Duck a la De Striuse
In the early 1900s, the village of De Panne, close to the French border in Belgium,...
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Firestone Walker Double Barrel Ale (DBA) Beer Brined Turkey
For this recipe, I wanted to show how changing a few ingredients and techniques in a...
Mashed Yams with Old Ale
Yams get such a bad rap. When cooked right and seasoned with complimentary flavors they can...
Pumpkin DBA Spätzle
I love a good German spätzle (or spaetzle). The texture of this pasta/dumpling is wonderful as...
Sierra Nevada Tumbler Autumn Brown Beer Brine Turkey
The flavors of Fall are brewed into this beer brine, creating a moist and juicy turkey...
Russian River Consecration Beer Pancake
Anytime I can fit beer into breakfast I am extra happy. I love a breakfast or...
Wit Braised Chicken
I first created this dish to find an excuse to use a Witbier style Belgian brew...
Stout Cured Corned Beef and Cabbage
Learn How to Cured Corned Beef In Stout Beer: Even though the true traditional Corned Beef...
Classic Meatballs Simmered in a Tomato, Bacon and Brown Ale Sauce
How to make Classic Meatballs Simmered in a Tomato, Bacon and Brown Ale Sauce: This recipe...
Beer Cheese Sauce
This is a easy to make and classic Beer Cheese Sauce recipe. I used a French base sauce...
IPA Sour Cream Sauce
A touch of citrus zest brings out the citrus flavors in the IPA’s hop profile and infuse...
Smoked Porter Black Beans
When the settlers cooked over an open fire, the resulting food had a subtle smoky note...
Lamb Chili Infused with Stout Beer
Rich, roasty and earthy flavors from a stout combine with the natural essence of lamb to...
Vanilla Bean Tripel Infused Pot de Crème
A pot de crème is basically a French version of a baked custard. The term pot,...
Hophead IPA Beer Peanut Brittle
Learn How To Make Peanut Brittle with Beer: Stop and think about what flavors go well...
Homemade Vanilla Bean Eggnog Infused with Tripel Style Belgian Ale
Instead of the over sweetened and non-alcoholic commercial versions of Nog, why not make your own...
Mustard Ale Sauce
Mustard. It’s one of those multi-use condiments that I don’t know what we would do without...
Potato Parsnip Purée
A variation on Mash Potatoes; the addition of parsnips, another root vegetable, gives this potato recipe...
Westmalle Tripel Cured Salmon Caviar
Now that you’ve made salmon caviar, you can flavor it many different ways. The elegance of...
Horseradish Ale Sauce
An updated on a classic horseradish sauce that, with the help of a hoppy pale, which...
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Learn how to Cook with Beer, Bake with Beer, Pair Beer with your Meal, Eat Beer and the essence of Beer Cuisine. Must be 21 years or older to consume alcohol. Please drink responsibly. The content found on the Home Brew Chef's network of sites is intended for personal use only. Please contact us if you wish to license any content, intellectual property, and|or recipes and menus found on our sites for commercial purposes.
Learn how to Cook with Beer, Bake with Beer, Pair Beer with your Meal, Eat Beer and the essence of Beer Cuisine. Must be 21 years or older to consume alcohol. Please drink responsibly. The content found on the Home Brew Chef's network of sites is intended for personal use only. Please contact us if you wish to license any content, intellectual property, and|or recipes and menus found on our sites for commercial purposes.
