Guest Post: Oven Roasted Lamb Burgers with Goat Cheese, Fig Spread, Sweet Potato Chips, and Spicy Ketchup

Instagram, facebook, twitter, etc. These social media outlets can connect you to strangers all over the country and possibly all over the world. One person I was connected with was Luis. He responded to something I posted with tons of great cooking/beer pairing ideas. My first instinct was to suggest that he do a guest post, and he did! We began messaging back and forth on twitter and eventually set up a plan for his post. Not only did he make some delicious food (that I’ve never even attempted to make) but he also did TWO beer pairings. That’s right, not one, but two. I’m so grateful for this cross country collaboration – and also grateful he added on a collaboration beer. The craft beer community is a beautiful thing.

See more from Luis:

Twitter and IG – @luisemolina

Continue reading Guest Post: Oven Roasted Lamb Burgers with Goat Cheese, Fig Spread, Sweet Potato Chips, and Spicy Ketchup

Pulled Pork Benedict (Part II of the Pulled Pork Party)

We really hope you made the Drunken Pulled Pork or else you’re going to find this recipe a bit hard to complete. Its part two of the pulled pork party, because when you make 4 lbs of pulled pork, you usually have leftovers. We came up with the perfect way to get rid of them. Pulled Pork Benedict. Its served on top of cornmeal biscuits and topped with a spicy hot hollandaise sauce. The goat cheese helps cut the spice and pumps up the flavors of the dish. We chose Sunday Morning by Renegade Brewing Co. as the beer to serve because we think this is a meal best eaten as breakfast for dinner. Be prepared to take a food nap after this one.

Continue reading Pulled Pork Benedict (Part II of the Pulled Pork Party)

Drunken Pulled Pork (Part I of the Pulled Pork Party)

So I’ve decided this is going to be a two part recipe. Part one is drunken pulled pork sandwiches. Which means that pork is slowly cooked in oak aged barleywine for hours on end. Part two – well, that’s a surprise. Make sure to save your leftovers.

After taste testing this, I’d say the barleywine flavors are quite apparent, and amazing. So, its up to you whether or not you want to serve the sandwiches with BBQ sauce. Either way, it’s going to be good.

Continue reading Drunken Pulled Pork (Part I of the Pulled Pork Party)

Summer Sandy with a Saison Vinaigrette

Need a little taste of Summer? Try out this mango-tomato-avocado-smoked salmon sandwich with a saison vinaigrette. To shorten this up a bit, we will just call it the Summer Sandy. It is all kinds of tropical and has that really good sweet and salty thing going on from the salmon and the fruits. Not only is the Summer Sandy light and tasty, its also packed with protein, whole grains, and fiber. You’ll feel like you can conquer the world after eating this creation. Bon appetit!

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Sage Chicken Puff Pastries

I was looking to make a quick dinner before Brandon and I headed out to the New Kids on the Block beer party. We needed a meal filled with protein and some carbs to lessen our inevitable hangover the next day. I had made a recipe similar to this one from something I found on Pinterest. I kept the basic concept of filling a puff pastry with chicken, but I found a way to make it my own. I knew I wanted to work with sage and I knew I wanted to try and keep it somewhat low-fat – so here’s what I came up with: Sage Chicken Puff Pastries. They have all the summery herb and lemon flavors that go so well with chicken, but also a bit of a kick from red pepper flakes. If you want to amp up the spice, add another teaspoon. For a side dish, I suggest roasting some zucchini. This recipe looks elegant but is extremely simple to put together. It’s the perfect way to impress some dinner guests! Serve it with the Utah Sage Saison by Epic Brewing and your friends will be asking to come over for dinner every night of the week.

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