08/21/14

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.

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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
Ingredients:
Dough:
  • 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
Glaze:
  • 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
Instructions:

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.

08/20/14

Prosciutto Flatbread with IPA-Caramelized Peaches | Cooking and Beer

peachflatbread3

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.

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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

peachflatbread2

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.

peachflatbread

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!

belgianipa

Enjoy!

Prosciutto Flatbread with IPA-Caramelized Peaches

Serves: 4          Prep Time: 10 min          Cook Time: 25 min
Ingredients
  • 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)
Instructions

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!

08/19/14

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

{Source}

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.

COOKING WITH INTUITION | PURCHASE A COPY | FACEBOOK | INTUITION ALE WORKS

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

Ingredients:
  • 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
Directions:

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.

08/18/14

Beer and Food Social | Crab Stuffed Mushrooms

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.

Beer and Food Social 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.

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Let’s get this social started!

Crab Stuffed Mushroom

Crab Stuffed Mushrooms

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!

Stuffed Mushroom 5

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!

Stuffed Mushrooms 3

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.

Crab Stuffed Mushrooms

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

Ingredients

  • 8oz Crab Meat
  • 1/4 cup Cream Cheese
  • 1/3 cup Breadcrumbs
  • 1/8 cup Onion (Fine Diced)
  • 1/8 cup Bell Pepper (Fine Diced)
  • 1/8 cup Bacon (Cooked and Crumbled)
  • 8oz Mushroom (Whole- Stemmed Removed)
  • 2 tablespoons Pale Ale Butter ({See Recipe Below})
  • 1/4 cup Breadcrumbs

Directions

Preheat oven to 350 degrees.
Combined Crab, Cream Cheese, Breadcrumbs, Onion, Pepper, and Bacon. Stuff mixture into mushrooms and place on a greased baking dish.
Melt butter in microwave, about 10 seconds. Stir in breadcrumbs and sprinkle over mushrooms.
Bake mushrooms on center rack for 20-25 minutes or until mushrooms are tender and breadcrumbs are brown.

Pale Ale Butter

Flavored butters are super easy and added extra flavor to normal dishes. Add additional seasonings or substitute for some of your favorite.

Ingredients

  • 1 stick Unsalted Butter (Room Temp)
  • 2 tablespoons Pale Ale
  • 1 teaspoon Garlic Powder
  • PinchSmoked Paprika
  • 1 teaspoon Ground Pepper Powder (Optional)

Directions

Combined all ingredients together until fully combined. Place butter on plastic wrap and roll into log form. Place in the refrigerator to chili until ready to use.
08/10/14

Beer Chili Cheese Fries and Palm Beach Summer Beer Fest

Beer Chili Cheese Fries with Jalapeno Cheddar Cheese

Beer Chili Cheese Fries 5

I love chili cheese fries! They’re even better after a night of drinking. All that yummy cheese and greasy chili over crispy French fries! I can’t get enough. This recipe has everything you love about Chili Cheese Fries without all the quilt. Lean ground turkey and baked fries make this recipe lighter than you greasy dish you’ll get a some restaurants but provides all the satisfaction.

I sliced my potatoes thin, and tossed them with some olive oil, salt, and pepper, and baking in a single layer in the oven until crispy. They took about 20 minutes at 400. Once they were crispy, I added a scoop of my Homemade Beer Chili, a handful of cheese, and placed under the broiler until everything was melted.

Beer Chili Cheese Fries 2

It was like eating nachos. The flat potatoes made it much easier to hold all the chili and cheese goodness.

I was so impatient with these pictures, I literally took four pictures because I couldn’t wait any longer to dig in! And I may have slapped Huck’s hand when he tried to steal one! I was hungry and don’t like to share!

Palm Beach Summer Beer Fest

Yesterday, we attended the Palm Beach Summer Beer Festival at the South Florida Fair Grounds. Beer Fest in the A/C! WIN!!

Palm Beach Summer Beer Festival

We went to the event last year… Remember when they dropped my award winning beer??

