Monday, January 29, 2007

Smoked Turkey Chili

  • 4 smoked turkey legs
  • 1 large green bell pepper, diced
  • 1 large yellow or white onion, diced
  • 2 tablespoons of olive oil
  • 4 cloves of garlic, minced or crushed
  • 1 large can of puréed tomatoes (28 ounces)
  • 1 small can of tomato sauce (14 ounces)
  • 2 cans of kidney beans (15 ounces)
  • 1/2 of a beer or 3/4 ounces of chicken or vegetable broth
  • 3 tablespoons of honey or brown sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground cumin
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of Hungarian paprika
  • 2 tablespoons of chili powder

The problem with just substituting ground turkey for ground beef in most chili recipes is that turkey doesn't have the same rich flavor that beef does. Which means that the chili just ends up a bit bland. By substituting meat from smoked turkey legs (which you can either smoke yourself or find at the grocery already smoked) you add back some hearty flavor while still cutting down on fat content. The addition of more spices and herbs will also help carry the flavor over to this healthier version of chili.

Remove the skin from the turkey and discard (while it is flavorful, it is high in fat). Chop the meat and discard any bits of bone or cartilage. Place a dutch oven or large skillet over medium high heat and add the bell pepper, onion and olive oil. Cook, stirring occasionally for about 5-7 minutes, or until the onion is translucent and the bell pepper is soft. Add the garlic to the skillet and let it cook for about 2-3 minutes, or just until you can start to smell it. If you plan on cooking this in your slow cooker, you can now turn your cooker on and add the contents of your skillet. If you're cooking this in the dutch oven on your stovetop, lower the heat to medium low.

Add the tomato products and stir. Open the cans of kidney beans and drain and rinse them. Add them and all the other ingredients in the cooking vessel. Stir to combine, cover and let cook. If cooking in the slow-cooker, your chili will be done in about 2 hours if cooked on high, or 4 hours if cooked on low. If cooking on the stove, it will be done in 1 1/2 hours over medium low or 2 1/2 hours over low.

It's even better to make the chili the day before and store it in the friedge to be warmed up the next day. To cool it quickly, place ice from several trays in your sink. Fill your storage container or containers with chili, then nestle them into the ice and then add water until at least 1/2 but no more than 3/4 of the dishes are underwater. Let them rest until the ice melts and stir the chili occasionally to cool it evenly. Once it's cool to the touch you can cover them and place them in your refrigerator. The next day, pour the chili back into your slow-cooker or dutch oven and cook on low for 30 minutes to an hour or until it's steaming and warmed through. The flavor will be significantly better, and you'll be able to taste it to determine if you need to adjust the spices or add salt or sugar.
Serves 8-12.

Thanks to Gapers Block

Sunday, January 28, 2007

Michelada - a beer cocktail

  • 2 wedges fresh lime
  • Coarse salt
  • Ice cubes
  • 2 dashes Frank's® REDHOT® XTRA HOT Cayenne Pepper Sauce
  • 2 dashes French's® Worcestershire Sauce (optional)
  • 1 dash soy sauce (optional)
  • 12 ounce can beer
Rub the rim of a tall glass with 1 wedge of lime. Dip edge of glass into coarse salt. Fill glass with ice cubes.

Squeeze lime wedge over ice and splash Frank's Xtra Hot Sauce, Worcestershire and soy sauce into glass. Pour beer into glass and stir. Serve at once.

Thanks to

Pressure Cooker Chili

  • 3 pounds stew meat (beef, pork, and/or lamb)
  • 2 teaspoons peanut oil
  • 1 1/2 teaspoons kosher salt
  • 1 (12-ounce) bottle of beer, preferably a medium ale
  • 1 (16-ounce) container salsa
  • 30 tortilla chips
  • 2 chipotle peppers canned in adobo sauce, chopped
  • 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately with grated cheese and sour cream.

Thanks to Robin's Random Recipes

Cheddar-Ale Soup

  • 4 Tbs. unsalted butter
  • 1 yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 carrots, peeled and finely diced
  • 1/3 cup all-purpose flour
  • 1 3/4 cups milk
  • 1 3/4 cups chicken stock
  • 1 bottle (12 fl. oz.) ale
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1 3/4 lb. sharp cheddar cheese, grated
  • salt, to taste
  • Cayenne pepper, to taste

In a soup pot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until very soft, 10 to 15 minutes. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in milk and stock. bring to a simmer and cook, stirring often, until thickened, about 10 minutes. Using an immersion blender, puree the soup until smooth. Strain the mixture through a fine-mesh sieve into a large bowl. Return the mixture to the pot and set over medium heat. Add the ale, Worcestershire and mustard and simmer for 5 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow the soup to boil. Season with salt and cayenne. Ladle into warmed bowls and serve immediately. Serves 4 to 6. Thanks to Cooking in KC

Thursday, January 25, 2007

Beer-Basted Asian Chicken

  • 4 lbs. whole chicken
  • 1 can (12 fl. oz.) beer
  • 1/2 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons peeled, chopped fresh ginger
  • 4 cloves garlic, finely chopped
  • 1 tablespoon sesame oil

PLACE chicken in large, heavy-duty resealable plastic bag. Add beer, soy sauce, lime juice, sugar, cilantro, ginger, garlic and oil. Marinate, turning chicken occasionally, for at least 4 hours or overnight.

