Grilled Cilantro Lime Beer Chicken

Grilled Cilantro Lime Beer Chicken

I go through phases of grilling all the things. And by ALL, I pretty much mean it. I once grilled garlic. Nothing edible is safe when I’m in this phase. I always grill my homemade pizza, all fruit is better grilled, I’ve even grilled all the ingredients for guacamole, and then did it all again with all the ingredients for sangria (except the wine, but I thought about it!) because “guac, chips, and sangria” are better as “grilled guac, chips, and grilled sangria”. I promise.

If you’re between grills right now, don’t sad-face me. Figure out how to get your grubby paws on one. Craigslist (ok, but be careful!), Facebook Market Place (way better, you can facebook stalk for safety), Amazon (really safe as long as your delivery guy is cool). It’ll be worth it when you’re finally able to grill all your things, too.

You can stop at normal things like meat and veggies. But if you want to grill pie or salad, I would approve. Just make sure to share it with me on Instagram.

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5 from 1 vote

Grilled Cilantro Lime Beer Chicken

Servings: 4 servings

Ingredients

3 lbs chicken thighs bone in, skin on
2 large limes juiced
½ cup (9g) cilantro leaves, packed
1 tablespoon (18g) kosher salt
12 ounces pale ale
2 large cloves of garlic peeled

Instructions

Add the chicken to a large Ziplock bag or bowl with a lid.
Add the remaining ingredients to a blender or food processor, process on high until well combined.
Pour the mixture over the chicken, seal (or cover). Refridgerate for 2 to 12 hours.
Pre heat a grill to medium-high.
Remove chicken from the marinade. Grill on all sides until cooked through, about 6 minutes per side.

Prosciutto Wrapped Beer Brined Scallops with Chimichurri Butter + The Tabletop Draft Pour System that I love

This post was sponsored by Fizzics. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas, words, and opinions are my  own

Beer is communal. It’s more than a beverage, it’s the center of a gathering. Whenever I travel I always bring back beer, not just to remember what the trip tasted like, but to share it with friends. It’s the best way to experience travel stories, over the beer that you were drinking while those stories were unfolding.

I recently tried out this Fizzics Draft Pour system and I was really impressed. It’s small, super easy to use, and it fits any beer in my beer fridge. The pours that come off of it have a sort of CO₂/nitro hybrid taste and mouthfeel without the need for any additional chemicals or gasses. It uses sound. Crazy, right? It works beautifully and unlike that table-top soda machine I had that one time, you don’t need to constantly refill any gas cartridges because it doesn’t use any. All you need is 2 AA batteries, or you can just plug it in.

It makes the bottles I brought back from California taste like a draft pour, and it couldn’t be easier. It also looks great in my bar. It’s small, light and has a nice modern look that fits into my bar area.

I already have plans to give a few Fizzics out as gifts to my most hard-core beer friends, it’s perfect and unexpected. I’ll be giving this with a few bombers of hard to find beer and my beer nerd friends will flip (and Father’s Day is coming up!!).

If you have any questions about my experience with it, please reach out!

I also have a recipe for you, an appetizer that is perfect with that beer you brought back from your trip. I’ve long had an issue with wrapping scallops in bacon, the bacon takes much longer to fully cook than the scallops (I need crispy bacon) and using prosciutto solves my issues. Not only does it not technically need to be cooked, but it also crisps much faster.

Did you know most store-bought scallops are almost always soaked in a milky phosphate liquid to help extend their shelf life? A brine is necessary for washing the phosphates out of most store-bought scallops. If you don’t brine, the milky solution will weep out of your scallops while they cook, preventing a good sear and giving the scallops a soapy taste and rubbery texture.

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5 from 1 vote

Prosciutto Wrapped Beer Brined Scallops with Chimichurri Butter

Course: Appetizer

Servings: 6 people

Ingredients

For the scallops:

1 lbs colossal or jumbo scallops
1 tablespoons salt
12 ounces beer pale lager, pilsner, wheat beer
4 oz thinly sliced prosciutto one slice for each scallop
2 tablespoons (28g) butter

For the IPA Chimichurri Butter:

1 tablespoon (10g) finely chopped shallots
¼ cup (3g) fresh parsley, minced
2 tablespoons (1g) fresh oregano leaves, minced
1 teaspoon (3g) red pepper flakes
1 teaspoons (6g) lemon juice
1 clove garlic grated with a microplane
¼ teaspoon (1.5g) salt
¼ teaspoon (0.5g) black pepper
4 tablespoons (57g) melted butter

Instructions

In a large bowl add the scallops (if buying scallops at a grocery store rather than a high-end seafood purveyor, frozen is often better. Scallops are usually frozen on site and avoid the chemicals used to extend their shelf life).
Sprinkle with salt and cover with beer. Refrigerate for 2 to 12 hours. Rinse and drain. Add to a stack of paper towels to fully dry the scallops.
Add a slice of prosciutto to a flat surface, fold to the width of the scallop. Tightly wrap the scallop. Repeat for all scallops.
Heat the butter in a pan over medium high heat until very hot.
Add the scallops, flat side down, searing until browned before flipping to sear on the other side (if scallops stick to the pan, don’t panic and try to pry them off. They will release from the pan once they sear). Ideally, you want the scallops to be seared on the outside with a slight translucent hint in the center.
Stir together the chimichurri ingredients, making sure the butter is warm and the ingredients are all well combined.
Serve the scallops along side the chimichurri butter.

Coconut Raspberry Pilsner Cake

Coconut Raspberry Pilsner Cake. Simple and delicious one-bowl cake with AMAZING frosting!

Cake is the cornerstone of our society. Wait, it’s not? Freedom and democracy are? Ok, fine. But can cake be second? We all disagree on a lot these days, but we all agree that cake is one of the most superior foods on the planet. It’s why we eat it when celebrate surviving another year on the planet, or when we celebrate finding our person and have a ceremony to let everyone know we found our forever person so we are going to eat cake and be happy. Right?

If not, I’ve been doing life wrong for a long time. Cake has been present at all the celebrations worth remembering in my life, far before beer joined the party. Beer can be late, we’ll let it slide.

