Beer Before Breakfast is a show about the creative use of beer as a food ingredient. Hosted by David Carn—our business development manager, attorney, resident musician and videographer—the show consists of entertaining videos of beer-infused recipes, including occasional guest appearances from the culinary community. Filmed on-location and in-studio with local broadcasting partners.
Episode 21: Alabama Gulf Seafood Quiche and Paw Paw’s Peach Beignets (WALA Fox 10)
Aired April 10, 2014 on WALA Fox 10.
Paw Paw’s Peach Beignets
• 2 cups Café Du Monde beignet mix
• 1 cup peach puree
• 1 cup Paw Paw’s Peach Wheat
• Serve 3 beignets powdered sugar and garnish w/peach slices
• In a bowl, combine two cups of beignet mix with 1 cup of Paw Paw’s Peach Wheat. You may have to add a little more or a little less beer to achieve the desirable beignet mix dough. Mix the ingredients with a spoon until the beignet mix is thoroughly mixed with the beer.
• *The dough should be relatively soft, like drop biscuit dough. It should not be stiff like pie dough. Do not over mix the dough. You will have tough beignets if you over mix the dough.
• Scoop the mix from the bowl onto a well-floured surface. You will need additional flour to roll the dough flat.
• Roll the beignet dough flat and cut into 2-inch squares using a pizza cutter. From around the edges, you will have scraps of dough left over.
• *Do not try to remix these scraps and cut them into squares. If you do this, you will get tough beignets. Just fry these pieces just the way they are.
• Your cooking oil should be at 370° Fahrenheit. You may use any vegetable oil you wish.
• *Remember that the temperature of the oil will drop when you add the beignet dough to the oil. Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker.
• Serve covered with slice peaches and powdered sugar as desired.
• 10 eggs
• 8oz of shrimp
• 1 cup milk
• 1 cup diced tomato
• 1 tsp salt
• 1 tsp white pepper
• Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
• Place pie crust into a 9” deep pie dish and prick crust all over with a fork. Brush with oil.
• Place crust onto a prepared baking sheet.
• Bake crust in preheated oven for 8 minutes.
• Crack 10 fresh shell eggs into a mixing bowl and whisk while adding milk to reach a creamy consistency.
• Then add 8oz of shrimp, 8oz of crabmeat and desired seasoning for spice and heat. Then add 1 cup diced tomato (3/16” diced), 1 tsp salt, 1 tsp white pepper.
• Pour filling into quiche pastry and bake until a knife inserted into the middle of the quiche comes out clean (about 40 minutes).
• Let stand 10 minutes before cutting.
Episode 20:Beer Truffles (aka Sex Truffles)
Aired February 10, 2014 on ABC 33/40’s Talk of Alabama
Here’s the original Sex Truffles webisode:
Episode 19:Scotch Ale Beef Stew
Aired January 10, 2014 on ABC 33/40’s Talk of Alabama
Episode 18: Gulf Fish Tacos (WALA Fox 10)
Aired November 15, 2013 on WALA Fox 10.
Back Forty’s own Brad Wilson, a chef in a former life, makes some Alabama Gulf Fish Tacos.
Back Forty Gulf Fish Tacos
Serves 4 (12 tacos)
Adapted from a recipe by Chef Rick Bayless of Frontera Grill.
2 garlic cloves, peeled
Salt (to taste)
1/2 teaspoon Mexican oregano
1/2 teaspoon fresh black pepper
1 tablespoon yellow mustard
1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon
1 cup Truck Stop Honey Brown Ale
1 teaspoon baking powder
1 cup all purpose flour
Vegetable oil to a depth of 1 1/2 inches for frying
1 pound boneless, skinless Alabama Gulf fish fillets
1/3 cup mayonnaise
1/3 cup sour cream or heavy (whipping) cream
1/4 cup milk
12 warm corn tortillas
1 cup or more of thinly sliced cabbage
1 cup salsa
2 or 3 limes, cut in wedges
Back Forty Beer Vinegar (to taste)
1. Prepare the batter. Finely chop the garlic, sprinkle generously with salt, then mash back and forth with the side of your knife across your cutting board until crushed to a puree. Scrape into a medium bowl and add the oregano, black pepper, mustard, base or bouillon, beer or water, and 1/2 teaspoon salt. Add the flour and baking powder to the wet ingredients and whisk just until combined.