PREHEAT oven to 350° F. Place chicken and marinade in 13 x 9-inch baking pan.

BAKE, basting occasionally, for 1 hour 20 minutes or until juices run clear when thigh is pierced. Transfer chicken to platter.

STRAIN pan juices into medium saucepan; spoon off fat and discard if necessary. Boil for 6 to 8 minutes or until sauce is reduced to about 1 cup. Serve sauce with chicken.

(Makes 4 servings)

Thanks to BBD

Best Beef Brisket Sandwich Ever

1 beef brisket (about 3 pounds)
2 cups apple cider, divided
1 head garlic, cloves separated, slightly crushed and peeled
2 tablespoons whole peppercorns
1/3 cup chopped fresh thyme or 2 tablespoons dried thyme leaves
1 tablespoon mustard seed
1 tablespoon Cajun seasoning
1 teaspoon ground cumin
1 teaspoon celery seed
1 teaspoon ground allspice
2 to 4 whole cloves
1 bottle (12 ounces) dark beer
10 to 12 sourdough sandwich rolls, halved

Place brisket, 1/2 cup cider, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, cumin, celery seed, allspice and cloves in large resealable plastic food storage bag. Refrigerate; marinate overnight.

Place brisket and marinade in slow cooker. Add remaining 1 1/2 cups apple cider and beer. Cover. Cook on low 10 hours or until brisket is tender. Strain sauce; pour over meat. Slice brisket and place on sandwich rolls.

Thanks to The Daily Times - Salisbury, Md

Pork shoulder with Guinness, dried cherries and sweet potatoes

  • 5 cups Guinness stout
  • 1 cup dried cherries
  • 1/3 cup balsamic vinegar
  • 2 tablespoons vegetable or extra-virgin olive oil
  • 1 (5 1/2-pound) pork shoulder roast
  • Coarse sea salt or kosher salt and freshly ground black pepper
  • 3 large red onions, peeled and sliced
  • 1/2 teaspoon crushed black pepper
  • 4 garlic cloves, peeled and finely minced
  • 1 tablespoon tomato paste
  • 5 whole allspice, crushed
  • 2 bay leaves
  • 1/4 cup molasses
  • 3 tablespoons packed dark brown sugar
  • 2 pounds sweet potatoes or yams, peeled and roughly chopped

PREPARATION: Bring the stout, cherries and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap and let sit for at least 1 hour, or refrigerate it overnight.

Center a rack in the oven and preheat the oven to 300 degrees. Warm the oil in a Dutch oven over high heat. Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.

Add the onion and black pepper to the pot and saute for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt and 2 cups water. Bring the mixture to a simmer. Cover the pot, transfer it to the oven and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot. Slice the pork and serve with the sauce on top.

Makes 8 servings.

Nutrition information per serving: 905 calories, 31 grams fat, 78 grams protein, 63 grams carbohydrate, 6 grams fiber, 259 milligrams cholesterol, 569 milligrams sodium.
Source: "Braise: A Journey Through International Cuisine" by Daniel Boulud with Melissa Clark (HarperCollins Publishers, $32.50)


Tuesday, January 23, 2007

Super-Easy Beer Bread

3 c. self-rising flour
2 T. sugar
1/2 t. salt
12 oz. beer (any variety, room temperature)
one egg
1 T water

Mix together flour, sugar and salt until well-melded. Add beer, and stir until a soft dough forms. Place dough in loaf pan and spread out evenly. Allow to rise for 15 minutes.

Brush with egg mixed with water. Bake at 375 degrees for one hour.

Thanks to momilies

Ale-Braised Short Ribs

  • 4 to 5 pounds bone-in beef short ribs, cut into 3-inch pieces
  • Salt and freshly ground pepper
  • 2 thinly sliced yellow onions
  • 3 cloves garlic, sliced
  • 1 (2-pound) butternut squash, peeled and cut into chunks
  • 1 (14 ½-ounce) can diced plum (Roma) tomatoes
  • 1 (12-ounce) bottle ale OR dark beer
  • 3 tablespoons flour
  • Water

Brown short ribs: Preheat broiler or grill. Generously season ribs on all sides with salt and pepper. Working in batches if necessary, arrange ribs on a broiler pan and place under the broiler. Broil (grill) ribs, turning once, until well-browned, about 3 minutes on each side.
Transfer ribs to an oval 7-quart slow cooker. Scatter onions and garlic over ribs. Add squash. Pour in tomatoes with their juice and ale. Cover and cook on the high heat setting 5 to 6 hours, or on the low heat setting 7 to 8 hours. The meat should be separating form the bones, and squash should be tender.Using a slotted spoon, transfer ribs and squash to a shallow bowl or platter and cover loosely with foil to keep warm. Skim off excess fat from surface of sauce. Put slow cooker on high heat setting. In a small bowl, whisk together flour and ¼ cup water. Whisk flour mixture into sauce and cook, uncovered and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon sauce over ribs and squash and serve.

