Appetizer

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

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

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

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

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

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

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

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

Beer Pizza Dough recipe, 1 hour Beer Pizza Dough recipe

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Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: Beer Cheese Dip

Ingredients

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

Instructions

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

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

I did it. It only took two years and countless recipe trials to FINALLY bring you what I call, “7-11 pump cheese nacho cheese” but the homemade version. I know, I know, OFFICIALLY, that’s gross. But secretly, it’s amazing. It’s creamy, and it never seperates or gets grainy. HOW DO THEY DO IT?!

I don’t know, probably a chemical shitstorm that I don’t want to know about. But I do know how YOU can do that. You can be the cooker of the creamiest cheese sauce in all the land, and it’s made in your blender in 3 minutes. I know, you love me. I love you back.

It’s not one, but TWO secret ingredients that are super easy to find. Evaporated milk is the big one, it’s just milk that has been reduced. The same amount of milk proteins but will less water to interfere with stabilization (not to be confused with sweetened condensed milk, we aren’t making nacho fudge, that’s an entirely different website).

Second is cornstarch, it helps bind everything together and prevent it from separating. Just add in some cheese (obviously), beer and spices to those two secret ingredients and blend to your heart’s content. Then just heat and serve. You can even make it ahead of time. If you’ve ever tried that before, you’ll know that with a regular cheese sauce that’s laughable. But this stuff is the cheese sauce dreams.

Unless you don’t dream about cheese sauce, in that case, I’m not sure we can be friends.

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Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Prep Time: 3 minutes

Cook Time: 5 minutes

Yield: 3 cups

Ingredients

  • 2 ½ cups (300g) shredded cheddar cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (12 ounce) can evaporated milk
  • ½ cup (4oz) beer (IPA, pale ale, wheat beer)*

Instructions

  1. Add all ingredients to a blender, blend until smooth.
  2. Add to a saucepan over medium heat, heat to desired temperature.
  3. Store in an airtight container in the fridge until ready to use, heat to serve. Can be made up to 3 days in advance.

Notes

*Hoppier beers (IPA’s, American Pale Ales, etc.) will have a stronger beer flavor. For a lower beer flavor, opt for a wheat beer or a pale lager.

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Stout Osso Buco Sliders with Gremolata Sour Cream

Stout Osso Buco Sliders with Gremolata Sour Cream

We’ve made it. Made the turn into the New Year and survived to tell the tale. January is about breathing, stepping back, reflecting and fireplaces. Stouts are also a January thing, even when you’ve resolved to be healthy so you can run faster and jump higher.

One won’t hurt. Maybe just buy one for the fridge to look at and remind yourself of the reward you have coming once your goal has been met. Don’t forget about Football, it’s another January thing. An even-if-you-don’t-like-sports thing, because it’s a how we get out of the house and see other humans in the depths of winter thing.

Maybe, if you’re not ready to jump into football appetizer like food yet, just pin it for later. A mental prep for February (just as dark as January but graciously shorter) when we will break our diets to eat all the things and watch the Big Game with other people who will mostly be rooting against one team or another. This is important, we need things to look forward to right now as we’ve rounded the corner out of all the look-forward-to things portion of the year and we’re not sure what to do with ourselves.

Just make some Osso Buco Sliders, they’re tiny. How much damage can one really do?

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Stout Osso Buco Sliders with Gremolata Sour Cream

Yield: 12 sliders

Ingredients

  • 4 slices thick cut bacon
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup flour
  • 3 lbs beef shanks (4 to 5)
  • 2 tablespoon olive oil
  • 1 ½ cups carrots, peeled and sliced (about 2 large)
  • 2 ribs celery, chopped
  • 1 cup white onions, chopped
  • 1 cup porter or stout beer
  • 3 tablespoon tomato paste
  • 3 cups broth
  • ¼ cup fresh flat leaf parsley, chopped
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • 2 large cloves garlic, grated with a zester or microplane
  • 1 ½ cups sour cream
  • 12 slider buns

