Sunrise Chef: Two Rivers Brewing | Food and recipes

Sunrise Chef: Two Rivers Brewing |  Food and recipes

Summer is a great time to get out and enjoy local restaurants.

Troy Reynard and Jeremy Bialker off Two Rivers Brewing Company were in the 69 News kitchen Friday morning. Watch the video above and check out the recipes below.

Visit Two Rivers at their Easton location or Quakertown Taproom.


Served with molasses cinnamon butter and pickled jalapeños.

Jalapeño Hushpuppies Recipe – Yield 1 quart

½ cup cornmeal

2 ½ cups flour

1/2 tsp baking powder

2 tbsp salt and pepper mix

· 2 eggs

4 jalapenos finely chopped

2 oz butter

1 ¾ cup buttermilk

Fry the jalapenos in the butter until soft.

Mix all dry ingredients together in a large bowl.

Add your eggs to the dry mix and then your fried jalapenos. Mix until incorporated.

Slowly add the buttermilk. Check consistency at about 1 cup and add the rest as needed.

Molasses Cinnamon Butter Recipe yields about two cups

1 pound – soft butter

2 tsp cinnamon

1 tsp iodized salt

¼ cup molasses

Beat the butter until it is light and fluffy (it turns white)

Add the salt, cinnamon and molasses. Then add a few drops of ice water.

Mix well, making sure to scrape the sides and bottom of the bowl.


Allspice cheese – SEE RECIPE

6oz skinless, skinless chicken breast

· Cajun spices

· Lettuce & tomato.

· Smoked bacon.

· Sriracha aioli.

7 grain roll

Pimento Cheese – yield 3 cups

2 oz cream cheese

· 1 tsp – hot sauce – your favourite, depending on heat level and taste.

½ teaspoon kosher salt

¼ tsp sugar

¼ teaspoon cayenne pepper

¼ tsp white pepper

¼ tsp smoked paprika

¼ cup chopped pickles

¼ cup mayonnaise

1 pound shredded cheddar cheese

1 red bell pepper, roasted, skinned and finely chopped

Mix the cream cheese with all the herbs, hot sauce and mayonnaise.

Add the mixture to the chopped pickles and peppers and the shredded cheddar cheese. Mix by hand in a bowl.


The most environmentally conscious salmon in the world. Using the latest RAS (Recirculated Aquaculture System) technology, these fish are reared in onshore saltwater systems. These water tanks mimic the natural water flow of ocean currents and reflect the natural environment of wild salmon.

Garlic & herbs marinated salmon

o Making herbs black

Creamed Corn Mache Choux

Purple fingerling potatoes

· Grilled asparagus

Smoked bacon strips

Groff’s Farm Micro Sunflower Shoots

Cream Corn Mache Choux

1oz butter

1 cup finely chopped onion brunois

1/2 cup chopped red pepper brunois

1 jalapeño brunois

2 cups fresh corn kernels (cut from about 4 medium ears of corn)

1 cup heavy whipping cream

1 tablespoon chopped fresh thyme

1 tsp hot sauce

1 green onion, finely chopped

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped fresh basil

· Salt and pepper to taste

Melt the butter over medium heat and sauté the onion until translucent. Add the red pepper. Bake for 5 minutes. Add the corn kernels, season and cook until tender. Add the cream. Cook until it bubbles. Add the rest of the ingredients. Boil for 5 minutes. Add more S&P if needed.

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