Jackie

Beer Cornbread Biscuits

 

Beer Cornbread Biscuits

This was really born out of necessity, at least the first time I made it. I’m not very organized, open any of my cabinets and you’ll see it (you’ll be horrified). My house is more or less clean but my life is messy. Anything that I can put in a closet, out of site, gets the shove allowing me to continue to pretend like my house is clean.

This quality extends far past my pantry and into all parts of my grown-up life where it becomes startlingly apparent that I’m not very good at adulting. And even though I go to the grocery store nearly every day, I still found myself without eggs, bread, and any other breakfast-related items early one morning. I need breakfast, this isn’t negotiable.

Instead of just going to the store I decided to make biscuits. It was just easier to write a recipe than it was to get out of my pajamas and head to the store. I’m not a “pajamas at the store” kind of girl, I can’t look as messy as I feel. I like to put on a good show, and trick people into believing that I’ve got my shit together. Spoiler alert: I don’t.

This hatched my Beer Cornbread Biscuits recipe, so tender and melt-in-your-mouth I obviously had to make them again, and then share it with you.

I also think I need to make them one more time, but add some cheddar cheese. And maybe some bacon.

Print
Beer Cornbread Biscuits

Yield: 6-8 biscuits

Ingredients

  • 2 ½ (300g) cups all-purpose flour
  • 1 tablespoon cornstarch
  • ½ cup (96g) brown sugar
  • 1 ½ cups (240g) cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoons salt
  • 10 tablespoons (142g) cup butter cut into 1-inch pieces
  • 2/3 cup (160) heavy cream
  • ½ cup (116g) beer (pale ale, pilsner, wheat beer)
  • 1 tablespoon (14g) melted butter
  • ½ teaspoon flaky sea salt

Instructions

  1. Preheat oven to 425°F.
  2. Add the flour, cornstarch, brown sugar, cornmeal, baking powder, baking soda and salt to a large bowl, stir to combine.
  3. Add about half of the mixture to a food processor along with the butter, process until the butter is well combined with the dry mixture. Return the mixture to the mixing bowl, stir into the remaining dry ingredients.
  4. Add the heavy cream and beer, mix with a fork until just combined.
  5. Add to a lightly floured surface, press into a rectangle about 1 inch thick.
  6. Cut into 6-8 circles with a biscuit cutter.
  7. Add to a baking dish that has been sprayed with cooking spray.
  8. Brush with melted butter, sprinkle with sea salt.
  9. Bake until the tops are golden brown, 18-20 minutes.
  10. Allow to cool before removing from the baking dish.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/10/19/beer-cornbread-biscuits/

Ridiculously Good Stout Vegan Brownies (with no weird ingredients)

 

Ridiculously Good Stout Vegan Brownies (with no weird ingredients), just some things you probably already have in your pantry. And these brownies are legit!

It’s not so much that flax-eggs are wierd. Or guar gum. Or agar agar. It’s not the “weirdness” of the ingredients I kept seeing in vegan brownie recipes, but rather the fact that I don’t own them. And outside of an online shopping trip, I have no idea where to procure such things in my neighborhood. I’m more of a vegan food enthusiast rather than an actual vegan.

What I really needed was a brownie recipe using just what I had in my pantry, because there is a good chance you’ll also have the same things in your pantry. They also needed to be actual brownies, not shiny-top cake squares (an issue with some recipes that don’t include eggs and butter).

I have a few rules and requirements when it comes to brownies: the absolute necessity of the crunchy top, they need to be chewy, and only psychopaths put nuts in a brownie. I like a fudgy, dense, chocolatey, chewy, crispy top brownie.

I tested the recipe over and over, making minor tweaks to fix the things I didn’t love, until it came out exactly the way I like my vegan food: shockingly vegan. As in, “serve it to meat eaters and astound them”. Or “Bring them to a dinner party and people ask for the recipe because they have no idea what it does not contain.”

It’s also a great recipe for those of us who always want to bake right before we realize that we are out of everything and don’t want to go to the store.

Want to check and see if your beer is vegan? Branivore can help.

Print
Ridiculously Good Stout Vegan Brownies (with no weird ingredients)

Ingredients

  • 1 cup (200g) sugar
  • ¼ cup (56g) coconut oil (not melted)
  • 2 tablespoons (30mL) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1/3 cup (74g) stout beer
  • ½ cup (60g) unsweetened cocoa powder
  • 1 ¼ cup (150g) bread flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 teaspoons espresso powder

Instructions

  1. Preheat oven to 350°F
  2. Add the sugar and coconut oil to a mixer fitted with a paddle attachment. Beat on medium until well combined. Slowly add the oil and vanilla, beating on high until the mixture resembles frosting.
  3. Add the baking soda and vinegar, beat again until well combined.
  4. Stir in the beer.
  5. In a mixing bowl stir together the cocoa powder, flour, cornstarch, salt, and espresso powder.
  6. Gently stir the dry ingredients into the wet ingredients until just combined, mixture will be thick.
  7. Add in an even layer to a greased 8x8 pan, press flat.
  8. Bake for 22 minutes. Allow to cool before cutting into squares.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/10/16/ridiculously-good-stout-vegan-brownies-no-weird-ingredients/

 

Crock-Pot Express Crock Multi-Cooker Carnitas Sliders with Chipotle Sour Cream

 

This post was sponsored by Crock-Pot. 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.