2. Fry the fish. Heat the oil in a heavy skillet to 370 degrees. While the oil is heating, cut the fish into pieces about 3 inches long by 1/2 inch square. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Drain on paper towel and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish.
3. Serve. Mix together the mayonnaise, sour cream and milk. Set out with the cabbage, salsa, warm corn tortillas, limes, fish and Back Forty Beer Vinegar for everyone to make tacos.
Episode 17: Lambstock!!!
Chef Leonardo Maurelli, III (Central 129, Montgomery, AL) whips up a modified version of his Peach Wheat Steamed Clam and Mussels recipe on an open fire at this year’s Lambstock, the incredible annual industry retreat hosted by Border Springs Farm owner Craig Rogers.
This year’s Lambstock featured a final night dinner from Team Alabama, led by Rob McDaniel, Leo Maurelli and Chris Harrigan. It was our first time visiting our new friends at Border Springs. We will definitely be back!!!
Check out the full recipe on Craftbeer.com.
Episode 16: Dixie Fish Co.
In this episode of Beer Before Breakfast, Chef Gregg Collier uses Back Forty beer to break in the grill at Dixie Fish Co., Birmingham’s newest restaurant to serve fresh Alabama Gulf Seafood.
Grilled Gulf Shrimp with Blue Crab Meat
Specialty Equipment: 1qt saucepot, whisk, 12” sauté pan & 8” sauté pan
Ingredients for sauce:
1 ½ cup Dry White Wine
1 tsp. Cider Vinegar
5 Lemons, juiced & seeds removed
½ Lemon, zest
1 tsp. Shallots, minced
1 clove Garlic, minced
4 sprigs Thyme chopped
14 oz. Unsalted Butter
1 pinch Kosher Salt
1 pinch Black Pepper
Ingredients for fish:
6, 8 oz. Gulf Fish Filets, bone & skin removed
6 oz. clarified butter
1 pinch Kosher Salt
1 pinch Black Pepper
1 cup Seasoned Flour, for dredging fish
Ingredients for crab meat:
1 Jumbo Lump Crab cleaned
2 oz. Whole Butter, unsalted
2 oz. Truck Stop Honey Brown Ale
1 pinch Kosher Salt
1 pinch Black Pepper
1. Begin this dish by making the sauce first. Place all ingredients, except butter, salt and pepper in saucepot over medium high heat. Let this reduce to almost half then reduce heat to medium and slowly start whisking in butter. Once butter is whisked in, season with salt and pepper.
2. Set sauce to the side until you are ready to use. The sauce should be kept at a temperature of 140 degrees F. If it gets too cold or begins to boil, it may break, meaning the sauce will no longer be emulsified; the butter will separate from the base of the sauce.
3. Next, sauté the fish. Set the stove to medium high heat and place your 12” sauté pan on the flame with clarified butter in it. While the pan is getting hot, season fish on both sides of the filet with salt and pepper, then lightly dust in flour and place belly down in the skillet. Once the belly side has a nice sear, flip the fish and turn the heat down to medium. Fish should cook for a total of 8 minutes.
4. Now it’s time for the crab meat. Place the 10” skillet on medium high heat. When the pan starts to get hot, add whole butter and white wine. When this is hot, add crabmeat and season with salt and pepper. Sauté until crab meat is piping hot. Try not to stir crab meat because stirring will cause the meat to break up.
5. To serve the dish, place fish filet on plate then put crab meat on top. Drizzle 1½ oz. of sauce over fish and crab meat.
*Cleaning crab meat: Pour crab meat onto a plate and pick through the meat for shells. Remove shells with your fingers then rinse your fingers in cold water. The cold water will keep the small shells from sticking to your fingers.
Specialty Equipment: 14” skillet
4 Idaho Potatoes, peeled & medium dice
5 Tbsp. Unsalted Clarified Butter*
1 Tbsp. Garlic, chopped
½ Yellow Onion, small dice
½ cup Tasso, small dice (can substitute bacon)
½ cup English Peas
3 sprigs Fresh Thyme, chopped
2 Tbsp. Kosher Salt
1 tsp. Ground Black Pepper
2 Tbsp. Unsalted Butter
* Clarified butter is butter the milk solids and water removed. Clarified butter will hold a higher heat temperature than other cooking oils without burning or breaking down. It also incorporates a good flavor when sautéing.
