Beer Girl Cooks

Cooking & Craft Beer

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Beer Mustard Crusted Pork Loin

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Beer Mustard Crusted Pork Loin is just in time for Oktoberfest with beer mustard and brown sugar marinated and coated on pork loin grilled to perfection.

Beer Mustard Crusted Pork Loin is just in time for Oktoberfest with beer mustard and brown sugar marinated and coated on pork loin grilled to perfection.

I’m baby stepping my way back.

It’s been a real crap storm of a year and I needed a break.  The kind of break that heals the soul.  The kind of healing that can only be accomplished by time.

The kind of time spent spent at the beach for a week with my family.  The mixture of sweet and bitter to get to spend the week with one sister, yet missing another and her 7 year old triplets because the universe had other plans for them.

Time spent with my mom having dinner and drinks.  Sitting in a quiet corner of Harry’s talking about old friends, life, loss, and heartbreak.

Time spent fishing with my dad all day long from my dock.  An experience made even better by my dad’s willingness to bait my hook and release the giant ugly catfish I caught.  For this, I’ll forgive him for turning up his nose at my craft bear while drinking The Beast.

Time spent kayaking around the lake, sunset dinners on the deck overlooking the water with Chris, pedicures, life jackets and little kids jumping off the dock into the water, me jumping off the dock into the water, Great Blue Herons and Turkey Vultures, drifting around the lake on a raft with a floating cooler of my favorite summer craft beers, laughter, kids fishing, good trashy books, good friends, meeting new friends, boat rides, water skiing, cook-outs, baked beans, burgers and dogs, popsicles, and of course, plenty of craft beer.

It’s been a summer of healing, friends.

Beer Mustard Crusted Pork Loin

And now I’m back.  I can’t think of a better way to return than with a craft beer celebration just in time for Oktoberfest.  Milena from Craft Beering has gathered a bunch of friends together to bring you a collection of recipes for an Oktoberfest Bash.  I give you a Beer Mustard Crusted Pork Loin.  Scroll below the recipe for a complete list of Oktoberfest Bash food and links to the amazing recipes.

Beer Mustard Crusted Pork Loin is just in time for Oktoberfest with beer mustard and brown sugar marinated and coated on pork loin grilled to perfection.

Beer Mustard Crusted Pork Loin
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Beer Mustard Crusted Pork Loin

Ingredients

  • 24 ounces amber ale I used Copper from The Olde Mecklenburg Brewery
  • 1/2 cup yellow mustard seeds
  • 1 teaspoon garlic powder
  • 3 tablespoons ground mustard
  • 1/2 cup apple cider vinegar
  • 2 cups brown sugar
  • 1/2 cup honey
  • 4 pounds pork loin

Instructions

  1. In a sauce pan combine beer, mustard seeds, garlic powder. ground mustard, vinegar, brown sugar, and honey
  2. Bring to a boil, reduce heat, and simmer until thickened - this took about 30 minutes, but adjust the time for a thicker or thinner sauce
  3. Add pork loins to a lidded container and cover with half the beer mustard sauce (reserving the other half for serving) and refrigerate for at least one hour or overnight
  4. Heat grill or oven to 350
  5. Discard marinade and grill or bake pork loins until done and internal temperature reaches 160
  6. Slice and serve with reserved beer mustard sauce

Oktoberfest-Bash-2017-Recipes

Craft Beering  Schweinshaxe (Bavarian Roasted Pork Knuckle)

Itsy-Bitsy Kitchen  Bee Sting Cake

Girl Heart Food  Traditional Pork Schnitzel

Beer Girl Cooks  Beer Mustard Crusted Pork Loin

Tasty Ever After – Kartoffelsuppe (German Potato Soup)

Sugar Love Spices  Porchetta Panini

Seasons & Suppers  German Beef Rouladen

The Bearded Hiker  Sauerbraten

Kelly Lynn’s Sweets & Treats  German Chocolate Cake Cookies

Leeks and High Heels  12 Beer Pairings Just in Time for Oktoberfest

The Home Cook’s Kitchen  Cheese and Cherry Strudel

What Should I Make For  Bavarian Soft Pretzels

Beer Mustard Crusted Pork Loin

Peach Ale & Pineapple Barbecue Chicken Thighs

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Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple mealPeach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

I bought a Kayak.

