Monday thru Wednesday at Michon's
3-7 pm: $0.99c per wing
DINE IN ONLY: NOT TO BE USED WITH ANY OTHER COUPON OR DISCOUNT
Wing Wappy Hour
Monday thru Wednesday at Michon's
3-7 pm: $0.99c per wing
DINE IN ONLY: NOT TO BE USED WITH ANY OTHER COUPON OR DISCOUNT
Desserts Desserts Desserts!
Peach Cobbler in a Jer
Al's homemade peach cobbler served with Vanilla ice cream
$6
SweetPotatoPie
Homemade individual sized pies cooked to perfection
$5
Red Velvet Keylime Cheesecake
Red velvet cake with cheescake & a twist of fresh lime topped with whipped cream
$6
White Chocolate Raspberry Bread Pudding
Served with whiskey sauce
Al's homemade peach cobbler served with Vanilla ice cream$6
SweetPotatoPie
Homemade individual sized pies cooked to perfection
$5
Red Velvet Keylime Cheesecake
Red velvet cake with cheescake & a twist of fresh lime topped with whipped cream
$6
White Chocolate Raspberry Bread Pudding
Served with whiskey sauce
Best beers to pair with chicken wings
You’re in your favorite sports bar with friends and everyone’s craving chicken wings. The waitress takes your drink order as you mull your options: How spicy do we want them? What flavor? How many?
Maybe it’s time wings-and-beer lovers order wings first, then beer. So instead of asking for a mindless light lager, ask yourself what beer goes with what style of wings.
We went to local folks who know their beer to help us here. Our wing-beer experts:
• Beer blogger Renée DeLuca, daughter of Jack McAuliffe, craft-brewing pioneer. McAuliffe teamed with Jim Koch of Samuel Adams Brewing Co. to re-brew New Albion, considered the first American craft ale, which is in store shelves now throughout Northeast Ohio.
• Robert Morson, owner of Riverside Wine in Kent. The store specializes in both wine and beer, and rotates more than a dozen excellent beers on tap that are poured as samples or pints.
• Competitive eater Tiny Tim Rauscheder of Parma.
• Rocky River-based Rob Gerrity, trade quality manager for Sierra Nevada Brewing Co.
Buffalo
Generally deep-fried, unbreaded and coated in a sauce of vinegar-based cayenne pepper sauce and butter. Served hot, often with celery sticks and blue-cheese or ranch dressing for dipping.
Morson: “I really think sometimes a regular pale ale, not over the top citrusy, will go with wings.”ÂDeLuca: “Hot spicy wings in general go great with a pale ale cause it cools your palate. An (India Pale Ale) or American pale ale would be great.”Â
Rauscheder: “Typically a lager. That’s what I would go for unless it’s really hot. If it’s really hot I like something dark, like (Great Lakes Brewing Co.’s) Edmund Fitzgerald Porter."
Gerrity: "The conventional choice would be yellow fizzy lager, but I’d go a little nutty on this one. A Belgian dubbel abbey ale. It’s a complex wing flavor, and you need complex beer flavors to go with that. It has a little sweetness from the sugar with an overlay of spices. Also it’s pretty highly carbonated to scrub the palate a little bit, wipe the chicken fat away."
Asian
These would have some combination of soy sauce, garlic, ginger and Chinese five spice powder. But they are not hot in a peppery way.
DeLuca: “I really love a nice amber. . . . Mendocino Brewing Company makes Red Tail Ale that would complement those flavors nicely. It’s a nice rich flavor to offset some of the flavors you’re gonna get. It will cut through, and it will have a little bit of hop to it, but it won’t be overwhelming.”
Morson: “Widmer Brothers’ Brrr Seasonal Ale. It’s red in color but not over the top. It’s got caramel and chocolate malts, giving it a little bit of a sweet flavor. It’s pretty darn good. It’s not a spicy beer.” He also mentioned two others that would be appropriate here: Bear Republic Racer 5 IPA is “not too big” and Head Hunter by Fat Head’s in North Olmsted, another well-balanced ale that would accentuate the spices.
Rauscheder: “IPA. A little bit of bitterness cuts through these wings. These can be overly spicy. The sharpness cuts through.”
Gerrity: “Soy is pretty savory, ginger has that little snap to it. Let’s see, I’m sort of thinking about a pilsner. With pilsners you often have noble hops, which are pretty floral.”
