Tempura Shrimp Baja Tacos & IPA

Tempura Shrimp Baja Tacos

Servings – 2

·         6-8 ounces shrimp, deveined, deshelled and tails removed

·         3 T flour

·         ½ c beer

·         ½ c flour

·         1 egg

·         Salt & Pepper

·         3 T vegetable oil

·         ½ c mayo

·         1 t (1 clove garlic)

·         ¼ t garlic powder

·         1 T milk

·         2 T fresh cilantro

·         2 T feta, crumbled

·         2 T Mexican or cheddar cheese, shredded

·         ¼ c lettuce

·         4 flour tortillas

·         Hot Sauce

1.       Mix together ½ c beer, ½ c flour, 1 egg and dash of salt and pepper.

2.       Cover cleaned shrimp with 3 T of flour

3.       Dip shrimp into beer, flour and egg batter

4.       Heat vegetable oil on stove

5.       Fry shrimp, about 1-2 minutes on each side, add more oil if necessary

6.       Heat tortilla on stove, grill or in microwave

7.       Mix together garlic, garlic powder, mayo, and milk

8.       Divide fried shrimp among 4 tortilla

9.       Drizzle garlic sauce over shrimp

10.   Top each taco with cilantro, feta, cheese, and lettuce (we don’t eat tomatoes, but add them if you like)

11.   Serve with hot sauce

This recipe was inspired by one my husband’s favorite foods ever, Fuzzy’s tempura shrimp tacos. This was fairly easy to make, but it is not healthy with the fried shrimp so this will be a treat.  I paired this with a favorite of mine, a Stone IPA.

  

Raspberry Chipotle Wings & Tripel

Raspberry Chipotle Wings

Servings - 2

·         1 pound wings

·         1 T Onion powder

·         1 T (3 cloves) garlic

·         2 T chipotle in adobo

·         2 T melted butter

·         1 T Louisiana hot sauce

·         ¼ c balsamic vinegar

·         ½ c raspberry jelly

1.     Heat oven to 300

2.     Place chicken wings in a greased pan in a single layer

3.     Pour sauce over wings

4.     Bake 2.5 hours, turning wings every 20-30 minutes

5.     Wings become very dark in color

After having something similar to these in a bar, I wanted to figure out how to make them at home.  I took the method previously used in teriyaki wings and thought it paired well instead of frying and saucing.   These were very tender and delicious.  To make it a dinner, I served with a salad.

This is a little spicy and a little sweet.  A good pairing for this is a tripel or quadruple.  This has a sweetness that balances and complements well.  I have chosen the Golden Monkey from Victory Brewing Company in Pennsylvania.  There are some notes of clove and banana that can be tasted in sipping the beer.

Korean Steak Rice Bowls & IPA

Korean Steak Rice Bowls

Servings – 2

·         8 ounces steak (I used rib eye, but lots of cuts would work here) - cubed

·         ¼ c soy sauce

·         3 T sesame oil (use peanut oil or another vegetable oil if you don’t have on hand)

·         2 T sugar

·         1 T sake or white wine

·         1 t onion powder

·         1 clove (1 t) of garlic minced

·         ½ carrot julienned

·         3 T white vinegar

·         ¼ t salt

·         ¼ t sugar

·         2 servings of rice (I used 5 minute brown, but white and jasmine are delicious here too)

·         4 ounces spinach (frozen or fresh will work)

·         ½ zucchini chopped into half moons

·         2 eggs

·         Korean red pepper sauce – Gochujang (you should be able to find this in Asian grocery stores, but I found it at Sprouts, it was the Annie Chun brand)

1.       Combine soy sauce, sesame oil, sugar, sake, onion powder and garlic.  Place into plastic bag with steak.  Marinade in fridge for at least 30 minutes, but all day is better.

2.       Combine white vinegar, salt, and sugar.  Add to plastic bag with carrots.  Let pickle for at least 30 minutes, but overnight is better.  You can also buy pickled carrots is you can find them.

3.       Cook rice according to directions, need 2 servings which is usually 1 cup dried and 2 cups cooked)

4.       Sautee beef on the stove about 5 minutes until cooked through.

5.       Sautee zucchini in a little cooking spray for about 5 minutes until tender.  Add spinach and a dash of salt and pepper until spinach is wilted and heated through.

