Cooking With Beer: Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts

Editor's Note: This week, we're cooking with beer and sharing a few of the recipes from Stone Brewing Co.'s new book, The Craft of Stone Brewing Co. Want to win a copy of the book? Head over here.

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[Photograph: Studio Schulz]

While we're not quite sure who came up with the genius idea of pairing brussels sprouts with bacon, we'd like to thank them for not only creating a cool-weather side dish that is pretty much perfect, but also saving rescuing the sprouts from a life of stigma. Now that we've got the thank yous out of the way, let's talk about how to improve on this already awesome combo. If you ask the guys at Stone Brewing Co., their answer to improving pretty much anything is adding beer, and really, who are we to argue?

These Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts adapted from The Craft of Stone Brewing Co. take that basic charred sprouts and crisp-chewy bacon combo (or pancetta in this case) and finish them off with a bottle of Stone Pale Ale, which in turn cooks down and glazes the spouts with a sticky coating with notes of crisp hops and subtle citrus making for an even more nuanced side of sprouts.

Get the Recipe

Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts »

Thanks to Ten Speed Press, we have five (5) copies of 'The Craft of Stone Brewing Co.' to give away.

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