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Author: Meg White

No-Bake Sasquatch Stout Cheesecake Cups

Beer and cheese, when properly paired together, is a match made in heaven. Here at Old Yale, we’ve taken our award-winning Sasquatch Stout and incorporated it into a smooth and creamy, highly satisfying no-bake cheesecake dessert that’ll have your guests scraping at the bottom of their glasses and asking for more.

Using our 5 oz. flight glasses, this recipe easily makes six satisfying servings. Depending on what you choose to serve your cheesecakes in, you may want to adjust the amounts of graham cracker and whipping cream topping you use to achieve the look and ratios you’re going for.

Ingredients:
• 3/4 cup + 1/2 cup + 2 tbsp. cold whipping cream, divided
• 1/3 cup (60-70 grams) semi-sweet chocolate chips
• 8 oz. (1 brick) high-quality cream cheese, softened
• 1/2 cup icing sugar, plus extra to taste
• 1/4 cup + 1 tbsp. Old Yale Brewing Sasquatch Stout
• 6 HoneyMaid Wafers (approx. 90 grams), or similar
• 1 tbsp. salted butter

Step 1:
In a small pot over medium-low heat, combine together the chocolate chips and 2 tbsp. whipping cream. Heat, stirring often, until the chocolate has completely melted and combined with the cream. Set aside to cool.

Step 2:
In a stand mixer with whisk attachment, whip the remaining 3/4 cup of whipping cream on high until stiff peaks form. Transfer to a medium-sized prep bowl and refrigerate until needed.

Step 3:
Give your mixer bowl and whisk attachment a quick rinse and wipe-down, then toss in the cream cheese and the icing sugar. Cream together on medium-high until light and smooth.

Step 4:
While set to medium-low, add both our Sasquatch Stout and the melted chocolate to the mixer. Once added completely, turn up to high and whip until fully incorporated and smooth. Taste and mix in an additional 1 or 2 tbsp. of icing sugar if desired.

Step 5:
Remove the whipping cream from the fridge and pour the cream cheese mixture over the whipping cream. Carefully fold the mixture into the whipping cream until fully combined. Refrigerate until needed.

Step 6:
Place the wafers in a food processor and pulse until broken down to small crumbs. While set to low, add the melted butter and process just long enough to combine evenly.

Step 7:
Evenly distribute your wafer crumbs between six small (4-5 oz.) glasses and lightly pack down. Next, evenly distribute your cheesecake filling between the glasses, leaving room at the top for whipping cream. Cover with plastic wrap and refrigerate for about 2 hours.

Step 8:
Before serving, whip up your remaining 1/2 cup of whipping cream and add to the tops of your cheesecake cups. Enjoy!

Short-form Instructions:

Ingredients:
• 3/4 cup + 1/2 cup + 2 tbsp. cold whipping cream, divided
• 1/3 cup (60-70 grams) semi-sweet chocolate chips
• 8 oz. (1 brick) high-quality cream cheese, softened
• 1/2 cup icing sugar, plus extra to taste
• 1/4 cup + 1 tbsp. Old Yale Brewing Sasquatch Stout
• 6 HoneyMaid Wafers (approx. 90 grams), or similar
• 1 tbsp. salted butter

  1. In a small pot over medium-low heat, combine together the chocolate chips and 2 tbsp. whipping cream. Heat, stirring often, until the chocolate has completely melted and combined with the cream. Set aside to cool.
  2. In a stand mixer with whisk attachment, whip the remaining 3/4 cup of whipping cream on high until stiff peaks form. Transfer to a medium-sized prep bowl and refrigerate until needed.
  3. Give your mixer bowl and whisk attachment a quick rinse and wipe-down, then toss in the cream cheese and the icing sugar. Cream together on medium-high until light and smooth.
  4. While set to medium-low, add both our Sasquatch Stout and the melted chocolate to the mixer. Once added completely, turn up to high and whip until fully incorporated and smooth. Taste and mix in an additional 1 or 2 tbsp. of icing sugar if desired.
  5. Remove the whipping cream from the fridge and pour the cream cheese mixture over the whipping cream. Carefully fold the mixture into the whipping cream until fully combined. Refrigerate until needed.
  6. Place the wafers in a food processor and pulse until broken down to small crumbs. While set to low, add the melted butter and process just long enough to combine evenly.
  7. Evenly distribute your wafer crumbs between six small (4-5 oz.) glasses and lightly pack down. Next, evenly distribute your cheesecake filling between the glasses, leaving room at the top for whipping cream. Cover with plastic wrap and refrigerate for about 2 hours.
  8. Before serving, whip up your remaining 1/2 cup of whipping cream and add to the tops of your cheesecake cups. Enjoy!

