Lou Brew Reviews: Schlafly Bottleworks

We’ve been sort of avoiding visiting either of the two Schlafly (pronounced shla [‘a’ like in ‘cat’]-flee) brewery locations because we’re now St. Louis craft beer snobs who view Schlafly as practically being on the same level as any Anheuser Busch product. That’s not exactly fair — mostly, Schlafly was our first St. Louis beer experience, and we found Schlafly beers back in Virginia, and they seem to be everywhere here, so they just aren’t *exclusive* enough for us anymore.

Anyhoo, we decided to visit Schlafly because it was one of the few breweries we haven’t yet visited and (the Bottleworks location specifically) because it was pretty convenient for us and the friend we were meeting up with.

First, let me throw some fun facts at you: Schlafly was the first microbrewery to open in St. Louis since Prohibition. They opened their downtown location (Taproom) in the early ’90s, and expanded to a second location (Bottleworks) in the early 2000s.

Secondly — and maybe this should have gone first — you need to know why visiting Schlafly is imperative. They have a bunch of beers that aren’t sold everywhere. Specialty and seasonal options that are freaking tasty and fun. We really liked the Kentucky Mule Ale specifically (which basically tasted like a Moscow Mule, but with beer). The Bottleworks location is pretty big, with lots of seating (indoor and outdoor), a shop full of beer glasses and t-shirts and 6-packs, plus a space you can walk around and learn more about the different beers being brewed (and windows you can peek through into the plant).

It was a lot of fun and surprising in the best way. The food looked really good, but we’d just eaten so we’ll save taste-testing for our next visit.

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Meatless Mondays (Everyday) 

We’ve been on a fairly meatless kick lately. Mostly because plant-based proteins are more easily accessible (we always have a stock of canned chickpeas, black beans, mushrooms, plus tons of frozen veggies), but we’ve also found we’re less lethargic and generally feel healthier on meatless meal nights.

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My chili mac with mushrooms instead of ground beef.

It’s also fun finding new recipes and cooking with ingredients I never have before. Like jackfruit. This magical fruit can replace pork or chicken in so many recipes. We find it in the canned veggies section of the grocery store. The first time I cooked it, I made barbecue sandwiches which turned out pretty good, though I’ll admit, the texture was a little too soft for my preference (kind of like an especially fatty portion of pulled pork).

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This week, my husband had the idea to try jackfruit enchiladas. I’d already found a recipe for jackfruit “crab” cakes (which I do still want to try) but enchiladas are one of my favorite dishes ever, so obviously that’s what we made.

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I really need to be better at plating and photographing BEFORE we dig in and demolish these dishes.

The recipe I based my enchiladas on came from Well Vegan, but since we aren’t actually vegan, I included a few heaping handfuls of real cheese and topped those babies off with a dollop of sour cream. We also used what we had on hand rather than running to the store for specific ingredients, but it still turned out really well.

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It really looks like it could be pulled chicken

This meal is pretty fantastic for any time you’re trying to incorporate a meatless dinner into your routine. It’s easy and delicious, and reheats pretty well the next day, too!

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Enchilada stuffing

Jackfruit Enchiladas

  • 1 can jackfruit, drained and rinsed
  • 3 medium-large cremini mushrooms, diced
  • 1/2 cup salsa
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 2 tsp olive oil
  • 1 Tbs minced onion
  • 1/2 Tbs garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1 can red enchilada sauce
  • 6-7 flour tortillas
  • 1 cup shredded cheese
  • sour cream and diced avocado, for serving
  1. Prep the jackfruit: cut off the hard core and shred the stringy flesh into a bowl, removing the seeds. Blot with several layers of paper towel to remove excess moisture.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. In separate bowl, combine the mushrooms through 1/2 tsp chili powder. Set aside.
  4. Heat oil in large skillet over Medium heat. Add the onion and garlic and saute ~1 min.
  5. Stir in the jackfruit and remaining spices. Cook, stirring occasionally, 5 minutes.
  6. Spread 1/2 the enchilada sauce along the bottom of a glass baking dish.
  7. Spoon the salsa mixture into the middle of a tortilla and top with a scoop of jackfruit. Roll up and place seam-side down in the baking dish. Repeat until salsa and jackfruit mixtures are used up.
  8. Spread remaining enchilada sauce over tops of tortillas. Cover with shredded cheese.
  9. Bake 20-25 minutes, until sauce is bubbling and edges are crisped.
  10. Enjoy with avocado garnish (and sour cream, if desired).