Coconut feels like spring. It feels like we’re willing the weather to warm up, forgetting that soon it will be too hot to handle and we’ll curse the sky and drink all the session beer we can get our hands on. But right now we eat cake and curse the rain and hope for sun and tank tops.

Coconut screams sun and tank tops. This cake was exactly how I like it, moist without being dense, airy enough but not overly light. I’ve learned to love coconut flakes after years of swearing I hated them because I found out that GOOD flakes are very different from what seems like uninformed white shredded cardboard that comes in clear and blue plastic bags in the grocery store (stop buying that, it’s gross). Now, with a little help from Panang I love coconut everything.

Especially this Raspberry Beer Tank Tops and Sun cake. It’s also the perfect size for a small gathering, for those times when you just need to feed 6 people without having a half eaten cake taunting you from the fridge.

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Coconut Raspberry Pilsner Cake

Servings: 6 servings

Ingredients

For the cake:

2 cups (240g) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (200g) granulated sugar
½ cup (38g) unsweetened coconut flakes (I used Bob’s Red Mill)
3/4 cup (183g) coconut milk (from shaken can)
½ cup (4oz) pilsner
2 large eggs
2 tablespoons (30g) vegetable oil
1 teaspoon vanilla extract
½ teaspoon coconut extract

For the frosting:

8 oz cream cheese room temperature
1 cup (230g) heavy cream
1 teaspoon vanilla extract
1 cup (125g) powdered sugar
6 oz raspberries
Toasted coconut for garnish optional

Instructions

Preheat the oven to 350°F.
Add the flour, salt, baking powder, sugar, and coconut flakes to a bowl, stir to combine.
Add the coconut milk, pilsner, eggs, oil, vanilla, and coconut extracts. Whisk together until just combined.
Spray a 9x5 inch loaf pan with cooking spray, add the batter. Bake for 60 minutes or until the top has started to brown and the cake springs back when lightly touched.
Allow to cool to room temperature before removing from the pan.
Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy, scraping the sides several times to make sure all cream cheese is mixed.
Add the heavy cream and vanilla extract. Starting on a low speed and building up speed to medium-high, beat until the cream and cream cheese are well combined, light and fluffy. Add the powdered sugar, stir to combine.
Cut the cake in half horizontally to make two layers. Add half the frosting in an even layer on the cut side of one of the loaves. Top with raspberries.
Add the other layer, cut side down. Top with remaining frosting. Sprinkle with toasted coconut flakes.

Notes

*To toast coconut, add to a dry pan over high heat. Pull back and forth over the burner, tossing until just toasted. Be careful, it burns quickly.

Maple Beer Glazed Crispy Pork Belly

Maple Beer Glazed Crispy Pork Belly, the easiest and tastiest pork belly I’ve ever made!

Pork belly is an investment. Not financially—it’s actually pretty inexpensive—it’s a time investment. One that’s well worth the effort with the right recipe. I’ve made pork belly so many times over the years and I’ve learned that patience is key to getting what you want. That is if what you want is juicy pork with crispy skin.

I usually source my pork belly from a local restaurant supply store, it’s a great place to shop if you want to buy your body weight in pork products. Why yes, yes I do want more pork belly than I can safely lift without a spotter! With a recipe that takes this much time, I want to test it to make sure it’s right when you finally make the investment of time it takes to get this done.

If you do find that an overly ambitious trip to a pork belly purveyor straddled you with more pork than anyone can safely eat in a lifetime, just remember that it freezes really well. Just wrap it better than you think is necessary and it should be fine for a few months.

After several rounds of testing, this was the winner. Juciy meat: check. Crispy skin: so much. Easy recipe that doesn’t involve scoring, poking, vinegar or excessive steps: absolutly.

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Maple Beer Glazed Crispy Pork Belly

Ingredients

For the pork

1 (4.5 lbs) pork belly, rind on
2 cups very warm water
2 tablespoons salt
1 tablespoon whole cloves
1 tablespoon whole allspice
2 (12 ounce) beers (wheat beer, pilsner, pale ale)
1 cup kosher salt
1 egg white
1 tablespoon olive oil

For the glaze

3 tablespoons real maple syrup
2 tablespoons beer wheat beer, pilsner, pale ale
2 tablespoon spicy brown mustard

Instructions

Add the pork belly to a large bowl or baking dish.
In a large bowl stir together the hot water, salt, cloves, and allspice, make sure the salt is completely dissolved. Pour in the cold beer. Make sure the brine temperature is below room temperature to avoid prematurely cooking the pork.
Pour the brine over the pork. Cover and refrigerate for 12 to 24 hours.
Preheat oven to 300°F
Remove the pork from the brine, add to a stack of paper towels, rind side down for 10 minutes to dry the skin.
In a small bowl stir together the kosher salt and egg whites until well combined.
Place a wire rack over a baking sheet that has been lined with aluminum foil. Place the pork on the rack, rind side up.
Pack the salt on top of the rind until completely covered and slightly compacted.
Bake for 3 hours. Remove from oven, raise temperature to 400°F. Gently pull the salt pack off the pork. It will be a hard crust at this point and should remove easily in a few large chunks.
Brush off any remaining salt with a clean kitchen towel or paper towel. Brush with olive oil.
Bake for 20-30 minutes or until the rind is a dark golden brown.
Stir together the maple syrup, 2 tablespoons beer, and mustard. Brush the top liberally with glaze.
Turn the broiler to high. Broil in the top 1/3 of the oven (a few rungs down from the very top) until the glaze has caramelized. Re-brush every 5 minutes. Broil until caramelized and dark.
Remove from oven, cut into cubes for serving

Notes

Can be served as an appetizer or an entree.

Pineapple Hefeweizen French Toast Bake with Rum Whipped Cream

Pineapple Hefeweizen French Toast Bake with Rum Whipped Cream

This is how we lie to ourselves. And we’re really good at it, aren’t we? This is dessert, we know that. It carries all the hallmarks of a post-dinner treat, but we ignore them and call it breakfast. Because we don’t want to wait all day to actually eat it, we don’t have time for that. So we serve it with coffee in the pre-noon hours and call it breakfast. Or maybe we make ourselves a mimosa and call it brunch. Let’s brunch! It’s not an indulgence, it’s an activity!

