Serving Size: 10 people

Prep Time: 1 hour

Cook Time: 8 hours

Total Time: 9 hours

Ingredients-

For Pork:

• 1 Whole Pork Butt bone in

• 1 cup maple bourbon rub

• Yellow Mustard for binder

For Crutch:

• 36 oz Favorite Light Beer

• 3-4 cups Beef Broth

• 1/2 cup Pork Fat

• 2-3 Smoked Chorizo Sausage

For Sandwiches:

• Burger Buns

• Sliced Pepper Jack Cheese

• Fried Onion Rings

• Favorite BBQ Sauce

• Coleslaw if desired

Instructions-

1. Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with my Maple Bourbon Rub in order to completely cover the roast.

2. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.

3. Preheat your smoker to about 250 degrees F. Add some wood chips or wood chunks if desired for extra smoky flavor.

4. Pull your pork butt out and place it on the smoker to cook until it reaches an internal temperature of 165 degrees F (about 4-6 hours).

5. Once the pork butt has hit the temperature, pull it out and place it in a large foil bin.

6. Fill into the bin your beef broth, pork fat and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary.

7. Tightly cover your bin with foil and place it back on the smoker at 250 degrees F to smoke until the meat is tender to probe and shreddable (another 3-4 hours).

8. As the butt cooks for the final 3 hours, add your chorizo sausage to cook until 165 degrees F.

9. Once the pork butt & sausage are done, pull them off and let them rest for 30 minutes.

10. Remove the bone and shred the pork. Slice the sausages.

11. Add the shredded pork to a burger bun with pepper jack cheese, sliced smoked sausage, BBQ sauce, and onion rings. Serve and enjoy!

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

• 4 (6 - 7 oz) skinless salmon fillets *

• 1/4 cup fresh lemon juice

• 1/4 cup olive oil, plus more for brushing grill

• 2 TBSP finely minced fresh parsley, plus more for garnish

• 4 tsp finely minced fresh rosemary

• 2 tsp finely minced fresh thyme

• 2 tsp minced garlic (2 cloves)

• 2 tsp fresh lemon zest

• 1 tsp dijon mustard

• 1 tsp honey

• Salt and freshly ground back pepper

Instructions:

1. Place salmon in an 11 by 7-inch dish.

2. In a small mixing bowl whisk together lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, dijon mustard, honey, 1 tsp salt and 1/2 tsp pepper until well combined.

3. Pour mixture over salmon (lift fillets to help marinade run under) then cover and let marinate in refrigerator 30 minutes, turning once halfway through.

4. Preheat grill to medium-high heat during last 10 minutes of salmon marinating.

5. Brush grill grates with oil, spoon some of the herbs onto salmon (or just use your hands to spread them over), remove salmon from marinade and place on grill.

6. Grill about 3 - 5 minutes per side to cook through.

7. Serve warm garnished with more parsley if desired.

Servings: 10

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients -

Garlic Butter Croutons:

• 2 Tablespoons salted butter

• 1 clove garlic pressed

• 2 cups 3/4 inch stale bread pieces about 3 ounces

Honey Balsamic Vinaigrette:

• 1/3 cup olive oil

• 2 Tablespoons balsamic vinegar

• 1 Tablespoon honey

• 1 teaspoon dijon mustard

• 1 clove garlic pressed

• 1/4 teaspoon salt

• 1/4 teaspoon fresh cracked black pepper

Salad:

• 6-7 pieces bacon*

• 5 ounces plain goat cheese (chévre)*

• 7 ounces arugula*

• 2/3 cup sliced strawberries*

• 1/2 cup candied pecans*

• 1/3 cup dried sweetened or unsweetened cranberries

• 1/3 cup diced red onion

Instructions -

1. Preheat the oven to 375 degrees. In a medium skillet over medium low heat, melt the butter and garlic.

2. Turn the heat off. Add the bread to the skillet and toss so the bread is coated in the melted butter and it is completely absorbed.

3. Place the bread pieces on a baking sheet lined with parchment paper in a single layer.

4. Bake for 10-12 minutes, tossing halfway through. Set aside to cool.

5. In a small single cup blender or food processor, add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Blend until smooth. The dressing should be thick and creamy. Set aside.

