Looking for a new way to try your vegetables? Just add beer and bacon! Seriously. I found the green beans for a buck a pound on special last week, and it turns out Ale Asylum (a local brewer) just put out a new stout, so this was perfect timing in several senses.
2 lbs green beans (note to self: reduce to 1 lb for the future, 2 lb was way too much)
.5 c stout (I used Ale Asylum’s Big Slick stout)
pinch smoked paprika, salt, and pepper
Cook your bacon in a pan to desired doneness. Remove, let cool, and chop.
Add your green beans to the pan, and sear until slightly browned. Then, pour your stout in, drink the rest of the bottle, and cook until the beer reduces into a glaze (about ten minutes or so). Sprinkle with smoked paprika, salt, pepper, and chopped bacon, and toss in a serving dish to combine!
This is another recipe I haven’t made in a while, but honestly, with the level of improvisation that I applied this time around, it’s a whole new recipe. This recipe features the three Wisconsin greats: beer, cheese, and bacon; put your money and quality into these three ingredients, and honestly, it doesn’t matter what else you do to it, there’s nothing you can do to the recipe to fuck it up. The bacon is from a local vendor who sells at our farmer’s markets, the cheese is from the University dairy store that’s literally a block down from where I work (and smoked and aged on top of it), and the beer is from a local brewer. And the result is absolutely fanfriggintastic, and one I’d make again.
.5 lb bacon (thick cut, if you can get it from a farmer’s market or a local vendor definitely go for it), sliced
1 small onion, diced
1 large jalapeno, chopped
4 cloves garlic, chopped
.5 t ground thyme
2 T butter
.25 c flour
1 12 oz bottle ale (I used Ale Asylum’s Madtown Nutbrown)
2 c chicken stock
1 T Worchestershire sauce
1 t dijon mustard
.5 c heavy whipping cream
2 c cheddar cheese (I used smoked aged cheddar from the university dairy store)
salt, pepper, and cayenne to taste
Cook your bacon over medium heat to desired doneness, and then put aside all but 2 T of the bacon grease. Take your chopped onions and jalapenos, and cook about ten minutes, until tender. Then add your garlic and thyme, and cook until fragrant, which is usually one minute.
Melt your butter over the garlic, thyme, onion and jalapenos, and then sprinkle the flour over the top, until it coats everything and turns golden brown (see pic 5).
Then, add your beer and chicken stock, followed by your bacon, cooking over medium heat for ten minutes. Then, add your heavy whipping cream, the Worcestershire sauce, dijon mustard, and the smoked aged cheddar. Stir continuously, until the cheddar is melted into the soup, but don’t bring it to a boil.
Season with salt, pepper, and cayenne, and enjoy your little taste of Wisconsin.