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Jackie Dodd-Mallory
Senior Editor

Jackie Dodd-Mallory

Pineapple Beer Jalapeño Ice Cream

Pineapple Beer Jalapeño Ice Cream

So, I did the thing. That thing where I tell you about a recipe but don’t actually give it to you. Because apparently quarantine has made me into an asshole. Or at the very least, unaware of life outside my little bubble of beer and making all the things. 

As a way to make amends for telling you about Pineapple Jalapeño Ice cream without actually giving you the recipe, I’m giving you the recipe. 

As a side note, it makes an excellent beer milkshake if you blender a few scoops of it with a gose or an IPA. It’s like two recipes in one, and it opens new ways to enjoy a cold beer on a hot day. See, I’m not THAT big of an asshole. 

Pineapple Beer Jalapeño Ice Cream

5 from 2 votes
Servings 1 quart

Ingredients
  

  • 2 ½ cups (520g) fresh pineapple, peeled and cored
  • 1 tablespoon diced fresh jalapeño seeds removed
  • 1 tablespoon lemon juice
  • ½ cup (114g) IPA beer
  • 2 eggs
  • 2 egg yolks
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1/4 teaspoon salt
  • 1 1/3 cups (310g) heavy cream
  • ½ cup (114g) whole milk

Instructions
 

  • Add the pineapple, jalapeno, lemon juice, and beer to a blender. Blend on high until well pulverized. Pass through a strainer to remove all the fibers, return to the blender (without straining the fibers, the ice cream can taste a little vegetal). 
  • Add the eggs, yolks, salt and both kinds of sugar to the blender, blend on high until well combined.
  • Add the cream and milk to a saucepan over medium heat. Heat until it starts to bubble around the edges. While the mixer is running, add the hot cream to the mixer.
  • Return the mixture to the pot. Simmer until slightly thickened, about 5 minutes.
  • Add to an airtight container. Refrigerate until chilled, about 3 hours.
  • Churn in an ice cream maker according to manufactures specifications.

Grilled Beer Butter Lobster Tails with Thai Chimichurri

Grilled Beer Butter Lobster Tails with Thai Chimichurri

Just decide right now to make this. Just trust me, especially if you don’t have a lot of lobster-cooking experience. It’s not hard and you won’t screw it up, I promise. Lobster tails have had all the hard tasks already done for you. All the scary, stare-a-beast-in-the-face-while-you-kill-it, dirty work has already been completed by the time you step into the picture. You buy just the tail, and it’s all ready for you. 

This leaves you with the easy part. Just cut it in half, brush it with some beer butter, and toss it on the grill. Well, don’t literally toss it, you’re not an animal, place it there. PLACE it on the grill and drink your beer and it’ll be almost done by the time you realize what you’re doing. YOU are making yourself something fancy because it’s important to make small occasions, like a Tuesday in the summer, feel important. 

It’s also important to have something to look forward to, so just decide to make this and your whole week just got better. 

Grilled Beer Butter Lobster Tails with Thai Chimichurri

Ingredients
  

For the Lobster:

  • 4 lobster tails
  • 4 tablespoons (57g) butter melted
  • ¼ cup (57g) IPA beer
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

For the Thai Chimichurri:

  • 4 Thai chilies chopped
  • ¼ cup minced fresh cilantro
  • 3 large fresh mint leaves minced
  • 2 teaspoons fresh ginger grated with a Microplane
  • 1 large garlic cloves minced
  • 2 tablespoons minced shallot
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • ½ teaspoon salt

Instructions
 

  • Preheat the grill to medium-high.
  • Cut the lobster tails in half down the center lengthwise. Remove the vein that runs down the center.
  • Stir together the butter, beer, garlic powder, and salt. Brush the inside of the lobster tails liberally with butter.
  • Place lobsters on the grill cut side down, close the lid of the grill, grill for 4 minutes.
  • Turn the lobsters over, brush again with the butter mixture. Close the lid of the grill and cook for 5 more minutes or until cooked through.
  • Stir together all the chimichurri ingredients.
  • Serve the lobster tails along side the chimichurri.

Mexican Hot Chocolate Beer Brownies with Churro Crust

Mexican Hot Chocolate Beer Brownies with Churro Crust

I made your brownies spicy and I don’t even feel bad about it. But it’s so you don’t have to share with anyone who doesn’t like spicy things. You can even over-exaggerate just HOW spicy they are in order to keep them all for yourself, I won’t tell. 

I want everything spicy, it’s my favorite flavor. Spicy is a flavor, I swear. I even made ice cream spicy once and it was totally worth it. If you haven’t tried Pineapple Jalapeno Ice Cream you need to do that right after you make these brownies. 

If you don’t want spicy brownies, that’s OK, I’ll forgive you. Just leave the cayenne pepper out and you’re all set. Although I might question all your future decisions, but that’s a risk you’re gonna have to take. 

Mexican Hot Chocolate Beer Brownies with Churro Crust

5 from 1 vote
Servings 9 bars

Ingredients
  

Crust Layer:

  • 8-10 (150g) shortbread cookies
  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons melted butter

Brownie layer:

  • 6 weight ounce dark chocolate chips about 1 cup
  • 1/3 cup stout beer
  • 1/2 cup (114g) melted butter
  • 1 cup (200g) granulated sugar
  • ½ (100g) cup brown sugar
  • 3 large eggs
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon salt
  • Pinch (scant 1/8 teaspoon) cayenne pepper
  • 1 teaspoon cinnamon
  • 1/3 cup (27g) unsweetened cocoa powder

Instructions
 

  • Preheat the oven to 350°F. Add the cookies to a food processor, process until just crumbs remain. Add the brown sugar, white sugar, and cinnamon, pulse to combine. 
  • Add the butter, process until well combined. 
  • Press into the bottom of an 8x8 pan that has been sprayed with cooking spray or lined with parchment paper. 
  • Bake for 10 minutes while you prepare the filling.
  • Add the beer and chocolate chips to a microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until chocolate is melted and well combined with the beer. 
  • In a large mixing bowl add the melted butter and both kinds of sugar, beat until well combined.
  • Add the eggs, beat until well combined. Stir in the chocolate mixture.
  • Add the flour, salt, cayenne pepper, cinnamon, and cocoa powder, stir until just combined.  
  • Add to the crust layer, bake until set, about 35 minutes.
  • All to cool completely before cutting. 

