Jackie

Green Tomato Recipe: Beer Chicken Posole Verde

Green Tomato Recipe: Beer Chicken Posole Verde

Green Tomato Recipe: Beer Chicken Posole Verde

It’s really time for me to stop pretending as if my tomatoes will redden before the first frost. Every morning, trudging out my back door in flip flops with a still sleep-fogged brain, I hope to find one or two showing a shade of ripening, and it’s just not happening.

There are tricks, I know. I’ve read about bringing them inside, or wrapping them in newsprint, or boxing them up with (gag) ripe bananas. But I can’t wait. I want to use them now.

I’m impatient like a child sometimes, and the tomatoes are gorgeous even in their grassy hue, and I want to pick them. I wanted to give you a green tomato recipe. So I did. Sure, I thought about fried green tomatoes, but I know you won’t actually make those right now. It’s September, you’re busy, you have so much going on right now, you really don’t want to babysit a slab of battered tomato as it splatters hot oil on your arms. Me either. Not this month.

But soup, soup I’ll make. I think you will too. It’s the perfect month for Posole. All of the garden ingredients that you need for this spicy pot of goodness are still in season, but the weather isn’t nearly as hot as it was a few weeks ago. It still tastes like summer but it feels like fall.

Really, it’s my way to give those green tomatoes a purpose before the fall claims them and I miss out.

Usually, I tell you about the beer I used IN the recipe, this time I’m telling about the I had WITH the recipe. This gorgeous Green Coyote Tomatillo Sour from Odell Brewing was perfect. It uses tomatillos usually seen in Posole Verde, but in a deliciously tart beer that pairs beautifully with a slightly spicy soup.

Print
Green Tomato Recipe: Beer Chicken Posole Verde

Yield: 4-6 servings

Ingredients

  • 1 tablespoon (15mL) olive oil
  • 1 cup (155g) diced onions
  • 1 poblano chili, cored, seeded and chopped
  • 2 jalapeños, seeded and quartered
  • 4 large garlic cloves, smashed
  • 1 cup (8oz) pilsner or wheat beer
  • 7 cups (56 oz) chicken broth
  • 1 pound green tomatoes*, quartered
  • 1 lime, juiced
  • 1 (25 oz) cans of hominy, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 4 boneless, skinless chicken thighs
    • Garnishes:
  • Finely shredded green cabbage
  • sliced radishes
  • diced avocado
  • Mexican crema
  • tortilla chips
  • chopped cilantro

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and peppers, cooking until softened, about 8 minutes.
  2. Stir in the garlic, cook for about 30 seconds. Pour in the beer, scraping to deglaze the pan. Add about half the broth (it does not need to be exact), tomatoes, lime juice and about half the hominy. Simmer until the tomatoes have softened.
  3. Transfer to a blender, blend until smooth, return to pot.
  4. Add the remaining broth, remaining hominy, the spices and the raw chicken.
  5. Simmer until the chicken has cooked through.
  6. Remove chicken from the pot, shred using two forks, return to pot. Adjust spices to taste.
  7. Serve warm, allowing guest to garnish as they choose.

Notes

*if you don't have green tomatoes: remove the green tomatoes and the lime juice from the recipe, replace with 1 lbs tomatillos, husked and quartered.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/09/05/green-tomato-recipe-beer-chicken-posole-verde/

Beer and Bacon Short Rib Tacos

Beer and Bacon Short Rib Tacos. SO good, and really hard to screw up!

I couldn’t decide what this was. I was certain that it was short ribs cooked in bacon fat, that was the most important part. Serving specifics and other semantics could be worked out later.

This rarely happens. Usually, I have a very well thought out, well researched and obsessed over plan prior to cracking open the stock pot. But short ribs are different, they aren’t like your usually cooking adventure.

Short ribs are really hard to screw up. As long as you cook them long, slow and low they always give up a great meal. They aren’t like tenderloins, which can be the assholes of the meat world, drying out and lacking flavor and not living up to its pretentious price tag.

Short ribs also lend themselves well to just about any serving vehicle. Over pasta? Sure! Atop cheesy polenta? Of course! On pizza?! YES, PLEASE! But when my bacon-beer-short-ribs cooking adventure came to an end, and I lifted the top of my Dutch oven, it was clear. These were tacos.

I made these beer corn tortillas, and these pickled red onions, and sat down to decide if I’d made the right call. Where they tacos, or should I have pizza’d them? It turns out, they are tacos. And not just any tacos, completely fabulous and fantastic tacos.

Until the following day when I turned the leftovers into breakfast hash and topped them with an egg.

Print
Beer and Bacon Short Rib Tacos

Yield: 4-6 servings

Ingredients

  • 2.5 lbs beef short ribs
  • 2 teaspoons salt
  • 12 oz bacon, chopped
  • 1 cup (about half of one large) chopped white onion
  • 1 tablespoon flour
  • 2 cups (16 oz) Belgian abbey ale beer
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • 6 ounces tomato paste
  • Tortillas, pickled red onions and cilantro for serving

Instructions

  1. Preheat oven to 300°F.
  2. Remove the bacon from the fridge, sprinkle liberally on all sides with salt.
  3. Allow to sit at room temperature for about 15 minutes while you begin cooking the dish.
  4. Add the bacon to a large Dutch oven over medium heat. Cook until the bacon becomes crispy.
  5. Remove bacon with a slotted spoon, add to a plate covered with paper towels.
  6. Pour off most of the bacon grease leaving only about 2 tablespoons still in the pot.
  7. Return to heat, add the onions. Cook over medium high heat until starting to brown, about 8 minutes. Remove the onions with a slotted spoon, add to the pile of bacon.
  8. Sprinkle the ribs on all sides with flour, rub to coat.
  9. Increase the heat to high, add the ribs, searing until browned on all sides.
  10. Pour off most of the fat that has accumulated.
  11. Pour in the beer, scraping to deglaze the pan. Stir in the tomato past and the herbs.
  12. Add the onions and the bacon back into the pot.
  13. Cover and add to the oven, cook until the ribs fall off the bone and the meat is fork tender, 3 to 4 hours.
  14. Remove the ribs, shred using too forks. Discard the bones and any large pieces of fat.
  15. Return the meat to the pot, stir into the sauce (this helps the meat to be more flavorful and juicy).
  16. Scoop the meat into a serving dish.
  17. Serve with tortillas, onions and cilantro.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/31/beer-bacon-short-rib-tacos/

 

 

Super Juicy Grilled Pork Tenderloin (only 4 ingredients!)

Super Juicy Grilled Pork Tenderloin (only 4 ingredients!)

Grilled Pork Tenderloin with Hoisin Glazed and Beer Brine. Just 4 ingredients to a perfectly juicy pork tenderloin!

This is for you. All of you who’ve ever avoided pork tenderloin because it’d dry. I feel you, I was you. In the wrong hands and with too much heat, these long and lean cuts of meat can do you wrong.

But it doesn’t have to be that way. Getting a tender, juicy, flavorful hunk of pork comes down to this: get it drunk.  Not you, the meat. Or both, it’s your life.

Any lean white meat (I’m looking at you, chicken breasts) needs a good long soak in salt and beer. It’ll tenderize and falvorize (that’s totally a word, I swear) your meat in a way that cooking it right out of the package never can.

