Beer and tacos were made for each other. So, we made tacos with beer.
]]>Anyways, beer and tacos were made for each other. So, we made tacos with beer. It really only seemed fair.
In a bowl or zipper bag, combine juice of a lemon, a generous pinch of black pepper and salt, and a can of DEADLINE Premium Blonde Lager. Add the steak and allow to marinate for at least an hour, but preferably overnight.
Once marinated, cook in a heavy bottom or cast iron pan, and cut into thin strips for serving.
In a bowl, combine a cup of sour cream, a generous amount of diced cilantro, two finely diced cloves of garlic, the juice of one lime, and a dash of zest from the same lime. Mix well, ideally with an immersion blender or similar.
If you've got a squeeze bottle to put it in for serving, all the better, but a spoon works fine. It'll keep in the fridge for about a week, but there's literally no way you'll keep from eating it all before then.
Ooooooh these are low key the best part. Put your cut up red onions in a heat-proof bowl. Bring about two cups of apple cider vinegar up a simmer, then just pour that hot ACV all over the onions. Set a timer for about half an hour.
Or you can cheat like we do: Put the ACV in a microwave safe dish, and nuke it until it's hot, then just stir in your onions and let them sit for the same amount of time.
ASSEMBLY
Set yourself up a taco station. You'll want to have these things ready:
And here's the ideal assembly order for aesthetics and deliciousness:
Cheers!
]]>Also, don't forget the most important part of taco eating procedures: tilt your head sideways, not the taco! Tacos are born in an upright position, and are happiest if kept that way. Lean that noggin and eat that taco like nature intended.
This super-satisfying beef dish is rich, flavourful and a lot of fun to make. The addition of DEADLINE Premium Blonde Lager to the sauce (in the place of water) adds a subtle complexity that's really beautiful. Below are our details, but for all the deets, check out Babish's site.
Enjoy!
]]>Seriously, go check out Binging With Babish -- we dare you not to love it!
The trick to this recipe is that the raisins are plumped (ideally overnight) in our BLACKLIST Black German Lager. This gives them a moistness and complexity of flavour you just won't get from straight-from-the-bag raisins.
]]>This recipe was adapted from the wonderful Smitten Kitchen Raisin Oatmeal Cookie recipe.
You're going to want to use a 12" cast iron skillet for this one, or at least an oven-safe similarly-sized pan.
1. Preheat your oven to 425 degrees farenheit.
2. Strip all of the meat off the chicken -- all of it. Chop it into rough pieces. (Tip: Don't waste the carcass -- between the chicken and the bits of veggies you'll have left over, you've got the base for a great chicken stock)
3. Peel and dice carrot and onion into bite-sized pieces -- feel free to define "bite sized" for yourself. Roughly chop garlic.
4. Melt 3 tbsp butter in your pan over medium-high heat. Once butter begins to froth, add onions, carrots and garlic to the pan. Cook until onions are glassy and the carrots just begin to soften -- about 6-8 minutes.
5. Sprinkle flour over vegetables and mix until it mixes and coats the contents of the pan.
6. Add heavy cream, and most of a can of DEADLINE Premium Blonde Lager. Season with a few dashes of salt and pepper; add thyme. Mix and cook 2-3 minutes, until liquid begins to simmer.
7. Add cooked chicken and peas to pan, and mix it all up. Let it keep simmering while you move on to the next step...
8. Roll out your thawed puff pastry on a lightly floured surface, until it's large enough to cover your pan with some overhang.
9. Place rolled out puff pastry overtop of pan, trimming to about 1" overhang. Fold pastry under to just over the pan rim and crimp with a fork.
10. Using a sharp knife, cut half a dozen vents into the pie top in any pattern you fancy -- as long as steam has a way to escape, you're good.
11. Melt remaining 2 tbsp of butter (toss it in the microwave, it's the easiest way to do it) and liberally brush the pastry top.
12. Put pie in preheated oven and cook for approximately 20 minutes, until the pastry takes on a nice golden brown colour.
13. Lower heat in oven to 350 degrees farenheit, and cook for an additional 30 minutes.
14. Remove pie from oven, and let sit at least 15-20 minutes before serving. Pair it with another DEADLINE Premium Lager, and a nice green salad if you're feeling guilty about calories.
Note: This recipe is based heavily on Bon Appetit's one-skilled chicken pot pie. Bon Appetit is a big inspiration in the brewery's cooking!
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1. Preheat the oven to 350° F
2. In a dutch oven or oven-safe pot over medium-high heat, cook the beef and pork until just cooked through, approximately 3-5 minutes. Add in diced onions, garlic, and leeks, mix, and cook for an additional 2-3 minutes, until the onions are glassy and the leeks have softened.
3. Add in the green and red peppers, stir to combine, and cook until peppers soften, 2-3 minutes.
4. Add tomato sauce, canned tomatoes, BLACKLIST Black German Lager, and stir to combine. Stirring occasionally, bring pot to a simmer.
5. Add spices, lemon juice, celery leaves. Stir to combine.
6. Cover pot and bake in the oven, middle rack, for 90 minutes.
7. Remove pot from oven, add kidney beans, beans in tomato sauce, and lemon zest. Return to oven for 15 minutes.
This chili is best served with a dollop of good sour cream, freshly diced spring onions and grated cheddar cheese. Can be refrigerated for up a week.
]]>Serves 6 (or 4 if you're hungry)
MAYDAY Belgian Pale Ale brings something very unique to this recipe. Its fruit and spice character adds a subtle depth to the bread, and its use in the glaze highlights its citrus notes.
For the loaf
For the glaze
1. Preheat oven to 375° F, and prep a 9x5" loaf pan by coating the interior with spray oil or butter.
2. Spread walnuts on a baking sheet and toast in the oven until just fragrant, about 5 minutes
3. Using a stand mixer with the paddle attachment, whip the butter and sugar, starting at a low speed and moving to medium, until they form a grainy cream. Scrape down sides of the bowl.
4. Add mashed bananas, eggs and MAYDAY Belgian Pale Ale to bowl and beat until combined.
5. Add approximately half of the flour to the bowl and beat until just combined. Add remaining flour, walnuts, baking soda, baking powder, nutmeg and salt to bowl and beat until just combined. At this point, the batter should be glossy and slightly lumpy.
6. Pour batter into prepared loaf pan and tap gently on the countertop to settle the batter. Ensure the loaf pan is not overfilled, as the loaf will rise notably during baking.
7. Bake for 45 minutes, rotating once during baking. Bake until a toothpick or tester, inserted into the centre of the loaf, comes back clean.
8. Place the pan on a wire rack to cool to the touch; this can take an hour or more.
9. Once the loaf has cooled, prepare the glaze by beating together all glaze ingredients until it thickens. (Don't do this too far ahead of time or the glaze will harden and you'll have to beat it again. It only takes a minute to do, so you don't lose any time by waiting until the loaf is totally cool.)
10. Run a knife gently around the edges of the loaf in the pan to release, then invert the pan and tap gently to remove the loaf.
11. Place a sheet pan or parchment paper beneath the cooling rack; pour glaze across entire top of loaf. Leave to set, approximately 30 minutes. (Like Step 9, don't rush this and do it before the loaf cools entirely, or your glaze will just run right off the warm loaf. Patience pays delicious dividends.)
The finished loaf will keep for a couple of days if kept wrapped or covered.
Recipe adapted from "Banana Nut Bread," from The Williams Sonoma Baking Book.
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