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Entree

Beer Braised Chinese Five Spice Short Ribs over Mimolette Polenta with Red Plum Chimichurri

Beer Braised Chinese Five Spice Short Ribs over Mimolette Polenta with Red Plum Chimichurri

This is going to sound crazy, I know that. But short ribs need stone fruit. They do, it’s a perfect pairing. You don’t believe me? Are you doubting my powers of uncommon food pairings? This is a mistake on your part because short ribs and reb plums go together as well as a pilsner and mowing the lawn. 

There is such a gorgeous balance when the sweet and lightly acidic tang of the plum cuts through the rich deep flavors and fattiness of the slow-cook beef. Have I convinced you yet? Either way, you obviously have to try it to come to your own conclusion that I’m right. Obviously. 

Beer Braised Chinese Five Spice Short Ribs over Mimolette Polenta with Red Plum Chimichurri

Ingredients
  

Short ribs

  • 2.5 lbs. short ribs
  • 1 tablespoon salt
  • ¼ cup (30g) flour
  • 3 tablespoons five spice
  • 2 tablespoons olive oil
  • ½ large sweet white onion about 1 ½ cups, chopped
  • 1 cup (8oz) stout beer
  • 1 cup (236g) beef broth
  • 2 tablespoons tomato paste

Chimichurri

  • 2 large red plums chopped
  • 2 tablespoons chopped shallots
  • 1 clove garlic minced
  • 3 tablespoons green onions chopped
  • 2 tablespoons parsley chopped
  • 2 tablespoons aged balsamic
  • 1 tablespoons olive oil
  • 1 teaspoon salt

Polenta:

  • 4 cups (960g) chicken broth
  • 1 cup (160g) dry polenta
  • ½ cup (120g) heavy cream
  • 3 ounces mimolette cheese shredded
  • 1 (6g) salt

Instructions
 

Make the short ribs:

  • Preheat the oven to 325°.
  • Salt the short ribs on all sides.
  • Add the flour and five spice to a bowl, stir to combine.
  • Dredge the short ribs in the flour mixture, coating on all sides.
  • Heat the olive oil in a pan over medium high heat.
  • Sear the short ribs on all sides, remove from pan.
  • Add the onions, cooking over medium heat until starting to caramelize, about 15 minutes. Add the beer, scraping to deglaze the bottom of the pan.
  • Stir in the broth and tomato paste. Add the short ribs back in, cover, and add to the oven.
  • Cook for about 3 hours or until fork tender, checking on the ribs about every hour, turning over and returning to the oven until done.

Make the chimichurri:

  • Add all the ingredients to a bowl, stir to combine.

Make the polenta:

  • In a pot over medium-high heat, add the broth, and polenta. Simmer, stirring occasionally, until thickened and polenta has softened, about 20 minutes.
  • Stir in the cream, cheese, and 1 teaspoon salt, allow to cook until absorbed, about 5 minutes.

Serve:

  • Plate the polenta, top with short ribs, then chimichurri.

Have A Beer With Me + A Recipe For Creamy Chard Beer Polenta with Eggs

Creamy Chard Beer Polenta with Eggs

You guys. Let’s hang out, like in real REAL life. I was invited to this incredible women in beer festival, one that other women I have been secretly internet stalking for years will be at as well in real REAL life. There will be beer, doughnuts, me being too loud and awkward and probably telling inappropriate jokes, and I think you should be there. 

I’ll even cook for you, and scribble in one of my cookbooks if you want me to. Because we’ve always talked about getting together and having a beer and I think it’s time we actually do it. Because life is short and beer is delicious and it’s something we’ll always be glad we did. 

Join me at Brave Brew Fest March 4-6

 

Creamy Chard Beer Polenta with Eggs

Ingredients
  

  • 2 ½ cups (600g) vegetable broth
  • 1 cup (8oz) pale ale
  • 1 cup (125g) dry polenta
  • ½ cup (120g) heavy cream
  • ½ cup shredded parmesan cheese plus additional for garnish
  • 1 ½ teaspoon salt divided
  • 3 tablespoons butter
  • 2 garlic cloves crushed
  • 3 cups (100g) chopped red chard
  • 4 eggs poached

Instructions
 

  • In a pot over medium-high heat, add the broth, beer and polenta. Simmer, stirring occasionally, until thickened and polenta has softened, about 20 minutes.
  • Stir in the cream, cheese, and 1 teaspoon salt, allow to cook until absorbed, about 5 minutes.
  • While the polenta cooks, sauté the chard.
  • Melt the butter in a pan over medium high heat. Add the chard, cook until softened, about 6 minutes. Stir in the garlic and the salt, remove from heat.
  • Add the polenta to a serving bowl, top with chard, poached eggs and sprinkle with cheese.
  • Serve warm.

Elote Beer and Bacon Corn Chowder

Elote Beer and Bacon Corn Chowder

It’s pretty obvious from the soup I’ve been making that I miss summer already. My "lizard on a rock" vibes do not mesh well with below-freezing temps and lack of sunlight. So I soupify things meant to be consumed in warmer months. Ta-da! Street corn soup! 

Which doesn’t really help, no matter how delicious it is. I also want to put my Christmas decorations up, so clearly I have no grasp on the concept of seasons. Blame it on my Southern California roots, since I was born and bred in year-round sunshine, street corn, and Holiday decor in 80-degree weather. It really is only the tip of the iceberg when it comes to how much of a mess I am. But I do have delicious soup and beer, so it could be worse. 

