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Beer Chicken Tortilla Soup

29.11.2017 14 Comments

Beer Chicken Tortilla Soup

Beer Chicken Tortilla Soup, best 20-minute soup ever.

Beer Chicken Tortilla Soup

You’d be shocked if you knew how many nights I lay away wondering what you want me to make. Trying to predict what it is that you’ll take notice of, share, and love as much as I do.

Sometimes I go too far with it and make something side-eye-worthy like this, and sometimes I just make something I love and hope you love it, too.

This is the second one. I wanted something that reminded me of LA, of the older Mexican ladies who made me homemade tortillas and were forgiving about my toddler-like Spanish.

The women who sold tamales in Echo Park and would never use any cheese other than cotija (or maybe panela) in their food and topped everything with Crema. 

I wanted something warm and spicy so I could forget that I’m in Seattle and we’re in the thick of it right now. The Pacific Northwest is pretending like daytime doesn’t exist and we’re going from dawn to dusk with not really much in between.

It’s a soup for lovers, for pretenders, for those of us who don’t live in the present as much as we like to pretend we do. I’m already planning my escape to a warmer land, even if it’s just for the weekend.

For now, my warm escapes are mostly just soup and coffee.

Beer Chicken Tortilla Soup

Print Recipe
Servings 4 -6 servings

Ingredients
  

  • 1 14.5 oz can fire roasted diced tomatoes
  • 1 6oz can tomato paste
  • 2 dried negro chili pods stem and seeds removed, torn in pieces
  • 1 cup beer pilsner, pale ale, pale lager, Hefeweizen
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon red chili flakes
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 lbs boneless skinless chicken thighs
  • 3 large radishes thinly slices
  • ¼ cup chopped cilantro
  • 1 avocado diced
  • ¼ cup cotija cheese crumbled
  • 4-8 tostadas crumbled (or fried tortilla strips)
  • 1/4 cup Mexican crema

Instructions
 

  • Add the tomatoes, tomato paste, chili pods, and beer to a high powered blender. Blend on high until well combined.
  • Add mixture to a large pot over medium high heat along with the broth and all spices except the salt.
  • Sprinkle salt all over the chicken. Add the chicken to the pot to poach.
  • Once the chicken is cooked through, about ten minutes, remove from soup, shred using two forks, return to pot.
  • Ladle the soup into bowls, garnish with remaining ingredients.

Notes

Garnishes are not optional. They make a big difference in the flavor profile and the balance of the soup. If you don't like radishes, try sliced jicama.Don't like cilantro? try green onions instead.

 

Beer Cheeseburger Pie with Dill Pickle Potato Chip Crust

26.10.2017 2 Comments

Beer Cheeseburger Pie with Dill Pickle Potato Chip Crust

This was the first recipe I ever cooked. Well, a variation of this, devoid of beer and with the inclusion of Bisquick. I was 9 and my mom asked me to pick a recipe I wanted to cook. I had no idea where to start. I didn’t know anything about cooking; I’d never even turned on a stove, or picked up a measuring cup. But I did know that I liked cheeseburgers and I liked pie, that’s pretty much all I needed to know when I read the title. We served our mash-up dinner with potato chips, which were used as scoops towards the end of the meal. A flavor and texture combo that was a solid win.

 

There is something about the food you first fell in loved with that will never leave you: cheeseburgers, pie, potato chips, pickles. Those will always be food that will comfort in a soul-satisfying way that the foods we fell in love with as adults just can’t.

My obsession with the new flavors of Kettle Brand Chips was renewed when I found out that have a dill pickle flavor. DILL PICKLE POTATO CHIPS! This is not a drill! They’re exactly what you want them to be and it just so happens that they pair excellently with both cheeseburgers and beer.

DON’T FORGET to enter the Kettle Brand Chips Birthday Giveaway. These prizes are so much fun: and ultimate road trip ($7000 package), a killer BBQ prize pack ($7000 package), or just some straight up cash ($3,500). Enter here: kettlebrand.com/birthday

Beer Cheeseburger Pie with Dill Pickle Potato Chip Crust

Print Recipe

Ingredients
  

Crust:

  • 1 8.5 oz bag of Kettle Brand Dill Pickle Potato Chips
  • 1/3 cup flour
  • 3 tablespoons melted butter

Filling:

  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 lbs ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons flour
  • ½ cup pale ale
  • 1 cup diced tomatoes
  • 2 ½ cups cheddar cheese divided

Sauce:

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2 tablespoons pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon pale ale

Instructions
 

  • Preheat the oven to 350F
  • In a food processor add the potato chips, process until just crumbs remain. Add the flour, processing until combined.
  • While the food processor is running, add the melted butter until well combined with the crumbs.
  • Press into a 9inch pie pan. Bake at 350F for 15 minutes.
  • While the crust is baking, make the filling.
  • Heat the olive oil in a skillet over medium high heat. Add the onions, cooking until softened and starting to brown. Add the beef, stirring and breaking up until starting to brown. Sprinkle with salt, pepper and garlic powder. Stir in the beer.
  • Sprinkle with flour, stirring until thickened.
  • Add half a cup of cheese, stir until combined with the beef. Repeat with another half cup of cheese. Stir in the tomatoes.
  • Add the filling to the crust, sprinkle with the remaining 1 ½ cups cheese.
  • Put the pie in the oven just until the cheese has melted, about 3 minutes.
  • Stir together the sauce ingredients.
  • Serve the pie slices drizzled with sauce.

This post was sponsored by Kettle Chips. Partnerships with The Beeroness and outside companies are rare and only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own.

Indian Beer and Butter Chicken

24.10.2017 9 Comments

15 minutes to this delicious dinner: Indian Beer and Butter Chicken

There’s a small Indian restaurant in LA, run by an amazing family from Delhi.  They cook family recipes for the masses who line up outside their doors. I’d make a call to this little spot when I was sick, or just too tired to leave the house. I’d place an order and ask if they deliver.

They didn’t, I knew this already. I’d sound sad and disappointed when they reminded me that they didn’t deliver. After a long pause, they’d ask where I lived. Just a few blocks away, I’d tell them.

