Pilsner/Pale Ale

Apricot Streusel Beer Loaf Cake

Apricot Streusel Beer Loaf Cake (vegan)

I do this every time. I see an ingredient and I can’t let it go like a normal person. Most people would arrive at house flanked with apricot trees and think that sampling a couple right off the tree sounds like a good idea. I don’t let the barrels of ripe apricots lie after that, I become just so slightly obsessed that I feel as if making something with them is an actual need.

Cake? Pie? Homemade Poptarts?! I can’t just be normal and eat them.  I also don’t want to spend the entire day making my typical disastrous cooking mess in a kitchen that isn’t mine so I have to keep this obsession in check. So I made this Apricot Streusel Beer Loaf Cake, because everyone loves a loaf cake since we can just pretend it’s bread and eat it without guilt. It’s apricot bread! 

This one also has fruit so it’s totally healthy(ish). Just trust me 😉. Also, you should have a beer, you deserve a beer.  

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Apricot Streusel Beer Loaf Cake (vegan)

Ingredients

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup granulated sugar
  • 1 cup pilsner or pale lager beer
  • ½ cup coconut oil melted
  • 1 ½ cups chopped apricots
  • 1 teaspoon vanilla extract

Streusel Topping:

  • 1/3 cup all-purpose flour
  • 2 tablespoon cornstarch
  • ¼ cup brown sugar
  • 2 tablespoons white sugar
  • ½ cup chopped pecans
  • 1/3 cup rolled oats
  • 1/3 coconut oil melted

Instructions

  • Add the flour, baking powder, baking soda, salt and sugar to a mixing bowl, stir to combine. Add the beer, coconut oil, apricots and vanilla, stir to combine.
  • Pour into a 1.5 quart loaf pan that has been sprayed with cooking spray.
  • In a small bowl stir together all the streusel ingredients. Add the streusel to the top of the loaf in an even layer.
  • Bake for 60 -70 minutes or until the top springs back when lightly pressed.
  • Allow to cool before removing from the pan, slicing and serving.

Grilled Beer Butter Scallops with Cherry Salsa

Grilled Beer Butter Scallops with Cherry Salsa, with a grill or a grill pan!

Let’s talk scallops for a second. I know, I’ve given you this lecture before but it’s been a while. And I can’t just go around assuming you remember everything I say, I forget half of what I say on a daily basis. 

I know the reason your home-cooked scallops don’t taste as good as the ones you buy at a restaurant, and it’s a really easy fix. There are two ways to buy scallops: “wet” and “dry.” A wet scallop with be soaked in a phosphate solution to preserve it. This makes it taste soapy and gives it a bit of a rubbery texture. Unfortunately, the vast majority of scallops sold in US markets are wet. Dry scallops are more expensive, harder to come by, but infinitely tastier.

If you can’t find dry scallops, the best way to treat a wet scallops is a quick brine. If you aren’t sure if your scallops are wet or dry (or your fish guy gives you a vacant stare when you ask) they’re probably wet. Just assume they’re wet unless you know for sure they aren’t. 

Have you ever been cooking scallops, just minding your own business, and they start weeping out a milky liquid like they hate you? That’s the phosphate solution we need to get rid of, the extra step is well worth it. 

You don’t even have to tell anyone that you know the secret. You can just cook the best scallops they’ve ever had and just pretend like it’s your magic shelfish touch. I won’t tell. 

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5 from 1 vote

Grilled Beer Butter Scallops with Cherry Salsa

Ingredients

Scallops:

  • 1 lbs colossal or jumbo scallops
  • 2 tablespoons salt
  • 1 cup (8oz) beer pale lager, pilsner, wheat beer
  • 4 tablespoons (57g) butter, melted
  • ¼ cup (2oz) beer
  • Creamy polenta or rice for serving

Salsa:

  • 1¾ cup (½ lbs) pitted and quartered Bing cherries
  • 1 jalapeno seeded and minced
  • 2 tablespoons (25g) minced shallots
  • 2 tablespoons (4g) minced cilantro
  • 1 tablespoon (15g) lime juice
  • pinch salt

Instructions

  • In a large bowl add the scallops. Fill with water, drain. Repeat until the water is no longer milky. Drain the water off, leave the scallops in the bowl.
  • Sprinkle with salt and cover with beer. Refrigerate for 2 to 12 hours. Rinse and drain. Add to a stack of paper towels to fully dry the scallops.
  • Combine all the salsa ingredients in a bowl, chill until ready to use.
  • Preheat a grill (or grill pan) to medium high.
  • Stir together the butter and the beer. Brush the scallops liberally.
  • Place on the grill (or grill pan), brush again with butter. Flip when grill marks appear, cook on the other side until grill marks appear.
  • Serve topped with cherry salsa.

Lemon Artichoke Skillet Beer Chicken

Lemon Artichoke Skillet Beer Chicken

Life is too short for soggy chicken skin, this is a fact. Crispy chicken skin is the only way to live life, and I have the secret. It’s a cold pan. Not a “put in the fridge” cold, but now that you say that, I do want to try that. It’s “cold” as in: not on a heat source. That’s the secret, and once you trust me and cook your chicken in a cold-not-cold pan, you won’t turn back.

Letting the chicken skin cook as the pan heats up slowly renders the fat and allows the skin to slowly crisp and turn golden (I like a DARK golden, but feel free to aim for the medium gold) and this will rid your life of that gross, chewy, gummy skin with pieces of fat that you pretend aren’t there in order to enjoy the rest of your meal.

