Cooking with Beer | Corned Beef Stew with Yards Love Stout

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.

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Spicy Honey Beer Mustard Dipping Sauce with Oskar Blue’s Old Chub

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!

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Cooking with Beer | Braised Brussels Sprouts with Pancetta & Dale’s Pale Ale

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!

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Cooking With Beer | Beer Glaze for Beignets

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.

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