Beer Styles

Crispy Sweet Potato and Mushroom Confit Tacos with Smoky Crema

29.04.2020 No Comments

Crispy Sweet Potato and Mushroom Confit Tacos with Smoky Crema

Hey, friend. How are you?

It’s getting harder and harder to stay positive these days, but I think it’s rather imperative to our emotional wellbeing to at least try to hold onto the good stuff longer than the bad. Not reading the bad news, and ordering take-out, these are helping with the sanity portion of this epidemic.

I am either only interested in really involved cooking projects, or all I want to do is hide under a blanket and order pizza, there is no in between. I want to confit something, or slow cook a brisket, or make pasta from scratch, or I want none of it, and I’d rather just eat toast over the sink and ignore the rest of the kitchen.

How are you doing? What’s keeping you sane?

My recipe for Beer Corn Tortillas

Crispy Sweet Potato and Mushroom Confit Tacos with Smoky Crema

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Servings 4 servings

Ingredients

For the mushrooms:

8 oz cremini mushrooms cleaned and sliced
1 teaspoon salt
3 cloves garlic
1 sprig rosemary
1 sprig oregano
1 sprig thyme
Olive oil

For the sweet potatoes:

2 large sweet potatoes about a 1.5 lbs
1/3 (43g) cup cornstarch
3 tablespoons cold beer pale ale, pilsner
2 teaspoons kosher salt
canola or vegetable oil for frying

For the Tacos:

12 corn tortillas
½ cup Mexican crema or sour cream
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon salt
Chopped green onions

Instructions

Preheat oven to 225°F.
Add the mushrooms to a small baking dish or loaf pan, toss with salt. Add the sprigs of rosemary, oregano, and thyme. Drizzle with oil until about halfway covered (mushrooms will shrink as they cook).
Bake, uncovered, for 15 minutes. Stir and continue to cook for 45 more minutes. Remove and discard the sprigs of herbs. Remove the mushrooms from the oil.
Peel the potatoes and cut into ½ inch wide strips.
Stir together the cornstarch and beer into a slurry mixture. Add the sweet potatoes into the mixture, toss to coat.
Heat about 1 inch of oil in a wide pan until a drop of water pops, lower heat to just higher than medium.
Add the potatoes a few at a time making sure they aren’t touching. Turn over with tongs, cooking on all sides until browned and crisp, remove and allow to drain on a stack of paper towels.
Stir together the crema, garlic powder, smoked paprika, and salt.
Fill the tortillas with sweet potatoes and mushrooms, drizzle with sauce, top with green onions.

Tandoori Beer Meatball Subs with Garlic Raita

24.04.2020 2 Comments

Tandoori Beer Meatball Subs with Garlic Raita

I forgot about meatballs. For years I failed to realize that meatballs do not necessitate a bed of pasta. I love pasta, this you know, and I love meatballs, but in my brain, the two are not a match. Meatballs and pasta are like that couple you know that should absolutely break up already but they are just too comfortable to realize how miserable they are. They are both just better apart.

This made me forget about meatballs. Until I was challenged to make the best ever meatball sandwich to add to my first cookbook and this changed everything. You can totally be a meatballs plus pasta person, just not near me, I’ll politely ask you to sperate these foods and eat one at a later date. Meatballs are just better over rice or in a sandwich, this is a true fact.

I am apparently also trying to tandoori all the things. I’m not sure what will be next but it’s currently the most exciting thing in my life.

Tandoori Beer Meatball Subs with Garlic Raita

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Ingredients

For the meatballs:

1 cup (226g) plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon cayenne
1 tablespoon garam masala
1 tablespoon paprika
1 tablespoon lemon juice
2 tablespoon fresh ginger grated with a Microplane
1 teaspoon salt
¼ cup (2oz) IPA beer
2 lbs pre-made meatballs any meat or vegetarian will do

For the Riata:

½ cup (45g) English hothouse cucumber, finely grated
½ cup (113g) plain yogurt
2 tablespoons (6g) chopped fresh cilantro
1 tablespoon (3g) chopped green onions
¼ teaspoon ground coriander
¼ teaspoon ground cumin
1 teaspoon salt
2 garlic cloves grated with a Microplane

For the sandwich:

6 sub rolls split

Instructions

Preheat the oven to 375°F.
In a large bowl stir together the yogurt, coriander, cumin, turmeric, garlic powder, cayenne, garam masala, paprika, lemon juice, ginger, salt, and beer.
Add the meatballs, toss to coat.
Line a baking sheet with aluminum foil, spray with cooking spray or grease well with olive oil.
Add the meatballs.
Bake until cooked through, about 10-15 minutes (cooking time will depend on the size of your meatballs, as well as how cold they are).
Add the cucumber to the center of a few paper towels or a clean kitchen towel. Squeeze to remove excess liquid. Add the cucumber to a bowl along with the yogurt, cilantro, green onion, coriander, cumin, salt, and garlic.
Add the meatballs and riata to the rolls, serve immediately.