They’d send their son over, in his old, faded red, Honda civic. He’d deliver it to me, always smiling, and tell me to feel better.

I did this about once a month. I think, towards the end, they were on to me. They knew that I hadn’t forgotten that they didn’t deliver, but they played along anyway.

The generosity, the butter chicken, and the Naan made me a loyal customer. I still miss that chicken, and nothing in Seattle has come close.

So I’ve started to tweak a recipe I got from a friend to try and recreate it. I love this version, even if it doesn’t come from a smiling restauranteur’s son, deliver in a compact economy car.


Beer and Butter Chicken

Print Recipe
Servings 4 servings

Ingredients
  

  • 6 tablespoons butter
  • ½ white onion chopped
  • 1 lbs chicken thighs cubed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon garam masala spice mix
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¾ cup pale ale
  • 6 ounces tomato paste
  • 7 oz plain Greek yogurt
  • Rice for serving
  • Chopped parsley

Instructions
 

  • Melt the butter in a large skillet over medium high heat.
  • Add the onions, cooking until softened and starting to brown.
  • Sprinkle with salt, pepper, garam marsala, turmeric, ginger, smoked paprika, garlic powder and cayenne, stir to combine.
  • Add the chicken, cooking until browned (does not need to be cooked through at this point).
  • Stir in the beer, scraping to deglaze the bottom of the pan.
  • Stir in the tomato paste, then the Greek yogurt. Lower heat, simmer until the chicken is cooked through, about 5 minutes.
  • Serve over rice, sprinkle with parsley.

 

Buffalo Beer Chicken Wing Soup

13.10.2017 11 Comments

Buffalo Beer Chicken Wing Soup

 

It occurs to me that in the event of a zombie apocalypse I have no useful skills. No one is weeks deep in a bunker, unshowered, clothes unchanged and thinks: "What I really need is someone to take a great picture of this MRE before I eat it."

Oh, but food! (you must be thinking this, please be thinking this of me). Sadly,  I can’t even keep an air plant alive, there is no hope I could re-populate the earth with produce. My only useful skill is the ability to improvise and the possibility that I can make expired canned goods edible.

This, my friends, is how my brain works. Years ago I woke up in a panic after too many zombies-eat-the-world dreams and I had to make a Zombie Plan in order to put my mind at rest and resume the ability to sleep.

So, I decided to make a soup out of just what I had on hand to test my ability to be useful in case of an apocalypse of some sort (possibly also fueled by current-political-climate-induced-fears, I’m sure).

Although the stop-motion-video would be of little use in the event of worldwide system failure, the soup turned out fantastic.

And yes, If you’re wondering, I really am that nuts. Sometimes. (most of the time).


Buffalo Beer Chicken Wing Soup

Print Recipe
Servings 4 servings

Ingredients
  

Soup

  • 2 tablespoon butter
  • 1 cup white onions chopped
  • 2 ribs celery chopped
  • 2 large carrots chopped
  • ¼ cup all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb chicken thighs boneless and skinless
  • 1 cup pale ale beer
  • 2 tablespoon tomato paste
  • 4 cups chicken broth low sodium
  • ¼ cup buffalo wing sauce
  • ½ cup Mexican crema or 1/3 cup heavy cream
  • Salt and pepper

Toppings:

  • 1/2 cup blue cheese crumbled
  • Chopped green onions
  • Chopped cilantro

Instructions
 

  • Melt the butter in a stockpot or Dutch oven over medium high heat.
  • Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
  • In a shallow bowl stir together the flour, chili powder and salt.
  • One at a time dredge the chicken in the flour mixture until well coated.
  • Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
  • Sprinkle the remaining flour mixture over the pot.
  • Pour in the beer, scraping to deglaze the bottom of the pot.
  • Stir in the tomato paste, broth, and wing sauce.
  • Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.

 

Prosciutto Mushroom Pasta in a Porter Cream Sauce

27.09.2017 5 Comments

Prosciutto Mushroom Pasta in a Porter Cream Sauce

I’ve figured something out. I have a reverse sense of fear. Is this a thing? I think so, even if it’s a term I just made up. I’m terrified of things that shouldn’t scare me, like mall Santas, commitment, and going on a cruise.

But things that should scare me like almost dying in Morocco and jumping out of airplanes, those things sound fun and exciting. The thought of having the same job for 30 years sounds frightening, but quitting my job to write about beer wasn’t (even without any certainty of income).

This all points to the same issue: I must be miswired on some fundamental level.

I’m OK with this, to be honest, I prefer it. There is a long list of things I’d change about myself if given the chance, but this isn’t one of them. Maybe my life would be a bit easier if I was more typical, but clearly "easy" isn’t something I’ve ever strived for.

For now, I’ll continue to do things that don’t make sense like putting beer in all the things and taking a perfectly lovely vegetarian pasta and covering it in pork. And I hope you’re OK with that since I like you.

And I want you to stick around. Especially because of all the lovely things you said when I posted this. You’re the best.

 

Prosciutto Mushroom Pasta in a Porter Cream Sauce

Print Recipe
Servings 4 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 3 oz prosciutto
  • 1 shallot chopped (about ¼ cup)
  • 5 cups mixed mushrooms rough chopped (chanterelles, crimini, oyster, Shittake)
  • 1 teaspoon fresh thyme chopped
  • 1/3 cup porter beer
  • 1 cup chicken broth
  • 1/3 cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 12 ounces pappardelle pasta
  • ¼ cup fresh grated parmesan

Instructions
 

  • Heat the olive oil in a large skillet over medium high heat. Add the slices of prosciutto, cooking until crispy. Remove from heat and allow to drain and cool.
  • Add the shallots, cooking until softened, about 5 minutes.
  • Add the mushrooms and thyme, cooking until the mushrooms have browned, about 10 minutes.
  • Add the beer, scraping to deglaze the bottom of the pan. Stir in the chicken broth, lower heat to simmer until the sauce has slightly thickened. Stir in the cream, and remaining spices.
  • Cook the pasta in boiling, salted water until just before al dente.
  • Drain the pasta and add to the pan. Toss to coat.
  • Transfer pasta to a serving bowl. Crumble prosciutto and sprinkle on the top. Sprinkle with parmesan, salt and pepper to taste. Serve immediately.

