To make these delicious mussels, preheat a sauté pan over medium heat for 2 minutes. Add extra virgin olive oil, shaved garlic, diced peppers, onions and smoked bacon.
Sauté for 3 minutes and add clams. Deglaze sauté pan with Back Forty Beer Co's Paw Paw Peach Wheat. Add herbs and cover for 2 minutes.
Remove cover and add chicken stock, mussels, diced heirloom tomatoes and field peas, season to taste with sea salt, crushed red pepper and black pepper and cover for another 3 minutes, or until clams and mussels are fully opened. Serve with grilled toast points.
This coconut porter curry soup is fast and easy to make. With a line-up including yellow curry powder and coconut porter, you get big flavor out of a few ingredients.
This über cheesy mac n' cheese is made from your favorite stout and five different types of cheese, including Gorgonzola, which pairs wonderfully with stouts.
Chocolate and stout is a classic combo, but these brownies from Cooking & Beer go one delicious step further with a creamy peanut butter frosting. The brilliant addition of a bit of sea salt makes the sweet flavors pop! Enjoy!
Make these beer butter mushrooms by Dana at Killing Thyme with your favorite brown ale. An easy side dish to bring a yummy vegetable to the dinner table.
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