Toffee In a large pot over high heat add sugar, butter and 1/2 cup beer. Stir until the mixture begins to boil. Allow the mixture to boil untouched until it starts to darken and thicken, about 4-5 minutes. If you…
All Posts by Amy Forrest
Beer Brined Chicken with Stout Sriracha Beer Barbecue Sauce
Chicken Brine Place all ingredients in a ziplock bag with two cups ice, seal bag and place bag in a bowl in case it leaks. Keep chicken in the brine at least two hours, or it can remain in the…
Porter Ginger Glazed Salmon
In a medium bowl combine olive oil, beer, soy sauce, garlic, ginger and brown sugar. Pour mixture into a large ziplock bag. Immerse salmon into the mixture in the bag, seal and let marinate at room temperature for 15 minutes….
Gluten-Free Pancakes
Preheat griddle to 375 degrees; lightly grease. Blend flour, sugar, baking powder and salt. Add milk, egg and melted butter and whisk until smooth. Pour 1/4 cup batter on griddle. Allow pancake to cook about 1½ minutes per side or…
Tamari Shrimp Stir Fry
Bring three quarts of water to a rolling boil, add rice noodles and boil in an uncovered pot until noodles are cooked. Remove from heat. In a medium skillet, heat olive oil for about 1 minute over medium-high heat. Add…
Beef Tostada
Heat oil in small skillet, place tostadas one at a time in the skillet, brown on both sides until crisp. Keep warm until ready to serve. Have bowls of all other ingredients and allow everyone to build their own tostada….
Beef Spice Rub
Blend all spices together with a whisk. Generously rub both sides of the roast. Store the extra rub in a container with a lid that seals well. Mason jars work well. This is a great seasoning to have on hand…
Beef and Noodles
Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles to absorb about 2/3 of the liquid, add the beef and simmer for an additional 15 minutes. Remove from heat…
Chuck Roast and Bone Broth
Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
Rubbed Loin Chop with Peach Ginger Chutney
This recipe by Amy Forrest of In Good Taste Catering took top prize in the Lamb Jam Contest at the Ohio State Fair.