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Welcome! - 2009-08-31 17:58:03

Welcome to Joe's Kitchen™. Whether you're here to shop, are interested in our services, or just want to wander through the recipes, we hope you'll find something useful.

Savor the Flavor: Beer & Food Pairings - 2010-06-17 16:36:38

Take your next party to a new level with beer and food pairings presented by Marie Fettkether, High-End Brand Manager from 7G Distributing (formerly Dale Lee Distributing) and friendly foodie and beer aficionado, Joe Stutler at Edgewood Road Hy-Vee on July 22. Marie will sample a variety of beers and start the class with beer & cheese pairings; then, Joe will prepare a light salad featuring Citrus Grilled Shrimp paired with Hoegaarden; next, Joe will make the popular one-pot dish, Spanish paella, on the grill, paired with Shock Top Belgian White Wheat; then you will taste orange sorbet paired with Olde Main Dinkey Wheat and finish with Joe's apple pie on the grill paired with Michelob Dunkel Weisse Dark Wheat. Come and savor the flavor and enjoy this delightful culinary experience. (Must be 21 & over). The class will start in the club room and continue out in the open air by the grill.

To reserve your seat (they fill up quick!), contact Mary Pat Esch at 319-378-0836 or email 1064clubmgr@hy-vee.com.

Vinegar - When Bad Wine Goes Good! - 2010-04-01

You've heard the fable about sour grapes, but what do you do when life gives you sour wine? Vinegar is one of the earliest known condiments and is found throughout the world. In this class lead by friendly foodie Joe Stutler at Edgewood Road Hy-Vee on May 13, you will learn how to make your own vinegar using the same basic ingredients the ancients used -- it is kitchen magic meets kitchen science! You will also try a few different varieties, from cider and wine vinegars to malt and Joe's famous mead vinegar. We'll eliminate confusion about infusions, add flavor with herbs and spices, and prepare a few dishes featuring this versatile substance. Each participant will take home a starter batch of his/her own vinegar. Join us for a great evening!

To reserve your seat (they're filling up quick!), contact Mary Pat Esch at 319-378-0836 or email 1064clubmgr@hy-vee.com.

It's True! You, Too, Can Brew! - 2010-03-15 16:37:39

Ever think, "Wow, wouldn't it be great to work in a brewery?" Ever entertain the thought of brewing your own beer, your own private label, but didn't think you could afford all that big equipment and space and science-lab-looking stuff? Well, have we got a treat for you! Join beer geek and friendly foodie Joe Stutler at Edgewood Road Hy-Vee on March 30 to learn how you, too, can brew! Inexpensive equipment and ingredients, along with a very simple process, let you brew your own beer right in your kitchen. We'll brew a batch of tasty ale, learn the secrets of fermentation and bottle a batch right in class. While we work (and it's not really work), we'll sample a few styles and discuss basic brewing techniques.

To reserve your seat (they're filling up quick!), contact Mary Pat Esch at 319-378-0836 or email 1064clubmgr@hy-vee.com.

Corned Beef Brisket - Corn Your Own at Home - 2010-03-13 09:18:21

Ah, Corned Beef Brisket - What could be more traditional Irish fare for St Paddy's day than a big ol' slab of that tasty pink brisket slowly boiled until it's fall-apart tender with some cabbage and potatoes? Maybe a pint o' Guinness or Smithwicks, but that's another story. Of course, corned beef isn't just for for that one day when we're all a little bit Irish. . .it's delicious any time, but may not always be easy to find outside the first few weeks in March. No worries, you can corn your own beef at home. It's simple to make, costs about half the price of that store-bought stuff (which doesn't have all that much flavor anyway), and will impress even the most persnickety lad or lass!

First, let's dispel a common myth - corned beef doesn't have any corn in it (unless you consider that the beef may have been corn-fed). Corning is another term for brining or pickling. The word corn refers to the corns, or grains, of salt used in the brining process. (While we Americans tend to think of maize as corn, many grain seeds are are called corns - such as barleycorn) The process of corning has been used to preserve beef brisket since at least the thirteenth century, and probably longer. . .long before the advent of modern refrigeration. Corning allowed our forbearers to keep pieces of tasty critters long after they would have otherwise rotted, that way they didn't have to try to eat said critter all in one go. Corning also allows for the incorporation of seasonings and spices and various flavors right into the meat. Where a simple marinade only coats the meat, corning really get's 'em in down deep. . .all the way through!

