#cooking – PorchDrinking.com
No stranger to the Chicago culinary food scene, Spiaggia’s Executive Chef Joe Flamm, made a name for himself nationally after winning Top Chef in 2018.
Flamm was part of the original crew at Stephanie Izard’s Girl and the Goat in Chicago’s West Loop neighborhood, he also worked with Bill Kim, known for his Asian-fusion restaurants in the city before landing at Tony Mantuano’s Spiaggia, a Michelin star restaurant.
Like many in the culinary industry, Flamm is a huge fan of Miller High Life. From his days as a line cook to now, it’s his beer of choice and has been apart of many of the biggest moments in his life.
This is my favorite time of year — the warm weather has arrived, daylight is lasting just a little bit longer each day and the flavors of the season are in abundance. I truly get excited when the pineapples are put out on display at my local produce market because that means it’s salsa time! Since Cinco de Mayo is here, I felt there was no better time than now to make my favorite spicy pineapple salsa. This time, I’m throwing in a little twist with this fresh dip. My secret ingredient — mango habanero cider!
There are many dishes that have come to represent St. Patrick’s Day. From shepherd’s pie to soda bread, colcannon to boxty’s, these forms of Irish fare exemplify the simplistic nature of living off of the crops and the land in Ireland. There is one dish that stands out in many people’s minds as being the epitome of true Irish cooking; corned beef.
Will you serve food? It’s a question every brewery that’s getting ready to open a taproom will be asked.
In Chicago, there are a lot of taprooms. Food is a necessity when drinking, and taprooms handle this issue in all different ways. While some have a full menu, others work with food trucks to stop by on a regular schedule and others are simply BYOF (bring your own food).
There is a bar in Philadelphia that makes the most amazing burgers. Good Dog Bar has a burger called ‘Good Dog’. This is a juicy 1/2 lb.of meat, where every salty bite is filled with gooey Roquefort cheese is then topped with fried onions. Am I making you hungry yet? Since I don’t live within a reasonable distance of Good Dog Bar to obtain one of these tasty morsels regularly (which is probably a good thing), I decided to recreate this burger with my own twist: beer. Instinct told me to go with a darker selection, but I defied my better senses and went with a surprisingly delicious choice.
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!
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.
Not too many events in Chicago can pair the city’s best chefs alongside a wide variety of local craft beer, spirits and wine. On Thursday, Sept. 15, the 8th annual Cooking Up a Cure will take place at Galleria Marchetti to raise money for the Greater Chicago chapter of the Scleroderma Foundation.
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.
I’m never buying condiments from the store again. Seriously, I’m not. And why should I when they turn out 10x more delicious at home and they are made with beer. First, I made the Baba Black Lager Mustard and I couldn’t believe how easy it was. Then, I decided to go for ketchup. Ketchup should be sweet, tangy, and if you have the taste buds for it, a little bit spicy. A lot of ketchup recipes will use honey or molasses so I opted to use a beer made with molasses – Snow Drop Köttbusser Ale.
You’ll never eat regular French toast again. Really, I’m not kidding, you won’t. Also, you most definitely will not go back to that plain, boring pancake syrup found hidden in the aisles of Safeway. Just. Say. No.
With this recipe, I shall convert you to a lover of the oaked goodness that is Rumble syrup. In case you need a little extra convincing, I’m throwing it on top of grilled French toast… that is first cooked in bacon fat. Yeah, you read that right – French toast, cooked in bacon fat, then grilled and finally topped with a glorious syrup made from a fantastic oak aged IPA. Let’s get ready to Rumble!
If you’re going to the most incredible bottle share of all time, somebody needs to bring some amazing food. Not only are the patrons going to need something to soak up the alcohol in their bellies, they will also need something to cure the munchies when the booze takes over. To feed the masses of the PorchDrinking.com 2nd Anniversary Party, I knew as the founder of Drink and Spoon, that I had to come up with something scrumptious, plentiful, and cooked with beer. This is how Rauchbier Baked Beans were born.
When was the last time you went to a farmer’s market or a flea market and didn’t see a jar of IPA Pickles selling for some ridiculous price? Along with the boom in craft beer production has also come a boom in craft beer related items – one of them being beer pickles. Instead of giving in and paying top dollar for one of these jars, I decided to go off and make pickles on my own.
Salad dressing and beer: two things that I love. One thing I hate… is salad. Now you may ask, how could you like salad dressing but you don’t like salad? Because I’m smart and because eating leaves is just gross. Like I claim in my bio, I’m just like Leslie Knope and we both ‘hate salad and other disgusting things.’ Seriously though, who was the first person to look down at the ground and decide that they wanted to nom on some grass? It’s not good and I refuse to give in to this veggie loving society. Instead, I will dip my pizza, fries and mozzarella sticks in ranch. I will marinate all my meat in Italian dressing and I will coat every patty melt in 1000 island. That’s just how I roll.
Here it goes again, another recipe about Cooking with Beer. This one should really be called ‘The Trials and Tribulations of Frying Beer-Battered Avocados’ or ‘Kitchen Failures: Avocado Edition.’ Luckily, the saying held true and the third time really was a charm. Frying avocados sounded amazing but figuring out the right way to accomplish the task wasn’t easy. The first time around, the batter was too thick and I forgot some ingredients (so don’t drink too much before cooking). The second attempt, the batter still didn’t seem right and the avocados turned to mush. The third time, well, it was perfection. The batter was crispy and full of flavorful hops from the Upslope IPA. The avocados turned out to be just the right texture. These little crunchy green nuggets tasted great — probably even better to me since I finally conquered what seemed to be an impossible mission. But when you think about it, how could you ever go wrong when beer and avocados are involved?
Happy Passover, Jews and non-Jews! If you’re a shiksa like me, you’ll probably be forced to celebrate one way or another. What is a shiksa, you ask? Oh, just a non-Jewish girl trying to temp a Jewish boy into marriage (I think it might be working). Whoever you are, its always fun to celebrate Passover and all Jewish holidays because they usually require a constant supply of food. And whenever food is involved, there’s always a way to incorporate beer. Along with the latkes and kuge, I decided to slow cook a brisket in beer for 6 hours. The beer of choice was Trippel by New Belgium. This ale is brewed with coriander, which makes it the perfect herbal addition to the dish. It’s also the perfect addition to your belly. Since this recipe requires three bottles, you’ll be forced to buy a six-pack. I won’t force you to drink the rest but I highly recommend it.
While I LOVE most typical food blogs (really, what else is Pinterest for, besides clicking on a recipe and then falling down a rabbit hole in the internet and reading about every fatteningly delicious looking dish that blogger has ever made?) they can tend to get a little cookie cutter (“Hi, I’m Jennifer/Sally/Sandy, a stay-at-home mother of two ADORABLE munchkins, and I love to cook!”) That’s why I find both of the below food blogs so entertaining- they’re SO not in that mold. (Fair warning, there is some, uh, *salty* language to follow…)
We would like to wish our staff writer Karen Lai a very special congratulations on her engagement last night. Karen started with PorchDrinking when we first formed and is considered Tristan’s faux-sister. Earlier this year she wrote about cooking Chocolate Pretzel Beer Toffee with Rivertown Brewing’s Hop Bomber Pale Ale. Here’s that post and once again a very special congratulations to Karen and Sam!