Notes

Adapted from Bon Appetite 

Adapted from Bon Appetit

 

Day Two on the BC Ale Trail and Garlic Sriracha Beer Steamed Mussels

23.08.2017 1 Comment

 Garlic Sriracha Beer Steamed Mussels

This is a sponsored post written by me on behalf of BC Ale Trail and Tourism New West, Discover Surrey and Tourism Delta. All opinions and text are mine.

TO COME

Day two began how all days should begin: with fried chicken. River Market in New West is a destination all on it’s own. Fresh bread, craft coffee, homemade soap, produce, and restaurants. It’s a lovely place to get lost in. I impatiently waited outside the doors of Freebird Chicken Shack to get my hands on some of the fried chicken I’d been hearing so much about, and it didn’t disappoint.

My suggestions: Turmeric Fried Chicken, and Hot & Sour Fried Chicken Skin

Of course, after that I need a beer. I traveled a few miles to Central City Brewery, one of the most well distributed craft breweries in Canada. With award winning beer and spirits, it’s not hard to see why.

My suggestions: Sour No. 2 Sour Kriek

The afternoon was spent in one of the more unexpected locations: Crescent Beach, a charming little beach town that felt equal parts far away destination and small town quaint. I lingered over oysters, fish & chips, and beer at Hooked Fish Bar, then spent a few hours paddling around the inlet on a stand up paddleboard. An afternoon that went by too quickly and left a beautiful sun soaked memory.

The trip ended in the perfect way, a pot of garlic beer mussels and one of my favorite beers from Four Winds Brewing at Hawthorne Beer Market, a place I could have stayed for hours. The beer list was extensive, the food was fantastic, and the service was outstanding. It’s already bookmarked for my next trip up there. And there will definitely be a next trip.

Coming home I had to recreate the recipe, full of garlic, heat and beer, it was impossible to stop thinking about.

Garlic Sriracha Beer Steamed Mussels

Print Recipe
Servings 2 to 4 servings

Ingredients
  

  • ½ cup unsalted butter
  • 5 cloves garlic smashed
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon sriracha
  • 1 cup pale ale
  • ½ cup chicken broth
  • 1 lbs live mussels cleaned, beards removed
  • ¼ cup chopped fresh Italian parsley
  • Bread for serving

Instructions
 

  • In a large pot or deep skillet add the butter and cook until melted.
  • Stir in the garlic, salt, paprika, sriracha, beer and chicken broth, stir to combine, bring to a low simmer.
  • Add the mussels, cover and allow to cook until mussels have opened, about 5 minutes.
  • Discard any that didn't open. Sprinkle the parsley over the pan.
  • Serve with crusty bread.

This is a sponsored post written by me on behalf of BC Ale Trail and Tourism New West, Discover Surrey and Tourism Delta. As always, all opinions, photos and text are mine.

Grilled Garlic Beer Butter Lobster

18.08.2017 7 Comments

Grilled Garlic Beer Butter Lobster

I needed a code word, a signal that it was too much. It was devised as a way to tell me that I needed to knock it down a few pegs. When I drink, I get a little less reserved and a little (a lot) more inappropriate.

The people in my life needed a code word to let me know that I needed to pull it back. The code is: "Mississippi." Which spawned the term "Mississippied" as in: "Jackie, you got Mississippied four times last night!"

I tell you this because although I seem a bit reserved on this platform, it’s not because I don’t want to spill my guts to you. I do, but it should only take place in an arena where it’s just between us, where it won’t be immortalized in digital print.

A venue where you can Mississippi me if it gets to be too much.

Last week was a reminder to me that I can do that, if we ever do meet for pints at a pub. After a post that was uncharacteristically vulnerable, I had so many of you reach out, ask if I was OK, tell me that you’d felt the same way from time to time.

So thank you. Thank you for reading what I write, responding to it, and reaching out when you have feelings too.

As a thank you, I made you some grilled lobster, it’s one of my favorite dishes to make for friends.

Grilled Garlic Beer Butter Lobster

Print Recipe
Servings 4 servings

Ingredients
  

  • ½ cup unsalted butter
  • 4 large cloves garlic smashed
  • ½ teaspoon salt
  • ¼ cup IPA or pale ale beer
  • 4 lobster tails thawed, if frozen

Instructions
 

  • Preheat the grill to medium high.
  • Melt the butter in a saucepan over medium heat. Stir in the garlic, salt, and beer. Turn off heat and allow to steep for ten minutes.
  • Cut the lobster tails in half, lengthwise. Clean out any vein that may still be there.
  • Place the lobster tails in the pot of butter for ten minutes, allowing to soak in the butter.
  • Remove from butter (reserve butter).
  • Place lobster tails on the grill, cut side down, close the lid. Cook until the tails turn bright red and the flesh has turned white, about five minutes. Turn the tails over, baste with the butter mixture.
  • Remove from the grill, serve immediately.

 

Stout Osso Buco Recipe

04.08.2017 11 Comments

Stout Osso Buco  Recipe

It’s been eye-opening.

The way the past few months have unfolded has shaken me awake. I’ve had to face the things about myself that I kept hidden like jewels in a wall safe. What I do for attention and what I do to push people away, the masks I wear and the image I project.

There are times in your life when you come face to face to what you’ve been avoiding, like realizing you’ve inadvertently chained yourself to a rabid tiger, and you have a choice to make: it’s kill or be killed.

I’m learning to kill the tigers in my life, I’m trying to face them all regardless of what it stirs up from the dredges of an otherwise calm lake.

I’ve made a decision to put more focus and value on what I’m good at, what I want people to like me for in my head, rather than what my heart that’s still a damaged teenager wants. I want to write another book, another project I can throw myself into and hone the abilities I’ve curated in myself that remind me of that value of what I am, what I want people to see.

The first book revealed who I was, and what I was avoiding in myself. The night before it was due was one of the hardest of my life when I came face to face with a tiger who’d eaten throw his cage.

The second book was a life raft keeping me afloat as I dealt with the fall out from putting that tiger down. This book, the next one, won’t spring from trauma but growth, moving forward and becoming better.

In honor of this decision, I’m giving you the Osso Buco Recipe from my first book: The Craft Beer Cookbook. And I’m reminding you to slay some tigers this year, face it, kill it and become better. We can do it together.

Stout Osso Buco

Print Recipe
Servings 4 servings

Ingredients
  

For the Osso Bucco:

  • 4 slices thick cut bacon
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup flour
  • 2.5 lbs beef shanks 4 to 5
  • 2 tablespoon olive oil
  • 1 ½ cups carrots peeled and sliced (about 2 large)
  • 2 ribs celery chopped
  • 1 cup white onions chopped
  • 1 cup porter or stout beer
  • 3 tablespoon tomato paste
  • 3 cups broth chicken, vegetable, or beef will work

For the Gremolata:

  • ¼ cup fresh flat leaf parsley chopped
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • 1 large clove garlic grated with a zester or microplane
  • polenta rice or mashed potatoes for serving

Instructions
 

  • In a large pot or Dutch oven, cook the bacon over medium heat until most of
  • the fat has rendered and the bacon starts to crisp. Remove bacon with a slotted
  • spoon, set aside, reserve pan and bacon fat.
  • Salt and pepper the beef shanks liberally.
  • Add flour to a bowl. One at a time dredge shanks in the flour until well coated.
  • Return the Dutch oven to heat, allow the bacon fat to get hot but not smoking.
  • Sear the shanks in bacon fat until browned on both sides. Remove shanks from pot.
  • Add olive oil to pot along with carrots, celery and onion. Cook until softened,
  • about 8 minutes.
  • Add the beer, scraping to deglaze the bottom. Stir in the tomato paste.
  • Return shanks and bacon to the pot. Pour in broth until shanks are ¾ of the way
  • covered.
  • Allow liquid to simmer but not boil for 3 to 3 ½ hours or until meat is tender
  • and falling off the bone. While shanks are cooking, turn over every 30 to 45 minutes. Add additional broth to maintain a liquid level that is about ¾ of the way up the side of the shanks.
  • Combine all gremolata ingredients in a small bowl.
  • Serve with pan sauce, topped with gremolata, over polenta, rice or mashed potatoes.

This recipe is dedicated to Kel Shively, you will always be missed.

Grilled Stout Steak Sandwich with Charred Poblanos and Blue Cheese Sour Cream

06.06.2017 4 Comments

Grilled Stout Steak Sandwich with Charred Poblanos and Blue Cheese Sour Cream. My new favorite sandwich!

Of all the things I love about this weird job I invented for myself, I have a favorite. A hands-down-favorite aspect of it all: the people. It sounds trite, saccharine, melodramatic, but it’s true. The people you meet in beer are the best kind of people: kind, open, creative, generous. These are people you want to root for.

Over pints a few weeks ago a group of Seattle Beer People and I decided it was about time we did a beer and food event. In part because we love beer, and we love food. But really because we want an excuse to hang out with more Seattle Beer People. We want to pour pints, eat some food (made by me!) and hang out all afternoon.

Join us, we want you there. So much that we made the ticket price for a pint and four small bites stupid crazy low.  Check it out: Beer & Food Tasting Event at Stoup Brewing

 

Grilled Stout Steak Sandwich with Charred Poblanos and Blue Cheese Sour Cream

Print Recipe
Servings 6 sandwiches

Ingredients
  

  • 12 oz stout
  • 2 tablespoons 28g soy sauce
  • 1 tablespoon 14g Worcestershire sauce
  • 2 large cloves garlic grated with a microplane
  • 2 lbs flank steak
  • 4 poblano chilies
  • 1 large sweet onion Vidalia, Maui, or Walla Walla, cut into ¼ inch rings
  • 3-4 tablespoons olive oil
  • Kosher salt
  • 1 cup 120g sour cream
  • 1/3 cup 35g crumbled blue cheese
  • 1 cup shredded cheddar cheese
  • 6 hoagie rolls split
  • ¼ cup green onions chopped

Instructions
 

  • Stir together the stout, soy sauce, Worcestershire, and garlic in a large glass bowl or baking dish. Add the steak and allow to marinate at room temperature for 45 minutes or in the refrigerator for 3 to 6 hours.
  • Heat the grill to high.
  • Brush the peppers and onions with olive oil. Grill until the onions are soft and have prominent grill marks, and the skin on the peppers is charred and starting to peel away from the pepper.
  • Add the peppers to a brown paper bag, rolling to seal in the steam. Set aside while you grill the steak.
  • Remove the steak from marinade, pat dry, sprinkle liberally with salt.
  • Grill on both sides until medium rare, about 4 minutes per side. Remove from grill, allow to rest.
  • Remove the peppers from the bag, peel off the charred skin, cut the soft pepper into strips.
  • Thinly slice the steak.
  • Stir together the sour cream and the blue cheese.
  • Fill the rolls with steak, onions, peppers and cheddar cheese. Return to the grill, close the lid and cook just until the cheese melts (if the bun starts to burn, move the sandwiches to the upper rack of the grill).
  • Remove from grill, top with sour cream and green onions. Serve immediately.

Stout Smoked Ribs with Easy DIY Smoker

31.05.2017 5 Comments

Stout Smoked Ribs with Easy DIY Smoker. Once you make ribs this way, you’ll never go back! 

I’m having one of those days. You have them too, I know you do.

When you feel like you’re failing at everything, like you aren’t where you’re supposed to be, like if people really knew you weren’t as sparkly as your Instagram feed suggest they may run away screaming. I don’t even think this feeling, these days, are necessarily bad. It’s just a reminder that we can do better, that the average days aren’t the summation of who we are, that we are capable of more. I heard this quote and decided to just be OK with these days:

"Only the mediocre are always at their best" –Jean Giraudoux

For some reason, this made me feel better. Being at a low just means that there is a high. We just need to figure out how to be more open about these days, instead of forcing all the focus on the highs and disappearing when the low hits. It’s OK. We are all here more often than we admit. I am, and I know you are, too. The highs are easier to share, the pictures take themselves. Let’s just learn how to share a bit of the average, just to make sure that we all see that we aren’t as different as we think we are.

You’ll need this Stout Beer Barbecue Sauce  for this recipe.