Serves 6

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

IPA Mac & Cheese with Bratwursts

This is for anybody out there who has ever pushed their own doubts and fears aside and dared to dream of doing something they didn’t think possible. It’s for those who have persevered out of a desire to better themselves and this world we all live in…

Okay, okay, we’ll stop with the melodramatics…but seriously, props to the first person who figured out they could put IPA in their mac and cheese! Here at Old Yale, we’ve developed our own hoppy version of this classic comfort dish that we’re confident will have you going back for seconds.

Our recipe uses a skillet so you can go straight from the stovetop to the oven. If you don’t have a skillet, just use a frying pan on the stove and then transfer to a casserole dish before tossing this cheesy goodness into the oven.

Ingredients:
• 2 cups uncooked macaroni
• 1 can Old Yale Brewing West Coast IPA
• 2 cups milk, divided
• 3 tbsp. butter
• 2-3 cloves garlic, minced
• 1 tbsp. all-purpose flour
• 150 g. grated cheddar cheese
• 100 g. grated mozzarella cheese, divided
• 3 bratwurst sausages, cooked and sliced
• Salt and pepper, to taste

Step 1:
In a medium sized pot, combine together the macaroni, 1 cup of milk, and our West Coast IPA. Set the element to medium-high and cook the pasta, stirring often, until al dente. Set aside. At this time, set your oven to broil.

Step 2:
In a skillet over medium heat, melt down the butter. Toss in the garlic and cook for 2 minutes, stirring frequently.

Step 3:
Add your flour to the skillet and whisk for about 2 minutes. The mixture should start to bubble during this time.

Step 4:
Whisking constantly, pour the other cup of milk into the skillet and cook for another 2 minutes. The sauce should start to thicken in this time.

Step 5:
Toss the macaroni and any remaining liquid from the pot into the skillet. Cook for 2 minutes, stirring occasionally.

Step 6:
Sprinkle in all of your cheddar and about half of your mozzarella. Stir in the cheeses, cooking until they’ve melted completely.

Step 7:
Stir in your cooked bratwurst, the season to taste with salt and pepper (you may additional seasoning unnecessary). Top your macaroni with the remaining mozzarella, then toss in skillet in the oven and bake until the top is browned and bubbly, about 3-5 minutes.

Step 8:
Remove the skillet from the oven and serve while piping hot.

Short-form Instructions:

Ingredients:
• 2 cups uncooked macaroni
• 1 can Old Yale Brewing West Coast IPA
• 2 cups milk, divided
• 3 tbsp. butter
• 2-3 cloves garlic, minced
• 1 tbsp. all-purpose flour
• 150 g. grated cheddar cheese
• 100 g. grated mozzarella cheese, divided
• 3 bratwurst sausages, cooked and sliced
• Salt and pepper, to taste

  1. In a medium sized pot, combine together the macaroni, 1 cup of milk, and our West Coast IPA. Set the element to medium-high and cook the pasta, stirring often, until al dente. Set aside. At this time, set your oven to broil.
  2. In a skillet over medium heat, melt down the butter. Toss in the garlic and cook for 2 minutes, stirring frequently.
  3. Add your flour to the skillet and whisk for about 2 minutes. The mixture should start to bubble during this time.
  4. Whisking constantly, pour the other cup of milk into the skillet and cook for another 2 minutes. The sauce should start to thicken in this time.
  5. Toss the macaroni and any remaining liquid from the pot into the skillet. Cook for 2 minutes, stirring occasionally.
  6. Sprinkle in all of your cheddar and about half of your mozzarella. Stir in the cheeses, cooking until they’ve melted completely.
  7. Stir in your cooked bratwurst, the season to taste with salt and pepper (you may additional seasoning unnecessary). Top your macaroni with the remaining mozzarella, then toss in skillet in the oven and bake until the top is browned and bubbly, about 3-5 minutes.
  8. Remove the skillet from the oven and serve while piping hot.