Makes 6 servings

From “Williams-Sonoma Food Made Fast: Slow Cooker,” recipes by Norman Kolpas

Rachael Ray's Jambasta

  • Salt
  • 1 pound penne rigate, pasta with lines
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 tablespoons butter
  • 1/2 pound andouille sausage, any brand, casing removed and diced
  • 4 cloves garlic, chopped
  • 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
  • 1 red bell pepper, seeded and chopped
  • 2 ribs celery from the heart with greens, chopped
  • 1 onion, chopped
  • Salt and ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup beer, 1/2 bottle
  • 1 cup chicken stock
  • 1 (14-ounce) can, crushed tomatoes
  • 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
  • 2 tablespoons fresh thyme leaves, chopped
  • 1/2 pound chicken breast, diced into small pieces
  • 1/2 pound medium shrimp, cleaned and tails removed
  • 1/4 cup heavy cream, eyeball it
  • 2 scallions, sliced

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.

Thanks to Rachael Ray and ThatJournalist

Onion Soup With Pretzel-Cheese Dumplings

  • 3 tablespoons unsalted butter
  • 3 pounds onions, sliced thin
  • 1 tablespoon sugar
  • 12 ounces dark ale, preferably altbier
  • 6 cups chicken or beef stock
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper
  • 4 branches fresh thyme
  • 2 cups packaged pretzel nuggets
  • 11/2 cups grated Gruyère cheese, more for serving
  • 2 large eggs
  • 1 tablespoon whole-grain mustard.

Melt butter in a 4-quart saucepan. Add onions and sugar and cook over medium heat, stirring frequently, until onions are golden, about 40 minutes. Add 1 cup ale and stir, scraping pot to release caramelized particles. Add stock. Simmer 30 minutes. Add lemon juice and season with salt and pepper. Add thyme and set aside one hour or longer to infuse.

Pulse pretzels in a food processor or place in a plastic bag and crush with a rolling pin to make coarse crumbs. Mix in a bowl with cheese. Lightly beat eggs, whisk in mustard and remaining ale and stir this mixture into pretzel crumbs and cheese. Form mixture into 18 dumplings about the size of Ping-Pong balls, place on a platter and cover until ready to cook.

About 20 minutes before serving, fill a 3-quart saucepan halfway with water and bring to a boil. Drop dumplings into water and simmer gently 15 minutes. While dumplings simmer, remove thyme from soup. Reheat soup.

Ladle soup into bowls. Use a slotted spoon to transfer 3 to 4 dumplings to each bowl. Serve, with additional grated cheese on the side.

Yield: 4 to 6 servings.

Thanks to

Monday, January 22, 2007

Once in a Blue Moon Chili

  • 1.5lbs of Ground Sirloin
  • 1 lb of Bob Evans Hot Sausage
  • 1 can of Tomato Sauce (12 oz.)
  • 2 cans of Chili Beans
  • 2 cans of Pinto Beans
  • Salt
  • Ground Chili Pepper
  • Garlic
  • Cumin
  • Oregano
  • Onion
  • Paprika
  • Cayenne Pepper
  • 3 Bottles of Blue Moon Pale Ale

In a large pot, mix your 12 oz of Tomato Sauce, 8 oz of Water, 2 cans of Chili Beans, 2 cans of Pinto Beans, garlic, cumin, oregano, onion, paprika, cayenne pepper, ground chili pepper (i don’t measure it, I just eye it, so use at your own risk). Add 1 bottle of Blue Moon Pale Ale. Place on low heat, covered.

In a pan, brown 1.5 lbs of ground beef, drain fat, add to large pot.

In the same pain, brown 1lb of Bob Evans Hot Sausage, drain fat, add to large pot.

With all your ingredients in the pot, add 1 more bottle of Blue Moon Pale Ale. Cook until it looks good to ya, and serve with shredded cheddar and corn bread - and the 3rd bottle of Blue Moon Pale Ale.

Thanks to

Sunday, January 21, 2007

Remedy for the Bewitched

Mix 13 drops of the bewitched persons blood with Rosemary Balm, marigolds, salt, & ale. On a starless night, light 7 new white candles and give this mixture to the bewitched to drink. Any magic powers over them will instantly dissolve.

Thanks to Alainn’s Book of Shadows

Saturday, January 20, 2007

Beer Cheese Gills

  • 1 pound bluegill fillets
  • 1/4 cup sliced green onions
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon caraway seeds
  • 1/2 cup milk
  • 1/2 cup shredded cheese
  • 4 tablespoons beer

In a greased baking dish, arrange fish. Bake in a 450 degree oven till fish flakes. Meanwhile, cook onion in butter till tender. Stir in flour, mustard, caraway seeds. Add milk all at once. Stir until thick and bubbly. Add cheese and beer. Cook until cheese melts and pour over fish.

