Summer Mango Shrimp Salad with Red Hook Wit
I’ve been wanting to feature guest posts for awhile, but have yet to find the courage to ask anyone as I still consider myself new to the blogging scene. Lucky enough, Alissa from Cooking with Surly reached out to me for a cooking with craft beer recipe exchange. A fellow cooking with craft beer gal, how could I say no? For those of you who haven’t heard of her or the website, she writes recipes featuring beers from Surly Brewing Co. based in Minnesota. Tomorrow night I’ll be writing a recipe for her website, so keep an eye out for that soon, as well!
Summer Mango Shrimp Salad with Red Hook Wit
by Alissa, @surlybeerchef
The inspiration for this recipe came from Food and Wine Magazine, but I had to simplify it for my budget cooking style. It’s great as a dinner or looks pretty as a dish to bring to a party! I choose Red Hook Wit because it’s a delicious summery beer with a hint of ginger, which is great in this recipe. You can also use Surly Cynic, or any other Belgian-style ale.
Ingredients
- 1 lime, halved
- 3 cups water
- 1 small onion, sliced
- 1 tbs. grated ginger
- 12 oz bottle of Red Hook Wit, or other Belgian-style ale
- 2 lbs. small shrimp, cooked
- 1 mango, peeled and diced
- 1/4 cup rice vinegar
- 2 tbs. lime juice
- 1 tbs. chopped cilantro
- 1 jalapeno, diced
- 2 Hass avocados, sliced
- salt & pepper to taste
Directions
- Squeeze the lime halves into a large saucepan; add them to the pan.
- Add the water, onion, ginger, and beer; bring to a boil.
- Cover and simmer for 8-10 minutes.
- Add the shrimp and cook for 3 minutes, until just warm.
- Drain the liquid and refrigerate the shrimp and onion until chilled.
- In a blender, combine 1/3 cup of the diced mango with vinegar and lime juice.
- With the blender on, add the oil and blend until very smooth.
- Add the cilantro and jalapeno and pulse to combine.
- Transfer the dressing to a large bowl.
- Add the shrimp, onion, and remaining mango; toss to combine. Season with salt and pepper.
- Mound the shrimp salad on top of the avocado slices and garnish with lime wedges.
Beer-yani
The sun is shining and it’s technically Spring, but the recent windchill and sporadic rainstorms don’t suggest any change of season. As a result, I’ve found myself craving warm and satisfying meals that aren’t too heavy. I love all of the Spring vegetables making an appearance at the Farmer’s Market, but they’re not exactly cold weather food. The end result? Biryani. The Indian spices add warmth to the dish, diminishing any need for a hearty meat or thick sauce. That being said, the addition of lamb wouldn’t cause the recipe to stray from the season..
The original idea for this recipe came from the Whip In, an awesome bottle shop in Austin, TX. They make oh so satisfying South Asian food in their parlour cafe and often include beer in the cooking process. While biryani isn’t on their regular menu, they do serve it as a special now and again and it’s worth watching out for if you’re in Texas.
As for the beer, I used Six by Upright Brewing – a balanced, albeit interesting, dark rye beer that stands up to the Indian flavors. Can’t find Six? Just about any dark rye beer will work well, assuming it’s not overwhelmingly hop forward (bitter rice isn’t too tasty), or keep it simple and grab an amber ale.
Ingredients
- 6 cups water
- 2 cups + 1/4 cup beer
- 2 cups basmati rice
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1 1/1 cups carrots, chopped
- 1 head of cauliflower, broken into 1 inch florets
- 1 cup peas
- 1 inch ginger, peeled and minced
- 1 cinnamon stick
- 2 cardamon pods, press to open slightly
- 3 cloves
- 1/2 tbs curry powder
- 1/2 tbs cumin
- 1 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp ground fenugreek
- 1/2 tsp ground coriander
- 1 pinch red chile powder
- 1/4 cup slivered blanched almonds
- 3 tbs yogurt
- 1 lemon
- Preheat the oven to 350F.
- Toss the cauliflower in olive oil and curry powder. Season with salt and pepper and place in an oven safe baking dish.
- Place the cauliflower in the oven and roast for 10 – 12 minutes, until fork tender.
- While the cauliflower cooks, bring the water and 2 cups of beer to a boil. Add cinnamon stick, cardamon pods, and cloves.
- Stir in basmati rice and cook, uncovered, over medium heat for ~12 minutes. Add peas during last 2 minutes to cook through.
- Drain the rice and set aside.
- Heat 1 tbs oil in a heavy bottomed pan. Add onion and cook until it begins to soften.
- Add garlic, carrot, and ginger to the pan; cook over medium heat, stirring occasionally, until the the carrot is fork tender.
- Stir in cumin, garam masala, turmeric, fenugreek, coriander, and chile powder. Cook over medium low heat until fragrant.
- Turn off heat; transfer the carrot and onion mixture to a very large bowl.
- Combine rice, carrot mixture, almonds, and cauliflower. Stir in yogurt and remaining 1/4 cup beer.
- Squeeze fresh lemon juice to taste and season with salt & pepper.
- Serve on a large plate with additional almonds and/or fresh cilantro.
Warm Bacon-Mushroom-Brown Ale Vinaigrette
This recipe is the salad version of curling up with a blanket. I know that sounds a bit crazy, but trust me.. It’s warm and inviting with robust flavors that’ll leave you licking your fork and going back for seconds. It may not be the healthiest salad in the world, but it’s no worse than eating a couple of slices of bacon with breakfast. The idea came from the latest issue of Bon Appetit (March 2012) and my undying love for warm bacon salad dressings. My favorite part of this recipe is the mushrooms – they add a meaty texture and earthy flavor that really makes this spin on a classic warm bacon vinaigrette. For this post, I used maitakes based on a suggestion from the mushroom guy at the Farmer’s Market (so good), but I’ve also used shitakes and criminis and loved the result.
As for the beer, I recommend St. Botolph’s Town by Pretty Things Beer & Ale Project; it’s a ‘Yorkshire Dark Brown Ale” with a delightful maltiness and flavor that works so well with the mushrooms and bacon. As soon as you try a sip, you’ll understand. Don’t have Pretty Things at your local beer shop? Grab your favorite brown ale. Hell, the first time I made this recipe I used a BrewDog Bitch Please, an interesting take on a barleywine, because that’s what I had open and in hand. It added a peaty smokey sweetness that gave the vinaigrette a unique woodsy flavor.
This recipe will serve about 4 side salad portions. You can easily double or triple the recipe for more, but try not to make more than you need. Unfortunately, it’s not a recipe that improves after a day in the fridge.
Ingredients
- 4 thick slices of bacon
- 1 – 2 cups mushrooms, sliced into 1/4 inch pieces
- 3 tbs. + 1/4 cup brown ale
- 4 tbs. sherry or red wine vinegar
- 2 tbs. vegetable oil
- 2 tbs. chopped fresh rosemary
- kosher salt
- freshly cracked black pepper
- Place a medium skillet over medium high heat. Add the bacon and cook ~1 minute.
- Add 3 tbs. brown ale.
- Cook over medium heat, stirring regularly, until the bacon begins to crisp.
- Add the mushrooms and stir occasionally until the mushrooms are tender.
- Stir in the rosemary and cook an additional 30 seconds or so.
- Add the vinegar and remaining 1/4 cup brown ale to the skillet; simmer until the liquid reduces by half.
- Mix in the vegetable oil and season with salt & pepper. Taste for acidity and add additional vinegar, if needed.
- I like to serve over frisee or escarole as bitter greens are fabulous with this vinaigrette, but then again, bacon and spinach go hand in hand.
Beer & Cheese Dip
Awhile back, the fellows over at Austin Beer Guide asked if I would be interested in writing a ‘cooking with beer’ recipe for their Winter issue. I was thrilled to contribute! Their guide to the Central Texas Craft Beer Community is quite the impressive publication and somehow manages to keep up with all of the new breweries and brewpubs opening. I quickly got to work on a few recipes, but had trouble deciding what to make. Texas weather is confusing in December, which made finding the perfect recipe a bit difficult. But if you can’t cook based on the weather, you can always cook based on the season and the Super Bowl was just around the corner… game day food! So I began testing my favorite beer & cheese dip recipes.
Now that they’re busy at work on the Spring issue, I thought I’d share this recipe here for all the non-Texans to read. The base recipe is below and is followed by a few of my favorite variations. The key is to tailor the recipe to your taste and your fridge. To be honest, I seldom make the same dip twice (with the exception of my favorite – spinach & artichoke – I could eat that every day). Also be sure to taste as you go and adjust as needed. If the dip looks a bit thin, add a little bit more cheese. Does it seem too thick? More beer. Perhaps it’s lacking umph. That’s when a pinch of cayenne comes in handy..
