IPA is probably one of my favorite beers to use in cooking because it compliments spicy food perfectly.  As you have figured out I love my spicy food too.

Oh yeah many of you were asking what I got Heather for Valentine’s Day.  Well it follows the annual theme of creepy garden gnomes.

It is the female one on the left and I got it from http://www.whatonearthcatalog.com/whatonearth/Item_Skel-A-Gnomette-and-Skel-A-Gnome-Garden-Sculptures_CF2993G_ps_dpr.html.  Great company with prompt shipping and awesome customer service.

Past that it is finally starting to break from winter here so the garden plotting and planning is even in full effect.  Heck Heather started a bunch of seeds so I would not be surprised if DEA is not knocking down my front door in a couple weeks because of the heat signature my house is putting out.

The other major change is the garage is slowly being turned into the official Safehouse Brewery and Brewpub.  Invitation only but the beer is cold and guarantee a grill or a smoker is got something cooking on it.

This was one of those recipes that was grilled to delicious perfection.

For the coleslaw you will need:

• 1/2 cup mayo
• 1/4 cup IPA or other beer
• We cheated and bought a coleslaw kit since it is a heck of a lot easier than sitting there using a mandoline to break down cabbage and carrots.  However; if you are inclined I am betting a small head should suffice.
• If you are grating cabbage and not being lazy make sure you add in a grated carrot.
• 1/2 red onion thinly sliced
• 2 chipotle in adobo diced
• 2 teaspoons honey
• 1/4 cup cilantro
• 1 teaspoon cumin
• juice of one lime
• salt and pepper

Coleslaw idiot directions:

• Combine
• Put in fridge
• Wait a couple hours
• Taste.  Do you like it?  Great then you are ready.  If you hate it adjust the flavors.  You might need more salt or pepper.

For the fish you will need:

• 1 lb mahi
• 1/4 cup canola oil
• juice of a lime
• 1 tablespoon ancho powder
• 1/2 teaspoon cayenne
• 1/4 cup cilantro

Fish is even harder than the coleslaw to make:

• Combine everything
• Wait 20 minutes
• Grill or oven bake until the fish is flaky

To assemble the tacos:

• Soften corn tortillas
• Throw in some spoonfuls of coleslaw
• Add in some flaked fish
• Throw in whatever in the heck else you like
• Serve and enjoy!

Welcome to February 2012.

This time last year we were experiencing serious foodie blogger meltdown. I won’t get into it, but we decided to step away for a while. For our sanity and for YOUR safety.

But lately we found our passion again. Ironically it was in a bottle marked BEER. So we decided now would be the perfect time to re-inflict our loquacious banter on you. And cook with beer. Lots and lots of beer. Lucky YOU!

Speaking of February, are you aware that this is American Heart Month? More people die of heart disease then all forms of cancers COMBINED. Heart problems run in my family. I have a heart murmur. My father has (had?) a congenital heart defect. He now has a COW valve attached to his heart which literally changed / saved his life. Have you hugged a cow today to say thank you? Where family medical history plays a part in your own heart health, you can make steps to stave off heart problems. Get active. Stop smoking. Lose weight. Manage stress. EAT BETTER. Now I can’t make you work out or stress less. But I can force you to eat better. Thru the power of tempting photographs like this:

Blackened Salmon with a Light Lemongrass Beer Butter Sauce.

Not a single other fish offers as much omega-3 fatty acids as the over achieving salmon. Omega-3 fatty acids help keep your heart strong and your arteries clear. They also improve your eye sight, strengthen your immune system, may reduce anxiety and has been found helpful in cases of depression. Plus it is damn tasty.

First things first.Gather your ingredients.

For the Salmon:
2 6-8 oz portions wild salmon
blackening seasoning mix (store bought or recipe follows)
2-3 T olive oil

For the Sauce:
1 shallot finely diced
1 T olive oil
1/2 cup American Pale Wheat Beer (drink the rest…)
1 T salt-free butter
2 T fresh parsley – chopped
juice from 1/2 lemon
salt & pepper to taste
optional: splash of cream

Buy yourself some top notch salmon. Wild caught – not farm raised if you can swing it. And coat one side or the fleshy side (not the skin side if your portion came with skin) with your favorite blackening mix.

Heat a heavy bottomed pan or cast iron skillet over medium heat. Add 2-3 T olive oil. When the oil has begun to shimmy & dance in the pan,  add your salmon, seasoned side down. Cook for 2-4 minutes – depending on the thickness of your salmon – or pretty much till 1/2 the salmon (from the bottom up) is opaque. Then with the help of your trusty spatula, gently flip the salmon and continue to cook for an additional 4-6 minutes, or until salmon is completely opaque, and when gently flaked a white milky substance runs from it. Remove from pan and set aside.

Reduce heat to medium/low and add in the shallot with a splash of olive oil. Saute’ till loose and translucent.

Add in the beer. (I used a home brew lemon grass wheat beer, but any American Pale Wheat Ale, such as Gumball Head by 3Floyds will work fine). Cook till reduced by 1/3. Add the butter, parsley and the lemon juice. Whisk till butter is melted and the sauce is creamy. You can add the optional splash of cream at this point if you like. Cook for 3-5 minutes till slightly thickened. (Will thicken more as it cools). Salt & pepper to taste.

Spoon sauce over salmon and serve with your choice of fresh roasted vegetables.

Feel good that you are helping your heart stay healthy.

Bonus Blackening Mix Recipe!

Mix together the following: