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Beef/Pork

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce  #beer #recipe #tailgating   

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce 2

On the way to making quick chicken tacos I decided to make a burger. One that takes a couple of hours, one that I decided to call a sandwich instead because I felt like it. One that I decided to spice up with jalapenos. Because things that take a few hours need to be made. There’s a feeling of accomplishment, of unguarded control, a way to push back against the restraint of the rest of your life, the parts that you can’t govern as you want.

But you deserve a little control, a little bit of your life that you have total say over. A little bit of something that goes right, and no one is pushing you around, or taking advantage of you, a space where your work doesn’t go unnoticed. No matter what great things you’ve done this week, and I know there have been plenty, you won’t be getting a parade. Or a Congratulations card. Or even a confetti shower when you walk in the door. But you should, because I’m sure you’ve done something to deserve those things. But with these, all that hard work won’t go unnoticed. You might not get a piñata and a present, but you will get some delicious sandwiches. Even though I’m sure you deserve much more.

 

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

 

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Ingredients

    For the Short Ribs:
  • 1 tsp salt
  • 3 lbs bone in beef short ribs
  • 3 tbs flour
  • ½ tsp chili powder
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 1 tbs brown sugar
  • 2 tbs olive oil
  • 1 ½ cups beef broth
  • 12 oz porter beer
  • For the Beer Cheese Sauce:
  • 2 tbs butter
  • 2 fresh jalapenos, diced
  • 2 tbs flour
  • 2 tbs cornstarch
  • 1 cup IPA beer
  • 1 cup whole milk
  • 2 cups (4 wt oz) shredded cheddar cheese
  • 8 sour dough rolls, split

Directions

  1. Sprinkle the salt on all sides of the short ribs. In a small bowl stir together the flour, chili powder, black pepper, garlic powder, cumin and brown sugar. Sprinkle the ribs on all sides with the flour mixture.
  2. Heat the olive oil in a large pot or Dutch oven. Add the short ribs, browning on all sides.
  3. Add the broth and beer, bring to a low simmer. Add the lid at a vent, cooking until short ribs are tender and falling off the bone, about 2 ½ hours, remove from heat. Using two forks, shred while still in the pot. Allow to sit in braising liquid for ten minutes, remove from braising liquid.
  4. In a pan over medium high heat, melt the butter. Add the jalapenos, cook until softened. Sprinkle with flour and cornstarch, whisk until well combined, allow to cook until a light brown color.
  5. Add the beer and the milk, bring to a low simmer. About ¼ cup at a time, whisk in the cheese, making sure all cheese is melted before adding more. Keep warm while you make the burgers (sauce will thicken as it cools, add additional milk or beer and add to heat if the sauce thickens too much).
  6. Add the ribs into rolls, top with cheese sauce. Serve warm.
https://domesticfits.com/porter-braised-beef-short-ribs-sandwiches-jalapeno-beer-cheese-sauce/

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce3

 

 

 

Stout Mongolian Beef

 

Stout Mongolian Beef, twenty minutes and so good.   

Stout Mongolian Beef, twenty minutes and so good.

Until this year I was given a smooth transition into fall, which in LA seems to happen sometime around the end of January. September is always scorching, October is "brisk" in that low 70’s kind of way, we’ll get a day of rain in November to which all true Los Angelenos will first say, "I can’t believe it’s raining!" which will be immediately followed up with, "But we need it, so it’s ok." It’s the Los Angeles Rain Manrta, we all say it. Every. Damn. Time. Just the way ever single radio station thinks it’s clever to play No Rain by Blind Mellon followed by I’m Only Happy When It Rains by Garbage chased by a little Umbrella by Rihanna.

Not so much the process with the way the seasons change in Seattle. It was upper 80’s until it wasn’t. It was sunny until it wasn’t. It went from the blistering depths of summer to grab-a-latte-and-pull-on-the-wellies fall, literally overnight. But the oddest part, is that no one moaned. The first time in my life that the first rain of the fall brought a collective sigh of relief from across the City I live in. People wanted it, the way you’re glad when the last guest leaves a good party at 3 am and you finally get to go to sleep. It was as if the City said, "We’re back to normal!" For me, there’s some getting used to that still needs to take place. I’m a lizard on a rock and I need the sun. My tolerance for scorching heat is high, but my rain and cold threshold is still pretty low. So, of course, I spent the day cooking. I made something warm and comforting and reminded myself of all the things besides endless sunshine that this City has to offer.

 

Stout Mongolian Beef, twenty minutes and so good.

 

Stout Mongolian Beef

Yield: 4 servings

Ingredients

  • 1.5 lb flank steak, thinly sliced
  • 1/4 cup cornstarch
  • 1 tbs olive oil
  • 1/2 tsp ginger, minced
  • 3 cloves garlic, chopped
  • 1/3 cup soy sauce
  • 2/3 cup stout
  • 3/4 cup dark brown sugar
  • 1/3 cup canola oil
  • ¼ cup green onions, sliced
  • rice for serving

Instructions

  1. Sprinkle the steak on all sides with cornstarch, toss to coat. Allow to sit at room temperature while you prepare the sauce.
  2. Heat the olive oil in a saucepan over medium high heat. Add the ginger and garlic, stir for 30 seconds.
  3. Add the soy sauce, stout and brown sugar, simmer for 5 to 10 minutes.
  4. Heat the canola oil in a skillet over medium high heat. Add the steak, cooking until browned on all sides (the steak does not need to be cooked through). Pour off excess oil.
  5. Add the sauce, simmer until thickened.
  6. Add to a serving plate, sprinkle with green onions.
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https://domesticfits.com/stout-mongolian-beef/

 

Stout Mongolian Beef, twenty minutes and so good.

Porter Chorizo Black Bean Soup


Porter Chorizo Black Bean Soup 2

On October 17, 1814 the streets of London where flooded with beer. Porter to be exact. At around 6pm, a 22-foot-tall monster barrel of beer, containing over two million pints of porter, succumbed to the pressure of the liquid pushing mightily against the large iron hoops. The burst was so loud, a literal explosion, it could be heard as far as five miles away and caused a chain reaction of erupting barrels across the Meux’s Brewery’s rooftop.

The resulting tidal-wave of beer flooded the streets, the crowded nearby tenements that housed impoverished Irish immigrants, and a local church. In an attempt to score free beer, and salvage the precious liquid from the perils of waste, the local citizens ran through the streets with pots, pans, and mugs to stock up on the wealth of brew that had been bestowed upon them.

