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.

Print Recipe

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

For the meatballs

1/2 cup ai sweet chili sauce
3 tablespoons low-sodium soy sauce
1 tablespoons brown sugar
1 tablespoons fish sauce
1.5 lbs mini meatballs (pork or beef)

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.

Yum

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

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

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

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.

Yum

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

Preheat the oven to 350°F.
Peel and core the apples. Slice very thinly, set aside.
In a large bowl stir together the eggs, sugar, beer, butter, flour and salt.
Add the apples, toss to coat.
Line a large (10 x 5) loaf pan, or an 8x8 square pan with parchment, spray with cooking spray.
Add the apple mixture to a the prepared pan.
Bake for 60 minutes or until the cake as set. Allow to cool, remove from pan. Refrigerate until ready to serve.
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.
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!

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.

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.

Yum

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

Heat the oven to 400°F.
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.
Combine the pepper, flour, herbs de Provence in a shallow bowl.
Sprinkle the chicken on all sides with remaining salt. Dredge the chicken in the flour until well coated on all sides.
Add the chicken on top of the tomatoes in a tight, even layer.
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.
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.

Yum

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

Preheat oven to 400°F
Cook the macaroni in lightly salted boiling water until just before al dente, about 5 minutes. Drain, set aside.
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.
A hand full at a time add the cheese, whisking until all the cheese has melted before adding more.
Stir in the salt and garlic powder (add additional to taste).
Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
Cut the jalapenos in half, scoop out the seeds and membranes.
Place the jalapenos, cut side up, on a baking sheet covered with parchment.
Fill the jalapenos with mac n cheese.
Sprinkle with shredded cheese.
Stir together the melted butter and panko. Sprinkle the panko on top of the jalapenos.
Bake for 15-20 minutes or until the panko has browned.
Serve warm.

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Super Soft Butter and Beer 1 hour Dinner Rolls

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

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

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

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

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

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

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

Yum

Super Soft 1 hour Butter and Beer Dinner Rolls

Prep Time: 1 hour

Yield: 12 large rolls or 16 small

Ingredients

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

Instructions

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

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Crock-Pot Express Crock Multi-Cooker Pressure Cooked Beer Chicken Jambalaya

Pressure Cooker Beer Chicken Jambalaya

This post was sponsored by the Crock-Pot brand. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my  own.

The reason I made this two days in a row is the same reason I love this little machine so much. I had every intention of this being a slow-cooker recipe, and that’s what I did. I slow cooked a jambalaya with all the meat, spices and rice that I wanted to cram into one bowl.

I liked it, I did. It was a super easy and satisfying way to eat a big ‘ol bowl of comfort food. But I couldn’t stop wondering how it would taste pressure cooked, and since the Crock-Pot Express Crock Multi-Cooker can do both, that’s just what I did. It was perfect, even better than the slow cooked version. Since the rice setting was built into the pressure cook mode (one of the hardest things to slow cook and get right is rice), it was simple.

The rice was perfectly cooked, the chicken was fall-apart-tender and the flavor tasted like it had slow cooked all day. THIS is how I’ll make jambalaya going forward, it was much better than I even hoped. I hope you like it as much as I do, this may be a staple in my house from now on.

The new Crock-Pot Express Crock Multi-Cookeris a game changer. It has eight different functions that encompass all the functions you would achieve from using multiple different kitchen appliances from slow cooking to pressure cooking and sautéing to searing. The Crock-Pot Express Crock Multi-Cooker is also available in NEW 4-Quart and 8-Quart Models.

Yum

Crock-Pot Express Crock Multi-Cooker Pressure Cooked Beer Chicken Jambalaya

Yield: 6-8 servings

Ingredients

1 tablespoon olive oil
2 bell peppers, diced
1 sweet white onion, diced
1 rib celery, diced
1 lbs Andouille sausage, sliced
1 lbs chicken thighs, cut into cubes
2 cups low sodium chicken broth
12 ounces beer (pale ale, pilsner, pale lager, or wheat beer)
1 (14.5-ounce) can diced tomatoes
1 tablespoons Cajun seasoning blend
¼ to ½ teaspoon cayenne pepper (more for spicier)
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon salt (a full teaspoon if your Cajun spice mix is low or sodium free)
1 teaspoon black pepper
1 ½ cups uncooked long grain white rice
¼ cup chopped parsley for garnish

Instructions

Set the Express Crock to sauté on high. Add the oil, allowing to get hot before adding the bell peppers, onions, and celery. Cook until the vegetables have softened.
Stir in the sausage and chicken, cooking until the chicken has turned white on the outside. Stir in the remaining ingredients (reserving the parsley for garnish).
Add the lid, turning to the locked position. Make sure the steam release value is set to sealed.
Turn the rice/risotto setting to high for 8 minutes. The Express Crock will take about 10 minutes to heat up and build pressure, during this time the display will say “HEAt” (yes, with a lowercase “t”). Once the 8 minutes have finished, turn the steam release valve to open (careful, the steam is hot!). Allow the steam to release before opening the Express Crock.
Ladle into bowls, top with parsley.