Dulce de Leche Beer Cheesecake Bars with Brown Sugar Pretzel Crust

20.04.2020 2 Comments

Dulce de Leche Beer Cheesecake Bars with Brown Sugar Pretzel Crust

I am currently in the "way too excited about small things" phase of this quarantine. Let’s talk examples, it’ll be fun. Finding a can of sweetened condensed milk in my pantry that I didn’t know I had is equal to the levels of excitement people must feel when they win an Oscar, obviously.

And finding arugula sprouts in my garden is the most exciting thing to happen over the weekend, clearly. It was a monumental occasion, it probably deserves a dated plaque in the back yard. Probably. Or maybe I’ll just bake some stuff instead. You should, too. Celebrate all the small moments with baked goods and beer, it’ll make you feel better.

Dulce de Leche Beer Cheesecake Bars with Brown Sugar Pretzel Crust

5 from 1 vote

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Servings 24 squares

Ingredients

Dulce de Leche:

1 (14oz) can sweetened condensed milk
2 tablespoons whole milk or heavy cream
½ teaspoon salt

Crust:

2 ½ cups (160g) mini pretzel twists
2 tablespoons (15g) flour
¼ cup (50g) brown sugar
8 tablespoons (114g) melted butter

Filling:

3 (8oz) packages cream cheese (room temperature)
1 tablespoon (7g) cornstarch
2 tablespoons (15g) flour
¾ cup (150g) granulated sugar
½ cup (100g) brown sugar
1 teaspoon salt
2 large eggs
¼ cup (2oz) beer pilsner, pale ale, wheat beer
1 teaspoon vanilla extract

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 from the pressure cooker. (for stovetop and slow cooker method, see note*)

Make the crust:

Preheat oven to 375°F.
Add the pretzels, flour, brown sugar to a food processor, process until just crumbs remain. Add the melted butter, pulse until well combined.
Press into a 9x13 pan that has been lined with parchment or greased.
Bake the crust for 8 minutes (this will just help it set and be a distinct layer from the cream cheese) remove from the oven.

Make the filling:

Lower the oven temperature to 325°F.
Add the cream cheese, flour, both sugars, cornstarch, and salt to the bowl of a stand mixer, beat until well combined.
Add the eggs and vanilla one at a time, beating well between additions.
Pour in the beer, mixing until combined.
Pour onto the crust, bake at 325°F for 35-40 minutes or until the edges have puffed slightly and the filling no longer sloshes when the pan is lightly shaken (a slight jiggle in the center is to be expected). Allow to cool to room temperature.
Add the dulce de leche, milk or cream, and salt to a small blender or food processor, blend until well combined (this will make the dulce de leche pourable).
Pour the dulce de leche over the cheesecake. Refrigerate until set, at least 3 hours.

Notes

*To make Dulce de Leche on the stovetop, peel the label off the can but do not open. Add the can to a large pot of water and bring to a boil. Reduce heat to a simmer checking every 30-minutes that the water is still above the can, adding more when it gets low. Simmer for 3 hours. Remove can with tongs or slotted spoon, allow to cool to room temperature (contents are under pressure, do not open until cooled). Or you can add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening.

Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting

16.04.2020 No Comments

Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting

We have officially reached the "dozen cupcakes for dinner" portion of this pandemic. It’s good news, it means we are close to the end. Isn’t that how this works? I’m certain it is, but you should probably listen to actual health professionals about this stuff, rather than me.

On the flip side, don’t listen to them about what to put into your cupcakes, listen to me, and I say beer and pineapples. It’s like a tropical vacation that doesn’t require social distancing, but for your mouth. It also necessitates opening a beer in the middle of the day, so it’s better than most cupcakes.

While I don’t require that you make this whilst wearing pajamas, I do highly recommend it. It might be a coincidence that the first batch I made of these I did so while wearing actual clothes, and they didn’t turn out as well as the second batch which I made wearing pajamas. It might be a coincidence, but I wouldn’t take any chances.

Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting

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Prep Time 10

Cook Time 20

Total Time 30

Servings 12 cupcakes

Ingredients

For the cupcakes:

1 ¼ cups (150g) flour
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2/3 cup (133g) golden brown sugar packed
¼ cup (50g) sugar granulated
¼ cup (30g) pecans chopped
1 large carrot finely grated
½ cup (114g) crushed pineapple, drained well*
1/3 cup (80g) vegetable oil
¼ cup (57g) pilsner beer (or wheat beer, pale ale)
1 large egg
1 teaspoon pure vanilla extract

For the frosting:

8 oz cream cheese room temperature
6 tablespoons (57g) butter, room temperature
1 ½ cups (240g powdered sugar
½ teaspoons fresh ginger grated with a Microplane (plus additional to taste)
1 teaspoon coconut extract

Instructions

Preheat the oven to 350°F.
In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, brown sugar, white sugar, pecans, and carrots.
Add the pineapple, vegetable oil, beer, egg, and vanilla, stir until just combined.
Line a muffin tin with cupcake papers, add the batter to the cupcake papers until about ¾ full.
Bake for 20-24 minutes or until the tops spring back when lightly touched.
Add the butter and cream cheese to the bowl of a stand mixer beat until well combined (if your butter is still cold, beat it on its own until creamy before beating in the cream cheese).
Add the remaining ingredients, beat until well combined, light and creamy.
Pipe the frosting onto the cupcakes once the cupcakes are completely cool. Refrigerate until ready to serve.

