Now, what makes Kevin’s recipe extra special is not only the use of canned CRAFT beer, but also the addition of bacon. Yes kids, bacon does in fact make everything better. And Kevin’s recipe is living proof!

Kevin’s Beer Can Chicken Recipe

By: Kevin Mocci

Twitter handle: @tapintoct

Blog: tapintoct.blogspot.com

Ingredients

• 1 Small Whole Chicken (4-5 lbs)
  1 Can of beer (I use Dale’s Pale Ale)
  1/2 Cup of your favorite spice rub
  1/2 Tablespoon of Garlic
  1/2 lb of bacon thin or thick slice

Instructions

1. After rinsing the chicken and drying it, remove the insides.

2. Take 1/2 of your spice rub mixture and gently place it between the skin and meat of the chicken (try to do so without tearing the skin, you will be able to see the dark rub through the skin, so you can easily see what area you have covered). Take the other half of your spice rub mixture and rub it on the inside of the bird.

3. Open the beer can and drink half (the best part haha) so that you have 6 ounces left. Put the garlic into the whole in the beer can. Place the beer can, right side up into the chicken. The bird should sit perched up on the can and there should be just an inch or two of the can showing out of the bottom of the chicken.

4. Next, take thee bacon slices and drape them all over the bird, securing them by placing part of each slice into the whole at the top of the chicken. Secure the bacon even further by pushing a few slices of crumpled up bacon into the top of the whole as well.

5. Place the oven rack as low as you need to, to provide enough room for the chicken to cook up right.  You can then place the chicken (which is already on the beer can) into a deep aluminum pan. Be gentle as you put the chicken/pan into the oven, so the bird doesn’t topple over.

6. Total Cook Time 2 hours at 350 degrees. Wait 20 after finishing for the chicken to cool. Enjoy the chicken and the perfectly cooked bacon. Be careful pulling the beer can out of the chicken as it will be hot.

ENJOY!

The greatest part about cooking is that there is no science to making food taste good.

As long as you have quality ingredients and treat them with the respect they deserve – the end result is almost always pleasant. BUT then again, I take for granted the fact that I am very knowledgeable about food, ingredients, herbs, classic pairings and culinary techniques. Despite that, though, I still believe that anyone can be a wizard in the kitchen.

So on to my recipe, eh? Oh but wait. I need a disclaimer.

WARNING: This is not your mother’s shrimp scampi. In fact, it is probably unlike any shrimp scampi you have ever had in your life. Many chefs will probably “spit in my general direction” (note: Monty Python reference). This recipe is not for the faint of heart … or the faint of palate. No sir. The Wench’s Drunken Shrimp Scampi is for hopheads … and those who do not like hops should stay far, far away. The recipe is bold, bitter and insulting … yet adventurous and deliciously satisfying.

Have no fear, if you are not a hophead this recipe is PERFECT with Belgian wit beers or even a Bavarian Pils.

THE WENCH’S DRUNKEN SHRIMP SCAMPI
Featuring Dogfish Head 60 min IPA

INGREDIENTS

• 1 lb. large fresh shrimp – whatever kind you want – shelled, gutted & deveined
• 1/2 stick of unsalted BUTTER (real butter you sissies)
• 1/4 c. Extra Virgin Olive Oil
• 4 cloves garlic – minced, sliced, or chopped to preference
• 1/4 yellow onion – diced
• 3 (firm) Roma tomatoes
• Juice of one lemon
• Flat leaf parsley – finely chopped
• 2 12 oz. bottles of Dogfish Head 60 Minute IPA
• Salt and pepper to taste
• Crushed red pepper (if you are like me and need to kick EVERYTHING up a notch)
• A loaf of FRESH baked bread

INSTRUCTIONS

The first instruction is vital. It must be followed EXACTLY as written or the whole recipe is a big FAIL.

1. Open the first bottle of Dogfish Head 60 min IPA. Pour into a brandy snifer, tulip glass … oh hell … pour it into a freaking glass and take a big long sip. Ahhhh. Isn’t that nice? Thought so … but don’t get soft on me now. There is still work to do here.

