Category Archives: recipe

by | January 12, 2012 · 3:20 pm

Beer Pairing: Bite Me Chicken Stew

Good afternoon! I’ve decided to start a little series about pairing different styles of beer with food –  partially in preparation for the Cicerone test, and partially because every single type of meal can be brought to another level when combined with the right style of beer. I’ll try to post a new pairing every week and if you have any questions, recommendations or requests, feel free to write them down in the comments!

Yesterday I was feeling a little under the weather and was craving something warm with a spicy “bite”, so I threw a bunch of random foodstuffs from my cupboards into a pot and came up with:
[gmc_recipe 5659]

If you’d like, you can even make your own chicken stock for this recipe, which is what I did.
[gmc_recipe 5675]

Continue with the Bite Me Chicken and Brown Rice Stew recipe above.
I decided to pair this wonderfully spicy stew with Uinta’s Cutthroat Pale Ale (I’d recommend either a pale ale or an IPA for this soup). The pale ale has just a hint of a bitter backend to enhance the spicy bite that rounds out the edges of the stew, but enough of a light graininess so as to not compete with the flavors. The caramel malts that grace your palate at the end of the sip brings out the sweetness of the corn and tender chicken. If you want to really suffer (in a good way), pair this with a seriously hoppy IPA like Dogfish Head 90 Minute or another dry pale ale. The hops will make the spice even more pronounced and clear your head of any congestion, guaranteed.

Other pale ale pairing recommendations:
– Fish ‘n chips – crisp hops help to cut through the grease
– Grilled/broiled halibut – dry pale ale doesn’t overwhelm the delicate flavors of white fish
– Gumbo – hops bring out the spices while chilling the afterburn at the same time
– Sushi – light flavors in pale ale add a sweet complexity that pairs well with the vinegar-graced sushi rice
– Anything fried, spicy, or seafood of any kind
– Pale ales with higher IBUs are good for dishes like roast beef or pork roasts to bring out the sweetness of the meats

Any other food pairings you’ve tried with pale ale that you’d like to recommend?

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by | December 19, 2011 · 12:05 pm

Chocolate Covered Cherry Cookies

That title is an abbreviated version of the true name: Vanilla Porter Chocolate Covered Cherry Cookies. Since it’s the holiday season, Christmas cookies are high on my to-do list. Sipping winter warmers (i.e. stouts, porters, strong ales, etc.) is also very important. By my brilliant skills of deduction, I also factored this in: Beer in brownies = good. Therefore, beer in cookies = excellent. It’s mathematical, but don’t worry: I’ve got you covered.
[gmc_recipe 5692]

I used whole wheat flour in my recipe, but I think my next batch will have plain white flour.
The dough will seem pretty dry, but I promise, it works out.
Roll the dough into 1 inch balls.
Use all of your post-mall-shopping aggression and jab your thumb into the centers of each ball. If you need to pretend it’s the eye of that evil person who elbowed you in the stomach as s/he grabbed the last Tickle-Me-Elmo that your youngest niece has been begging you for since the beginning of the year and won’t love you unless you are somehow able to get it to her by Christmas, I won’t judge you.
Place one cherry in the eye-socket center of the indent.
Melt the chocolate chips into the condensed milk, add the 4 tsp of Vanilla Porter and cherry juice and stir well. It should be thin enough that it falls evenly from the spoon when you lift it, but not so thin that it doesn’t cling to the cherry.
Drizzle enough frosting to completely cover the cherry, and then some.
Bake at 350 for ten minutes, then let them cool on the cookie sheet for a little bit before you transfer them to a wire rack, otherwise they fall apart and you will be forced to consume the ones that don’t make it.
It’s an arduous process, consuming those poor, unpretty cookies.

I’m off to tempt fate and visit a terrifying place full of homicidal people – the mall. Wish me luck, please.

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by | November 18, 2011 · 6:32 pm

Sticky Apple Pudding Cupcakes

With the thick blankets of clouds that rest on the towering mountains outside my kitchen window, the days have been getting progressively colder and colder. Today was a day just like that. It was bitterly chilly outside, so I spent the day sipping hot peppermint tea and baking.

I was sent some coupons from Foodbuzz and Duncan Hines in order to create something that “defies traditional”, so I attempted to do just that. These spicy little cakes are delicate, almost pudding-like in consistency and vegan!
[gmc_recipe 5720]

I used the carrot cake mix but left out the pack of dehydrated carrots and raisins.
The applesauce is used as an egg substitute. 1/4 cup of applesauce = 1 egg.
Make sure you include the sugary syrup part after you dice the apple pie filling!
This batter appears thick, but it liquefies pretty quickly.
Fill the cupcake tins 2/3 full. These babies blow up!
While you wait for them to bake the 20-25 minutes, you can lick the spatula clean, thanks the the veganosity!
The consistency of these will make you keel over with happiness. I recommend smothering them with frosting and eating them with a spoon.
If you’re looking for something to whip together that’s ridiculously quick and easy, go for these!
Sweater and boots weather + sticky apple pudding cupcakes. HAPPY DANCE!