6. Fry the bacon in a skillet over medium low heat until browned. Place on a plate lined with paper towels. Once cooled, tear into large pieces. Set aside.

7. Use a fork to crumble the log of goat cheese into large pieces.

8. Assemble the salad. You can toss the arugula in dressing first and top with all of the goodies or you can just drizzle the dressing on top.

Prep Time: 15 minutes

Total Time: 20 minutes

Nothing says summer like a fresh Greek salad and a cold picnic piehole brew. Grab your friends and make it a snack to remember!

Ingredients:

• cucumber, halved lengthwise, thinly sliced into half-moons

• 1/2 red onion, thinly sliced

• 1 pt. grape or cherry tomatoes, halved

• 1 cup halved pitted Kalamata olives

• 6 oz. feta, cut into 1/2" cubes

• 2 Tbsp. red wine vinegar

• Juice of 1/2 lemon

• 1 tsp. dried oregano

• Kosher salt

• Freshly ground black pepper

• 1/4 cup extra-virgin olive oil

Directions:

1. In a large bowl, toss cucumber, onion, tomatoes, and olives. Gently fold in feta.

2. In a small bowl, whisk vinegar, lemon juice, and oregano until combined; season with salt and pepper. Slowly stream in oil, whisking until dressing is smooth and emulsified.

3. Drizzle dressing over salad and toss again to combine.

4. Crack open a crisp Picnic Piehole brew and get to relaxing!

Prep Time: 15 minnutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Ingredients:

• 1 pound steak - cut into 1.5 inch chunks, top sirloin or other grilling steak, look for steak about 1.25 inches thick

• 1 pound large shrimp - de-veined and shells removed

• 3 tablespoons olive oil

• salt and pepper to taste

For Garlic Butter:

• 6 tablespoons salted butter - melted, if using unsalted, add ½ teaspoon salt

• 1 tablespoon finely chopped fresh parsley

• 2 teaspoons minced garlic

• 1/2 teaspoon garlic powder

• zest of one small lemon

• 1 teaspoon dried Italian herb blend - or Herbs de Provence

• 1/4 teaspoon black pepper

Instructions:

1. In a small bowl combine all garlic butter ingredients and stir well. Set aside.

2. In a bowl combine steak and shrimp. Toss with olive oil, and salt and pepper to taste.

3. Skewer steak and shrimp and cook on a preheated grill, turning every few minutes to ensure even cooking until cooked to desired doneness. (For me this was about 10 minutes for medium doneness on the steak)

4. Brush garlic butter all over the steak and shrimp and serve.

Ingredients:

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)

• 1/2 tsp baking soda

• 1 cup fresh parsley leaves, stems removed

• 3/4 cup fresh cilantro leaves, stems removed

• 1/2 cup fresh dill, stems removed

• 1 small onion, quartered

• 7–8 garlic cloves, peeled

• Salt to taste

• 1 tbsp ground black pepper

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tsp cayenne pepper, optional

• 1 tsp baking powder

• 2 tbsp toasted sesame seeds

• Oil for frying

Falafel Sauce Ingredients:

• Tahini Sauce

Fixings for falafel sandwich (optional)

• Pita pockets

• English cucumbers, chopped or diced

• Tomatoes, chopped or diced

• Baby Arugula

• Pickles

Instructions:

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer  if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.

2. Add the chickpeas, herbs, onions, garlic, and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined, forming the falafel mixture.

3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.

4. Before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.

   1. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.

5. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

6. Place the fried falafel patties in a colander or plate lined with paper towels to drain.

   1. Serve falafel hot next to other small plates, or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato, and cucumbers. Enjoy our Undercover Cucumber Brew! 🍻🥒

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Servings: 10 tacos

Fish Ingredients:

• 1 lb wild-caught white fish, skin removed (such as cod, mahi-mahi, or halibut)

• 1 Tbsp oil (we prefer avocado)

• 1/2 – 3/4 tsp sea salt

• 1/4 tsp black pepper

• 1 tsp cumin, plus more to coat

• 1 tsp chili powder, plus more to coat

• 1 tsp smoked paprika, plus more to coat

• 1/4 tsp cayenne pepper (optional for less heat)

• 3-4 Tbsp cornmeal (optional for crispier texture)

