Two tasty beers

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I don't drink too much, so when I do drink I go straight to the good stuff.  I've had two beers in the past month that were head and shoulders above other new beers I've tried recently, both of which I'd highly recommend. The first was found at The Brighton Music Hall while checking out Ben Lee.  They had a pretty poor beer selection (just the normal boring stuff every typical bar has), so it was easy to decide on the Kona Koko Brown they had on tap.  The bartender described it as having coffee and coconut tones, which sure was an odd combination in my book.  It was really tasty, and in my mind had an especially great after taste (Beer Advocate link).

The second beer I got to try fresh from the brewery on a recent trip to Colorado.  If you find yourself in Denver, I'd recommend taking a trip to the Great Divide brewery, they have a great tap room with good atmosphere and really cheap high quality beer.  I tried a few, but by FAR my favorite was the Espresso Oak Aged Yeti Imperial Stout.  This beer was dark, bold flavored, and smooth.  It easily moves into the top 5 beers I think I've ever tasted, it was that good (Beer Advocate link).

Yellow Pepper, Prosciutto and Goat Cheese Quiche

in

I used to love this recipe but for one reason or another I hadn't made it recently.  Tonight I rediscovered it, and it is delicious and really easy to make.  Most importantly, you get leftovers!  Here's the recipe stolen from the Boston Globe Magazine a few years ago and slightly tweaked:

Ingredients:

  • yellow pepper cut into tiny pieces
  • < 1/4 pound prosciutto (6 slices?)
  • 1 pie crust
  • half of a container of goat cheese
  • 1-2 cups of your favovorite shredded cheese (cheddar, jack, mozz or a mix)
  • 6 eggs
  • 3/4 cup of whipping cream
  • 1/8 teaspoon of nutmeg

Directions:

Cook the pepper in some olive oil.  Beat the eggs until frothy and then beat in the cream and nutmeg.  Sprinkle the cooked pepper and prosciutto into the pie crust and then add the goat cheese and other cheese you decided on.  Pour in the eggy mixture and bake for about 35 minutes at 375 degrees (a knife should come out clean if it is cooked and it will be browned and puffy).  Let cool for a few minutes and enjoy