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Pale Ale Thai Chicken Noodle Soup

Pale Ale Thai Chicken Noodle Soup, 20-minutes to a deliciously satisfying soup!

We need to brace ourselves. The fall is spilling into winter and you can feel the frost and fire in everyone, online and in person. It makes me retreat, slowly back out the door and avoid other people in order to still like humans in general.

I imagine that we all, just for a moment, agreed on things. A literal moment, 90 seconds or so, all focus on what we can all get behind, even if it’s small. Small things that help us all feel like we get each other: how wrapping our hands around a warm drink on a cold day softens every stress, how squirrels are cute but also little assholes, and how we all dislike Gwyneth Paltrow (but we do, right?).

Maybe it won’t help, but these are the soup-making-days, the days I try to treat collective soul wounds with food. Sure, I know it doesn’t really help. I know I can’t make soup for all of you invisible internet people across the world. But I also know that you probably feel the same, in one way or another. At least this is what I try to believe in order to stay sane in the rapidly dissolving humanity of the world we live in.

Yum

Pale Ale Thai Chicken Noodle Soup

Yield: 4 servings

Ingredients

1 tablespoon olive oil
1 cup white onion, chopped
1 large red bell pepper, julienne
1 small Thai chilies, sliced
½ cup pale ale
1 (13.5 oz) can full fat coconut milk
3 cups chicken broth
3 large chicken thighs, chopped
1 teaspoon fish sauce
3 tablespoon Red curry paste
1 teaspoon salt
1 teaspoon garlic powder
5 large basil leaves, sliced
4 servings rice noodles
Cilantro for garnish

Instructions

Heat the olive oil in large pot or Dutch oven, add the onions, bell pepper and chili. Cook until the vegetables have started to soften, about 5 minutes. Stir in the beer.
Add the coconut milk, broth, chicken, fish sauce, salt, garlic powder and curry paste.
Simmer until chicken has cooked through, about 6 minutes.
Stir in the basil and rice noodles, simmer until noodles are cooked, about 5 minutes.
Adjust seasonings to taste (the amount of salt you need is directly dependent on the broth you use).
Ladle into bowls, garnish with cilantro.

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Beer Cornbread Biscuits

Beer Cornbread Biscuits

This was really born out of necessity, at least the first time I made it. I’m not very organized, open any of my cabinets and you’ll see it (you’ll be horrified). My house is more or less clean but my life is messy. Anything that I can put in a closet, out of site, gets the shove allowing me to continue to pretend like my house is clean.

This quality extends far past my pantry and into all parts of my grown-up life where it becomes startlingly apparent that I’m not very good at adulting. And even though I go to the grocery store nearly every day, I still found myself without eggs, bread, and any other breakfast-related items early one morning. I need breakfast, this isn’t negotiable.

Instead of just going to the store I decided to make biscuits. It was just easier to write a recipe than it was to get out of my pajamas and head to the store. I’m not a “pajamas at the store” kind of girl, I can’t look as messy as I feel. I like to put on a good show, and trick people into believing that I’ve got my shit together. Spoiler alert: I don’t.

This hatched my Beer Cornbread Biscuits recipe, so tender and melt-in-your-mouth I obviously had to make them again, and then share it with you.

I also think I need to make them one more time, but add some cheddar cheese. And maybe some bacon.