That’s ok, we’re honest with ourselves about enough, we can afford this lie to make our morning just a wee bit better. Because that’s how we live our best life. We eat dessert first, open a beer before noon, maybe invite a friend over to be that bad influence we know we are.

Mostly because if we eat our dessertfast with a friend, it’s not a bad habit, it’s a social engagement. And that’s good. There’s no way to make this meal healthy, but we can share it with others who love us and call it “mental health food,” which is what we all need right now, amiright?

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Pineapple Hefeweizen French Toast Bake

Ingredients

For the French toast:

1 round loaf 1lbs sourdough bread
½ cup 4oz wheat beer
1 cup 200g brown sugar
½ cup 100g white sugar
1 cup 230g pineapple chunks
1 ½ cups 367g half and half
3 large eggs
1 teaspoon vanilla extract
½ teaspoon salt

For the whipped cream:

2 cups heavy cream
¼ cup powdered sugar
1 tablespoon rum
1 teaspoon vanilla extract

Instructions

Cut the bread into bite-sized pieces. Add to a greased 8X8 baking dish.
In a blender add the wheat beer, brown sugar, white sugar, pineapple, half and half, eggs, salt, and vanilla. Blend until smooth.
Pour the mixture over the bread, pressing to make sure all the bread cubes are submerged. Allow to sit at room temperature for 30 minutes to allow the bread to absorb the liquid, or cover and refrigerate overnight.
Preheat the oven to 350°F. Bake, uncovered, for 35-40 minutes or until the center has puffed and the bread has started to toast on the top. (you can also make in 6 individual ramekins, start checking for doneness after 18 minutes)
Add all the whipped cream ingredients to the bowl of a stand mixer, beat on high until soft peaks form. Serve the French toast topped with whipped cream.

Coconut Pilsner Mango Cream Pie

Coconut Pilsner Mango Cream Pie

We’ve already talked about how much I hate bananas because they’re basically portable baby food and you need to eat fruit like a grownup who has teeth. Unless you don’t have teeth, then you get a pass.

I don’t get jealous of people eating them raw like a jungle creature, but I DO get jealous when I see the pie. YOU KNOW THE PIE. The one that’s creamy and looks so delicious, until you get close enough to smell it and it smells like baby food and jungle creatures. It’s usually served at those diners that your grandma frequents that serves food that tastes like hangovers and road trips but in a good way.

So, I decided to make a [that one fruit] cream pie, but with far, far superior food. One that takes physical and mental dexterity because it’s so tricky to get to the fruit meat. If you ranked fruit according to how easy it was to get into your mouth without pit or peel, mango would be a solid 8 out of ten. Not as hard as a lychee, but MUCH harder than a banana. But SO worth it because while bananas taste like what it would be like if fruit had assholes, mangos taste like a beach vacation with unicorns.

And I think we can all agree, no matter where you stand on the idea of putting a banana in your face, mango is just way better. So let’s make a mango pie and drink some beer.

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5 from 2 votes

Coconut Pilsner Mango Cream Pie

Servings: 8 slices

Ingredients

Crust:

1 ¼ cups (150g) all-purpose flour
1 teaspoon salt
1 tablespoons sugar
10 tablespoons (142g) cold unsalted butter, cut into cubes
3 tablespoons cup ice-cold pale ale or pilsner

Filling:

1 large mango Tommy Atkins, Palmer
1 can (15oz) full fat coconut milk
3 tablespoon cornstarch
¼ cup (2oz) beer (pilsner or hefeweizen)
1 eggs
2 egg yolks
1 ¼ cups (250g) granulated sugar
2 tablespoons (28g) lime juice
½ teaspoon salt

For the whipped cream:

2 cups (460g) heavy cream
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract
pinch salt

Instructions

Make the crust

Add ¾ cup of flour, salt, and sugar to a food processor, pulse to combine. Add the butter, process until well combined and dough gathers around the blade.
Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough. Dough will be very soft.
Lay a long sheet of plastic wrap on a flat surface.
Add the dough to the center of the sheet, Form into flat disks.
Wrap disk tightly in plastic wrap, chill until firm, about 1 hour and up to 5 days.

Make the filling

Preheat oven to 350°F.
Add the flesh of the mango (peel and pit removed) to a food processor, process until smooth.
Add the mango puree along with the remaining filling ingredients to a pot, off heat. Whisk until well combined.
Add the pot to medium-high heat, bring to a boil, whisking continuously. Boil until thickened, about 6 minutes, remove from heat.
Roll the dough out on a lightly floured surface into a large circle. Line the pie plate evenly with the dough.
Pour the filling into the piecrust.
Bake for 25-30 minutes or until the crust has turned golden brown.
Remove from oven, allow to cool to room temperature. Transfer to the fridge, chill until set, about 3 hours and up to 24.
Make the whipped cream
Add the whipped cream ingredients to the bowl of a stand mixer, mix on high until well-combined and soft peaks form.
Top the pie with whipped cream, slice and serve.

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks + MY NEW BOOK

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

It’s (almost) here. After more than 2 years in the making, it’s finally coming together. The cookbook that started with a vague idea and morphed into Lush: A Season-by-Season Celebration of Craft Beer and Produce is coming to life. It’s up for pre-order on Amazon, and even though I have to wait a few more months before I get a physical copy in my grubby paws, I’m SO thrilled to see the cover come to life, see the design of the inside page, and have it available to order!

It’s a book full of the amazing craft beer I love, the seasonal produce I can’t get enough of, and the recipes I can’t wait to share with you. It’s by far my favorite thing I’ve ever done in my professional life.

You have been amazing through this process. From the first post when I was just starting to write Lush, to the encouragement you give me daily on Instagram.

So, thank you, this book is for you, for coming on this journey with me. I’m so excited to see what’s next.

