Monday, May 21, 2012

Troegs Summer Pils now on Tap

Bye Bye Shock Top....Hello Tröegs Sunshine Pils!

Now on tap at the Franklin Inn is Tröegs Sunshine Pils. Come on in and try this refreshing pilsner style beer available on tap or in a bottle. This dry and refreshing beer is brewed locally in a brand new brewery in Hershey PA.

From the company, " Hop fans rejoice! Sunshine Pils combines the crisp taste of European style pilsners with a kicked-up hop character to create a balanced, refreshing seasonal beer. Golden in color with a fluffy white head, Sunshine Pils is the perfect beer for Summer."

This beer goes great with salads and fish.  Pair it with our Southwest Grilled Chicken Salad with jalapeno vinaigrette or one of our famous taco salads.  It would also be amazing with our fish tacos, mango shrimp or sizzling shrimp fajitas.  If you are more traditional, we'll make you a fish sandwich to wash down with your Sunshine Pils.

Here are the stats:
Tröegs Sunshine Pils®
Alcohol by Volume: 4.5%
Hop Bitterness (IBUs): 45
Color (SRM): Straw/ Golden
Availability: Seasonal
Malts: Pilsner, Crystal
Hops: Saaz, Hallertau Mitt.
Yeast: Lager


2011 Great American Beer Festival - Silver Medal - German-Style Pilsener
2009 Great American Beer Festival - Bronze Medal - German style Pilsner
2008 World Beer Cup - Bronze Medal - German Style Pils

Visit us today and let me know what you think.

Thursday, May 3, 2012

Here's how we make Diablo Rellenos

I happened to have my trusty iphone handy today while Karen was prepping the Diablo Rellenos for tonight's dinner special.  She put up with me taking a few photos as long as I promised to only show her hands (and not even her full about camera-shy!)

This dish, Diablo Rellenos, is one of our best selling weekend specials. The demand is so high that we often sell out. We are probably going to add them to the menu full time. The more traditional deep-fried version, Chile Rellenos, is available on our dinner menu and a great option for our vegetarian friends.

Below are our lovely green poblano peppers. Poblanos are usually mild. The red ones are a lot hotter than the green ones. Occasionally and unexpectedly you may experience a hot green poblano. When dried, they are referred to as an Ancho Chile.  The heat rating of a green poblano is mild and the Scoville rating is 1,000-1,500.

Karen hand roasts these peppers and then peels them to remove the waxy skin. It takes a while to do this but it improves the texture. Our green beauties from above look ugly at this point but looks are deceiving!
Here is the stuffing the Karen prepared to go into the roasted poblanos. Some of the ingredients include chorizo, onions, potatoes and pepper jack cheese. The meat and veggies are fully cooked prior to stuffing.
Karen generously fills each roasted poblano. Those are Karen's hands!

These guys are ready for you to order. They are fully cooked. Right about now, Phil and Steve are topping them with melted Jack Cheese and our also homemade salsa and serving them over rice.  I was unable to get a pretty photo of the finished dish.  I'll try again later. They don't photograph too well but boy do they taste good.  We will be serving these now through Cinco de Mayo.  They do sell out each night but Karen will be roasting more poblanos and making more for you in the morning.  It takes a lot of time to hand roast and peel these poblanos for you but, we think you are worth it. Enjoy! And, let us know what you think.

Update:  I wasn't able to get a "pretty" picture of the finished product.  I'm not a photographer. But, John managed to snap a pretty good one last night. Once I cut the background out, it doesn't look so bad.  The taste, however, is more than is gorgeous...a knock out!