Don’t be shy with the brine, let that sucker sit in there for days! As soon as you get it home from the market, put it away in a salty soak and it’ll be ready when you are. poultry really only has about 24 hours in a brine before it starts to get mushy and mealy, but pork is tougher and can stay in a brine for days without issue.

Hoisin is the perfect glaze. It’s got the rich umami flavor as well as a great sweetness that caramelizes well on the grill. Not a hoisin fan? Feel free to glaze with your fav. Barbeque sauce works well, want to try it with this Stout Beer Barbecue sauce? You should. Let me know how it goes, tag me on Instagram, (it totally makes my day).

Print
Grilled Pork Tenderloin with Hoisin Glazed and Beer Brine

Yield: 4 servings

Ingredients

  • 2 lbs pork tenderloin
  • 2 tablespoons kosher salt
  • 12 ounces pale ale, pilsner or wheat beer
  • ¾ cup hoisin sauce

Instructions

  1. Sprinkle the pork on all sides with salt. Add to a shallow dish or a large Ziploc bag. Pour the beer over the pork. Remove as much air as possible before sealing the bag (or cover dish with plastic wrap).
  2. Brine for 24 hours and up to 3 days.
  3. Remove from the brine, rinse well, pat dry.
  4. Heat the grill to 500°F.
  5. Brush the pork on all sides with hoisin, add to the grill. Grill on all sides until the internal temperature reads 145°F.
  6. Remove from grill, allow to rest for 5 minutes. Slice and serve.

Notes

Don't over cook! The FDA recently lowered it's reccomended cooking temp for pork from 165°F to 145° probably because they were sick of their moms dry, overcooked ham. You stil want a slight hint of pink in the center, not pure white and fiberous.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/28/grilled-pork-tenderloin-hoisin-glazed-beer-brine/

Honey Ale Sandwich Bread

 Honey Ale Sandwich Bread

Honey Ale Sandwich Bread

The first time I tried to make bread I cried. Not in a “wow, this is so glorious and I’m moved to tears by its beauty,” sort of way. I cried real tears of frustration and disappointment.

I felt like the yeast was mocking me, refusing to rise, nope-ing all over my plans for a beautiful loaf of sandwich bread. I decided that yeast hated me, and I couldn’t do. It was a science experiment that had failed, and I walked away.

A few years later I decided that I was going to win, gawddamn it, yeast! I was going to figure it out and I was going to win at bread making. That yeast was going to be my bitch this time, not the other way around.

Honey Ale Sandwich Bread

So I read. And then read some more. Then watched some videos. I figure out that it wasn’t the yeast that was the problem, it was the liquid. I was using the wrong temperature. It was that simple.

After that, bread baking became a regular occurrence in my kitchen. Even though it took me years to not be slightly surprised when I saw the yeast start to rise, secretly convinced that I would fail again.

This loaf of sandwich bread came into my kitchen because I was too lazy to go to the store. It was easier for me to bake some bread than it was for me to get in my car and go buy some. Which reminds me of how far I’ve come in my yeast taming abilities. Even though I still think of it as some sort of magic when it does start to work the way I’ve politely asked it to.

Print
Honey Ale Sandwich Bread

Yield: 1 large loaf

Ingredients

  • ½ cup (4oz) wheat beer, pilsner, pale lager (no high hop beers)
  • ¾ cup (6oz) milk
  • 4 ½ cups (540g) All-Purpose Flour
  • 3 tablespoon (63g) honey
  • 2 ¼ teaspoons rapid rise yeast
  • 1 teaspoons (6g) salt
  • 3 tablespoons (42g) soft butter
  • 1 tablespoon (14g) melted butter

Instructions

  1. Combine the beer and milk, heat to 120°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature.)
  2. In a stand mixer stir together the flour, honey and yeast.
  3. Add the warmed liquid, mix until combined, Stir in the butter and salt. mix with a dough hook for 6 to 8 minutes or until the dough comes together and starts to gather around the blade (dough will still be soft and slightly sticky).
  4. Oil a large bowl, add the dough to the bowl (this works best with wet or oiled hands). Cover the bowl and allow the dough to rise in a warm place until doubled in size, about 1 hour.
  5. Spray a large (10x5) loaf pan with cooking spray. Shape the dough into a log, transfer to the prepared pan.
  6. Cover the pan, and let the dough rise for 60 to 90 minutes, or until it starts to rise just over the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.
  7. Brush the top with melted butter.
  8. Bake for 35-40 minutes or until the top is golden brown. Allow to cool on a wire rack.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/24/honey-ale-sandwich-bread/

 

 

Skillet Sour Cream Beer Chicken

Skillet Sour Cream Beer Chicken

Skillet Sour Cream Beer Chicken

I travel a lot, you know this. Last minute trips to South America, a rapid-fire two-day trip to Copenhagen, sometimes just a long road trip to clear my head.

I don’t travel the way normal people travel. To be honest, I rarely do anything in a conventional way, it’s something you just have to get used to. While I’m not a creature of habit, I do like to search for the same souvenir every time I travel. Two, in fact.

It started when I  began seeking out the little markets locals shopped at, usually dingy and unappealing, always far from tourist-heavy streets, and once even in a total city-wide blackout in a sketchy part of Costa Rica.

I wandered the aisle in the little store in Dominical, Costa Rica lit only by the afternoon sun streaming in from the open doors in the front of the bodega, only accompanied by a few older women picking up last minute supplies for dinner. The beige aluminum shelves boasting as much dust as dry goods and the summer heat heavy on my skin, making wandering the store a conscious effort. I found what I was looking for.

A small glass jar with what appeared to be a home-printed label with a scripty font that read, “Miel.” Honey. That’s what I wanted. It’s a part of the land, the honey and it’s hard working bees allowing me to check in my luggage 6 ounces of the terrior to take home.

Ever since that trip, I seek it out, a small jar of the land to take home with me. Salt is the same. If it’s possible to find salt harvested from a local ocean, that comes home with me as well. So far, I have honey or salt from 15 countries.

I use it. On toast, in recipes, making bread. I don’t store it on a shelf to crystallize and be forgotten. It gets used, enjoyed, shared. It’s a way to keep the places that I’ve been a part of my life when I’m off the road. A way to remind myself that it’s OK to use, because my next adventure awaits.

Maybe even as I type this some little bugs are making my next souvenir for a trip I haven’t even planned yet.

The honey I use in this recipe was from my recent trip to Brazil, a place I fell in love with and a country I will most definitely visit again.

Print
Skillet Sour Cream Beer Chicken

Yield: 6 servings

Ingredients

  • 1 lbs boneless skinless chicken thighs
  • salt and pepper
  • 1 tablespoon (15mL) olive oil
  • 1 teaspoon minced basil
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon (15g) Dijon mustard
  • 1 cup (240g) sour cream
  • 2 tablespoons (30g) lemon juice (about ½ medium sized lemon)
  • 2 teaspoon (12g) honey
  • 1 teaspoon garlic powder
  • ¼ cup (2oz) pale ale
  • Rice or pasta for serving

Instructions

  1. Sprinkle the chicken thighs liberally with salt and pepper on all sides
  2. Heat the olive oil in a cast iron skillet over medium high heat. Add the chicken, sear on both sides until browned.
  3. In a bowl stir together the basil, rosemary, mustard, sour cream, lemon juice, honey, and garlic powder, set aside.
  4. Pour the beer into the skillet, scraping to deglaze the bottom of the pan.
  5. Pour the sour cream mixture over the chicken, cover skillet and lower heat to maintain a simmer. Simmer until slightly thickened, about 5 minutes.
  6. Serve with rice or pasta.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/22/skillet-sour-cream-beer-chicken/

 

 

Chinese Stout BBQ Pork Recipe (Char Siu)

Chinese Stout BBQ Pork Recipe (Char Siu)

I really think the reason Chinese BBQ Pork is so appealing is because it’s shiny. This probably makes us all giant infants on some primitive level, but it’s true. It’s hard to resist something that catches the light the way this does. It’s like a gemstone.

