The Beer Chicks

Here's a great and unusual way to use your left over corned beef and cabbage, AND your left over beer (yeah right!)  The recipe is from The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (Little, Brown; Fall 2008; $35). “Irish food has the image of being stick-to-your-ribs, heavy food — but this is a lighter and more delicate way of enjoying these ingredients that are ’soulmates’ together,” the authors say.

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One of the main reasons that we Beer Chicks became Beer Chicks is because we value the authentic.  So come the holidays, one thing that we cannot abide (especially when it’s so easy to make) is the bastardized version of cranberry sauce, sold to you in a gelatinous mass in an aluminum can.  Sad face. 

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Let's just get it right out of the way that "Coq" means "rooster" okay?  Deal with it.  Moving on, one of our favorite dishes of all time is the delightful Coq au Vin, which means "Rooster cooked in wine."  Originally made from extra roosters that came poking around (if you catch our drift), this is French provincial cooking at it's finest.  And it's even better with BEER!

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In Los Angeles, we Beer Chicks know that fall is here when the clouds come onshore all the way up to Beverly Hills and it finally starts to rain (read mist).  We know it by the crazy drivers who apparently only come out when it rains.  But mostly we know it by an intense craving for our special Rad French Onion Soup made to perfection with the addition of Flanders Red Ale!  

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As Labor Day approaches, visions of our last great bar-b-que of summer dance in our heads.  This time we're dreaming of one of our favorite beers of the season: the smoky goodness of Smoked Beer.  This year, we're not just going to drink this elixir with our "Q" - we're going to braise delectable baby back pork ribs in Shiner Smokehaus to infuse the sweet ribs with smoky goodness.    

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Brewers are into recycling.  The passion for reducing impact, being green, and reusing the byproducts of making beer is hot in the brewing community.  Brewers often buy old equipment from other breweries, recycle their water used in brewing, reuse bottles and kegs, and use wind and solar as a major power supply.

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If you're like us, you have a visceral reaction to the colorful cardboard boxes of cookies sold on table tops all around the country at this time of year.  It's an intense combination of nostalgia, comfort, and sweet-tooth craving.  After all, we were both Brownies and eventually promoted to Scouts, and we remember going door to door trying to sell as many boxes as we could.

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The Oscars are looming near and the white hot entertainment news spotlight is firmly affixed on our fair city, Los Angeles.  Yes we Beer Chicks are LosAngelenos.  That fact has led us into some pretty tricky beer territory, as for years Los Angeles was known as a craft beer wasteland.  We persevered to find the best craft beer available in the city.  But succumbing to the L.A. fad diet peer pressure, (we admit it!), while simultaneously drinking craft beer hasn't always been easy.

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It's the last weekend of the Olympics in Vancouver.  We've seen the thrill of victory and the agony of defeat. Through it all, the Beer Chicks have toasted the winners and the losers alike with delicious craft beer.   Today we're going to celebrate by preparing a great weekend treat and a true Canadian tavern dish, made with Canadian bacon, cheese and you guessed it, BEER: Canadian Rarebit!

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We're not telling you anything new here with the revelation that mussels and beer were born to be together.  Many people have had the classic French moules mariniere where the mussels are served steamed in a broth of white wine, shallots, parsley and butter.  But we Beer Chicks like to do it like the Belgian beer fanatics do with their classic moules frites (mussels with fries), replacing the wine in the recipe with - you guessed it - beer.

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