By: Julia Falk, Digital Marketing Published:
Few foods symbolize fun with friends the way pizza does; It's made for sharing. Possibilities are endless which makes it a no brainer when you want a crowd pleaser. When we stumbled upon this beery marinara recipe from The Beeroness, we had to try it with Take 5. The hop malty goodness in this beer plays well with the the tomatoes and it takes less time than you think to whip together. And if you want to throw an invitaion our way when you make it, we wouldn't hate it...
Recipe and instructions are adapted from The Beeroness.
- 3 lbs tomatoes
- 1 large head of garlic
- 1 tbs olive oil, plus 2 additional tbs, divided
- 1 large white onion, chopped
- 16 ounces Harpoon Take 5
- 1/3 cup chopped basil leaves
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 400.
- Rub the head of garlic until about half of the papery white skin comes off. Cut a small amount of the tip off the head of the garlic, enough to expose all of the cloves. Place on a small piece of aluminum foil and drizzle with about 1 tbs of olive oil. Fold the foil tightly around the garlic, place on a baking sheet. Cut the tomatoes into quarters and place them on the baking sheet along with the garlic packet.
- Roast the tomatoes and the garlic at 400 for 20-30 minutes or until the tomatoes are soft and the skin starts to peel back from the flesh. Remove from oven and allow to cool.
- The skin of the tomatoes should be very easy to remove at this point, peel the skin off the tomatoes and discard. Place a fine mesh strainer over a bowl. Scoop the seeds into the strainer and place the remaining part of the peeled and seeded tomato into a bowl, repeat until all of the tomatoes have been seeded. Allow the seeds to continue to drain while you make the rest of the sauce.
- In a pot over medium high heat, add 2 tbs olive oil. Add the onions and sauté until they are translucent. Add the beer, seeded and peeled tomatoes and whatever juice has accumulated in the bowl beneath the tomato seeds. Discard the seeds. Remove the head of garlic from the foil packet and squeeze the soft head until the cloves comes out and into the sauce. Add the salt, pepper and basil.
- Reduce heat to maintain a low simmer, allow to cook and reduce until thickened, about 30 minutes, stirring occasionally.
If you want a smoother sauce, add to a food processor and process until smooth.
More Recipes with Take 5:
>>> Pulled Pork Butt from the Bacon Truck
>>> Pulled Pork from Stoked
>>> Beer Bacon Cheese Dip
By: The Bacon Truck Published:
When we asked The Bacon Truck Co-founders Sam Williams and JJ Frosk, why cooking was their Take 5, the answer was simple: When you cook for people, you become a part of their life. We couldn't agree more. In fact, that's pretty much how we feel about our beer. Voted the #1 Food Tuck in Boston, our friends from The Bacon Trick are the boss when it comes to all things bacon and meat. Their signature sandwich, a unique take on a classic Cuban, uses the Take 5 braised pork recipe below. The world just makes sense after you have this sandwich.
If you can't make it to their truck, take this recipe so you can craft your own Take 5 moment with friends and family. Except maybe your vegetarian ones...
Take 5 Braised Pulled Pork
Makes 8-10 servings (depending on what you are making and who you are feeding!)
- 1-2 12 oz bottles Harpoon Take 5
- 1 bone-in, skin-on, fresh pork picnic shoulder 7-9 lb
- 2 tbsp cumin
- 2 tbsp sweet paprika
- 1 tbsp black pepper
- 2 tbsp kosher salt
- 1tbsp brown sugar
- 1 tbsp oregano
- 1 pinch ground cayenne pepper
- 1 tbsp white vinegar
- 1/2 cup lemon juice
- 4 oz fresh garlic
- Combine spices, vinegar, lemon juice, and garlic in a food processor or blender until it reaches a very smooth consistency.
- Using a filet knife, peel back the skin of the pork shoulder. Place in a 6" deep roasting pan. Thoroughly coat all of the shoulder meat with the spice mixture and replace the peeled skin back on the coated pork shoulder. Cover and refrigerate for 12-48 hours.
- Pre-heat oven to 225 degrees. With the shoulder still in the roasting pan, add the beer until half of the shoulder is submerged. Double wrap with foil and place in the oven. Cook for 10-12 hours or until the meat can be pulled easily from the bone.
- For an extra treat, remove the skin and place under the broiler until it bubbles, about 5-7 minutes. Slice and enjoy.