Two Great Recipes from the Grilled Cheese & Beer Cookbook

Grilled Cheese is near the top of the all time list of North America COMFORT FOODS. It is easy to make, quick, versatile, tasty, and inexpensive. A 7 year old could make one, as well as a money challenged college student, or a cutting edge gastropub chef.

The Grilled Cheese & Beer Cookbook arrives just in time for the renaissance of appreciation for the grilled cheese. The book has a passion for all things grilled cheese and beer, with easy-to-follow instructions that make it perfect for any skill level. It contains over 50 one-of-a-kind grilled cheese sandwich recipes, perfectly paired with craft beers designed to draw out the full flavor of each ingredient.

Some of the recipes in the cookbook include Bacon Me Crazy, Muenster Mash, Dragon Ball Cheese, Revenge of the Swiss, and Not Your Dad’s Fried Bologna.

Here are two two cheesy recipes straight from the cookbook.

Recipe #1: Johnny Apple Cheese

Ingredients:
2 slices whole grain bread
4 slices Adirondack cheddar cheese
1 granny smith apple
3 strips of bacon

Directions: Grease one side of each slice of bread and place in a pan on medium heat, greased side down. Place the cheddar on the bread so that all of the bread is covered. Thinly slice the granny smith apple and place it on one slice of bread so the cheese and bread are completely covered. Add bacon strips to the other slice of bread and cheese. Once the cheese is melted, put the sandwich together and tada! You are all set.

Beer Pairing: This one has a lot to work with for something so simple. A good European-style lager will do well to complement the sharpness of the cheddar and the smoky flavor from the bacon. Heineken and Grolsch would both do fine, but for those looking to accentuate the apple, why not try it with a cider? Although not beer, anyone trying this on a warm sunny day shouldn’t shy away from a nice Angry Orchard or Naked Flock to hit the notes a beer wouldn’t.

 

 

Recipe #2: Ménage à Cinq

Ingredients:
3 slices of sourdough bread
2 slices of cheddar cheese
1 slice mozzarella cheese
1 slice of Muenster cheese
1 slice pepper jack cheese
1 slice provolone cheese
1/4 avocado

Directions: Grease one side of each slice of bread and place in a pan on medium heat, greased side down. Cover all three slices with cheese (in no particular order). Once the cheese is melted, put avocado on two slices. Slap it together and enjoy!

Beer Pairing: This is our ode to one of our favorite show, The League. Except, instead of it being Andre’s swanky wine bar, it’s a delicious sandwich paired with a light refreshing lager—one with some punch behind it. Otter Creek’s Citra Mantra is a pretty good bet if you can find it. If not, the guys on the show always prefer Stella Artois or Bud Light. Old post office boxes are a pretty sweet idea for a bar, though. Right?

ABOUT THE AUTHORS

Kevin VanBlarcum is a brewer at Keegan Ales in Kingston, NY. After graduating from the University at Albany, he began pursuing a career in the brewing industry. Born and raised in the Catskill Mountains, Kevin currently resides in Pine Hill, New York. James Edward “Eddie” Davis has honed his skills as a chef from Brooklyn, NY to the Catskills. Eddie fell in love with the culinary arts and began to hone his skills at a local favorite, The Caboose.

 

GRILLED CHEESE & BEER
Written by Kevin VanBlarcum & James Edward Davis
978-1-57826-653-1, $16.95 paperback
978-1-57826-654-8, $12.99 eBook

Find it on Amazon here.

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

Rogue Ales Hazelnut Brown Nectar launches New Design

Rogue’s Oregon twist on a classic European Brown Ale is a Hazelnut Brown Nectar is now available in newly redesigned 12-ounce cans.

“Star Trek” Captain’s Craft Beer Released to Commemorate 30th Anniversary of “Star Trek: The Next Generation”

 

Shmaltz Brewing Company nationally released a new Collector’s Edition beer commemorating the 30th Anniversary of Star Trek: The Next Generation. The anniversary marks 30 years since Star Trek: The Next Generation premiered in September 1987, and Shmaltz Brewing follows its summer release of Star Trek Symbiosis® with the latest tropical getaway that’s brewed with orange peel and lime, Star Trek Captain’s Holiday®. CBS Studios has teamed up with Shmaltz for the only officially licensed Star Trek beers in the United States.