1. Place diced potatoes in saucepot with ½ Tbsp. kosher salt & cover with cold water. Bring to a simmer & let simmer approximately 5 minutes or until potatoes are still al dente**. Strain potatoes and let cool.
2. Place skillet on medium high heat; add clarified butter and chilled diced potatoes. Let cook until the potatoes start to turn golden brown, then add garlic. Once the garlic begins to caramelize, add onions, peas, Tasso and thyme. Let cook until onions become translucent.
3. Finish by adding 2 Tbsp. unsalted butter and season with salt and pepper.
Note: The trick to this dish is not overcrowding your skillet. If you have too much in the skillet, your potatoes will be mushy, and you want them to be crispy.
** Al dente means cooked but still crunchy or just under cooked. This method is used a lot in cooking process of vegetables & pastas.
Episode 15: Smoked Duck Flatbread (WALA Fox 10)
Aired August 30, 2013 on WALA Fox 10.
Billy “Big Nut” Thompson, Head Chef at Union in Downtown Mobile, joins us at the Fox 10 WALA studios for Back Forty Smoked Duck Flatbread, featuring Kudzu and Naked Pig. Click here to watch the video on Fox 10’s site.
Flatbread Dough Ingredients:
1 package active yeast
½ teaspoon sugar
1 ¾ cup all-purpose flour
1 teaspoon coarse salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
¾ cup water
1 teaspoon olive oil
Flatbread Dough Directions:
1. In the bowl of an electric mixer fitted with the dough hook attachment, combine the yeast, sugar, flour, and all seasonings. Gradually turn mixer on low to mix the ingredients.
2. Add the water in a steady stream until the dough begins to form a ball shape. You may need to add more or less flour or water as needed.
3. Knead for 3-4 minutes. Remove the dough ball from the mixer and place into an oiled bowl.
4. Cover the bowl with a damp towel and place in a warm spot until it doubles in size, about 1 hour.
5. When the dough has doubled in size, punch the dough, scrape it onto the counter, and knead it lightly into a smooth ball.
6. Cut the dough into two 3oz pieces. With a rolling pin, roll out to form very flat 8 to 10 inch circles or oval shapes.
7. Lightly oil a half sheet pan and place the two flatbreads on the pan.
8. Brush the top of the dough with olive oil and bake at 375°F for 5-6 minutes leaving the door cracked and rotating the pan after a few minutes of baking.
9. Remove from the oven and let cool.
10. The flatbreads are now ready for assembly.
Duck Brine Ingredients:
2 cups kosher salt
2 cups molasses
1 cup light brown sugar
1 cup white balsamic vinegar
4 12oz bottles Back Forty Kudzu Porter
1 bottle or can of your favorite root beer
5-6 Arbol Chiles
1 pint of fresh orange juice
20 whole black peppercorns
1 bunch fresh thyme
6-8 bay leaves
1 head of garlic, smashed
1 4-6lb whole duck, thaw if frozen
2 shallots, peeled and roughly chopped
2 oz fresh ginger rough chopped and then smashed
2 quarts of water
Duck Brine Directions:
1. Combine all the brine ingredients in a stockpot and bring to a boil, stirring constantly until sugar and salt are dissolved.
2. Cool for an hour or until the brine reaches room temperature.
3. Pour the cooled brine into a plastic container with a lid.
4. Add the whole duck to the brine and place in refrigerator for 24-36 hours.
5. Remove container from fridge and rinse off the duck in a clean sink.
6. Smoke the duck in a personal smoker or roast in a 380°F oven for up to 3 hours in a roasting pan with a rack.
Naked Pig Pale Ale Beer Infused Vinegar Ingredients:
