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Posts Tagged ‘dogfish head craft beers’

Shrimp Burgers with Roasted Garlic Aioli

In Food on May 11, 2012 at 10:15 am

My very favorite food in the whole wide world is a perfect cheeseburger, and fortunately I am married to a man whose burger skills rival the best in the west—and that includes an I-can-die-happy-now rendition that burger queen Nancy Silverton grilled up in her backyard for our friend Carolynn’s birthday. But as much as I would love a cheeseburger just about any night of the week, I get that it’s not a great idea health wise. And so I’ve been experimenting with alternative burgers using leaner proteins than beef. So far, this Shrimp Burger with Roasted Garlic-Orange Aioli from FOOD52 takes the cake. Sautéed fennel, shallots, red pepper and meaty chopped shrimp are bound together with roasted garlic aioli (which doubles as a condiment on toasted burger buns).

The orange zest in the aioli totally makes this burger. It’s subtle but adds a brightness to the rich aioli and shrimp. More later on the actual making of the aioli—it took me FIVE attempts—but now that I’ve got the hang of it these burgers will be making the scene all summer. I served with a bottle of Stony Hill Gewürztraminer and you’d be hard-pressed to find a better pairing, but a citrusy beer like the super-smooth 60-minute IPA from Dogfish Brewery would also hit the spot.

Chasen’s Chili

In Film, Food, Recipes on October 29, 2011 at 8:36 am

Few women—if any—have been as glamorous as Liz Taylor, and her favorite food was Chasen’s chili. Pictured above with Rock Hudson at the Suddenly, Last Summer premiere at Chasen’s in 1959, Taylor was so smitten with the stuff that she had it flown to the set of Cleopatra in Rome. Until now, my own favorite chili has been this recipe for Texas Beef Brisket Chili. But this year for Halloween, we’re going glam with Chasen’s. My husband made a test pot last week—and paired with a Dogfish Head Punkin Ale and a drizzle of crème fraîche, it’s a glam slam. The chili is even better the following day, so if you’re planning to serve on Halloween best to make it tomorrow afternoon. And if you live in LA, you can still find some of the Dogfish Punkin at the Whole Foods on Third and Fairfax. I’m not one for pumpkin flavored beers, but Dogfish’s version is perfectly spicy with a hint of sweet and totally delicious with the heat of the chili!


1/2 lb dried pinto bean

1 (28 ounce) can diced tomatoes, with juice

2 tablespoons oil

1 large green bell pepper, chopped

3 cups onions, coarsley chopped

2 garlic cloves, crushed

1/2 cup parsley, chopped

1/2 cup butter (1 stick)

2 lbs center cut beef chuck, trimmed of fat, chopped into 1/2 inch pieces

1 lb pork shoulder, chopped into 1/2 inch pieces

1/3 cup gebhardt chili powder

1 tablespoon salt

black pepper, to taste

1 1/2 teaspoons ground cumin

Rinse the beans, picking out the debris. Place beans in a Dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.

Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer, covered for one hour or until tender.

Stir the tomatoes with juice into the cooked beans, and simmer 5 minutes over medium-high heat, stirring occasionally.

Heat the oil in a large skillet and saute the bell pepper for 5 minutes. Add the onion, reduce the heat to low, and cook about 15 minutes until tender, stirring frequently. Stir in the garlic and parsley; add this mixture to the beans.

Using the same skillet, melt the butter and saute the beef and pork, in two batches, if necessary, until browned. Drain. Add meat to the bean mixture along with the chili powder, salt, pepper to taste and cumin.

Simmer mixture, covered, for about an hour. Uncover and cook to the desired consistency, about 5 minutes. The chili should not be too thick. Skim off excess fat and serve.