07/11/14

Grilled Peach and Porter Ice Cream

Grilled Peach and Porter Ice Cream. plus a giveaway sponsored by Joy Cones and The Kitchen Prep.

Grilled Peaches and Porter Ice Cream

I love Porters and Stouts, but when it’s a million degrees outside, like it is right now, I usually skip them and go with an IPA or Pale Ale. I couldn’t get enough Stouts while on our trip to Minnesota last year. To me, cold weather and stouts/porters just go together. Now, this doesn’t mean I avoid them all together, I just usually sip some of Huck’s.

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When Dianna from The Kitchen Prep asked me to be apart of her Ice Cream Social, I instantly started brainstorming ideas.

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I knew I wanted to use a beer from TBC, and after our trip to Fort Peirce, I knew I wanted a use Grilled Peaches. I asked the brewers at TBC if they had anything fruity I could use for my dessert, and the answer was no. But, they did recommend their Baltic Porter. At first I wasn’t sure about using a Porter with Grilled Peaches?

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I started off using the Porter in a basic ice cream recipe. After consuming about half the batch, I deciding to try adding the Grilled Peaches. I almost keep the recipe as is! It was that good, but I had my heart set on Grilled Peach Ice Cream.

Grilled Peach and Porter Ice Cream

I experimented with the recipe a few time {AKA we have a TON of ice cream in our freezer, currently!!} The final batch was a complete success. The grill helped caramelize the sugars in the peaches and give them a roasted, charred flavor. That paired great with the sweet beer, cream and sugar.

I’ve now found the perfect way to enjoy a stout or porter on those hot South Florida days.

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Don’t forget to head over to Dianna’s blog and enter for a chance to win the Ice Cream Social Prize Pack, and check out some of the mouthwatering recipes she’s posted this week.

Ice Cream Social Post:

They all sound amazing, but the Nutella-Swirled Ice Cream is pour genius, and you don’t need an ice cream maker!!

Grilled Peach and Porter Ice Cream

Serves 6-8
Prep time 1 hour
Website Bless This Mess- Fresh Peach Ice Cream
{Reminder: since the beer isn’t cooked, there is alcohol in this recipe. Great for the adults; not so great for children}

Ingredients

  • 3-4 Medium Peaches (Pitted and cut into thick slices)
  • Cooking Spray (Optional)
  • 1/2 cup 2% Milk
  • 1 cup Heavy Cream
  • 1 cup Sweet Porter or Stout
  • 1 tablespoon Vanilla
  • 1 cup Sugar
  • Pinch of Salt

Directions

Preheat the grill or grill pan over medium heat. Lightly spray the grill or peaches with cooking spray
to prevent from sticking, if desired.

Place peaches flesh side down and cooking until peaches start
to brown. Flip.

Once peaches have nice grill marks on both sides, place half of the peaches in a food processer and blend until smooth. You can add some of the milk to help thin out the mixture if needed.

Dice the additional peaches into small pieces. Place in a bowl, in the refrigerator to cool.

Add the blended peaches to the refrigerator and cool for 30 minutes.

While the peaches are cooking, whisk together the Milk, Heavy Cream, Beer, Vanilla, Sugar, and Salt.

Once the sugar is dissolved, place in the refrigerator until the peach mixture is ready.

Combine the Beer mixture with the pureed Peaches and add to an ice cream maker. (For the ice
cream maker I was using, it took about 20 minutes for the mixture to be a soft serve consistency.)

Add the diced up peaches half way through the process.

Enjoy right away or freeze to enjoy later.
06/28/14

My Birthday Celebration

My birthday came and went way to fast. Honestly, just the time spent with my family went by way to fast! We had a great time while they were in town. We did a bunch of new stuff plus a bunch of old. We ate good food. We spent lots of time together. And I didn’t have to work. It was a great week. 

We took a ride on the Manatee Queen

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You guys didn’t know I was married to Zach Galifianakis, did you?  

Watched a Baseball Game at Roget Dean.

Roger Dean Abacoa Jupiter (1)

We went to Blowing Rock.

 Blowing Rock Jupiter (1)

Blowing Rock Jupiter

Walked on the beach.
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They tried Mellow Mushroom for the first time and loved it!

Mellow Mushroom (1)

Mellow Mushroom (3)

{My birthday cake!}

We had drinks and watched the World Cup at Benny’s on the Beach.
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Benny's on the Beach-Lake Worth (2)
Benny's on the Beach-Lake Worth (3) 

We celebrated my birthday at Square Grouper.

I’m sad they’re gone. It sucks being so far away and not know when I’ll get to see them again. Until then, there’s always Skype. 

I had a great birthday week. Having my parents here was the greatest birthday gift. I also loved my 22oz Shiner Bock from Huck, picture frame from Deena, UGA scarf, and an awesome picture from Tabby.

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This is the end of our two months of craziness! So much has happened throughout May and June:

06/25/14

Spicy Beer Fried Chicken and Cinnamon Roll Waffles

Spicy Buttermilk and Beer Fried Chicken and Cinnamon Roll Waffles Drizzled with IPA Cajun Gravy Spicy Beer Fried Chicken and Cinnamon Roll Waffles

I’ve had this recipe on my desktop for WEEKS! Every time I look at the pictures, I think: “These pictures are weak.”, “Man, I want Fried Chicken and Waffles”, or “I should probably retest this recipe… You know, to make sure it’s 100%!”.

I’ve seen Cinnamon Roll Waffles all over Pinterest over the years. Last year, I bought Huck a Waffle Iron, so we could make Carrot Cake Waffles like Coolinary. We haven’t made them once by the way! So, we have this waffle iron taking up precious space in our super small kitchen, and I’ve only used it twice! One time was for my Gingerbread Waffle and the other was for Double Chocolate Chip and Stout Waffles that I’ve never posted… Coming soon!

Spicy Beer Fried Chicken and Cinnamon Roll Waffles (1)

When I was putting the leftover fried chicken in the refrigerator, I seen an unopened pack of cinnamon rolls in the door. I instantly knew what we were having for breakfast. If I wasn’t so miserable full, that night, we would have had it for dessert!

When making the waffles, I sprayed my waffle iron with cooking spray just to make sure the sugar didn’t stick or burn to the iron. I added the prepared cinnamon roll in the middle, closed the lid, and cooked for 4-6 minutes. Some seemed to cook faster than others. That could also be due to the fact that I have a really cheap waffle iron. I just crack open the lid and checked on them every few minutes.

Spicy Beer Fried Chicken and Cinnamon Roll Waffles 1

I placed the chicken in the oven, to warm, while I was making the waffles. I didn’t want to use the microwave and make that yummy, crispy, outside mushy! I placed the chicken on a rack, on the lowest shelf of the oven so it wouldn’t brown too much. Now, I know what you’re thinking. This can’t possible get any better. Well, you’re wrong! Once my waffles were plated and topped with real maple syrup and the spicy fried chicken, I drizzled the whole thing with leftover IPA Cajun Gravy! This is the perfect balance of sweet and spicy.

Since it was so early, we had to take everything outside to take photos. Huck was standing over me like a hawk waiting for the okay to dig in. He’s a lucky lucky man! He gets meals like this for breakfast!

Spicy Beer Fried Chicken and Cinnamon Roll Waffles (2)

Truth be told, I’m really the lucky one! I’m married to an amazing man! I hope you guys enjoy this delicious breakfast!

Spicy Buttermilk and Beer Fried Chicken

Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes

Ingredients

  • MARINATE
  • 3 cups Buttermilk
  • 1 cup Beer (IPA or other full flavor beer)
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper To Taste
  • 2lb Chicken Legs or Thighs
  • Vegetable Oil
  • BATTER
  • 2 cups Flour
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder (More or less depending on your heat preference)
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper (To Taste)

Directions

Combined Buttermilk, Beer, and Seasoning in a large bowl with a lid. Place chicken pieces into the bowl, cover, and refrigerator overnight.
When your ready to start cooking, remove the chicken from the refrigerator.

