Thursday, March 29, 2007

Peanut Butter Chicken Wings

  • 50 chicken wings, wing tips removed (save for future soup stock, if desired)
  • 2 (12-ounce) bottles beer
  • 1 cup molasses
  • 1/2 cup creamy peanut butter
  • 1/2 cup fresh lemon juice
  • 1/2 cup Worcestershire sauce
  • 1/4 cup prepared mustard
  • 1 teaspoon salt
  • 2 tablespoons chili powder
  • 1/4 cup chopped fresh parsley, for garnish
  • 1 to 2 lemons, sliced thin, for garnish
Preheat oven to 450 degrees F. Line a large roasting pan with foil.

Cut chicken wings in half at the joint and place wings evenly in roasting pan.

In a large, heavy saucepan, combine the beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt, and chili powder.

Bring to a boil, reduce heat, and simmer over low heat about 15 minutes until sauce has reduced and thickened.

Pour sauce over chicken wings, tossing to coat each wing. Bake for 20 minutes. Remove from the oven and let rest for 10 minutes.

Place wings on a large platter, and sprinkle with chopped parsley. Garnish with lemon slices and serve.

Yield: 15 to 20 servings

Thanks to Peggy Trowbridge

Wednesday, March 28, 2007

Caribbean Bock Chicken

  • 5 to 6 chicken leg quarters
  • 2 tablespoons Jamaican jerk seasoning
  • 1 tablespoons olive oil
  • 1 large onion, diced
  • 2 jalapeno chiles, seeded and diced
  • 1 tablespoon fresh ginger, peeled and chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon salt
  • 1-1/2 cups parboiled rice
  • 1 bottle (12 ounces) bock beer
  • 1/2 cup unsweetened coconut milk
  • 1 can (16 ounces) red or pink beans, drained and rinsed
  • 1/2 cup roughly chopped cilantro

Coat chicken all over with jerk seasoning. In a large pan with lid, warm oil over medium heat.

Cook chicken in two batches, turning frequently until well-browned, about 8 to 10 minutes per batch. Remove chicken to plate. Pour out all but two tablespoons of pan drippings.

Add onion, chiles, ginger, garlic and salt to remaining drippings in pan. Cook, stirring, for 3 to 4 minutes until onion is lightly browned. Stir in rice and cook for 1 more minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to boil, cover pot and reduce heat to low. Simmer for 30 to 35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.

Serves 4

Thanks to Lew Bryson

Tuesday, March 27, 2007

Zesty Pork & Beer Sandwich

  • ½ cup water
  • 1 pound ground pork (can substitute ground pork sausage)
  • ½ cup beer
  • 1 teaspoon dry mustard
  • ¾ teaspoon ground white pepper
  • 1 tablespoon sugar
  • 1 pinch of salt - taste
  • 6 soft sandwich buns

In a large skillet, cover ground pork (or ground pork sausage) with water. Simmer until meat is white.

Drain well.

Add beer, sugar, dry mustard, and pepper and simmer - approximately 10 minutes.

Add salt to taste.

Serve on soft sandwich buns with dill pickles, chopped onion, cheese, and/or mustard.

Thanks to Jeff

Monday, March 26, 2007

Beer & Brown Sugar Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 1 1/4 cups room temperature beer
  • 1/2 cup chopped walnuts

Cream together the butter or margarine and the brown sugar. Cut in flour, baking soda and spice. Blend in beer slowly to form a soft dough.

Drop by teaspoonfuls and top with a walnut piece.

Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown. Cool one minute on cookie sheet and remove to wire rack.

Thanks to Tina

Sunday, March 25, 2007

Raspberry Wheat Beer Ice Cream

  • 4 cups milk
  • 2 cups sugar
  • 1 1/2 pints whipping cream
  • 1 Celis raspberry beer
  • 4 eggs -- lightly beaten
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla
  • 4 tablespoons Celis Raspberry Beer

Warm Milk to tepid, add sugar, 12 oz beer, and salt, stir. Add 4 Tbs. of milk mixture to the eggs and stir light to heat them up. Add eggs to milk mixture. Stir constantly until either the temp. gets to 155F or it coats the back of a spoon. Watch out for egg curdling. Cool in an ice bath for 15 minutes. pour mixture in to the ice cream maker bowl and add the 4 Tbs. of beer. Stir. process in the maker for at least 30 minutes or until the paddle is frozen enough that the maker will not turn. Turn out and Freeze.