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Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

Servings: 4 servings

Ingredients

For the mushrooms:

12 ounces stout beer
½ cup balsamic vinegar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon pepper
4 large Portobello mushrooms stems removed

For the leeks:

2 large leeks
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon sugar
2 tablespoons stout beer

For the guacamole:

2 large avocados
1 tablespoon chopped cilantro
1 chipotle pepper in adobo minced
½ teaspoon salt
1 teaspoon fresh lime juice

For the sandwiches:

4 Kaiser rolls or burger buns split and toasted
2 large tomatoes sliced

Instructions

In a large Ziplock bag add the beer, balsamic, salt, garlic powder, and pepper.
Add the mushrooms, sealing the bag to remove as much air as possible.
Allow to marinate at room temperature for one hour or in the fridge overnight.
Remove mushrooms from marinade.
While the mushrooms marinate, make the leeks. Cut the root off and slice lengthwise to expose the inner layers where dirt hides. Wash well under cool water making sure to remove the grit between the leaves. Thinly slice the leeks, discarding the dark green portion.
Heat the oil in a skillet over medium heat. Add the leeks, salt and sugar, cooking until the leeks have softened and are starting to brown. Add the beer. Cook until the leeks have turned a dark golden and the beer is gone. Make sure to cook over medium to medium-low heat, if the heat is too high the leeks will burn before they caramelize.
Heat the oil in a large skillet over medium-high heat until very hot. Add the mushrooms, cooking on each side until seared and softened, about 3 minutes per side (mushrooms can also be cooked on a hot grill with oiled grates).
Add the flesh of the avocados, cilantro, chipotle peppers, salt, and lime juice to a bowl. Mash with a vegetable masher until well combined.
Add the mushrooms to the buns, top with guacamole and tomatoes. Serve immediately.

Strawberry Lemonade Beer Cookie Bars

Strawberry Lemonade Beer Bars

Let’s talk unpopular opinions, shall we? We haven’t fought about anything in a while so let’s jump in. Starting with food-related topics that will most likely piss you off, but it’s your turn next, so just hang on.

Milk chocolate is not worth the calories, but dark chocolate deserves its own holiday.

Red velvet cake is an abomination because 1/4 cup of food dye is not a flavor.

Anything you make with mayonnaise is better if you make it with sour cream because mayo is the most disgusting man-made substance on the planet.

Bananas should not be eaten after childhood. It’s basically portable baby food and it makes me gag. Eat an apple like a grown-up who has teeth.

Boba tea. Didn’t we get over this in the early 2000’s? Is it a beverage? Is it food? Why is my drink chewy but it tastes like sadness?

Cookie bars are always better with frosting.

Buttercream frosting is gross. Ok, ALMOST all buttercream is gross and tastes like slightly sweetened butter and coats your mouth in the most unappealing way. When it’s made with JUST butter, vanilla, and sugar it is a big pile of loser paste.

And cream cheese frosting is superior to all other types of frosting because it’s foolproof, quick and delicious.

Ok, there it is. My real, true feelings about the food you probably love and I just told you how much I hate it. But we can still be friends, right? Just don’t make me eat a banana to prove it.

What about you? It’s your turn!! Tell me your unpopular food opinions.

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5 from 1 vote

Strawberry Lemonade Beer Cookie Bars

Servings: 9 bars

Ingredients

For the bars:

1 tablespoon lemon zest (grated with a microplane)
¾ cups (150g) white sugar
½ cup (100g) brown sugar
½ cup (114g) butter softened
1 large eggs, at room temperature
2 tablespoon (28g) lemon juice
3 tablespoon beer pale ale, pilsner, wheat beer
¼ teaspoon pure lemon extract optional
1 ¼ cups (150g) all-purpose flour
½ teaspoons baking powder
½ teaspoons salt

For the frosting:

8 oz cream cheese softened
1/3 cup (55g) chopped strawberries
1/2 cup (63g) powdered sugar
2 tablespoons (30g) heavy cream

Instructions

Preheat the oven to 350°F.
Add the lemon zest, white and brown sugar, and butter to a stand mixer. Beat on medium-high until well combined and creamy.
Add the egg, beating until well combined and resembles frosting, about 3 minutes.
Stir in the lemon juice, beer and lemon extract (if using). The mixture may look a little curdled, this is fine.
Stir in the flour, baking powder, and salt until just combined.
Line an 8x8 baking pan with parchment so that it comes up and over the sides (this makes for easy removal).
Spread the batter into the prepared pan in an even layer. Bake for 40-45 minutes or until the edges just start to turn golden brown (do not overbake, the bars will set as they cool). Allow to cool before removing from the pan.
Add the cream cheese and strawberries to the bowl of a stand mixer. Beat on high until the strawberries are well combined with the cream cheese and mixture is light and fluffy. Stopping to scrape the sides of the bowl occasionally.
Add the cream, beating well to combine. Add the powdered sugar, stir until combined.
Frost the bars, cut into squares. Chill until ready to serve.

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

LOOK

THOSE

LAYERS!

I need to admit to you that I used to be one of those “puff pastry is a crazy amount of work so just buy it” people. Until today. TODAY I made it with a food processor and it took ten minutes.

Adding in a little beer, instead of the more traditional ice cold water, gives you just a little bit more of a rise out of your dough. That’s not a euphemism. It’s literal. But I can see the confusion since I am the type of person who would make a sexual innuendo out of a baked goods reference, it’s an honest mistake.

This puff pastry was so buttery, flakey and amazing I’ll never go back. It also freezes really well so you can spend a few extra minutes, make a few dozen batches, and freeze it for the future. Because if you’re anything like me, you could have a tart emergency at any minute (also not a euphemism) and just need to stuff your face with something sweet. It happens.

Print Recipe

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

Ingredients

For the puff pastry:

2 cups (240g) flour
1 ¼ cup (285g) very cold butter cut into cubes
½ teaspoon (3g) salt
½ cup (4oz) very cold beer (pale ale, pilsner, pale lager)
2 tablespoons melted butter (for baking)

For the apple tartlets

1 large Fuji apple, peeled, cored, and diced
2 tablespoons (25g) white sugar
¼ teaspoon ground cinnamon
1 teaspoon cornstarch
½ teaspoon salt
½ cup (100g) brown sugar packed
1 tablespoons (14g) butter
3 tablespoons beer
1 teaspoon vanilla extract
1/3 cup (87g) heavy cream

Instructions

For the puff pastry

Add the flour, salt and approximately half of the butter to a food processor, pulse 10-15 times until just combined.
Add the remaining butter, pulse to combine (don’t over process).
Add the flour mixture to a flat surface, make a well in the center, add the beer.
Mix with your hands until combined (this can also be done in a food processor, just make sure not to over mix or the dough will turn out tough).
Add to a lightly floured surface, roll into a rectangle about ½ inch thick. Fold into thirds, like a letter about to go into an envelope.
Roll again, then fold again. Repeat the process 3-4 times (this is how you get the layers).
Wrap in plastic wrap and chill for at least 3 hours.
Roll the dough into a rectangle about ¼ inch thick. Cut into 12 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the apples.