Beer Soft Pretzels with Guinness Cheese Sauce

Beer Soft Pretzels with Guinness Cheese Sauce

I miss pubs. I miss dive bars in strange cities, strangers in crowded bars, crowds at beer festivals. But until the world is back to normal, and until my pint doesn’t come with a side of deadly virus threats, I’ll begrudgingly stay home. And do my best to pub-food from home. 

Guinness was one of the first beers I ever had at a bar, in an Irish pub in Los Angeles. I’ve been to Ireland, back when air travel felt safe, and Guinness will always have a place in the most nostalgic part of my beer heart. Soft pretzels and beer cheese sauce are right there with it, it’s always a good day when I have Guinness, soft pretzels, and cheese sauce. Until I can bump up against strangers in a bar, making friends and asking them if they want to try my beer, I’ll be doing this from home. It’s a great way to pass the time until the day we are out of the woods. 

Beer Soft Pretzels with Guinness Cheese Sauce

5 from 3 votes

Ingredients
  

For the Pretzels:

  • 2 ½ cups flour
  • 1 tablespoon sugar
  • 1 envelope (2 ¼ teaspoons) rapid rise yeast
  • 1 cup Guinness beer
  • 1 teaspoon kosher salt
  • 2 tablespoon oil
  • 1 tablespoon unsalted butter softened
  • 10 cups water
  • ¼ cup baking soda
  • 1 tablespoon coarse salt
  • 2 tablespoons melted butter

For the Cheese Sauce:

  • 2 ½ cups (300g) shredded cheddar cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (12 ounce) can evaporated milk
  • ½ cup (4oz) Guinness beer

Instructions
 

Make the pretzels:

  • Add the flour, sugar and yeast to a stand mixer. Mix until just combined. Heat the beer to 120°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature) add the beer to the stand mixer, mixing until all the flour has been moistened.
  • Add the salt and 1 tablespoon softened butter, beat until the dough comes together and gathers around the blade. Transfer to a lightly oiled bowl, cover, and allow to rise until doubled in size.
  • Add the dough to a lightly floured surface, cut into 8 equal sized portions.
  • Roll each portion into an 8-inch log, shape into a pretzel, add to a baking sheet.
  • Preheat the oven to 450°F.
  • Add the water to a large pot, bring to a boil. Stir in the baking soda.
  • A few at a time carefully add the pretzels to the boiling water for 30 seconds, place back onto the baking sheet.
  • Brush with melted butter, sprinkle with salt.
  • Bake for 10-12 minutes or until dark golden brown.

Make the cheese sauce:

  • Add all ingredients to a blender, blend until smooth.
  • Add to a saucepan over medium heat, heat to the desired temperature.
  • Store in an airtight container in the fridge until ready to use, heat to serve. Can be made up to 3 days in advance.
  • Serve the pretzels with the cheese sauce.

Elote Pilsner Creamy Polenta with Grilled Tajin Lime Shrimp and Hallumi

Elote Pilsner Creamy Polenta with Grilled Tajin Lime Shrimp and Halloumi

Sometimes it feels as if my recipes are just a long string of predictive text that I figure out how to make into a meal. Or I keep trying to one-up myself until I can’t fit anything else in a bowl, but it’s how I like to cook. Layers of things on top of layers of other things. Lots of things crammed into a bowl. 

Maybe I’m a bit too much for you, this wouldn’t be an odd thing to think and you wouldn’t be the first one. But I will tell you that you should try, at least once, to be too much. Because we all need to be just a little sick of censoring ourselves for the sake of other people. You should also make some food that is a bit much, just to try it on for size. Maybe you’re like me, and you’ll actually really like a big 'ole layered bowl of too much. It’s fun, you might just want to do it again.  

Elote Pilsner Creamy Polenta with Grilled Tajin Lime Shrimp and Halloumi

5 from 1 vote
Servings 4 servings

Ingredients
  

For the polenta:

  • 2 ½ cups (575g) vegetable broth (or chicken)
  • 1 cup (230g) beer pilsner, pale lager
  • 1 cup (160g) dry corn grits polenta
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup half and half
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 large ear of corn shucked
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro
  • ¼ cup cotija cheese
  • 1- pint cherry tomatoes chopped
  • ¼ cup Mexican Crema

For the shrimp and Halloumi:

  • 1 lbs raw shrimp peeled and deveined
  • 1 large lime
  • 1 tablespoon plus 1 teaspoon Tajin seasoning divided*
  • 8 ounces Halloumi cheese

Instructions
 

  • Add the vegetable broth and beer to a saucepan, bring to a boil then reduce to a low simmer.
  • Add the grits and salt, simmer, stirring occasionally until the grits have softened.
  • Stir in the half and half, salt, and garlic powder.
  • Preheat the grill to medium-high.
  • Brush the corn on all sides with oil, set aside.
  • Add the shrimp to a bowl, squeeze half of the lime over the shrimp, sprinkle with 1 tablespoon Tajin, toss to coat. Thread onto skewers.
  • Slice the Halloumi into ½ inch slices, sprinkle on all sides with the remaining Tajin.
  • Add the corn, shrimp, and Halloumi to the grill, grilling on all sides until shrimp is cooked through and grill marks appear on all.
  • Cut the kernels of the corn, add to a bowl along with the cilantro, and cotija, toss to combine.
  • Divide the polenta between 4 bowls, top with corn mixture, crema, tomatoes, shrimp skewers and Halloumi.

Notes

If you don't have Tajin, mix together 1 teaspoon salt, 2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon cumin. 

Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

This might be a giant blueberry muffin with an almost creamy texture, and it might be a cake that doesn’t actually need frosting. Maybe it’s a hybrid, the nexus of two similar foods, a "Cuffin", or a "Make." But don’t overthink it, it’s an easy one-bowl cake and that’s what you need right now. Easy cakes, or big muffins. Or easy big cuffin makes. This is my reality, people. This is what I think about all day! 

