15 Football Party Recipes

Who’s ready for some football??? My only plans tomorrow revolve around college football. I’m not even sure why I love football season so much. Is it the football? Maybe it’s the food? Or the beer? Getting together with friends? Yeah, I’m sure it’s the food!

To celebrate the start of college football season, I decided to share 15 recipes perfect for your next football party.

15 Football Party Recipes

These recipes are perfect for a crowd or just hanging out by yourself. Trust me, I can eat a whole thing of Chicken Dip by myself. All these recipes are easy, and most of them can be made ahead of time. Win Win!


Pomegranate and Lime Beer Punch



Buffalo Chicken Dip {My favorite!!!}


Beer Cheese Sauce with Horseradish and Bacon
Boiled Peanuts


Crab Stuffed Mushroom


On the Grill

Grilled Portobello Mushroom Burgers with IPA Beer Mustard


Peach BBQ Sauce Grilled Chicken


Grilled Beer Flatbread


Crock Pot

Apple Ginger Pork Tostadas with Pineapple Slaw


Pulled Pork Sliders


Three Bean Beer Chili with Ground Turkey


Coffee Stout and Sriracha Roast Beef



Margarita Cake with Lime Beer


Chocolate Stout And Peanut Butter Popcorn


Vanilla Porter Chocolate Chip Cookie Cupcakes


I know for sure I’m making the Buffalo Chicken Dip tomorrow. I have a craving for some Chili Dogs, too! College Game Day= Pig Out Day! Go Dawgs!

Beer and Food Social Winner

Congratulations to Kathryn for winning the Craft Beer Prize Pack. You’re gift is on the way!


Beer and Food Social… The End

I meant to finish this post yesterday, but the day got away from me.

After a full week of amazing recipes and great bloggers, the Beer and Food Social has come to an end, and I’m really sad! Each day, I shared an amazing recipe from a blog I enjoy. I love cooking with beer and was inspired to start cooking more using my favorite ingredient. I actually started a list of recipes I’d like to try.

Here is a little recap of the recipes from the Beer and Food Social.

Crab Stuffed Mushrooms | Life Food and Beer

Stuffed Mushroom 5

Jon Boat Boiled Shrimp | Cooking With Intuition

W1288_CornerTaco_ICB Cooking with Intuition (6)

Prosciutto Flatbread With IPA-Caramelized Peaches | Cooking And Beer


Old Fashioned Glazed Doughnuts | Beer And Baking

Old Fashioned Glazed Doughnuts (6 of 12)

Apple Beer Cupcakes | Brown Sugar


Chocolate Caramel Porter Pops | Bites ‘N Brews

Chocolate Caramel Porter Pops (3)

Porter Onion Soup With Gruyere Crostini | Love Beer, Love Food

Porter Onion Soup with Gruyere Crostini (5)

I’d like to thank everyone that helped out last week. We had such a great mix of recipes and beers. Maybe we can make this a yearly tradition!

I would also like to thank BrewerShirts and Cooking with Intuition for sponsoring the Beer and Food Social.

There is still time to enter for a chance to win the Beer Lovers’ Prize Pack! Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

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I will be back Friday with the winner of the prize pack and a delicious Crab Cake recipe.


Porter Onion Soup with Gruyere Crostini | Love Beer, Love Food

Porter Onion Soup with Gruyere Crostini (5)

Like summer, the Beer and Food Social is coming to an end.  What better way to celebrate, than with a big bowl of warm soup?

Today’s recipe is from Lindsay at Love Beer, Love Food. Her site is full of recipes, beer education, pairings, and information about homebrewing.

So, join me as we get to know more about Lindsay and this delicious looking soup!


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

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Porter Onion Soup with Gruyere Crostini

Hey there! I’m Lindsay, writer and creator of Love Beer, Love Food and I’m thrilled to be joining the #beersocial fun with Sloane here at Life Food and Beer.

As my blog name implies, I am a serious beer and food lover, like, nerd-tastic. Therefore, I obviously believe that beer and food are great when consumed together. However, when you can take a step further, and incorporate beer into a dish? It adds a whole different flavor dimension. Enter Porter Onion Soup.

