A seasonal classic, this recipe comes courtesy of Clubs of America. It calls for any kind of ale, but this version features my own modification, Outlaw India Pale Ale. Feel free to use your favorite ale. India pale ale gives this a unique, citrus zip.
IPA pineapple teriyaki is a fragrant, flavor-loaded sauce with versatile end uses. In this dish from Chef Chris Perrine, it is applied as a glaze over shrimp and fresh pineapple skewers. The same sauce can serve as a dip for grilled veggies, can be drizzled over seared fish & rice bowls or used as a marinade for pork, beef or chicken. The specific flavor profile of the IPA is to the discretion of the recipe preparer.
This recipe for scallops over a bead of soccotash with a saison jus is t light and refreshing, easy to prepare, and the flavors meld together beautifully.
Chocolate lovers better buckle up! Culinary Concoctions by Peabody brings us a delicious twist on gingerbread stout cake by topping it with a warm caramel-ale sauce!
It's time to fire up the grill! This delicious duo of beer brats and german-style potato salad combines two classics, perfect for summer cookouts or fall football tailgating.
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