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

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!

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.

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!

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.
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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.
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06/23/14

IPA Cajun Gravy

IPA Cajun Gravy over Mashed Potatoes

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.

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.
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06/14/14

Red Beans and Rice with Abita Spring IPA

Red Beans and Rice with Abita Spring IPA

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.

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.

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.

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!

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.

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!

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.

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.

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.

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.

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!

2013-06-15 14.43.39

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.
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06/2/14

Spicy 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!

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.

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.

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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10/5/13

Beer Boiled Peanuts

For the most part, the food I make is good. It isn’t to often I make something that goes in the trash without us eating it. Well, I’m officially announcing this today, I can not make Brittle! I almost caught the kitchen on fire, burned myself, and burnt the brittle. It’s frustrating. Note to everyone out there, never add a liquid to hot sugar! I know this but woke up stupid this morning that thought it was a good idea.

Beer Boiled Peanuts

I consider myself a good cook and it bothers me when I mess something up. I have a few things I’m not good at. Stir Fry is at the top of that list. It never comes out good. Ask Huck! It’s always bland or too salty. I suck at cooking Pork Chops, too! 99.9% of the time, they are dry. Huck loves them, and I hate cooking them.

As I’m writing this, I have a pot of peanuts boiling on the stove. I really hope these turn out good. Salt, Water, Beer, Peanuts… If I screw this up, I’m closing the blog and ever cooking again!

Beer and Cajun Boiled Peanuts (5)good

Boiled Peanuts are my last hope for my College Football themed recipe. Today, UGA is playing Tennessee. My plan was to make Pumpkin Seed Beer Brittle. Easy enough, right? NOT!

I originally wanted to make boiled peanuts. It was the only thing that comes to mind when thinking about Tennessee and Fall. Every year my parents would take us to the mountains and we’d always get boiled peanuts. It’s a tradition. Huck and I have done it too. I’ve never made them at home. I’m not sure why? They’re so easy and they make a perfect snack while watching football.

BTW! The peanuts came out great! You wouldn’t be reading this if they didn’t. I had to slap Huck’s hand away a few times while taking pictures “Give me some!”

Beer and Cajun Boiled Peanuts (2)

Hanging out at home, watching SEC Football, and eating Boiled Peanuts… Maybe I am from the South after all!

Beer Boiled Peanuts

Ingredients

  • 1lb Raw or Green Peanuts
  • 1/4-1/3 cup Salt
  • 2 tablespoons Cajun Seasoning
  • 1/2 cup IPA Beer
  • Water

Directions

Rinse Peanuts until water runs clear. Soak Peanuts in water for 30 minutes. Rinse again.
Add Peanuts, Salt, Cajun Spice, and Beer to large pot or slow cooker. Add water to cover.
Stove: Boil for 3-6 hours or until desired tenderness (I like mine a little mussy so I cooked them for 6 hours)
Slow Cooker: Cook on high for 12-16 hours (I found this time online.)

"Green" Peanuts will cook faster than Raw. The peanuts are done with they are no longer crunchy. I like mine very soft)
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09/27/13

Shrimp and Sausage Dirty Rice

We made it to Georgia! What what!

That ride seems to get longer and longer each time. I’m sure it also has to do with the fact that once you fly, driving SUCKS!

2013-09-26 21.12.08

We made it to my parents at midnight last night. I got up with my mommy is morning and spent some time with her before she left for work. She gets up at 5:15 ever morning but doesn’t leave until 7AM. I wake up at the last possible minute to get ready and get out the door. No “waking up” for me. It was worth getting up early to spend sometime with her.

This morning Huck is trying to get a few work things finished before our three days of see as many people as we can, starts.

I did manage to do this weeks recipe for my Bulldogs menu. I wasn’t able to find a beer from Louisiana, of course, but decided Sweetwater IPA would work great since we’re in Georgia this weekend.

Dirty Rice with Shrimp and Sausage with beer

This recipe was super simple yet really good. I’m not sure how UGA will do against LSU. I’m not getting my hopes up, but this meal is bound to bring a smile to your face. No matter what the score is!

Sausage and Shrimp Dirty Rice with IPA

I didn’t do a post for UGA’s first game against Clemson, and they loss. Maybe these will help us bet LSU :)

Shrimp and Sausage Dirty Rice with beer

I wanted to go to Athens for the game, but there just isn’t enough time. We may get to squeeze in a trip to Sweetwater Brewery tomorrow, though.

Other Recipes:

Shrimp and Sausage Dirty Rice

Serves 4
This recipe is spicy. I used Huck's homemade, salt free, spice blend for this recipe. Add spices based off your heat preference. The Cajun Seasonings at the grocery store will work fine for this recipe. Look for a Salt Free version and add salt as needed.