I used The Baroness from Fat Bottom Brewery, the name called to me for obvious reasons. I had enough left over to enjoy along side some chocolate stout cake for dessert. So good!

Stout Smoked Ribs with Easy DIY Smoker

Print Recipe
Servings 4 -6 servings

Ingredients
  

DIY Smoker:

  • 2 cups smoker wood chips
  • 2 cups stout beer
  • Large baking sheet
  • Wire rack
  • Large disposable aluminum baking dish
  • Disposable grill pan make sure it fits into the baking dish

For the Ribs:

  • 3 lbs pork ribs
  • dry rub
  • Stout barbecue sauce recipe link above

Instructions
 

  • Add the wood chips to a large bowl. Cover with beer until completely covered. Wood chips will absorb beer, make sure they are fully covered at all times. Soak for 2 hours and up to 24.
  • Preheat a grill to the lowest setting (hopefully 250-350F).
  • Add the chips to the baking sheet in an even layer, add a few tablespoons of the smoking liquid. Cover with the wire rack.
  • Poke several holes in the sides (not the bottom) of the disposable baking dish. Put the grill pan on top of the baking dish.
  • Dry rub the ribs, place on top of the grill pan. Cover well with aluminum foil, making sure that there is no space for the smoke to escape.
  • Place the smoker on the grill, close the cover. Allow to cook until the meat is tender and falling off the bone, about 2 hours.
  • Remove from the grill, turn the grill on high. Brush the ribs with the Barbeque sauce, add the ribs directly to the grates, grilling for about 3 minutes per side.
  • Cut into individual ribs, serve immediately.

Notes

Depending on the size of your rib rack, you may need to construct two smokers.

BBQ Beer Tex Mex Chicken Sliders

28.04.2017 7 Comments

BBQ Beer Tex Mex Chicken Sliders in just 20-minutes 

Hi, my friends. I made something for you, something that seemed a bit of a necessity this week. A repurposing of things we’ve made in order to make it new. After those Beer Pickled Jalapeños we made, and the beer BBQ sauce, it just felt like I needed something that brought it together.

Two seemingly unconnected elements making sense in a new context. For reasons I have yet to pinpoint, I feel like I need that somehow. Like this is an obscure min-sandwich-metaphor for my life right now. I know, you can eye-roll that, I won’t hold it against you. I just needed to make order out or randomness, to connect dots, to make peace with two opposing forces.

I’m getting too deep for a sliders post, I appreciate that you’ve stayed with me in the midst of that, and for your graciousness, I have a recipe for you. A 20-minute-slider-metaphor to remind you that sometimes things don’t seem to connect, until they do. And then you wonder why you never saw it before.

Make some sliders, drink some beer, and let life fall into place this weekend. And then report back, I could use a little good news right now.

For this recipe, use Beer Pickled Jalapeños, and Beer BBQ Sauce

BBQ Beer Tex Mex Chicken Sliders

Print Recipe
Total Time 20 minutes
Servings 12 sliders

Ingredients
  

  • 6 chicken thighs boneless, skinless
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 ½ cups barbecue sauce recipe link above
  • 1 cup pale ale
  • 1 avocado sliced
  • ¼ cup cilantro sliced
  • ½ cup pickled jalapenos recipe link above
  • 12 slider buns

Instructions
 

  • Sprinkle the chicken thighs on all sides with salt and pepper.
  • Heat the olive oil in a deep skillet over medium high heat.
  • Add the chicken thighs, searing on both sides.
  • Add the barbeque sauce and beer, lower heat to maintain a simmer. Turn the chicken over periodically. Cook until chicken is cooked through, about 10 minutes.
  • Remove chicken from pan, shred using two forks, return to sauce, simmer for 5 minutes.
  • In each of the slider buns add chicken, avocado slices, cilantro and a few pickled jalapenos. Serve immediately.

Beer Cheese Burger with Onion Rings and Beer Pickled Jalapenos

21.04.2017 7 Comments

Beer Cheese Burger with Onion Rings and Beer Pickled Jalapenos

Don’t make this. I’m warning you.

But here you are, still reading, contemplating making this. So let me tell you how this will go down. First, it’ll seem like a lot of steps, you’ll hesitate. Then you’ll realize that the jalapeños can be made weeks in advance (and they only take a few minutes to begin with), and the beer cheese sauce is made in ten minutes in the blender and you know that’s a pretty simple win for a burger, and you’ll decide to proceed.

Then you’ll make it, maybe when you have a few friends over. You’ll plate it like a boss, drizzling the cheese sauce from theatrical heights, to evoke the "OOOHHHHS!" from your friends-turned-audience-members. You’ll serve them all these gloriously, ridiculously drool-worthy burgers, and then the problems will start. You’ll ALWAYS be asked to make THAT burger. Your friends will give it a nickname, and you will never be able to go to another backyard cookout without the pleading eyes of your friends who want the cute-nicknamed-burger.

So, you’ve been warned. But if I know you, you’ll just do it anyway, consequences be damned.

I like your style.

For this recipe, you’ll need: Foolproof Beer Cheese Sauce  and IPA Pickled Jalapeños. 

Beer Cheese Burger with Onion Rings and Beer Pickled Jalapenos

Print Recipe
Servings 4 servings

Ingredients
  

  • Beer cheese sauce link above
  • Beer Pickled Jalapenos link above

For the onion rings:

  • 2 large yellow sweet onions Maui, Walla Walla, Vidalia sliced ½ inch thick
  • canola oil for baking
  • 2 cups flour divided in half
  • ½ tsp chili powder
  • 2 tsp brown sugar
  • ½ tsp smoked paprika
  • 2 tsp salt divided
  • 1 cup IPA or pale ale beer
  • 2 cups panko bread crumbs
  • 3 tbs melted butter

For the burger:

  • 1 lbs 80/20 ground chuck beef
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 tablespoons butter
  • 1 large tomato sliced
  • 4 kaiser rolls sliced

Instructions
 

Make the onion rings:

  • Preheat oven to 450F.
  • Slice the onion into ½ inch slices, separate the rings. Place in a large bowl of ice water. Allow to sit for at least 20 minutes (this will take the harsh “bite” out of the raw onion and help them cook better).
  • On two large baking sheets drizzle with about 1 tablespoon canola oil, set aside.
  • In a large bowl add 1 cup flour (reserve the other cup), chili powder, brown sugar, smoked paprika, and 1 teaspoon salt, stir to combine. Stir in the beer to make a smooth batter.
  • Add the remaining flour to a small bowl. Stir together the panko, remaining 1 teaspoon salt and melted butter in a separate bowl.
  • One at a time remove the onion slices from the water, dredge in flour until well coated, dip in the batter allowing excess batter to drip back into the bowl, then add to the panko to gently coat (if panko bowl becomes too saturated with the dip, toss it and fill the bowl with fresh panko).
  • Add to prepared sheets in an even layer, making sure the onion rings aren’t touching (smaller rings can be place inside large ones as long as they don’t touch).
  • Bake at 450F for 8 minutes flip, bake until golden brown on all sides, about 10 additional minutes.

Make the burgers:

  • Form the beef into 4 equal sized patties, wider than the bun (it will shrink as it cooks) and fairly thin. Add to a plate, refrigerate until very cold, about 1 hour (can be done up to 24 hours in advance).
  • Melt the butter in a large skillet over medium high heat. Salt and pepper the patties liberally on all sides. Add to the skillet, cook on both sides until the meat is medium rare, about 3 minutes on each side.
  • Plate the burger with tomatoes, onion rings, jalapenos, and drizzle with beer cheese. Serve immediately.

Notes

There is more than 4 servings worth of jalapeños and cheese sauce, if you double the recipe, don't double those ingredients.

Hopsta: The Hop Pasta Experiment

23.02.2017 1 Comment

Hopsta: The Hop Pasta Experiment,  what happens when The Beeroness and Salty Seattle decide to make pasta together  

It’s hard to say when we started to suspect that something had gone wrong. It might have been when we were pouring handfuls of dried hop cones into the Vitamix, or when the aroma wafting out of the pot of simmering pasta caused the Copper Castle to smell just so slightly like a brewery during the boil. But I know the moment we knew for sure.

One of my very best friends happens to be one of the most creative and talented pasta chef if the Pacific Northwest (possibly the entire US). For proof of this fact, check this out. We decided, as we do sometimes, to make something a little crazy, invite people over and make them eat it. Most of these experiments go rather well, although you may end up eating a phallic shaped dessert, it will be delicious.

We put our combined culinary brain power together to bring on unsuspecting group of friends a Hopsta dinner. With Citra Hop Pappardelle with Lemon Cream Sauce, and Cascade Hop Linguini with Hop and Basil Pesto. It looked beautiful and smelled fantastic, if a little high IBU. We were hopeful.

We sat down to a gorgeous spread, wine, beer, friends gathered around family style bowls of pasta. We both take a bite and give each other the same look: "Wow. Way too much."

The first bite was great, until the finish. The hops came out with a vengeance, untamed by the cream sauce. IF you love a 100+ IBU, triple IPA, this was the pasta for you. If not, we’ve toned it down a lot. We cut the hops down to just 1 tablespoon to give you a hint of hops instead of a punch in the mouth.

When you decide to forge a trail into the land of cooking with hops, you just have to learn by experience. And this was definitely an experience.

And if you like pasta, or food, or generally awesome things, you need to follow Linda on instagram. 

Cascade Hop Linguini with Hop and Basil Pesto

Print Recipe
Servings 6 servings

Ingredients
  

  • For the Hop Pasta:
  • 4 ¼ cups 510g 00 pasta flour (or low protein AP flour)
  • 4 eggs
  • 1 tablespoon 11g Cascade hops (dried hop cones, not pellets)
  • pinch salt

For the Hop Pesto:

  • 2 cloves garlic blanched
  • ¾ cup 112g pecans
  • 1 cup 26g basil leaves, packed
  • 2 tablespoons 22g Cascade hops (dried hop cones, not pellets)
  • 2 ounces parmesan grated with a microplane
  • 1 cup olive oil
  • salt and pepper

Optional toppings:

  • 1 egg yolk per plate
  • Parmesan grated with a microplane
  • Chopped parsley

Instructions
 

  • Add the eggs and hops to a blender or food processor. Blend until well combined.
  • Add the flour, salt and hop-egg mixture to a stand mixer fitted with a paddle attachment. Mix until well combined and the dough comes together.
  • Move to a flat surface, knead until smooth. Cover and allow to rest for 20 minutes.
  • Cut dough into 4 equal sections.
  • Flatten each dough section into a long oval. Pass through the pasta roller at the widest setting. Close the pasta roller one notch and pass through again. Close the pasta roller again pass the pasta through again. Continue to do this until the pasta is thin.
  • Pass the pasta through a linguini cutter to create noodles.
  • Allow to dry on a pasta drying rack or laid flat on a baking sheet for about 15 minutes.
  • Add pasta to a pot of boiling salted water until cooked through, about 5 minutes.
  • Add the garlic, pecans, basil, hops, and parmesan to a food processor. Process until well combined. Slowly add the oil. Salt and pepper to taste.
  • Toss the pasta with the pesto. Plate and top with additional toppings, if desired.

Notes

Dried hops are easy to get at local home-brew supply stores. Just ask for cascade hops, dried flowers, not pellets.

 

Ridiculous Chocolate Stout Brownie Sundaes (for two)

14.02.2017 8 Comments

Ridiculous Chocolate Stout Brownie Sundaes (for two)

This isn’t for people who like order.

For people who want everything neat, tidy and in its place.

Not for people who can’t enjoy a little chaos, or see beauty in a big mess.

I am not that person. Which is probably a good thing, allowing me to survive this unpredictable freelancer, beer gypsy life I decided to fashion for myself. It helps me to enjoy things like this much more.

Dessert shouldn’t be too pretty. It should be a big beautiful mess that you want to dive into in an almost primal way. You can keep your perfectly frosted cupcakes, those hand-painted macarons, I like it a little messy and a lot of fun.

Especially when it comes to chocolate, make it a little crazy. Serve it with a beer.

