Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce

These Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce can be made on a grill, or indoors in a grill pan. Easy and delicious, perfect for game day!

Welcome to 2017.

Welcome to the year that is equal parts a welcomed relief and intensely terrifying. Let’s make a plan, you and I. Let’s agree to one thing: make the small corners of the world we occupy better in hopes to cause a ripple. Let’s express gratitude more often, very often, and even to those we hardly know. Let’s compliment strangers, pay for the order behind us, donate to that charity that we always say we will donate to but always forget. Let’s make a plan to always assume positive intent, especially from those we like the least, until we are proven otherwise.

We don’t have much control over, well, pretty much anything. But we DO have control over that. We have control over what we focus on and what we put into the world. The thing I’ve learned with counting blessings is that it tends to multiply them, or at the very least amplify them. The same applies to hardships, so be careful.

Let’s assume positive intent for 2017, and hope for the best. We’re in this together, all of us.

Yum

Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce

Yield: 12 sliders

Ingredients

2 lbs chicken thighs, boneless skinless
1 tablespoon kosher salt
12 ounces wheat beer (or brown ale, pale lager, pilsner)
1 teaspoon (3g) garlic powder
1 teaspoon (3g) onion powder
1 teaspoon (3g) chili powder
½ teaspoon (1g) smoked paprika
1 cup (154g) pitted dark sweet cherries (frozen is fine)
2 tablespoon (38g) minced chipotle in adobo
1 tablespoon (13g) balsamic vinegar
1 cup (240g) beer(stout beer works best)
1 teaspoon (2g) black pepper
1 tablespoon (8g) cornstarch
2 tablespoons honey
8 oz ball burrata cheese
12 Hawaiian buns, split like slider buns

Instructions

Add the chicken to a bowl or small baking dish. Sprinkle with salt, then cover with beer. Refrigerate for one to six hours.
Remove the chicken from the brine, pat dry. Add to a plate or cutting board.
In a small bowl stir together the garlic powder, onion powder, chili powder, and smoked paprika. Sprinkle over the chicken on both sides. Allow the chicken to sit for ten minutes.
Spray the grill (or a grill pan) with olive oil or cooking spray, heat to medium high heat. Add the chicken, cooking on both sides until cooked through. Remove from grill, slice.
Add the cherries, chipotle, balsamic, stout beer, and black pepper to a pan over medium high heat. Simmer, breaking up the cherries and stirring until the cherries have started to break down.
Remove from heat. Sprinkle with cornstarch, blend with an immersion blender until smooth (this can also be done in a small blender or food processor). Stir in the honey and return to medium heat until slightly thickened (cherry sauce can be made up to three days in advance).
Fill the Hawaiian buns with chicken. Split the Burrata ball open, putting a few teaspoons of cheese on top of the chicken (the rind is very tasty and can be put on the sliders, if desired. It tastes more like traditional mozzarella), drizzle the cheese with a teaspoon or so of the cherry sauce.
Serve immediately.

Notes

To make ahead of time, make all elements before hand, store separately. Transport this way, if serving off site. Heat the chicken and sauce separately and assemble just prior to serving

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Baked Everything Bagel Beer Chicken Legs

Baked Everything Bagel Beer Chicken Legs

They tell me it’s all about the water.

That’s what bagel people will tell you if you listen long enough. That New York bagels are obviously the best because of the magical properties that the water contains. That’s also, coincidentally enough, what beer people will tell you. That different regions of the world have gravitated towards different styles over the centuries because of the water in their area.

It’s also a great pairing. Sure, bagels and coffee have had a long-standing relationship and who am I to get in the way of that, but bagels and beer have something special. Try an Everything Bagel with a hoppy pale ale, or a cinnamon raisin bagel with a Belgian quad, or lox and cream cheese bagel with a Witbier and you’ll get it.

Beer really does go with everything. Even more beer.

Yum

Baked Everything Bagel Beer Chicken Legs

Yield: 4 servings

Ingredients

2 lbs chicken leg drumsticks
1 tablespoon salt
2 cup buttermilks, divided
12 ounces pale ale
1 teaspoon red pepper sauce (i.e. Tapatio, Tabasco)
1 cup flour, plus 2 tablespoons, divided
1 egg
4 large everything bagels
3 tablespoon canola oil

Instructions

Add the chicken to a large bowl or baking dish. Sprinkle with salt. Pour 1 cup buttermilk (reserve the other cup for the coating), beer and red pepper sauce over the chicken. Cover and refrigerate for 2 hours and up to 8 (can be done in the morning for dinner in the evening).
Break the bagels into 4 to 6 pieces each. Place on a plate, uncovered, to dry out while the chicken brines.
Remove the chicken from the brine, add to a plate and allow to sit at room temperate for 10 minutes while you prepare the dredge.
Preheat oven to 350F.
Add 1 cup of flour to a small bowl.
Add the remaining cup of buttermilk to another bowl, whisk in the egg until well combined.
Add the bagels to a food processor of blender, process until just crumbs remain.
Add to a baking sheet in an even layer. Bake at 350F until slightly toasted. Add the crumbs to a large bowl, stir in the remaining 2 tablespoons flour. Increase oven temperature to 425F.
Place a wire rack over the baking sheet, spray the wire rack with cooking spray.
One at a time roll the chicken legs in flour, then dredge in the buttermilk, then roll in the bread crumbs. Add to the prepared pan. Drizzle with canola oil.
Bake at 425 for 40 minutes or until the internal temperate of the chicken reaches 165F.

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White Bean Turkey Beer Chili (for Thanksgiving leftovers)

White Bean Turkey Beer Chili (for Thanksgiving leftovers)

Please excuse the interruption from your otherwise lovely Holiday weekend while I boss you around.

If you have leftover turkey this is what you should do with it. Make yourself some warm-your-bones chili, full of the beer brined turkey that you obviously made, and use it as an excuse to open a beer for lunch.

Because if you still have family in town, you’re gonna need it.

But if you’re reading this on any day of the year that is not punctuated with holiday sales and over-zealous shoppers looking for dirt cheap TV’s, then you can always substitute cooked chicken. Or just leave it out all together. It’s cheese and beans and beer, it’s a win no matter what.

