Any Guy's Food Blog

Honorable Mentions:

Butte Creek Porter Sauteed Mushrooms and Ribeye Steak

This recipe didn't quite make the top 10 for me, but I had to mention that I have found no better way to mix it up with a steak than by dumping beer all over it. The porter mingling with the rib eye was one of the best pure match-ups I had all month. While I do love pan-seared steak, I will definitely be drowning it in beer on occasion from now on.

Killian's Red Baby Back Ribs

One of the main reasons that I don't consider this a top 10 recipe is because I just didn't feel that the beer played a big enough roll in the flavor. However, the recipe was good enough that I ate the entire rack in one sitting. I figured that had to say something. When I got down to the last 4 ribs on the rack, I thought to myself, "I'm already full, but I know if I save these for later and reheat them, they'll be nowhere near as good as this."

So I ate them.

Don't get me wrong, cooking them in beer first is a great way to add some flavor complexity to this dish. But the beer alone wasn't enough to get me to call this one of my top 10 beer recipes. Definitely an honorable mention.

10. Molson Canadian Pancakes

I said it in the blog post and I'll repeat it. There is no excuse for not ALWAYS using beer in every pancake ever made for the rest of eternity. None. The difference in the texture and flavor of the pancake is just too worth it. In fact, for breakfast one day during the 30-day challenge I made these pancakes again. A little warning though, make sure you mix so that there are no clumps. I recommend combining all the liquids first, then slowly adding the dry ingredients as you stir.

9. Budweiser Jambalaya

This recipe was spot on. I really think the big key that made this recipe for me was cooking the chicken in the beer first until it was ready to fall off the bone. While it was cooking it smelled like chicken and fresh-baked bread. The most amazing part of this dish to me was that fact that I kept going back for leftovers the next three days. This recipe will feed a whole family and probably still yield some leftovers.

One thing different to try would involve the sausage. I threw mine in and let it cook in the jambalaya. However, it may be nice to cut up the sausage first, pan fry it and then toss it into the jambalaya fully cooked.

8. Stone IPA "Beer Can" Chicken

This is a bitter-sweet recipe for me. If you read my previous post, you know that I tried to blow my right hand off while making this. I didn't get to taste it the first time until I was heavily medicated and recovering from shock. I thought it tasted good then. I got another chance to taste it the following day and my memories were confirmed as accurate. The most amazing part of this recipe was the beer. The hops and citrus soak right into the meat of the chicken and there is no way you can miss that unmistakable flavor of Stone IPA. The butcher at a local store asked me if the type of beer made any difference at all in a recipe like this. The answer is, "abso-friggin-lutely."

When you combine that amazing flavor with one of my favorite rub recipes on the outside, you have a chicken that just can't lose.

7. Natural "Natty" Ice Biscuits and Gravy

My best guess is that you don't have to be too picky about the beer you choose for this recipe. I'd lean toward a lighter beer, but it's really up to your own tastes. This was part of my "awful 7" where I picked what I consider 7 terrible beers and made recipes from them for the challenge. I can't really argue that the Natty Ice is what made this recipe. In fact, I can say that I don't believe this to be the case at all. Use whatever beer you have lying around. What I can say is this: Bacon biscuits are amazing.

The gravy recipe was solid, but those bacon biscuits were something else. It's not even the beer that did it. I'm sure nobody is surprised, but the bacon made these biscuit sublime. Now this isn't to say that this recipe doesn't have its shortcomings. Personally, I was annoyed by the fact that it seems the only way to make good buttermilk-style biscuits it to finely chop the butter. That's fine if you have food processor, but I wish I could have included a reasonable biscuit recipe for those with a food processor. (Perhaps I should make that a future recipe to work on for the blog.) Aside from that detail, this recipe was an easy top 10 choice.

6. The Abyss Chocolate Mousse

This recipe would have been much higher on the list, but it's just extremely rich. I'm not really into that. It was remarkably good. In fact, if The Abyss didn't cost $12 a bottle and wasn't so hard to get my hands on, I would make it once in a while. As it is, this recipe make 4 GIGANTIC servings of chocolate mousse that is so sinfully decadent that I can only pile in 3-4 spoonfuls before needing a break.

For those of you with the access to this beer and a love for the excessively rich and flavorful you have to try it. There are not words to describe the heaven you will be in while tasting the combination of rich chocolate mousse and deep, silky flavors or The Abyss. You will feel like you're lapping at a pool of smooth, chocolate clouds.

5. Anderson Valley Summer Solstice Cornbread

I really like cornbread, but it tends to be a very black and white baked good on my palate. Either it's great or it's terrible. I'm glad to say that this recipe is not terrible. Everything about this recipe makes me want to make it again.

The bread had the right amount of fluff. It was moist and the sweet corn flavor, paired with the Summer Solstice, really had a party in my mouth. If you're looking for that little extra sweet, feel free to douse with honey. You won't be disappointed.

4. Great White Lemon Bars

After making these, I had almost dismissed them as just good enough to maybe make again. The next morning, I cut up the rest of the pan and bagged them to take them to work to give to colleagues. I have a half of a square left over and popped it into my mouth on the way out the door. I was blown away by the change in flavor that had occurred overnight. Give these things enough time to cool and they only get better. A lot better. This went from a recipe that I would possibly repeat to one that will now surely be repeated.

If you live somewhere where it may be difficult to come across Great White, I recommend Blue Moon's Belgian White as an alternative. Or really any weisbier for that matter.

3. Kona Longboard Island Lager Milkshake

I know what you're thinking. You're thinking that this recipe is totally cheating. And if you're not thinking that, you should be. It totally is. I don't care. This is possibly one of the best adult dessert ideas every thought. Don't mistake me, I'm not taking credit for the origin of putting beer in a milkshake. What I am saying is that the idea is absolute genius.

A note: I realized as I went back to read this recipe that it doesn't specify how much caramel topping to add. Just in case you didn't realize it, do NOT add the entire bottle. Or do. I don't care. I also eyeballed the 2-3 cups of ice cream so if it's too runny, just add more.

2. Samuel Smith's Nut Brown Broccoli Beef

This recipe also gets the award for most surprising. I really did not expect it to turn out anywhere near as good as it did. The dish was rich in flavor and had a good texture. And there was something so -- addicting about it. I felt myself compelled to keep going back to the leftovers until there were no more leftovers. I also seemed to get an amazing response to this recipe from friends who tasted it or just read about it.

1. Samuel Smith's Oatmeal Stout Rice Pudding

I've had some time to think about this. I originally gave it an 8 out of 10 on my own scale. Really the only excuse is that rice pudding isn't really "my thing". Looking back at this recipe (as could also be said about the Abyss Chocolate Mousse), this deserves a 10 out of 10. It was a brilliant idea (in hindsight) and the execution was there. I really have to say that this was the best recipe that I developed throughout these entire 30 days and I just can't justify not calling this a 10 out of 10.