Skip to main content

Appetizer

Cuban Sandwich Sliders with Beer Pickled Peppers and Onions

Cuban Sandwich Sliders with Beer Pickled Peppers and Onions

Do you know how long it’s been since I’ve made sandwiches for a crowd? Yes, yes you do. Of course you do! Because you’re a human, with eyes, who has also been a party to the past 18 months of existence in this crazy world.  We are now entering the "it’s possible that we will have the need for food to feed a crowd" phase of this post-apocalyptic world. Which is certainly something to celebrate.

You can make pulled pork just for this sandwich, but you can also intentionally make too much next time you pull pork as an excuse to make these, which is how they came into my life. I was making tacos, as you do, and decided that I would just make as much as I could possibly manage to fit into one pot. It happens. 

I did decide that pulled pork must absolutely be made in giant batches and is unequivocally the best leftover food on the planet. Sorry Thanksgiving, but you are now second in my leftovers book, but you have pie so you’re still the overall winner. 

Recipe for Beer-Braised Pulled Pork 

Cuban Sandwiches with Beer Pickled Peppers and Onions

Ingredients
  

For the peppers:

  • 12 oz of IPA beer
  • 1 cup apple cider vinegar
  • 1 Tbs sugar
  • 2 Tbs salt
  • 1 Tbs black peppercorns
  • 4-6 sprigs fresh dill
  • 1 lbs small sweet peppers, sliced
  • 1 red onion sliced

For the sandwiches

  • 12 dinner rolls sliced into buns
  • ¼ cup brown mustard
  • 1 lbs. sliced ham
  • 1 lbs. pulled pork
  • 4-6 slices swiss cheese
  • 2 tablespoons melted butter

Instructions
 

  • In a pot over medium-high heat add the beer, vinegar, sugar, salt and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.
  • Add the peppers to an airtight container, add a few sprigs of dill.
  • Add the onions to a separate container, add a few sprigs of dill.
  • Pour the cooled brine over the onions and the peppers, making sure all vegetables are submerged.
  • Chill for at least 24 hours prior to using.
  • Preheat the oven to 350°F.
  • Add the bottom portion of the buns into a baking dish. Spread with mustard.
  • Top in an even layer with ham, pulled pork, peppers, onions, then cheese.
  • Place the top on the buns, brush with melted butter.
  • Place another baking dish on top of the buns, press down firmly. Keeping the second pan on top of the buns, place the entire thing in the oven.
  • Bake until the cheese has melted, about 12-15 minutes.

Notes

 

Grilled halloumi Sliders with IPA Avocado Chimichurri

Grilled halloumi Sliders with IPA Avocado Chimichurri

Don’t look at me like that. I know, I KNOW! I grilled another thing. And I don’t even feel bad about it. It’s cheese you can grill (actually grill unlike those misnamed, misleading sandwiches that should be called "pan friend cheese" so no one gets their hopes up). 

This is cheese that doesn’t melt so you can throw it on the grill and use it in sandwiches to shock and amaze your friends who will be confused but intrigued. And confused intrigue is the best state in which to eat sandwiches, this is a fact. 

It’s followed closely by perplexed abandon followed by bemused suspicion. Don’t quote me on this, or try to prove I’m wrong, just grill some things that aren’t usually found over an open flame, open a beer, and feed your friends already. It’s the best way to spend an afternoon. 

Grilled halloumi Sliders with IPA Avocado Chimichurri

Ingredients
  

For the chimichurri:

  • 1 cup cilantro leaves packed
  • 1 cup parsley leaves packed
  • ½ teaspoon salt
  • 1 teaspoon red pepper flakes
  • 3 tablespoons red wine vinegar
  • 3 tablespoons IPA beer
  • ½ cup olive oil
  • 1 large avocado diced

For the sliders:

  • 8 ounces halloumi cheese cut into ½ inch slices
  • 1 large red pepper
  • 3 tablespoons olive oil
  • 6 slider buns

Instructions
 

  • Add the cilantro, parsley, salt, red pepper, vinegar, and beer to a food processor, process until well combined. While the food processer is running, slowly add the olive oil.
  • Add the diced avocado to a bowl, pour the chimichurri mixture over the avocado, and gently stir to combine.
  • Heat the grill to medium-high.
  • Drizzle the halloumi and red pepper with olive oil. Add the halloumi and red pepper to the grill. Cook the halloumi on both sides until grill marks appear, about 3 minutes per side.
  • Cook the red pepper until the skin has blackened.
  • Scrape the skin off the red pepper, remove the stem and seeds, and slice.
  • Fill the slider buns with cheese, top with sliced red peppers, and avocado chimichurri.

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

Forgive me. I’ve made more Dulce de Leche. Because it’s so easy to make and not screw it up by being on your phone ordering another pair of leggings you don’t need and all of the sudden the caramel is burned and you’re mad at yourself and the Amazon app again. It’s nicer, it’ll patiently wait for you to do all your non-essential work and be just as gorgeous and perfect as if you’d babied it along. 

 

So I decided to stuff it into dates because I forgot how much I love them and needed to celebrate the giant pack of dates that really wanted to come home with me. They’re so pushy. So we obviously needed something crunchy and invited hazelnuts to join the party because they’re always up for a good time, just ask Nutella. And the chocolate stout coating is because it’s fun to be extra sometimes. And of course, salt is a necessity. Just make sure to eat them all in one sitting because that might be a necessity too, at least that’s what I’ve been telling myself. 