Well this year, we entered the homebrew competition again, but made sure to protect our beer this time. Huck waited until we were about to walk in to put the bottles in the 6 pack boxes and double bagged them. Each one made it to judging without any mishaps.

I entered a Citrus American Wheat with Fresh Orange, Grapefruit, Lemon, and Lime, and Huck entered his A1A IPA with Citrus.

There was 20 entries all together again this year. We were walking around when we heard them start to announce the winners. We quickly made our way to the stage just in time to hear 2nd place… Life Food and Beer Brewing {So cheesy and original I know!} I was stocked! I won $250… WOW!

We started walking up to the stage when they started to announce first place. I stop Huck and said we had at listen for his name… 1st place and winner for $500… Hucklebuck Brewing Company!  We won 1st and 2nd! I couldn’t believe it!

Palm Beach Summer Beer Festival (1)

Huck was so excited and had the BIGGEST smile on his face the rest of the day. He also reminded me a million times how I didn’t want to enter anything because I didn’t want to spend any money {job change and all} and how I said it wasn’t going to win anything. I did say that one! When I tried the wheat earlier this week, I tasted it, and said, “it’s good but probably not going to win anything.” It was a really good beer. It just didn’t blow me away. I had no doubt his IPA would place. His IPA is one of my favorite beers ever!

We celebrated our win with tacos de lengua from Tacos Al Carbon, and a huge cup of cafe con leche from Havana Restaurant! It was amazing!

Beer and Food Social

Make sure you guys come back next week. I’m hosting a Beer and Food Social with 6 other bloggers. Everyday, I’ll feature a new blogger and recipe. And we’re going to have a really awesome prize pack you can enter to win! You don’t want to miss it!!

Beer and Food Social

I still haven’t decided what I’m making… Any suggestions?

Beer Chili Cheese Fries

Serves 2
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Beer Chili Cheese Fries with Jalapeno Cheddar Cheese. This lighter version is made with baked sliced potatoes and ground turkey chili.

Ingredients

  • 6 Medium Potatoes (Sliced Thin)
  • Leftover Chili
  • Cheese
  • Garnish (Onion, Cilantro, Sour Cream, Plain Greek Yogurt, etc.)

Directions

Preheat oven to 400 degrees. Slice potatoes to desired thickness. Add potatoes to a large bowl and lightly coat with Olive Oil, Salt, and Pepper.

Line a large baking sheet with parchment paper or foil. Lay potatoes in a single layer and cook for 10-15 minutes. Flip potatoes and continue cooking until desired crispiness. 20-25 minutes total. {Time my vary depending on thickness of potatoes.}

Arrange cooked potatoes on a oven safe pan or foil. Top with chili and cheese and place in the oven, under the broiler until cheese is melted. Serve with cilantro, diced onions, and sour cream if desired.
08/2/14

Coffee Stout and Sriracha Roast Beef

Coffee Stout and Sriracha Roast Beef Tacos cooked in the slow cooker. Served with Corn Tortillas, Cabbage, Carrots, Cilantro, and Sriracha Sauce. Great meal for feeding a large group of people. 

Coffee Stout and Sriracha Roast Beef Taco

I have a rule. Actually, it’s not really a rule. More like something I don’t like to do. I don’t make new recipes for people I’ve never met. I’ll change up a recipe I’ve already made before, but I don’t usually come up with something out of thin air for newbies. I get self-conscious when I cook for people. I don’t want someone to meet me for the first time and think I’m a horrible cook.

I COMPLETELY broke that rule Tuesday, though. Huck invite his new mountain bike buddies over for dinner. {Apparently, he didn’t like riding with me. He probably thought I was going to end up in a body cast!} David and his wife just got back from a road trip across the western part of the country and picked up a bunch of beer along the way, so everyone met at our house for dinner and a bottle share.

Coffee Stout and Sriracha Roast Beef Taco

So, Tuesday I cooked a completely new meal for 6 completely new people. Three guys Huck rides with and their wives. 6 people I’ve never met before and here I was cooking something I didn’t know would be good or not. I was a little nervous! I had a feeling this meal was going to be awesome, though. We tried the sauce before adding it to the beer. Around  6, I sampled a piece of the beef from the slow cooker and with one bite, I knew I had nothing to fear.