Porter Onion Soup with Gruyere Crostini (2)

A couple weeks back I began to have an inexplicable craving for French onion soup. I’m more of a salty tooth girl, so all that delicious broth, onions, and melty cheese has been calling my name. It wasn’t until the slow creep of colder nights in the past week or so that I decided I just HAD to give in to my craving.

I changed up the traditional onion soup recipe by adding an entire bottle of beer, in this case Revolution’s Eugene Porter. That bit of malt sweetness and roastiness in the beer really rounds out the savory onions and salty broth.

Two things are critical with this recipe.

Porter Onion Soup with Gruyere Crostini (4)

First, if you can, use home made stock for the soup. I try and always have some on hand in my freezer for these crazy non-seasonal soup cravings that pop up. When possible, I’ll purchase whole chickens when I need breasts or some other cut of chicken because it’s cheaper than buying it pre-butchered. I store the bones in the freezer and make simple stocks when I’ve stored up a big ol’ bag’s worth. Usually I’ll simply simmer the bones in water, uncovered, for about 3-4 hours. You can add carrots, celery, and other aromatics if you want, but I stick to simple. Once the stock tastes full flavored, I let cool slightly and pour into containers to chill over night. I then scrape off the fat on the top the next day and use right away or freeze.

Porter Onion Soup with Gruyere Crostini (6)

Second, take your time caramelizing the onions. It will seriously take up to 45 minutes to get that rich, sweet, dark and sultry caramelized oniony goodness. Slicing the onions as thinly as possible will help speed things up a bit.

It’s a bit of a labor of love, but I know you’ll enjoy this delicious, beerrific soup.

Porter Onion Soup with Gruyere Crostini

By Lindsay from Love Beer, Love Food
Serves 4
  • 1.5 quarts homemade chicken stock
  • 5 medium-large sized yellow onions, sliced as thin as possible
  • 2 tbsp butter
  • 5 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 bottle porter, such as Revolution’s Eugene Porter
  • Salt/Pepper to taste
  • 1 crusty baguette
  • 1 wedge gruyere cheese

Using a large Dutch oven or soup pot, begin to caramelize your onions by adding butter, onions, and a bit of salt to your pot on medium-low/low heat. Stir every few minutes, until the onions start to brown and stick to the bottom of the pan. When this happens, it’s time to start adding some beer. Add enough to de-glaze the onions – stirring and scraping the bottom of the pan. Add your thyme and bay leaf. When the onions start to stick again, add more beer and repeat until all the beer is gone. The onions should be dark, rick and caramelized throughout by the end. Add your stock and season to taste. Simmer for 20 minutes to bring all the flavors together. You may want to add some water if the stock is very rich. Cut half inch thick pieces of baguette and toast with slices of cheese on top. Add the cheesy crostini atop your bowl of soup and voila!


Chocolate Caramel Porter Pops | Bites ‘N Brews

Happy Saturday everyone! Are you enjoying all these amazing recipes as much as I am??

Chocolate Caramel Porter Pops (4)

Today’s recipe comes from Becki at Bites ‘n Brews, another Colorado beer blogger. Yesterday was a VERY exciting day for Becki! It was the grand opening of her new brewery Snowbank Brewery in Fort Collins. How exciting!?! You can read about the opening here.

Congratulations Becki! And thank you for sharing one of your recipes.


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

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Chocolate Caramel Porter Pops

Summer calls for…

Popsicles!!! Not just any popsicles though. Popsicles with BEER in them!

I teamed up with fairlife to bring some boozy recipes to the table. Some of them definitely haven’t worked out.

Chocolate Caramel Porter Pops (5)

Beer + dairy = curdled sadness. But these beersicles are a winner!

The rich creaminess of the fairlife 2% chocolate milk makes the texture of these like fudgsicles, not the bland, crystallized, icy frozen milk you might expect. You’ll notice that I instructed to put the beer in the base of these popsicles whereas the pictures are reversed. After a horrible disaster that ended with me hand mopping my entire kitchen floor, I determined that the softer consistency of the frozen beer part would better be placed on the top of the popsicle so you don’t get stuck with puddles of sweet beer and chocolate milk on your floor. You’re welcome.