A slow cooked, juicy, flavorful, deep red meaty gemstone. This isn’t anything like the grocery store dish, that one tightly wrapped in clear plastic, red ringed and dry. Overly sweet but without much flavor beyond that. This version is sticky, shiny, juicy and full of flavor.

Maybe it’s the beer that gives it this extra boost, maybe it’s the long marinade time or even the pickling salt. Most likely, it’s the magical combination of all those elements.

Although it does take some time, the active time is really low. It’s the perfect way to end a lazy weekend.

Print
Chinese Stout BBQ Pork Recipe (Char Siu)

Yield: 4 servings

Ingredients

  • 2 lbs pork shoulder roast
  • 1 teaspoon (6g) pickling salt
  • ¼ cup (80g) hoisin sauce
  • 2 tablespoons (24g) brown sugar, packed
  • 1 tablespoon (15g) cooking sherry
  • ¼ cup (2oz) stout beer
  • 2 tablespoons (30g) soy sauce
  • 1 teaspoon (2g) Chinese 5 spice powder
  • 2 large cloves garlic, grated with microplane

Instructions

  1. Cut the pork roast into strips that are the length of the roast and about 2 inches wide, sprinkle with pickling salt, put into a large Ziplock bag.
  2. In a small bowl stir together the remain ingredients, pour over the pork. Seal the bag removing as much air as possible.
  3. Marinate for 24 to 48 hours.
  4. Preheat the oven to 275°F.
  5. Remove the pork from the marinade, add the marinade to a pot over medium heat, boil until thickened.
  6. Add the pork to a wire rack over a baking sheet. Brush with the thickened marinade.
  7. Cook, turning and basting ever 45 minutes, until tender, 3-4 hours.
  8. Although the pork is ready to eat now, I finished this on a preheated grill. To do so, preheat a grill to about 500°F. Add the pork, cook on each side until slightly charred, about 3 mintues perside.
  9. Slice and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/16/chinese-stout-bbq-pork-recipe-char-siu/

Blackberry Sweet Rolls with Beer Dough


Blackberry Sweet Rolls with Beer Dough, like cinnamon rolls just WAY better. 

It finally happened. Out of nowhere, and without my consent. I’m not even sure when it started, really. But now, it’s official.

I’m a Pacific Northwesterner, authentic and legitimized and I was finally given proof. I am, after all, a California girl born and raised. Heat seeking, lizard-on-a-rock always looking for a terrarium to spend time in. Summer was always my favorite season, and I need sunshine like I need air. But then, it happened.

After weeks of near triple-digit heat squeezing the breath out of  Seattle area, I woke to a light rain, air sweet and soft, and a dew covered garden.  “Thank God,” I thought, “It finally rained,” and there it was. A delicate summer rain was welcomed into my life like aloe on a sunburn.

I’m a Pacific Northwesterner. I even found myself aching for the fall, the sweaters, the smell of a fireplace, the color of the leaves as they say goodbye like the finale of a fireworks show.

I won’t be drinking any pumpkin spice lattes any time soon, so don’t get any ideas. I will, however, be picking as many blackberries as I can before they leave for the year. Freezing the excess for winter baking, and take full advantage of these charming weeds that overtake the Seattle area side roads and unkempt lots.

Just about 20-minutes of picking yielded 4 pounds of fruit, so obviously I needed to spend Sunday afternoon baking some Blackberry Sweet Rolls, and settling into the idea that for the first time in my life I’m not really sad to see the summer come to an end.

Print
Blackberry Sweet Rolls with Beer Dough

Yield: 12 servings

Ingredients

    For the dough:
  • 4 cups (480g) all-purpose flour
  • 2 ½ teaspoons (1 envelope) rapid rise dry active yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (2g) lemon zest
  • 1 cup (8oz) beer (Hefeweizen, pale ale, pilsner)
  • ½ cup (1 stick) unsalted butter, softened
  • 2 teaspoons (10g) vanilla extract
  • 1 teaspoon (6g) salt
    • For the filling:
  • ½ cup (114g) butter, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 teaspoon (5mL) fresh lemon juice
  • 1 ½ cup (220g) blackberries
    • Frosting:
  • 1 tablespoon (15mL) lemon juice
  • 1 teaspoon (6g) lemon zest
  • 1 teaspoon (5g) vanilla extract
  • 4 ounces cream cheese, softened
  • ½ cup (114g)softened butter
  • 2 cups (240g) powdered sugar
  • ½ teaspoon (3g) salt

Instructions

  1. Stir together the flour, yeast, sugar, lemon zest, in a stand mixer.
  2. Heat the beer to 120°F (Always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature!)
  3. Add the warmed beer to the stand mixer, mix until incorporated.
  4. Add the butter, vanilla and salt. Continue to beat until the dough is no longer sticky and gathers around the hook, about 8 minutes.
  5. Add dough to a large, lightly oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.
  6. Add dough onto a lightly floured surface. Roll into a large rectangle about 9x13 inches in size.
  7. Add all filling ingredients (except the blackberries) to a bowl, mix until well combined.
  8. Spread the filling evenly across the dough, sprinkle evenly with blackberries.
  9. Starting with the long end, roll the dough tightly into a long log. Cut into 12 rolls about 1 ½ inches wide.
  10. Add the rolls tightly into a baking dish, cut-side up.
  11. Allow to rise until doubled in size, about 30 minutes.
  12. Bake at 350°F until golden brown, about 40 minutes.
  13. Beat together the butter and cream cheese until well combined. Add in the remaining ingredients, then beat until light and creamy.
  14. Frost before serving. Serve within 10 hours of making.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/13/blackberry-sweet-rolls-beer-dough/

 

Chocolate Stout Cake with Cherries: Fudgy and Flourless!

 Chocolate Stout Cake with Cherries: Fudgy and Flourless!

Chocolate Stout Cake with Cherries: Fudgy & Flourless!

Chocolate stout cake is the perfect way to get back into your life after getting lost in writing a book. It’s like asking for forgiveness for your comprehensive neglect without actually apologizing for fear of reminding everyone how absent you’ve been as you waded through 30,000 words.

It’s also a reminder that flour is unnecessary in chocolate cake, it’s so much better without. So rich, dense and delicious it doesn’t even need frosting. As if the cake is above frosting, outgrown the need for it.

I would never dissuade you from a frosting related endeavor, live your truth. But if I WAS to frost this magical chocolatey beerified treat, it would be with something just as profanely mature, and wide-eye inducing.

I’ll give you some examples, just in case you are, in fact, contemplating topping this cake with something: salted caramel whipped cream, espresso ganache, bourbon mascarpone frosting.

Or, just get a pint of ice cream (salted caramel? espresso rum? horchata?) and make it a ridiculous sundae. Just make sure to serve it with a stout.

Print
Chocolate Stout Cake with Cherries: Fudgy and Flourless!

