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.)
Continue reading Guest Post: Vegan Pupusas with Omission IPA (pork option included)
Are you all ready for this? Guest Post week is coming up! We will be using this time to work on a new website design while our lovely followers show you what they’ve been cooking. There are still a few spots open if you want to submit something so get your butt in the kitchen and go to work!
From the great guest-poster, Luis Molina
This is a Scottish dish I heard about a couple of months ago. It caught my interest as it is a common dish in Scotland, a country I’ve always had a fascination with – the people, their food, and its culture. Information on the internet says that there’s no set recipe for this dish other than the use of minced meat, usually cheaper cuts of meat, like chuck, blade, or clod and served with mashed potatoes. Other ingredients like onions, carrots, and other root vegetables can be added. For this recipe, I will be using onions, carrots, and peas. Some other methods used in preparation include thickening agents like flour, oatmeal, or cornflour – I recommend adding a little bit of cornstarch with some cold water.
Continue reading Guest Post: Mince and Tatties
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
My inspiring and beautiful friend, Rachel Cook, is our first guest poster ever! Like her last name implies, she is a great cook. She made a lasagna that is the bomb diggity and she even made it gluten free! Even though she didn’t do a beer pairing, we let her post anyway because we love her that much.
So, why does everyone like to ski? Well… besides the obvious reasons of epic goggle tans, fabulous pillow lines, and the incredible amount of good-looking individuals on the mountain… is to EAT (and drink!). Behold! Drool worthy lasagna. Now this ain’t your typical Italian Grandma’s recipe. This sucker is jam packed with fabulous varieties of bold flavors and sophisticated tastes. Let your tastes buds smile! (p.s! at the bottom you’ll find the wine we drank… it was delicious!!!)
Continue reading Guest Post: Roasted Portobello and Prosciutto Lasagna (Gluten Free)