Instructions

  1. In a large pot or Dutch oven, cook the bacon over medium heat until most of the fat has rendered and the bacon starts to crisp. Remove bacon with a slotted spoon, set aside. Leave about 2 tablespoons of bacon fat in the pan, discard the rest.
  2. Salt and pepper the beef shanks liberally.
  3. Add flour to a bowl. One at a time dredge shanks in the flour until well coated.
  4. Return the Dutch oven to heat, allow the bacon fat to get hot but not smoking.
  5. Sear the shanks in bacon fat until browned on both sides. Remove shanks from pot.
  6. Add olive oil to pot along with carrots, celery and onion. Cook until softened, about 8 minutes.
  7. Add the beer, scraping to deglaze the bottom. Stir in the tomato paste.
  8. Return shanks and bacon to the pot. Pour in broth until shanks are ¾ of the way covered.
  9. Allow liquid to simmer but not boil for 3 ½ hours or until meat is tender and falling off the bone. While shanks are cooking, turn over every 30 to 45 minutes. Add additional broth to maintain a liquid level that is about ¾ of the way up the side of the shanks.
  10. Once tender, remove the meat and bones. Discard the bones and any large pieces of fat. Pull the meat into small pieces using two forks, return to the pot, stir to combine with the sauce.
  11. Spoon the meat mixture into slider buns.
  12. Combine the parsley, lemon zest, orange zest, garlic and sour cream in a small bowl.
  13. Top the meat with a spoonful of sour cream mixture before putting the top of the bun on the slider. Serve immediately.
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Beer Mac N Cheese Stuffed Jalapenos

Beer Mac N Cheese Stuffed Jalapenos, the perfect game day snack!

I was born in California, cut my beer drinking teeth on Sierra Nevada, spent most of my life living up and down the Golden State. It’s a part of who I am and will always be my first home. You already know about the fires that have devastated one of the most gorgeous parts of our country. I watched, horrified, from my Pacific Northwest perch as my old neighborhoods were destroyed, my friends evacuated, places I used to roam burned beyond recognition.

Living in LA outsiders always asked if earthquakes scared me. No, never. Not once. It was the fires that ravaged us every year that put fear into my bones, not the occasional earthquake that hardly rattled the hanging lamps. This past year was the worse we’ve ever seen. I don’t need to go into statistics and details, you already know. When you just want to retreat into a beer and forget how bad it is, the good news is that there is a beer that can actually help.

Sierra Nevada has collaborated with over 1200 breweries nationwide to brew Resilience IPA, donating 100% of the sales (all of it, not just some of it) to the Campfire Relief Fund. Not only have they started out by donating 100K to the fund, brewed a beer to increase that amount on an hourly basis, partnered with over 1200 breweries, but they have also made it as easy as drinking a beer to help out. There will never be an easier way to do something to help a national tragedy.

Want to drink a beer for a charity? Find the brewery participating in the Resilience Butte County Proud IPA  project. I’d bet there’s a brewery close by you, and a way that your weeknight happy hour can be more than just an excuse to meet up with friends. Contact your local brewery to find out when their Resilience IPA hits the tap room, mark your calendar, organize a get-together, feel good about your nightly pint.

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Beer Mac N Cheese Stuffed Jalapenos

Yield: 24

Ingredients

  • 2 cups (180g) elbow macaroni
  • 1 tablespoon unsalted (14g) butter
  • 1 tablespoon flour
  • 1 teaspoon cornstarch
  • ¾ cup (6oz) whole milk
  • ½ cup (4oz) Pale Ale
  • 3 cups (240g) cheddar cheese, shredded (plus additional for top)
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 12 large jalapenos
  • 2 tablespoon (14g) melted butter
  • ½ cup panko (25g) bread crumbs

Instructions

  1. Preheat oven to 400°F
  2. Cook the macaroni in lightly salted boiling water until just before al dente, about 5 minutes. Drain, set aside.
  3. In a large pot over medium high heat, melt the butter. Whisk in the flour and cornstarch until well combined. Add the milk and beer, bring to a low simmer, do not boil.
  4. A hand full at a time add the cheese, whisking until all the cheese has melted before adding more.
  5. Stir in the salt and garlic powder (add additional to taste).
  6. Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
  7. Cut the jalapenos in half, scoop out the seeds and membranes.
  8. Place the jalapenos, cut side up, on a baking sheet covered with parchment.
  9. Fill the jalapenos with mac n cheese.
  10. Sprinkle with shredded cheese.
  11. Stir together the melted butter and panko. Sprinkle the panko on top of the jalapenos.
  12. Bake for 15-20 minutes or until the panko has browned.
  13. Serve warm.
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Super Soft Butter and Beer 1 hour Dinner Rolls