After you begin with your cold pan, don’t rush it. Just let that sucker sit at medium heat  (invest in a splatter guard if you don’t already have one. Trust!) until it’s ready, not letting it get too hot or the chicken will burn before it’s done crisping and rendering. It’s a job that it does all on its own while you are free to do other things, like make sauce, or a cocktail, or impulse buy yoga pants Amazon. You know, whatever strikes your fancy.

Now that you are in on this crispy-skinned secret, it’s time to give it a try. You can even add your own favorite sauce or spice rub, or just eat it over the sink in your yoga pants while drinking your cocktail. It’s your world, and it now has crispy skin chicken for life.

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5 from 1 vote

Lemon Artichoke Skillet Beer Chicken

Ingredients

  • 6 chicken thighs bone in, skin on
  • 2 teaspoons kosher salt
  • ¼ cup (56g) chicken broth
  • ¼ cup (56g) pale ale
  • 2 teaspoons cornstarch
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup (56g) lemon juice
  • ¼ cup (60g) sundried tomatoes in oil
  • ½ cup (130g) quartered artichoke hearts
  • Chopped fresh parsley for serving
  • Rice or pasta for serving

Instructions

  • Sprinkle the chicken on all sides with salt. Place in a skillet, off heat, skin side down.
  • Add to the stove over medium heat (if the heat is too high the skin will burn before it is able to render the fat, slower cooking will allow for crispier skin). Add a splatter guard if you have one.
  • Cook until the skin has browned, 15 to 20 minutes. Turn over, cooking on the other side until chicken is cooked through.
  • While the chicken cooks, make the sauce.
  • Add the chicken broth, beer and cornstarch to a large bowl, whisk to combine. Add the remaining ingredients (except the parsley and rice), stir to combine.
  • Remove the chicken thighs from the pan, pour off all the rendered fat. Return the pan to heat, raise the heat to medium high. Add the sauce, stir to remove the brown bits from the bottom of the pan. Stir until the sauce has thickened.
  • Add the chicken back to the pan, cooking until the chicken has warmed. Add to a serving plate, sprinkle with parsley, serve over rice or pasta.

Honey Beer Glazed Salmon with Mango Avocado Salsa

Honey Beer Glazed Salmon with Mango Avocado Salsa

I need this, it’s rather necessary. Since I spend my life contractually obligated to drink beer and eat foods like this and this, I need recipes like this Salmon with Mango Avocado Salsa. For the sake of my liver and my skinny jeans, it’s important. But I can also act like a spoiled child when it comes to food and really need something that tastes fun and indulgent.

So I make these recipes that I get really excited about and hope that I don’t notice that it’s also rather healthy, much in the same way you smuggle cauliflower into your toddler’s mashed potatoes and hope they don’t notice. I do this with myself, I’m really good it. I don’t even notice that I’ve made a healthy meal because I got so excited to make it in the first place.

I know, it’s ridiculous. But I have to do what I can before my liver figures out how to call the cops on me for widespread abuse.

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Honey Beer Glazed Salmon with Mango Avocado Salsa

Servings: 4 servings

Ingredients

For the Salmon

  • 4 salmon fillets
  • ¼ cup 85g honey
  • ½ cup 115g pale ale beer
  • 1 teaspoon 6g salt
  • 1 teaspoon 1g red pepper flakes

For the salsa:

  • 1 large mango peeled, pitted and diced
  • 1 large avocado peeled pitted and diced
  • ½ 1 large red onion diced
  • 1 jalapeno diced
  • 1 red bell pepper seeded and diced
  • ¼ cup cilantro chopped
  • 2 tablespoons lime juice
  • 1 teaspoon salt

Instructions

  • Add the honey, beer, salt, and pepper to a wide, shallow bowl. Stir to combine (heat slightly if the honey is resisting combining with the beer. Make sure to cool before adding salmon to prevent the marinate cooking the salmon).
  • Add the salmon, turn over a few times to fully coat the fish. Cover and chill for 1 to 24 hours.
  • Preheat the grill to medium-high.
  • Add the salsa ingredients to a large bowl, toss to combine.
  • Place the salmon on the grill, skin side down. Close the cover, cooking until the salmon is cooked through (no need to flip over, the salmon will cook with the grill cover closed).
  • Remove from grill, add to a serving plate. Top with salsa before serving.

Grilled Cilantro Lime Beer Chicken

Grilled Cilantro Lime Beer Chicken

I go through phases of grilling all the things. And by ALL, I pretty much mean it. I once grilled garlic. Nothing edible is safe when I’m in this phase. I always grill my homemade pizza, all fruit is better grilled, I’ve even grilled all the ingredients for guacamole, and then did it all again with all the ingredients for sangria (except the wine, but I thought about it!) because “guac, chips, and sangria” are better as “grilled guac, chips, and grilled sangria”. I promise.

If you’re between grills right now, don’t sad-face me. Figure out how to get your grubby paws on one. Craigslist (ok, but be careful!), Facebook Market Place (way better, you can facebook stalk for safety), Amazon (really safe as long as your delivery guy is cool). It’ll be worth it when you’re finally able to grill all your things, too.

You can stop at normal things like meat and veggies. But if you want to grill pie or salad, I would approve. Just make sure to share it with me on Instagram.

