During a lazy night at home watching TV, I came across a cooking show, “Food Rush,” on the Live Well Network featuring host and chef Ryan Scott. The episode showcased some yummy beer inspired dishes including Beer and Cheddar Soup, Beer Braised Pork Shoulder, Clams and Beer and a Beer Float that I just had to share! The episode begins with a visit to ThirstyBear Brewing Company in San Francisco where Ryan samples some brews to inspire for his dishes. The recipes are true to the style of beer used, easy-to-follow and manageable for the average cook. I look forward to trying these recipes soon. Click here to watch the full episode.
Smuttynose Vunderbar Pilsner (4.9% ABV): This German-style pilsner brewed by Smuttynose Brewing Company located in Hampton, New Hampshire pours a hazy pale yellow with a two-finger white head that slowly thins. Grassy, sweet malt and zesty lemon come together for a subtle yet refreshing aroma. A malt foundation begins followed by sweet honey and grassy herbs with a slightly bitter finish. This is a decent beer, but not a great representation of the style. I was hoping for a traditional German pils with more depth, but I got an easy drinking beer that seemed a bit bland. I can only reminisce about my trip to Bavaria.
Memorial Day is finally here and I can’t wait to kick off the summer with family, friends, good food and most importantly good beer! I attend at least one BBQ every Memorial Day weekend and the grub is usually the same all around. I always have my fill of burgers and dogs, but it’s nice to see some other options. Mix things up this year by making German Potato Salad with Beer Dressing from Recipe 4 Living; it’s familiar yet something you won’t find in every backyard.
- 10 small red potatoes
- 12 slices bacon (This seems like a lot of bacon; I’ll probably only use 6 strips when I make this).
- 1 small onion, chopped
- 4 ribs celery, chopped
- 1 tsp. salt
- 2 tbsp. butter
- 2 tbsp. flour
- 1/2 tsp. dry mustard
- 1 tbsp. sugar
- 1 cup beer
- 1/2 tsp. hot sauce
- 2 tbsp. fresh parsley, chopped
- Peel and cube potatoes and boil until tender; drain.
- Fry bacon until crisp and drain well to remove excess grease.
- Crumble bacon, and mix with onion, celery, and salt.
- Set aside.
- Stir butter and flour in a small saucepan to make a roux.
- Add mustard and sugar.
- Slowly stir in beer and hot sauce.
- Bring to boil, stirring constantly.
- Pour over potato mixture.
- Sprinkle with parsley.
- Toss lightly and let stand 1 hour.
- Add bacon mixture, toss gently.