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

5 from 1 vote

Ingredients
  

For the Dulce de Leche:

  • 1 (14oz) can sweetened condensed milk
  • ¼ teaspoon sea salt I used Maldon
  • ½ teaspoon vanilla extract

For the Dates:

  • 12 Medjool dates pitted
  • 14 hazelnuts lightly toasted
  • 1 ½ cups (9oz) dark chocolate chips
  • ¼ cup (2oz) stout beer
  • 1 teaspoon flakey sea salt

Instructions
 

Make the Dulce de Leche:

  • Pressure cooker method: Remove the top of the can of sweetened condensed milk. Cover with aluminum foil.
  • Add the cooking rack to the bottom of a pressure cooker or Instant Pot. Add the prepared can. Pour water in the pressure cooker until about halfway up the side of the can.
  • Cover tightly, making sure the steam vent is closed.
  • Cook on high for 60 minutes. Allow the steam to vent naturally. Once the can has cooled, remove it from the pressure cooker.
  • Slow cooker method: Add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening.
  • Stir in the vanilla and salt, refrigerate until ready to use.

Stuff the Dates:

  • Spread the inside of the dates with Dulce de Leche, add a hazelnut, close tightly, set aside.

Make the Chocolate Coating:

  • Add the chocolate chips and beer to a microwave-safe dish. Microwave on high for 30 seconds, stir and repeat until melted and well combined (can also be done in a double boiler).
  • Dip the dates in the chocolate until coated, remove with a fork, and set on a sheet of parchment paper. Sprinkle with sea salt. Repeat for all dates.
  • Allow to rest until the chocolate coating is set. Serve at room temperature or chilled.

Hot Crab and Beer Cheese Stuffed Artichokes

Hot Crab and Beer Cheese Stuffed Artichokes

I know there are a lot of ways to stuff an artichoke, but this is the way I like to do it. You COULD cut it in half. You COULD stuff a bunch of crap between the leaves, but that’s not how I stuff things into my vegetables. 

Cut the heart out, fill it with beer cheese, enjoy. It’s like a metaphor. 

A really bad metaphor, obviously. One that I’m not sure what it means, but if you say it confidently enough people will nod along as if they get it, and are inspired by how wise you are. That might also be because you’re holding the physical manifestation of the metaphor and they want to eat the metaphor. Basically, you can do whatever you want when you’re holding beer cheese dip and people will agree with you. It’s the perfect strategy for getting what you want. 

Hot Crab and Beer Cheese Stuffed Artichokes

Ingredients
  

  • 4 large globe artichokes
  • 8 ounces cream cheese
  • ¼ cup IPA or Pale Ale beer
  • ½ cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon old bay seasoning
  • 1 teaspoon garlic powder
  • 6 ounces lump crabmeat
  • ¼ cup Italian bread crumbs

Instructions
 

  • Cut the top inch off the artichoke with a sharp knife. Cut the stem so that the artichoke sits flat with the leaves pointing up.
  • Cook in lightly salted boiling water until the leaves peel away easily, about 30 minutes. Remove from water, allow to cool.
  • Preheat the oven to 375°F.
  • Starting at the center, pull the leaves apart to make the center more accessible. Using a melon baller or grapefruit spoon, remove the center leaves to reveal the “choke” and use a spoon or melon baller to remove the fuzz from the heart.
  • Add to a cast-iron skillet or baking dish, center hole facing up to make it easy to add the dip.
  • In a bowl stir together the cream cheese, beer, mozzarella, parmesan, lemon juice, hot sauce, garlic powder, Old Bay, and crab until well combined.
  • Divide the dip evenly between the four artichokes. Sprinkle with bread crumbs.
  • Bake until the dip is hot and melted, about 12 minutes. Serve warm.

Beer Pickled Deviled Eggs with Goat Cheese and Coppa

Beer Pickled Deviled Eggs with Goat Cheese and Coppa

Do you like pickled things? And deviled eggs? Please say yes. I know, the idea of pickled eggs might be a little cringy at first, but just trust me, I’d never lead you astray. Pickled eggs with a rich filling and some gorgeously fatty meat are exactly what you want to eat as an appetizer. Or for dinner. Whatever. 

Deviled eggs are this rare beast in the food world. They are things from Grandmas, and church potlucks, and our less than culinarily advantageous childhood, but they hold up. They’ve aged well, and everyone will eat them.

However, they don’t math well. Let me explain this. Let’s do some egg math, shall we? It’ll be fun. If someone asks you how many scrambled eggs you can eat, it would probably be 3, maybe 4. Reason and logic will tell you that if this is the case, you could only eat 3 or 4 Deviled eggs, but as we all know you can eat about one thousand, maybe more. The limit does not exist. This is a math black hole that even NASA can’t explain. 

Basically what I’m saying is make a double batch. Or a triple if you plan to share.

