BEER AND FOOD SOCIAL
Cooking with beer is what started my love affair with craft beer. My husband loved craft beer and was constantly trying to find ones I liked. He would bring home these amazing sounding and smelling beers, and I’d want to enjoy it so bad. That’s when I decided to start cooking with them. If I couldn’t enjoy it straight from a pint, I’d use it to enhance my meals. Of course, I slowly began finding beers I enjoyed, but even now cooking with beer is still my favorite way to enjoy craft beer. Most people see a beer and think “Yum. I bet this taste good.” I think “This would be great in…”
To celebrate my love of cooking with beer, I decided to have a week long party. Well more like an online social. A Beer and Food Social with some of my favorite bloggers. This week, I’ll have 5 great bloggers sharing some of their favorite recipes plus a recipe from the Cooking with Intuition cookbook.
And what’s a social without prizes? Thanks to some awesome sponsors, you have a chance to win a Craft Beer Lovers Prize Pack.
The Prize Pack will included a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Spent Grain Beer Soap from The Drunken Soap Co. You have multiple ways to enter using the Rafflecopter below and the contest will be open until 08/28/2014.
Let’s get this social started!
Crab Stuffed Mushroom
Do you remember that yummy steak with mushrooms and onions dinner I posted a couple weeks ago? Well, I still have a bunch of the pale ale butter leftover. I had some leftover crab meat in the refrigerator from a fish stew I made and a bunch of mushrooms going bad. It gave me an idea for something I’ve wanted to try my whole life.
Growing up, I thought I was allergic to mushrooms. My parents would order crab stuffed mushrooms when we’d go to dinner, and I’d always want to try one.
Two years ago, I realized I wasn’t actually allergic to mushrooms. Now, we eat them multiple times a week, but I still had not tried crab stuffed mushrooms. Until now!
They were everything I thought they would be. It was like a crab cake stuffed in a mushroom. The crunchy top was perfect with the creamy filling. The onion and peppers added a nice texture to the mixture too. You can cook them before, but I like the crunch they added. And of course, everything is better with bacon!
I had some crab mixture leftover and made two crab cakes with a Citrus Wheat Sriracha Sauce. The sauce was so good, we started drizzling it over the mushrooms. That recipe will have to wait for another time, though.
Come back tomorrow for a recipe from Cooking with Intuition, Jon Boat Boiled Shrimp.