recipe

Game Day Grub

The Big Game is nearly upon us, so - naturally - we’re rounding up some of our favorite beercentric recipes in preparation. One again, we lean on The Beeroness, Jackie Dodd: the woman who cooks up the finest and makes it look damn good while doing it. We’re kind of in love with her, and having tried and tested these recipes, we recommend that you spend some time this post-season cooking up some of her hits. This is just what’s on our menu, but hit her site for more inspiration!

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PUNK IN DRUBLIC BEER BATTERED BUFFALO CAULIFLOWER (VEGAN)

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SHORT RIB BLACK BEAN BEER CHILI

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GENERAL TSO STICKY BEER CHICKEN WINGS

 
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BEER MAC ‘N’ CHEESE STUFFED JALAPEÑOS

BEER BATTERED MINI CORN DOGS WITH CHIPOTLE KETCHUP

BEER BRAISED MEATBALL BAHN MI SANDWICHES

 
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PULLED CHIPOTLE BEER CHICKEN SLIDERS

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BEER CHILI PARTY DOGS

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SKILLET CHORIZO BEER CHEESE DIP IN A PIZZA CRUST RING

All photos and recipes courtesy of The Beeroness/Jackie Dodd.

Visit her site for TONS more!

Cooking with Beer: Beer Cheese Skillet Potatoes

The industry is booming; every week you hear about a new collab between a chef and a brewery - and if you don’t…you may be living in a not-really-awesome place.

When I first started working in the craft beer industry about ten years ago, I quickly became fascinated with the myriad of amazing ways that brews made their way into food as an ingredient. I like to think of beer cheese as the “gateway” recipe for those digging in and cooking with beer for the first time.

With the holidays upon us, and folks searching Pinterest and Google tirelessly for the coolest and easiest side dish to bring to their Thanksgiving potluck or Friendsgiving celebration, I wanted to share a fave recipe of ours, compliments of The Beeroness (if you don’t know about this majestic human, you’d better hop over to her page and check her out pronto - you’re missin’ out).

So, unleash your inner beer nerd/Bobby Flay and impress the heck outta’ folks this season with one of the best damn sides we’ve made in a hot minute.

We recommend using local brews - it really makes sharing your dish with those folks ya’ love the most that much more enjoyable, and it definitely makes for good conversation!

Note: Try not to drool on your keyboard.


Cred: The Beeroness/Jackie Dodd

Ingredients

  • 2/3 cup beer (IPA, hoppy pale ale, or black IPA)

  • 2 cups (6 wt oz) shredded sharp cheddar, plus ¼ cup divided

  • ½ cup whole milk

  • 1 tsp salt

  • ½ tsp pepper

  • 1 tsp garlic powder

  • 1 tbs cornstarch

  • 2 tbs butter

  • 1.5 lbs russet potatoes, sliced

  • 1 cup panko bread crumbs

Directions

  1. Preheat oven to 350.

  2. In a food processor add the beer, 2 cups cheese, milk, salt, pepper, garlic powder, and cornstarch. Process until very smooth, about 3 minutes. Set aside.

  3. Melt the butter in a 9-inch cast iron skillet over medium high heat. Add the potato slices and cook until browned. Spread the potatoes out until fairly evenly distributed around the pan.

  4. Pour cheese sauce over the potatoes and allow to simmer for ten minutes.

  5. Add the remaining 1.4 cup cheese and panko bread crumbs to the top. Transfer to the oven and allow to cook until the cheese is melted and the potatoes are fork tender, about 30 minutes.