Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms (perfect appetizer for thanksgiving or vegetarian main!)

You guys, it’s here. IT. IS. HERE!!

After two years of working and waiting I finally have an actual, real-life, physical copy of my book LUSH in my grubby little paws. It’s gorgeous and by far my favorite book I’ve ever written, I hope you love it as much as I do.

Wanna get a beer with me and celebrate? The answer is yes. YES, YOU DO! Are you going to be in Seattle or New York in October? Then you have no excuses, not one.

To entice you into joining me I’ve made you some stuffed mushrooms. I will, however, eat all of them before either event so don’t be counting on eating any, they’re all mine. But you should make them for yourself. Especially as an appetizer for Thanksgiving. Or a Halloween party. Or just a Tuesday because you feel like it.

Stuffed mushrooms was one of the first recipes I ever developed on my own and I still love them. Do you have a veg-head coming over for Thanksgiving and are at a loss for what to serve them as a main? Just swap the 24 cremini mushrooms with 8 portobello mushrooms and they will have more than enough food to be as stuffed as the rest of us.

So there you have it. A perfect appetizer that doubles as a vegetarian main dish, and you’ve already decided to come out and have a beer with me next month. Not a bad Thursday.

Print Recipe

5 from 1 vote

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms

Ingredients

24 cremini mushrooms baby bellas
2 tablespoons (28g) olive oil
1 cup chopped white onions
3 cloves garlic minced
1 teaspoon (6g) salt
1 teaspoon black pepper 3g
1 cup (50g) chopped fresh spinach, packed
½ cup (120g) marinated artichokes, chopped
¼ cup (2oz) plus 1 cup beer (8oz) Oktoberfest, Marzen, brown ale, divided
4 oz cream cheese
½ cup (56g) shredded mozzarella
1 tablespoon (14g) butter, melted
1/3 cup (30g) Italian bread crumbs

Instructions

Preheat the oven to 400°F.
Wash the mushrooms well, removing the stems. Chop the stems, set aside. Add the mushroom caps, hole side up, to a baking dish (or dishes).
Heat the olive oil in a pan over medium-high heat. Add the chopped mushroom stems and onions, cooking until onions and mushroom pieces have softened. Stir in the salt and pepper.
Stir in the garlic, then add the spinach, cooking until the spinach has softened and wilted, stir in ¼ cup beer and the artichokes.
Add the cream cheese, stirring until it has melted and combined with the rest of the filling ingredients. Stir in the cheese until melted.
Add heaping spoonfuls into the holes in the mushrooms.
Stir together the melted butter and breadcrumbs. Add a teaspoon or so to the top of each mushroom.
Add the beer to the pan around the mushrooms (if using two pans, divide the beer between the pans).
Cover the pan and bake for 18 minutes, remove the cover and cook for an additional 10 minutes or until the top has browned.

Notes

To make this entree-sized portions, substitute the cremini mushrooms for 8 portobello mushrooms.
To make in advance, stop at step seven (right before you pour the beer into the pan, just drink it instead!), cover and refrigerate for up to 36 hours.

Honey Bock Mushroom Banh Mi + GIANT giveaway! (over $1000 in prizes!)

After over two years in the making my book, Lush: A Season-by-Season Celebration of Craft Beer and Produce, is finally coming out in just a few short weeks!

It is by far, without hesitation, the best thing I’ve ever done professionally. I’m immensely proud of it and I can’t wait for you to see it. To celebrate I’ve rounded up a bunch of my favorite things to give away to you.

My FAVORITE beer fridge from New Air
My new favorite cooking appliance, slow cooker AND instant pot in one, the CrockPot 6 Qt. Express Crock Multi-Cooker
If you don’t have an enamel cast iron braiser, YOU NEED ONE! I use mine all the time. I’m giving away this gorgeous 5Qt. Red Anolon Braiser
PicoBrew Beer System! This is basically a bread machine for beer. You can brew your own beer (even clones of your favorite beer) super easily. Ever curious about home brewing? This is an easy way to get you hooked!
PLINY THE ELDER AND BLIND PIG! Obviously, you need to be 21, but these are whales of craft beer (the most sought after DIPAs on the planet) and owning them will give you bragging rights that YOU have had them.
An autographed copy of my book! You’ll get an advanced copy of Lush: A Season-by-Season Celebration of Craft Beer and Produce scribbled in by me.