I’m still sort of in shock. If you’re a long time carnitas lover, you’ll know what I’m talking about. The best part of this delicious slow-cooked meat dish is the lovely caramelization you get on some of the end bits. It’s really not the same without that.

What shocks me is that I was able to get the perfect seared caramelization in a Crock-Pot! If you’d have told me that was possible, I might have fought you, bet you several pitchers of good beer that it wasn’t possible. And now here I am. I’d owe you quite a few beers, and I’d have gladly paid up, these carnitas were the best I’ve made and that sear is perfect! (Yes, it’s SUPER nerdy that I’m THIS excited about it. But I can’t even try to care, I’m so excited!)

 

The new Crock-Pot Express Crock Multi-Cooker is a game changer. It has eight different functions that encompass all the functions you would achieve from using multiple different kitchen appliances from slow cooking to pressure cooking and sautéing to searing. The Crock-Pot Express Crock Multi-Cooker is also available in NEW 4-Quart and 8-Quart Models.

I was a bit skeptical that the brown/sauté setting would work as well as a stovetop pot. It’s a good thing I didn’t have a bet going, it was perfect. Also, SO much easier. I didn’t have to use anything but the Multi-Cooker. I’m usually someone who digs the traditional Dutch ovens for such endeavors, but these carnitas came out so well, I’ll never go back.

So, if you want to win yourself a couple beers, just bet someone that you can’t make a Crock-Pot sear. Or pressure cook. You’ll never have to buy beer again.

 

Print
Crock-PotExpress Crock Carnitas Sliders with Chipotle Sour Cream

Yield: 6 servings

Ingredients

  • 4.5 lbs pork shoulder, cut into cubes
  • 1 tablespoon salt, plus ½ teaspoon divided
  • 12 ounces stout beer
  • 6 ounces tomato paste
  • Juice from 1 large lime
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • ½ teaspoon cayenne powder
  • ½ teaspoon smoked paprika
  • 1 cup sour cream
  • 1 tablespoon chopped chipotle peppers in adobo
  • 24 slider buns
  • chopped cilantro
  • Sprinkle the pork on all sides with 1 tablespoon salt.

Instructions

  1. In a small bowl stir together the beer, tomato paste, lime juice, cumin, garlic powder, onion powder, chili powder, cayenne, and smoked paprika.
  2. Add the pork and the sauce to a Crock-Pot Express Crock Multi-Cooker, add the lid (make sure the lid to the Multi-Cooker is locked but the steam value is open to “release” mode). Cook on high for 6 hours, or low for 8 hours.
  3. Remove the inner bowl of the Crock-Pot, pouring off the liquid (leave a small amount, about 2 tablespoons, the amount doesn’t need to be exact), place the bowl back in the Crockpot.
  4. Turn the multi-cooker to the “brown/sauté” setting on high. Shred the pork, in the cooker with two forks while the pot heats up in sauté mode. Press meat firmly down with a wooden spoon into a firm even layer.
  5. Cook for 5-8 minutes, stir and press again into a firm even layer.
  6. Once the remaining liquid is gone and there are pieces of meat that have been nicely caramelized, remove from the pot and add to a serving bowl, toss with the remaining ½ teaspoon salt.
  7. Stir together the sour cream and chipotle peppers.
  8. Add the carnitas to the slider buns, top with sour cream and sprinkle with cilantro.

Notes

*If you plan to make the meat in advance, save about ½ cup of the cooking liquid and add the storage container. It will help to keep the meat moist once you reheat.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/10/13/crock-potexpress-crock-carnitas-sliders-chipotle-sour-cream/

Oven Baked Orange Pepper Beer Chicken

Oven Baked Orange Pepper Beer Chicken, delicious one-pot, super quick and easy meal!

There’s a thing about chicken that always seems to be true no matter how I make it: it’s just as much at home on a white tablecloth in a dimly lit sommelier infested fine dining space as it is on the rickety picnic table of a small backyard gathering.

I like this about chicken, it can go all places. This, in one way or another, is how I try to live my life. I want to be able to feel at home at the opera, or on the farm, or in the inner city. I say I TRY, not that I succeed. I try to be chicken, with its delicious versatility. I try to please everyone from nugget-loving-kids, to batter-dipped-and-fried-devotees to people who confit things.

I don’t, however, think it works all the time. I swear too much, making suburban moms nervous to have me at football parties. When I drink I get loud and start to draw too much attention. And I will probably knock down a toddler to pet a strangers dog. These are not very chicken-like things. Chicken makes people happy, chicken blends in but leaves a good impression. Chicken is a crowd pleaser.