Beer Pickled Deviled Eggs with Goat Cheese and Coppa

Ingredients
  

  • 8-10 hardboiled eggs
  • 1 cup rice wine vinegar
  • 1 cup pale ale or IPA
  • 1 tablespoon sugar
  • 1 tablespoons salt
  • 2 oz goat cheese plus additional for garnish
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 3 tablespoons mayonnaise
  • ½ teaspoon salt
  • 1 tablespoon finely chopped green onions or chives plus additional for garnish
  • 1 oz Coppa thinly sliced and cut into quarters

Instructions
 

  • Peel the hardboiled eggs, add to a large bowl.
  • Combine the vinegar, beer, sugar, and salt, heat until the salt and sugar have dissolved (this can be done in the microwave or on the stovetop).
  • Add the beer mixture to the egg bowl, place a heavy plate on top of the eggs to submerge them. Chill for 2 to 12 hours.
  • Remove from pickle brine, cut in half vertically.
  • Add the yolk to a bowl, add the whites to a serving plate.
  • In the yolks, bowl add 2 oz goat cheese, mustard, lemon juice, mayo, salt, and green onions. Stir or beat with a hand mixer, until very well combined. Add to a piping bag if desired.
  • Fill the holes in the egg whites with the yolks mixture.
  • Top with a slice of Coppa, then sprinkle with remaining crumbled goat cheese and green onions.
  • Serve cold or room temperature.

Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

 

Send this to your date night person, we need to talk. I have something to tell them. Oh hey, Date Night Person! Glad you’re here, I have a recipe for you. It’s going to sound super fancy, but it’s really easy. SO easy that it will make you look like a rockstar and as if you can just throw together an impressive meal in no time. Your person will love it, even be really grateful that you so thoughtfully set up a date night for them that they will do the dishes (it’s only fair). 

So circle a date on the calendar, add some stuff to your shopping list or delivery cart or whatever, and don’t forget to stop by a local brewery for some beer. You’ll want beer, not just for the recipe but also for the drinking. The drinking with the eating is important. And you now have something social distance approved to look forward to. Need a dessert? Yes, the answer is yes. Make these. Or this. Or both. Probably both, it’s safest. 

Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

5 from 1 vote

Ingredients
  

Scallops:

  • 1 lb jumbo scallops
  • 2 tablespoons salt
  • 1 cup wheat beer pale lager, pilsner
  • 1 cup cold water
  • 2 tablespoons butter
  • 2/3 cup balsamic vinegar
  • 1 teaspoon brown sugar

Salad:

  • 1 large avocado diced
  • 6 ounces pearl mozzarella balls
  • 2 large tomatoes diced
  • 5 leaves fresh basil Chiffonade (finely sliced)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions
 

  • Add the scallops to a bowl, sprinkle with salt, cover with beer and cold water. Refrigerate for one hour and up to 12. This will help flush out phosphates that will make scallops taste like soap and prevent a good sear.
  • Remove from brine, rinse well. Add to the top of a stack of paper towels, top with more paper towels. Allow to dry until very well dried.
  • Heat the butter in a skillet until very hot. Add the scallops, cooking on one flat side until seared, 1-3 minutes. Turnover and sear on the other side before removing.
  • Once the scallops are all cooked and set aside, lower heat to medium-low, stir in the balsamic vinegar and brown sugar. Stir and simmer until reduced and thickened. Add to a small container.
  • Add all the salad ingredients to a mixing bowl, toss to combine.
  • Divide evenly between 4 bowls. Top with scallops, drizzle with balsamic reduction.

Beer Butter Garlic Knots

Beer Butter Garlic Knots, one hour and so delicious! 

You know how the word "slather" is really gross but we say it anyway? And how it’s really unfortunate that it goes so well with a phrase as gorgeous as "garlic butter"? I just have to apologize because both of those words are important to this recipe. But the end result is very close to the ravishing feeling of saying "garlic butter" and nowhere near "slather." 

Did you know that garlic knots were once used as a form of currency in lower Manhattan during the Great Depression? They weren’t, I lied. This is my reminder not to believe everything you read on the internet. You should do your own research. As in, don’t believe me when I say these are delicious, I could totally be lying. Just make them and eat them all in one sitting, maybe with a little marinara dip, and then you’ll know the real truth. 

Beer Butter Garlic Knots

5 from 2 votes

Ingredients
  

For the dough:

  • 4 cups (520g) bread flour
  • 1 tablespoon granulated sugar
  • 1 envelope 2 ¼ teaspoons rapid rise yeast
  • 1 ½ cups (1, 12-ounce bottle) wheat beer
  • 2 tablespoons butter room temperature
  • 1 teaspoons salt

For the butter top:

  • 1 cup (228g) unsalted butter, melted
  • 6 cloves garlic grated with a microplane
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • ¼ cup (22g) Parmesan cheese freshly grated
  • 1 teaspoon black pepper

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 butter, 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.
  • Stir together the butter, garlic, garlic powder, salt, and parmesan.
  • Add the dough to a lightly floured surface, cut into 16 equal-sized portions.
  • Roll each portion into an 8-inch log.
  • Brush with butter.
  • Tie each strip of dough into a knot, add to a baking sheet covered with parchment paper.
  • Preheat the oven to 400°F. Allow dough to rise for about 20 minutes while the oven preheats.
  • Brush knots with butter, sprinkle with black pepper.
  • Bake until golden brown, about 15 minutes.
  • Remove from oven, brush with remaining butter. Serve warm

Beer Soft Pretzels with Guinness Cheese Sauce

Beer Soft Pretzels with Guinness Cheese Sauce

I miss pubs. I miss dive bars in strange cities, strangers in crowded bars, crowds at beer festivals. But until the world is back to normal, and until my pint doesn’t come with a side of deadly virus threats, I’ll begrudgingly stay home. And do my best to pub-food from home. 

Guinness was one of the first beers I ever had at a bar, in an Irish pub in Los Angeles. I’ve been to Ireland, back when air travel felt safe, and Guinness will always have a place in the most nostalgic part of my beer heart. Soft pretzels and beer cheese sauce are right there with it, it’s always a good day when I have Guinness, soft pretzels, and cheese sauce. Until I can bump up against strangers in a bar, making friends and asking them if they want to try my beer, I’ll be doing this from home. It’s a great way to pass the time until the day we are out of the woods. 

