Stout BBQ Meat Ball Sliders

Stout BBQ Meat Ball Sliders

“Do pigs…smell like bacon?’

I’m talking to a Hat Grabber at a party in Vegas. Hat Grabber is shorthand for a very young, very pretty, fairly vacant, girl who does things only she can do without getting punched in the face. This includes things like grabbing the hats of the heads of men she’s just met, putting it on her head, and forcing everyone to answer the question, “OH MY GOD, HOW CUTE DO I LOOK?” Hat grabbers.

I’m talking to a Hat Grabber about growing up on a farm, and she asks me if pigs smell like bacon.

“Live pigs? Do live pigs smell like bacon?” I’m a little confused and wonder if I actually heard her correctly.

“….yeah. I mean, I’ve always wondered that.”

I’m mostly thinking about how quickly I can exit the conversation without hurting her feelings. “No,” I answer, “They don’t smell that good. Also, cows don’t smell like hamburgers.”

She laughs. She thinks I’m hilarious. I point to the waiter circulating the party with a silver tray of mini burgers. “How cute are those?! You should eat one!” She grabs her Hat Grabbing accomplice that has just returned from the bar and heads right for the cute food.

I’m relieved, I feel like I’ve been rescued. I owe the remainder of that evening to cute mini burgers. Burgers that actually do smell much more like bacon than live pigs do.

Stout & Sriracha Beer Barbecue Sauce Recipe

Stout BBQ Meat Ball Sliders

Ingredients

1 lb ground chuck
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp salt
1 egg
¼ cup breadcrumbs
¼ cup stout beer
2 tbs olive oil
1 batch (2 cups) Stout & Sriracha BBQ Sauce (link above)
12 slider buns

Directions

In a large bowl add the meat, garlic powder, onion powder, chili powder, salt, egg, bread crums, and beer. stir until just combined (about two of three turns with your hands). Over handling the meat will make it tough and mealy.
Place bowl in the fridge for 1 hour and up to 1 day (this will help keep it’s shape during cooking.
Using a cookie scoop, make balls just smaller than a golf ball with the chilled meat.
Heat the olive oil in a skillet over medium high heat until very hot. Add the meat balls, pull the skillet back and forth over the burner to roll the meat balls around in the pan. Cook until meatballs are just starting to brown, about 5 minutes. Reduce heat and add the barbeque sauce, cover with a lid, cooking at a simmer until meatballs are glazed and sauce is very thick.
Place one to two meatballs inside slider buns. Serve warm.

http://thebeeroness.com/2015/03/27/stout-bbq-meat-ball-sliders/

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce #beer #recipe #tailgating

On the way to making quick chicken tacos I decided to make a burger. One that takes a couple of hours, one that I decided to call a sandwich instead because I felt like it. One that I decided to spice up with jalapenos. Because things that take a few hours need to be made. There’s a feeling of accomplishment, of unguarded control, a way to push back against the restraint of the rest of your life, the parts that you can’t govern as you want.

But you deserve a little control, a little bit of your life that you have total say over. A little bit of something that goes right, and no one is pushing you around, or taking advantage of you, a space where your work doesn’t go unnoticed. No matter what great things you’ve done this week, and I know there have been plenty, you won’t be getting a parade. Or a Congratulations card. Or even a confetti shower when you walk in the door. But you should, because I’m sure you’ve done something to deserve those things. But with these, all that hard work won’t go unnoticed. You might not get a piñata and a present, but you will get some delicious sandwiches. Even though I’m sure you deserve much more.

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Ingredients

For the Short Ribs:

1 tsp salt
3 lbs bone in beef short ribs
3 tbs flour
½ tsp chili powder
½ tsp black pepper
½ tsp garlic powder
½ tsp cumin
1 tbs brown sugar
2 tbs olive oil
1 ½ cups beef broth
12 oz porter beer

For the Beer Cheese Sauce:

2 tbs butter
2 fresh jalapenos, diced
2 tbs flour
2 tbs cornstarch
1 cup IPA beer
1 cup whole milk
2 cups (4 wt oz) shredded cheddar cheese
8 sour dough rolls, split

Directions

Sprinkle the salt on all sides of the short ribs. In a small bowl stir together the flour, chili powder, black pepper, garlic powder, cumin and brown sugar. Sprinkle the ribs on all sides with the flour mixture.
Heat the olive oil in a large pot or Dutch oven. Add the short ribs, browning on all sides.
Add the broth and beer, bring to a low simmer. Add the lid at a vent, cooking until short ribs are tender and falling off the bone, about 2 ½ hours, remove from heat. Using two forks, shred while still in the pot. Allow to sit in braising liquid for ten minutes, remove from braising liquid.
In a pan over medium high heat, melt the butter. Add the jalapenos, cook until softened. Sprinkle with flour and cornstarch, whisk until well combined, allow to cook until a light brown color.
Add the beer and the milk, bring to a low simmer. About ¼ cup at a time, whisk in the cheese, making sure all cheese is melted before adding more. Keep warm while you make the burgers (sauce will thicken as it cools, add additional milk or beer and add to heat if the sauce thickens too much).
Add the ribs into rolls, top with cheese sauce. Serve warm.

http://thebeeroness.com/2014/10/08/porter-braised-beef-short-ribs-sandwiches-jalapeno-beer-cheese-sauce/

Stout Mushroom Gravy and Chicken with Beer Biscuits

Stout Mushroom Gravy and Chicken with Beer Biscuits

I was once friends with a man who was 100 years old. We had a bit of an unlikely friendship, since he had reached retirement age long before I was even born. He was smart, funny, and seems to have no concept of the age gap.

Life was a constant opportunity to make people laugh, and he took full advantage of it.