Entering is easy! Just go to this Instagram post, follow these accounts: @TheBeeroness, @NewAirUSA, @CrockPot, @Anolon, @PicoBrew, then tag someone on my Instagram post who might also want to enter. Done!

For bonus entries (not a requirement to enter or win!) preorder Lush: A Season-by-Season Celebration of Craft Beer and Produce then email the preorder receipt to Jackie@TheBeeroness.com

Now for the recipe! This is one of the recipes in my book, combining my love of the Banh Mi, Mushrooms and craft beer. Hope you love it as much as I do.

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Honey Bock Wild Mushroom Banh Mi

Yield: 4 servings

Ingredients

1 ½ cup (12oz) bock beer
¼ cup (60g) soy sauce
2 tablespoons (42g) honey (sub agave for vegan)
2 teaspoon (6g) garlic powder
1 teaspoon (6g) salt
1 lbs wild mushrooms i.e. oyster, chanterelles, shiitake, cremini
½ cup (120g) sour cream or mayonnaise (sub veganaise for vegan)
1 tablespoon (15g) sriracha
4 hoagie rolls split
1 English cucumber thinly slices
1 cup (80g) julienne cut carrots
1 large jalapeno thinly sliced
½ cup (8g) cilantro leaves, packed

Instructions

In a small bowl stir together the beer, soy sauce, honey, garlic powder and salt.
Slice the mushrooms, add to a large Ziplock bag or a shallow bowl. Pour the beer mixture over the mushrooms, seal the bag or cover the bowl. Leave at room temperature for one hour or refrigerate for up to 24 hours.
In a small bowl stir together the sour cream (or mayo) and sriracha, set aside.
Heat the oven to 425°F.
Remove the mushrooms from the marinade.
Cover a baking sheet with aluminum foil. Add the mushrooms to prepared pan. Add to the oven, bake for 10 minutes, stir then bake for ten more minutes. Repeat until the mushrooms are dry and most of the liquid has evaporated. Remove from oven.
Toast the insides of the rolls, spread the insides of the rolls with the sriracha cream.
Add the mushrooms to the rolls. Top with cucumbers, carrots, jalapeno and cilantro. Serve immediately

Beer Chicken Satay with Almond Stout Dipping Sauce

Beer Chicken Satay with Almond Stout Dipping Sauce

I have recently discovered, to my abject horror, that I vastly prefer almond butter to peanut butter. Why so horrified, you ask? Because it is, in my conservative estimation, about one thousand times more expensive. And I am cheap. Have I told you this? That I have not one, but three favorite thrift stores, each one has it’s own unique category of items I prefer it for (food props, random vintage furniture, weird but fun jewelry). This is a true fact.

Then there comes along these items that overpower my will to conserve. Like $30 bottles of beer, and jars of roasty nut butter. No, no, that $13 dollar jar of almond butter makes total sense! And then I eat it and I’m convinced, money can be saved elsewhere because I can’t go back, not now. It’s so much better!

Sure, some people will DIE if they eat peanuts and that’s a fine reason to forgo the eating of such nuts. But there is also the added benefit of superior taste and texture, so it’s a win/win. From now on, all satay sauce should just be made with almonds, it’s safer. And more delicious.

Go forth and eat your almonds with a fine roasty stout and chicken hot off the grill.

