Rogue Fried Asparagus

Rogue Fried Asparagus

Ingredients

1 cup all-purpose flour

3/4 cup cornstarch

1-1/4 teaspoons salt

1-1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon garlic salt

1/2 teaspoon pepper

1 cup Rogue Colossal Claude

3 large egg whites

2-1/2 pounds fresh asparagus, trimmed

Oil for deep-fat frying

Ranch salad dressing

Directions

In a large bowl, combine the first 7 ingredients. Combine Rogue Colossal Claude and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter.

In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

Strainge Beast Kombucha Irish Soda Bread

Strainge Beast Kombucha Irish Soda Bread

Ingredients

5 cups gluten-free all-purpose flour, plus more if needed

1 tsp baking soda

2 tsp sea salt

1 cup raisins, optional

12 ounces Strainge Beast Hard Kombucha

1 large egg

4 Tbsp avocado oil

3 Tbsp honey

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (you can also use a well-seasoned cast iron skillet or a casserole dish).

Add the gluten-free flour, baking soda, sea salt and raisins to the bowl of a stand mixer and stir until well-combined. Leaving the mixer on low speed, slowly pour the Strainge Beast Hard Kombucha in the mixer and continue mixing until all the kombucha is in.

Whisk together the egg and oil in a bowl or measuring cup.

Add the egg/oil mixture and the honey to the mixer and beat on medium-high speed until a thick bread dough forms. Note: the dough should not be overly sticky. If it is, add more flour ¼ cup at a time until a nice dough forms.

Use your hands to form a large round disc shape out of the dough (it doesn’t have to be perfect!) and use a serrated knife to cut an X shape into it. Place the dough on the parchment lined baking sheet.

Bake for 35 minutes at 400 degrees. After 35 minutes, lower the oven temperature to 375 degrees and cover the bread in foil and bake another 20 to 30 minutes, or until the bread is baked through (poke it with a butter knife in the center to be sure it tests clean). Allow bread to cool completely before slicing and serving.

Pro Tip: It is very important to wait for the bread to cool before slicing into it. Something about gluten-free bread necessitates this waiting process, or else it crumbles very easily.

5 bears found hibernating under Lake Tahoe home

5 bears found hibernating under Lake Tahoe home

LAKE TAHOE, Calif. — A Lake Tahoe homeowner had quite a spring surprise when she discovered five bears had hibernated under her house for the winter.

At one point during the winter, the homeowner and other residents who live in the house thought they heard an odd low rumbling that sounded a lot like snoring. But they never investigated.

“The neighbors said they were imagining it because they didn’t hear anything,” wrote the BEAR League, a non-profit organization in the Lake Tahoe area that aims to keep “bears safe and wild in their natural habitat.”

Earlier this week, a bear woke up from her long slumber and started making unmistakable bear noises in a crawl space under the house.

The startled homeowner called the BEAR League to evict the big furry animal.

“The bear family awoke and prepared to exit and the people in the house could no longer deny there was probably a bear under the house. We arrived immediately. We un-invited Mama Bear, not yet aware there were four more bears under the house,” the BEAR League wrote.

Not long after mama bear emerged from under the house, four 1-year-old cubs followed her out.

“It was quite the scene to then watch the four yearling cubs emerge from the opening and join together on the other side of the fence to venture forth into 2022,” the BEAR League wrote.

Bear experts said the mother must have ushered her family into an unsecured crawl space opening because she thought it would be a cozy, safe winter den for her big family. The black bear family was likely under the house for about four months, the BEAR League estimates.

According to the BEAR Leauge, the same bear had three active, chubby cubs following her around last year. When the cubs were a few months old, their mother found and adopted an orphan cub who was the same age as her own cubs.

The incident happened in the wake of state wildlife officials alerting Lake Tahoe residents to expect “increased bear activity” as the animals wake up from hibernating.

Some of the bears enjoyed a people-free Lake Tahoe last fall because residents were evacuated from the 2021 Caldor Fire. The Caldor Fire’s evacuation period will have “rippling and lasting effects” on bear behavior for seasons to come, wildlife officials said.