Yield: 6-8 servings

Ingredients

  • 6 oz dark chocolate (60%), chopped
  • 1/3 (3oz) cup stout
  • ½ cup (114g) butter, chopped
  • 1 ¼ (250g) cups granulated sugar
  • 4 large eggs
  • 3 tablespoons (45g) vegetable oil
  • ¾ cup (88g) cocoa powder
  • 1 teaspoon (6g) salt
  • 2 tablespoons (16g) cornstarch
  • 1 cup (160g) pitted dark cherries

Instructions

  1. Preheat oven to 350°F.
  2. In the top of a double boiler over a simmering water add the chocolate, beer and the butter. Stir until the butter is almost melted, turn off heat and continue to stir until butter is melted, remove from heat.
  3. In a mixing bowl whisk together the sugar and eggs until well combined. Stir in the oil. Sprinkle with cocoa powder, salt and cornstarch, whisk until well combined.
  4. Stir in the chocolate and the cherries until combined.
  5. Place a round of parchment paper inside a 10-inch spring form pan, rub the inside of the pan and the parchment paper with butter.
  6. Pour the batter inside the prepared pan in an even layer.
  7. Bake for 40-45 minutes or until the top is puffed and no longer looks wet, don’t over bake of cake will be dry. Remove from oven and allow to cool on a wire rack for 10-20 minutes. Transfer to a serving plate.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/10/chocolate-stout-cake-cherries-fudgy-flourless/

 

Beer Caramel Sauce: Jalapeno IPA Caramel

Beer Caramel Sauce: Jalapeno IPA Caramel

Jalapeno Beer Caramel sauce is something you could easily side-eye. I get that. What do you even do with it?! Don’t you worry, I’ve got that covered.

Not only am I hooking you up with a super easy caramel sauce recipe, I’ve also got some really easy ideas of how you’re just dying to use it (you are, trust me).

First: Grilled Pineapple with Jalapeno Beer Caramel Sauce. Didn’t I tell you? You just oohhh-ed to yourself thinking about it. But I have some more, I’ve thought about this for a bit.

  • Chicken and Waffles with Jalapeno Beer Caramel Sauce
  • Vanilla Ice Cream with Jalapeno Beer Caramel Sauce
  • Mini Doughnuts with Jalapeno Beer Caramel Dipping Sauce (right?!)
  • Sour Apples with Jalapeno Beer Caramel Dipping Sauce

You see what I’m saying? I know that at first sight it might not seem like something you’d want to make due to lack of possible uses, but there you go. Now you not only have a recipe for a quick and memorable caramel sauce, you also have recipe ideas as well as a great reason to open a beer.

You’re welcome.

I used this amazing DIPA from Barrage Brewing Company that I loved before I even opened it because of the name, obviously.  (Thanks @InkedBeerLover for sending it my way!)

Print
Beer Caramel Sauce: Jalapeno IPA Caramel

Ingredients

  • 1 cup (200g) sugar
  • ½ cup (4oz) IPA beer, plus 2 tablespoons (30mL)
  • 2 tablespoons (28g) butter, cut into cubes
  • 1 teaspoon sea salt
  • 1 large jalapeno, sliced
  • 2 tablespoons heavy cream

Instructions

  1. Add the sugar, and ½ cup beer to a pot over high heat. Stir until the sugar has dissolved, then don’t stir again until the end. Swirl the pan to redistribute the sugar when necessary.
  2. Boil until dark amber in color, about 6 minutes, remove from heat.
  3. Immediately stir in the butter, salt, jalapeno, heavy cream and remaining beer (it’s best to have this all prepped and ready to go prior to this step).
  4. Stir until the butter has dissolved. Allow to steep for ten minutes.
  5. Remove the jalapenos.
  6. Add the sauce to an airtight container, store in the fridge until ready to use.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/07/beer-caramel-sauce-jalapeno-ipa-caramel/

 

Squash Blossoms Garden Pizza with Beer Pickled Cherries and Beer Crust

Squash Blossoms Recipe: Garden Pizza with Beer Pickled Cherries and Beer Crust

I just hit send. Out into the ether to the inbox of my publisher. I just sent off the completed manuscript for my 3rd cookbook along with 96 photos.

I started a year, and what feels like a lifetime of experiences ago. When I wrote this to you last year, I was just starting off, just dipping my feet into the pool of the third installment of my cookbook trilogy.

This one, the one I just dispatched to the publishing house, is by far my favorite.

Leaving it behind, walking into a life that isn’t center around conceptualizing and creating recipes that I won’t get to share with you until next year, is bittersweet. I love this project, I love what I did and I can’t wait to see it materialize in my hands as a physical manifestation of a year’s worth of work.

Until then, I have some pizza for you. When I moved into this house a few months ago the garden gave me a volunteer squash plant. A small sprout that would grow nearly exponentially every day, a plant that I just discovered wasn’t the zucchini plant I’d imagine it to be (thank god, I hate zucchini), but a pumpkin vine that snakes around the yard.

Sure, It’ll give me harvestable pumpkins soon, but it’s already giving me squash blossoms, which are far superior. Even if that’s the only thing I harvest from it to indulge in as many squash blossom recipes as I can make, it’s well worth the effort to care for it.

I also planted peas, not just for the traditional reasons but because pea shoots are delicious. If you grow peas and just harvest, well, peas, then you’re missing easily half the reason to plant them in the first place. The vines and leaves are not only edible but have a gorgeous herbal, floral, mildly sweet but peppery flavor that’s perfect on everything from pizza to salad.

That reminds me, I should pesto those. Yes, I used “pesto” as a verb and you can’t stop me!

Print
Squash Blossoms Garden Pizza with Beer Pickled Cherries and Beer Crust

Ingredients

    For the cherries:
  • ½ cup (3 oz) Bing cherries, pitted and cut into quarters
  • ½ cup (4 oz) white vinegar
  • ½ cup (4oz)pale ale
  • 1 tablespoon (15g) sugar
  • 1 tablespoon (18g) salt
    • For the crust:
  • 2 ½ cups (300g) bread flour
  • 2 ¼ teaspoons (1 envelope) rapid rise yeast
  • ½ teaspoon (1.5g) garlic powder
  • 1 teaspoon (5g) granulated sugar
  • ¾ cup (6oz) wheat beer
  • ½ teaspoon (3g) kosher salt
  • ¼ cup (60g) olive oil
    • For the toppings:
  • ¼ cup pizza sauce
  • 4 oz buratta cheese (or mozzarella ball, sliced)
  • 6-8 squash blossoms, cut in half
  • 3-4 pea shoots (chopped if desired)
  • 3 leaves of basil, ribboned

Instructions

  1. Add the cherries to a storage container. Add the remaining cherry ingredients to a saucepan over medium high heat, stir to combine. Bring to a boil, remove from heat. Pour the pickling liquid over the cherries. Cover and refrigerate for at least 2 hours and up to 3 days.
  2. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and sugar.
  3. Mix until combined. Heat the beer until the temperature reaches between 120°F and 125°F (double check your yeast package to confirm this is the temperature your yeast needs. Default to the temperature listed on the package).
  4. Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  5. Add a pizza stone to the grill, heat the grill to 500°F.
  6. Roll the dough out on a lightly floured surface to about 10-inches in diameter, add to a pizza peel covered with semolina flour or corn meal. Cover with pizza sauce, cheese, squash blossoms and cherries. Carefully transfer to the pizza stone. Shut the lid and allow to cook until the top of the crust is bubbly and starting to brown, about 6-8 minutes.
  7. Remove from the grill, transfer to a serving platter, top with pea shoots and basil. Slice and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/08/01/squash-blossoms-garden-pizza-with-beer-pickled-cherries-and-beer-crust/

 

Honey Stout Glazed Flank Steak Lettuce Wraps

Honey Stout Glazed Flank Steak Lettuce Wraps

This post was sponsored by PCC Community Markets and Oregon Country Beef. Partnerships with The Beeroness and outside companies are rare and only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my  own.

