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Black Abbey Revolutions IPA + Mom's Hamburger Quiche

12/24/2014

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Twas the night before the night before Christmas and all thru the house, not a creature was stirring, not even Lana after working 9 straight hours at Party Mart...
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It's a busy time of year for everyone! The closer it gets to Chtistmas, the less time I want to spend on preparing dinner. Dear Santa, I would like one personal chef. Thanks!

So if I can make a one dish kind of meal, sign me up. This recipe is for my mom's hamburger quiche which is a rich, savory creamy pie full of lean beef, cheese and rounded out by a flaky buttery crust. Do you hear what I hear? It's a bell ringing but it's the oven preheating!

I chose to pair this meal with the Black Abbey's Revolutions IPA that clocks in at 5.5% ABV & 100 IBUs. It is brewed using smoked malt & rye, with aromas of pine & toast leading to a full bodied richness with notes of pumpernickel, smoke & spice finishing in an arsenal of resinous piney hops. *self high-five*

The smokey rich palate complements the beef in the recipe while the unrelenting hops cut their way thru the cheese landing directly into the flaky buttery crust. The carbonation helps lift the fat from the meat & cheese to showcase the savory flavors of the dish. It also cleanses your palate preparing you for another bite! Match made in heaven.

See below for the recipe and get your growler filled at Black Abbey in Nashville to relive this epic tale. Cheers!

  • Hamburger Quiche

  • Serves 4

    Ingredients: 

    1/2lb ground chuck

    1/2 cup chopped onion

    1/2 cup mayo

    1 tbsp cornstarch 

    3/4 cup grated cheddar

    3/4 cup grated Swiss 

    2 eggs

    1/2 cup milk

    1 4oz can mushrooms sliced/drained

    9inch unbaked pie crust

    Salt & pepper

    1. Preheat oven to 350 degrees

    2. Brown meat, onion & drain fat

    3. Combine eggs, milk, mayo, cheese & mushrooms. Add to meat mixture & pour into pie crust.

    4. Bake 30-45 min until done! 






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Wiseacre Tarasque Saison + Spicy Peanut Noodles

12/16/2014

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Give it to me, baby (give it to me)! 

I don't have pasta often, so when I do, I go big. I saw this recipe on my favorite blog A Beautiful Mess and instantly knew I had to try it. It's one of those recipes you find in the morning and then think about it ALL DAY LONG. I actually had almost everything on hand except for the bell pepper and scallions, so I added shrimp and pepitas. Oh, and KALE. Boom. Superfood. That makes all the pasta and peanut butter consumption not so bad on the caloric meter, right? 

This dish was rich, creamy, spicy, sweet with a little crunch and slight earthiness from the kale and nuts. 

Therefore, my beer of choice for this meal was Wiseacre Tarasque Saison! This beer is medium body with flavors of peppercorn, orange peel, saltine and a little bit of funk. 

The sweetness from the notes of orange peel and the malt plus the funk complemented the many layers of this dish while the spicy elements of the beer were balanced out by the rich sauce. The carbonation and zip from a nice dose of bittering hops help cut thru the peanut sauce.
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I'll be honest: my initial idea for this pairing was an IPA. But that's too obvious. When in doubt, IPA always seems to be my go-to. But when I remembered this Saison, I had to try it. Saisons are interesting...I've never had the same style twice. But, that's the beauty of it. Life is like a case of Saisons....you never know which one you're going to get. Cheers! -L
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Stone Brewing Co. Mustard TastingĀ 

12/3/2014

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Recently at work, we hosted a "Holiday Spirits" tasting where we opened a few seasonal bottles and kegs. We also showcased our selection of Stone Brewing Co. mustards (which are fantastic, in my opinion) and I got to prepare the food!
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First up, the Cali-Belgique Dijon. I plated a dollop of the dijon mustard onto a single serve plate with a pretzel dipped in it (boring, but got the point across: it's very versatile). 

Second, the Pale Ale Chipotle Mustard. A dollop of the chipotle mustard topped with a slice of teriyaki beef sausage and a piece of pineapple. Basically, I sliced up a piece of beef sausage and sauteed it with teryaki sauce and sweet chili sauce till it develops a golden crust. So spicy. So yummy.

Not pictured: The Self-Righteous Whole Grain Mustard. A toasted hawaiian roll open faced with cranberry sauce on one side, whole grain mustard on the other, with a slice of brown sugar ham on the middle. Sounds like Thanksgiving!

Nothing says "the holidays" like a bunch of delicious finger foods! Cheers!
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Ommegang Abbey Ale + Maple Brown Sugar Turkey, Brussel Sprout, Fried Rice + Sweet Chili Sauce + Sunny Side Up Egg

12/1/2014

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Mission: Thanksgiving leftovers REVAMPED. Chop up leftover turkey & brussel sprouts. Throw into a wok with a little sesame oil & teriyaki sauce till crisp tender & turkey develops a slight crust. Toss in a cup of pre-made brown rice (or whatever you prefer). Add a few tablespoons of soy sauce and one tablespoon sweet chili sauce. Put into a bowl while you cook egg in the same wok. Top rice with egg and Sriracha!

Sounds great, right? It was! And the beer pairing sounds awesome, ya? Well it did in my head....

A rich dish need not a rich beer. If you could've seen my eyebrows scrunch up like they did, you would've thought an anvil was about to fall on my head like in the cartoons.


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    Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!

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