Now, because we used flour tortillas instead of corn (and possibly because I really smothered them in cheese), our enchiladas were pretty soft — more like a smothered burrito. Still delicious, just not the texture I’m used to with enchiladas. They were still amazing!

Dinner So Easy My Husband Could Do It

I was going to say “so easy your husband could do it,” but that implies husbands can’t cook which is sexist and also a complete falsehood. However, mine is culinary impaired so I really mean it when I say this dinner is so easy. It’s all about spaghetti squash, man!

  • Spaghetti Squash
  • Olive Oil
  • Salt & Pepper
  • Grape Tomatoes (like maybe a pint? You know how you and your family feel about tomatoes. Make that many.)
  • Pesto (I use the jarred stuff; you can make this yourself if you feel ambitious but I didn’t, and my husband certainly would not)
  1. Preheat your oven to 400
  2. Slice a large spaghetti squash (what is a large spaghetti squash? Yeah, no clue. Ours was the size of a Tom Brady football [#toosoon?] and it gave us 3 heaping servings. But seriously, I’d say a little smaller than a football. Or a little larger than a Game of Thrones dragon egg [because that reference is so much more helpful].) oh shoot, I didn’t finish this sentence: so, slice that bad boy lengthwise and scoop out the seeds. I threw most of them away but one stuck to my finger so I ate it and it was as delicious as a pumpkin seed so I wish I’d saved them and dried them. Your call.
  3. Put the halves cut-side-up on a baking sheet and rub the flesh with oil (that sounds super gross and somewhat Silence of the Lambs-y so sorry ’bout it). I also sprinkled salt and pepper over them, but that’s optional.
  4. Bake for 40 minutes
  5. You can prep the grape tomatoes by tossing them with olive oil and a little salt and pepper. You’ll pop these in the oven (set to 350) when you take out your squash.
  6. Once the squash is done, let it sit and cool while the tomatoes roast (like 10 minutes). Then use a fork to scrape out the guts into a large bowl. The squash gets all stringy, hence the name. Once you’re all scraped out, discard the skins (sorry, I’m still thinking about Silence of the Lambs I guess). Toss the squash with a couple spoon-scoops of pesto. Kind of like with the tomatoes, you know how you feel about pesto. Use that much.
  7. Top the squash with the roasted tomatoes, then sprinkle some Parmesan cheese on top (and more salt & pepper, if you’re obsessed like me).

PS: if you transfer the squash halves to a plate and use the same baking sheet (covered in foil) to roast the tomatoes, it makes clean up easier. Although I just realized you’ll probably get squash guts on the plate, meaning you still have two things to wash regardless. Ah well, what do I know, my husband does the clean up.

Salty Meatballs

It sounds inappropriate, but it’s what I just told the head of security at my office I was going to eat. Which yes, was inappropriate, but I did not mean to say it out loud. I meant to just say lunch. This is why I try not to interact with people.

Following this Pinterest recipe kick, I decided to make Salisbury Steak Meatballs last night. I went to the grocery store without my husband, which (depending on how you look at it) was a huge mistake. I got everything on my list…and then a bunch of snacks (because 2/$3 cracker snack packs was a great deal…and because I was freaking hungry, man!).

I got home and got ready to make this tasty-looking dish, only to remember I didn’t get potatoes to mash for a side. I kind of did that on purpose ’cause I wasn’t really feeling like cooking potatoes, but I still felt all “aw, man” when I realized I’d want some sort of starch. My husband was not feeling great (and has had horrendous experience with ground beef in the past) so he opted for a rice-and-Chick’n nugget-burrito instead. Therefore, I made him cook extra rice. Problem solved.

The meatballs turned out pretty spectacular. Side question: why is meatloaf pretty gross, but tiny meatballs made with condiments and spices are not? My best guess is because tiny food is always awesome (it’s adorable and you can justify eating a TON). Basically, it’s science.

Anyhoo, I turned to making the gravy only to realize I don’t have any cornstarch. I feel like that’s a lie because I really hate cornstarch, therefore I’m super aware that it’s in my cupboard. It’s weird to me that something powdery can create such friction on your fingers when rubbed together, and now I’m giving myself a minor seizure just thinking about how to describe it SO needless to say, I know about cornstarch. It sits with my baking stuff and laughs at me when I need it for cookies or whatever. I get a weird burst of triumph when I throw out a box. I think I would have remembered such an occasion.

Sadly, I couldn’t find it. I suspect my husband went on one of his raids to throw out all the expired food in our home and tossed it, which is rude because he stole my moment and also didn’t let me know I had to buy more of the stupid stuff.