Yum

White Bean Turkey Beer Chili

Ingredients

2 tablespoons olive oil
2 cups white onion, chopped
1 cup chopped carrots
1 rib of celery, chopped
4 large garlic cloves, minced
1 cup wheat beer
1 cup chicken or turkey broth
2 teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon smoked paprika
1/2 teaspoon dried crushed red pepper
2 (15oz) cans cannellini beans (rinsed and drained)
1 (15oz) can Great Northern beans (rinsed and drained)
1 jalapeno, chopped
2 cups cooked turkey, cut into cubes
1/2 cup heavy cream
salt and pepper
1 cup grated cheddar cheese
½ cup Chopped fresh cilantro

Instructions

Heat the olive oil in a large pot over medium high heat. Add the onions, carrots and celery, cooking until the vegetables has softened, about 8 minutes.
Stir in the garlic, cooking for about 30 seconds.
Add the beer, scraping to deglaze the pan. Stir in the broth, cumin, chili powder, red pepper, beans, jalapenos and turkey. Simmer until turkey is cooked through, about 8 minutes.
Stir in the heavy cream, remove from heat. Salt and pepper to taste.
Ladle into bowls, top with cheese and cilantro.

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Garlic Parmesan Skillet Beer Potatoes

Garlic Parmesan Skillet Beer Potatoes

“If you do it right, you’ll life several lifetimes before you’re done.” She was 80-years-old, only frail on the outside, and telling me about the life she lived decades ago. One where she was a young activist living in 1960’s San Francisco. That life, she said, was one that still makes her feel vibrant and rebellious even in her compression socks and sensible shoes.

She shows me pictures, her wildly unkempt hair flowing out of the frame. She says that if I do it right, I’ll look back on this moment with the photo in her hand and her words filling her small kitchen and think to myself, “That was a different life.”

That was about 7 years ago, and she was right. She’d served me scalloped potatoes that she’s baked in a skillet and showed me all the age-worn photos that she could find of that past life she once lived. The one that fills her head as she falls asleep.

“You don’t always have to be a good girl, you can rattle the cage sometimes, dear. Sometimes those are the best choices to make.”

She was also right about that. Skillet potatoes remind me of her, and the advice she’d given. Maybe someday when I’m 80 I’ll make some wide-eyed-farm-girl some potatoes and tell her to rattle cages.

Yum

Garlic Parmesan Skillet Beer Potatoes

Yield: 4-6 side dish servings

Ingredients

2-3 large (2lbs) russet potatoes, thinly sliced
3 tablespoons (32g) all-purpose flour
3 cloves garlic, grated with a microplane
1 teaspoon (2g) chopped fresh rosemary
1 teaspoon (6g) salt
1 teaspoon (3g) pepper
1 cup (124g) parmesan cheese, grated with a microplane, divided
¼ cup (58g) wheat beer
3 tablespoons (45mL) heavy cream

Instructions

Preheat the oven to 375.
Add the sliced potatoes to a large bowl. Sprinkle with flour, garlic, rosemary, salt, pepper, and most of the parmesan cheese (reserve ¼ a cup for the top). Toss until well coated.
Layer the potatoes in a circular pattern in a 9-inch cast iron skillet.
Drizzle the potatoes with the beer and the heavy cream. Sprinkle with remaining cheese.
Bake for 28-30 minutes or until the potatoes are fork tender. Heat the broiler, add the skillet under the broiler until the cheese is golden brown, about 5 minutes.
Serve warm.

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Chili Brown Sugar Oven Beer Can Chicken

Chili Brown Sugar Oven Beer Can Chicken

A few months ago I sat at a table with a mess of brewers and beer people. The conversation turned to the water shortage, and farming practices. The debate went back and forth, what we can do, what we need to be careful of, and even how to move to a zero waste facility. The inspiring take away from this roundtable conversation was that although the ideas varied, the feelings of wanting to move towards sustainability and environmental responsibility was unanimous.

The heart and soul of good beer has never been ruled by a traditional bottom line. The concerns are quality, taste, community, and responsibility. If it costs more, then that’s just how it has to be.

Craft beer, as we know it today, is still in its infancy. With a constant stream of articles showing a struggling industry, a bubble on the verge of bursting, the beer business is still pushing forward with sustainability and responsible practices. There isn’t another industry that puts those needs in such a priority, even in the midst of a difficult phase.

Long Root Ale —a collaboration between HUB and Patagonia— is exciting evidence of the soul of this movement. It’s made with Kernza, an ancient grain that few have even heard of, but as it turns out, makes great beer. It also requires much less water and land, without the need for pesticides, and it assists in the reduction of land erosion. All that and a flavor that rests somewhere between wheat and rye. If that wasn’t enough, a portion of the proceeds goes towards environmental issues.

Just in case you needed a good reason to drink great beer.

Yum

Chili Brown Sugar Oven Beer Can Chicken

Yield: 6 servings

Ingredients

Whole roasting chicken (5-6 lbs)
1 tablespoon, plus 1 teaspoon kosher salt, divided
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoon chili powder
1 teaspoon onion powder
½ teaspoon baking powder
1 can of beer

Instructions

Preheat oven to 450, lowering the rack to the bottom most position (all other racks may need to be removed for space).
Rinse the chicken inside and out. Dry very well with paper towels until all the moisture is gone.
Sprinkle the inside cavity with 1 tablespoon salt.
In a small bowl stir together the remaining 1 teaspoon salt, brown sugar, smoked paprika, garlic powder, black pepper, chili powder, onion powder and baking powder (this will help crisp the skin).
Rub the outside of the chicken with the spice mixture.
Pour about ¼ of a cup of beer out of the can (or drink it). Place the can on a flat surface.
Lower the chicken down onto the can until the can is well inside the chicken cavity. Set the chicken and can upright (use the two legs and the can to create a tripod) in a baking dish or rimmed baking sheet. Gently transfer to the oven. Bake for 50-60 minutes or until the internal temperature reaches 165F on a meat thermometer.

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Lemon Garlic Beer Butter Cod

Lemon Garlic Beer Butter Cod

You have to jump, sometimes.

When I was in high school I was a lifeguard on a lake in Northern California for a summer doing a steady rotation of pool watch, lake watch, and zip-line duty. The last of which was my least favorite. I was there for the water, not to stand on a platform in the top of a Redwood tree, hooking pre-pubescent campers and their just-slightly-older-than-me counselors up to harnesses and watch them careen towards the lake below.
Occasionally there would be a kid, always a boy, always with a group of other kids who talked him into climbing up the rope ladder to get to the platform, who would freeze. He’d stand there in his harness, shivering in the shade with his still-wet swim trunks clinging to his body, his harness double bolted to the cable, unable to jump. I was always able to get him to let go, to trust, and to jump. Except once.

