Making history..

So i complained earlier bout not blogging but here i am blogging twice in a matter of hours. So our good friends.clients over at Back of the house cooking school are making some headlines because they just did some cooking on ABC's "A View from the Bay". Oh and did i mention shes is cooking with beer. Specifically Reno brewery Buck Bean Black Noddy lager (a personal favorite) Here's the video followed by the recipe..



Make a dynamite pork loin with a secret canned ingredient! We reveal a sweet and savory recipe you can easily brew up in your kitchen.

Cocoa crusted pork loin medallions with Sweet Potatoes
Serves 4 people
Ingredients:
1 pork tenderloin (about 2 pounds)

4 tsp unsweetened cocoa powder

2 tsp hot paprika

1 tsp coarse salt

1 tsp fennel seed

2 tablespoons of olive oil

½ cup Black Noddy Dark Lager Beer

1 Tbs brown sugar

¾ cup pasteurized heavy cream. Do not use Ultra Pasteurized heavy cream

Directions:
Grind the fennel seed with coarse salt in a spice grinder or coffee mill. Mix this with the cocoa powder and paprika.


Cut the pork tenderloin into one inch medallions, pound them out slightly to flatten and coat well with the cocoa spice rub mixture.


Heat 2 tablespoons of olive oil in a pan and sauté the pork medallion until golden and cooked through.


About 3 minutes per side to an internal temperature of of 155 degrees. Remove the medallions to a plate and cover with foil to keep warm.


Deglaze the sauté pan with the Black Noddy, and add brown sugar. Reduce until the liquid gets thick and sticky, then add the cream. Reduce slightly, until sauce is smooth, brown and slightly thickened.


Place the medallions on warm plates. Top with the Black Noddy Cream Sauce and Rosemary Sweet potatoes.
Sweet Potatoes

Ingredients:
2 sweet potatoes, peeled and sliced into ½ in slices

2 tablespoons of olive oil

2 Tbs minced fresh rosemary

salt & pepper to taste

Directions:
Toss the sweet potatoes with 2 Tbs olive oil and rosemary, and spread out on a baking sheet.


Sprinkle with salt to taste, and bake in 350-degree oven, turning once after about 15 min.

OKay so this is what i'm going to do..

I'm getting really bad at keeping up with this whole blogging thing so from now on i promise ATLEAST TWO blogposts a week if i do not uphold this and you readers call me out on it then i will be giving away a random bike part. Could be some hubs i have laying around, could be a bike frame who knows.. i think the risk of giving away my spare parts will influence me enough to do it.. haha. but enough about that.. whats been goin on with us..

Been Busy.. trying to expand our small little company into the vast reaches of Reno and Sparks. Been anjoying working with some new faces and companies. One of our newest and funnest clients is now the little waldorf. We'll be doing some Distribution and promotion with them and who know we might even start doing some food delivery with them for all you UNR folk out there. Some other folk we think you should keep up on just because they are some of our best friends and some are just great clients.


The Reno Collective



Lunch Box Radio


Freeman's Natural Hotdogs


EcoReno

Also in the news area of thing we will be featured in either the march or april issue of Reno Passport so get stoked, and as always thanks to our sponsors for all of their help and support go check them out on the left!!!

New year, new way....

So its a new year now so i figured i definitely needed to update the blog again and alot has happened since december 23rd so i figured i'd start right back where i left off.

Dec 23rd- So this was where the blog left off just before me and my good friend/co-worker Nick baker headed down to renown, Tent City, and childrens cabinet. Well here is a picture of me in full santa getup toting the bag around the childrens oncology wing.
it was such a big experience for both me and Nick just seeing these young kids that were super sick get so stoked on us just bringing them little gifts that we have picked up through the last charity race we did. It was realy great to see it all come full circle though. Oh and here is absolutely the cutest girl that we ran into at renown. She waited to be released from the hospital because she heard that santa was coming that day.
she was sooo tiny but she was the sweetest most appreciative girl i think i've ever met.

New Year- So now that its a new year we here at j broski delivery are trying to make everything we do and how we operate more professional. For starters we've made new waybills and now i am currently working on making our manifests, contracts, aswell as a bunch of other neccesary document. Also keep and eye out for some of our new sponsors in the works. Oh and here is our new way bill.. we think its pretty swell.