Super Soft Butter and Beer 1 hour Dinner Rolls

Are you ready? Take a deep breath because you don’t have a choice, the holidays and all that goes with them, are upon us. Let’s take a second to inventory this upcoming Q4 on a personal level, shall we? Of course we should, we like doing things like this.

Let’s pretend like we like excel spreadsheets (ok, maybe you do, they make me break out in hives), and make some columns. First up, the good stuff! (always start with the good stuff).

The first snowfall; the majestic, glorious, wonder of little, frozen flakes of water floating to the ground like natures glitter. The smell of a winter evening spiked with the glow of a fireplace. Or better yet, a fire PIT in your backyard, and there is hot cocoa (boozy, obviously)! See, good stuff. Lots of good stuff.

Food. Winter food is amazing. Big, steamy bowls of spicy ramen. Roast chicken. A big pot of spicy chipotle chili.

Beer! We are now in the dessert of the beer season. Barrel aged beers are coming at us with a vengeance and they’re excellent for winter and that fire pit in your backyard. Invite your friends over, it’s perfect.

Bad stuff. Oh, yeah, bad stuff. I guess if we should flesh out that list, in the spirit of fairness and balance and spreadsheets. First up: higher than average possibility of family drama. Also see: icy roads, scraping frozen water off things that it shouldn’t be on, and all the stress. All. The. Stress.

Let’s default to the first list to combat the second. The first one is pretty much the remedy to the second. Also, don’t forget about leftovers (add it to the good list). And how nothing is better the day after Thanksgiving than making a turkey sandwich with a dinner roll bun. Make a double batch of these. They help with stress and family drama. Oh, and stock up on those barrel aged beers.

 

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Super Soft 1 hour Butter and Beer Dinner Rolls

Prep Time: 1 hour

Yield: 12 large rolls or 16 small

Ingredients

  • 4 cups (480g) all-purpose flour
  • 2 tablespoons brown sugar
  • 2 ¼ teaspoons (one packet) active-dry yeast
  • ¾ cups (6oz) beer (pale ale, pilsner, wheat beer, lager, nothing too hoppy)
  • 6 tablespoons (84g) melted butter
  • ½ cup cream (120g) or half and half
  • 1 teaspoon salt, plus additional for the top
  • egg wash (1 egg plus 2 tablespoons milk, beaten)
  • Coarse salt

Instructions

  1. Add the flour, brown sugar, and yeast to the bowl of a stand mixer. Mix to combine.
  2. In a heat safe bowl or pot stir together the beer, melted butter and cream then heat to 110°F (check the temperature listed on your package of yeast and default to that temperature rather than the one listed in any recipe).
  3. Add the liquid to the stand mixer, beating on low to medium speed to combine. Add the salt once the flour has been moistened.
  4. Raise the speed to medium high, beat until smooth and elastic, about 10 minutes.
  5. Transfer to a lightly oiled bowl, cover and allow to rise until doubled in size (about 40-60 minutes, the warmer the room the faster the rise. In a cold room this can take up to two hours).
  6. Preheat the oven to 400°F.
  7. On a lightly floured surface, pat the dough into a rectangle. Fold into thirds, like a letter about to go into an envelope. Press out into a long rectangle again, fold again. Repeat three times until the dough feels a bit stiff.
  8. Cut into 12 equal size pieces.
  9. Roll each piece into a tight ball.
  10. Oil a 9x13 baking dish, place the dough balls equally spaced in the pan.
  11. Brush the tops of the rolls with egg wash, sprinkle with salt.
  12. Bake until the tops have turned golden brown, 20-25 minutes.
  13. Remove from the oven and cover with a kitchen towel as they cool (this will make the rolls soft, rather than crusty).
  14. Serve warm.
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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.