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5 from 1 vote

Grilled Cilantro Lime Beer Chicken

Servings: 4 servings

Ingredients

  • 3 lbs chicken thighs bone in, skin on
  • 2 large limes juiced
  • ½ cup (9g) cilantro leaves, packed
  • 1 tablespoon (18g) kosher salt
  • 12 ounces pale ale
  • 2 large cloves of garlic peeled

Instructions

  • Add the chicken to a large Ziplock bag or bowl with a lid.
  • Add the remaining ingredients to a blender or food processor, process on high until well combined.
  • Pour the mixture over the chicken, seal (or cover). Refridgerate for 2 to 12 hours.
  • Pre heat a grill to medium-high.
  • Remove chicken from the marinade. Grill on all sides until cooked through, about 6 minutes per side.

Coconut Raspberry Pilsner Cake

 Coconut Raspberry Pilsner Cake. Simple and delicious one-bowl cake with AMAZING frosting!

Cake is the cornerstone of our society. Wait, it’s not? Freedom and democracy are? Ok, fine. But can cake be second? We all disagree on a lot these days, but we all agree that cake is one of the most superior foods on the planet. It’s why we eat it when celebrate surviving another year on the planet, or when we celebrate finding our person and have a ceremony to let everyone know we found our forever person so we are going to eat cake and be happy. Right?

If not, I’ve been doing life wrong for a long time. Cake has been present at all the celebrations worth remembering in my life, far before beer joined the party. Beer can be late, we’ll let it slide.

Coconut feels like spring. It feels like we’re willing the weather to warm up, forgetting that soon it will be too hot to handle and we’ll curse the sky and drink all the session beer we can get our hands on. But right now we eat cake and curse the rain and hope for sun and tank tops.

Coconut screams sun and tank tops. This cake was exactly how I like it, moist without being dense, airy enough but not overly light. I’ve learned to love coconut flakes after years of swearing I hated them because I found out that GOOD flakes are very different from what seems like uninformed white shredded cardboard that comes in clear and blue plastic bags in the grocery store (stop buying that, it’s gross). Now, with a little help from Panang  I love coconut everything.

Especially this Raspberry Beer Tank Tops and Sun cake. It’s also the perfect size for a small gathering, for those times when you just need to feed 6 people without having a half eaten cake taunting you from the fridge.

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Coconut Raspberry Pilsner Cake

Servings: 6 servings

Ingredients

For the cake:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (200g) granulated sugar
  • ½ cup (38g) unsweetened coconut flakes (I used Bob’s Red Mill)
  • 3/4 cup (183g) coconut milk (from shaken can)
  • ½ cup (4oz) pilsner
  • 2 large eggs
  • 2 tablespoons (30g) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract

For the frosting:

  • 8 oz cream cheese room temperature
  • 1 cup (230g) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (125g) powdered sugar
  • 6 oz raspberries
  • Toasted coconut for garnish optional

Instructions

  • Preheat the oven to 350°F.
  • Add the flour, salt, baking powder, sugar, and coconut flakes to a bowl, stir to combine.
  • Add the coconut milk, pilsner, eggs, oil, vanilla, and coconut extracts. Whisk together until just combined.
  • Spray a 9x5 inch loaf pan with cooking spray, add the batter. Bake for 60 minutes or until the top has started to brown and the cake springs back when lightly touched.
  • Allow to cool to room temperature before removing from the pan.
  • Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy, scraping the sides several times to make sure all cream cheese is mixed.
  • Add the heavy cream and vanilla extract. Starting on a low speed and building up speed to medium-high, beat until the cream and cream cheese are well combined, light and fluffy. Add the powdered sugar, stir to combine.
  • Cut the cake in half horizontally to make two layers. Add half the frosting in an even layer on the cut side of one of the loaves. Top with raspberries.
  • Add the other layer, cut side down. Top with remaining frosting. Sprinkle with toasted coconut flakes.

Notes

*To toast coconut, add to a dry pan over high heat. Pull back and forth over the burner, tossing until just toasted. Be careful, it burns quickly.

Maple Beer Glazed Crispy Pork Belly

Maple Beer Glazed Crispy Pork Belly, the easiest and tastiest pork belly I’ve ever made! 

Pork belly is an investment. Not financially—it’s actually pretty inexpensive—it’s a time investment. One that’s well worth the effort with the right recipe. I’ve made pork belly so many times over the years and I’ve learned that patience is key to getting what you want. That is if what you want is juicy pork with crispy skin.

I usually source my pork belly from a local restaurant supply store, it’s a great place to shop if you want to buy your body weight in pork products. Why yes, yes I do want more pork belly than I can safely lift without a spotter! With a recipe that takes this much time, I want to test it to make sure it’s right when you finally make the investment of time it takes to get this done.

If you do find that an overly ambitious trip to a pork belly purveyor straddled you with more pork than anyone can safely eat in a lifetime, just remember that it freezes really well. Just wrap it better than you think is necessary and it should be fine for a few months.

After several rounds of testing, this was the winner. Juciy meat: check. Crispy skin: so much. Easy recipe that doesn’t involve scoring, poking, vinegar or excessive steps: absolutly.