When he moved to Los Angeles in the 1940’s to get his pneumonia stricken daughters out of the frigid East Coast winters, he was without money, without a job, and without an education. He walked in to a Taxi company headquarters and asked for a job. He had a fantastic driving record and a winning smile, in his book, that’s the only resume he needed. As soon as the hiring manager found out that he had only lived on the West Coast of a week, knew nothing about Los Angeles freeways, and had never driven a cab, he shut down the interview.

“If you don’t know how to get from LAX to the Roosevelt Hotel, how are you going to get the client there??”

Jack responded with this famous smile, “Well if you don’t give me the cab, it’s gonna take a whole lot longer!”

He got the job.

Jack worked as a cab driver, running tourist from the Airport to Hollywood for over 30 years. He was also the very first Employee of the Month for the cab company, and to date, the recipient of the most complimentary letters ever sent to the cab company about any one of their employees.

As I sat with him only a few months before his 101’s birthday, eating biscuits that his nurse had made us, I asked him if he had any regrets.

“Not really. The secret to living 100 years old and not regretting anything is this: Do your best. Don’t hurt anyone. Make friends with anyone who will let you.”

When my job moved me farther from his apartment in the valley, I wasn’t able to visit as often as I used to so I wrote letters, postmarked from my Santa Monica office. One day I got a return letter, addressed to me with flowery handwriting. It was from his 76 year old daughter:

“Jackie,

I’m not sure what it was that formed a friendship between you and my Dad, but I wanted you to know how much he valued you. Your visits brightened his day, even his week. If there was a highlight from his last decade of life, it was the time he spent with you. He spoke of you often, and although my sister and I were at first skeptical of a friendship between him and a girl in her 20’s, it quickly became clear that there was a special bond between you two. I’m so sorry to tell you that he passed away, just a week shy of his 101’s birthday. I do want you to know that we appreciate the time you spent with him in his last year. Thank you.”

I cried. And ate biscuits in his honor, his favorite breakfast. To this day, “Do your best. Don’t hurt anyone. Make friends with anyone who will let you” is some of best advice I’ve gotten.

Stout Mushroom Gravy and Chicken with Beer Biscuits

Ingredients

For the Biscuits:

3 1/2 cup all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp sugar
8 tbs unsalted cold butter, cut into cubes
1/2 cup buttermilk
2/3 cup Belgian ale (or wheat beer)
2 tbs melted butter
¼ tsp course sea salt

For the Chicken and Gravy:

3 tbs butter
2 boneless skinless chicken thighs
½ tsp salt
½ tsp pepper
¼ cup chopped yellow onion
8 wt oz chopped crimini mushrooms
¼ cup flour
1 cup beef stock
¾ cup stout beer
¼ cup heavy cream
1 tbs honey
salt and pepper to taste

Directions

Preheat oven to 400.
In a processor add flour, baking powder, baking soda, salt, and sugar.
Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
Add the buttermilk and beer. Mix with a fork until just combined.
Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
Brush biscuits with melted butter, sprinkle salt.
Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
While the biscuits bake, make the gravy.
Melt the butter in a sauce pan over medium high heat.
Sprinkle the chicken thighs with salt and pepper. Sear on each side until golden brown, remove from the pan, chop (they do not need to be cooked through).
Add the onions, cook until softened, about five minutes. Add the mushrooms, cook until mushrooms are dark brown and soft.
Sprinkle with flour, cook until the flour has turned brown, about 2 minutes.
Add the beef stock and stout. Simmer until thickened. Add the chicken cubes back into the pan, simmer until cooked through.
Add the cream, honey, stir until well combined.
Salt and pepper to taste.
Split the biscuits, fill with gravy.

http://thebeeroness.com/2014/10/01/stout-mushroom-gravy-chicken-beer-biscuits/

Pretzel Crusted Chocolate Beer Fudge Cookies

I’ve never really been the girl with the sweet tooth. I’ve had a meat tooth. A salt tooth. A beer tooth. I could eat my weight in guacamole or tater tots and it takes a small act of God to get me to stop eating sushi. But sweets don’t give me the mad rabid cravings that get me to lose my mind. I love chocolate, and pie and cake, and I’ll always eat dessert if it’s around. I’ll take a small slice of every single pie at the Thanksgiving table, but those late night cravings that come after a few IPA’s are almost always of the salty variety.

But every once in a while something will hit the right note. Like this toffee that I ate the entire batch of before I could share and then lied and said it fell on the ground when really it just fell into my mouth. The perfect combination of sweet and salty will get me every time. A little sea salt sprinkle on a danish before it’s baked, or salted caramel, or candied bacon, it’s hard for me to really fall in love with a dessert that doesn’t kick me some salt. Which is why pretzels seem to make it into my desserts more often than fruit does. Maybe you like this too, after all, chocolate and pretzels go perfectly with beer.

Pretzel Crusted Chocolate Beer Fudge Cookies

Ingredients

1 cup bread flour
¼ cup cocoa powder
½ tsp baking powder
1/2 tsp salt
1 tsp espresso powder
¼ cup granulated sugar
10 wt oz (about 1 ¾ cups, chopped) good quality dark chocolate (60% cocao)
4 tbs unsalted butter (cut into cubes)
2 tbs vegetable oil
1/2 cup black IPA (stout or porter will also work)
1 large egg plus 1 yolk
2 cups mini pretzels
2 tbs golden brown sugar

Directions

In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 30 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize.
Stir in the beer.
Add the chocolate mixture, egg and yolk to the dry ingredients and stir until just combined, some lumps are OK.
Cover and refrigerate until the dough as has set, about 1 hour and up to 36.
Preheat oven to 350.
Add the pretzels and brown sugar in a food processor. Process until pretzels are broken up but large pieces still remain.
Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into pretzel mixture, press until pretzels are coated.
Line a baking sheet with parchment paper, add cookie balls
Bake cookies at 350 for 8-10 minutes or until the edges have set but the center is still soft. Cookies will firm up as they cool. Don't over-bake or the cookies will be dry and crumbly.

http://thebeeroness.com/2014/09/29/pretzel-crusted-chocolate-beer-fudge-cookies/

Grilled BBQ Beer Chicken and Apricot Flatbreads

Let’s say you and I get into it over pizza. We hash it out over the best pizza we’ve ever had. We talk about Naples, and LA, and both agree that New York beats Chicago, unless you want a casserole, then Chicago pizza will do.

