Tag Archives: Cooking

We love tacos. And are prone to stuffing them with everything from chilli to short ribs to leftovers. But when we have people over we don't necessarily want to hand them Monday's night takeout container with a pile of tortillas. So we quick boil shrimp in beer which is nearly as easy, absolutely delicious and impresses your friends just a bit more than leftover moo shu pork.

For this round we paired the shrimp with wasabi spiked yogurt, Asian slaw and lime zested peanuts - but you can top with whatever you like.

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While recently hosting an impromptu dinner party, we were faced with two guests each with a particular culinary requirement. No red meat for the first, and no meat on the bone for the second. Chicken falling off the bone, we convinced ourselves, was a nice compromise. Cook these teriyaki drumsticks in a porter (Chocolate Maple Porter is our go-to) for a super rich and flavorful sauce that goes straight down to the bone.

Serve alongside rice for a filling main dish or make en masse for sticky finger parties.

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We love the layers of flavor developed from slow cooking an onion soup - but don't always have the hours to wait for it. Spiking the broth with a nice dark abbey ale (we make ours with Bourbon Dubbel) and quickly caramelizing the onions over a higher heat are great cheats for getting the full flavor - without the full time.

Serve alongside salad for a light dinner and save what's left for lunch. The soup gets even better the next day as the flavors combine and the beer mellows.

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We love beets, and not just because our bright red hands after cooking them leaves us pining for the simpler days of finger paint and post-lunch nap time. Beets are packed with vitamins and minerals. They also have a good amount of sweetness (why we sometimes use them in gluten-free beer recipes) that's delicately balanced against a rich beer & balsamic vinaigrette.

Taken hot out of the pan and spooned onto cold yogurt and topped with pistachios, this dish will win over anyone who thought cooking with beer couldn't taste fresh and healthy.

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We love impossibly light, crisp gougères - but can't ever seem to say it without tripping over half the letters. So for New Year's Eve we whip up these beer-infused beauties and call them cheese puffs. They are utterly irresistible straight out of the oven but can be made ahead and popped into at 350 degree oven for about 7 min if you are attending rather than hosting.

And if you can pronounce gougères - call them that. Or settle for puffs and add, "Learn French" to your 2012 resolution list.

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We love rich, fall-off-the-bone-I'm-so-tender short ribs to combat chilly winter weather. To keep it stress free we change the spice rub, root vegetables and beer depending on what we have on hand. A dark rich beer works best for braising (we used the Rosemary Scotch Ale this round but the Chocolate Maple Porter would work beautifully as well).

The flavor gets better by the day so we like to make these on a Sunday and reheat (350 degrees for 1 hour) for an easy filling weeknight dinner party (or New Year's Day lunch).

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If you jumped at the chance to spice up your beer with our Jalapeno Saison- chances are you are going to be a fan of our spent grain tortillas.

Light, crisp, and pliable enough to wrap the most hefty of fillings (we're fans of Chocolate Maple Porter Braised Pork and Vegetarian Beer Chili) these tortillas work equally well topped, stuffed, or eaten straight from the pan. And of course are even better with a beer.

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Burgers are as much of a tradition in America as rock and roll, hot rods, and, well, burgers. And while some of us here at the Brew Shop swear by half-pound hunks of beef, bloody and topped with bacon, others prefer less guilt-inducing veggie alternatives. So, with that in mind, our spent grain chef went to work creating this meatless masterpiece - a burger alternative that's sure to satisfy your cravings without clogging your arteries.

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Summertime may not have officially arrived, but here in Brooklyn we're already sweating up a storm as temperatures climb near 100 degrees. Desperate for a delicious way to cool down, our brilliant beer chef has come up with this homemade ice cream recipe which combines our Chocolate Maple Porter with tropical coconut milk for a sweet treat to beat the heat. And you thought dark beer was the province of fall and winter alone...

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The Muffin Man may live on Drury Lane, but here in Brooklyn we've channeled his spirit and come up with these tempting treats crammed with spent grain and apple goodness. Equally tasty with coffee in the morning, or a beer at night, these muffins are as versatile as they are delicious. It's like they say: "An apple muffin a day and you'll never go gray." Or something like that...

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