The beer tsunami killed a total of nine people, the last man succumbed days later to alcohol poisoning in a valiant attempt to assist the cleaning of the streets by consuming as much of the rogue beer as possible, but most drowned in the beer infused streets or where crushed under the weight of beer toppled structurs.

So when the questions comes up, "Is there really such a thing as too much free beer?" the answer, apaprently is  1,224,000 liters happens to be too much. 

Porter Chorizo Black Bean Soup_

 

 

Porter Chorizo Black Bean Soup

Ingredients

  • 2 tbs olive oil
  • 1 cup chopped white onions
  • 12 wt oz Mexican Chroizo, divided
  • 24 oz porter beer
  • 3 cups beef broth (plus additional to taste)
  • 1 lb (about 2 ¼ cups) dried black beans
  • 1 tsp garlic powder
  • ½ tsp cumin
  • salt and pepper
  • ½ tsp chili powder
  • ½ cup chopped cilantro
  • ½ cup shredded cheddar

Directions

  1. Heat the oil in a large pot over medium high heat. Add the onions, cooking until soft. Add the chorizo, cooking until browned. Remove approximately half of the chorizo, reserve for soup topping (alternately, you can cook half of the chorizo in the soup pot, and cook the other half just before serving the soup).
  2. Add the beer, broth, beans, garlic powder, cumin, and chili powder.
  3. Simmer the soup until the beans have softened, about 4 hours. Salt and pepper to taste. Add additional broth to thin, if desired.
  4. Ladle into bowls, top with reserved chorizo, cheese and cilantro.
https://domesticfits.com/porter-chorizo-black-bean-soup/

 

Porter Chorizo Black Bean Soup 3

Sausage Sliders with IPA Sriracha Sour Cream

Sausage Sliders with IPA Sriracha Sour Cream 2

I always a nice girl, polite, maybe a little shy in a way that made me seem unapproachable. Always a go-with-the-flow, don’t-rock-the-boat kind of person, never one to cause a riot.

Until you put me in a red swim suit and give me a whistle, then I’m bossy and loud. The summer after high school I got a job as a lifeguard at a summer camp protecting pasty white teenagers from the depths of a murky lake. One of the stations I worked was this 30 foot long inflatable rectangular pillow that extended out into the deep center of the lake called "The Blob." Kids would climb up on the large platform that was positioned over one end of The Blob, jump down and climb out to the other end of this multi-colored launching device. When the next kid would jump off the platform on the near end of The Blob, the first kid would be flung high into the air, right into the lake.

We had a weight limit, for safety reasons. Only a 100 pound weight differential between Blobbers was aloud or the launch would be too extreme for the the one who was being flung. A late afternoon, just a few minutes before the end of the afternoon swim session, a camp counselor came to me asking to bend the rules. He wanted to launch the smallest girl off the end of The Blob, just to see what would happen.

I said no, "You are huge, she is tiny. That doesn’t end well."

He resisted, telling me I wasn’t being cool, "Why are you being so lame?!"

"You easily have 200 pounds on her, she’ll get hurt. Don’t do it."

Two minutes later I see her on the far end of The Blob, hands gripping tightly to her lifejacket. Knees curled. I look up at the platform, a small kid was about to jump. But my relief turned to hot white anger when I saw Big Guy Dumbass Councilor push him out of the way and cannon ball onto the blob. Tiny Girl was sent so far into the air that everyone in line gasped. She flailed, her tiny arms windmilling. After a ten story descent into the water, she landed flat on her back with the loudest slap I’ve ever heard, it echoed across the lake. She lay in the water, frozen without moving. I immediately jumped in and swam out to her. She was in shock, but ok. She was silently sobbing, limp as I pulled her back in. I put her on the dock without saying a word, took off her life jacket, she had giant welts on her lower back and was having a hard time moving.

I looked up at Dumbass, who was still on The Blob. "Dude…" was all he said. I shot him the nastiest look I could muster and yelled to everyone in line that The Blog was closed early.

At dinner that night, we had sliders. I was still in my swimsuit, with white shorts, hair still wet after barely making it to the dining hall after filling out the Incident Report.  I sit at the staff table, with a clear view of Dumbass. I stared at him, eating my sliders with a vengeance. Another lifeguard, who’d been working the pool that afternoon noticed my wrath, "Jackie, what the hell? What did those sliders do to you? Jesus, you look pissed." Something about eating small little burgers that makes me feel powerful, in an "I’ve got this" sort of way. Don’t mess with me when I’ve got a whistle. Or sliders.

Sausage Sliders with IPA Sriracha Sour Cream 3

Sausage Sliders with IPA Sriracha Sour Cream

Yield: 8 to 10 sliders

Ingredients

  • 1 lbs raw Italian sausage (removed from casings)
  • ¾ cup IPA beer, divided
  • ½ tsp red pepper flakes
  • ¼ tsp salt
  • 2 tbs olive oil
  • 1 cup sour cream
  • ¼ cup chopped cilantro
  • 2 tsp sriracha
  • green leaf lettuce
  • 8-10 dinner rolls, split (toasted if desired)

Directions

  1. In a medium bowl add the sausage, 3 tablespoons beer, red pepper flakes, and salt. Stir until just combined.
  2. Form into 8 small patties, about 2 ½ inches wide by ½ inch tall.
  3. Heat olive oil in a large pan over medium high heat. Cook the patties on one side until golden brown, about 2 minutes. Flip and add ½ cup beer to the pan. Simmer until patties are cooked through, about 6 additional minutes.
  4. In a small bowl stir together the sour cream, cilantro and sririacha.
  5. Add the patties to the split rolls, top with sour cream and lettuce.
https://domesticfits.com/sausage-sliders-ipa-sriracha-sour-cream/

Sausage Sliders with IPA Sriracha Sour Cream_

Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri

Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri 2

I spent the better part of the last two weeks throwing myself into my second book. Cooking at 1 am, editing photos at dawn, trying to pull sentences out of my weary brain that would actually be ones that you would want to read.

Monday at 2 am I finally sent it off to my publisher. 100 recipes, all made with beer, all intend for parties. Small bites, appetizers, desserts. The years I’ve spent in the beer world have given me an overwhelming appreciation for the community that exists here. The people who gravitate to craft beer are those who want to share, not just beer but ideas, companionship, trust, knowledge, this is a community of people that thrive together. Of course, a book about beer food to be shared just made sense. I hope you love it as much as I do, I hope you make food to share with other, and I hope that maybe somewhere, the craft beer community is grown a little stronger because of the book I spent so much time creating. It’s the least I can do.

 

 

Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri_

 

Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri

Ingredients

    For the Steak:
  • 12 ounces porter or stout beer
  • ¼ cup soy sauce
  • 1 tbs brown sugar
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 2 lbs flank steak
  • 1 tsp kosher salt
  • For the Chimicuhri:
  • 1 cup Italian parsley, loosely packed
  • ½ cup cilantro, loosely packed
  • ¼ cup fresh oregano, loosely packed
  • ¼ cup olive oil, plus additional for red pepper
  • 2 tbs rice vinegar
  • 2 tbs IPA beer
  • 2 garlic cloves
  • ½ tsp crushed red chili flakes
  • ½ tsp salt
  • For the wraps:
  • butter lettuce
  • 1 red bell pepper

Directions

  1. In a shallow bowl or baking dish stir together the beer, soy sauce, brown sugar, garlic, chili powder, pepper and onion powder. Sprinkle the flank steak on all sides with salt, add to the marinade. Marinate for at least one hour and up to overnight.
  2. In a food processor add the chimichuri ingredients, process until smooth.
  3. Preheat the grill.
  4. Grill the steak until desired degree of doneness, about 4 minutes per side for medium rare. Allow the steak to rest for 5 minutes.
  5. Rub the bell pepper with olive oil, grill until soften and grill marks appear.
  6. Slice the steak and the bell pepper.
  7. Fill the butter lettuce leaves with steak and bell peppers, spoon on sauce.
https://domesticfits.com/porter-marinated-flank-steak-lettuce-wraps-ipa-chimichuri/

Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri 3

 

Asparagus and Sausage Meatball Orzo with Parmesan Beer Cream Sauce

Twenty minute dinner: Asparagus and Sausage Meatball Orzo with Parmesan Beer Cream Sauce

I get a little itchy if I don’t get to cook.

The way musicians get when you keep them away from a stage, or an athlete when you take the ball away or how a runner will start to chew on the curtains if he can’t get out on the road. Even on the tail end of writing recipes for my second cookbook, like this one, I spend most days cooking in my kitchen surrounded by dirty dishes and half empty bottles of beer. And even though I should be writing recipes for my cookbook, I just wanted to make something that I wanted to make because I wanted to make it. It just happened to turn out photogenic, and so delicious that I wanted to share it with you. It’s an amalgamation of stuff in my fridge as well as half started recipes in my brain, and it also helped me use up one of those half empty bottles of beer I had laying around. And in the midst of cooking three other recipes, this one just took twenty minutes, which is good given the amount of cooking I need to do on a daily basis.

After six hours of cooking, and three rounds of dishes, I feel a little less itchy. But I do need a beer, a full one.

Twenty minute dinner: Asparagus and Sausage Meatball Orzo with Parmesan Beer Cream Sauce

Asparagus and Sausage Meatball Orzo with Parmesan Beer Cream Sauce

Ingredients

  • ½ lbs raw Italian sausage (removed from casings)
  • 2 tbs pale ale, plus ½ cup pale ale, divided
  • 1 tsp red pepper flakes
  • 2 tbs olive oil
  • 1 lbs asparagus
  • ¼ cup heavy cream
  • 2 wt oz fresh shredded parmesan cheese (about 1 cup)
  • 1 tsp honey
  • ½ tsp black pepper
  • 2 cups orzo
  • ¼ cup chopped fresh parsley
  • ½ cup grape tomatoes (optional)

Directions

  1. In a small bowl stir together the sausage, 2 tbs pale ale, and 1 tsp red pepper flakes with your hands. Form into small balls, about half the size of golf balls.
  2. Heat olive oil in a pan over medium high heat. Add the meatballs, cook until browned on all sides and cooked through, remove from pan.
  3. Add the asparagus to the hot pan, cook until softened and starting to blister, about 5 minutes, remove from pan.
  4. Add the remaining ½ cup pale ale, scraping to deglaze the pan. Lower heat to medium, stir in the cream. Simmer until reduced and thickened, about 6 minutes. Stir in the parmesan, honey, and black pepper
  5. Cook the orzo in lightly salted boiling water for 6 minutes or until just before al dente. Drain and add the orzo to the sauce, stirring until cooked through, about 3 minutes. Add the meatballs and asparagus back into the pan, simmer until meatballs are warmed through. Transfer to a serving dish, garnish with parsley and tomatoes.
https://domesticfits.com/asparagus-sausage-meatball-orzo-parmesan-beer-cream-sauce/

Twenty minute dinner: Asparagus and Sausage Meatball Orzo with Parmesan Beer Cream Sauce

Porter Marinated Steak Skewers with Cilantro Horseradish Cream

Porter Marinated Steak Skewers with Cilantro Horseradish Cream2

We have caveman like instincts, I have lots.

I have this nearly uncontrollable urge to knock over that giant tower of perfectly stacked wine glasses in Crate & Barrel. I walk past, barely glancing at the shimmering tower that’s mocking me from it’s white square pedestal as I clutch my purse tightly and imagine swinging it right through the center, sending it all crashing to the ground. And I promise you that if I’m ever on the receiving end of a giant cash filled windfall, it’s the first thing I’ll do. Some people will buy a car, or that ridiculously overpriced pair of shoes, but for me: walk right into the nearest Crate & Barrel, swing my purse right through a six foot tower of glassware, throw down a wad of hundreds and walk right out, completely  satisfied. Don’t think I wont.

Until I’m a millionaire, I’ll have to control myself. I’ll just sublimate my destructive urges by eating meat off a stick. It’s caveman like, and it’s less expensive.

But If I ever win the lottery, you should alert all of the nearest high end house-ware retail chains, just to be safe.