As for the beer, I have to tell you guys about this one. I was a sour-skeptic for a long time. Until Odell put me on their press list and started sending me their beers, their perfectly balanced and beautifully flavored sours. FINE, I GUESS I LOVE SOURS NOW! This black cherry sour, Dark Theory, pairs almost too well with a giant fudgy brownie.

You might enjoy it too much. Make sure you have a spotter.

 

Ridiculous Chocolate Stout Brownie Sundaes (for two)

Print Recipe
Servings 2 servings

Ingredients
  

For the brownies

  • 6 weight ounce dark chocolate chips
  • 1/3 cup 75mL stout beer
  • 1/2 cup 114g melted butter
  • 1 cup 236g granulated sugar
  • 1/2 cup 85g brown sugar
  • 3 large eggs
  • 3/4 cup 90g all-purpose flour
  • 1 teaspoon 6g salt
  • 1/4 cup 20g unsweetened cocoa powder

For the Sundaes:

  • 10 wt oz dark chocolate plus additional chocolate chips for servings, if desired
  • 1/3 cup 75mL chocolate stout
  • 2 large scoops vanilla ice cream

Instructions
 

  • Preheat oven to 350F.
  • Add 6 oz chocolate and 1/3 cup stout beer to the top of a double boiler, stir until melted, remove from heat.
  • In a large bowl stir together the melted butter and both kinds of sugar. Stir in the eggs.
  • Stir in the chocolate and beer.
  • Add the flour, cocoa powder and salt, stir until just combined.
  • Line an 8x8 pan with parchment paper. Pour batter into prepared pan.
  • Bake at 350F for 28-30 minutes or until the top is slightly firm and the batter no longer jiggles when the pan is shaken. Remove from oven, allow to cool completely, at least one hour. Brownies are best made a day ahead of time.
  • Remove the brownies from the pan using the parchment paper.
  • Cut into four squares.
  • Add the remaining 10 wt oz dark chocolate to the top of a double boiler along with the remaining 1/3 cup stout. Stir until melted, remove from heat. Can be made a day ahead of time. Store in an airtight container in the refrigerator, reheat slightly before using.
  • Plate one brownie, top with ice cream, then another brownie, then another scoop of ice cream. Drizzle with chocolate sauce, sprinkle with chocolate chips if desired.

 

Baked Asian Beer Barbecue Chicken Thighs

09.02.2017 9 Comments

Baked Asian Beer Barbecue Chicken Thighs. Less than 30-minutes and just a few simple steps and you have a delicious dinner! 

When you work from home, with limited human interaction, you do weird things.

You become overly immeshed with your UPS guy, to the point that you are genuinely disappointed when there is another guy instead. You were going to ask him how his sons birthday party went! WHAT HAPPENED WITH THE CREEPY BALOON GUY?!

You eat weird things. Not just me, the one who cooks odd, offseason, recipes for clients.  But you just eat lunch meat out of the container while reading Buzzfeed to find out which First Lady you are, and then become excessively disappointed that you didn’t get Michelle Obama. You’ll also eat this chicken over the sink at 10 am because it was really good and it didn’t take nearly as long as you’d assumed.

You have no governor on impromptu social interaction. You are either too excited to talk to the cashier at the grocery store, or you shrink away unable to form words.

You start to think that social media interaction is actual, legit, social interaction. It’s not. But the lines start to get waaaaaay too blurry.

Showering and clothes seem to mean different things than they used to. You might get up and shower right away to "start your day off right," put on your daytime clothes and do your makeup, that might even last a day or two. But then you always slip back into a place of wearing your pajamas at noon, no make up, eating lunchmeat. Poor UPS guy, maybe that’s why he switched routes.

The mail delivery becomes a legit event, a marker in your day.

And here you thought working from home was all glamour. Maybe if your idea of a glamorous life is tank tops, no bra, unshowered, deli meat and too much time on Facebook, I’ve got it nailed.

Baked Asian Beer Barbecue Chicken Thighs

Print Recipe
Servings 4 -6 servings

Ingredients
  

  • 6 chicken thighs bone-in, skin on
  • Salt and pepper
  • 3 cloves fresh garlic grated with a microplane
  • 2/3 cup 227g hoisin sauce
  • 1 teaspoon 3g chili powder
  • 1 teaspoon 3g onion powder
  • 3 tablespoons 38g low sodium soy sauce
  • 1 tablespoon 12g rice vinegar
  • 1 teaspoon 15g Sriracha
  • 1 teaspoon 21g honey
  • ½ cup 4oz stout beer
  • Rice for serving

Instructions
 

  • Preheat oven to 400F.
  • Liberally sprinkle the chicken thighs with salt and pepper on all sides. Add to a large cast iron skillet, off heat, skin side down.
  • Add pan to a burner over medium heat (this method of starting the chicken in a cold pan will render more fat and crisp the skin better than searing in a hot pan).
  • Cook until the skin has browned, turn over, remove from heat.
  • In a medium sized bowl stir together the garlic, hoisin, chili powder, onion powder, soy sauce, vinegar, sriracha, honey and beer. Pour over the chicken.
  • Add the skillet to the oven and bake until the chicken is cooked through, about 15 minutes. (For a thicker sauce, remove chicken from the pan and simmer the sauce until thickened to desired level).
  • Plate the chicken over rice, drizzle with pan sauce.

Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce

19.12.2016 2 Comments

Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce. Quick and easy, and so delicious.  Perfect Meatless Monday Meal. 

It finally happened.

I woke up to a City covered in snow and slightly panicked about it. It wasn’t that long ago that I was living {here}, and putting up Christmas decorations in a sundress. The thing about the Pacific Northwest that takes some getting used to is that they embrace the cold weather and completely freak out about it. Cities up here don’t own snow plows, or salt roads, they shut down school for a week even if there is just a threat of snow, and once the forecast hints at temperatures dipping below 30F, there is a run on all the wood in town for the inevitable loss of power. (I can feel the eye roll from the Mid West).

Maybe because my compute is just from the bed to the kitchen, unbinding me from dealing with the winter roads, but I like it more than I thought I would. The snow blanketing my yard, covering the hill I live on, slowly and silently settling in, just seems like magic in a way.