Beer Soft Pretzels with Guinness Cheese Sauce

5 from 3 votes

Ingredients
  

For the Pretzels:

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

For the Cheese Sauce:

  • 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) Guinness beer

Instructions
 

Make the pretzels:

  • 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 1 tablespoon softened butter, 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 8 equal sized portions.
  • Roll each portion into an 8-inch log, shape into a pretzel, add to a baking sheet.
  • Preheat the oven to 450°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.

Make the cheese sauce:

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

Beer Apple Fritters with Vanilla Maple Glaze

Beer Apple Fritters with Vanilla Maple Glaze

Is it just me or are we all hypochondriacs right now? Was that sneeze allergies or a deadly virus? Is the house too hot or do I have a deadly virus? Did I eat something weird or do I have a deadly virus? It’s nonstop. 

But on the upside, pajamas all day and making doughnuts for no reason are perfectly acceptable. As is eating them by yourself in the kitchen while taking a Buzzfeed quiz about which Tiger King character you are. It’s Saff, by the way. 

We’ve lost all of our manners and basic social skills, but at least we’ve done it together. Once we reemerge we will all be slightly chubby toddlers who have to re-learn how to interact. I’m very excited for the day when I have the ability to lick your face again. Not that I’ll do, but I’m looking forward for the day when it’s no longer seen as a terrorist act. 

Until then, I made you doughnuts from afar. 

Beer Apple Fritters with Vanilla Maple Glaze

Ingredients
  

For the Fritters:

  • 1 ¼ cups (150g) flour
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 large Fuji or Honey Crisp apple peeled, cored and diced
  • 2 large eggs room temperature
  • 3 tablespoon olive oil
  • ¼ cup (2oz) beer pilsner, pale ale, wheat beer
  • Vegetable or canola oil (for frying)

For the Glaze:

  • 1 ¼ cups (150g) powdered sugar
  • ½ teaspoon vanilla
  • 3 tablespoons maple syrup
  • 1 to 3 tablespoons cold water

Instructions
 

  • Stir together the flour, baking powder, baking soda, cinnamon, salt, brown sugar, and white sugar.
  • Add the apples, eggs, oil, and beer, stir until combined.
  • Heat the oil in a pot over medium-high heat. Clip a deep-fry thermometer on the side, adjust the heat to maintain 350°F.
  • Drop a spoonful of dough into the hot oil. Cook on both sides until golden brown and cooked through. About 2 minutes per side. Remove with a metal slotted spoon. 
  • Allow to drain and dry on a stack of paper towels.
  • Stir together the glaze ingredients, thin with water until desired consistency.
  • Drizzle the glaze over the doughnuts.

Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw

Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw

There are days when I feel this is my only useful skill. Feed people. Make food. Cook and bake. So, that’s what I’ll do. I don’t have anything else to offer right now, but I can make you some food that tastes good, a small distraction and something to look forward to. 

It’s like practical self-care, food that you want to eat, want to serve to people. Something to plan for that you know won’t get canceled. Even if that plan is just dinner and a beer with the person you’re quarantined with. It’s time to take joy in small things, and do what you can to spread it around. It’s the good kind of contagious. 

Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw

Ingredients
  

For the mushrooms:

  • ½ cup (129g) low-sodium soy sauce (regular soy sauce will be too salty)
  • 1/4 cup (57g) stout beer
  • 3 tablespoons (42g) brown sugar
  • 5 garlic cloves grated with a Microplane
  • 2 tablespoons ginger grated with a Microplane
  • 3 tablespoons (46g) rice wine vinegar
  • 2 tablespoon (30g) toasted sesame oil
  • 1 tablespoon gochujang Korean hot sauce
  • 1 lbs portobello mushrooms thinly sliced
  • 1 tablespoon olive oil

For the slaw:

  • 2 tablespoon kosher salt
  • 3 tablespoons sugar
  • 1 cup (8oz) hot water
  • 1 teaspoon whole cloves
  • 1 tablespoon black peppercorns
  • 1 cup (8oz) apple cider vinegar
  • 1 cup shredded cabbage
  • ¼ a large red onion, thinly sliced
  • 1 tablespoon chopped mint
  • 2 tablespoon chopped cilantro
  • 2 green onions chopped

For the wraps:

  • 1 head butter lettuce cleaned, leaves removed
  • Thinly sliced chilies optional

Instructions
 

  • Add the soy sauce, beer, brown sugar, garlic, ginger, vinegar, sesame oil and gochujang to a bowl, mix until well combined.
  • Add the mushrooms to a large Ziplock bag, add the mixture on top, remove all the air. Add to the fridge, marinate for one hour and up to overnight.
  • Add the sugar, salt, hot water, cloves and peppercorn to a large bowl. Stir until the sugar and salt are dissolved. Add the vinegar and allow to rest for 5 minutes, remove the cloves and peppercorns.
  • Add the cabbage, onion, mint, cilantro and green onion. Cover and refrigerate for at least one hour and up to several days.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the mushrooms and marinade. Cook until the marinade has thickened, and the mushrooms have softened about 10 minutes.
  • Add the mushrooms to the lettuce leaves, top with slaw and chilies (if using). 

