Oh yes I did. Made pizza using beer. If there’s a way to work beer into a recipe, I’ll do it. I’ve brined with it, made barbecue, bread dip, sandwiches, crepes… I’ve even stuck it up a chicken’s rear-end. And now I’ve made pizza with it. If you hear a sense of pride in my writing about this, you would be correct.
Friday night is generally pizza night in our home, and this is taken pretty seriously. At least by me. Sometimes it’s ordering out, and sometimes (oftentimes) it’s using a purchased crust. But every so often I make the dough, and those nights are extra special. I’ve always made a Whole Wheat Pizza Dough that we absolutely love, but I wanted a basic white dough in my arsenal too. The beer is just a special touch.
Sam Adams Beer Pizza Dough
- 1 (12 oz) Sam Adams Boston Lagar beer
- 1 packet (1/4 oz) Rapid-Rise yeast
- 1 T honey
- 1 T extra virgin olive oil
- 3-3/4 cups all-purpose flour
- 1 T kosher salt
Sit the beer in a bowl full of hot tap water. Let the beer warm up so the yeast will be happy.
In the bowl of a stand mixer fitted with the dough hook, add the beer and yeast. Let yeast proof 5 minutes. Add the honey and olive oil. With the mixer running on “stir”, add the flour. Knead the dough 10 minutes. Put the bowl in a warm place for the dough to rise ~1-1/2 to 2 hours (I blast my oven on preheat 2 minutes, turn it off, then stick the bowl in there).
Turn the dough out on a floured surface and divide into 2 portions. Knead each 10 times to get it good and elastic. Put the pizza stone in the oven, and heat oven to 450F. Heat another 15 minutes to ensure the pizza stone is fully heated. While the oven is heating, the dough will rise a bit more.
Using a rolling pin, roll out one piece of dough into a 12- to 14-inch round. Move dough to the pizza stone and add toppings. Bake at 450F for 15-20 minutes until crust is cooked through. Yield: dough for 2 pizzas.
Don’t you just love easy meals that cook themselves?!! I LOVE easy meals that cook themselves! Especially when they make my house smell freaking awesome in the process. Certain meats are conducive for slow ‘cookering’ and chicken thighs sure are one of them. I’ve made pulled chicken in the slow cooker before (check out my Pumpkin Beer BBQ Pulled Chicken Sliders) and not only is pulled chicken less fatty than pork or beef, but it’s really just as lip-smacking good sandwiched in a bun with some really great slaw.
I love to make Asian barbecue, but I hadn’t done it with chicken until now. This recipe is simply adapted from my Chinese BBQ Pork Spareribs. I used the same marinade and then just threw the chicken into the crock-pot and let’er go. Only problem I had was I had planned on this lasting a couple nights. …it didn’t. It was gone… in a good way.
Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw
- 1/4 c sherry
- 1/4 c reduced sodium soy sauce
- 1/4 c hoisin
- 1 T brown sugar
- 4 large cloves garlic, minced
- 1 t Sriracha
- 1/2 t Chinese 5-spice
- 1/2 t onion powder
- 1/4 t ground ginger powder
- 3 T honey
- 1 T sesame oil
- 6 large chicken thighs, skinless
- 12 slider rolls
- Red Cabbage Slaw (recipe follows)
In a crock-pot, combine all ingredients up to and including the sesame oil. Whisk until smooth. Add the chicken and cook on low, 6-8 hours.
Remove chicken to a plate or cutting board and, using 2 forks, shred the meat. Discard the bones. Transfer the pulled chicken to a bowl and add some of the sauce from the crock-pot to keep the meat moist. Serve on slider rolls with Red Cabbage Slaw. Yield: 6 servings.
Red Cabbage Slaw
- 2 T peanut butter
- 1 T Chinese spicy mustard
- 1 T toasted sesame oil
- 1 T reduced sodium soy sauce
- 1/4 t ground ginger
- 2 t honey
- juice of 1 lime
- 1/2 medium head red cabbage, thinly sliced
- 1/4 c chopped fresh cilantro
- 4 scallions, green and white parts, thinly sliced on the diagonal
- 3 T roasted peanuts, chopped
In a bowl, whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, hone, and lime juice. To the bowl, add the remaining ingredients and toss it all together using thongs. Serve!
The recipe for the Chinese BBQ Pulled Chicken was adapted from my Chinese BBQ Pork Spareribs. The recipe for the Red Cabbage Slaw was adapted from Food Network.
Just toss the ingredients for the bbq sauce into the crock-pot and mix it together there…
These are the ingredients for the Red Cabbage Slaw…
Planning for Superbowl food, my family requested “the usual”….Crack Bread, Queso, and L’il Smokies. Well, that’s no fun…I wanted to make up something, try something new! So I did anyway. I think I enjoy making apps and football food, finger foods especially, more than anything. These little bites are simply an adaptation of my Buffalo Chicken Dip, instead with shrimp and perfectly packaged for bite-sized noshing. And they prove that football food can be pretty too!
Buffalo Shrimp Bites
- 30 medium shrimp, peeled and deveined
- 1-2 t extra virgin olive oil
- kosher salt
- fresh cracked pepper
- Old Bay seasoning
- 2 pkgs (15 shells each) frozen fillo shells
- 4 oz cream cheese, softened
- 1/4 c ranch dressing
- 2 T Red Hot buffalo wing sauce
- 1 c shredded pepper jack cheese
- 1/4 c crushed nacho cheese-flavored Doritos chips
- 1 celery rib, very finely diced
Heat oven broiler on high heat.
On a rimmed bake sheet, toss the shrimp in the olive oil. Season with salt, pepper, and Old Bay. Spread the shrimp in a single layer. Broil 1 minute, flip, and broil another minute. Toss the shrimp with the buffalo sauce.
In a bowl, combine the cream cheese and ranch dressing.
Gently spoon or pipe ~1/2-1 teaspoon cream cheese mixture into each fillo cup on a rimmed bake sheet. Top the cream cheese layer with a shrimp. Top each shrimp with some cheese (cheese will spill onto the bake sheet – that’s unavoidable).
Bake the filled fillo cups for 8-10 minutes until cheese is melted and cups are heated through and a little bubbly. Remove from the oven and immediately top each with a sprinkling of celery and crushed Doritos (these will also get all over the bake sheet too). Serve warm. Yield: 30 appetizers.
Recipe linked to