Next, the process. Corning is pretty simple. All you need to do is make a simple brine solution of one or more liquids, some salt, and some flavor, and soak the meat in the brine for a few days to a few weeks depending on strength of the brine and desired effect (preservation or flavor. . .and with modern refrigeration, preservation is usually secondary).

Here's a simple recipe you can use to make corned beef brisket in your own kitchen. The ingredients are all readily available at most supermarkets, and you can substitute ground for whole if you need to. Saltpeter may be the one thing that's a bit harder to locate - you'll find that in the pharmacy section. The myth about saltpeter (potassium nitrate) isn't true, by the way. . .it's in there to keep the meat pink and more eye-appealing. You can leave it out if you wish, but the brisket will turn an unattractive grey when you cook it (although the flavor won't be affected one way ot the other - your call).

• 3-5 Lbs Beef Brisket
• 1 Cup Amber Ale
• 1/2 Cup Kosher Salt
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Saltpeter
• 1 Tablespoon Ginger, Minced
• 1 Tablespoon Mustard Seed
• 2 Teaspoons Onions, Minced, Dried
• 1 Teaspoon Cinnamon Stick, Broken
• 1 Teaspoon Coriander Seed
• 1 Teaspoon Dill Seed
• 1 Teaspoon Mace, Whole, Crumbled
• 1 Teaspoon Peppercorns
• 1 Teaspoon Cloves, Whole
• 1 Teaspoon Juniper Berries
• 6 cloves Garlic, Minced
• 2 Bay Leaves, Crushed

1. In a saucepan, combine all ingredients (except brisket). Add 1 cup water. Heat just to a simmer, stir to ensure all the salt dissolves. Cool.
2. Pierce brisket all over with meat fork or filleting knife to ensure brine penetrates all the meat. (note: Brine won't easily penetrate through fat layers, so be sure to pierce all the way through.)
3. Put brisket into sealable container (large sealable bag works great). Pour brine solution over brisket. If using a container add water to cover; if using a sealable bag squeeze all the air out and seal.
4. Refrigerate for 5-15 days, turning the meat daily to ensure even and complete corning
5. Rinse well to remove some of the excess salt before cooking.. Remember, cook low and slow. . .it takes a few hours for the collagens and other connective tissue to break down and make this inexpensive cut of meat tender. See the Recipes section for an easy corned beef and cabbage dinner recipe

Joe's Stew Recipes Featured in The Gazette - 2010-01-18 23:03:45

Looking for a hearty stew for lunch? So were The Gazette's features writer Angie Holmes and photographer Cliff Jette when they ventured out on a frigid Friday to visit Joe in his home kitchen and learn some of the tricks to making a great hot meal for a cold winter's day. Joe took them through the process of making a Savory Irish Beef Stew. Joe likes to use local ingredients when possible, so for this recipe he used an Amana Beef chuck roast, Granite City Brewery's Stout, potatoes from ZJ Farms, as well as herbs from Joe's own garden. When the stew was done, Joe treated Angie and Cliff, along with Joe's friend Wendy, to a lunch of stew, bread, and Pumpkin Ale Eggnog Ice Cream for desert. Cooking for friends, sharing recipes and cooking tips, and great conversation - what a great way to spend a day! See the article here.

New Products in the Mix - 2010-01-18 18:07:39

We've added some new products to our line. Look over on the left and, along with the links to our famous Red Rub™, and Beer & Cider Bread Mixes, you'll find our new Dip and Soup Mixes and Mulling Spice Blend. Be sure to check 'em out.

Joe's Kitchen a Proud Sponsor of Sleep Out - 2009-01-18 02:56:09

Join Joe at Greene Square Park in Cedar Rapids, Iowa, on Saturday, November 14 for the  Fourth Annual Sleep Out For Homeless. We'll spend a night outside (from 5 p.m. Saturday to 7 a.m. Sunday) to discuss, to think and to learn about homelessness. You're invited to join participants in sleeping in cardboard boxes in the park as well as discussing and sharing information on homelessness across the street at First Presbyterian Church from 6 p.m. to 8 p.m. The Sleep Out will take place regardless of weather conditions. Joe has teamed up with the great folks at Sutliff Cider and will be serving up hot mulled cider, a great paring of Sutliff's delicious fresh Apple Cider and Joe's Kitchen Mulling Spice Blend. For more information or to donate to this worthy cause, visit www.SleepoutForHomeless.org.

