Category Archives: Hot n’ Spicy

Spicy Garlic and Herb Pizza Sauce

Hi loves!!! It’s been a little while – we have much to discuss!

First, let me catch you up on the life stuff.

I am absolutely loving life as a beer rep. In addition to meeting lots of new, awesome people, I’m the first to know about and try new beers plus every hour/day/week is completely unique which suits my ADD tendencies just right.

I have to say it is a bit tougher these days when I am living beer all day to come home and write more about beer.  But, I love it! So I’m just going to make it work! In fact, I’m working on a post about my lessons learned in these first six months since taking the leap. I think you’ll find it eye opening to what the beer biz is really like. Back in June I really thought I knew a lot and boy was I wrong. Continue reading Spicy Garlic and Herb Pizza Sauce

Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

This rice recipe is so flavorful and easy it may become a staple at your house. It has at mine.

If you’re just tuning into Love Beer, Love Food – welcome! Let’s get you up to speed. This post is one of a series I’m calling Chef CollaBREWation where my friend Dan Higgins, an excellent chef, and I are working together, aka collaBREWating – because making up words is my favorite.

Basically, he is teaching me some of his cooking knowledge and I am learning, as well as pairing beers with his delightful food.

We’ve already made some epic dishes, including an outrageous Irish whiskey creme brûlée, a delicious and simple citrusy olive tapenade which we spread all over my nearly no-knead stout bread,  stupid good cauliflower pakora (fritters) with creamy, cucumber raita, as well as a mind-blowing authentic lamb curry.

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The night we made that absolutely amazing, authentic lamb curry, we piled it on top of this biryani rice. As you know, it was all so good that I ate it, without complaint, for about a week straight.

I was curious about the origins of biryani so I did a bit of research and it turns out that there are many different takes on the dish, which appears to have originated in Persia sometime in the late 1500s. The word biryani comes from the Persian word ‘birian,’ which in Farsi, means ‘fried before cooking’. You’ll see in the recipe that the rice is sautéed with plenty of butter (traditionally ghee, or clarified butter) before adding spices and stock. This technique ensures that the rice doesn’t stick together, which is an essential component of biryani. Continue reading Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

Authentic Lamb Curry {Chef CollaBREWation #3}

As you know already, Dan, our chef collaBREWator has worked at some pretty fantastic restaurants, including Straights of Malacca, a Malaysian fine dining restaurant. One of his absolute favorite dishes to make and eat is this ridiculously tasty, authentic curry. “A sure thing on my future restaurant menu,” he exclaims with aplomb.

His take on the dish is spicy, complex and oh so delicious. Filled with fresh lemongrass, ginger, curry leavesturmeric and Galangal, this beautiful red curry is not just delicious, but truly legit. It sounds a little scary, but these authentic ingredients can be found. Locally to me in Cincinnati, I was able to find all of these (except the curry leaves) at Jungle Jim’s. You can also try an Asian market or specialty store for all plus the curry leaves, or you can try and order them online.

Chef Dan Higgins
Chef Dan Higgins enjoying a 21st Amendment Lower DeBoom Barleywine

After trying the dish myself, I assure you that if I ever fulfill my own lifelong dream of owning a brewpub (girls can dream), I wholeheartedly agree that it would have a spot on the menu. Continue reading Authentic Lamb Curry {Chef CollaBREWation #3}

Not Your Mama’s Meatloaf – Cooking at the Glendalia Culinary Studio

This week I was invited to my first ever cooking class at the Glendalia Culinary Studio by my friend Heather, aka The Food Hussy – she writes a fantastic blog all about travel and food. The Glendalia is a relatively new cooking studio located in the quaint village square of Glendale, Ohio.

Me and hubby had a blast cooking up the most delicious meatloaf I’ve honestly ever had, sipping on Nugget Nectar, one of my favorite beers from Troegs and sharing some homebrew with fellow attendees (yay for BYOB!).

tasting some Troeg's Nugget Nectar while cooking

This particular class was all about about building and understanding different flavors of the world, especially French, Italian, Latin and Asian. Overall I think the flavor discussion was a nice introduction for folks who are new to moderately knowledgeable about food and cooking. Continue reading Not Your Mama’s Meatloaf – Cooking at the Glendalia Culinary Studio

Make your own beer mustard.

Seriously, do it. It is ridiculously easy. I’ll never buy mustard again.

I heard about making this pantry staple from friends of mine the day of our Cheese and Beer Pairing get together. They let me try some of their own homemade mustard and it was crazy good. When they said, all you have to do is mix beer, mustard seeds, and vinegar, I was sold. Could have stopped at “beer”. Continue reading Make your own beer mustard.