Beer Chicken Shawarma with Sweet Potato cakes and Tahini Aoili

Beer Chicken Shawarma with Sweet Potato cakes and Tahini Aoili

This has been a hard month, for all of us. We aren’t even two weeks in and this month has already had an impact on the world in profound ways. It leaves us all feeling helpless and scared, worried and frightened. I wish I had something to offer you other than a recipe that might help your self-quarantine time seem a little less terrible, but I don’t.

But I can give you this: don’t forget to focus on what you’re grateful for, a little each day. It sounds trite and quaint, but it really does help. I’m ok because: I’m not sick, I can work from home, I have people who love me who will help me if I need it.

Whatever it is, just make sure you take stock of it.

And don’t forget that we are all in this together, and there are people who don’t have those things you just listed. Stop panicking and start helping. Maybe it’s just to offer some help to a stranger, some assistance to someone who needs it. We do have enough, we just need to remember that we are all in it together. We will be ok, we will get through this, and we will do it together. And I’m fairly certain a few beers will only help the situation. 

Beer Chicken Shawarma with Sweet Potato cakes and Tahini Aoili

5 from 2 votes
Servings 6 servings

Ingredients
  

For the Chicken:

  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground allspice
  • 2 teaspoons sweet smoked paprika or a teaspoon of each
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1/3 cup (78g) beer pale ale, IPA, pilsner, wheat beer
  • 1.5 lbs chicken thighs boneless, skinless, cut into strips
  • 2 tablespoons olive oil

For the Sweet Potatoes:

  • 1.5 lbs 1 large or 2 medium-sized sweet potatoes, grated with a box grater
  • 1 large egg
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • Oil for frying

For the Aioli:

  • ½ cup (112g) real mayonnaise (homemade or store-bought)
  • ½ cup (56g) tahini
  • 2 tablespoons (28g) lemon juice
  • 1 clove garlic grated with a Microplane
  • ½ teaspoon salt
  • 2-3 tablespoons beer pale ale, IPA, pilsner, wheat beer

Topping:

  • Chopped parsley
  • Grape tomatoes quartered
  • Mixed greens

Instructions
 

  • Stir together all the Shawarma ingredients (except the chicken and olive oil) in a large bowl. Add the chicken, toss to coat. Cover and refrigerate for 1 hour and up to 1 day.
  • Heat the oven to 200°F, place a baking sheet in the oven.
  • Stir together the sweet potato ingredients (other than the oil).
  • Heat about ½ inch of oil in a skillet.
  • Grab a handful of the sweet potatoes, form into a patty, making sure to press it together well. Place in the pan (two or three patties may be able to fit into the pan at a time).
  • Cook unit the underside is browned (flipping too soon will result in the patties falling apart) then carefully flip the patties, press the top with the flat side of the spatula. Cook until browned on the other side.
  • Remove the cooked patties and place them on the baking sheet in the oven until all the patties are done.
  • Heat the remaining olive oil in a large cast-iron skillet. Add the chicken, cooking on all sides until browned and cooked through.
  • Plate the patties, top tomatoes, greens and then with chicken.
  • Stir together all the aioli ingredients.
  • Drizzle the chicken with desired amount of aioli, sprinkle with parsley.

Rosemary Olive Oil Beer Biscuits with Tomato Garlic Confit

Rosemary Olive Oil Beer Biscuits with Tomato Garlic Confit (dairy and egg-free)

I have a theory. I really believe that breakfast being touted as the most important meal of the day has nothing to do with nutrition. It’s because we cook breakfast for the most important people in our lives. We’ll have a mid-day coffee, or a quick lunch, with just about anyone. But if you’ve earned the "let me cook you breakfast" spot in the day, it’s because you’re the most important. 

Sure, waffles and eggs benedict are awesome, but I also like having recipes for all the humans in my life, like the ones who don’t eat eggs or dairy. One of my go-to substitutions when replacing butter is olive oil, but like beer, it isn’t all the same. Good olive oil has nuances of flavor that other olive oils don’t. 

The beautiful flavors of both the beer and the olive oil come through in these biscuits, so use an olive oil you really like. I used my favorite olive oil on the planet, and it’s owned by some of my favorite people on the planet. The space it comes from in the world is so gorgeous, you’ll want to keep a piece of it in your kitchen. It’s called Rastrello, and it’s not just a small craft olive oil producer, it’s also a gorgeous boutique hotel, just 8 rooms on the edge of an olive grove in a small town in Italy owned by a family I adore. If you’re looking for an unforgettable Italian getaway, add this small boutique hotel to the top of your list.  

Until we can all jump on a plane to Italy, let’s sublimate our wanderlust with some confit tomatoes. Don’t let the word "confit" intimidate you, it just means to cook something at a low temperature in a fat, like olive oil. It’s nearly impossible to screw up, and it’s very forgiving. Forget it for a few hours and when you come back, it’ll be warm and bursting with flavor. 

These biscuits are the quickest and easiest biscuits I’ve ever made, with a texture that’s soft and light and a flavor that’s almost buttery. They’re ready to go in the oven before your oven has finished heating up, perfect for last-minute breakfast guests and lazy Sunday mornings. 

Just spread the tomatoes and garlic on the biscuits like jam and don’t forget to share with your favorite person as you convince them to run away to Italy with you this summer. I’ll be there, you should be too. 

