Posts Tagged :

#cookingshow

1024 379 Tristan Weedmark

Ep. 3: Cooking with Beer – Midnight Stout Braised BBQ Ribs

Holy Hops! We’re already on Episode 3 of Cooking with Beer with Chris, and this week we have a mouthwatering dish for you that is perfect for BBQ season; Midnight Stout Braised BBQ Ribs. Juicy, tender, and full of flavour, we have a feeling these ribs will be on repeat all summer long.

Midnight Stout Braised BBQ Ribs
Rib Ingredients:
– Rack of side ribs (or back if you prefer)
– 2 Cans Tomato Paste
– 2 Onions
– 1 tbsp Smoked Paprika, Chilli Powder, Cayenne, Cumin Seed, Fennel Seed, Turmeric
– 1 tsp Cinnamon, Ground Clove
– 75 ml Worcestershire Sauce
– 2-3 tsp hot mustard
– Thumb-size Piece of Fresh Ginger
– 4 Cloves Garlic
– 25 ml Apple Cider Vinegar
– 3 cans of Midnight Stout (If needed, you can use 2 cans and replace 1 can with water/stock)
Salt and Pepper (a few generous pinches of each)

Potatoes

8 Yellow Potatoes
– 1 Cup Butter
– 2-3 tbsp Sour Cream
– 2-3 tsp Hot Mustard or Horseradish
– Salt and Pepper to taste

Coleslaw

– 2 cups Greek Yogurt
– 25 ml Apple Cider Vinegar
– 1 Red Cabbage
– Salt and Pepper to taste

Method:
Coming soon! In the meantime, check out our video on IGTV or Facebook.

960 900 Tristan Weedmark

Ep. 2: Cooking with Beer – Farmer’s Daughter Mac’n’Cheese

Easter Dinner may not look the same this year, but that doesn’t mean it can’t be as delicious! This week we have epitomized comfort food with our Farmer’s Daughter Mac’n’Cheese! As Chris would say, you’ll want to ‘tuck in’ to this gooey bowl of goodness before the video is through!

Farmer’s Daughter Mac’n’Cheese
Ingredients:
8 cups of Cooked Macaroni Elbows
1/4 cup Butter
2 Roasted Garlic Cloves (minced)
1/2 cup Flour
1 teaspoon Salt
1 teaspoon Pepper
2 1/2 cups 2% Milk
1/4 cup 35% Cream
3/4 cup Farmer Daughter
1 cup Shredded Parmesan
3 cups Grated Aged Cheddar

Method:
1. In a medium sauce pan, melt butter and add flour to make the roux.
2. Add garlic and salt/pepper. Cook for about 3/4 minutes.
3. Add beer, milk and cream. Bring to a simmer and keep it there until thickened. While still at a simmer, add Parmesan and cheddar slowly while whisking to incorporate cheese into sauce.
4. Add macaroni to sauce. Top with panko (bread crumbs) and bake until golden if crusty top is desired.

813 1024 Tristan Weedmark

Ep. 1: Cooking with Beer – Whistling Paddler Honey Bread & Class V Hummus

Are you seeking kitchen inspiration during these times? Look no further. Our Head Chef, Sarah, whipped up a couple of great recipes for you to try at home, and our President and Co-Founder, Chris, was kind enough to film a play-by-play for you. Enjoy!

Whistling Paddler Honey Bread

Ingredients:
12 oz Whistling Paddler
3 cups Flour
1 Tablespoon Baking Powder
1/4 cup Honey
6 Tablespoons Butter (cold and cut into slices)
Pinch of Kosher Salt

Method:
1. Preheat oven to 375 degrees F; grease 9×5 bread pan.
2. Combine flour, baking powder and salt.
3. Pour in beer and honey. Mix until just combined.
4. Pour batter into pan and put butter slices on top.
5. Bake for 45-55 min.

Class V Hummus

Ingredients:
200 fl oz Can of Chick Peas (drained)
2 Cloves of garlic
1/4 cup Tahini
1 tsp Lemon Juice
1/4 cup Class V IPA

Method:
1. Combine all ingredients except beer in food processor using the S Blade.
2. Slowly incorporate beer; scrape sides.
3. Chill for 2 hours.