Honey Stout Glazed Flank Steak Wraps

It took three planes and 30 hours to get me home from Brazil, and a few hours later I had the keys to my new Seattle house in my grubby little hands. I moved. I painted (ugh, red walls in ALL the rooms?!). I packed. I cleaned. I ignored my email. And my friends. I unpacked. WHEN WILL IT ALL BE OVER?!

It’s over, mostly. I didn’t want to do anything, go anywhere, buy anything. Not one thing. But just three days into living in my new house I broke down and bought the one thing I couldn’t live without.

Honey Stout Glazed Flank Steak Lettuce Wraps

My old, trusty, moved-it-up-from-LA, grill didn’t survive the move. I got itchy to cook over open flames in my new backyard and set out to fill the void in my yard, and in my ability to cook with flames.

Grilling isn’t just about the way the smoke and the char of the flames make your food taste, it’s about community. You don’t text a handful of your nearest and dearest with the phrase, “Come over, I’m going to fire up the oven!”

No. Nope. GRILL. That’s what people will drive across town for. What they’ll brave the Mariners traffic, and the accident on the 405 for: to sit in your backyard, drink beer from your well-curated beer tub and eat what you grilled for them.

Honey Stout Glazed Flank Steak Lettuce Wraps

As you may know, I curate my meat selection even more rigorously than my beer selection. The origins of your meat matters in profound ways, ways that have always mattered to me.

Finding and supporting organizations, like Oregon Country Beef, whose 80 family-owned ranchers treat their animals, employees, and land with respect and humanity, giving you top quality meat that’s free of antibiotics and added hormones, isn’t just a small way to make our world better –  it’s a BIG way.

Sprinkle the flank steak liberally with salt, place in a resalable gallon sized plastic bag, or in a large container with an air-tight lid. Stir together the Worcestershire sauce, soy sauce, balsamic vinegar, 2 tablespoons honey and ½ cup stout beer. Pour the mixture over the steak, seal (remove as much air as you can from the bag, if using), and refrigerate for 12-24 hours. In a small bowl stir together the remaining honey and stout beer, warm slightly if the mixture is having a difficult time coming together, set aside. Remove the steak from the marinade, pat dry. Preheat the grill to medium high. Cut the peppers into slices, making sure they are too large to fall between the grates in your grill (you can always slice them thinner after grilling). Brush the steak on all sides with honey glaze before adding to the grill. Grill for 3-5 minutes on each side before turning, re-brushing with glaze every time you flip the steak. Grill until the internal temperate of the steak reaches 135F, remove from grill and allow to rest for 5 minutes. Grill the peppers until softened, about 4 minutes. Serve steak and peppers along side butter lettuce leaves, green onions and sriracha sauce, allow guests to assemble as desired.

You vote with your dollars every day, and shopping at community-owned stores like PCC Community Markets(for those in the Seattle area!) helps me to continue to make a difference by supporting those who are putting fresh, organic and sustainable ingredients at the top of the list.

This was the first recipe on the new grill, and the first of many times I’ll be firing it up for friends and neighbors, throwing on some Oregon Country Beef and drinking some beer. It’s going to be a great summer.

Print
Honey Stout Glazed Flank Steak Lettuce Wraps

Yield: 4 servings

Ingredients

  • Honey Stout Glazed Flank Steak Lettuce Wraps
  • 2 lbs flank steak
  • 1 tablespoons salt
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • ¼ cup honey, divided
  • ½ cup plus 2 tablespoons stout beer, divided
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ¼ cup chopped green onions
  • 1 head butter lettuce
  • Sriracha sauce for serving, if desired

Instructions

  1. Sprinkle the flank steak liberally with salt, place in a resalable gallon sized plastic bag, or in a large container with an air-tight lid.
  2. Stir together the Worcestershire sauce, soy sauce, balsamic vinegar, 2 tablespoons honey and ½ cup stout beer. Pour the mixture over the steak, seal (remove as much air as you can from the bag, if using), and refrigerate for 12-24 hours.
  3. In a small bowl stir together the remaining honey and stout beer, warm slightly if the mixture is having a difficult time coming together, set aside.
  4. Remove the steak from the marinade, pat dry.
  5. Preheat the grill to medium high.
  6. Cut the peppers into slices, making sure they are too large to fall between the grates in your grill (you can always slice them thinner after grilling).
  7. Brush the steak on all sides with honey glaze before adding to the grill. Grill for 3-5 minutes on each side before turning, re-brushing with glaze every time you flip the steak. Grill until the internal temperate of the steak reaches 135F, remove from grill and allow to rest for 5 minutes. Grill the peppers until softened, about 4 minutes.
  8. Serve steak and peppers along side butter lettuce leaves, green onions and sriracha sauce, allow guests to assemble as desired.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/06/27/honey-stout-glazed-flank-steak-lettuce-wraps/

 

Brazilian Beer Gumbo (Moqueca)

Brazilian Beer Gumbo (Moqueca)

There’s a nervousness, a panicked isolation that can set in when you’re thousands of miles from familiarity and alone in a country that speaks a language you aren’t even vaguely familiar with.

Water? Hello? Taxi? When not even those basic travel words are accessible, it can cause a panic to rise up like the water in a quickly flooding basement.

I’m somewhere in the middle of the mountains of Brazil, in a town that’s not even on most maps of the country and I’m alone, wandering the streets with a camera and Google Translate, and I realize that I don’t, in any way, feel unsafe.

Maybe, from where you sit, that’s not a big revelation but in that moment, it’s shocking. It’s my fault, really, for believing that this gorgeous country was dangerous beyond reason. Sure, Rio has crime.

It’s a city filled with humans, and humans pose danger. So is Detroit. And Los Angeles. And Paris. The part of Brazil I’m in, however, happens to contain a collection of the nicest people I’ve encountered anywhere in the world.

From other conference attendees, to the guy at the front desk of the hotel, to the people at the Brazilia airport, the outpouring of kindness is unexpectedly overwhelming.

I came to find myself in this place, this city with its stunning waterfalls, amazing beer and outstanding people, as part of a beer conference, one that’s gaining traction and should someday be bigger than anything else on that continent.

I’m there to talk about beer, about beer and food, but in reality, I walked away with far more than I gave.

The first night in Brazil I end up on the patio of a gorgeous restaurant, a clay pot of seafood bubbling away in front of me, the company of over a dozen people I’d just met, and even the jet lag from 34 consecutive hours of travel couldn’t shake my love for that moment.

I asked what it was, this gorgeous mixture of shrimp, peppers, and coconut milk steaming away in front of me in a handmade clay pot.

“It’s Brazilian Gumbo!” laughed one of the locals who had just returned from Lousiana. It made sense, even if it wasn’t entirely accurate. I had it four more times before I left, far less than I would have liked. I came back and knew I wanted more.