Notes

*if the pineapple isn’t drained your cupcakes will have too much moisture

Grilled Harissa Sesame Beer Chicken with Lemon Cilantro Tahini

14.04.2020 No Comments

Grilled Harissa Sesame Beer Chicken with Lemon Cilantro Tahini

Remember when I had you buy tahini to make this Beer Chicken Shwarma with Tahini Aoili? Well, that jar of tahini is about to get another workout. I COULD sit here and tell you it’s because I think you already have some and I don’t want you to have to go to the store for ingredients, but you would see right through that. Really, it’s because I didn’t want to go to the store for new ingredients so I’m just using what I have. Like that Harissa I bought for this.

If nothing else positive comes out of this pandemic, I hope the fact that we are becoming far creative with our cooking is something that sticks. Bright side, right? Yes, we’ve gotta bright side as much as we can.

Another bright side is the grill. I can grill all the things again!! Which is hard to do in the midst of Seattle rain, but these quarantine days have been glorious, necessitating grilling all the things. My entire plan for the upcoming weekend has to do with what I can grill that I haven’t already grilled. It’s very exciting.

Beer is a big part of the weekends these days, please try to hide your shock at this revelation. I had a Medusa DIPA from Anchorage brewing a few days ago and loved it. I am usually shy about the higher ABV beers (I’m a total lightweight, don’t tell) but it was fantastic. If I have some sun, a grill, and a good beer, the weekend will be still be something I’ll look forward too, even in the middle of a worldwide pandemic.

Grilled Harissa Sesame Beer Chicken with Lemon Cilantro Tahini

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Servings 4 servings

Ingredients

For the chicken:

¼ cup (7g) chopped green onions
4 cloves garlic grated with a microplane
½ teaspoon fresh ginger grated with a microplane
2 tablespoon (32g) harissa paste *
3 tablespoon (48g) soy sauce low sodium
2 tablespoon (25g) brown sugar
1 tablespoon (14g) honey
2 tablespoons (28g) sesame oil
½ cup (115g) pale ale
8 chicken thighs skinless and boneless
2 teaspoons salt
1 tablespoon sesame seeds toasted

For the sauce:

1 cup (224g) tahini (stir the jar well beforehand)
¼ cup (58g) fresh lemon juiced
2 tablespoons (27g) beer (or water)
¼ cup (58g) water (plus additional as needed)
2 tablespoons (27g) olive oil
3 garlic cloves rough chopped
¾ cup (18g) chopped fresh cilantro
¼ cup (7g) chopped green onions
½ teaspoon cumin
1 teaspoon sumac** optional
1 ½ teaspoons (9g) kosher salt

Instructions

In a large bowl stir together the green onions, garlic, ginger, harissa paste, soy sauce, brown sugar, honey, sesame oil, and beer.
Sprinkle the chicken on all sides with salt. Add the chicken to the marinade, cover, and refrigerate for at least two hours and up to 24.
In a blender, add the ingredients for the sauce, blend on high until well combined. Add additional beer or water to thin to desired consistency.
Preheat the grill to medium-high.
Add the chicken to the grill, brushing with marinade after turning, grilling until cooked through (do not brush with marinade after removing from grill, the heat of the grill will kill harmful bacteria from the raw chicken juices that are still in the marinade but brushing after removing from the grill won’t).
Sprinkle with sesame seeds after removing from the grill.
Drizzle with sauce prior to serving.

Notes

* Harissa is a North African hot chili pepper paste, usually found near the Moroccan food in the grocery store. You can also make it yourself, link below.

**I love sumac, but if you don’t have it on hand don’t feel the need to run out and find it. This sauce is great even without it.

DIY Stout Harissa

Beer Chicken Étouffée

10.04.2020 4 Comments

Beer Chicken Étouffée (pandemic pantry version)

This is what happens when I can’t decide if going to the grocery store is worth it. I wanted to make this with crawfish, but as you can assume, that’s not exactly a pantry staple in Seattle. Then I did the thing where I debated with myself if it was worth going to the store to try to find what I wanted.

But as we’ve already discussed, I can be kinda lazy, but I’m good at tricking myself into thinking I’m not. So I didn’t go to the store because "social distancing", and "public safety", blah blah. But really, it was because I got lazy and pants seemed like a hurdle I didn’t want to tackle.

I did have chicken, so that was what I used, and it was amazing. This is authentic cooking, it’s pandemic cooking, it’s "use what you have to make something delicious" cooking. Which, honestly, was a bad thing because all it did was reinforce my laziness. I lazied and it worked for me, which makes me far more likely to do it that next time. Let’s hope all future lazy decisions yield something as delicious as this beer chicken etouffée.