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

Well, two actually.  Chris got one too because we all know that I should not be out and about rowing around a lake without supervision.  Although I did have a life jacket and a whistle.

I have to tell ya that getting in and out of a kayak from a boat dock without falling in the water is a heck of a lot harder than it looks.  Let’s just say it’s a good thing Chris was there and the neighbors got a good laugh.  I’m just really glad they weren’t home to witness my exit strategy because that wasn’t pretty.

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

Once I got going I really had a blast.  There is nothing quite like paddling around a lake while looking at the trees, birds, and pretty houses to quiet the soul.  It was nice to just be.  To work and row, then float around peacefully with the sounds of the water and feeling the perfect breeze.

It was a magical day that I plan to put on repeat.  It’s also a beautiful way to begin healing a broken heart.

Peach Ale & Pineapple Barbecue Chicken Thighs
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Peach Ale & Pineapple Barbeque Chicken Thighs

Ingredients

  • 12 ounces peach wheat ale
  • 2 cups ketchup
  • 1 cup brown sugar
  • 1/2 cup pineapple preserves
  • 1/4 cup molasses
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon butter
  • 5 boneless chicken thighs

Instructions

  1. Preheat oven to 325
  2. Combine beer, ketchup, brown sugar, pineapple preserves, molasses, apple cider vinegar, honey, cayenne, smoked paprika, garlic powder, and onion powder in a pot and cook over medium heat until all ingredients combined, sugars are melted, and the mixture is thickened - about 30 minutes stirring often
  3. Melt butter in a cast iron or oven proof skillet over medium high heat
  4. Add chicken thighs and brown about 1 minute on each side
  5. Cover chicken with sauce and transfer to oven and bake until chicken is cooked all the way through and the internal temperature reaches 165 - about 15 - 20 minutes

 

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw

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Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

I decided to take a short break from my recent baking obsession and made some Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw.

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

I’ve never really fancied myself a baker, but sometimes when life goes down the crapper, stress baking is where it’s at.  But I can also totally get on board with stress free slow cooker comfort food.  And beer. And beer braised beef brisket.  And Tacos. And avocados.  You get the idea.

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

It’s also almost time to celebrate Cinco de Mayo which means parties, pinatas, tacos, and margaritas! Who couldn’t be happy with all that?

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw
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Beer Braised Brisket Tacos with Chipotle Slaw

Ingredients

For the Slow Cooker Beer Braised Beef Brisket

  • 2 pound beef brisket
  • 24 - 36 ounces malty beer
  • 6 - 8 garlic cloves
  • Corn Tortillas

For the Chipotle Slaw

  • 1 small can of chipotle in adobo
  • 1 cup mayonaise
  • 1/4 - 1/2 cup milk
  • 3 - 4 radishes halved and thinly sliced
  • 1 tablespoon white vinegar
  • 2 cups napa cabbage shredded or thinly sliced

Optional Toppings

  • Cotija cheese
  • Sliced avocados
  • Chopped cilantro
  • Chopped green onions

Instructions

For the Beer Braised Brisket Tacos

  1. Transfer the brisket into a slow cooker
  2. Toss garlic on top
  3. Cover with beer
  4. Cook on low 24 hours, adding more beer or water if needed

For the Chipotle Slaw

  1. Chopp 2 - 3 of the chipotle peppers and add to a large bowl with 3 - 4 tablespoons of the adobo sauce
  2. Add the rest of the slaw ingredients and stir to combine
  3. Refrigerate for 30 minutes and adjust season and spice level

For the Assembly

  1. Heat a skillet on high heat and toast the corn tortillas for about 30 - 60 seconds on each side
  2. Add beef brisket to the tortilla, top with slaw and any additional desired toppings

Author: Rachelle

NOTES:

  1. I used 2 36 ounce cans of Lazy Bird Brown Ale from Birdsong Brewing Company
  2. The beef brisket should be falling apart after cooking so long and slow, but it not, it can easily be shredded with a fork
  3. I prefer to use corn tortillas, but if flour tortillas or crunchy taco shells blow your dress up, by all means be all you can be!
  4. I don’t like things super spicy and used 2 chipotle peppers and 3 tablespoons of adobo, so feel free to add more spice or top with hot sauce or chopped raw spicy peppers

 

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce

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Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce is an easy way to roast a chicken with a homemade craft beer smoked amber ale bbq sauce.

