FEED THE RESISTANCE: BELL'S TWO HEARTED ALE WITH TANDOORI CHICKEN WINGS!

Feed The Resistance: Bell's Two Hearted Ale with Tandoori Chicken Wings!

Dee's on vacation this week, so instead of challenging her to find a beer to pair with the dish I made, I challenged myself to make a dish to pair with this week's "Tap That" Beer of the Week!  It was actually pretty easy, I just went to the Bell's website and found the recipe for Tandoori Two Hearted Chicken Wings!  And as you might guess, chicken wings made with beer, pair perfectly with that beer!

I made the wings last night for dinner, and then wasn't sure what would be the best way to serve them leftover.  I put some back in the marinade and heated them up in the marinade, and the others I just served cold.  Both ways worked out just fine!


FEED THE RESISTANCE: SPICY BEER SHRIMP & RICE AND PEAS WITH O'SO BREWING COMPANY'S HOP DEBAUCHERY!

Feed The Resistance: Spicy Beer Shrimp with Rice & Peas is paired with HOP Debauchery from O'SO Brewing Company!

This week's dish is in honor of International BEER Day!  I wanted to do a little cooking with beer, and I wanted to try something new.  I was thinking about beer braised chicken and pork, and wondered if the same type of thing could be done with fish or seafood.  As I was searching for my answer, I stumbled across this recipe for Spicy Beer Shrimp! Looking at that recipe, I thought it would go good with Rice & Peas - and there was an AMAZING rice & peas recipe in bon appetit magazine this past January, so that's what I went with.

To compliment the spiciness of the dish, Dee wanted to pair it with an IPA.  The IPA that she picked comes from O'SO Brewing Company - it's called HOP Debauchery.


FEED THE RESISTANCE: WISCONSIN STATE FAIR CREAM PUFFS WITH MIDNIGHT TOFFEE STOUT!

Feed The Resistance: Wisconsin State Fair Cream Puffs with Midnight Toffee Stout from Angry Chair Brewing & Untitled Art!

The Wisconsin State Fair opens in West Alice on Thursday, August 4 and runs through Sunday, August 14.  To celebrate fair season, I invited Jen Puente from the Wisconsin State Fair to join us, and to bring with her, one of the most iconic State Fair food ever - The Cream Puff!

I wasn't sure if Dee would be able to come up with a good beer to pair with the cream puff, but she knocked it out of the park.  The Midnight Toffee Stout that she chose is a collaboration between Untitled Art and Angry Chair Brewing, and it worked perfectly with the sweetness of the Cream Puffs!


FEED THE RESISTANCE: FROMAGE EN DOUCE WITH "DUCHESSE PETITE BARREL AGED SOUR ALE"

Feed The Resistance: Fromage En Douce is paired with "Duchesse Petite Barrel Aged Sour"

 

This week is the third and final week of the 2022 Tour de France, so I wanted to go back to France once again with today's dish.  What I chose was a recipe from a book called "A Culinary Journey in Gascony" by Kate Ratliffe.  I actually found the book at a library sale a couple of years ago.  She tells about her adventures moving to France, buying a river-boat and then turning that boat into a business, hosting tourists for journeys down the river in the southwestern part of France.  Along the way she shares recipes for the food she shared on those journeys.  The dish I made for today is a very simple cheese dish called Fromage En Douce, which is basically Goat Cheese with Armagnac Brandy and Honey.  She explains that in French "en douce" means "on the sly" and of course "fromage" is cheese, so basically the name of this dish means "cheese on the sly."

Dee chose to pair this week's "Tap That" Beer of the Week with this dish.  The beer is Duchesse Petite Barrel Aged Sour Ale, and as usual, it worked perfectly!


FEED THE RESISTANCE: COQ AU VIN CHICKEN MEATBALLS WITH ONE BARREL'S "COMMUTER KOLSCH"

Feed The Resistance: Coq au Vin Chicken Meatballs with Commuter Kolsch!

We are, once again, in the middle of le Tour de France, so I wanted to do something French this week.  After looking through Julia Child's famous book, "The Way To Cook," I decided that Coq au Vin would be a great way to celebrate le Tour!  I also decided that I didn't have the time or energy to make her version.  So, I turned to a blog called Half Baked Harvest, where I found a recipe for Coq au Vin Chicken Meatballs.  The sauce is definitely the star here - so I think next time I'll prepare the sauce according to the instructions and then serve that with chicken thighs.

Dee paired the meatballs with One Barrel's "Commuter Kolsch" - a perfect pairing, not just for the taste, but also for the bicycle theme of the beer!


FEED THE RESISTANCE: CHICKEN WITH RHUBARB BUTTER & RUBAEUS RASPBERRY ALE!

Feed The Resistance: Chicken with Rhubarb Butter is paired with Rubaeus Raspberry Ale from Founders!

