Slow Cooked Teriyaki Meatballs

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.

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Cherry-Stout Compote topping for Mustard Seed & Rosemary Encrusted Pork Tenderloin

 

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.

Continue reading Cherry-Stout Compote topping for Mustard Seed & Rosemary Encrusted Pork Tenderloin

Apricot Tomato Bruschetta made with Crossover (a rustic saison aged in white wine barrels)

 

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)

Chelsea’s Somewhat Philly-style Cheese Steak

 

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

Guest Post: Colorado Mojo Pork Arepas

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.

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