I’m more like beer. You either love me or you don’t. But I do my best to make everyone happy. And maybe there is enough chicken in the world. But a girl can dream.

 

 

Print
Oven Baked Orange Pepper Beer Chicken

Yield: 4-6 servings

Ingredients

  • 1 tablespoon orange zest (about 1 large orange)
  • 1 teaspoon black pepper
  • 1 teaspoons kosher or sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 2 lbs chicken legs
  • 2 tablespoons olive oil
  • ½ cup (4oz) pale ale (or pilsner, wheat beer)
  • ¼ cup (2oz) orange juice (about ½ one large orange)

Instructions

  1. Preheat oven to 350°F.
  2. In a small bowl combine the zest, pepper, salt, garlic powder and cornstarch.
  3. Rub the spice mixture into the legs on all sides.
  4. Heat the olive oil in a large cast iron skillet until hot but not smoking.
  5. Add the chicken, searing on all sides until browned. Pour the orange juice and beer over the chicken.
  6. Transfer pan to the oven, cooking until the chicken is cooked through, about 25 minutes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/10/11/oven-baked-orange-pepper-beer-chicken/

Sweet Potato Stout Shepard’s Pie (Meatless)

Sweet Potato Stout Shepard’s Pie (Meatless). Vegan, full of warm deliciousness, and freezer friendly. 

Some days just making it to dinner feels like an accomplishment. After rage-cleaning your house because you spent too much time reading the news. After seriously considering faking an illness to stay in bed. After realizing that the hint of gray that’s peeking through the windows at noon is all the sun you’re gonna get today, and maybe for quite a while longer.

Baking helps, I promise. You get to feel like you did something, made something, provided something. You get to lose yourself in the task of it and force those other rage-inducing thoughts to the back of the shelf for a bit.

You also get to eat, and that’s always a win.

Today I decided to beer-ify a childhood favorite, that just seemed to be appropriate. I decided to make it vegan, because if I have beer, sweet potatoes, and caramelized leeks I don’t need much else. Also, it makes me feel healthy and that makes me less likely to want to stay in bed all day tomorrow.

This also freezes well, so that you can make a double batch and maybe bring it to someone who may need a little warm, beerified comfort. Because we’re all in this together.

Print
Sweet Potato Stout Shepard’s Pie (Meatless)

Yield: 4 servings

Ingredients

    For the topping:
  • 3 lbs sweet potatoes
  • ¼ cup almond milk (or sour cream of choice)
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
    • For the filling:
  • 2 tablespoon olive oil
  • 2 large leeks, sliced (white and light green parts only
  • 1 large carrot, diced
  • 1 rib celery, diced
  • 1 lbs (16 oz) sliced mushrooms
  • 2 teaspoons sage leaf, minced
  • 1 teaspoon rosemary, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons flour
  • ½ cup stout beer
  • 1 cup corn kernels
  • 1 cup vegetable broth

Instructions

  1. Preheat oven to 425°F.
  2. Peel and cut the sweet potatoes into chunks, add to a large pot of salted boiling water. Cook until fork tender, drain and return to pot.
  3. Add the almond milk, salt, and garlic powder. Mash until well combined.
  4. Heat the olive oil over medium high heat in a large skillet. Add the leeks, carrots and celery, cooking until softened.
  5. Add the mushrooms, cook until darkened and softened.
  6. Stir in the sage, rosemary, salt, pepper, garlic and onion powder. Sprinkle with flour, stir until the flour has been moistened. Pour in the beer, scraping to deglaze the pan.
  7. Stir in the corn and vegetable broth. Simmer until thickened.
  8. Pour into am 8x8 pan. Spread the sweet potatoes over the top of the pan.
  9. Bake until filling is bubbly, about 15 minutes.
  10. Serve warm.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/10/09/sweet-potato-stout-shepards-pie-meatless/

Chocolate Stout Brownie Waffles

Chocolate Stout Brownie Waffles, beer for breakfast! 

This is a PSA. In the light of everything else that will fly at you from your computer this week, all the sad-terrible-no-good-very-bad-news that will be inflicted on you, I’ve got some good news. Waffles aren’t just for breakfast. Breakfast has just been hoarding them.

Breakfast can be a selfish jerk sometimes, claiming coffee, doughnuts, pancakes and pajamas as it’s own. That’s not true, don’t listen. Of course, we love breakfast, it’s our adorable little brother of meals. But it’s about time we stand up for dinner and put on some pajamas at 6 pm and make some waffles.

You can also drink a coffee stout instead of just regular coffee with those Brownie Waffles and taunt breakfast with it. You and dinner will be very happy this weekend.