Fresh from Dee's garden, we've got RHUBARB...TONS OF RHUBARB!  Yes, this is that time of year when, if you're  not careful you'll end up being overloaded with rhubarb from the garden of every co-worker, neighbor, friend and family member who lives close enough to try to pass it along to you.  And while a good rhubarb pie is wonderful - there's only so much of it that you can possibly eat.  So, I set out to find a savory dish made with rhubarb.  What I found was Roast Chicken with Rhubarb Butter and Asparagus.  I was too lazy to make the asparagus - but the chicken turned out GREAT!  Nice and juicy, with a little bit of a sweet, fruity taste to it.

Dee thought about the fact that often in a rhubarb pie, the rhubarb is often paired with a fruit like strawberries or cherries - and she used that knowledge to pair this dish with Rubaeus Raspberry Ale from Founders.  And the combination works great - as Dee put it - "This dish is like summertime!"


FEED THE RESISTANCE: THE FRENCHSICLE!

Feed The Resistance: The Frenchsicle!

This weekend is the first weekend of summer!  So, the plan was to make up one of my favorite summer dishes - the Summertime Salmon Salad.  And then on Wednesday, on the Punk Rock News - Dee read a story about French's teaming up with a Canadian popsicle company to create a ketchup popsicle, or as they called it "The Frenchsicle!"  Unfortunately, or maybe fortunately, the Frenchsicle is only available in Canada, but French's was kind enough put the recipe up on their website.  So, change in plans - I'm making FRENCHSICLES!  You should still go home tonight and make up a batch of the Summertime Salmon Salad, because it's delicious!

Because the Frenchsicle has kind of a "Bloody Mary" feel to it, Dee paired it with a Bud Light - think of it as the beer chaser with your bloody.


FEED THE RESISTANCE: JUNETEENTH...& FATHERS' DAY!

Feed The Resistance: Juneteenth...and...Fathers' Day!

When I saw that Juneteenth was this weekend, I went looking for an appropriate recipe to share.  The first place I looked was in the "Off Duty" cookbook from Marcus Samuelsson.  I didn't find a recipe for Juneteenth, but in the chapter called "Special Days" - I found a recipe that he recommends for Fathers' Day.  The recipe is called "Dreaming of Austria" and it's basically Knackwurst with a bit of a kicked-up version of Sauerkraut and Mustard.

Dee pair the sausages with "Crane Ale" from Parched Eagle Brewery.

 


FEED THE RESISTANCE: PEACH TREE DISHES!

Feed The Resistance: Peach & Prosciutto Sandwich is paired with Little Sister from Door County Brewing!

It's not often that what I cook is inspired by politics - but I just had to make a "Peach Tree Dish" after hearing the recent comment about food grown in "peach tree dishes" (petri dishes).  Just coincidentally, the June/July issue of bon appétit magazine is "The Summer Issue" - with lots of great summertime recipe ideas, including one for a Peach and Prosciutto Sandwich!

The sandwich is simple enough - less than 10 ingredients, and mostly stuff that you'll easily find in any grocery store...peaches and prosciutto (obviously), red wine vineger, cheddar cheese, basil...and then one thing that I had never heard of - "Chili Crisp."  In an article a couple of months back, bon appétit describes chili crisp as an oil infused with dried red chiles, roasted and salted soybeans or peanuts, and dried onion or shallot.  The chili crisp added a great spice to the sandwich!

To pair with the sandwich, Dee chose Door County Brewing Company's "Little Sister" witbier, figuring that the spices in the beer would go great with the spice of the sandwich.

 


FEED THE RESISTANCE: DANDELION PESTO WITH ALE ASYLUM'S "UNSHADOWED"

Feed The Resistance: Dandelion Pesto is paired with "Unshadowed" from Ale Asylum.

Spring has sprung, the grass is riz...and so have the DANDELIONS!  Inspired by "No Mow May," I decided that instead of cursing the dandelions this year, I would celebrate the beauty and the flavor of them!  An article in bon appetit magazine suggests using the greens in salads, smoothies, fritters and more.  They said the stems could be used for a disposable, eco-friendly straw, and the roots make a good coffee replacement.  I went with pesto!  I've now made this pesto a couple of times and it is delicious on pasta, pizza, or the way I served it today - on a piece of toast with a sliced tomato and some mozzarella cheese!

A couple of warnings about cooking with dandelions...first and foremost - make sure that you are harvesting from a place that you KNOW has not been sprayed with pesticides.  Secondly - as the season goes on, the greens get more bitter, so harvest early in the season, and make a lot of pesto.  You can freeze the leftovers, simply fill an ice-cube tray with pesto, and then pop out a cube at a time, as you need it.

Dee paired the pesto with Ale Asylum's "Unshadowed" Hefeweizen.  She said that dandelions brought thoughts of springtime - and nothing is better in spring, than a can of Unshadowed!