Beer Chicken Étouffée

5 from 1 vote

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Servings 6 servings

Ingredients

3 tablespoons olive oil
6 tablespoons (85g) unsalted butter
½ cup (60g) flour
½ of one yellow onion chopped
2 ribs celery chopped
1 large carrot chopped
1 bell pepper chopped (any color)
3 lbs chicken cut into cubes
2 teaspoons salt
4 cloves garlic grated with a microplane
1 cup (8oz) stout
2 cups (16oz) low sodium chicken broth
2 tablespoons hot sauce
1 tablespoon creole seasoning
1 tablespoon Worcestershire Sauce
1 tablespoon molasses not blackstrap
1 teaspoon black pepper
Rice for serving
1/4 cup chopped parsley

Instructions

Add the olive oil and butter to a large pan over medium heat until the butter is melted. Sprinkle with flour. Whisk over medium heat until the roux is the color of milk chocolate, about 15 minutes.
Add the onion, celery, carrot, and bell pepper, cook until the vegetables have softened.
Sprinkle the chicken on all sides with salt.
Add the chicken to the pan, cooking until browned.
Stir in the garlic.
Add the beer, scraping to deglaze the pan.
Add the broth, hot sauce, creole seasoning, Worcestershire sauce, molasses, and black pepper. Simmer until the sauce has thickened.
Add desired amount of rice to bowls, spoon the chicken over the rice, sprinkle with parsley.

Notes

Blackstrap molasses is what happens when you boil cane juice three times, removing nearly all the sugar resulting in a black, bitter sludge. Dark, light or unsulphured are all fairly interchangeable and pleasantly sweet. Make sure never to use Blackstrap when a recipe calls for molasses unless it’s specifically called for.

Japanese Beer Pancakes

08.04.2020 8 Comments

Japanese Beer Pancakes

I tried to make this as easy as possible for you. Because I know that although I really like to spend all day in the kitchen, you probably don’t. The first run-through I tried a blender because it’s how I make crepes. I was hoping the blade would blend the egg whites enough to be fluffy. It doesn’t, don’t try it. But the blender batter rose really well and the pancakes were beautiful, but they were tough. You don’t need that.

Then I wondered if I really need to make you whip the egg whites. How necessary is it in this recipe? SO I just mixed all the ingredients in a bowl and hoped it would be fine. And they were. The were just…fine. Better than the blender method but not as good as they could be. You don’t need that either.

On round three, I made them with meringue whites and they were by far the best version. I know you might be looking at this recipe thinking, "but do I really NEED to whip the egg whites? Like, how much does it matter?" a lot. A. Lot. Trust me, I’m as lazy as the next guy and I wouldn’t ask you to do it if it didn’t matter. Who needs more work and more dishes? Only a person who wants really good pancakes.

I even tested ring-mold-alternatives because I wasn’t sure if you owned a ring mold. Most people don’t, honestly. And I have some options for you. Biscuit cutters will work, and so will all-metal cookie cutters. The only one I had was in the shape of a gingerbread man, and it was unseasonably adorable. A mason jar lid will work, but it’s not ideal, you will have short pancakes. But you will have pancakes, and as they say, short pancakes are better than no pancakes. They say that, I swear.

Japanese Beer Pancakes

5 from 4 votes

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Servings 4 servings

Ingredients

1 cups (120g) all purpose flour
½ teaspoon baking powder
1 tablespoon cornstarch
¼ cup (50g) plus one tablespoon (15g) sugar
3 large eggs separated
½ teaspoon cream of tartar
½ cup (122g) whole milk
¼ cup (60g) pale ale
½ teaspoon pure vanilla extract
½ teaspoon salt
Syrup or whipped cream for serving

Instructions

Set out two medium-sized mixing bowls.
In one bowl stir together the flour, baking powder, cornstarch, and ¼ cup sugar.
In the other bowl add the egg whites. Put the yolks into the bowl with the flour.
Add the milk, beer, and vanilla extract into the flour/yolk bowl. Stir until just combined.
Add the salt and cream of tartar to the egg whites and beat on high with a hand mixer until stiff peaks form. Add the remaining tablespoon sugar and beat until well combined (adding sugar to the egg whites makes them more stable and able to hold up to being folded into the batter).
Fold the egg whites into the flour mixture.
Spray the inside of a round ring mold* with cooking spray, add to a skillet over medium/low heat or a griddle set at 275°F.
Pour the batter into the mold until it’s 2/3 full. Cook until the batter on top looks mostly dry. Flip while still in the mold until the bottom is golden brown. Remove from heat, remove mold.
Re-spray the mold with cooking spray and repeat until all batter is used.

Notes

*If you don’t have a ring mold, try a biscuit cutter, a metal cookie cutter, or even a mason jar lid. A mason jar lid is short and the pancakes won’t be as tall but it can work if you have nothing else to use.

These need to be cooked slow and low or the bottom will burn before they are cooked through.

Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce

06.04.2020 No Comments

Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce

I’ve been taking stock quite a bit lately, haven’t you? What’s in the pantry (how did I get pickled raisins and why do I still have them?), what’s in my life (so many good people), what I’m grateful for (lots and lots).

This helps, I promise. It helps you make dinner, helps you get out of bed, helps you to stay present. These are all things we need right now. In a previous life, I was a social worker for gang kids in South Central Los Angeles, and I actually have a Masters Degree in Psychology. Which totally helps me cook with beer, obviously.

But I will tell you this, when anxiety starts to creep up on you, the simplest way to keep it at bay is to sit in the moment. "I’m ok, right now, I’m fine". Take a deep breath, focus on what’s in the room around you. For me, cooking and baking help. It helps me to stay focused on the task at hand, and gives me something to look forward to, even if that’s just fake churros.

If you can pay your bills, feed your family, and if that family is healthy, you are really, really fortunate. It’s ok to be a mess right now, that’s normal. Let yourself feel it for a second, then pull yourself back and remember that you’re ok, and you’re doing pretty damn good. Then make yourself some puff pastry churros because you’ve earned it.

Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce

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Servings 12 curls

Ingredients

For the puff pastry:

2 cups 240g flour
1 ¼ cup 285g very cold butter cut into cubes
½ teaspoon 3g salt
½ cup 4oz very cold beer (pale ale, pilsner, pale lager)

For the pinwheels:

1 tablespoon cinnamon
1 tablespoon brown sugar
¼ cup white sugar
¼ teaspoon salt
1 tablespoons butter melted
1 tablespoons beer

For the chocolate sauce:

1/3 cup 2oz chocolate chips
2 tablespoons stout beer
2 tablespoons heavy cream

Instructions

Add the flour, salt and approximately half of the butter to a food processor, pulse 10-15 times until just combined.
Add the remaining butter, pulse to combine (don’t over-process).
Add the flour mixture to a flat surface, make a well in the center, add the beer.
Mix with your hands until combined (this can also be done in a food processor, just make sure not to over mix or the dough will turn out tough).
Add to a lightly floured surface, roll into a rectangle about ½ inch thick. Fold into thirds, like a letter about to go into an envelope.
Roll again, then fold again. Repeat the process 3-4 times (this is how you get the layers).
Wrap in plastic wrap and chill for at least 2 hours (can be made several days in advance).
Preheat the oven to 425°F.
In a small bowl stir together the brown sugar, white sugar, cinnamon, and salt, set aside.
Roll the puff pastry into a rectangle on a lightly floured surface.
Add the melted butter and beer together (warm again if the beer makes the butter seize a bit) then brush the rectangle with the mixture.
Sprinkle liberally with a little less than half of the cinnamon-sugar mixture, reserve the remaining mixture.
Starting on the long end, roll the puff pastry into a tight log. Slice into 1-inch slices.
Add the slices, cut side up, to a baking sheet covered with a sheet of parchment, press down to flatten the slices.
Brush slices with the beer mixture.
and then sprinkle with a little of the sugar mixture (reserve the remaining cinnamon-sugar mixture).
Bake for 18-20 minutes. Remove from oven and allow to cool enough to handle.
One at a time press curl into the remaining cinnamon-sugar mixture to coat.
Add the ingredients for the chocolate sauce to a microwave-safe bowl. Heat for 30 seconds, stir and repeat until well combined.
Serve the churro curls alongside the chocolate mixture.

Drunk Ramen Carbonara

02.04.2020 No Comments

Drunk Ramen Carbonara, the ultimate pantry meal!

I don’t want to tell you how to live your quarantine life, but you should make this. It’s a huge step up from just eating a package of store-bought ramen, which, let’s be honest, we all want to do right now. It makes you feel like you’ve actually accomplished something, you made carbonara! You so fancy!

But in reality, it only takes about 20 minutes. It’s the positive news we all need right now. Are you gravitating towards the good news these days or the bad? It seems as though we are all either bad-news-seekers or give-me-the-good-stuff-readers. I’m in the second camp.

Knowing how bad things are, or could potentially get, is too hard of a burden to carry on a daily basis. But hearing about how people are helping, caring, and coping, lifts the weight just a little. It reminds me that we are all in this together, that although we have spent the better part of the last few years more divided than ever, this reminds us that we are all human, we are all more good than bad, we mostly all want the same things. Most people are basically good and we will get through this. Maybe just have a beer and some fancy ramen and wait it out with me.

Drunk Ramen Carbonara

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Servings 4 servings

Ingredients

½ lbs bacon
4 cloves garlic minced
1 large egg plus 6 egg yolks divided
½ cup room temperature pale ale beer
½ cup (1oz) pecorino cheese grated with a microplane
1 teaspoon fresh cracked pepper
9 ounces (3 (3oz) packages) ramen noodles
2 tablespoons chopped chives optional

Instructions

Chop the bacon and add to a large skillet off heat. Add to a pan over medium heat, cooking until the bacon has crisped and the fat has rendered (putting the bacon in a cold pan, then cooking over medium heat takes longer but renders fat much better ).
While the bacon cooks, cook the noodles. Add the ramen to a pot of heavily salted, boiling water. Cook for one minute or until just before al dente (almost cooked but still a little crunchy) drain but reserve ¼ cup of pasta cooking water. Add noodles to a colander or strainer to allow to dry (sauce clings better to noodles that are not wet).
In a bowl whisk together the egg plus 2 yolks (if not plating each bowl with its own yolk, use all 6 yolks for this step), beer, cheese, and pepper.
Once the bacon has crisped, remove from heat, and scoop out or pour off about half of the bacon grease. Add the garlic to the pan, stirring until the garlic is fragrant (this should be able to be done off-heat, the bacon grease should still be hot enough to cook the garlic, if not add the pan back to heat for a few seconds).
Add the noodles to the bacon pan (off heat), stirring until the noodles are coated in the bacon and garlic grease.
Add the egg sauce, stirring to coat the noodles. Add the reserved pasta water a tablespoon at a time to thin if the mixture is too thick (you may only need a little bit).
Divide the noodles between four bowls, top each bowl with an egg yolk.
Garnish with additional cheese and chives if desired.