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5 from 2 votes

Beer Chicken Satay with Almond Stout Dipping Sauce

Servings: 4 servings

Ingredients

Chicken Skewers:

1 tablespoon soy sauce
2 garlic cloves grated with microplane
1 cup 8 oz full-fat coconut milk from a well shaken can
1 teaspoon grated fresh ginger
¼ teaspoon fish sauce
1 teaspoon sesame chili oil
1 lbs chicken thighs cut into cubes
½ cup beer (pilsner, pale ale, lager)

Satay sauce:

¼ cup 64g smooth almond butter
1 tablespoon soy sauce
1 teaspoon sesame chili oil
½ teaspoon red pepper flakes
1 teaspoon fish sauce
1 tablespoon coconut milk from a tin
1 tablespoon brown sugar
2 tablespoons stout beer

Instructions

Stir together all the chicken skewer ingredients (except the chicken), add the chicken. Cover and refrigerate for 1 hour and up to 24.
Preheat the grill to medium high.
Thread the chicken through skewers. Add the chicken skewers to the grill, cooking on both sides until cooked through, about 5 minutes per side.
Stir together the satay sauce ingredients.
Serve the chicken alongside the satay sauce.

Grilled Beer Butter Scallops with Cherry Salsa

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

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

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

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

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

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

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5 from 1 vote

Grilled Beer Butter Scallops with Cherry Salsa

Ingredients

Scallops:

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

Salsa:

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

Instructions

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

All-Purpose Beer Marinade for Grilling (meat or veggies!)

Diageo Beer Company USA, sponsored this post. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas, words, and opinions are my  own.

The first brewery I ever visited was in Ireland when I was in college. I’d taken a flight to Dublin, landing blurry-eyed and confused early on a Thursday morning. As I stood outside the airport, my heavy pack weighing down my small frame, I tried to form enough of a thought to figure out which way to walk to get to my hostel. A passerby stops in front of me. An older man, a few inches shorter than me, clad in a wool cardigan over a plaid button-down, his eyes even bluer than mine asks me if I’m lost. I tell him that I think my hostel is just down the road but I’m not sure which way to walk. When he asks for the name of the place I’m staying, I tell him it’s called The Brewery hostile and it’s right next to the Guinness brewery.

His eyes light up, “I’ll take you there! Any excuse for a good pint!” He walks me to my destination and pauses only briefly before making his way to that taproom for a pint. The next day, I followed suit. It was the first time I’d ever heard a brewer talk, and the closest I’d ever been to brewing equipment. It left a mark.

I left that trip with two souvenirs that have stayed with me: how proud the Irish are of the Guinness brand and its history, and the love that brewers have for their craft. I’d learned that Guinness signed a 9,000-year lease on the space they still occupy, that they were one of the first companies in the world to offer employee benefits (some people even credit them with starting the trend), and one of my favorite beer facts ever:

Since the 1960’s the Queen gives out an award every year for technological achievement. In 1991 this award was given to the Guinness nitro widget (that tiny ping pong sized ball in the cans of Guinness that make them taste like draft). What came in #2 to the Nitro widget? The internet. THIS is how adored Guinness is, and that love is infectious.

To this day, I still drink Extra Stout. It’s a great beer, smooth and mellow, and it’s perfect for cooking. This summer is just kicking off and I’m not slowing down on my consumption of Guinness any time soon, it’s smooth and mellow enough for even hot weather and it’s the perfect beer to use when marinating meat or veggies for the grill.

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5 from 1 vote

All-Purpose Beer Marinade for Grilling (meat or veggies!)

Ingredients

¼ cup olive oil
2 tablespoons Worcestershire sauce
¼ cup balsamic vinegar
½ cup Guinness Extra Stout Beer
3 cloves garlic grated with a microplane
2 tablespoons brown sugar
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground black pepper
2 teaspoons salt

Instructions

Stir together all ingredients.
Add the meat, fish or vegetables to the marinade (gallon sized Ziploc bag works well).
Marinate for 2 to 12 hours.
Remove from marinade and grill as desired.