Make the apples and caramel

Preheat oven to 400°F.
Add the apples, sugar, cinnamon, cornstarch, salt, and brown sugar to a bowl, toss to combine.
Add the apples to the center of the tarts, avoiding the edge. Brush the edges with the melted butter.
Bake for 18-22 minutes or until puffed and slightly golden brown.
Add the brown sugar, butter, and beer to a pot over high heat. Stir until the butter has melted, then stop stirring. Boil for 3 minutes.
Remove from heat, stir in the vanilla and cream. Return to heat, boil for one minute.
Add to serving plate, drizzle with caramel.

Adapted from Bon Appetit

Green Beer Mac N Cheese (no food dye)

Green Beer Mac N Cheese (no food dye)

This is your reminder not to take things too seriously. You know, the “don’t sweat the small stuff, also it’s all small stuff,” reminder that we should all just relax and take it easy. On ourselves, on strangers, on the internet people who seem crazy but maybe they’re just having a bad day.

Make the Green Beer Mac N Cheese because it’s fun and because it’s almost Saint Patrick’s Day and maybe we should all just celebrate small things and get over the worry that keeps us from living in the good moments.

Do you remember what you were worried about this time last year? No? If yes, did it work out? Probably. Most things just find a way to work themselves out. Years ago, when I was in the midst of a crisis that was, at the time, fairly significant, a friend said to me, “No matter what, no one is going to die or go to jail, so it’ll be fine.” That’s now my benchmark. Is there a possibility that someone will die or go to jail? No? Then it will work out.

Just relax, take a break, and trust yourself. You’ll be fine. It will work out, and you will make it. Someday you might not even remember this specific brand of worry that you’re consumed with. So make some food just because it’s fun, have a beer and give yourself a break.

Print Recipe

Green Beer Mac N Cheese (no food dye)

Ingredients

10 oz (3 cups) shredded sharp cheddar cheese
1 tablespoon cornstarch
½ teaspoon garlic powder
½ teaspoon salt
1 (12 ounce) can evaporated milk
2/3 cup (6oz) beer (pale ale, pale lager, wheat beer)
1 cup (20g) chopped flat leaf parsley
1 lbs large elbow macaroni

Instructions

1. Add the cheese, cornstarch, garlic powder, evaporated milk, beer, and parsley to a blender. Blend on high until well combined and smooth, about 3 minutes.
2. Cook the macaroni until just before al dente, about 3 minutes less than stated on the package directions.
3. Drain the noodles and return to the pot. Pour in the cheese sauce.
4. Bring to a simmer, cooking until thickened and the noodles are cooked through. About 5 minutes.

Notes

Try not to use anything too hoppy (like an IPA) or the beer flavor will be VERY strong. Unless that's what you want, then you do you.

Sheet Pan Sweet Chili Glazed Beer Chicken

Sheet Pan Sweet Chili Glazed Beer Chicken

Do you ever wonder how long you’d live in a zombie apocalypse? Everyone imagine themselves surviving far into the future of the new world, rebuilding alongside fellow badass humans who have managed to evade bitey undead soldiers. But, most people are wrong. The only people whom I have full confidence in thriving in a zombie infestation are Jason Moma and this good friend of mine. Other than that, you’re all probably doomed.

Me? I think I’d be a solid medium. Due to my mostly feral upbringing, I have outstanding problem-solving skills that would carry me farther than most, but I’m also careless and disorganized. I’d leave the door open, or forget to grab my knife, or accidentally set off the car alarm. That would take me down.

But my tribe would miss me because I would be the one would could cook an edible meal with just pantry scraps and questionable meat. That’s really my only useful post-apocalyptic skill. I can’t grow things, or shoot things, or build things, but I can cook things. So, give me a fire and anything even edible adjacent, and I can work some magic. As long as someone else is looking after the locks and the loud noises.

Maybe it’s because I’m re-watching The Walking Dead on the treadmill this week (it legit makes me run faster), but that’s what came to mind when I decided to just use what I had on hand to make this. What can I make without going to the store? WHAT IF THERE WAS NO STORE?! I’M STILL MAD ABOUT CARL!!

So I bring you this chicken made with stuff you should always have on hand as well as meaningless rambling, you’re welcome.

Also, how long would you last if the zombies took over?

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Sheet Pan Sweet Chili Glazed Beer Chicken

Ingredients

2 lbs chicken thighs or chicken legs (bone in, skin on)
1 teaspoon salt
1 tablespoon cornstarch
1/3 cup pale ale
1 teaspoon red chili flakes
1/2 teaspoon chili powder
2/3 cup Thai sweet chili sauce*
2 tablespoons sriracha
2 tablespoons chopped green onions

Instructions

1. Add a wire rack over a baking sheet, spray with cooking spray. Add the chicken, skin side up, on the rack. Sprinkle liberally with salt.
2. Place in the oven, then set the temperature to 300°F, set a timer for 25 minutes (allowing the chicken to cook in the oven while it preheats helps to render fat and make the skin crispier).
3. Add the cornstarch and beer to a sauce pan, whisk until combined. Stir in the chili flakes, chili powder, sweet chili sauce, and sriracha.
4. Bring the mixture to a simmer over medium-high heat, stirring frequently until thickened, about 5 minutes.
5. After 25 minutes, remove the chicken from the oven, raise the heat to 400°F. Brush the chicken with glaze. Bake for 20 minutes.
6. Brush with glaze, turn on the oven broiler.
7. Place the chicken under the broiler for 2-3 minutes or until sauce starts to caramelize.
8. Remove from oven, add to a serving platter, sprinkle with green onions.

Notes

Thai sweet chili sauce is found in the Asian section of the grocery store. I tend to favor a brand called Mae Ploy that can be found everywhere from Whole Foods to Target. But if you want to make it from scratch, I suggest this Sweet Chili Sauce recipe from Serious Eats.

