Cooking with Beer
Chelsea Mitchell of Drink and Spoon takes us through the culinary exploits of cooking with beer. Check out her recipes and try making your own delicious boozy treats.
Grilling season is upon us, ladies and gentlemen!! Many will agree that there are few things better than a solid cookout. If your grill skills are a bit rusty, let me help you get back on track. I like taking my food up a notch by creating some great marinades and sauces to accompany my grilled creation. So, when I wanted to make a spicy honey mustard for some bratwurst, I knew that we could make this amazing! With what you ask? Well, clearly with beer. When it comes to making beer mustard, darker beers add more depth and flavor, so feel free to experiment with whatever you have on hand. My choice was a lonesome can I had lingering amongst the onslaught of new spring beers and this was a perfect choice!
Whether you celebrate Cinco de Mayo or not, these marinated chicken tacos are the bomb diggity. Seriously. Full of lime and spice, they’ll have you praying for #TacoTuesday every damn day of the week.
This recipe is featured on These Are My Storys.
I have a hard time understanding why Brussels sprouts seem to be the most-hated vegetable in America. Yes, they are a bit stinky (and if you overcook them, it becomes a MAJOR stink bomb), but they are packed with so many nutrients like vitamin A, vitamin C, beta carotene, vitamin K, iron, folic acid, magnesium and fiber. They are also an extremely versatile vegetable to cook with and the variety of dishes one can create is extensive. I have made several Brussels sprout dishes, but never with beer and I have been missing out!
This recipe is featured on These Are My Storys.
In honor of National Beer Day this past April 7th, I wanted to create a special Cooking with Beer recipe full of flavor, spice, and of course, beer.
Rivertowne Brewing | Old Wylie’s IPA
Rivertowne Brewing, located outside of Pittsburgh, Pennsylvania along the Allegheny River, creates brews such as its signature Babbling Blonde American blonde ale and Hala Kahiki pineapple ale.
For those who have been lucky enough to go, New Orleans is a food mecca. Iconic creations such as jambalaya, fried catfish and po’ boys are abundant amongst the multitude of restaurants, bars and corner cafes. There is one item that is synonymous to this region, that embodies both the French influence of the New Orleans culture and sheer indulgence: the beignet. Sweet, crunchy, yet fluffy, the beignet in some regards is one of the simpler varieties of fried pastries. Usually caked with enough powdered sugar to create a white dust cloud with every bite, they are messy yet simply delightful.
It’s the middle of October, the shelves are filled with gourdy beers and the temperatures are falling outside. If there’s one thing I love about fall evenings, it’s sitting inside and stuffing my face full of delicious treats. On this particular day, I decided butternut squash soup would be the perfect meal to accompany my Netflix binge-sesh. This ain’t your run of the mill butternut squash soup either – I filled it with apples, fennel, onions and garlic. To give it an extra kick, I tossed in a good amount of Kaiser – an Imperial Oktoberfest Lager by Avery Brewing that is chock full of festive spices. The final product is finished with a balsamic reduction drizzle and a few sourdough croutons. Make this meal, cuddle up on the couch, and never leave your house again.
Happy Memorial Day, folks! In order to best prepare you for swimsuit season, I’m serving up a recipe for hoppy fried chicken. As most of us know, nothing screams ‘bikini body’ like a big, greasy meal.
It’s the NFL Super Bowl – aka time to get your chili game strong. Check out this recipe for New Holland Brewery’s Dragon’s Milk infused pork green chili. You won’t be disappointed, even if your team loses.
I had never cooked short ribs before but I had eaten them plenty of times. Knowing how delicious they are, I wanted to venture out and make the little ribbies for myself. Since they are somewhat pricey pieces of meat to purchase, I needed to do a lot of research first. I figured out how long to cook them for, at what temperature, and read how people succeeded and more importantly, how they failed. I knew that by using Oatmeal Yeti from Great Divide (#yetimafia) something good had to come out of that pot…it just had to. So, I took the plunge, threw everything in my big red Le Creuset, and hoped for the best. As the short ribs simmered in a bath of onions, garlic, and Oatmeal Yeti, I prayed for a delicious outcome. Someone must’ve heard my prayers because a few hours later, something amazing came out of my oven. I’ve documented my trip to short-rib-braising-ville so that you can learn from my experience and become a master of cooking with beer.
‘Sugar and spice and everything nice!’ That is what my parents always told us girls were made of. I’m sure they changed their opinion about that saying as soon as I turned 13. Luckily, I (mostly) grew out of my crazy phase and, as I got older, I started Cooking with Beer. Now, the things made of sugar and spice are these apple cinnamon pretzels topped with a pecan beer sauce, made with 4 Hands Brewing Co.’s Sugar & Spice. I hope my parents will accept these scrumptious treats as a peace offering for all those years I showed them that little girls may not be so sweet after all.
Hopefully the only hearts that get broken this Valentine’s Day are these cookie hearts when you take a big bite out of them. For this holiday edition of Cooking with Beer, I’ve teamed up with Epic Brewing Company to showcase their newest brew to cans, Lil’ Brainless Raspberries. This sweet treat is easy drinking with the perfect amount of raspberry punch. This flavor profile is why it was chosen to create the raspberry filling for the lemon shortbread cookies. Not to mention the pretty in pink cans were extremely hard to resist. If you’re trying to impress your crush or you’re just really into cookies, bake a batch of these Lil’ Raspberry Cookies. If you’re really trying to win extra brownie points, get an extra sixer of Lil’ Brainless Raspberries to go along with them. Happy Valentine’s Day, lovers!