Matcha Beer Pound Cake with Strawberries, Mint Whipped Cream

31.03.2020 No Comments

Matcha Beer Pound Cake with Strawberries, Mint Whipped Cream

I know what you’re thinking. "Oh, so THIS is a cake but that chocolate thing you posted last week was bread? What are the rules?!"

There are no rules! Not right now. Not in this pants-optional-all-day-drinking-keep-your-COVID-cooties-away-from-me world we currently live in. Rules do not exist! Ok, that’s not true, but when it comes to what is cake and what is bread, the line has blurred in our favor and it can all be cake, and it can all be bread because we don’t have to social distance from carbs.

I wanted to make a "pantry" recipe but I realized that I like to keep weird things in my pantry like bean curd caramel and dried hops. I do love matcha, which has been hanging around in my kitchen since I made matcha doughnuts last year. If you don’t have any, don’t worry, the internet can help, and since we are ordering everything in these days, what’s a bag of matcha to add to that list? A necessity. And essential.

What are you cooking? Are you baking all the bread all the time? Me too.

Matcha Beer Pound Cake with Strawberries, Mint Whipped Cream

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Ingredients

For the cake:

½ cup (114g) unsalted butter, room temperature
1 ¾ cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1/3 cup (78g) beer (pilsner, pale ale, wheat beer)
1 ½ cups (240g) all-purpose flour
2 tablespoons (30g) matcha (green tea) powder
1 teaspoon baking powder
½ teaspoon salt

Topping:

1 ½ cups (334g) heavy cream
½ cup (60g) powdered sugar
1 fresh mint leaf minced (about ¼ teaspoon)
1 cup chopped strawberries

Instructions

Preheat oven to 325°F.
Add the butter and sugar to the bowl of a stand mixer. Beat on high until well creamed. Add the eggs, vanilla and almond extract one at a time, mixing well between additions.
Stop the mixer occasionally to scrape the bottom of the bowl to insure all ingredients are well mixed.
Stir in the beer.
Stop the mixer and sprinkle with flour, matcha, baking powder, and salt. Stir with a wooden spoon or spatula until just combined, don’t over mix.
Pour into an 8.5 x 4.5 loaf pan that has been greased and floured.
Bake until the top has puffed and cake is cooked through 50-65 minutes.
Allow to cool before slicing.
Add the heavy cream, mint, and powdered sugar to the bowl of a stand mixer beat until soft peaks form.
Top the cake slices with whipped cream and strawberries.

Beer Apple Fritters with Vanilla Maple Glaze

27.03.2020 No Comments

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

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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.

Pilsner Sandwich Loaf (makes 2)

26.03.2020 2 Comments

Pilsner Sandwich Loaf (makes 2)

Do you remember the days when it was easier to go to the store than to bake bread? Those were good times. We will get back there soon, I promise. For now, we will be baking bread in our pajamas and failing to social distance from carbs because the store is a war zone and sort of scary in a way we can’t really identify.

It’s in the way that people jump back when you get too close to them. Maybe it’s the virus or maybe it’s the more casual approach to hygiene we’ve all taken in the past few weeks. Either way, it’s a reminder than social interaction is not what it used to be. And I miss it. I miss bars and restaurants and crowds and traffic and airplanes and humans.

For now, we will see each other and wave from behind a screen to keep each other safe from our germs. Let’s bake bread and drink carbs and remember that this is not the new normal, this is a phase and it will pass. Some day we will tell the tale of the time we lived through the virus and we won’t mention how much we ate or drank because it won’t be important to our story of survival. But for now, it’s a very important part of our survival.

Pilsner Sandwich Loaf (makes 2)

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Ingredients

6 cups (720g) all-purpose flour
¼ cup (60g) brown sugar
2 ¼ teaspoons (one packet) rapid rise dry yeast
¾ cups (6oz) beer (pale ale, pilsner, wheat beer, lager, nothing too hoppy)
6 tablespoons (84g) butter
1 cup plus 2 tablespoons (270g) whole milk
1 teaspoon salt
egg wash 1 egg plus 2 tablespoons milk, beaten
Coarse salt

Instructions

In a stand mixer stir together the flour, brown sugar, and yeast.
Combine the beer, butter, and milk, heat to 120°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature.)
Add the warmed liquid to the stand mixer, mix with a dough hook until combined, add the salt. Mix for 6 to 8 minutes or until the dough comes together and starts to gather around the blade (dough will still be soft and slightly sticky).
Oil a large bowl, add the dough to the bowl (this works best with wet or oiled hands). Cover the bowl and allow the dough to rise in a warm place until doubled in size, about 1 hour.
Grease two (8x4) loaf pans.
Cut the dough in half
Gently form into rectangles, do not use a rolling pin, just pull and shape with your hands to preserve the air bubbles.
Roll the rectangle into a log. Place each log into a prepared pan, seam side down.
Cover the pan, and let the dough rise for 45 to 60 minutes, or until it starts to rise just over the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Brush the top with egg wash, sprinkle with salt.
Bake for 35-40 minutes or until the top is golden brown. Allow to cool on a wire rack.