 

Porter Marinated Steak Skewers with Cilantro Horseradish Cream3

Porter Marinated Steak Skewers with Cilantro Horseradish Cream

Ingredients

    For the Steak:
  • 2 lbs thin slices flank steak
  • 1 tsp brown sugar
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt plus 1 tsp, divided
  • 1 tsp black pepper
  • 2 tbs olive oil
  • 1 cup porter
  • 1 tbs Worcestershire sauce
  • 2 tbs soy sauce
  • 2 cloves garlic, chopped
  • For the cream sauce:
  • 1/3 cup sour cream
  • 1 tbs cream style horseradish
  • 2 tbs chopped cilantro
  • 1 tbs lemon juice
  • ¼ tsp salt
  • ¼ tsp garlic powder

Directions

  1. Place the flank steak in a baking dish or wide bowl. Sprinkle all over with brown sugar, onion powder, chili powder, cumin, 1 teaspoon salt, and black pepper. Drizzle with olive oil, rub oil and spices into the meat.
  2. Pour porter, Worcestershire, soy and garlic over the steak. Cover and refrigerate for 2 hours.
  3. Remove steak from marinade, cut into 2 inch strips, thread through metal skewers (or pre-soaked wooden skewers). Sprinkle with remaining salt.
  4. Grill until desired doneness, about 3 minutes per side for medium rare (depending on thickness.
  5. In a small bowl stir together the sour cream, horseradish, cilantro, ¼ tsp salt, lemon juice, and garlic powder (can be made up to a day ahead of time, flavors develop after a few hours).
  6. Serve skewers with sauce on the side.
https://domesticfits.com/porter-marinated-steak-skewers-cilantro-horseradish-cream/

Porter Marinated Steak Skewers with Cilantro Horseradish Cream5

Beer Brat Dogs with Grilled Peach Salsa and Fried Onions

Beer Brat Dogs with Grilled Peach Salsa and Fried Onions 2

I tried to make sausage from scratch once.

I went to Lindy & Grundy and had along talk with the gorgeous Sausage Making Queen of Los Angeles, Amelia. Armed with sausage casings,  several different types of pork and pork fat to be ground, and tips for success from the pros who instruct the pros, I was confident. I spent hours grinding meat, adding spices, filling casings and turning my dining room light fixture into a drying rack.

Then, it was time to fry up the profits of my labor.

It didn’t go well. The casings split, the filling was mealy and dry. Turns out, unless you make sausages in a meat locker you’re not headed for success, sausages need frigid temperatures to turn out perfectly. Which explains why the best sausages come from cold climates as opposed to tropical locations.

I’ll always make as much as I can from scratch, but some things just need to be left to the pros. I’ll never buy pre-made tortillas, I’ll always make my own whipped cream and canned frosting makes baby Jesus cry. But sausage making needs to be left to the pros, it’s an art. It takes years to get right, and talent to make perfect. I’ll make the buns from scratch, and the toppings, but I’ll always be on the look out for a butcher shop that makes the best sausages, and when I find it I’ll trade beer for sausages. I know my place.

 

Beer Brat Dogs with Grilled Peach Salsa and Fried Onions_

Beer Brat Dogs with Grilled Peach Salsa and Fried Onions

Ingredients

  • 1/3 cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ white onions, sliced
  • canola oil for frying
  • 6 raw bratwursts
  • 24 ounces pale ale
  • 2 ripe but firm peaches, sliced
  • ¼ red onion, cut in half
  • 2 red jalapenos, sliced in half lengthwise
  • ¼ cup chopped cilantro
  • 6 hot dog buns

Directions

  1. Combine the flour, salt and pepper in a small bowl, add the onion, toss until well coated.
  2. Add 3 to 4 inches of oil to a saucepan, use a deep fry thermometer to bring the oil to 375, adjusting heat to maintain that temperature.
  3. Drop the onions in the oil, fry until golden brown, about 4 minutes.
  4. Remove from oil, drain on a wire rack or paper towels.
  5. In a pan with a lid add the brats and the beer, cover and simmer until the brats are cooked through, remove from pan.
  6. Preheat the grill to medium high.
  7. Add the brats, peaches, red onion and jalapenos, grilling all until grill marks appear on all sides.
  8. Chop the peaches, onion and cilantro, add to a bowl along with the cilantro, toss to combine.
  9. Add the brats to the buns, top with peach salsa and fried onions.
https://domesticfits.com/beer-brat-dogs-grilled-peach-salsa-fried-onions/

Beer Brat Dogs with Grilled Peach Salsa and Fried Onions 3

Jalapeno Beer Cheese Burger with Beer Candied Bacon

 

 

Jalapeno Beer Cheese Burger with Beer Candied Bacon

When I get to a new city, I always ask people what breweries they like. People answer this question in one of two ways: how much they like the beer, or how much they like the people. Sometimes, the judgement is clouded by a love for one spilling over into the other, the way you adore your friends mediocre band.  Often, there is an overlap. Great beer and great people. The amazing thing about craft beer is that it’s full of people you love, people you want to root for.

Lucky for me, in this new town I’m in, Seattle has plenty of both. A few days after moving here I had drinks with a friend. I asked about Pike Brewing, "Adored. People here adore Pike, the people who work there are so great and the beer is super solid." No matter how many people I ask, craft beer new comers to genuine beer snobs, the answer seems to be the same. Seattle  is rooting for this brewery.

Now that summer is here, and we get a window of heat in the Pacific Northwest, a burger and a beer are the perfect meal. Made with a beer that Seattle loves, it makes me feel like this new town is starting to become my home.

 

Pikes Brewing IPA

 

Jalapeno Beer Cheese Burger with Beer Candied Bacon

Ingredients

    For the bacon:
  • 12 strips thick sliced bacon
  • 1 cup brown sugar
  • ¼ cup stout
  • pinch cayenne
  • For the cheese sauce:
  • 2 tbs butter
  • 2 tbs flour
  • 2 tbs cornstarch
  • 1 cup IPA
  • 1 cup whole milk
  • 2 cups (4 wt oz) shredded cheddar cheese
  • For the burgers:
  • 2 lbs ground chuck (80/20 lean to fat ratio), very cold
  • 2 tbs stout
  • 1 tsp onion powder
  • 2 tbs melted butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 jalapenos, sliced
  • 6 hamburger buns, or Kaiser rolls