Thanks to Kris Winkelman from

Friday, January 19, 2007

Beer Drinker's Pizza Dough

Makes enough dough for four 12-inch pizzas.
  • 1 cup warm beer (110° to 120°, I microwaved my beer for one minute)
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 1/2 tablespoons coarse salt
  • 1 1/2 ounces fresh yeast (I used one package of dry yeast)
  • 2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting
In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons
olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a
dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and
mix until dough is fairly stiff, about 10 minutes.

On a lightly floured work surface, knead dough until smooth and elastic,
about 5 minutes. Brush the inside of a large bowl with remaining tablespoon
olive oil; transfer dough to bowl, turning once to grease top. Cover bowl
with plastic wrap, and leave in a warm place until dough has doubled in
size, about 1 1/2 hours.

Punch down dough, and transfer to a clean surface. Using a bench scraper
or sharp knife, divide dough into quarters; keep covered with plastic wrap.

Thanks to

Green Monster

  • 1/2 pint Cider
  • 1/2 pint Lager
  • 1 shot Midori melon liqueur
  • 1 shot Blue Curacao

This is to be made up in a pint glass. Make up your basic snake bite, add the spirits, stir well, it goes bright green!

Thanks to JoeBartender

Thursday, January 18, 2007

Tempura Fish with Oven Chips

  • 8 new potatoes (unpeeled)
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • vegetable oil
  • 375ml beer
  • 2 tempura cups flour
  • 4 flathead fillets (about 150g each)
  • tartar sauce

Preheat oven to 220C and place a non-stick tray in oven to heat. Cut 8 new potatoes (unpeeled) into 1cm strips. Toss with 1 tbsp olive oil and 1 tsp sea salt. Spread on tray and bake for 30 minutes or until cooked and golden.

Heat a large pan one-third full of vegetable oil over medium heat until a cube of bread dropped in the oil browns in 15 seconds. Combine 375ml beer (such as Sapporo, chilled) and 2 cups tempura flour (from the Asian section at supermarkets). Stir with chopsticks, leaving the mixture a bit lumpy.

Dip 4 flathead fillets (about 150g each) in batter, shaking off excess, and deep-fry for 3-4 minutes or until fish is cooked. Serve with chips and tartar sauce.

Thanks to TheAge

Shepherd's Pie Made with Beer

  • 4 large potatoes
  • 1/4 cup milk
  • 2 tbsp butter
  • olive oil
  • 2 onions
  • 1 carrot
  • 500g beef
  • 1 cup beer
  • 1 cup beef stock
  • 2 tbsp oyster sauce
  • 2 tbsp cornflour
  • 1 cup frozen peas

Boil 4 large potatoes (chopped) for 20 minutes. Drain and mash in pan with 2 tbsp butter and ¼ cup milk. Set aside. Preheat oven to 220C. Place a splash of olive oil in an flameproof, ovenproof casserole dish over medium heat.

Cook 2 onions (sliced) and 1 carrot (diced) for 2-3 minutes. Add 500g beef mince and stir-fry for 5 minutes or until beef is browned.

In a bowl, combine 1 cup beer (such as James Squire pilsener), 1 cup beef stock, 2 tbsp oyster sauce and 2 tbsp cornflour. Stir until smooth and add to beef. Increase heat to high and cook for 2-3 minutes or until thickened. Stir in 1 cup frozen peas.

Top beef with mash, smooth top and bake for 20 minutes.

Thanks to TheAge

Sauerkraut Beer Brats

  • 6 uncooked bratwurst
  • 1 (14-ounce) can sauerkraut
  • 1 (12-ounce) can beer
  • 6 hot dog buns, warmed

Puncture each bratwurst with a fork.

Drain sauerkraut, placing the liquid in a large resealable plastic storage bag; add the beer to the bag. Add brats to bag, and seal.

Cover and store drained sauerkraut in the refrigerator while brats marinate in the refrigerator for 3 to 6 hours.

Grill, broil, or fry brats for 10 to 15 minutes, or until no pink remains in the center. Serve with drained sauerkraut on warmed hot dog buns.

Thanks to Mr. Food

Tuesday, January 16, 2007

Beer Bread

  • 4 cups flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 12 ounces beer (NOT light beer)
  • 2 teaspoons salt
  • 2 eggs, slightly beaten

Mix flour, baking powder, and salt with sugar. Add beer and egg both at once and stir. You may have to knead last of flour in with hands. Place in greased 9-inch by 5-inch loaf pan and bake at 375 degrees until done - about 1 hour and 10 minutes. Remove from pan immediately and cool.

Thanks to

Chili Con Carne

  • 3 pounds stew meat (any red meat, or combination of meats will do just fine)
  • 2 teaspoons peanut oil
  • 1 1/2 teaspoons kosher salt
  • 1 (12-ounce) bottle of beer, preferably a medium ale (this helps control bitterness)
  • 1 (16-ounce) container salsa (whatever's on sale)
  • tortilla chips, crumbled (bottom of the bag stuff works great for this)
  • 2 chipotle peppers canned in adobo sauce, chopped
  • 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin

Put the meat in a large mixing bowl and toss it with the oil and the salt. Set aside for a little while (about as long as it takes you to hunt down your wallet to pay off the foolish bet you made on the damn football game).

