The American Craft Beer Cookbook 155 Recipes from Your Favorite Brewpubs and Breweries
From pub grub and barbecue to regional specialties and even breakfast fare, many of these dishes use beer as an ingredient, and all of them can be paired with your favorite brews.
The pleasure of going to the local pub or craft brewery for a pint and a delicious meal can now be recreated at home with John Holl’s collection of 155 recipes that all taste amazingly great with beer. From pub grub and barbecue to regional specialties and even breakfast fare, many of these dishes use beer as an ingredient, and all of them can be paired with your favorite brews. The recipes were contributed by brew pubs, craft brewers, and other beer lovers across the United States, and you’ll love the new twists on traditional favorites, such as Slow-Cooked Dopple Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well as unexpected recipes like Crawfish Bordelaise, Chopped Reuben Salad, Beermosas, Beer Ice Cream Floats, and Chocolate Jefferson Stout Cupcakes.
John Holl has visited more than 900 breweries around the world, conducting research for his beer-and-travel books as well as articles for the New York Times, Wall Street Journal, Beer Connoisseur, Beverage World, and many other publications. He has judged beer competitions, regularly lectures on craft beer, and appears often on NBC’s Weekend Today in New York. He is the editor of All About Beer magazine and is the host of the Beer Briefing on iHeartRadio. He lives in New Jersey.
Nashville Hot Chicken Sandwich
North Carolina Shrimp and Grits with Spicy Pan Sauce
Nashville Hot Chicken Sandwich
Makes 2 sandwiches
Every city worth its salt has a local delicacy, and Nashville’s claim to fame is its hot chicken, put on the culinary map by a local restaurant called Prince’s. This is not the restaurant’s secret recipe, which is carefully guarded, but it is close. Like the name says, this is a hot, spicy, watery-eyes, reachingfor-a-cool-drink kind of hot. Consider yourself warned. This method of fowl preparation has become so popular that the city now hosts an annual Hot Chicken Festival on the Fourth of July. Local brewery Yazoo is the official beer sponsor, so there is plenty of pale ale available to help soothe the burn.
Yazoo Brewing Co.
Nashville, Tennessee
1/2 cup self-rising flour
2 boneless, skinless chicken breasts
Peanut or canola oil, for frying
2 tablespoons lard
4 tablespoons cayenne pepper
1 tablespoon firmly packed light brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 slices white bread
Sliced pickles, for garnish
1 Place the flour in a shallow bowl and dredge the chicken breasts in the flour to coat well. Set aside.
2 Add 4 inches of oil to a deep pot and heat to 375°F. Fry the chicken breasts until golden brown and cooked through, 7 to 10 minutes. Drain on a paper towel–lined plate and keep warm.
3 Microwave the lard in a small bowl for 15 seconds. Mix the cayenne, brown sugar, garlic powder, and salt into the lard until a paste forms.
4 Slather one side of each breast with the paste. Place the sauced side of the chicken breasts on one piece of the bread, and slather the other side of the chicken with the sauce. Top with the pickles and a second slice of bread.
Serve immediately
North Carolina Shrimp and Grits with Spicy Pan Sauce
Makes 2–4 servings
Shrimp and grits are a staple of Carolinas’ cuisine, and this spicy and savory take on the classic dish makes it perfect for a hearty lunch or satisfying dinner. Fresh shrimp are best, but it is okay to substitute frozen when necessary. Pair with an India pale ale, like Foothills Hoppyum, which stands up well to the heat and spice.
Foothills Brewing
Winston-Salem, North Carolina
Grits
3 cups water
1 bay leaf
1 tablespoon kosher salt
1 cup stone-ground grits
2 ounces sharp cheddar cheese, shredded (1/2 cup)
Sauce
2 tablespoons unsalted butter
1/2 cup crumbled Andouille sausage
2 tablespoons finely chopped celery stalks
2 tablespoons finely chopped yellow onion
2 tablespoons cored, seeded, and finely chopped red bell pepper
1/2 garlic clove, minced
1 pound fresh shrimp, peeled and deveined
1 (14.5-ounce) can fire-roasted tomatoes, drained and puréed
2 tablespoons hot sauce
1 Make the grits: Bring the water, bay leaf, and salt to a rolling boil in a large pot. Whisk in the grits and simmer over medium-high heat, uncovered, for 15 to 20 minutes. The grits will thicken but remain slightly coarse. Remove the pot from the heat and stir in the cheese until fully incorporated. Cover and set aside.
2 Make the sauce: Melt the butter in a skillet set over medium-high heat. Add the sausage, celery, onion, bell pepper, and garlic, and saute, stirring occasionally, until the sausage is browned and the vegetables are soft, about 10 minutes.
3 Add the shrimp, tomato puree, and hot sauce to the pot. Simmer until the shrimp are pink and cooked through, 3 to 8 minutes, depending on their size.
4 Serve the shrimp hot over bowls of grits.
Excerpted from The American Craft Beer Cookbook (c) John Holl. Used with permission of Storey Publishing.
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