Pilsner/Pale Ale

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.

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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

  1. 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.
  2. 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).
  3. Add the lid, turning to the locked position. Make sure the steam release value is set to sealed.
  4. 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.
  5. 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.

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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

  1. 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.
  2. Add the coconut milk, broth, chicken, fish sauce, salt, garlic powder and curry paste.
  3. Simmer until chicken has cooked through, about 6 minutes.
  4. Stir in the basil and rice noodles, simmer until noodles are cooked, about 5 minutes.
  5. Adjust seasonings to taste (the amount of salt you need is directly dependent on the broth you use).
  6. 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.

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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

  1. Preheat oven to 425°F.
  2. Add the flour, cornstarch, brown sugar, cornmeal, baking powder, baking soda and salt to a large bowl, stir to combine.
  3. 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.
  4. Add the heavy cream and beer, mix with a fork until just combined.
  5. Add to a lightly floured surface, press into a rectangle about 1 inch thick.
  6. Cut into 6-8 circles with a biscuit cutter.
  7. Add to a baking dish that has been sprayed with cooking spray.
  8. Brush with melted butter, sprinkle with sea salt.
  9. Bake until the tops are golden brown, 18-20 minutes.
  10. 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.

 

 

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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

  1. Preheat oven to 350°F.
  2. In a small bowl combine the zest, pepper, salt, garlic powder and cornstarch.
  3. Rub the spice mixture into the legs on all sides.
  4. Heat the olive oil in a large cast iron skillet until hot but not smoking.
  5. Add the chicken, searing on all sides until browned. Pour the orange juice and beer over the chicken.
  6. 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.

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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

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

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.

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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

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and peppers, cooking until softened, about 8 minutes.
  2. 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.
  3. Transfer to a blender, blend until smooth, return to pot.
  4. Add the remaining broth, remaining hominy, the spices and the raw chicken.
  5. Simmer until the chicken has cooked through.
  6. Remove chicken from the pot, shred using two forks, return to pot. Adjust spices to taste.
  7. 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).

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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

  1. 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).
  2. Brine for 24 hours and up to 3 days.
  3. Remove from the brine, rinse well, pat dry.
  4. Heat the grill to 500°F.
  5. Brush the pork on all sides with hoisin, add to the grill. Grill on all sides until the internal temperature reads 145°F.
  6. 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

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.

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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

  1. Sprinkle the chicken thighs liberally with salt and pepper on all sides
  2. Heat the olive oil in a cast iron skillet over medium high heat. Add the chicken, sear on both sides until browned.
  3. In a bowl stir together the basil, rosemary, mustard, sour cream, lemon juice, honey, and garlic powder, set aside.
  4. Pour the beer into the skillet, scraping to deglaze the bottom of the pan.
  5. Pour the sour cream mixture over the chicken, cover skillet and lower heat to maintain a simmer. Simmer until slightly thickened, about 5 minutes.
  6. 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.

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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

  1. Stir together the flour, yeast, sugar, lemon zest, in a stand mixer.
  2. 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!)
  3. Add the warmed beer to the stand mixer, mix until incorporated.
  4. Add the butter, vanilla and salt. Continue to beat until the dough is no longer sticky and gathers around the hook, about 8 minutes.
  5. Add dough to a large, lightly oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.
  6. Add dough onto a lightly floured surface. Roll into a large rectangle about 9x13 inches in size.
  7. Add all filling ingredients (except the blackberries) to a bowl, mix until well combined.
  8. Spread the filling evenly across the dough, sprinkle evenly with blackberries.
  9. Starting with the long end, roll the dough tightly into a long log. Cut into 12 rolls about 1 ½ inches wide.
  10. Add the rolls tightly into a baking dish, cut-side up.
  11. Allow to rise until doubled in size, about 30 minutes.
  12. Bake at 350°F until golden brown, about 40 minutes.
  13. Beat together the butter and cream cheese until well combined. Add in the remaining ingredients, then beat until light and creamy.
  14. 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!