Add oil to pan. Do not fill pan more than 1/2 full with oil. Preheat oil to 325 degrees.
While oil is warming, combined flour and additional seasonings to a large bowl. Remove chicken from buttermilk mixture, removed excess mixture, and add to flour. Coat with flour and shake off excess.
Slowly dip chicken in oil and lower in the opposite direction of yourself to prevent splashing yourself. Do not overcrowd the pan.
Cook until golden brown on each side, about 10-12 minutes, or until it reaches an internal temperature of 165 degrees.
Remove chicken from oil and place on a rack in a 200 degree oven until ready to eat.

IPA Cajun Gravy

Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Gravy with a kick.

Ingredients

  • 4 tablespoons Butter
  • 1/4 Small Onion (Finely Diced)
  • 1/4 Small Bell Pepper (Finely Diced)
  • 1/4 teaspoon Cajun Seasoning
  • Salt and Pepper To Taste
  • 1/4 cup Flour
  • 1/2 cup Beer (IPA, Red Ale, Lager, American Wheat)
  • 1 1/2 cup Chicken or Beef Stock

Directions

Preheat oven to medium low heat. Added Butter and Veggies to pan. Saute until veggies start to soften. 1-2 minutes.
Combined Cajun Seasoning, Flour, Salt, and Pepper together. Mix Flour into Butter mixture.
Add liquids slowly, while whisking, to prevent lumps. Cook for 5-7 minutes to thicken mixture.
Serve over Mashed Potatoes or Mashed Cauliflower.
06/23/14

IPA Cajun Gravy

IPA Cajun Gravy over Mashed Potatoes

Mashed Potatoes with IPA Cajun Gravy

Happy Monday everyone. Did you have a great weekend? I wanted to drop in for a minute since I haven’t talk to you guys in a while. My parents were here last week. I plan to post a recap from their trip, as soon as I find the SD card with the pictures for our adventures.

Huck was in Fort Lauderdale this weekend for a bachelor party and most of our friends were out of town. I decided to spend the weekend relaxing and enjoy doing nothing since I’ve felt like we’ve been nonstop for the last 2 months. I watched movies and way to much True Blood, went shopping, slept in the middle of the bed, and detoxed. I literally ate nothing but veggies and fruit this weekend. No beer, coffee, oils, meat, etc. I cheated and had eggs a couple times, but for the most part, I did good.

The guys came up to Jupiter yesterday before their flights, and I did meet them at Square Grouper for a beer. I was going a little crazy being by myself.

As you can guess, it was kind of hard looking at food this weekend, so I avoid blogging.

Mashed Potatoes with IPA Cajun Gravy  (3)

I’m back now, and ready to eat/share some great recipes. Now that our two months of craziness are over, I’m ready to get back into a regular blogging schedule. I have a few more recipes I made weeks ago I’m dying to share with you guys.

This gravy was on the top of the list. I’m a huge fan of IPAs as anyone that reads my blog regularly, know. The Abita Spring IPA had a great bitterness and citrus flavor. IPAs pair well with spicy or strong flavor foods. That’s why it paired so well with my spicy Cajun gravy.

Mashed Potatoes with IPA Cajun Gravy  (2)

You can serve the Gravy with Mashed Potatoes or Mashed Cauliflower for a healthier version.

This recipe was inspired by our recent trip to NOLA. On a quick lunch break, we ate a Popeye’s. They serve their mashed potatoes with a yummy Cajun Gravy. We decided to try to recreate the gravy at home to serve with my Spicy Buttermilk and Beer Fried Chicken.

I have one more recipe to share from our NOLA inspired meals… Chicken and Cinnamon Roll Waffles. Let that sink in. I’ll be back later this week with the recipe!