Print
Chocolate Stout Brownie Waffles

Yield: 8 waffles

Ingredients

  • 3 eggs, separated
  • 150ml (5 oz) stout beer
  • 360ml (12 0z) milk
  • ½ cup (114g) butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1/3 cup (40g) cocoa powder
  • 3 tablespoon (27g) cornstarch
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (200g) sugar, plus 2 tablespoon for egg whites

Instructions

  1. Set out three 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, cocoa powder, cornstarch, baking powder, baking soda, salt and 1 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/2018/10/05/chocolate-stout-brownie-waffles/

 

Lazy Chicken: Dump, Bake, Done

Lazy Chicken: Dump, Bake, Done. Super delicious meal with just 5 minutes active time.

We all need this right now, don’t we? Something easy and uncomplicated to pair with the rest of our messy complicated lives. I’ve been making some version of this for a while, some version of baked-chicken-with-stuff-on-it when the weather shifts and the darkness of the day makes it harder for me to dig creativity out of my brain.

I don’t do much measuring when I’m just making it for my own consumption (for you, I meticulously weight and measure to make sure I give it to you the way it’s intended). Sometimes I just add what I have, sometimes I throw some rice or farro in the bottom and hope it cooks enough to eat.

This one I like. I like the sauce, I like the garlicy pesto, I like the way the broiler browns the cheese just a little bit. I hope you like it too and I hope it makes things just a little less complicated for you this week.

Print
Lazy Chicken: Dump, Bake, Done

Yield: 4-6 servings

Ingredients

  • 3 cups (85g) baby spinach, packed
  • 1 lbs chicken thighs
  • 1 teaspoon salt
  • ½ cup (4oz) beer (wheat beer, pale lager, pilsner)
  • ½ cup (4oz) chicken broth
  • ¼ cup(62g) pesto sauce
  • ½ teaspoon black pepper
  • 10 sun dried tomatoes
  • ½ cup (40g) shredded parmesan cheese

Instructions

  1. Preheat oven to 375°F.
  2. Add spinach in an even layer to a 9x13 baking dish, add the chicken thighs on top, sprinkling with salt.
  3. Add the beer, broth, pesto, pepper, and sun dried tomatoes to a bowl, stir to combine.
  4. Pour the mixture over the chicken. Sprinkle with cheese.
  5. Bake, uncovered, for 20 minutes. Turn the broiler to high, place under the broiler until the cheese starts to brown, about 4 minutes.
  6. Serve over rice, quinoa, or farro.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/10/03/lazy-chicken-dump-bake-done/

Salted Caramel Stout Apple Bars

Salted Caramel Stout Apple Bars

I’ve been chasing the light around my new house for the past three months. I haven’t found it, not in any real way. It’s an occupational hazard, really.

Every time I move, I have to find it. I have to find that place in my house where I can set up shop and shoot what I need to photograph. I’m not an artificial light girl, possibly because I can’t really wrap my brain around the nuances of that medium. So I chase the sunlight, hoping each new spot, new time of day, new month of the year, will be when I find it.

I’ve lived in 5 houses since I started this journey with the very strange objective of getting paid for cooking with beer and taking pictures of it. I’ve always found the spot—where the light is just right—in every house that has served as my work-from-home office. The kitchen, the garage, behind the couch in my living room, the bedroom. You never really know where it’ll be.

Every house I move into, I have an idea of where I WANT to shoot, where I want to set up and settle in and start photographing. But the light, just like the rest of this world, doesn’t really bend to your whims the way you want it to.

Today, on round three of testing this recipe, I settled into a new location. Maybe because I shot this photograph there and decided I loved it. Maybe because it was easier to sit down in this spot and polish off a few of these before I cleaned up. Either way, I might just stay a while and see if the light will cooperate if I keep baking things covered in salted caramel frosting.

Print
Salted Caramel Stout Apple Bars

Yield: 12 servings

Ingredients

    For the cake:
  • ½ cup (114g) butter, softened
  • 1 cup (220g) light brown sugar, packed
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon olive oil
  • ¼ cup stout beer
  • 1 ½ (180g) cups AP flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 medium tart apple (i.e. Granny Smith), peeled and small diced (about 1 cup)
    • For the frosting:
  • ¼ cup (57g) softened butter
  • 1 cup (220g) packed light brown sugar
  • ¼ cup (60mL) heavy cream
  • 1 teaspoons vanilla extract
  • 1 ½ cups (180g) confectioner's sugar
  • 1 teaspoon sea salt, plus ¼ teaspoon, divided

Instructions

  1. Preheat oven to 350°F.
  2. Add the butter and brown sugar to the bowl of a stand mixer. Beat on high until light and fluffy. Add the egg, oil and vanilla extract, beating until it resembles frosting.
  3. Stir in the beer (it will curdle).
  4. Sprinkle with flour, salt, cinnamon, nutmeg, and apples. Stir until just combined. Pour into an 8x8 baking dish that has been greased and floured.
  5. Bake for 45-50 minutes or until the top has puffed and springs back when lightly touched.
  6. Add the powdered sugar to the bowl of a stand mixer (or a mixing bowl, and use an electric hand mixer).
  7. Melt the butter in a pot over high heat. Add the brown sugar, cream and vanilla, stir until just combined. Boil over high heat for two minutes.
  8. Pour the caramel over the powdered sugar, beat until well combined. Pour the frosting over the apple bars in an even layer, sprinkle with remaining ¼ teaspoon salt, allow to cool. Cut into squares.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/09/28/salted-caramel-stout-apple-bars/

Jalapeño Popper Beer Cheese Dip + Hop Shopping, What It’s Really Like

Jalapeño Popper Beer Cheese Dip, super quick blend and bake dip that’s highly addictive and delicious! 