6.       Fry the 2 eggs, want the yolk to remain runny.  (I used only an egg white for myself as I don’t like the yolks).

7.       To assemble: Split rice between two bowls.  Top with sautéed veggies and carrots (first drain pickling juice from carrots).  Top veggies with beef.  Top with a little bit of the Korean sauce.  Top with fried egg.  Serve with additional sauce.

My husband introduced me to Korean rice bowls at a restaurant near his work called B.B.Bop.  While I loved it and it’s quite far for me to go there and there are no similar restaurants nearby.  I had to learn to make it myself.  You can do tons of different veggies, fresh and pickled and different meats as well.  This is the combination we both like.

With the red pepper sauce and the pickled veggies, this is a flavorful and spicy dish, so you will need something to stand up to that bold flavor.  For those you who don’t like IPAs, I am sorry because they are my staple and well they go well with spicy dishes.  I also have been sick and unable to drink for awhile, so I am going off of memory as I haven’t tried many new beers lately.  This is a beer I had several years ago when my husband and I went on our first vacation together in Denver.  Our first stop when we got in was to go on a walking brewery tour.  It was awesome, I recommend it.  The rest of our trip was planned on the recommendations of other tourists and locals alike we met on that tour.  The first stop on the tour was the Great divide brewing company.  We got a tour of the facility as well as having tastings.  It has a small tasting room, but everyone there was so nice and knowledgeable.  This is the day I also realized IPAs were my favorite.  Their IPA is called Titan.  This is a smooth IPA with nice citrus finish.

Bacon Wrapped Shrimp & Brown Ale

Bacon Wrapped Shrimp

Servings – 2

·         ½ pound large shrimp – about 10-12 (deveined & peeled)

·         4 pieces turkey bacon (if you use regular bacon you will want to precook longer)

·         Garlic Powder

·         Spray olive oil

·         Skewers

1.       Precook turkey bacon in microwave for about 2 minutes.  This is a very key step, otherwise the bacon will be undercooked or you will overcook the shrimp

2.       Cook each bacon strip into thirds

3.       Spracy shrimp with olive oil

4.       Sprinkle with garlic powder

5.       Wrap shrimp with bacon and skewer

6.       Grill about 2 minutes, flip and grill 2 more minutes until shrimp is opaque

This is a very basic recipe and is a go to for me when I don’t know what to make.  I always have shrimp in the freezer and usually have some sort of bacon on hand.  I prefer turkey bacon over regular bacon for this recipe, one because its healthier, two because it’s a little less overwhelming to the shrimp and third it seems to crisp up better than regular bacon. I served with potatoes with garlic and corn with a little butter and cayenne.

I paired this with a brown ale.  Newcastle is probably one of the most well known brown ale’s, so this is likely a good reference for knowing a brown ale.  They are described as mild ale’s and are malty with light hops.  One of my favorite brown ale’s is a seasonal from Sierra Nevada called Tumbler Autumn brown ale.  I love Sierra Nevada and have used their beers in other pairings.  Their fall seasonal was amazing this year and you can likely still find it.  It’s a pretty popular beer and I have seen it on tap a lot this year.  It’s very mild, very drinkable and light sweetness balances well with the sweetness of the shrimp and the saltiness of the bacon.

Greek Potato Wedges & Dortmunder

Greek Potato Wedges

Servings – 2

·         1 large potato or two smaller ones

·         1 clove (1 t) garlic

·         1 t greek seasoning or oregano

·         1 T olive oil

·         1 t lemon juice

·         Dash salt

·         Dash pepper

1.       Preheat oven to 425

2.       Cut potato into wedges leaving skin on

3.       Mix other 6 ingredients in bowl

4.       Toss potatoes in mixture

5.       Cook 10 minutes and slip potatoes

6.       Cook 10 more minutes

I served these with the Greek style burgers and Greek seasoned steamed veggies. 