Serves 4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

Knotty Blonde Ale Beer Battered Cod

Whether you like it as part of the classic “and chips” combo, or with lighter fare like mashed potatoes, there’s no denying that beer-battered fish is a thing of culinary beauty. Here at Old Yale, we’ve paired up our Knotty Blonde Ale with fresh cod to bring you a recipe so good, it’ll transport your taste buds all the way across the pond.

On a side note regarding the batter, you can always adjust the consistently by adding a little extra beer or flour if it’s too thick or thin. We used about 350 grams of cod in various sized pieces and had some additional batter left over, so you could probably stretch it for a slightly larger fillet to feed an extra person or two.

As for the mashed potatoes, see our recipe “Sasquatch Stout Gravy Bangers and Mash” if you want our take on how to make a delicious side of potatoes. Cheers!

Ingredients:
• 1 2/3 cups all-purpose flour, plus extra for dusting
• 2 tbsp. baking powder
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 300 – 400g fresh cod fillet(s)
• 3/4 tsp. sea salt, plus extra for seasoning
• Canola oil, for frying

Step 1:
In a medium-sized bowl, combine together your flour, baking soda and our Knotty Blonde Ale. Whisk until the ingredients are fully incorporated and no lumps remain before setting aside to rest. In another bowl, add about a third cup of flour for dusting the fish.

Step 2:
While the batter is resting, preheat your oven to 350oF and fill a medium-sized pot with about 1 ½ inches worth of oil, placing it over medium heat. Bring the oil up to 375oF then adjust the element to maintain that temperature.

Step 3:
Prep your fish by ensuring it’s fully deboned, then slice into roughly equal-sized pieces (we recommend aiming for 50 to 100 grams for each). Sprinkle both sides of each piece of fish with your ¾ tsp. sea salt and let sit for a couple minutes.

Step 4:
Working with two pieces at a time, dust the fish in the flour, then dip in the batter, ensuring each piece is fully coated.

Step 5:
Carefully lower the fish into the hot oil, then cook for 4-6 minutes (depending on size), turning over the pieces one or two times to ensure even browning.

Step 6:
Once it’s dark golden brown, remove the fish with a slotted spoon to a plate lined with paper towel. Immediately sprinkle with additional sea salt.

Step 7:
Place your cooked fish on a baking rack and toss in the oven while you continue working in batches until all the fish is cooked to perfection and ready to be served.

Step 8:
For maximum enjoyment, serve with English “chips” or mashed potatoes, along with peas, tartar sauce, and a good squeeze of lemon juice.

Short-form Instructions:

Ingredients:

• 1 2/3 cups all-purpose flour, plus extra for dusting
• 2 tbsp. baking powder
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 300 – 400g fresh cod fillet(s)
• 3/4 tsp. sea salt, plus extra for seasoning
• Canola oil, for frying

Steps

  1. In a medium-sized bowl, combine together your flour, baking soda and our Knotty Blonde Ale. Whisk until the ingredients are fully incorporated and no lumps remain before setting aside to rest. In another bowl, add about a third cup of flour for dusting the fish.
  2. While the batter is resting, preheat your oven to 350oF and fill a medium-sized pot with about 1 ½ inches worth of oil, placing it over medium heat. Bring the oil up to 375oF then adjust the element to maintain that temperature.
  3. Prep your fish by ensuring it’s fully deboned, then slice into roughly equal-sized pieces (we recommend aiming for 50 to 100 grams for each). Sprinkle both sides of each piece of fish with your ¾ tsp. sea salt and let sit for a couple minutes.
  4. Working with two pieces at a time, dust the fish in the flour, then dip in the batter, ensuring each piece is fully coated.
  5. Carefully lower the fish into the hot oil, then cook for 4-6 minutes (depending on size), turning over the pieces one or two times to ensure even browning.
  6. Once it’s dark golden brown, remove the fish with a slotted spoon to a plate lined with paper towel. Immediately sprinkle with additional sea salt.
  7. Place your cooked fish on a baking rack and toss in the oven while you continue working in batches until all the fish is cooked to perfection and ready to be served.
  8. For maximum enjoyment, serve with English “chips” or mashed potatoes, along with peas, tartar sauce, and a good squeeze of lemon juice.