Directions

    Make the bacon:
  1. Preheat ove the 350.
  2. In a sauce pan over medium high heat, bring the brown sugar, stout and cayenne to boil, boil for one minute.
  3. Place the bacon on a wire rack over a baking sheet. Brush the bacon on each side with sugar mixture.
  4. Bake at 350 for 10 minutes, flip, re-brush with sugar mixture, bake for ten more minutes until bacon is a dark brown. Remove from oven, allow to cool. Bacon will harden as it cools.
  5. Bacon can be made a day ahead of time.
  6. Make the cheese:
  7. In a pan over medium high heat, melt the butter. Sprinkle with flour and cornstarch, whisk until well combined, allow to cook until a light brown color.
  8. Add the beer and the milk, bring to a low simmer. About ¼ cup at a time, whisk in the cheese, making sure all cheese is melted before adding more. Keep warm while you make the burgers (sauce will thicken as it cools, add additional milk or beer and add to heat if the sauce thickens too much).
  9. Make the Burgers:
  10. Preheat the grill.
  11. In a medium bowl, gently mix together the beef, 2 tablespoons stout and onion powder. Make sure that you only mix as little as necessary, over working the meat will make it tough. Form into 6 patties (make sure to form patties larger than you want the final results to be, patties shrink as they cook).
  12. Brush patties on both sides with butter, sprinkle liberally with salt and pepper.
  13. Grill on both sides until medium, about 4 minutes per side.
  14. Fill the buns with patties, jalapenos, bacon and cheese sauce.
https://domesticfits.com/jalapeno-beer-cheese-burger-beer-candied-bacon/

Chili Coconut Porter Braised Pork Ribs

 

Chili Coconut Porter Braised Pork Ribs

Forget for a second that you’ve ever had coconut. Forget about those terrible candy bars when you were a kid, and the off putting taste of processed coconut flavor. Forget about bad rum and the smell of spring break sunscreen. Try and cleanse your historical culinary palate of any negative coconut memories, because it’s good side far exceeds the trash that can be done in it’s name.

We need a coconut re-do in America. It’s a flavor that spent our youths being bastardized into a Fisher-Price version of what it was capable of. It took years for me to understand how much power and beauty is in the true taste of a real coconut. Thai food had a hand in brining me to terms with the authenticity of coconut, but it’s been surprising application of this flavor that have made me fall in love with it.

Coconut in beer is a great example of the power of coconut. Done right, a beautiful coconut porter is something that won’t just make you fall in love with coconut, it’ll make you fall in love with beer. It’s beautifully balance, bold enough to stand up to some chili ribs, and with the perfect touch of toasted coconut. The only problem is how hard it is to find a great version. But don’t stop looking, try every coconut porter you can get your hands on until you find one you fall in love with, it’ll be worth the search.

 

 

Chili Coconut Porter Braised Pork Ribs

 

 

Chili Coconut Porter Braised Pork Ribs

Ingredients

  • 2 lb country style pork ribs
  • salt and pepper
  • 1 tbs oil
  • 1 shallot, chopped
  • 2 tbs samal oelek
  • 3 tbs soy sauce
  • 2 tbs sugar
  • 1 tsp Worcestershire sauce
  • 12 ounces coconut porter

Directions

  1. Sprinkle the ribs on all sides with salt and pepper.
  2. Heat the oil in a large Dutch oven until very hot but not smoking. Sear the ribs on all sides until browned, remove from pot.
  3. Lower the heat, add the shallots, cook until softened. Add the remaining ingredients, stir to combine.
  4. Add the ribs back into the pot, lower heat to maintain a low simmer.
  5. Cook until ribs are fork tender, about 2 to 3 hours (cooking time will depend on size of ribs).
  6. Remove ribs from the pot. Bring the braising liquid to a boil, stir frequently until thickened.
  7. Drizzle sauce over ribs before serving.
https://domesticfits.com/chili-coconut-porter-braised-pork-spare-ribs/

 

Chili Coconut Porter Braised Pork Ribs

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese

 

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese 2

If there was any doubt about how much I like self-torture, you can defer to this: I’m writing another cookbook.

My first cookbook, The Craft Beer Cookbook took four months and most of my sanity to write. And here I am, doing it again. Maybe it’s the post publisher amnesia, maybe it’s that I had such a great time on the book tour, or maybe it’s that I like self inflicted torment.

Either way I’m nearing the half way point of writing my second cookbook. The topic this time is appetizers and party food. Craft beer lends itself to party food. The community of people that beer draws, and the flavors of the great beer that those craft beer people create just have to be shared. A book about food that’s at the center of a gathering of good beer and great people is therapeutic for me right now. It’s a reminder of the good parts of these lives we live, that the Quality of Life that we all strive for has more to do with who we share it with any other peripheral accessories that the world can offer.

A book about food that’s meant to be shared with people we love, I can’t think of anything I’d rather spend my time creating.

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese 3

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese

Ingredients

  • 2 tbs olive oil
  • ½ cup white onions
  • 2 cloves garlic, minced
  • 1 cup smoked porter
  • ¼ cup balsamic vinegar
  • 1 tbs molasses (not black strap)
  • 15 madjool dates (about 8 wt oz), pitted and chopped
  • 1 long french baguette
  • 4 wt oz goat cheese, crumbled
  • 4 wt oz prosciutto, sliced
  • 1/3 cup baby arugula leaves

Directions

  1. Heat the olive oil in a pot over medium heat. Cook the onions until soft. Stir in the garlic, then the porter, vinegar, molasses and dates.
  2. Simmer until the dates have softened and broken down and the beer has reduced, about 10 minutes. Remove from heat and allow to cool for about ten minutes.
  3. Add to a food processor and process until mostly smooth.
  4. Preheat broiler. Cut the baguette into 24, 1-inch slices. Arrange bread slices on a baking sheet. Place under the broiler until golden brown. Flip the slices over and place back under the broiler until golden brown on the other side.
  5. Spread each slice with porter date jam, top with crumbled goat cheese, prosciutto and arugula.
https://domesticfits.com/porter-date-jam-crostini-prosciutto-arugula-goat-cheese/

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese_

Beer Braised Pork Ribs Tacos with IPA Pickled Jicama

Beer Braised Pork Ribs Tacos with IPA Pickled Jicama_

We need to talk for a second about the anatomy of a taco.

It’s pretty simple when you break it down: homemade tortilla, a flavorful protein, and an acid, that’s all. When you make something so simple, you need to make each building block well. Which will start with that tortilla. If there are just a few things that you make from scratch this year, tortillas should absolutely be one of them. Three simple ingredients and five minutes and you’ll never look back. Besides, those cardboard disks labeled "Corn Tortillas" they sell at the grocery store are best used for sanding the paint of walls.

For the protein, you can use anything from your favorite meat, to a beer battered avocado, it’s your call. But if you’re feeding a diverse crowd of eaters, tacos are the way to go. Tortillas are gluten free, and east to stuff full of veggies, so you have two big food limitations covered.

Acid is important when you’re trying to balance a rich meat. Salsa is obviously the go-to, but I’m adding in some pickled jicama to mix things up.

In my world, cilantro is a must on tacos, it balances heat really well. And if you’re going to add cheese, back away from the grated cheddar. Grab a more traditional cheese like my current cheese obsession: cotija. It’s salty and crumbly and approved by Mexican grandmas for use on your tacos. That’s an important endorsement in my world.

Beer Braised Pork Ribs Tacos with IPA Pickled Jicama 2

My homemade tortilla recipe, do it. DO IT.

Beer Braised Pork Ribs Tacos with IPA Pickled Jicama

Ingredients

  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • 1 tsp brown sugar
  • 2 tbs canola oil
  • 1 cup chopped white onions
  • 2 lbs pork country style ribs
  • 14.5 ounce can diced tomatoes
  • 12 ounces stout
  • 3 garlic cloves, smashed
  • 1 cup rice wine vinegar
  • 1 tbs salt
  • 1 tbs white sugar
  • ¼ cup ice water
  • ½ cup IPA beer
  • 1 cup jicama, peeled and cut into match stick sized strips
  • 1 cup fresh corn kernels
  • 2 wt oz cotija cheese
  • 1 avocado, diced
  • ½ cup cilantro, chopped
  • Tortillas for serving (homemade corn tortillas recommended)

Directions

  1. In a small bowl stir together the spice rub (onion powder, garlic powder, cumin, smoked paprika, salt, pepper, chili powder, cayenne pepper and brown sugar).
  2. Sprinkle the pork ribs on all sides with the spice mixture.
  3. Heat the oil in a large Dutch oven until hot but not smoking. Add the pork, sear on all sides until browned. Add the onions, tomatoes stout and smashed garlic. Bring to a boil. Reduce heat to maintain a simmer, add lid at a vent.
  4. Simmer, turning ribs occasionally until fork tender, 3 to 4 hours.
  5. While the pork is cooking make the pickled jicama. In a pot over medium high heat add the vinegar, salt and sugar, cook just until the sugar and salt has dissolved, remove from heat. Stir in the beer and ice water, allow mixture to cool. Add the jicama to a bowl, pour pickling liquid over, cover and chill for at least 2 hours, drain.
  6. Once pork is fork tender, turn off heat. Using two forks, shred meat and remove bones. Allow shredded pork to sit in the simmering liquid for ten minutes. Remove with a slotted spoon to drain.
  7. Fill the tacos with pork, top with pickled jicama, corn, cotija, avocado and cilantro.
https://domesticfits.com/beer-braised-pork-ribs-tacos-ipa-pickled-jicama/

Beer Braised Pork Ribs Tacos with IPA Pickled Jicama 3

Grilled Beer Marinated Prosciutto Wrapped Filet Tip Skewers

Grilled Beer Marinated Prosciutto Wrapped Fillet Tip Skewers5P

Don’t roll your eyes at me. I’m not even sorry that I keep making you skewers.

I’m in a mood to put meat on sticks these days, and the grill is officially open. I’ve also discovered that filet tips are perfect for getting soaked in beer, stabbed with a metal skewer and thrown on a hot grill. Which makes them my new meat best friend.

Let’s talk about those tips I speak of for a second. When you decide it’s a good day to throw a Hot Meat Party (normal humans call these "barbecues") and invite your friends to partake in said hot meat for the price of some (hopefully good) beer or other edible offering, you should choose your meat carefully. You want something that’s going to impress, but feeding an army of hungry beer thieves takes a lot of meat. Tips can often be less expensive than buying a whole filet and better flavor than buying a cheap cut.

Beer marinading is a must with Hot Meat, the natural meat tenderizing properties of beer give the meat an added ability to stay tender and full of flavor even when exposed to high levels of grill induced heat. It also makes your beer bearing friends so impressed with your grill skills, they’ll bring better beer next time.

Grilled Beer Marinated Prosciutto Wrapped Fillet Tip Skewers7

 

Grilled Beer Marinated Prosciutto Wrapped Filet Tip Skewers

Ingredients

  • 12 ounces porter
  • 2 tablespoons Worcestershire sauce
  • 1 tsp onion powder
  • ½ teaspoon, plus 2 teaspoons kosher or sea salt, divided
  • 1 lbs fillet tips, cut into cubes
  • 3 wt oz ounces prosciutto

Directions

  1. In a bowl or baking dish stir together the porter, Worcestershire, onion powder and ½ teaspoon salt.
  2. Add the filet tips and marinate for 6 to 12 hours.
  3. Preheat the grill.
  4. Remove the filet tips from the marinade, discard marinade.
  5. Place the filet tips on a stack of paper towels, top with more paper towels, allow to dry for about ten minutes.
  6. Salt the filet tips on all sides with remaining salt.
  7. Wrap the filet tips in prosciutto, thread onto metal skewers (or pre soaked wooden skewers)
  8. Grill on all sides until desired level of doneness, about 4 minutes per side for medium.
https://domesticfits.com/grilled-beer-marinated-prosciutto-wrapped-fillet-tip-skewers/

Grilled Beer Marinated Prosciutto Wrapped Fillet Tip Skewers

Beer Carnitas Pizza

 

Beer carnitas pizza

When I was kid Mexican Pizza involved ice burg lettuce and cheap ground beef. Possibly the perfect example of how neither Mexican food or pizza were given proper credit for the potential they had to compete in the Fine Food arena. They were both disregarded as low brow for far too long, but then again, so was beer. It took America awhile to see what Mozza did for pizza, what Rick Bayless did for Mexican food and what the craft beer industry as a whole did for beer.

It’s good thing we all woke up to the fact that we need to up our pizza night game. It’s a win for all of us.

Plus, it goes better with the good beer we’re now drinking.

Beer carnitas pizza3

 

I use this Beer Pizza Dough recipe, unless I fail to plan ahead, then I use this One Hour Beer Pizza Dough recipe.