In the past, Shmaltz debuted two critically acclaimed Star Trek Golden Anniversary Ales to celebrate the 50th Anniversary of the iconic franchise. 2017 brings triple the excitement with the limited release of three Star Trek specialty beers rolling out throughout the year. Under license by CBS Consumer Products, the first extraterrestrial elixir of 2017 was Star Trek Klingon Imperial Porter® (7.3% ABV). Star Trek Symbiosis® launched at Comic-Con International in July 2017. This week, Star Trek Captain’s Holiday® transports itself in 4-packs to retail outlets in 35 states across the country and will be on draft at select bars.

Star Trek: The Next Generation 30th Anniversary Ale: Captain’s Holiday

You don’t have to be a Starfleet Captain or negotiate a difficult trade agreement between the Gemarians and the Dachlyds to deserve a little rest and relaxation. In the Star Trek: The Next Generation episode “Captain’s Holiday,” the crew convinces Captain Picard to take a much-needed vacation on the pleasure planet Risa. Number One (Commander Riker) tricks the Captain into buying a small statue called a Horga’hn when he arrives. After being accosted by a steady stream of women, he is told that displaying the statue in public suggests he is seeking Jamaharon. Whether for Jamaharon or simpler moments of pleasure, Shmaltz’s tropical getaway should be perfect for kicking back and escaping the stresses of everyday life here on Earth

 

Want a Guinness Beef Burger, Here is the recipe

Guinness Recipes-Guinness burger

Oh yes, that is a great looking burger!

Guess where it comes from? Guinness Storehouse, Ireland’s no. 1 tourist attraction. That’s right — Ireland — and you can have one just like it with these great recipes for the summer and special occasions.

 

Guinness® Beef Burger with Guinness®
Beef Burger Ingredients:
2 lb mince beef
50 ml Guinness® Foreign Extra Stout
1 oz bread crumbs
Splash of Tabasco sauce
Sprig of fresh thyme chopped
Splash Worcestershire sauce
Salt and pepper

Method

  1. In a bowl mix all ingredients together until all mixed through. Do not over mix.
  2. Mold into desired size. Grill on both sides.

 

Haven’t had enough? Try this one:

Guinness Recipes -Bookmaker sandwich with Guinness onion marmalade

BOOKMAKER SANDWICH WITH GUINNESS® ONION MARMALADE

Ingredients

  • 2 x 100g trimmed beef sirloin steaks
  • 2 large slices of buttered sliced soda bread
  • ½ beef tomato sliced
  • ¼ red onion cut into rings
  • 5 leaves of baby gem

Optional
Sauce Choron (Hollandaise with tomato puree)

METHOD
Quickly fry the sirloin steaks on each side and season.
Assemble by placing on warm toasted soda bread, place tomato on, followed by red onion and baby gem.
Place some of the onion marmalade on the other soda bread slice and top off the sandwich.
Serve with GUINNESS® onion marmalade and potato wedges.

 

GUINNESS® ONION MARMALADE

Ingredients

  • 1 kg sliced red onions
  • 2 cloves of garlic crushed
  • 2 tbsp olive oil
  • 100g castor sugar
  • 1 teasp fresh thyme chopped
  • 1 bt of GUINNESS® beer
  • 250 ml red wine vinegar
  • pinch of chilli flakes
  • salt & pepper

METHOD
In a saucepan sweat of the garlic, onion, chilli flakes and thyme slowly, add the sugar, vinegar and GUINNESS® beer. Slow cook for 1 ½ hours.

Sean Lewis, author of WE MAKE BEER: Inside the Spirit and Artistry of America’s Craft Brewers

WeMakeBeer-sm

 

TasteTV chats with Sean Lewis, author of “WE MAKE BEER: Inside the Spirit and Artistry of America’s Craft Brewers.”

