Cooking With Craft Beer #ncbeermonth #ncbeer ~ Nik Snacks

Bite it and write it. That's what I do.


On 4:15 PM by Nikki @ NikSnacks in , , ,    No comments
Did you enter the NC Beer Month Getaway contest? The winner will be announced soon! Is it you?

Now that NC Beer month has ended, a new journey begins. The month of April was a celebration of local beer, history and opportunity to get in the mood to drink AND cook with beer. I'm going to talk about cooking with beer, because--guess what?! This is a food blog!

I had the fortunate opportunity to travel across the state of North Carolina and stop at select Lowes Foods to share the beer story of Winston-Salem and recipes using the best craft beer in the Piedmont Triad.

I gave up beer for Lent and when NC Beer Month began, I couldn't have beer. Even if it was temporary, I'm weak. Mostly for beer.

I formulated 4 out of 5 recipes just for this NC Beer Month collaboration with Visit Winston-Salem and Lowes Foods. It was truly a pleasure and a joy sharing my love of craft beer and cooking. EVERY day this week, I'll be sharing those recipes. You're gonna absolutely flip. I promise.

In Winston-Salem, we have a vibrant culianry arts scene and since craft beer is part of our story, a handful of local restaurants use it in recipes and daily specials. Below is a recipe from Foothills Brewing, using Stout. You can use any dark beer, but for some additional tips on how to cook with beer from ME, click HERE.

Foothills Hunter’s Pie
Makes 4 to 6 servings

1 tablespoons oil
1 large potato washed and diced small
1 carrot, peeled and diced
1 onion, peeled and diced
1 celery, stalk diced
1 clove garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon rosemary
½ pound lean stew meat (sirloin)
½ pound sausage (preferably smoked)
½ pound ground buffalo (or beef)
2 tablespoons all-purpose flour
1 cup stout
5 cups beef stock
2 cups mashed potatoes
1/3 cup Parmesan cheese
Chopped parsley, for garnish

1. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions, carrots and celery. Season with salt and pepper. Saute for 2 minutes. Add all three meats to the vegetables, season with salt and pepper and sauté for 1 minute. Dust the meats with the flour and cook for 2 minutes, stirring constantly. Stir in the stout and the beef stock. Add the bay leaves rosemary and thyme. Bring the liquid to a boil. Reduce the heat to medium low and simmer for ½ hour, or until tender.

2. Preheat oven to 350 degrees.

3. Remove pan from the heat and cool. Pour the mixture into a deep 9-inch oval dish. Place spoonfuls of the potatoes over the meat mixture. Sprinkle the top of the potatoes with the Parmesan. Place dish on a baking sheet and bake for about 15 minutes or until the potatoes are golden. (The baking sheet under the dish is in case the pie starts to bubble over.) Remove from the oven, garnish with parsley and enjoy.

Recipe from Shane Moore of Foothills Brewing

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