Until next time, I hope everyone has a great week!!

IPA Cajun Gravy

Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Gravy with a kick.

Ingredients

  • 4 tablespoons Butter
  • 1/4 Small Onion (Finely Diced)
  • 1/4 Small Bell Pepper (Finely Diced)
  • 1/4 teaspoon Cajun Seasoning
  • Salt and Pepper To Taste
  • 1/4 cup Flour
  • 1/2 cup Beer (IPA, Red Ale, Lager, American Wheat)
  • 1 1/2 cup Chicken or Beef Stock

Directions

Preheat oven to medium low heat. Added Butter and Veggies to pan. Saute until veggies start to soften. 1-2 minutes.
Combined Cajun Seasoning, Flour, Salt, and Pepper together. Mix Flour into Butter mixture.
Add liquids slowly, while whisking, to prevent lumps. Cook for 5-7 minutes to thicken mixture.
Serve over Mashed Potatoes or Mashed Cauliflower.
06/14/14

Red Beans and Rice with Abita Spring IPA

Red Beans and Rice with Abita Spring IPA

Red Beans and Rice- Life Food and Beer

Red Beans and Rice is a traditional Creole dish. Traditionally this dish was served on Monday using the leftover from Sunday. Ham was usually prepared on Sundays.

Red Beans and Rice- Life Food and Beer

Now, this dish is not traditional by any means. I made it on a Saturday, I used canned beans, my veggies were on the larger size, I served my rice on top instead of the bottom, and I added a splash of beer because everything in life is better with a splash of beer.

Red Beans and Rice- Life Food and Beer

Even though this isn’t traditional, it’s still a winner in my book. The IPA adds a slight sweetness to balance out the spice. If you do not like spicy food, I would cut back on the IPA, and only use 1/4 of a cup. Otherwise you’ll have sweet Red Beans.

Red Beans and Rice- Life Food and Beer

I allowed this to simmer for an hour which thinned the liquids and created a gravy almost. I also used brown rice instead of white. I’m on a brown rice kick right now. It has so much more flavor than plain white. It’s like a nuttiness almost. I buy the Publix brand Frozen Steam bag. In 5 minutes I have perfect brown rice. Love it!

Red Beans and Rice- Life Food and Beer

The Start of My Birthday Weekend

It’s almost my birthday. My last year in my 20′s. I’ve had so many amazing things happen over the last 9 years. Some good. Some bad. But everything has lead me to the life I currently have, and I wouldn’t change one second. Now, that’s not saying I wouldn’t like to add in a few more things along the way.

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I’m the kind of person that sets expectations for myself. Like by the time I’m 30, I want to have done this, this, and this. Well, I’m knocking on 30′s door, with a list of stuff I still haven’t accomplished, and I have a feeling she’s going to open whether I accomplish them or not. Damn it!

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My goal was to travel the world by 30. Visit a handful of US cities {I’ve never been to NYC, and I found that unacceptable!!}. I wanted to live in a different state {I did that one}. Live in a different country.

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Ok so, my list of things to do before 30 is just a big list of places I want to visit. Story of my life. I was born with a major case of wanderlust, apparently. It’s crazy because no one in my entire family is like that. It’s a blessing and curse at the same time.

travel bucket list map

I am happy with the places I’ve been and the experiences I’ve had. I’ve traveled to some pretty awesome places, made some great friends, and married the love of my life. Honestly, the last one is the only thing that matters.

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I still can’t believe I’ll be 29. Where did the time go? I’m still trying to wrap my head around it. I feel like I’m in my early 20′s, maybe. I’m about to go out drinking. We will see if I still feel like I’m in my early 20′s, tomorrow.

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As I enter the 29th year of my life, I will not be sad I haven’t accomplished everything on my ridiculously long list of expectations, but instead celebrate all the amazing things I’ve done, the amazing people I’ve met, and the amazing life I have.

Here’s to another great 29 years!