Another dortmunder that would go well with this meal would be Great Lakes Dortmunder Gold.  Great Lakes Brewing company as the name implies is in the great lakes region and is in Cleveland, Ohio.  This beer is considered world-class and one of the best dormunders on the market.  This is a clean crisp beer with some bitterness similar to a pilsner.  It’s a balanced beer of grainy, hoppy and lemony.

Greek Burgers & Dortmunder

Greek Burgers

Servings – 2

·         8 ounces ground beef

·         1 T olive oil

·         4 ounces spinach (either frozen defrosted or fresh sautéed)

·         1 clove (1 t) garlic

·         1 t greek seasoning (or oregano)

·         ¼ cup of feta crumbled

·         Dash Salt

·         Dash Pepper

·         2 hamburger buns

·         3 T feta

1.       Mix first 8 ingredients together in bowl

2.       Form two patties, and put dimple in the middle of each

3.       Cook about 5 minutes and flip

4.       Put buns on grill to toast

5.       Add additional feta on top and cook about 3 minutes

I served these burgers with Greek style potato wedges (recipe to come tomorrow) and steamed stir fry vegetable medley with a little Greek seasoning, olive oil and lemon juice. 

This meal was paired with Shiner Dortmunder brewed by Spoetzl Brewery located in Shiner, TX.  This is very drinkable with a light sweetness.  It’s a very well rounded beer with nothing being over powering.  It’s has some graininess and floral notes, but also has malty sweetness and hoppy herbal notes.

Hashbrown Green Chile Casserole & IPA

Hashbrown Green Chile Casserole

Servings – 4

(I make twice as much because leftovers are great)

•  2 potatoes peeled and shredded (or you could use 2 cups of fresh or frozen hashbrowns), Squeeze to remove access moisture
• 1 T butter, melted
• 1 – 7 oz can green chilies
• 7 oz ham steak, cubed (leftover meat from the dinner last night is great here too, carnitas, shredded beef, turkey, etc)
• 4 oz shredded cheddar cheese (Mexican or Colby Jack is good here too)
• 2 eggs
• ¼ c milk
•  Salt
• Pepper

1.   Preheat oven to 450
2. Grease pie pan or small casserole dish
3. Place shredded potatoes into dish pressing along bottom
4. Sprinkle with salt and pepper
5. Pour melted butter over potatoes
6. Bake for 20 minutes
7. Crack two eggs into bowl and add milk and a dash of salt and pepper, mix
8. Pour eggs over hashbrown crust
9. Top with green chilies, diced ham and cheddar cheese
10. Cover with foil and cook 25 minutes
11.  Remove foil and cook 5 more minutes

I traditionally make this breakfast.  My mom originally made this, but I have tweaked it over time a little.  It’s a good make ahead meal and made in large batches is great as leftovers.  This could be served at dinner as a main meal or even as a side dish. 

As I usually make this for breakfast, I can’t say I have ever had beer with it, but if I was going to I would probably choose an IPA.  The slight spiciness of the green chilies pairs really well with an IPA.  This is an IPA I had for the first time in Sonoma County in a little dive bar/restaurant with great food with my husband, brother, sister in law and niece.  Also there was a live band which my niece could not get enough of.  There is nothing like watching a two year old dancing entranced to live music.

It is made by the Russian River Brewing company out of Santa Rosa, California.  Blind Pig IPA is considered one of the best American IPAs but critics and general beer lovers.  It has a very cute blind pig on the front of the bottle.  It’s definitely hoppy, but this has a background note of grapefruit with a good amount of sweetness to balance it out.  This is a great general drinking IPA.

Lobster Tails & IPA

Lobster Tails
Servings - 2
My favorite way to cook lobster tails

• 2 – 5 oz lobster tails
• Salt

1. If lobster tails are frozen, put into the refridgerator 24 hours in advance.
2. Fill a pot with about 2 inches of water and add some salt, bring to a boil.
3. Add steamer insert
4. Put wooden rods through lobster tails to prevent curling
5. Add lobster tails and place lid on top.
6. Steam 7-10 minutes until tails are deep red on outside and the flesh is opaque

It being New Years Eve, it calls for a celebration and special food and special beer. My parents started a tradition a few years back to have lobster tails for New Years Eve and I have adopted it as well. I think it’s a good time to splurge and Sprouts usually has 5 oz lobster tails on sale this time of year for $5.99 so I am still not breaking the bank.