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Maple Beer Glazed Crispy Pork Belly

Ingredients

For the pork

  • 1 (4.5 lbs) pork belly, rind on
  • 2 cups very warm water
  • 2 tablespoons salt
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice
  • 2 (12 ounce) beers (wheat beer, pilsner, pale ale)
  • 1 cup kosher salt
  • 1 egg white
  • 1 tablespoon olive oil

For the glaze

  • 3 tablespoons real maple syrup
  • 2 tablespoons beer wheat beer, pilsner, pale ale
  • 2 tablespoon spicy brown mustard

Instructions

  • Add the pork belly to a large bowl or baking dish.
  • In a large bowl stir together the hot water, salt, cloves, and allspice, make sure the salt is completely dissolved. Pour in the cold beer. Make sure the brine temperature is below room temperature to avoid prematurely cooking the pork.
  • Pour the brine over the pork. Cover and refrigerate for 12 to 24 hours.
  • Preheat oven to 300°F
  • Remove the pork from the brine, add to a stack of paper towels, rind side down for 10 minutes to dry the skin.
  • In a small bowl stir together the kosher salt and egg whites until well combined.
  • Place a wire rack over a baking sheet that has been lined with aluminum foil. Place the pork on the rack, rind side up.
  • Pack the salt on top of the rind until completely covered and slightly compacted.
  • Bake for 3 hours. Remove from oven, raise temperature to 400°F. Gently pull the salt pack off the pork. It will be a hard crust at this point and should remove easily in a few large chunks.
  • Brush off any remaining salt with a clean kitchen towel or paper towel. Brush with olive oil.
  • Bake for 20-30 minutes or until the rind is a dark golden brown.
  • Stir together the maple syrup, 2 tablespoons beer, and mustard. Brush the top liberally with glaze.
  • Turn the broiler to high. Broil in the top 1/3 of the oven (a few rungs down from the very top) until the glaze has caramelized. Re-brush every 5 minutes. Broil until caramelized and dark.
  • Remove from oven, cut into cubes for serving

Notes

Can be served as an appetizer or an entree.

Coconut Pilsner Mango Cream Pie

Coconut Pilsner Mango Cream Pie

Mango Cream Pie

We’ve already talked about how much I hate bananas because they’re basically portable baby food and you need to eat fruit like a grownup who has teeth. Unless you don’t have teeth, then you get a pass.

I don’t get jealous of people eating them raw like a jungle creature, but I DO get jealous when I see the pie. YOU KNOW THE PIE. The one that’s creamy and looks so delicious, until you get close enough to smell it and it smells like baby food and jungle creatures. It’s usually served at those diners that your grandma frequents that serves food that tastes like hangovers and road trips but in a good way.

So, I decided to make a [that one fruit] cream pie, but with far, far superior food. One that takes physical and mental dexterity because it’s so tricky to get to the fruit meat. If you ranked fruit according to how easy it was to get into your mouth without pit or peel, mango would be a solid 8 out of ten. Not as hard as a lychee, but MUCH harder than a banana. But SO worth it because while bananas taste like what it would be like if fruit had assholes, mangos taste like a beach vacation with unicorns.

And I think we can all agree, no matter where you stand on the idea of putting a banana in your face, mango is just way better. So let’s make a mango pie and drink some beer.

Mango Cream Pie
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5 from 2 votes

Coconut Pilsner Mango Cream Pie

Servings: 8 slices

Ingredients

Crust:

  • 1 ¼ cups (150g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 10 tablespoons (142g) cold unsalted butter, cut into cubes
  • 3 tablespoons cup ice-cold pale ale or pilsner

Filling:

  • 1 large mango Tommy Atkins, Palmer
  • 1 can (15oz) full fat coconut milk
  • 3 tablespoon cornstarch
  • ¼ cup (2oz) beer (pilsner or hefeweizen)
  • 1 eggs
  • 2 egg yolks
  • 1 ¼ cups (250g) granulated sugar
  • 2 tablespoons (28g) lime juice
  • ½ teaspoon salt

For the whipped cream:

  • 2 cups (460g) heavy cream
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

Make the crust

  • Add ¾ cup of flour, salt, and sugar to a food processor, pulse to combine. Add the butter, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough. Dough will be very soft.
  • Lay a long sheet of plastic wrap on a flat surface.
    Add the dough to the center of the sheet, Form into flat disks.
    Wrap disk tightly in plastic wrap, chill until firm, about 1 hour and up to 5 days. 

Make the filling

  • Preheat oven to 350°F.
    Add the flesh of the mango (peel and pit removed) to a food processor, process until smooth. 
  • Add the mango puree along with the remaining filling ingredients to a pot, off heat. Whisk until well combined. 
  • Add the pot to medium-high heat, bring to a boil, whisking continuously. Boil until thickened, about 6 minutes, remove from heat. 
  • Roll the dough out on a lightly floured surface into a large circle. Line the pie plate evenly with the dough.
    Pour the filling into the piecrust. 
  • Bake for 25-30 minutes or until the crust has turned golden brown.
    Remove from oven, allow to cool to room temperature. Transfer to the fridge, chill until set, about 3 hours and up to 24. 
  • Make the whipped cream
  • Add the whipped cream ingredients to the bowl of a stand mixer, mix on high until well-combined and soft peaks form.
  • Top the pie with whipped cream, slice and serve. 

Strawberry Lemonade Beer Cookie Bars

Strawberry Lemonade Beer Bars

Let’s talk unpopular opinions, shall we? We haven’t fought about anything in a while so let’s jump in. Starting with food-related topics that will most likely piss you off, but it’s your turn next, so just hang on.