Yum

Beer Cornbread Biscuits

Yield: 6-8 biscuits

Ingredients

2 ½ (300g) cups all-purpose flour
1 tablespoon cornstarch
½ cup (96g) brown sugar
1 ½ cups (240g) cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoons salt
10 tablespoons (142g) cup butter cut into 1-inch pieces
2/3 cup (160) heavy cream
½ cup (116g) beer (pale ale, pilsner, wheat beer)
1 tablespoon (14g) melted butter
½ teaspoon flaky sea salt

Instructions

Preheat oven to 425°F.
Add the flour, cornstarch, brown sugar, cornmeal, baking powder, baking soda and salt to a large bowl, stir to combine.
Add about half of the mixture to a food processor along with the butter, process until the butter is well combined with the dry mixture. Return the mixture to the mixing bowl, stir into the remaining dry ingredients.
Add the heavy cream and beer, mix with a fork until just combined.
Add to a lightly floured surface, press into a rectangle about 1 inch thick.
Cut into 6-8 circles with a biscuit cutter.
Add to a baking dish that has been sprayed with cooking spray.
Brush with melted butter, sprinkle with sea salt.
Bake until the tops are golden brown, 18-20 minutes.
Allow to cool before removing from the baking dish.

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Oven Baked Orange Pepper Beer Chicken

Oven Baked Orange Pepper Beer Chicken, delicious one-pot, super quick and easy meal!

There’s a thing about chicken that always seems to be true no matter how I make it: it’s just as much at home on a white tablecloth in a dimly lit sommelier infested fine dining space as it is on the rickety picnic table of a small backyard gathering.

I like this about chicken, it can go all places. This, in one way or another, is how I try to live my life. I want to be able to feel at home at the opera, or on the farm, or in the inner city. I say I TRY, not that I succeed. I try to be chicken, with its delicious versatility. I try to please everyone from nugget-loving-kids, to batter-dipped-and-fried-devotees to people who confit things.

I don’t, however, think it works all the time. I swear too much, making suburban moms nervous to have me at football parties. When I drink I get loud and start to draw too much attention. And I will probably knock down a toddler to pet a strangers dog. These are not very chicken-like things. Chicken makes people happy, chicken blends in but leaves a good impression. Chicken is a crowd pleaser.

I’m more like beer. You either love me or you don’t. But I do my best to make everyone happy. And maybe there is enough chicken in the world. But a girl can dream.

Yum

Oven Baked Orange Pepper Beer Chicken

Yield: 4-6 servings

Ingredients

1 tablespoon orange zest (about 1 large orange)
1 teaspoon black pepper
1 teaspoons kosher or sea salt
1 teaspoon garlic powder
1 teaspoon cornstarch
2 lbs chicken legs
2 tablespoons olive oil
½ cup (4oz) pale ale (or pilsner, wheat beer)
¼ cup (2oz) orange juice (about ½ one large orange)

Instructions

Preheat oven to 350°F.
In a small bowl combine the zest, pepper, salt, garlic powder and cornstarch.
Rub the spice mixture into the legs on all sides.
Heat the olive oil in a large cast iron skillet until hot but not smoking.
Add the chicken, searing on all sides until browned. Pour the orange juice and beer over the chicken.
Transfer pan to the oven, cooking until the chicken is cooked through, about 25 minutes.

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Lazy Chicken: Dump, Bake, Done

Lazy Chicken: Dump, Bake, Done. Super delicious meal with just 5 minutes active time.

We all need this right now, don’t we? Something easy and uncomplicated to pair with the rest of our messy complicated lives. I’ve been making some version of this for a while, some version of baked-chicken-with-stuff-on-it when the weather shifts and the darkness of the day makes it harder for me to dig creativity out of my brain.

I don’t do much measuring when I’m just making it for my own consumption (for you, I meticulously weight and measure to make sure I give it to you the way it’s intended). Sometimes I just add what I have, sometimes I throw some rice or farro in the bottom and hope it cooks enough to eat.

This one I like. I like the sauce, I like the garlicy pesto, I like the way the broiler browns the cheese just a little bit. I hope you like it too and I hope it makes things just a little less complicated for you this week.

Yum

Lazy Chicken: Dump, Bake, Done

Yield: 4-6 servings

Ingredients

3 cups (85g) baby spinach, packed
1 lbs chicken thighs
1 teaspoon salt
½ cup (4oz) beer (wheat beer, pale lager, pilsner)
½ cup (4oz) chicken broth
¼ cup(62g) pesto sauce
½ teaspoon black pepper
10 sun dried tomatoes
½ cup (40g) shredded parmesan cheese

Instructions

Preheat oven to 375°F.
Add spinach in an even layer to a 9x13 baking dish, add the chicken thighs on top, sprinkling with salt.
Add the beer, broth, pesto, pepper, and sun dried tomatoes to a bowl, stir to combine.
Pour the mixture over the chicken. Sprinkle with cheese.
Bake, uncovered, for 20 minutes. Turn the broiler to high, place under the broiler until the cheese starts to brown, about 4 minutes.
Serve over rice, quinoa, or farro.