And then I tell you that the best Ray’s pizza in New York is the one at 4th and Houston, to which (if you’re a New Yorker) you recoiler in horror that I’ve chosen said Ray’s instead of one of the 147 other Ray’s in Manhattan.

We finally just agree to get a beer and pizza and call it a day. Nowhere in our spirited conversation do we mention Seattle. Because the thing about Seattle is that beer is world class, so is the coffee and the produce can’t be beat, but the pizza…

We’ll just talk about the beer and the coffee and the produce and leave talk of the pizza out of it shall we? Similar to a discussion of the best people in the world named Joe wouldn’t include talk of either Buttafuoco or Francis. Let’s just stick to the good stuff.

Of course I have a theory about this. The same water that makes the beer fantastic and coffee legendary isn’t so kind with the pizza dough. But here is the thing about baking your pizza dough with beer, wherever you go in the world, your dough will be the same.

Water is for the weak, switch to beer and your pizza dough will become the stuff of folklore.

It might even be brought up in the New York vs Chicago debate.

Grilled BBQ Beer Chicken and Apricot Flatbreads

Yield: 4 (6-inch) flatbreads

Ingredients

Crust:

1 ½ cups flour
1 1/8 tsp rapid rise yeast
1 tsp sugar
½ cup wheat beer or pale ale
2 tbs oil
½ tsp salt

Chicken:

2 boneless skinless chicken thighs
1 cup wheat beer or pale ale
½ tsp onion powder
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp chili powder
¼ tsp cumin
¼ tsp salt
oil for the grill

Topping:

Stout and Sriracha BBQ Sauce
1 cup shredded mozzarella cheese
¼ tsp cilantro, chopped
2 apricots, thinly sliced
¼ cup red onion, chopped

Directions

In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and sugar. 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 the oil and 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 4 equal sized pieces. Form each piece into 6 inch circles.
While the dough is rising, make the chicken. Place the chicken in a bowl, cover with 1 cup beer. Chill for 30 to 60 minutes. Remove from beer, rinse and pat dry.
Preheat the grill.
In a small bowl combine the onion powder, garlic powder, smoked paprika, chili powder, cumin and salt.
Sprinkle chicken on all sides with spice mixture.
Grill chicken until cooked through, about 5 minutes per side.
Remove from grill, slice.
Oil the grill (alternately, you can oil the flatbreads). Grill one side of the flatbread until grill marks appear, about 2 minutes, flip and very lightly grill the other side, about 30 seconds, remove from grill. Place the flatbreads on a flat surface with the well grilled side facing up. Top with barbeque sauce, cheese, chicken, sliced apricots, cilantro, and onions. Place back on the grill, close over, cook until cheese has melted.

http://thebeeroness.com/2014/06/18/grilled-bbq-beer-chicken-apricot-flatbreads/

My recipe for Stout & Sriracha BBQ Sauce, you have to make it.

Blackberry Basil Belgian Ale Milkshake

I’m going to confess to you the least foodie thing I’ve ever done.

A few years ago I was in Spain, I’d missed my flight out of Madrid because of an ill-timed visit to the Prado, some churros, and a bullfighting poster and I was stuck for an indefinite amount of time. I wanted some comfort food.

I wanted something familiar to help me deal with the fact that I was stuck half way across the world, dealing with an airline that was refusing to help, and all the budget hotels and hostels were sold out for the night. So I went to McDonald’s.

I was in one of the most culinary rich countries in the world and I went right past all those great markets and family run cafes right to the American capital of sub-mediocre food to order a milkshake and some french fries.

And it worked. It was bland, and salty and creamy and reminded me of my processed food childhood and made me feel like everything was going to be OK. I’m not proud of myself, I could have had cured meats and cheese and fresh bread.

But I don’t care. Sometimes, you just need a milkshake.

Yum

Blackberry Basil Belgian Ale Milkshake

Yield: 2 servings

Ingredients

3 cups vanilla ice cream
1 cup belgain ale
5 leaves basil, chopped
1 cup blackberries

Instructions

Put all ingredients in a blender. Blend until smooth.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

http://thebeeroness.com/2014/06/16/blackberry-basil-belgian-ale-ice-cream/

Sriracha Beer Butter Grilled Corn

I was once invited to leave The Viper Room when the guy I’d been chatting with escalated past douche bag right up into unignorably obnoxious territory and I was swept up in his wake.

I not so subtly parted ways with him to cross the street towards The Roxy when he escalated further,”You’re leaving?! I pulled out my best stuff for you!” I had no idea that he’d been trying to get somewhere with his meaningless rambling.

Oh, you mean the uber-impressive story about having lunch with Alan Thick last week? Or telling me that your ex-girlfriend was a sexsomniac?

Or bragging about stealing wifi from your neighbor? Because it was all gold, so clearly I have no reason to leave with this depth of conversational wealth that’s being offered to me.

Sometimes, people just try too hard when what they really want is to impress. We can do the equivalent of Over-Sharing-Drunk-Viper-Room-Guy with food. We can try too hard, do too many things, and make a mess of it all.