Rosemary Olive Oil Beer Biscuits with Tomato Garlic Confit

5 from 1 vote
Servings 12 biscuits

Ingredients
  

For the confit:

  • 2 cups (16oz) cherry tomatoes
  • 2 large heads garlic cloves remove from the head
  • 1 teaspoon salt
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon finely chopped fresh rosemary
  • Olive oil

For the Biscuits:

  • 2 ¼ cups (270g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon finely chopped fresh rosemary
  • ½ cup (114g) beer pale ale, pilsner, wheat beer
  • ½ cup (114g) extra-virgin olive oil (plus additional for brushing)
  • Flakey sea salt

Instructions
 

  • Preheat the oven to 275°F.
  • Add the tomatoes, garlic cloves, salt, pepper and rosemary to a small dish (ideally, you want the tomatoes and garlic to be in a tight layer.Drizzle with olive oil until the tomatoes are about 2/3 of the way covered.
  • Bake until the tomatoes have shriveled and the garlic has browned, about 1 ½ hours. Remove from the oven. The confit can be covered and stored in the fridge for several weeks until ready to use. Make sure to heat prior to serving.
  • Preheat oven to 450° F. Line a baking sheet with parchment paper.
  • Sift together flour, baking powder, baking soda, salt and rosemary. Gently stir in the beer and olive oil until just combined. Don't over-mix.
  • Drop mounds of dough (slightly larger than golf balls) on prepared baking sheet (for smaller sized biscuits use a cookie scoop, for larger an ice cream scoop works well). Brush the top with olive oil, sprinkle with flakey sea salt.
  • Bake 10-12 minutes, or until cooked through and starting to turn brown on the tops.

Notes

Anything beer that's really hoppy, like an IPA, will be too intense for this recipe. 

Hot Honey Beer Prawns

Hot Honey Beer Prawns

I have a confession. This was supposed to be for dinner but instead I ate it over the sink and called it "lunch" as if I hadn’t already eaten. This would drive you crazy if you had to put up with me on a daily basis, I have no ability to plan or follow through with plans, because sometimes I just want to eat prawns over the sink. 

Hot Honey is a fairly new discovery for me. I started my hot honey journey the exact way you should: with a slice of pizza eaten over a paper plate on the street in Manhattan with my friend. Even if the pizza isn’t better with Hot Honey, this should be your first introduction, it’s just the way the world should work when everything is perfect. By the time I arrived here, Hot Honey was already a thing, which made me feel like I had nothing to offer. If I can’t feed you new and weird food, what good am I?! 

But I will still feed you, even if you’ve already had hot honey somewhere else in the world. I will still hot-up some honey, beerify (this is a word, look away, autocorrect) the dish, and serve it to you on a silver platter. Or out of the skillet over the sink. Whatever. 

Hot Honey Beer Prawns

Ingredients
  

  • 4 tablespoons (57g) unsalted butter, melted
  • 4 tablespoons (84g) honey
  • 3 tablespoons (62g) Asian hot chili oil see note
  • 3 cloves garlic grated with a Microplane
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon (2g) ginger grated with a Microplane
  • 1 teaspoon (6g) salt
  • ¼ cup beer pilsner, pale ale, lager
  • 2 teaspoons olive oil*
  • 1 tablespoon sesame oil
  • 1 lbs prawns or large shrimp deveined (peeled if desired)
  • ¼ cup chopped green onions

Instructions
 

  • In a bowl stir together the butter, honey, chili oil, garlic, Worcestershire sauce, ginger, salt, and beer, set aside.
  • Rub the inside of your cast iron skillet with olive oil (*you can skip this step if you know for sure your cast iron skillet is well seasoned, but it won’t hurt to do this either way. If your skillet isn’t well seasoned the honey may stick without the oil).
  • Heat the sesame seed oil in the skillet over high heat. Add the prawns.
  • Pour in the butter mixture, allow to boil, stirring occasionally, until the mixture has thickened and the prawns are cooked through.
  • Remove from heat, top with green onions. Serve with rice, polenta, or crusty bread.

Notes

  • Asian chili oil, or hot chili oil, is sold in the Asian section of the market near the Sriracha. My favorite brands are Judy Fu's, Lao Gan Ma, and Din Tai Fung. 
  • You can either remove the shells to cook, or cut them down the entire length of the prawn when you remove the vein and serve them as peel-and-eat, but either way, don't neglect the sauce, it's delicious! 
 

Beer and Brown Sugar Glazed Bacon Wrapped Dates

Beer and Brown Sugar Glazed Bacon Wrapped Dates

It turns out, you’re not alone. This week, according to the internet and science, is the most stressful week of the year. I feel it, it’s been an asshole of a week, do you feel it? I didn’t shower yesterday and I’m still in my pajamas. At NOON! This is the reality when you work at home. Actual real-life fact. 

Because of all of this, I needed an appetizer that is a never-fail type. A tried-and-true type. Bacon-wrapped dates it is. Goat cheese is my go-to when stuffing these suckers because I like the tang against the sweet and rich bacon-date combo. But you do you—any cheese will work (but some cheese is super melty and will ooze out, but that’s ok, it will still taste great). 

And I wanted to smother them in sugar and beer because sometimes I like to live vicariously through my food. Another actual fact. 

Thank GOD for beer mail because I didn’t even have to leave my house to get this gorgeous bottle of port barrel-aged Belgian quad from Barbarian Brewing which just so happened to pair perfectly with these little nuggets.  Beer makes things less stressful. 

Anyway, guys, I think I need to shower and eat my weight in bacon. Not sure if it will happen in that order. 

Beer and Brown Sugar Glazed Bacon Wrapped Dates

Ingredients
  

  • ½ cup (100g) brown sugar
  • ½ cup (4oz) beer brown ale, stout, porter, Belgian
  • 12 dates pitted
  • 1- ounce goat cheese
  • 6 slices of bacon

Instructions
 

  • Preheat the oven to 375°F.
  • Add the brown sugar and beer to a pot over high heat. Bring to a boil, boil until thickened and reduced, about 6 minutes.
  • Fill the dates with about 2 teaspoons of goat cheese each.
  • Cut the strips of bacon in half width-wise.
  • Wrap the dates with the bacon, add to a wire rack over a baking sheet, seam side down.
  • Brush the dates with the brown sugar mixture.
  • Bake until the bacon is crispy and dark, about 25-30 minutes (cooking time will depend on how thick your bacon is).

Beer Bacon Cranberry And Cream Cheese Bites

Beer Bacon Cranberry And Cream Cheese Bites, the perfect Thanksgiving appetizer!

You guys, you have to give me a break. I just got back from here and now I’m having a hard time functioning in the rain with my residual mild sunburn. I know, I know,  you don’t feel bad for me AT ALL. I don’t blame you. But it’s jarring to jump from a nearly deserted island into Thanksgiving prep in rainy Seattle, it’s a hard transition. I’m hosting this year and I’m probably more excited about it than I should be, I never get to host so I may be going a tad bit overboard. What? me? SHOCKING!  I already have turkey legs confited (confit-ing?) in the fridge and I’m making this and these

 
 
As for the appetizer, I’m making these little bites. Because I can double the bacon cranberry sauce to serve with the meal, as well as make these cute little appetizers. Yes, they’re cute, that’s important. 
I’m also putting out a big bowl of pitted black olives because is it even Thanksgiving if no one puts olives on all of their fingers? 
 
 
 

Wanna make your own puff pastry? Check out my 10 Minute Pale Ale Puff Pastry

Beer Bacon Cranberry And Cream Cheese Bites

5 from 1 vote

Ingredients
  

  • 4 slices thick-cut bacon chopped
  • ½ cup (115g) holiday ale
  • 1 ½ cups (173g) fresh cranberries
  • ¾ cup (150g) sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 sheets puff pastry thawed
  • 8 oz cream cheese
  • 1 tablespoon chopped chives

Instructions
 

  • Add the bacon to a pot over medium-high heat, cook until crispy and the fat has rendered. Pour off most of the fat.
  • Return the pot to heat, add the beer, stirring to deglaze the pan. Add the cranberries, sugar, salt, and pepper.
  • Bring to a simmer, stirring occasionally until thickened, about 10-minutes.
  • Heat the oven to 400°F.
  • Roll the puff pastry out on a lightly floured surface. Cut each sheet into 12 squares.
  • Lightly spray a mini muffin tin with cooking spray.
  • Press the puff pastry squares into the wells of the muffin tin.
  • Cut the block of cream cheese into 24 squares, add one square to each well. Top with a spoonful of cranberry mixture.
  • Bake until the puff pastry has turned golden brown, 12-15 minutes.
  • Remove from oven, plate, and sprinkle with chopped chives.

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms (perfect appetizer for thanksgiving or vegetarian main!)

You guys, it’s here. IT. IS. HERE!!

After two years of working and waiting I finally have an actual, real-life, physical copy of my book LUSH in my grubby little paws. It’s gorgeous and by far my favorite book I’ve ever written, I hope you love it as much as I do. 

Wanna get a beer with me and celebrate? The answer is yes. YES, YOU DO! Are you going to be in Seattle or New York in October? Then you have no excuses, not one. 

To entice you into joining me I’ve made you some stuffed mushrooms. I will, however, eat all of them before either event so don’t be counting on eating any, they’re all mine. But you should make them for yourself. Especially as an appetizer for Thanksgiving. Or a Halloween party. Or just a Tuesday because you feel like it. 

Stuffed mushrooms was one of the first recipes I ever developed on my own and I still love them. Do you have a veg-head coming over for Thanksgiving and are at a loss for what to serve them as a main? Just swap the 24 cremini mushrooms with 8 portobello mushrooms and they will have more than enough food to be as stuffed as the rest of us. 

So there you have it. A perfect appetizer that doubles as a vegetarian main dish, and you’ve already decided to come out and have a beer with me next month. Not a bad Thursday.

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms

5 from 1 vote

Ingredients
  

  • 24 cremini mushrooms baby bellas
  • 2 tablespoons (28g) olive oil
  • 1 cup chopped white onions
  • 3 cloves garlic minced
  • 1 teaspoon (6g) salt
  • 1 teaspoon black pepper 3g
  • 1 cup (50g) chopped fresh spinach, packed
  • ½ cup (120g) marinated artichokes, chopped
  • ¼ cup (2oz) plus 1 cup beer (8oz) Oktoberfest, Marzen, brown ale, divided
  • 4 oz cream cheese
  • ½ cup (56g) shredded mozzarella
  • 1 tablespoon (14g) butter, melted
  • 1/3 cup (30g) Italian bread crumbs

Instructions
 

  • Preheat the oven to 400°F.
  • Wash the mushrooms well, removing the stems. Chop the stems, set aside. Add the mushroom caps, hole side up, to a baking dish (or dishes).
  • Heat the olive oil in a pan over medium-high heat. Add the chopped mushroom stems and onions, cooking until onions and mushroom pieces have softened. Stir in the salt and pepper.
  • Stir in the garlic, then add the spinach, cooking until the spinach has softened and wilted, stir in ¼ cup beer and the artichokes. 
  • Add the cream cheese, stirring until it has melted and combined with the rest of the filling ingredients. Stir in the cheese until melted.
  • Add heaping spoonfuls into the holes in the mushrooms.
  • Stir together the melted butter and breadcrumbs. Add a teaspoon or so to the top of each mushroom.
  • Add the beer to the pan around the mushrooms (if using two pans, divide the beer between the pans).
  • Cover the pan and bake for 18 minutes, remove the cover and cook for an additional 10 minutes or until the top has browned.