I served these lobster tails simply with clarified butter. To clarify butter simply simmer the butter and skim the white solids off the top. Save this though, you can use it for other purposes, like on popcorn. I served it with bake potatoes and steamed broccoli with a little bit of cheddar cheese.

I didn’t drink this year because I have been sick and sinus pressure and beer do not mix. However, this was a beer I recently had and would have loved to have had with my lobster. That beer would be Avery Brewing Company’s Dugana which is a Double IPA. At first it seems like an odd pairing because this is a dark and caramel IPA. However, that piney, floral hoppiness pairs great with the richness of lobster and butter. This beer comes in the large bombers and is a little bit higher alcohol content. It’s a sipper not a guzzler.

Happy New Year!

Rosemary Ranch Chicken & Dark Lager

Rosemary Ranch Chicken
Servings – 2

• ¼ c olive oil
• ¼ c sour cream
• 1 T ranch seasoning (can use bottle ranch in place of seasoning and sour cream)
• ½ T chopped fresh rosemary (or 1 t dried)
• ½ T fresh thyme (or 1 t dried)
• Couple splashes of Worcestershire
• Couple splashes apple cider vinegar
• Dash Salt
• Dash Pepper
• 1 Chicken Breast – cubed into 1 inch pieces

1. Mix together first 10 ingredients in plastic bag
2. Add chicken breast, marinade at least 30 minutes, longer the better
3. Put chicken onto skewers
4. Grill about 4 minutes each side until cooked through

I served this with brown rice cooked in chicken stock and green beans flavored with thyme, rosemary, salt and red pepper flakes. This has a strong earthy flavor. I wouldn’t normally pair the following beer with a chicken, but the strong flavors stand up well here.

One of the best holiday ales I have ever had is a local beer, Rahr & Sons Winter Warmer, an English Style Dark Lager. Rahr & Sons is out of Fort Worth Texas. One of these I will actually get over there for a tour. This is a great beer to sip while enjoying a holiday meal. It is definitely rich, but well rounded. There is mild bitterness, but mostly it is smooth and malty.

Potato Pancakes (Latkes), Apple Sauce & Pale Ale

Potato Pancakes
Servings – 2

• 1 large or 2 small potatoes peeled and shredded
• 1 T onion powder (or half an onion shredded)
• 1 T flour
• 1 egg yolk
• 3 T vegetable oil

1. Mix together shredded potato, onion, flour, and yolk in bowl
2. Put mixture into wire strainer and push out extra moisture
3. Heat oil over medium heat, wait a few minutes to warm
4. Create small patties with potato mixture and place into hot oil
5. Let latkes cook for about 3-4 minutes, flip
6. Cook about 3-4 minutes until brown on both sides
7. Remove latkes to paper towel lined plate to drain access oil
8. Dust with salt while still warm

Apple Sauce
Servings – 2

• 1 apple, peeled and diced
• 1 t apple pie spice (or any combination of cinnamon, nutmeg and all spice)
• 1 t brown sugar (if desired – I leave this out its sweet enough as is for me)

1. Add apple and a few tablespoons of water to a sauce pan
2. Add to stove top and bring water to a boil
3. Reduce heat and simmer about 15 minutes
4. Add spice and sugar to pot
5. Using potato masher, smash apples, cook longer if not tender enough or if mixture is too watery
6. Refrigerate apple sauce once mashed, best if served cold

During Hanukkah this year as I often do, I celebrate in the one way I know how, with food. I grew up eating potato pancakes and absolutely love them and they are always best made at home. I don’t use the shredded onions because my husband and I don’t like them, but it is the right way to include them. It is also proper to add some schmaltz (rendered chicken fat) to the oil when frying the potato pancakes, but I never have it on hand. You can also serve with sour cream but I love the sweet and savory combination with the apple sauce. I started making my own apple sauce because this is the only time of year I eat it and I never have apple sauce on hand but I always have apples. When you make it once, you will never go back to store bought, homemade apple sauce is easy and very delicious. The key here is to squeeze out the extra moisture before frying. Also, eat the potato pancakes immediately after making, they are the best warm with a little dollop of apple sauce on top.