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by | November 15, 2011 · 10:59 am

Pumpkin Cinnamon Chip Bread Pudding

 

I’ve been having explosions of genius in the kitchen lately. Well, lots of explosions of which a few end up being genius. Either way, I’ll share with you.
The basis for my latest creation is this Pumpkin Cinnamon Chip Bread. Head over to Taste Terminal for the recipe, make it, and then continue on by making:
[gmc_recipe 5749]
Lightly adapted from my Magical Bread Pudding.

Mine took the full 60 minutes. I think the moisture content with the homemade bread did something mystical and wonderful.
I was planning on creating a pumpkin spiced cream cheese icing for this, but got lazy and just used some stuff from a tube from the grocery store. I can only do so much, guys!
I wish I’d had some of this bread pudding pudding while I was shivering in my boots and armwarmers on Sunday in Fountain Hills!

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by | November 2, 2011 · 10:05 pm

Maple-Sugared Grilled Sweet Potato Fries

I had the most wonderful mini-vacation yesterday and today! I went out to Santa Clarita to visit the only place that I ever go to taste wine: Roman Holiday.
None of our regulars were there. We picked a new table with some ridiculously comfy chairs and settled in for a few hours.
I got a new hat! And made an unfortunate duckface. For that, I blame the wine and sincerely apologize.
Allie looked gorgeous and un-duckface-y as usual.
Small tastes of red wine were consumed by myself. A glass and a half of prosecco was also consumed.

Besides these few pictures, my camera stayed tucked securely in his bag and my computer remained unopened. The only contact I had with the outside world was through my Twitter addiction, where I posted some pointless photos. It was wonderful to get a break and spend some quality time with my cousin, shoving our faces with Indian food, baking quiche, tasting wine and watching ridiculous shows from our middle school years.

In other news, I have a wonderful recipe to share with you!
[gmc_recipe 4978]

Tomorrey is International Stout Day! How are you celebrating?

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by | October 25, 2011 · 8:54 pm

Cheddar Jalapeño Pub Burgers

It has been FREEZING here in Southern California! Seriously, right now it’s 60 degrees Fahrenheit outside and I’m wrapped up in my robe, prepared to curl up under a blanket with a hot cup of Sleepytime tea and a foreign film. Holy crap. It’s happened. I’m officially a Californian…
I mean, really though, look at the cloudy sky! Can you feel the chill coming at you through your computer screen?
Okey, the truth is, I am chilled, but I think it’s a sympathetic chill because it just started snowing blizzarding (now officially a word) out in Fort Collins where my brother and sister-in-law live. Yeah, definitely a sympathetic chill. I’m still a Coloradoan at heart.

I got this hilarious holiday card in the mail today!
BAHAHAHAHAHAHAHA! Great times?? Getting up at 3am to work retail was definitely one of the highlights of my life, and standing around staring at an empty store for hours on end was enjoyable as well, I suppose. Hmmm, should I reapply??

In other exciting news, I braved the cold weather, opened the grill and made:
[gmc_recipe 5765]

I’ve been locked inside the library attempting (and failing) to write a research paper. My days consist of the Passenger channel on Pandora, mixed with a little Radical Face and me staring at an empty Word document while contemplating whether or not a packet of peanut M&Ms would be a good idea.

A hint from the wise: Peanut M&Ms are always a good idea.

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by | September 27, 2011 · 10:42 am

Godiva Caramel Pecan Caffetini

This is technically not a martini. There is no gin or dry vermouth in this drink, but “Caffetini” is a much cuter way of describing a coffee cocktail. Therefore, I have proclaimed it officially a martini. I also put it in a martini glass. Any argument is now invalid.
As a participant in Foodbuzz’s Tastemaker Program, I get some free stuffs from time to time in order to review or create new recipes. Godiva and Foodbuzz sent me two of Godiva’s new limited edition coffee flavors to create a beverage recipe. I received Pumpkin Spice…
and Caramel Pecan Bark. Immediately, I started daydreaming of delicious boozy dessert drinks perfect for a chilly autumn or winter evening.
My first recipe was created using all of these ingredients. It was awful. I attempted to make my own vanilla vodka, but I think the vodka has gone bad or the vanilla extract is too bitter to be mixed in. After dumping it all down the drain, I decided that simpler is better anyway!
Godiva coffee and Godiva chocolate liqueur. Yeah, that’ll do.
(Disclaimer: The liqueur was purchased on my own dime. Although if Godiva wants to send me another bottle free, I won’t complain…*hint hint*)
[gmc_recipe 5780]
Adding coffee to the thick, rich liqueur balances this drink out so it’s not overwhelmingly heavy. The aroma of coffee, chocolate and caramel grace your senses with the the first sip. Sweet chocolate comes to the forefront when paired with the caramel sauce that has a hint of salt to develop the complex, buttery goodness of the caramel as it slowly drips down the glass to encase your fingers. Descriptive words I write feebly attempt to translate delicious images to your brain.

Now if only it would snow outside so I could light the fireplace and curl up in a fuzzy blanket with a foreign film, the world would be perfect.