Elote Beer and Bacon Corn Chowder

Servings 6 servings

Ingredients
  

  • 6 ears sweet corn
  • 6 strips thick cut bacon chopped
  • 1 sweet white onion chopped
  • 1 bunch green onions chopped, white and green parts separated
  • 2 large Anaheim chilis chopped and seeded
  • 4 cloves garlic minced
  • 1 cup pilsner
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • ¼ cup thinly sliced cilantro
  • 1 large russet potato peeled and chopped
  • ½ cup Mexican crema
  • ½ cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped green onions

Instructions
 

  • Using a grill pan or an outdoor grill, grill the corn until grill marks appear.
  • Cut the kernels off the cob, save the cobs and kernels separately.
  • In a Dutch oven or stockpot off heat add the bacon, turn heat to medium. Cook until crispy. Remove with a slotted spoon, set aside for garnish.
  • Add the chilies and onions to the bacon grease, cook until softened.
  • Stir in the garlic.
  • Add the beer, scraping to deglaze the bottom of the pot.
  • Stir in the broth, milk, cream.
  • Add the spices, stir to combine.
  • Add the cobs, corn kernels, and potatoes.
  • Simmer (do not boil) for 30 minutes. Remove from heat.
  • Remove the cobs.
  • Add 2/3 of the soup to a blender, blend until smooth.
  • Return the blended soup to the pot, bring to a low simmer to warm.
  • Spoon into bowls, top with crema, cotija, bacon, green onions, and cilantro.

Oven Baked Goat Cheese and Cherry Tomato Beer Pasta

 

This week is a crossover, it’s a convergence of seasons and it’s my favorite part of the seasonal Venn diagram that makes up the year. We have cozy-fall-fireplace weather but we also still have summer produce in abundance. Including but not limited to the absurd amount of tomatoes in my garden that didn’t get around to ripening until this very moment after being tortuously green for about 137 months. 

The idea of having several pounds of beautiful homegrown tomatoes in my kitchen with a ticking life expectancy countdown clock kept me up at night. I wish that was a metaphor but it’s not, because I’m that strange. You also need to factor in that it’s getting colder and the summer produce needs to fit into fall dishes in order to make sense in my current world. There are a lot of things to consider when you’re slightly crazy in food-related ways. 

Then when you factor in a beer like Odells Kindling, that tastes like summer but has a name that reminds me of a late autumn night fireplace it all just falls together. Now I can sleep in my carb-induced stupor and all is right in the world again. 

 

Fresh  Homemade Beer Pasta Recipe

 

Oven Baked Goat Cheese and Cherry Tomato Beer Pasta

Ingredients
  

  • 9 oz fresh linguine pasta* not dried
  • 3 lbs. cherry tomatoes
  • 4 large cloves garlic smashed
  • 4 oz goat cheese
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • ¼ cup (2oz) good quality olive oil
  • ¼ cup (2oz) beer golden ale, pale lager, pilsner
  • 6 leaves fresh basil minced

Instructions
 

  • Preheat the oven to 400°F.
  • Add the cherry tomatoes, garlic, goat cheese, salt and pepper to a baking dish, drizzle with olive oil.
  • Bake for 30-35 minutes or until the tomatoes are bursting.
  • Remove from oven, stir in the beer.
  • Add the pasta, stir until well coated, sprinkle with basil.
  • Plate, serve warm.

Notes

*You can either make the pasta yourself or you can easily buy it in the refrigerator section of almost any grocery store, it’s usually near the cheese.
If you only have dried, make sure to cook to al dente first, drain, then add to the dish. 

The Bend Ale Trail and a recipe for Grilled Beer Crust Pizza with Peaches, Burrata, and Pesto

This post is sponsored by Vist Bend. All the content and opinions expressed here are my own.

Before we get to my new favorite pizza, let’s talk about one of my favorite beer cities on the planet! Bend, Oregon is a city for beer lovers, dog lovers, nature lovers,  so add it to your list, my friends. If you’re Pacific Northwest-based, it’s not more than a drive away, and if you aren’t then you obviously need a good reason to travel this way. 

Bend is a place where everything seems both exciting and slow-paced. There is a lot you CAN do, and nothing you NEED to do. Right on the Deschutes River, in the shadow of the Cascade mountains with water perfect for brewing, mountains that need to be climbed, slopes that beg to be conquered. But If you’re like me and you’re just in it for the beer drinking and the dog petting, it’s also a perfect getaway. 

My recommendations for breweries to add to your list for the aforementioned dog-petting-beer-drinking good time:

Monkless brewing. Not just for the Abby ale inspired Belgian beers (no monks required) but also for the space. GABF named it mid-sized brewpub of the year (that’s a big deal for those who don’t know), and it’s easy to see why with its river views, great food, and complex yet accessible beer. 

Crux Fermentation Project:

It’s not a conversation about Bend beer without a mention of Crux. One of the most popular spots to grab a beer in the entire city (possibly the state) because of its flawless beer, large open outdoor space, live music, food trucks, and pettable dog visitors. It’s really a must-visit. 


Bend Brewing: There may not be a better place to have a beer in the city than the edge of the river outside of Bend Brewing. The taproom isn’t super large but the outdoor space is mighty and expansive. It’s located right in downtown Bend and is walkable from the most popular part of the city. Sitting by the river with a Bend Brewing beer might just be the perfect afternoon. 

10 Barrel:

10 Barrel is a popular pub and an easy place to hang out if you can find a spot. It’s also a great place to sample the sneak peek R&D beers you won’t be able to get anywhere else while filling up on their handmade pizza. 