Milk chocolate is not worth the calories, but dark chocolate deserves its own holiday.

Red velvet cake is an abomination because 1/4 cup of food dye is not a flavor.

Anything you make with mayonnaise is better if you make it with sour cream because mayo is the most disgusting man-made substance on the planet.

Bananas should not be eaten after childhood. It’s basically portable baby food and it makes me gag. Eat an apple like a grown-up who has teeth.

Boba tea. Didn’t we get over this in the early 2000’s? Is it a beverage? Is it food? Why is my drink chewy but it tastes like sadness?

Cookie bars are always better with frosting.

Buttercream frosting is gross. Ok, ALMOST all buttercream is gross and tastes like slightly sweetened butter and coats your mouth in the most unappealing way. When it’s made with JUST butter, vanilla, and sugar it is a big pile of loser paste.

And cream cheese frosting is superior to all other types of frosting because it’s foolproof, quick and delicious.

Ok, there it is. My real, true feelings about the food you probably love and I just told you how much I hate it. But we can still be friends, right? Just don’t make me eat a banana to prove it.

What about you? It’s your turn!! Tell me your unpopular food opinions.

 

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5 from 1 vote

Strawberry Lemonade Beer Cookie Bars

Servings: 9 bars

Ingredients

For the bars:

  • 1 tablespoon lemon zest (grated with a microplane)
  • ¾ cups (150g) white sugar
  • ½ cup (100g) brown sugar
  • ½ cup (114g) butter softened
  • 1 large eggs, at room temperature
  • 2 tablespoon (28g) lemon juice
  • 3 tablespoon beer pale ale, pilsner, wheat beer
  • ¼ teaspoon pure lemon extract optional
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoons baking powder
  • ½ teaspoons salt

For the frosting:

  • 8 oz cream cheese softened
  • 1/3 cup (55g) chopped strawberries
  • 1/2 cup (63g) powdered sugar
  • 2 tablespoons (30g) heavy cream

Instructions

  • Preheat the oven to 350°F.
    Add the lemon zest, white and brown sugar, and butter to a stand mixer. Beat on medium-high until well combined and creamy. 
  • Add the egg, beating until well combined and resembles frosting, about 3 minutes.
    Stir in the lemon juice, beer and lemon extract (if using). The mixture may look a little curdled, this is fine. 
  • Stir in the flour, baking powder, and salt until just combined. 
  • Line an 8x8 baking pan with parchment so that it comes up and over the sides (this makes for easy removal). 
  • Spread the batter into the prepared pan in an even layer. Bake for 40-45 minutes or until the edges just start to turn golden brown (do not overbake, the bars will set as they cool). Allow to cool before removing from the pan.
  • Add the cream cheese and strawberries to the bowl of a stand mixer. Beat on high until the strawberries are well combined with the cream cheese and mixture is light and fluffy. Stopping to scrape the sides of the bowl occasionally. 
  • Add the cream, beating well to combine. Add the powdered sugar, stir until combined.
  • Frost the bars, cut into squares. Chill until ready to serve.

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

LOOK

AT

THOSE

LAYERS!

I need to admit to you that I used to be one of those “puff pastry is a crazy amount of work so just buy it” people. Until today. TODAY I made it with a food processor and it took ten minutes.

Adding in a little beer, instead of the more traditional ice cold water, gives you just a little bit more of a rise out of your dough. That’s not a euphemism. It’s literal. But I can see the confusion since I am the type of person who would make a sexual innuendo out of a baked goods reference, it’s an honest mistake.

This puff pastry was so buttery, flakey and amazing I’ll never go back. It also freezes really well so you can spend a few extra minutes, make a few dozen batches, and freeze it for the future. Because if you’re anything like me, you could have a tart emergency at any minute (also not a euphemism) and just need to stuff your face with something sweet. It happens.

Print Recipe

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

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)
  • 2 tablespoons melted butter (for baking)

For the apple tartlets

  • 1 large Fuji apple, peeled, cored, and diced
  • 2 tablespoons (25g) white sugar
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ cup (100g) brown sugar packed
  • 1 tablespoons (14g) butter
  • 3 tablespoons beer
  • 1 teaspoon vanilla extract
  • 1/3 cup (87g) heavy cream

Instructions

For the puff pastry

  • 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 3 hours. 
  • Roll the dough into a rectangle about ¼ inch thick. Cut into 12 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the apples. 

Make the apples and caramel

  • Preheat oven to 400°F.
    Add the apples, sugar, cinnamon, cornstarch, salt, and brown sugar to a bowl, toss to combine. 
  • Add the apples to the center of the tarts, avoiding the edge. Brush the edges with the melted butter. 
  • Bake for 18-22 minutes or until puffed and slightly golden brown. 
  • Add the brown sugar, butter, and beer to a pot over high heat. Stir until the butter has melted, then stop stirring. Boil for 3 minutes.
    Remove from heat, stir in the vanilla and cream. Return to heat, boil for one minute.
  • Add to serving plate, drizzle with caramel. 

Adapted from Bon Appetit

 

Green Beer Mac N Cheese (no food dye)

Green Beer Mac N Cheese (no food dye)

This is your reminder not to take things too seriously. You know, the “don’t sweat the small stuff, also it’s all small stuff,” reminder that we should all just relax and take it easy. On ourselves, on strangers, on the internet people who seem crazy but maybe they’re just having a bad day.

