RECIPES

Recipe Submission & Photo by Angela Bella @anginicolebella

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4

• 1 pound ground beef brisket 
• 1/2 tablespoon sea salt 
• 1/2 tablespoon cracked black pepper  
• 1/2 teaspoon garlic powder
• Swiss cheese 
• Arugula
• Mayonnaise (I use Hellmanns with oilve oil)
• Large eggs (Organic)
• Coconut oil (Organic unrefined virgin)
• Sriracha 
• 1 lime
• Hamburger buns

SRIRACHA AIOLI

Mix 1 big spoon full of mayonnaise and the desired amount of sriracha in a bowl and add the juice of 1 lime. Put it in the refrigerator until you're ready to assemble your burger.

BURGER 

1. Combine the ground brisket with the salt, pepper and garlic powder
2. Form four patties and refrigerate for 15 minutes.
3. Preheat your grill to medium high. 
4. Grill the patties for about 3 to 4 minutes, then flip em' over and continue grilling the other side for about 3 to 4 minutes or depending how you like your burgers (I like mine medium).
5. Remove patties and top with some Swiss cheese.

BUNS

Preheat a skillet to medium and spread some coconut oil on each bun and get those buns all nice and toasty.

FRIED EGG

1. Preheat the skillet to medium low and add 1/2 teaspoon of coconut oil to the pan.
2. Slowly crack your egg in the pan and you want to cook the egg low and slow. Once the egg whites go from translucent to white put like a teaspoon of water in the pan and cover it with a lid until you have the desired yolk type cooked.

ACTION!

Put that spicy aioli on your toasty buns then add your brisket patty topped with the swiss cheese, grab a handful of arugula and get the perfectly fried egg and put it directly on top of the the arugula. Crack open a mango king and pour into a tulip glass. Climb into a hammock with your beer and burger and try not to make a mess.

Enjoy.

Ingredients:

1-3/4 to 2-1/4 cups all purpose flour

1 packet of pizza yeast

1- 1/2 teaspoons sugar

3/4 salt

1/3 cup very warm water (120 to 130 degrees F)

1/3 cup Tropic King (or other preferred Funkwerks beer) 

3 tablespoons oil

Softened butter (for crust if desired)

Desired toppings:

Shredded Mozzarella 

Fresh Mozzarella 

Pizza sauce

Fresh garden tomatoes

Basaltic reduction

Basil

Oregano

fresh banana peppers

Directions:

Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water, beer  and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. 

We used a quick raising yeast and let it sit about an hour. Let it sit for 24 hours, if possible. 

Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

Spread with pizza sauce.  Top with desired toppings and sprinkle with cheese.  

Brush crust with softened butter. 

Bake on lowest oven rack for 10 to 12 minutes, until cheese is bubbly and crust is browned.

We created our pizza with pizza sauce, fresh mozzarella, fresh picked garden tomatoes, banana peppers and sliced basil.  Then drizzled with homemade basaltic reduction after baking.

Though of course we love enjoying our house favorite Imperial Saison, Tropic King, as brewmaster Gordon intended (liquid, served in a tulip glass), our neighbors at Longview Creamery create a delightful alternative way to enjoy Tropic King. The tropical fruit flavors of this beer contribute to a savory and tangy cheddar cheese. 

A cheese plate of Tropic King Cheddar served with Nita Crisp crackers is hands down our favorite quick snack, and is always available in the taproom for you to munch on while enjoying delicious beers. When we're not at work, employees have been known to experiment with different recipes using this cheddar. Below is a great seasonal stuffed pepper recipe. 

Tropic King Cheddar Stuffed Escamillo Pepper (photographed with butterscotch mole)

Ingredients:

4 Early Escamillo Peppers OR your favorite sweet peppers (topped and split)

½ cup white rice (uncooked)

1 cup yellow onion (diced)

1 jalapeño (seeded and diced)

5 strips thick cut bacon (chopped)

1 wedge Funkwerks Tropic King Cheddar (shredded)

Tomato (sliced)

Green Onion (chopped)

Salt

Pepper

Preparation:

In a large pan, over medium heat, cook the chopped bacon for 5-8 minutes until good color starts to form. Then add the diced onion, jalapeño and rice, stir frequently for 2 minutes to avoid the rice from sticking.

Then add 1 cup of water to the pan, bring to boil and reduce heat to a simmer. Cover for 28 min or until rice is done. Remove rice from heat and add salt and pepper to taste. 

Place prepared peppers on a lined cookie sheet. Take rice mixture and place evenly in peppers top with shredded Funkwerks Tropic King cheddar. Place stuffed peppers in oven set on broil for 5 to 7 min but watch carefully the broil setting can be tricky. Don’t burn.

Add sliced tomato and chopped onions on top as desired.

Enjoy with Tropic King or one of your other favorite Funkwerks beers!