I could have asked the Google for other suggestions to thicken up gravy, but I decided to just add a cup or so of water to the recipe and toss in a heaping handful of egg noodles. Because they make starchy water, right? It kind of worked, too. It was pretty thin gravy, but still a decent sauce so I’m counting it as a win.

Where I went wrong: I told my husband I didn’t need anything in the dishwasher before he ran it. I knew things like measuring cups/spoons were in there, but I was feeling superior about my eye-balling skills (especially after that fantastic soup turned out so well). Word to the wise: DO NOT TRY TO EYEBALL 1/4 TSP OF SALT. Or 1 tbs of Worcestershire Sauce. Especially if you are the type to err on the “little more than necessary” side like me. Because I way overdid it on salt and sauce and it made everything a bit salty. This is coming from a gal who loves salt. Pretty much anything “salted” is better than not. Still, I was chugging water with this dish.

Otherwise, the meatballs were tender and juicy and delicious, and the noodles were a nice (ingenious — if I do say so myself) addition. Again, the recipe I butchered can be found here. I would highly recommend trying it out — just be sure to measure that salt appropriately! 😉

 

P.S.: In case you were concerned about a minor plot point — My husband way overdid it on the rice. I was a sport and ate a bowl of straight up rice (partially to neutralize all the salt) but there was still so. much. left. I now know to be more specific when asking him to cook “extra” rice.

 

WexTexMex Soup

So I know it’s been a little while since I’ve written. Sorry about that; I’ve been busy with work and classes and now that football season is officially here, my fantasy team is pretty all-consuming (but I’m working on being less obsessive about it).

I’ve been trying to get creative in the kitchen and try out new recipes (I have way too many recipe boards on Pinterest). I also have a picky eater with a sensitive stomach in my home, so I have to be careful about what ingredients I use. I keep scrolling through my different pins for pasta dishes and chicken dishes and steak recipes, trying to find something that inspires me each day.

Yesterday was the first sort-of fall rainy day of the season. It was still a warm rain, but the air was just chilly enough to remind me that winter is coming (said in the ominous voice of Ned Stark — RIP). It was gray and overcast and wet, and from the lobby of my building, it looked like a day for comfort food.

It looked like a day for soup.

I began combing through my Soups, Stews, and Chili board on Pinterest, hoping to find something savory that could be prepared in less than an hour that could also be filling enough on its own. I came up with two options to present to my husband: chickpea kale soup (minus the kale because we don’t have any and my goal was not to go to the store), or 8 can taco soup.

My husband was skeptical but opted for the taco soup (original recipe found here). I started digging through the pantry and discovered I did not have 8 cans of appropriate ingredients. What I did have was a healthy imagination and a surprisingly helpful husband, so we made it work.

The recipe for WexTexMex Soup is as follows (this made about 6 servings):

1 can – Petite Diced Tomatoes, drained

1 can – Black Beans, drained and rinsed

1 can – Cannellini Beans, drained and rinsed

1 can – Cream of Chicken Soup

1 can – Red Enchilada Sauce

1 can – Water

Several dashes of Valentina Mexican Hot Sauce

1/2 packet of Taco Seasoning

~2 shots of Bourbon Whiskey (this was my husbands idea and I couldn’t be more impressed with it. The whiskey really pulled the flavors together nicely)

Dump all the ingredients in a pot and heat through. Easy as that! We also made rice separately and added it in, but you could easily add another cup of water and a cup of rice to the pot.

Milkshake Thoughts

12 PM: This lunch is crap; I’m going to get a milkshake this afternoon.

2:55 PM: I’ll type that contract when I get back. It’s milkshake time.

3:05 PM: “Chocolate Milkshake, please!”

Small or Large?” Um…small is probably the better choice. But small seems so…small. Is large too much? Ah, well. “Large!” Treat yo self!

Whipped cream? Cherry? Name for your order?” Why are you still asking questions? Just take my money and give me my milkshake.

3:07 PM: YASS, MILKSHAKE!

3:11 PM: Holy crap, why did I get a large?

3:15 PM: How have I already enjoyed half of this exceptionally large milkshake before I’ve made it the short walk back to the office? *shrug*

*Drink more*

3:55 PM: How is there still so much milkshake left? It’s like Mary Poppins’s magic Chick-Fil-A cup.

4:07 PM: Large milkshake…I’m a donkey, there’s no way I’m finishing this.

4:10 PM: I think I might explode. Milkshake everywhere.

That would be pretty funny, though. Spontaneous milkshake combustion.

Ah, it hurts to laugh.

4:15 PM: WHYYY?? I don’t ever want a milkshake again.