Keep it simple this summer, some grilled produce, good ingredients, real butter and great beer.

And save the stories of your ex-girlfriend for your guy friends and only after they’re too drunk to object.

Yum

Sriracha Beer Butter Grilled Corn

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Ingredients

½ cup unsalted butter, chopped into cubes
3 tbs IPA beer
1 tsp sriracha
½ tsp garlic powder
¼ tsp kosher salt
6 ears fresh corn, shucked
2 tbs olive oil
salt and pepper
¼ cup chopped cilantro

Instructions

In a stand mixer fitted with a paddle attachment beat the butter until light and fluffy.
Add the beer, sriracha, garlic and salt. Beat until well combined.
Add the butter to a piece of plastic wrap, roll tightly into a log. Refrigerate until set, about 1 hour.
Preheat the grill.
Brush the corn with olive oil, sprinkle with salt and pepper.
Grill on all sides until lightly charred and tender, 8-10 minutes.
Add the corn to pieces of aluminum foil, top with several slices of butter, sprinkle with cilantro.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

http://thebeeroness.com/2014/06/11/sriracha-beer-butter-grilled-corn/

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese

If there was any doubt about how much I like self-torture, you can defer to this: I’m writing another cookbook.

My first cookbook, The Craft Beer Cookbook took four months and most of my sanity to write. And here I am, doing it again. Maybe it’s the post publisher amnesia, maybe it’s that I had such a great time on the book tour, or maybe it’s that I like self inflicted torment.

Either way I’m nearing the half way point of writing my second cookbook. The topic this time is appetizers and party food. Craft beer lends itself to party food. The community of people that beer draws, and the flavors of the great beer that those craft beer people create just have to be shared. A book about food that’s at the center of a gathering of good beer and great people is therapeutic for me right now. It’s a reminder of the good parts of these lives we live, that the Quality of Life that we all strive for has more to do with who we share it with any other peripheral accessories that the world can offer.

A book about food that’s meant to be shared with people we love, I can’t think of anything I’d rather spend my time creating.

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese

Ingredients

2 tbs olive oil
½ cup white onions
2 cloves garlic, minced
1 cup smoked porter
¼ cup balsamic vinegar
1 tbs molasses (not black strap)
15 madjool dates (about 8 wt oz), pitted and chopped
1 long french baguette
4 wt oz goat cheese, crumbled
4 wt oz prosciutto, sliced
1/3 cup baby arugula leaves

Directions

Heat the olive oil in a pot over medium heat. Cook the onions until soft. Stir in the garlic, then the porter, vinegar, molasses and dates.
Simmer until the dates have softened and broken down and the beer has reduced, about 10 minutes. Remove from heat and allow to cool for about ten minutes.
Add to a food processor and process until mostly smooth.
Preheat broiler. Cut the baguette into 24, 1-inch slices. Arrange bread slices on a baking sheet. Place under the broiler until golden brown. Flip the slices over and place back under the broiler until golden brown on the other side.
Spread each slice with porter date jam, top with crumbled goat cheese, prosciutto and arugula.

http://thebeeroness.com/2014/06/09/porter-date-jam-crostini-prosciutto-arugula-goat-cheese/

Apricot Sriracha IPA Chicken and Session IPA’s for Summer

For what seems like decades brewers have been involved in a bit of an ABV arms race to see who can bring to the table the IPA with highest alcohol content. The Top That ABV Game seems to be waining in favor of the Full Flavor Session IPA game, to the relief of lightweights across the land.

Now that summer is around the corner and long days of eating Hot Meat off the grill and drinking all day, session beers are more important. A session beer is a beer with low alcohol that you can spend a “long drinking session” consuming without becoming a cautionary tale. Mostly, these are beers that have less than 5% alcohol by volume (ABV).

Although a low ABV session beer becomes an important part of not becoming an unintended YouTube sensation with drunk antics, we also want to continue to perpetuate our status as the Craft Beer Queen, so “lite” beer won’t be considered. Session IPA’s are what we go to. The hops we want, the low alcohol that keeps us functional all day.

Here are some to seek out. This isn’t a “top ten”list, or a “best of” list. It’s just a list. A list of great session IPA’s to seek out when you want to drink all day without embarrassing yourself. If you have a session IPA you love, let me know.

Founders: All Day IPA ABV 4.7%

Lagunitas Brewing: Day Time IPA 4.65%

Stone Brewing: Go To IPA 4.5%

Fort George Brewery: Suicide Squeeze 4.5%

Sierra Nevada: Nooner Session IPA 4.8%

Firestone Walker: Brewing: Easy Jack IPA 4.5%

Southern Tier: Farmer’s Tan IPA 4.6%

Pizza Port Brewing: Ponto S.I.P.A. 4.5%

Apricot Sriracha IPA Chicken

Prep Time: 20 minutes

Ingredients

1 lb very ripe apricots, pitted
1/3 cup IPA beer
1 tsp sririacha
2 tsp cornstarch
1 tbs balsamic vinegar
1 lb chicken thighs
salt and pepper
1 tbs olive oil
2 tbs chopped shallots
3 tbs chopped flat leaf parsley

Directions

In a food processor or blender add the apricots, IPA, sriracha, cornstarch, and balsamic, blend until smooth.
Salt and pepper the chicken thighs on all sides,.
Heat the olive oil in a skillet over medium high heat.
Sear the chicken breasts on both sides. Add the shallots, stir until shallots have softened.
Add the apricot mixture, reduce heat to a low simmer, simmer until sauce has thickened and chicken is cooked through, about 8 minutes.
Remove from heat, sprinkle with parsley.