Thanks to Hungry Monster

Saturday, March 24, 2007

Moules Frites, Belgian Style

  • 6 dozen mussels, cleaned washed and debearded
  • 2 pieces thick center cut bacon, chopped
  • 3 fresh leeks, washed and sliced
  • 2 shallots, chopped
  • 1-2 T. butter
  • 1 1/2 T. dijon mustard
  • 3/4 pint Belgian beer (I use a high-quality Trappist ale, not something too bitter)
  • 1/4 c. cream

Put a very large heavy-bottomed pot with a tight lid on the stovetop, and bring up the heat to medium. Fry the bacon until a light golden brown, but not crispy or dark, you just want to make sure to cook it through. Remove the bacon and drain on paper towels. Discard the extra grease.

Saute the leeks and shallots with the butter, use only enough to keep it from burning in the pan. When the shallots are transluscent, add the dijon mustard and stir to incoporate. Add the bacon back to the pan and stir again.

Pour in the beer and reduce heat to medium-low. Bring the broth up to a good simmer but not near boiling.

Gently add the mussels with a wire skimmer into the broth. Put the lid on tightly and let the mussels steam until their shells open up, about 2-3 minutes. Do not cook them longer, once the shells are fully open they are ready. Turn off the heat of your burner. Use the skimmer and fetch the mussels from the broth, dividing evenly into four bowls.

Add the cream to the broth and stir quickly to incorporate, the broth should still be very hot. Ladle the broth over the mussels.

Serve with frites, hearty and crusty bread and a delicious Belgian beer to keep with the theme. Enjoy!

Thanks to Scrumptious Street

Friday, March 23, 2007

Lunar Beer Bread

  • 2 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1/4 cup ground flaxseed
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon thyme
  • 1 tablespoon cooking oil
  • 12 ounces beer, at room temperature

Mix all the dry ingredients. Add oil and beer. Stir until dough is just mixed. Put dough in a greased 9x5x3-inch loaf pan. Bake at 375° F for 45 minutes or until nicely browned. Remove from oven and let bread cool in pan for 10 minutes. Remove from pan to cool some more.

Thanks to Lunar Babe and Men's Health

Beer Barbecue Sauce

  • 1 medium Spanish onion, diced
  • 1 medium banana pepper, diced
  • 3 cloves garlic, minced
  • 2 Tbsp capers
  • 5 ripe tomatoes, diced
  • 1 small can tomato paste
  • 1/3 c wine vinegar
  • 1/3 c olive oil
  • 1/3 c soy sauce
  • 1/3 c brown sugar
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Tabasco
  • 2 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 2 Tbsp horseradish
  • 2 Tbsp oregano
  • 2 Tbsp fresh ground pepper
  • 1 tsp cumin
  • Dash of ground clove
  • 12 ounces amber ale or porter

Combine all ingredients in a large saucepan and boil for 10 minutes. Lower heat and simmer about 4 hours until thickened. Cool and refrigerate for 24 hours so the flavors can meld. Then baste everything but the dog with it.

Thanks to Lunar Babe

Wednesday, March 21, 2007

Prawn & Fennel Fritters

  • 300g (2 cups) plain flour
  • 1 375ml btl lager beer
  • 2 eggs, at room temperature
  • 500g cooked school prawns, peeled
  • 2 baby (about 300g) fennel bulbs, tough outer leaves removed, halved, thinly sliced crossways
  • 1/2 cup loosely packed fresh continental parsley leaves
  • 1 red onion, halved, each half cut into 6 wedges
  • 2 egg whites
  • 100ml (5 tbs) olive oil

wholegrain mustard mayonnaise
  • 2 egg yolks
  • 1 1/2 tbs fresh lemon juice
  • 2 tsp wholegrain mustard
  • Salt & freshly ground black pepper
  • 185ml (3/4 cup) olive oil

To make the wholegrain mustard mayonnaise, place the egg yolks, lemon juice, mustard and a pinch of salt in the bowl of a food processor or in a blender. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Taste and season with salt and pepper. Transfer to a medium bowl. Cover with plastic wrap and place in the fridge until required.