Lemon Artichoke Skillet Beer Chicken

Lemon Artichoke Skillet Beer Chicken

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

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

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

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

Print Recipe

5 from 1 vote

Lemon Artichoke Skillet Beer Chicken

Ingredients

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

Instructions

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

Honey Beer Glazed Salmon with Mango Avocado Salsa

Honey Beer Glazed Salmon with Mango Avocado Salsa

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

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

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

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Honey Beer Glazed Salmon with Mango Avocado Salsa

Servings: 4 servings

Ingredients

For the Salmon

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

For the salsa:

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

Instructions

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

Spicy Beer Pulled Pork Stuffed Sweet Potatoes

Spicy Beer Pulled Pork Stuffed Sweet Potatoes

Somedays the internet is just pug videos and Game of Thrones memes and other days it feels so full of trolls lurking just under the surface, waiting with their beady little eyes for the chance to pounce. On the bad days, I have to believe those of us who are willing to mama-bear the good people and come out in force against the trolls are much larger in quality and quantity than former.

Let’s just make that agreement, shall we? As we make our pulled pork and drink our beer that we’ll look out for each other. We’ll stick up for someone who’s being bullied online and push the trolls back into the caves from which they came.

There are days when I want to be the kind of person that will love the trolls so hard they will crack wide up and shed their skin like a snake and evolve into a self-aware human.

But other days I don’t have the strength. I just want to hand you my beer and wreck shop. I find the restraint and often channel that rage into cooking. So I rage cooked you some stuffed sweet potatoes and served them with this amazing hazy IPA from bells called Official Hazy IPA. It’s one of those beers that makes everything right in the world.

Stout Beer Barbecue Sauce

Beer Pickled Jalapeños

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5 from 1 vote

Spicy Beer Pulled Pork Stuffed Sweet Potatoes

Servings: 6 people

Ingredients

For the pulled pork:

1 tablespoon kosher salt
1 tablespoon brown sugar
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon black pepper
2 teaspoon smoked paprika
2 teaspoon dry mustard powder
2 teaspoons cayenne pepper
4 lb pork shoulder
6 cloves of garlic peeled
¼ cup olive oil
3 cups stout or smoked porter

For the potatoes:

6 medium sized garnet sweet potatoes
olive oil
kosher salt
6 tablespoons butter

For the toppings:

1 cup BBQ sauce for beer BBQ sauce, link above
¼ cup chopped cilantro
¼ cup pickled jalapenos for beer pickled jalapenos, link above

Instructions

Make the pulled pork:

In a small bowl stir together the salt, brown sugar onion powder, chili powder, cumin, pepper, smoked paprika and mustard powder together until combined, set aside.
Take out your pork and stab 6, 2-inch deep holes fairly evenly spaced through the meat. Push a clove of garlic into each hole until no longer visible.
Rub the entire surface of the meat with the spice mixture, using it all.
In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned. The entire process will probably take about 10-15 minutes. Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
Once the meat is tender remove from heat, use two forks to shred into pieces while still in the pot (or remove, shred and return to pot). Return to the pot to heat and allow to simmer for about 5 minutes. Remove the meat from the pot, add to a servings bowl.
If planning on store the meat, reserve ½ cup of the cooking liquid to add to the meat while storing.

Make the potatoes:

Preheat the oven to 400°F.
Pierce the potatoes all over with a small knife.
Add the potatoes to a wire rack over a baking sheet. Drizzle with olive oil, sprinkle with salt.
Bake for 40 minutes or until fork tender ( the time will depend on the size of your potatoes, larger ones can take up to 30 minutes longer).

Top the potatoes:

Slit the potatoes lengthwise. Add 1 tablespoon of butter to the center of each, sprinkle with salt. Mash the butter and salt into the sweet potato with a fork.
Add desire amount of pulled pork to each potato, top with cilantro, barbeque sauce, and jalapenos.

Mini Chorizo Stout Breakfast Tarts (with vegetarian option)

Mini Chorizo Stout Breakfast Tarts (with vegetarian option)

It happens to all of us, right? One day we’re young and cool and the next day we’re deciding which grocery store to go to based on home much we like the carts. PLANNING on having people over for breakfast is another one of those things.

One day, the only time you make breakfast for your friends is when you’re all hungover and they’re still at your place because they were too drunk to drive home the night before (that was a good call), and the next day you’re planning a menu for people who will wake up sober and then drive to your house for brunch.