He wasn’t a camper, he was a tall, very attractive, early-20’s counselor with thick wavy black hair and an ego to match. He was showing off as he climbed to the small wooden space at the top of the tree to stand beside me as I clipped him safely to the cable that would bring him to the sun-warmed lake below. As I finished he turned towards to opening of the wooden tree-house like structure we stood in, and froze. He took a step back, his eyes wide, and muttered, “…I can’t….I can’t”

At first, I tried to calm his fears. Tell him how safe it was, how every kid had gone down safely and there has never been an injury in the history of the camp. It didn’t work. I tried to tease him, letting him know that the 70-pound 12-year-old girl in line behind him had been down three times. It didn’t work. I asked why he was hesitant, he wasn’t sure.

After 20 minutes or prodding, I told him he had to get down, one way or another. That he had to jump off the platform or go back down the rope ladder. He moved closer to the edge, slowly putting one foot over the 30-foot drop, then he slipped. In one motion he was free of the platform and then both of this long arms reaching backward grabbed the railing and pulled himself back towards me on the platform. He couldn’t do it. He scrambled back up next to me, begging me to unhook him. Shaking. He slowly, shamefully, made his way down the rope ladder, past the 12-year-old girl with pity in her eyes.

Sometimes, I think of him. When I’m too scared to move forward with something I feel ill-equipped to manage. How do I do this thing? Where do I start with the thing? What if I can’t do the thing?

Just jump, I think to myself. Don’t be that guy, don’t stay on the platform. I remember thinking, as he made his way down the ladder, that he would regret it. He would wish he’d have jumped and wonder what he was so afraid of. So I tell myself to jump because I have nothing to be afraid of and I’ll regret it if I don’t just do it.

I’m jumping into making videos for some of my recipes. It may sound benign, but it’s a learning process. I’ve spent the past year trying to talk myself into jumping into figuring it out, and it’s daunting. It’s a process. Learning a little at a time, something new for each one, something I hate and will change the next time. But, you can’t stay on the platform forever, you just have to jump. Learning a little each time.

Yum

Lemon Garlic Beer Butter Cod

Yield: 4 servings

Ingredients

4 cod fillets
1 teaspoon salt
1 teaspoon pepper
3 tablespoons unsalted butter
3 tablespoons lemon juice
5 cloves garlic, minced
½ cup beer (wheat beer, summer ale, lower hop pilsner)
2 cups (285g) cherry tomatoes
1 teaspoon minced fresh herbs (such as basil, rosemary, or oregano)
Pasta, couscous, rice or other grain for serving (optional)

Instructions

Melt the butter in a cast iron skillet.
Sprinkle the cod fillets with salt and pepper.
Sear cod on each side, cooking until just cooked through (do not over cook, cod should still be slightly translucent in the center).
Remove the cod from the pan. Add the tomatoes, cooking over high heat until blistered and soft.
Add the garlic, stir until fragrant, about 30 seconds.
Stir in the lemon juice and beer. Cook over medium high heat, breaking up and smashing the tomatoes. Cook until reduced and thickened.
Stir in the herbs and additional salt and pepper to taste.
Plate the cod with the tomato sauce.

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Beer Battered Cod Po’ Boy Sliders

Beer Battered Cod Po’ Boy Sliders

Island beer feels different.

The patio is always full of people who don’t just know the beer, they know the story. They know the owners, the jobs they held before the lure of the frustration of brewing on a tiny system in the middle of an ocean pulled them into an uncommon life. The beer is always brewed on a system that looks to be just a tick bigger than a home brew system, and it’s running around the clock.

This weekend, on a small island, I stumbled upon Island beer. True to form, the patio was full of the people who run the line between patron and family. The system was on display behind the counter, in a stage between cleaning and brewing, and the beer was beautiful. Earlier this year I was on a tiny Island in the caribbean and found the same sort of beer-island-family that welcomes you in, serves you beer and wants to know your story.

Island beer is different. It doesn’t want to take over the world. It doesn’t seek a buy-out. It doesn’t concern itself with mass distribution. It’s a bit like life on the island. There is always a story of hard it was the get even that small system onto the island, a bigger one is just a far reaching fantasy. Island beer wants to be there for the locals, a backdrop to the stories they tell and the life they lead. It’s consistent, and memorable. It’s worth seeking out, pulling up a seat in the tap room and asking the owners to tell you about how they got started. You might find yourself being treated like part of the family before the end of the night.

Next time you’re on an island, look for the beer. Then find out the story.

Yum

Beer Battered Cod Po’ Boy Sliders

Yield: 12-14 sliders

Ingredients

1 lbs cod (or similar white fish)
1 ½ teaspoon salt (9g)
½ cup (105g) buttermilk
1 cup (95g) pale ale or pilsner
½ cup (95g) fine corn meal
½ cup (60g) flour
2 teaspoon (6g) Creole seasoning
oil for frying (canola, safflower, or peanut work well)
1 cup (240g) sour cream
1 tablespoon (15g) sriracha red chili sauce
1 long French baguette, cut into 3 inch slices, split to resemble buns
2 cups baby arugula
2 large tomatoes, sliced

Instructions

Cut the fish into 1-inch strips, sprinkle with 1 teaspoon salt.
In a medium bowl stir together the buttermilk and beer. Add the fish to the bowl, making sure all fish is submerged. Allow to sit for ten minutes while you prep the dredge.
In a separate bowl stir together the cornmeal, flour, creole seasoning, and remaining ½ teaspoon salt.
Add 3 to 4 inches of oil in a pot. Clip a deep fry thermometer onto the side. Heat the oil to 350F, adjusting heat to maintain that temperature.
A few at a time, remove the fish strips from the buttermilk, allowing the excess to drip off. Add fish to the cornmeal dredge, tossing until well coated. Add to the oil, frying until golden, about 4 minutes. Remove from oil and allow to drain on a wire rack.
In a small bowl stir together the sour cream, and sriracha.
Spread the sour cream on the insides of the sliced baguette. Fill with a few pieces of fish, arugula and sliced tomato. Serve immediately.

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Blueberry Muffin Beer Loaf Cake

Blueberry Muffin Beer Loaf Cake

I’ve always been curious.

Probably a bit too curious for my own good, but I’ll take it over safe, and timid. Lately, It’s been gluten-free beer that’s had me wondering (wait, don’t go! Let’s talk about gluten-free beer just for a second!).

It’s not so much the “gluten” part that I’m curious about, as far as me (and my guts) are concerned, gluten is awesome. It’s more of a curiosity about a growing segment of the market that is focused on brewing with different grains. Barley is the only ingredient in beer that has gluten, and brewers are experimental and curious by nature, so what does beer taste like if you brew it with millet instead of barley? What about brown rice? It’s not so much the gluten part that has me interested, it’s the beer being brewed in a different way. It’s one grain being swapped for another. What does that do? The brewing process is the same, what does the end result look like?