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Green Tomato Recipe: Beer Chicken Posole Verde

Green Tomato Recipe: Beer Chicken Posole Verde

It’s really time for me to stop pretending as if my tomatoes will redden before the first frost. Every morning, trudging out my back door in flip flops with a still sleep-fogged brain, I hope to find one or two showing a shade of ripening, and it’s just not happening.

There are tricks, I know. I’ve read about bringing them inside, or wrapping them in newsprint, or boxing them up with (gag) ripe bananas. But I can’t wait. I want to use them now.

I’m impatient like a child sometimes, and the tomatoes are gorgeous even in their grassy hue, and I want to pick them. I wanted to give you a green tomato recipe. So I did. Sure, I thought about fried green tomatoes, but I know you won’t actually make those right now. It’s September, you’re busy, you have so much going on right now, you really don’t want to babysit a slab of battered tomato as it splatters hot oil on your arms. Me either. Not this month.

But soup, soup I’ll make. I think you will too. It’s the perfect month for Posole. All of the garden ingredients that you need for this spicy pot of goodness are still in season, but the weather isn’t nearly as hot as it was a few weeks ago. It still tastes like summer but it feels like fall.

Really, it’s my way to give those green tomatoes a purpose before the fall claims them and I miss out.

Usually, I tell you about the beer I used IN the recipe, this time I’m telling about the I had WITH the recipe. This gorgeous Green Coyote Tomatillo Sour from Odell Brewing was perfect. It uses tomatillos usually seen in Posole Verde, but in a deliciously tart beer that pairs beautifully with a slightly spicy soup.

Yum

Green Tomato Recipe: Beer Chicken Posole Verde

Yield: 4-6 servings

Ingredients

1 tablespoon (15mL) olive oil
1 cup (155g) diced onions
1 poblano chili, cored, seeded and chopped
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1 cup (8oz) pilsner or wheat beer
7 cups (56 oz) chicken broth
1 pound green tomatoes*, quartered
1 lime, juiced
1 (25 oz) cans of hominy, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons chili powder
½ teaspoon smoked paprika
1 teaspoon salt
4 boneless, skinless chicken thighs

Garnishes:

Finely shredded green cabbage
sliced radishes
diced avocado
Mexican crema
tortilla chips
chopped cilantro

Instructions

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and peppers, cooking until softened, about 8 minutes.
Stir in the garlic, cook for about 30 seconds. Pour in the beer, scraping to deglaze the pan. Add about half the broth (it does not need to be exact), tomatoes, lime juice and about half the hominy. Simmer until the tomatoes have softened.
Transfer to a blender, blend until smooth, return to pot.
Add the remaining broth, remaining hominy, the spices and the raw chicken.
Simmer until the chicken has cooked through.
Remove chicken from the pot, shred using two forks, return to pot. Adjust spices to taste.
Serve warm, allowing guest to garnish as they choose.

Notes

*if you don't have green tomatoes: remove the green tomatoes and the lime juice from the recipe, replace with 1 lbs tomatillos, husked and quartered.

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Super Juicy Grilled Pork Tenderloin (only 4 ingredients!)

Super Juicy Grilled Pork Tenderloin (only 4 ingredients!)

Grilled Pork Tenderloin with Hoisin Glazed and Beer Brine. Just 4 ingredients to a perfectly juicy pork tenderloin!

This is for you. All of you who’ve ever avoided pork tenderloin because it’d dry. I feel you, I was you. In the wrong hands and with too much heat, these long and lean cuts of meat can do you wrong.

But it doesn’t have to be that way. Getting a tender, juicy, flavorful hunk of pork comes down to this: get it drunk. Not you, the meat. Or both, it’s your life.

Any lean white meat (I’m looking at you, chicken breasts) needs a good long soak in salt and beer. It’ll tenderize and falvorize (that’s totally a word, I swear) your meat in a way that cooking it right out of the package never can.

Don’t be shy with the brine, let that sucker sit in there for days! As soon as you get it home from the market, put it away in a salty soak and it’ll be ready when you are. poultry really only has about 24 hours in a brine before it starts to get mushy and mealy, but pork is tougher and can stay in a brine for days without issue.

Hoisin is the perfect glaze. It’s got the rich umami flavor as well as a great sweetness that caramelizes well on the grill. Not a hoisin fan? Feel free to glaze with your fav. Barbeque sauce works well, want to try it with this Stout Beer Barbecue sauce? You should. Let me know how it goes, tag me on Instagram, (it totally makes my day).

Yum

Grilled Pork Tenderloin with Hoisin Glazed and Beer Brine

Yield: 4 servings

Ingredients

2 lbs pork tenderloin
2 tablespoons kosher salt
12 ounces pale ale, pilsner or wheat beer
¾ cup hoisin sauce

Instructions

Sprinkle the pork on all sides with salt. Add to a shallow dish or a large Ziploc bag. Pour the beer over the pork. Remove as much air as possible before sealing the bag (or cover dish with plastic wrap).
Brine for 24 hours and up to 3 days.
Remove from the brine, rinse well, pat dry.
Heat the grill to 500°F.
Brush the pork on all sides with hoisin, add to the grill. Grill on all sides until the internal temperature reads 145°F.
Remove from grill, allow to rest for 5 minutes. Slice and serve.

Notes

Don't over cook! The FDA recently lowered it's reccomended cooking temp for pork from 165°F to 145° probably because they were sick of their moms dry, overcooked ham. You stil want a slight hint of pink in the center, not pure white and fiberous.

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Skillet Sour Cream Beer Chicken

Skillet Sour Cream Beer Chicken

I travel a lot, you know this. Last minute trips to South America, a rapid-fire two-day trip to Copenhagen, sometimes just a long road trip to clear my head.

I don’t travel the way normal people travel. To be honest, I rarely do anything in a conventional way, it’s something you just have to get used to. While I’m not a creature of habit, I do like to search for the same souvenir every time I travel. Two, in fact.

It started when I began seeking out the little markets locals shopped at, usually dingy and unappealing, always far from tourist-heavy streets, and once even in a total city-wide blackout in a sketchy part of Costa Rica.

I wandered the aisle in the little store in Dominical, Costa Rica lit only by the afternoon sun streaming in from the open doors in the front of the bodega, only accompanied by a few older women picking up last minute supplies for dinner. The beige aluminum shelves boasting as much dust as dry goods and the summer heat heavy on my skin, making wandering the store a conscious effort. I found what I was looking for.

A small glass jar with what appeared to be a home-printed label with a scripty font that read, “Miel.” Honey. That’s what I wanted. It’s a part of the land, the honey and it’s hard working bees allowing me to check in my luggage 6 ounces of the terrior to take home.

Ever since that trip, I seek it out, a small jar of the land to take home with me. Salt is the same. If it’s possible to find salt harvested from a local ocean, that comes home with me as well. So far, I have honey or salt from 15 countries.

I use it. On toast, in recipes, making bread. I don’t store it on a shelf to crystallize and be forgotten. It gets used, enjoyed, shared. It’s a way to keep the places that I’ve been a part of my life when I’m off the road. A way to remind myself that it’s OK to use, because my next adventure awaits.

Maybe even as I type this some little bugs are making my next souvenir for a trip I haven’t even planned yet.

The honey I use in this recipe was from my recent trip to Brazil, a place I fell in love with and a country I will most definitely visit again.

Yum

Skillet Sour Cream Beer Chicken

Yield: 6 servings

Ingredients

1 lbs boneless skinless chicken thighs
salt and pepper
1 tablespoon (15mL) olive oil
1 teaspoon minced basil
1 teaspoon minced fresh rosemary
1 tablespoon (15g) Dijon mustard
1 cup (240g) sour cream
2 tablespoons (30g) lemon juice (about ½ medium sized lemon)
2 teaspoon (12g) honey
1 teaspoon garlic powder
¼ cup (2oz) pale ale
Rice or pasta for serving

Instructions

Sprinkle the chicken thighs liberally with salt and pepper on all sides
Heat the olive oil in a cast iron skillet over medium high heat. Add the chicken, sear on both sides until browned.
In a bowl stir together the basil, rosemary, mustard, sour cream, lemon juice, honey, and garlic powder, set aside.
Pour the beer into the skillet, scraping to deglaze the bottom of the pan.
Pour the sour cream mixture over the chicken, cover skillet and lower heat to maintain a simmer. Simmer until slightly thickened, about 5 minutes.
Serve with rice or pasta.

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Blackberry Sweet Rolls with Beer Dough

Blackberry Sweet Rolls with Beer Dough, like cinnamon rolls just WAY better.