Serves 3-4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

Homestyle Beer Dough Pizza

Is there any food more universally beloved than pizza? It’s a rhetorical question, but go ahead and think for a second anyway – we’ll wait. Seriously though, what’s not to love about fresh bread, hot tomato sauce, gooey mozzarella, and the freedom that comes from adding whatever toppings you darn well please? Like, who doesn’t like freedom, right?

Well, here at Old Yale we have a dandy of a recipe to help you get your pizza fix. Note that we used a stand mixer to help make our dough, but a wooden spoon and some elbow grease would work just fine in a pinch.

Ingredients:
• 1 cup Old Yale Brewing Old Paddle Pilsner
• 1 packet quick-rise yeast (2 ¼ tsp.)
• 1 tbsp. sugar
• 2 ½ cups all-purpose flour
• 1 tsp. salt
• 2 tbsp. olive oil, plus extra for brushing/greasing
• pizza sauce
• grated mozzarella
• additional toppings

Step 1:
In a container safe to do so, microwave the beer in 10-20 second intervals until lukewarm. Combine together with the yeast and sugar. Let sit for about 5 minutes, allowing bubbles to form.

Step 2:
In the bowl of a stand mixer with dough hook attachment, combine together the flour and salt. While set to medium speed, add the olive oil and the beer-yeast mixture. Continue on medium until a ball of dough forms (if the dough is too wet, add a tablespoon of flour at a time until the dough is workable).

Step 3:
Turn out the dough out onto a well-floured surface and knead for about 5 minutes, adding additional flour whenever the dough gets too sticky.

Step 4:
Grease a medium-sized bowl with olive oil. Place the dough in the bowl and lightly cover with a clean dish cloth. Let rest for 10 minutes.

Step 5:
Remove the dough back to your floured surface and roll out/stretch into a large rectangle. Transfer your dough to a thick baking sheet lightly greased with olive oil, cover with your dish towel again, and place in a warm, dry place, to rise for an hour. Once the hour is almost up, preheat your oven to 450 oF and prepare whatever toppings you’ve chosen to use.

Step 6:
When the dough is ready, brush the edges of the dough with olive oil. Then, top the pizza with your sauce, grated mozzarella, and anything you’ve chosen to throw on there.

Step 7:
Toss in the oven and bake for around 10-14 minutes, until the crust is lightly browned.

Step 8:
Cut into squares and attempt to share.

Short-form Instructions:

Ingredients:
• 1 cup Old Yale Brewing Old Paddle Pilsner
• 1 packet quick-rise yeast (2 ¼ tsp.)
• 1 tbsp. sugar
• 2 ½ cups all-purpose flour
• 1 tsp. salt
• 2 tbsp. olive oil, plus extra for brushing/greasing
• pizza sauce
• grated mozzarella
• additional toppings

  1. In a container safe to do so, microwave the beer in 10-20 second intervals until lukewarm. Combine together with the yeast and sugar. Let sit for about 5 minutes, allowing bubbles to form.
  2. In the bowl of a stand mixer with dough hook attachment, combine together the flour and salt. While set to medium speed, add the olive oil and the beer-yeast mixture. Continue on medium until a ball of dough forms (if the dough is too wet, add a tablespoon of flour at a time until the dough is workable).
  3. Turn out the dough out onto a well-floured surface and knead for about 5 minutes, adding additional flour whenever the dough gets too sticky.
  4. Grease a medium-sized bowl with olive oil. Place the dough in the bowl and lightly cover with a clean dish cloth. Let rest for 10 minutes.
  5. Remove the dough back to your floured surface and roll out/stretch into a large rectangle. Transfer your dough to a thick baking sheet lightly greased with olive oil, cover with your dish towel again, and place in a warm, dry place, to rise for an hour. Once the hour is almost up, preheat your oven to 450 oF and prepare whatever toppings you’ve chosen to use.
  6. When the dough is ready, brush the edges of the dough with olive oil. Then, top the pizza with your sauce, grated mozzarella, and anything you’ve chosen to throw on there.
  7. Toss in the oven and bake for 10-15 minutes, until the crust is lightly browned.
  8. Cut into squares and attempt to share.