To satisfy my curiosity I’ve teamed up with Heather Christo and Allrecipes and we’ve decided to do a LIVE Facebook taste test. This means I have never sampled any gluten-free beer and I will do so live, for the first time, on camera. Also, it bears mentioning that I have a complete inability to hide my feelings. So if a beer isn’t good, you’ll be able to tell right away.

So join me on the Allrecipces Facebook page on Thursday, August 11th at 2PM PDT to watch me sample all the gluten-free beer I can get my hands on. It should be fun. Then, maybe, we can eat this gluten-filled cake to celebrate?

Update:

The video is live here: Gluten Free Beer Taste Test with The Beeroness & Heather Christo

And in case you were wondering, this post has nothing to do with this delicious, gluten-laden blueberry cake.

Yum

Blueberry Muffin Beer Loaf Cake

Yield: 1 loaf cake (8 servings)

Ingredients

¾ cup (195g) granulated sugar
½ cup (113g) unsalted butter, softened
1 large egg
1 teaspoon (2g) vanilla extract
¼ cup (55g) buttermilk
2/3 cup (166mL) wheat beer
2 cups (256g) cake flour
1 teaspoon (4g) baking powder
1 teaspoon (6g) baking soda
1 teaspoon (6g) salt
1 cup (150g) fresh blueberries (for frozen, see note)
1 cup (125g) powdered sugar
2 tablespoons (16g) lemon juice (or beer for a larger beer flavor)

Instructions

Preheat oven to 350.
Add the sugar and butter to the bowl of a stand mixer. Beat on high until light, fluffy and well combined.
Add the egg and vanilla, beat until well combined.
Stir in the buttermilk and beer.
Stop the mixer, sprinkle with flour, baking powder, baking soda and salt. Stir until combined.
Stir in the blueberries.
Pour into a greased loaf pan. Bake until top springs back when lightly touched, about 55 minutes. Allow to cool completely before icing.
Stir together the powdered sugar and lemon juice (or beer). Pour over the cake, slice and serve.

Notes

For frozen blueberries, rinse well until the water runs clear. Add to paper towels to dry, do not stir into batter. Layer loaf pan with 1/4 of the batter, sprinkle with berries, top with more batter, then blueberries, repeat until all the berries and batter have been used. This will avoid smashed berries and a purple cake.

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Street Fair Grilled Beer Chicken

Street Fair Grilled Beer Chicken

There is a street fair in LA that I used to frequent, with chicken the smells so incredible it will haunt your dreams. I’d rush past the booths of produce, handmade ceramic mugs, the guy trying to get me to vote for his City Council pick, the face painting lady, just to be near to the lady grilling the chicken.

Sophia was always with me, as polite and charming as a bulldog could possibly be. She wasn’t the kind to bark (even when she probably should have), and she never once jumped up where she wasn’t supposed to. She’d run up to her intended target, sit her chubby body down right in front, and lift a paw to get attention. It was a genius move. Whatever she wanted she got. Head pets, food scraps, lavish praise. But the chicken lady was her crowd, and she worked it. She’d run up to the booth, sit down right in the front, and gently scratch the vinyl sign covering the bottom of the booth. Chicken Lady would squeal that “her dog” was back. She’d load up a plate of chicken (probably too full), and rush to feed Sophia and pet her head.

I, of course, had to order some. I’d convince myself it was as a way to thank her for feeding my dog better food than most the world eats, but really it was because I’d jones like an addict for what she was peddling.

Lately, I’ve been consumed with puppy fever. Sophia’s been gone a while, and I need another furry, fat, beast in my life. So I decided to make our chicken and stalk all the bulldog rescue sites in the Pacific Northwest. It’s a legit way to spend the afternoon. At least until I can find another buddy to visit street fairs with me and beg for chicken.

Yum

Street Fair Grilled Beer Chicken

Yield: 4 servings

Ingredients

2 lbs chicken thighs (boneless, skinless)
2 tbs kosher salt
12 ounces wheat beer
1 (3g) teaspoon paprika
1 teaspoon (3g) onion powder
1 teaspoon (3g) garlic powder
½ teaspoon (0.5g) dried thyme
1 teaspoon (6g)salt
½ teaspoon (3g) black pepper
½ teaspoon (2g) chili powder
1 ½ teaspoon (6g) brown sugar

Instructions

Add the chicken to a bowl or baking dish. Sprinkle with 2 tablespoons salt. Pour the beer over the chicken. Cover and refrigerate for two hours and up to 12 hours.
Preheat the grill.
Remove the chicken from the brine. Rinse and pat dry.
Add to a plate, sprinkle on all sides with the spice mixture.
Grill over medium high heat until cooked through, about 4 minutes per side.

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Chili Beer Chicken Tacos with Pineapple Salsa + Best Summer Beer Tub Beers

20 minute dinner: Chili Beer Chicken Tacos with Pineapple Salsa

Stocking a beer tub for a summer party is as important as planning the food. Beer sets a tone and fuels conversation. It’s as much about offering your friends their favorites as it is about introducing them to new ones.

When planning the brew menu keep in mind the types of drinkers you’ve invited as well as how far you want to push their palates. Offer your guests safe choices, slight pushes in new directions, and a few more extravegant options for the fearless few who want to try something new.

Keep in mind that while you may be drawn to the bold punch of a triple IPA, don’t forget that long summer parties pair better with lower alcohol session ales to keep your guests (or yourself) from becoming a cautionary tale or a viral YouTube video. Keep most of your offerings below 6% ABV to help your guests stay in control.

Wheat beer: This is an important addition to your beer tub. The low hop profile is perfect for the “craft beer is too bitter” guy. Most wheat beer is very low on the bitterness scale and a common gateway for those new to craft beer. Wheat beer is also insanely drinkable and pairs easily with a wide array of foods.

Pilsners: Pilsners are having a moment in the craft beer scene right now. Pilsners are about balance, no one ingredient takes center stage. They are hoppy but aren’t the hop bombing IPA’s or the malt saturated Belgians on the other end of the spectrum. Pilsners are a crisp, drinkable introduction to hops with a nice carbonation for summer drinking and burger eating. They are also the perfect way to show Macro Beer Guy that he might actually love a crisp refreshing beer that has a kick of flavor to it.

Session IPA’s. Given that you’ll be the host for a mass beer consumption, you should be mindful of ABV. While many-a guest might scoff at the 4% brew, and feel a manly surge of testosterone when he cracks open a 12 % beast, you know he needs to get home in tact. Session beer (beer that has less than 5% ABV) have so much flavor no one will miss the alcohol, or the obnoxious behavior as a result.

Classic Pale Ales. These are the standards, the beers that got us into craft beer. The ones that makes us nostalgic and are easy to share. It’s hard to fill a tub without a few of these in the mix.

Sour & Wild Ales. Love ’em or hate ’em, sours are part of the conversation and a rapidly growing style in todays craft beer market. Grab a few for your guests, you’ll never know who is going to love them, maybe even you.

Want to know the best way to cut a pineapple? Check this out

Yum

Chili Beer Chicken Tacos with Pineapple Salsa

Total Time: 20 minutes

Yield: 4 servings

Ingredients

2 tablespoons olive oil
¼ cup (36g) chopped white onion
6 boneless, skinless chicken thighs
1 teaspoon (6g) salt
2 teaspoons (6g) chili powder
1 teaspoon (3g) garlic powder
1 teaspoon (3g) onion powder
½ teaspoon (3g) cumin
½ teaspoon (1g) smoked paprika
¼ teaspoon (0.5g) cayenne powder
12 ounces wheat beer, or summer ale (not too hoppy)
1 cup chopped pineapple
¼ cup chopped red onion
1 jalapeno, chopped
¼ cup chopped cilantro
pinch salt
½ tsp red chili sauce
juice from ½ lime
12 Good quality corn tortillas

Instructions

Add the olive oil to a pan over medium high heat. Cook the onions until starting to brown.
Sprinkle the chicken breast on all sides with salt. Add to the pan, cook on both sides until seared. Sprinkle chicken chili powder, onion powder, cumin, and cayenne. Add the beer, bring to a simmer, reduce heat to maintain a simmer (do not boil). Cover with a lid, allow to simmer until chicken is cooked through, about 8 minutes.
Remove chicken from the pan, shred using two forks. Return the chicken to the pan, allow to simmer for 3 minutes. Remove from pan, add to a serving platter.
In a serving bowl add the pineapple, jalapenos, cilantro, salt, chili sauce and lime juice, stir to combine.
Serve the chicken in the tortillas, topped with the salsa.

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Beer Steamer Clam Linguini

15 Minute Dinner: Beer Steamer Clam Linguini

I’m on a layover in Salt Lake right now, in an airport bar resisting the urge to hair-of-the-dog my way out of sleep deprivation and a small sprinkling of a hangover. I’m going to tell you something that will make you think I’m crazy, but I already rolled that dice when I told about the time I decided to be a vacuum salesman and that time I assaulted a waiter in Spain: I like layovers. I like the energy, this mix of people, the contentment of knowing there isn’t a lot expected of me at this moment, the brief pause in a day otherwise filled with travel, the calm before I get back home and jump back into my life. I look at the faces of the other travelers and wonder if we’d have been friends if we’d ever really met. I wonder if we’ve ever been in the same place before this, or if we ever will again.

I made a decision two years ago—in the midst of the biggest personal crisis of my life— to figure out how to enjoy my time instead of “kill time”. The last thing I need to do is go around killin’ the moments of my life that don’t please me as much as I’d hoped, and then later complain when it goes by too fast. Maybe all moments aren’t amazing, or even traditionally enjoyable, but as my theory goes: if you can figure out how to enjoy a layover then just maybe those great moments will be even better. Maybe not. But at least I’m not just going’ around killing off moments in the prime of my life.

Yum

Beer Steamer Clam Linguini

Total Time: 15 minutes

Yield: 4 servings

Ingredients

¼ cup (56g) unsalted butter
1 shallot, chopped
3 cloves garlic, chopped
1/2 teaspoon (1g) crushed red pepper
1 cup (80z) wheat beer
1 lbs clams (Little Neck or Manila)
1 lbs linguini pasta
¼ cup chopped Italian parsley

Instructions

Melt the butter in a large saucepan with a lid.
Add the shallots, cooking until just starting to brown, about 5 minutes. Stir in the garlic and the red pepper.
Stir in the beer, bring to a simmer over medium heat. Add the clams, cover and cook until most of the clams have opened, about 6 minutes. Discard any clams that have not opened.
If using dried pasta, cook until just before al dente, about 6 minutes. Add to the clam pan, stirring until combined, cover and cook until cooked through.
If using fresh pasta, add the pasta directly into the clam pan without par cooking, cover and cook until pasta is cooked, about 4 minutes.
Plate the pasta, sprinkle with parsley.

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Beer Dutch Babies Oven Pancakes with Peaches and Cream

Beer Dutch Babies Oven Pancakes with Peaches and Cream

This was the first recipe I ever memorized.

I was 16 and I’d driven 3 hours to stay at a house on the lake with a few friends. Five guys shared a dirty, old, charming, huge, lakeside craftsman house and were very clearly expecting me to cook breakfast.

The weekend prior I’d spent the early morning hours making Dutch Babies with my friend, pretending we’d just woken up rather than just snuck back into her house. I remembered the recipe. I remembered that it was simple, easy, and really, really good. I made a double batch for the guys, poured it into two very hot glass baking dishes, and baked until they puffed in a way that made me look like a breakfast genius. Other than scrambled eggs, it was the only breakfast recipe I knew.

I served it with powdered sugar and some blackberries that grew wild in the backyard. I pretended like this was just another dish, I hid the oh-my-god-I-can’t-believe-that-worked expression that was begging to get out.

I still love it. It’s simple, quick, beautiful and makes you look like a breakfast genius. Even if you are serving people who are not hungry frat boys who are probably hungover.

Yum

Beer Dutch Babies Oven Pancakes with Peaches and Cream

Yield: 2-4 servings

Ingredients

Dutch Babies

¼ cup wheat beer
¼ cup milk
½ cup flour
2 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Topping:

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract*
2 large peaches, sliced (or diced)
2 tablespoons granulated sugar

Instructions

Heat the oven to 450.
Add the beer, milk, flour, eggs, sugar, vanilla and butter to a blender. Blend until smooth.
Add the butter to a 9-inch cast iron skillet. Place in the oven until the skillet is very hot and the butter is melted. Swirl the pan to distribute the butter evenly.
Pour the batter in and place in the oven.
Bake for 15-18 minutes or until the center has puffed and the sides curl inward.
Add the heavy cream, powdered sugar, and vanilla in a bowl, beat with a hand mixer until soft peaks form, about 3 minutes.
Add the peaches to a bowl, sprinkle with sugar, toss to coat.
Slice the Dutch Baby into 4 equal pieces, top with peaches and whipped cream.