Even if I didn’t have access to the gorgeous homemade chili oil that I’d spiked it with. Even if I couldn’t eat it alongside the lovely Brazilians that had been there that night. It’s still a beautiful and simple way to serve a meal.

Print
Brazilian Beer Gumbo (Moqueca)

Yield: 4 servings

Ingredients

  • ½ lbs cod fillet
  • 1 lbs raw shrimp
  • 1 teaspoon salt
  • 2 large limes
  • 1 tablespoons palm oil or olive oil
  • 2 cups chopped bell peppers (red, yellow or orange)
  • ½ yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 cup pilsner or pale ale
  • 1 cup broth (fish broth or chicken broth)
  • 1 (15oz) can of coconut milk
  • 1 lbs fresh tomatoes, diced
  • Rice for serving
  • 1/4 cup chopped cilantro

Instructions

  1. In a medium bowl add the cod and shrimp, sprinkle with salt. Squeeze the juice from both limes on the fish, allow to sit at room temperature while you prepare the rest of the meal.
  2. Heat the oil in a large pot or Dutch oven over medium high heat. Add the peppers and onions, cooking until softened.
  3. Stir in the garlic, red peppers, pepper and cumin, then pour in the beer and broth, then the coconut milk and tomatoes. Simmer until tomatoes have broken down, about 15 minutes.
  4. Raise the heat to a low boil, stir in the fish and shrimp, cooking until the cod has broken up and the shrimp has cooked, remove from heat. Add additional salt and pepper to taste.
  5. Serve warm with rice and cilantro.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/06/26/brazilian-beer-gumbo-moqueca/

 

 

Grilled Mongolian Stout Beef Skewers

Grilled Mongolian Stout Beef Skewers

This post was sponsored by PCC Community Markets and Oregon Country Beef. Partnerships with The Beeroness and outside companies are rare and only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own. 

 

When I was just days away from turning into a middle schooler my parents decided to buy a farm in Eastern Washington and move us away from the small beach town in Central California to grow alfalfa, livestock and ride horses.  

During my time there, we raised pigs for our own consumption and it had the most profound effect on me. Learning how the sausage is made (literally) changes the way you see food, for better or for worse.  

 

It turned me into a vegetarian for years, pushed me deep into a love of produce and taught me that where your food comes from is important. Although I now eat meat, I eat meat like a vegetarian.

What does that even mean?! 

First off, I don’t eat meat because I need it, I eat it when I want it. Secondly, I really care about where it comes from. I want to know that the ranch it’s from is ethical and humane – not just to their animals but to their employees, too. 

I’ll bargain shop for almost anything, but meat isn’t one of those things. I decided years ago that I’d rather eat less, but better-quality meat, than more of something cheap, and I’m willing to spend a little more to support those who work harder and work better.  

 

When I stopped being a vegetarian, finding meat that matched these standards was hard. We just didn’t have time to research every brand that came our way, especially when we were just trying to get through the grocery shopping list.

To make it a little easier, I made myself a cheat-sheet of the brands that I knew I could trust and where I could get them.  

 That all changed when I moved to Seattle and found PCC Community Markets, where I discovered that they care as much as I do about supporting small family farms and local growers producing fresh and organic food—instantly doubling the size of my cheat sheet.

For those of you who don’t know, PCC is the nations largest community-owned food market committed to making the best meals from scratch using only real ingredients.

 

As for the meat? Oregon Country Beef was an easy addition to my cheat sheet. It’s the free range, no added hormones and antibiotic-free sort that I was searching for. I let their 80 family-owned ranches worry about the hard but important stuff – GAP certification and Non-GMO Project verification – and I just keep looking for their packages at PCC. 

 One less thing to worry about, and one more reason to fire up the grill!

 

Print
Grilled Mongolian Stout Beef Skewers

Yield: 4 servings

Ingredients

  • 1.5 lb tri-tip or rib-eye steak, cut into cubes 
  • 2 teaspoons salt  
  • 1 tablespoon cornstarch 
  • ½ teaspoon ginger, grated with a microplane 
  • 3 cloves garlic, grated with a microplane 
  • ¼ cup soy sauce 
  • 2/3 cup stout beer 
  • ½ cup dark brown sugar 
  • 1 tablespoon sesame oil  
  • ½ teaspoon black pepper  
  • 2 tablespoons chopped green onions 
  •  

Instructions

  1. Sprinkle the beef liberally with salt, allow to sit at room temperature while you prepare the sauce.  
  2. Preheat a grill to medium-high.  
  3. In a saucepan whisk together the cornstarch, ginger, garlic, soy sauce, beer, brown sugar, sesame oil and black pepper. Bring to a boil. Allow to boil, stirring frequently, until thickened, about 5 minutes.  
  4. Thread the beef cubes onto grill skewers. Brush liberally with sauce.  
  5. Add the skewers to the grill. Turn every 2-3 minutes, brushing with glaze every time you turn.  
  6. Cook until steak has grill marks and is firm to the touch, about 6-8 minutes.  
  7. Add to a serving plate, sprinkle with green onions.  
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/06/12/grilled-mongolian-stout-beef-skewers/

 

Grilled Beer Brats with Pineapple Salsa and Bourbon BBQ Brand Kettle Chips


Grilled Beer Brats with Pineapple Salsa and Bourbon BBQ Brand Kettle Chips

This post is sponsored by Kettle Brand Chips. Mostly because I have a well-known love for all of their chips and I really wanted to see what flavors they had up their sleeves, they did not disappoint. All words and opinions are my own.  

We’ve done it again. We’ve made it through the winter, past the sleet and the snow, right into a gorgeous grilling season. I mean spring. Without hesitation one of my favorite things about the turning of the weather is that I break out the grill.

Even though the actual act of reviving it from its slumber is the fear of also unearthing a spider colony. Or snake habitat. Or dragons. This has never happened, but my child-like imagination likes to mess with me at all opportunities.

It’s always worth facing that spider-snake-dragon fear. That first meal of the season to come to my plate with smoky-char-tracks across its belly makes me wonder why I’d ever cook any other way. This meal was no exception. It also made me wonder why I don’t crush up Kettle Brand Chips and add them to ALL of my food.

It’s a legit question. I beg you to think of a savory dish that wouldn’t benefit from the taste and texture of those chips. After all, they have somewhere around one billion flavors (*probably not an accurate number*) and the newest, Kettle Brand Chips Bourbon BBQ Chips, are pretty much going to go on all of my food from now on. Especially the grilled things.

Burgers with Bourbon BBQ Kettle Brand chips?! Yes, please. Grilled pizza topped with crushed chips?! I dare you not to love that.

I can’t take it. Now I have to go grill something else and add some crushed chips. I’d like to tell you that I’ll be right back, but this is probably going to consume the rest of my day.