1. Fill a super big pot – the bigger the better – with water. Salt the water. Put it on the stove and bring it to a boil. While you are waiting you can either:
   1. Shell, gutt and de-vein the shrimp
   2. Mince the garlic, chop the onion and dice the tomatoes
   3. Continue drinking the 60 Minute IPA as you watch family members and/or friends complete the previous tasks.
2. When the water reaches a boil – add the pasta. Cook until is is “al dente” – aka slightly undercooked, with a bit of a “bite.” Strain pasta at the point and set aside.

1. At the same time the pasta is cooking … Heat the EVOO in a large skillet heavy skillet over moderately high heat until hot but not smoking. Sauté the shrimp, until just cooked through. Takes approximately 2 minutes. This is a good time to open another beer. Once the shrimp is cooked (ie: turns PINK) … transfer those bad boys over to an adequate sized bowl with a slotted spoon (we want to retain as much oil as we can in the pan so a regular spoon esta no bueno)

1. Add the garlic to the oil remaining in skillet. Heat for a hot minute (i.e: just long enough to release some juices, yet not burn). Add the Dogfish Head 60 Minute IPA, salt, pepper, lemon juice and (optional, yet HIGHLY suggested) red pepper flakes. Cook over high heat, stirring occasionally until the mixture is reduced down to desired thickness. According to The Wench, this will take around 10ish minutes. Add butter to skillet, stirring until melted.THIS IS A CRUCIAL STEP. The fat in the butter helps to cut the intense flavor of the IPA. Stir in the shrimp. Remove skillet from heat.

Somewhere in this process, either you or your sous chef (aka – child, friend, random guy off the street) will have chopped the flat leaf parsely. This, my friend, is the opportune time to add the parsley to the garlic butter beer shrimp mixture. Toss the pasta into the skillet with all of the other ingredients and ….

VIOLA! There you have it … The Wench’s Drunken Shrimp Scampi. Don’t forget to slop it up with some fresh baked bread (garlic bread if you feel ambitious). And I would be utterly insulted if you did not pair this dish with a beer – preferablely the Dogfish Head 60 Minute IPA. But I would not be insulted if you paired it with and equally delicious IPA … or craft brew of some sort.

NOTE: If you do NOT like to drink IPAs, you will not like cooking with them either. This dish definitely has a BITE. I do not suggest using the DFH 60 minute IPA unless you love the flavor of the beer, otherwise the meal will be a disaster. Feel free to substitute the IPA with your favorite beer – I suggest a Hefeweizen or Belgian-style white ale.

Any questions? EMAIL me at – drinkwiththewench@gmail.com

Otherwise, enjoy! And, as always … CHEERS!

The gist is such: my baby sis is currently attending the University of Texas, where she is getting her PhD in Mechanical Engineering (and no worries, she spent 6 years at Ohio State before Texas, so I didn’t disown her). She and I exist on complete opposite sides of the spectrum — she is an introverted vegetarian with hobbies like baking, knitting and rock climbing while I am an obnoxiously extroverted carnivore with hobbies like eating copious amounts of pork products and consuming my weight in craft beer, wine, and spirits.

Anyways, my sister is an excellent baker. Her intense knowledge and understanding of science and such has definitely gone to great use in baking, as witnessed by her awesome blog: The Daily Bread. Her latest and most impressive creation is a Black Beer Bread made with New Belgium’s 1554 Enlightened Ale.

Lil’ Routson’s Black Beer Bread

by: Becca Linn

I have been meaning to make this bread for a while.  The only problem was finding the right beer, which was a huge challenge for me because I do not drink beer.   The fact of which makes me the black sheep of my family.  I really wanted to use a local beer, but I finally decided the flavor profile of New Belgium’s 1554  Enlightened Black Ale was what I really wanted.

Before I delve further into the recipe I want to take some time to describe why the beer choice was so important to this bread:  Quality of ingredients is everything.

I wanted a bread that is rich, soft, dense, with notes of coffee and chocolate.  But I also wanted to balance that with the slightly bitter taste of hops to balance out the sweet complexity of the malt and the molasses.