Make the Green Beer Mac N Cheese because it’s fun and because it’s almost Saint Patrick’s Day and maybe we should all just celebrate small things and get over the worry that keeps us from living in the good moments.

Do you remember what you were worried about this time last year? No? If yes, did it work out? Probably. Most things just find a way to work themselves out. Years ago, when I was in the midst of a crisis that was, at the time, fairly significant, a friend said to me, “No matter what, no one is going to die or go to jail, so it’ll be fine.” That’s now my benchmark. Is there a possibility that someone will die or go to jail? No? Then it will work out.

Just relax, take a break, and trust yourself. You’ll be fine. It will work out, and you will make it. Someday you might not even remember this specific brand of worry that you’re consumed with. So make some food just because it’s fun, have a beer and give yourself a break.

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Green Beer Mac N Cheese (no food dye)

Ingredients

  • 10 oz (3 cups) shredded sharp cheddar cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (12 ounce) can evaporated milk
  • 2/3 cup (6oz) beer (pale ale, pale lager, wheat beer)
  • 1 cup (20g) chopped flat leaf parsley
  • 1 lbs large elbow macaroni

Instructions

  • 1. Add the cheese, cornstarch, garlic powder, evaporated milk, beer, and parsley to a blender. Blend on high until well combined and smooth, about 3 minutes.
    2. Cook the macaroni until just before al dente, about 3 minutes less than stated on the package directions.
    3. Drain the noodles and return to the pot. Pour in the cheese sauce.
    4. Bring to a simmer, cooking until thickened and the noodles are cooked through. About 5 minutes. 

Notes

Try not to use anything too hoppy (like an IPA) or the beer flavor will be VERY strong. Unless that's what you want, then you do you. 

Sheet Pan Sweet Chili Glazed Beer Chicken

Sheet Pan Sweet Chili Glazed Beer Chicken

Do you ever wonder how long you’d live in a zombie apocalypse? Everyone imagine themselves surviving far into the future of the new world, rebuilding alongside fellow badass humans who have managed to evade bitey undead soldiers. But, most people are wrong. The only people whom I have full confidence in thriving in a zombie infestation are Jason Moma and this good friend of mine. Other than that, you’re all probably doomed.

Me? I think I’d be a solid medium. Due to my mostly feral upbringing, I have outstanding problem-solving skills that would carry me farther than most, but I’m also careless and disorganized. I’d leave the door open, or forget to grab my knife, or accidentally set off the car alarm. That would take me down.

But my tribe would miss me because I would be the one would could cook an edible meal with just pantry scraps and questionable meat. That’s really my only useful post-apocalyptic skill. I can’t grow things, or shoot things, or build things, but I can cook things. So, give me a fire and anything even edible adjacent, and I can work some magic. As long as someone else is looking after the locks and the loud noises.

Maybe it’s because I’m re-watching The Walking Dead on the treadmill this week (it legit makes me run faster), but that’s what came to mind when I decided to just use what I had on hand to make this. What can I make without going to the store? WHAT IF THERE WAS NO STORE?! I’M STILL MAD ABOUT CARL!!

So I bring you this chicken made with stuff you should always have on hand as well as meaningless rambling, you’re welcome.

Also, how long would you last if the zombies took over?

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Sheet Pan Sweet Chili Glazed Beer Chicken

Ingredients

  • 2 lbs chicken thighs or chicken legs (bone in, skin on)
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/3 cup pale ale
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon chili powder
  • 2/3 cup Thai sweet chili sauce*
  • 2 tablespoons sriracha
  • 2 tablespoons chopped green onions

Instructions

  • 1. Add a wire rack over a baking sheet, spray with cooking spray. Add the chicken, skin side up, on the rack. Sprinkle liberally with salt.
    2. Place in the oven, then set the temperature to 300°F, set a timer for 25 minutes (allowing the chicken to cook in the oven while it preheats helps to render fat and make the skin crispier).
    3. Add the cornstarch and beer to a sauce pan, whisk until combined. Stir in the chili flakes, chili powder, sweet chili sauce, and sriracha.
    4. Bring the mixture to a simmer over medium-high heat, stirring frequently until thickened, about 5 minutes.
    5. After 25 minutes, remove the chicken from the oven, raise the heat to 400°F. Brush the chicken with glaze. Bake for 20 minutes.
    6. Brush with glaze, turn on the oven broiler.
    7. Place the chicken under the broiler for 2-3 minutes or until sauce starts to caramelize.
    8. Remove from oven, add to a serving platter, sprinkle with green onions. 

Notes

Thai sweet chili sauce is found in the Asian section of the grocery store. I tend to favor a brand called Mae Ploy that can be found everywhere from Whole Foods to Target. But if you want to make it from scratch, I suggest this Sweet Chili Sauce recipe from Serious Eats. 

Hop Shortbread Beer Cookies

Hop Shortbread Beer Cookies

I’m still trapped. Under several feet of snow in a city that can’t deal, surrounded by iced-over, hilly roads that my little car isn’t able to navigate. Still. The Californian in me is screaming and vitamin D deficient. So, obviously, it was time to bake.

I had to use what was on hand —and of course, I DO have dried hop flowers on hand—and decided to make you valentines cookies. Because for beer people, hops are far superior to hearts. I even had the hop cookie cutter on hand from when I made this.

You can get yourself one, too. You just have to look for a “pinecone” cookie cutter because normal people don’t just go around making cookies in the shape of beer ingredients, but I promise you, it’s a hop.

