Spent Grain Bread

If you are a home brewer and are interested in how to put some of that spent grain to good use, I highly recommend trying this recipe.  It took about 30 hours from start to finish, but man, was the end result worth the wait.  The tender inside of the bread makes it great for sandwiches or spreads, and the sweet and malty spent grain really shines.  If you are not a home brewer, find a friend that is, and go ask them for some of their spent grain.  Seriously.  Right now.  *Note that you can freeze spent grain, and then thaw it out again before using in this recipe. It’s best to bring it up to room temperature...

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Bacon Wrapped Stuffed Jumbo Shrimp with Golden Cap Dipping Sauce

 Sadly, I cannot take credit for the creation of this recipe. I found it at ommegang.com and made it for a quick dinner last week with no intentions of sharing it, but it went over so well that I just had to post it. The original recipe was created by Larry Bennett of Brewery Ommegang for Café Milano in Cooperstown, NY and uses Hennepin, a saison-style ale from Ommegang. I swapped the Hennepin out for New Holland's Golden Cap Saison and wrapped half of my shrimp in bacon and the other half in pancetta. Seth preferred the bacon wrapped shrimp, while I favored the pancetta, so what you use is really up to your own personal preference. ...

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