I got the idea for Coffee Stout and Sriracha Roast Beef when I was walking through the meat section at the grocery store and seen Beef Roast BOGO. I was looking for something to make with Sriracha, my new favorite hot sauce. Originally, I wanted to make this with an Espresso Stout. After a trip to Total Wine, I was reminded we live in South Florida, and just because you want a certain beer, and know it exist, doesn’t mean you’re going to find it! {Like Beer Camp! But that’s a whole other blog post!}

Coffee Stout and Sriracha Roast Beef Taco

Huck suggested we try a Coffee Stout by Coronado Brewing CompanyBlue Bridge Coffee Stout to be exact. This dry stout is brewed with Café Moto Dark Roast Coffee. I wanted a dry stout with good coffee flavor and this one hit the spot. It comes in a 22oz bottle, so we set aside the ½ cup I needed for my recipe and enjoyed the rest.

{Side note: Coronado Brewing Company and Cigar City are partnering up for a craft beer cruise in March of next year. The 7 night cruise is a beer/foodies’ dream vacation! The owner of CCB and one of the brewers from CBC will both be on the cruise and have different beer and food pairs, beer excursions, and beer tastings planned during the cruise. The awesome part, if you book before August 31st, you get a drink package upgrade for free! All you can drink beer, soda, wine, and cocktails for 7 days! I’d book the trip today if it was a 3-4 night cruise. 7 days is a LONG time on a boat.}

Coffee Stout and Sriracha Roast Beef Taco

I setup a taco bar so everyone could make their own with shredded carrots and cabbage, cilantro, onions, and Sriracha. I also found these awesome “Home Style” corn tortillas at the grocery store. They remind me of homemade tortillas I use to get at one of my favorite taco places back in Georgia. I don’t remember the brand, though.

Now that you know what you’re making for dinner tomorrow, I’m going to say goodbye. I have a bunch of work to do today, and I need to work a my post for Monday. Coffee Stout Cupcakes with Peanut Butter Frosting… I can physically feel my pants getting smaller with each one I have, but I can’t stop myself!

Can’t find Blue Bridge Coffee Stout, try one of these dry coffee stouts:

Coffee Stout and Sriracha Roast Beef

Serves 8
Prep time 10 minutes
Cook time 4 hours
Total time 4 hours, 10 minutes
Coffee Stout and Sriracha Roast Beef Tacos cooked in the slow cooker. Served with Corn Tortillas, Cabbage, Carrots, Cilantro, and Sriracha Sauce. Great meal for feeding a large group of people.

Ingredients

  • 3-4lb Beef Roast (Excess fat removed)
  • 3 cloves Garlic (Smashed)
  • 1/2 cup Coffee Stout
  • 2-3 tablespoons Sriracha
  • 1/2 cup Beef Stock (Low Sodium)
  • 1 tablespoon Onion Powder
  • Salt and Pepper to Taste

Directions

Place Beef in a large bowl or large Ziploc bag. In a separate bowl, mix together Beer, Sriracha, Beef Stock, Garlic, Onion Powder, Salt and Pepper. Add mixture to Beef and marinate overnight.
Add Beef and Marinade to slow cooker and cook on high for 4 hours or low for 8 hours.
Once meat is cooked, add the liquid to a small stock pot, and cook over medium heat for 10-15 minutes. {I left the beef in the slow cooker on the warm setting while the sauce was reducing.} Shred the beef and pour 1/4 to 1/2 of the reduced sauce over the meat.
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.

Grilled Peaches and Porter Ice Cream 1

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

IceCreamSocialLogo

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?

Grilled Peaches and Porter Ice Cream 6

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.

Grilled Peaches and Porter Ice Cream 5

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

Manatee Queen (15)Manatee Queen (17)Manatee Queen (27)Manatee Queen (31)Manatee Queen (32)

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.
Blowing Rock Jupiter (2) 
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.
Benny's on the Beach-Lake Worth (1)
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:

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