Serves 3-4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

Off Trail Pale Ale Chili

Few secrets in this world are better kept than the list of ingredients that go into some people’s chili. Whether they discovered their winning combination of beef, beans and spice themselves, or had it passed down through the generations, they usually keep those recipes tight to their chests. At Old Yale, however, we’re all about sharing the love. So crack open a can of our Off Trail Pale Ale (and maybe a window or two) and get cooking, ‘cause we’ve got a pretty good feeling you’re going to like this one.

Ingredients:
• 1 tbsp. vegetable oil
• 600g. extra lean ground beef
• 1 medium onion, diced
• 4 cloves garlic, roughly chopped
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 2 tsp. chipotle powder
• 1 tsp. paprika
• ¼ tsp. cinnamon
• Red and green bell peppers (1 each), chopped
• 2 jalapeno peppers, halved and thinly sliced
• 1 tsp. cocoa powder
• ½ tsp. cayenne
• ¼ tsp. oregano
• 28 fl. oz. can diced tomatoes
• 14 fl. oz. can pinto beans, drained
• 14 fl. oz. can red kidney beans, drained
• 1 can Old Yale Off Trail Pale Ale
• 1 cup water
• 2 tsp. balsamic vinegar
• Salt and pepper, to taste

Step 1:
In a large pot over medium heat, warm up the oil then toss in the onions and beef. Season with a tsp. of salt. Cook for 10 minutes, breaking apart the beef and occasionally stirring.

Step 2:
Add in the garlic, along with the chili powder, chipotle powder, cumin, paprika and cinnamon. Cook for another 3-4 minutes, stirring often.

Step 3:
Toss in the peppers, tomatoes, beer, and water, along with the cocoa powder, cayenne, and oregano. Bring to a boil, then turn down to low-medium and simmer for 30 minutes.

Step 4:
Stir in the pinto and kidney beans and simmer an additional 30 minutes.

Step 5:
Add in the balsamic vinegar, then season to taste with pepper and additional salt. Continue simmering for another 15 minutes, or longer if you’d like more of the liquid to evaporate (though the chili will thicken slightly upon sitting).

Step 6:
Serve hot with warm crusty bread and enjoy.

Short-form Instructions:

Ingredients:
• 1 tbsp. vegetable oil
• 600g. extra lean ground beef
• 1 medium onion, diced
• 4 cloves garlic, roughly chopped
• 2 tbsp. chili powder
• 2 tsp. chipotle powder
• 1 tbsp. cumin
• 1 tsp. paprika
• ¼ tsp. cinnamon
• Red and green bell peppers, chopped
• 2 jalapeno peppers, halved and thinly sliced
• 1 tsp. cocoa powder
• ½ tsp. cayenne
• ¼ tsp. oregano
• 28 fl. oz. can diced tomatoes
• 14 fl. oz. can pinto beans, drained
• 1 x 14 fl. oz. can red kidney beans, drained
• 1 can Old Yale Off Trail Pale Ale
• 1 cup water
• 2 tsp. balsamic vinegar
• Salt and pepper, to taste

  1. In a large pot over medium heat, warm up the oil then toss in the onions and beef. Season with a tsp. of salt. Cook for 10 minutes, breaking apart the beef and occasionally stirring.
  2. Add in the garlic, along with the chili powder, chipotle powder, cumin, paprika and cinnamon. Cook for another 3-4 minutes, stirring often.
  3. Toss in the peppers, tomatoes, beer, and water, along with the cocoa powder, cayenne, and oregano. Bring to a boil, then turn down to low-medium and simmer for 30 minutes.
  4. Stir in the pinto and kidney beans and simmer an additional 30 minutes.
  5. Add in the balsamic vinegar, then season to taste with pepper and additional salt. Continue simmering for another 15 minutes, or longer if you’d like more of the liquid to evaporate (though the chili will thicken slightly upon sitting).
  6. Serve hot with warm crusty bread and enjoy.