Ingredients

  • 1 1/2 cup Rice
  • 1 cup Chicken Stock
  • 2 cups Water
  • 2 tablespoons Cajun Seasoning (I used a homemade version.)
  • 1-2 teaspoon Oil
  • 1/2 Large Red Onion (Diced)
  • 1 Large Bell Pepper (Diced)
  • 3 cloves Garlic (Chopped)
  • 2 tablespoons Cajun Seasoning
  • 1/2-3/4lb Shrimp (Shelled)
  • 1 Large Link of Sausage (Sliced)
  • 1/2 cup Beer

Directions

Combined Rice, Chicken Stock, Water, and Seasoning in a pot with a lid. Bring to a bowl, reduce heat to low, and cover for 20-25 minutes or until rice is tender. Fluff with a fork.
Heat a large skillet over medium high heat. Add Onions and Peppers and cook for 3-4 minutes before adding the Garlic. Coat Shrimp and Sausage with Cajun Seasoning.
Move Veggies to edge of skillet and add Shrimp and Sausage. Flip to cook both sides evenly. Once Shrimp is cooked, add Beer and stir to fully combine and remove any brown bites on the bottom of the pan.
Add Cooked Rice to the mixture or serve shrimp mixture over the rice.
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08/5/13

Baked Beer Batter Blooming Onion

That was a mouth full. I’m not a fan of Outback Steakhouse, but I LOVE their Blooming Onion. I mean come on… Deep Fried Onion! What’s not to love?

Baked Blooming Onion Beer Batter Text

{Please excuse the burnt tips… They added texture!}

This recipe was inspired by an Outback commercial. I was determined to make one without all the fat. Though nothing baked is every as good as the fried version, this is really close. I love tender sweet onions. I’ll usually find me picking the onions out of the fajitas before I even tough the shrimp or chicken.

Baked Blooming Onion Beer Batter

My food photography skills suck are not developed enough to get a good picture of the texture. All my overhead pictures came out blurry. Sorry. I really did try. Either way, it was good and you should try it.

I’m not a fan of frying so I’m always experimenting with ways to “fake” fry stuff in the oven. The Panko really helped to get that crunch I love about the original Blooming Onion.

I also made a simple dip to go along side. I haven’t had a Blooming Onion in.. years maybe, but I remember it being served with a spicy mayo sauce. The commercial helped me remember that, too. My dip is made with Plain Greek Yogurt instead of Mayo. Less calories and fat! This blooming onion is almost healthy… Not really, but close.

So what did you learn today? Yep, I’m a genius.

My advise, if you’re going to make this, trim the tops more than I did. After I made this, I Googled how to properly cut a Blooming Onion. This video was helpful and seems WAY easier.

Oh, and I do not have a recipe for the dip. It has Greek Yogurt, Hot Sauce, and Ketchup in it but I didn’t measure anything. It was kind of a last minute addition.

In other news…

I spent all afternoon, yesterday, on the phone trying to fix my blog. This weekend one was my recipe was featured on some popular Facebook page, and I received WAY more views than I normally would. This whole weekend was big for LF&B. Lots of people checked out my recipe for the Margarita Cake and the post about Huck. It only makes since that my site would start acting up.

Hopefully, everything is back to normal now. Fingers crossed. One day, I can pay someone to do this stuff for me… One day!

I’ll leave you with a collage of our weekend, not spent in the hospital…

PicMonkey Collage

Watching Huck lick the cheese dip bowl was the highlight of my week. He was so excited to eat.

Baked Beer Batter Blooming Onion

Ingredients

  • 1 Large Vidalia Onion
  • 1 cup Flour
  • 1/2 cup Beer of Choice
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ground Pepper Powder (Optional)
  • 3/4 cups Panko
  • 2 Large Eggs
  • Cooking Spray

Directions

Preheat oven to 400 degrees. Cut onion into blooming shape. {See video link in post}
Combined Flour, Beer, and Seasonings into a large bowl.
Whisk eggs together in a large bowl. Add Onion and fully coat in egg.
Dip Onion in Beer Batter to fully coat. Make sure batter gets into all opens.
Lay Battered Onion on a plate and sprinkle with Panko. Open up the different layers of the Onion to fully coat.
Spray a foil lined baking sheet with Cooking Spray and place Onion in the center. Using more foil, create a tent over the onion, and place in the oven {I didn't have any foil to do this with but I highly recommend so your tips do not burn too}
Cook Onion for 15 minutes, remove foil and continue cooking for 10-15 minutes or until onion is tender and outside is crispy.

Remove from oven and enjoy!
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07/26/13

90 Minute Hoisin And Beer Glazed Ribs

Finger Lickin’ Good

At the first Food Truck Invasion, I tried a Hoisin Glazed Duck Taco. Ever since that bite, I’ve wanted to make something with Hoisin for the blog. I’ve never cooked with Hoisin, so I thought it would be a fun challenge.