3 cups white balsamic vinegar
3 cups Back Forty Beer Company Naked Pig Pale Ale
4 bay leaves, lightly crushed in hand
2 cups white granulated sugar
4 sprigs of fresh Rosemary
1. Combine all the ingredients in a 4-quart pot.
2. Bring to a boil and simmer until reduced by ⅓.
3. Cool basting liquid.
4. Baste whole duck every 15 minutes
Roasted Garlic Aioli Ingredients:
3-4 whole heads of garlic
1 tablespoon olive oil
1-2 cups your favorite mayonnaise
1 oz white balsamic vinegar
2 tablespoons Dijon mustard
¼ of a shallot peeled, roughly chopped
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 tablespoon red Chile flakes
Kosher salt and fresh ground pepper to taste
1. Preheat oven to 385°F.
2. Cut the end off the garlic bulb exposing the tops of the cloves.
3. Place the garlic on a piece of foil and drizzle olive oil, salt, and pepper on the cloves.
4. Wrap the garlic up in the foil and roast for 50-60 minutes.
5. Let the garlic cool.
6. Squeeze out the garlic cloves from the skins and put them into the blender.
7. Combine all the other ingredients into the blender and blend until smooth.
8. Cover and chill until ready to use.
Episode 14: Gulf Rim Chowder and Blackberry and Black Pepper Biere de Garde Float (WALA Fox 10)
Aired August 16, 2013 on WALA Fox 10.
Brandon Burleson, Chef at Voyagers’ Restaurant, Perdido Beach Resort, whips up two awesome recipes using Fence Post and our Summer Seasonal Biere de Garde. In fact, Martie Duncancalled the Blackberry and Black Pepper Biere de Garde Float the best dessert she had tasted during her 2013 tour of Alabama. Click here to watch the video on Fox 10’s site.
Gulf Rim Chowder
1 lb Small/Medium live Gulf hard-shelled clams, well scrubbed
½ lb Gulf Mussels
½ lb Gulf White Shrimp
¼ lb Apple Wood Smoked bacon, chopped
5 cloves garlic, chopped
1 yellow onion, chopped
1 cup corn kernels, from 2 cobs
¾ cup celery, small diced
1 cup bell peppers, assorted colors, small diced
2 cups clam juice
1 ½ bottles BACK FORTY FENCE POST SESSION ALE
1 ½ cups heavy cream
2 cups marbled fingerling potatoes, diced and blanched
2 tablespoons fresh thyme leaves, finely chopped
2 teaspoons Ole Bay seasoning
1 teaspoon Red Pepper Flakes
1 fresh lemon, juiced and zested
2 large tomatoes, seeded and diced
½ cup bunch scallions, sliced
1 loaf Grilled Ciabbata or French Bread
Sea Salt and freshly ground pepper to taste
1. Preheat a large stock pot over medium high heat.
2. Add bacon to the pre heated pot, and cook until almost crispy.
3. Add onion, garlic, bell peppers, corn and celery.
4. Continue to cook ingredients for several minutes.
5. Add the broth (clam juice and beer), heavy cream, potatoes, herbs, and seafood seasoning.
6. Bring ingredients to a simmer and add the clams.
7. Continue to cook until the clams start to open.
8. Add the Shrimp and Mussels.
9. Continue to cook until the mussels start to open.
10. Add the diced tomatoes, red pepper flakes and finish lemon juice and zest.
11. Taste the chowder and adjust seasoning with salt and pepper.
12. When the clams have opened all the way, the chowder is ready to serve.
13. Ladle an even amount into each bowl when you are ready to serve.
14. Garnish the finished chowder with scallions and grilled bread.
15. Toast the Party and Enjoy
Blackberry and Black Pepper Biere de Garde Float
3 pints fresh Blackberries
½ gallon Blue Bell Vanilla Ice Cream
1 cup caramel, homemade or bought
18oz BACK FORTY BIERE DE GARDE
1 cup whipped cream, homemade or bought
1 Teaspoon fresh cracked black pepper
1. Heat 2 pints of fresh Blackberries in 12oz of Back Forty Biere de Garde.
2. Reduce liquid by half and add 1 cup of caramel.
3. Continue to heat for 2 min.
4. Remove from stovetop and puree in blender.
5. Strain puree to remove granulated seeds.
6. Return to heat and reduce by half once again.
7. Divide the last pint of Blackberries in half.
8. Take one part of those berries and muddle with the rest of the beer (6oz).
9. Divide muddled berries evenly between six glasses.
10. 6oz of Blue Bell Vanilla Ice Cream on top of each berry mixture.
