Too many people are willing to accept watery mass brands for their drinking pleasure, simply because of advertising. They carry that through into their cooking as well.
I refuse to accept this – that’s why I became involved in beer culture – so I kicked this recipe up a notch by using an Imperial [...]
Continue reading about Chocolate stout cake served with Imperial Stout
I’ve figured out a great way to turn leftover pork loin into something delicious: quesadillas. Normally I BBQ a good-sized pork loin out on the charcoal grill for a few hours (with a good spice rub on it). But yesterday I was trying simplify and speed up the process, so I roasted it in the [...]
Continue reading about Sam Adams Imperial White + Pork Quesadillas
This was downright inspired. The couscous was the “Israeli” couscous from Whole Foods, which is larger than most of the couscous you get in boxes at the store. I prepared it per the directions, with the addition of a few splashes of lemon juice and some fresh dill we had in the fridge from a [...]
Continue reading about Samuel Adams White Ale + Mediterranean Chicken and Couscous
Nice combo.
The main course was another quickie internet meal thingy. The recipe commanded the boiling of the chicken, plus some chopping of said chicken, plus cream of chicken soup, plus sour cream, plus poppy seeds. And Ritz Crackers on top. To hell with them. (Not the Ritz people, the recipe creators/distributors.)
Boiled chicken is crap. You [...]
Continue reading about Ommegang Three Philosophers + Poppy Seed Chicken
Total accident. I picked a beer before I’d even thought about dinner. And Port Brewing Hop 15 is a very slow sipper. Fifteen different hop varieties every 15 minutes? Holy lupulus, Batman!
So I was still sipping on it as sloppy joes came together. Bleh. Don’t go there.
The sloppy joes were pretty good but need even [...]
Look, I didn’t choose overly descriptive name. This recipe came from Robin Miller on Food TV. My wife has been doing Miller’s “Quick Fix Meals” this week, which included the earlier-reviewed beef brisket that has now been turned into a soft taco with garlic avocado cream and roasted asparagus salsa. Really, there is not much [...]
Well, this was a no-brainer, but lots of work.
Dogfish Head Pangaea is brewed with ginger. I normally don’t like beers with prominent ginger, but what could possibly go better with Chinese food? Especially a dish made with ginger. Beer with ginger paired with Chinese food with ginger: failure was mathematically impossible.
In a move reminiscent of [...]
Continue reading about Dogfish Head Pangaea + General Tso’s Chicken
So Doug is brimming with doubts and fears about pairing IPAs. Obviously, it must now be my mission in life to find good IPA pairings.
Tonight featured a little something I shot from the hip. I essentially just scoured my fridge and freezer for ingredients that needed to be used up and which would go together. [...]
Continue reading about Sweetwater IPA + Chicken Alfredo Bake
I’m highly skeptical when people claim that beer from a particular country goes especially well with food from that country. That’s because the most common pairings you’ll hear mentioned are Corona with Mexican food, Peroni with Italian food, and Tsingtao with Chinese food. The naked truth is that there is only about this >< much [...]
Continue reading about Schloss Eggenberg Doppelbock + Brats And German Potatoes
Magnificent.
Today I found myself in the mood for an old standby. I don’t recall where I first saw the recipe, but now I make it from the hip. The essentials:
Chicken
Artichoke hearts
Tomatoes
Red Onions
Feta Cheese
Pasta
Sauté the chicken (cut into small pieces) with the onion (chopped) in butter. Meanwhile, start boiling your pasta. I’ve used penne in the [...]