What you will need:
12 oz bottle of a dark beer
1/3 cup molasses (dark)
1 1/2 tsp instant coffee (I used expresso)
2 tbsp dry milk powder
2 cup bread flour
1 cup whole wheat flour
1 cup rye flour
3 tbsp unsweetened cocoa powder
1 tsp salt
2 tbsp (soft) butter
2 tsp yeast (bread machine)

Place the ingredients into bread maker in the order they are listed.  Put the bread maker on dough cycle.  When the dough cycle has ended, knead the dough and shape it in a ball.  Allow to rise for 40 min.  Preheat the oven to 350.  Bake bread for 35 minutes or until it sounds hollow when tapped.

When it is done, take it out of the oven to cool enjoy immediately, slathered in butter.  Yum!

DISCLAIMER: The photos are not mine.

INGREDIENTS

BEER: 2 bottles Delirium Noel (22 ounce bombers — one for the recipe, one for pairing)

MEAT: 3 pounds total

• Personally I like to use a mix of meats. This time around I went with 2lbs of ground beef (80-20) and 1lb of ground “hot” pork sausage.

VEGGIES:

• Bell Pepper Trio: red, yellow or orange, green — seeded and diced
• Poblano Pepper: seeded and diced
• 2 Jalapeno Chile Peppers: with seeds and finely minced (I like it hot, feel free to cut back)
• 5 Garlic Cloves: finely minced
• 2 Yellow Onions: diced

SPICES:

• Smoke Paprika: 2 TBSP
• Cinnamon: 1 TBSP
• Cayenne Pepper: 1 TBSP
• Salt & Pepper: to taste

FROM THE CAN:

• 4 (8oz) cans of Diced Tomatoes
• 1 can Tomato Paste
• 1 can Black Beans
• 1 can Pinto Beans
• 2 tablespoons Extra Virgin Olive Oil

INSTRUCTIONS

1. Open a beer, any beer and drink.
2. Heat oil in a large soup/stew pot over medium-high heat. Add 4 cloves minced garlic (save one minced clove for the end) & 1 minced Jalapeno (save the other one for the end). Allow garlic to sweat. Add onions, all bell peppers, and poblano. Sauté on medium heat until vegetables begin to soften (about 20 minutes). Once soft, pour in half a 22ounce bottle of Christmas beer or a full 12 ounce bottle. Allow to marinate for 10 minutes. Then add diced tomatoes and tomato paste.
3. Sauté beef and sausage in a large skillet over medium-high heat until no longer pink, breaking up with spoon (you can do this while the veggies are cooking). Mix in the smoked paprika, cinnamon and cayenne pepper. Pour in half a bottle of Christmas beer (or a full 12 ounce bottle). Simmer the meat in the beer for 20-30 minutes on medium low heat.
4. Add beef mixture to pot. Salt and pepper to taste. Depending on HOW thick you like your chili, feel free to add beef broth, water or more beer at the stage.
5. Bring chili to boil, stirring occasionally. Reduce heat and simmer for an hour.
6. Season with salt and pepper to taste. Feel free to spike the chili with hot sauce until desired heat is reached. If the chili gets to hot, feel free to add more beer to the pot. Or your mouth.
7. Garnish with chives — and for all of you lucky kids who aren’t lactose intolerant like me, feel free to garnish with sour cream and your favorite cheese. Serve with BEER CORNBREAD and pair with the 2nd bottle of Delirium Noel.

ENJOY!

Autumn is the time of year when I prefer eating heartier dishes, soups and stews. Something about the change in the weather makes me crave foods and beers with more substance and a stronger backbone.

Stuffed peppers are awesome for many reasons. They are pretty easy to make, they are great for solo diners and for groups. The combination of ingredients and different variations are endless.

Before we get to the recipe, there are a few things I feel compelled to say. Naturally, some of my ingredients can be swapped out for lower fat or vegetarian versions — but I don’t particularly suggest it. I don’t like beans, but they would probably make a nice addition for those that do like them. Also, I tend to like my food on the spicier side of the spectrum, so beware and spice according to your own palate.

For this recipe, I chose a smoked porter. The smoked and dark malts work really well with the chili pepper and helps to enhance the flavors of the ground meats. The two beers I recommend are Stone Smoked Porter and Alaskan Smoked Porter. If either of those are not available, try substituting with a Raushbier!