I wish I could tell you that I’ve been easily quarantining, but instead I’m desperately missing places like this and pondering the union of cake muffins. It’s sad, but there are worse things. I’m healthy, my people are healthy, and I have big cakes in my kitchen, we focus on the good things and start drinking in the early evening (rather than just all day). It’s small wins these days. 

Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

Delicious one-bowl cake! 
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings

Ingredients
  

For the cake:

  • 1 ½ cups (242g) unsalted butter, softened
  • 8 ounce full-fat cream cheese softened
  • 2 ¼ cups (450g) granulated sugar
  • 1/3 cup (80g) sour cream
  • 2 teaspoons vanilla extract
  • 4 large eggs + 2 yolks
  • ½ cup (4oz) beer pilsner, pale ale
  • 2 ¾ (340g) cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 1/3 cups (200g) fresh blueberries

For the whipped cream:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 leaves basil minced

Instructions
 

  • Preheat oven to 325°F.
  • Add the butter to a stand mixer, beat on high until fluffy. Add the cream cheese, beat until free of lumps and well combined with the butter.
  • Add the sugar, beat until well combined. 
  • Beat in the sour cream and the vanilla.
  • One at a time, beat in the eggs and yolks, mixing well between additions. Stir in the beer.
  • Stop the mixer and remove the bowl. Sprinkle with flour, baking powder, and salt.
  • Add the blueberries to the top, making sure the blueberries are coated in flour (coating the blueberries in flour before they're mixed into the batter will prevent them from all sinking to the bottom of the cake while baking).
  • Using a rubber spatula, gently mix until well combined.
  • Grease and flour a 9-inch spring form pan.
  • Pour the batter into the prepared pan. Bake at 325°F for 1 hour and 25 minutes, or until the top is golden brown and springs back lightly when touched.
  • Allow to cool before removing from pan.
  • Add all the whipped cream ingredients to a mixing bowl, beat on high until soft peaks form. Serve the cake topped with whipped cream.

Burrata Burrito with Smoked Salmon and Creamy Beer Pesto

Burrata Burrito with Smoked Salmon and Creamy Beer Pesto

Let’s do something fun, something that doesn’t require a face mask and hand sanitizer. Find your quarantine person and somehow bring up that you want to do a cooking challenge, you against them. But, there are some rules of course. 

Rule 1: The dish can’t take more than 15 minutes. 

Rule 2: The dish can’t require any cooking. 

Rule 3: You have to make at least one element of the dish from scratch. 

Impossible! They will say. Ask them how scared they are to lose to you and if there should be some sort of wager involved. As in: the loser has to do all the {insert least favorite chore here} for the next week. This may get them to accept your challenge. 

Then, let them go first. They will probably make a salad because it’s obvious and basic. You are NOT obvious or basic. But you’ll eat the salad and pretend as if this will be difficult to beat. But the following night, you will serve them this. This no-cooking-full-of-yum-and-happiness burrito. And they will lay the golden fiddle at your feet because they’ll know that they’ve been beat. 

It’ll be fun. You should try it. 

Burrata Burritos with Smoked Salmon and Creamy Beer Pesto

5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 burritos

Ingredients
  

For the pesto:

  • ½ cups (14g) packed baby spinach
  • ½ cup (14g) basil leaves
  • 2 tablespoons (14g) pecans
  • 2 tablespoons (5g) grated parmesan
  • 1 clove garlic smashed
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tbs pale ale
  • 2 tbs olive oil
  • ¼ cup (60g) sour cream

For the burritos:

  • 4 large tortillas
  • 8 oz smoked salmon
  • 3 cups (84g) baby arugula
  • 1 large tomato diced
  • 8 oz burrata preferably in four, 2oz balls

Instructions
 

  • Add the spinach, basil, pecans, garlic, salt, pepper, parmesan, and beer to a food processor. Process until well combined.
  • While the food processor is running, add the olive oil in a slow steady stream until well combined.
  • Add the sour cream, pulse to combine.
  • Heat the tortillas if desired (I like to do this over the burner on a gas stove or under an oven broiler).
  • Add the salmon, arugula, tomatoes, burrata, and pesto sauce evenly between the 4 tortillas.
  • Roll the burritos tightly. Serve.

Chocolate Murder Beer Cheesecake Bars

Chocolate Murder Beer Cheesecake Bars

Ok, I know, MURDER is a little aggressive. But it’s like "death by chocolate" just more intense. These aren’t a "passed away peacefully in their sleep" type of bars, these are much more in your face. Literally and figuratively. And if I’m going to be taken out by a baked good, this wouldn’t be a bad choice. 

Sure, you can just call them "chocolate stout cheesecake bars" that would be totally fine and acceptable, I won’t be mad. But it did get your attention, so mission accomplished. These are also easy to make for something that looks so complicated. Maybe it’s a good thing that quarantine will limit the number of people you are forced to share these with, because there might be an actual murder if I had to share these with too many people. Just kidding, but these bars are as dark as my soul and sense of humor. 

Chocolate Murder Beer Cheesecake Bars

5 from 2 votes

Ingredients
  

For the Chocolate Cookie Crust:

  • 9 full-sized chocolate graham crackers
  • 5 tablespoons unsalted butter melted

For the Filling:

  • 2 (8oz each) packages full-fat cream cheese, at room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ¾ cups (10 ounces) bittersweet chocolate chips, melted
  • 2 egg yolks
  • 1 Tablespoons unsweetened natural cocoa powder
  • 1 teaspoon espresso powder
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1/3 cup chocolate stout beer
  • 2 teaspoons vanilla extract

For the Chocolate Ganache:

  • 6 ounces semi-sweet chocolate finely chopped
  • ¼ cup (2oz) heavy cream
  • ¼ cup (2oz) chocolate stout beer

Instructions
 

  • Preheat the oven to 325°F.
  • Add the graham crackers to a food processor, process until just crumbs. Add the melted butter, process until well combined.
  • Spray an 8x8 pan with cooking spray. Press the graham cracker mixture into the bottom of the pan until well compacted.
  • In the bowl of a stand mixer add the cream cheese, beating until well-whipped.
  • Add both kinds of sugars, mixing until well combined.
  • Turn the mixer on low and slowly add the melted chocolate until well mixed. Add the egg yolks, mixing until well combined.
  • Stop the mixer, add the cocoa powder, espresso powder, cornstarch, and salt, mix until combined.
  • Add the beer, mix until just combined.
  • Add the filling over the crust.
  • Bake for 45 minutes or until the edges are set and the center is still slightly wobbly when the rack is shaken, it will set as it cools. Allow to cool to room temperature.
  • Add all the ganache ingredients to a bowl, microwave for 30, stir and repeat until melted and well combined.
  • Pour the ganache over the filling. Refrigerate until chilled, 4 hours or overnight. Bars are best served the day after they are made.