Since the Super Bowl is really just a holiday of food disguised as a football game, I’m bringing you five recipes instead of one. If you follow Drink and Spoon religiously, you may have seen some of these recipes before. If not, welcome to the wonderful world of cooking with beer. As you travel through this list of good eats, you’ll see that I have laid out a step-by-step guide on how to properly prepare all of these dishes throughout Super Bowl Sunday. Enjoy and may the best appetizer win!
What is the one thing everyone does during the Super Bowl? Pig out, of course. No matter what team you’re rooting for, I’m sure you’ll be shoveling food and beer into pie hole while your eyes are glued to the TV. To honor this feast of snacks, I’m bringing you a recipe for some epic sliders. First, you will make a hoppy orange pulled pork with Rebel IPA to properly perfume your house before the party. Next, you will make a creamy peanut coleslaw so the pulled pork can have a crunchy friend in this tiny sandwich. Then … sausage. Because a ‘pig out’ slider clearly needs extreme amounts of pork. Finally, you will pile it all up on a Hawaiian sweet roll because they are the best and the only real way to properly transport this much pork into your gullet. Good luck to all the teams and may the pork be with you.
After Christmas, I spent a lovely twelve hours in the car driving from Missouri back to Denver. To keep me sane, I brought my friend and amazing photographer, Nate Polta, along for ride. As we made our way through the incredibly exciting plains of Kansas, I convinced him to help me brainstorm recipe ideas. Nate kept proposing I make stir-fries and beef dishes, mostly likely due to his recent return from Asia. Three or four suggestions later he said, “You should make beer sriracha!” … and so I did.
I don’t care if you’re spiritual or not, you’ll definitely be praying for more after you eat these Religious Experience Cookies. For this recipe, we’ve invited The Reverend by Avery Brewing to help us find salvation. With its caramel tasting malts and strong stone fruit flavors, it is the perfect way to marry two cookies into one giant sandwich. Enjoy your cookie feast!
I’m well aware that it is 2 weeks past Thanksgiving and I’m just now posting a cranberry sauce recipe. Up on the east coast, our holiday turned into quite the event when all the power went out. Not only did we have to prepare for 30 people coming over to our feast, I needed to find out how to post this recipe. Unfortunately, no electricity means no wifi so I saved this cranberry dream until now. I’m confident everyone at your Christmas party is going to love it.
I bring you the Cappuccino Stout Chocolate Pie with a Pretzel Shortbread Crust. To keep it short, let’s call it the Chocolate Pretzel Pie. Since this confectionery treat is clearly overloaded with sugar, I chose a cappuccino stout to cut the edge off things. If you’re not a coffee person, don’t fret. The Cappuccino Stout from Lagunitas adds just the right amount of bitterness to balance things out without becoming coffee in solid form. All you chocolate lovers out there need to give a big thank you to Christopher Day for giving me the inspiration for this recipe. Cheers and remember: when cooking with beer, the pie’s the limit!
I haven’t cooked with beer in a while which is why all of my built up creativity exploded into this one recipe. Luckily, I didn’t spend my night slaving away in the kitchen for nothing – this meal turned out to be delightful. The Passionfruit Sour Ale by Breakside Brewing imparted a tangy flavor into the grains that integrated beautifully with the apples and goat cheese. The addition of blackberries and green onions took this dish to the next level. If you didn’t pick up on it from the name, this ‘Passionate Risotto’ is anything but boring.
Welcome to apple-pickin’ season. Even though I picked these apples right off the supermarket shelf, I used to love nothing more than visiting my local orchard and stocking up on this fall harvest fruit. I would make apple pies, caramel apples, apple streusels… the list goes on and on (do I sound like Bubba from Forest Gump yet?). This time around, I opted for the classic apple crisp. It is easy to make and the results are sure to impress. I have had the idea for apple crisp in my head for a while now; pretty much since I saw Abita’s Pecan Harvest Ale on the shelves. First off, I had never heard of a pecan ale so I was basically obligated to buy it. Second, I knew it would be the perfect brew to make some sort of delicious dessert. So a delicious dessert I made and now you can too with this Pecan Caramel Apple Crisp recipe.
Since the Great American Beer Festival is approaching, I decided to post the ultimate Cooking with Beer recipe: the Great American Beer Burger. To properly honor the most epic festival of all time, I knew I had to come up a downright mind-blowing creation and I knew it had to be loaded with beer. I figured nothing is more American than a good ol’ fashioned burger topped with about 1000 calories of ingredients – so I made this dream a reality. A whopping total of six different beers are used to create this monster of a meal plus whatever brews you decide to drink. If you make this thing, you’ll be so impressed with yourself for actually putting it all together, even if you don’t manage to fit it all in your belly. Hell, I’ll be impressed that you actually had to balls to try. If you’re on the fence and can’t decide, just think of this: Why settle for just one recipe with beer when you can combine them all?