dip

Porter Caramelized Onion Greek Yogurt Dip: 42 Calories a Serving

 

Porter Caramelized Onion Greek Yogurt Dip: 42 Calories a Serving

 

It’s seems a cruel twist of fate that beer-drinking-burgers-dogs-dips-eating season and bikini season line up perfectly. The same time that we load our paper plates with baked beans, slow roasted ribs, chips and creamy dips, is the same part of the year that we shed our clothes and romp in the sunshine in our bikini clad bodies.

I’m a strong advocate for both summer time gluttony and semi-nude public frolicking, I refuse to chose between the two. Although I’m also an advocate for flaunting your post-lunch glow in all it’s splendor,  not everyone is quite so brave.

So here we are, bikini/beer/barbecue season in full swing and here I am as the least diet friendly blogger in all of Blogland. Yet, I’m still a girl. A girl who loves beer, has a large collection black bikinis, and not a lot of modesty. I’m trying to find some balance.

Here is my entry for Healthy Appetizer For A Back Yard Party. Although there isn’t a way to strongly argue that beer is healthy, as a replacement for the butter I would normally use to caramelize onions, it’s much lower calories and gives you a great flavor.

Plus you get to say that the healthy dips has beer in it, which is a win.

And it gives you more room for beer in your pint glass.

Porter Caramelized Onion Greek Yogurt Dip: 42 Calories a Serving

 

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Porter Caramelized Onion Greek Yogurt Dip: 42 Calories a Serving

Yield: 2 1/2 cups

Ingredients

  • 1 head garlic
  • 1 tbs olive oil
  • 1 sweet white onion
  • ½ cup porter beer
  • 2 cups Greek yogurt
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup chopped chives

Directions

  1. Preheat oven to 425.
  2. Place garlic on a sheet of tin foil, drizzle with 1 tsp olive oil. Fold foil tightly around garlic.
  3. Bake at 425 until garlic head is soft, about 30 minutes. Remove from oven, allow to cool.
  4. In a saucepan over medium heat, add the remaining oil and the onions. Cook until onions have started to soften. Add ¼ cup porter beer, cook over medium/low heat until beer has reduced and pan looks dry, about 20 minutes. Repeat with the remaining ¼ cup porter beer.
  5. Once the onions are a dark amber color and pan looks dry, remove from heat.
  6. Add the Greek yogurt, Worcestershire sauce, salt, pepper and onions to a food processor. Gently squeeze the garlic until the soft cloves protrude. Add the cloves to the food processor, discard the rest of the head. Process until smooth.
  7. Chill until ready to serve (dip has the best flavor the day after it’s made).
  8. Top with chives prior to serving

Notes

For added flavor (and added calories) and 4 oz cream cheese to the food processor in step 6.

http://thebeeroness.com/2014/07/02/porter-caramelized-onion-greek-yogurt-dip-40-calories-serving/

Porter Caramelized Onion Greek Yogurt Dip3

Stout French Dip

Stout French Dip

When you write, reading isn’t important, it’s essential. Unfortunately, my days are packed too full and reading has become a rare luxury. All due in no small part to the fact that I’m not only writing a cookbook (due to my publisher at the beginning of next month) I’ve also started writing for a print magazine as well as two other websites. Once I can, at least, check “cookbook” off my to-do list, I can get back to being a normal human and indulging in reading, and sleep, and all those sorts of activities that I’m currently ignoring.

I’m making a list, I thought I’d share. About a month ago, I posted on The Beeroness Facebook page asking for suggestions for beer books. Since you all are so amazing, the list has been growing.

Beer & Food:

  1. The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food, Garrett Oliver
  2. Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer, Schuyler Schultz
  3. The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance, Randy Clemens & Steve Wagner & Greg Koch
  4. The Oxford Companion to Beer, Garrett Oliver

Beer Non-fiction:

  1. America Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies, Christine Sismondo
  2. Ale, Beer, and Brewsters in England: Women’s Work in a Changing World, Judith M. Bennett
  3. Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits, Jason Wilson (beer & liquor)
  4. The Search for God and Guinness: A Biography of the Beer that Changed the World, Stephen Mansfield
  5. Bitter Brew: The Rise and Fall of Anheuser-Busch and America’s Kings of Beer,  William Knoedelseder

For The Homebrewer:

  1. The Naked Brewer: Fearless Homebrewing Tips, Tricks & Rule-breaking Recipes, Christina Perozzi & Hallie Beaune
  2. For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops, Stan Hieronymus
  3. Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales, Stan Hieronymus
  4. IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale, Mitch Steele