Huli Huli Beer Chicken

Huli Huli Beer Chicken, the best chicken marinade!

This is the front runner in my quest to grill all the things. Meaning, it is my current absolute-without-question-totally-serious favorite grilled thing. And I have grilled ALL THE THINGS, as in, I’ve grilled cake and garlic. Not at the same time, that would just be mean to the cake consumption person. 

When I say this is the best grilled chicken recipe, I’m putting it up against a huge crowd of great chicken. I’m not saying it’s the prettiest girl in the room, I’m saying it’s the prettiest girl in the state. I could say WORLD, but I’m trying to be realistic, I haven’t actually had ALL the chicken in the world, just a lot of it. 

Grilling is keeping me sane this month. It’s my favorite summer activity that’s not canceled, its how I trick myself into thinking the world is normal, even if just for a second. Try it, open a beer, grill some things, and for a few minutes, you’ll feel normal.  Even if you don’t, you’ll still have beer and chicken so things could be way worse. 

 

Huli Huli Beer Chicken

5 from 3 votes

Ingredients
  

  • ½ cup (118g) soy sauce
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (57g) IPA beer
  • ½ cup (114g) pineapple juice
  • ¼ cup (65g) tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons fresh ginger grated with a Microplane
  • 3 large garlic cloves grated with a Microplane
  • 2 lbs boneless skinless chicken thighs
  • ½ teaspoon salt
  • 1 medium pineapple peeled cored and sliced
  • ¼ cup green onions

Instructions
 

  • In a large mixing bowl stir together the soy sauce, brown sugar, beer, pineapple juice, tomato paste, vinegar, ginger, and garlic. Remove 1/3 cup of the mixture, cover, and set aside.
  • Sprinkle the chicken on all sides with salt.
  • Add the chicken to the mixing bowl with the marinade (or add it all to a large ziplock bag), cover, and refrigerate for at least 1 hour and up to 6. 
  • Preheat the grill to medium-high.
  • Add the chicken and pineapple.
  • Brush the chicken with the reserved 1/3 cup marinade and turn every few minutes until cooked through about 8 minutes.
  • Remove the chicken and pineapple from the grill, add to a serving platter.
  • Sprinkle with green onions.

 

 

Cherry Ale Ricotta Crostata

I know what you’re thinking. You’re looking at this thinking, "Why you say crostata when this is clearly a galette?"  No? You weren’t thinking that because you’re normal and not a huge nerd like me? Sorry. But now I have to address this issue. This is what happens when I create a problem that didn’t exist. 

You see, it’s like crisps and chips. Or pants and trousers. Or The Rock and Dwayne Johnson. They are the same thing, it’s just different people call them different things. Specifically French people and Italian people. The French like to say galette ("guh-let", in case you wondered and googled it so you won’t sound like an idiot at the dinner party you brought what you thought was pronounced a "gal-lay" but it isn’t and then you’re super relieved you looked it up because you were already embarrassed for yourself. Just me again? Geesh). And the Italians like to say Crostata (which is pronounced exactly how you’d think because I looked it up too because I was scared to make the same mistake twice). 

So why, you ask, did I choose crostata instead of galette? Because I liked the way it sounded with "ricotta" and if you don’t believe that is a 100% true story, you clearly don’t know me well enough. Come on! Ricotta Crostata is just way more fun that Ricotta Galette. You know this to be true. 

And your final question is OBVIOUSLY "what beer did you use" because you always have the best questions. The answer is Firestone Walkers Cherry Barrel Blossom, a super-rich and drinkable barrel-aged-cherry-bitters-infused beer. It’s also a great dessert beer. You can use which ever beer you want, pretty much any beer will work when you’re making beer ricotta, as long as you like it, the flavor will come through. I will advise against anything too hoppy because those hops don’t mess around once you boil them, but it’s your world. If you want a hoppy ricotta crostata, who am I to stop you?

 

Cherry Ale Ricotta Crostata

Servings 6 servings

Ingredients
  

Crust:

  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon (3g) salt
  • 1 tablespoon (15g) sugar
  • ½ cup (114g) cold unsalted butter, cut into cubes
  • ¼ cup (48g) ice-cold beer (pale ale, Saison, wheat beer)
  • 1 tablespoon melted butter
  • 1 teaspoon sanding sugar or granulated sugar (optional)

Ricotta:

  • 3 cups (24oz) whole milk pasteurized is fine but do not use Ultra-Pasteurized, it won’t work
  • ½ cup (4oz) heavy cream
  • ½ teaspoon salt
  • ¼ cup (2oz) beer* Plus 2 tablespoons divided
  • 3 tablespoons (36g) lemon juice
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract

Cherries:

  • ¾ lbs (12oz) pitted fresh dark sweet cherries (such as Bing, Jubilee, Chinook)
  • 1 tablespoons (12g) lemon juice
  • 3 tablespoons (38g) granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons cornstarch

Instructions
 

Make the crust:

  • Add ¾ cup of flour (reserve the other 3/4 cup), salt and sugar to a food processor, pulse to combine. Add the butter, process until well combined.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been combined.
  • Add the beer, pulse until just combined. Lay a long sheet of plastic wrap on a flat surface, add the dough to the center.
  • Form into a flat disk. Wrap disk tightly in plastic wrap. Chill until firm, about 3 hours, and up to three days.