As the publisher describes, “Sean Lewis sets out on a cross-country journey into the heart—and the art—of American beer making. On the road, Lewis discovered a passionate community of people who put their souls into their work and who view brewing as an extension of themselves. Although diverse on the surface, Lewis found that these like-minded craftsmen were united by common values: they’re people who aren’t afraid to speak their minds, who see their competitors as cherished friends, who take joy in their work and who seek the same kind of balance in their lives as they do in the barrels they brew.”

 

SeanLewis-makebeer

TasteTV: Apparently you love beer, what started the love affair?

SEAN: I liked beer about as much as every college kid did, but I really fell in love with it once I started brewing it. My girlfriend, now my wife, bought me a home brew kit for Christmas during our first year in Boston together, and the more I researched and read about beer the more it made me want to try all these things that sounded so amazing. It helped to be living in a great beer city like Boston where so many great beers from all around the world were available.

TasteTV: What was the point of writing a book?

SEAN: I had been profiling brewers and breweries for BeerAdvocate Magazine on a monthly basis, but I kept running into issues trying to keep my pieces to 1,200 words. There was so much more to the people I was covering than the constraints of a magazine article allowed me to explore, so this was an opportunity to dive deeper into the backgrounds and stories of the people in the industry.

TasteTV: How long did it take to complete?

SEAN: The process began in 2010, I got the deal with St. Martin’s Press in November of 2011 and it was published in 2014 — so about four years.

TasteTV: So what do you want the reader to come away with after finishing it?

SEAN: Whatever anybody gets from this is up to them. I hope they enjoy it and I hope it makes them consider going out to their local brewery or beer spot for a drink.

TasteTV: What are some of your favorite types of beer?

SEAN: I can never answer this question. For the most part, I like beer to be well-balanced and well-made. Sometimes I like a beer that’s going to challenge me and draw me in with layer after layer of nuanced flavors and aromas — but typically I just want something that’s going to taste great and let me get on with my day. I love drinking beer, but I love drinking beer with friends. The best beers are the ones that pair nicely with a good conversation.

TasteTV: Who is doing exciting things in the craft beer area, in your opinion?

SEAN: My West Coast bias is going to come out here, but I’ll say Firestone Walker Brewing in Paso Robles and Lagunitas Brewing in Petaluma and Chicago are exciting for two different reasons. I love Lagunitas’ beers, but what I find fascinating about Lagunitas is how it moved into Chicago with a second production facility that, for now, is on a constant course of growth. I’m curious to see just how big craft beer can get in America, and I think Lagunitas will be among the biggest of the craft brewers in the next decade — probably sooner.
As for Firestone Walker, it is also growing, but certainly slower than Lagunitas. Brewmaster Matt Brynildson has been making some of the best beer in the country for several years now, and that brewery has a bright future as long as he’s a part of it.

TasteTV: Are there any developments in the field that you find very exciting?

SEAN: There are always trends to keep up with. A while back it was a hops arms race with who could make the most bitter beer. We’ve seen similar things with barrel-aging and now a lot of breweries are experimenting with making so-called wild beers with different strains of yeasts and bacteria. None of that stuff really gets me too jacked up. I’m more excited to see the development of young brewers and I get excited about seeing smaller local breweries making good beer and a little bit of money.

TasteTV: Do you have advice for anyone wanting to get in the business?

SEAN: If someone wanted to get into brewing, they should talk with their local brewer. I’d tell them to start brewing at home as well. If they don’t like the work and cleanup that home brewing entails, they’re going to hate getting into tanks to scrub off residual proteins and they’re probably not going to like spending the better part of their morning with a hose and a squeegee.

TasteTV: What about tips for those who just want to drink?

SEAN: Polonius said it best: “To thine own self be true.” Don’t let me or anybody else tell you what to drink. Definitely get out there and educate yourself on what you’re drinking and what’s available in your area — but don’t take a writer’s word about what you should be drinking. Drink what you like.

 

See We Make Beer on Amazon.com