 

There’s something about snow storm that makes me want to BBQ some chicken.

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce is an easy way to roast a chicken with a homemade craft beer smoked amber ale bbq sauce.

There is absolutely nothing about a snow storm that sends me running to the grocery to clear the shelves of bread and milk.  I really don’t get it.  I realize that in the south the mere threat of one single snow flake will create the kind of panic that the rest of the world laughs at, but it happens so rarely that we just aren’t equipped to deal with it.  That part makes sense to me.  What doesn’t make sense is the sudden need to stock up with bread and milk.  What are you going to do with it?

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce is an easy way to roast a chicken with a homemade craft beer smoked amber ale bbq sauce.

Now, I don’t deny that I join the masses at the grocery just before the snow comes, but you won’t find me in the bread or milk aisles.  You will absolutely find me in the beer aisle because even though we usually have our kegerator and beer fridge stocked up, the mere possibility that we could be snowed in without an abundance of beer will send me to a grocery to pick up some local craft beer and a chicken.  I might also swing by a brewery for a growler.

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce is an easy way to roast a chicken with a homemade craft beer smoked amber ale bbq sauce.

Even though I love it when it snows here, there’s something about bbq chicken that feels like a glimmer of summer and a reminder of cookouts that warms up the winter weather for me.  So next time it snows, fix a skillet roasted spatchcock chicken with smoked amber ale bbq sauce.  You won’t even have to go outside and bust out the grill.  You can reminisce about summer and stay warm in front of the fireplace while watching the snow fall out the windows.

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce
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Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce

Ingredients

For the Smoked Amber Ale BBQ Sauce

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups beer (I used Triple C's Smoked Amber
  • 28 ounce can tomato sauce
  • 3 tablespoons tomato paste
  • 2 1/4 cups brown sugar
  • 2 tablespoons Dijon
  • 2 tablespoons apple cider vinegar
  • 1/4 cup molasses
  • 2 -3 tablespoons garlic powder
  • 3 - 4 teaspoons onion powder
  • dash Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1 10 - 12 pound chicken

Instructions

  1. Heat butter and olive oil over medium-high in a large cast iron skillet or other heavy bottom pan
  2. Add onion and cook until softened and fragrant
  3. Add garlic and cook another minute or so
  4. Add beer
  5. bring to a boil, reduce heat and add tomato sauce, tomato paste, brown sugar, Dijon, apple cider vinegar, molasses, garlic powder, onion powder, Worcestershire, and smoked paprika
  6. Bring to a simmer and cook about 1 hour or until thickness desired
  7. Preheat oven to 450
  8. Arrange chicken in a cast iron skillet back side up
  9. Brush with some Smoked Amber BBQ Sauce
  10. Transfer to oven and cook 4- 50 minutes, brush with more bbq sauce every 5 minutes or so, when temperature reaches 160 degrees remove from oven
  11. Rest 10 minutes

NOTES:

  1. BBQ Sauce will thicken when cooled
  2. Adjust with seasonings to achieve desired taste
  3. For really great instructions on how to spatchcock a bird go check out my friend Chey’s post over here.  You can also ask your butcher to do it for you.  I make Chris do it for me. 🙂

Belgian Style Ale Shrimp and Grits

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Belgian Style Ale Shrimp and Grits is an easy dish full of flavor and updated to include floral notes from a Belgian craft beer sure to be a new favorite!

 

I figured you’d be tired of turkey by now.

Belgian Style Ale Shrimp and Grits is an easy dish full of flavor and updated to include floral notes from a Belgian craft beer sure to be a new favorite!