Beer Carnitas Pizza

Ingredients

  • 4 lb pork shoulder, trimmed and cut into 5 inches pieces
  • 1 tbs kosher salt
  • 3 tbs olive oil
  • 1 cup IPA
  • ½ tsp cumin
  • 1 tsp chili powder
  • pinch cayenne
  • ½ tsp smoked paprika
  • 2/3 cup water
  • 1 lb pizza dough
  • 1 cup black beans
  • 2 tbs olive oil
  • 1 chipotle pepper in adobo
  • ½ cup shredded cheddar
  • ½ cup shredded mozzarella
  • ¼ cup chopped cilantro
  • ½ cup chopped tomatoes
  • ¼ cup Mexican Crema

Directions

  1. Preheat oven to 325.
  2. Sprinkle the meat all over with the salt. Add to a shallow dish, cover and refrigerate for 12 hours and up to 3 days (if you skip this step make sure to salt the meat well before proceeding).
  3. In a large Dutch oven, or roasting pan over two burners, heat the olive oil until hot but not smoking. Add the meat and cook on all sides until very well browned, working in batches if necessary. Remove the meat and allow to drain on a stack of paper towels.
  4. Pour the beer into the pan, scraping to deglaze the bottom, turn off heat. Add the water, cumin, chili powder, cayenne, and smoked paprika. Add the meat back in the pot.
  5. Bake uncovered at 325 until falling apart, about 3-4 hours. Pull into bite sized pieces using a fork.
  6. Add a pizza stone to the oven, increase heat to 425.
  7. In a food processor add the black beans, olive oil and chipotle pepper, process until well combined.
  8. On a lightly floured surface roll out the pizza dough, transfer to a pizza peel that has been well covered with corn meal.
  9. Spread the black bean puree over the pizza in an even layer.
  10. Top with cheese, then carnitas (you will have more than enough, save the remaining meat). Transfer to the pizza stone, bake at 425 until the crust is golden brown, about 12-15 minutes.
  11. Remove from oven, top with tomatoes, cilantro and crema.
https://domesticfits.com/beer-carnitas-pizza/

Adapted from David Leovitz Carnitas, and Spike Mendelsohn Mexican Pizza

Beer carnitas pizza2

Stout Pot Roast & How To Make Pot Roast

How to Make Pot Roast10

This is an exercise in patience.

You can hurry a lot of things but pot roast isn’t one of them. If you aren’t going to take the time to cook it low and slow, you might as well just make something else. Or have take out.

The rules of pot roast, the American Grandma’s Saturday Night Special, are few but unyielding, ignore them and you’ll have shoe leather.

Step one: Caramelize the carrots and then the onions.

How to Make Pot Roast

Caramelizing the vegetables in a hot pan gives another level of flavor that you won’t get by just tossing them in the pot with the roast.

How to Make Pot Roast2

Step two: Season the crap out of your roast, then flour it. 

How to Make Pot Roast3

Use a lot of salt, it’s imperative to getting the results you want. Use good kosher or sea salt (stop buying that iodized table salt already), and don’t be shy with it. Add some garlic powder as well, and then rub in some flour.

How to Make Pot Roast4

Step Three: sear the meat in a hot pan until browned on all sides. 

How to Make Pot Roast5

Step Four: deglaze the pan with beer, it also acts as a meat tenderizer. 

How to Make Pot Roast6

Step Five: add back in the roast, vegetables, some broth and herbs. Cook slow and low for lots of hours.

Don’t boil, it’ll turn that roast tough. Cook it slow and low, I’ve even heard of people cooking their pot roast for up to 12 hours.

How to Make Pot Roast7

Step six: Be patient, it takes a while.  

How to Make Pot Roast9

Stout Pot Roast

Ingredients

  • 2 tbs olive oil
  • 1 tbs unsalted butter
  • 5 large carrots, cut into 1 inch pieces
  • 2 sweet white onions, quartered
  • 1 (4 lbs) chuck roast, well marbled
  • 1 to 2 tbs Kosher or sea salt
  • 1 tsp garlic powder
  • 2 tbs flour
  • 12 ounces stout or porter beer
  • 2 cups beef broth
  • 2 sprigs rosemary
  • 2 sprigs thyme

Directions

  1. Preheat the oven to 250.
  2. In a large dutch oven heat the oil and butter until hot but not smoking.
  3. Add the carrots, cook until browned, remove from pot and set aside.
  4. Add the onions, sear until browned, remove from pot, set aside.
  5. Sprinkle with roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly.
  6. Sear in the pan until browned on all sides, remove from the pot.
  7. Pour the beer into the pot, scraping to deglaze the pan.
  8. Add the meat and vegetables back into the pot. Add broth, rosemary and thyme. Bring to a gentle simmer.
  9. Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours and up to 8.
https://domesticfits.com/stout-pot-roast-make-pot-roast/

I use this Dutch oven all the time, it’s a staple in my kitchen (affiliate link)

How to Make Pot Roast11

Mushroom Steak Pasta with Garlic Beer Cream Sauce

Mushroom Steak Pasta with Garlic Beer Cream Sauce 2

I’ve spent the past few weeks making my way up the West Coast, traveling from brewery to brewery, enjoying the company of Craft Beer’s finest. A journey much less about scribbling my name inside a few hundred books with a black Sharpie marker than it’s been about connecting to this community I’ve fallen in love with. This world I feel so grateful to be a part of is glad to count me as one of it’s own, and I’m incredibly honored that’s the case.

This gypsy soul that I own doesn’t want the travel to end, but being able to get back in the kitchen is consoling. I didn’t miss my bed, but I missed my knives. I didn’t care about living out of a suitcase, but living without my pans was hard. I didn’t want the shoes I left behind, but I did want my spice cabinet. Other than the open road headed North, there isn’t many placed I’d rather spend a day than in a familiar kitchen.

This is a meal that doesn’t require the full day that I’d like to spend in the kitchen, it can even be accomplished after work. But with warm flavors of beer, garlic and mushrooms it has a Sunday Supper feeling.

Mushroom Steak Pasta with Garlic Beer Cream Sauce 4

Mushroom Steak Pasta with Garlic Beer Cream Sauce

Yield: 4 servings

Ingredients

  • 1 lb flat iron steak
  • 1 tsp salt
  • 1 tsp pepper
  • 6 tbs butter, divided in half
  • 3 cloves garlic, minced
  • 10 wt oz crimini mushrooms (baby bellas), quartered
  • 1 cup white ale
  • ¼ cup heavy cream
  • 1 tsp minced fresh rosemary
  • salt and pepper to taste
  • Pasta, cooked al dente and drained

Directions

  1. Cut the steak into 1/8 inch strips. Sprinkle on all sides with salt and pepper.
  2. Melt 3 tbs butter in a cast iron skillet until hot. Add steak and cook until browned, removed from pan.
  3. Add the remaining 3 tbs butter, mushrooms and garlic, cook until the mushrooms have darkened, about 5 minutes.
  4. Add the white ale and cook until the beer and butter has reduced by about half, about ten minutes.
  5. Turn off heat, stir in the cream.
  6. Add back in the steak and simmer until slightly thickened, about 8 minutes.
  7. Season with rosemary, salt and pepper.
  8. Serve over pasta.
https://domesticfits.com/mushroom-steak-pasta-garlic-beer-cream-sauce/

Mushroom Steak Pasta with Garlic Beer Cream Sauce 3

Stout Braised Pulled Pork Chili

Stout Pulled Pork Chili

If you want to watch a culinary sports crowd get rilled up, ask what the "right way to make chili" really is. Just meat? Beans? No beans? Pork, vegetables, beef? Tomatoes? Because if you do it "wrong" you might was well be at  Morton’s and ask for ketchup with your steak. Or waltz yourself in the kitchen of a southern Grandma and boss her biscuit making ways around: you might get yourself punched.

