Beer Cooks

SOMETIMES THE SIMPLEST INGREDIENTS

CAN CREATE THE MOST COMPLEX FLAVORS!

HERE'S A VERY EASY RECIPE YOU CAN TRY AT HOME!

 

BREWERY:

BREWER: 

BEER: 

 

 

INGREDIENTS

1 Loaf of Batard Bread

Apple smoKed bacon

1 head of Artisanal lettuce 

1-2 Romano tomatoes

Mayo

INSTRUCTIONS

 

Note: Batard Bread and what it is.

Batard (French for "bastard") is a bread whose roots are from italian artisanally made bread. Its similar in texture and baguettes except wider and shorter giving it a richer flavor because its a hard outter shell and chewy middle. Because wegmans bakes the bread with natural intgredients and no preservatives the bread is best eaten the same day baked when it is it's freshest.

1. Pan fry about 6 to 8 slices of bacon. 

2, Slice tomato. Break off a few leaves of lettuce.

3. Rinse vegetables then pat dry.

4. Slice Balto bread down the middle of the load,  taking care not to  cut completely through both sides as to retain a "hinge" that will hold all of the ingredients inside the bread.

 

 

5. Spread mayo on both sides of bread. Assemble bacon, lettuce and tomato. Pour the beer into a tyliup glass (a red wine glass will also work in a pinch)

    Enjoy! 

 

 

*Batard French Bread Loaf:  A close cousin to the french bagette. Batard loaves have a well developed crust and tender chewy interior. 

(I've only been able to find locally at Wegman's bakery in Henrietta, NY next to the mall. A regular Italian ciabatta bread or even a French bagette will also work almost as well in a pinch.)

 A close cousin to the french bagette. Batard loaves have a well developed crust and tender chewy interior. 

(I've only been able to find locally at Wegman's bakery in Henrietta, NY next to the mall. A regular Italian ciabatta bread or even a French bagette will also work almost as well in a pinch.)

STILLWATER Artisinal
Brian Strumke
Classique

"Nacho-Normal" Trash Plate!

"Nacho-Normal" Trash Plate!

We'll folks it's time! Its time for the Super Bowl! In Rochester that means it's time to eat! One of Rochester's favorite food tradition is eating something we lovingly call "Garbage." All around town we have  "hots and burg" Joints that all give their own spin on this Rochester NY tradition.

 

This recipe is for everyone who loves garbage plates, but especially for those who want that tasty, tasty flavor in us but dont feel like leaving our comfy home or dorm and just prefer homemade instead of $10 bucks a plate. Here is BeerOtaku's take (and bastardization of Rochester's favorite dish!)

INGREDIENTS

1 crowler of Genesee's Brewing Company's Iron Smoke Barrel Aged Black IPA 

1 Large Vidalia onion 

3 cloves of Garlic

1 large bag of nacho chips

2 lbs of McCann's Grass Fed Ground Beef (You really will notice the difference!)

2 Cans of Baked Beans

1 Bag of Montery Jack Cheese

1 Bag of Mild Cheddar Cheese

Stuart's Rochester Meat Sauce Spice

Stuart's Volcano (salt-free) Spice 

2 table spoons of cooking oil

1 small can of tomato sauce 

1 Large caste iron skillet

 

PREPERATION

 Dice onions and garlic

 Heat the beans up in a seperate pan on low.

 

COOKING STEPS

 

1. Heat skillet over medium heat.

 

2. Add oil to skillet.  Add onions and garlic to hot oil. Cook for 15 - 20 seconds before removing    

   from pan.

 

3. Add beef to pan. Chop into smaller pieces and you brown meat. Add onion mixture back          

   into pan after meat is browned. 

 

4. Add 1/4 Tablespoon of Volcano Spice. Add 3 Tablespoons of Meat Sauce Seasoning. 

 

5. Add 1 Cup of beer and mix. 

 

6. Add tomato sauce. Continue cooking until most of the liquid reduces and thickens.

 

7. Once most of the water evaporates, remove skillet from heat, place meat sauce in a seperate    

   holding container and use water to quickly rinse skillet for second finishing phase. 

 

8. Once skillet is clean and dried, place a layer of Nacho chips down inside bottom of skillet.

    Next put down a layer of meat, a layer of cheese, a layer of beans and repeat. 

 

9. Turn oven to broil, place skillet on middle rack and put timer on 1-2 minutes watch carefully. 

 

10. When cheese is melted remove from the oven scoop out onto bowls or plates and enjoy!

"I JUST GOT ALL SERIOUS

UP IN HERE" RICE KRISPIES! 

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