It’s New Year’s Eve and if you’re looking for some delicious recipes to try, be sure to consider these two recipes from Chef Aaron Hoover!

Sour Cream, Chive, & IPA Smashed Potatoes
Serves 4-6

  • Yukon Gold Potatoes, large dice 2#
  • Butter, unsalted 2 T
  • Sour Cream ¼ c
  • Chives, sliced thin 3 T
  • American IPA ¼ c (approx.)
  • Kosher Salt TT
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Place potatoes in a pot, and cover with water to an inch or two over the level of the potatoes. Salt the water, it should taste almost like sea water. Bring to a boil, and simmer for 8-10 minutes, or until the potatoes are tender the whole way through. They should split apart when pierced with a fork. Drain well.

Place potatoes in a bowl with the butter and begin to smash with a kitchen spoon. When butter is incorporated, add sour cream and chives and stir to combine. Add your favorite IPA until the taste is right for you. Depending on what beer you use, it may take more or less than the amount in the ingredients list. Season with salt, if needed, but if your water was salty enough, it will only take a pinch, or none at all.

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Serve hot and enjoy!

Cremini Mushroom-Stout Steak Sauce
Serves 4

  • Butter, unsalted 4 T
  • Shallots, sliced ½ “ thick ½ c
  • Cremini mushrooms, quartered 2 c
  • Milk Stout 2 c
  • Balsamic vinegar 2 T
  • Roma tomatoes, oven roasted 12 halves
  • Butter, unsalted 4 T
  • Salt & Pepper TT
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Melt butter in a saute pan over medium-high heat. When butter stops sizzling, and begins to barely brown, add shallots and mushrooms. Saute until mushrooms are cooked through and the shallots are lightly browned. Add stout and reduce by 2/3. Add balsamic vinegar and oven roasted tomatoes and bring back to a simmer to heat the tomatoes. Remove from heat and whisk in the butter and season with salt and pepper. Serve over your favorite steak and enjoy!