Cooking with Sun King: Grilled Corn Salsa with GFJ

Monday, August 05, 2019

Chef D has been busy with the grill, just in time for summer time grilling, and the holiday weekend. 

Cooking with Sun King: Cowbell S’more Tart

Monday, August 05, 2019

Grilling with Sun King Recipe Contest - Round Two

Monday, August 05, 2019

The second round of Cooking with Sun King Recipe Contest is kick off this Friday, May 24th…just in time for Memorial Day Weekend!

Cooking with Sun King Winter Recipe Finalist: Wee Sir-an Meat Coma

Monday, August 05, 2019

Grilling with Sun King Recipe Contest goes until June 14th, 2013. You can enter the contest by visiting Sun King’s Facebook Recipe Contest Page.

Cooking with Sun King Recipe Finalist: Wee Mac N' Cheese(cake)

Monday, August 05, 2019

If you love cheesecake, then this is one recipe that you want to add to cheesecake recipe collection. Round One: Cooking with Sun King Recipe Finalist, Holly Martin made a Wee Mac N’ Cheese(cake). This is a nice twist to a classic cheesecake recipe – tangy and sweet, with a velvety smooth and rich texture, topped with chocolate.

Cooking with Sun King Recipe Contest Runner Up: "Midwest is Best with a Touch of the West" Beer Crust Pizza

Monday, August 05, 2019

There’s a lot of deliciousness that ignites your tastebuds with each bite that you take of this pizza. 4 types of cheeses, veggies, garlic, and if you like cilantro, there is a lot of it. Congratulations to Mary Martinez for her appetizing beer crusted pizza recipe!

“Midwest is Best with a Touch of the West” Beer Crust Pizza


4 c. Mozzarella cheese, finely shredded
1 c. Asiago, Romano, Parmesan cheese blend- this is a shaved/grated cheese blend
6 oz. feta cheese
1/4 of a red onion, thinly sliced
2 roasted poblanos, deseeded, peeled and chopped (recipe follows)
1 c. Sweet corn kernels, I prefer canned
1 avocado, cut into chunks
Two handfuls of cilantro, leaves chopped
Spicy garlic oil (recipe follows)

Preheat oven to 450 degrees. Brush pizza crusts generously with spicy garlic oil. Sprinkle half mozzarella cheese on each pizza. Sprinkle half cheese blend on each pizza. Sprinkle half feta cheese on each pizza. Sprinkle half red onion slices, 1/2 c. of corn, and half the poblanos on each pizza. Bake at 450 degrees for about 17-20 minutes, or until crust is golden and cheese looks toasted. Remove from oven. Brush each entire pizza with spicy garlic oil. Arrange/sprinkle half of the avocado chunks on each pizza. Sprinkle each pizza with half of the chopped cilantro. Cut pizza to your liking and serve.

Beer Pizza Crust

3 c. Unbleached flour, plus about a handful for dusting
1 T. Baking powder
1 t. Kosher salt
12 oz. Sunlight Cream Ale
Olive oil

Preheat oven to 450 degrees. Prepare pizza pans by greasing with olive oil and lightly dusting with cornmeal. This recipe makes enough dough for two thin crust pizzas, round and/or rectangular. Mix first four ingredients together until combined. Dough will be wet and sticky. Dust rolling surface, rolling pin and hands with flour. Turn dough onto rolling surface. Kneed 3-4 times. Form a ball and cut in half. Roll out remaining two halves of dough to fit pizza pans. Place dough in pans, pressing to spread to edges. Top with sauces and toppings of your choice. Bake anywhere from 15-25 minutes, depending on thickness of pizza, sauce and toppings.

Roasted Poblanos

Preheat oven to 400 degrees. Place washed whole poblanos on a cookie sheet. Roast for 30-40 minutes, turning about halfway through, until browned and blistered. Remove from oven. Place in a bowl and cover with a cloth. Once cooled, peel off skins, destem, deseed, and chop.

Spicy Garlic Oil

1/2 c. Olive oil
4 cloves of garlic, peeled and diced
1/2 t. Chili flakes

In a small saucepan, cook all ingredients together on low until you start to see the oil bubble. Simmer for 5 minutes and remove from heat. Let cool. The flavor intensifies the longer the oil sits. This keeps for a few days and makes a terrific dipping oil for bread.

Cooking with Sun King Winter Recipe Contest Winter Edition Winner

Monday, August 05, 2019

After sifting through a plethora of amazing recipes for the Cooking with Sun King Winter Recipe Contest, we narrowed it down to our Top 5 Finalists! We invited each of the Top 5 contestants and a guest to come to Sun King for a night of cooking, beer, and good company. The lineup was a little bit of everything from Circle City Wee Mac Chili with Cream Ale Cheddar Muffins, WeeMac N’ Cheesecake, Midwest is Best with a Touch of West Sunlight Cream Ale beer crusted pizza, Winterfest Braised Rabbit, and Wee Muckle Drizzled Steak with Osiris Brussel Sprouts. For two nights we stuffed our faces with wonderful and creative dishes. Ultimately we knew that we had to pick one winner and that it was not going to be an easy task.