Oven Roasted Coconut Curry Chicken Thighs

24.03.2020 4 Comments

There is a lot of uncertainty right now, but let’s talk about what is certain. Yoga pants and pajamas are socially acceptable all day. Cake can now be eaten at all meals without guilt. And the government has officially declared brewery staff to be considered essential during the shelter in place lockdown. But we already knew that, you didn’t have to tell us that they’re essential.

So you’re cooking all day, wearing pajamas until noon, and drinking probably more beer than you should. You’re officially living my life right now. Not as glamourous as you thought? I know, I know. But there are worse things. And I made you some chicken.

I realize that for me, this list of ingredients is all "pantry staples" and that might not be the case for everyone. But also, the grocery store is one of the only places you CAN go right now so maybe put on a dress and some heels and make an event out of it. I didn’t think so, pajamas with boots and messy bun? That sounds more like it.

We’ll get through this, you know that right?

And when we do we will appreciate traffic, coworkers, crowded bars and long waits to be seated at restaurants so much more. Maybe we all just needed to take a step back and remember that the small stuff is really big stuff if you don’t have it, and once we get it back we won’t forget that. For now, we still have beer and pajamas and those are pretty good right now.

Oven Roasted Coconut Curry Chicken Thighs

5 from 1 vote

Print Recipe

Servings 4 servings

Ingredients

1 shallot or white onion, chopped (about ¼ cup)
½ cup (4oz) pale ale
1 (13.5 oz) can coconut milk (full fat)
1 tablespoon red curry paste
2 teaspoons sriracha
1 teaspoons fish sauce
1 cups Swiss chard spinach, or kale, rough chopped
2 lbs chicken thighs bone-in, skin-on
1 tablespoon olive oil
1 teaspoon of sea salt
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon garlic powder
Rice and chopped chives for serving

Instructions

Preheat oven to 450°F.
In a mixing bowl stir together the shallots, beer, coconut milk, curry paste, sriracha, and fish sauce.
In a 9x13 baking dish add the chard (or kale or spinach) in an even layer. Add the chicken thighs on top, skin side up. Drizzle with olive oil, then sprinkle evenly with salt, pepper, basil and garlic powder.
Pour the coconut milk around the chicken, avoiding the top of the chicken thighs.
Bake, uncovered for 30 minutes. Rotate the pan and continue to cook until skin has browned and the chicken is cooked through, about another 15 minutes.
Serve over rice, sprinkle with chopped chives.

Chocolate Stout Brownie Bread

20.03.2020 10 Comments

Chocolate Stout Brownie Bread, one bowl and just a few minutes!

I’ve been inundation you with posts lately, please give me a pass. You’re my therapy, truly. Cooking you things, and baking you a loaf cake that I call "bread" because it doesn’t sound as bad calling it a cake, is the way I’m coping with all of this.

I’m sitting here in Seattle, the hotbed of uncertainty, and all I can think about is keeping busy while not leaving my house. So this equals cooking and baking. Baking all the things, and spoiling myself with a beerified-chocolate cake that’s masquerading as bread.

But this is what we have to do. We have to spoil ourselves and those sheltered in place with us with things we wouldn’t normally let ourselves indulge in. Everything is suspended: events, concerts, office life, diets, low self-esteem.

Indulging in chocolate is not suspended, it’s back on the air and bigger than ever. This bread-not-cake-I-swear is super easy, it takes about 5 minutes to get it into your oven and about an hour to get it into your face. And you have earned yourself a loaf of this stuff, and you are not allowed to feel guilty about it because that has been suspended, too.

Chocolate Stout Brownie Bread

4.67 from 3 votes

Print Recipe

Ingredients

2 ½ cups (300g) all-purpose flour
½ cup (50g) cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup (150g) sugar
2 large eggs
1 teaspoon vanilla
½ cup (120g) full-fat sour cream
¼ cup (60g) vegetable oil
¾ cup (6oz) stout beer
4 ounces dark chocolate chips

Instructions

Preheat the oven to 350°F.
Add the flour, cocoa powder, baking soda, baking powder, cornstarch, salt and sugar to a bowl, stir to combine. Add the eggs, vanilla, sour cream, vegetable oil, beer, and chocolate chips. Stir to combine.
Pour into an 8 ½ x 4 ½ inch loaf pan.
Bake until the top has puffed and is hard, about 40-50 minutes.
Remove from oven, allow to cool to room temperature. Cut into slices to serve.

Hoisin Pineapple Beer Pork over Coconut Lime Rice

19.03.2020 14 Comments

Hoisin Pineapple Beer Pork over Coconut Lime Rice

How are you out there? Are you ok?

If you’re like me, and I kind of think you are, you have two opposite feelings, nearly back to back, and it’s unsettling.