Serves 5-6

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

Beer-Battered Shrimp Po' Boys Recipe

Feel like taking your taste buds on a flavour-filled adventure to the Deep South? Let Old Yale take you there with these Beer-Battered Shrimp Po’ Boys featuring our Knotty Blonde Ale. It’s as simple as battering up some shrimp, giving them a few minutes in hot oil, and then slapping them on bread with a few other key ingredients*. Quick, delicious, and full of flavour (and a bit of heat), it’s hard to go wrong with these bad boys.

* If you have chipotle powder lying around, we highly recommend making your own three-ingredient aioli. If not, there are many store-bought options available for this very necessary component.

Screen Shot 2016-08-09 at 3.53.14 PM

Ingredients:
For the beer-battered shrimp:
• 20-32 pre-cooked Pacific White Shrimp (or similar)
• 1/2 cup all-purpose flour
• 1/2 cup whole-grain corn flour
• 1/4 tsp. salt
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 1 – 1 1/2 cups frying oil (such as canola)

For the aioli (optional):
• 1/2 cup mayonnaise
• 1 tsp. chipotle powder
• 1 tsp. lemon juice

For the sandwich:
• 1 large baguette (or 2-4 hoagie-style buns, depending on size)
• mayonnaise
• chipotle aioli (if not making your own)
• 1-2 tomatoes, sliced
• 4 leaves of Romaine lettuce, roughly torn

Step 1 (optional)
Mix together all the aioli ingredients in a small bowl and set aside.

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Step 2:
Whisk together the flours, salt and our Knotty Blonde Ale to create a batter, and then set aside

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Step 3:
Add your oil to a medium-sized pot (the size of the pot will determine how much oil to use – you’re looking to have the oil about 1 cm deep). Bring the oil up to temperature (about 165°C) over medium heat. You’re looking for the shrimp to turn golden brown and have the batter remain intact after about 2-3 minutes of frying. Test your temperature by battering shrimp tails and tossing them in the oil, adjusting the heat until satisfactory.

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Step 4:
Work in batches frying up your shrimp. When they turn golden brown, remove with a slotted spoon to a plate covered with paper towel.

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Step 5:
Spread mayo on the bottom of your baguette and chipotle aioli on the top. Add in lettuce, tomatoes and your fried shrimp. Enjoy!

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Short-form Instructions:
Ingredients:
For the beer-battered shrimp:
• 20-32 pre-cooked Pacific White Shrimp (or similar)
• 1/2 cup all-purpose flour
• 1/2 cup whole-grain corn flour
• 1/4 tsp. salt
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 1 – 1 1/2 cups frying oil (such as canola)

For the aioli (optional):
• 1/2 cup mayonnaise
• 1 tsp. chipotle powder
• 1 tsp. lemon juice

For the sandwich:
• 1 large baguette (or 2-4 hoagie-style buns, depending on size)
• mayonnaise
• chipotle aioli (if not making your own)
• 1-2 tomatoes, sliced
• 4 leaves of Romaine lettuce, roughly torn

1. Mix together all the aioli ingredients in a small bowl and set aside.
2. Whisk together the flours, salt and our Knotty Blonde Ale to create a batter, and then set aside
3. Add your oil to a medium-sized pot (the size of the pot will determine how much oil to use – you’re looking to have the oil about 1 cm deep). Bring the oil up to temperature (about 165°C) over medium heat. You’re looking for the shrimp to turn golden brown and have the batter remain intact after about 2-3 minutes of frying. Test your temperature by battering shrimp tails and tossing them in the oil, adjusting the heat until satisfactory.
4. Work in batches frying up your shrimp. When they turn golden brown, remove with a slotted spoon to a plate covered with paper towel.
5. Spread mayo on the bottom of your baguette and chipotle aioli on the top. Add in lettuce, tomatoes and your fried shrimp.

Serves 4

Enjoy!

Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes at his blog, From James to Jamie (https://fromjamestojamie.wordpress.com/)