The Superbowl is this weekend and we want to make sure you’re well prepared to either be the host(ess) with the mostess or be the guy/gal who cooks with awesome beer (and brings it, too!). Given that, we’re hooking you up with two recipes from the wonderful Jackie Dodd of TheBeeroness.com, tailored for creating with Greenbush beer–Distorter and Anger this time, to be specific. Check ’em out.
Chipotle & Distorter Sloppy Joe Sliders adapted from The Beeroness™
Makes 12 sliders to serve 4-6 people.
1 tbsp vegetable/canola oil
1 lb ground beef
1 medium white onion, chopped
3 cloves of garlic, minced
1 1/4 cup Distorter Porter
1 chipotle pepper, minced (remove seeds to dial down the heat)
1 tsp adobo sauce (or more to taste)
4 oz. tomato paste
1 tbsp molasses
2 tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp salt
12 slider buns, warmed
- In a pan over medium high heat, add the oil and ground beef, and cook until browned, stirring and breaking up meat. Use a slotted spoon to remove meat from pan and set aside.
- Pour off some, but not all fat and oil, then cook the onions until soft, about 5 minutes. Add the minced garlic and chipotle and stir until fragrant.
- Add the beer and stir to combine.
- Add tomato paste, adobo sauce, molasses, cumin, paprika, salt, Worcestershire sauce and mustard. Allow to cook until well combined and slightly thickened.
- Add meat back to the sauce pan and stir until well combined.
- Fill slider buns with meat, serve warm and dig in.
Anger Candied Pecans via The Beeroness™
Makes 2 cups.
1/2 cup Anger Black IPA (see note, below)
1 cup packed light brown sugar
1/2 tsp salt
1 tbsp unsalted butter
2 cups pecan halves
- Preheat oven to 250 degrees.
- Prepare baking sheet by covering it with a silicon baking mat or parchment paper sprayed with cooking spray.
- In a medium saucepan over high heat add the beer and brown sugar. Stir until the sugar has dissolved.
- Clip a candy thermometer on the side of the pan or use a digital thermometer to keep an eye on the temperature. Bring to 235 degrees, then remove from heat.
- Add the butter and stir until combined.
- Add salt and pecans and stir until the pecans are coated. Spread pecans evenly over prepared baking sheet.
- Bake at 250 degrees for 15 minutes, then stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved).
- Allow to cool to room temperature, break apart and enjoy.
Note: to increase the beer flavor, reduce 1 cup of beer down to 1/2 cup over heat for this recipe.