It finally happened. Out of nowhere, and without my consent. I’m not even sure when it started, really. But now, it’s official.

I’m a Pacific Northwesterner, authentic and legitimized and I was finally given proof. I am, after all, a California girl born and raised. Heat seeking, lizard-on-a-rock always looking for a terrarium to spend time in. Summer was always my favorite season, and I need sunshine like I need air. But then, it happened.

After weeks of near triple-digit heat squeezing the breath out of Seattle area, I woke to a light rain, air sweet and soft, and a dew covered garden. “Thank God,” I thought, “It finally rained,” and there it was. A delicate summer rain was welcomed into my life like aloe on a sunburn.

I’m a Pacific Northwesterner. I even found myself aching for the fall, the sweaters, the smell of a fireplace, the color of the leaves as they say goodbye like the finale of a fireworks show.

I won’t be drinking any pumpkin spice lattes any time soon, so don’t get any ideas. I will, however, be picking as many blackberries as I can before they leave for the year. Freezing the excess for winter baking, and take full advantage of these charming weeds that overtake the Seattle area side roads and unkempt lots.

Just about 20-minutes of picking yielded 4 pounds of fruit, so obviously I needed to spend Sunday afternoon baking some Blackberry Sweet Rolls, and settling into the idea that for the first time in my life I’m not really sad to see the summer come to an end.

Yum

Blackberry Sweet Rolls with Beer Dough

Yield: 12 servings

Ingredients

For the dough:

4 cups (480g) all-purpose flour
2 ½ teaspoons (1 envelope) rapid rise dry active yeast
¼ cup (50g) granulated sugar
1 teaspoon (2g) lemon zest
1 cup (8oz) beer (Hefeweizen, pale ale, pilsner)
½ cup (1 stick) unsalted butter, softened
2 teaspoons (10g) vanilla extract
1 teaspoon (6g) salt

For the filling:

½ cup (114g) butter, softened
½ cup (100g) granulated sugar
1 teaspoon (6g) salt
1 teaspoon (5mL) fresh lemon juice
1 ½ cup (220g) blackberries

Frosting:

1 tablespoon (15mL) lemon juice
1 teaspoon (6g) lemon zest
1 teaspoon (5g) vanilla extract
4 ounces cream cheese, softened
½ cup (114g)softened butter
2 cups (240g) powdered sugar
½ teaspoon (3g) salt

Instructions

Stir together the flour, yeast, sugar, lemon zest, in a stand mixer.
Heat the beer to 120°F (Always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature!)
Add the warmed beer to the stand mixer, mix until incorporated.
Add the butter, vanilla and salt. Continue to beat until the dough is no longer sticky and gathers around the hook, about 8 minutes.
Add dough to a large, lightly oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.
Add dough onto a lightly floured surface. Roll into a large rectangle about 9x13 inches in size.
Add all filling ingredients (except the blackberries) to a bowl, mix until well combined.
Spread the filling evenly across the dough, sprinkle evenly with blackberries.
Starting with the long end, roll the dough tightly into a long log. Cut into 12 rolls about 1 ½ inches wide.
Add the rolls tightly into a baking dish, cut-side up.
Allow to rise until doubled in size, about 30 minutes.
Bake at 350°F until golden brown, about 40 minutes.
Beat together the butter and cream cheese until well combined. Add in the remaining ingredients, then beat until light and creamy.
Frost before serving. Serve within 10 hours of making.

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Squash Blossoms Garden Pizza with Beer Pickled Cherries and Beer Crust

Squash Blossoms Recipe: Garden Pizza with Beer Pickled Cherries and Beer Crust

I just hit send. Out into the ether to the inbox of my publisher. I just sent off the completed manuscript for my 3rd cookbook along with 96 photos.

I started a year, and what feels like a lifetime of experiences ago. When I wrote this to you last year, I was just starting off, just dipping my feet into the pool of the third installment of my cookbook trilogy.

This one, the one I just dispatched to the publishing house, is by far my favorite.

Leaving it behind, walking into a life that isn’t center around conceptualizing and creating recipes that I won’t get to share with you until next year, is bittersweet. I love this project, I love what I did and I can’t wait to see it materialize in my hands as a physical manifestation of a year’s worth of work.

Until then, I have some pizza for you. When I moved into this house a few months ago the garden gave me a volunteer squash plant. A small sprout that would grow nearly exponentially every day, a plant that I just discovered wasn’t the zucchini plant I’d imagine it to be (thank god, I hate zucchini), but a pumpkin vine that snakes around the yard.