Cooking with Sun King: Velvet Fog Chocolate Cake

Monday, August 05, 2019

Working for Sun King has certain perks, like getting a can of Velvet Fog before its official release.  Chef D decided to have some fun and baked a chocolate cake (P.S. – you can substitute Velvet Fog (because it’s a limited release) with Wee Mac!).



Velvet Fog Chocolate Cake


10 ounces all purpose flour

16 oz sugar

3 oz cocoa powder

10 grams baking soda

5 grams baking powder

a heavy pinch of salt

8 ounces sour cream

8 oz Velvet Fog

2 oz Old Pogue Bourbon

3 ounces vegetable oil

2 eggs at room temperature

½ ounce Bourbon Barrel Vanilla Extract or good vanilla extract

Butter for greasing


Preheat the oven to 350*.  Butter two 8 inch round cake pans.  Line with parchment paper, then butter and dust with flour.

Combine flour, sugar, baking soda, baking powder, & salt together in the work bowl of your stand mixer.  Mix on low with paddle attachment.  In another bowl, combine sour cream, Velvet Fog, vegetable oil, eggs, and vanilla extract.  Once mixed, slowly add the wet ingredients to the dry.  Scrape down the sides of the bowl.

Evenly distribute the batter between the two prepared pans.  Bake for 35-40 minutes or until a tooth pick inserted comes out clean.  Cool in the pans for 45 minutes, then turn out on a cooling rack to cool completely.


Mason County Butter Cream Frosting

8 ounces semi sweet chocolate chips

2 oz Old Pogue Bourbon – or your favorite bourbon

8 ounces butter at room temperature

28 ounces powdered sugar

4 ounces heavy cream

½ ounce bourbon barrel vanilla extract

Pinch of salt


In a double boiler melt chocolate and bourbon.  Cool to room temperature.


In the work bowl of your stand mixer, combine the sugar, butter, heavy cream, vanilla, & salt.  Mix on low until combined.  Scrape down the bowl.  Increase the speed to medium, add the chocolate and bourbon mixture, mix until incorporated.  Add heavy cream if mixture seems dry, a teaspoon at a time.  Place one layer on a cake stand.  Frost the top.  Invert the second layer, top with remaining frosting.  Coat the top and down the sides.

Cooking with Sun King: Campfire Style Sausage and Peppers

Monday, August 05, 2019

This is a great recipe for when you can’t sneak away to go camping.  Pairs well with Osiris Pale Ale or another hoppy beer.

Cooking with Sun King: Potato Beer Cheese Soup

Monday, August 05, 2019

This hearty soup is a good way to ward off the winter chill, especially if you’re out tailgating in early February. If a certain team from the Land of 10,000 Lakes make it to Super Bowl XLVI you can substitute your favorite Wisconsin cheddar and make this the centerpiece of your party table.

½ TBSP Vegetable Oil
5 Slices Bacon Diced
1 Medium Yellow Onion Diced
½ Celery Stick Diced
½ Carrot Diced
4 Garlic Cloves Diced
1 Jalapeno Pepper Diced
1 Serrano Pepper Diced
1 ½ TBSP Flour
16 Oz. Wee Mac Scottish Ale (or your favorite malty beer)
3 LB Yellow Flesh Potatoes Medium Diced
1 ½ Cups Chicken Stock
1 ¼ Cups Heavy Cream
¾ Cup Milk
1/3 Cup White Wine Vinegar
2 TBSP Worcestershire Sauce
8 Oz. Sharp Cheddar Cheese
4 Oz. Cream Cheese
1 TBSP Cumin
1 TBSP Dry Mustard
1 TBSP Sugar
½ TBSP Paprika
1 TBSP Fresh Rosemary
Fresh Ground Pepper

In a 5-8 QT stockpot heat the vegetable oil over medium-high heat, 1-2 minutes, until shimmering, add the bacon and cook until crispy.  Remove bacon to paper towels and let drain.  Add onion to rendered bacon fat and sauté until soft and translucent.  Once onion is translucent add carrot, celery, peppers, and garlic cook until soft, about 4-6 minutes.  Stir in flour and cook for 2 minutes.  Add the beer and blend with an immersion blender until smooth.  Add potatoes, chicken stock, heavy cream, milk, vinegar, Worcestershire, both cheeses, spices, and rosemary, bring to a boil then reduce to a simmer.  Simmer over low heat until potatoes are fork tender, about 30-45 minutes.  Season with salt & pepper to taste.  Top with crispy bacon bits to serve.

Serves 4-6 people, pair with Wee Mac Scottish Ale or your favorite malty beer.

Dustin Boyer has worked as a bartender, brewer, and restaurant manager. He is the go-to guy for Sun King’s many bar and restaurant accounts and is responsible for booking the food and music for the brewery’s tappings. When he’s not doing that he can be found on a fork lift or making magic with meat on the Big Green Egg. Don’t ask him when he’s opening a restaurant because he only cooks for fun.