Dynamite Sushi and Beer Dip

Dynamite Sushi and Beer Dip

I know, I know. Don’t look at me like that. I know this is absurd. It’s not even really “sushi.” But don’t sit there and tell me that you don’t love those baked scallop rolls that taste more like nachos than they taste like legit sushi as much as I do.

It’s the guilty pleasure of Western sushi joints, filled with warm, creamy, sriracha laced seafood and it’s amazing. I’m hoping that all the legitimate sushi connoisseur and Japanese chefs will forgive how I’ve bastardized their favorite cuisine. Mostly because it’s really good.

It’s supposed to be an appetizer, something you bring to a game-day-party or girls-beer-night. That was my plan. But then I decided that since it started to snow again today, it’s also survival food and I should just eat it for lunch. So I did. Please don’t hate me.

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5 from 1 vote

Dynamite Sushi and Beer Dip

Ingredients

8 oz cream cheese softened
¼ cup mayonaise
3 tablespoons sriracha
¼ cup pale ale beer
2 tablespoons green onions
½ teaspoon salt
½ lbs scallops or bay scallops, chopped
½ lbs bay shrimp
½ teaspoon Nanami Togarashi Japanese chili pepper seasoning*
4 imitation crab sticks, chopped
4 sheets roasted nori snacks, thinly sliced

Instructions

1. Preheat oven to 350°F.
2. Add the cream cheese, mayo, sriracha, beer, salt and green onions to a mixing bowl. Use a hand mixer to beat until smooth.
3. Stir in the scallops, shrimp, crab, and Nanami Tograshi. Add to an oven safe serving bowl.
4. Bake for 18-20 minutes or until warmed through.
5. Sprinkle with Nori, serve with chips.

Notes

*Nanami Togarashi is sold in the Asian section of most super markets, it often comes in a small red and white glass container.

Kung Pao Porter Chicken

Kung Pao Porter Chicken

We ALL have that food. The food that you hated as a kid, assuming that you hated all such foods, and then you grew up and realized that you didn’t hate it all all. You had just been force-fed some horrendous version of said food, and once you had a well-made version you realized the error of your ways. Or the error of your primary-caregiver-who-fed-you ways.

For me, it’s Chinese food. Growing up I only had that horrible stuff that pretended to be chow mein, sloshed out of a large tin can, encased in an unidentifiable gelatinous substance. If you don’t know what I’m talking about, I envy you. This “meal” was always served with previously frozen egg rolls that were mostly filled with mushy cabbage. I know, sounds fabulous, right? I was convinced that I must just hate Chinese food. Until I realized that I actually love it, and crave it on a regular basis, I just hate crappy supermarket version of food that should never be served in a can.

I was 18, freshly living on my own (when “on my own” meant three roommates and a crappy apartment), and a friend brought it over in a white plastic bag, with those adorable take-out containers. What? Nope. No. I can’t. I just…but it smelled so good! Not like the roughage and slime I’d been previously served. I figured I’d try it, I could always apologize for gagging and offer up some dessert.

It was fantastic. And by that, I mean, fairly average Chinese take out that had spent zero time in a tin can. I was astonished and vowed to pretty much try anything offered to me from then on. Which probably led to my eating roasted ants in Bogota. Or maybe I just have questionable judgment and a penchant for danger. Either way, I’m all in when it comes to Chinese food and pretty much anything you can serve out of those little white take-out containers.

Print Recipe

Kung Pao Porter Chicken

Ingredients

For the chicken:

1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons porter beer
1.5 lbs boneless, skinless, chicken thighs, cubed
1 teaspoon salt

For the sauce

3 tablespoons rice wine vinegar
1 tablespoon hoisin sauce
1/3 cup porter beer
1 tablespoon balsamic vinegar
1 teaspoon Asian sesame oil (or sesame chili oil)
¼ teaspoon ginger grater with a microplane

For the stir fry:

1 tablespoon Asian sesame oil (or sesame chili oil)
1/4 cup chopped dried red chilies
1 large red bell pepper, diced (stem and seeds removed)
¼ cup thickly sliced green onions
2 large clove garlic, thinly sliced
½ cup shelled, roasted peanuts
rice for serving

Instructions

1. Whisk together the cornstarch, soy sauce, and beer in a small bowl.
2. Sprinkle the chicken on all sides with salt, add to the marinade, toss to coat.
3. Whisk together the sauce ingredients in a small bowl, set aside.
4. Heat the sesame oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the dried chilies, cooking until fragrant, about 2 minutes. Add the bell peppers, stirring frequently until softened. Stir in the garlic.
5. Add the chicken and marinade, cooking for about 2 minutes.
6. Pour in the sauce, reduce heat to maintain a simmer. Cook until the sauce has thickened and the chicken is cooked through, about 10 minutes. Stir in the peanuts.
7. Add to a serving bowl, top with green onions.
8. serve over rice

Hop Shortbread Beer Cookies

I’m still trapped. Under several feet of snow in a city that can’t deal, surrounded by iced-over, hilly roads that my little car isn’t able to navigate. Still. The Californian in me is screaming and vitamin D deficient. So, obviously, it was time to bake.

I had to use what was on hand —and of course, I DO have dried hop flowers on hand—and decided to make you valentines cookies. Because for beer people, hops are far superior to hearts. I even had the hop cookie cutter on hand from when I made this.

You can get yourself one, too. You just have to look for a “pinecone” cookie cutter because normal people don’t just go around making cookies in the shape of beer ingredients, but I promise you, it’s a hop.

Even though I can’t leave the house and I’m about to start chewing on the curtains, at least I’m well stocked with the necessities, like dried hop cones and cookie cutters. I also have a lot of beer, so if you need any I’m here for you.

Dried hop cones can be bought at any local homebrew supply store, or online. Do not use pellets. You only need one dried hop flower, so if you have a homebrewer friend that can give you one, that’s your best bet. Or, if you’re adventurous, you can make Hopsta (hops pasta) with the rest of the dried hops.