I feel like the last days of November following Thanksgiving are kind of a limbo place.  That place where I’m still full of all the heavy food and exhausted from the preparation and cleanup, yet not quite ready to get my holiday bake on.

So I made you some Belgian Ale Shrimp and Grits.  Something so far from the aftermath of Thanksgiving and so far from the sweetness of all the holiday baking.  I actually made this dish over a month ago, but didn’t get around to posting it because of all the holiday stuff.

Belgian Style Ale Shrimp and Grits is an easy dish full of flavor and updated to include floral notes from a Belgian craft beer sure to be a new favorite!

Chris and our friend Jeff went to the Panthers – Cardinals game here at home.  These guys have traditionally gone to at least one home game together each year then come back to our house for dinner. This game was on October 30th, the day before Halloween, and it was about 80 degrees, so the typical post-game pot roast dinner seemed a bit out of season.  Shrimp was on sale and that’s how we rolled. Add beer.

Belgian Style Ale Shrimp and Grits is an easy dish full of flavor and updated to include floral notes from a Belgian craft beer sure to be a new favorite!

We won after a string of losses and there was much cause for celebration.  That is until someone brought up politics, that ridiculous election, and all things that should never be discussed.  That may or may not have been the day I may or may not have thrown this pie.  Don’t judge me.  I make no admissions.

Belgian Style Ale Shrimp and Grits
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Belgian Style Ale Shrimp and Grits

Ingredients

  • 6 pieces bacon cut into 1 inch pieces
  • 2 tablespoons butter
  • 1 onion diced
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 16 ounces Belgian style ale
  • 1 cup chicken stock
  • 1 - 1 1/2 pounds of shrimp peeled, deveined, tails on or off
  • 1 cup yellow corn grits prepared according to package directions - I used Bob's Red Mill because I like the smooth texture
  • Chopped parsley as an optional garnish

Instructions

  1. In a cast iron skillet cook the bacon over medium-high heat until crispy, remove from pan, drain on paper towel lined plate, set aside
  2. Discard all but 2 tablespoons of bacon drippings from the skillet, add butter, and return to medium heat
  3. Add onion, green pepper, and red pepper and cook until softened and fragrant, 3 - 4 minutes
  4. Add garlic and cook another minute, stirring frequently careful not to burn
  5. Add tomato paste and stir for another minute
  6. Sprinkle vegetables with flour and cook another 1 -2 minutes, stirring frequently
  7. Add beer, bring to a boil, and reduce to a simmer
  8. Cook a few minutes until mixture thickens
  9. Add chicken stock 1/4 cup at a time, until desired thickness is reached
  10. Add shrimp and cook until pink in color - the timing will vary according to the size of the shrimp
  11. Serve over grits and garnish with parsley if using

NOTES:

  1. I used a Belgian style ale in this dish.  I am confident that a wit or wheat beer would also be delicious.  You could use a pale ale that’s not very hop forward, but I would stay away from an IPA or anything too hoppy or bitter because once you reduce that it’s going to be the main flavor you have and it’s not going to be good.  Stick with the floral or malty styles of craft beer and you’ll be good.
  2. I can’t remember what size these shrimp were, but the cooking time will be longer, the larger the shrimp are.  They just poach in the sauce at the very end for a few minutes until they’re pink and no longer translucent.  Most will only take about 3 – 5 minutes.

 

Belgian Style Ale Shrimp and Grits

Belgian Style Ale Shrimp and Grits is an easy dish full of flavor and updated to include floral notes from a Belgian craft beer sure to be a new favorite!

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

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Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta is a rich and delicious dish perfect for warming the heart and soul during cold times.

 

It was a hell of a ride last week.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta is a rich and delicious dish perfect for warming the heart and soul during cold times.

I had to take some time away and I’m still not ready to talk about it.

I’d rather focus on some comfort food instead.  Comfort food in the form of short ribs cooked low and slow in pumpkin beer, combined with mushrooms to make a rich gravy, and piled high on a creamy cloud of polenta.  And, of course, I say cheers and raise a glass to you with a warmly spiced pumpkin ale.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta is a rich and delicious dish perfect for warming the heart and soul during cold times.