Sunriver Brewing: They have a beer that tastes like coca puffs. THEY HAVE A BEER THAT TASTES LIKE COCA PUFFS! All by itself Sunriver’s Cocoa Cow is reason enough to visit. It’s probably my favorite beer in Bend. It’s also a quick walk from 10 Barrel, so make this a joint adventure. 

On Tap: While not a brewery, this space is perfect to catch all the beers from the breweries you didn’t get to visit in town, all while chowing down on some food truck grub. The tap list is extensive with tons of local favorites. 

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For my new favorite pizza, I used an IPA from Bend’s Silvermoon, a local favorite and one of the first breweries to start in Bend many (silver) moons ago. 

Grilled Beer Crust Pizza with Peaches, Burrata, and Pesto

Ingredients
  

For the Crust:

  • 2 ½ cups 300g bread flour
  • 2 ¼ teaspoons 1 envelope rapid rise yeast
  • ½ teaspoon 1.5g garlic powder
  • 1 teaspoon 5g granulated sugar
  • ¾ cup 6oz wheat beer
  • ½ teaspoon 3g kosher salt
  • ¼ cup 60g olive oil

For the Toppings:

  • Olive oil
  • ¼ cup prepared pesto sauce
  • ¼ cup parmesan cheese
  • 1 large ripe, yellow peach, sliced
  • 6-8 leaves basil sliced
  • 2 4oz balls of burrata cheese
  • ½ cup baby arugula
  • 2 tablespoons balsamic glaze

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and sugar.
  • Mix until combined. Heat the beer until the temperature reaches between 120°F and 125°F (double check your yeast package to confirm this is the temperature your yeast needs. Default to the temperature listed on the package).
  • Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Preheat the grill to 500°F.
  • Roll the dough out on a lightly floured surface to about 10-inches in diameter, add to a pizza peel covered with flour or cornmeal. Brush with olive oil.
  • Add to the grates of the grill, oiled side down. Close the lid and allow to cook until grill marks appear, use the pizza peel to remove the crust, transfer to a work station.
  • Cover with pesto sauce and sprinkle with parmesan cheese.
  • Return the pizza to the grill.
  • Shut the lid and allow to cook until the top of the crust is bubbly and starting to brown, about 6-8 minutes.
  • Remove from the grill, transfer to a serving platter, top with peaches, basil, burrata (pulled the burrata apart and distribute across the pizza), arugula, and balsamic glaze.
  • Slice and serve.

 

Grilled halloumi Sliders with IPA Avocado Chimichurri

Grilled halloumi Sliders with IPA Avocado Chimichurri

Don’t look at me like that. I know, I KNOW! I grilled another thing. And I don’t even feel bad about it. It’s cheese you can grill (actually grill unlike those misnamed, misleading sandwiches that should be called "pan friend cheese" so no one gets their hopes up). 

This is cheese that doesn’t melt so you can throw it on the grill and use it in sandwiches to shock and amaze your friends who will be confused but intrigued. And confused intrigue is the best state in which to eat sandwiches, this is a fact. 

It’s followed closely by perplexed abandon followed by bemused suspicion. Don’t quote me on this, or try to prove I’m wrong, just grill some things that aren’t usually found over an open flame, open a beer, and feed your friends already. It’s the best way to spend an afternoon. 

Grilled halloumi Sliders with IPA Avocado Chimichurri

Ingredients
  

For the chimichurri:

  • 1 cup cilantro leaves packed
  • 1 cup parsley leaves packed
  • ½ teaspoon salt
  • 1 teaspoon red pepper flakes
  • 3 tablespoons red wine vinegar
  • 3 tablespoons IPA beer
  • ½ cup olive oil
  • 1 large avocado diced

For the sliders:

  • 8 ounces halloumi cheese cut into ½ inch slices
  • 1 large red pepper
  • 3 tablespoons olive oil
  • 6 slider buns

Instructions
 

  • Add the cilantro, parsley, salt, red pepper, vinegar, and beer to a food processor, process until well combined. While the food processer is running, slowly add the olive oil.
  • Add the diced avocado to a bowl, pour the chimichurri mixture over the avocado, and gently stir to combine.
  • Heat the grill to medium-high.
  • Drizzle the halloumi and red pepper with olive oil. Add the halloumi and red pepper to the grill. Cook the halloumi on both sides until grill marks appear, about 3 minutes per side.
  • Cook the red pepper until the skin has blackened.
  • Scrape the skin off the red pepper, remove the stem and seeds, and slice.
  • Fill the slider buns with cheese, top with sliced red peppers, and avocado chimichurri.

Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Have you replaced doom-scrolling with imagination vacations? As in, pretending as if you’re actually going to take a trip so you plan one by looking up hotels in the Caribbean as though you’re just about to click book? No? Just me? It is preferable to rage-reading the news and is an excellent replacement behavior to panic-skimming medical articles about deadly viruses. 

Also, stuffing foods in other foods is an excellent way to focus on something positive. And by positive I mean you are cooking an entire meal and even if it’s just for you, you’ll have plenty of delicious leftovers. Except we aren’t calling them leftover, it’s called MEAL PREPPING! See, look at you, you’re such a grown-up. Ignore the news and plan your next fake vacation, drink a beer and eat food stuffed into other food. It’s like a vacation for your face. 

Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Ingredients
  

Peppers:

  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 2 chicken breasts chopped
  • 4 oz cream cheese
  • 3 tablespoons Mexican lager beer or pilsner
  • ½ cup grated mozzarella cheese plus additional for top
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 1 can fire-roasted tomatoes drained

Elote:

  • 1 cup corn kernels frozen or fresh
  • 1 cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ salt
  • ½ teaspoon garlic powder

Avocado Sauce:

  • 1 large avocado diced
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ teaspoon garlic powder
  • 2 tablespoons Mexican lager beer or pilsner

Instructions
 

  • Char the peppers on all sides by places over the flame of a gas stove burner (this will not work on the coils of an electric stove, or an induction burner). If you don’t have a gas burner, add the peppers to a baking sheet and place them just under the broiler in your oven. Turn the peppers until charred on all sides, remove from heat, allow to cool.
  • Heat the oven to 375°F.
  • Heat the olive oil in a large skillet, then add the chicken cooking until seared on all sides.
  • Add the beer, scraping to deglaze the pan. Add the cream cheese, ½ cup mozzarella, paprika, garlic powder, chili powder, and salt. Stir until cheese is melted and well combined.
  • Stir in the tomatoes.
  • Add to a baking sheet, cut the peppers down the center from the stem to the tip, removing the seeds and membrane.
  • Fill the peppers with the chicken mixture. Sprinkle with the remaining mozzarella cheese.
  • Bake until the cheese has melted, about 10 minutes, remove from oven.
  • Stir together all the elote ingredients, set aside.
  • Add all the avocado sauce ingredients to a food processor, process until well combined but the avocado is still slightly chunky.
  • Plate the peppers, top with elote and avocado sauce.

Thai Meatballs with Stout Peanut Sauce

Thai Meatballs with Stout Peanut Sauce 

We need to make goals that are easily attainable. At least in equal measure with the difficult ones. For every goal you make that involves weight, money, or extended family, make one that’s easy to keep. You know, for motivation. I have one for you, it’s easy. 

Your new goal is to never again, never ever, serve meatballs with pasta. Just say no. Serve meatballs with rice, it’s way better. Meatballs and rice are a much more compatible match and I’ll fight you over it. But I will win and afterward I’ll feel bad and buy you a beer. So let’s skip the fighting, move right to the beers, ok?

Thai Meatballs with Stout Peanut Sauce

5 from 1 vote

Ingredients
  

Meatballs

  • 1.5 lbs. ground pork
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large egg
  • ¼ cup bread crumbs
  • 1 tablespoons sesame oil
  • ½ cup stout beer

Sauce

  • 1 (13.5oz) can coconut milk
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ cup (64g) crunchy peanut butter
  • 1 tablespoon (14g) fish sauce
  • 2 tablespoon (28g) low sodium soy sauce
  • 1 tablespoon (14g) brown sugar
  • 2 tablespoon (32g) Thai red curry paste
  • 1 tablespoon (14g) rice vinegar
  • 1 tablespoon (14g) sriracha (plus additional to taste)
  • 3 tablespoon lime juice
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro

Rice for serving

    Instructions
     

    • Add the pork, salt, garlic powder, onion powder, bread crumbs and eggs to a mixing bowl. Mix with your hands until just combined (don’t over mix).
    • Using a cookie scoop, scoop out a ball of the meat mixture and add to a baking sheet that has been covered with parchment paper.
    • Freeze for 15 minutes (this will help the meatballs retain their shape).
    • While the meatballs are in the freezer, make the sauce.
    • In a mixing bowl add the coconut milk, peanut butter, fish sauce, soy sauce, brown sugar, curry paste, vinegar, sriracha, and lime juice, whisk to combine, set aside.
    • Heat the sesame oil in a large skillet over medium high heat until very hot but not smoking.
    • Add the meatballs, pull the pan back and forth across the burner allowing the meatballs to roll around in the pan. Cook in this manner until the meatballs are browned, about 6 minutes.
    • Lower heat to medium-low, add the beer, scraping to deglaze the pan.
    • Stir in the coconut milk mixture. Allow to simmer until the sauce has thickened and the meatballs are cooked through.
    • Plate the rice, top with meatballs and sauce, sprinkle with cilantro and green onions.

    Korean Beer Glazed Short Ribs

    Korean Beer Glazed Short Ribs

    Do you also get anxiety over the most obscure things? Like when someone asks you what your favorite [random category] is? I don’t like this, it makes me panic and second-guess all my life choices. The truth is, I DON’T have a favorite beer, or vacation spot, or color. 

    But I DO have favorites when it comes to more obscure things, like grocery checkout ladies, and spatula brands. I also have a favorite cooking style, but not the way you think. Because I won’t say "French" or "Mediterranean" it’s even more random.

    It’s "sounds really fancy but it’s super easy." That’s a category, I promise, and it’s my favorite. These short ribs are it, and I cooked them because my regular grocery store always sells flanken-style short ribs. I hate going to new and unfamiliar grocery stores because I have this unreasonable feeling that everyone is looking at me as if I don’t belong there and why am I not at my usual spot that’s obviously why I can’t find the soy sauce! See, I panic over the most random situations. I can get stuck in the drug smuggling capital of Spain and be just fine, but new grocery stores make me uneasy. That’s why I stick to my favorite, it also has my favorite checkout lady. 

    Korean Beer Glazed Short Ribs

    Ingredients
      

    • 2 lbs flanken style short ribs
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 3 tablespoons cornstarch
    • 2 tablespoons olive oil
    • 3 cloves garlic grated with a microplane
    • 1 teaspoon ginger grated with a microplane
    • 1 tablespoon sesame oil
    • 2 tablespoons soy sauce low sodium
    • 1 tablespoon brown sugar
    • 1 tablespoon chili oil
    • ½ cup stout beer

    Instructions
     

    • Preheat the oven to 275°F.
    • Sprinkle the short ribs on all sides with salt and pepper, then dredge in cornstarch.
    • Heat the olive oil in a large braiser (or oven-safe pan with a lid), sear the short ribs on all sides, remove from heat.
    • Stir together the garlic, ginger, sesame oil, soy sauce, brown sugar, chili oil, and beer.
    • Pour over the short ribs. Cover and add to the oven for one hour.
    • Remove the lid, turn the short ribs over, cook for an additional hour.
    • Remove from oven, add to a serving plate, drizzle with pan sauce.