Notes

This recipe needs fully ripe, sweet apricots. If you use under-ripe apricots, the dish will be overly sour. If you don't have over ripe (almost mushy) apricots, add 2 tbs honey to combat the bitterness.

http://thebeeroness.com/2014/05/26/apricot-sriracha-ipa-chicken/

Garlic Herb Beer Butter Roasted Potatoes

Cowboys and brewers aren’t that different.

I grew up on a farm, surrounded by cowboys and farms and it didn’t take long to notice how different their “job” was from those 9 to 5’s that other people had. There were no days off, and this had nothing to do with the fact that ranches and farms never shut down, it was because you can’t keep a cowboy away. Give him a day off and he’ll still be there, boots laced up at dawn, hat pulled on as he heads out the door, driving a truck through the fields.

Give a brewer a day off and his brain will still be there. He’ll write down notes about what he wants to brew next, try to solve the problems with his last batch, wonder how the fermentation is going on what he’s brewing now, briefly considering going in to check. You can’t take the brewery out of the brewer.

Maybe that’s what life is about. Finding a job you’d do on your off time, finding a way to earn a paycheck from your obsessions. Even if that paycheck is smaller than the one you get from that job that you can’t wait to leave when the clock hits 5:00. Maybe it just comes down to a quality of life issues. The best advice I got in grad school was “Never get paid to do a job that you wouldn’t do for free.”

Maybe it isn’t the doctors and CEO’s we should be jealous of, maybe it’s really the brewers and the cowboys that really have it all figured out.

Garlic Herb Beer Butter Roasted Potatoes

Ingredients

2 lbs baby red potatoes, cut into quarters
6 tbs unsalted butter
1/4 cup brown ale
2 large clove garlic, grated with micropalne
1 tbs chopped fresh basil, minced
1 tsp chopped fresh thyme, minced
1 tsp chopped fresh rosemary, minced
½ tsp flakey sea salt (smoked Maldon salt preferred)

Directions

Preheat oven to 425.
In a pot over medium high heat melt the butter. Stir in the beer and garlic, cook for about 5 minutes, remove from heat.
Stir in about half the herbs, reserve the other half.
Place the potatoes in a 9x13 baking dish, drizzle with butter, toss to coat.
Roast at 425 for ten minutes, stir, then continue cooking until fork tender, about another ten minutes.
Remove potatoes with a slotted spoon and add to a serving dish.
Sprinkle with remaining herbs and salt.

http://thebeeroness.com/2014/05/21/garlic-herb-beer-butter-roasted-potatoes/

Orange Saison Sour Cream Ice Cream

You need to know about Saisons.

One of my favorite summer beer styles, it’s crisp, fruity, nice carbonation and great spice. It’s prefect for those summer cookouts, it pairs well with everything from potato salad to ribs. Saisons is a style that was born out of a farm house in Belgium, and lets be honest nothing bad can ever start in a farmhouse in Belgium, it was made for consumption during the summer months. Maybe it’s just a coincidence that it also goes incredibly well with ice cream, or maybe the Belgian just knew what they were doing when they invented the perfect summer beer. It’s a great one to try if you’re new to craft beer, and after a near beer extinction, it’s back in a big way. Saisons are an easy style to find these days, and prefect for those of your friends that don’t think they like craft beer.

For this ice cream, I need an assertive saison, one that has bold flavors and good kick of spice. Of course, Stone never disappoints when you’re looking for a beer full of flavor and this Stone Saison was the perfect man for the job, the big flavors can stand up to sour cream and orange and hold their own. But I’m sure you’re not surprised, no one ever accused stone of being subtle.

Orange Saison Sour Cream Ice Cream

Prep Time: 20 minutes

Cook Time: 2 hours, 20 minutes

Ingredients

1 cup sour cream
1 cup heavy cream
1 cup sugar
½ tsp salt
¾ cup Saison beer
2 tbs cornstarch
3 tbs fresh orange juice
1 tbs orange zest

Directions

Put all ingredients in a blender, blend until smooth.
Churn in an ice cream maker according to manufactures specifications until a soft serve consistency (about 15 minutes in a KitchenAid ice cream maker).
Pour into an air-tight container, freeze until set, about 2 hours.

Notes

Since the beer isn't cooked, the alcohol is still alive and well, be careful who you serve this too, it's not appropriate for children.

http://thebeeroness.com/2014/05/16/orange-saison-sour-cream-ice-cream/

Beer Crepes with Beer Caramelized Apples

(This post contains affiliate links)

Let’s just say that you want to dive into the world of craft beer. Or even that you’re curious enough that you just want to know bit more. Or maybe you’re just as much of a geek as I am and you just like to know stuff.

Let’s also assume that you’re starting with little more knowledge than knowing what IPA stands for and that Guinness is a stout. Or maybe less.

I was there once, we all were. No one is born with a head full of beer knowledge, and unlike other adult beverages, very few people were born into the world of beer. People are born into vineyards, or distilleries, but very few are born into breweries. Most of us start out knowing nothing, wondering what’s past the pale macro lager, dabbling in craft beer, and then wondering why it’s so much better than that stuff we chugged out of kegs in college. We seek out the knowledge, and most of us self educate. So, where do you start?

My picks for the best introduction to craft beer books, great for the beer novice, or even those who claim Beer Geek status:

The Naked Pint: An Unadulterated Guide to Craft Beer, By Christina Perozzi, Hallie Beaune*

The Brewmaster’s Table ,By Garrett Oliver*

The Oxford Companion to Beer, By Garrett Oliver

The Complete Beer Course, By Joshua M. Bernstein

Tasting Beer: An Insider’s Guide to the World’s Greatest Drink, By Randy Mosher

Beer Pairing: The Essential Guide from the Pairing Pros, by Julia Herz and Gwen Conley

*two personal favorites of mine

If you know a great introduction to craft beer book let me know in the comments section.

