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Add some extra spice to your chili with Rogue’s Chipotle Ale.
This recipe is based on my idea of a rustic, chuck-wagon chili from Texas, where “real chili doesn’t have beans.” I have nothing against beans. This is a bold-flavored recipe, and you should add what you like. Add more red peppers, some chopped onions, or even carrots to make it sweeter. Punch up the beer flavor by simmering two beers down to one before adding it to the pot. Have fun! I’m sure this chili can handle it.
(3 votes, average: 4.00 out of 5) Loading ...
From the winner of Philly Beer Scene’s Beer Geek Brunch recipe contest at Hawthornes on March 14th.
Poliana Irizarry is a librarian who loves cute clothes, fun scooters, craft beers, and delicious foods. In the process of teaching herself how to cook, she scours the Internet for only the finest easily-prepared recipes, which she then bends, folds, spindles, and mutilates to suit her discerning tastes and comply with whatever happens to be in the pantry at the time. The Best Ever Beer n’ Bacon Mac & Cheese is a result of one such endeavor.
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Coming from many exciting restaurant destinations and now currently employed at Cuba Libre Restaurant and Rum Bar as the Executive Chef, I have become very intrigued with the American Gastro Pub movement and its cuisine, always rushing out to taste and sample every tavern that hails from this classification. This untamed “wild west” of a genre excites me; it is the new frontier of local cuisine. This excitement combined with my love of not only drinking beer, but also home brewing, causes me to spend most of what little spare time I have focusing on cooking with beer. I mean, really cooking with beer. Sorry wine…your days are numbered. Read more…
(2 votes, average: 5.00 out of 5) Loading ...
Have you ever heard the old expression, “third time’s the charm?” Th is is how I felt creating this delicious recipe for a holiday beer bread that can be served up at your next holiday gathering. The first attempt was a bit too dry and not sweet enough. The second attempt was sweet enough, but there was just the lingering feeling of something missing.
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Following up on the great cookbook reviewed, The Single Man’s Guide to Cooking with Beer, we thought it would be all too appropriate to feature the recipe that we thought was the best (and after making several). The following recipe for the White Bean Chicken Chili is fantastic and extremely easy to prepare. It was so good that we have since enjoyed it twice, trying different beers in the recipe. We recommend making this with either Philadelphia Brewing Co.’s Walt Whit or Treog’s Dreamweaver Wheat.
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In June, I presented the first in a series of craft beer dinners at The Buck Hotel featuring Victory Brewing Co. from Downingtown, PA in conjunction with Philly Beer Scene. The dinner was comprised of five courses, each paired with a different Victory beer. The main entrée and crowd favorite was the Victory Hop Wallop grilled steak and summer vegetables. Although there are many components to this recipe, don’t be intimidated, it’s quite easy to prepare.
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This is a recipe I have been preparing for quite some time. It is best made with clams but can also be used for steaming mussels, shrimp or crab legs. When I’m at home during colder days, I make it on the stove top as the following recipe outlines. During the summer, I will break out my large 30-Quart pot and propane burner (a turkey fryer kit which can be commonly found at Walmart or Lowes will do) and make this outside with quantities appropriate for a summertime feast. If you go this route, I would recommend tripling the recipe; however, don’t be afraid to overstuff the pot with your clams and other shellfish. And make sure to bring a bib.