Look at how much we’ve grown up, I’m proud of us.

This breakfast is actually quite perfect for either scenario. You can make the puff pastry in ten minutes (or, buy it from the store and keep it in your freezer for just such an occasion), chorizo or soyrizo is pretty much something you should always have, and of course, you already have eggs.

So, you’re all set. Ready to bake a grown-up breakfast in just 20 minutes, even if all of your guests are hungover and you’re the only responsible one. It’s not like that has never happened before.

10-Minute Pale Ale Puff Pastry Recipe

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Mini Chorizo Stout Breakfast Tarts (with vegetarian option)

Ingredients

1 sheet puff pastry, store bought or homemade (Pale Ale Puff Pastry Recipe link above)
1 (9oz) package pork chorizo (for a vegetarian I use Trader Joe’s Soyrizo)
¼ cup stout or porter beer
¼ cup shredded cheddar cheese
9 egg yolks
2 tablespoons chopped chives

Instructions

Preheat oven to 400°F.
Roll the dough into a rectangle about ¼ inch thick. Cut into 9 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the filling.
Remove the chorizo from the casing, add to a pan over medium-high heat. Add the beer.
Stir until chorizo is cooked through and thickened.
Spoon about 2 tablespoons into the center of each of the tarts, avoiding the border.
Sprinkle with cheeses.
Bake for 10-12 minutes or until the pastry has puffed and is just starting to brown but is not yet golden brown.
Add one yolk to the center of each tart, making a well in the chorizo with the back of a spoon if necessary.
Bake for 5 additional minutes or until the pastry has browned and the yolk is warmed but still runny.
Add to serving plates, sprinkle with chives.

Grilled Cilantro Lime Beer Chicken

Grilled Cilantro Lime Beer Chicken

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

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

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

Print Recipe

5 from 1 vote

Grilled Cilantro Lime Beer Chicken

Servings: 4 servings

Ingredients

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

Instructions

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

Maple Beer Glazed Crispy Pork Belly

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

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

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

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

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

Print Recipe

Maple Beer Glazed Crispy Pork Belly

Ingredients

For the pork

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

For the glaze

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

Instructions

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

Notes

Can be served as an appetizer or an entree.

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks + MY NEW BOOK

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

It’s (almost) here. After more than 2 years in the making, it’s finally coming together. The cookbook that started with a vague idea and morphed into Lush: A Season-by-Season Celebration of Craft Beer and Produce is coming to life. It’s up for pre-order on Amazon, and even though I have to wait a few more months before I get a physical copy in my grubby paws, I’m SO thrilled to see the cover come to life, see the design of the inside page, and have it available to order!

It’s a book full of the amazing craft beer I love, the seasonal produce I can’t get enough of, and the recipes I can’t wait to share with you. It’s by far my favorite thing I’ve ever done in my professional life.

You have been amazing through this process. From the first post when I was just starting to write Lush, to the encouragement you give me daily on Instagram.

So, thank you, this book is for you, for coming on this journey with me. I’m so excited to see what’s next.

Print Recipe

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

Servings: 4 servings

Ingredients

For the mushrooms:

12 ounces stout beer
½ cup balsamic vinegar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon pepper
4 large Portobello mushrooms stems removed

For the leeks:

2 large leeks
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon sugar
2 tablespoons stout beer

For the guacamole:

2 large avocados
1 tablespoon chopped cilantro
1 chipotle pepper in adobo minced
½ teaspoon salt
1 teaspoon fresh lime juice

For the sandwiches:

4 Kaiser rolls or burger buns split and toasted
2 large tomatoes sliced

Instructions

In a large Ziplock bag add the beer, balsamic, salt, garlic powder, and pepper.
Add the mushrooms, sealing the bag to remove as much air as possible.
Allow to marinate at room temperature for one hour or in the fridge overnight.
Remove mushrooms from marinade.
While the mushrooms marinate, make the leeks. Cut the root off and slice lengthwise to expose the inner layers where dirt hides. Wash well under cool water making sure to remove the grit between the leaves. Thinly slice the leeks, discarding the dark green portion.
Heat the oil in a skillet over medium heat. Add the leeks, salt and sugar, cooking until the leeks have softened and are starting to brown. Add the beer. Cook until the leeks have turned a dark golden and the beer is gone. Make sure to cook over medium to medium-low heat, if the heat is too high the leeks will burn before they caramelize.
Heat the oil in a large skillet over medium-high heat until very hot. Add the mushrooms, cooking on each side until seared and softened, about 3 minutes per side (mushrooms can also be cooked on a hot grill with oiled grates).
Add the flesh of the avocados, cilantro, chipotle peppers, salt, and lime juice to a bowl. Mash with a vegetable masher until well combined.
Add the mushrooms to the buns, top with guacamole and tomatoes. Serve immediately.

Green Beer Mac N Cheese (no food dye)

Green Beer Mac N Cheese (no food dye)

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

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

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

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

Print Recipe

Green Beer Mac N Cheese (no food dye)

Ingredients

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

Instructions

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

Notes

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

Sheet Pan Sweet Chili Glazed Beer Chicken

Sheet Pan Sweet Chili Glazed Beer Chicken

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

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

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

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

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

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

Print Recipe

Sheet Pan Sweet Chili Glazed Beer Chicken

Ingredients

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

Instructions

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

Notes

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

Kung Pao Porter Chicken

Kung Pao Porter Chicken

We ALL have that food. The food that you hated as a kid, assuming that you hated all such foods, and then you grew up and realized that you didn’t hate it all all. You had just been force-fed some horrendous version of said food, and once you had a well-made version you realized the error of your ways. Or the error of your primary-caregiver-who-fed-you ways.

For me, it’s Chinese food. Growing up I only had that horrible stuff that pretended to be chow mein, sloshed out of a large tin can, encased in an unidentifiable gelatinous substance. If you don’t know what I’m talking about, I envy you. This “meal” was always served with previously frozen egg rolls that were mostly filled with mushy cabbage. I know, sounds fabulous, right? I was convinced that I must just hate Chinese food. Until I realized that I actually love it, and crave it on a regular basis, I just hate crappy supermarket version of food that should never be served in a can.

I was 18, freshly living on my own (when “on my own” meant three roommates and a crappy apartment), and a friend brought it over in a white plastic bag, with those adorable take-out containers. What? Nope. No. I can’t. I just…but it smelled so good! Not like the roughage and slime I’d been previously served. I figured I’d try it, I could always apologize for gagging and offer up some dessert.

It was fantastic. And by that, I mean, fairly average Chinese take out that had spent zero time in a tin can. I was astonished and vowed to pretty much try anything offered to me from then on. Which probably led to my eating roasted ants in Bogota. Or maybe I just have questionable judgment and a penchant for danger. Either way, I’m all in when it comes to Chinese food and pretty much anything you can serve out of those little white take-out containers.

Print Recipe

Kung Pao Porter Chicken

Ingredients

For the chicken:

1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons porter beer
1.5 lbs boneless, skinless, chicken thighs, cubed
1 teaspoon salt

For the sauce

3 tablespoons rice wine vinegar
1 tablespoon hoisin sauce
1/3 cup porter beer
1 tablespoon balsamic vinegar
1 teaspoon Asian sesame oil (or sesame chili oil)
¼ teaspoon ginger grater with a microplane

For the stir fry:

1 tablespoon Asian sesame oil (or sesame chili oil)
1/4 cup chopped dried red chilies
1 large red bell pepper, diced (stem and seeds removed)
¼ cup thickly sliced green onions
2 large clove garlic, thinly sliced
½ cup shelled, roasted peanuts
rice for serving

