Spiking the Kitchen

Like a punch bowl at prom, these recipes will often times carry a not insignificant abv, so eat responsibly.

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Allagash Dubbel Ale Review

Pours a really dark copper color with a good thick head that sticks around for a while.  The smell is fairly mild and smells of fruit and yeast. Tastes strongly of sweet malt, molasses, brown sugar and raisins without being cloying. The mouthfeel is actually a little lighter than I expected, and honestly I think…

Allagash Dubbel Ale Review was originally published on Spiking the Kitchen

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Big Butt Doppel Brats

This is it ladies and gentlemen. The Big Butt Doppel Brats; the meat, the myth, the mavericks. The tales of which have been passed down through song since time immemorable. Oh yes, there is a song. Made with Leinenkugel Big Butt Doppelbock and fantastic bratwursts from Inboden’s Meat Market in DeKalb, IL. Didn’t I say…

Big Butt Doppel Brats was originally published on Spiking the Kitchen

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Pickleback Corned Beef

This is the second key ingredient for my killer Reuben sandwiches. A pickleback is a shot of pickle juice that you chase a whiskey shot with. I turned it into a whiskey pickle juice glaze and put it on corned beef for St. Patrick’s Day. Pickles are green and Jameson’s is Irish whiskey, so it…

Pickleback Corned Beef was originally published on Spiking the Kitchen

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Lindemans Cuvee Rene Gueuze Review

This beer is our first foray into Belgian lambic territory, well at least for Issa it is, but I’ve only had limited experience with the style myself. I picked this one to review, because it is considered a great introductory to the style and Lindemans is also one of the easier ones to find. The…

Lindemans Cuvee Rene Gueuze Review was originally published on Spiking the Kitchen

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Lambic Sauerkraut

In anticipation of St. Patrick’s Day, I give you my take on sauerkraut. You can buy packaged, canned, or use homemade kraut for this. In the interest of full disclosure, the sauerkraut pictured was made with canned kraut, because my homemade version needed more time to ferment. This recipe is good by itself as a…

Lambic Sauerkraut was originally published on Spiking the Kitchen

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Beer Battered Pickle Chips

I can’t really remember the first time I had fried pickles, but it was at some bar. They were delicious. One day, when I was beer battering something else (probably fish), I had a bunch of left over batter with nothing to do with it. I remembered the jar of pickles in the fridge and…

Beer Battered Pickle Chips was originally published on Spiking the Kitchen

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Lagunitas Night Time

This beer was a very interesting surprise. I had no idea what to expect when I picked it up. I didn’t even know what style of beer it was. Turns out, it’s an American Black Ale or Black IPA, which I’ve never had before. It’s an interesting combination of roasted malts and piney hops. The…

Lagunitas Night Time was originally published on Spiking the Kitchen

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Maple Mustard Hop Salmon

This is a very quick and easy recipe that takes as little as 20 mins to prepare. When I tried Woodchuck’s Hopsation cider I knew that I had to cook with it. It basically tastes like hop water. The citrusy hop flavor definitely goes well in this mustard maple sauce. I use this sauce with salmon…

Maple Mustard Hop Salmon was originally published on Spiking the Kitchen

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This Ain't Your Grandma's Sweet Potato Casserole

I admit that I could be wrong, depending on who your grandmother is, this might in fact be a decent representation of her sweet potato casserole. I stumbled on the inspiration for this one when I found Fulton’s Harvest Pumpkin Pie Cream Liqueur on the clearance rack at Binny’s. I figured instead of using milk and spices…

This Ain’t Your Grandma’s Sweet Potato Casserole was originally published on Spiking the Kitchen

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I love last minute meals that are not only quick and easy, but on the lighter side. This chicken is so freaking good. It’s simple to make, and the recipe can be used for chicken thighs or breasts :)...

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Chocolate Stout Chocolate Fondue

This is pretty simple. Melt some chocolate, add in chocolate stout and dip candy and fruit into it. We ate it with pretzels and strawberries. Marshmallows, graham crackers, and other fruits would have been great as well. I love Young’s Double Chocolate Stout, it tastes just like chocolate and I think it goes great in…

Chocolate Stout Chocolate Fondue was originally published on Spiking the Kitchen

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"Old Fashioned" Pulled Pork

In this case, the phrase “old fashioned” doesn’t mean old time-y. It refers to an old fashioned cocktail. I came up with a barbecue sauce version of this classic cocktail. Bourbon, brown sugar, bitters, and lemon seemed pretty easy to finagle into a sauce, so I threw them into a ketchup base, added some typical…

“Old Fashioned” Pulled Pork was originally published on Spiking the Kitchen

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Visit Original Link

This beer pours and orange mead sort of color, with lemon, grass, spice and a hint of funk on the nose. The taste is pure pine hop bitterness all the way through with hints of grass.  Overall, a very refreshing IPA that's very drinkable.

Ratings

Tim - 8/10

Issa - 5/10

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English Ale Cottage Pie

The name of this one might be confusing, it would have been to me before I made this. You probably know cottage pie by another name, shepherd’s pie. After doing a little research, I found out that shepherd’s pie is a specific type of cottage pie. It’s a cottage pie made with lamb, shepherd’s… sheep……

English Ale Cottage Pie was originally published on Spiking the Kitchen

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English Ale Mashed Potatoes

This one was a pleasant surprise. It’s actually half of the English Ale Cottage Pie recipe, which started as an excuse to use leftover ingredients,  but we tried the mashed potatoes on their own and it’s a completely viable side dish in it’s own right. Originally intended to be just plain mashed potatoes until I…

English Ale Mashed Potatoes was originally published on Spiking the Kitchen

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IPA Bacon Cheesburger

Burgers are so versatile, you can kind of do whatever you want with them. This is one of my favorites. I used Victory – Hop Devil IPA for this recipe. We paired the burgers with Imperial IPA Potato Salad, and I used my Imperial IPA mustard as a condiment. The theme of this meal is…

IPA Bacon Cheesburger was originally published on Spiking the Kitchen

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IPA Georgia Mustard

This mustard is dark and kind of spicy. It’s basically the same as Carolina BBQ sauce, which is a style of BBQ sauce that uses mustard as a base instead of ketchup, but I started making it as my own variation on Famous Dave’s Georgia mustard. I used Samuel Adam’s – Rebel Rouser Double IPA…

IPA Georgia Mustard was originally published on Spiking the Kitchen