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
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.
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
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
It took me two tries, but I did it – I made some ‘killah’ cornbread. Ghost Face Killah – the insanely hot beer by Twisted Pine Brewing – worked as a wonderful and tasty addition to this roasted corn and jalapeño cornbread. Sometimes I worry that the taste of the beer doesn’t come through enough in some of my recipes, but not this one – you definitely can’t miss Ghost Face Killah. While I personally would never drink this beer alone (because I just can’t handle the heat) I’ve heard many stories of how others have used it. One example is from a guy I met at a local bottle shop who uses it in his bloody marys. He said the heat from the beer helps him sweat out his hangovers. If you’re brave, I dare you drink a whole bottle by yourself. Please, if you decide to accept this dare, record it on video because the look on your face is going to be hilarious. If you’re not crazy though, just try using Ghost Face Killah in this cornbread recipe and save your mouth from the burning fires of hell.
Continue reading Ghost Face Killah Cornbread
Did you make the Baba Black Lager Mustard? Are you looking for something to do with it? Well look no more! I bring you the recipe for Bacon and Chive Deviled Eggs made with Baba Black Lager Mustard. They are absolutely delish and sure to make you the star of any party you bring them to. Enjoy 🙂
Continue reading Bacon and Chive Deviled Eggs made with Baba Black Lager Mustard
Last night’s snack – whole grain bread (freshly made that day), burrata, heirloom tomatoes, basil from the garden, and some cracked pepper. So easy and so darn good. I topped it off with a little olive oil and balsamic vinaigrette. Man, I love summer.
Continue reading Summertime Snack
When I’m in the need for recipe ideas, I go to my Granny J. She’s one of the best cooks I know and she has also lived/traveled all over the world. This has endowed her with quite a bit of experience that I can learn from. This particular recipe, pineapple-cream-cheese stuffed jalapeños, hails from the good ol’ state where bigger is better – Texas. From these ingredients, I can tell those Texans love big flavor without too much hassle. As for the beer, it didn’t take long to think of the perfect addition. Anniversary Ale 2 popped into my head within a few minutes due to its bright, tropical sweetness. When mixed in with the pineapples and cream cheese, it added a yeasty component that made this recipe even more special.
Continue reading Pineapple Cream Cheese Stuffed Jalapeños
PorchDrinking.com Article: Chelsea Mitchell of Drink and Spoon shows us how to cook smokey and spicy Rauchbier Baked Beans.
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.
Continue reading Apricot Tomato Bruschetta made with Crossover (a rustic saison aged in white wine barrels)