Huck bought a small rack of Pork Ribs the other day, and I figured Hoisin Glazed Ribs would be perfect. And of course, beer would be part of the recipe.

Hoisin Beer BBQ Sauce Ribs 8

I love messy ribs from the comfort of my own home. You will not see me ordering a slab of ribs at a restaurant. Mainly because I usually end up with it all over my face, hand, and shirt. The Hoisin and Beer Glaze was gooey and stuck to my fingers. They were sweet with a little kick at the end. Everything, I think good ribs should be.

I originally planned to use a Porter or Stout for this but our local Craft Beer Store wasn’t open yet. We have lots of 90 Minute IPAs on hand, so I decided to go for it. Huck and I both agreed the IPA worked great. I still want to make this with a dark beer to see what the flavor difference would be.

It’s funny I called this recipe the 90 Minute Hoisin and Beer Glazed Ribs because it took about 90 minutes to prep, cook, and photograph everything. I popped the ribs back in the oven after pictures to warm back up. I served these with Roasted Rosemary Potatoes and Green Beans.

Props

I made Huck go with me to the Thrift Store to find props for my blog. He loved it… HA! I, on the other hand, did have a great time and found a few pieces that will come in handy.

I’ve been using large plates for my pictures which can be a challenge. I found a couple of small plates and bowls, a serving bowl, and two cut glasses. I got all of these for less than $7! Money well spent if you ask me.

The snifter didn’t make it long, though. I broke it after bleaching everything in the sink {You don’t know where this stuff has been!!} Luckily, it was only $0.49 and they had a few more. I thought it would be good for food pics, so I’m not filling up a full glass of beer ever photo session. They also had mini mugs and pilsner glasses. I’m going to make a trip back soon. I know Huck is really excited.

Honestly, walking around the Thrift Store is not his thing, but I’m sure he would do it again, in a heart beat, if it meant he had lunch like this every day.

This weekend, we have another Beer Competition in Downtown Abacoa. I’m going to try and enter the Pomegranate Wheat again. This time, I’m wrapping it in bubble wrap before dropping it off.

Wish us luck! You can keep up with my Instagram to see if we win ;)

I hope everyone has a great weekend!

90 Minute Hoisin And Beer Glazed Ribs

Serves 4 Servings Ribs: 1/2 Cup Hoisin and Beer Glaze
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes

Ingredients

  • 1 Pack Pork Ribs
  • 2 tablespoons BBQ Dry Rub of Choice
  • 1 cup Beef Broth (Optional)
  • 1/3 cup Hoisin Sauce
  • 1/3 cup Beer (IPA, Stout, Porter, or Brown Ale)
  • 2 cloves Garlic (Fine Chop)
  • Crushed Red Pepper (To Taste)
  • 1 Pack Pork Ribs
  • 2 tablespoons BBQ Dry Rub of Choice
  • 1 cup Beef Broth (Optional)
  • 1/3 cup Hoisin Sauce
  • 1/3 cup Beer (IPA, Stout, Porter, or Brown Ale)
  • 2 cloves Garlic (Fine Chop)
  • Crushed Red Pepper (To Taste)

Directions

Season Ribs with Rib Rub of choice and add to a large pot. Add Beef Stock then add Water until the ribs are fully covered.
Season Ribs with Rib Rub of choice and add to a large pot. Add Beef Stock then add Water until the ribs are fully covered.
Simmer Ribs over low heat for 30-45 minutes or until tender. (I test the meat by trying to pull a piece off with my tongs. When it easily pulls away, they're done)
Simmer Ribs over low heat for 30-45 minutes or until tender. (I test the meat by trying to pull a piece off with my tongs. When it easily pulls away, they're done)
While the ribs are simmer, combined the Hoisin, Beer, Garlic, and Crushed Red Pepper in a small pot. Heat over low heat for 20-30 minutes or until it becomes a thick glaze.

Preheat the oven to 400 degrees.
While the ribs are simmer, combined the Hoisin, Beer, Garlic, and Crushed Red Pepper in a small pot. Heat over low heat for 20-30 minutes or until it becomes a thick glaze.

Preheat the oven to 400 degrees.
Once the ribs are done, dip each individual rib in the Hoisin Beer Glaze to fully coat, and add to a baking sheet lined with foil or parchment paper.
Once the ribs are done, dip each individual rib in the Hoisin Beer Glaze to fully coat, and add to a baking sheet lined with foil or parchment paper.
Place the ribs in oven for 15-20 minutes or until desired crispiness. Check on the ribs often to insure they do not burn.
Place the ribs in oven for 15-20 minutes or until desired crispiness. Check on the ribs often to insure they do not burn.
Remove from oven and drizzle with additional sauce if desired.

Enjoy!
Remove from oven and drizzle with additional sauce if desired.

Enjoy!
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