I used one of my favorite porters around – Killer Boots caramel porter by Verboten Brewing. First, make a simple syrup and let cool completely. I chilled mine in the fridge for a good hour.

Chocolate Caramel Porter Pops (1)

Slowly mix together the beer and simple syrup, tasting as you go. These beersicles end up pretty sweet, so you may want to use less than I did.

Fill the bases of the popsicle with the beer mixture and let them freeze for 2-4 hours, or until slightly solidified.

Fill them the rest of the way with fairlife 2% chocolate milk, until 1/4 inch to the top.

Chocolate Caramel Porter Pops (6)

The genius that I am, I forgot science and the fact that liquids expand as they freeze, so after filling the molds up all the way I ended up cleaning out my freezer and rinsing off the overflow. Don’t do that.

When completely frozen, place the molds in a cup of hot water for about two minutes until the popsicles slide right out and enjoy!

Chocolate Caramel Porter Pops

By Becki from Bites ‘n Brews
Makes 6 Servings | Prep Time: 20 Minutes


  • 12oz stout or rich porter (I used Verboten Brewing Killer Boots caramel porter)
  • 2oz simple syrup
  • 6oz fairlife 2% chocolate milk


To make the simple syrup:

  • In a small pot, combine 1/2 cup of water with 1/4 cup of sugar, bring to a boil and let cool completely.

For the popsicles:

  • In a bowl, mix together the 12oz of stout or porter with 1-2oz of simple syrup (using more or less to taste).
  • Pour the beer mixture evenly into the bottom halves of 6 popsicle molds and freeze for 4 hours.
  • Once the beer mixture has hardened, pour fairlife 2% chocolate milk into the molds until a quarter inch from the top, insert the sticks and freeze overnight.

Apple Beer Cupcakes | Brown Sugar


I stumbled across Nicole’s recipe for Apple Beer Cupcakes on Pinterest a few weeks ago. Like all the other blogs I’ve featured this week, I was lost looking at the delicious recipes featured on her site. Recipes like Chocolate Cream Pie and Taco Dip,had me drooling all over my keyboard. The Taco Dip would be perfect for football season!

Thank you, Nicole, for being apart of the Beer and Food Social.


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

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Apple Beer Cupcakes

I am more of a cocktail person than a wine or beer gal. But, I do enjoy all three libations. Like most women, I like just about any cocktail or alcoholic beverage that is sweet. I strongly detest red wine (I’m trying to find some appreciation for it); I don’t like my liquor straight (burns a hole in my heart); and I can’t stand dry wine ( I honestly don’t know why people will drink something that will make them thirsty). My favorite cocktails are Grey Goose and Cranberry and Amaretto Sours; my favorite wines are Chateau St. Michelle Riesling and just about any types of Moscato; and my favorite beers are Strongbow and ANGRY APPLE ORCHARD (which is technically cider but with alcohol. I just like calling it beer)!!! OM freaking G is this stuff good. I had it for the first time a few weeks back when my friend was having a get together at a sports bar and she was drinking a glass. She knew that I would love it and I would not disagree with her after I tasted it. So, I ordered a tall glass of this incredible orchard goodness and a big plate of nachos ( I told you I like man food). It was fantastic! It doesn’t even taste like beer. It tastes like apple cider but with fizz. Me love it long time! I thought how it would taste if I were to add it to something that was already sweet and “applely” that is when these Apple Beer Cupcakes were born.


At first I was going to make an apple float, sort of like a root beer float but with chunks of apple (I still might do that) and see how it were to come out. I decided on cupcakes instead. I don’t know why, how, or where this idea came from but I’m glad it did. I took a basic cupcake recipe and added some shredded Golden Delicious apples and added some of this delicious beer and made an easy cream cheese frosting and they came out beautifully. The cupcakes don’t taste, AT ALL, like they have beer in them. In fact, I was wondering why add the beer at all. But the beer does deepen the apple flavor of the cupcakes and adds a but more moisture, I think.