Instructions

1. Whisk together the cornstarch, soy sauce, and beer in a small bowl.
2. Sprinkle the chicken on all sides with salt, add to the marinade, toss to coat.
3. Whisk together the sauce ingredients in a small bowl, set aside.
4. Heat the sesame oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the dried chilies, cooking until fragrant, about 2 minutes. Add the bell peppers, stirring frequently until softened. Stir in the garlic.
5. Add the chicken and marinade, cooking for about 2 minutes.
6. Pour in the sauce, reduce heat to maintain a simmer. Cook until the sauce has thickened and the chicken is cooked through, about 10 minutes. Stir in the peanuts.
7. Add to a serving bowl, top with green onions.
8. serve over rice

Stout Braised Short Ribs over Creamy Pale Ale Polenta

Stout Braised Short Ribs over Creamy Pale Ale Polenta

I accidentally found my new favorite get-away town on Monday. A four-hour drive to interview a brewery owner for an article I’m writing turned into an overnight stay in a Northern Oregon. A little town that I’m convinced haphazardly, and purely by accident, wound its way into being excessively charming. As if one day the residents of this little river town, this former not-more-than-a-train-stop location woke up, looked at the row of shops and cafes adjacent to the water, the glorious views of the surrounding mountains, the outstanding breweries, and said, “well, look at that! We’re adorable.”

I’d HEARD of Hood River, Oregon. I’d even stopped in once on a road trip because I NEEDED to visit Pfriem. But I’d never been there long enough to look around, long enough to really see it.

Then, I was there. A Monday night, alone except for this beast, and my gypsy soul decided to stay the night. Chatting with locals for a while, drinking the beer, and realizing why I moved to Seattle in the first place. You just stumble into these little towns that make you feel like you’re a lifetime away from the place you started.

Then I realized that it’s been almost 5 years since I moved here, packed my little car and my bulldog and headed north. I realized how lucky I am to live here, to have the people in my life that currently occupy space in my surroundings, and how even when your life feels like it’s accidentally happening to you, even when things feel haphazard, you can one day wake up and realize how great they really are.

Print Recipe

5 from 1 vote

Stout Braised Short Ribs over Creamy Pale Ale Polenta

Servings: 4 servings

Ingredients

For the Short Ribs

Kosher salt
3 lbs beef short ribs
¼ cup cornstarch
1 tablespoon olive oil
2 large carrots diced
2 ribs celery diced
1 cup diced white onion
12 ounces stout beer
1 cup beef broth
1 sprig thyme
1 sprig rosemary

For the polenta

4 tablespoons butter
1 cup pale ale
2 cups whole milk
3/4 cup dry polenta
3/4 cup fresh grated parmesan reggiano
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Make the ribs:

1. Preheat the oven to 325° F.
2. Generously sprinkle salt on all sides of the ribs.
3. Add the cornstarch to a wide bowl, toss the ribs in the cornstarch until well coated.
4. Heat the olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides, remove from the pan, set aside.
5. Add the carrots, celery and onions, cook until browned and starting to caramelized, about 15 minutes.
6. Pour in the beer, scraping to deglaze the pan. Stir in the broth.
7. Add the ribs into the pot, add the thyme and rosemary, add the lid onto the pot.
8. Place the pot in the oven, cooking until the ribs are very tender and easily pull away from the bone, 3 to 4 hours.
9. Remove the ribs. Strain the sauce into a pot, removing the solids and any large pieces of fat, discard the fat.
10. Separate the fat from the sauce, either spoon it off (it’s lighter color and will sit on top), or if making in advance, add to the fridge and allow to cool, peel the fat layer off the top and discard.
11. Add the broth and ribs to a serving platter (add the carrots and celery to the serving platter, if desired).

Make the polenta:

1. In a pot over medium heat, melt the butter. Add the beer and milk, bring to a simmer.
2. Whisk in the polenta. Simmer until polenta is tender and thickened, whisking occasionally, about 25 minutes.
3. Stir in the parmesan, salt and pepper

Beer Braised Meatball Banh Mi Sandwiches

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

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

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

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

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

Print Recipe

5 from 1 vote

Beer Braised Meatball Banh Mi Sandwiches

Banh Mi and Meatballs in one sandwich with a sweet and spicy beer glaze!