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Red Beds and Rice

Ingredients

  • 1 teaspoon Oil
  • 1/2 Medium Onion (Diced)
  • 1/2 Medium Bell Pepper (Diced)
  • 2 cloves Garlic (Chopped)
  • 1/2lb Cajun Sausage (Diced)
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Pepper Powder
  • 1 can Low Sodium Red Kidney Beans (Drained and Rinsed)
  • 1/4 cup Beer (Wheat, Lager, or IPA)
  • 1 cup Chicken Broth
  • Tabasco Sauce (To Taste)
  • Salt and Pepper (To Taste)

Directions

Preheat a medium size pot over medium heat. Add Oil, Onions, Peppers, Garlic, and Sausage. Cook until veggies start to soften and sausage starts to brown.
Add seasonings, beans, and stir to combined. Add beer and chicken stock. Cover and simmer on low for 45 minutes. Add water if needed.
Serve with white or brown rice and enjoy.
06/11/14

Beer and Food Pairing with Kirin Brewery

Last weekend, I was invited to attend a beer and food pairing sponsored by Kirin Brewery. The event was hosted by Publix Aprons School, and the guest chef for the evening was Candice Kumai. Candice was on the first season of Top Chef, has multiple cookbooks, and a regular judge on Iron Chef. She’s also the spokesperson for Kirin Brewery Company. As a fan of Top Chef, I was really excited to meet her. Her cookbooks are geared to healthier cooking techniques using fresh ingredients.

The event took place at the Publix Aprons kitchen in Plantation, Florida. It’s about an hour south of our house in Jupiter. We arrived a few minutes early ready to learn more about Kirin Ichiban and eat some yummy food.

Once we were seated in the kitchen, we were informed the demo was being recorded. I use to watching cooking shows all the time. I’m pretty sure the Food Network logo was burned into my TV screen. My dream was to one day star in my own cooking show, and when I’m cooking, I sometimes talk to the dogs in a Julia Childs voice. Luckily, Huck hasn’t caught me doing that yet! I was really excited to see what goes on behind the scenes during a cooking video.

Kirin Ichiban Beer and Candice Kumai (1)

I’ve had Kirin a couple times when eating at a Japanese Steakhouse, but I didn’t know much about the beer. Kirin has been brewing beer since 1888, and have two styles available in the US, Kirin Ichiban and Kirin Light. Ichiban means Number One and it’s brewed using only the first-press of the wort. Kirin Light only has 95 calories. Both beers are good for the style. They paired well with the Asian food we were presented through the night.

We started the evening with Kirin Ichiban and Wasabi-Ginger Spiced Cashews.

Kirin Ichiban Beer and Candice Kumai (2)

Kirin Ichiban Beer and Candice Kumai (3)

I love cashews! Huck and I almost polished off this whole bowl on our own.

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Huck practicing his chopstick skills.

Kirin Ichiban Beer and Candice Kumai (5)

Camera crew setting up.

Kirin Ichiban Beer and Candice Kumai (6)

Candice was energetic and fun. She had great stories about her life and family, and she was very detailed when explaining the dish and preparation. You can tell when someone has a real passion about what they’re doing, and she definitely has that. Huck and I both agreed, we’d love to meet her mom.

The first dish she prepared was Sushi Rolls. She made a basic California and Salmon Roll and paired them with the Kirin Ichiban. One tip she shared, and is a problem I run into often, if you can’t find fresh fish, try using smoked tofu or smoked salmon.

Kirin Ichiban Beer and Candice Kumai (7)

The Sushi Rolls were served with Soy Sauce, Spicy Mayo, and Homemade Pickled Daikon Radishes.

Kirin Ichiban Beer and Candice Kumai (8)

Next up, Mom’s Homemade Gyoza. Gyoza are also known as potstickers. Candice added a little oil to a hot skillet and added water to help steam the potstickers. It’s a great combo of crispy and tender. The Gyoza were also served with Kirin Ichiban and a soy dipping sauce. The flavors complimented each other well.