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by | September 23, 2011 · 11:30 am

Pumpkin Cornbread

Last night, Brie came over for a pumpkin beer/pumpkin food night. She was bringing over pumpkin chili and what goes great with chili? Cornbread. What goes great with pumpkin chili?
[gmc_recipe 5796]
Before…
After! I’d like to say that I’ve never made cornbread before in my life. I totally winged this and just hoped that I didn’t end up burning the house down. The fact that it turned out DELICIOUS? I’m still in proud shock.

The pumpkin chili may be the best chili I’ve ever had. EVER. Combine that with fresh, hot pumpkin cornbread slathered with butter and honey, and you have perfection on a placemat.
We went through a plethora of beers.
Shipyard Pumpkinhead: I was warned to steer clear of this one. That only made me more curious and since it was already in my fridge when the warning came in, we tasted that one first. The aroma was very funky and had a chemical scent. The body was very thin with a watery artificial sweetener flavor and a hint of nutmeg. It finished like a fizzy yellow beer – weak and sad. I learned my lesson.

Overall the favorites were Dogfish Head Punkin Ale – a heavily spiced ale, rich and warm with a slightly sweet finish, and Lips of Faith: Kick.
Pardon the wonderfully blurry picture. I’m still working on figuring out shutter speeds, apertures and all that fun stuff. Kick is a very interesting ale – a collaboration between New Belgium and Elysian Brewing. No wonder I loved it. It’s 75% ale brewed with pumpkin and cranberry juice and 25% ale aged in wooden barrels. You can really taste the cranberry juice in the first tangy sip, and it’s spiked with a lovely slightly sour finish. I’ve had sours before – many of them you can have a glass of and then it becomes overwhelming. With this, you could knock back the entire bomber and still not feel like your palate has been overworked. I was surprised that this clocked in at 8.5% ABV – it doesn’t have a heavy or boozy flavor at all.

There is no better way to say farewell to summer and welcome the first day of autumn.
What I woke up to this morning:
Oh yeah, IT’S OFFICIALLY AUTUMN!!!

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by | September 20, 2011 · 7:35 pm

Pumpkin Pie Oatmeal

This morning I awoke to thick sheets of damp grey marine layer resting outside my windows. I put on a baggy sweatshirt and shivered in delight, images of pumpkin muffins and steaming hot mugs of cider racing through my brain.

Then the sun came out. I said, “Screw it,” closed the blinds,  pretended I was still frozen through and set to work making an oatmeal that would satisfy anyone who lusts after autumn the way I do.[gmc_recipe 4997]
If it’s still too warm outside to make this, just shut your blinds, blast the air conditioner and shiver away over the stove top until this deliciousness appears and thaws you from the inside out. Or you could just be patient and wait until it’s actually cold out… I do not have that much self control.

I made just enough for a single serving, but only because we had a scant 1/3 cup of steel cut oats left. You can easily double, triple or octo-ply this to feed yourself and anyone lucky enough to smell the scent of fresh pumpkin pie wafting through the air.

There will be plenty of autumn-inspired recipes coming up these next few months – alcoholic beverages included! Too keep up to date, like me on Facebook and follow me on Twitter!

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by | September 5, 2011 · 10:22 pm

Happy Labor Day!

I hope you had a wonderful day off filled with hiking, kayaking, whitewater rafting, skydiving… Whatever your fancy! As for me, I mainly lazed about the house, did nothing, dyed my hair with blue streaks, did a little more of nothing and then made dinner.
Last Friday night at 8pm, my doorbell rang. On the front step awaited this bottle of barbecue sauce, sent to me for free from KC Masterpiece and Foodbuzz as part of the Tastemaker Program. I was sent this product free in order to review/create a recipe with. All my opinions are my own, blah blah blah. I now present to you:
[gmc_recipe 5816]

The hint of spice from the red pepper flakes, the caramel sweetness of the brown sugar, slight tang from the lime and the acidity of the KC Masterpiece Southern Style barbecue sauce make for a lively combination! Of course, adding beer makes everything better. There was never any doubt about that… I’d recommend using any amber/brown/stout – anything that’s incredibly roasty and malty will really round out this sauce and take it to the next level.

If you want to turn this into a full meal that teeters on the edge of health (but leans slightly toward the “not-THAT-healthy” side), grab a few ears of corn from the local farmers’ market, tear out the hairs and shove a couple of pats of butter between the husks.
Grill them outside over medium heat for about fifteen minutes, extinguish the flames that erupt from the singed husks (oops), turning every five minutes.
If you want to add ANOTHER vegetable, grab a potato or two (they come from the earth, therefore, I consider them a vegetable. Don’t argue! You’ll ruin it for me!) from the farmers’ market, wrap them in foil and grill them over medium for an hour, rotating every fifteen minutes. Then, stuff them with sour cream and butter so they no longer resemble anything healthy.
Hint: Taking pictures of your meal surrounded by green grass makes it appear to be more healthy. Green = healthy. I see lots of green in the picture above, therefore, it is indeed healthy.

There’s no better way to say farewell to summer than messily chowing down on a rack of ribs and freshly grilled corn, desperately trying to wipe off the butter that runs down your chin and slurping the sticky-sweet barbecue sauce from your fingers. Happy Labor Day!

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