Beer Crepes with Beer Caramelized Apples

Yield: Makes 7-8 crepes

Ingredients

For the Crepes:

2 large eggs,
3/4 cup cream ale, pale ale or wheat beer
½ cup whole milk
1 cup flour
¼ cup granulated sugar
1 tsp vanilla extract
3 tbs melted butter (plus additional for pan)
pinch salt

For the apples:

5 tbs butter
1 lbs (about 3) granny smith apples, peeled, cores and thinly sliced
1/3 cup brown sugar
½ tsp cinnamon (Vietnamese cinnamon preferred)
pinch salt
¼ cup cream ale, pale ale or wheat beer

Directions

Put all the crepe ingredients in a blender, blend until combined. Put the batter in the fridge for one hour and up to 12 (can be made the night before).
To make the apples melt the butter in a pan over medium heat. Add the apples, brown sugar, salt and cinnamon. Cook until the apples have softened. Add the beer and simmer until the liquid has thickened to a syrup, set aside.
In a 10 inch non-stick skillet melt 1 tablespoon butter.
Add about ¼ cup batter, swirl the pan to spread the batter into a thin circle.
Cook over medium high heat until the top is dry. Flip the crepe using a spatula, cook until the underside is golden brown. Continue until all batter is used.
Fill the crepes with apples, serve warm.

http://thebeeroness.com/2014/05/12/beer-crepes-beer-caramelized-apples/

Grilled Beer Soaked Rosemary Potatoes (with a grill or without)

I’m not crazy. There is an actually practical reason to soak your potatoes in a beer brine before they hit the grill. Potatoes are mostly water, held in by the starch. Using the water extracting powder of salt you can help remove the water and give your potatoes a crispier outside with a creamy middle while cooking.

And let’s talk about that cooking. For well over a year I’ve been taunting you with grill recipes, like grilled Beer & Buttermilk Sriracha Chicken, and Beer Marinated Steak with Porter Gorgonzola Butter, but what if you don’t have a grill? First, you should buy one, but if you can’t swing it, a grill pan is a great alternative. I went nearly two years without a grill and I used my grill pan weekly as a substitute.

Because no matter what life throws your way, there is something about grilled food and cold beer that makes it seem like all is right in the world again.

Grilled Beer Soaked Rosemary Potatoes

Ingredients

12 ounces pale ale
1 tbs kosher or sea salt
2 lbs russet potatoes, sliced into ¼ inch rounds
2 tbs olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp sea salt
½ tsp black pepper
½ tsp white sugar
2 tsp chopped fresh rosemary

Directions

In a large bowl stir together the salt and beer. Add the potato rounds and add enough water until potatoes are fully covered.
Chill for at least 2 hours and up to 12.
Remove from the brine and allow to dry completely on a stack of paper towels.
Add the potatoes to a bowl or baking dish. Drizzle with olive oil and sprinkle with spices, toss until well coated.
Preheat the grill (or a grill pan) to medium high.
Place the potatoes on the grill (working in batches if necessary), until grill marks appear, about 3 minutes. Flip and continue to cook until fork tender, about 3 additional minutes.

http://thebeeroness.com/2014/05/07/grilled-beer-soaked-rosemary-potatoes/

Yogurt and Beer Marinated Chicken Skewers

I’ve decided that the grill is officially open. Regardless of the weather, regardless of the time constraints, regardless of the lack of Meats on Sticks occasions in my near future. The grill needs to be open. Maybe it’s the catastrophic levels of stress in my life right now, maybe it’s my severe vitamin D deficiency since leaving Southern California, or maybe the grill should never be closed at all.

There’s a therapeutic quality to the first grilled food of the season. That delicious char you’d almost forgotten about. Cooking in the great wide open with sun on your face, beer in one hand, ridiculously oversized tongs in the other. And the realization that winter has passed. It all adds up to one of the most satisfying meals of the year.

Although I am considering not closing the grill at all next winter, but I’ll report back to you once the snow hits.

Yogurt and Beer Marinated Chicken Skewers

Ingredients

1 cup plain Greek yogurt
½ cup pale ale
1 tsp dried crushed red peppers
1 ½ tsp sweet smoked paprika (or 1 tsp sweet and ½ tsp smoked paprika)
2 tbs tomato paste
2 tsp kosher salt
1 teaspoon freshly ground black pepper
4 large garlic cloves, grated with a microplane
2 1/4 pounds skinless boneless chicken (thighs or breast), cut into cubes
vegetable oil for the grill
2 tbs chopped fresh parsley

Directions

In a large bowl stir together the yogurt, beer, red pepper, paprika, tomato paste, salt, pepper, and garlic. Add the chicken cubes, stir until fully submerged and coated. Cover and refrigerate for at least 2 hours and up to 24.
Preheat grill to medium high.
Remove chicken from marinate and thread onto metal skewers (or presoaked wood skewers), discard marinade.
Brush the grill with oil to prevent sticking.
Grill the chicken skewers on each side until cooked through, about 5 minutes per side.
Sprinkle with chopped parsley before serving, if desired.

http://thebeeroness.com/2014/04/21/yogurt-beer-marinated-chicken-skewers/

Chocolate Stout and Toasted Coconut Ice Cream (vegan)

Everyone wants to feel like they have things figured out. That they have everything in it’s designated box. You’e made decisions, said decisions help you navigate the world.

And every once in a while that comfortable social constructionists gets a bit rocked. You hate country music but you find yourself sinfully signing along to Devil Went Down to Georgia and really enjoying yourself. And you watch the entire last half of Pitch Perfect when it comes on HBO and will never admit that you YouTubed the last performance three times the next days.