Even though I can’t leave the house and I’m about to start chewing on the curtains, at least I’m well stocked with the necessities, like dried hop cones and cookie cutters. I also have a lot of beer, so if you need any I’m here for you.

Dried hop cones can be bought at any local homebrew supply store, or online. Do not use pellets. You only need one dried hop flower, so if you have a homebrewer friend that can give you one, that’s your best bet. Or, if you’re adventurous, you can make Hopsta (hops pasta) with the rest of the dried hops.

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Ingredients

For the cookies

  • ½ teaspoon (3g) salt
  • 8 tablespoons (114g) unsalted butter softened
  • 1 teaspoon (3g) vanilla extract
  • ½ cup (62g) powdered sugar
  • 1 ½ cups (180g) all-purpose flour
  • 2 tablespoons (30g) beer

For the icing

  • 1 cup (125g) powdered sugar
  • 2 tablespoons (30g) beer
  • ½ teaspoon dried hop flowers, crushed (citra, mosaic, galaxy)

Instructions

  • 1. Add the salt, butter, and vanilla to a stand mixer, beat until well combined.
    2. Add the powdered sugar, beat until light and fluffy.
    3. Stir in the flour until just combined, then add the beer, stirring just to combine.
    4. Form into a log on a sheet of plastic wrap then wrap tightly. Refrigerate for one hour and up to 3 days.
    5. Roll out on a lightly floured surface until about ½ inch thick, cut into desired shape with cookie cutters.
    6. Evenly space on a baking sheet covered with parchment. Add to the freezer, freeze for 15 minutes (this will help prevent the cookies from spreading during baking).
    7. Preheat the oven to 325° F.
    8. Bake until the edges start to turn lightly golden brown. Remove from oven, pull the parchment on to the counter to cool.
    9. In a small bowl stir together the frosting ingredients.
    10. Spread the icing onto the cookies in a thin layer. 

Notes

Dried hop cones can be bought at any local homebrew supply store, or online. Do not use pellets. It's best to use aroma (or dual purpose) hops like citra, mosaic, or galaxy rather than a strictly bittering hop. 

 

Beer Braised Meatball Banh Mi Sandwiches

I’m not sure why I do these things. It’s that part of me that leans toward obsessing, and it’s a small but powerful part. Mini but mighty.

Food, in one form or another, often finds it’s way into that space. Duck confit, pickling weird foods, doughnuts, bolognese, you really never know when something will settle into my major obsession zone.

When I do have things fall into the crack in my personality that sucks up obsessions, it doesn’t let them go (see also: beer, early rock photography, serial killers, bulldogs. It’s Ok to dislike me based solely on that list).

Right now, it’s Banh Mi, or if I use it as a command: BANH ME! It should be a socially acceptable command that you’re allowed to yell at people until they give you a Vietnamese-French fusion sandwich. But it’s not, so don’t try it.

After making a vegan Mushroom Bahn Mi sandwich for my book that’s in the processing of being published, I want to Bahn Mi all the things. ALL THE THINGS. I’m going to try to keep this obsession in check, but it has leaked through today, onto you so I hope you’re OK with that.

 

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5 from 1 vote

Beer Braised Meatball Banh Mi Sandwiches

Banh Mi and Meatballs in one sandwich with a sweet and spicy beer glaze!
Servings: 4 Sandwiches

Ingredients

For the pickled shallots:

  • 1/4 cup very hot water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1/4 cup beer (lager, pilsner, pale ale)
  • 1/3 cup apple cider vinegar
  • 1 large shallot bulb thinly sliced

For the meatballs

  • 1/2 cup Thai sweet chili sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoons brown sugar
  • 1 tablespoons fish sauce
  • 1.5 lbs frozen mini meatballs (pork or beef)
  • 1/2 cup beer (lager, pilsner, pale ale)

For the sandwiches

  • 1/4 cup sour cream
  • 2 tablespoons sriracha
  • 1 large carrot grated with a box grater
  • 1/4 cup chopped cilantro
  • 1 large jalapeno
  • 4 crusty sandwich rolls

Instructions

  • 1. Add the hot water, sugar and salt to a small bowl, stir until dissolved.
    2. Stir in the beer and vinegar, add the shallots. Cover and refrigerate for one hour and up to 3 days.
    3. In a small bowl stir together the chili sauce, brown sugar, and fish sauce, set aside.
    4. Heat the oil in a large skillet over medium-high heat. Add the meatballs, pulling the pan back and forth until starting to sear.
    5. Lower heat the medium, pour in the beer. Allow to simmer until most of the beer is gone, stirring occasionally.
    6. Pour the sweet chili mixture over the meatballs, raising the heat slightly, adjusting to maintain a low boil.
    7. Cook until the sauce has thickened and the meatballs are well coated.
    8. In a small bowl stir together the sour cream and sriracha (can be done up to 3 days in advance).
    9. Spread the sriracha sour cream inside the rolls, fill with meatballs, carrots, cilantro, pickled shallots and jalapenos. 

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

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

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

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

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

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

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Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Prep Time: 3 minutes

Cook Time: 5 minutes

Yield: 3 cups

Ingredients

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

Instructions

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

Notes

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

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Invisible Apple Cake with Beer Caramel Sauce

Invisible Apple Cake with Beer Caramel Sauce

This is why you don’t try to do things halfway. And by “you” I mean me, I’m talking to myself again. It happens, look away if you must.