If you decided to try this with any other apple flavored beer, I am not sure if you would get the same result. I’m sure that it will be fine, but I can’t say that with absolute certainty. I think you should try Angry Apple Orchard anyway! It is a perfect beer for the fall and it is a perfect beer to make these cupcakes with. Until the next crazy cupcake invention….PEACE OUT!

Apple Beer Cupcakes

Recipe by Nicole at Brown Sugar
Prep Time: 30 min | Cook Time: 15 min | Total Time: 45 min           
Makes 24 Cupcakes

Adding Angry Orchard Apple Beer to your cupcakes enhances the flavor of these moist and delicious cupcakes. Topped off with a creamy cream cheese frosting, drizzled in maple syrup, and topped off with pecan pieces makes these cupcakes great for the fall.

  • 2 sticks unsalted butter, softened
  • 1 3/4 c. sugar
  • 2 1/2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs, room temperature
  • 2 c. shredded apples (2 Golden Delicious Apples, preferably)
  • 1 c. Angry Orchard Beer, Apple Crisp
  • 1/4 c. milk
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 tsp. vanilla extract
  • maple syrup and pecan pieces for garnish
  • 4 oz. cream cheese, softened
  • 1 stick unsalted butter
  • 4 c. powdered sugar
  • 1 tbsp. heavy cream or milk
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • pinch of salt
  1. Preheat oven to 350 Degrees
  2. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time to make sure that they are well incorporated.
  3. Add the flour, baking powder, salt, cinnamon, and nutmeg. Now add the vanilla extract milk, and very slowly, pour in the beer while the mixer is still blending.
  4. Once you shred the apples, place the apple shreds inside a clean kitchen towel and ring the juice into a cup for you to drink later (smiles). Fold the shredded apples into the cupcake batter.
  5. Line two cupcake pans with cupcake papers and use an ice cream scoop to scoop some of the batter in each cupcake paper. Bake for 15 to 18 minutes. Allow to cool before icing.
  6. For the icing: Beat together the cream cheese and butter until well mixed. Slowly add the powdered sugar a cup at a time making sure that each cup gets well mixed making a thick and smooth frosting. Add the cinnamon, vanilla, and salt and mix once more and spread or pipe onto your cupcakes. Drizzle with maple syrup and top off with pecan pieces if you would like.

Old Fashioned Glazed Doughnuts | Beer and Baking

Old Fashioned Glazed Doughnuts (7 of 12)

I’m excited to share another great post for the Beer and Food Social. Today’s guest post is from Jessica at Beer and Baking. Jessica currently lives in Orange County, CA {another location with access to great craft beer!}

Her blog is full of delicious looking sweets, brewery reviews, and post about her honeymoon in the UK. I’m a sucker for travel post and love reading about different breweries around the world.

I’ve never tried to make doughnut at home. Growing up, my mom made them using canned biscuits, and we’d use chocolate frosting as a glaze. It was always a fun, quick, treat, but after seeing how easy these are to make, I definitely going to try making them at home.


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

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Old Fashioned Glazed Doughnuts

Old Fashioned Glazed Doughnuts (6 of 12)

Old Fashioned Glazed Doughnuts are my favorite doughnut in the whole entire doughnut world. Its nostalgia, it’s comforting, it’s familiar, and it’s crunchy and delicious. This particular doughnut holds a special place in my heart!

Old Fashioned Glazed Doughnuts (8 of 12)Old Fashioned Glazed Doughnuts (9 of 12)

There are several variations on this recipe so I took the opportunity to modify it by adding beer! I had the new Stone Brewing Co. Coffee Milk Stout so I thought “Why not incorporate this beer and coffee into the traditional Old Fashioned doughnut?” The results were better than I had hoped and everyone really loved them. I was very proud of them, and that’s coming from a lifetime Old Fashioned doughnut lover. I hope you all make and enjoy them!