Which is the same reason you barely glance at the Vegetarian section of the menu at resturants. Because you’ve decided that you like meat, and that section doesn’t apply to you. And then an ice cream comes alone and it’s better than any other chocolate ice cream you’ve had and it’s vegan. Which makes you wonder about those line dancing bars you’ve avoided and the American cars you never test drove.

Because it’s just plants and beer and it’s better than the “regular” ice cream your usually drawn to. And that makes you want to explore the other things that just aren’t you. Which may be a good thing, but they don’t always end this well.

Chocolate Stout and Toasted Coconut Ice Cream (vegan)

Ingredients

1 (13.5 fl oz) can full fat coconut milk
1 cup granulated sugar *
2/3 cup chocolate stout
¼ cup high quality cocoa powder
½ cup coconut flakes

Directions

In a large sauce pan over medium high heat add the coconut milk, sugar, stout, and cocoa powder. Bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes.
Chill for at least 2 hours or until cold to the touch.
Preheat oven to 350.
Add coconut flakes to a baking sheet. Bake for 3 minutes, stir and continue to bake until golden brown, about 3 additional minutes.
Churn in ice cream maker according to manufactures specifications until a soft serve consistency, about 15 minutes.
Add to an air tight container, stir in the coconut flakes.
Chill until firm, at least 2 hours.

http://thebeeroness.com/2014/04/18/chocolate-stout-toasted-coconut-ice-cream-vegan/

*While sugar is inherently vegan, some companies use processes using animal bones. If you’re concerned about it, look for a company that produces vegan sugar, like the Whole Foods 365 brand.

Beer is similar, to make sure the stout you choose is vegan check Barnivoire to make sure.

I use the KitchenAid ice cream maker and this cocoa powder for this recipe (affiliate link).

Miniature Coffee Stout Cinnamon Rolls

No matter how great beer is in meat recipes, bread will always be it’s culinary kindred spirit. Because the heart and soul of bread and beer is the same: yeast. The beast that gives us bread, also gives us beer. A few months ago I was interviewing a brewer at an LA brewery who told me how he really feels about his job, “I don’t work for the brewery, I work for the yeast.”

It might sound intimidating, but really, nothing will work harder for you in the kitchen than yeast. It’s the most active ingredient you’ll ever work with, it becomes a cooking partner if you can just follow it’s rules and it will do more for your bread than you do.

And there is something about watching yeast dough rise, smelling it bake in your kitchen, and tasting it fresh from the oven that just has healing powers. Just follow the simple steps: make sure the yeast hasn’t expired, make sure the temperate is correct (use a cooking thermometer), and make sure your kitchen isn’t too cold, and you’ll be fine. You’re yeast will work for you to make a gorgeous loaf.

Then theres the beer, that has it’s own yeast, and it’s made from bread like ingredients. It’s a bread makers dream when it comes to baking the perfect batch of cinnamon rolls. You’ll get more than what you’ve worked for, and a batch of unforgettable rolls that are more than worth the effort they took. Plus you’ll be able to serve beer for breakfast, and that’s a dream all on it’s own.

Miniature Coffee Stout Cinnamon Rolls

Ingredients

For the Dough:

3 1/2 cups all-purpose flour
1/2 cup white sugar
1 packets rapid rise yeast
1/4 cup dry milk powder
4 tbs butter
1/4 cup cream
¾ cup coffee stout
2 large egg yolk, room temperature
½ tsp salt

For the Filling:

1/2 cup butter, softened
½ cup white sugar
½ cup brown sugar
2 tbs cinnamon

For the Frosting:

8oz cream cheese
½ cup butter
2 cups powdered sugar
¼ cup Coffee Stout

Directions

In the bowl of a stand mixer fitted with a dough hook add the flour, sugar, rapid rise yeast (do not use regular dry active yeast), and dry milk powder. Stir to combine.
In a microwave safe bowl, melt the butter. Add the cream and stout, microwave for 15 seconds, test temperature and repeat until the temperature of the liquid reaches between 120 and 125 degrees.
Add liquid to the mixer and stir until incorporated.
Add the egg yolk and salt, mix on medium high speed until dough comes together and gathers around the blade.
Place the dough in a lightly oiled large bowl, cover with plastic wrap and allow to sit in a warm room until doubled in size, 1 ½ to 2 hours.
On a lightly floured surface roll out the dough to an approximately 12 inch by 16 inch rectangle.
In a bowl stir together the butter, granulated sugar, brown sugar, and cinnamon.
Spread the cinnamon-sugar butter evenly over the dough. Cut the dough in half, lengthwise.
Starting at the long end, roll each half into a tight log.
Cut each log into 1-inch rolls, place cut side up in a mini muffin tin (or tightly into a baking dish) that has been sprayed with cooking spray. Cover and allow to rise until doubled, about 45 minutes (to make ahead, the second rise can take place over 12 hours in a refrigerator. Remove from fridge and allow to come to room temperature the following day prior baking).
Heat oven to 350. Bake until golden brown, about 22-25 minutes.
To make the frosting, beat the softened butter and softened cream cheese until well combined and fluffy. Add the powdered sugar and mix until well combined. Add the beer and mix until light and fluffy. Spread frosting on rolls prior to serving.

http://thebeeroness.com/2014/04/14/miniature-coffee-stout-cinnamon-rolls/

Lime Sugared Blackberry and Coconut Pale Ale Pastry Cream Tart

When I was a kid I thought you grew up, picked a life and that’s were you sat. You stayed in this grown-up place, and that was it. You’d found your grown-up life and you were done.

