Brasserie Duyck | BeerAdvocate

Category: Eating