Barbecue
Ideally, these would be grilled but could be baked. Ingredients would include black pepper, onion powder or garlic powder (or both), honey, barbecue sauce and maybe chili powder. Could be hot, medium or mild.
DeLuca: “I got a perfect one. Alltech Kentucky Bourbon Barrel Ale. It’s delicious. You’ll get some of that bourbon flavor in the beer to cool it down, to complement the flavors.”
Morson: “It might sound weird, but a Christmas Ale probably would go good with that. . . . it’s a full-bodied ale. Matching up spices would be really good here. Or go the other way, go with a lager, or a Great Lakes’ Dortmunder Gold. Sometimes people like sweet with sweet.”
Rauscheder: “That’s any beer! Any beer could go with barbecue wings. I wouldn’t go with anything dark. Pabst?”
Gerrity: “I would like a porter ’cause usually barbecue has a grilled component and sometimes it’s a little smoky. Maybe even a porter with a smoked quality. Right here you’re looking at total harmony where the beer will harmonize with the wings.”
Dry rub
This could include almost any mixture of spices. One recipe combines sweet paprika, cayenne, garlic powder, onion powder, thyme, oregano. Another blends dark brown sugar, chili powder, sweet smoked paprika, cumin, cayenne pepper, garlic powder and mustard powder.
DeLuca: “I had a really good beer for the Super Bowl – we made gumbo with similar flavors. We paired it with Abita Turbodog (English Brown Ale). . . . Abita was rich and cut through all of the (flavors) but was refreshing at the same time.”
Morson: "Wow. Boy, we haven’t touched on a stout. Might be something like that or Kentucky Bourbon Barrel Ale — that has got a flavor which might complement the rubs. Or a brown ale.”
Rauscheder: “Dry rub wings are not something I normally get down with. Any beer. This is another one even though it’s a dry rub with spices on the wing, it’s not as powerful as a sauce. Any regular beer. Again, nothing real dark.”
Gerrity: “There are two approaches to take to this one. A beer that is complex . . like an IPA. If you want to go mild on this one, you can use a Vienna lager, because you don’t want to overpower all these spices.”
Bourbon Bacon BBQ Sauce
Why buy barbecue sauce when you can make it? Here ketchup, bacon, vinegar, brown sugar, and bourbon are mixed with lots of spices for a sweet, tart, smoky barbecue sauce. Play around with the ingredients: Add more bourbon, less vinegar, different spices, or swap out the sugar for agave nectar, honey, or maple syrup. This sauce is great on ribs but as you know, barbecue sauce has endless uses.
INGREDIENTS
- 1/2 cup small-dice bacon (about 3 ounces)
- 1/2 cup finely diced red onion (about 1/2 small onion)
- 2 medium garlic cloves, finely chopped
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup packed dark brown sugar
- 1/4 cup Worcestershire sauce
- 3 tablespoons bourbon
- 2 tablespoons dark or robust molasses (not blackstrap)
- 2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground mustard
- Kosher salt
- Freshly ground black pepper
INSTRUCTIONS
- Place the bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a small bowl; set aside. Reduce the heat to medium low, add the onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds.
- Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Stir in the reserved bacon and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
THE PERFECT 4TH OF JULY BBQ
Whether you’re lighting up the grill on Wednesday or waiting for the weekend, a good BBQ takes planning. So, if you’re having a few friends over and enjoying some cold ones to celebrate the 4th, start getting your game plan together now. Of course, if you’re like us, you don’t just want to throw a good BBQ, you want to throw the best damn barbecue the free land has ever seen. Here’s how to do it:
1. THE APPETIZER: Grilled Chicken Wings with Maple Barbecue Sauce
The barbecue sauce on these wings is killer. After you slather it on, save some and pour yourself a glass. Okay, don’t do that, but make sure you get the wings covered in it cause it will let your guests know they’re in for some good eatin’.(Recipe)
The barbecue sauce on these wings is killer. After you slather it on, save some and pour yourself a glass. Okay, don’t do that, but make sure you get the wings covered in it cause it will let your guests know they’re in for some good eatin’.(Recipe)
2. THE DRINK: Summer Tea Cocktail
Yes, we’re fully aware that you’ll most likely be drinking beer, but as party host, you have a responsibility to provide guests with an alternative. This gin-filled number goes down easy on a hot day and makes a refreshing alternative to some summer ale. Plus, it means there will be more beers for you to enjoy. Jackpot. (Recipe)
Yes, we’re fully aware that you’ll most likely be drinking beer, but as party host, you have a responsibility to provide guests with an alternative. This gin-filled number goes down easy on a hot day and makes a refreshing alternative to some summer ale. Plus, it means there will be more beers for you to enjoy. Jackpot. (Recipe)
3. THE HOT DOG: Chicken-Apple Hot Dogs with Blueberry Ketchup
Not only does this fancy dog taste great, but it also sports a red, white and blue outfit like an edible Apollo Creed. (Recipe)
Not only does this fancy dog taste great, but it also sports a red, white and blue outfit like an edible Apollo Creed. (Recipe)
4. THE SIDE: Grilled Corn on the Cob
While good corn on the cob doesn’t need much in the way of flavoring, this recipe is fantastic. It’s simple and fancier than just tossing some butter and salt on a few ears. Make some and feel free to get your typewriter on. (Recipe)
While good corn on the cob doesn’t need much in the way of flavoring, this recipe is fantastic. It’s simple and fancier than just tossing some butter and salt on a few ears. Make some and feel free to get your typewriter on. (Recipe)
6. THE BURGER: The All-American Cheeseburger
Get some decently fatty meat and fresh toppings and you should have no problem nailing The All-American Cheeseburger. Outside of the beer, the burger is the one thing you can’t forget if you want to throw a solid BBQ. No need to go crazy fancy with the main attraction, this recipe is classic Americana just like apple pie and dominating the Olympics. (Recipe)
Get some decently fatty meat and fresh toppings and you should have no problem nailing The All-American Cheeseburger. Outside of the beer, the burger is the one thing you can’t forget if you want to throw a solid BBQ. No need to go crazy fancy with the main attraction, this recipe is classic Americana just like apple pie and dominating the Olympics. (Recipe)
7. THE SALAD: Tomato Salad with Crushed Croutons
You’re going to need something on the lighter side to counteract the greasy coating your insides will be gaining throughout the day. Get some good tomatoes and you can do no wrong here. The crushed croutons add a nice crunch and make this a hearty salad that can hold its own. (Recipe)
You’re going to need something on the lighter side to counteract the greasy coating your insides will be gaining throughout the day. Get some good tomatoes and you can do no wrong here. The crushed croutons add a nice crunch and make this a hearty salad that can hold its own. (Recipe)
8. THE CONDIMENT: Homemade Ketchup
Squeeze bottle ketchup is crap. To understand just how overly sweet the stuff is, make some quality catsup at home for your BBQ. (Recipe)
Squeeze bottle ketchup is crap. To understand just how overly sweet the stuff is, make some quality catsup at home for your BBQ. (Recipe)
9. THE CHIPS: Curried Sweet Potato Chips
Sure you could buy a bag of Ruffles, but homemade sweet potato chips are on another level. We’re always down for cooling off the curry kick with an extra beer. (Recipe)
Sure you could buy a bag of Ruffles, but homemade sweet potato chips are on another level. We’re always down for cooling off the curry kick with an extra beer. (Recipe)
10. THE OTHER SIDE: Bacon Chipotle Potato Salad
For something so utterly simple, Potato salad can really vary in deliciousness. We’ve had some that makes us pack a plate to the edge and we’ve had some that makes us want to puke warm mayonnaise. This is recipe is the best of the best. (Sorry, did you lose your appetite with that “puke warm mayo” thing?) (Recipe)
For something so utterly simple, Potato salad can really vary in deliciousness. We’ve had some that makes us pack a plate to the edge and we’ve had some that makes us want to puke warm mayonnaise. This is recipe is the best of the best. (Sorry, did you lose your appetite with that “puke warm mayo” thing?) (Recipe)
11. THE DESSERT: Hazelnut Plum Crumb Tart
After downing your fair share of hoppy beverages and flame-licked beef, you’ll need to loosen the knot on your bathing suit to accommodate at least one piece of this insanely amazing tart. (Recipe)
After downing your fair share of hoppy beverages and flame-licked beef, you’ll need to loosen the knot on your bathing suit to accommodate at least one piece of this insanely amazing tart. (Recipe)
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