GUINNESS CAKE BALLS

GUINNESS CAKE BALLS

Ingredients

2 cups all purpose flour

½ cup unsweetened cocoa powder

2 teaspoon baking powder

½ cup salted butter

1 ½ cups granulated sugar

2 large eggs

1 cup milk

2 teaspoon vanilla

½ cup Guinness Stout

8 oz melting milk chocolate (or melted down Easter Candy)

8 oz white melting chocolate

1 ½ cups chocolate frosting homemade or store-bought

Instructions

Preheat the oven to 350F degrees.

In a medium bowl, combine the flour, cocoa powder, and baking powder, stirring to mix the ingredients, and then set the bowl aside.

In a large mixing bowl, or using a stand mixer, beat the sugar and butter together.

Add in the egg, milk and vanilla, mixing on medium speed for about 30 seconds.

Add the flour into the batter, and continue mixing until the batter is smooth and creamy. The cocoa powder should be evenly mixed into the batter, so scrape the sides of the bowl with a spatula to be sure it has all been incorporated.

Stir in the Guinness stout, mixing it into the batter.

Pour the batter into a lightly sprayed 9″x13″ cake pan. Bake for 20-25 minutes, testing the cake with a toothpick in the middle to confirm it is set.

Remove from the oven and allow the cake to cool.

Once the cake is cool, break into pieces and place them in a large mixing bowl. Break the cake with your hands or fork, until it is a fine crumble.

Stir in 1 ½ cups of frosting and mix into the cake. (chocolate frosting is used, but any flavor can be used)

Using a spring-loaded scoop, or large spoon, scoop out the cake mixture and roll into 1-½ inch balls. Place in the refrigerator or freezer, until they have chilled completely and are firm (about 30 minutes)

After they have chilled, melt both of the chocolates in two separate microwave safe bowls, stirring every 30 seconds, until it is completely melted and creamy. Using a fork or spoon, dip each truffle into the melted chocolate, and then place it on parchment paper until the chocolate sets.

Drizzle with chocolate, color melts or sprinkles, as desired.

Notes

  • I used a 1-½ inch cookie scoop for these. It makes the perfect sized ball.
  • Store-bought frosting is used for this recipe. Do not use the full tub starting out. Start by adding about ½ the tub and add more as needed for your desired texture.
  • If you really want to go all out, try making these with GUINNESS CHOCOLATE BUTTERCREAM FROSTING.
  • I use melting chocolates for cake balls but you can also use chocolate chips, almond bark or leftover chocolate candy.
  • I like to sometimes top these with sprinkles. If you want to do this, sprinkle after you drizzle with the remaining chocolate so that they stick.
  • You can use a store-bought cake mix for this recipe. Just replace the water required to make the cake mix with Guinness stout beer.
  • The cake balls need to be chilled before dipping. Place them in the refrigerator or freezer for at least 30 minutes before dipping.
Fat Tire Bacon Cheddar Au Gratin Potatoes

Fat Tire Bacon Cheddar Au Gratin Potatoes

INGREDIENTS

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground chile de arbol (can substitute cayenne pepper, to taste)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup New Belgium Fat Tire
  • 1/2 cup reduced sodium chicken broth
  • 8 ounces mild cheddar cheese, shredded
  • 3/4 cup half-and-half
  • 1 cup whole milk
  • 1 teaspoon Worcestershire sauce
  • 24 ounces bacon, cooked, drained and chopped
  • 3 pounds red potatoes, sliced thin

INSTRUCTIONS

  1. Move rack to center of oven and preheat oven to 350°F.
  2. In a medium saucepan over medium-low heat, melt butter.  Add flour and whisk; allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste.  Add garlic, chile, paprika, salt, and pepper.  Whisk to combine.
  3. Slowly add New Belgium Fat Tire beer, chicken, and, half-and-half.  Whisk until there are no lumps.  Add cheese and whisk constantly until you have a smooth mixture.  Add milk and Worcestershire.  Reduce heat to low.
  4. Butter a 3 quart casserole dish.  Layer potatoes in casserole dish, topping each layer with about ½ cup of cheese sauce.  Halfway through add half of chopped bacon on top of cheese layer.  Continue layering cheese sauce and potatoes.  Reserve the remaining bacon.
  5. Bake for 70-90 minutes, until potatoes are tender.  Top with remaining bacon for the last 10 minutes of cook time.  Allow potatoes to rest for 20 minutes before serving to thicken up. 
  6. Serve and enjoy!
Honey Beer Glazed Salmon with Mango Avocado Salsa

Honey Beer Glazed Salmon with Mango Avocado Salsa

INGREDIENTS

For the Salmon:

4 salmon fillets

¼ cup honey

½ cup Blue Moon Mango Wheat Beer

1 teaspoon salt

1 teaspoon red pepper flakes

For the salsa:

1 large mango peeled, pitted and diced

1 large avocado peeled pitted and diced

½ 1 large red onion diced

1 jalapeno diced

1 red bell pepper seeded and diced

¼ cup cilantro chopped

2 tablespoons lime juice

1 teaspoon salt

Directions

Add the honey, beer, salt, and pepper to a wide, shallow bowl. Stir to combine (heat slightly if the honey is resisting combining with the beer. Make sure to cool before adding salmon to prevent the marinate cooking the salmon).

Add the salmon, turn over a few times to fully coat the fish. Cover and chill for 1 to 24 hours.

Preheat the grill to medium-high.

Add the salsa ingredients to a large bowl, toss to combine.

Place the salmon on the grill, skin side down. Close the cover, cooking until the salmon is cooked through (no need to flip over, the salmon will cook with the grill cover closed).

Remove from grill, add to a serving plate. Top with salsa before serving.

Strawberry, Goat Cheese, Avocado, Arugula Salad with Cash Flow IPA Brined Chicken and Limoncello Poppy seed Dressing

Strawberry, Goat Cheese, Avocado, Arugula Salad with Cash Flow IPA Brined Chicken and Limoncello Poppy seed Dressing

Ingredients

  • 2 Chicken Breasts
  • 1 16 ounce can of Ben’s Brewing Cash Flow IPA
  • 2 cups strawberries hulled and quartered
  • 1 avocado removed from shell, pitted, and sliced
  • 1/2-3/4 cup sliced almonds toasted
  • 4 ounces goat cheese crumbled
  • 1 teaspoon olive oil
  • a few pinches salt
  • a few pinches pepper
  • a few pinches garlic powder
  • 6-8 cups arugula

For the Dressing

  • 1/2 small shallot diced
  • 4 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon poppyseeds
  • 3 tablespoons Limoncello
  • 1/2 teaspoon garlic powder
  • 3/4 cup olive oil
  • salt and pepper to taste

Instructions

  1. Combine chicken and Cash Flow IPA in a zipper bag or container with a lid, refrigerate for 45 minutes to 1 hour
  2. Meanwhile make the dressing by combining all ingredients to a mason jar, cover with the lid and shake vigorously, set aside
  3. Remove chicken from the beer brine and transfer to a parchment lined baking sheet
  4. Discard beer brine – sadly, you can’t drink it now
  5. Sprinkle chicken with olive oil, salt and pepper
  6. Broil chicken for 6-8 minutes each side, or until the internal temperature is 160 in the thickest part
  7. While chicken is cooking, prepare the salad
  8. In one very large bowl or two big salad bowls, add arugula and top with strawberries, avocado, and goat cheese
  9. Top with chicken and almonds
  10. Serve with dressing
Irish Beef and Guinness Stew

Irish Beef and Guinness Stew

Ingredients

2 tbsp olive oil

2.5 lb  beef chuck , boneless short rib or any other slow cooking beef (no bone)

3/4 tsp each salt and black pepper

3 garlic cloves, minced

2 onions, chopped

6 oz bacon, diced

3 tbsp flour (all purpose)

14.9 oz Guinness Beer

4 tbsp tomato paste

3 cups chicken stock/broth

3 carrots , peeled and cut into 1/2″ thick pieces

2 large celery stalks , cut into 1″ pieces

2 bay leaves

3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Instructions

Cut the beef into 2″ chunks. Pat dry then sprinkle with salt and pepper.

Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.

Lower heat to medium. If the pot is looking dry, add oil.

Cook garlic and onion for 3 minutes until softening, then add bacon.

Cook until bacon is browned, then stir through carrot and celery.

Add flour, and stir for 1 minute to cook off the flour.

Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.

Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.

Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.

Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!

This tale wags the dog: ‘Rescued by Ruby’ tells K-9’s story

This tale wags the dog: ‘Rescued by Ruby’ tells K-9’s story

Ruby, an Australian shepherd and border collie mix, ended up in a Rhode Island animal shelter as a pup because of persistent behavioral problems. Five families adopted her in turn, only for each to return her because she was too rambunctious. “She was a total knucklehead,” said shelter volunteer and dog trainer Patricia Inman, who repeatedly intervened to keep Ruby from being euthanized. “She jumped and bit her leash. She wouldn’t sit or lie down. She just never stopped moving. She was special, and she needed a special person.”

Enter state police Cpl. Daniel O’Neil, who needed a search-and-rescue dog. In 2011, he was taken by an eight-month-old Ruby’s irrepressible energy and intelligence, and after Inman vouched for her, she was trained as a police K-9. Fast-forward to October 2017, when this tale takes an incredible twist: A teenage boy got lost for 36 hours while hiking, and Ruby succeeded where a human search party failed — she found the boy, who was unconscious and in grave medical condition. He turned out to be Inman’s son.

“Rescued by Ruby,” premiering March 17 on Netflix, tells the story of a problematic pooch who just needed another shot. “Ruby was given a chance at life and ended up saving a life,” the American Humane Hero Dog organization said in a 2018 citation naming her the nation’s “Search and Rescue Dog of the Year.”

In yet another twist, Ruby is played by a canine actor, Bear, another former shelter dog who was saved by the movie’s dog trainers from being put down. “It’s a true underdog story,” O’Neil, said in an interview at his office at the Rhode Island State Police, where he now oversees an 18-dog K-9 unit. “It’s like divine intervention. She was given a chance and she’s been doing everything she can to pay it back,” he said. “You have this dog that was given up on, and she’s changed so many people’s lives.”

Meanwhile, Ruby being Ruby, there’s still the occasional misadventure. Three years ago, she bolted near a state park, prompting a 19-hour search before turning up safe and sound. More recently, after O’Neil let her out to relieve herself, she returned with a live skunk writhing — and spraying — in her jaws. “We should’ve known. Ruby’s a down-home girl, not a Hollywood celeb.”

Irish Nachos

Irish Nachos

Ingredients

For the Beer Cheese:

1 (10.5-ounce) can cheddar cheese

1/4 cup Guinness beer

1 clove garlic, minced

1 jalapeño pepper, diced; optional

For the Irish Nachos:

4 large potatoes (Russett, Idaho, or Gold)

2/3 cup peanut oil, for frying

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon kosher salt

1 cup beer cheese

4 slices cooked bacon, crumbled

1/2 cup sour cream

1/4 cup green salsa

2 medium scallions, chopped

1/4 cup torn cilantro leaves, optional

Directions for Beer Cheese:

In a medium bowl, stir together the canned cheddar cheese and Guinness. Add the garlic and jalapeño. Mix well and set aside.

Directions for Irish Nachos

Wash the potatoes. Remove the eyes and any blemishes. Cut each potato into 1/4-inch thick slices and place into an ice-water bath. In a 3-quart saucepan, add 1 to 2 inches of peanut oil—do not fill it more than halfway. Heat the oil to 350 F. Drain the potatoes and pat with a lint-free kitchen towel or paper towel until completely dry. Any remaining water will cause the oil to splatter. Place the potatoes into the hot oil, working in batches. Deep-fry until golden brown and crispy, about 10 to 15 minutes. As they finish cooking, remove the potatoes from the hot oil using tongs or a heat-safe slotted spoon or spider strainer. Place onto a plate with paper towels to drain. Mix together the rosemary, thyme, and salt. If using whole leaf herbs, crush them in a mortar and pestle along with the salt. On a round pan, place the fried potatoes in a single layer with the edges overlapping, then sprinkle with the herb-salt mixture. Drizzle with the beer cheese and add the crumbled bacon. Finish the nachos off with sour cream and green salsa. Sprinkle with chopped scallion and cilantro. Serve and enjoy.

Tips

Don’t add more beer or heat the cheese sauce as both will cause it to become too runny.

Make this dish as close to serving it as possible to avoid soggy potatoes. You can prepare everything in advance (the potatoes no more than one hour early, kept warm in the oven), but don’t assemble until you’re ready to eat.