My thoughts jump from "Everyone needs to settle down, you are all overreacting!" to "Are we all going to die and is our society going to collapse and I need to form a post-apocalypse tribe immediately,"

and

"Self-quarantine is great, and my neighbors are the best and I want to stay like this forever," and then the next minute: "Will I ever travel again, I need to be on a virus-free plane immediately or I’ll die because my wanderlust is killing me, and I need my local bars and restaurants to re-open soon, I miss them so much,"

It’s all so disorienting. Just know that you’re not alone, we are all in this together even if it feels lonely.

My favorite part of pre-apocalypse grocery shopping is the "weird" ingredients are always left. The chicken breast and pork chops are long gone but the more obscure meat is in abundance and on sale. My particular grocery store had rows and rows of oxtails, shanks, and boneless pork ribs, and I’m hoping yours does too. So I made you something. It’s easy and since you’ll be home all day, you should make it. It’s really good and you’ll only want coconut rice from now on, so make sure to add cans and cans of coconut milk to your next venture out in your hazmat suit.

Hoisin Pineapple Beer Pork over Coconut Lime Rice

5 from 4 votes

Print Recipe

Ingredients

For the pork:

3 lbs boneless country pork ribs or pork shoulder cut into chunks
1 tablespoon salt kosher
4 cloves of garlic
¼ cup (62g) low sodium soy sauce
¼ cup (66g) hoisin sauce
2 teaspoons (10g) sriracha
2 tablespoons (25g) brown sugar
2 cup (310g) pineapple chunks drained if using canned
1 cup (8oz) beer stout, porter, brown ale

For the rice:

1 (14oz) can full-fat coconut milk
1 ¼ cup (10oz) water
1 ½ cups long-grain or jasmine rice
1 teaspoon salt
2 tablespoons lime juice
3 tablespoons green onion chopped

Instructions

To make the pork:

Preheat the oven to 300°F.
Sprinkle the pork on all sides with salt, add to a large Dutch oven or covered baking dish.
Add the remaining ingredients (from the pork list) to a blender, blend on high until well combined. Pour the liquid over the pork. Cover and bake for one hour.
Remove the lid, turn the pork over, then continue to bake, uncovered, for 2 ½ more hours, turning the pork every 30 minutes or so until the pork is fork-tender (total of 3 1/2 hours of cooking time).
Remove the pork from the pot, set aside.
Place the pot over a burner over high heat (if you used a baking dish, transfer the remaining liquid to a pot), boil, stirring frequently, until thickened.
Pour the thickened glaze over the pork.

To make the rice:

Add the coconut milk, water, rice, and salt to a large pot, stirring to combine.
Add to a burner over medium-high heat, bring to a boil, cover and reduce heat to low for 18 minutes. Once the 18 minutes is up, remove from heat but allow to sit for 2 minutes.
Remove the lid and stir in the lime juice and green onions.
Serve the pork over the rice.

Key Lime Pilsner Loaf Cake with Mezcal Icing

17.03.2020 No Comments

Key Lime Pilsner Loaf Cake with Mezcal Icing

We all need cake right now, we do. It helps. Apparently so does social distancing and hand washing. And don’t forget that alcohol kills all germs. Where does that leave us? Washing our hands and drinking alone. There are worse things, I suppose, especially when you have a cake. A cake made specifically for social distancing due to its relatively small size.

It’s dessert on day one, with a few beers. Then it’s breakfast the following day, which you can get to around late morning because, let’s be honest, you’ve got nowhere to go.

And you’ll still have enough left to eat for dinner, I mean dessert, on day two. This is my plan for the next few weeks: baking, beer, and weird internet searches. Because apparently knowing the best dive bar in every state, and if "Hi-Way Heaven Fried Chicken" in The Outsider is a real place is important to my emotional well being.

We all have our things.

Key Lime Pilsner Loaf Cake with Mezcal Icing

Print Recipe

Ingredients

For the cake:

1 tablespoon lime zest
1 ¼ cup (250g) sugar
2 tablespoon butter softened
3 eggs room temperature
1 teaspoon vanilla extract
1/3 cup key lime juice
¼ cup beer pilsner, pale ale, wheat beer
3 tablespoon (42g) olive oil
1 ¾ cups (210g) flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For the Mezcal icing:

2 cups ½ lbs powdered sugar
pinch salt
1 ½ tablespoon Mezcal
1 ½ tablespoon lime juice

Instructions

Preheat oven to 325°F.
In the bowl of a stand mixer add the lime zest and sugar. Beat for about 2 minutes on high to release the lime oils into the sugar.
Add the butter, beat until well combined.
Add the eggs and vanilla, one at a time, beating well between additions.
Add the lime juice, beer, and olive oil, beating until well combined, scraping the bottom of the mixer to ensure all ingredients are well incorporated.
Stop the mixer and sprinkle with flour, baking powder, baking soda, and salt, stir until just combined.
Pour into an 8-inch loaf pan that has been greased.
Bake for 55 to 60 minutes or until cake is golden brown and toothpick inserted in the center comes back with just a few crumbs attached. Allow to cool completely.
Stir together the powdered sugar, mezcal, lime juice, and salt to make a thick paste. Spread over the top of the cake, chill until set about 3 hours. Cake is best made a day ahead of time.

Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw

16.03.2020 No Comments

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

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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

12.03.2020 2 Comments

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

Print Recipe

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.