Kirin Ichiban Beer and Candice Kumai (16)

While we were snacking on the Gyoza, we met a representative from Kirin. She discussed the history of Kirin more and told us about a new way to drink Kirin beer in the US- Kirin Ichiban Frozen. Apparently, it’s like a beer slushy. It’s available in a few ballparks. Great way to keep your beer cold while watching baseball.

Kirin Ichiban Beer and Candice Kumai (14)

Our last dish of the the night was Beer Marinated Ginger Garlic Chicken and Roasted Miso Honey-Glazed Root Vegetables paired with Kirin Light.

Kirin Ichiban Beer and Candice Kumai (25)

Kirin Ichiban Beer and Candice Kumai (11)

This was our favorite meal of the night. The glaze was delicious. I used my chicken to soak up every drop! I wanted a bottle of it to take with us.

Kirin Ichiban Beer and Candice Kumai (27)

After the cooking demo was over, we had a chance to speak with Candice. I purchased one of her cookbooks, Pretty Delicious. It’s full of healthy recipes I can’t wait to try.

Kirin Ichiban Beer and Candice Kumai (32)

She even signed it to me and Life Food and Beer… So cheesy I know!

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{Do you think when you get a cookbook deal, they teach you to write and sign your name neatly? My handwriting and signature are HORRIBLE!!}

It was such a fun opportunity. Thank you Kirin, Candice, and Publix Aprons for allowing us to attend.

As a special treat for LF&B readers, Kirin and Candice gave me permission to share one of the recipes we sampled.

Kirin Ichiban Beer and Candice Kumai (23)

Beer Marinated Ginger Garlic Chicken and

Roasted Miso Honey-Glazed Root Vegetables

Recipe by Candice Kumai
Ingredients:
  • 1/4 cup Low-Sodium Soy Sauce
  • 2 Cloves Garlic- Finely Minced
  • 1/2 cup Kirin Ichiban Beer
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Brown Sugar
  • 2 lbs Boneless, Skinless, Chicken Breasts
  • 2 Tablespoons White Miso Paste
  • 2 Tablespoons Honey
  • 2 Tablespoons Rice Wine Vinegar
  • 2 Tablespoons Sesame Oil
  • 1 1/2 lb Root Vegetables {Carrots, Parsnips, Waxy Potatoes, Turnips, Rutabagas}
Method:
  1. In a medium mixing bowl, whisk together the soy sauce, garlic, Kirin beer, rice wine vinegar, ginger, and brown sugar. Pour into a re-sealable plastic bag. Place the chicken in the bag with the marinade and make sure breasts are evenly coated. Marinate in the refrigerator for 25-30 minutes or overnight.
  2. In a mixing bowl combine low sodium soy sauce, garlic, Ichiban beer, rice wine vinegar, ginger, and brown sugar and whisk well to incorporate. Peel and slice the root veggies into 1/2 inch pieces. If using beets, wear gloves while preparing and add them last. Toss the root veggies in the marinade until coated and allow them to site for approximately 20 minutes. Preheat oven to 350 degrees. Place the root veggies on a large, foil-lined baking sheet and cook for approximately 45 minutes.
  3. Spray a 9×13 inch glass baking dish with nonstick cooking spray. Place the marinated chicken into the baking dish along with the marinade. Bake for approximately 30 to 35 minutes, and until the internal thermometer registers 165 degrees. Remove from the oven and allow to rest for 5 minutes. Thinly slice on the bias and serve with Roasted Veggies.

Disclosure: Kirin Brewery provided me with two tickets to attend the cooking demo. As always, the opinions are my own! 

06/8/14

Grilled Beer Flatbread with Der Chancellor

Grilled Beer Flatbread topped with Caramelized Onions, Mushrooms, Arugula, and Feta.

Grilled Beer Flatbread- Life Food and Beer

Have you tried grilling pizza dough before? If not, you have a new assignment for the week. I promise you will not be disappointed.

