Sometimes it is really nice to take a break from thinking up new recipes. It is also really nice when other people send you theirs. This time around, I was asked to recreate this beautiful Molten Chocolate Cake (with a truffle center) from Chef Ricky Myers of Jax Fish House in Fort Collins and pair a few beers with it. Normally when I think of Jax Fish House, I’m craving their amazing oyster happy hour. As it turns out, they are great at cooking things other than fish, too. If you need proof, this recipe is it. Though I did manage to sneak a little beer into it, I also found that it pairs perfectly with quite a few different brews. For my dessert, I decided to go with the Imperial Java Stout by Santa Fe Brewing Company and even poured a 1/4 cup into the truffle center. This beer is named after coffee but I think it gives off more smooth chocolatey vibes rather than a bitter bite. Since the cake recipe has dark chocolate – which is on the bitter side – the beer paired with it like a match made in heaven. Other great pairings include: Dragon’s Milk by New Holland Brewing (if you want to double down on the richness), Vanilla Bean Buffalo Sweat by Tallgrass Brewing (if you want to keep things on the lighter side), and Shake Chocolate Porter by Boulder Beer Company (if you’re addicted to chocolate).
What are you waiting for? It is almost Valentine’s Day which means you better get your butt to the grocery store so you can whip this chocolate goodness up for someone you love.
Continue reading Jax Molten Chocolate Cake
From Guest Poster/fellow Porch Drinker Chris Day
This recipe pulls inspiration from Colorado and South America by pairing Odell’s floral and citrusy St. Lupulin Extra Pale Ale with arepas and tender pulled pork doused in a spicy mojo sauce.
Continue reading Guest Post: Colorado Mojo Pork Arepas
From Guest-Poster Hannah Bick:
Brunch-Style Arrogant Bastard Shakshouka with Baked Breakfast Potatoes, Roasted Asparagus, and Arrogant Bastard Beermosas
Thought to have originated in Tunisia, shakshouka is traditionally prepared in a cast iron skillet and served with rice or bread. I have no connection to any North African countries nor do I own a cast iron skillet, but I do love Mediterranean food and brunch, so I thought I’d take a whack at combining two things near and dear to my heart (and stomach).
Continue reading Guest Post: Brunch-Style Arrogant Bastard Shakshouka
From guest-poster Luis Molina:
First, a little back story on this dish: pupusas is the traditional dish of El Salvador, where my mother, father, and the rest of my family come from. Growing up, I enjoyed a variety of versions of this dish, with pumpkin, refried beans, chicken, pork, or an herb known as loroco, and all were combined with Monterey Jack cheese. Now, I’ll be the first to admit that this isn’t exactly the healthiest dish in the Latin American countries, but my bias, as a product of people from El Salvador, forces me to tell everyone that this is by far one of the greatest dishes to come out of Central America. Pupusa is a Pipil (indigenous Indian tribe of El Salvador) word that means “sacred food”. Typically, Pupusas are served with a pickled cabbage known as “curtido” and a mild, watery tomato salsa, but, since I did not use them for this dish, I will not be providing the recipe. (I will make available upon request.)
Continue reading Guest Post: Vegan Pupusas with Omission IPA (pork option included)
Are you all ready for this? Guest Post week is coming up! We will be using this time to work on a new website design while our lovely followers show you what they’ve been cooking. There are still a few spots open if you want to submit something so get your butt in the kitchen and go to work!
From the great guest-poster, Luis Molina
This is a Scottish dish I heard about a couple of months ago. It caught my interest as it is a common dish in Scotland, a country I’ve always had a fascination with – the people, their food, and its culture. Information on the internet says that there’s no set recipe for this dish other than the use of minced meat, usually cheaper cuts of meat, like chuck, blade, or clod and served with mashed potatoes. Other ingredients like onions, carrots, and other root vegetables can be added. For this recipe, I will be using onions, carrots, and peas. Some other methods used in preparation include thickening agents like flour, oatmeal, or cornflour – I recommend adding a little bit of cornstarch with some cold water.
Continue reading Guest Post: Mince and Tatties
Instagram, facebook, twitter, etc. These social media outlets can connect you to strangers all over the country and possibly all over the world. One person I was connected with was Luis. He responded to something I posted with tons of great cooking/beer pairing ideas. My first instinct was to suggest that he do a guest post, and he did! We began messaging back and forth on twitter and eventually set up a plan for his post. Not only did he make some delicious food (that I’ve never even attempted to make) but he also did TWO beer pairings. That’s right, not one, but two. I’m so grateful for this cross country collaboration – and also grateful he added on a collaboration beer. The craft beer community is a beautiful thing.
See more from Luis:
Twitter and IG – @luisemolina
Continue reading Guest Post: Oven Roasted Lamb Burgers with Goat Cheese, Fig Spread, Sweet Potato Chips, and Spicy Ketchup