Green Rice (Arroz Verde)

For our Mexican feast this Saturday, I made some tasty and tangy green poblano rice, called arroz verde in Spanish, to accompany the pork chops. This is a simple dish that combines lots of fresh healthy veggies and herbs with spicy poblano pepper and rice. It makes a lovely accompaniment for grilled meats.

Poblanos are large, mild peppers, somewhere between a bell pepper and a jalepeno on the spicy scale. They add an intensity and heat to the dish without too much spice. Combined with cooling herbs, in this case cilantro and mint, it adds a lot of flavor to this simple dish.

There are many ways to make this dish, and you can use a number of different herbs, types of rice, or veggies to make it your own. I used the various things I had just grabbed at the farmers market: spinach, spring onions, baby leeks, cilantro and mint. But parsley and basil can also add some fabulous flavors. I made a big batch of this planning for some leftovers and I have not been disappointed. I brought some cold for lunch today and it was fantastic. I think next time I may add some nuts for crunch.

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Chili Brined Pork Chops with Cilantro Vinagrette

Craig is the official Grillmaster in our home. He calls prepping, lighting, and cooking on the grill his "man time" and he usually spends this time with a beer in hand. Anyway, Craig has been bugging me about grilling pork lately. We've grilled pretty much everything else, so it seemed about time to try this. I got some great bone in pork loin chops and decided to do a Mexican style brine with beer! I love to cook with beer, it's very underrated. With so many different types and tastes, it's a versatile ingredient that can really enhance a dish.

Brining is the process by which meat is soaked in a saltwater based mixture before cooking. It enhances flavor and tenderness while reducing cooking times. You can use a number of different things to brine. Anything from plain old saltwater to a more complex recipe will yield great results. This is a really simple brine that uses beer as a liquid base. I combined this with chilies and garlic for flavor and some acidity to help tenderize the meat. Generally, you can brine large cuts of meats for up to 24 hours. I would recommend brining these for at least 2, but as much as you can. I left mine for about 6 hours and they were juicy and tasty.

After all the time prepping and brining these chops, a crazy thunder storm rolled in just as we were about to light the grill. So I ended up cooking these in my cast iron skillet, which means I'll have to make them again so Craig can finally grill himself a pork chop.

Full recipe after the jump!
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Beer Braised Chicken with Bacon

Braising is such a simple and delicious preparation for various cuts of meat. It is also a great option for a party or larger get together, as you can use tougher, and therefore cheaper, cuts to meats to create the most amazing flavors. For my bacon and beer party, I wanted to use beer to braise some chicken thighs. The recipe came together as I figured out what I had on hand, bacon, onions, and some fresh thyme. I used a combination of chicken thighs and drumsticks, but just thighs will work well. This recipe could not be easier, after cooking the chicken, you just reduce the sauce and then serve! Easy, impressive and can easily (and cheaply) feed a crowd. I would recommend serving this with some quinoa or brown rice to add some fiber and soak up the sauce.

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Pumpkin Ale Cupcakes with Maple Bacon Frosting

I love cupcakes. I enjoy all flavors, varieties and sizes. I do not, however, bake my own, generally preferring fabulous treats from my favorite bakeries. So, I decided to conquer my fear of cupcake baking with a bacon and beer version that I developed myself. This took a few batches to get right, but I am so proud of how these came out. And they're super cute too!

Pumpkin ale helps to make a very fluffy and light cupcake with lots of delicious pumpkin flavor. I topped it with a maple cream cheese frosting, because cream cheese makes everything delicious. I was going to crush the crispy bacon and sprinkle it on top, but I thought the single piece made it a bit more artistic. You can do either.

WARNING: these cupcakes are addictive. I love miniaturized anything, but cupcakes are especially dangerous. Make sure to have some guests coming over so you don't eat the entire batch!

Full recipe after the jump!
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Foodbuzz 24x24: Bacon and Beer Party!

Beer Braised Chicken & Salad with Lager Vinaigrette 

I was so excited to be chosen to host a Foodbuzz 24x24 party! Since I knew we'd be stuck at home with the new puppy, I wanted to host a fun and laid back evening featuring two of my favorite things in the world: bacon and beer. I decided to create a variety of dishes using both bacon and beer. In addition, I chose some delicious seasonal and local beers to compliment the menu and provide a fun tasting experience for my guests. This was an extra special occasion because it was our first opportunity to introduce our 8 week old labradoodle puppy, Archer to all our friends. He is a handful, but sooo adorable.

In designing the menu, I decided to try some new things I had never done before. This was my first time making chowder, biscuits and cupcakes, and it was so much fun. I spent Friday, the day before, experimenting with a bunch of different recipes, some of which didn't make it to the feast but I may still post later in the week. I am going to put up all the recipes this week, so bear with me.

Bacon and Beer Biscuits & Ale Clam Chowder with Bacon

Read all about my 24x24 after the jump!!
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Thirsty Thursday: Festina Peche, My Favorite Summer Beer

Hey guys, since it's officially summer and the season for cookouts, beach parties and all kinds of fun, I thought I would start a new feature reviewing and discussing drinks of both the alcoholic and non-alcoholic variety.

My first pick is my favorite new beer. Festina Peche, brewed by Dogfish Head, is a Berliner Weisse style beer that is brewed with fresh peaches. This is actually the only domestic Berliner Weisse on the market right now. Traditionally brewed for summertime, fruit or fruit syrup is usually added to cut some of the tartness of the lactic acid bacteria that is used to ferment the yeast.

Generally I don't care for fruity beer, but I loved Festina Peche for three reasons. First, the peach flavor is very subtle and adds a slight sweetness and tang. Second, it has a nice clean taste and a dry, crisp finish. Finally, the style is light and refreshing and will not over power food. It has 4.5% ABV and pairs beautifully with seafood, grilled veggies, salads or light pasta dishes. It is both a sophisticated craft beer and something you can enjoy sitting on your porch.

What's your favorite summer drink? Beer? Cocktail? Lemonade? Let me know in the comments!