    Szechuan Beer Shrimp

    Szechuan Beer Shrimp


    I have to warn you about something. It’s Szechuan peppercorns. Maybe you’re well versed in these little buggers, but maybe you aren’t, and it saves me from worrying about you if you don’t already know that they numb your mouth. Did you know this? Is this common knowledge and I just assume it isn’t, like how I assume everyone just realized that caribou and reindeer are the same thing and I only imagined this to be more privileged knowledge? This is my long-winded way to tell you that Szechuan peppercorn gives you a little tingly numbness when you eat them, as revenge for being eaten. That last part I made up, but I think it’s accurate. 

    They aren’t hot, per se, but they do abuse your mouth the way capsaicin and hoppy beers do. And if you’re a person who likes food that fights back (I’m looking at you, triple IPA drinkers), I think you’ll like this as well. 

    Are you afraid of this? It’s ok, I will only judge you a little for being scared of mouth-numbing foods. You can substitute it with 1 teaspoon black pepper and 1/4 teaspoon ground coriander, but you’ll be missing out on all the fun. 

    Szechuan Beer Shrimp

    Servings 4

    Ingredients
      

    • 1 tablespoon Szechuan peppercorns*
    • 1 lb shrimp peeled and deveined
    • 1 teaspoon salt plus ½ teaspoon divided
    • 2 tablespoons plus 1 teaspoon cornstarch, divided
    • 2 tablespoon avocado oil or olive oil divided
    • 4 green onions
    • 1 red bell pepper chopped
    • 1 teaspoon garlic powder
    • 6 garlic cloves roughly chopped
    • ½ teaspoon fresh ginger grated with a Microplane
    • 6 long dried red chilies chopped
    • 1 teaspoon sesame oil
    • 2 tablespoon low sodium soy sauce
    • 2 tablespoon rice wine vinegar
    • ¼ cup beer pale lager, pilsner, wheat beer
    • 1 tablespoon honey
    • Sriracha to taste this will depend on how spicy your red chilies are
    • ¼ cup chopped peanuts

    Instructions
     

    • Add the peppercorns to a dry pan, toss over high heat until fragrant, about 3 minutes.
    • Using a mortar and pestle, crush to powder (you can also add to a Ziploc bag and crush with a heavy pan or rolling pin), add to a mixing bowl.
    • Place the shrimp on a stack of paper towels to dry well.
    • Add to a bowl with 1 teaspoon salt 2 tablespoons cornstarch, toss until well coated.
    • Heat 1 tablespoon oil to a pan until hot, add the shrimp, toss until the shrimp is curled, pink, and cooked through, remove from pan, add to a large bowl.
    • Chop the green onions, separating the green from the white and light green sections.
    • Heat the remaining oil to the pan, add the chopped white and very light green parts of the green onions (reserve the dark green for later), and the chopped red pepper, sauté until starting to soften.
    • In the peppercorn bowl, add the garlic powder, ½ teaspoon salt, 1 teaspoon cornstarch, chopped garlic, grated ginger, dried chilies, sesame oil, soy sauce, vinegar, beer, and honey, stir to combine.
    • Add the mixture to the pan over the bell peppers, simmer until thickened.
    • Pour the mixture over the shrimp, toss to coat. Add sriracha to taste.
    • Add to a serving bowl, sprinkle with chopped green onions, peanuts. Serve warm.

    Notes

    You can substitute the Szechuan peppercorns with 1 teaspoon black pepper and 1/4 teaspoon ground coriander, skip steps 1 and 2. 

    Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

    Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

     

    Send this to your date night person, we need to talk. I have something to tell them. Oh hey, Date Night Person! Glad you’re here, I have a recipe for you. It’s going to sound super fancy, but it’s really easy. SO easy that it will make you look like a rockstar and as if you can just throw together an impressive meal in no time. Your person will love it, even be really grateful that you so thoughtfully set up a date night for them that they will do the dishes (it’s only fair). 

    So circle a date on the calendar, add some stuff to your shopping list or delivery cart or whatever, and don’t forget to stop by a local brewery for some beer. You’ll want beer, not just for the recipe but also for the drinking. The drinking with the eating is important. And you now have something social distance approved to look forward to. Need a dessert? Yes, the answer is yes. Make these. Or this. Or both. Probably both, it’s safest. 

    Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

    5 from 1 vote

    Ingredients
      

    Scallops:

    • 1 lb jumbo scallops
    • 2 tablespoons salt
    • 1 cup wheat beer pale lager, pilsner
    • 1 cup cold water
    • 2 tablespoons butter
    • 2/3 cup balsamic vinegar
    • 1 teaspoon brown sugar

    Salad:

    • 1 large avocado diced
    • 6 ounces pearl mozzarella balls
    • 2 large tomatoes diced
    • 5 leaves fresh basil Chiffonade (finely sliced)
    • 1 teaspoon salt
    • 1 teaspoon pepper

    Instructions
     

    • Add the scallops to a bowl, sprinkle with salt, cover with beer and cold water. Refrigerate for one hour and up to 12. This will help flush out phosphates that will make scallops taste like soap and prevent a good sear.
    • Remove from brine, rinse well. Add to the top of a stack of paper towels, top with more paper towels. Allow to dry until very well dried.
    • Heat the butter in a skillet until very hot. Add the scallops, cooking on one flat side until seared, 1-3 minutes. Turnover and sear on the other side before removing.
    • Once the scallops are all cooked and set aside, lower heat to medium-low, stir in the balsamic vinegar and brown sugar. Stir and simmer until reduced and thickened. Add to a small container.
    • Add all the salad ingredients to a mixing bowl, toss to combine.
    • Divide evenly between 4 bowls. Top with scallops, drizzle with balsamic reduction.