INGREDIENTS
- 1/4 cup beer*
- 1/3 cup monterey jack or mild white cheddar, grated
- 1/4 cup of a flavorful cheese*, grated
- 5 ounces cream cheese
- 3 tbs. sour cream
- 2 tbs. minced yellow onion (optional)
- 1 clove garlic, finely chopped or 1 tsp. garlic powder (optional)
*See variations below for suggestions
STEPS
- If serving cold, mix all ingredients together in a large bowl until well combined (a food processor works well for this step – pulse a few times until well combined). Season to taste with salt and pepper.
- If serving hot, saute onions & garlic in 1 tbs butter over medium heat until translucent. Add in remaining ingredients and stir occasionally until the cheese has melted and the dip is warm. Transfer to a bowl and serve immediately. For a crunchy top, transfer to an oven safe bowl, add an additional 1/2 tbs. cheese to the top, and place under the broiler for a couple of minutes until bubbly and brown and delicious.
- Serve with vegetables, bread, chips, or beer battered green beans.
Chipotle Chorizo Dip
Beer: Mexican Lager. Cheese: Muenster.
Chop 2 chipotle peppers from a can of chipotles in adobo. Add while sautéing onion and garlic. Mix in 1 tbs. adobo sauce and 1/4 cup cooked Mexican chorizo. Serve hot.
Red Pepper Dip
Beer: Amber Ale. Cheese: Asiago.
Dice 1 roasted red bell pepper. Add 1/2 of the pepper to a food processor with the cream cheese and 4 oz. beer. Blend until smooth. Mix in remaining ingredients + remaining red pepper + 1/2 tsp. smoked paprika + 1/4 hot Italian sausage. Serve hot or cold with slices of crusty bread.
Spinach Artichoke Dip
Beer: Pilsner. Cheese: Parmesan and/or Gruyere.
Add 1/2 tsp. red pepper flakes with the onions and garlic; saute until soft. Add remaining ingredients and cook over medium heat until the cheese has melted. Season with salt and pepper. Mix in 3/4 cup thawed, chopped frozen spinach and a handful of artichoke hearts and continue to cook, stirring regularly, until warmed throughout. Serve hot.
Beer Cheese Potato Gratin
Potatoes are a beautifully versatile food. They can be baked, fried, boiled, mashed.. Not to mention the endless possibilities of what to pair with them! Cheese, bacon, sour cream, herbs, butter, broccoli.. The list goes on and on like the song that never ends. I truly don’t think I’ve ever met someone who doesn’t love potatoes. Have you? I’d dare say such a person doesn’t exist.
My favorite childhood potato preparation? Potato gratin. I’m still a sucker for a cheesy, rich gratin with a crisp brown crust. This recipe is meant for changing. Experiment with different beers and cheeses. Add an additional ingredient such as garlic or roasted chile peppers. Planning a St. Patrick’s day menu? Go with Harp and aged white Irish cheddar. Feeling spicy? Try a Pacifico with pepper jack and roasted green chiles. Need to impress? It’s all about 1664 with gruyere, a pinch of nutmeg, and pancetta. For family style, serve in a casserole dish as shown below. Feeling fancy? Assemble individual gratins in large ramekins (note: the baking time will be reduced so begin checking doneness after 20 minutes).
Ingredients
- 2 lbs. potatoes, yukon or russet, peeled
- 1 3/4 cups heavy cream
- 3/4 cup beer, try to avoid the overly bitter or heavily roasted
- 2 tbs. butter
- 2 tbs. fresh thyme, chopped
- 2 cups swiss or sharp cheddar cheese
- Preheat the oven to 375F.
- Add the butter and beer to a saucepan over low heat. Cook, stirring regularly, until the butter has melted. Add 1/2 of the cheese, stir well, and remove from the heat.
- Butter a casserole dish.
- Slice the potatoes 1/8 inch thick (this is where a food process or mandolin comes in handy).
- Layer enough potato slices to cover the bottom of the casserole dish.
- Season with salt and pepper.
- Add a portion of the cheese and the fresh thyme.
- Continue to layer, but reserve a 2 tbs. cheese and a few pinches o