Washed rind cheeses, chipotle chicken wings, Thai red curry, hoisin-glazed roast duck, Moroccan-spiced lamb chops, fresh-baked cherry pie.
Hop Gun IPA Churrasco Steak
Steak Marinade Ingredients
1 cup Hop Gun IPA
2 tsp chopped cilantro 1 tsp fresh thyme leaves, stems removed (or 1 tsp dried)
1 tsp fresh basil, julienned
1/4 cup lime juice3 cloves garlic, minced
1/2 cup olive oil1/2 tsp salt
16oz of skirt steak, cut into four 4oz pieces and lightly pounded
1.) In a large bowl combine all ingredients.
2.) Add skirt steak and cover.
3.) Place in the fridge for 4 to 6 hours.
1.) Grill steak to desired temperature and let rest for 3-4 minutes before slicing.
2.) Slice meat against the grain.
3.) Serve with a green salad, french fries, or baked potatoes.
Spicy Hop Gun Chicken Wings
4 lbs of jumbo split wings
3 Tbsp baking powder2 tsp coarse salt
1/2 cup of Hop Gun IPA
8 Tbsp of melted butter
1/2 cup of sambal chili paste
2 Tbsp honey2 Tbsp cornstarch
1/2 tsp of cayenne pepper
1.) Preheat oven to 250º. 2.) Place wings in a large bowl and toss with baking powder and salt.
3.) Put wings on a baking sheet with a wire rack.
4.) Bake wings for 30 minutes.
5.) Increase the oven temperature to 425º. Bake for another 30 minutes until golden brown.
6.) Place the rest of ingredients into a small sauce pot, stir until ingredients are incorporated. Bring to a boil while continuing to stir.
7.) Toss fully cooked wings in sauce, place back onto wire rack and bake for an additional 5 minutes.
8.) Place wings on a platter, drizzle remaining sauce over wings and serve.