Notes

*for a stronger beer flavor replace the 1 teaspoon of vanilla with 1 to 2 tablespoons of beer.

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Blackberry Peach Saison Galette + Beer’s Favorite Celebrity

Blackberry Peach Saison Galette , with the BEST pastry crust ever.

I wonder if he likes it.

Garrett Oliver starts an effortless soliloquy about the beer we’re drinking. A careful and accurate dissection of flavor, body, and aroma of a replica batch of a 133-year-old Carlsberg beer. In his cashmere voice he talks, almost without thinking, to tell me his thoughts on the beer we’re drinking.

He’s a beer celebrity if there ever was one. I wonder if the center stage he always takes while in the company of beer people is something he likes as much as he seems to. In a crowd like this you can watch the wave of acknowledgement and awe wash over the faces of the people in attendance as his presence is noted. Whispered tones sneak through the crowd in a way that reminds me of my days in Hollywood and the drunken celebrities that I crossed paths with. Similar in a way, but this seems like a deeper connection. A beer celebrity is given that crown because of accomplishments, knowledge, and achievements. Not because of sex tapes, DIU’s and antics. It’s as much fame as it is reverence. Beer celebrities have earned their spot through decades of hard work, magnificent beer, and an unwavering dedication to people in this community. It’s more than just fame, it’s glory.

I wonder if he likes the attention or if he just puts up with it. I wonder because it’s impossible to tell, he seems as effortless as coffee in Paris. I wonder because we don’t want him to stop showing up and telling us what he thinks of the beer.

Yum

Blackberry Peach Saison Galette

Yield: 4-6 sevings

Ingredients

Crust:

1 ½ cups (180g) all-purpose flour
½ teaspoon (3g) salt
1 tablespoons (15g) sugar
5 tablespoons (70g) cold unsalted butter, cut into cubes
4 tablespoons (50g) vegetable shortening
¼ cup (48g) ice cold beer (pale ale, Saison, wheat beer)
1 tablespoon melted butter
1 teaspoon sanding sugar, or granulated sugar

Filling:

8 oz cream cheese, softened
1/3 cup (71g) granulated sugar, plus ¼ cup (60g) divided
3 teaspoons (12g) cornstarch, divided
2 tablespoons (24g) Saison beer
2 yellow peaches, sliced
6 wt oz blackberries

Instructions

Add ¾ cup of flour (reserve the other 3/4 cup), salt and sugar to a food processor, pulse to combine. Add the butter and shortening, process until well combined and dough gathers around the blade and is slightly fluffy and whipped (this will be far more processing than most recipes, but this will create a new fat, making the crust incredibly flakey).
Add the remaining flour and pulse 6-8 times or until all the flour has been combined.
Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.
Lay a long sheet of plastic wrap on a flat surface, add the dough to the center.
Form into a flat disk. Wrap disk tightly in plastic wrap. Chill until firm, about 3 hours and up to three days.
Preheat oven to 350.
Knead the dough lightly in hands until dough comes together and warms slightly. Roll out on a lightly floured surface to form a large circle, about ¼ inch thick.
Cover a baking sheet with parchment paper, transfer the dough circle to the parchment paper.
In a medium bowl add the cream cheese, 1/3 cup sugar, 1 teaspoon cornstarch and 2 tablespoons beer. Beat with a hand mixer until well combined.
Add the cream cheese to the center of the dough in an even layer, making sure to leave the outer 4 inches of the dough bare.
In a medium bowl add the peaches. Sprinkle with 2 tablespoons sugar, and 1 teaspoon cornstarch, toss to coat. Add the peaches on top of the cream cheese layer.
Add the blackberries to the bowl, top with remaining 2 tablespoons sugar and 1 teaspoon cornstarch, toss to coat. Add blackberries to the center of the galette.
Fold the bare edges of the dough up over the filling, using the parchment paper if necessary.
Transfer the baking sheet to the freezer, freeze for 15 minutes. Alternately you can chill in the fridge for 30-45 minutes (or overnight). This will help the galette stay together when baking and help the crust to be lighter and flakier.
Brush the crust with melted butter, sprinkle with sugar.
Bake at 400 for 30-35 minutes or until crust is golden brown. Allow to cool prior to serving.

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Strawberry Pineapple Pale Ale Cake with Whipped Cream Cheese Frosting

Strawberry Pineapple Pale Ale Cake with Whipped Cream Cheese Frosting

This is the new beer-to-watch of 2016.

Pineapples have been slowly sneaking their spiked heads into brew kettles for the past few years, closing the lead on grapefruit’s fruit-of-the-moment status. IPA’s are often the drug of choice for the pineapple craze, but the tentacles of this trend are extending their reach into all corners of the beer world.

The sweet acidity of this gorgeous tropical fruit blend so well with citrusy hops and is balanced so beautifully with malt that the pairing feels effortless. Scour your bottle shops and report back. Possibly a beer Randalled through a cored pineapple? Let’s give that a try. For now, here are a few to seek out.

Ballast Point // Pineapple Sculpin
Evolution Brewing // Pine’Hop’Le
Odell // Pina Agria
Lucky Brewing // Lucky Girl Pineapple IPA
SweetWater // Goin’ Coastal IPA with Pineapples
Terrapin Brewing // Volume 21- Pineapple Express

Yum

Strawberry Pineapple Pale Ale Cake with Whipped Cream Cheese Frosting

Yield: 12 servings

Ingredients

Pineapple Cake:

1 cup (226g) butter, softened
1 cup (200g) sugar, plus ½ (100g) cup, divided
4 large eggs, separated
1 teaspoon (5g) vanilla extract
1 cup (8wt oz) IPA beer
1 ½ cup (0.75 lbs) finely chopped fresh pineapple
3 ½ cups (360g) all purpose flour
2 teaspoons (8g) baking powder
1 teaspoon (4g) baking soda
1 teaspoon (6g) salt

Whipped Cream Cheese Frosting:

1 ½ cup (339g) heavy cream
1 ½ cups (155g) plus ½ cup (55g) powdered sugar, divided
½ cup (113g) butter, room temperature
16 wt oz cream cheese, room temperature
1 teaspoon (5g) vanilla extract
1 pint fresh strawberries, sliced