Joe's Kitchen at Sutliff Cider - 2009-11-01 06:39:05

Join Joe at Sutliff Cider in Lisbon, Iowa, on November 7 & 8 for the Iowa Wine Trail Fall Tour. Joe will be baking a few loaves of his new Raisin and Spice Cider Bread.mix along with some of his famous Beer Bread Mixes. Be sure to try the hot mulled cider, a great paring of Sutliff's delicious fresh Apple Cider and Joe's Kitchen Mulling Spice Blend.

Oktoberfest Cooking Class - Oct 17 - 2009-10-04 14:43:51

Celebrate Oktoberfest! Blue-and-white bunting, maßkrugs of bier, oom-pah bands, lederhosen and great food! No need to travel to Bayern and push through the dense crowd at Theresienwiese just to get a bite and a brau. Join Joe at the Edgewood Road Hy-Vee in Cedar Rapids on Saturday, October 17 as we explore some of Deutschland’s speisen und getränke (food and drinks). On the speisekarte (menu): zwiebelkuchen (onion cake), jaegerschnitzel (pork cutlet with mushroom sauce), spaetzle (noodles), rotkohl mit apfeln (red cabbage with apples), and apfelkuecherl (spiced apple rings). We’ll taste a couple of biers und weins (beers and wines), too! Prosit!
Call 319-378-0762 or email Mary Pat Esch to enroll.

BrewNost! International Beer Tasting Event - Oct 16 - 2009-10-04 14:43:51

Join Joe at BrewNost!, an international beer tasting event on Friday, October 16, with proceeds going to the National Czech and Slovak Museum and Library in Cedar Rapids. This amazing night of beer, food and fun features 8 different countries/regions, 4 beers each, and 8 of Eastern Iowa's finest chefs preparing the food for each flight. This is a "must" for any beer lover! Joe is a Brewmaster Host for the event, and will be pouring some of the best beers around…A great evening for a great cause!

To make a reservation, contact Kelly Otto at 319-447-5533 or email kotto@ncsml.org.

Joe's Kitchen Feeds Often-Overlooked Heroes - 2009-09-17 15:22:20

Joe and the Crew get a visit from Representative Dave Loebsack and community volunteers at the 2009 Vets Stand Down. From left: Kelsey Morrissey, Janet Powers, Linn County Veteran Affairs Commissioner Joe Michalec, Representative Dave Loebsack, John Powers, Joe Stutler, Ashley Powell, Mike Little.

On Friday, September 11th, Joe's Kitchen™ had the privilege of providing lunch for the 2009 Vets Stand Down. This year more than 70 veterans and 30 non-veterans were provided needed services, supplies, and the care and respect from a grateful community. Joe would like to thank Mike Wallace, Ashley Powell and Kelsey Morrissey for helping prep and serve a hot lunch for this great event, Third Base Brewery and ZJ Farms for help with ingredients, Hanford Post 5 for the use of their kitchen, and Linn County Supervisor Lu Barron for her generous contribution.

Items served included Lew Smeet™ sandwiches, bbq beans, coleslaw, pasta salad, chips and cookies.

Cooking Class - Tamales! - Sept 24 - 2009-08-31 17:58:03

Join Joe at the Edgewood Road Hy-Vee in Cedar Rapids on Thursday, September 24, to learn how to make Tamales. These tasty treats are a traditional dish that comes to us from the Azrtec empire and are now a staple throughout Latin America and beyond. In this hands-on class we'll make both savory and sweet tameles, and while they steam we'll prepare a few basic sauces to go with 'em (mole negro & salsa verde), as well as champurrado, a chocolate beverage traditionally paired with tamales.
Call 319-378-0762 or email Mary Pat Esch to enroll.

Joe's Kitchen Launches New Web Site - 2009-08-31 17:58:03

Joe's Kitchen™. launched a new web site today. "We were overdue for a facelift, and we've added features and resources as well. Now we can sell our products via the Internet, advertise our services, and share some of our recipes and tips with our friends and fans," said owner Joe Stutler.

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