That, my friends, is what dreams are made of.

UPDATE: Y’all, I have to offer my apologies.  I’m totally fine and nothing bad happened to me.  I thought it was obvious that I was expressing my extreme displeasure with the election and all things political.  I appreciate your support , kindness, and concern.  Tune in next time and we’ll totally talk about Thanksgiving and fun things like beer.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta
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Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

Ingredients

  • 4 tablespoons butter divided
  • 4 tablespoons olive oil divided
  • 2 1/2 - 3 pounds short ribs
  • 1 -2 cups flour
  • salt and pepper
  • 16 ounces pumpkin ale
  • 12 ounces sliced mushrooms
  • 1/4 cup flour
  • 1 15 ounce can beef consomme
  • Prepared polenta

Instructions

  1. Heat oven to 275
  2. Prepare polenta according to package directions
  3. Melt 2 tablespoons butter into 2 tablespoons olive oil in a Dutch oven
  4. Add flour to a bowl and generously salt and pepper, stir to combine
  5. Dredge short ribs in flour and brown in Dutch oven in batches, 2-3 minutes each side
  6. Deglaze pan by pouring beer into pan and scrape up brown bits
  7. Return meat to pan, cover, and transfer to oven for 3 - 4 hours
  8. Remove meat from pan and shred from the bones, set aside
  9. In a cast iron skillet melt butter and olive oil over medium heat
  10. Add mushrooms, stir to coat, and leave alone for a few minutes then stir periodically until tender
  11. Sprinkle mushrooms with 1/4 cup flour, stir for about one minute
  12. Add consomme, bring to a boil, reduce heat and simmer for about 10 minutes or until thickened
  13. Add meat and any cooking liquid back into pan and cook until heated through
  14. Serve over polenta and garnish with parsley if desired

NOTES:

  1. I used NoDa Brewing Company’s Gordgeous Pumpkin Ale in this dish, which has cardamom and other spices in it.  If you use a different pumpkin ale, you may want to add some additional seasonings.
  2. If you use the polenta in the tube from the produce section, I won’t judge.  It’s a perfectly fine short cut.
  3. You can cook the short ribs in the beer ahead of time and then just make the polenta and mushroom gravy when ready to serve for an easy weeknight meal.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

Beer-Brined Stuffed Turkey Loin

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Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It’s perfect for two or a small family celebration.

 

It’s November and our temperatures are in the 80’s.

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

Yet the Christmas decorations are popping up while the Halloween pumpkins are still hanging out. When did we get to the point where we have to move on to the next holiday before we finish celebrating the one that’s happening today?  Sigh….

Anyway, I know it’s early and Halloween was about 5.487 minutes ago, but now it’s officially November. Thanksgiving is three weeks from tomorrow, so is anyone in the mood to talk turkey?

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

I held out and waited until the trick or treating is over, the costumes put away for next year, and the pumpkins are a distant memory before moving on and bringing you a beer-brined stuffed turkey loin. It’s easy, delicious, and fairly fast for people who aren’t in the mood to deal with a whole bird – maybe you’re a party of two or just want to have a stress-free Thanksgiving experience.  If so, I’ve got you covered.

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

I’ve also got you covered for everything else you could possibly need for the perfect Thanksgiving celebration.  Scroll down below the recipe for a whole list of amazing Thanksgiving dishes from appetizers to desserts that my friends Meghan from Cake ‘n Knife and Susannah from Feast & West put together for you!