The Jewish side of my family are not big drinkers, so I usually don’t have these with beer. However, a lot of fried foods go great with pale ales. The oil, salt and sweetness from the apple sauce goes great with a simple slightly hoppy pale ale. I chose the Diamond Bear Pale Ale. Diamond Bear Brewing Company is based out of Little Rock, Arkansas. This beer is great with its hoppiness balanced with buttery caramel and toasted malt. This pairs even better as it has a speck of nutmeg echoed in the applesauce.

Haddock with Mango Rum Sauce & Summer Ale

Haddock with Mango Rum Sauce
Servings – 2

• 2 – 4 oz pieces of Haddock (I chose Haddock because it was on sail but any mild white fish will do)
• 1 Mango – peeled and chopped
• ¼ c good white Rum (after my time in the US Virgin Islands, I recommend Cruzan)
• ½ lime – juiced and zested
• ½ lemon – juiced and zested
• 3 T brown sugar
• 1 t apple pie spice (or any combination of nutmeg, cinnamon, and all spice)
• 1 t cornstarch
• 1 t grated ginger (or ground ginger if you don’t have fresh on hand, but use about half as much)
• Dash of salt

1. Add all ingredients except fish to food processor
2. Pulse until smooth
3. Add to sauce pan and simmer about 5 minutes
4. In the mean time, salt and pepper the haddock on both sides
5. Grill haddock, about 3 minutes each side (can also plan fry)
6. Top each fish with half of the sauce

This recipe was inspired by our honeymoon in St John. We ate at a delicious restaurant called Morgans Mangoes and I knew I had to try to duplicate the sauce. This sauce would be great on a lot of different fish as well as chicken and pork. I served this with a cilantro lime rice and a citrus salad. A delicious combination that took us back to the virgin islands in the middle of winter.

This recipe would be great paired with a tropical cocktail, but of course I am going to go with a beer. I am recommending a pairing, that would be perfect but is very hard to find in the states. However, I am still recommending it so you are aware of it if you ever make it to the Caribbean.

St. John’s has their very own brewery. Now, this place not only makes great beer but they have a tasting room with a restaurant on the island. The bar food is awesome and its one of the only places on the island that’s air conditioned. So in my book its 100% worth a visit. My favorite beer by the St John Brewers is also a great light, sweet pairing here. It’s the Tropical Mango. They call it an Island Summer Ale and it’s everything you could want in a beer on a tropical island. Refreshing with a sweet mango finish.

Thai Steak Salad & IPA

Thai Steak Salad
Servings - 2

Marinade
• ½ T garlic
• 2 t onion powder
• 1 dried lemon grass chopped
• 1/3 cup fresh cilantro
• 1/3 cup of fresh mint
• 1/3 cup of lime juice (about 4 limes for me)
• 2 T fish sauce
• 1 t sweet chili sauce
• 3 T sugar/splenda
• 6-8 oz steak (I used sirloin)

Dressing
• 1 T rice vinegar
• 1 T sweet chili sauce
• Dash sugar/Splenda
• Dash garlic powder
• Dash onion powder
• Dash salt
• Dash pepper

Salad
• 4 large handfuls of lettuce
• 1 cucumber, diced
• 1 T mint
• 1 T cilantro

1. In bowl, mix together garlic, onion powder, lemon grass, cilantro, mint, lime juice, fish sauce, sweet chili sauce and sugar. Add to ziplock bag with steak. Marinade at least 3 hours.
2. In small sauce pan combine dressing ingredients, and heat until combined
3. Grill steak, about 3-4 minutes per side for medium rare, let steak rest several minutes
4. Split lettuce between two plates
5. Top with cucumber, mint, cilantro, and dressing
6. Finally, slice and top with steak

This is a very flavorful salad and hearty enough for a main dish. Since this is so flavorful, you want a flavorful beer to stand up to it. I chose an IPA, Frye’s Leap IPA, made by Sebago Brewing Company out of Maine, where they have four locations. This has a big aroma and a big flavor. As with IPAs, there are a lot of hops, but balanced with caramel malts and grapefruit. The citrus here plays off well with the citrus of the steak marinade.