Serving Ingredients:

• 10 corn tortillas (homemade or store-bought)

• Rosemary Guacamole (or Garlicky Guacamole)

• Lime wedges

• Quick Pickled Veggies (optional red onion or radish pair especially well)

• Spicy Chipotle Aioli (optional)

• Fresh cilantro (optional)

Instructions:

1. Preheat oven to 400 degrees F (204 C), and line a large baking sheet with parchment paper.

2. Cut the fish into large cubes (or strips if you prefer) and add to a medium mixing bowl. Top with oil, salt, pepper, cumin, chili powder, smoked paprika, cayenne pepper (optional), and cornmeal (optional). Toss to coat. The fish should be so well coated that you almost can’t see it anymore. Don’t be shy with the spices!

3. Transfer to a parchment-lined baking sheet, arrange in a single layer, and bake for 10-12 minutes or until fish is cooked through.

4. In the meantime, prepare any sides, such as guacamole, fresh herbs, and lime wedges.

5. To serve, warm tortillas and top each with 1 Tbsp guacamole and 2 pieces of fish, and serve with lime wedges. Serve with quick pickled veggies, chipotle aioli, and/or fresh cilantro for more flavor and texture (all optional).

6. Store leftover cooked fish separately up to 2-3 days. Cooked recipe is not freezer friendly.

7. Grab some of our SnowBrew Juicy IPA and enjoy! Cheers!

Servings: 24 donuts

Ingredients:

• 2 cups all-purpose flour

• 3/4 cup white sugar

• 2 teaspoons baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/2 teaspoon salt

• 3/4 cup buttermilk

• 2 eggs

• 2 tablespoons vegetable oil

• cooking spray

• 1/2 cup powdered sugar

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit. Grease a medium 12-donut donut pan (or two if you have one) with vegetable oil cooking spray or butter and set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt.

3. In a glass measuring cup, measure the buttermilk.

4. Add the eggs and vegetable oil to the buttermilk and whisk with a fork to combine and break up the eggs.

5. Add the wet ingredients to the dry ingredients and mix gently with a rubber spatula just until any streaks of flour disappear. Over-mixing can make the donuts tough and rubbery, so mix gently and only as much as you need to.

6. Add the batter to a large piping bag and pipe the donuts into the donut pan cavities only about 1/2 to 2/3 full.

7. Bake at 400 degrees Fahrenheit for about 7-9 minutes, or until the donuts are just golden brown on top and lose their shine.

8. Cool in the donut pan for about 5 minutes before removing to a wire rack to cool completely. Repeat the steps for the next 12 donuts (this recipe makes 24 mini donuts).

9. Once cooled, dip the donuts in powdered sugar (use a light spritz of vegetable oil spray on the donuts if the powdered sugar needs help sticking!) and enjoy! 

Tips:

• Store these donuts in an airtight container for up to 3 days. They are best enjoyed fresh!

Servings: 4 - 6

Prep Time: 10 minutes

Total Time: 3 hours

Ingredients:

• 1/4 cup beef bouilon concentrate

• 6 cups hot water

• 2 lbs. boneless lamb shoulder, cut into 2 in. peices

• 3 tablespoons vegetable oil

• 1 tablespoons salted butter

• 1 medium yellow onion, diced

• 1 medium leek, thinly sliced and thoroughly rinsed

• 1 medium russet potato, peeled and coarsely grated

• 6 medium red potatoes, cut into 1 in. chunks

• 3 medium carrots, peeled and cut into 1 in. chunks

• 2 medium parsnips, peeled and cut into 1 in. chunks

• 1/4 cup all purpose flour

• 2 bay leaves

• salt to taste

• black pepper to taste

• finely chopped parsley, to serve

• thinly sliced chives, to serve

Instructions:

1. Preheat the oven to 325°F. In a large bowl, whisk together the beef bouillon concentrate and hot water; set aside. 

2. Pat the lamb dry with paper towels. In a large Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium-high heat. When the oil is hot, sear the lamb, working in batches as necessary to avoid crowding the pot, until deeply golden all over, about 6 to 8 minutes per batch. Transfer to a plate and repeat with the remaining lamb.

3. Reduce the heat to medium. Add the butter to the pot. When the butter is melted and bubbling, add the onion, leek, and grated potato. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables are soft and translucent, 5 to 7 minutes.

4. Add the red potatoes, carrots, and parsnips to the pot. Sprinkle the flour over the vegetables and stir to thoroughly combine. Cook, stirring constantly, for 1 minute, then add the bouillon broth from step 1 and bay leaves, stirring well so the flour doesn’t clump and scraping any additional fond off the bottom of the pot. Return the lamb to the pot, along with any accumulated juices. The broth should just cover everything—if necessary, add a little water. Bring to a boil, then immediately cover, remove from the heat, and transfer to the oven. Cook until the meat is very tender, about 2 hours—more if needed.

5. Increase the oven temperature to 400°F. Uncover the stew and give it a good stir, then continue cooking until the sauce has reduced and thickened slightly, 15 to 20 minutes more. Remove from the oven and allow to cool slightly. Season with salt and pepper, and remove the bay leaves. Serve topped with parsley and chives. 

6. Crack open our Bear Arms Imperial Stout brew and enjoy!

Ingredients:

Chicken Marinade -

• 3 medium chicken breasts, boneless, skinless, halved into 6 cutlets

• 1.5 cups of low-fat buttermilk

• 1 tbsp hot sauce (used franks red hot brand)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp onion powder

• 1 tsp garlic powder

Classic Breading for Fried Chicken -

• 1.5 cups of all-purpose flour

• 2 tsp salt

• 1 tsp black pepper, freshly ground

• 1 tsp baking powder

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• oil for frying - vegetable oil, canola oil or peanut oil

Toppings for Chicken Sandwiches -

• 6 burger buns, buttered and toasted

• 6 green lettuce leaves

• 1 large tomato, sliced

• 2 dill pickles, sliced into rings

• mayonnaise, or your favorite sauce

Instructions:

1. Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.

2. In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.

3. In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.

4. Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.

5. Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.

6. Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.

7. Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Cheers & Enjoy!

Prep Time: 15 min

Cook Time: 17 min

Inactive Time: 1 hour

Total Time: 1 hour & 32 minutes

Ingredients:

• 2 cups parsley, chopped

• 4 cloves garlic, minced

• 1/4 cup. red wine vinegar

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon salt

• 3 teaspoons dried oregnano

• 1 cup olive oil

• 1 elk tenderloin

• salt and pepper to taste

Instructions:

1. Chop the parsley and mince the garlic. Mix together in a small bowl

2. In a seperate bowl whisk together the red wine vinegar, crushed red pepper flakes, salt and pepper

3. Whisk in the olive oil and then stir in the oregano

4. Pour the marinade over the parsley and garlic mixture. Allow to sit in the fridge for at least one hour and up to overnight

5. To cook your tenderloin, clean the meat of any excess fat (which there might not be any at all!) Allow the meat to rest at room temperature for 15 - 20 minutes. Season generously with salt and pepper

6. Preheat the oven to 400 degrees

7. Heat a large skillet over medium high heat. You want a skillet to can go from stove top to oven

8. Once the skillet is preheated, place the meat into a pan. Cook for six minutes per side

9. Place the entire skillet into the oven and cook for 5 minutes

10. Let the meat rest for 10 minutes on a cutting board before slicing

11. Top with chimichurri, crack open our Deer Lord Amber Ale and enjoy!

Cook Time: 18 minutes

Prep Time: 35 minutes

Ingredients:

• 2 lbs. Flank Steak

• 3 tablespoons Olive Oil

• 2 fresh limes, (juiced, about 2 tablespoons)

• 1/2 cup of Cilantro (chopped)

• 1/4 teaspoon Garlic Powder (or 2 fresh garlic cloves minced)

• 1-2 teaspoons Chili Powder

• 1 teaspoon of cumin

• 1 teaspoon of salt

• 1 teaspoon pepper

• 1 teaspoon sugar

• Corn or Flour tortillas (which ever you prefer)

Garnishes:

• Sliced Avacados

• Guacamole

• Fresh Cilantro

• Red or White Onions (finely chopped)

• Mexican Cheese

Instructions:

1. Place the flank steak on a large sheet pan. Using a fork, pierce the flank steak all over to allow the marinade to seep into the steak. Turn over and repeat.

2. In a small bowl, stir together oil, lime juice, cilantro, garlic, chili powder, cumin, salt, pepper and sugar, Drizzle all over the steak and using your hands, press into the steak. Let marinade for 30 minutes to an hour.

3. Set grill to medium-high heat. Carefully brush the grill with oil to prevent sticking, Once it is heated, place the steak on the grill and cook for 7-10 minutes per side, depending on the thickness. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juice to settle. thinly slice the steak across the grain on a diagonal. Check for salt and add more to taste as needed.

4. Place steak on top of warmed tortillas. Top with desired toppings and enjoy!

Cook Time: 3 hours 25 minutes

Servings: 8

Tender and juicy, this Dutch oven pot roast recipe transforms an affordable cut of meat into a delicious comfort food dinner! Don’t forget to grab some of our Deer Lord brew and enjoy!

Equipment:

• 7.25 Quart Dutch Oven

Ingredients:

• 1/3 cup all puprose flour

• kosher salt and ground black pepper

• 1 (3pound) boneless chuck roast

• 1 tablespoon olive oil

• 2 onions, thinly sliced

• 5 carrots, peeled and cut into 2 inch pieces

• 4 large ribs celery, cut into 1/2 inch crescents

• 2 cloves garlic, minced

• 3 cups beef broth, divided

• 1/2 cup red wine (or additional beef broth)

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 3 medium russet potatoes, peeled and cut into eighths

Instructions:

1. Preheat oven to 275°F. Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.

2. Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom)

3. Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables.

4. Add the remaining two cups of beef broth, red wine, thyme, rosemary, and bay leaves. Season with salt and pepper, cover, and bake in the 275°F oven for 2 hours.

5. After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.

Notes:

Make a gravy using the drippings from the pot

To do so, melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 – 1 1/2 cups of strained juices/drippings from the pot until the gravy reaches the desired consistency. Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.

Total Time: 45 minutes

Servings: 4

Ingredients:

Marinade for the chicken:

• 2 tbsp mirin

• 1 tbsp of dark soy sauce (regular soy sauce is also okay just preference)

• 1/4 tsp cayenne pepper

• 2 cloves garlic chopped finely

• 4 pieces chicken thighs boneless

Glaze for the chicken:

• 2 tsp brown sugar

• 2tbsp dark soy sauce or 1tbsp light soy sauce + 1 tbsp water

Shoyu Ramen:

• 4 – 5 cups good quality chicken stock 1000 – 1180 mL. No sodium or low sodium

• 4 spring onions / scallions trimmed and cut into 3 inch pieces, or just in half

• 5 cloves garlic whole cloves are fine

• 2 inch piece of ginger sliced

• 4 fresh red chili or 1 tbsp dried chili flakes (crushed red pepper)

• 1/4 cup light soy sauce

• 1/4 cup mirin

• 8 ounces fresh shiitake mushrooms stems trimmed and sliced, or cut in half

• 6 pieces dried shiitake mushrooms optional. See recipe notes below.

• 4 portions dried ramen noodles or about 340 g dry ramen (or 4 portions of fresh ramen noodles)

Regular soft boiled eggs:

• 4 large aggs

Steamed greens:

• 1 large bunch of yu choy or spinach

• soy sauce to taste

• sesame oil ( a drizzle)

• 2-3 cloves of garlic finely sliced

Ramen toppings (optional, and can be substituted with whatever you prefer):

• 4 spring onions / scallions finely sliced

• Sliced radishes or bean sprouts

• Ramen eggs marinated or plain

• Chili garlic oilI

Instructions:

Caramelized Soy Chicken:

1. Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour. 30 mL mirin, 15 mL dark soy sauce (or mushroom dark soy sauce),15 mL light soy sauce,1/4 tsp cayenne pepper,2 cloves garlic,4 pieces chicken thighs

2. Preheat the oven to 425°F / 218°C, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.

3. Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third).

4. Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen. (Please note that the cook time for the chicken will vary depending on the size and thickness of the chicken thigh pieces you are using. )

   2 tsp brown sugar,30 mL dark soy sauce (or mushroom dark soy sauce)

5. After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 – 15 minutes. Then remove from the oven and let them cool down.

6. Slice the chicken and set aside.

Ramen:

1. While the caramelized soy chicken is cooking in the oven, make the ramen base.

2. Place two saucepans on the stove. 

3. As an optional step, you can chop the garlic and ginger. Or you can add them whole or sliced, and strain the ramen stock to remove the large pieces of garlic and ginger later. 

4. In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce, and mirin. Stir and cover the pot. Let it come to a boil at medium high – high heat. Then lower the heat to medium and let it simmer for 20 – 25 minutes. Taste the base and add more salt if needed. 

   4 – 5 cups good quality chicken stock,4 spring onions / scallions,5 cloves garlic,2 inch piece of ginger,4 fresh red chili,60 mL light soy sauce,60 mL mirin

5. To add more flavor to the stock base, you can also add dried shiitake mushrooms to the broth. The dried mushroom will reconstitute as the stock heats up and add a lot of umami flavor to the broth.

   6 pieces dried shiitake mushrooms

6. While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling water and cook according to package directions. I prefer to cook the noodles for ONE MINUTE LESS than what's recommended on the package, since the noodles will continue to cook for a bit longer when served with hot broth. The straight ramen noodles I use here take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside. 

   4 portions dried ramen noodles

7. When the ramen base in Pot 1 has cooked for about 20 – 25 minutes, strain to remove the garlic, ginger, chili, and spring onions (or only the spring onions and chili). If you added dried mushrooms, remove these. Slice these mushrooms and set aside.

8. Add the strained stock back into the pot and add the mushrooms (fresh and reconstituted dried mushrooms) , and let it cook for a further 5 minutes until the fresh mushrooms have softened. The ramen base is now ready.  8 ounces fresh shiitake mushrooms

Ramen Egg:

1. make regular soft boiled eggs to top your ramen bowl. 4 large eggs

2. To make regular soft boiled eggs – bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 – 6 1/2 minutes.

3. Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.

Steamed greens:

1. Wash the greens and cut them in half, or into sections if necessary, to separate thick stems from the leaves. 1 large bunch of yu choy OR spinach

2. Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.

   Soy sauce,Sesame oil,2 – 3 cloves garlic

3. Cover and microwave in 1 minute increments until the greens have softened, but not too wilted.

4. Alternatively, you can heat a non-stick pan with a little oil, and pan fry the greens with soy sauce and garlic for about 2 – 4 minutes. You can also blanche the greens in the ramen broth for about 1 minute. Remove the greens and then drizzle soy sauce, sesame oil, garlic, and toss to mix.

To serve:

1. Evenly divide the hot stock between the four bowls with ramen noodles.

2. Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes, and other toppings you like. 4 spring onions / scallions,Sliced radishes or bean sprouts,Ramen eggs,Chili garlic oil

Enjoy!

Cook time: 10 minutes

Servings: 4 people

Total time: 25 minutes

Add this recipe to your summer dinners and enjoy the refreshing tastes of our known and loved prickly pear puss sour brew that will pear beautifully with this dinner. Cheers! 🍻

Ingredients:

• 600 g pork tenderloin in 4 equal parts

• 2 tablespoons butter

• 2 tablespoons oil

• salt and pepper to taste

• 2 prickly pears

• 1/4 cup red chili pepper

• 2 tablespoon sugar

• 1 tablespoon apple cider vinegar

• 1 bay leaf freshly chopped

• 80 ml of water

Instructions:

1. Take the pork tenderloin out of the refrigerator. That way it will cook more even.

2. Put the butter and oil in a pan and let it become hot.

3. Sprinkle the tenderloin with salt and pepper and fry the meat until nice brown on each side (turn) over high heat.

4. Reduce heat to low and let it bake for 12 to 15 minutes.

5. Remove from the pan and wrap the tenderloin in aluminum foil.

6. Meanwhile make the prickly pear sauce by peeling the prickly pears (for example a vegetable peeler). Wear gloves, they sting ugly!

7. Cut the cactus figs into small pieces.

8. Put them in a pan with the bay leaf, pepper, sugar, apple cider vinegar, salt and water.

9. Bring to a boil and let it boil down to about ⅓ of the liquid is remaining.

10. Serve the pork with the sauce.

Nutrition:

Calories: 317kcal | Carbohydrates: 6g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 129mg | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 4mg | Iron: 1mg

Serving size: 12 people

Prep time: 9 hours 30 minutes

Cook time: 1 hour 15 minutes

Total time: 10 hours 45 minutes

Ingredients

For Graham Cracker crust:

• 1 1/4 cups graham cracker crumbs

• 4 tablespoons granulated sugar

• 5 tablespoons melted butter

For Cheesecake Filling:

• 40 oz cream cheese at room temperature (five 8 oz packages, 2 1/2 its total)

• 1 1/4 cups granulated sugar

• 1/2 cup sour cream at room temperature

• 2 teaspoons vanilla extract

• 4 large eggs at room temperature

• any desired cheesecake toppings

Equipment needed

• 9” springform pan

Instructions:

1. Place oven racks in the center of the oven. preheat to 350 degrees.

2. In a medium sized bowl, stir graham cracker crumbs together with a sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press into the bottom and half way up the sides of a 9” springform pan. Bake 7 minutes. Remove the oven and set aside.

3. Reduce oven temperature to 325 degrees.

4. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.

5. Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.

6. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!

7. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

8. Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. 

   Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

Notes:

If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.

Nutrition:

Calories: 573kcal | Carbohydrates: 40g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 194mg | Sodium: 469mg | Potassium: 192mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1606IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

The secret to this dish is that the Flank Steak is marinated in our beer!

Ingredients

• 1.5 kg/3 pound flank steak

• 1 can of our Salt River Lager

• 1 bunch of cilantro/coriander (use the root for the marinade and leaves to finish or for salsa)

• 2 large navel oranges, juiced

• 3 garlic cloves, minced/finely sliced

• 2 teaspoon ground cumin

• 1 tsp mild-medium chile powder (ancho, chipotle, etc, if using cayenne, use a smaller amount)

• 2 tablespoon vegetable oil

• salt and pepper

  Instructions

1. Rub dry ingredients over flank steak and put into a bowl or container

2. Add in all wet ingredients, cover and put in fridge to marinade from 1-4 hours

3. Don’t leave it longer than this - the beer and fruit juice acid will break down the steak too much

4. Remove the steak from fridge a half hour or so before cooking

5. Heat a grill (preferably charcoal) to searingly hot, at least 450 degrees

6. Place steak on grill, brushing off any chunks as garlic or coriander root

7. Cook flank steak flipping every minute for a total cook time of about 15-20 minutes. Do not cook beyond medium-rare

8. Rest under foil for 10 minutes before slicing and serving.

Enjoy!

Prep Time: 15 minutes

Cook TIme: 2 hours

Cooling: 6 hours

Total time: 8 hours 15 minutes

Cheesecake Crust Ingredients:

• 6 oz graham crackers crushed

• 3 oz unsalted butter melted

• 3 oz granulated sugar

Cheesecake Filling Ingredients:

• 32 oz cream cheese softened to room temperature

• 9 oz granulated sugar

• 2 oz sour cream room temperature

• 4 large eggs warmed to room temperature

• 1/2 teaspoon salt

• 1 tablespoon vanilla extract

Cherry Topping Ingredients:

• 32 oz cherries fresh or frozen, pitted

• 8 oz granulated sugar

• 1/4 teaspoon salt

• 8 oz water

• 1 tablespoon fresh lemon juice

• 1 tablespoon lemon zest

• 3 tablespoons clear jel or 3 tablespoons cornstarch

• 2 oz cool water for the clear jel

Instructions:

Making the graham cracker crust -

1. Preheat the oven to 350 degrees. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.

2. Grind the graham crackers in a food processor or roll them in a large ziplock bag with a rolling pin until they are finely crushed.

3. Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until forms together.

4. Place parchment paper round int he bottom of a 9'“ springform pan to prevent sticking

5. Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom of the pan.

6. Bake the crust for 5 minutes at 350 degrees and then let it cool. You should be able to smell the toasty crust near the end of the baking time.

7. Place the 9” cheesecake pan into a 10” cake pan. This is an alternative to placing the pan in a water bath. the added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect.

Making the cheesecake Filling -

1. Lower the oven to 335 degrees and place a sheet pan or roasting pan on the bottom rack and fill it 3/4 of the way with hot water. Your cheesecake will sit on the rack above the water.

2. Place your room-temperature cream cheese into the bowl of your mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.

3. Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.

4. Add in the room temperature sour cream and heavy whipping cream while mixing on low.

5. Pour in your room temperature eggs one at a time, on medium speed, letting each one combine before adding in the next.

6. Next, add the salt and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.

7. Pour the cream cheese mixture into your cooled graham cracker crust.

Baking the cheesecake -

1. Bake the cheesecake at 335 degrees for about 60 minutes and do not open the oven door during baking time. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 150 degrees. It will continue to firm up as it sits and cools down.

2. Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.

3. Remove the cheesecake from the oven and place into the fridge to cool for 6 hours or ideally overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn’t condensate and drip moisture onto the top of the cheesecake.

4. Run a knive around the outside of the cheesecake to seperate it from the pan, or using a kitchen torch to lightly warm the outside and remove the springform pan.

Making the Cherry Topping -

1. Combine together the cherries, water, salt and sugar into a large saucepan and bring to a simmer over medium-high heat, stirring occasionally.

2. Combine together the clear jel, lemon juice, 2 oz water and lemon zest in a separate cup to make a slurry.

3. Add the clear jel mixture to the simmering cherries and cook for 1 minute while stirring constantly until thickened.

4. Let the cherry filling cool before placing it on top of your cheesecake in an even layer.

5. Serve and enjoy with our Picnic Piehole brew!

Ingredients -

1 pound boneless skinless chicken breast

3/4 cups chicken stock

8 ounces Blue and Gold (or any other IPA)

1/2 cup freshly squeezed orange juice

4-5 canned chipotle peppers in adobo sauce diced (more or less to taste)

14 ounces petite diced tomatoes canned, liquid drained

2 tablespoons worcestershire sauce

2-3 tablespoons honey (more or less to taste)

1 teaspoon garlic powder

1 teaspoon chipotle chili powder

1 teaspoon onion powder

salt and pepper to taste

cilantro for garnish (optional)

1. Place the chicken breast in your slow cooker set to high for 4 hours or low. for 6-8 hours.

2. Season with salt and pepper, then add the chicken stock, beer, orange juice, peppers, diced tomatoes, Worcestershire sauce, honey, garlic powder, onion powder and chipotle chili powder.

3. Cover and cook for 4 hours on high or on low for 6-8 hours

4. Shred the chicken with 2 forks

5. Serve on top of rice or quinoa, garnish with cilantro and enjoy!

Prep time: 15-20 minutes

Ingredients -

1 or 2 4-6 oz pieces of fresh salmon with skin on

salt and pepper

1 tbs of olive oil

1 cup of quinoa medley

1 3/4 cup water (or chicken stock for a richer flavor)

To prepare the Quinoa -

1. Using a pot, heat water or stock till boiling

2. While boiling, add the quinoa

3. Bring back to a boil and reduce heat to low and cover

4. Allow to simmer for around 15-20 minutes or until all liquid is absorbed

5. Remove from heat and allow to stand 5 minutes

To prepare the Salmon -

1. Using a medium sized skillet heat oil on medium high heat

2. Salt and pepper salmon and then sear the salmon skin side down first for 2 minutes on each side

3. Place salmon atop cooked quinoa

Ingredients for the sauce -

2 oz heavy cream

1 oz lime juice or 2 fresh lime wedges squeezed

1 tbs non parallel capers

1 tps fresh dill

1 tbs minced white onion

1 tsp butter

lemon and lime for garnish

salt and pepper

To prepare the sauce -

1. Using a small saucepan heat butter on medium heat

2. Add garlic, capers and onions

3. Sauté for 2 minutes until garlic and onions become aromatic and are slightly golden brown

4. Deglaze the pan using the lime juice and heavy cream

5. Allow to reduce by half (usually takes around 2 minutes)

6. Pour over cooked salmon and garnish with fresh dill and lemon lime twist

Ingredients for the salad -

1-2 persian cucumbers sliced

1/2 pint of cherry tomatoes split

1/4 red onion julienne

1/2 cup feta cheese

choice of dressing (we recommend a citrus vinaigrette or italian dressing)

To prepare the salad -

1. Either toss or dripping dressing over prepared vegetables and ingredients

2. Top with feta cheese and serve