Old Fashioned Glazed Doughnuts (11 of 12)

Old Fashioned Glazed Doughnuts

Recipe by Jessica at Beer and Baking
Makes: 12-16 doughnuts (depending on thickness)          Lasts: 2-3 days
  • 2 tablespoons beer syrup (made by reducing 1 ½ cups of beer in a shallow skillet on low with a ½ cup of sugar until reduced by half)
  • 2 ¼ cups cake flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2/3 cups sour cream
  • 2 large egg yolks
  • ½ cup granulated sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 4 cups of powdered sugar
  • ¼ cup beer
  • 2 tablespoons of beer syrup
  • ¼ cup cold coffee
  • Tools Needed:
  • Shortening or Veggie Oil for frying
  • A wide and tall pot (like one you might use for pasta) for frying
  • More flour for dusting

1. Sift together the flour, nutmeg, baking powder, salt and set aside. If you don’t have cake flour, you can make it by taking your 2 ¼ cups AP flour and taking out 4 tablespoons of flour out and replacing it with corn starch, and sifting it together several time to get it well incorporated and fluffy. I ended-up doing that because my local store didn’t have cake flour and it worked fine!

2. Mix together the butter and ½ cup granulated sugar in a stand mixer with the paddle attachment. The texture should be sandy. Add the yolks and mix until well incorporated.

3. Add the dry and we ingredients in batches, starting with the dry and ending with the dry. I mixed the beer syrup into the sour cream so I didn’t have so many bowls to work with.

4. Mix until just incorporated. Your dough should be sticky. I was worried about my level of sticky (thinking it was because of the beer syrup but it was fine). Scrape your dough into a second bowl and cover with plastic wrap and let sit in the fridge for at least an hour to overnight. I let my sit overnight.

5. Flour your working surface and roll out your dough into about ½ inch thickness. I may have rolled mine a little thinner but that’s ok too. Cut your doughnuts either with a doughnut cutter or use two ring molds. Place the cut-out doughnuts on a cookie sheet as your “staging area” so you can score the tops of them and cool them a bit in the fridge before frying them.

6. Once all your doughnuts are cut, I scored them on the sides (in a triangle shape) which helps the wings form and put in the fridge to sit. It was super-hot in my house and I didn’t want the dough to get too hot.

7. Heat your oil to 325 degrees F and keep tabs on your temp with a candy thermometer. Gently drop using a slatted spoon or frying wand each doughnut in the hot oil, scored-side up, and fry for around 1 to 1 ½ minutes. They should float to the top and start separating a little. Don’t panic, it’s supposed to do that. Flip over and fry for another 30 seconds or so (or until desired doneness) and allow cooling on a wire rack (with a towel or sheet under to catch the excess oil).

8. Don’t forget to fry those doughnut holes, and keep an eye on them to prevent burning. They need slightly less time.

9. Mix together your glaze ingredients with a whisk in a separate bowl. If it’s a little thick, add some more coffee or beer to get it to the optimal consistency. It should be thick but be able to be mixed and drip down the doughnut a little. I glazed the top part of the doughnut and placed back on the rack to let the frosting set-up overnight. I dunked the whole doughnut hole in the frosting. You can enjoy these right away, but I suggest allowing the frosting to harden a bit.


Prosciutto Flatbread with IPA-Caramelized Peaches | Cooking and Beer


The day I stumbled across Justine’s blog, Cooking and Beer, I spent a good hour looking at her mouth watering recipes and reading her beer pairings. Her photography is beautiful and her recipes are simple yet unique like Spicy IPA Shrimp Skewers with Pomegranate Sauce. She also has an adorable dog named Cilantro. {How cute is that??}

As someone who’s only option of Stouts, at the local grocery store, include Guinness and Left Hand Milk Stout, I envy the fact she lives in Colorado and has access to so many amazing beers.


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co. Contest ends August 28th at midnight.

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Prosciutto Flatbread with IPA-Caramelized Peaches


Hello everyone! I’m Justine, and I’m the brains, recipe creator and photographer behind Cooking and Beer. I was thrilled when Sloane asked me to join in on the Beer Social! Since we both have a mutual love and understanding for all things craft beer and good food, I knew that I had to whip up something pretty delicious.