11. After sauce has reduced and cooled slightly, add black pepper, and pour over ice cream.
12. Finish each glass with whipped cream dollop and three whole fresh Blackberries.
13. Serve immediately or let rest and enjoy a Blackberry Beer Milkshake.
Episode 13: Beer Popcorn
A kettle corn recipe made with beer, and then filmed summer blockbuster style.
1/4 cup vegetable or canola oil
1/4 cup sugar
1/4 cup Truck Stop Honey Brown Ale
1 bag of unpopped popcorn (or 1/2 cup of popcorn kernels)
In a large pot, heat the oil and beer on medium heat until it starts bubbling. Add the sugar and popcorn. Shake the pot (so the sugar doesn’t burn the pot) until the popcorn starts popping. Once there are a few seconds between pops, remove from heat and let cool down for a bit, stirring occasionally to keep the pieces from sticking together. Transfer to a serving dish.
Episode 12: Beer Roasted Oysters (WJHG NBC 7)
Aired June 12, 2013 on WJHG News Channel 7.
Dave brings a classic oyster roast into the kitchen, and then adds beer.
One dozen fresh Alabama Gulf oysters.
Two 12 oz Back Forty or other local craft beers.
Heat the oven to 450 degrees.
Place a metal baking pan (must have sides) in the oven.
Pour one of the beers in a bowl and soak a medium-sized kitchen towel (16” x 9”) in the beer.
Once the pan is hot, remove it and carefully pour the second beer into the pan, then add the oysters.
Lightly wring the beer towel, and then place the wet towel over the oysters.
Bake at 450 for 10 minutes or until the oyster shells start to pop open.
Episode 11: Shrimp Beer Boil (WALA Fox 10)
Aired June 11, 2013 on WALA Fox 10.
Dave prepares a shrimp beer boil featuring Naked Pig and the brand new Fence Post Session Ale. In this in-studio edition, Dave is at WALA Fox 10 in Mobile/Pensacola with Cherish Lombard and Joe Emer. Click here to watch the video on Fox 10’s site.
4 quarts water (16 cups)
3 12-oz bottles local craft beer
1/2 cup Old Bay Seasoning
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears corn, halved
4 pounds unpeeled jumbo shrimp
Bring water, beer, seasoning and salt to boil in a large pot.
Add potatoes and onions. Cook 8 minutes.
Add smoked sausage. Cook 5 minutes.
Add corn. Cook 7 minutes.
Add shrimp. Cook 4 minutes or just until shrimp turn pink.
Drain cooking liquid and serve.
Episode 10: Shirey Ice Cream
Dave travels to Pegasus Records in Florence, Alabama for Record Store Day, where the Shirey brothers have made an awesome Dark Chocolate Porter ice cream recipe featuring Kudzu Porter. We also geek out with autographs from John Paul White, who makes a special appearance at Pegasus. Happy Record Store Day!
Episode 9: Whole Foods
Dave gets lost in the aisles at Whole Foods, and when we find him he’s a liquid foundation wearing, coconut water swilling vegan. Somewhere along the way we enjoy a 5-course beer dinner with Chef Trent Bissell, including a vinaigrette made with Truck Stop Honey.
3 oz. Truck Stop Honey Beer
1 oz. Alabama Honey
1 oz. apple cider vinegar
Cracked black peppercorn to taste
Salt to taste
1 handful of Mache or light greens
A selection of available local veggies of your choice, we are using; carrots, watermelon radish, black plums, avocado and tomato.
Toss your greens in the vinaigrette and top with the rest of the veggies and enjoy with a Back Forty Truck Stop Honey Brown Ale.
Episode 8: Beau Rivage (Rounders Parody)
Watch Dave play head’s up hold’em with Teddy KGB and then enjoy some awesome food made by Chef Sarah Cormier of the Beau Rivage/Memphis Q, including a cole slaw recipe made with Naked Pig Pale Ale.
Episode 7: Beer Cheese Sandwich (Dave Matthews Parody)
In this concert parking lot edition of Beer Before Breakfast, we meet with our friends at Melt, a Grilled Cheese Truck out of Birmingham, to discover what makes the perfect grilled cheese sandwich. Then we churn out a beer cheese sandwich sure to please the best concert-parking-lot-goers.