Print
Grilled Beer Brats with Pineapple Salsa and Bourbon BBQ Brand Kettle Chips

Serving Size: 6 servings

Ingredients

  • 6 large bratwurst, raw
  • 12 oz pilsner or pale ale
  • 1 ½ cups pineapple, diced
  • 1 large jalapeno, diced
  • ½ cup red onion, diced
  • ¼ cup cilantro, chopped
  • ½ teaspoon salt
  • 1 (8.5 oz) bag Bourbon BBQ Kettle Chips
  • hoagie buns

Instructions

  1. 1. Add the brats to a large skillet over medium heat. Add the beer, bringing to a low simmer. Cook over medium heat until the brats are cooked through, about 8 minutes. Remove from heat.
  2. 2. Add the brats to a pre-heated grill (grill pan will work as well) until grill marks appear, about 3 minutes per side. Remove from heat
  3. 3. Add the pineapple, jalapeno, onion, cilantro and salt to a bowl, stir to combine.
  4. 4. Add the brats to the buns, top with salsa.
  5. 5. Crush about ½ cup of chips, add the crushed chips to the top of the pineapple salsa. Don’t skip this, it adds an amazing texture and flavor!
  6. 6. Eat the reaming salsa with the remaining chips.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/05/18/grilled-beer-brats-pineapple-salsa-bourbon-bbq-brand-kettle-chips/

 

Family Beer Waffles (that I wasn’t planning to share)

Family Beer Waffles: It Took 3 Years To Get This Recipe Right 

I decided ten minutes ago to share this recipe. It’s of the personal sort, the “not for a client, just for me,” sort. It’s the recipe I’ve been tweaking for years trying to get just right.

It’s the recipe I make for family, or for people who feel like family, or for those I wish were my family. To be honest, I don’t always use beer. I’ve used La Croix, I’ve used Pelligreno, I’ve used sparkling apple juice. Really, it’s more about the bubbles than anything else.

So why now? Why decide to share this with you? I want to give you something I didn’t develop for any other reason than just to eat and enjoy. Most recipes I share here start with you in mind.

What will you like? What do you want to cook? What will you click on? This recipe started differently. It’s a simple recipe. Nothing sparkly or trendy, just my own fascination with perfecting my own version of classic dishes.

I remembered it this morning and wanted to share it with you. So that you can make them for your own family, or your own “I wish we were family,” crowd. And I hope you like them as much as I do.

To be really honest, these aren’t even pictures of the waffles in this recipe. They’re just waffle photos I took 3 years ago and thought looked similar. I’m sure yours will be much prettier, the recipe I’m sharing is way better than what I used to make the waffles pictured.

 

Print
Perfect Family Beer Waffles (that I wasn’t planning to share)

Yield: 4 servings

Ingredients

  • 3 eggs, separated
  • 150ml (5 oz) pilsner beer (can sub sparkling water)
  • 360ml (12 0z) milk
  • ½ cup (114g) butter, melted
  • 2 teaspoon (4g) vanilla extract
  • 3 ¼ cups (380g) all-purpose flour
  • 3 tablespoon (27g) cornstarch
  • 1 ½ teaspoon (5g) baking powder
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) salt
  • 1/3 cup (68g) sugar, plus 2 tablespoon for egg whites

Instructions

  1. Set out three medium mixing bowls.
  2. Add the egg whites to one bowl, yolks to another.
  3. Add the beer, milk, melted butter, and vanilla to the yolks, beat until well combined, light and fluffy.
  4. In the third bowl (make sure this is the largest bowl, all ingredients will end up in this bowl) stir together the flour, cornstarch, baking powder, baking soda, salt and 1/3 cup sugar.
  5. Beat the egg whites until stiff peaks form, beat in the remaining 2 tablespoons sugar.
  6. Make a well in the dry ingredients, add the yolk mixture, stir until well combined.
  7. Gently fold in the egg whites. Cook in your waffle iron according to manufactures specifications (make sure to use cooking spray or melted butter if indicated).
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/05/17/family-beer-waffles-wasnt-planning-share/

 

Crab Tarts with Saison Béarnaise Sauce

Crab Tarts with Saison Béarnaise Sauce

Crab Tarts with Saison Béarnaise Sauce

This is because I don’t care. I don’t care that “blogging is dead,” so says everyone who spikes higher on SEO than I do. I don’t care that this is not a very googleable recipe, therefore it won’t earn me much incoming search engine traffic.

Your capacity to care about all the things is limited (also known as: how many fucks you have to give), so I really have to limit what I care about to the things that matter most, and let the rest lie like Chowder Jones in the sunlit patch of my living room.

I do, however, care about you. I care that you like what I’m doing, probably far more than I’d ever let on. I care that you make my recipe, post them on Instagram and tag me.

Honestly, it makes my day (unless your setting are set to private and I can’t see it). I care that you drink beer that you like, and I care a LOT when that beer does heart-melty things like give a portion of the profits from ALL of their beer to nonprofit organizations like The Chicago Women’s Health Center.

Middle Brow, a brewery out of Chicago does this. The remarkable thing, if you don’t know much about beer, is how hard this is.

Craft beer has a remarkably low-profit margin, some newer craft breweries hardly break even. It’s hard enough when you just have to worry about your own bills, but then to factor in giving some of that small margin away; it’s truly philanthropic. They’ve been doing it for years, so clearly they have somethings figured out.

When making these tarts—and freeing myself from all the things I don’t care about—it was easy to focus on the things I do. I did, after all, spend my first few years post-college as a social worker for gang kids.

Once you’re immersed in the world of non-profit-helping-people-organizations, it’s stick with you. And so does this beer. Chicago, you’re lucky to call this place a local spot.


Print
Crab Tarts with Saison Béarnaise Sauce

Ingredients

    For the tarts:
  • 1 sheet puff pastry
  • 2 tablespoons olive oil
  • 8 oz lump crabmeat
  • 1 ear of corn, grilled or roasted, kernels cut off
  • ½ of 1 large red bell pepper, small chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons minced green onions (plus additional for garnish)
  • ½ teaspoon salt
  • ½ teaspoon pepper
    • For the sauce:
  • ¼ cup minced shallots
  • ¼ cup white wine vinegar
  • ¼ cup pilsner or wheat beer
  • 2 tablespoons chopped fresh tarragon
  • 3 large egg yolks
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup unsalted butter

Instructions

  1. Preheat oven to 400°F.
  2. Roll the puff pastry out on a lightly floured surface. Cut into 12 circles, each about 3 inches across.
  3. Add to a baking sheet covered with parchment paper. Brush with olive oil, pierce all over with a fork.
  4. Bake for 12-15 minutes or until golden brown. Remove from oven. While still warm, use the back of a small, round, spoon (like a tablespoon) to press the center in to create a hole.
  5. In a bowl stir together the crab, bell pepper, corn kernels, lemon juice, green onions, salt and pepper.
  6. Plate the tart crusts, fill with the crab mixture.
  7. In a small pot stir together the shallots, vinegar, beer, and tarragon. Bring to a boil, cooking until reduced by half, about 8 minutes, remove from heat and allow to cool slightly.
  8. In small food processor or blender, add the yolks, salt, and pepper. While the processor is running, slowly add the vinegar reduction and melted butter, process until thickened (if you’re having a hard time getting the sauce to thicken, add to a sauce pan, heat slightly until thickened).
  9. Drizzle the tarts with Bearnaise sauce, sprinkle with green onions, serve.

Notes

*To make ahead: make the tart crust, store in an airtight container. Make filing, store in a separate container. Make the sauce, store in an airtight container. To serve: reheat the sauce in the top of a double boiler, add 1 tablespoon beer, whisk until warmed. Plate the tarts, fill with crab mixture, top with sauce and serve!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/05/14/crab-tarts-saison-bearnaise-sauce/

 

 

 

Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

When you have a weird job, there are two categories of projects you work on. The first types are the reasons you got into this in the first place. The love projects. The creative soul projects. The goosebumps and fevered excitement projects.