Using a 6 quart pressure cooker over a high flame, brown the meat in batches until brown evenly all around. About two to three minutes. When the meat is browned put it into a bowl that is lined with paper towels to drain.

When the meat is all browned use the beer in the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.


Carbonnade de Boeuf

  • 6 slices bacon
  • salt and pepper
  • 3 lb lean boneless beef chuck or rump, cut into 2" pieces
  • 5 T margarine
  • 5 T flour
  • 4 large onions, coarsely chopped
  • 1 1/2 cups beef stock
  • 2 (10 oz) cans beer
  • 1 1/2 tsp sugar
  • 1 T vinegar
  • 1 large bay leaf
  • 3 large cloves garlic
  • 4-5 sprigs parsley finely chopped

In heavy dutch oven, fry bacon until crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add a little bacon fat. When all the meat is browned, remove and add margarine to the pot. Stir in flour after the margarine melts and lightly brown. Add onions and saute until soft and lightly browned. Add beef stock and beer. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay, and garlic. Simmer for 2-3 minutes, then taste for salt and pepper. Stir in the parsley. Return the meat to the pan. There should be enough sauce to cover but if you're a little short, add a little more beer. Stir, cover and place in oven at 325* for 1 1/2 hrs. Should be fork tender when done. Serve over noodles.

Serves 6-8 hearty appetites


Vegetarian Chili a la Karen

Note: This chili can be made using real meat as well. Drain after browning. Inspired by Karen R.
  • 1 package (12 oz) of Fake Meat
  • 1 medium yellow onion
  • 1 green bell pepper (large)
  • 1 red bell pepper (large)
  • 1 jalapeño pepper
  • 5 cloves of garlic, minced
  • vegetable oil
  • 1 cup of amber beer
  • 1 large can whole peeled tomatoes (28 oz)
  • 2 cans of dark red kidney beans (15oz each)
  • 1 can light red kidney beans (15oz)
  • 1 can black beans (15oz)
  • 1 can corn without liquid (I used 11oz vacuumed packed)
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp hot sauce
  • kosher salt
  • fresh ground black pepper
  • grated cheddar cheese
Chop onion.

Seed and chop peppers.

Seed jalapeño pepper if desired (it will be less spicy if you do).

Put onion, peppers, jalapeno, and garlic into a bowl, set aside.

Open the 4 cans of beans, drain all liquid, set aside.

Open tomato can and put contents into a large bowl.
Hand crush them completely, removing large stringy bits as necessary.

In a small bowl combine cumin, chili powder, cayenne pepper, as well as 1 tsp of kosher salt and a few grinds of black pepper.

On Medium heat, coat the bottom of a large pot with oil (I only needed 1 1/2 tsp).

Add peppers, onion and garlic. Sauté for about 5 minutes (or until vegetables soften). Stir in beer to deglaze the pot.

Add tomatoes (including all liquid), beans (all 4 cans) and corn (be sure to drain if you did not use vacuum packed).

Stir to combine. Let simmer for a few minutes.

Add seasoning mix and hot sauce, stirring while adding.
Turn heat to low.

In a separate frying pan, season fake meat with salt and chili powder, then brown.

Once browned add to pot. If using real meat, do not add excess grease to pot.

Stir to combine.

Add salt to taste (and other seasonings if necessary).

Cook on low until desired thickness, it will need to simmer for at least an hour.
Be sure to stir often so it doesn't stick to the bottom and burn.

Serve topped with cheddar cheese.


Sunday, January 14, 2007

Cheddar Beer Fondue

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. dry mustard
  • 1 bottle (12 oz.) Alpine Lager
  • 3 cups old Canadian Cheddar cheese, shredded
  • 1 Baguette, cubed; each cube with crust

In saucepan, melt butter; blend in flour, Worcestershire sauce and mustard. Gradually stir in beer; stir until mixture comes to a boil. Reduce heat; add cheese, stir until melted. Transfer to fondue pot; place over low heat. Serve with bread cubes; use long handled fondue forks.


Friday, January 12, 2007

Southern Fried Chicken Tenders

  • 1 pound chicken white meat -- cut in cubes
  • 1 cup buttermilk
  • 2/3 cup beer -- dark
  • 1 cup cornmeal
  • 1 cup flour, all-purpose
  • 1/2 cup rice flour
  • 1 tablespoon paprika
  • 2 tablespoons salt
  • 2 tablespoons black pepper -- freshly ground
  • Peanut oil

Combine the buttermilk and beer in a nonreactive bowl. Add the chicken chunks and refrigerate for 2 hours, but no longer.

Combine the cornmeal, all-purpose flour, rice flour, paprika, salt, and pepepr in a small bowl and mix well.

Drain the chicken and toss lightly in the breading mixture to coat.

Pour enough peanut oil into a heavy skillet so that it is 2" deep. Heat the oil to 355 on a frying thermometer (or, for you experienced cooks, test the oil with a little bit of the damp flour mix - the noise will tell you when it's ready to fry). Carefully drop in the chicken. Fry for about 2-1/2 minutes on each side or until golden brown.

Remove with a slotted spoon and place on a paper towel to drain.

Serve immediately, or good cold.


Thursday, January 11, 2007

Beer and Onion Soup

Adapted from "Real Beer and Good Eats'' by Bruce Aidells and Denis Kelly, Alfred Knopf, 1993
  • 1/4 cup olive oil or more if needed
  • 3 large onions, thinly sliced, about 6-8 cups
  • Salt and pepper
  • 6 cups beef or rich chicken broth
  • 2 bottles dark lager
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • Pinch allspice
  • Croutons
In a large soup pot, heat the oil over medium-high heat. Put in the onions, sprinkle them lightly with salt and pepper and cover the pot. Stirring from time to time, cook the onions until light brown, about 30 minutes. Add all the remaining ingredients, except croutons. Bring to a boil, and reduce to a simmer. Cook for 30 minutes or until the onions are quite soft and the broth has a nice onion flavor. Season with salt and pepper and add a little vinegar if desired. Top serve garnish with croutons. Serves 6-8.

Mussels in Lager

Adapted from Gourmet 2005.
  • 1/2 stick unsalted butter
  • 1 medium onion, chopped
  • 2 ribs celery cut into 1/4 cup dice
  • 1 (14- to 15-ounce) can diced tomatoes
  • 3 garlic cloves, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (16 ounces) lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
  • 2 pounds mussels, scrubbed well and beards removed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons heavy cream
  • 1/4 cup flat-leafed parsley, chopped
Serve with hearty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt and pepper, stirring occasionally until vegetables are softened, about 4 minutes.

Add beer and bring to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4-6 minutes, transferring them to a bowl as they open. Discard any mussels that remain unopened after 6 minutes. Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels. Makes 4 first course or 2 main course servings.


Chocolate Stout Cake

Adapted from Bon Appetit, Sept. 2002. From the Barrington Brewery in Mass.
  • 2 cups stout (such as Guinness)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened cocoa powder (preferably Dutch process)
  • 4 cups all-purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream
  • 2 cups whipping cream
  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
For cake: Preheat oven to 350 degrees. Butter 3 (8-inch) round cake pans with 1 inch sides. Line with parchment paper. Butter paper.

Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and 11/2 teaspoons salt in large bowl to blend.

Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean; about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack to cool completely.

For Icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate, Spread 2/3 cup icing over. Top with second layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Serves 12.


Tuesday, January 9, 2007

Tasty Vegetarian Collard Greens

  • 1 large bunch fresh collard greens – you could also use turnip greens or other braising greens
  • 1 onion
  • 2 T olive oil
  • 1/2 tsp. chili powder
  • 1 tsp. Bragg’s amino acids
  • 1 T molasses
  • 1 tsp. Worcestershire sauce
  • 1 bottle of dark beer
  • 2-4 c. of vegetable broth

Clean the collard greens thoroughly; they take much more washing than you would expect. Any dirt you miss will be very gritty in the final product. Some people say to put them in a bowl of water and swish the dirt off, dump that water out, and then repeat that several times. I’m always surprised by how dirt clings to them so stubbornly. I honestly might have given up on making them (or at least would have relegated them to a weekend-only food) if we hadn’t been able to start getting pre-washed collard greens at our farmer’s market on Saturdays.

Chop your greens into smaller pieces.

Chop the onion.

Put the olive oil in the bottom of a very large, preferably non-stick pot. (I use our biggest pot, because the greens take up so much space before they are cooked.) Heat on medium-high heat until the oil is hot; then cook the onion pieces in the oil until they soften some. Turn the heat down to medium.

Toss in the chili powder, Bragg’s, Worcestershire sauce, and molasses, and stir around. Pour in the dark beer, and stir it all together. Stir the collard greens into the pot, and then add broth until the greens are just barely (or even mostly) covered. Turn the heat down to medium-low and let them simmer, uncovered, for 30-40 minutes, stirring occasionally.

Monday, January 8, 2007

Chili to Make Grown Men Cry

  • a handful of steak mince
  • a tin of chopped tomatoes
  • a tin of kidney beans
  • red/yellow pepper
  • medium onion (red preferably)
  • chilli powder
  • paprika
  • garlic
  • sun-dried tomatoe paste
  • 70% dark chocolate
  • a tin of lager (not too cheap and nasty)

If you're feeling the onset of scurvy, throw in a carrot, handful of mushrooms into your basket as well, oh and some cumin and oregano. You'll also need to add rice, Cheddar and maybe some sour cream if you're ignoring your scales.

