Chris:  Hey, Phil.
Phil: Hey there, Chris, what's going on today?
Chris: Oh, not much. just to kind of lazy Sunday, 
Phil: Like a cat. 
That is good.
Chris: How are you doing today?
Phil: I'm doing extra good today. I'm super excited about today's episode. 
Chris: yeah, we've we've got an in the kitchen. 
Phil: We do have it in the kitchen. And you know, we've kind of played around with the format a few times so far. I don't think we've done a single in the kitchen format twice. And we're going to change it up again because why not?
We love to throw out curves
Chris: We're just refining the method
Phil: that's
Chris: where we're learning as we go.
Phil: we are learning as we go. But today isn't just changing up the format. Today is a special in the kitchen episode, uh, because of the recipe that we're choosing. And Chris, did you know that we're going to do a giveaway here on the dad's kitchen podcast?
Chris: I have heard rumors that this might be happening.
Phil: Has it been making around the rumor mill?
Chris: Yeah. Yeah. You know, just, uh, hearing whispers here and there.
Phil: Sure little birds kind of telling you what's going on. there's a lady. Her name is Christina Marie, and she is very, very talented. Christina holds a PhD in culinary tourism. And she is a professor at Colorado state university, which is my wife's Alma mater. And Oh boy, CSU is in Fort Collins, which is home to like, just about every, every brewery in the world.
Just about. Well, Christina wrote a cookbook and it's a really, really cool cookbook. It's called cooking with beer in Colorado. And for my South-East friends, it is pronounced Colorado. It is not Colorado.
Chris: No, no, there's definitely a day in there.
Phil: it's a rad state, not an odd state though. Some might disagree with me.
Chris: it can be both, I suppose.
Phil: Christina wrote this really cool cookbook, cooking with beer in Colorado. And it's basically a curated list of all the different breweries in Colorado and all the different restaurants and the, and the main chefs at these restaurants got together with these breweries and they, they made a cookbook together.
Christina put together the whole thing. It is super awesome. There's like, So many fun recipes in here, like  the main line Brown ailed, bacon burger and bacon jam.
Holy smokes. That sounds good. 
Chris: Geez. 
Phil: So that one is made with. 1933 brewing company, which is a Superfund brewery and town. Let's see, what else do we have? We've got the snapshot braised beet salad. We talked about how much you and I both love salads on the show. This one uses the new Belgium snapshot. Which is a good fun summary ale. So this is just a really cool cookbook and I thought. Okay. Christina is a friend of mine. Uh, let's support her by promoting her cookbook, but then, let's, let's make a recipe from it. And then let's L let's give the cookbook away. So, does that sound fun to you? 
Chris: it sounds perfect. Phil
Phil: Okay. So we're going to make, a green Chile using a beer called 90 shilling, which is from this brewery called hood Dells. And it actually is my all time favorite brewery. So Ashley and I would go to Adele's brewery when we lived in Fort Collins all the time. I'm super excited about this recipe. I actually asked her what is one of her favorite recipes out of the cookbook.
And she pointed me to that one. So I think that would be a really good one to do as the weather is getting colder. And it's just kind of a cozy little dish. but we're not going to tell you how to, how to win this thing until the end.
Chris: So you have to listen to the whole thing you cannot skip through
Phil: You have to listen to the whole episode
 and you do not want to pass this one at all. 
Chris: Phil, that, that recipe sounds really, really good. And I am looking forward to seeing what you think of it.
Phil: yeah. So I'm going to be making it today in my kitchen. And instead of Chris going down the list and talking me through it, we're just going to try to have a conversation as best as possible, and I'm just going to make the thing. So hopefully that is a good format. That seems to make sense for all of our listeners.
Chris: We'll see how this one goes and, who knows? We might try something totally different next time.
Phil: We look forward to changing up the format yet. Again,
Chris: Awesome. Phil. Hey, let's get started.
Phil: Hey there, Chris?
Chris: Hey again, I missed you for those couple seconds that we were apart between the studio
Phil: Yeah, I was actually just thinking about you, like just a moment ago.
Chris: good things. I hope obviously.
Phil: Oh yeah. There's my cohost. There's that smile?
Chris: So we are in your kitchen though.
Phil: I'm going to try to make some food today. This one's actually. Pretty exciting for me, because well, there's a lot of reasons, but more than anything, it's a recipe made with a really yummy beer. I have a 90 shilling, which is, probably my all time.
Favorite beer from a little brewery out in Colorado called O'Dell's. And 90 shilling is their flagship. Beer is super good. And we get to make a green Chile with this 90 shilling today. So
I'm pretty 
Chris: can you refresh my memory on what type of beer on auntie Shannon is? It's been a while since I've heard.
