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.

Yum

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

In a small bowl stir together the beer, tomato paste, lime juice, cumin, garlic powder, onion powder, chili powder, cayenne, and smoked paprika.
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.
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.
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.
Cook for 5-8 minutes, stir and press again into a firm even layer.
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.
Stir together the sour cream and chipotle peppers.
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.

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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!

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.

Yum

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

Preheat the oven to 425°F.
Add the cream cheese, beer, cornstarch, mozzarella, garlic powder, smoked paprika, salt and chili powder to a blender or food processor, blend until smooth.
Add the chopped bacon and jalapeno, pulse a few times to combine.
Add to an oven safe serving bowl. Toss the panko in melted butter.
Spread the panko evenly over the top of the dip. Bake for 10-15 minutes, or until the panko has browned.
Serve warm with chips or crackers.

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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.

One Bowl Chocolate Chip Beer Bread

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

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.

Yum

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

Preheat the oven to 350°F.
In a large bowl stir together the flour, baking soda, baking powder, salt and sugar.
Make a well in the dry ingredients, add the eggs, vanilla, sour cream, oil, and beer. Stir to combine.
Stir in the chocolate chips.
Pour into a large (10x5) loaf pan that has been sprayed with cooking spray or greased with butter.
Bake until the top has puffed and turned golden brown, about 55 minutes.
Allow to cool, remove from pan, slice and serve.

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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

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

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

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

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

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

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.

Weck Jar, Charcuterie Board, Leaf Napkin

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

Yum

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

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.
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.
Add the dough to a lightly floured surface, cut into 12 equal sized portions.
Roll each portion into an 8-inch log, add the pretzel rods to a large baking sheet that has been covered with parchment paper.
Preheat the oven to 425°F.
Add the water to a large pot, bring to a boil. Stir in the baking soda.
A few at a time carefully add the pretzels to the boiling water for 30 seconds, place back onto the baking sheet.
Brush with melted butter, sprinkle with salt.
Bake for 10-12 minutes or until dark golden brown.

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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

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

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.
Stir in the remaining ingredients. Add to a blender, pulse until blended but some whole grains are still intact.
Transfer to an airtight container, refrigerate until ready to use.

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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.

Yum

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

Preheat oven to 400°F.
Roll the puff pastry out on a lightly floured surface. Cut into 12 circles, each about 3 inches across.
Add to a baking sheet covered with parchment paper. Brush with olive oil, pierce all over with a fork.
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.
In a bowl stir together the crab, bell pepper, corn kernels, lemon juice, green onions, salt and pepper.
Plate the tart crusts, fill with the crab mixture.
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.
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).
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!

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Instant Pot Duck Ale Chili

Instant Pot Duck Ale Chili

People ask me a lot of questions. Obviously, I have a weird life and weird job that warrants question asking from strangers and well-intentioned people at dinner parties that can’t wrap their brains around this being a real job.

I get it, I still have a hard time believing that this is an actual job. After all, I just made it up. Then I figured out how to get paid for it. It was after hearing the advice, “it’s better to invent a job than to find one.” Challenge accepted.

The question I never had a good answer for is: “What’s your favorite beer?” Nope. I don’t have one. I never will. Ever. But I do have a favorite meat. Duck. By far my favorite meat is duck. It’s tragically underused, deliciously fatty, rich and fantastic.

So, once I was gifted this Instant Pot I obviously needed a beer-duck-instant-pot recipe. And seeing as how must of us will soon be watching the Super Bowl (rooting against rather than for a team? No?) Chili seemed a good fit.

The beer is the saddest part. It’s an incredible brown ale that I instantly loved. It was sent to me by Odell Brewing. The sad part? It’s not distributed in my state. So now that it’s gone, it’s out of my life *sad face* until I can make it to Fort Collins to stock up.

If you can get it in your own town, you’re very lucky. Make some Duck Chili to celebrate.

Yum

Instant Pot Duck Ale Chili

Yield: 6 servings

Ingredients

1.5 lbs duck breast
1 teaspoons salt (plus additional for duck)
1 cup white onions, diced
5 large cloves garlic, mined
1 large can (28 oz) fire roasted diced tomatoes
1 can (15oz) kidney beans(rinsed and drained)
1 can (16 oz) great northern beans (rinsed and drained)
6 oz tomato paste
12 ounces brown ale (stout will also work)
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon Smoked Paprika
1 teaspoon onion powder
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper

Garnishes:

½ cup chopped cilantro
1 cup parmesan or mozzarella cheese, grated

Instructions

Score the fat of the duck breast, sprinkle liberally with salt, place inside the instant pot, off heat.
Turn the instant pot to sear, sear the duck breast, fat side down (no additional fat or oil is needed), until golden brown and most of the fat has been rendered.
Remove the duck, add the onions, cooking until they have softened, about 5 minutes.
Add the duck back into the pot along with the remainder of the ingredients (other than garnishes).
Turn instant pot to pressure cook, cook for 30 minutes. Allow the instant pot to release pressure, then open.
Remove the duck, shred using two forks, return to pot.
Serve along side garnishes.

Notes

**To make in a slow cooker, sear the duck breast in a pan (start the duck in a cold pan off heat to render the most fat), cook the onions in the duck fat. Add everything other than the beans (and than garnishes) to a slow cooker on low for 6 hours, add the beans in the last hour of cooking. If the chili looks dry, add broth or water.

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Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

I was a vegetarian for 3 years. Mostly because I grew up on a farm, and I saw how the sausage was made. It didn’t stick, but what did stick is my true and complete love for non-meat burgers (and yes, I still love burgers of the meat-based variety, I just see them as two different things).

The flavors you can get from a patty made with a bowl full of produce is rather staggering, and this burger is easily my favorite.

I’d love to take credit for the depth of flavors, but it’s due in no small part to these chips. Even when turned into crumbs and buried in a ton of other bold flavors, you can taste the heat and the lemongrass from the Kettle Brand Fiery Thai potato chips!

The burger also just so happens to pair beautifully with a winter ale. The malt and spices of a good winter ale will taste fantastic with the flavors of sweet potatoes, smoked paprika, and lemongrass.

I’m not going to lie to you, you can always see right through me. I ate these burgers for three meals in a row. I even put an egg on a patty, added some avocado and sweet chili sauce and ate it for breakfast. And I’m not even sorry about it.

Yum

Fiery Thai Kettle Brand Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Yield: 6 servings

Ingredients

For the Burgers

1 lbs sweet potatoes
3 tablespoons olive oil, divided (plus more as needed)
1 (4.2 oz) bag of Kettle Brand Fiery Thai Potato Chips
¼ cup rolled oats
1 cup quinoa (red or black), cooked (1/3 cup pre-cooking volume)
1 can black beans, rinsed and drained
2 tablespoons cilantro, minced
2 tablespoons green onions, minced
1 teaspoon garlic powder
¼ teaspoon smoked paprika
3 tablespoons beer (winter ale, rye, Bock)
6 hamburger buns
1 large avocado, sliced
1 tomato, sliced
Additional potato chips for garnish, if desired

For the Sauce:

1 cup sour cream
¼ cup Thai sweet chili sauce
1 tablespoon beer (winter ale, rye, Bock)
1/8 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon garlic powder

Instructions

Preheat oven to 375° F.
Peel the sweet potatoes, then cut into cubes. Add to a baking sheet, drizzle with 2 tablespoons olive oil. Roast until the potatoes are fork tender, about 20 minutes (boiling the potatoes will add too much moisture to the filling).
Add the potato chips and the oats to a food processor, process until just crumbs remain.
In a large mixing bowl add the chip crumbs, sweet potato cubes, cooked quinoa, black beans, cilantro, onions, garlic powder, smoked paprika, and beer. Mix until well combined. Form into 6 large patties, about ¾ inch tall.
Heat remaining olive oil in a skillet over medium high heat, cook the patties until golden brown on each side, adding more olive oil to the pan when it starts to dry.
In a small bowl stir together the sour cream, chili sauce, cayenne, salt and garlic powder.
Plate burgers in the buns topped with avocado slices, tomato, sauce and potato chips (if using), serve immediately.
To make in advance, make the burger patty mixture, add to an air tight container, chill for up to three days before using.

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Beer and Brown Sugar Sweet Potatoes

Beer and Brown Sugar Sweet Potatoes, an easy one pot dish that tastes like doughnuts and beer!

We all like to tell the same lie to each other when we’re preparing for Thanksgiving. We pretend like the turkey is the hard part. It’s not, it’s just the main part.

But, in reality, it’s pretty easy. Especially this Turkey (my favorite).

The real beast are the side dishes. Do you go traditional (boring but safe), do you try to take on Grandmas recipes (which, in my family is basically just a diet coke and pretending you invented Watergate Salad), or do you branch out to make something new (risky)?

You know me well enough to know what I do. Of course I do something weird, something with beer.

If you want to weird up your side dish, make sure to keep something familiar and safe, like sweet potatoes and brown sugar. You can even call them yams if you want, (but in reality they are actually sweet potatoes) but it will be the beer that will sell them to the crowd.

Yum

Beer and Brown Sugar Sweet Potatoes

Yield: 6-8 servings

Ingredients

1 cups heavy cream
¾ cup brown ale
4 medium garnet sweet potatoes (or garnet yams), peeled, thinly sliced
1 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup brown sugar
2 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon black pepper

Instructions

Preheat the oven to 375° F.
Stir together the cream and beer in a bowl or large measuring cup.
Stir together the cinnamon, nutmeg, brown sugar and flour in a separate bowl.
Add the sweet potato slices to a 9-inch cast iron skillet in overlapping concentric circles.
Drizzle with cream mixture, them sprinkle with 1/3 of the brown sugar mixture, sprinkle with salt and pepper.
Repeat with two more layers of potatoes, cream, and brown sugar mixtures making sure to use all ingredients.
Bake for 20 minutes. Remove from oven, press down firmly on the potatoes with a large spatula to submerge the potatoes.
Bake for another 20 minutes, press again.
Bake until the potatoes are fork tender and the liquid has thickened. Allow to cool slightly before serving.