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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

  1. 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.
  2. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and sugar.
  3. 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).
  4. 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.
  5. Add a pizza stone to the grill, heat the grill to 500°F.
  6. 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.
  7. 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.

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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

  1. 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.
  2. Heat the oil in a large pot or Dutch oven over medium high heat. Add the peppers and onions, cooking until softened.
  3. 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.
  4. 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.
  5. Serve warm with rice and cilantro.
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Grilled Beer Brats with Pineapple Salsa and Bourbon BBQ Brand Kettle Chips


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.

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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. 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. 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. 3. Add the pineapple, jalapeno, onion, cilantro and salt to a bowl, stir to combine.
  4. 4. Add the brats to the buns, top with salsa.
  5. 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. 6. Eat the reaming salsa with the remaining chips.
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Family Beer Waffles (that I wasn’t planning to share)

Family Beer Waffles: It Took 3 Years To Get This Recipe Right 

I decided ten minutes ago to share this recipe. It’s of the personal sort, the “not for a client, just for me,” sort. It’s the recipe I’ve been tweaking for years trying to get just right.

It’s the recipe I make for family, or for people who feel like family, or for those I wish were my family. To be honest, I don’t always use beer. I’ve used La Croix, I’ve used Pelligreno, I’ve used sparkling apple juice. Really, it’s more about the bubbles than anything else.

So why now? Why decide to share this with you? I want to give you something I didn’t develop for any other reason than just to eat and enjoy. Most recipes I share here start with you in mind.

What will you like? What do you want to cook? What will you click on? This recipe started differently. It’s a simple recipe. Nothing sparkly or trendy, just my own fascination with perfecting my own version of classic dishes.

I remembered it this morning and wanted to share it with you. So that you can make them for your own family, or your own “I wish we were family,” crowd. And I hope you like them as much as I do.

To be really honest, these aren’t even pictures of the waffles in this recipe. They’re just waffle photos I took 3 years ago and thought looked similar. I’m sure yours will be much prettier, the recipe I’m sharing is way better than what I used to make the waffles pictured.

 

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Perfect Family Beer Waffles (that I wasn’t planning to share)

Yield: 4 servings

Ingredients

  • 3 eggs, separated
  • 150ml (5 oz) pilsner beer (can sub sparkling water)
  • 360ml (12 0z) milk
  • ½ cup (114g) butter, melted
  • 2 teaspoon (4g) vanilla extract
  • 3 ¼ cups (380g) all-purpose flour
  • 3 tablespoon (27g) cornstarch
  • 1 ½ teaspoon (5g) baking powder
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) salt
  • 1/3 cup (68g) sugar, plus 2 tablespoon for egg whites

Instructions

  1. Set out three medium mixing bowls.
  2. Add the egg whites to one bowl, yolks to another.
  3. Add the beer, milk, melted butter, and vanilla to the yolks, beat until well combined, light and fluffy.
  4. In the third bowl (make sure this is the largest bowl, all ingredients will end up in this bowl) stir together the flour, cornstarch, baking powder, baking soda, salt and 1/3 cup sugar.
  5. Beat the egg whites until stiff peaks form, beat in the remaining 2 tablespoons sugar.
  6. Make a well in the dry ingredients, add the yolk mixture, stir until well combined.
  7. Gently fold in the egg whites. Cook in your waffle iron according to manufactures specifications (make sure to use cooking spray or melted butter if indicated).
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I Want to Give You a Beer Fridge! + Grilled Lime and Herb Beer Chicken

Grilled Lime and Herb Beer Chicken

I have a beer fridge in my office!! There really isn’t a way to overstate how happy this makes me. My excessive stash of beer that once took up residence in my regular-food-fridge is now happily occupying a boozy-VIP-space in my office between some nerdy books and a weird ceramic head vase.

It was one of those, “why didn’t I do this sooner?” acquisitions that came almost by accident. The same day that I decided that it was well past time that I actually get a beer fridge, I get an email from New Air asking if they can send me one without obligation. Yes, of course the answer is yes.

And then it came! It’s stunning. It’s gorgeous. It’s the best thing I’ve taken ownership of since Chowder Jones. I haven’t ever (and I mean ever) been this in love with an appliance. For your own sake, check it out.