Beer-Brined Stuffed Turkey Loin
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Beer-Brined Stuffed Turkey Loin

Ingredients

  • 2 lb turkey loin s
  • 1 12 ounce can of beer
  • 1 - 1 1/2 cups prepared stuffing or recipe below
  • salt and pepper
  • 1/4 teaspoon poultry seasoning

For this Stuffing

  • 2 sticks butter
  • 1 cup celery diced
  • 1 onion diced
  • 3 - 4 cups chicken or turkey stock
  • 1 bag of seasoned stuffing style bread crumbs
  • 6 - 8 sage leaves cut into ribbons

Instructions

  1. Combine turkey loin(s) and beer in a zip top bag and refrigerate 1 hour or overnight, rotating periodically
  2. Preheat oven to 400
  3. Butterfly turkey loin and pound out flat to about 1/4 inch thick between two sheets of plastic wrap
  4. Generously salt and pepper turkey - what will be the inside
  5. Spread stuffing evenly on the turkey leaving a 1/2 inch boarder on all sides
  6. Tightly roll up the turkey using fingers to keep the stuffing inside while rolling
  7. Tie up with kitchen twine
  8. Generously salt and pepper all sides
  9. Sprinkle with poultry seasoning
  10. Transfer to a baking dish coated with cooking spray
  11. Bake about 40 - 45 minutes or until 160 degrees through the center of the roll - into the middle including the stuffing
  12. Remove from oven and let rest 15 - 20 minutes
  13. Slice and serve

For the Stuffing

  1. Melt butter on medium high heat
  2. Add onions and celery and cook until soft and fragrant - about 10 - 15 minutes
  3. Transfer the bread crumbs to a large bowl
  4. Pour butter mixture over the bread crumbs and toss to incorporate
  5. Slowly add chicken stock about 1/2 cup at a time and toss until desired texture is reached
  6. Mix in sage
  7. Bake at 350 for 20 - 25 minutes

NOTES:

  1. I recommend using a gose style ale, like Otra Vez from Sierra Nevada to brine the turkey loin because they tend to be salty, but a pale ale or a belgian will do just fine.  I wouldn’t use anything to hoppy like an IPA.
  2. My turkey loin came in a package of 2, so I just stuffed them both
  3. If using the included stuffing recipe, keep in mind that you are going to bake it in the oven then bake it in the turkey loin, so you’ll want it a bit more wet than if you were going to serve it without baking.  Baking the stuffing first isn’t necessary, but I personally prefer it that way.

 

Ginger Pumpkin Beer Shandy by Feast + West
glühwein/mulled wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites

 

 

Beer-Brined Stuffed Turkey Loin

Brown Ale Beer-Braised Pot Roast

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Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

 

I got a little lost, y’all.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

The main reason that I started this ridiculous website was to share my love of home brewing, craft beer, and food.  Not necessarily in that order.  I don’t know where in tarnation my head went, but I got distracted and lost my focus.  I think sometimes we get caught up in what is trendy, or what everyone else is doing, or what we think should be rather than keeping true to who we are.  And, as usual, by we, I mean me.  Well, I’m focused and I’m back to doing what is in my heart. And that, my friends, is all things beer.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

I started this website in August of 2014 with my very first post of a Vanilla Bean Bourbon Porter Peach Pie.  I made the beer that went into that pie.  The photos were crap and taken with a point and shoot, but I make no apologies.  Everyone has to start somewhere and I still remember the passion and excitement I felt when I made a pie with my own signature home brew.  And it was delicious.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

I’ve also shared some of my home brewing fun over the last couple of years.  There was this competition where I unofficially came in second place with the above mentioned signature beer.  There was an informational post about the basics of home brewing and the annual Women’s Brew at NoDa Brewing Company.  And we can’t forget about the time Lisa ran her truck over my brew pot – presumably so she would beat me in said competition.  She didn’t. 🙂  In fairness, I will disclose that she did buy me a new one!  Some of these old photos didn’t survive the transfer from my original site to this one.  That’s both a blessing and a curse.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

The point of all this is to say that I’m back to basics.  The basics of my passion, my fun, my purpose, and enthusiasm.  Home brewing, craft beer, good friends, and good food.  So I leave you with the basic of all basics.  The pot roast.  Braised in a brown ale.