 

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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

Instructions

  1. Sprinkle the pork on all sides with 1 tablespoon salt.
  2. In a small bowl stir together the beer, tomato paste, lime juice, cumin, garlic powder, onion powder, chili powder, cayenne, and smoked paprika.
  3. 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.
  4. 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.
  5. 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.
  6. Cook for 5-8 minutes, stir and press again into a firm even layer.
  7. 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.
  8. Stir together the sour cream and chipotle peppers.
  9. 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! 

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.

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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.
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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!

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.

 


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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.
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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

  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!

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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.
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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

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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.
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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

Crab Tarts with Saison Béarnaise Sauce

Crab Tarts with Saison Béarnaise Sauce

Crab Tarts with Saison Béarnaise Sauce

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

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

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

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

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

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

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

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


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Crab Tarts with Saison Béarnaise Sauce

Ingredients

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

Instructions

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

Notes

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

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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.


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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

  1. Score the fat of the duck breast, sprinkle liberally with salt, place inside the instant pot, off heat.
  2. 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.
  3. Remove the duck, add the onions, cooking until they have softened, about 5 minutes.
  4. Add the duck back into the pot along with the remainder of the ingredients (other than garnishes).
  5. Turn instant pot to pressure cook, cook for 30 minutes. Allow the instant pot to release pressure, then open.
  6. Remove the duck, shred using two forks, return to pot.
  7. 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.

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

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.

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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

  1. Preheat oven to 375° F.
  2. 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).
  3. Add the potato chips and the oats to a food processor, process until just crumbs remain.
  4. 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.
  5. 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.
  6. In a small bowl stir together the sauce ingredients.
  7. Plate burgers in the buns topped with avocado slices, tomato, sauce and potato chips (if using), serve immediately.
  8. 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.

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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

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

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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

  1. 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.
  2. In a large bowl whisk together the flour, salt, garlic powder and cornstarch.
  3. 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.
  4. Turn the oven to 175F. Place a wire rack over a baking sheet, add the baking sheet to the oven.
  5. 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.
  6. Stir together the reserved beer, buffalo sauce, and butter.
  7. 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).


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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

  1. Melt the butter in a stockpot or Dutch oven over medium high heat.
  2. Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
  3. In a shallow bowl stir together the flour, chili powder and salt.
  4. One at a time dredge the chicken in the flour mixture until well coated.
  5. 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.
  6. Sprinkle the remaining flour mixture over the pot.
  7. Pour in the beer, scraping to deglaze the bottom of the pot.
  8. Stir in the tomato paste, broth, and wing sauce.
  9. 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. 5th!

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!

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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

  1. Preheat oven to 400F.
  2. Add the chips to a food processor, process until just crumbs remain.
  3. 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.
  4. Gently combine the ground beef, one egg and the chip crumbs until well combined.
  5. In the bowl with the remaining chip crumbs add ½ cup flour, toss to combine.
  6. Add the remaining flour to a separate bowl.
  7. In a small bowl, whisk together the remaining eggs and 3 tablespoons water.
  8. Using a small cookie scoop, scoop out a small amount of meat mixture. Using wet hands, roll into a tight ball.
  9. 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.
  10. Drizzle meatballs with olive oil.
  11. Bake for 10 minutes, turn meatballs over, and bake for ten more minutes or until the meatballs are cooked through.
  12. 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).
  13. 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.

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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

  1. In a large pot or deep skillet add the butter and cook until melted.
  2. Stir in the garlic, salt, paprika, sriracha, beer and chicken broth, stir to combine, bring to a low simmer.
  3. Add the mussels, cover and allow to cook until mussels have opened, about 5 minutes.
  4. Discard any that didn't open. Sprinkle the parsley over the pan.
  5. 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 the rocks in the road have been fewer than the oases. 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.

Print
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

  1. Add the almonds to a pan over medium high heat.
  2. 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).
  3. Add the almonds, red pepper, garlic, tomato puree, parsley, beer, red pepper flakes, smoked paprika, salt and pepper to a food processor.
  4. Process for about one minute, then slowly add the olive oil until well combined.
  5. Serve with bread, crackers or crudities.
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