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Chili Rubbed Hanger Steaks or Mahi Mahi with Cocoa Mole »

Lauren Smaxwell, General Manager and Executive Chef at Brewmaster's, Downtown Raleigh, NC.
Chili Rubbed Hanger Steaks or Mahi Mahi with Cocoa Mole
My reasons for the Hanger Steak pairing were because the beer is such a full body of flavor, it needs something strong to carry it and not fall off in the distance. Same reason I picked Mahi Mahi as the fish option. Its a meaty fish that can take a heavy seasoning without getting lost in the meantime. The rub itself just sounded logical to me. Who doesn't want spice with a beer that has mole in the name?

This is a very simple rub that can be used on any beef or any meaty fish.

Chili Rub paired with New Belgium Cocoa Mole
3 Tbsp. Chili powder

A pinch cayenne pepper
1/4 tsp. cumin
1 Tbsp. Salt
1/4 tsp. black pepper
1 tsp. dark cocoa powder
2-3 cloves garlic, smashed into an almost a paste
1 Tbsp. fresh thyme (or 1 tsp. dried thyme)
Olive oil

For Beef:
Mix all the dry ingredients: chili powder, cayenne, cocoa powder, cumin, salt, and pepper
Rub the steaks with the olive oil, garlic, thyme, and dry rub until thoroughly coated
Place steaks in a zip lock bag and put in fridge overnight
To cook just pull out of the bag and place on grill, cook to desired temperature

For Fish:
Use the same procedure except do not put in fridge overnight
Let fish sit with marinade for 15-20 min before cooking. If grilling fish is tricky for you, pan searing, broiling, or baking work as well. 

For the complete dinner dish we paired these with grilled asparagus and herb roasted fingerling potatoes.  Rice and a cilantro garnish would also work well with this dish and the beer. Cheers!

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The ever classic Snicker Doodle »

Sarah VanVlerah, Liquid Center Lead Vocalist
The ever classic Snicker Doodle

The experience of biting into a soft, dense, and warm Snicker Doodle followed by a zingy and cold sip of Cocoa Mole will make you melt.  The warm (in temperature and in spiciness) of the cinnamon on the Snicker Doodle is more intense than you may think.  The cold Vietnamese cinnamon in Cocoa Mole will actually tone down the cookie’s heat (temperature and spiciness) in an unexpected way, while still retaining the delightful bite of Cocoa Mole’s three different peppers.  Cocoa Mole also adds a dimension of, obviously, cocoa, which is a bitterness perfectly balanced by the cookie’s sweetness. 

Forget milk and cookies:  Cocoa Mole and cookies!