I’m from Colorado, and we here in this wonderful state grow a pretty delicious peach. Believe it or not, some of the best peaches in the country come from the western slope of Colorado. They are juicy, soft and like no other peach I’ve ever had. They are only around for a short while though, which is why I have decided to share one of my favorite, go-to recipes that combines peaches and craft beer.


This flatbread is simple…simple and quick. How is that for a major win? I used a store-bought pita bread (you may also use a pre-made pizza dough, naan, or get crazy and make your own!). I then brushed it with melted butter and topped it with mozzarella cheese, thinly sliced prosciutto, dollops of ricotta and peaches that have been caramelized in a buttery, IPA glaze. I finished it off in the oven to melt the cheese and then topped it with micro greens.

It is the perfect appetizer, lunch or mid-day snack (which is how I tend to enjoy it)!

In addition to cooking with a Belgian-style IPA, I recommend also pairing it with one. The hoppiness and delicate sweetness from the beer really compliments the salty and sweet going on in this flatbread!



Prosciutto Flatbread with IPA-Caramelized Peaches

Serves: 4          Prep Time: 10 min          Cook Time: 25 min
  • 1/2 cup Belgian-style IPA beer
  • 1/4 cup unsalted butter + 2 tablespoons
  • 3 ripe peaches, pitted and sliced
  • 1/4 cup light brown sugar
  • 4-6 pieces flatbread, pizza dough, naan or pita bread
  • 2 cups mozzarella cheese
  • 4 ounces thinly slice prosciutto
  • 1/2 cup ricotta cheese
  • 1/2 cup micro greens (garnish)

In a skillet, add the beer. Heat over medium heat and simmer until the beer has reduced and the alcohol has cooked out, about 4-5 minutes.

Please note: Be careful as the alcohol cooks out of the beer. The beer can foam up, and it can run the risk of overflowing. If it starts to foam up just a little too much, whisk vigorously.

Add 1/4 cup of the butter to the skillet with the beer, and whisk until melted. Add the peaches and sprinkle the brown sugar on top. Toss together and caramelize the peaches for 8-10 minutes. Remove from heat and set aside.

Preheat your oven to 425 degrees F and line a baking sheet with parchment paper, foil or a silicone baking mat. Lay out your pieces of bread. You may need two baking sheets, or you may need to cook in batches depending on how large your baking sheet is.

In a small saucepan, add the remaining 2 tablespoons of butter. Melt over medium-low heat. Brush the butter on your bread. Sprinkle the mozzarella cheese on top and then layer on the prosciutto and caramelized peaches. Drop dollops of ricotta directly on top.

Bake the flatbread for 10-15 minutes or until the edges begin to brown slightly and the cheese has melted.

Remove from oven and top with micro-greens. Serve immediately and enjoy!


Jon Boat Boiled Shrimp | Cooking With Intuition

I’m so excited to share today recipe with you guys.

At the beginning of the year, I received a unexpected gift from a friend. She told me she went to a brewery in North Florida and found a cookbook she thought I would enjoy.

Cooking with Intuition


I fell in love with the cover before even opening the book. Cooking with Intuition was created by Intuition Ale Works‘ General Manager, Cari Sanchez-Potter, Creative Project Coordinator, Robin Rutenberg, and Photographer, Laura Evans. Every recipe in the book was created locally in Jacksonville, Florida, where Intuition Ale Works is based.

Cari was nice enough to allow me to share a recipe and provided some behind-the-scenes pictures. She also answered a few questions about what went into creating Cooking with Intuition.

W1288_CornerTaco_ICB Cooking with Intuition (1)

{Photos by Laura Evans}

W1288_CornerTaco_ICB Cooking with Intuition (2)

{Photos by Laura Evans}

What made you guys decide to create this cookbook?

Since opening in 2010, Intuition Ale Works has been deeply involved in Jacksonville’s burgeoning food scene. The brewery frequently hosts food trucks for special events and potlucks with our regular patrons. We have also partnered with local chefs on a number of beer dinners, food festivals and other events that highlight our culinary scene. A cookbook involving these chefs, food truck owners and home cooks and celebrating the intersection of Northeast Florida’s food and craft beer cultures seemed like a natural progression for the brewery.