I happen to be a bit more of a wandering chili Gypsy, the only requirement that I see necessary is a kick of heat. Some days I want beans, some days I want to pack it full of pork, chipotle stout, hold the beans and top it with pork rinds.

Regardless of your "right" way to make chili, I hope your take away from this recipe is that the braising liquid, what is left after a pork shoulder simmers in beer for 4 hours, is the perfect liquid to use in chili. It’s packed with flavor, beer, broth, spices, and meaty goodness. Don’t wash it down the drain, strain it and save it for making soup and chili. Even freezing it if you have to.

It’s like a free secret ingredient, even if you still have to fight with your brother in law about why you want to add beans.

Stout Pulled Pork Chili 2

Stout Braised Pulled Pork Chili

Ingredients

    For the Pork
  • 1 tbs brown sugar
  • 1 tbs salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2.5-3 lb pork butt (pork shoulder)
  • 2 tbs olive oil
  • 24 ounces stout beer (or porter)
  • 2 cups beef stock
  • For the Chili
  • 2 tbs olive oil
  • 1/2 red onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can red kidney beans, rinsed and drained
  • 1 (14.5 ounce) can stewed tomatoes
  • 3-4 chipotle peppers in adobo, minced
  • 2 tsp adobo sauce from chipotle can
  • Garnish:
  • 1 cup sharp cheddar, shredded
  • ½ cup cilantro, chopped
  • ½ cup red onion, chopped
  • 1 large tomato, chopped

Directions

  1. In a small bowl stir together the brown sugar, salt, onion powder, garlic powder, smoked paprika, and cayenne pepper.
  2. Sprinkle pork on all sides with spice mixture.
  3. Heat the olive oil in a large Dutch oven until hot but not smoking. Sear pork on all sides until browned.
  4. Pour the beer and beef stock over the pork.. Reduce heat to a low simmer. Add a lid at a vent and allow to cook until pork is very tender and shreds easily, about 4 hours. Remove from the pot, shred using two forks, return to the pot and allow to simmer for 5-10 minutes. Remove meat from the pot with a slotted spoon to drain off excess moisture (reserve braising liquid).
  5. In a separate pot heat 2 tbs olive oil, cook the onions and red pepper until soft, about 4 minutes. Stir in the garlic. Add 1 ½ cups of the pork braising liquid, black beans, kidney beans, tomatoes, chipotle pepper and adobo sauce. Simmer for 20 minutes.
  6. Serve topped with cheddar, cilantro, red onion, tomatoes and pulled pork.
https://domesticfits.com/stout-braised-pulled-pork-chili/

Stout Pulled Pork Chili 3

 

Mediterranean Beer Braised Pork Burgers

Beer Braised Pork Burgers2

We could never manage to get ourselves through an entire conversation about cooking with beer without talking about meat. Sure, the magical leavening powers of beer give bread that awesome texture, and after making a chocolate stout cake none of my cakes will ever be sober again, but meat is where it all begins.

There is no hard data on the inception of beer cooking, but my educated guess leans me towards meat. Not just for the incedible meat tenderizing properties of beer, but also due to the fact that it’s a mild preservative, important in those pre-Frigidare days of trying to feed a crowd. These days, meat and beer just seem to have found a seamless connection, a perfect marriage that leads to the birth of outstanding crowd pleasing meals. This union is due in no small part to the fact that beer gives meat an amazingly tender texture while infusing it with a little bit of that beer flavor we all know and love.

So, what beer with what meat, you ask? Great question. Here are my recommendations:

Beef: Imperial Stout

Pork: Smoked Porter

Chicken & Turkey: Brown Ale

Fish: White Ale

 In my history of beer cooking, those are the pairings that have proven the most successful. Also, don’t forget to save some of that beer for drinking.

Beer Braised Pork Burgers

For this recipe I used my Homemade Beer Burger Buns, which was a fantastic idea.

Mediterranean Beer Braised Pork Burgers

Ingredients

    For the Meat:
  • 1 tbs brown sugar
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp cumin
  • 3 lbs country style pork ribs
  • 2 tbs olive oil
  • 14.5 wt. oz. stewed tomatoes
  • 12 oz smoked porter
  • 1 tbs Worcestershire sauce
  • 1 white onion, chopped
  • 3 cloves of garlic, chopped
  • For the topping:
  • 1 cup Greek yogurt
  • 2 tbs fresh lemon juice
  • 2 tbs dill, chopped
  • ½ cup red onion, very thinly sliced
  • 1 English cucumber, dices
  • 1 cup firm tomatoes, chopped
  • 8 Homemade Beer Burger Buns

Directions

  1. In a small bowl stir together the brown sugar, smoked paprika, salt, onion powder, garlic powder, black pepper and cumin.
  2. Sprinkle pork on all sides with spice mixture.
  3. Heat the olive oil in a large Dutch oven until hot but not smoking. Sear pork on all sides, working in batches in necessary.
  4. Pour the stewed tomatoes and beer over the pork. Add the Worcestershire, onions and garlic. Reduce heat to a low simmer. Add a lid at a vent and allow to cook until pork is very tender and falling off the bone, about 4 hours. Shred using two forks, removing the bones from the pot. Remove meat from the pot with a slotted spoon to drain off excess moisture.
  5. To make the sauce, whisk together the yogurt, lemon juice, dill and red onion. Chill until ready to serve.
  6. Split the burger buns and fill with pork, top with cucumber, tomatoes and yogurt sauce.
https://domesticfits.com/mediterranean-beer-braised-pork-burgers/

Beer Braised Pork Burgers3