Sure, It’ll give me harvestable pumpkins soon, but it’s already giving me squash blossoms, which are far superior. Even if that’s the only thing I harvest from it to indulge in as many squash blossom recipes as I can make, it’s well worth the effort to care for it.

I also planted peas, not just for the traditional reasons but because pea shoots are delicious. If you grow peas and just harvest, well, peas, then you’re missing easily half the reason to plant them in the first place. The vines and leaves are not only edible but have a gorgeous herbal, floral, mildly sweet but peppery flavor that’s perfect on everything from pizza to salad.

That reminds me, I should pesto those. Yes, I used “pesto” as a verb and you can’t stop me!

Yum

Squash Blossoms Garden Pizza with Beer Pickled Cherries and Beer Crust

Ingredients

For the cherries:

½ cup (3 oz) Bing cherries, pitted and cut into quarters
½ cup (4 oz) white vinegar
½ cup (4oz)pale ale
1 tablespoon (15g) sugar
1 tablespoon (18g) salt

For the crust:

2 ½ cups (300g) bread flour
2 ¼ teaspoons (1 envelope) rapid rise yeast
½ teaspoon (1.5g) garlic powder
1 teaspoon (5g) granulated sugar
¾ cup (6oz) wheat beer
½ teaspoon (3g) kosher salt
¼ cup (60g) olive oil

For the toppings:

¼ cup pizza sauce
4 oz buratta cheese (or mozzarella ball, sliced)
6-8 squash blossoms, cut in half
3-4 pea shoots (chopped if desired)
3 leaves of basil, ribboned

Instructions

Add the cherries to a storage container. Add the remaining cherry ingredients to a saucepan over medium high heat, stir to combine. Bring to a boil, remove from heat. Pour the pickling liquid over the cherries. Cover and refrigerate for at least 2 hours and up to 3 days.
In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and sugar.
Mix until combined. Heat the beer until the temperature reaches between 120°F and 125°F (double check your yeast package to confirm this is the temperature your yeast needs. Default to the temperature listed on the package).
Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
Add a pizza stone to the grill, heat the grill to 500°F.
Roll the dough out on a lightly floured surface to about 10-inches in diameter, add to a pizza peel covered with semolina flour or corn meal. Cover with pizza sauce, cheese, squash blossoms and cherries. Carefully transfer to the pizza stone. Shut the lid and allow to cook until the top of the crust is bubbly and starting to brown, about 6-8 minutes.
Remove from the grill, transfer to a serving platter, top with pea shoots and basil. Slice and serve.

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Brazilian Beer Gumbo (Moqueca)

Brazilian Beer Gumbo (Moqueca)

There’s a nervousness, a panicked isolation that can set in when you’re thousands of miles from familiarity and alone in a country that speaks a language you aren’t even vaguely familiar with.

Water? Hello? Taxi? When not even those basic travel words are accessible, it can cause a panic to rise up like the water in a quickly flooding basement.

I’m somewhere in the middle of the mountains of Brazil, in a town that’s not even on most maps of the country and I’m alone, wandering the streets with a camera and Google Translate, and I realize that I don’t, in any way, feel unsafe.

Maybe, from where you sit, that’s not a big revelation but in that moment, it’s shocking. It’s my fault, really, for believing that this gorgeous country was dangerous beyond reason. Sure, Rio has crime.

It’s a city filled with humans, and humans pose danger. So is Detroit. And Los Angeles. And Paris. The part of Brazil I’m in, however, happens to contain a collection of the nicest people I’ve encountered anywhere in the world.

From other conference attendees, to the guy at the front desk of the hotel, to the people at the Brazilia airport, the outpouring of kindness is unexpectedly overwhelming.

I came to find myself in this place, this city with its stunning waterfalls, amazing beer and outstanding people, as part of a beer conference, one that’s gaining traction and should someday be bigger than anything else on that continent.

I’m there to talk about beer, about beer and food, but in reality, I walked away with far more than I gave.

The first night in Brazil I end up on the patio of a gorgeous restaurant, a clay pot of seafood bubbling away in front of me, the company of over a dozen people I’d just met, and even the jet lag from 34 consecutive hours of travel couldn’t shake my love for that moment.

I asked what it was, this gorgeous mixture of shrimp, peppers, and coconut milk steaming away in front of me in a handmade clay pot.

