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.
Continue reading Apricot Sweet Chili Sauce : Dry Dock Brewing Collaboration
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.
3 cans garbanzo beans, drained
2-4 cloves of garlic (depending on size)
1 tsp salt
1/3 cup grapeseed oil
1/4 cup water
2- 5 tbsp Beeracha
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.
Post originally published on PorchDrinking.com
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?
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.
Continue reading The Ultimate Bratwurst
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.
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!
Continue reading Hop Flood Fried IPA Pickles
Chelsea Mitchell of Drink and Spoon helps you forget all other french toast by making Grilled French Toast topped with Rumble Syrup.