    Beer Cheese Fondue

     

    The LAST thing we need is to end the year with a cooking fail. And 2020 is just the jerk to make your cheese sauce break right when it’s about to end. If you plan to continue the New Years' tradition of dipping all the things in melted cheese, here are some tips to make sure you show that cheese sauce who’s boss (it’s you, you’re the boss). 

    Fondue’s and Dont’s of the Perfect Cheese Sauce:

    Do break out the immersion blender if your sauce separates. Cheese sauce can be a tricky beast, it’s prone to separating or becoming chunky. No worries, just blend it into submission and your sauce will be perfectly velvety. 

    Don’t forget the cornstarch. This is what will keep your sauce intact, it prevents the cheese, oils, and beer from separating into a stringy mess all while thickening it up to the perfect consistency. 

    Do stir in a figure 8, or a zig-zag pattern. Might sound a little silly, but it helps to keep your sauce blending well. If you stir in a circular pattern around the edges of the pot it will create a whirlpool that can suck cheese into the center of the pot and promote clumping before it’s melted and combined. 

    Don’t boil your sauce. Bring your sauce to a simmer, and adjust the heat to keep it at a low simmer. A boil will encourage your sauce to break, burn, and separate. 

    Do experiment with spices. Add sriracha, gochujang, herbs, or roasted garlic to give the sauce your own signature twist.

    Beer Cheese Fondue

    Ingredients
      

    Sauce:

    • 12 ounces beer*
    • 6 wt oz Gruyère cheese shredded
    • 8 wt oz Smoked gouda shredded
    • 2 tbs cornstarch
    • 1 tsp Dijon mustard
    • ¼ tsp Worcestershire sauce
    • ½ tsp salt
    • ½ tsp black pepper

    For serving:

    • 1 cup mushrooms quartered
    • 1 cup broccoli florets
    • 1 French baguette cut into cubes
    • ½ lbs flank steak cooked and sliced
    • 1 Granny smith apple sliced

    Instructions
     

    • Add the beer to a saucepan over medium heat. Bring to a low simmer, do not boil.
    • In a medium-sized bowl toss together both types of cheese and the cornstarch.
    • A small handful at a time adds the cheese to the beer, stirring until the cheese is melted before adding more.
    • Once all the cheese has been melted, stir in the Dijon, Worcestershire, salt, and pepper until well combined. Add the sauce to a warm fondue pot.
    • Serve with bread, vegetables, and meat.

    Notes

    *Note: Use a lighter-colored beer for best results. For a stronger beer flavor use a hoppier beer like an IPA or an American pale ale. For a milder beer flavor use a wheat beer, pale lager, Kolsch, or pilsner.

    Black Pepper Flank Steak Sandwich with Brie and Beer Caramelized Onion Jam

    Black Pepper Flank Steak Sandwich with Brie and Beer Caramelized Onion Jam

    The times has come to make fancy sandwiches. Because we are SO sick of the same rotation of food and take out that we’ve been consuming this year and it’s time to make something we are genuinly excited to eat. The only part of these Fancy Sandwiches that take any amount of time is the onion jam but, trust me, it’s worth it. 

    Remember when I was on that terrible reality TV show making bacon jam? They asked me to come up with a tag line for the jam on the spot, and my mind went blank. I blurted out, "It’s the jam!" and then an entire group of producers looked at me with a mix of disgust and pity. At least the jam was good. Onion jam is just as amazing, and once you make it and smear it on your sandwich you will wonder why you don’t have more savory jam in your life. And I also secretly hope when you make and taste how great it is, you think to yourself, "Damn, that is the jam." 

    Black Pepper Flank Steak Sandwich with Brie and Beer Caramelized Onion Jam

    Servings 4 sandwiches

    Ingredients
      

    For the Jam:

    • 2 tablespoons olive oil
    • 2 large sweet white onion chopped
    • ½ teaspoon salt
    • 2 teaspoons sugar
    • ½ teaspoon baking soda
    • 1 cup stout or porter beer

    For the sandwich:

    • 1.5 lbs flank steak
    • 2 teaspoons salt
    • 2 tablespoons fresh cracked black pepper
    • 1 tablespoon olive oil
    • 6 ounces of triple cream brie cut into thin slices
    • 1 cup arugula
    • 4 hoagie rolls

    Instructions
     

    Make the jam:

    • Heat the olive oil in a pot over medium-high heat until shimmery.
    • Add the chopped onions, salt, sugar, and baking soda, toss to combine.
    • Reduce heat to medium-low, allowing to cook until the onions soften, about 10 minutes.
    • Stir in the beer.
    • Cook until the onions are soft and dark brown, adding more beer if the pan is too dry.
    • Pulse in a food processor to achieve a smoother texture, if desired.

    Cook the steak:

    • Pat the steak dry. Allow to sit at room temperature for 15 to 20 minutes.
    • Preheat the oven to 350°F.
    • Pat the steak dry again, if needed, sprinkle on both sides with salt and pepper.
    • Heat the olive oil in a cast-iron skillet over high heat.
    • Add the steak, cook for two minutes, flip and cook on the other side for one minute.
    • Transfer to the oven and cook for 7 minutes or until the thickest part of the steak reads 120 on a meat thermometer.
    • Remove from the pan and allow to rest for ten minutes. Thinly slice.