SMOKED PORTER STUFFED PEPPERS

Ingredients:

• 4 Large Bell Peppers (for stuffing)
• 1 Large Bell Pepper — diced
• 1 Large Yellow Onion — diced
• 1 Poblano Pepper — diced
• 1 Jalapeno Pepper — minced
• 5 Cloves of Garlic — minced
• 1 Pound Ground Pork Sausage
• 2/3 Cup Basmati Rice
• 1 Bottle Smoked Porter
• 1/8 Cup Chipotle Pepper Puree (can be found in the Hispanic foods section of the grocery store)
• 2 (6oz) Cans Tomato Paste
• Chili Powder
• Salt & Pepper

Instructions:

1. Pour the bottle of Smoked Porter into a medium sauce pan and bring to a boil. Add rice. Cover and reduce to a simmer. Cook about 20 minutes.
2. Preheat oven to 350 degrees.
3. Cut the tops off of the peppers and gut them out (seeds and ribs). Cut the bottom so that the peppers can stand up, but not so much that the stuffing falls through the bottom.
4. In a medium skillet, heat oil and add the garlic and jalapeno. Saute for a minute then add the diced onions and green peppers. Sautee for about 5 minutes then add the ground pork sausage. Brown the meat. Turn off the heat and mix in the tomato paste, chipotle puree, chili powder, salt & pepper and cooked rice.
5. Stuff the peppers with the filling. Stand the peppers up inside an non-greased baking dish. (Wrap the bottom of the peppers in tin foil if they look as it they might leak.) Drizzle a little bit of olive oil on top of the peppers. Bake for about 45 minutes. Option: Top peppers with cheese 10 minutes before removing from oven.
6. Garnish with chopped cilantro and serve with a smoked porter! Cheers!

Today is Christmas. And although I do not “really” celebrate the holiday, Christmas is a day of the year when I crave lots of fattening foods, candy and decadent desserts.

This afternoon, I got the urge to bake brownies. But not any old brownies. I got the craving for bacon brownies.

Naturally, I had to find some sort of way to incorporate beer into the recipe. So I started doing some research on the Internet.

Two of my greatest beer writing mentors, Lucy Saunders and Stephen Beaumont, have written amazing cookbooks with recipes that use beer as an ingredient.

For her book, The Best of American Beer & Food, Lucy Saunders created a fantastic recipe for Fudge Stout Brownies. Lucy’s recipe calls for coffee stout, bourbon, lots of chocolate and chopped nuts. Although I’m sure the recipe is easy to replicate, I did not have the required ingredients on hand. And being Christmas, all the grocery stores were closed.

I will put Lucy’s recipe on the back burner for now.

In his book, The beerbistro Cookbook, Stephen Beaumont highlights his own Stout Brownies recipe. As with Lucy’s recipe, I did not have access to all of the ingredients required for Stephen’s brownies.

I will put Stephen’s recipe on the back burner for now as well.

Lack of an “uncomplicated” recipe drove me to develop my own version of beer brownies using an over-the-counter box mix. Although I do not understand much about the “science” behind baking, I’ve been pretty successful at making substitutions for things without completely screwing up the end result.

I’m proud to say that today’s recipe was a success. I’m very excited to share “I’m very excited to share my artery clogging, heart attack inducing, easy-to-make beer brownie recipe with the world!

BEER WENCH BACON PEANUT BUTTER CUP BEER BROWNIES

INGREDIENTS:

• 1 box of brownie mix
• 3 eggs
• 1/3 cup chocolate, oatmeal or regular stout
• 1 package of bacon
• 6 whole peanut butter cups — chilled
• 2 tbsp butter

INSTRUCTIONS:

1. Pre-heat oven to 350 degrees. Grease pan with butter. Yes, butter. Because butter makes everything better.
2. Cook entire package of bacon to desired consistency. I like a combination of crispy bacon and chewy bacon. The both add an interesting texture to the end product. Allow the bacon to cool and then dice it.
3. Chop the Peanut Butter Cups into small pieces.
4. Melt the butter and mix with the bacon. The recipe on the box technically calls for oil. Unfortunately, the only oil I had on hand was Olive Oil. So I decided that the oils from the bacon combined with melted butter would suffice for the recipe.
5. Combine the eggs, stout and bacon butter with the box brownie mix in a large bowl. Do not over mix. After all ingredients are combined, fold in the peanut butter cups.
6. Pour the mix into the greased pan and spread it evenly. Bake. For 13X9″ pan, bake 24-26 minutes. For 9×9″ pan, bake for 38-40 minutes. For 8×8″ pan, bake 52-54 minutes.
7. Serve with an Imperial Stout.

