Butte Brewing Butte Montana
I have been frequenting Butte Montana a lot in the past year. Although Butte is probably best known for it’s mining history, Butte does have a pretty decent beer scene. Butte Brewing is fairly new on the beer scene however. Well sort of. The original Butte Brewing was established in 1880 and closed in 1965. After a brief 50 year nap, the rights to the name, logo and root beer recipe became available and were snatched up by a local home-brewer. In 2015 a new and shiny Butte Brewing opened their doors. Continue reading
A bison herd at Yellowstone National Park
After entering Yellowstone National Park traffic slowed to a crawl. Cars were pulled off to the side of the road and the faint sound of camera shutters were snapping. A small herd of bison were taking their leisurely stroll for the day and the park visitors were consumed by the opportunity of capturing a photo of these large mammals.
Too close to the bison!
Brave, yet dimwitted people, were literally taking their lives into their hands as they encroached upon the herd. People will never learn. A safe distance and a zoom lens is all you need… to stay alive. Continue reading
Craters Of The Moon National Monument
On a bright sunny day in late September I was traveling along the back highways of Southern Idaho. This part of Idaho is somewhat desolate with low rolling hills, limited vegetation and light-years away from the lushness of Northern Idaho that I call home. As my car crested a small hill I was taken back by what had folded out before me. It was a sea of rippling black lava frozen in time. I stopped my car in a small pullout to get a closer look of the lava that has pushed its way up through the Earth’s surface 15,000 years ago. The warm wind whipped across my face as I stood on the side of the highway. Looking out as far as my eyes could see was The Craters Of the Moon National Monument. Continue reading
Sockeye Brewing Boise Idaho
It was the day after my friend’s wedding and I was on the move. I had left the reception early the night before. When I say early I mean 11:30 pm. My friends and the wedding party had fun well into the morning. I had to drive to my accommodations so the responsible thing to do was cut myself off and turn in for the night. This of course resulted in me being up at 7 am while the rest of my friends had only had a few winks of sleep by that point. I milled around Boise until a reasonable texting time, 10 am, to see if anyone wanted to meet for breakfast. They were of course still asleep. There is nothing worse than having the responsible person text you after a long night. Continue reading
Beer Cocktail Recipe
I know it is the last day of the month and I am a slacker. It is currently 10:38 pm pacific standard time and I am just now posting today’s beer recipe. Technically I am in the clear but I do have to tell you this was not the original recipe I was going to post. I had a great risotto planned but time got away from me. Alright, really it was that my friend came into town today and I went to go drink beer with her instead of make something with beer. You can forgive me right?
This beer cocktail recipe is inspired by not only Sandra Lee of the Food Network but also my friend Jen, who was with me tonight visiting with our out of town friend. Jen drinks lite beers. This is of course much to my dismay however to each there own. When Jen orders a beer she often orders a shot of orange juice to pour into the beer making it a shandy beer. I took it upon myself to make my own shandy tonight. One to fulfill my goal of thirty recipes in thirty days but also it is about one billion degrees outside still at 10:38 pm and a huge 12% beer does not sound appetizing. Continue reading
Potted Beer Cheese Recipe
There is nothing better than a beer cheese dipping sauce. Am I right? This potted beer cheese recipe is divine with only one drawback. It requires 24 hours to set before devouring. I guess we all have our flaws. Mine are too many to list but like this potted beer cheese recipe I am worth the drawback.
This recipe is inspired by The Country Cat
You will need the following ingredients for this recipe:
4 cups sharp cheddar cheese (grated)
1/4 large yellow onion (chopped)
1/4 cup mayonnaise
1/2 cup beer
1/4 cup olive juice (from a can of olives)
4 dashes Tabasco sauce
Kosher salt and freshly ground black pepper
Start with a stand mixer adding in the cheese, onions, mayonnaise, beer, olive juice, Tabasco, salt and pepper. Mix on medium for 5 minutes. Cheese mixture will become a sauce like texture.
Move the mixture to a container and chill for 24 hours. This cheese mixture can last up to a week in the refrigerator however needs to be at room temperature when served.
Once the cheese mixture has reached room temperature scoop away with crackers. This potted beer cheese recipe has taught me one thing. It is dangerous to have beer and cheese mixed together as it often results in a delightful combination that will not only be enjoyed by you, but all of your friends. The dip was surprisingly spicy as it only has a few dashes of Tabasco. But hey who is complaining? Certainly not me this dip is tasty!
Beer Soaked Grilled Cheese Recipe
I made this recipe last night. So far I have cooked and/or baked 28 different recipes this month and I truly believe this must be the best one. Why? Most nights I only had one beggar sitting at my feet, Jovi. It is not really surprising as Jovi usually finds herself a spot near me where ever I am. But this night I had both Boomer and Jovi sitting and staring at me as I consumed my beer soaked grilled cheese. It is rare that I ever let the dogs lick my plates after I am done eating but on this night I let them. It appeared to be a stare down between the two dogs as they quickly licked around the plate as fast as they could to beat the other one to the buttery, cheesy remnants that I had left behind. Continue reading
Baked Chicken Spinach Flautas Recipe
I made this baked chicken spinach flauntas recipe this morning while watching the Today Show. It was apropos as the Today Show is always making meals that would be consumed later in the day on their morning segments. Perhaps it is to give the viewers ideas about what they should make for dinner. Although this flauntas recipe would typically be a lunch an/or dinner meal I did in fact eat it for breakfast. But really who would not want to consume warm gooey cheese, spinach and spicy chicken any time of the day. Although this recipe is made with beer it is still socially acceptable to eat for a morning meal as the alcohol has been cooked out of it! Continue reading
beer salad dressing recipe
You guys probably thought I forgot to post today, didn’t you? Well since it is mid-afternoon on a Sunday I thought I should get my bum in gear and post (so I would not actually forget). Today’s recipe is simple but is no less impressive than any other recipe I have posted over the last 25 days. Today we make a beer salad dressing recipe. Because there is one thing that holds true in the world of food, everything should be made with beer! Okay, maybe not the one thing that holds true, but it is still pretty awesome to have an entire meal made out of beer, right? Continue reading
Cacio e Pepe Beer Recipe
Back in my lazy 20-year-old days I use to make myself buttery cheesy noddles for dinner. It was quick, inexpensive and saved me form having to make a real sauce. I was not an impressive cook. But really who doesn’t like buttery noodles? Throw on some cheese and pepper and then add beer, you can drop the mike and walk out of the room. This Cacio e Pepe Beer recipe was inspired by Bryan Richard’s recipe found on craftbeer.com.
For this recipe you will need the following:
12 oz Fettuccine
6 tablespoons unsalted butter (cut into cubes)
2 teaspoons freshly cracked black pepper
1 cup of Saison beer (a farmhouse style)
1 1/2 cups of finely grated Parmesan
2/3 cup finely grated Pecorino
Start with making the noodles. In a large sauce pan bring enough water to cover the noodles to a boil and place the pasta in the water. Cook the noodles as per the instructions or until they are al dente.
While the noodles are cooking take 4 of the 6 tablespoons of butter and melt in a skillet. Add the fresh cracked pepper and heat until you can smell the pepper. Next add the beer and bring to a simmer. Add the noodles and mix the noodles in the beer mixture. Add in the last two tablespoons of the butter and then sprinkle in the Parmesan cheese and stir until melted. After that you can add the Pecorino cheese and stir again until the cheese had melted in a creamy goodness.