Sift the flour into a medium bowl and make a well in the centre. Whisk together the beer and eggs in a jug. Add to the flour and use a wooden spoon to stir until just combined. Add the prawns, fennel, parsley and onion, and stir until combined. Season with salt and pepper.

Use an electric beater to beat the egg whites in a medium bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the prawn mixture until just combined. Repeat with remaining egg whites.

Heat 1 tbs of the oil in large non-stick frying pan over medium-high heat. Pour 1/4 cupfuls of batter into pan, cooking 3 fritters at a time, and cook for 3 minutes or until golden underneath. Turn and cook for a further 1 minute or until golden underneath. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat with remaining oil and batter in 4 more batches (with only 2 fritters in the last batch).

Serve immediately with the mayonnaise.

Thanks to

Tuesday, March 20, 2007

Pasta and Eggplant in Beer

  • 1/2 cup olive oil
  • 1 medium eggplant, about 1 pound, peeled and diced
  • Salt and pepper
  • 6 ounces smoked ham, cubed
  • 1 cup lager
  • 1 teaspoon chopped fresh rosemary or l/2 teaspoon dried
  • 1 cup fresh or frozen peas
  • 1 pound large tubular pasta such as penne cooked according to the directions on the package
  • Freshly grated Parmesan cheese

In a large skillet heat the olive oil over medium heat. Put in the egg plant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft. Stir in the ham, and fry 2 minutes. Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes. Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through. Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.

Yield: 4-6 servings

Thanks to Robert

Monday, March 19, 2007

Barbecue Beer Shrimp

  • 16 jumbo shrimp, peeled and deveined (tails on if you want) (1-1 1/2 lbs)
  • 2 TB Creole/cajun seasoning
  • 1/4 cup canola oil
  • 4 cloves garlic, minced
  • 2 TB finely chopped rosemary
  • 1/2 cup amber beer
  • 6 TB hot sauce
  • 6 TB worcestershire suace
  • 5 TB fresh lemon juice
  • 12 TB butter
  • Crusty Bread!

Heat a large skillet over medium heat until hot. Meanwhile, put the shrimp and cajun seasoning into a bowl; toss to coat. Set aside.

Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.

Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire and lemon juice in skillet; stir well. Cook, stirring, until thickened, 7-8 minutes.

Remove skillet from heat; whisk butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to plates. Serve with chunks of crusty bread for dipping!

Serves 4.

Thanks to ScottE

Sunday, March 18, 2007

Beef and Guinness Pie

  • 2 lb boneless beef chuck, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 3 tablespoons water
  • 1 1/2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup Guinness or other Irish stout
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons drained brined green peppercorns, coarsely chopped
  • 2 fresh thyme sprigs
  • Rough puff pastry dough
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.
Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Thanks to

Saturday, March 17, 2007

Newcastle Brown Ale Rarebit

  • 50g butter
  • 50g flour
  • 250ml Newcastle Brown Ale (or any strong beer)
  • 200g strong cheddar cheese, grated
  • 1 tbs Worcestershire Sauce
  • 1 tbs English mustard
  • Freshly ground pepper

Melt the butter in a deep pan and add the flour, stirring for 1 minute to form a roux.

Pour in the beer bit by bit, stirring all of the time until you have a thick sauce.

Stir in the cheddar cheese, Worcestershire Sauce and English mustard, a good grinding of black pepper and stir until thoroughly combined. You should have a thick paste.

Toast your choice of bread, finishing the 2nd side with a liberal spread of rarebit mixture and grilling until golden and bubbly.

Serves 2 on lots of toast

Thanks to David Hall from Book the Cook

Thursday, March 15, 2007

Irish Pumpkin Pie

  • 1 9 inch unbaked pie shell
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • 2 eggs
  • 1 3/4 cups canned pumpkin
  • 6 ounces Guinness Beer

Combine sugar, salt, cinnamon, and ginger in a bowl. Lightly beat in two eggs. Stir in canned pumpkin and Guinness beer until well combined. Pour mixture into pie shell; preheat oven to 425F and bake for 15 minutes. Reduce heat to 350F, and bake an additional 45-50 minutes, or until fork placed in center of the pie comes out clean. Cool, and serve.