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Ingredients

For the cookies

½ teaspoon (3g) salt
8 tablespoons (114g) unsalted butter softened
1 teaspoon (3g) vanilla extract
½ cup (62g) powdered sugar
1 ½ cups (180g) all-purpose flour
2 tablespoons (30g) beer

For the icing

1 cup (125g) powdered sugar
2 tablespoons (30g) beer
½ teaspoon dried hop flowers, crushed (citra, mosaic, galaxy)

Instructions

1. Add the salt, butter, and vanilla to a stand mixer, beat until well combined.
2. Add the powdered sugar, beat until light and fluffy.
3. Stir in the flour until just combined, then add the beer, stirring just to combine.
4. Form into a log on a sheet of plastic wrap then wrap tightly. Refrigerate for one hour and up to 3 days.
5. Roll out on a lightly floured surface until about ½ inch thick, cut into desired shape with cookie cutters.
6. Evenly space on a baking sheet covered with parchment. Add to the freezer, freeze for 15 minutes (this will help prevent the cookies from spreading during baking).
7. Preheat the oven to 325° F.
8. Bake until the edges start to turn lightly golden brown. Remove from oven, pull the parchment on to the counter to cool.
9. In a small bowl stir together the frosting ingredients.
10. Spread the icing onto the cookies in a thin layer.

Notes

Dried hop cones can be bought at any local homebrew supply store, or online. Do not use pellets. It's best to use aroma (or dual purpose) hops like citra, mosaic, or galaxy rather than a strictly bittering hop.

Chocolate Stout Pretzel Peanut Butter Bars

Chocolate Stout Pretzel Peanut Butter Bars

This is what happens when I’m trapped. The snow is piling up around Seattle in a way that we are fundamentally unprepared for, physically and emotionally. Inches have turned to feet and there is no end in sight.

I’m a California girl, in my blood and in my bones, and even after a handful of years living here I’m still not used to what winter actually means in a normal city. My only defense is to seal myself into my house and just bake with what I have. Which is why I should call these “shelter in place bars” because that’s pretty much how I feel right now.

These peanut butter bars use what I had on hand, no need to brave the icy roads and the throngs of panicked doomsday grocery hoarders at the store in order to satisfy my baking urge. It’s also a small miracle that my friendly neighbor UPS guy dropped off some beer mail from one of my favorite breweries just yesterday. Said fortuitous package happened to contain an absolutely outstanding Nitro Stout with notes of coffee, chocolate, and toffee from Lefthand Brewing, perfect for my dessert endeavors. Snowpocalypse or not, that had to be opened, and it did not disappoint.

Print Recipe

Chocolate Stout Pretzel Peanut Butter Bars

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Servings: 9 bars

Ingredients

½ cup (128g) creamy peanut butter
½ cup (114g) unsalted butter, melted
1 ½ cups (400g) golden brown sugar, packed
½ cup (100g) white sugar
2 large eggs
¼ cup (2oz) stout beer
1 teaspoon vanilla extract
½ teaspoon (3g) salt
2 cups (240g) all-purpose flour
1 cup (195g) dark chocolate chips, divided
½ cup mini pretzel twists, slightly crushed

Instructions

1. Preheat oven to 350°F.
2. Add the peanut butter and melted butter to a stand mixer fitted with a paddle attachment, beat on medium speed.
3. Add the brown and white sugar, mix until well combined. Add the eggs, beer, and vanilla one at a time, beating well between additions.
4. Stir in the salt, flour and half of the chocolate chips.
5. Spray an 8x8 baking dish with cooking spray (or line with parchment paper) pour the batter into the pan in an even layer.
6. Top with remaining chocolate chips and pretzels.
7. Bake until the edges have turned golden brown, about 35-40 minutes.
8. Allow to cool before cutting.

Stout Braised Short Ribs over Creamy Pale Ale Polenta

Stout Braised Short Ribs over Creamy Pale Ale Polenta

I accidentally found my new favorite get-away town on Monday. A four-hour drive to interview a brewery owner for an article I’m writing turned into an overnight stay in a Northern Oregon. A little town that I’m convinced haphazardly, and purely by accident, wound its way into being excessively charming. As if one day the residents of this little river town, this former not-more-than-a-train-stop location woke up, looked at the row of shops and cafes adjacent to the water, the glorious views of the surrounding mountains, the outstanding breweries, and said, “well, look at that! We’re adorable.”

I’d HEARD of Hood River, Oregon. I’d even stopped in once on a road trip because I NEEDED to visit Pfriem. But I’d never been there long enough to look around, long enough to really see it.

Then, I was there. A Monday night, alone except for this beast, and my gypsy soul decided to stay the night. Chatting with locals for a while, drinking the beer, and realizing why I moved to Seattle in the first place. You just stumble into these little towns that make you feel like you’re a lifetime away from the place you started.

Then I realized that it’s been almost 5 years since I moved here, packed my little car and my bulldog and headed north. I realized how lucky I am to live here, to have the people in my life that currently occupy space in my surroundings, and how even when your life feels like it’s accidentally happening to you, even when things feel haphazard, you can one day wake up and realize how great they really are.

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5 from 1 vote

Stout Braised Short Ribs over Creamy Pale Ale Polenta

Servings: 4 servings

Ingredients

For the Short Ribs

Kosher salt
3 lbs beef short ribs
¼ cup cornstarch
1 tablespoon olive oil
2 large carrots diced
2 ribs celery diced
1 cup diced white onion
12 ounces stout beer
1 cup beef broth
1 sprig thyme
1 sprig rosemary

For the polenta

4 tablespoons butter
1 cup pale ale
2 cups whole milk
3/4 cup dry polenta
3/4 cup fresh grated parmesan reggiano
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Make the ribs:

1. Preheat the oven to 325° F.
2. Generously sprinkle salt on all sides of the ribs.
3. Add the cornstarch to a wide bowl, toss the ribs in the cornstarch until well coated.
4. Heat the olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides, remove from the pan, set aside.
5. Add the carrots, celery and onions, cook until browned and starting to caramelized, about 15 minutes.
6. Pour in the beer, scraping to deglaze the pan. Stir in the broth.
7. Add the ribs into the pot, add the thyme and rosemary, add the lid onto the pot.
8. Place the pot in the oven, cooking until the ribs are very tender and easily pull away from the bone, 3 to 4 hours.
9. Remove the ribs. Strain the sauce into a pot, removing the solids and any large pieces of fat, discard the fat.
10. Separate the fat from the sauce, either spoon it off (it’s lighter color and will sit on top), or if making in advance, add to the fridge and allow to cool, peel the fat layer off the top and discard.
11. Add the broth and ribs to a serving platter (add the carrots and celery to the serving platter, if desired).