Make the ricotta:

  • In a pot over medium-high heat (do not use an aluminum pan) add the milk, cream, salt, and 1/3 cup beer.
  • Clip a cooking thermometer onto the side of the pan.
  • Bring the liquid to 190°F degrees, stirring occasionally to prevent the bottom from scorching. Keep a close eye on it, the liquid reaches and passes 190 very quickly and you don’t want it rising above 200°F.
  • Remove from heat, add the remaining 2 tablespoons beer and then the lemon juice, and stir gently once or twice. It should curdle immediately. Allow sit undisturbed for about 5 minutes.
  • Line a large strainer with 1 or 2 layers of cheesecloth; place the strainer in the sink over a large bowl.
  • Pour the ricotta into the strainer and allow to drain for 15 to 30 minutes and up to an hour (the longer it drains, the firmer the consistency).
  • Place in an air-tight container, Stir in the sugar and vanilla extract, and store in the fridge can be made up to 3 days in advance.

Prep the cherries:

  • Add the cherries, lemon juice, sugar, salt, and cornstarch to a large bowl, toss to coat.

Assemble to Crostata:

  • Preheat the oven to 400°F.
  • On a well-floured surface roll the crust out into a large circle. Add the crust to a sheet of parchment paper on a baking sheet. In the center add the ricotta, leaving about 3 inches on the edges bare. Top with cherries in a large pile. Fold the edges of the crust up over the filling.
  • Brush the edges with melted butter, sprinkle with sugar.
  • Bake for 35-40 minutes or until the crust is golden brown. Remove from oven and allow to cool before serving.

Notes

*Any beer will work for the ricotta, but the ricotta will take on the flavor of the beer. A more intense beer will bring a more intense flavor. If you want a more mellow beer flavor use a Hefeweizen, Pilsner, or pale lager. I used Firestone Walker's Cherry Barrel Blossom barrel-aged ale. 

Grilled Stout Brined Sirloin and Corn Salad with Tahini Pale Ale Dressing

Grilled Stout Brined Sirloin and Corn Salad with Tahini Pale Ale Dressing

I want to tell you a story, one about myself, because it’s all I have to offer right now. Growing up, things were exactly easy. Here are the CliffsNotes: Dead dad, disjointed family, moved a lot, hardly enough money to feed us all. Because of this, I had this idea that racism wasn’t really a thing anymore and even if it was I discriminated against too, since I was poor. Then I moved to LA, and I became a social worker for gang kids, most of whom were on probation, and I realized how stupid I was. It happened slowly, realizations that came over the course of a few years, small incidents that amounted to a huge global shift in who I was and what I believed, something I’ll never stop being thankful for.

 

The first came as I sat on a folding chair in a rec room with a group of other social workers, I was the only white girl. One of them joked about how dangerous it was for a 20-year-old blond-haired, blue-eyed white girl to go running around Compton. Another social worker, a large black guy who had an M.A. in Psychology and had been a bit of a rowdy teenager, replied, “She’s safe. If a pretty white girl gets shot in the ghetto, everyone in the world will know about it by morning. Every kid and cop knows it. If I get shot, no one will give a shit. I’m a target for the cops and the kids. She’s safer than I am.” He was right and everyone in the room knew it. He had a gun pulled on him three times that year, twice by cops and once by a kid. I never had any problems, not one issue, not one gun.

Part of my job was to work with the older kids to help them find employment. I wrote their resumes, taught them how to fill out job applications, dressed them from a donation closet of interview clothes, and taught them how to answer interview questions. I had applications for 6 nearby businesses, mostly fast food joints, none of the business knew about the program, all they saw was a local kid interviewing for a job. Over three years I could plot on a timeline how long it would take each kid to get a job based on their skin color. At first, I figured it was a fluke, but it was such a lasting trend, not one kid was an exception. I worked with three white kids, each of them scared me, the probation sentence they had were earned several times over and they all had sociopathic tendencies. None of them had a work history. They all got jobs in the first two weeks. I wouldn’t have trusted any of them to wash my car, and they were handed over the ability to work a cash register in just one meeting. The lighter-skinned-non-white kids took about a month, and the darkest skinned kids took the longest. They all had the same clothes, the same answers on their applications (I helped fill them all out) and they all answered the questions at the interviews exactly the same. The only difference was their appearance. My favorite kid was smart, he had a solid work history, a calming spirit, and he was so kind. He was living proof that some souls are old, he just saw things in a bigger way than most people did. He also had incredibly dark skin. It took me 8 months to get him a job.

 

There were more, lots of constant reminders that although my life wasn’t easy, it was not made harder by the color of my skin. And even the most privileged black person would have an easier life in this country if they had been born with white skin. This is not ok, it’s not right, but it’s the truth. I had to open myself up to the idea that it was arrogant of me to ever think that just because I personally hadn’t seen or experienced racism that it didn’t exist. I had to accept that I did not know what it was like to live in this world as a black person, no matter how much I thought I knew, or what my experiences where.

The two major changes that came from that seem small, but were actually huge. First, I realized that I do have bias, racist thoughts, and prejudgments. Everyone does, it’s how our brains work, we categorize things and form instant thoughts about everything the moment we see them. We see a dog, we know it’s a dog. We see a chair, we know it’s a chair. Have you ever been surprised to touch something and realize it was much colder than it looked? Because you had already formed an opinion about it. This is normal. BUT I decided that when I had a judgmental thought, I would acknowledge it and correct it. I wanted to have a mind that didn’t prejudge people any more than it had to.

 

Second, I encouraged people around me to correct me if I said something that was offensive or prejudged someone, and I learned the phrase: “I’m sorry, I didn’t realize. Thank you for saying something.” I decided that even if I didn’t know WHY it was offensive, it was enough for me to know THAT it was offensive, and I needed to change the way I thought or talked, even if that change was small.

 

I still have work to do, we all do, but the choice you have is this: do you want to make the world a little bit better, or do you want to fight to keep it harder for anyone who isn’t you. It’s not a hard choice, even if it can be a hard process.

 

So, here is a salad that has absolutely nothing to do with this story. Other than the fact that we all have to eat, food is a great equalizer. Let’s sit down, eat some food, and just listen to each other for a second.

Grilled Stout Brined Sirloin and Corn Salad with Tahini Pale Ale Dressing

5 from 1 vote

Ingredients
  

  • 10 oz Sirloin steak
  • 2 teaspoons salt
  • 12 oz stout beer
  • 1 large bell pepper any color
  • 1 ear of corn shucked
  • 1 tablespoon olive oil
  • 1 cup (80g) sugar snap peas, chopped
  • ½ cup (70g) grape tomatoes, quartered
  • 2 cups (60g) baby spinach
  • 2 cups (40g) baby arugula
  • 2 oz goat cheese crumbled

For the dressing:

  • 1/3 cup (74g) tahini
  • 2 tablespoons (24g) lemon juice
  • 2 tablespoons (24g) apple cider vinegar
  • 2 tablespoons (28g) honey
  • 1 teaspoon (5g) brown mustard
  • ¼ teaspoon salt pinch sea salt
  • 1 clove garlic
  • ¼ cup pale ale

Instructions
 

  • Add the steak to a bowl or a bag, sprinkle on all sides with salt, cover with beer. Cover the bowl (or seal the bag) and refrigerate for 12 hours and up to 24. Remove from marinade, dry well, and allow to come to room temperate (about 30 minutes).
  • Preheat the grill to medium-high.
  • Drizzle the bell pepper and corn with oil.
  • Add the pepper and the corn to the grill, turning and grilling until grill marks appear.
  • Add the steak to the grill, cooking on both sides until medium-rare, 4-6 minutes per side.
  • Remove from grill, slice the pepper, and cut the kernels off the corn.
  • Allow the steak to rest for 5 minutes before slicing.
  • Add all of the dressing ingredients to a small blender, blend until smooth. Add additional beer or water to thin to desired consistency.
  • Add all of the remaining salad ingredients to a bowl (along with the sliced pepper and corn kernels), toss to combine. Drizzle with desired amount of dressing, top with steak.

Breakfast Beer Focaccia

Breakfast Beer Focaccia

Do you have a favorite meal? Is it breakfast? Say it’s breakfast so that we can be the same. I like it when we agree. My love for breakfast really doesn’t have as much to do with the food as it does with the Breakfast People. 

These are always your favorite people, the ones you’ve made breakfast for. These are the ride-or-die-friends, the 5-am-airport-pick-up-friends, the help-them-move-a-couch -or-bury-a-body-friends. Because you can have lunch with anyone, but breakfast is special. 

I don’t even think you can list someone as a favorite until you’ve had breakfast with them, I will file a formal decree on this because that’s how strongly I feel about it. All of my favorite people are ones with whom I’ve shared a pre-noon meal. And most of those are ones I would actually wake up early to cook for, and I am not a "wake up early" sort of person. But I’ll do it for my Breakfast People. I might even make breakfast for you, but you’ll have to tell me why you want me to help you bury a body. I’m not saying no, I’m just saying I need some details. 

Breakfast Beer Focaccia

5 from 1 vote

Ingredients
  

  • 4 cups (590g) All-Purpose Flour
  • 1 tablespoon sugar
  • 2 teaspoons fresh rosemary chopped
  • ½ teaspoon garlic powder
  • 1 package (2 ¼ teaspoons or 7g) rapid rise yeast
  • 1 ½ (12 oz) cups beer (pale ale, pilsner, wheat beer)
  • ¼ cup (57g) olive oil
  • 1 teaspoon salt
  • 6 slices of bacon cooked and chopped
  • ½ cup (3oz) shredded cheddar cheese
  • 6 large eggs
  • ½ teaspoon flakey sea salt
  • ½ teaspoon black pepper
  • Chopped chives optional

Instructions
 

  • In a bowl of a stand mixer fitter with a dough hook, stir together half the flour, sugar, rosemary, garlic powder, and yeast.
  • Heat the beer to 120°F to 125°F degrees (check the temperature guidelines on your yeast, always default to that).
  • Add the beer to the stand mixer, turn the mixer to medium, mix until combined.
  • Add the remaining flour, ¼ cup olive oil, and 1 teaspoon salt.
  • Turn the mixer to medium-high, beat for 5 to 6 minutes.
  • Transfer to a lightly oiled bowl, cover and allow to rise in a warm room until doubled in size, about 1 hour.
  • Lightly oil a 9x13 pan. Transfer the dough to the pan, pulling to cover the entire pan. Press your fingers into the dough making holes across the entire loaf (if the dough is sticky, oil your hands or get them wet).
  • Oil the bottom 6 small oven-safe round prep bowls or ramekins (you can also use balls of aluminum foil just larger than golf balls), press them into the dough to form wells (this will be where the eggs go).
  • Cover and allow to rise for 20 minutes.
  • Preheat oven to 425°F.
  • Bake until light brown, about 11-15 minutes.
  • Remove from the oven. Remove the bowls (the dough will not be cooked through, this is OK) add the eggs to the wells left by the bowls.
  • Sprinkle with cheese, bacon, salt, and pepper.
  • Put back in the oven and bake until the egg whites have set but the yolks are still soft, about another 15 minutes (if bread browns too quickly and eggs need more time, cover with foil and cook until whites are done to your likeness). 
  • Remove from oven, allow to cool slightly before slicing and serving. Sprinkle with chives before serving (optional). 

Sourdough Beer Biscuits

Sourdough Beer Biscuits

I know I told you that it would be DAYS before I posted this recipe, and in reality, it’s been like 30 hours, but that’s the nature of our existance right now, right? 30 quarantine hours seem like days. Quarantine days are like dog years, each one is equal to seven regular days, I think this is a scientific fact.

But this is a recipe that doesn’t need an overnight proof like the Sourdough Beer Waffles (but those waffles are SO worth the wait), so you don’t have to wait days to get these biscuits into your face,  just minutes. And we also need to normalize biscuits at every meal because dinner needs them and breakfast shouldn’t have all the fun. It’s my pandemic mission. 

Sourdough Beer Biscuits

5 from 1 vote
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 8 biscuits

Ingredients
  

  • 2 ¼ cups (280g) all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 6 tablespoons (85g) unsalted butter, cold
  • ½ cup (114g) sourdough starter, active
  • ¼ cup (57g) heavy cream
  • ½ cup (114g) pale ale beer
  • melted butter and Kosher Salt for top

Instructions
 

  • Add the butter to the freezer for 6 to 8 minutes.
  • Stir together the flour, sugar, baking powder, baking soda, and salt.
  • Grate the butter with the small holes of a cheese grater into the flour mixture. Press into the flour with your fingers until it’s well combined.
  • Stir in the sourdough, cream, and beer with a fork.
  • Add to a well-floured surface, pat into a rectangle. 
  • Fold into thirds like a letter about to go into an envelope. 
  • Roll or pat the dough until it’s about an inch thick, then repeat (this will give you flakey layers).
  • Using a biscuit cutter, cut into 8 biscuits.
  • Add to a buttered or greased baking dish.
  • Add to the freezer for ten minutes while your oven preheats.
  • Preheat the oven to 450°F.
  • Brush with melted butter and sprinkle with kosher salt.
  • Bake for 14-16 minutes or until the biscuits have puffed and are golden brown on top.