Thanks to HungryMonster

Steak and Stout Pie

  • Pastry for double-crust 9-inch deep-dish pie
  • 4 slices bacon, coarsely chopped
  • 4 medium onions, coarsely chopped
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 4 tablespoons vegetable oil
  • 2 tablespoons golden raisins
  • 1 tablespoon light brown sugar
  • 12-ounce bottle Guinness Stout
  • 3 tablespoons Tabasco Green Pepper Sauce
  • 1/2 cup chopped parsley

Line a 9-inch deep-dish pie plate with half of a prepared pastry. Bake according to package (or recipe) directions. Cool.

Set oven to 350 degrees. Cook bacon and onions in a large, heavy skillet over medium heat for 3 to 4 minutes. Remove from heat and add to Dutch oven or ovenproof casserole.

Combine flour and salt in large bowl. Add meat; toss to coat well. Heat oil in skillet; add beef pieces, a few at a time, and brown on all sides. Remove to Dutch oven.

Place Dutch oven over medium-high heat. Add raisins, sugar, stout and Tabasco sauce and bring to boil. Cover and bake in oven for 1 hour 30 minutes. Stir occasionally and add more stout or water if gravy appears too thick.

Remove beef from oven and increase oven temperature to 425 degrees. Stir parsley into beef mixture; spoon into pastry-lined pie plate. Roll out remaining pastry into circle, forming top crust. Cut slits or shamrock designs to allow steam to escape. Place on pie, flute edges as desired. Place pie on baking sheet and bake until crust is golden, about 14 to 16 minutes. Remove pie from oven and let sit for 15 minutes before cutting. Serves 6 to 8.

We remember this Irish side dish around St. Patrick's Day, but in fact it ís good at any time of the year. In Ireland, it is traditionally associated with Halloween. This is an excellent side dish for the Steak and Stout Pie or for ham. The recipe is from "Irish Cooking,'' published in Ireland in 1991.

Thanks to The Daily Times

Tuesday, March 13, 2007

Fried Fish With Vodka and Beer Batter

  • 1 1/2 pounds (about 4 large fillets) turbot, sole or flounder
  • Salt and freshly ground black pepper
  • 1 1/4 cups white rice flour; more for dusting
  • 2 to 3 quarts vegetable oil for deep-frying
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups vodka
  • 1 1/4 cups lager beer.

Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.

Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and salt. Slowly stir in the vodka and beer to make a batter. (Don’t make batter ahead of time, or the bubbles from the lager will be lost.)

Dip one fillet into batter to coat it completely, and lower into hot oil. Repeat with other fillets. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

Yield: 4 servings.

Time: About 45 minutes

Thanks to

Boffo Beer Bread

  • 3 Cups Self-rising flour
  • 3 Tbs. Granulated Sugar
  • 1 12 oz. Can of beer (room temp.)

Feel free to experiment with any beer you like, but keep in mind that if you use a micro-brewed IPA you will have very bitter bread. For good mild beer flavor use a can of beer like Bud, it should be a lager - not a stout.

Preheat oven to 350.

Spray a loaf pan with non-stick spray.

Mix flour and sugar. Pour beer into mixture. Stir to combine, use your hands when it comes together. Knead 10 time in the bowl. The mixture should be VERY sticky.

Place in prepared loaf pan and Bake for 1 hour.

The crust on this bread is very lovely and hard. It is a perfect match with Beef or other hearty stew.

Thanks to cpaig at TeamSugar

Monday, March 12, 2007

Guinness Beef Stew

  • 4 lbs boneless beef chuck stew meat
  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups Guinees Draught (not the extra stout)
  • 1 tbsp light brown sugar
  • 1 tsp dried thyme
  • 1 oz bittersweet chocolate, chopped
  • 2 bay leaves
  • 5 carrots, peeled and cut into 1" chunks
  • 1 lb parsnips, peeled and cut into 1" chunks
  • 1 1/2 lb baby red potatoes, scrubbed clean
  • 1/4 cup all-purpose flour
  • 2 tbsp minced parsley (fresh)

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.

Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!