Make the polenta:

1. In a pot over medium heat, melt the butter. Add the beer and milk, bring to a simmer.
2. Whisk in the polenta. Simmer until polenta is tender and thickened, whisking occasionally, about 25 minutes.
3. Stir in the parmesan, salt and pepper

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

I’ve made a decision. I’m hosting a Super Bowl party, and as I do, I’ll probably make too much food. I do this as if we will all surely starve if we don’t have at least 17 tons of food per person to sustain us as we hang out for a few hours. If you grew up in a very large family, you understand this struggle.

I wanted to tell you what I’m making, because I want to know what you’re making, too. I’ll be making a few new dishes but I’ll also break out some of my favorites:

Two kinds of wings because wings need to be kicked up with some heat but some people are crazy and don’t like spicy things. I’ve decided on these Sriracha IPA wings, and Honey Porter Sticky wings, with accompanying sauces.

Dips, of course. This Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring must be there, but I’m also making Stout Caramelized onion dip.

Then I thought that maybe I should have sliders, too. Because tiny sandwiches are fun and easy to eat when one hand is already occupied by a beer. So I’m making these Carnitas Sliders, and I’m going to sliderify a Caprese salad.

But, of course, we need desserts. So I’m going to turn this cake into cupcakes and color the frosting to match the colors of the teams playing, because I like to be extra. And I’m making mini chocolate footballs, don’t hate me.

Yes, I know, this may take me the next two weeks to complete all these tasks but I don’t care. It’ll just give me more reasons not to leave my house.

Beer Pizza Dough recipe, 1 hour Beer Pizza Dough recipe

Print Recipe

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Keyword: Beer Cheese Dip

Ingredients

4.5 ounce Mexican pork Chorizo (½ of a 9 ounce package)
1 lbs pizza dough (store bought or homemade, link to my recipe above)
Olive oil for brushing
coarse salt
1 cup (112g) shredded mozzarella cheese
4 oz cream cheese (½ of an 8oz package)
1 tablespoon cornstarch
1/2 cup (4oz) evaporated milk
1/4 cup (2oz) beer (IPA, pale ale, wheat beer)
Chopped green onion or cilantro (optional)

Instructions

1. Preheat the oven to 425°F.
2. In a skillet over medium-high heat, cook the chorizo until cooked through, remove from the pan, set aside.
3. Cut the pizza into 16 equal sized pieces, form each into tight balls.
4. Place in a ring in the outermost part of the inside of a 10-inch cast iron skillet.
5. Brush with oil, sprinkle with coarse salt. Bake for 10 minutes, remove from oven (bread will not be finished cooking)
6. Add the mozzarella, cream cheese, cornstarch, evaporated milk and beer to a blender, blend on high until well combined. Stir in the chorizo.
7. Pour the dip into the center of the skillet bread ring.
8. Put back into the oven, bake until the cheese is warm and the pizza dough is golden brown 8-10 more minutes.
9. Remove from oven, allow to cool enough to eat, sprinkle with green onions or cilantro.

Beer Braised Meatball Banh Mi Sandwiches

I’m not sure why I do these things. It’s that part of me that leans toward obsessing, and it’s a small but powerful part. Mini but mighty.

Food, in one form or another, often finds it’s way into that space. Duck confit, pickling weird foods, doughnuts, bolognese, you really never know when something will settle into my major obsession zone.

When I do have things fall into the crack in my personality that sucks up obsessions, it doesn’t let them go (see also: beer, early rock photography, serial killers, bulldogs. It’s Ok to dislike me based solely on that list).

Right now, it’s Banh Mi, or if I use it as a command: BANH ME! It should be a socially acceptable command that you’re allowed to yell at people until they give you a Vietnamese-French fusion sandwich. But it’s not, so don’t try it.

After making a vegan Mushroom Bahn Mi sandwich for my book that’s in the processing of being published, I want to Bahn Mi all the things. ALL THE THINGS. I’m going to try to keep this obsession in check, but it has leaked through today, onto you so I hope you’re OK with that.

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5 from 1 vote

Beer Braised Meatball Banh Mi Sandwiches

Banh Mi and Meatballs in one sandwich with a sweet and spicy beer glaze!

Servings: 4 Sandwiches

Ingredients

For the pickled shallots:

1/4 cup very hot water
1 tablespoon sugar
1 tablespoon salt
1/4 cup beer (lager, pilsner, pale ale)
1/3 cup apple cider vinegar
1 large shallot bulb thinly sliced

For the meatballs

1/2 cup Thai sweet chili sauce
3 tablespoons low-sodium soy sauce
1 tablespoons brown sugar
1 tablespoons fish sauce
1.5 lbs frozen mini meatballs (pork or beef)
1/2 cup beer (lager, pilsner, pale ale)

For the sandwiches

1/4 cup sour cream
2 tablespoons sriracha
1 large carrot grated with a box grater
1/4 cup chopped cilantro
1 large jalapeno
4 crusty sandwich rolls

Instructions

1. Add the hot water, sugar and salt to a small bowl, stir until dissolved.
2. Stir in the beer and vinegar, add the shallots. Cover and refrigerate for one hour and up to 3 days.
3. In a small bowl stir together the chili sauce, brown sugar, and fish sauce, set aside.
4. Heat the oil in a large skillet over medium-high heat. Add the meatballs, pulling the pan back and forth until starting to sear.
5. Lower heat the medium, pour in the beer. Allow to simmer until most of the beer is gone, stirring occasionally.
6. Pour the sweet chili mixture over the meatballs, raising the heat slightly, adjusting to maintain a low boil.
7. Cook until the sauce has thickened and the meatballs are well coated.
8. In a small bowl stir together the sour cream and sriracha (can be done up to 3 days in advance).
9. Spread the sriracha sour cream inside the rolls, fill with meatballs, carrots, cilantro, pickled shallots and jalapenos.