Notes

  • To make this entree-sized portions, substitute the cremini mushrooms for 8 portobello mushrooms. 
  • To make in advance, stop at step seven (right before you pour the beer into the pan, just drink it instead!), cover and refrigerate for up to 36 hours. 

Beer Battered Fried Green Tomato BLT Sliders with Chipotle Crema

Beer Battered Fried Green Tomato BLT Sliders with Chipotle Crema

It’s that time of year again when I stop pretending. Stop pretending that the summer isn’t almost over, that football season is back and, most importantly, that the over abundance of green tomatoes in my garden will actually ripen. 

This is fine, all of this. Bring on fall, and the first frost that will kill all of those infantile tomatoes, and give me back my wellies and jeans because I’m about to need them. This overlap between garden and football season is the perfect time to use those tomatoes in their unripened state as if that was your intention all along. 

These are a great football party offering, but in case you (like me) have WAAAYYY more green tomatoes than you ever got red ones, you have some more options. Pickle them (pickle all the things!!!), salsa verde is an excelent choice, and I will also be making this Green Tomato Posole and pretending like I’m perfectly fine with the summer being over.  

Beer Battered Fried Green Tomato BLT Sliders with Chipotle Crema

Servings 12 sliders

Ingredients
  

For the tomatoes:

  • Canola oil for frying
  • 2 cups (240g) all-purpose flour (plus more for dredge)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon cornstarch
  • 12 ounces beer
  • 3 large green tomatoes sliced in ½ inch slices

For the sliders:

  • 12 Hawaiian rolls cut in half to resemble buns
  • ½ cup (125g) Mexican crema (or sour cream or Crème fraîche)
  • 1 chipotle pepper in adobo minced
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 12 slices of bacon cooked, cut in half
  • 5 large basil leaves chopped

Instructions
 

  • Heat 2 inches of canola oil in a pot over medium-high heat.
  • In a large bowl whisk together the flour, salt, garlic powder, chili powder, pepper, and cornstarch.
  • Pour beer into the bowl, stir with a fork until combined (this should be the thickness of pancake batter. If the batter is too thick, add a bit of water to thin but the batter should be very thick).
  • Place a wire rack over a baking sheet, set aside. Add some flour to a separate bowl, set aside.
  • One at a time add the tomato slices to the flour, dredge to coat. Then add into the batter until well coated, then add to the hot oil. Fry until golden brown on both sides, about 4 minutes per side, then transfer to the wire rack, allow to cool.
  • Stir together the crema, chipotle pepper, garlic powder, and salt.
  • Add the fried tomatoes to the buns, top with bacon, chipotle crema, and basil. Serve immediately.

Beer Chicken Satay with Almond Stout Dipping Sauce

Beer Chicken Satay with Almond Stout Dipping Sauce

I have recently discovered, to my abject horror, that I vastly prefer almond butter to peanut butter. Why so horrified, you ask? Because it is, in my conservative estimation, about one thousand times more expensive. And I am cheap. Have I told you this? That I have not one, but three favorite thrift stores, each one has it’s own unique category of items I prefer it for (food props, random vintage furniture, weird but fun jewelry). This is a true fact. 

Then there comes along these items that overpower my will to conserve. Like $30 bottles of beer, and jars of roasty nut butter. No, no, that $13 dollar jar of almond butter makes total sense! And then I eat it and I’m convinced, money can be saved elsewhere because I can’t go back, not now. It’s so much better!

Sure, some people will DIE if they eat peanuts and that’s a fine reason to forgo the eating of such nuts. But there is also the added benefit of superior taste and texture, so it’s a win/win. From now on, all satay sauce should just be made with almonds, it’s safer. And more delicious.

Go forth and eat your almonds with a fine roasty stout and chicken hot off the grill. 

 

Beer Chicken Satay with Almond Stout Dipping Sauce

5 from 2 votes
Servings 4 servings

Ingredients
  

Chicken Skewers:

  • 1 tablespoon soy sauce
  • 2 garlic cloves grated with microplane
  • 1 cup 8 oz full-fat coconut milk from a well shaken can
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon fish sauce
  • 1 teaspoon sesame chili oil
  • 1 lbs chicken thighs cut into cubes
  • ½ cup beer (pilsner, pale ale, lager)

Satay sauce:

  • ¼ cup 64g smooth almond butter
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame chili oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon fish sauce
  • 1 tablespoon coconut milk from a tin
  • 1 tablespoon brown sugar
  • 2 tablespoons stout beer

Instructions
 

  • Stir together all the chicken skewer ingredients (except the chicken), add the chicken. Cover and refrigerate for 1 hour and up to 24.
  • Preheat the grill to medium high.
  • Thread the chicken through skewers. Add the chicken skewers to the grill, cooking on both sides until cooked through, about 5 minutes per side.
  • Stir together the satay sauce ingredients.
  • Serve the chicken alongside the satay sauce.