Chicken Pad See Ew & Lager

Chicken Pad See Ew
Servings - 2

• 8 ounces of flat noodles box
• 1 T peanut oil
• 1 T garlic
• 1 chicken breast, cut into bite size pieces
• 2 T soy sauce
• 1 t brown sugar
• 1 t sweet chili sauce
• 1 T fish sauce
• 1 t cornstarch
• 2 handfuls, fresh baby spinach (could use broccolini, broccoli or Chinese broccoli as well)
• 1 egg, beaten
• Dash of red pepper flakes

1. Bring large sauce pan to boil, add noodles. Cook about 5 minutes until a little tougher then al dente.
2. Heat oil in skillet. Add garlic and chicken and cook until chicken is cooked through about 5-10 minutes.
3. While chicken is cooking add soy sauce, sugar, chili sauce, fish sauce and cornstarch to sauce pan. Cook about 5 minutes until warm and combined.
4. Add Spinach and cook until chicken is wilted
5. Add noodles to pan and mix
6. Add sauce to pan and mix until combined
7. In separate skillet or move mixture to own side and in hole, scramble the egg until thoroughly cooked.
8. Mix egg and rest of mixture together
9. Garnish with red pepper flakes.

This is one of our favorite meals when we eat it out at a Thai restaurant so it was only right to make a version at home. You definitely also make this with other proteins; shrimp is another of our favorites. Unlike a lot of Thai food, this is not spicy and well flavorful its generally fairly mild. This would pair well with the Thai beer, Singha which is readily available in the US, I actually drank this quite a bit while in the Philippines too as most their domestic beer is not very good and US imports were expensive.

However, I like to stick with American microbrews for my pairings. I like to think I can save the US economy by supporting local, American, small business breweries. Like Signha, I would pick a lager for this meal, something light a refreshing not to overpower the food. American lagers are quite common and most people have their favorites. I don’t like many of the large produced ones, but there are some gems.

Landshark lager, which is most often found in the summer, can be found in most liquor stores. It’s brewed by Margaritaville Brewing Company in Florida. As many people known this is brewed in conjunction with Anheuser-Busch and was launched by Jimmy Buffet. It’s similar to a Corona or Dos Equis, but in my opinion better and it’s local. It has a slight malt and slight hops taste. It’s very light and sweet. Very easy to drink and I even recommend it for those that don’t typically love beer.

Mixed Greens Salad with bacon dressing & Double Dark Lager

Mixed Greens Salad with bacon dressing
Servings - 2

• 3 big handfuls of mixed greens
• 1 hard-boiled egg
• 2 pieces of bacon, diced
• 2 Splashes of red wine vinegar
• 2 squirts Dijon mustard
• Pinch of sugar
• Dash of salt and pepper

1. Split mixed greens on two plates or bowls
2. Slice hard-boiled egg and split between two plates
3. In small sauce pan, sauté bacon, until crisp
4. Drain bacon and about half of drippings
5. Lower heat under sauce pan
6. To sauce pan, add red wine vinegar, Dijon mustard, sugar, salt and pepper
7. Stir until incorporated and add bacon back
8. Pour bacon and dressing over greens and egg

I served this salad with schnitzel and spaetzle and it paired well with a German inspired dinner. Therefore, I would recommend a German inspired beer here. I recommend Moerlein’s Barbarossa Dark Lager. Christian Moerlein Brewing Company is out of Cincinnati, OH. This is between Munich-style dunkel and bock. It had a rich, medium bodied flavor and pairs well with the richness of the bacon.

Thai Peanut Chicken & IPA

Thai Peanut Chicken
Servings - 4

• 3 T soy sauce
• 3 T fish sauce
• 2 t hot pepper sauce
• 2 t red pepper flakes
• 3 cloves garlic, minced
• 1 T minced fresh ginger root
• 2 T onion powder or one large onion diced
• 2 T brown sugar
• 2 T peanut oil
• 2 skinless, boneless chicken breast halves - cut into chunks

• ¼ cup creamy peanut butter
• 2 cups broccoli
• 1/2 cup cashews

1. In a bag, mix together first 9 ingredients. Add chicken and marinade for at least one hour.
2. Pour chicken and sauce into pan and sauté until chicken is cooked through about 5-10 minutes.
3. Add peanut butter and broccoli
4. Cook until broccoli is cooked through and peanut butter is thoroughly blended
5. Top with cashews
6. Serve with rice.

