Harpoon IPA Turkey Chili
- 2lb. Ground dark turkey meat (or ground beef)
- 1 large yellow onion diced
- 1 Jalapeño
- 1 Red Pepper
- 1 Green Pepper
- 3 Cloves of Garlic
- 1 28oz can San Marzano tomatoes crushed
- 1 28oz can fire roasted tomatoes whole or crushed is fine just break up in pot
- 1 packet of chili mix (I used a spicy chili mix)
- 1 14oz can kidney beans
- 1 14.oz can pinto beans
- 1 14.oz can black beans
- 2 12oz Harpoon IPAs
- Crack open 1 Harpoon IPA to enjoy while you’re cooking!
- Chop the onion and garlic and sauté in half of a Harpoon IPA (can/bottle) over medium heat in a large stock pot until it is soft
- Add the ground meat to the stock pot in 2 batches until it is browned
- Add the tomatoes, peppers, jalapeño and the rest of the Harpoon IPA and cook over med heat until heated through.
- Drain the beans and add to the stock pot.
- Then add the seasoning packet.
- Stir in and simmer over low heat for at least an hour.
- Check it occasionally to make sure it isn't sticking or burning.
- Enjoy with avocado, sour cream, shredded cheese, cilantro or tortilla chips. And another Harpoon IPA of course!
Recipe courtesy of Harpoonbrewery.com
Coronado Easy Up Cheesy Buffalo Chicken Dip
- 3 lbs. chicken breast
- 8 oz. cream cheese
- 2 stalks celery, chopped
- 1/2 cup ranch or blue cheese dressing
- 1/2 cup buffalo wing sauce
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 can (6 oz.) Coronado Easy Up Pale Ale
Cook chicken in oven, skillet or boil it. Shred cooked chicken using two forks to pull apart into shreds. Tip: cook directly in the hot sauce, then transfer all remaining sauce to crockpot.
Add the rest of the ingredients to crockpot and set to high. Mix and cook for two hours. When dip id fully melted, mix well. For extra spiciness, add more hot sauce. Pour dip into a bowl and serve with tortilla chips or pita bread, carrot sticks, celery sticks and Coronado Easy Up Pale.
Recipe courtesy of coronadobrewing.com
Guinness Honey Chipotle Ribs
- 6 pounds pork baby back ribs
- BARBECUE SAUCE:
- 3 cups ketchup
- 2 bottles (11.2 ounces each) Guinness beer
- 2 cups barbecue sauce
- 2/3 cup honey
- 1 small onion, chopped
- 1/4 cup Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped chipotle peppers in adobo sauce
- 4 teaspoons ground chipotle pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.
- In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.
- Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce. Yield: 12 servings.
Recipe courtesy of TasteOfHome.com
Sierra Nevada Porter Pots de Creme
- 6 ounces Porter
- 2 cups whipping cream
- 1/2 cup whole milk
- 5 ounces bittersweet chocolate
- 6 large egg yolks
- 1/3 cups sugar
Preheat your oven to 325 degrees.
In a small, heavy saucepan, combine Porter and sugar over medium heat. Reduce mixture to 3 ounces (about 5 minutes). Remove from heat and allow to cool.
Bring the whipping cream and milk to a simmer in a heavy saucepan over medium heat. Remove from heat, add chocolate, and whisk until smooth.
Beat egg yolks into the cooled Porter-sugar syrup, then slowly whisk in the hot chocolate mixture. Strain the combined ingredients into another bowl through a fine mesh strainer. Allow the strained mixture to cool for about 10 minutes, skimming any foam that remains.
Pour the mixture into six 3/4-cup ramekins (or any small dish). Cover each ramekin with foil and place into a large baking pan. Add hot water to the baking pan until it reaches about the middle of the ramekins.
Bake until the pots de crème are set, about 1 hour. Remove ramekins
Recipe courtesy of SierraNevada.com
Posh Ginger Shandy
Takes: 10 mins
Put a handful of ice into a large cocktail shaker and add the juice of two lemons, one teaspoon of ginger cordial and one tablespoon of ginger wine. Shake the cocktail shaker until the outside feels cold and looks frosted. Divide the mixture between two large martini glasses or short tumblers and top with 250ml of Blue Moon Belgian White and garnish with one slice of root ginger, cut into matchsticks.
Takes: 5 mins
Take two rocks glasses and put two to three ice cubes in each one. Divide 50ml of Campari between the glasses and top with 300ml Stone IPA. Add a splash of sparkling orange juice and rub a piece of orange peel around the rim of each glass before dropping into the drink.
Raspberry Beer Mojito
Takes: 5 mins
Take two tall highball glasses and divide one chopped lime and 50ml of spiced rum between them. Muddle them together with a muddling stick or the handle of a wooden spoon to release a little of the lime juice into the rum. Add ice then bruise a small bunch of mint leaves by holding them in the palm of one hand then hitting them with the other like a clap. Sprinkle the mint leaves into the glasses then divide 330ml bottle of Samuel Smith Organic Raspberry Ale between them. Garnish with a few raspberries and serve.
Cocktail recipes courtesy of BBCGoodFood.com