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
Dragon’s Milk is a beer named after dragons. Dragons breathe fire. Fire is hot. Hot is another word for spicy. This pork green chili is spicy, therefore it must be Dragon’s Chili.
Also, the Super Bowl is coming up and it is time to get your chili game strong.
Continue reading Dragon’s Chili
When one of your beautiful little angel friends comes back from abroad with a bottle of Danish beer….you cook with it. This is what I did when my good friend Meghan returned the to US with Bøgebryg Brown Ale. This beer is chock full of caramel malt flavors with a kick of smokiness, making it perfect for a marinara sauce. Since this recipe was so easy, I decided to turn it into two: Brown Ale Marinara and a zucchini lasagna that uses said marinara. Enjoy the meatiness below.
Continue reading Brown Ale Marinara + Zucchini Lasagna
This is the least homemade recipe I’ve every thrown together and I’m not ashamed. Sometimes I just don’t want to put in a ton of work, deal with it. At first, I was worried about sharing the recipe with you all but the more I thought about it, I realized that many of my followers would appreciate this easily made hunger fix. For those nights when you get home from work and just want to pig out on some comfort food, I present to you…drum roll, please….Beer Mac and Cheese Pie.
Continue reading The Fast Fix: Beer Mac and Cheese Pie
Raspberry brown ale with beef ?!? Who would’ve thought those two ingredients could go together? Maybe they don’t, maybe you’ll just have to make the recipe and see…
But really, I wouldn’t dare trick you like that, nor would I trick myself. I make these recipes because I’m hungry and on this day, I was starving. As it is getting colder outside, I’ve transitioned my kitchen into a winter cooking sanctuary. This means you’ll find a Crock Pot, dutch oven, lots of baking sheets, and whatever else you need to make heaps of stews and cookies. I’ve also started to gravitate towards winter ingredients, hence the seasonal Frambozen by New Belgium and a few pounds of beef. This year’s Frambozen is slightly tangy, slightly sweet, and has just the right amount of raspberry with earthy undertones you’d expect from a brown ale. When you mix that goodness with some herbs and veggies, it creates a pretty damn delicious stew.
Continue reading Frambozen Beef Stew
This creation lies somewhere in the realm between stuffing and bread pudding. With a heaping amount of eggplant and pancetta, it surely can be served as a main dish. If you’re beginning to look for a side dish for Thanksgiving, it will work for that too. Whatever the situation is, you have to make this recipe, especially if you’re obsessed with saisons like me. The zesty and peppery flavors of Saison #4 are the perfect addition to marry the rest of the ingredients together. The Saison Stuffing is one of my favorite recipes that I have come up with so far and will definitely become a regular meal in the Drink and Spoon household.
Continue reading Saison Stuffing
“I haven’t cooked with beer in a while which is why all of my built up creativity exploded into this one recipe. Luckily, I didn’t spend my night slaving away in the kitchen for nothing – this meal turned out to be delightful. The Passionfruit Sour Ale by Breakside Brewing imparted a tangy flavor into the grains that integrated beautifully with the apples and goat cheese. The addition of blackberries and green onions took this dish to the next level. If you didn’t pick up on it from the name, this ‘passionate risotto’ is anything but boring.”
Find the rest of the recipe here: http://www.porchdrinking.com/cooking-beer-passionate-risotto/
Do you ever see a strange ingredient at the grocery store and think, “I wonder what that tastes like?” I do this all the time. During this past month, my local grocery store has had pichuberries on the shelf. I kept passing by them until last week when I decided to just go for it, not knowing what I would be getting myself into. I let the little orange dudes sit in my refrigerator for a few days while I researched what exactly these things were. Everything that came up kept boasting that these are the new superfruit of the future but there weren’t too many recipes or articles that described their use as an ingredient. So I did what any normal person would do – bit into one. It tasted like a tart cherry tomato with a lot more seeds. For cooking, I thought I would take a safe route and use it like a tomato so I made a sauce out of the pichuberries and slathered them on a pizza. Here are the results:
Continue reading Pichuberry Pizza
It’s officially Fall which means tons of squash and pumpkin recipes are headed your way. If there’s one thing I love about Fall, it is sitting inside on those chilly days and stuffing my face full of food. This particular day, I decided to stuff my face full of butternut squash soup. This ain’t your run of the mill butternut squash soup either – I filled it with apples, fennel, onions and garlic. Yum. To give it the kick it needed, I tossed in a good amount of Kaiser – an Imperial Oktoberfest Lager by Avery Brewing Co that is chock full of festive spices. The final product was topped with a balsamic reduction and sourdough crouton toppings to make it even more marvelous. Let me assure you, this is the best way to kick off your fall cooking.
Continue reading Kaiser Butternut Squash Soup
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?