The spiciness of this rich calls for a beer with a strong flavor for compliment and in order to not get lost in the strength of the dish. Choosing one my favorite beers here, another IPA. For this dish I chose Sierra Nevada’s Celebration Ale. Sierra Nevada is a well known brewery out of California. This is a seasonal ale, usually out around Christmas time. It has a lot of hops, but a strong caramel maltiness as well. This does indeed taste like Christmas with a pine, floral finish.

Layered Chicken and Black Bean Enchilada Casserole & Red Ale

Layered Chicken and Black Bean Enchilada Casserole
Servings – 4

• 2 chicken breasts diced (ground chicken or turkey as well as thighs would be good in this as well)
• 2 T taco seasoning
• 1 T water
• ½ cup green enchilada sauce
• Few dashes hot sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup green enchilada sauce
• 8 (6 inch) corn tortillas
• 2 cup shredded Mexican blend cheese
• 1 cup sour cream

1. Preheat the oven to 400
2. Sauté chicken on stove with taco seasoning and water until chicken is cooked through. Drain excess liquid. Transfer to a bowl. Stir in water ½ cup of green enchilada sauce, hot sauce and black beans.
3. In another bowl, mix together sour cream and 1 cup of green enchilada sauce.
4. Pour ½ cup of sour cream mixture in bottom of baking dish
5. Put 4 tortillas over sauce spread out
6. Pour chicken mixture over tortillas
7. Pour ½ of remaining sour cream mixture over chicken
8. Place one cup of cheese on top
9. Top with 4 more tortillas
10. Pour remaining sour cream mixture on top
11. Top with remaining cheese
12. Cover dish with aluminum foil
13. Bake for 20 minutes
14. Remove cover and bake for 5 more minutes

I paired this with Jamaica Red Ale, made by Mad River Brewing Company from Blue Lake, CA. This beer has a good balance between hops and maltiness, not overwhelming the dish. The citric notes but through the sour cream and compliment the Mexican flavors.

Chicken Tortilla Soup & IPA

Chicken Tortilla Soup

Servings – 4

• 1 T onion powder or 1 small onion finely chopped
• 1 T garlic, finely chopped
• 2 T butter
• 4 oz can of green chilies
• 8 oz can tomato sauce/chopped tomatoes
• 2 jalapenos finely chopped
• 1 box of chicken stock
• 8 oz can black beans
• 8 oz can of corn or frozen corn
• Half a cooked chicken, meat shredded
• 2 limes
• 1 t salt
• 1 t pepper
• 1 cup shredded cheddar or Mexican cheese
• 4 corn tortillas cut into strips

1. Melt butter in soup pot on low
2. Sauté onion, garlic, butter, green chilies, tomatoes, and jalapenos for 5 minutes
3. Add chicken stock and bring to a bowl
4. Drain and add black beans and corn to pot
5. Juice the limes and add to pot
6. Add salt and pepper
7. Add chicken, cheese and tortillas
8. Cook for 5 more minutes
9. Serve and top with additional cheese and sour cream or guacamole

This is very filling and delicious. It’s very easy to make and you can freeze and eat later. If you do so, freeze before adding tortillas. This is great with an IPA. Steelhead extra pale ale is made by mad river brewing company and a great pair here. With being an extra pale ale it’s definitely hoppy but has some malt and floral aromas. It has a good citric quality that complements well here.