CHEERS!

Humans have used mussels as food for thousands of years.

Mussels are particularly popular in Belgium, the Netherlands and France — where they are consumed with french fries (“mosselen met friet” or “moules frites”) or bread.

Depending on the source, mussel season is either considered to be any month ending in “-ber” (September – December) or any month that contains an “r” (September – April). Either way you see it, the month of December is prime mussel season.

Most people are not aware of the overwhelming nutritional content of mussels. A study at Harvard University found that mussels contain virtually the same amount of protein as T-bone steak — yet are significantly lower in calories and fat.

Mussels are also rich in iron, manganese, phosphorous, selenium, zinc, vitamins C and B12 and more essential Omega-3 fatty acids than any other shellfish.

Mussels can be smoked, boiled, steamed or fried in batter. NOTE: Regardless of the method of preparation, mussels MUST BE COOKED WHILE STILL ALIVE. Sounds kind of creepy, I know. But you will survive.

How does one know if the mussels are still alive?

Live mussels will be tightly closed. If slightly open, tap on the shell. If they close, they are still alive. If not, discard them.

How does one go about purchasing mussels?

Mussels should be purchases at a seafood counter in a grocery store or at a fresh fish market. If mussels are the main course, one should plan on purchasing at least one pound of mussels per person being served. Most seafood professionals will wrap the mussels in some sort of paper.

Mussels have the tendency to suffocate in plastic bags. So if served in this fashion, poke several small holes into the bag.

How does one go about storing mussels?

Mussels are best when prepared the day of purchase, but can last 5-8 days if stored properly. The best storage technique is to cover mussels with a damn cloth, wrap them with a newspaper and refrigerate them until use.

How does one go about cleaning and prepping mussels for cooking?

Thorough cleaning of mussels is EXTREMELY important. Prior to cooking, soak mussels in cool, clean fresh water for 20-30 minutes. Using your hands or a brush, rub any debris off the outer shell underneath running water.

Some mussels might come with a “beard”,  which can easily be removed. Just grab the fibers at the edge of the shell and tug them off. This should be done just before cooking and not much earlier.

How does one go about cooking mussels?

My personal favorite is the Belgian method of preparing mussels. In Belgium, mussels are typically steamed with fresh herbs and flavorful vegetables in a stock of butter and white wine or Belgian beer.

My particular recipe for this article uses Belgian beer instead of white wine. My particular favorite styles to use are the Belgian Wit, the Saison or the Gueuze.

THE BEER WENCH PRESENTS:

BELGIAN BEER STEAMED MUSSELS

INGREDIENTS

(NOTE: This recipe is for ONE serving only. Multiply each of the ingredients by number of desired servings!)

• 1 tablespoon olive oil
• 1 shallot: sliced
• 1/4 cup celery: thinly sliced or diced
• 1/4 yellow onion, thinly sliced
• 1 pound mussels: cleaned, debearded
• 1/2 bottle (roughly 6 ounces) Belgian beer:
• ¼ teaspoon fresh thyme leaves or 1/8 teaspoon dried
• 1 bay leaf
• 1 tablespoon butter
• Sea salt
• Freshly ground pepper

INSTRUCTIONS

1. Heat oil over medium-high heat in a large skillet; add shallots, onion and celery. Cook until softened (about 5 minutes).

2. Add mussels, beer, thyme, bay leaf, and butter. Add salt and pepper to personal preference. Cover.

3. Cook until mussels are open. This will take roughly 4-6 minutes. Keep pan moving frequently.

4. Discard mussels that do not open.

5. Serve in bowls with the beer broth and toasted bread. Pairs very well with Belgian beers — preferably the same style of beer used in the recipe!

If compelled, french fries also make a perfect accompaniment to this dish.

ENJOY! CHEERS!

Actually, I’ve never been a fan of corn in general.

Part of the reason I don’t like corn is because I had wickedly crooked teeth and braces as a child.Corn is not conducive to braces. My mom used to have to cut the corn off the cob for me. Not cool. Not fun.