“It’s Brazilian Gumbo!” laughed one of the locals who had just returned from Lousiana. It made sense, even if it wasn’t entirely accurate. I had it four more times before I left, far less than I would have liked. I came back and knew I wanted more.

Even if I didn’t have access to the gorgeous homemade chili oil that I’d spiked it with. Even if I couldn’t eat it alongside the lovely Brazilians that had been there that night. It’s still a beautiful and simple way to serve a meal.

Yum

Brazilian Beer Gumbo (Moqueca)

Yield: 4 servings

Ingredients

½ lbs cod fillet
1 lbs raw shrimp
1 teaspoon salt
2 large limes
1 tablespoons palm oil or olive oil
2 cups chopped bell peppers (red, yellow or orange)
½ yellow onion, sliced
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon pepper
1 teaspoon cumin
1 cup pilsner or pale ale
1 cup broth (fish broth or chicken broth)
1 (15oz) can of coconut milk
1 lbs fresh tomatoes, diced
Rice for serving
1/4 cup chopped cilantro

Instructions

In a medium bowl add the cod and shrimp, sprinkle with salt. Squeeze the juice from both limes on the fish, allow to sit at room temperature while you prepare the rest of the meal.
Heat the oil in a large pot or Dutch oven over medium high heat. Add the peppers and onions, cooking until softened.
Stir in the garlic, red peppers, pepper and cumin, then pour in the beer and broth, then the coconut milk and tomatoes. Simmer until tomatoes have broken down, about 15 minutes.
Raise the heat to a low boil, stir in the fish and shrimp, cooking until the cod has broken up and the shrimp has cooked, remove from heat. Add additional salt and pepper to taste.
Serve warm with rice and cilantro.

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Grilled Beer Brats with Pineapple Salsa and Bourbon BBQ Brand Kettle Chips

This post is sponsored by Kettle Brand Chips. Mostly because I have a well-known love for all of their chips and I really wanted to see what flavors they had up their sleeves, they did not disappoint. All words and opinions are my own.

We’ve done it again. We’ve made it through the winter, past the sleet and the snow, right into a gorgeous grilling season. I mean spring. Without hesitation one of my favorite things about the turning of the weather is that I break out the grill.

Even though the actual act of reviving it from its slumber is the fear of also unearthing a spider colony. Or snake habitat. Or dragons. This has never happened, but my child-like imagination likes to mess with me at all opportunities.

It’s always worth facing that spider-snake-dragon fear. That first meal of the season to come to my plate with smoky-char-tracks across its belly makes me wonder why I’d ever cook any other way. This meal was no exception. It also made me wonder why I don’t crush up Kettle Brand Chips and add them to ALL of my food.

It’s a legit question. I beg you to think of a savory dish that wouldn’t benefit from the taste and texture of those chips. After all, they have somewhere around one billion flavors (*probably not an accurate number*) and the newest, Kettle Brand Chips Bourbon BBQ Chips, are pretty much going to go on all of my food from now on. Especially the grilled things.

Burgers with Bourbon BBQ Kettle Brand chips?! Yes, please. Grilled pizza topped with crushed chips?! I dare you not to love that.

I can’t take it. Now I have to go grill something else and add some crushed chips. I’d like to tell you that I’ll be right back, but this is probably going to consume the rest of my day.

Yum

Grilled Beer Brats with Pineapple Salsa and Bourbon BBQ Brand Kettle Chips

Serving Size: 6 servings

Ingredients

6 large bratwurst, raw
12 oz pilsner or pale ale
1 ½ cups pineapple, diced
1 large jalapeno, diced
½ cup red onion, diced
¼ cup cilantro, chopped
½ teaspoon salt
1 (8.5 oz) bag Bourbon BBQ Kettle Chips
hoagie buns

Instructions

1. Add the brats to a large skillet over medium heat. Add the beer, bringing to a low simmer. Cook over medium heat until the brats are cooked through, about 8 minutes. Remove from heat.
2. Add the brats to a pre-heated grill (grill pan will work as well) until grill marks appear, about 3 minutes per side. Remove from heat
3. Add the pineapple, jalapeno, onion, cilantro and salt to a bowl, stir to combine.
4. Add the brats to the buns, top with salsa.
5. Crush about ½ cup of chips, add the crushed chips to the top of the pineapple salsa. Don’t skip this, it adds an amazing texture and flavor!
6. Eat the reaming salsa with the remaining chips.

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