Instructions

Preheat oven to 350.
In the bowl of a stand mixer add the butter and 1 cup sugar. Beat on high speed until well creamed.
While the mixer is running on medium speed add the yolks (reserve the whites in a clean bowl) one at a time. Stop the mixer several times to scrape the bottom to insure the butter is well incorporated.
Stir in the vanilla, beer and pineapple.
Stop the mixer, sprinkle with flour, baking powder, baking soda and salt. Stir until just incorporated.
With a hand mixer beat the egg whites until stiff peaks form. Slowly add the remaining ½ cup sugar, beating until peaks return. Gently fold egg whites into batter.
Grease and flour three 9-inch cake pans. Divide the batter evenly between the three pans.
Bake at 350 for 20-22 minutes or until the top of the cakes are golden brown and spring back when lightly touched.
Allow to cool before removing cake from pans.
Add the heavy cream and ½ cup powdered sugar to the bowl of a stand mixer, beat on high until soft peaks form. Remove from mixer, set aside (no need to clean mixer bowl between jobs).
Add the butter and cream cheese to the mixer, beat on high until well combined, light and fluffy. Add the remaining 1 ½ cups powdered sugar and vanilla extract, beat on high until well combined. Gently fold in the whipped cream.
Ice the cake with a layer of frosting and sliced strawberries between each layer of cake.

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Inspired by: She Wears Many Hats, Pineapple Cake

Grilled Garlic Beer Flatbread

Grilled Garlic Beer Flatbread

It’s stopped raining for two days. So, obviously, the grill needs to come to life. There is something beautifully primal about cooking over open flames, even if those open flames are produced by propane our ancestors didn’t have access to. The fire, smoke, heat much higher than your oven is able to compete with, grilling isn’t just another way to cook food, it’s often a better way to cook food. That glorious char is worth braving the possibilities of spiders under the grill cover.

A few tips for grillin’ like a pro:

Preheat. You want the grates hot enough to sear on contact and the space under the grill hood to be hot as well.
Marinate your meat. There is a lot of heat in there and it’s easy to overcook meat, especially poultry. Marinating meat, like these chicken skewers, gives you a little wiggle room and allows even over-cooked meat to stay juicy.
Oil for flavor not for sticking. Contrary to popular belief, your meat and veggies will release from the grill when the char marks appear. No need to oil so the meat won’t stick. But it can add a little extra flavor, especially olive oil. But you’re better off oiling the food in most cases.
Thermometer. If you want to get the perfect level of doneness, don’t leave it to chance. Get an inexpensive thermometer and take your meat off the grill when it’s 5 degrees below the temp you want, it will continue to cook even after you remove it from the grill.
Grill. It. All. Not just burgers and dogs, vegetables, fruit, dessert and bread are all awesome with a little love from the grill. Pizza is one of my favorite grilled foods and a great way to feed picky eaters and people who don’t like meat.
Skewers + Water. If you won’t have metal skewers and want to make a few meat or veggie sticks, soak bamboo skewers for at least 30 minutes to prevent them from scorching or catching on fire. Put them on a baking sheet or in a baking dish, fill with water and place a heavy plate on top keep them submerged.
Session beer. Ok, this isn’t a grilling tip but more of a reminder. If you’re going to spend the day drinking and hanging with friends (friends who may need to drive later), skip the high ABV beers and fill your beer tub with tasty, lower alcohol craft beers. Here are some of my favorite session beers for spring and summer.

Yum

Grilled Garlic Beer Flatbread

Yield: 8 pieces

Ingredients

For the bread:

2 ¼ cups (300g) bread flour
1 envelope (2 ¼ tsp or 7g) rapid rise yeast
1/2 tsp (2g) garlic powder
3/4 cup (226g) beer
3 tbs (40g) olive oil
1 tsp (6g) salt

For the butter

2 tbs unsalted butter, melted (olive or for vegan)
1 tsp garlic powder
½ tsp salt

Instructions

In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and ½ teaspoon garlic powder. Mix until combined.
In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, add olive oil and ½ teaspoon salt 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.
Remove from bowl and add to a lightly floured surface. Knead several times, cut into 8 equal sized pieces.
One at a time form the dough into 6 inch circles.
Preheat a grill to medium high. Combine the melted butter, remaining garlic powder and salt.
Place circles on the grill until the dough releases and the underside has grill marks, about 2 minutes. Brush with the top with the melted butter. Grill until dough is cooked through, about 2 additional minutes.
Remove from grill, serve warm.

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Beer Brined Rotisserie Spiced Chicken Legs

Beer Brined Rotisserie Spiced Chicken Legs

I spent a few years resenting chicken.

Not chicken in general, beer can chicken. Mostly because when people found out that I cooked with beer for a living, that was the first recipe they thought of. “Like….beer can chicken?” Um, yeah. Or Beer Brined Duck with Stout Pomegranate Sauce and Belgian Ale Sweet Potato Mash.

Over the years, I’ve gotten over it. The truth is, it was my issue. Not theirs, not the chickens, but mine. I was so bent towards pushing the idea of cooking with beer into the space that wine occupies that I lost sight of the fact that beer can chicken is pretty damn good. Not to mention the fact that it’s more accessible than most wine dishes, and it highlights one of the main reasons to cook with beer: it makes poultry taste fantastic.

When people ask me what my go-to cooking with beer recipe is, I always talk about poultry. I decided that it was time to put pen to digital paper and show the world that cooking with beer isn’t JUST beer can chicken, it is ALSO beer can chicken. After all, you can make any wine dish with beer but wine can chicken just isn’t the same.

Get the recipe for Beeroness Beer Can Chicken on eHow.

Yum

Beer Brined Rotisserie Spiced Chicken Legs

Yield: 4 servings

Ingredients

2 lbs chicken drumsticks or wings
2 tbs kosher salt
12 ounces wheat beer
1 tsp paprika
2 tsp baking powder (this will help crisp the skin)
1 tsp onion powder
1 tsp garlic powder
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
½ tsp chili powder
1 ½ tsp brown sugar

Instructions

Place the chicken in a large bowl or baking dish. Sprinkle on all sides with kosher salt. Pour the beer over the chicken until submerged (adding additional beer or water to submerge the chicken).
Cover and refrigerate for 1 hour and up to 12.
Preheat the oven to 250.
In a small bowl stir together the paprika, baking powder, onion powder, garlic powder, thyme, 1 tsp salt, chili powder and brown sugar.
Remove the chicken from the brine, rinse well and pat dry.
Place a wire rack over a baking sheet, spray with cooking spray.
Rub the chicken on all sides with the spice mixture, add to prepared pan.
Bake at 250 in the bottom half of the oven for 30 minutes. Move the chicken to the top half of the oven and bake at 450 for an additional 30 minutes or until cooked through.*

Notes

Although the timing of this recipe sounds like it's too long, it isn't The recipe was adapted from America's Test Kitchen and always yields perfect results. The first 30 minutes is just meant to render fat, not cook the chicken. The second 30 minutes cooks the meat and browns the skin. The baking powder in the recipe helps draw out moisture and crips the skin.