Bacon Wrapped Chicken & Brown Ale

Bacon Wrapped Chicken

Servings – 2

4 large chicken tenders
2 slices of bacon
4 ounces of shredded cheddar or Colby cheese
½ can of condensed cream of chicken soup
¼ cup of sour cream
¼ cup of milk
Splash of lemon juice
Dash of salt
Dash of pepper

1. Preheat oven to 350
2. Pre cook bacon for 2 minutes in microwave
3. Cut bacon in half
4. Salt and pepper chicken tenders
5. Wrap chicken tenders in bacon and place into baking dish
6. Cook for 20 minutes
7. Mix cheese, soup, sour cream, milk, lemon juice, onion powder and pepper and salt
8. Pour mixture over chicken
9. Cook 20 more minutes

I served this with angle hair and side of green beans. It would also be good over rice or egg noodles using the topping as a sauce for the pasta.

This time of year we are in between fall and winter beers. This is rich dish, but has more subtle flavors, nothing too overpowering or strong. A brown ale with a nutty flavor would go great with this dish, supplementing the flavors of this meal and cutting through the richness. As always, I try to focus on domestic, especially microbrews. I am choosing a beer from Texas, Real Ale English Brown Ale. This can typically be found year round, but I consider these beers great for this time of year. As with most brown ales ales, it has a malty taste and aroma with little hops but has a slight sweet, toffee flavor. Great together with this recipe.

Schnitzel & Spaetzle & Oktoberfest

Schnitzel & Spaetzle
Servings: 4

Schnitzel
1 lb pork loin, trimmed
1/2 cup all-purpose flour
3 eggs, beaten
2 cups panko
3 tablespoons vegetable oil
Salt and pepper

Spaetzle
2 cup all-purpose flour
1/8 cup milk
3 eggs
1 teaspoon ground nutmeg
Pinch of salt and pepper
1 gallon hot water

Sauce:
1/8 dry white wine
1T fresh lemon juice
3T unsalted butter
1T chopped fresh parsley

Schnitzel Directions:
1. Slice pork into eight 1"-thick pieces.
2. Pound each piece with a meat mallet to desired thickness
3. Season with salt and pepper.
4. Place flour, eggs, and bread crumbs into three separate shallow dishes.
5. Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
6. Place breaded pork on a baking sheet or plate.
7. Heat oil in a large sauté pan over medium-high heat.
8. Sauté pork until golden brown, 2–3 minutes on each side.
9. Remove from pan and keep warm in a 200° oven.

Spaetzle Directions:
1. Mix together flour, salt, pepper, eggs and nutmeg.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook about 5 minutes. Drain well.

Sauce Direction:
1. Deglaze schnitzel pan with wine
2. Add lemon juice and simmer 3 minutes.
3. Off heat, whisk in butter.
4. Stir in parsley; spoon sauce over medallions and sauté spaetzle briefly in some sauce as well.

Obviously these recipes are very Oktoberfest inspired. One of my favorite Oktoberfest beers comes from one my favorite breweries: Leinenkugel Oktoberfest. Wisconsin knows German beers and it doesn’t get more German then a fall Märzen, Oktoberfest beer. This is medium bodied with a strong malty taste with a slight caramel sweetness.

Steak with pomegranate/cherry sauce and Oktoberfest

*I took this recipe primarily from 5 fix on food network

Steak with pomegranate/cherry sauce
1.5 pound skirt steak or hanger steak (3-4 ounces per person)
1 T crush garlic
1 T onion powder
1/3 c pomegranate juice
1 cup cherry preserves
Salt and pepper
Spray olive oil

1. Trim steak if necessary
2. Spray both sides with spray olive oil
3. Sprinkle each side with salt and pepper
4. Spread .5T of garlic on each side of steak
5. Grill steak & rest 5 minutes before cutting
6. In sauce pan combine onion powder, pomegranate juice, cherry preserves and shake of salt and pepper
7. Simmer for 5 minutes until reduced
8. Slice steak against the grain
9. Serve portion of steak while powering some of the sauce over top

Due to the sweetness in the sauce you want to stay away from a beer that’s sweet or it will be overwhelming. This has flavor, so a medium beer stands up pretty good. It being the season, I will largely be cooking and choosing beers in the Oktoberfest family. Today I recommend Magic Hat’s Hex Ourtoberfest. Magic Hat is out of Burlington, Vermont. Most of their beers I enjoy and they usually ranked pretty high. There a molasses flavor that dominates this beer. There are slight notes of fruit and floral hops, but that don’t over power or make it too sweet.