Phil: 90 shilling is an Amber ale, kind of a medium body to Amber. 
Chris: it's just like a nice, easy drinking. Nice, easy
Phil: Yeah. Yeah. it brings back a lot of memories of when Ashley and I lived in Fort Collins, we'd go to a Dells and hang out on their patio with some friends, bring the kids. Uh, I don't know about you, but I just like love this beer culture that has kind of, uh, been a part of, these microbreweries lately.
It's not, it's not just a bar to go get wasted. where's the fun in that? No, it's like, it's like a community where you can bring your families and have good food and, and just hang out, play corn hole. I mean, like just whatever, all kinds of fun stuff. So And Chris, I'm really curious to know what the breweries are like in your neck of the woods these days. But as you're telling me, I'm going to start sauteed some onion. So hopefully it doesn't get too Sicily, but of course I've already diced these dune doing that super fancy Mason plus method. Kinda make it a little bit easier.
Chris: Also in the reduce the sound effects method. I feel like
last time got a little bit loud in our kitchen. So there, there were some things that we learned there, but yeah. you know, here in the Springs, it's still is Colorado. we might not have totally caught up with Fort Collins or Denver, but, we definitely do have quite a few little breweries around, gosh, I don't even know.
You lose track so many great little small ones, but there are a few that sounded a lot, like kind of that O'Dell's atmosphere. there's one here. It's actually in this, old elementary school that got. Repurposed into a bunch of  different commercial and restaurant stalls. And there's a little brewery called goat patch brewing. And it sounds, it sounds a lot like that, you know, you walk in and it's just full of families.
I think they're definitely one of my favorite locals. they always have just the super, super high quality stuff. Have you guys been there?
Phil: No, I have not been to that brewery. Matter of fact, I kind of feel like we missed out a little bit on the, the beer culture in Colorado as a whole cause then we moved. I mean, breweries were just popping up left and right. But obviously we were living in Fort Collins and so we kind of hung around there.
even coming back to visit you in Colorado Springs, I feel like. There's so many more breweries that I hadn't even heard of.
Chris: no, there definitely are. And  even in this COVID landscape there have been several that have opened this last year. so it'll be interesting to see kind of where, where that market goes, if it hits saturation at any point.
But, I think there is, something to the idea of like a brewery becoming a little bit of a community center almost. I mean, in Colorado, it's like breweries and coffee shops.
have you kind of heard at least some of the breweries reasoning as to why Colorado has had that, surge of micros?
Phil: No.
Chris: And this kinda just kind of came out over the past several years. but they cite it largely having to do with the fact that, you know, for a long time in Colorado, if you weren't an actual liquor store, then you could only sell three to beer. And so,
Phil: That's right. I do remember this.
Chris: so yeah, instead of the larger grocery stores providing the majority of the beer that your everyday consumer was buying, it was, it was the liquor stores. And for the smaller microbrews, it was easier for them to go hit the distributors that were,  more local.
all of the Springs breweries could get in the liquor stores in the Springs, as opposed to having to, land like a whole regional account for, you know, one of the bigger grocery stores. So was there was like a big fight over that. When it was like up, for votes to allow grocery stores to sell full strength, micros were kind of up in arms saying it was going to absolutely kill the microbrewery culture here. and that, passed, I think, a little over a year now. I think that was 2019. I don't remember specifically, but, you still have places popping up, so. maybe with those places popping up, maybe it's more of that brew pub culture. That's allowing them to still thrive.
Phil: Yeah. Well, and even that brew pub culture as you call it has come out East. And I mean, I imagine it's, it's out West as well, like in places like California and. or again, Washington to shoots actually is one of my favorite breweries up in the Northwest love to shoots.
Chris: how are those onions come and fill?
Phil: so the onions, smell amazing. And I've also thrown into some seasonings, cumin and chili powder. I'm just kind of letting that go a little bit. And honestly it smells like a Mexican restaurant and I love 
Chris: Yeah, so, with green chili, what do you guys typically use green chili for? Like how do you guys eat it? Do you use it to kind of smother things or, do you just throw it in a bowl and grab a spoon?
Phil: Oh man. Hmm. I think generally I've just eaten it by itself. I love it. But
Chris: because I don't think I ever really 
have. 
Phil: really interesting. Well, I'll see how this one turns out. I, I I'll eat some tonight, but then I'll also say some and, and, pour it on top of some eggs tomorrow morning and just kind of repurpose it a little bit.
Chris: Yeah. So I, I grew up so my, my mom's parents were Mexican my, my grandma was just an absolutely fantastic cook and she made some of the best green chili, but we always had it over a burrito or something like that.
you know, it was, it was always mothering, something else. We never just like had an, a bowl. So that's just, what I've always associated green chili with. But there is something magic about that, that smell of a Mexican grandma's kitchen.  