Later in life I developed an aversion for corn as a result of Michael Pollan’s book The Omnivore’s Dilemma. In short, Michael Pollan believes that corn is a force more powerful than man. Corn needs man in order to survive. People are essentially slaves to corn.

Today’s society is pathetically dependent on corn. Whether we know it or not, corn is everywhere. And, whether we like it or not, corn is in almost everything we consume.

“Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically come from Holsteins that spend their working lives indoors tethered to machines, eating corn.” (Source: Michael Pollan, The Omnivore’s Dilemma).

Unfortunately, cornbread is amazing with beer chili. Even more unfortunate, cornbread tastes exceptionally good when made with beer.

And so, I find myself in a state of cognitive dissonance (an uncomfortable feeling caused by holding two contradictory idea simultaneously). You see, my brain says that corn is evil. But it also says that cornbread is delicious. AH!

Despite my philosophical dislike for corn and everything made from corn, I am going to post my beer cornbread recipe. Why? Because it is awesome. And it goes really well with my latest TEN FIDY BEER CHILI recipe.

The Beer Wench Presents:

BEER CORNBREAD

OPTION 1: SOME LIKE IT HOT

INGREDIENTS

• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 cup pickled jalapenos: sliced or minced (preference)
• 1/4 cup poblano peppers: roughly minced
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 cup milk
• 1/2 cup beer (Rogue Chipotle ale is awesome for this)
• 1 cup Cheddar cheese, grated (optional)
• 1 egg, beaten

INSTRUCTIONS

1. Preheat oven to 350 degree F. Grease a 9 by 13 by 2-inch baking pan.
2. Combine dry ingredients: flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the milk, eggs, and beer.
4. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!
5. Mix in the poblanos and jalapenos. Also mix in cheese, if desired.
6. Pour the batter into the prepared pan, smooth the top. Sprinkle with grated Cheddar, if desired.
7. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

OPTION 2: SOME LIKE IT SWEET

INGREDIENTS

• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp all spice
• 1 tsp nutmeg
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 cup milk
• 1/2 cup pumpkin puree
• 1/2 cup beer (brown ale, stout or porter — something with high malt character)
• 1 egg, beaten

INSTRUCTIONS

1. Preheat oven to 350 degree F. Grease a 9 by 13 by 2-inch baking pan.
2. Combine dry ingredients: flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the pumpkin, milk, eggs, and beer.
4. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!
5. Pour the batter into the prepared pan, smooth the top.
6. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

OPTION 3: SOME LIKE IT PLAIN

INGREDIENTS

• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 cup canned corn kernels, drained (optional)
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 cup milk
• 1/2 cup beer (pale ale, lager or pilsner work best)
• 1 egg, beaten

INSTRUCTIONS

1. Preheat oven to 350 degree F. Grease a 9 by 13 by 2-inch baking pan.
2. Combine dry ingredients: flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the milk, eggs, and beer.
4. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!
5. Add the corn, if desired.
6. Pour the batter into the prepared pan, smooth the top.
7. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

SERVE ANY OF THE ABOVE BEER CORNBREAD RECIPES WITH BEER CHILI!

CHEERS!

Any recipe that requires some sort of liquid (water, wine, broth, stock etc…) can easily be prepared with beer as a substitute. Starch works particularly well — especially couscous, rice, quinoa, barley and even pasta and potatoes. All dried starch (and bean) products need to be re-hydrated prior to consumption.

Some starches, like rice & couscous, absorb ALL of the liquid in which they are cooked. This means that they also absorb all of the flavors in the liquid used. It is common practice in commercial kitchens (restaurants) to cook certain things in stock and broth to add more flavor.

I prefer beer (for obvious reasons).

The weather in Northern California has taken a turn for the less desirable and, these days, I have been craving more heartier foods such as stews, soups and chili. Being that I’m single with limited finances (unemployed, cough cough), making large batches of one pots dishes is economically sensible.

Lately, I’ve been on a chili kick. Usually, I prefer to use a really bitter (high IBU) IPA in my chili. This is probably because I love to make my chili “almost” unbearably spicy. This time around, however, I was inspired to make a thicker, richer chili using different spices and a thicker richer beer: Oscar Blues Ten Fidy Imperial Stout.

