#cookingwithbeer – PorchDrinking.com
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.
Jensen Cummings, of Brewed Food, comes from a family of chefs, but in watching him captivate an audience this last Monday, I would think that he was a descendent of actors, politicians, perhaps board-room straight-shooters. The way he took the stage immediately enraptured his audience, and stirred up an excitement that electrified Trove, a Korean restaurant in Seattle, Washington.
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.
My friend Sam won’t leave me alone about making him the beer milkshake I wrote about in one of my first posts for PorchDrinking.com, and that got me thinking, “I wonder what the rest of the staff likes to make using beer.” So I asked. The result? Some of the most delicious sounding recipes you could ever fathom.
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 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.
I don’t know where you stand on whether it’s acceptable to start drinking pumpkin beers or not, but I’ll tell you I’ve decided that it is definitely okay to start eating them. Southern Tier came to Colorado earlier this year so I quickly snatched up their products, Pumking and Warlock. For the past few weeks they have just been sitting in my fridge, haunting me, daring me to use them. Finally, I caved, and in the best way possible. I figured, why not use them both at once? Since it’s just about fall, I did the most #basicbitch thing I could think of – make pumpkin cheesecake brownies (oh em gee, pumpkin spice lattes!) While they aren’t exploding with pumpkin flavors, they have just enough to make you think, “Damn, these aren’t #basic at all!” That’s exactly what I was hoping you’d say. Cheers to eating your beers.
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.