Dice the pepper and onion and fry in a large saucepan with a little bit of oil. I always measure my spices out beforehand, because I watch too many cookery shows. Add 3 tsps of paprika to 1 tsp of chilli powder and a half a tsp of cumin, the more asbestos your tongue and stomach, cut down the paprika and up the chilli, don't say I didn't warn you. Add spices to softened pepper and onion, stir in mince once the spicey concoction smells hot. Fry the mince until brown all the way through, add the contents of the tins of chopped tomatoes and kidney beans. Stir. Add as much garlic as you like, a spoonful of tomatoe paste, a shake of oregano, lager and a square of chocolate (we always operate on the One for Pot rule - one for the pot, two for the cook and assistant). Cover, turn down the heat and stir occasionally. It should be done in about an hour, feel free to cook for several hours if you fancy waiting. When the chilli is done serve with rice, grated cheese, sour cream and tissues. Enjoy.

Thanks to

Sunday, January 7, 2007

Red Beans and Rice ( Shane’s 40 min variety )

  • 2 cans Red Beans ( black-eyed peas also work )
  • 1/2 pound smoked sausage ( the smokier the better )
  • 1 medium to large onion, chopped
  • 1/2 bell pepper, chopped ( too much will make it bitter )
  • 2 green onions ( if you have them )
  • 1 rib of celery, chopped ( if you have it )
  • 1 tsp minced garlic ( I usually get it in the little jar )
  • salt, pepper, red pepper, tabasco (or just Tony's if you have it)
  • thyme and parsley ( if you have them )
  • a little beer ( if you're drinking one or have one handy )
  • a little vegetable oil
  • uncooked rice

Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up ( including sausage ) and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 min or so, season the sausage really well with the salt and pepper ( esp pepper ). When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner.

Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top.

Serves 3.

Thanks to

Saturday, January 6, 2007

Chicken and Sausage Jambalaya

  • 1 package chicken thighs (6 count)
  • 1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced
  • 1/2 bell pepper, chopped
  • 5 stalks celery, chopped
  • 3 large white onions, chopped (DO NOT use a food processor)
  • 2 cloves garlic, chopped fine
  • 1/4 cup peanut oil
  • 2 cups white rice (regular white rice. NOT Minute rice!!!)
  • 2 1/2 cups water
  • 1 12oz beer (Budweiser works fine)
  • flour to coat chicken
  • 1 1/2 teaspoons Rosemary
  • 1 teaspoon Thyme
  • A handful of chopped parsley (hard to put too much)
  • Salt to taste
  • Lots of cayenne pepper

Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want it, coat the chicken with Cayenne pepper until very red (I use a LOT of Cayenne in mine). Don't worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or so to soak it all up.

Heat the oil in the bottom of a large heavy cast iron or aluminum pot (don't use thin aluminum or stainless steel since the rice will tend to stick and burn if you're not really careful). Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat.

Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bellpepper into the pot (along with a bit more oil if necessary) and saute them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so.

Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning (break the chicken up a bit with the spatula as it cooks. It should break up naturally as the dish cooks, but this just helps things a little).

When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour). Stir the mixture every now and then, scraping the bottom of the pot.

Thanks to

Thursday, January 4, 2007

Beer Ice Cream

Speedy Stout Mocha Freeze
  • 1 quart coffee ice cream
  • 1 cup stout
  • 1 cup grated dark semisweet chocolate (I used Valrhona)
Soften ice cream in microwave for 15-30 seconds.

Place in bowl of a large stand mixer.

Mix in stout and grated chocolate.

Mixture will be soft - pour into 1 cup ramekins and freeze until firm - about 4 hours.

Serve with more stout.

Thanks to Lucy Saunders

Spicy Spiked Ice Cream
  • 12 oz. barleywine or spicy brew
  • 1 tablespoon cinnamon
  • 2 oz. orange liqueur
  • 1 large egg plus one yolk
  • 1 cup sugar
  • 1/2 cup milk
  • 2 cups heavy whipping cream
Blend barleywine with cinnamon, liqueur, egg and yolk, sugar, and milk in quart top of double-boiler. Whisk till smooth.

Simmer in top of double boiler to make a custard, stirring often with the whisk to prevent clumping or curdling.

When thick, remove from heat and let cool.

Mix in cream and strain.

Chill mixture in refrigerator for about an hour.

Freeze in ice cream maker according to the manufacturer's instructions.

Makes around 2 quarts.

Thanks to Lucy Saunders

Beer Cheddar Soup

4 tablespoons Tillamook® butter
4 tablespoons flour
3 cups milk
3/4 cup dark beer
1 tablespoon garlic, minced
salt and pepper to taste
1 teaspoon crushed red chilies, choppped
2 cups Tillamook® Extra Sharp Cheddar Cheese, shredded

This creamy, vegetarian soup cooks up quick and easy, boasting a thick, luscious texture and an irresistible mingling of flavors. Served with a crusty bread, it’s the perfect comfort food.

Heat butter in sauté pan. Add flour and cook on low heat. Stir mixture until it starts to bubble. Do not allow to brown. Pull off fire and set aside.

Heat milk in sauce pan until it is just ready to boil. Add garlic, salt and pepper and crushed red chilies. Stir mixture until just before boiling.

Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.