Don’t let the can fool you, at just over 10% abv, Ten Fidy is one hell of a beast. It has received a perfect 100 rating on RateBeer.com – and it is easy to see why.

It pours thick and syrupy from the can. Color wise, Ten Fidy is cloudy and black as night with a rich, creamy brown head. Its aroma is overwhelming dark & chocolate malts, with hints of espresso and cocoa nibs. On the tongue, Ten Fidy is a flavor explosion — sweet, rich caramel & chocolate-like flavors are nicely balanced by bitter coffee, cocoa nib and roasted malt-like flavors. Mouthfeel is thick and viscous. The finish is warming. Over all, Ten Fidy is a fantastic Imperial Stout.

And yes, it came from a can.

Ten FIDY Imperial Stout – This titanic, immensely viscous stout is loaded with inimitable flavors of chocolate-covered caramel and coffee and hide a hefty 98 IBUs underneath the smooth blanket of malt.  Ten FIDY (10.5% ABV) is made with enormous amounts of two-row malt, chocolate malt, roasted barley, flaked oats and hops. Ten FIDY is the ultimate celebration of dark malts and boundary-stretching beer. (Source: Oscar Blues)

Enough about the beer, are you prepared for my awesome recipe?

Disclaimer 1: I made this up as I went along. Feel free to modify it where you see fit.

Disclaimer 2: I don’t particularly like beans, so I rarely ever use them in my chili recipes. Feel free to add some to yours. I won’t judge.

THE BEER WENCH PRESENTS:

TEN FIDY BEER CHILI

INGREDIENTS

MEAT: 5 pounds total

• Personally I like to use a mix of meats. Typical for me: 2lbs ground pork, 2lbs ground beef and 1lb of something super special like lamb or Italian sausage

VEGGIES:

• Bell Pepper Trio: red, yellow or orange, green — seeded and diced
• Poblano Pepper: seeded and diced
• 2 Jalapeno Chile Peppers: with seeds and finely minced (I like it hot, feel free to cut back)
• 5 Garlic Cloves: finely minced
• 2 Yellow Onions: diced

SPICES:

• Cumin Powder: about 2 TBSP
• Chili Powder: about 4 TBSP (I love this stuff, feel free to use less)
• Onion Powder: about 2 TBSP
• Red Pepper Flakes: about 1 TBSP
• Brown Sugar: 1 TBSP (sounds weird, but trust me on this)
• Salt & Pepper: to taste

FROM THE CAN:

• 4 pack of TEN FIDY Imperial Stout
• 7 oz can of Chipotle Peppers in Adobe Sauce (preferably in a puree, paste or sauce form. Can be found in ethnic section of grocery store)
• 2 cans of Diced Tomatoes (preferably unsalted to better control the flavor)
• 1 can Tomato Sauce
• 2 tablespoons Extra Virgin Olive Oil

INSTRUCTIONS

1. Open one can of TEN FIDY Imperial Stout. Pour into a brandy snifter. Drink.
2. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon (about 8 minutes). Take another sip of beer.
3. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, poblano, garlic and jalapeños. Sauté until vegetables begin to soften (about 15 minutes). Take a few more sips of beer.
4. Add veggie mixture to pot with meat. If you are health conscious, feel free to drain the fat and excess oil from the meat before adding it to the pot. (If you are a fatty like me, pour the fat drippings into the chili because it is ridiculously good that way). Keep drinking the beer.
5. Mix in cumin, chili powder, onion powder, red pepper flakes and chipotle chilies. What’s that? Your glass is empty? Grab 2 cans of beer. Pour one into your brandy snifter.
6. Add diced tomatoes, tomato sauce and one can of TEN FIDY beer to the pot. Depending on HOW thick you like your chili, feel free to add beef broth, water or more beer at the stage.
7. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often.
8. Season with salt and pepper to taste. Feel free to spike the chili with hot sauce until desired heat is reached. If the chili gets to hot, feel free to add more beer to the pot. Or your mouth.
9. Garnish with chives — and for all of you lucky kids who aren’t lactose intolerant like me, feel free to garnish with sour cream and your favorite cheese. Serve with BEER CORNBREAD (recipe to come) and pair with TEN FIDY Imperial Stout.