On my way to dinner at a lovely couple’s house, I decided to kill two birds (not literally, I swear) and bake a dessert for these two wonderful men, one that I could also photograph and give to you (work bird, dinner party bird: both dead). It was a great plan until I decided that I didn’t REALLY need to cut into it to photograph it. You were just going to have to trust me about all those gorgeous apple layers.

The thing is, these are two guys that aren’t just amazing humans they are also fantastic cooks and cocktail makers, people who have outstanding and beautiful taste. I didn’t want to do what I normally do, which is cut up the thing, take pictures of the thing, put-back-together the thing, and then apologize for the thing once I arrived. So I was just going to take photos of the OUTSIDE of the cake, and bring it intact.

Which worked long enough to get myself out the door and over to dinner to enjoy beautiful cocktails and Thai food as well as an intact dessert. Until I got home and realized that I can’t do that to you.

It also needs to be mentioned that this is 100% about my own neurosis, the lovely friends in question would have found a previously detached, photographed, and reattached dessert adorable and charming and encouraged me to do this, had I asked.

So I made it again, just so that I could cut it open and show you these layers. Then I ate it. Maybe that was my subconscious plan all along, I do things like that.

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Invisible Apple Cake with Beer Caramel Sauce

Yield: 6-8 servings

Ingredients

    For the cake
  • 2 lbs (3-4 x-large) Honeycrisp apples
  • 2 eggs
  • ½ cup (100g) sugar
  • 1/3 cup (72g) beer (pilsner, lager, pale ale)
  • 3 tablespoons (42g) butter, melted
  • ¾ cup (90g) all-purpose flour
  • 1 teaspoon salt
    • For the sauce
  • ½ cup (100g) brown sugar
  • 1 tablespoon (14g) butter
  • 3 tablespoons beer
  • 1 teaspoon vanilla
  • ½ cup (130g) heavy cream

Instructions

  1. Preheat the oven to 350°F.
  2. Peel and core the apples. Slice very thinly, set aside.
  3. In a large bowl stir together the eggs, sugar, beer, butter, flour and salt.
  4. Add the apples, toss to coat.
  5. Line a large (10 x 5) loaf pan, or an 8x8 square pan with parchment, spray with cooking spray.
  6. Add the apple mixture to a the prepared pan.
  7. Bake for 60 minutes or until the cake as set. Allow to cool, remove from pan. Refrigerate until ready to serve.
  8. Add the brown sugar, butter and beer to a saucepan over high heat. Boil for two minutes, remove from heat. Stir in the vanilla and heavy cream, return to heat and bring to a boil again. Boil for one minute, remove from heat, allow to cool.
  9. Pour the caramel over the cake, slice to serve.
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Provençal Beer Chicken

Provençal Beer Chicken, five minutes prep and perfect for weeknights or dinner parties!

Provençal Beer Chicken, five minutes prep and perfect for weeknights or dinner parties!

This is what happens when I get excited without thinking. I’m just finishing up the back-and-forth-editing phase with my publisher for my next book. The vegetarian book I finished writing this summer (you guys, I love it. I can’t wait to show it to you), so as a celebration I made chicken.

Provençal Beer Chicken, five minutes prep and perfect for weeknights or dinner parties!

Yes, let that sink in. I made CHICKEN to celebrate my “cooking with beer and in-season produce” vegetarian cookbook. I don’t make sense, you guys know that. Like how I decided to make homemade candy the day after Halloween, or when this happened.

But, the thing is, good food is good food. Sometimes that food has meat in it, sometimes it doesn’t. Roast chicken is one of my favorite ways to feed people, no matter the season. And this beer chicken was perfect: 5 minutes prep, and tastes fancy. I hope you like it. Unless you’re vegetarian, in that case, I apologize. But I do have an entire book headed your way, so I hope you forgive me.

Provençal Beer Chicken, five minutes prep and perfect for weeknights or dinner parties!

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Provençal Beer Chicken

Yield: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 6 cloves garlic, peeled
  • 2 large shallots, peeled and thinly sliced
  • 1/3 cup beer (pale ale or pale lager, I used Odell Colorado Lager)
  • 2 cups grape tomatoes
  • ¼ cup kalamata olives, pitted
  • 2 teaspoons kosher salt, divided
  • 2 sprigs of thyme
  • 1 sprig rosemary
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons herbs de Provence
  • 4 chicken leg quarters, bone-in, skin-on
  • Rice or pasta for serving.

Instructions

  1. Heat the oven to 400°F.
  2. In a baking dish add the olive oil, garlic, shallots, beer, tomatoes, olives and 1 teaspoon salt, stir to combine. Add the sprigs of thyme and rosemary.
  3. Combine the pepper, flour, herbs de Provence in a shallow bowl.
  4. Sprinkle the chicken on all sides with remaining salt. Dredge the chicken in the flour until well coated on all sides.
  5. Add the chicken on top of the tomatoes in a tight, even layer.
  6. Bake, uncovered, until the chicken is cooked through and skin is golden brown, about 45 minutes, basting with pan juices two or three times during cooking.
  7. Serve over rice or pasta.
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Beer Mac N Cheese Stuffed Jalapenos

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

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

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

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

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

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Beer Mac N Cheese Stuffed Jalapenos

Yield: 24

Ingredients

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

Instructions

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