But my grown-up life seems to go through a comprehensive metamorphosis every few years. New city, new job, new people. For a natural-born gypsy with the soul of a wanderer, this isn’t a bad thing. Experiences are satisfying and change can be cleansing.

But then there are times when it seems catastrophically difficult, even when it’s necessary. Like cleaning out road rash so the wounds of a bike crash will heal. Sometimes it’s the cleaning that hurts more than the crash. But it’s part of the process, part of the evolution, part of necessity of growth that keeps us from the stagnation that will kill our souls.

Growth, change, healing, just because it hurts doesn’t mean it isn’t the right path. Keep moving forward, keep breathing, know that it isn’t selfish to fight for your own happiness. Know that it’s hard because it’s worth it.

These are the days I bake. The days I cover fruit in sugar. The days I open a beer, grab a friend and take stock of the things I’m truly grateful for. Because no matter what is on the the hard list, the good list can always be longer.

Lime Sugared Blackberry and Coconut Pale Ale Pastry Cream Tart

Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour
1/4 cup sugar
1/4 tsp. salt
½ cup unsalted butter, cut into cubes
1 egg yolk
¼ cup ice cold beer
1 tsp. vanilla extract

For the Coconut Pastry Cream:

1 cups whole milk
1 cup heavy cream
1 cup full fat coconut milk
1 tsp vanilla extract
5 egg yolks
1/3 cup Saison beer (or Hefeweizen)
1 ¼ cups granulated sugar
3 tablespoons cornstarch

For the Blackberries:

1 lbs black berries
½ cup granulated sugar
Zest from one large lime (about 2 tbs)

Directions

Add ¾ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and egg yolk, process until well combined and dough gathers around the blade.
Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (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 sheets of plastic wrap on a flat surface.
Place the dough onto the plastic wrap, form into flat disks.
Wrap disk tightly in plastic wrap, chill for 1 hour and up to 3 days.
Preheat the oven to 350.
Roll the tart dough into an even circle on a lightly floured surface. Line a tart pan with the crust. Prick bottom of the tart with a fork several times, adding pie weights if desired.
Bake at 350 until lightly golden brown, about 15-18 minutes. Allow to cool.
In a sauce pan off heat add the milk, cream, coconut milk, vanilla, egg yolks, Saison, sugar and cornstarch, whisk until well combined. Add to medium heat, whisk until thickened, about 10 minutes.
Pour pastry cream into crust. Chill until set and cooled, about 3 hours.
Add the sugar and lime zest to a food processor, process until all the lime oils and sugars have been well combined, about 3 minutes (this can be done days or even weeks in advance, keep in an air tight container until ready to use.)
Just prior to serving, add the blackberries to a bowl, pour the sugar over the berries, toss until well well coated.
Top tart with the berries prior to serving.

http://thebeeroness.com/2014/04/11/lime-sugared-blackberry-coconut-pale-ale-pastry-cream-tart/

Salted Beer Caramel Topped Blondies

I was in a port town in Greece, waiting for a boat to take me back to Italy, when I decided to spend the last bit of money I had with me on Baklava. This was the moment I realized how important food had become to me. I had just spent my last year of college working three jobs in order to save enough money to buy a plane ticket to Europe and hope that my Europe On A Shoestring guide book would get me through the trip with enough money leftover to make my first student loan payment when I got home. Like any great obsession, there is very little choice in the matter. It either grabs you or it doesn’t, and it often isn’t until it’s too late that you see that the shark has your leg.

A side effect of this affliction is an extraordinary fixations that it creates. Sometimes it’s a dish. Sometimes it’s an ingredient. Sometimes its a cooking method.

I have in no way been saved from these fixations. It’s gnocchi, and goat cheese, and roasted chicken, and the perfect dinner rolls, and caramel, and so many more.

I started making caramel a few years ago, it’s simple. You just need a candy thermometer and the patience not to walk away, since that will always be the moment the sugar burns. Caramel has become an obsession, what I can put in it, or on it, or with it, or how many times I can make it during Christmas before people start to roll their eyes.

Don’t leave me alone with sugar and a pot. You never know what you’ll come back too, but it’ll probably be a dark amber color and taste like beer.

Salted Beer Caramel Topped Blondies

Ingredients

For the Blondies Layer:

½ cup butter
1 cup brown sugar
1 egg plus 1 yolk
1 ½ tsp vanilla extract
2 tbs stout beer
1 ¼ cup bread flour
1 tsp salt

For the Caramel Layer

1 cup butter
1 cup brown sugar
¼ cup white sugar
½ cup light corn syrup
¼ cup heavy cream
¼ cup stout plus 1 tbs, divided
2 tsp Maldon sea salt

Directions

Preheat oven to 350.
Make the Blondies layer: In the bowl of a stand mixer with a whisk attachment add the 1/2 cup butter and 1 cup brown sugar, beat on high until well combined.
Add the egg, yolk and vanilla extract, mix until well combined, light and fluffy.
Add 2 tablespoons stout, stir until combined.
Sprinkle the flour and salt over the butter mixture, stir until combined.
Spread evenly into a greased 8X8 baking pan.
Bake at 350 for 22-25 minutes or until the top is golden brown. Allow to cool completely.
In a pot over high heat add the butter, brown sugar, white sugar, corn syrup, heavy cream and ¼ cup stout. Stir until the butter has melted and the sugar has dissolved.
Allow to boil until a dark caramel color and reached 248 degrees on a candy thermometer, about 8 minutes. Remove from heat, stir in the remaining 1 tablespoons beer. Allow to cool for ten minutes.
Pour caramel over the blondies layer, chill until set, about 3 hours. Sprinkle with sea salt just before serving.

http://thebeeroness.com/2014/04/07/salted-beer-caramel-topped-blondies/