#whatwerecooking Archives – PorchDrinking.com
What We’re Cooking | Curried Pork Chops & Dubbel Apple ChutneyJune 22, 2021 | Scott Johnson
This recipe comes from Scott Johnson’s recipe book and is a modern twist on the classic pairing of pork chops and applesauce.
What We’re Cooking | Imperial Stout Infused SaltDecember 23, 2020 | PorchDrinking.com Staff
One of the greatest benefits to our “What We’re Cooking” series is that PorchDrinking has the chance to do our own special kind of recipe development. Any chef will show you how alcohol can be present in just about any kind of dish for breakfast, lunch, dinner or dessert but beer is mysteriously underrepresented. However, just like home brewing, it means there’s a world of undiscovered projects just waiting to be uncovered. And Scott Johnson may have found a new beer-tasting seasoning to hit the shelves with Imperial Stout Salt! Read More
What We’re Cooking | Hefeweizen Honeycomb ToffeeOctober 22, 2020 | PorchDrinking.com Staff
On Halloween, adults are torn between two decisions: eat candy with the kids or drink with the adults. In this edition of What We’re Cooking, Scott Johnson solves that problem by bringing the two elements together through this Hefeweizen Honeycomb Toffee! Read More
What We’re Cooking | Rodenbach Rote GrützeSeptember 17, 2020 | PorchDrinking.com Staff
After hours of imbibing in the finest German beers and breads of Oktoberfest, a refreshing, fruity treat is ideal way to slow down into the evening.
Rote Grütze, also known as “Red Groats” is a traditional dessert from Northern Germany that is incredibly easy, customizable, and flexible.
The Flanders Red actually provides a lot of the acidity required to cut through all the tannins from the berries. Rodenbach Alexander goes the extra mile with the character from the oak foeders combined with sour cherries.
What We’re Cooking | Doppelbock Chicken ÉtoufféeJune 4, 2020 | PorchDrinking.com Staff
This week’s recipe comes from Scott Johnson, our resident home chef. In his household, gumbo was served often, with Scott’s dad using a recipe from Emeril Lagasse that Scott’s brother would later adapt. Turning the standard chicken and andouille sausage gumbo made with white wine recipe into a dark étouffée was Scott’s way of putting his own spin on this Cajun classic. Read More