W1288_CornerTaco_ICB Cooking with Intuition (3)

{Photos by Laura Evans}

W1288_CornerTaco_ICB Cooking with Intuition (4)

{Photos by Laura Evans}

How long from start to finish did it take to complete Cooking with Intuition?

When we first conceptualized the cookbooks we imagined it would be a spiral-bound community-style cookbook with perhaps a couple dozen recipes collected from some of our Mug Club members and chef friends. We started collecting recipes in August of last year and our goal was to have the book printed and in our hands by the holiday season. It very quickly grew into a much bigger project once we started seeing the enthusiasm and excitement of folks in the local food scene and early on we realized we would be putting together a way heftier book! Laura Evans, the photographer, and I spent the month of September traveling around Northeast Florida for photo shoots and we spent October and November editing and testing recipes and pulling the whole cookbook together. It was off to print in early December. Completing a 300+ page cookbook in just over 4 months seems like quite a feat when we look back on it!

W1288_CornerTaco_ICB Cooking with Intuition (5)

{Photos by Laura Evans}

W1288_CornerTaco_ICB Cooking with Intuition (6)

{Photos by Laura Evans}

Do you have any advice for bloggers that would like to publish a cookbook in the future?

We started our own publishing company at Intuition Ale Works and independently published our cookbook. It was a rewarding process, but fronting all the money to print the book was quite expensive and marketing and distributing the product once it was finished turned into much more work than we realized. If you have good brand recognition and a great group of followers my advice would be to do your best to sign on with a publisher who can help with the financial and marketing side.

W1288_CornerTaco_ICB Cooking with Intuition (7)

{Photos by Laura Evans}

W1288_CornerTaco_ICB Cooking with Intuition (8)

{Photos by Laura Evans}

W1288_CornerTaco_ICB Cooking with Intuition (9)

{Photos by Laura Evans}

It truly is an amazing cookbook. You can check out some of the awards they’ve received on their website. {Cooking with Intuition Awards}

Cooking with Intuition is offering the chance for one reader to receive a copy of their cookbook. Trust me, it will quickly become your favorite. You can also purchase a copy from their website. Proceeds from the cookbook go to Second Harvest North Florida, a non-profit organization dedicated to serving the hungry and educating the public about domestic hunger issues.


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is 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.

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Jon Boat Boiled Shrimp with Florida Orange & Arbol Chile

Recipe from Cooking with Intuition
Chris Dickerson- Corner Taco

Makes 2 Servings

  • 6-12 ounce cans Jon Boat Coastal Ale
  • 1 Florida orange, quartered
  • 1/2 lemon
  • 1 dried arbol chile
  • 2 bay leaves
  • 2 teaspoons hot smoked paprika
  • 1 sprig fresh thyme
  • 1 teaspoon mustard seeds
  • 2 teaspoons celery salt
  • Kosher salt {enough so that the liquid has the salinity of the ocean}
  • 1 pound large shell-on Shrimp

Pour beer into a 4 quart pot with a heavy bottom {preferably enameled cast iron}. Squeeze orange and lemon into beer, toss orange and lemon into pot along with chile, bay leaves, paprika, thyme, mustard seeds, celery salt and kosher salt and bring to a rolling boil over high heat.

Add shrimp, making sure the liquid covers the shrimp by about two inches.

The shrimp should be perfectly cooked the moment the liquid returns to a boil- about 3 to 5 minutes.

Do not overcook. The shrimp is perfectly cooked when the tail is curled about 1/4 of the way toward the head. The shrimp is overcooked if the tail and head touch.

Serve immediately, using the cooking liquid {court bouillon} for dipping.

Alternatively, serve shrimp chilled: Strain and reserve the court bouillon and cool shrimp quickly in an ice-water bath. Chill shrimp overnight {or at least 6 hours} and serve with reheated court bouillon.

Disclosure: The recipe and photographs in this post were provided to me from Cooking with Intuition. No compensation was received for this post. As always all options are completely my own.

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