Servings: 4 Sandwiches

Ingredients

For the pickled shallots:

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

For the meatballs

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

For the sandwiches

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

Instructions

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

Pressure Cooker Stout Pho (AKA-The best and easiest way to feed a group)

Pressure Cooker Stout Pho (AKA-The best and easiest way to feed a group)

I have a confession. You won’t be surprised, it’s very typical of who I am. The last THREE times I’ve had people over for dinner, this is what I made. All three times. And then I acted like it was creative and inspired when I really just wanted to eat this again.

Luckily, these three groups of people don’t know each other and won’t be able to compare notes and realize that I’m not as creative as I pretend to be. I also have a large pot of this in my freezer, just in case I need to feed more people at the last minute. Or in case I just want to feed my own face at the last minute.

The thing about this Pressure Cooker Stout Pho, is that it’s the easiest way to get that broth, and we all know that Pho is all about the broth, once you have that handled, the rest is quick. You can even make it in a huge batch, then freeze it for when you know you’ll have to pull this off in less than 30 minutes, it’s completely doable. And you’ll look like a rock star, even if you do it three times in a row.

Just serve it with good beer and no one will say a word.

Yum

Pressure Cooker Stout Pho (AKA-The best and easiest way to feed a group)

Serving Size: serves 6

Ingredients

For the broth:

2 pounds marrow or knuckle beef bones
2 tablespoon olive oil, divided
1 pound oxtails
1 cup stout beer
1 knob of unpeeled ginger, about 4 inches long
1 large yellow onion, peeled and quartered
2 tablespoons fish sauce
1 tablespoons soy sauce
1 whole star anise
1 cinnamon stick
2 tablespoons coriander seeds
8 cups water
2 teaspoons salt

For serving:

1 pound flank steak
1 teaspoon salt
1 lbs rice noodles 1 lime, cut into wedges
4 Thai peppers, thinly sliced
1 bunch fresh cilantro, chopped
1 bunch fresh Thai basil, chopped
1 bunch fresh mint, chopped
2 cups bean sprouts
Sriracha sauce
Sesame chili oil

Instructions

Add the beef bones to a stock pot, cover with salted water. Bring to a boil for ten minutes, discard the water, rinse the bones, set aside (this is the only way to get rid of the scum that happens when making beef broth).
Turn the Instant pot or Multi-Cooker to sauté (this can also be done in a pan on the stove top), add 1 tablespoon olive oil. Once hot, add the oxtails, cooking until browned on all sides.
While the oxtails cook, char the ginger. Slice the ginger lengthwise into 4 strips, add to a baking sheet along with the quartered onions.
Using a kitchen torch, char ginger and onions on all sides until blackened. You can also add the baking sheet to an oven with a pre-heated broiler, broiling until blackened, turning the ginger and onion pieces to make sure they char on all sides.
Once the oxtails have cooked, add the beer, stirring to deglaze the bottom of the pot.
Add the charred onions and ginger, beef bones, the fish sauce, soy sauce, anise, coriander, cinnamon, water and 2 teaspoons salt.
Add the lid tightly to the pressure cooker. Set the pressure cooker to cook for 60 minutes. Once the cooking has finished, vent to release pressure then remove the lid. Drain, removing the solids and saving the broth (broth freezes well, it can be made in advance and frozen for up to a month).
While the broth cooks, make the steak and noodles.
Dry the steak well on all sides with paper towels. Sprinkle liberally with salt. Allow to sit at room temperature for 30-60 minutes.
Preheat the oven to 350°F.
Add the remaining olive oil to a cast iron skillet or other oven-safe pan over high heat until just before smoking. Add the steak, cooking for 2 minutes on each side. Add pan to the oven, cooking in the oven for 6 minutes. Remove the steak, add to a cutting board, allow to rest for 5 minutes. Slice very thinly, add to a serving plate.
Cook the rice noodles in boiling salted water until al dente, drain and add to a large bowl. Toss with oil to prevent sticking (store noodles separate from the broth to prevent over cooking).
Serve broth along side the steak, herbs, sprouts, limes, peppers and sauces, allowing all guests to build their own bowls.

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