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Hungry Mutineer: Chocolate Chip Cookies with Bittercube Bitters


Chocolate Chip Cookies with Bittercube Bitters

Bitters are an interesting creature, like exotic game that no one really knows how to cook. I think the idea that they are a cocktail ingredient sort of blocks bringing that creativity to bitters in the kitchen. To simplify cooking with bitters you need to start thinking of them as any other herb or spice, and we all know how much they bring to the table.

I started simply with this chocolate chip cookie recipe, and used two types of bitters to add a unique, but strangely familiar twist to the recipe. Bittercube Bitters Blackstrap and Jamacian #1 are incredibly well-made and were a natural fit for this recipe. The Blackstrap played up the deep molasses notes of the brown sugar, while the Jamacian #1 brought those sweet spices we all love so much. The result are these delicious cookies that are crisp on the outside and tender in the middle.

Click here for more information on Bittercube Bitters.

Chocolate Chip Cookies with Bittercube Bitters
1 c. unsalted butter, at room temp.
1 1/2 c. brown sugar
2 eggs, at room temperature
1 tsp. Jamacian #1 Bitters
1/2 tsp. Blackstrap Bitters
2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. kosher salt
12 oz. chocolate chips

Preheat your oven to 350F and grease a baking sheet.

Measure out your dry ingredients and set aside. Mix together the butter and sugar until it is light tan in color. Add in the eggs and bitters, mixing to incorporate. Add in the dry ingredients a little at a time until they are all thoroughly incorporated.

Using a spoon, drop the dough on the prepared baking sheet. Place in the oven and bake for about 12 to 14 minutes.

Comments Off on Hungry Mutineer: Chocolate Chip Cookies with Bittercube Bitters 04.04.2014 |

Hungry Mutineer: Oysters with Optimal Wit Mignonette and Port City Brewing Company


Optimal Wit Mignonette

Optimal Wit from Port City Brewing Company, is a refreshing beer with balanced flavors of coriander, orange, and grains of paradise. This beer pairs so well with a nice sloppy oyster, that it only seemed natural to use it in the preparation instead of simply relegating it to the side. Now, white wine or sparkling is generally the go-to for a mignonette sauce, but I think the kitchen gods will forgive me this delectable transgression.

Optimal Wit Mignonette
24 freshly caught oysters, cleaned and shucked
1 tsp. whole coriander, toasted
1 tsp. orange zest
2 tsp. flat leaf parsley
1 TBS. onion, minced
1/3 c. malt vinegar
1/4 c. Port City Brewing Optimal Wit (or your favorite Belgian-style Wit)
Grains of Paradise Finishing Salt, to garnish (recipe below)

Combine the coriander, zest, parsley, onion, vinegar, and Optimal Wit together in a bowl and use to top the oysters. Sprinkle with the Grains of Paradise Finishing Salt and serve immediately. Drink with an Optimal Wit of course!

Click here to properly learn how to shuck oysters.

Grains of Paradise Finishing Salt
1/4 c. sea salt (use something nice and sticky like Le Saunier De Camargue)
2 TBS. grains of paradise, ground
1/2 tsp. freshly cracked pepper

Combine the ingredients in a small dish and use to finish the Oysters with Optimal Wit Mignonette.

Have you ever cooked with Optimal Wit before? If so, tell me what you made in the comments or hit me up on Twitter @hungrymutineer.

Comments Off on Hungry Mutineer: Oysters with Optimal Wit Mignonette and Port City Brewing Company 03.27.2014 |

Hungry Mutineer: Chocolate Whiskey Afternoon Cake with Tullamore Dew


Irish Whiskey Cake

Booze and chocolate have been longtime friends. I remember when I was a kid, sneaking those little bottle shaped chocolates filled with liqueur into my pocket when my parents weren’t looking. As I grew older, the combinations became more refined with grappa filled bars from Swiss chocolatiers and truffles with champagne. But, for all of those liqueurs and libations, my favorite combination has to be whiskey and chocolate. They were made for one another.

There is something about the melding of rich cocoa and the heat of the whiskey that makes it particularly satisfying. I like to use whiskey a lot when I bake and for this particular cake, I chose Tullamore Dew Original. The complimentary flavors of vanilla and marzipan that it gets from the time it spends cooling its heels in bourbon and sherry casks are quite conducive to baking. See the full post »

Comments Off on Hungry Mutineer: Chocolate Whiskey Afternoon Cake with Tullamore Dew 03.17.2014 |

Hungry Mutineer: Porter Cured Corned Beef with Port City Brewing Co.


Hungry Mutineer: Porter Cured Corned Beef with Port City Brewing Co.

Don’t stop, don’t think, just stop what you are doing and go to the store right now. Monday is St. Patrick’s Day and you need to set your beef to cure for your corned beef dinner.

In investigating corned beef brining recipes I found a lot of stellar recipes, one classic offering from Michael Ruhlman, and a more beer-minded offering from Sean Paxton aka The Home Brew Chef. I studied what these wise men had to say on the subject and then drew a few conclusions of my own. The idea was to use mainly classic spices, but add a twist that would work really well with the porter brine. See the full post »

Comments Off on Hungry Mutineer: Porter Cured Corned Beef with Port City Brewing Co. 03.13.2014 |

Hungry Mutineer: Guinness Mac & Cheese



I have some big news about my column Hungry Mutineer that has graced the pages of Mutineer in its current form for four years now. I am moving the column to the Mutineer website as a weekly column, while my column in the magazine undergoes a revamp. Here on the blog, I will not only share recipes with you, but talk about the booze and how to work with it, in the hope that it will inspire you to create your own boozy creations. In the coming weeks I will share with you my boozy recipes for St. Patrick’s Day and to celebrate the spring season using fine beverage from brands like Port City Brewing Company, St-Germain, and Balvenie. I hope you are as excited about this development as I am.

To kick things off I thought I would share one of my favorite recipes from the Hungry Mutineer archives, Guinness Mac & Cheese. I love the interplay between the rich stout flavors and the sharp cheddar cheese. The resulting dish is delicious, creamy, and thoroughly satisfying. The barley on top adds a crispy element that completes this dish oh so well. Give this a try for your St. Patrick’s Day meal. I promise that you won’t be disappointed! See the full post »

Hungry Mutineer: DIY Christmas Gift Roundup


Christmas Gift Roundup

One of the best things about this time of year is that I get a chance to make tasty beverage themed gifts for my friends and loved ones. Thankfully in the age of the internet all we need to do is tap in a few keywords are rewarded with a plethora of recipes, though not all are good. Here are a few recipes from some trusted sources to help you in your holiday gifting.

Happy Holidays from the Hungry Mutineer!

My favorite DIY gifts are as follows:

Pruneaux a la Armagnac from Chez Pim. Pim Techamuanvivit is one of the OG’s of food blogging and has an incredible sense of taste. These armagnac soaked prunes taste like Christmas itself and make the perfect gift.

Pickled Cranberries via Serious Eats. I gave these cranberries to friends last year and they were very well received. The cranberries are delicious with meat or to garnish a cocktail, but the best part is the liquid which is essentially a spiced cranberry shrub.

Bourbon Balls by The White on Rice Couple. Todd and Diane create some of the best recipes on the internet, and these are no exception. They are the perfect (open) marriage of bourbon, chocolate and pecans and will make your loved ones very happy … if you manage not to eat them all.

Bourbon Pecan Pralines from the Brown Eyed Baker. Who wants pralines when you can have bourbon pralines? Give friends a package of these little beauties this year and I guarantee that you’ll be giving Santa a run for his money.

Do you give boozy homemade gifts for Christmas? If so, please share them in the comments.

Comments Off on Hungry Mutineer: DIY Christmas Gift Roundup 12.12.2013 |

Hungry Mutineer: Kale & Chickpea Stew with Smoked Paprika


Kale Chickpea Stew

Sharon Campbell, Co-Owner of Tieton Cider Works and Olaiya Land, co-founder of The Pantry cooking school at Delancey teamed up to create recipes that pair with various Tieton Cider Works products. This Kale & Chickpea Stew with Smoked Paprika was created to compliment the Apricot Cider and it sounds like a delicious combination to me. See the full post »

Comments Off on Hungry Mutineer: Kale & Chickpea Stew with Smoked Paprika 11.15.2013 |

Eat Like an Italian: Bistecca Fiorentina


Live Like an Italian

Most people don’t think about steak when it comes to Italian gastronomy.

In fact, the famous bistecca fiorentina — Florentine beefsteak — is one of Italy’s most celebrated dishes.

The cut of beef is the same as the U.S. porterhouse. The difference is that the “T-bone” of the fiorentina is always charred standing upright and then quickly grilled at high temperature on both sides — served religiously al sangue (bloody).

The only dressings used (if any) are extra-virgin olive oil and sea salt.

While huge Chianina breed cows are used in Tuscany and throughout Italy to make these over-sized T-bone cuts, nearly any breed of cow can be used (and you can simply ask for a porterhouse at your local butcher).

Of course, no dish cries out for wine like a bistecca fiorentina. See the full post »

Comments Off on Eat Like an Italian: Bistecca Fiorentina 11.14.2013 |

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