Grilled Beer Chicken Legs with Caramelized Yakitori Glaze

Grilled Beer Chicken Legs with Caramelized Yakitori Glaze

I served this with homemade biscuits, is that weird? Yes, the answer is yes. I suppose that you should serve it with something vegetal, or salad-adjacent, but I needed a big 'ole plate o’carbs. Because biscuits are just better with dinner than with breakfast, there I said it and I’m not taking it back. 

Oh, you want to know what biscuit recipe I used? Of course you do, but I’m not telling. Not yet, because they were amazing and I’m bringing them to a face near you later in the week. Stay tuned, the recipe will be up in a matter of days.

Normal people will go ahead and serve this beer chicken with something more conventional, like grilled corn, and this would be a good idea. But I can be a go-against-the-grain (pun intended, corn is a grain, GET IT?!)  type of person for better or for worse. 

But maybe you’re both and you will serve this with corn AND biscuits and then you will win. I’ll pour you a beer and give you a crown, it’ll be fun. 

Grilled Beer Chicken Legs with Caramelized Yakitori Glaze

The Beeroness
5 from 5 votes
Servings 4 servings

Ingredients
  

  • 3 lbs chicken legs
  • 1 teaspoon kosher salt
  • ½ cup (114g) dark soy sauce
  • 1/3 cup (76g) apple cider vinegar
  • 1 cup (228g) IPA beer or pale ale
  • 1 tablespoon (8g) cornstarch
  • 3 tablespoon (38g) brown sugar
  • 2 garlic cloves grated with a Microplane
  • 1 teaspoon (4g) fresh ginger, grated with a Microplane
  • Chopped chives or green onions

Instructions
 

  • Sprinkle the chicken legs on all sides with salt, add to a large bowl or Ziploc bag. Stir together the soy sauce, vinegar, beer, cornstarch, brown sugar, garlic, and ginger until well combined.
  • Pour over the chicken. Cover (or seal) and refrigerate for 3 to 24 hours.
  • Preheat the grill to medium-high.
  • Cover a baking sheet with aluminum foil, place the chicken on the prepared sheet pan.
  • Pour the marinade into a pot, boil until thickened, about 9 minutes.
  • Add the chicken to the grill. Once the chicken is on the grill, remove and discard the aluminum foil leaving the sheet pan to be a clean place to put your chicken once it’s cooked. Do not put cooked chicken back on a plate or pan that once held raw chicken or you will risk bacteria contamination.
  • Brush the chicken with glaze every time you turn the chicken. Allow the chicken to cook until the juices run clear and chicken is cooked through. If the chicken starts to burn before cooked through, lower grill temp or move chicken to the upper rack of the grill.
  • Sprinkle with chopped chives or green onions.

Mixed Berry Beer For Breakfast Pastries

Mixed Berry Beer-For-Breakfast Pastries

I am here to normalize beer for breakfast. Although I’m fairly certain the pandemic has already done that. The hours, days, weeks just sort of run together like a watercolor painting. The upside is beer for breakfast so let us focus on that for now. 

You’re probably thinking "why did you use a mango beer in a recipe that doesn’t have mango?" You weren’t thinking that, but you are now, amirite? 

There is a reason for that, I promise. Although a recipe with mango wouldn’t be a bad pairing for this beer, it wouldn’t be ideal. You’d lose all the mango flavors in the beer to the flavors of mango in the dish. BUT if you drink the beer with a lovely little breakfast tart that has berries, mint, and nice little cream cheese spread those flavors will bring out the mango in the beer. See? I’ve learned a thing or two over the past I-can’t-even-count-the-number of years of cooking with beer. 

I used Mango Tree Shaker from Odell because I love those guys and I need them to remain open during "these uncertain times" until I can actually visit them in person. Which may be a while, but it must happen at some point. 

Mixed Berry Beer For Breakfast Pastries

5 from 1 vote

Ingredients
  

  • 1 sheet puff pastry
  • 1 large egg
  • ¼ cup (57g) beer pale ale, pilsner, wheat beer
  • 4 oz (½ of a standard brick) cream cheese
  • 3 tablespoons (42g) granulated sugar
  • 2 tablespoons (16g) flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup mixed berries raspberry, blackberry, blueberry
  • minced mint or basil

Instructions
 

  • Preheat the oven to 400°F.
  • Roll out the puff pastry on a lightly floured surface a few times in each direction.
  • Cut the puff pastry into 12 equal squares. 
  • Score each square with a ½ inch broader (do not cut all the way through, just add a lightly scored line) then prick the center of each pastry with a fork a few times.
  • Transfer to a baking sheet (or two) that has been covered with parchment paper.
  • In a small bowl stir together the egg and beer with a fork until well combined.
  • In another bowl add the cream cheese, sugar, flour, vanilla, salt, and half of the beer-egg mixture (about ¼ cup or 54g) reserving the remaining beer mixture. Beat with a hand mixer until well combined.
  • Drop 1 to 2 tablespoons of the cream cheese mixture into the center of each pastry. Top with berries.
  • Brush the edges of the pastry with the remaining beer-egg mixture.
  • Bake for 12-16 minutes or until the puff pastry edges are golden brown. Remove from the oven and allow to cool before serving.
  • Sprinkle with mint (or basil) prior to serving. 

Sourdough Beer Doughnuts with Nutella Mousse Filling

 Sourdough Beer Doughnuts with Nutella Mousse Filling

Doughnuts are my thing. My last meal thing, my birthday treat thing. Cake is great, but it’s not as good as doughnuts. It’s sort of becoming a thing on my birthday, finding nearby doughnuts wherever I happen to find myself. Even when I was here, I was able to find some which was quite the birthday miracle in such a remote location. 