This is the SKU that they sent my way: Dual Zone Beer and Wine Cooler(it can do a different temperate for each side!)

And because you’re so awesome, I want to give you one, too. And because THEY are so awesome, they agreed. So it’s settled:

We are giving you this Black Beer and Beverage Refrigerator (not the same one I have, but it’s super amazing!) to one lucky winner.

Just three easy steps to enter:

  1. Follow @TheBeeroness on Instagram
  2. Follow @NewAirUSA on Instagram
  3. Leave a comment with your Instagram handle saying you do so.

No Instagram? No problem! Just share this post on Facebook, leave a link in the comments below to your post on Facebook (make sure it’s public so I can see it!)

I can’t wait to see who wins!

(Giveaway ends  March 28th, 2018. USA Addresses only)

GIVEAWAY CLOSED. *winner has been notified*

But you can still get one!

Use the code: BEERONESS at checkout at newair.com for 20% off!

 

I also have some chicken for you, because that’s how much I adore you.


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Grilled Lime and Herb Beer Chicken

Serving Size: 6 servings

Ingredients

  • ¼ cup basil, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup parsley
  • 2 tablespoons chopped green onions
  • 3 cloves garlic, smashed
  • 1 large lime, juiced
  • ¼ cup oil
  • 1 cup beer (pale ale, pilsner, wheat beer, pale lager)
  • 2 teaspoon salt
  • 2 lbs chicken drumsticks

Instructions

  1. Add the basil, cilantro, parsley, green onions, garlic, lime juice and oil to a blender. Blend on high until well combined. Add the beer, pulse to combine.
  2. Sprinkle salt liberally over the chicken.
  3. Add the chicken to a large bowl or Ziploc bag. Add the marinade, cover (or seal), refrigerate for one hour or up to 12 hours.
  4. Preheat a grill to medium high heat.
  5. Add the chicken to the grill, brush with marinade. Grill on all sides until cooked through, brushing with marinade with each turn.
  6. Serve immediately.
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I was given a free beer and wine refrigerator by New Air, as well as one to give away. I was not monetarily compensated for this post. As always, all opinions, text, photos, and recipes are my own.  

Chipotle Pale Ale Polenta with Stout Braised Mushrooms

Chipotle Pale Ale Polenta with Stout Braised Mushrooms

Chipotle Pale Ale Polenta with Stout Braised Mushrooms

I have something to tell you. I’m writing another book, a cookbook, obviously. It’s a book I’ve wanted to write for a while, a book that I’m excited to create. It’ll focus on cooking with not only beer, but with in-season produce.

It’ll break down the seasons, what fruits and vegetables are grown (in the ground!) that time of year, and the recipes will highlight those amazing ingredients. Beer is seasonal, too and that will be incorporated in the recipes. Each season will bring you dishes that will make you want to grab a beer and raid your local farmers market.

I thought about this a lot, about how to truly make the produce the star of the show. How to focus on what’s amazing about each fruit or vegetable and make it shine. I decided that in order to do this, I needed to leave meat out of it.

It really needs to be produce focused. This (even as a meat eater), makes me the most excited. I love being able to bring out the best in these amazing ingredients, create dishes that don’t feel “without” just because the protein isn’t meat. I love veg food, and this book will be my love letter to it.

I’ll give you more details as I get closer to the release date. I can’t wait to share it with you.

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Chipotle Pale Ale Polenta with Stout Braised Mushrooms

Yield: 4 servings

Ingredients

    For the Polenta:
  • 2 ½ cups vegetable broth
  • 1 cup pale ale
  • 1 cup corn grits (polenta)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup half and half (or almond milk for vegan)
  • 1 large chipotle peppers in adobo, minced (seeds removed, if possible)
  • 1 teaspoon adobo sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
    • For the Mushrooms:
  • 2 tablespoons olive oil
  • 1 cup chopped white onions
  • 6 cups chopped assorted mushrooms (crimini, oyster, shiitake)
  • 1/4 cup stout beer
  • 3 gloves garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large leaves of fresh sage, minced
  • 2 tablespoons chopped cilantro