Jalapeno Popper Beer Cheese Dip

You think, naively, that buying hops is like buying anything else.  You decide that mosaic hops are your jam, you figure out how many pounds you need to make the beer you want to brew, you pay your tab and go on to your next task. It’s not until you watch the pros hop shop that you realize how wrong you are.

Deep in a hop field in Yakima, we walk towards a converted house that now functions as an office. Rowdy brewers and hop growers, loudly chatting just minutes ago, are suddenly silent with reverence and respect as we all walk inside. A conference room, lit by overhead fluorescent lights, holds a table front and center. Hops sit in small cylindrical containers as if on a stage waiting for their moment of judgment. If they were capable of emotion, they’d be nervous.

Only the brewers sit, the room is as silent as Pebble Beach when Tiger steps up to the tee. They assess the piles, all different lots of the same hops. The brewers are here to choose— not the type of hops, that’s already been decided—but WHICH hops. They’re all centennial hops, all meticulously grown in different parts of the Pacific Northwest. The brewers are here to decide which centennial hops to choose. Like deciding which Granny Smith apple you want to bake with, the ones grown in Yakima, Hermiston, or Idaho. To the average beer drinker the difference between each pile isn’t even perceivable, but to these experts the difference can make or break next years beer. The decision is crucial.

 

We wait, watching the churning of thoughts, senses, and indefinable gut feelings, it’s all palpable as the men rub the hops into oblivion between their hands, press their faces into their palms and inhale deeply. Repeating for each pile. Notes are written, the room remains silent—you don’t talk in a man’s backswing.

When it’s over, you can feel it. They come back into the present and make eye contact, ready to compare notes. Beards and bodies flaked with hop leaves, palms yellowed by lupulin oils. The air in the room is lighter, reverence replaced by anticipation. Smiles return to their faces and for a second you can see a flicker of doubt that the right decision was made. When the conclusion is confirmed across the board by the other men that doubt is replaced by satisfaction.

“This batch is the most floral, lots of citrus, nothing off. This one, I get a hint of dill on the end that I don’t like.” Extraordinary to anyone outside of the nuances of this science, all decision-makers came to the same conclusion. It’s remarkable, like a concert conductor hearing one slightly out of tune flute in a symphony of hundreds of instruments. Once the decision is made, beer is poured, a small celebration that opens the room.

I spent the week in Yakima, following the Founders Brewing team from hop field, to supplier, to innovation growers, like a lost puppy. They generously invited me to tag along and watch a process so fascinating it left an indelible mark on how I perceive hops.

I came back and scoured my local bottle shops for Founders beer, luckily it’s much easier to find in Washington state these days. I, of course, needed to make something where the bold hop flavors show through. Aggressively addictive beer cheese dip it is, bring on the fall.

Print
Jalapeno Popper Beer Cheese Dip

Ingredients

  • 2 (8 oz) packages of cream cheese
  • ¾ cup IPA beer
  • 1 tablespoon cornstarch
  • 2 cups shredded mozzarella
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • 1 large jalapeno, seeded and chopped
  • 4 strips bacon, cooked and chopped
  • 1 cup panko bread crumbs
  • 2 tablespoons melted butter
  • chopped chives for serving

Instructions

  1. Preheat the oven to 425°F.
  2. Add the cream cheese, beer, cornstarch, mozzarella, garlic powder, smoked paprika, salt and chili powder to a blender or food processor, blend until smooth.
  3. Add the chopped bacon and jalapeno, pulse a few times to combine.
  4. Add to an oven safe serving bowl. Toss the panko in melted butter.
  5. Spread the panko evenly over the top of the dip. Bake for 10-15 minutes, or until the panko has browned.
  6. Serve warm with chips or crackers.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/09/26/jalapeno-popper-beer-cheese-dip-hop-shopping-really-like/

I was invited to Yakima to join the Founders Brewing team, I was provided with a hotel room without expectation or obligation. I was not asked to write about my experiences. All opinions, ideas, and photos are my own. 

IPA Pumpkin Cheesecake Bars with Beer Candied Pecans

 IPA Pumpkin Cheesecake Bars with Beer Candied Pecans

I know, I get it. You’re already sick of pumpkin things and the season hardly started. I hear you, for me fall is all about hops. Spending last week running around the hop fields of Yakima, my love for hops has never been stronger (I’ll tell you all about that trip soon).

