Oh the illustrious meatball. I never thing to make them but I always think about eating them. Especially at parties when they are on the other end of a toothpick. Since no one ever invites me to parties anymore (kidding), I decided the Drink and Spoon lonely hearts club would just make meatballs for themselves – deal with that, world. The next thing I did was research teriyaki sauce. Traditionally it’s made with rice wine, which I obviously wasn’t going to use. This is a site devoted to beer, after all. I thought of a few ways I could be inventive – Stout teriyaki? Chili beer teriyaki? I wasn’t too sure how any of these would turn out and I was hungry so I went to the store hoping to find inspiration. When I walked in the building (Highlands Wine and Liquor), the cooler doors magically opened up and angels began to sing. Curious about how this could happen outside of a movie, I walked towards the noise to see what the beer gods were revealing to me. There it was: a Japanese rice beer, Hitachino Nest Japanese Classic Ale, tucked away in the bottom right corner. I quickly grabbed it, along with a few other things (#yolo) and went home to get cookin’. A mess of a kitchen + about 5 hours later, teriyaki meatballs were born and they. were. glorious.
Because adding beer to risotto is way better than white wine. And because I wanted something Summer-y.
When the farmer’s market presents you with fresh grown cherries, you make something delicious with them. I really have no idea how the idea for the cherries and stout popped into my head but I’m sure glad it did. I’m also glad my friend Clayton over at Small Batch Liquors (best store ever) recommended Freedom Stout by Kettle & Stone Brewing Co. To me, this brew is exactly what a classic stout should be: it explodes with aromas of toasty chocolate malts (who doesn’t like chocolate combined with cherries?) and tastes so smooth. It’s almost like dessert in a glass. Thank goodness I didn’t use the whole bottle in the recipe and had enough leftover to treat myself to a glass….or two.
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.
No description necessary, really. You probably guessed I would use the giardiniera on a cheese steak. During the creation of this recipe, I finally figured out how they cut the meat so thin – now you can too! Continue reading Chelsea’s Somewhat Philly-style Cheese Steak
From Guest Poster/fellow Porch Drinker Chris Day
This recipe pulls inspiration from Colorado and South America by pairing Odell’s floral and citrusy St. Lupulin Extra Pale Ale with arepas and tender pulled pork doused in a spicy mojo sauce.
From Guest-Poster Hannah Bick:
Brunch-Style Arrogant Bastard Shakshouka with Baked Breakfast Potatoes, Roasted Asparagus, and Arrogant Bastard Beermosas
Thought to have originated in Tunisia, shakshouka is traditionally prepared in a cast iron skillet and served with rice or bread. I have no connection to any North African countries nor do I own a cast iron skillet, but I do love Mediterranean food and brunch, so I thought I’d take a whack at combining two things near and dear to my heart (and stomach).
From guest-poster Luis Molina:
First, a little back story on this dish: pupusas is the traditional dish of El Salvador, where my mother, father, and the rest of my family come from. Growing up, I enjoyed a variety of versions of this dish, with pumpkin, refried beans, chicken, pork, or an herb known as loroco, and all were combined with Monterey Jack cheese. Now, I’ll be the first to admit that this isn’t exactly the healthiest dish in the Latin American countries, but my bias, as a product of people from El Salvador, forces me to tell everyone that this is by far one of the greatest dishes to come out of Central America. Pupusa is a Pipil (indigenous Indian tribe of El Salvador) word that means “sacred food”. Typically, Pupusas are served with a pickled cabbage known as “curtido” and a mild, watery tomato salsa, but, since I did not use them for this dish, I will not be providing the recipe. (I will make available upon request.)
Although its long, long past due – I present to you the last recipe of waffle week that never came. It’s blueberry waffles topped with a saison strawberry compote. Where’s the beer? Well, we used Dog Ate My Homework, a blackberry saison by Brouwerij West. The color of this beer is an absolutely gorgeous purpley-maroon. There are light flavors of blackberry and it almost reminds me of a fruity wine. I’m convinced this beer was made to be cooked down and combined with strawberries for this exact recipe. I was afraid it would disappear behind the strawberries but instead, the flavors shined through to make an above average strawberry topping. This quick and easy recipe is sure to make any morning just a little bit brighter.