Instructions

  1. Add the vegetable broth and beer to a saucepan, bring to a boil then reduce to a low simmer.
  2. Add the grits and salt, simmer, stirring occasionally until the grits have softened. Stir in the half and half (or almond milk), chipotle peppers and adobo, garlic powder and smoked paprika.
  3. Heat the olive oil in a skillet over medium heat, add the onions, sauté until onions have softened and started to brown.
  4. Add the mushrooms, cooking until the mushrooms have softened, about 15 minutes (keep the heat relatively low to get the most flavor out of the mushrooms without burning).
  5. Add the beer, garlic, salt, pepper and sage. Cook until the beer is gone and the pan is mostly dry.
  6. Plate the polenta, top with mushrooms, sprinkle with cilantro, serve immediately.
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Mozzarella and Beer Pesto Stuffed Flank steak

Mozzarella and Beer Pesto Stuffed Flank steak

I was on top of a mountain last week and I saw a dinosaur. Not a real one, obviously, I’m not crazy. I’d taken a gondola ride up to the summit of Mount Rainier, the very top, no more left to climb.

There he was, right below the platform I stepped out onto. He was wearing a giant inflatable dinosaur costume as he clipped his boots into the bindings of his snowboard. Laughing, he threw a hang ten sign skyward as he started to rapidly glide towards the bottom of the mountain.

We. Were. On. The. Top. The literal top of the mountain, a 20° temperature drop from the bottom, steep downward trajectory on both sides of me. He didn’t just decide to snowboard down an entire mountain, but he was so confident in his abilities, he did so in a giant inflatable costume.

I want to be that confident in my abilities, in what I do. I want to be Dino-Confident (Confident-osauras?).  This is what I want. Because even if I CAN do dino-confident things, I still doubt myself.

Maybe THAT should be New Year’s goal. Let’s agree that we’ll try to believe in ourselves more, that we can find Inflatable Costume Confidence inside of us.

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Mozzarella and Beer Pesto Stuffed Flank steak

Yield: 6-8 servings

Ingredients

  • 2 lbs flank steak
  • 1 tablespoon salt
  • 12 ounces pilsner or pale ale
  • ½ cup pecan pieces
  • ¾ cup fresh grated Parmesan cheese
  • ½ cup packed fresh basil leaves, torn
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 large cloves garlic
  • 3 tablespoons olive oil
  • 3 tablespoons pilsner
  • 1 (6oz) ball of fresh mozzarella, cut into 1 inch slices
  • 1 tablespoon cooking oil (vegetable, olive, safflower)

Instructions

  1. Add the flank steak to a large baking dish. Sprinkle on all sides with the salt.
  2. Reserve 3 tablespoons of the pilsner for the pesto, pour the remaining beer over the steak. Cover and allow to sit at room temperature for 30 minutes.
  3. Add the pecan to a pan over high heat. Toss the pecans until lightly toasted, about 5 minutes (watch carefully, they burn quickly).
  4. Add the pecans, Parmesan, basil, salt, pepper, and garlic to a food processor. Process until only small crumbs remain.
  5. While the food processor is running, add the olive oil and reserved 3 tablespoons beer until well combined.
  6. Add the flank steak to a flat surface, pat dry.
  7. Cut the tapered ends of the flank steak to make a neat rectangle. Cover with parchment paper and pound with a meat mallet, heavy rolling pin or heavy pan until thin and even.
  8. Spread the pesto evenly over the steak. Add a row of mozzarella lengthwise about 2 inches from the edge. Starting at the cheese edge, roll into a tight log.
  9. Tie with kitchen twine.
  10. Heat the oil in a large skillet over medium high heat. Cook on all sides until well caramelized on the outside and the internal temp reaches 130° F.
  11. Add steak to a cutting board, remove twine, slice into 2 inch circles. Serve immediately.
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Beer Chicken Tortilla Soup

Beer Chicken Tortilla Soup, best 20 minute soup ever.

