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.
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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.
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.
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!
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.
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.
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.
Dang baby when you gonna expand, I’m really liking these post. Love you, mom