I like my pizza or flatbread thin and crispy.

Grilled Beer Flatbread- Life Food and Beer

We normally stick with traditional pizza favors {cheese, pepperoni, and veggies}. Last night, I decided to change it up some. Recently, I tried a flatbread with Gorgonzola, Caramelized Onions, and Arugula. I wanted to recreate those flavors at home with a this Grilled Flat Beer Bread. I decided to skip the Gorgonzola and used Feta. It’s a strong flavor that can overpower your dish. The Feta has a light flavor that paired well with light flavor beers. With the combo of sweet onions and earthy mushrooms, this was a winner. A drizzle of balsamic vinegar completed the dish.

Grilled Beer Flatbread- Life Food and Beer

This is a great appetizer for entertaining. You can make the dough and caramelized onions ahead of time. You can shape the dough and place on a lightly greased piece of parchment paper. When you’re ready to eat, place the bread on grill and remove the paper. Once finished, top with desired topping. I wouldn’t recommend cooking the bread ahead of time. Warm, fresh, dough is always better. You can also setup a topping bar and allow guest to top their flatbread with whatever topping they desire.

Tequesta Brewing Company- Der Chancellor

Recently, we talked about how I’ve never used a TBC beer on the blog. Huck decided that was unacceptable and went to the brewery to pick up some beer. I asked him to get the Der Chancellor. I wanted a light flavored beer for this recipe and this German Kolsch was perfect. They just so happened to be brewing Chancellor that day, so Huck asked for some Spent Grains to add to the recipe. If you’re a homebrewer, this is a great way to use all those leftover grains, and add texture to your recipes.

Grilled Beer Flatbread- Life Food and Beer

It’s no secret around this blog, we love Tequesta Brewing Company! If you follow me of Instagram, I’m sure you’ve noticed we go there weekly, and my office has TBC growler Friday, every Friday. They’re my favorite brewery, and they make some of my favorite beers.

If you’re not lucky enough to live a couple miles for TBC, I recommend any light flavor American Wheat, Lager, or Kolsch for the dough.

Grilled Beer Flatbread- Life Food and Beer

Behind the scenes. If you haven’t noticed, I LOVE the new bar!!

{Click on the underlined links for Homemade Reduced Balsamic Vinegar and Caramelized Onions recipes.}

Grilled Beer Flatbread

Serves 4 medium or 2 large
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Crispy Grilled Beer Flatbread with Caramelized Onions, Mushrooms, and Feta.

Ingredients

  • 4 cups Unbleached AP Flour
  • 1 tablespoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 cup Spent Grains (Optional)
  • 12oz Beer (Lager, Wheat, Kolsch, or any other light beer)
  • Extra Flour for Dusting
  • Extra Virgin Olive Oil
  • Desired Toppings (Caramelized Onion, Feta, Mushrooms, Arugula, Balsamic Vinegar, etc.)

Directions

Shift together flour, spent grains, baking soda, and salt. Add to a mixing bowl with hook attachment. Add beer and mix, on medium speed, until combined and dough forms a ball.
Remove dough onto a floured surface. Knead 3-4 times and place dough in large bowl that is lightly coated with oil. Lightly rub top of dough with oil, cover with a dish towel, and leave in a warm place for 20 minutes to rise.
Preheat grill pan or grill over medium heat.
Remove dough onto floured surface, and knead a few more times. Shape to desired size and shape. Keep the dough thin for best results.

Add dough to pan or grill and cook until dough is golden brown. Flip and continue cooking About 8-12 minutes total.
Remove from grill, add toppings, and serve.
06/2/14

Spicy Buttermilk and Beer Fried Chicken

Buttermilk and Beer Fried Chicken

Hi. My name is Sloane, and I’ve never made fried chicken before. I always told myself I can’t fry food. That way I’m not at home frying everything we eat. It keeps me balanced. At Huck’s request, I attempted making Fried Chicken. I enjoy good spicy fried chicken, but it can be hit or miss. There’s nothing worse than ordering mediocre fried food. If you’re like me, you feel compelled to eat everything because you’re paying for it, but you’re not enjoying it. Remember, bad food makes me sad!