Beer Chicken Tortilla Soup

You’d be shocked if you knew how many nights I lay away wondering what you want me to make. Trying to predict what it is that you’ll take notice of, share, and love as much as I do.

Sometimes I go too far with it and make something side-eye-worthy like this, and sometimes I just make something I love and hope you love it, too.

This is the second one. I wanted something that reminded me of LA, of the older Mexican ladies who made me homemade tortillas and were forgiving about my toddler-like Spanish.

The women who sold tamales in Echo Park and would never use any cheese other than cotija (or maybe panela) in their food.

I wanted something warm and spicy so I could forget that I’m in Seattle and we’re in the thick of it right now. The Pacific Northwest is pretending like daytime doesn’t exist and we’re going from dawn to dusk with not really much in between.

It’s a soup for lovers, for pretenders, for those of us who don’t live in the present as much as we like to pretend we do. I’m already planning my escape to a warmer land, even if it’s just for the weekend.

For now, my warm escapes are mostly just soup and coffee.

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Beer Chicken Tortilla Soup

Yield: 4-6 servings

Ingredients

  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (6oz) can tomato paste
  • 2 dried negro chili pods (stem and seeds removed), torn in pieces
  • 1 cup beer (pilsner, pale ale, pale lager, Hefeweizen)
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon red chili flakes
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 lbs boneless skinless chicken thighs
  • 3 large radishes, thinly slices
  • ¼ cup chopped cilantro
  • 1 avocado, diced
  • ¼ cup cotija cheese, crumbled
  • 4-8 tostadas, crumbled (or fried tortilla strips)
  • 1/4 cup Mexican crema

Instructions

  1. Add the tomatoes, tomato paste, chili pods, and beer to a high powered blender. Blend on high until well combined.
  2. Add mixture to a large pot over medium high heat along with the broth and all spices except the salt.
  3. Sprinkle salt all over the chicken. Add the chicken to the pot to poach.
  4. Once the chicken is cooked through, about ten minutes, remove from soup, shred using two forks, return to pot.
  5. Ladle the soup into bowls, garnish with remaining ingredients.

Notes

Garnishes are not optional. They make a big difference in the flavor profile and the balance of the soup. If you don't like radishes, try sliced jicama.Don't like cilantro? try green onions instead.

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Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

You know what’s punk rock? Beer. NOFX. Making a beer with NOFX. Pouring beer into your food. Deep frying things you aren’t supposed to deep fry. Fat Mike wearing brewing clamps as handcuffs.

You know else? Punk in Drublic—the dirty bastard child that resulted from the union of Stone Brewing and the NOFX guys—is really damn great.

And not just when you eat it with deep fried stuff. It’s an awesome beer that just so happens to be awesome with deep fried stuff. And buffalo sauce. And loud music.

But don’t take my word for it, crank up “The Separation of Church and Skate” so loud someone calls the cops, open some of that hoppy goodness, and find out for yourself.

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Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

Ingredients

  • Canola oil for frying
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon cornstarch
  • 12 ounces Stone Punk in Drublic beer
  • 3 cups cauliflower florets (stems removed)
  • ½ cup buffalo sauce
  • 2 tablespoons butter or vegan margarine, melted

Instructions

  1. Heat 4 inches of canola oil in a pot over medium high heat. Clip a deep fry thermometer on the side and bring oil to 350F, adjust heat to maintain this temperature.
  2. In a large bowl whisk together the flour, salt, garlic powder and cornstarch.
  3. Pour two tablespoons of the beer into a small container, set aside. Add the remaining beer to the flour bowl along with 2 tablespoons water, whisk until combined adding additional water to thin until the batter is the thickness of pancake batter.
  4. Turn the oven to 175F. Place a wire rack over a baking sheet, add the baking sheet to the oven.
  5. One at a time dip the florets into the batter until well coated, then add to the hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to the baking sheet in the oven to keep warm until all cauliflower is done.
  6. Stir together the reserved beer, buffalo sauce, and butter.
  7. Add the deep fried cauliflower to a bowl, drizzle with sauce, toss until well coated, serve immediately.
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This post was a paid partnership with Stone Brewing. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own