    Assemble the sandwiches:

    • Raise oven temperature to 450°F.
    • Slice the rolls, fill with steak, top the steak with brie slices. Add to a baking sheet and return to the oven until the cheese is warmed and starting to melt.
    • Remove from oven, add to a serving plate. Spread the inside with onion jam and arugula.
    • Serve.

    Avocado Tuna Poke with Wasabi & Soy Sauce Flavored Almonds and Coconut IPA Rice

    This post is sponsored by Blue diamond but the content and opinions expressed here are my own. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself.

    You guys, I finally found it. The snack with the perfect level of wasabi. I have always loved wasabi coated treats, but inevitable, they are just too much. Too much of that eye watering spike of heat that leaves me feeling like I’m in an abusive relationship with my snacks. Then I found these Blue Diamond Wasabi & Soy Sauce Flavored Almonds, and they are perfect. Just enough wasabi to get that taste with a hint of heat, but not so much that you hate yourself a little for eating them in the first place.

    They also just so happen to pair perfectly with an IPA. They also sent over the Cheddar Nut-Thins, that go amazingly with a porter, and the Smokehouse Flavored Almonds that you should totally pair with a brown ale.

    Obviously, I had to work the Wasabi & Soy Sauce Almonds and an IPA into a meal that I can’t stop eating. I’ve always used macadamia nuts in my poke, but these Wasabi & Soy Sauce Flavored almonds work even better. The flavors, the crunch, the saltiness all work together to elevate my favorite meal to something even better. You’ll also have enough beer and nuts left over the perfect snack.

    You’re welcome.

    Click here to add all 3 Blue Diamond products into your cart at Kroger and experience Blue Diamond products for yourself!

    Avocado Tuna Poke with Wasabi & Soy Sauce Almonds and Coconut IPA Rice

    Ingredients
      

    For the poke:

    • 1 lbs. sashimi grade tuna cut into cubes
    • ½ of one avocado diced (pick an avocado on the firm side of ripe)
    • 2 tablespoons minced red onions
    • ¼ cup chopped cilantro
    • 2 tablespoons chopped green onions diced
    • 2 teaspoons sesame oil
    • 3 tablespoons Soy sauce
    • ¼ teaspoon Sesame seeds
    • ¼ cup Blue Diamond flavored Almonds Bold Wasabi & Soy Sauce, crushed
    • ½ teaspoon salt plus additional to taste
    • thin sliced Nori

    For the rice:

    • 1 (13.5oz) can full-fat coconut milk
    • ½ cup IPA beer
    • ½ cup water
    • 1 ¼ cups long-grain or jasmine rice
    • ½ teaspoon salt

    Instructions
     

    • Cut the tuna into bite sized cubes.
    • Stir together with the avocado, onion, cilantro, green onions, sesame oil, soy sauce, sesame seeds, Blue Diamond Wasabi & Soy Sauce almonds and salt. Chill for 1 hour and up to 24 hours.
    • Stir together the coconut milk, beer, water, rice and salt in a pot over high heat. Bring to a boil, place a lid tightly on the pot, and reduce heat to low.
    • Cook for 18 minutes, remove from heat and allow to steam for 2 more minutes before removing the lid and stirring.
    • Divide the rice between 4 bowls.
    • Top with poke, sprinkle with thin sliced Nori.

     

     

    Thai Butternut Squash and Beer Soup

    Thai Butternut Squash and Beer Soup, only thirty mintues to a delicious soup! 

    There is a very strong likelihood that I will just eat soup until the end of time, or until the end of 2020, whichever comes first. And it seems like at this point, it’s a toss up. For this delightlyful pot of happiness, I just combined two of my favorite food categories: "Thai food" and "things that taste like fall". Yes, that last one is absolutely a culinary designation, just trust me. 

    Although I’m fairly certain butternut squash isn’t a common food that you’ll come across in Thailand, you’ll just have to view this as a mashup. A fusion. My "Pacific Northwest stuck on this side of the world" life fusing with my desire to "get on an airplane and travel to exotic destinations once the threat of a deadly virus has been lifted". Someday this will happen, probably before the world ends. Until then, it’s time to make soup and ignore everything else. 

    Thai Butternut Squash and Beer Soup

    Servings 6 servings

    Ingredients
      

    • 1 medium (1 ½ lbs.) butternut squash, peeled, seeded, diced
    • 2 tablespoon olive oil divided
    • 1 shallot bulb diced
    • 2 cups (16oz)broth vegetable or chicken
    • 3 tablespoons red curry paste
    • 2 teaspoons garlic powder
    • ½ teaspoon cumin
    • ½ teaspoon red chili flakes
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 can (13.5oz) full fat coconut milk
    • 4 oz rice noodles
    • ¼ cup chopped cilantro
    • ¼ cup chopped peanuts
    • Sriracha for serving
    • 1 cup (8oz)beer pilsner, pale ale, lager (nothing too hoppy)

    Instructions
     

    • Preheat the oven to 350°F.
    • Add the diced squash to a baking sheet, drizzle with 1 tablespoon olive oil.
    • Roast until fork tender, about 20 minutes.
    • Heat the olive oil in a large pot over medium high heat, add the shallots, cook until softened.
    • Stir in the beer, broth, curry paste, garlic, cumin, chili flakes, salt, pepper, and coconut milk, bring to a low simmer.
    • Add the softened squash, remove from heat.
    • Using an immersion blender or stand blender, blend the soup until smooth (if using a stand blender, allow to cool slightly before blending). Return to heat, heat until warmed.
    • Add the rice noodles to a large bowl, cover with boiling water, allow to sit until softened, about 10 minutes.
    • Drain the noodles, add desired amount to a bowl, ladle in the warm soup.
    • Top with desired amount of cilantro, peanuts, drizzle with sriracha.