My new roommate, however, isn’t thrilled about this at all. He must be forced outside when the time necessitates. Maybe he’ll get used to it, but probably just about the time it all melts and spring starts to settle in.

 

Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce

Print Recipe
Servings 4 servings

Ingredients
  

Enchiladas:

  • 1 lbs sweet potatoes
  • 1 tablespoon olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 12 homemade or good quality corn tortillas
  • 1 can 425g black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 8oz ball whole milk mozzarella, thinly sliced
  • ¼ cup pomegranate seeds
  • ¼ cup chopped cilantro
  • 2 large avocados

Sauce:

  • 2 tbs cornstarch
  • 6 oz tomato paste
  • 1 chipotle chili in adobo finely minced
  • 1 tbs adobo sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp cumin
  • ½ cup stout
  • 1/3 cup pomegranate juice

Instructions
 

  • Preheat the oven to 425.
  • Slice the potatoes into strips. Add to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
  • Bake for 18 minutes or until the potatoes are fork tender. Remove from oven and allow to cool enough to handle.
  • Add all the sauce ingredients to a saucepan over medium heat. Simmer until thickened. Remove from heat.
  • In an 8x8 pan, cover the bottom with a layer of tortillas. Top with a layer of sweet potatoes, black beans, corn kernels , a few slices of mozzarella, drizzle with a small amount of sauce.
  • Add another layer of tortillas, then another layer of filling. Repeat until the dish is filled, ending with tortillas. Top with the remaining sauce, then slices of cheese.
  • Bake at 425 for 15 minutes or until warmed through and the cheese has melted. Top with avocado, cilantro and pomegranate seeds.

Baked Everything Bagel Beer Chicken Legs

02.12.2016 1 Comment

Baked Everything Bagel Beer Chicken Legs

baked-everything-bagel-beer-chicken-legs1

They tell me it’s all about the water.

That’s what bagel people will tell you if you listen long enough. That New York bagels are obviously the best because of the magical properties that the water contains. That’s also, coincidentally enough, what beer people will tell you. That different regions of the world have gravitated towards different styles over the centuries because of the water in their area.

It’s also a great pairing. Sure, bagels and coffee have had a long-standing relationship and who am I to get in the way of that, but bagels and beer have something special. Try an Everything Bagel with a hoppy pale ale, or a cinnamon raisin bagel with a Belgian quad, or lox and cream cheese bagel with a Witbier and you’ll get it.

Beer really does go with everything. Even more beer.

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Baked Everything Bagel Beer Chicken Legs

Print Recipe
Servings 4 servings

Ingredients
  

  • 2 lbs chicken leg drumsticks
  • 1 tablespoon salt
  • 2 cup buttermilks divided
  • 12 ounces pale ale
  • 1 teaspoon red pepper sauce i.e. Tapatio, Tabasco
  • 1 cup flour plus 2 tablespoons, divided
  • 1 egg
  • 4 large everything bagels
  • 3 tablespoon canola oil

Instructions
 

  • Add the chicken to a large bowl or baking dish. Sprinkle with salt. Pour 1 cup buttermilk (reserve the other cup for the coating), beer and red pepper sauce over the chicken. Cover and refrigerate for 2 hours and up to 8 (can be done in the morning for dinner in the evening).
  • Break the bagels into 4 to 6 pieces each. Place on a plate, uncovered, to dry out while the chicken brines.
  • Remove the chicken from the brine, add to a plate and allow to sit at room temperate for 10 minutes while you prepare the dredge.
  • Preheat oven to 350F.
  • Add 1 cup of flour to a small bowl.
  • Add the remaining cup of buttermilk to another bowl, whisk in the egg until well combined.
  • Add the bagels to a food processor of blender, process until just crumbs remain.
  • Add to a baking sheet in an even layer. Bake at 350F until slightly toasted. Add the crumbs to a large bowl, stir in the remaining 2 tablespoons flour. Increase oven temperature to 425F.
  • Place a wire rack over the baking sheet, spray the wire rack with cooking spray.
  • One at a time roll the chicken legs in flour, then dredge in the buttermilk, then roll in the bread crumbs. Add to the prepared pan. Drizzle with canola oil.
  • Bake at 425 for 40 minutes or until the internal temperate of the chicken reaches 165F.

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White Bean Turkey Beer Chili (for Thanksgiving leftovers)

24.11.2016 7 Comments

White Bean Turkey Beer Chili (for Thanksgiving leftovers)

white-bean-turkey-beer-chili-for-thanksgiving-leftovers4

Please excuse the interruption from your otherwise lovely Holiday weekend while I boss you around.

If you have leftover turkey this is what you should do with it. Make yourself some warm-your-bones chili, full of the beer brined turkey that you obviously made, and use it as an excuse to open a beer for lunch.

Because if you still have family in town, you’re gonna need it.

But if you’re reading this on any day of the year that is not punctuated with holiday sales and over-zealous shoppers looking for dirt cheap TV’s, then you can always substitute cooked chicken. Or just leave it out all together. It’s cheese and beans and beer, it’s a win no matter what.

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White Bean Turkey Beer Chili

Print Recipe

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cups white onion chopped
  • 1 cup chopped carrots
  • 1 rib of celery chopped
  • 4 large garlic cloves minced
  • 1 cup wheat beer
  • 1 cup chicken or turkey broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 1/2 teaspoon dried crushed red pepper
  • 2 15oz cans cannellini beans (rinsed and drained)
  • 1 15oz can Great Northern beans (rinsed and drained)
  • 1 jalapeno chopped
  • 2 cups cooked turkey cut into cubes
  • 1/2 cup heavy cream
  • salt and pepper
  • 1 cup grated cheddar cheese
  • ½ cup Chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium high heat. Add the onions, carrots and celery, cooking until the vegetables has softened, about 8 minutes.
  • Stir in the garlic, cooking for about 30 seconds.
  • Add the beer, scraping to deglaze the pan. Stir in the broth, cumin, chili powder, red pepper, beans, jalapenos and turkey. Simmer until turkey is cooked through, about 8 minutes.
  • Stir in the heavy cream, remove from heat. Salt and pepper to taste.
  • Ladle into bowls, top with cheese and cilantro.

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