Pichuberry Pizza

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:

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Kaiser Butternut Squash Soup

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.

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The Great American Beer Burger | PorchDrinking.com

Post originally published on PorchDrinking.com

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

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?

Great American Beer Burger

Great American Beer Burger

 

Two Day Pork Belly

Oh the illustrious pork belly. It is revered by many but cooked by few. Why is that? It is so damn easy to make that I feel like more people should be cooking this delicacy in the comfort of their own homes. The one set back is that if you want it to be super amazing, it is going to take time. When I say time, I mean 2 days. Can you wait that long? Try this recipe out and you’ll see – it’s worth the wait.

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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.

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Smoked Salmon Pasta with a Consilium Cream Sauce

So I’m not a huge seafood person. Of course, I love sushi like every other white girl in America but I just have a hard time getting past the fishy taste of most cooked sea creatures. Although I will pretty much never order salmon at dinner, I will frequently request a bagel with lox. Part of me likes to believe it’s making my bagel healthy (which is not possible). In order to get over my fear of the pink fish, I decided to face it head on and take my favorite parts about salmon at breakfast and use them to create a delicious dinner. Beer fits into this equation because Consilium, the brew by Renegade used in this dish, is made with orange peel – adding the perfect amount of zippy zest to the pasta.

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Double Chocolate Stout Poptarts

 

Serving Size: Makes 6-8 Poptarts, depending on how good you are with dough. If you want to make more, just double the dough. You should have plenty of chocolate filling.

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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/