    Beer Caramelized Leeks, Corn and Bacon Chowder

    Beer Caramelized Leeks, Corn and Bacon Chowder

    It’s that time of the year again when we need to put beer in our soup. It’s getting darker and colder and I’m not even talking about the political news, I mean it more literally. Since you’re home all day, making a big pot of soup to keep you warm makes sense, especially when it necessitates opening a beer to do so. 

    No, honey, I’m opening a beer because cooking! I’m cooking for YOU! I’m opening a beer for your wellbeing and so you don’t have to make dinner! 

    See, you look like a thoughtful and loving partner and you can do so while holding an open beer! See the things I bring to your life? A beer soup recipe, and a far-off enabler encouraging your day drinking!

    Beer Caramelized Leeks, Corn and Bacon Soup

    5 from 1 vote
    Total Time 35 mins
    Servings 4 servings

    Ingredients
      

    • 6 strips thick cut bacon chopped
    • 1 tablespoon olive oil
    • 6 cleaned and trimmed leeks white and light green parts only, sliced
    • 1/3 cup pilsner pale ale, or wheat beer
    • 4 cups low-sodium chicken broth
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon chili powder
    • 1 large about ¾ of a lbs russet potato, peeled and cubed
    • 1/3 cup heavy cream
    • 1 cup fire roasted corn divided
    • 2 tablespoons chopped chives

    Instructions
     

    • Add the bacon to a large pot over medium heat. Cook until the bacon has crisped, remove with a slotted spoon, set aside (cooking at medium heat rather than high heat will allow the bacon to crisp better and render more fat, high heat will burn the meat before the fat has rendered).
    • Add the olive oil and leeks, cooking over medium heat until starting to caramelize, about 15 minutes.
    • Add the beer, scraping to deglaze the pan.
    • Add the broth, salt, pepper, garlic powder, paprika, chili powder, and potatoes. Simmer until potatoes are cooked through, about 15 minutes.
    • Remove from heat, stir in the cream and allow to cool slightly.
    • Add to a blender (or use and immersion blender) along with half the bacon, and ½ cup corn. Blend until smooth.
    • Return to the pan along with the remaining corn, simmer until warmed. Ladle into bowls, top with remaining bacon and chopped chives.

    Beer Brined Lamb Chops with Herb Sauce over Fried Goat Cheese

     Beer Brined Lamb Chops with Herb Sauce over Fried Goat Cheese

    Let’s say you made a playlist, but for food. Except I’m going to call it a mixed tape because it makes me happy. On my Mixed Tape of Food I would have to include goat cheese. You can’t have complete dishes on your Mixed Tape, because I make the rules and I said so, just ingredients. It’s a list of foods that make you happy and you always seem to get just a little more excited about a meal when it includes said food. Those hit words you read on a menu that makes you realize that you don’t just want to order the dish, you need to. 

     I’d add in some fresh English shelling peas, Bing cherries, yellowtail, and potatoes because Papas Rellenas and gnocchi, this gives us 5 tracks and I’m pretty sure we need to stop at 12. This is when it gets harder, it’s down to the last few spots. Salted caramel makes the list, and so does burrata and capicola. This leads us to short ribs and lamb. 

    So now, anytime you’re at a restaurant and you look at the menu, you will probably be able to guess what I’d order. Just don’t forget to order me a beer, you know I want one of those, too. 

    Beer Brined Lamb Chops with Herb Sauce over Fried Goat Cheese

    Servings 4 servings

    Ingredients
      

    Lamb chops:

    • 12 ounces beer pale ale, pale lager, wheat beer
    • 4 lamb loin chops
    • 2 teaspoons salt
    • 2 cloves garlic minced
    • 3 tablespoons olive oil
    • 8 cups mixed greens

    Goat Cheese:

    • 4- ounces goat cheese
    • ½ cup panko bread crumbs
    • 1/3 cup flour
    • 1 egg
    • 3 tablespoons milk
    • Oil for frying

    Herb sauce:

    • ¼ cup olive oil
    • 1 small bunch chives
    • Several sprigs parsley
    • 5-6 large leaves fresh mint
    • 5-6 large leaves fresh basil
    • 2 cloves garlic
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 teaspoon lemon juice

    Instructions
     

    • Add the lamb to a baking dish or bowl, sprinkle with salt, and minced garlic. Pour the beer over the lamb, cover and refrigerate for 12 to 24 hours.
    • Slice the goat cheese into 1-inch thick slices. Add to a plate, and freeze for 20-30 minutes.
    • Add the panko to one bowl, flour to another, and whisk together the milk and egg in another.
    • Heat about ½ inch of oil in a wide skillet over medium-high heat.
    • One at a time, dredge the cheese in flour, then in the egg wash, then coat completely with panko.
    • Add to the oil, frying on each side until golden brown, about 2 minutes per side. Allow to drain and dry on a stack of paper towels.
    • Heat the olive oil in a pan over medium-high heat.
    • Remove the lamb from the marinade, dry completely with paper towels.
    • Add to the hot oil, cooking on both sides until seared on both sides and cooked to 140°F in the center, about 3 minutes per side.
    • Add all the sauce ingredients to a small blender or food processor, blend on high until well combined.
    • Divide the mixed greens between 4 plates. Top with goat cheese and lamb, drizzle with sauce.

    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.