2 tablespoons unsalted butter
2-3 tablespoons flour (for thickness)
3/4 cup of beer (we recommend hoppier beers to play with the sharpness of the cheese, so go with Freckle Belly)
1/3 cup of milk
8 ounces of grated cheese (your choice: Monterey Jack, Cheddar and American are awesome)
Bread of your choice (Texas Toast is our favorite)
Butter for spreading (softened)
Melt the butter in a sauce pan over medium heat. Whisk in the flour and stir for a couple minutes. Add the milk and beer and stir well. Reduce to low heat and add the cheese. Cook (stirring often) until melted. Butter the bread, add the cheese (add some more grated cheese if you want), and cook on a skillet until golden brown (flipping occasionally).
Episode 6: Chef Edition: Central (Montgomery)
Not even tornado force winds will keep us from beer and food. In this 2nd Chef’s Edition of Beer Before Breakfast, we travel through a tree-dropping storm to Montgomery, AL for a 5-course beer dinner with Chef Leonardo Maurelli, III. Leo had just moved to a brand new home as executive chef at Central 129 Coosa, and this beer dinner was one of the best house-warming parties we have ever attended. In this episode of BBB, we focus on an awesome wood-grilled hanger steak recipe that paired perfectly with our Freckle Belly IPA.
Episode 5: Chef Edition: Little Savannah
In this special Chef’s Edition of Beer Before Breakfast, Little Savannah Chef de Cuisine, J.R. Jacobson cooks a Vanilla Almond Bread Pudding with a Blueberry Kudzu Porter Marmalade. Part of an incredible four course beer dinner at Little Savannah on March 13, 2013.
Episode 4: Truck Stop Honey Pulled Pork
Ingredients for Dry Rub:
1/2 cup brown sugar
little cayenne pepper
1/4 cup regular sugar
Start with a (or two) 2-3lb boneless pork loin/roast/shoulder. Rinse them off, dab dry, then dredge in dry rub. Let sit overnight or for about 12 hours, then into the crock pot with two chopped up onions and 12-24 ounces of Truck Stop Honey. Cook on low for about 10 hours or until they just fall apart when you pull with 2 forks. Top with your favorite BBQ sauce and enjoy!
Episode 3: Sex Truffles
8-9 oz. dark chocolate (at least 62% cacao)
1/2 cup heavy whipping cream
3 tbsp. Naked Pig Pale Ale
1 tsp. maca
1/2 cup unsweetened cocoa powder
Put the chocolate in a heat-safe bowl and place it over the top of (not in) a pot of simmering water.
Heat (stirring occasionally) until the chocolate melts completely.
Remove from heat and let sit for 20 to 30 minutes.
Slowly whisk in the beer and the maca.
Pour the mixture in a pan, cover with plastic and refrigerate for 3 hours.
Using a melon spoon or ice cream scoop, form the truffles.
Sprinkle the cocoa, and serve.
Episode 2:Kudzu Honey Chili
1.5 lbs ground beef
15 oz diced tomatoes
3 tablespoons of tomato paste
2 cups chopped yellow onions
1 cup chopped green bell pepper
4 teaspoons minced garlic
2 tablespoons of chili powder
3 teaspoons of ground cumin
1 tablespoon of creole seasoning
1 teaspoon of cayenne pepper
1 teaspoon of salt
2 to 4 tablespoons of Truck Stop Wildflower Honey
12 oz Kudzu Porter
6 oz Truck Stop Honey Brown Ale
Brown the meat (recommend boiling the meat rather than browning in a pan).
Add the onions, bell pepper, garlic, chili powder, ground cumin, creole seasoning, cayenne and salt. Cook on medium-high for four minutes or until soft.
Add the tomatoes, tomato paste, honey and beer. Bring to a boil.
Lower heat to medium-low and simmer, uncovered, stirring occasionally for 30 minutes.
Episode 1:Truck Stop Honey Bread
Aired January 25, 2013 on ABC 33/40’s Talk of Alabama
3 cups all-purpose flour (sifted)
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 to 4 tablespoons of 100% natural raw honey
12 oz Truck Stop Honey Brown Ale
Preheat oven to 375.
In a large bowl, mix together flour, sugar, salt and baking powder.
Add beer and honey and continue to mix, first using wooden spoon, then your hands.
Pour into 9 x 5” greased loaf pan.
Bake at 375 for 45 to 60 minutes.