But it occurred to me, as I’m pints deep in hops, that although pumpkin isn’t the reason for the season when it comes to a true craft beer devotee, it’s a flavor that goes remarkably well with hops.

I’ve spent years meh-ing pumpkin beers when really I’m just averse to a boring, overly malted pumpkin ale. Once you brighten it up with hops, clean malts, bright flavors and minus the hell out of the overly cinnamon spice mixtures, you can get yourself a really lovely beer.

I understand if you want to walk out the fall squash door and never look back, but maybe you just want a brighter, cleaner beer. Pumpkin or not, this IPA Pumpkin Cheesecake Bar recipe is great to try your hand at baking with an IPA, a feat much more difficult than it appears. Hops are fussy and aggressive and can be a bit too much at times. But the sugar and dairy give them a nice balance, this is a recipe that can take a punch.

I used Stone Vengeful Spirit, if you want to look for some yourself they have a handy Stone beer locator on their site.

Print
IPA Pumpkin Cheesecake Bars with Beer Candied Pecans

Yield: 24 squares

Ingredients

    For the beer candied pecans:
  • 1/2 cup Stone Vengeful Spirit IPA
  • 1 cup brown sugar, packed
  • 1 teaspoon salt, divided
  • 1 tablespoon butter
  • 2 cups pecan pieces
    • For the cheesecake:
  • 9 standard sized graham crackers
  • 2 tablespoon brown sugar
  • 4 tablespoon melted butter
  • ¾ cup brown sugar
  • 1 cup white sugar
  • 16 oz cream cheese (softened)
  • 4 eggs
  • 2 teaspoon vanilla extract
  • 1 (15oz) can pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup Stone Vengeful Spirit IPA
  • 1/4 cup flour

Instructions

    Make the pecans:
  1. Preheat oven to 250F.
  2. In a large pot (it will bubble up furiously) over high heat add the beer and brown sugar. Stir until the sugar has dissolved.
  3. Clip a candy thermometer on the side of the pan. Bring liquid to 235F degrees, remove from heat.
  4. Add the butter, stir until combined.
  5. Add ½ teaspoon salt and pecans; stir until the pecans have all been coated.
  6. Pour pecans on to a baking sheet that has been covered with a silicon baking mat (or parchment paper that has been sprayed with cooking spray).
  7. Spread pecans evenly over the sheet.
  8. Bake at 250F for 15 minutes, stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved) remove from oven and sprinkle with the remaining salt.
  9. Allow to cool to room temperature, break apart. (Can be made up to 4 days in advance, store in an airtight container in a cool, dry place).
    10. Make the cheesecake:
  10. Lower the oven temp to 300F
  11. In a food processor add the graham crackers and brown sugar, process until only crumbs are left. While the food processor is still running, add the melted butter and process until it resembles wet sand.
  12. Line a 9X13 pan with parchment paper making sure the parchment comes up and over the sides of the pan. Press crust into the bottom until well compacted.
  13. In the bowl of a stand mixer, add the brown sugar, white sugar and cream cheese. Mix until well combined. One at a time, add the eggs and vanilla, mixing until well combined, scraping the bottom, before adding more.
  14. Add the pumpkin puree, cinnamon nutmeg and salt, mix until very well combined.
  15. Add the beer and stir until combined.
  16. Sprinkle the flour over the bowl, stir on medium speed until just combined.
  17. Pour over the crust.
  18. Bake at 300F for about one hour or until the center no longer sloshes when gently shaken but just slightly jiggles (The secret to a great cheesecake is not to over bake it, it's better to slightly under bake it for a smooth mousse like texture).
  19. Chill until set, about 3 hours.
  20. Remove from pan using the parchment paper. Cut into squares, top with pecans.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/09/24/ipa-pumpkin-cheesecake-bars-beer-candied-pecans/

One Bowl Chocolate Chip Beer Bread

One Bowl Chocolate Chip Beer Bread, in your oven in five minutes, in your face in one hour!

One Bowl Chocolate Chip Beer Bread

Fall baking isn’t as much about the food as it is about the fact that we can turn the oven on again. Just days ago, it seems, we were all googling “no-cook dinners” and hoping the triple-digit heat would pass soon.

Then, as if overnight, the weather calmed, we awoke to rain on a garden that still held the last gasps of summer produce, and we’re again free to wear sweaters and pull on the wellies.

Let us bake again, slow down for a second as out lives orient to the pulse of this part of the year. Just slow down, take a day away from the obligation we force on ourselves and just be.

Just a reminder that the world will still be there when you rejoin, that it’ll be fine without you for a bit, and making something just because you want to has a way of healing the chips that the daily grind works into your soul.

A day in the kitchen, an audiobook and the smell of things baking in the oven has a way of calming a storm inside us, bringing calmer waters and even has the added bonus of warm baked goods to give as a peace offering to those in our lives that love us even when we’re difficult.

 


Print
One Bowl Chocolate Chip Beer Bread

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 1 loaf

Ingredients

  • 3 ½ (420g) cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup (150g) sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 cup (240g) full-fat sour cream
  • 2 tablespoons (30g) vegetable oil
  • ¾ cup (6oz) beer (wheat beer, brown ale, nothing hoppy)
  • 4 ounces dark chocolate chips

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl stir together the flour, baking soda, baking powder, salt and sugar.
  3. Make a well in the dry ingredients, add the eggs, vanilla, sour cream, oil, and beer. Stir to combine.
  4. Stir in the chocolate chips.
  5. Pour into a large (10x5) loaf pan that has been sprayed with cooking spray or greased with butter.
  6. Bake until the top has puffed and turned golden brown, about 55 minutes.
  7. Allow to cool, remove from pan, slice and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/09/18/one-bowl-chocolate-chip-beer-bread/

Salmon in Italian Beer Cream Sauce

Salmon in Italian Beer Cream Sauce is a simple, one pot, crazy delicious way to make dinner in under 20 minutes. 

It’s fitting, don’t you think? A dish that’s both easy and transitional, an echo of the month in a way. September is the most transitional of all months, far more than January and closely followed by June. It’s changing of the weather, a realization that not only is the year mostly over but we’re nearing the holidays, it’s back to school, back from vacation, back into sweaters.
I wanted to make a dish using those last gasps of summer produce, but nodded at the chill filling the air. Something quick (because we have enough to so this month amiright?), but something you could serve to guests. Or just something that felt special even for an average Tuesday.

So I did this, and I hope you like it. I LOVED it, and I’ll make it again soon. If you make it, let me know. Getting Instagram notifications that you’ve made, loved and posted one of my recipes makes my day. For real.

Print
Salmon in Italian Beer Cream Sauce

Yield: 4 servings

Ingredients

  • 1 lbs salmon, cut into fillets
  • 2 teaspoons salt, divided
  • 2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 cup (150g) diced onions
  • 4 cloves garlic, minced
  • 1 teaspoon cornstarch
  • ¾ cup (6oz) brown ale or Belgian ale (look for a malty beer with a low hop profile)
  • 1 cup (240mL) heavy cream
  • ½ cup (55g) fresh grated Parmigiano Reggiano cheese
  • 1 teaspoon garlic powder
  • 3 cups (70g) baby spinach leaves
  • 1 large tomato, chopped
  • 1 tablespoon fresh basil, chopped

Instructions

  1. Sprinkle 1 teaspoon each salt and pepper on the salmon.
  2. Heat the oil in a pan over medium high heat. Add the salmon, skin side down, cooking until the skin is crispy, about 5 minutes. Flip and cook on the other side until fish is cooked to desired doneness. Remove from pan, set aside.
  3. Melt the butter in the pan, scraping the brown bits from the bottom.
  4. Stir in the onions, cooking until starting to brown, about 10 minutes. Stir in the garlic, cooking for about 30 seconds.
  5. Sprinkle with cornstarch, stir to combine.
  6. Pour in the beer, scraping to deglaze the pan. Allow to simmer until reduced by about half.
  7. Stir in the cream.
  8. A handful at a time, stir in the cheese. Stir until completely melted before adding more cheese.
  9. Stir in the garlic powder and remaining 1 teaspoon salt and pepper.
  10. Stir in the spinach, cooking until wilted. Remove from heat, stir in the tomatoes and basil.
  11. Return the salmon to the pan, serve warm.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/09/13/salmon-italian-beer-cream-sauce/

How to Throw a Beer Tasting Party + Soft Pretzel Rods with Beer Mustard Recipe

 

I’ve teamed up with World Market to bring you an easy guide to throwing your own craft beer tasting party. Complete with recipes, printable beer tasting sheets, and beer recommendations. I was able to get everything I needed, from the table side cooler, to the glassware, to the meats and cheeses at my local World Market in Woodinville, Washington.

This is a sponsored post, all ideas, words, and opinions are my own.

How to Throw a Beer Tasting Party

  1. Invitations: Choose a diverse mix of people, but keep it on the small side, too many guests and the party isn’t manageable. Eight to ten people seem to work best. Don’t let the “doesn’t drink beer” designation deter you from inviting anyone. Tell all guests to keep an open mind, sample everything that’s poured and reserve judgments for after sampling, not before. Most likely, your guests will like something, and it will surprise them.

Teardrop tasting glasses, Wood Charcuterie Board

  1. Beer selection. Choose a theme, pick beers that correspond. There are more beer styles in the world (over 100) than are manageable in one tasting, having a variety is important but don’t try to offer every style in existence. For instance, if you have an Oktoberfest theme, choose beers that are brewed in Germany, or in a German style and try to be diverse in what you choose to serve. Try to grab at least one beer in each of these categories that fit your theme: malty, hoppy, wild fermented, barrel aged, clean (pale lagers, pilsners, cream ale, Kolsch).

Teardrop tasting glasses

  1. Glassware. A small but massively important detail that shouldn’t be overlooked, glassware can make a monumental difference when serving beer. Choose small glasses that offer just enough beer for each guest to sample the beer. Your goal is for each beer to be sipped, savored and considered, not chugged. I use these Teardrop tasting glasses from World Market, the shape is perfect for beer and the size works well for sampling.

Assorted Crackers, Cheddar Wheel , Brie Wheel, Smoked Gouda, Charcuterie Sampler,  Cheese Knives, Wood Charcuterie Board,  Blue Villa Table runner,  Appetizer Plates

  1. Food. It’s incredibly important to any party, but essential with a beer tasting. It’s a way to balance the flavors and explore pairings. More importantly, eating is essential when drinking as a way to stay in control. You want to serve a few things that pair well with a variety of beers and that can sit at room temperate for a while. Cheese, crackers, charcuterie, and pretzels are simple staples to add to your table. Instead of trying to make everything yourself, strive to just make one or two dips or dishes to serve and plan to buy everything else. It’ll ease the stress of the party considerably.

Retro Cooler, Blue Villa Table runner

  1. Serve. Give each guest a glass, a notes sheet, and pour the beers one at a time. Allow the guest to sip, record notes (like with this PRINTABLE SHEET!), nibble on food and enjoy before moving on to the next beer. Have each guest pour any unfinished beer and rinse the glasses (a large bottle of water and an ice bucket will do the trick) before moving on to the next beer.

Dimpled Steins

  1. Pints. Once all the beers have been samples, pass out larger pint glasses for your guest to pour a larger amount of their favorite brew. Compare notes, linger over food, and enjoy the rest of the evening. Soft Pretzel Rods with Beer Mustard Recipe. Perfect recipe for Oktoberfest!

Weck Jar,  Charcuterie Board,  Leaf Napkin

Throwing an Oktoberfest party? Check out my Oktoberfest Party Post on the World Market blog!

Print
Beer Soft Pretzels Rods

Ingredients

  • 2 ½ cups flour
  • 1 tablespoon sugar
  • 1 envelope (2 ¼ teaspoons) rapid rise yeast
  • 1 cup beer
  • 1 teaspoon kosher salt
  • 2 tablespoon oil
  • 1 tablespoon unsalted butter
  • 10 cups water
  • ¼ cup baking soda
  • 1 tablespoon coarse salt
  • 2 tablespoons melted butter

Instructions

  1. Add the flour, sugar and yeast to a stand mixer. Mix until just combined. 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) add the beer to the stand mixer, mixing until all the flour has been moistened.
  2. Add the salt and oil, beat until the dough comes together and gathers around the blade. Transfer to a lightly oiled bowl, cover and allow to rise until doubled in size.
  3. Add the dough to a lightly floured surface, cut into 12 equal sized portions.
  4. Roll each portion into an 8-inch log, add the pretzel rods to a large baking sheet that has been covered with parchment paper.
  5. Preheat the oven to 425°F.
  6. Add the water to a large pot, bring to a boil. Stir in the baking soda.
  7. A few at a time carefully add the pretzels to the boiling water for 30 seconds, place back onto the baking sheet.
  8. Brush with melted butter, sprinkle with salt.
  9. Bake for 10-12 minutes or until dark golden brown.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/09/10/beer-tasting-party/

I used: World Market Brown Mustard Seeds, World Market Ground Mustard, De Nigris Organic Apple Cider Vinegar With Honey, Coarse Sea Salt, WeihenstephanBeer

Weck Jar,  Charcuterie Board,  Leaf Napkin

Print
Beer Mustard Recipe

Ingredients

  • ½ cup brown mustard seeds
  • ¼ cup yellow mustard seeds
  • ¼ cup yellow mustard powder
  • ½ cups apple cider vinegar
  • ½ cups malty, low hop beer such as a Belgian ale or brown ale
  • 1 teaspoon ground turmeric
  • 2 tablespoons honey
  • 3 tablespoons dark brown sugar

Directions

  1. In a small bowl stir together both types of mustard seeds, mustard powder, vinegar, and beer. Cover and set in a cool, dry place for 12 to 24 hours or until all the liquid has been absorbed.
  2. Stir in the remaining ingredients. Add to a blender, pulse until blended but some whole grains are still intact.
  3. Transfer to an airtight container, refrigerate until ready to use.
http://thebeeroness.com/2018/09/10/beer-tasting-party/

Shop the Post: Retro Cooler | Appetizer Plates| Cheese Knives| Napkins| Leaf Napkin| Wood Basket| Wood Charcuterie Board| German Sausages| Sea Salt| Assorted Crackers| Cheddar Wheel  | Brie Wheel| Blue Villa Napkin| Smoked Gouda| Weck Jar| Honey Apple Cider| Gherkins| Teardrop tasting glasses| Mustard Seeds| Sauerkraut| Blue Villa Table runner| White serving bowl| Bottle| Charcuterie Sampler| Dimpled stein

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/