CHEERS!!!

Whenever I come across a spiced beer, fruit beer or specialty beer — the wheels in my little brain start turning and I think of ways that I can cook with it. Case and point — My new friend Dan Del Grande, brewer and owner of Bison Brewing Company, gave my some samples of his latest release — the Bison Brewing Co. GINGERBREAD ALE.

This beer screams Autumn. It is a refreshing take on an Autumnal spiced beer. During this season, the majority of craft brewers are either producing a pumpkin ale or a Marzen/Oktoberfest-style beer. Some brewers, such as Bison Brewing, are stepping outside of the box and brewing different styles for the season.

Bison GINGERBREAD ALE is a porter spiced with ginger, nutmeg and cinnamon. The first pairing that came to mind was a nice hearty Roasted Butternut Squash soup. But pairing the beer with the soup was not compelling enough for The Wench. Oh no. So I decided to make my own very special Roasted Butternut Squash soup using Bison GINGERBREAD Ale as an ingredient.

And surprisingly, it worked. It worked very well.

Ingredients:

• 2 bottles of Bison Brewing Gingerbread Ale (spiced porter)
• 2 (very large) Butternut Squash — peeled and diced
• 1 large yellow onion — peeled and roughly chopped
• 6 cloves of Garlic (I know this sounds like a lot, but half of them will be roasted) — peeled and roughly minced
• Raw Ginger — peeled and roughly minced
• 6 TBSP unsalted butter
• 4 TBSP 100% natural maple syrup
• Salt & cracked pepper
• Cinnamon

Instructions:

1. Pre-heat oven to 425 degrees F
2. Melt 6 ounces of the unsalted butter. In a large bowl, toss the butternut squash cubes with the melted butter. Add 2 TBPS 100% maple syrup and toss. Put butternut squash cubes onto 2 baking sheets. Sprinkle the cubes with salt, cinnamon and fresh cracked pepper (to taste preference).



3. Roast butternut squash for 30 minutes — or until soft.
4. In a large sauce pan, melt 2 TSPB butter on medium heat. Add minced raw garlic & raw ginger. Sautee for about a minute. Add the roughly chopped yellow onions. Sautee in the butter until golden brown.



5. Add 4 cups of vegetable broth, 1/4 cups raw cane sugar & 1/4 cup of maple syrup. Bring to a boil. Turn down the heat. Add salt, cinnamon and fresh cracked pepper. Allow mixture to simmer for 10 minutes (in order to allow the garlic and ginger to release more flavor into the broth). Add 2 bottles of Bison Brewing Gingerbread ALE. Bring to a boil.



6. Add butternut squash to the pot.



7. In small batches, blend the butternut squash mixture and pour into a different pot until the whole mix is blended. TASTE. At this point … Personally, I added 1/4 cup of maple syrup and lots of cracked black pepper as well as salt.
8. Serve with Bison GINGERBREAD ALE (and fresh bread if desired). ENJOY!!!
   

Bison Brewing Company is one of the ONLY 100% USDA certified ORGANIC breweries in the United States. I recently discovered them when I moved to Northern California — as they are based out of Berkeley. I was lucky enough to cross paths with Dan Del Grande, head brewer and owner of Bison Brewing, on his way back from the brewery with the first batch of this year’s GINGERBREAD ALE.

THE WENCH’S TASTING NOTES:

BISON BREWING GINGERBREAD ALE

• DETAILS: Porter. 6% ABV. Organic malt, organic hops, water, yeast & organic spices.
• APPEARANCE: Cloudy, dark amber brown color. Frothy off-white head with tiny bubbles. Moderate lacing.
• AROMA: Dark malts, chocolate malts, cinnamon, nutmeg, brown sugar.
• TASTE: Roasted dark malts, chocolate malts — very dry, spices are present but subdued.
• MOUTHFEEL: Medium-bodied, very dry w/ long lasting (dry) finish.
• OVERALL: This beer is extremely well balanced. Despite its dark color and rich appearance, it is not too heavy and easy to drink (almost too easy for its own good). Perfect for cool Autumn. I recently opened this beer for breakfast. It is awesome…

BIG THANKS TO DAN DEL GRANDE AND BISON BREWING!!! CHEERS!!!