Buttermilk and Beer Fried Chicken (2)

While in New Orleans, we ate lunch at Popeye’s. They have good fried chicken for a fast food restaurant, but I always wish their spicy chicken was spicier. I decided to make my own, spicier, version. And of course, I had to make it with beer.

I’m not going to lie, frying a bunch of chicken was scary. In my head, I pictured everything going wrong. We had lids, baking soda, and the fire extinguisher on stand by just in case something happened.

In the end, the frying experience wasn’t bad! I didn’t catch the house on fire, no dogs or people were burned by hot oil {we actually barricaded the kitchen so the dogs stayed safe}, there was minimal oil splatter to clean up, and we had incredible spicy fried chicken! Win Win Win!

Don’t worry though. This isn’t going to become Life, Fried Food, and Beer. As uneventful as the ordeal was, it’s still a lot more work. Just like fried foods itself, it’s great for every now and then, but not something I want to make on a regular bases.

Buttermilk and Beer Fried Chicken (7)

As a Southerner, I know any good fried chicken recipe starts with soaking the chicken in buttermilk. I combined buttermilk, beer, and LOTS of spices together, and marinated the chicken for almost 24 hours. I used Abita Spring IPA in my marinated. I wanted a full flavor beer to infuse as much flavor as possible into the chicken, and Abita was everywhere in NOLA.

I combined flour and more spices to coat the chicken before frying. There definitely wasn’t a lack of flavor in this recipe. The meat was so incredibly tender and moist from the buttermilk/beer mixture.

I had to make a phone call to find out the perfect frying temperature, though. A question I knew my grandparents could answer better than Google.

They recommended using a cask iron skillet, and I’m sure they wanted to disown me when I told them I didn’t have one. Actually, I do have one, it’s just not seasoned and takes up to much room in our little kitchen.

Buttermilk and Beer Fried Chicken (10)

I used a regular skillet with a high rim, and filed it a little less than half way up the sides with oil. It’s also important not to crowd the pan when cooking the chicken. I did 2 batches, and placed the finished chicken in a 200 degree, preheated, oven to stay warm.

So, the lesson today, fried chicken isn’t that scary, making it at home is healthier than eating out,  {less sodium I’m sure} and as long as you’re careful, you’re not going to burn the house down.

If you’re not a fan of spicy food, you can reduce or omit the spices all together. I still recommend Salt, Pepper, Garlic and Onion powder though. It would be too bland without it.

Spicy Buttermilk and Beer Fried Chicken

Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes

Ingredients

  • MARINATE
  • 3 cups Buttermilk
  • 1 cup Beer (IPA or other full flavor beer)
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper To Taste
  • 2lb Chicken Legs or Thighs
  • Vegetable Oil
  • BATTER
  • 2 cups Flour
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder (More or less depending on your heat preference)
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper (To Taste)

Directions

Combined Buttermilk, Beer, and Seasoning in a large bowl with a lid. Place chicken pieces into the bowl, cover, and refrigerator overnight.
When your ready to start cooking, remove the chicken from the refrigerator.

Add oil to pan. Do not fill pan more than 1/2 full with oil. Preheat oil to 325 degrees.
While oil is warming, combined flour and additional seasonings to a large bowl. Remove chicken from buttermilk mixture, removed excess mixture, and add to flour. Coat with flour and shake off excess.
Slowly dip chicken in oil and lower in the opposite direction of yourself to prevent splashing yourself. Do not overcrowd the pan.
Cook until golden brown on each side, about 10-12 minutes, or until it reaches an internal temperature of 165 degrees.
Remove chicken from oil and place on a rack in a 200 degree oven until ready to eat.
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