Ok..there’s is no such thing, but this is what happens when you let a hillbilly get a hold of good spices…we make chili. This is actually a variation on a recipe shown to me by an Indian friend, a very Americanized Indian friend. The recipe is stupid simple but the results are great.
This evening I made a delightful caprese salad with roasted cherry tomatoes and anchovies. This is a super simple dish to make, and it is suitable for a starter salad or as a salad entree.
| Slice the cherry tomatoes in half. Salt and pepper them, and place in a 400 degree oven for 20-25 minutes. |
| Cut mozzarella into ~1/2 inches slices. |
| Drizzle a bed of extra virgin olive oil\on the plate, and arrange mozzarella slices and anchovy fillets. |
| Remove cherry tomatoes from the oven. Place on top of the salad with basil |
| Salt and pepper to taste and enjoy. |
| Paired with Rogue River Juniper Pale Ale |
Tonight, I cooked my favorite burger – the Radley Heat Burger. I haven’t made these in quite awhile. They are not insanely hot, just enough to provide a nice warmth throughout the meal.
Ingredients
- 1 1/2 pounds of lean hamburger
- Buns
- 1 large poblano pepper
- 1/4 pound pepper jack cheese
- Hottest horseradish you can find
- Worcestershire sauce
- Hot sauce
- Chili powder – Hot
- Garlic powder
- 4 large white mushrooms
This is a most excellent dish, although I made so much I’ll be eating chicken vindaloo for a few days. My version is extra spicy, so fair warning.
Ingredients
2 teaspoon cumin seeds, whole
1 teaspoon peppercorns, black
1 teaspoon cardamom seeds
1 cinnamon (3 in stick)
1 1/2 teaspoon black mustard seeds, whole
1 teaspoon fenugreek seeds, whole
5 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar, light
10 tablespoon vegetable oil
3 tablespoon ghee (clarified butter)
2 large yellow onions, peeled and cut into; half-rings
6 tablespoon water
1 ginger, fresh (1-inch cube), peeled; and coarsely chopped
10 garlic cloves, peeled and coarsely; chopped (or less)
1 tablespoon coriander seeds, ground
1/2 teaspoon turmeric, ground
2 lb chicken breast (boneless), cut into; bite-sized pieces
3 tomatoes
1/2 lb new potatoes, peeled and quartered
After thought: Great as a leftover rolled in a tortilla shell.
Bianco Sardo di Moliterno, from Puglia, Italy, is also known as Canestrato, after the baskets in which this hard sheep’s milk cheese is matured. These unique molds are made from Apulian reed and greatly influence the flavor and complexity of the end product, all while giving the cheese a beautiful exterior that reinforces its handmade appeal. Furthermore, the raw sheep’s milk used for Bianco Sardo comes only from animals grazing on Apulian green grasses, instilling Bianco Sardo with the well-rounded and balanced flavor of the land. Its paste is dense and sometimes crumbly, its flavor earthy, sweet, and sometimes tangy. Pair Bianco Sardo with Nero d’Avola or Muscat.
This cheese paired with Full Sail IPA is a nice combination of floral from the beer and earthy, sweet from the cheese and truffle.
This was an amazing recipe made with good friends and beer.
Ingredients
- 2 pounds of flank steak (trimmed)
- 1 medium onion
- 5 cloves of garlic
- 1/2 cup fresh cilantro
- Cumin
- Kosher salt
- 1 lime
- 1 avocado
- 1/2 cup of white wine vinegar
- 1 cup of olive oil
- Small flour tortillas
- Full Sail Nut Brown Ale
- Chipotle-Tomatillo Sauce (made previously)
Preparation
This is a super easy and tasty recipe…perfect with an IPA or pale ale.
Ingredients
- 1 Pound of sliced chicken breast
- 12 Tomatillos
- 6 Chipotle chilis with adobo sauce
- 1 Medium yellow onion
- 1 Head of Garlic
- Tortillas
- Sharp Cheddar Cheese
- Chili Powder
- Salt
- Pepper
Preparation