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Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

You know what’s punk rock? Beer. NOFX. Making a beer with NOFX. Pouring beer into your food. Deep frying things you aren’t supposed to deep fry. Fat Mike wearing brewing clamps as handcuffs.

You know else? Punk in Drublic—the dirty bastard child that resulted from the union of Stone Brewing and the NOFX guys—is really damn great.

And not just when you eat it with deep fried stuff. It’s an awesome beer that just so happens to be awesome with deep fried stuff. And buffalo sauce. And loud music.

But don’t take my word for it, crank up “The Separation of Church and Skate” so loud someone calls the cops, open some of that hoppy goodness, and find out for yourself.

Yum

Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

Ingredients

Canola oil for frying
2 cups all purpose flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon cornstarch
12 ounces Stone Punk in Drublic beer
3 cups cauliflower florets (stems removed)
½ cup buffalo sauce
2 tablespoons butter or vegan margarine, melted

Instructions

Heat 4 inches of canola oil in a pot over medium high heat. Clip a deep fry thermometer on the side and bring oil to 350F, adjust heat to maintain this temperature.
In a large bowl whisk together the flour, salt, garlic powder and cornstarch.
Pour two tablespoons of the beer into a small container, set aside. Add the remaining beer to the flour bowl along with 2 tablespoons water, whisk until combined adding additional water to thin until the batter is the thickness of pancake batter.
Turn the oven to 175F. Place a wire rack over a baking sheet, add the baking sheet to the oven.
One at a time dip the florets into the batter until well coated, then add to the hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to the baking sheet in the oven to keep warm until all cauliflower is done.
Stir together the reserved beer, buffalo sauce, and butter.
Add the deep fried cauliflower to a bowl, drizzle with sauce, toss until well coated, serve immediately.

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This post was a paid partnership with Stone Brewing. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own

Buffalo Beer Chicken Wing Soup

Buffalo Beer Chicken Wing Soup

It occurs to me that in the event of a zombie apocalypse I have no useful skills. No one is weeks deep in a bunker, unshowered, clothes unchanged and thinks: “What I really need is someone to take a great picture of this MRE before I eat it.”

Oh, but food! (you must be thinking this, please be thinking this of me). Sadly, I can’t even keep an air plant alive, there is no hope I could re-populate the earth with produce. My only useful skill is the ability to improvise and the possibility that I can make expired canned goods edible.

This, my friends, is how my brain works. Years ago I woke up in a panic after too many zombies-eat-the-world dreams and I had to make a Zombie Plan in order to put my mind at rest and resume the ability to sleep.

So, I decided to make a soup out of just what I had on hand to test my ability to be useful in case of an apocalypse of some sort (possibly also fueled by current-political-climate-induced-fears, I’m sure).

Although the stop-motion-video would be of little use in the event of worldwide system failure, the soup turned out fantastic.

And yes, If you’re wondering, I really am that nuts. Sometimes. (most of the time).

Yum

Buffalo Beer Chicken Wing Soup

Yield: 4 servings

Ingredients

Soup

2 tablespoon butter
1 cup white onions chopped
2 ribs celery, chopped
2 large carrots, chopped
¼ cup all-purpose flour
1 teaspoon chili powder
1 teaspoon salt
1 lb chicken thighs boneless and skinless
1 cup pale ale beer
2 tablespoon tomato paste
4 cups chicken broth low sodium
¼ cup buffalo wing sauce
½ cup Mexican crema (or 1/3 cup heavy cream)
Salt and pepper

Toppings:

1/2 cup blue cheese crumbled
Chopped green onions
Chopped cilantro

Instructions

Melt the butter in a stockpot or Dutch oven over medium high heat.
Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
In a shallow bowl stir together the flour, chili powder and salt.
One at a time dredge the chicken in the flour mixture until well coated.
Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
Sprinkle the remaining flour mixture over the pot.
Pour in the beer, scraping to deglaze the bottom of the pot.
Stir in the tomato paste, broth, and wing sauce.
Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.

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Kettle Brand Backyard Barbeque Chips Crusted Meatballs with Beer Honey Mustard Dipping Sauce

Kettle Brand Backyard Barbeque Chips Crusted Meatballs with Beer Honey Mustard Dipping Sauce + a HUGE giveaway!

There’s a question we ask in my circle, one that everyone has an almost instant answer to: “If you could pick one food that you could eat endlessly and the calories wouldn’t count, what would you pick?” For me, it’s chips.