Phil: for sure was 
Chris: or, or cumin, she, she could, she could definitely make it spicy. They could handle the spice for sure. but actually my, my mom did not inherit that gene, so they always had, something that was a little more, tolerable for those who didn't enjoy the spice as much. but yeah, any, anytime I smell cumin or Teresa or something like that, cooking, man, It just takes me back to being five.
Phil: Okay. Yeah. This is starting to smell. Super, super good. I've poured in some vegetable stock. And the green chilies and it is starting to simmer. I'm going to let that go for a couple of minutes before pouring in some heavy whipping cream.
Chris: it sounds like the perfect recipe for, I don't know, just a Sunday with some football on. If your team doesn't suck.
Phil: Oh my goodness. The Broncos are so bad. Did you watch any of the game 
Chris: That was a rough game. I watched a little bit. You know, I'm just kind of recovering from being slightly under the weather. not COVID related, but, um, there were, there were plenty of fantastic things to watch today while I tried to not overdo it. that was not one of them. with all of our us listeners, nobody's probably going to care, but started the day off with a little F1 uh, there was Hamilton. 
Phil: Hamilton, my 
Chris: clenched his, uh, seventh world drivers championship and SAB got his first podium of the year. So that was a super fun race. And then, 
Phil: your favorite F1 race driver. Racer
Chris: driver, driver, 
I've, I've always been a big Vettel fan.
I don't know. thought he was a ton of fun back in his, red bull days. but then, uh, the masters was on today as well.
Phil: The masters, Dustin Johnson. How about that guy?
Chris: Uh, fall masters is so bizarre. But yes, that was, uh, that was a dominant performance if I've ever seen one. Yeah.
Phil: Set a record. Didn't it.
Chris: yeah, I think that, the only person that had 20 under.
Phil: So Chris I've poured in my cheddar cheese and it really thickened up nicely. And then I just put it in the remainder of the beer and I feel like it smells like. Your grandmother's kitchen inside a brewery, and I love it.
Chris: She would not approve of that, but it sounds fantastic to me.
Phil: I'm kinda tempted to taste it.
Chris: I would a hundred percent.
Phil: Well, we're actually going to let that simmer for like 10 minutes. it tastes exactly like the green chili. I remember like as a kid, my mom, my mother would make green chili a lot. Hmm. That's delicious. Th the store didn't have any Anaheim green chilies. So I used a cue bell, Chile, or no Cuba Cuba now. So I used the Cuban L Chile, which I'm guessing is from Cuban.
Chris: I couldn't tell you, honestly, I'm not super up on my chilies.
Phil: there's not any heat in this chili, but it's pretty tasty.
Chris: How do your girls do with heat?
Phil: we're trying to get them involved. And do you feel like they have a little bit of a mature palate to where they can appreciate the heat, but not, not so much that, like, I don't, I don't want child services to call.
Chris: Yeah. that's kind of an interesting, topic. so far we've, we've done several recipes that can be. Yeah, I thought of as being a little bit more mature palate wise. So, you've also talked about your kids, really loving them all. is that something that you guys kind of intentionally fostered in them?
Phil: Yes. Yes. Very intentional. okay. I don't want anyone to get mad when I say this, because I know how hard it is to get your kids to eat food. But, pretty, pretty early on we made the meal and if they didn't want it, then they just didn't eat. You know, we were, we were pretty adamant about not just like making a peanut butter and jelly sandwich so that they could have their way.
Again, like no judgment, seriously. Like I know how difficult it can be. but I'm going to go ahead and credit my wife on that one. She is so good at just like very tenderly talking to the kids about like, 
Chris: Telling him to 
Phil: we're going to have then set him straight. Yeah. But no, it's like just, Hey, you know what dudes, like, this is what we're having.
And. She's just really good at that. There is this book I think it's called French kids eat anything. And I have not read the book, but the title just like totally inspired me I haven't served my kids flaw girl yet, but, uh, they, they, they do generally enjoy the meals that we make, but we have had to scale back some of the spice on a few things.
Chris: So it sounds like, uh, substitute chilies that you got might be  
Phil: I think so. I hope so. Okay. While we're on the topic of chilies,  there is a place in Santa Fe, New Mexico called the shed. Shad is actually known for their red Chile. the shed is like this super like foodie, like trendy hipster type place. Like every food blogger in the world has been to the shed in Santa Fe.
And, So the shed is known for their enchiladas, but more so they're known for how you order them. And so what you're supposed to do is, and this is like not on the menu at all, but, uh, order you're in Shalanda is an order them burnt, which basically just means they're going to send it through the oven two times.
And, it's gonna come out and then you're supposed to, you're supposed to ask for an egg on top of it, which does sound like a little weird. Why would you want it? An egg on top of an enchilada, but it's like totally a Santa Fe thing. And so, it is absolutely spectacular.
So go to the shed in Santa Fe or do your enchiladas burnt, and that's going to come with the red sauce. It's like really, really rich and like smokey chili powder flavor, and then the egg on top. And it'll blow your mind. 
Chris: put that one on our list. We've been wanting to go down to Santa Fe 
Phil: Yeah. 
I love it. I used to own a business in Santa Fe.
 Yeah, not very long, okay. So I have some corn starch and some water, and I'm going to mix the two 
give that a good stir. and then one quick note, this probably goes without saying, but anytime you're making soup, especially with the cream base, it's generally a good idea to kind of de glaze the bottom of the pan periodically. So that's what I've done throughout the process. And guess what Chris
Chris: what's up, Phil. 
Phil: green chili is done? 
Chris: So Phil, I could quite literally smell in my brain the way that I'm sure your kitchen smelled
Phil: when you have a grandmother that made it for you as a child every weekend. How it imagine you, you have that kind of buried away somewhere.
Chris: It just feels warm
Phil: It was so good, Chris.
Chris: Yeah. I was going to ask how it was.
Phil: I have to hand it to, to Christina that, Oh man, that was a good recipe. Ashley loved it. we were kind of talking about it as we were, as we were eating it. She said it would have been, it would have gone super great with some corn bread.
 Chris: Or over a Brita 
Phil: over burrito.
Um, we're totally having it with eggs tomorrow morning. Um, but yeah, we just, we just ate it like 
soup and it was, it was so good. We, we might, we might do that too. I don't 
know Christina, this is
 that's my clap for you. It's my snap clap.
So lots of ways. I think we could, we could do this recipe.
It's it's one that could be repurposed for sure. And enjoyed the next
day a hundred 
Chris: that you would've done differently?
Phil: No, I don't think so. 
Chris: Like perfect. Classic green
Phil: It was also my first time making green chili and it tasted exactly how I've had it in the past. So, I mean, I think maybe my inexperience with the recipe itself means that I wouldn't do anything different, but I can't imagine a world where I would have 
Chris: so it felt like our normal in the kitchens, do you think that this recipe is going to be up there or might they have to go grab Christina's fantastic book to get this one?
Phil: well, they could grab the book or they, they could win the book. I think they could do, they could do either one. I think if you're one that likes to participate in life and have a good time, then maybe you should try to win the book. And then there's ways to do that.
Chris: how might somebody go about winning that book?
Phil: Oh, I thought you never asked Chris, so you're going to need an
Instagram. 
Chris: transitions. 
Phil:  I'm going to do a post about this cookbook in the coming days, and you're going to need to follow dad's kitchen co on Instagram.
You're going to need to follow. Cooking with beer in Colorado, Instagram, and then you're going to need to like the posts that I do about it. Right. Pretty straight forward, follow our account, follow her account and then like the photo and then tag your friends in the comments. And that's how you win.  and so that post is going to come up this Friday on November 20th. If November 20th has already passed for you, then I suggest maybe getting a DeLorean and a flux capacitor going back in time.
Chris: Yeah, because everybody wants to
go back and experience COVID again. 
Phil: just back to 2020, let's do it. Why not? 
so post is going to come up this Friday. You'll have until Sunday night at midnight,  Eastern, which is November 22nd. And then I'll announce the winner on Monday the 23rd, just in time for 
Thanksgiving.
Chris: So it sounds like, you might be able to make some Odell is green chili for Thanksgiving.
Phil: Or some Highland horse, tooth stout, cottage pie. He hum
Chris: that sounds like a perfect Thanksgiving pie. I think I actually, I don't even know what that
Phil: some Riverside passion beer. I'm a SU are you kidding me? I wish you could see the pictures of this.
Chris: I'm sure it looks amazing, but that's, that's pretty 
terrible. 
Phil: Carlos is ricotta gnocchi, or shoe deep does grandma pizza? Why not? With black bottles? Something.
 Oh, with black borders, hipster, IPA. I've love that beer. so there you go. Jump on Insta this weekend and win a cookbook from the talented Christina Marie.
Chris: Yeah, I think I might be ordering that soon and there's nothing quite as fun as a good self-promotional a giveaway.
Phil: I can't think of anything better honestly, 
Chris: well, Phil, I actually really want to make this recipe now. I can't wait to try it. And it's been fun
Phil: Yeah, dude. Super fun.