Apricot Sweet Chili Sauce : Dry Dock Brewing Collaboration

My lovely friends over at Dry Dock Brewing are preparing for the Super Bowl and they wanted to cook with beer. Luckily for me, they make so many amazing brews so it was easy to find one to incorporate into food: I went with the gold medal winning Apricot Blonde. To come up with a recipe, I figured out what a Dry Dock brewer craves for football munchies and this is what Doug Hyndman had to say:

“I certainly am a football watching fool. Wings and pizza are always a good fit with football. I’m also a big fan of bacon-wrapped jalapeños, and fried cheese curds would be sweet. Bison chile with habaneros…”

Doug, I’m sorry I won’t be cooking everything you want, but you will see some Doug-inspired recipes in the future. For now, I hope this recipe for Apricot Sweet Chili Sauce will suffice.

As for the Super Bowl, I don’t care who wins as long as its not the Patriots.

Beeracha (beer infused sriracha) Hummus

This recipe is a tagalong to my Beeracha post found here. It’s a healthy way to put this spicy condiment to use and I consider this hummus a staple item in my refrigerator. 

Ingredients: 

3 cans garbanzo beans, drained

2 lemons

2-4 cloves of garlic (depending on size)

1 tsp salt

1/3 cup grapeseed oil

1/4 cup water

2- 5 tbsp Beeracha 

Directions: 

You only have to do one thing. Blend it all together! I started with 2 tbsp of Beeracha and it gave a nice background heat to the hummus. If you’re looking for more of a kick, you can drizzle some on top when it is finished or add a few more tablespoons into the blender. I suggest blending for 3 minutes to get a perfect creamy texture.

 

The Great American Beer Burger | PorchDrinking.com

Post originally published on PorchDrinking.com

http://www.porchdrinking.com/cooking-beer-great-american-beer-burger/

All the parts of this recipe were used from other recipes I created! Here’s a blurb from the original post:

Since the Great American Beer Festival starts today, I decided to post the ultimate cooking with beer recipe: the Great American Beer Burger. To properly honor the most epic festival of all time, I knew I had to come up a downright mind-blowing creation and I knew it had to be loaded with beer. I figured nothing is more American than a good ol’ fashioned burger topped with about 1000 calories of ingredients – so I made this dream a reality. A whopping total of six different beers are used to create this monster of a meal plus whatever brews you decide to drink. If you make this thing, you’ll be so impressed with yourself for actually putting it all together, even if you don’t manage to fit it all in your belly. Hell, I’ll be impressed that you actually had to balls to try. If you’re on the fence and can’t decide, just think of this: Why settle for just one recipe with beer when you can combine them all?

 

The Ultimate Bratwurst

This weekend I went to Oktoberfest in Denver and did what most people do at Oktoberfest – ate a bratwurst. You totally thought I was going to say “drank a beer” didn’t you? I did that too, don’t worry. Why I’m mentioning my sausagefest experience though (I just had to plug that in somewhere), is because it just wasn’t that good. I was so pumped about eating a giant bratwurst and was sadly let down by a small sausage in a giant bun with mediocre sauerkraut – bleh. I just need to say this: if you’re going to use a hoagie as a bun, you better fill it up with some dank food. To ameliorate my despair, I set out to make a brat, on a hoagie, like no one has ever made before.

Cooking with Beer | Köttbusser Spicy Ketchup

PorchDrinking.com Article:

Chelsea Mitchell makes a spicy beer infused ketchup using Snow Drop Köttbusser Ale.

Ketchup – made with Snow Drop Kottbusser Ale by Grimm Brothers Brewhouse. You need to make this right now. No, seriously, you need to make it because it’s an ingredient in the next recipe being posted.

http://www.porchdrinking.com/cooking-with-beer-kottbusser-spicy-ketchup/

Hop Flood Fried IPA Pickles

 

Back when I wrote the IPA Pickle recipe for PorchDrinking.com, I knew that one day those little slices of joy would transform into crispy bites of heaven – aka fried pickles. I’ve got a crush on fried pickles and when I say that I mean it, I’ve got it bad. Usually when I’m eating fried pickles, I’m at a bar drinking a cold one so I thought why not just combine the two and make everything better? These pickles soaked in IPA for a week and were also beer battered before meeting their maker in the hot oil. To top it all off, I served them with a dip that is probably going to become a staple in my refrigerator because it’s just that good. Go grab your deep fryer and lets make some pickles!

Cooking with Beer | Grilled French Toast with Rumble Syrup

PorchDrinking.com Article:

Chelsea Mitchell of Drink and Spoon helps you forget all other french toast by making Grilled French Toast topped with Rumble Syrup.

http://www.porchdrinking.com/cooking-beer-grilled-french-toast-rumble-syrup/

Baba Black Lager Mustard

Ready for a mustard that’ll kick your ass? Well I’ve got the recipe for you. It wasn’t until this morning (when I tried it for the first time) that I knew how spicy it was but whewwweee it’s pretty damn awesome. When deciding what beer to use, I picked the only thing in my beer fridge that wasn’t already assigned to another recipe: Baba Black Lager by Uinta Brewing Company. I was slightly weary of this choice and considered going out to get something else but then my laziness won and I figured it couldn’t turn out that bad. Why was I scared to use it? Because Baba has all kinds of malty and chocolate tones that I thought might throw off the flavor of the mustard. Luckily, everything turned out fine – better yet, it turned out great. The roasty malt flavors were a perfect addition to the spicy kick from the brown mustard seeds – and this is how Baba Black Lager Mustard was born.

Apricot Tomato Bruschetta made with Crossover (a rustic saison aged in white wine barrels)

 

First think I’d like to say:

Growing basil and mint is one of the smartest things a home cook can do. They grow like weeds because well, they kind of are. Their abundance of leaves means lots of uses without having to spend a pretty penny at the grocery store. For this recipe, I pretty much picked my whole basil plant. I’m not too worried though, since I know it will be replenished in about 2 weeks. Until then, I’ll be spreading my basil-mint pesto on just about everything.

Fresh Squeezed Giardiniera

I first heard about giardiniera while watch Guy Fieri tour a bunch of cheese steak places in Philly on Diners, Drive-ins, and Dives. In his usually manner, he was boasting about how great this veggie topping is, using a lot of words like ‘bomb’, ‘killer’, and ‘freaking awesome.’  Typically, giardiniera contains cauliflower florets, but I chose not to include them. Why? Because this is my blog and I didn’t feel like it. Other things it includes are celery, carrots, and peppers – I also added onions, because I plan on using this as a topping to other recipes and I love onions. But, besides the veggies, the star ingredient here is the Fresh Squeezed IPA by Deschutes Brewery. By itself, this IPA is ‘freaking amazing’ as any beer geek or Guy Fieri would tell you. In the recipe, it is equally delicious. IPA’s go great with anything herbal so that was one factor in its choosing. The other factor was Fresh Squeezed’s honey-like sweetness that I thought would help cut through some of the spice from the peppers. After tasting the giardiniera – I knew I had made the right choice. Try it out and see if you agree.