Brown Ale Beer-Braised Pot Roast
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Brown Ale Beer-Braised Pot Roast

Ingredients

  • 2 1/2 - 3 lb chuck roast
  • 1 - 2 cups of flour
  • salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1 12 ounce can of brown ale - I used Sweet Josie Brown Ale from Lonerider here in North Carolina
  • 2 onions peeled and quartered
  • 12 carrots peeled, trimmed, and cut into 1 - 1 1/2 inch pieces
  • 5 baking potatoes peeled and cut into 2 inch pieces

Instructions

  1. Heat oven to 275
  2. Combine flour with a generous amount of salt and pepper in a bowl
  3. Dredge roast in flour, salt, and pepper mixture covering both sides and shake off excess
  4. Heat oil and butter in a Dutch oven over medium-high heat
  5. Add roast and sear on all sides - about 4 - 5 minutes each side
  6. Remove roast from pot and set aside on a plate
  7. Remove pot from heat and turn off burner
  8. Carefully add beer to the pot - it will splash and splatter
  9. Add pot back to medium heat and scrape all the bits from the bottom of the pot
  10. Return meat and any juices to the pot, cover with a tight lid, and transfer to the oven for 4 - 4 1/2 hours
  11. Add vegetables to the pot and cook for another hour or until fork-tender

NOTES:

  1. My Dutch oven from Lodge has a very tight fitting lid and I don’t lose much liquid.  If yours isn’t tight, you may want to check it periodically to make sure you still have liquid and add more beer or beef stock as needed.
  2. You don’t want to put your vegetables in too soon or they’ll get weird and mushy
  3. You don’t want your potatoes to be covered in the liquid or they’ll get weird and mealy
  4. I am a complete weenie when it comes to fire, so I always turn it off when I’m adding booze so I don’t blow myself up.
  5. I sometimes like my potatoes with sour cream and/or butter, but sometimes I like gravy.  If you want or need to thicken up the liquid for some beer gravy, just mix together 1/3 cup with 3 tablespoons of corn starch, bring the liquid to a boil and slowly stir in the cornstarch about 1 tablespoon at a time until it’s the thickness desired.

brown-ale-beer-braised-pot-roast

Easy Beer Brats Recipe

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Easy Beer Brats Recipe

Easy Beer Brats Recipe

Y’all, I have searched the world over and have come to the conclusion that there is absolutely no way to make sausage look sexy.

Easy Beer Brats Recipe

I’m just keepin’ it real here.  But you totally have to trust me when I tell you that you cannot go wrong with searing off some brats then tossing them in a pot with some beer for a couple of hours.

Easy Beer Brats Recipe

I’m not totally sure it’s completely legit to call this a recipe, so if you want to agree to simply call it a suggestion, I’m down with that.  And in the spirit of keepin’ it real, this was just supposed to be beer brats with some spicy mustard and sauerkraut for the first Panthers game of the season a couple of weeks ago.  I also made some beer pretzel bites and smoked gouda beer cheese to nosh on or throw at the TV.

Easy Beer Brats Recipe

The reality is that Lisa came over to watch the game and she decided that the smoked gouda beer cheese belonged on the brats and on the pretzels, so here we are.  We have some ugly, yet delicious beer brats topped not only with spicy mustard and sauerkraut as originally planned, but then made extra over the top ridiculous with beer cheese splattered all over them.

Easy Beer Brats Recipe

Yes, I said splattered.  Just keepin’ it real.

Easy Beer Brats Recipe
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Easy Beer Brats Recipe

Ingredients

  • 1 package of fresh uncooked brats style sausages
  • 2 bottles or cans of good craft beer
  • 1 jar or package of prepared sauerkraut
  • Hot dog buns or hoagie rolls for serving
  • Dijon mustard for serving
  • Beer cheese for serving

Instructions

  1. Heat a large skillet on high until hot
  2. Add brats and sear on all sides - rotate them every 2 minutes or so
  3. Transfer brats to a Dutch oven, add beer, bring to a boil, cover and reduce heat to a low simmer
  4. Cook covered for 2 1/2 - 3 hours
  5. Heat sauerkraut in a sauce pan
  6. Serve with sauerkraut, Dijon and beer cheese

NOTES

  1. I found fresh uncooked brats with the other sausages in the fresh meat department of the grocery store
  2. Do this right and serve it with some homemade Smoked Gouda Beer Cheese
  3. I made these brats several times and used two of Seirra Nevada’s beers.  I did one batch in Otra Vez, which is a gose and I find a bit on the salty side, so it was a great match.  The other I cooked in Nooner, which is a pilsner and both were great.
  4. I recommend that you start with one can/bottle and then add the other if needed.  You want to be sure that the brats stay covered.