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Buttermilk and Beer Beignets

Buttermilk and Beer Beignets

I have this detrimental habit of undercutting my price, or doing work for free, in exchange for a plane ticket and a hotel reservation. Last year I nearly committed to writing an entire menu just for the opportunity to go to Uganda for the weekend. The timing ended up being too last minute and (fortunately or unfortunately, I can’t decide which) I had to back out.

I also have a habit of obsessively bookmarking restaurants across the world if they sound interesting, just in case I’m ever in that area and looking for a place to eat. Most of which will go unvisited, but the few times I’ve found myself within walking distance of bookmarked business, I’m more thrilled than is appropriate.

The majority of my pre-trip plans include figuring out where I want to eat once I get there. Last year in Panama it was ceviche in the fish market. In Bogota it was Abasto. When I finally make it to New Orleans it’ll be beignets at Cafe Du Monde.

This recipe is the closest I’ve come to the real thing. Light, airy, slightly chewy and completely addictive. The beer gives it a beautiful lightness that I haven’t found in the classic recipes that call for evaporated milk.

These were so good, in fact, that they now replaced my beer doughnut holes as my go-to recipe for bring-a-dish gatherings.

Yum

Buttermilk and Beer Beignets

Yield: 20-24 Beignets

Ingredients

1 envelop (2 ¼ tsp/7g) rapid rise yeast
¼ cup (54g) sugar
4 cups (480g) bread flour
½ tsp (2g) baking soda
¾ cup (170 mL) wheat beer
1 ½ cups (360 mL) buttermilk
½ tsp (3g) salt
oil for frying (canola, peanut, or grape seed oil)
Confectioners sugar for dusting

Instructions

In the bowl of a stand mixer stir together the yeast, sugar, bread flour and baking soda.
In a microwave safe bowl combine the beer and butter. Heat until the mixture reaches between 120-130F on a cooking thermometer (mixture may curdle, this is normal).
Add the liquid to the dry ingredients, mix on medium speed until all the flour has been moistened.
Add the salt, turn the mixer on high and beat until the dough forms a soft sticky ball that gathers around the blade, about 8 minutes.
The dough will be very soft and loose, but if it’s too loose to hold together add a few pinches of flour.
Transfer to a large, lightly oiled bowl. Loosely cover with a towel or plastic wrap. Allow to rise in a warm room until doubled in size, about 1 hour.
Add dough to a well floured surface, dust with flour. Pat into a large rectangle about ½ inch thick. Avoid using a rolling pin in order to preserve the air bubbles in the dough.
Add 3 to 4 inches of oil to a pot over medium high heat. Clip a cooking thermometer on to the side making sure the tip doesn’t hit the bottom of the pot. Heat oil to 350F to 375F, adjust heat to stay in that temperate range.
Using a bench knife or pizza cutter, cut the dough into 2 inch squares. A few at a time (don’t crowd the pot) fry the beignets on both sides until golden brown and cooked through, about 2 minutes.
Remove and allow to drain on a stack of paper towels or a wire rack. Sprinkle with powdered sugar just before serving.

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Adapted from Epicurious

Crispy Sweet Potato Street Tacos

There is a nexus of food and beer that few people see.

A commonality that’s shared in a small subset of people devoted to either one or the other, and in even fewer cases, both. At their pinnacles both worlds hold a labyrinth of information that any geek can’t help but get lost in.

The same people who will sit for hours in a conference room learning the molecular difference between Brettanomyces and Lactobacillus, furiously scribbling notes in their tattered Moleskin just for a slightly better sour ale are the same strain of humans that will obsessively research the starch content in various types of potatoes and how that starch is affected by sodium.

Yeah, so that’s us. In an almost embarrassing way we can’t just enjoy our food and beer, the questions just spontaneously form like wild fermentation in our brains. What yeast is this? How did they get the malt sweetness upfront and the hop bitterness at the end? Could you lager this? What about matcha, can I brew with matcha? How did the chef get this sauce so thick but still so creamy? How were these vegetables cut? Where does the smoke flavor come in, the salt or the corn?

Most people, most normal people, just want to consume. They know what food they like and what beer they like and they want more of those things. But not us. Even when we know we will absolutely hate a beer or a food, we want to try it if it’s interesting. Even voluntarily signing up for an abusive sip or bite is worth it for the information we now hold about how it tastes.

These tacos are a small slice of that. The beer and salt soak will disrupt the starch in the potatoes leaving you with a fluffy middle and a crispy exterior. I won’t continue, you have tacos to eat and more normal things to think about. But for now, just know that the secret to crispy oven fries is a salt brine.

Enjoy your tacos and I hope you have a much more normal person than myself to engage in dinner conversation.

Yum

Crispy Sweet Potato Tacos

Yield: 4 servings

Ingredients

2 large garnet sweet potatoes
1 tbs, plus 1 tsp kosher salt, divided
12 ounces wheat beer
2 tbs olive oil
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
12 homemade corn tortillas
1 cup corn kernels, warmed
1 avocado, diced
¼ cup cilantro, chopped
¼ cup white onion, chopped
hot sauce

Instructions

Slice the sweet potatoes into wedges about ½ inch thick. Place in a large shallow bowl. Sprinkle with 1 tablespoon salt, cover with beer. Add water to the bowl to bring the level of liquid above the potato wedges.
Cover and chill for at least 3 hours and up to 12.
Move the oven rack to the top 1/3 of the oven, place a rimed metal baking sheet on the rack (this will preheat the baking sheet helping to crisp your potatoes). Preheat oven to 425.
Drain the potatoes and rinse well. Place on a stack of paper towels and pat dry. Add to a large bowl, drizzle with olive oil, sprinkle with onion powder, garlic powder, pepper and remaining 1 teaspoon salt, toss to coat.
Add the potatoes to the pre-heated baking sheet, distribute in an even layer. Bake for 15 minutes, flip the potato wedges over and bake for an additional 10 minutes or until the other side of the potato is golden brown. Remove from the oven, add to a stack of paper towels.
Add two to three sweet potato wedges to a tortilla, top with corn, avocado, cilantro, onion and hot sauce.

Notes

The salt brine will help the exterior crisp and the center of the potato to stay fluffy.

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I use this homemade corn tortilla recipe, so easy and totally worth it.