Spicy Beer and Butter Shrimp + Cornbread Panzanella Salad



  • 1 pound of peeled and deveined raw shrimp
  • 3/4 cup beer
  • 4 tablespoon butter
  • 1 clove garlic, minced or grated
  • 2 teaspoons smoked paprika
  • 2 teaspoon brown sugar
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt


  • 3 cups of cubed cornbread (I used this recipe , only I baked the cornbread in an 8×8 pan)
  • 8 cups spring greens
  • 1 ear grilled corn , kernels removed
  • 1 pint grape tomatoes, halved
  • 1 avocado, diced
  • 8 ounces cubed sharp cheddar cheese
  • 3 tablespoons olive oil
  • 2 limes, juiced
  • 1 teaspoon honey
  • 1 chipotle chile, minced
  • 2 tablespoons cilantro, chopped, plus more for garnish
  • salt + pepper, taste


  1. Preheat the oven to 450 degrees F.
  2. Grease a baking sheet and spread the cubed cornbread in an even layer on the baking. Add a few tablespoons olive oil, salt and pepper. Carefully toss the cornbread in the olive oil, making sure not to let the corn bread crumble into small pieces. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them. Remove from the oven and set aside.
  3. While the cornbread bakes work on the shrimp. Heat a large skillet over medium high heat, add the butter. Add the shrimp, beer, garlic, smoked paprika, brown sugar, cayenne, chili powder, salt and pepper. Bring to a boil and then reduce to a simmer. Simmer until the shrimp is cooked through and the sauce has thickened and reduced down to about 1/3 a cup or so, about 10 minutes total. Stir the shrimp 3 or 4 times while cooking.
  4. In a small bowl whisk together 2 tablespoons olive oil, the lime juice, honey, chipotle pepper and cilantro.
  5. Season with salt and pepper.
  6. To assemble the salad place the spring greens, tomatoes, grilled corn and avocados in a large bowl. Add as much of the dressing as you would like and toss well. Divide the greens among four plates or bowls. Top each plate with equal amounts of the cornbread croutons and cubed cheddar cheese. Finally, divide the shrimp among the salads adding some of the sauce as well, if desired. Serve immediately.

Gingerbread Beer Bundt Cake with Chocolate Glaze


  • 2/3 cup canola oil (or other neutral oil)
  • 2 cups light brown sugar
  • 1/2 cup sorghum
  • 3 large eggs
  • 1/2 teaspoon salt
  • 2 1/4 cups all purpose flour
  • 2 tablespoons cocoa powder, natural preferred
  • 4 1/2 teaspoons ground ginger
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons dry mustard (such as coleman’s)
  • 1 1/2 teaspoons nutmeg, freshly grated
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup dark beer
  • 1/2 cup buttermilk
  • 1 1/2 ounces unsweetened chocolate
  • 1 teaspoon canola oil (to melt with the chocolate)
  • 6 ounces bittersweet chocolate
  • 6 tablespoons half and half


  1. Grease and flour a large bundt or tube pan-10 to 12 cup capacity. Preheat the oven to 350.
  2. In a large mixing bowl, whisk together the oil, brown sugar, sorghum, eggs and salt. Place a large mesh strainer over a bowl and place the flour, cocoa, spices, baking powder and baking soda in it. Sift about half of the dry ingredients over the egg mixture and then return the remaining dry ingredients in the strainer to the other bowl while you fold the batter a few times.
  3. Add the buttermilk and fold until smooth. Sift the remaining dry ingredients over the batter and dump any that have collected in the bowl into the batter as well. Fold a few times, add the beer, and fold until completely mixed. Remove 2 cups of batter for the ribbon and pour the remaining batter into the prepared pan. In a microwave-safe bowl, melt the chocolate with the 1 teaspoon of oil on the lowest setting.
  4. Stir until smooth and then stir into the reserved cake batter.
  5. Pour this chocolate batter over the top of the batter in the pan and using a spoon, gently stir it in to create a marbled effect in the batter.
  6. Bake until a pick inserted comes out clean, about 1 hour to 1 hour 10 minutes.
  7. Cool in the pan for 15-20 minutes and then turn it out onto a rack to cool completely.
  8. To glaze, melt the bittersweet chocolate with the half-and-half in the microwave on the lowest setting.
  9. Stir until smooth and glossy.
  10. Place the cooled cake on a serving platter.
  11. Using a spoon, drizzle the glaze all over the top of the cake. Allow the glaze to set in the fridge for 15-20 minutes but serve it at room temperature for the best flavor.

Beer Brittle

Now you can drink your beer and eat it too. Flavor this crunchy brittle with a good dark beer, such as a stout or an amber ale, for rich caramel notes. It’s a fun gift, and it comes together in less than 30 minutes.


  • 1/2 cup of good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 1 cup toasted nuts, such as slivered almonds or pistachios


  1. Line a rimmed cookie sheet with aluminum foil and grease lightly with cooking spray.
  2. In a large, heavy-bottom saucepan, combine the beer, sugar and corn syrup. Bring the mixture to a boil over high heat, then reduce the heat to maintain a good simmer (watch that the mixture does not boil over, stirring occasionally if needed). Cook until a candy thermometer inserted reads 310 degrees, then remove from heat.
  3. Immediately stir in the salt, vanilla and nuts. Be careful, as the mixture will steam. Quickly pour the brittle over the prepared pan, spreading it thin. Cool the brittle completely, then break into pieces.

Each of 6 servings: 255 calories; 4 grams protein; 42 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 35 grams sugar; 27 mg. sodium.

Beer-Candied Bacon


  • 1 lb thick-cut, high quality bacon
  • 1/2 cup brown sugar
  • 1/4 cup + 2 tbsp beer


  1. Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
    Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
  2. Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
  3. Cool on wire rack for at least 1 hour before serving.