Doggie Style's sweet maltiness and crisp Cascade hoppiness is the perfect balance for the sharp cheddar cheese you'll use in this recipe. This is just one of the dishes from Flying Dog Brewery's new cookbook, Dog Chow.
Bring a large pot of salted water to boil and cook pasta al dente¹.
While the pasta is cooking, melt butter in a separate pot. Two pots? You can handle it.
Whisk flour and mustard into the butter pot and keep it moving for about five minutes. Don't get lazy; make sure it's free of lumps.
Stir in Doggie Style, cream, milk, onion, bay leaf, and paprika.
Simmer for 10 minutes and remove the bay leaf.
Temper² in the egg by mixing a spoonful of the warm sauce into a bowl with the egg.
Once it's reached a warm temperature, add the egg mixture into the sauce.
Stir in about 3/4 of the cheese.
Season with salt and pepper, making sure both lids to the shakers are screwed on tight.
Fold (like your lucky t-shirt) the macaroni into the mix and pour into a 2-quart casserole dish.
Sprinkle casserole with remaining cheese.
Melt additional butter in a sauté pan and toss with the breadcrumbs.
Bake for 30 minutes.
Remove from oven and rest for 5 minutes before serving. Five minutes—no cheating.
1This means you'll cook your macaroni until it's firm, not completely soft, Then pretend you're in an Olive Garden commercial and say it out loud. Al dente!
2 Calm down. All you're doing is diluting the egg slowly with the warm mixture so it doesn't curdle. Because "curdle" just sounds gross.
Chef Joseph Fasy shares his recipe for spiced stout beer pancakes with hints of cinnamon and orange peel that give these pancakes a little extra spice and depth.
We’re still on the Sriracha train, this time with a twist on the class Chex Mix—a Sriracha Stout Chex Mix. The stout is reduced to thick syrup, and butter and Sriracha is added to that syrup. This blended with cashews, Thai green curry, and the Rice Chex.
Each year, Allagash Brewing Co. holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for pork tenderloin with a reduction of apples, sage, and Allagash Curieux, comes to us by way of ICE student Jonathan Adler, winner of 2009 contest.
This grilled salmondish is filled with the vibrant flavors of springtime from the creamy, lemony dill sauce to the garden fresh green onions. The zesty hop notes of the IPA come through in the fish making you even more happy for the warm weather. Pop one open and fire up the grill for this easy weeknight recipe.
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