Turn down heat and add Tillamook Extra Sharp Cheddar Cheese and beer. Stir to allow cheese to melt. Texture should be smooth to the touch. May be reheated on low temp. (Do not boil.)

Courtesy of Billy Hahn, Executive Chef, Jake's Famous Crawfish Restaurant via

Beer Batter

  • Fish and or Shrimp
  • 1 12 oz can light Beer
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 tsp Paprika
  • 1 cup Flour

Pour the beer into a large bowl.

Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally).

Heat at least 2 inches of oil in a frying kettle or electric fryer.

Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches).

When they are brown on one side - less than 1 minute - turn and brown them on the other side.

Drain on paper towels.

Serve hot with lemon wedges.

Thanks to Fishmans Express

Mom's Beer Biscuits

  • 4 c. flour
  • 2 tsp. salt
  • 8 tsp. baking powder
  • 2/3 c. shortening
  • 12 oz. can beer, room temperature

Sift flour, salt and baking powder; cut in shortening.

Add beer and knead 10 times.

Roll out 1/2 inch thick.

Use 2 inch cutter and bake on ungreased cookie sheet at 425 degrees for 10 minutes.

Lynn's Venison Stew

  • 4 slices bacon
  • 3 pounds venison cut into about 1-inch cubes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, minced
  • 6 cups thinly sliced onions
  • 4 tablespoons flour
  • 1½ cups beef (or venison) broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 can beer (your choice!)

Preheat oven to 325 degrees. On the stovetop, in a large Dutch oven or braising pan, cook the bacon until crisp.

Remove bacon, leaving drippings in the pan -- let bacon dry on paper towel, then crumble it up. With heat at medium-high, add venison, salt and pepper to the pan and brown well on all sides, about 3 to 4 minutes. Add the garlic, stir well and cook about half a minute more.

Remove the venison with a slotted spoon and set aside in a bowl. After a minute the juices will start to release, then, while holding the meat in the bowl (with your hand, a spoon or a small plate), pour off as much liquid as you can back into the pan.

Lower the heat to medium, add the sliced onions to the pan, cover and cook 10 minutes, stirring occasionally.

Stir the flour into the onions, continuing to stir for two minutes until well mixed.

Add the venison broth and stir well.

A add the thyme, the bay leaf and the beer, stir again and bring to a low boil.

Return the venison and crumbled bacon to the pan, stirring well to mix it all up.

Cover the pan and place in the oven.

Cook at 325 for 2 hours, stir well, then lower the heat and cook at 300 for about another hour and a half.

Thanks to Bob at the Beacon News

Beef Pot Pie

Adapted from "Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
  • 2 pounds boneless stew meat such as chuck, short-rib meat or bottom round, cut into 1-inch pieces
  • 1/2 to 1 teaspoon dried herbs (thyme, marjoram, savory, oregano and/or basil)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive or vegetable oil, bacon fat or beef drippings
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 small rib celery, chopped
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • 2 to 3 cups beef or chicken stock, dry red or white wine, or beer
  • 2 to 3 carrots, peeled and cut into chunks
  • 3 to 4 boiling potatoes, peeled and cut into chunks
  • 2 turnips, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • Minced parsley
  • Dough for 1 double-crust 10-inch pie, or 2 12-ounce containers refrigerated biscuit dough
  • 2 tablespoons beaten egg (about 1/2 large egg)
Pat meat dry and season with herbs, salt and black pepper. Dredge in flour. Heat oil or drippings in a Dutch oven over medium-high heat. When hot, shake excess flour off meat and place pieces in Dutch oven in batches, being careful not to crowd. Brown on all sides and remove with slotted spoon as pieces finish browning.

When all pieces are browned, pour off all but 2 tablespoons oil (or add more if necessary) and add chopped onion, carrot, celery and garlic. Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Return meat to Dutch oven.

Add bay leaves, salt, black pepper and enough stock, wine or beer to cover meat at least halfway.

Bring to a boil, then reduce heat, cover and simmer until meat is fork-tender, 1 1/2 to 2 hours.

Add chunks of carrots, potatoes and turnips and parsnips if desired, then cover and cook until vegetables are tender, 35 to 40 minutes. Add additional stock, water, wine or beer as necessary to prevent scorching.

Remove pot from heat. Skim off any fat from surface, remove bay leaves, add parsley and adjust seasonings.

Preheat oven to 400 degrees.

Place one layer of pie dough in 2 1/2 quart casserole dish, fitting into bottom and sides and leaving overhang. Pour beef stew into prepared casserole and top with second layer of dough. Trim, leaving generous (1/2 inch) overhang, then crimp to seal.

Brush with beaten egg and bake 30 to 40 minutes, until crust is golden-brown and filling is bubbling.

If using biscuits, layer bottom of 2 1/2 quart casserole dish with biscuit rounds, overlapping if necessary. Pour in filling. Bake for 30 minutes, then add layer of biscuit rounds on top of filling and bake an additional 15 minutes, until golden brown.

Serves 4 to 6.

Thanks to Amy at the Pittsburgh Post Gazette