Stout French Dip3

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Stout French Dip

Yield: 4 servings

Ingredients

  • 1 tbs brown sugar
  • 1 tsp black pepper
  • 1 tsp salt
  • ¼ tsp cayenne
  • ¼ tsp smoked paprika
  • 3 lb chuck roast
  • 2 tbs olive oil
  • 12 ounces porter or stout
  • 3 cups beef stock
  • 4 French sandwich rolls

Instructions

  1. Preheat oven to 325.
  2. In a small bowl, combine the brown sugar, black pepper, salt, cayenne, and smoked paprika.
  3. Pat the roast dry. Rub with spice mixture.
  4. Heat olive oil in a Dutch oven, or other large oven safe pot, until hot but not smoking. Add the roast, sear on all sides. Pour beer and broth over the meat. Cover and roast in oven at 325 for 3 hours or until very tender. Move meat to a cutting board.
  5. Place Dutch oven back on the stove. Bring to a boil, stirring occasionally, until slightly reduced, about 10 minutes.
  6. Shred meat using two forks. Split rolls, fill with meat. Spoon a bit of sauce over the meat. Serve remaining broth in bowls with sandwiches for dipping.
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http://thebeeroness.com/2013/02/13/stout-french-dip/

Stout French Dip5

Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip4 @TheBeeroness

This needs to be made with an IPA.

The buffalo sauce (which has to be Franks, let’s just get that out of the way) needs a big kick to the face. The only beer up for that job is an IPA.

I made this with Ballast Point’s Sculpin, one of my favorite IPA’s on the planet, and as with so many great IPA’s, it’s made in California.

After all, we have Ballast Point’s Sculpin, Russian River’s Pliny, Bear Republic’s Racer 5, Stone’s Ruination, Drake’s Aroma Coma, and AleSmith IPA.

No offense to the rest of the world, but if you love your hops, the West Coast is a great place to be.
Buffalo Chicken Beer Cheese Dip @TheBeeroness

But maybe you don’t like hops. The mere thought making you want to wash your mouth out with a pale lager.

Before you decide, definitively, I dare you to have a blind IPA taste party.

Get a bottle of every beer on the above list (this will be much easier for my West Coast friends), pour them, taste them.

And don’t forget to invite me. I’ll bring the dip.

Buffalo Chicken Beer Cheese Dip via @TheBeeroness

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Buffalo Chicken Beer Cheese Dip

Yield: 4-6 servings

Ingredients

  • 2 tbs olive oil
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 3/4 cup Parmesan
  • 3/4 cup Mozzarella, plus ½ cup mozzarella for top
  • 1/3 cup Franks Red Hot Sauce
  • 2/3 cup IPA beer
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ½ cup blue cheese crumbles

Instructions

  1. Preheat oven to 350
  2. Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  3. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
  4. Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  5. Bake until warm and cheese is bubbly, about 15 minutes.
  6. Remove from oven, sprinkle with blue cheese and serve warm with chips.
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http://thebeeroness.com/2013/01/03/buffalo-chicken-beer-cheese-dip/

 

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Jalapeno IPA Hummus

 

This recipe has been in my brain for a while.

For weeks it’s been taunting me, begging to be flushed out, poured into my food processor and immortalized in internet print.

And this weekend three failed attempts to make IPA lemon bars that never really gave me the results I was hoping for coupled with this tweet:

gave this hummus it’s shot.

And I’m so glad that the stars didn’t align and the beer cooking God’s didn’t smile upon the IPA lemon bars (which have become my culinary nemesis, mocking me with vague imperfections) because this hummus was exactly what I wanted on a hot day. It didn’t last long.

For this recipe, I used one of my favorite IPA’s, Ballast Point’s Sculpin IPA. A beautiful example of an IPA, even if this one was sans Habaneros.

 

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Jalapeno IPA Hummus

Jalapeno IPA Hummus

Ingredients

  • 2 fresh jalapenos, stemmed, seeded and chopped (about 1/4 cup)
  • 3 tbs tahini
  • 1 1/2 cups cooked garbanzo beans, drained
  • 1/3 cup chopped cilantro
  • 1 tbs olive oil
  • 1 lime, juiced (about 1 tbs)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/3 cup IPA Beer (plus additional if needed)

Directions

  1. Add all ingredients to a food processor and process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.
  2. *Note: most of the heat from Jalapenos are in the seeds. If you want a hotter hummus, you can leave the seeds in. If the finished dip is too mild, add 1/4 tsp chili powder for a spicier dip
http://thebeeroness.com/2012/07/19/jalapeno-ipa-hummus/

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