There is one thing I always look for when it comes to doughnut perfection. Ok, that’s not true, there are several things. But first and foremost, when a doughnut is yeasted (or raised) it needs to have that tan line in the center. That’s probably not the correct term, but that’s what I call it, the doughnut tan line. That white belt around the doughnut means the dough was light enough to sit on top of the oil, if it’s missing it means the dough was too dense and the thing sank, that’s sub-optimal. 

I also believe that raised and filled doughnuts are the apex of doughnuts. Cake doughnuts are just fried muffins with the exception of Old-Fashioned. You can fight me on this but I will win. Afterwards, we can share a beer with some proper raised and filled doughnuts and all will be well again. 

 

Sourdough Beer Doughnuts with Nutella Mousse Filling

Ingredients
  

For the Doughnuts:

  • ¼ cup (57g) beer (pale ale, pilsner)
  • ¼ cup (57g) heavy cream
  • ½ cup (113g) sourdough starter
  • 2 cups (240g) flour
  • 1 large egg
  • ¼ cup (50g) sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons (43g) softened butter
  • ½ teaspoon salt
  • Granulated sugar for rolling

For the filling:

  • ½ cup (114g) heavy cream
  • 2 teaspoons powdered sugar
  • 2 tablespoons Nutella room temperate

Instructions
 

To make the doughnuts:

  • Bring the beer and heavy cream to just above room temperature (not too hot or it will kill your starter), add to the bowl of a stand mixer fitted with a dough hook.
  • Stir in the starter until completely dissolved in the liquid.
  • Add the flour, egg, brown sugar, and vanilla, mix on high until well combined then add the softened butter and salt.
  • Beat on high until the dough gathers around the blade, about 5 full minutes. The dough will be soft and slightly sticky.
  • Add to a well-oiled bowl, cover tightly with plastic wrap and leave at room temperature until tripled in size, between 12 and 18 hours.
  • Cut off small portions a little smaller than a golf ball (between 50g and 60g). Roll into tight balls and add to a lightly floured baking sheet. Cover tightly with plastic wrap to avoid the dough balls forming a dry crust.
  • Allow to rest until doubled in size, between 4 and 8 hours.
  • Remove the plastic wrap to allow the balls to dry just a bit to make handling them a little easier. Heat oil in a deep fryer or pot with a deep-fry thermometer clipped on the side until the oil reaches 350°F (adjust heat to maintain temp).
  • One or two at a time gently drop the dough balls into the hot oil (make sure to handle carefully to avoid disrupting the air bubbles inside) until golden brown on the underside. Turn over gently (I use a chopstick) and cook until the other side is golden brown and the doughnuts are cooked through.
  • Allow to cool on a stack of paper towels. Roll in sugar once cooled.

To make the filling:

  • Add the heavy cream and powdered sugar to the bowl of a stand mixer. Beat on medium-high speed until the mixture starts to thicken. One tablespoon at a time drop the Nutella into the mixer, mixing until well combined.
  • Add filling to a large piping bag with a metal tip and a pea-sized opening.
  • One at a time makes a small hole in the side of the doughnuts with a small knife or a chopstick.
  • Press the metal tip into the hole in the side of the doughnuts, pipe the filling into each doughnut adding about 2 tablespoons of cream to the center of each doughnut.
  • Serve immediately, doughnuts are best eaten the day they are made.

Notes

If the doughnuts do not have a white line around the center once cooked, they are too dense and need to be allowed to rise a little longer. 

Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

This is 100% because I’m clumsy. You’d think that an actual grown-up human person would be able to eat chicken off stabby things, I mean SKEWERS, without actually stabbing themselves. But you would be wrong. I have several stabby thing related injuries and I’m trying not to add to this list while in the midst of a global pandemic. 

Normal people would just avoid eating things off tiny swords, but I have instead modified dishes that involve swords like utensils to remove them from the equation. Because I need to not joust with my face right now. 

If you don’t have the issues with inept fine motor skills that I do, I hope you still like this dish. It’s all the good stuff about chicken satay without the risk of injury, however low that might be in your house. it’s low-risk chicken and I really just need that right now. 

Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

5 from 3 votes
Servings 4 servings

Ingredients
  

For The Chicken Marinade:

  • 1 cup beer pale ale, IPA, pilsner
  • 1 tablespoon chili powder
  • 2 tablespoons soy sauce
  • 1 teaspoon red curry paste
  • 2 lbs chicken thighs boneless, skinless
  • 1 teaspoons salt
  • 1 tablespoon sesame oil or olive oil

For the Peanut Sauce:

  • 1 (13.5oz) can coconut milk
  • ¼ cup (64g) creamy peanut butter
  • 1 tablespoon (14g) fish sauce
  • 1 tablespoon (14g) soy sauce
  • 2 tablespoon (25g) brown sugar
  • 2 tablespoon (32g) Thai red curry paste
  • 1 tablespoon (14g) rice vinegar
  • 1 tablespoon (14g) sriracha (plus additional to taste)
  • 2 large cloves garlic grated with a Microplane
  • 2 tablespoons beer pale ale, IPA, pilsner
  • 3 tablespoon lime juice
  • 1 red chili thinly sliced
  • ¼ cup cilantro chopped
  • Rice for serving

Instructions
 

  • Add beer, chili powder, soy sauce, and curry paste to a large Ziploc bag or a resealable container.
  • Sprinkle the chicken on all sides with salt, add them to the marinade. Seal and refrigerate for one hour and up to 12.
  • Remove from the marinade, pat dry.
  • Heat the oil in a large cast-iron skillet until thin and shimmery, add the chicken, searing on both sides until cooked through.
  • While the chicken cooks, make the sauce.
  • Add the coconut milk, peanut butter, fish sauce, soy sauce, brown sugar, curry paste, vinegar, sriracha, garlic, and beer to a pot over medium-high heat. Cook until slightly thickened, about 8 minutes. Remove from heat, stir in the lime juice.
  • Pour the sauce over the chicken, allow to simmer for about a minute, then remove from heat.
  • Sprinkle with chilies and cilantro.
  • Serve with rice.