Easy Beer Brats Recipe

Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

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I was given an opportunity to try The Produce Box free and all opinions are my own.  Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing 

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

Did y’all have a wonderful weekend and Mother’s Day?  We certainly did, which is why I’m a little late to the party this week.  Speaking of parties, we are rolling out this week in style with a double boozy strawberry and goat cheese salad.  Now, I know a strawberry and goat cheese salad isn’t the most original idea on the planet and there are many delicious recipes out there.

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

So I added my own boozy style and twist to an old classic.  I took some of NoDa Brewing Company’s CAVU Blonde Ale and brined a couple of chicken breasts.  I chose CAVU because it’s a delicious summery beer with tropical fruit and citrus notes that makes it the perfect complement to a chicken and strawberry salad with limoncello dressing.  Trust me.

Trivia tip: CAVU is a flight term that means Ceiling and Visibility Unlimited and one of the brewery owners is an experienced pilot.  How cool is that?!?!

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

Next I grabbed a bottle of limoncello and whipped up a perfect dressing to finish off this salad. Again. Trust me.  I’m not exactly sure what in tarnation made me put limoncello in salad dressing, but the angels started singing.  Ok.  Maybe I hit the bottle and imagined the angels, but either way it’s a game changer.

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

Of course, I’m always inspired by beer and all things boozy, but this time the salad inspiration came from some beautiful strawberries and everything else fell into place.  As a member of the Charlotte Food Bloggers, I was lucky enough to receive a free trial from the kind people at The Produce Box. The Produce Box is delivers fresh local produce and specialty items, such as meats, cheeses, and breads all over North Carolina.

Remember when I said I was up to my eyeballs in strawberries?!?!?!  I ordered some in my produce box then my garden exploded with strawberries!  I certainly had enough to share, but I was on a mission to keep the birds from making a habit of dining on my berries!  There were many shenanigans happening over here from pounding on the windows, to garden hoses, to running and hand waving.  Needless to say, expect a few more strawberry dishes.  I’ll also be sharing another recipe later this week from The Produce Box contents.

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

I’ve got to go watch Dancing With the Stars now, so I hope y’all have a fantastic week!

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing
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Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Ingredients

  • 2 Chicken Breasts
  • 1 16 ounce can of beer - I used NoDa Brewing Company's CAVU Blonde Ale because it has fruit and citris notes to complement the chicken and the salad
  • 2 cups strawberries hulled and quartered
  • 1 avocado removed from shell, pitted, and sliced
  • 1/2-3/4 cup sliced almonds toasted
  • 4 ounces goat cheese crumbled
  • 1 teaspoon olive oil
  • a few pinches salt
  • a few pinches pepper
  • a few pinches garlic powder
  • 6-8 cups arugula

For the Dressing

  • 1/2 small shallot diced
  • 4 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon poppyseeds
  • 3 tablespoons Limoncello
  • 1/2 teaspoon garlic powder
  • 3/4 cup olive oil
  • salt and pepper to taste

Instructions

  1. Combine chicken and beer in a zipper bag or container with a lid, refrigerate for 45 minutes to 1 hour
  2. Meanwhile make the dressing by combining all ingredients to a mason jar, cover with the lid and shake vigorously, set aside
  3. Remove chicken from the beer brine and transfer to a parchment lined baking sheet
  4. Discard beer brine - sadly, you can't drink it now
  5. Sprinkle chicken with olive oil, salt and pepper
  6. Broil chicken for 6-8 minutes each side, or until the internal temperature is 160 in the thickest part
  7. While chicken is cooking, prepare the salad
  8. In one very large bowl or two big salad bowls, add arugula and top with strawberries, avocado, and goat cheese
  9. Top with chicken and almonds
  10. Serve with dressing


Full Disclosure:  NoDa Brewing Company did not sponsor this post.  I just really love them and their beer!

 

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing