Christopher Cina
Muffaletta with IPA-Brined Veggie RelishMuffaletta sandwiches can be found all over New Orleans, from delis and corner grocery stores to upscale restaurants. Here, we use focaccia for the bread, and we’ve replaced the traditional olive salad with an IPA-brined vegetable relish.
Jalapeño and IPA Battered Corn Dogs RecipeThe jalapeño and IPA batter on these corn dogs adds a spicy and bitter counterpoint to the sweet corn.
Oven-Roasted Mussels with Lemon, Garlic, and Wheat Beer RecipeThis recipe provides you with the unique experience of roasted mussels: smoky, firm, and just enough chew. Tossing with wheat beer and lemon at the end adds a great acidic counterpoint to the sweetness of the roasted garlic and mussels.
Sour Beer Goat Cheese Chile RellenosThere’s no time like summer to turn up the heat with savory and spicy Southwestern fare like these chile rellenos, made with lambic, gueuze, or other sour beer.
Alamosa Striped Bass Tostadas with Lager Tomatillo Salsa RecipePaired with tomatillos and Vienna lager, a flaky mild-tasting fish upgrades the traditional tostada.
Barbecued Carrots with Dilled Yogurt RecipeAn American pale ale works well as the beer for cooking, both to help offset the sweetness of the carrots and reinforce the bitterness of the char once it comes off the grill.
Quick Pickled Shrimp RecipeFor the shrimp’s poaching liquid, I used a Belgian tripel. I like the powerful flavor that carries through into the poached shrimp, and it works well with the pickling spices.
Flat Iron Steak with Beer Hollandaise and Heirloom Tomato-Quinoa Salad RecipeHere’s a great summer meal to grill and enjoy in the backyard.
Porter Caramel Samoa-Style Bars RecipeThese bars are the grown-up version of the Samoa Girl Scout cookie, with chocolate drizzled over the porter caramel, toasted coconut, and a bed of sweet, buttery shortbread.
Poached Pacific Cod Tacos RecipeThis recipe is a riff on the traditional fish taco, but instead of batter frying the fish, we’re poaching it in lager. Poaching the fish allows it to hold more flavor from the poaching liquid than frying it will so you will get those beer-y undertones.
Biscuits and Porky Beer Gravy RecipeYou could use a Vienna lager or a Pilsner for this recipe; both are firm enough to let the brightness of the beer shine through, but not so bitter that they overpower the sausage and herbs.
Rigatoni and Cheese with Sausage and Grilled Broccoli Rabe RecipeThe malty sweetness of a Marzen (Oktoberfest) rounds out the spices of the sausage and pairs well with the fontina in the cheese sauce.