Those are the ones that keep you going. The second type, are the ones that pay the bills. The ones that you still like, the ones you’re grateful for, the ones that you still throw your heart and gypsy soul into, but in your heart of hearts, you know you’re only doing them because you like electricity and groceries and being able to pay those bills affords you such luxuries.

Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

If you’re lucky, there is a huge Venn diagram overlap between the two. Most of what you do is —to one degree or another— both. I very rarely do projects that are just to pay the bills, but I very frequently find myself immersed in a passion project that will probably never result in any type of bill-paying.

I’m ok with this, it’s how I know I’ve chased my career down the right rabbit holes.

Right now I’m trying to turn my number one passion project into something that’s more in the center of that diagram. It’s a website I started about a year ago, a project I’ve been trying to move forward and I’m really in love with it.

It’s  Craft Beer Photography, it’s stock photos, it’s prints, it’s “please hire me to photograph your brewery because that sounds really fun and I want to do it.”

It’s also one of my favorite parts of this weird job I’m trying to invent for myself. Because no one has ever really done this and I’m still trying to figure out what it looks like.

For now, let’s eat some cake and drink some beer and figure the rest out later.


Print
Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

Yield: 10-12 servings

Ingredients

    For cake:
  • 3 ounces bitter sweet chocolate
  • ½ cups (4oz) hot brewed coffee
  • 1 cup (8oz) stout beer
  • 3 large eggs
  • 2 ½ cups (375g) sugar
  • ¾ cup (180mL) vegetable oil
  • 1 ½ cups (360mL) sour cream
  • 1 teaspoon vanilla
  • 2 ½ cups (300g) all-purpose flour
  • 1 ¾ cups (168g) unsweetened cocoa powder
  • 2 teaspoons (10g) baking soda
  • 1 teaspoon (5g) baking powder
  • 1 teaspoons (6g) salt
    • For the frosting:
  • 1 ½ cup (342g) butter, softened
  • 2 cups (386g) vegetable shortening*
  • ¼ cup (24g) cocoa powder
  • 3 cups (390g) powdered sugar (plus additional to taste)
  • ¼ teaspoon (0.5g) cayenne pepper
  • 1 teaspoon (4g) cinnamon
  • ½ teaspoon (2g) chili powder
  • 1 teaspoon vanilla extract
    • For the ganache:
  • 10 wt oz dark chocolate (60% cacao)
  • ¾ cup (180mL)heavy cream
  • ¼ cup (60mL) stout beer

Instructions

  1. Preheat oven to 325°F.
  2. Add the chocolate, coffee and beer to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted (this can also be done in a double boiler).
  3. Add the eggs and sugar to the bowl of a stand mixer, beat on high until light in color and well combined. Add the vegetable oil, sour cream and vanilla, beat until well combined. Mix in the chocolate mixture.
  4. In a separate bowl stir together the flour, cocoa powder, baking soda, baking powder and salt.
  5. Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
  6. Divide evenly between three 9-inch cake pans that have been greased and floured.
  7. Bake for 35 minutes or until the top springs back when lightly touched.
  8. Add the butter to the bowl of a stand mixer, beat on high until light and fluffy. Add the shortening, beat until well combined. Add the remaining frosting ingredients, beating until well combined. Frost the cake, with frosting between all the layers. Refrigerate while you prepare the ganache.
  9. Add all the ganache ingredients to the top of a double boiler set over simmering water. Stir until the chocolate is almost all melted. Remove from heat and continue to stir until the chocolate is completely melted.
  10. Pour the ganache over the cake, spread in an even layer, or allow to drip down the sides.

Notes

*Just use the shortening. It’s a texture thing, and it’s totally worth getting over the fact that shortening skeeves you out. It makes the most amazing frosting, trust me, just do it!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/05/03/drunk-diablo-chocolate-stout-devils-food-cake-mexican-hot-chocolate-frosting/

Sweet and Sticky Garlic Stout Beef

Sweet and Sticky Garlic Stout Beef, 20 minutes and it’s so good!

Sweet and Sticky Garlic Stout Beef, 20 minutes and it's so good!

I’m on an airplane, somewhere over South America, between Panama and Huston, Texas. I’m trying to remember waking up this morning, but sleeping the night before I leave a trip is always impossible.

My brain is processing what I’m leaving, the sunburn I’m bringing home from Costa Rica, the days I spent teaching a new menu to a group of South American cooks, the rum bar that has become my favorite in the world, the cocktails, the people who had to endure my hideous Spanish skills, and even the small moments that have embedded themselves into my soul.

Sweet and Sticky Garlic Stout Beef, 20 minutes and it's so good!

I spent two weeks in Panama City, Panama creating menus for two brands, two brands that I love and was incredibly grateful to get to work with.  La Rana Dorada, the hands-down best beer in Central America, has one of the most beautiful pubs in Casco Viejo, Panama.

At the end of the week, after sweaty hours and dozens of dishes, the head chef learned enough English to say to me, “You cook like magic. Thank you for making my cooking better. Thank you for making my kitchen better.” That exchange is my favorite souvenir I’ve brought home from a trip.

I also worked on The Pub, an Irish pub in Bogota, Colombia. A place so perfectly crafted, you feel like you’ve stumbled into Dublin.

A week of perfecting Fish ‘N Chips, modernizing Bangers and Mash, and creating Colombian takes on Irish dishes, I’m proud of what we did. The cook who flew down from Bogota to learn the menu asked me on the last day, “Why food? You photograph and write, you could do that with anything. Why food?”

Why food? Because it’s the same in every language. Everyone, throughout the history of time, has sat down to a meal with the ones they love.

Everyone shares food as a way to bond. Everyone wants to eat dinner with the people closest to them, or the people they want to be close to. Nothing levels the playing field like food.

Sweet and Sticky Garlic Stout Beef, 20 minutes and it's so good!

Print
Sweet and Sticky Garlic Stout Beef

Total Time: 20 minutes

Yield: 4 servings

Ingredients

  • 1 lb flank steak
  • 1 teaspoon (6g) salt
  • ½ teaspoon ginger, grated with a microplane
  • 1 teaspoon hot Chinese mustard
  • 1/4 teaspoon red pepper flakes
  • 2 large cloves garlic, grated with a microplane
  • ¼ cup (85g) honey
  • ½ teaspoon (2g) black pepper
  • 3 tablespoons (45mL) soy sauce
  • 3 tablespoons (45mL) stout beer
  • ¼ cup cornstarch
  • 2 tablespoon sesame oil
  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped green onions
  • rice for serving

Instructions

  1. Place the steak in the freezer for 15 minutes (this will make it easier to cut).
  2. In a small bowl stir together the ginger, mustard, red pepper flakes, garlic, honey, black pepper, and 1 tablespoon soy sauce.
  3. Remove the steak from the freezer, thinly slice against the grain then sprinkle on all sides with salt.
  4. Place the cornstarch in a small bowl.
  5. Stir together the beer and remaining soy sauce in a separate bowl.
  6. Heat the sesame oil in a wok or skillet over medium high heat.
  7. A few at a time, add the beef strips to the cornstarch, then add to the soy/beer mixture, then add to the skillet. Repeat for all beef.
  8. Once the beef has started to brown, add the honey mixture as well as any of the beer mixture that may remain from the steak dredge, to the skillet.
  9. Lower heat to medium, cooking until sauce has thickened.
  10. Add to a serving platter, sprinkle with sesame seeds and green onions. Serve with rice.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/04/25/sweet-sticky-garlic-stout-beef/