If you are looking for a unique appetizer to wow your guests at your holiday party this season, then you are going to love Chef D’s Cockadoodledodates!
I love Brussels sprouts. I usually keep it simple by roasting them with a big pinch of salt, few grinds of black pepper, and a squeeze of lemon. The other night a sprout craving was so huge that I made a meal out of it.
2 pounds Brussels sprouts, ends trimmed, out leaves discarded, and halved
2-4 strips of bacon diced
½ onion finely diced
1 jalapeno finely diced
2 cloves garlic minced
1 lemon juiced
1 tablespoon Sriracha
½ tablespoon Worcestershire sauce
½ tablespoon honey
Heavy pinch of salt
5-8 grinds of black pepper
½ cup freshly grated parmesan *optional
Preheat oven to 350 degrees.
Heat a 12-inch cast iron skillet over medium high heat. Sauté bacon until desired crispness. Add sprouts and onion and sauté for 5-7 minutes. Mix the rest of the ingredients in a separate bowl, add to the sprouts, stir to combine and place into preheated oven for 7-10 minutes. The last 3 minutes of cooking sprinkle cheese across the top and bake until golden, brown and delicious.
This pairs well with anything from a light lager to a big ol’ IPA.
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.
It’s the perfect time of the year to prep your grill for a backyard BBQ or for your next tailgate party. Here’s a new take on Argentina’s “BBQ” sauce. This green Chimichurri is great as a marinade and grilling sauce.
Sun King's Culinary Director, Steven Unrue, has prepared a three part series of recipes for the release of our year-round SKB IPA. We all know that you are supposed to eat three meals a day...Today's recipe is perfect for breakfast or brunch!
It's National Pie Day!
It may not feel like fall outside, but our taste buds are certainly heading into craving fall recipes!
The heat is on! Our summertime quarterly IPA brings back Fistful of Hops and Chef Steven Unrue is turning up the heat with today's Cooking with Sun King recipe: Fistful of Ribs
It's back...after a bit of a hiatus, Sun King is bringing back our Cooking with Sun King Contest!
Sun King loves food, loves beer, and we love contests – especially ones that involve the two things we love most. Sun King is hosting a recipe cook-off contest, Cooking with Sun King, highlighting cooking food with beer.
In the Cooking with Sun King Contest, we challenge you to create an original dish using any variety of Sun King beer; the sky is the limit! Whether your recipe is a main course, dessert, or appetizer, we challenge you to get in the kitchen and whip up your favorite dish.
Do you think that you have what it takes to be crowned the “King’s Chef”? We will be kicking off the contest on November 1st, 2015 via our contest page. Prizes will be awarded including Sun King swag, gift cards, as well as, gift cards to local restaurants. For more contest details, click here. For contest rules please visit our contest rule page. We cannot wait to see if you’ve got what it takes to be crowned the “King’s Chef”
To get you in the Cooking with Sun King spirit - resident Sun King Chef D (Dustin Boyer) has whipped up a Biscuits Recipe:
Sunlight Cream Ale Biscuits
These biscuits are perfect for splitting and turning into a game day sandwich. Top with City Ham from the Smoking Goose and your favorite cheese and you are ready for tailgating. The key to a great biscuit, is to not over work the mixture & keep everything as cold as possible.
Makes 6-8 biscuits
2 Cups All Purpose Flour, plus ½ cup for dusting
8 TBSP Butter, chilled & diced or grated
4 TBSP Buttermilk Powder
1 TBSP Baking Powder
½ TSP Baking Soda
1 TSP Kosher Salt
1 Jalapeno, seeded & finely minced (optional)
5 oz Jalapeno Cheddar Cheese, grated
6 oz Sunlight Cream Ale
In a large bowl combine flour, butter, buttermilk powder, baking powder, baking soda, salt, jalapeno & cheese. Mix together by hand, until the butter & cheese are just incorporated into the flour mixture. Chill in the freezer for an hour. Preheat oven to 450* F. Remove flour mixture from the freezer. Slowly add 4 ounces of Sunlight Cream Ale to the mix. Gently mix by hand. You are looking for a fairly dry mixture. If the mixture is too dry, add remaining Sunlight Cream Ale. Turn out onto a clean, floured countertop. Pat the dough lightly by hand to about 1/2” thick. Cut biscuits with a 2” cutter, place on a parchment lined baking sheet. Bake for 14-18 minutes.
If you have questions regarding the contest, please email email@example.com