Not just any chips, but Kettle Brand Jalapeno Potato Chips. Even though I haven’t been able to secure this “calories don’t count” deal, I will still eat an entire bag in one sitting, WITH NO SHAME! This love kicked off my obsession with all the new Kettle Brand flavors, and the brand itself.

The company has a pretty great history, It was started in a van in Oregon 35 years ago. As a way to celebrate this monumental birthday, they’ve decided a giveaway was in order, and a pretty spectacular one at that.

Kettle Brand Chips is giving away $35K worth of prizes in 35 days. Enter to win an awesome BBQ prize package right now, the sweepstakes ends on Nov. 5^th!

This Barbeque prize pack looks amazing:

A GIANT Tundra 210 Cooler – the ultimate backyard drink station – plus reusable ice packs and Colster koozies courtesy of Yeti® (please tag Yeti somewhere in the content)
Charcoal grill and accessories
$500 worth of Painted Hills Natural Beef, shipped directly to you (please tag Painted Hills somewhere in the content)
Kegerator for icy cold beverages
Backyard theater system with screen, projector and speakers
Bluetooth enabled backyard speaker
Backyard furniture and yard games for the ultimate hands-on entertainment
$1,500 pre-paid gift card for supplies and food
Two cases of assorted Kettle Brand chips

Go enter and then come back and make these meatballs, they’re amazing and perfect for football season!

Yum

Kettle Brand Backyard Barbeque Chips Crusted Meatballs with Beer Honey Mustard Dipping Sauce

Yield: 6-8 servings

Ingredients

Meatballs

1 (8.5oz) bag Kettle Brand Backyard Barbeque Chips
1 lbs ground beef (80/20 lean to fat ratio)
3 eggs, divided
1 cup, plus ½ cup flour, divided
3 tablespoons olive oil

Dipping Sauce:

¼ cup raw honey
1/3 cup sour cream
¼ cup Dijon mustard
3 tablespoons IPA beer

Instructions

Preheat oven to 400F.
Add the chips to a food processor, process until just crumbs remain.
Add the ground beef to a large bowl, add 1/3 cup of the chip crumbs to the beef, put the remaining chips into a separate bowl.
Gently combine the ground beef, one egg and the chip crumbs until well combined.
In the bowl with the remaining chip crumbs add ½ cup flour, toss to combine.
Add the remaining flour to a separate bowl.
In a small bowl, whisk together the remaining eggs and 3 tablespoons water.
Using a small cookie scoop, scoop out a small amount of meat mixture. Using wet hands, roll into a tight ball.
Toss in the flour, then coat with egg wash, then toss in the chip crumbs until well coated. Add to a baking sheet. Repeat until all meat is used.
Drizzle meatballs with olive oil.
Bake for 10 minutes, turn meatballs over, and bake for ten more minutes or until the meatballs are cooked through.
In a small bowl whisk together the dipping sauce ingredients (if the sauce has a hard time coming together, use an immersion blender to blend until smooth).
Serve meatballs with dipping sauce.

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This post was sponsored by Kettle Chips. 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.

Day Two on the BC Ale Trail and Garlic Sriracha Beer Steamed Mussels

Garlic Sriracha Beer Steamed Mussels

This is a sponsored post written by me on behalf of BC Ale Trail and Tourism New West, Discover Surrey and Tourism Delta. All opinions and text are mine.

TO COME

Day two began how all days should begin: with fried chicken. River Market in New West is a destination all on it’s own. Fresh bread, craft coffee, homemade soap, produce, and restaurants. It’s a lovely place to get lost in. I impatiently waited outside the doors of Freebird Chicken Shack to get my hands on some of the fried chicken I’d been hearing so much about, and it didn’t disappoint.

My suggestions: Turmeric Fried Chicken, and Hot & Sour Fried Chicken Skin

Of course, after that I need a beer. I traveled a few miles to Central City Brewery, one of the most well distributed craft breweries in Canada. With award winning beer and spirits, it’s not hard to see why.

My suggestions: Sour No. 2 Sour Kriek

The afternoon was spent in one of the more unexpected locations: Crescent Beach, a charming little beach town that felt equal parts far away destination and small town quaint. I lingered over oysters, fish & chips, and beer at Hooked Fish Bar, then spent a few hours paddling around the inlet on a stand up paddleboard. An afternoon that went by too quickly and left a beautiful sun soaked memory.

The trip ended in the perfect way, a pot of garlic beer mussels and one of my favorite beers from Four Winds Brewing at Hawthorne Beer Market, a place I could have stayed for hours. The beer list was extensive, the food was fantastic, and the service was outstanding. It’s already bookmarked for my next trip up there. And there will definitely be a next trip.

Coming home I had to recreate the recipe, full of garlic, heat and beer, it was impossible to stop thinking about.

Yum

Garlic Sriracha Beer Steamed Mussels

Yield: 2 to 4 servings

Ingredients

½ cup unsalted butter
5 cloves garlic, smashed
1 teaspoon salt
½ teaspoon smoked paprika
1 teaspoon sriracha
1 cup pale ale
½ cup chicken broth
1 lbs live mussels, cleaned, beards removed
¼ cup chopped fresh Italian parsley
Bread for serving

Instructions

In a large pot or deep skillet add the butter and cook until melted.
Stir in the garlic, salt, paprika, sriracha, beer and chicken broth, stir to combine, bring to a low simmer.
Add the mussels, cover and allow to cook until mussels have opened, about 5 minutes.
Discard any that didn't open. Sprinkle the parsley over the pan.
Serve with crusty bread.

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This is a sponsored post written by me on behalf of BC Ale Trail and Tourism New West, Discover Surrey and Tourism Delta. As always, all opinions, photos and text are mine.

Stout Romesco Dip (10 minutes, so good)

Stout Romesco Dip (10 minutes, so good)

This was been a woodwork year. One of those years when people from my distant past, from a time when I was a person who doesn’t exist anymore, come out of the woodwork to jump back into my life. They feel equal parts foreign and comfortable, like a warm bath in the middle of the day.

My favorite side effect of the woodwork people is that I get to tell the stories my everyday friends are sick of, and I get to feel impressive. I get to tell the story of when I almost died in Morocco, and the time I was asked to do porn. And if you and I meet, and you get me drunk enough, I’ll tell all the stories of my life running around LA with rock stars that I won’t ever immortalize in digital print.

There is an element to recounting my weird past that I need right now, a reminder that when your life isn’t exactly what you want it to be, it might be what you need. It’s a reminder that it’s an evolution, a journey and that the rocks have been fewer than the oasis’s. Sure, things are weird right now, but I’m not done. Not even close. Check back in another 10 years and I’ll have more weird stories for you. At least that’s the goal. Who knows if I’ll have a bigger house, or a fancier car, but I can guarantee you that I won’t be boring. I’m just hanging my hat on that being the better end of the deal.

Yum

Stout Romesco Dip (10 minutes, so good)

Yield: 4-6 servings

Ingredients

2/3 cup (2.8 wt oz) sliced almonds
1 large bell pepper, roasted (from a jar is fine)
1 cloves garlic, smashed
6 wt oz tomato puree
2 tablespoon (10g) chopped Italian parsley
3 tablespoon (42g) stout beer
1 teaspoon (2g)red pepper flakes
½ teaspoon (1g) smoked paprika
½ teaspoon (3g) sea salt
½ teaspoon (2g) black pepper
¼ cup (56g) olive oil

Instructions

Add the almonds to a pan over medium high heat.
Pull the pan back and forth across the burner to toss the almonds until the almonds have lightly toasted, about 3 minutes (keep a close eye, they burn quickly).
Add the almonds, red pepper, garlic, tomato puree, parsley, beer, red pepper flakes, smoked paprika, salt and pepper to a food processor.
Process for about one minute, then slowly add the olive oil until well combined.
Serve with bread, crackers or crudities.

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http://thebeeroness.com/2017/06/22/stout-romesco-dip-10-minutes-good/

Beer and Bacon Biscuits

Beer and Bacon Biscuits, the flakiest, most addictive biscuits ever!

I know what you’re thinking.

It’s Cinco de Mayo and I’m posting about biscuits. But bear with me, this makes sense. This isn’t just hangover food. It’s THE hangover food, it’s carbs, and greasy bacon, and hair of the dog, all in one. It’s like a delicious magical hangover elixir, masquerading as brunch food.

I’ll let you in on a little secret, one that always surprises people: I’m a total lightweight. I don’t drink nearly as much as people think (the beer goes into the food!), and I get drunk quicker than most. Which sparked my love affair with session IPA’s, it was out of necessity not trend.

I’m also not a party when I’m hungover, I get a bit surly. I will, however, make some killer biscuits, using the fold-and-roll technique I learned a decade ago. It makes the most insanely flakey and light biscuits, you’ll want to steal it and pass it off as your own. That’s fine. Just make sure to buy me a beer for showing it to you. And make me biscuits the day when I’m hungover.

Yum

Beer and Bacon Biscuits

Yield: 6 biscuits

Ingredients

3 1/2 cup (420g) all-purpose flour
2 teaspoon (12g) baking powder
1 ½ teaspoon (9g) baking soda
½ teaspoon (3g) salt
2 teaspoons (12g) sugar
8 tablespoon (88g) cold bacon fat or unsalted cold butter (114g) cut into cubes (or a combination of both)
1/3 cup (80g) sour cream
2/3 cup (5.5oz) wheat beer
2 tablespoon (28g) melted butter
6 strips of bacon, cooked and chopped

Instructions

Preheat oven to 425F.
In a processor add flour, baking powder, baking soda, salt, and sugar.
Pulse to combine. Add the bacon fat (cold) or the cold butter, and sour cream, process until well combined.
Add the beer, process until just combined.
Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
Sprinkle with chopped bacon.
Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, sprinkle with bacon, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you flakey layers).
Using a biscuit cutter, cut out 6 biscuits. Place in a baking pan that has been sprayed with cooking spray.
Brush biscuits with melted butter, sprinkle chopped bacon.
Bake at 425F for 10 to 12 minutes or until the tops are golden brown.

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BBQ Beer Tex Mex Chicken Sliders

BBQ Beer Tex Mex Chicken Sliders in just 20-minutes

Hi, my friends. I made something for you, something that seemed a bit of a necessity this week. A repurposing of things we’ve made in order to make it new. After those Beer Pickled Jalapeños we made, and the beer BBQ sauce, it just felt like I needed something that brought it together.

Two seemingly unconnected elements making sense in a new context. For reasons I have yet to pinpoint, I feel like I need that somehow. Like this is an obscure min-sandwich-metaphor for my life right now. I know, you can eye-roll that, I won’t hold it against you. I just needed to make order out or randomness, to connect dots, to make peace with two opposing forces.

I’m getting too deep for a sliders post, I appreciate that you’ve stayed with me in the midst of that, and for your graciousness, I have a recipe for you. A 20-minute-slider-metaphor to remind you that sometimes things don’t seem to connect, until they do. And then you wonder why you never saw it before.

Make some sliders, drink some beer, and let life fall into place this weekend. And then report back, I could use a little good news right now.

For this recipe, use Beer Pickled Jalapeños, and Beer BBQ Sauce

Yum

BBQ Beer Tex Mex Chicken Sliders

Total Time: 20 minutes

Yield: 12 sliders

Ingredients

6 chicken thighs, boneless, skinless
Salt and pepper
1 tablespoon olive oil
1 ½ cups barbecue sauce (recipe link above)
1 cup pale ale
1 avocado, sliced
¼ cup cilantro, sliced
½ cup pickled jalapenos (recipe link above)
12 slider buns

Instructions

Sprinkle the chicken thighs on all sides with salt and pepper.
Heat the olive oil in a deep skillet over medium high heat.
Add the chicken thighs, searing on both sides.
Add the barbeque sauce and beer, lower heat to maintain a simmer. Turn the chicken over periodically. Cook until chicken is cooked through, about 10 minutes.
Remove chicken from pan, shred using two forks, return to sauce, simmer for 5 minutes.
In each of the slider buns add chicken, avocado slices, cilantro and a few pickled jalapenos. Serve immediately.

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Slow Cooker Stout Caramelized Onion Dip

Slow Cooker Stout Caramelized Onion Dip

I don’t do resolutions. That’s wrong. I do. Every year. Just not the ones that normal people do. Mine are never about giving things up, that’s desolate. Resolutions should give you hope about the future, not dread.

I make resolutions that make me want to plow forward into the new year. Resolutions like, “learn to make Gnocchi,” or “go to one new brewery a month,” or “learn how to re-wire a lamp.”

This year, I’m on track. I think. My resolution is to put good into the world. This year, more than ever, it’s important. I’ve donated money, made meals for homebound friends, donated blood (remember that?!). One of my ill advised resolutions-adjacent goals was to compliment strangers. This isn’t good for me, it makes me look creepy. As in: there is some woman going home to her boyfriend saying “Some girl at the grocery store told me that me my hair was pretty. It was creepy.”

But I’m not giving up. There is this very nice retirement home down the street from my house. One that I had no idea existed for a year, I literally thought it was just a really big house, and the owner really liked to wear scrubs. I wish I was joking. I’m trying to summon the courage to bake a huge batch of cookies and bring them by. Not just for the residents, but for the staff. I know it’s hard work that doesn’t pay as well as it should. For some reason, I’m not nearly as brave as I should be when it comes to human interaction. I have no problem jumping off cliffs or out of perfectly good airplanes, but for some reason human interaction is more fear inducing.

I thought about bringing them this dip, but that’s less explainable. We don’t really have a box in our brain for “the neighbor girl brought me this onion dip,” but cookies, we have a brain box for neighbor cookies.

I’ll keep you updated.

Wish me luck.

Yum

Slow Cooker Stout Caramelized Onion Dip

Yield: 4-6 servings

Ingredients

3 large (1.5lbs) sweet onions (Walla Walla, Maui, Vidalia)
2 tablespoons (28g) butter
1 tablespoons (16g) brown sugar
1 teaspoon (6g) salt
½ cup (118g) stout beer
8 oz cream cheese
16 ounces sour cream
1 teaspoon (5g) Worcestershire
1 teaspoon (3g) garlic powder
1 teaspoon (3g) black pepper
¼ cup chopped green onion

Instructions

Thinly slice the onions.
Add the onions, butter, brown sugar, beer and salt to a slow cooker. Cook on low for 8 to 10 hours or until soft and dark. Stir occasionally, if possible.
Add the cream cheese, sour cream, Worcestershire, and garlic powder.
Cook on low for two hours, stirring occasionally. Stir in the pepper, salt to taste.
Add to a serving dish, sprinkle with green onions.

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Football Food Match Up: Shrimp and Grits Sliders and an IPA vs Crab Cake Sliders and a Pilsner

Which slider recipes will come out on top: Crab Cake Sliders made with Kettle Brand Sea Salt and Vinegar Chips, paired with a pilsner, or Shrimp and Grits Sliders made with Kettle Brand Maple Bacon Chips paired with an IPA?

I’m going to wager a bet that your weekend may be spent, in part, gathered around a TV, screaming at millionaires fighting over an oval object. Only, of course, if you’ve decided to watch the Super Bowl. Maybe you’re rooting for one of the teams, or just rooting against the other. Maybe you don’t really care either way as long as the food is good.

That’s why I’m here. To make both the food and the wagering more interesting, especially for that last set. For those of us whose teams have long since packed up their away game jerseys and started their vacations. You can still get in on the head-to-head beating action.

I’ve teamed up with Kettle Brand to bring you a bet that no one loses, inspired by the two remaining football teams.

For the New England Patriots I made some sliders inspired by both their hometown and their team colors, and I’ve paired it with a beer that plays perfectly with the flavors.

Crab Cake Sliders made with Kettle Brand Sea Salt and Vinegar Chips, paired with a pilsner

For the Atlanta Falcons I drew some Southern inspiration to bring you a slider like no other I’ve seen before, a re-imagination of one of my favorite dishes from the South. I’ve paired it with a beer that packs a punch, perfect for the sliders.

Shrimp and Grits Sliders made with Kettle Brand Maple Bacon Chips paired with an IPA

So here is your game day challenge: Make the sliders, pair them with the beer, and have your guests pick the best match. Will the winning sliders be the same team that wins on the field? Who knows. But I’m certain that unlike what will happen on the field, there will be no losers on your food table.

Yum

Crab Cake Sliders made with Salt and Vinegar Chips

Yield: 12 sliders

Ingredients

For the crab cakes:

3.5 wt oz (about 4 cups) Salt and Vinegar Kettle Brand Chips
12 oz lump crab meat
½ teaspoon (3g) salt
½ teaspoon (1g) pepper
pinch cayenne
½ teaspoon (2g) Old Bay seasoning
1 egg
1 tablespoon (2g) chives, chopped
½ a large red bell pepper, finely chopped
2 tablespoon (28g) unsalted butter

For the Pilsner Remoulade:

1 cup (224g) mayonnaise
2 tablespoons (28g) pilsner
1 tablespoons (15g) Dijon mustard
1 teaspoon (5g) cream style horseradish
1 teaspoon (3g) hot sauce
1 tablespoon (8g) lemon juice
½ teaspoon (4g) garlic powder
1 teaspoon (3g) creole seasoning
1 tablespoon (2g) chopped chives
¼ teaspoon (.5g) paprika

For the sliders:

12 slider buns
green leaf lettuce

Instructions

Add the chips to a food processor, process until just crumbs remain.
Add the chips, crab meat, salt, pepper, cayenne, Old Bay, egg, chives, and bell pepper, mix to combine.
Lay a sheet of aluminum foil on a flat surface. Form the crab cake mixture into a long log down the center of the aluminum foil, roll the foil around the log until tightly covered, twist the ends.
Place the log in the freezer for 15 minutes (to make this in advance, refrigerate for up to 24 hours, then freeze just prior to use).
Remove from the freezer and slice the log into 12, 1-inch slices.
Heat the butter in a large skillet. A few at a time, gently press the circles with a flat hand to make them slightly thinner and more compact.
Place the crab cakes in the skillet, cooking on both sides until golden brown, about 5 minutes.
Remove from the skillet, place on a stack of paper towels.
Stir together all the remoulade ingredients until well combined.
To assemble the sliders add a piece of lettuce, and a crab cake to the middle of each bun, drizzle with remoulade, serve immediately, with a pilsner.

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For the easiest way to make a batch of crab cakes, try this simple trick:

Shrimp and Grits Sliders made with Maple Bacon Kettle Brand Chips

Yield: 12 sliders

Ingredients

For the IPA grit cakes:

1 ½ cup (12oz) milk
12 ounces IPA beer
¼ cup (56g) butter
1 teaspoon (6g) salt
1 teaspoon (3g) pepper
3/4 cup corn (117g) grits
1/3 cup (33g) grated Cheddar cheese
¼ (30g) cup flour
oil for frying

For the shrimp:

1 (8.5 oz) Maple Bacon Kettle Brand Chips
1 cup milk
2 large eggs
1/2 cup (60g) flour
1 lbs raw shrimp, shelled and deveined
oil for frying

For the sliders:

½ cup (119g) mayonnaise (or sour cream)
1 teaspoon (3g) hot pepper sauce
½ teaspoon (.5g) smoked paprika
1 tablespoon (2g) chopped parsley
12 slider buns

Directions

In a pot over medium high heat bring the milk, beer and butter to a boil, reduce heat to maintain a low simmer. Stir in the salt, pepper, and grits. Simmer, stirring occasionally until the grits have softened, about 20 minutes. Stir in the cheese.
Line a 9x12 pan with parchment paper. Pour the grits into the prepared pan. Allow to cool to room temperate, cover and refrigerate for 1 hour and up to overnight (can be made a day in advance).
Remove the grits from the pan using the parchment paper. Lay the parchment with the grits onto a flat work surface. Using a 2-inch, round, biscuit cutter, cut out 12 circles.
Add the flour to a shallow bowl. Heat a thin layer of oil in a skillet over medium high heat.
One at a time lightly coat the grit circles in flour, add to the hot oil, cooking on both sides until golden brown. Remove from oil and allow to drain on a stack of paper towels.
Add the potato chips to a food processor, process until just crumbs remain, add to a shallow bowl.
In a separate bowl whisk together the milk and egg.
In a third bowl add the flour.
Heat about ¼ inch of oil in a large skillet over medium high heat.
One at a time dredge the shrimp in flour, then dip in the egg mixture, then place in the bowl of chips. Sprinkle with chip crumbs, pressing to adhere.
Place in the hot oil, cooking on both sides until golden brown and cooked through, about 5 minutes. Remove from oil, add to a wire rack to cool.
In a small bowl whisk together the mayonnaise, hot pepper sauce, paprika, and parsley.
To assemble the sliders add one grits circle to the inside of each bun, top with one to two shrimp, drizzle with sauce.
Serve immediately, with an IPA beer.

http://thebeeroness.com/2017/01/30/football-food-match-shrimp-grits-sliders-ipa-vs-crab-cake-sliders-pilsner/

This post was sponsored by Kettle Brand. 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

Three Cheese Jalapeno Skillet Beer Cheese Dip

Three Cheese Jalapeno Skillet Beer Cheese Dip, made in a skillet, warm and bubbly

I’ve hit a benchmark of sorts. A way of measuring if I’m actually becoming successful at this weird chosen profession that I, essentially, just made up.

Money has never been much of a benchmark for me, other than in a “can I pay my bills and still have at least a little left over” sort of way. To this day, the time in my life when I had the most money, I was the least happy. Measuring quality of life by the quantity of money is like judging how good your meal was by how much was on your plate. Sure, money’s great, but it’s the icing, not the cake.

My benchmarks aren’t normal, but I’ve never really been a “normal” sort of person. The first time I was paid to go on a trip was a giant step upwards that I’ll never forget. The first time I was contacted by someone wanting to hire me, rather than having to chase down a lead, I felt like I was standing in the center of podium hearing a cheering crowd. The day I was able to make the leap from part-time-normal-job/part-time-weird-beer-cooking-writing-photography-job was a gigantic leap that I almost didn’t believe would stick.

Now, I have a new one. I was given a column! A beer column for a magazine. An actually, real life, feel it in your fingers, print magazine. It’s not a lucrative gig, but that was never the point. Maybe for some people there are other things I’ve done that seem better, more impressive, “bigger”. But for me, this is huge, it feels validating.

I won’t be writing about cheese dip or food for that matter, it will be beer-centric. Local Washington beer, to be more specific. But that doesn’t mean food isn’t involved. I did eat this entire pan of cheese dip while I was finishing my last essay. That counts, right?

Yum

Three Cheese Jalapeno Skillet Beer Cheese Dip

Yield: 4-6 servings

Ingredients

1 tablespoon (8g) olive oil
1 cup (70g) sweet white onion, diced
2 large jalapenos, diced
2 cloves garlic, grated with a microplane
2 tablespoons (12g) cornstarch
1 cup pale ale
¼ cup (23g) heavy cream
7 oz smoked gouda, grated
5 oz fontina cheese, grated
½ teaspoon salt
½ teaspoon black pepper
dash hot pepper sauce
12 oz white cheddar, grated
¼ cup (7g) chopped green onions
Chips or bread for serving

Instructions

Heat the olive oil in a cast iron skillet over medium-high heat. Add the onions, cooking until just starting to caramelize, about 10 minutes. Stir in the jalapenos, cooking until softened, about 5minutes.
Stir in the garlic. Sprinkle with cornstarch, whisk to combine.
Whisk in the beer and cream, reduce heat to a very low simmer.
Add the gouda and fonitna cheese, a hand full at a time, stirring until the cheese is well combined before adding more.
Stir in the salt, pepper, and hot pepper sauce. Remove from heat.
Preheat the broiler.
Sprinkle with the white cheddar, place the skillet under the broiler until the cheese is lightly browned.
Remove from oven, sprinkle with green onions, serve immediately (take care when serving, the pan will be very hot).

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