Thanks to YumSugar at TeamSugar

Sunday, March 11, 2007

Vegetarian Irish Stew

2 medium onions, chopped
1/4 c. unbleached flour
4 c. water
1 c. Guinness stout (or other dark beer)
2 c. mushrooms, thickly sliced
1 c. carrot, sliced into rounds
1 c. celery, diced
1/2 c. split red lentils
1/2 c. fresh parsley, chopped
1/4 c. soy sauce
3 vegetarian bouillon cubes or 3 T. vegetable-stock base
1 bay leaf
2 tsp. Marmite (I use nutrional yeast instead)
1 tsp. sugar
1/4 tsp. each dried thyme, marjoram and rosemary
2 cloves garlic, minced
Black pepper to taste
1 package of frozen or refrigerated vegetarian "steak" strips

In a large, lightly oiled, heavy pot, steam-fry the onion until it begins to soften. Add the flour and stir thoroughly. Add the remaining ingredients, mix well, and bring to a boil. Cover and simmer on low heat for about 30 minutes, or until the vegetables are done.

Serves 6. Serve with Colcannon (an Irish dish of mashed potatoes and greens -- generally kale, although some recipes use leeks or green onion) and Irish soda bread.

Thanks to Cassandra at Journal Now

Emerald Isle Stew

  • 1 tablespoon oil
  • 3 pounds boneless beef top sirloin, fat trimmed, cut in one-inch cubes
  • 2 large onions, diced
  • 1 tablespoon minced garlic
  • 2 cups stout beer (12 ounces)
  • 3 cups water
  • 1 cube concentrated beef bouillon
  • 4 bay leaves
  • 1 teaspoon caraway seed
  • 1 tablespoon table salt
  • 1 teaspoon black pepper
  • 1 pound carrots, in chunks
  • 1 pound new potatoes, in chunks
  • 3 tablespoons flour

Heat oil in a Dutch oven on medium high til shimmery. Add the meat, let it brown, stirring often. Stir in onion and garlic as they’re prepped, let cook til onions are soft. Add beer, water, bouillon, bay leaves, caraway, salt and pepper and bring to a boil. Cover, reduce heat to maintain a simmer, simmer 30 minutes. (Cook ahead to here if you like. Return to a simmer to continue.)

Add the carrots and potato, return to a boil, cover and let simmer 30 minutes.
Remove bay leaves. Sprinkle flour over hot mixture a bit at a time, stirring each bit in before adding more. Let cook 2 – 3 minutes. Serve and enjoy!

Thanks to Kitchen Parade

Saturday, March 10, 2007

Not Your Mother's Pot Roast

  • 1/4 pound bacon
  • 5 pounds chuck roast (have butcher cut into 1-pound portions and net or tie
  • with butcher's twine)
  • 1/4 cup vegetable oil
  • 1 cup chopped onion
  • 1-1/2 cups chopped carrot
  • 2 stalks celery, chopped
  • 5 cloves garlic, chopped
  • 1 quart water
  • 2 (12-ounce) bottles Guinness Stout
  • 2 (12-ounce) bottles high quality lager (such as Beck's or Samuel Adams)
  • 1/8 cup beef bouillon granules or paste
  • 1/2 cup Dijon mustard
  • 3/4 cup molasses
  • 6 sprigs fresh sage
  • 6 sprigs fresh thyme
  • 4 sprigs fresh parsley

Blanching Vegetables:
  • 1-1/2 pounds turnips, cut in large dice
  • 1-1/2 pounds carrots, cut in large dice
  • 1-1/2 pounds rutabagas, cut in large dice
  • 2 pounds potatoes, peeled and cut into large dice
  • Garnish: Fresh rosemary, thyme and sage sprigs

Cook bacon over medium heat in large oven-proof pot until fat has rendered,
3 to 5 minutes. Remove bacon, chop and set aside.

In a separate pan, brown roast on all sides in the vegetable oil.

To the rendered bacon fat in the pan add onion, carrot, celery, and garlic.
Cook until wilted and lightly browned. To the cooked vegetables, add water,
beers, bouillon, mustard, molasses, sage, thyme, and parsley. Bring to a
boil and place meat in pot with vegetables. Cut a piece of parchment paper
to fit over the pot and place it on top of mixture. Cover pan tightly with

Roast in oven at 375 degrees F. for 1-1/2 to 2 hours. Allow to cool then
skim fat. Remove roast and set aside. Simmer vegetables in cooking liquid
until crisp tender.

Garnish and serve with horseradish sauce.

Yield: 5 servings

Thanks to Robert

Classic Welsh Rarebit

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 3/4 cup pale ale or nut brown ale
  • 8 ounces (approximately 2 cups) shredded sharp cheddar cheese
  • 4 1-inch slices good-quality bread, toasted

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, pepper and cayenne until smooth. Add ale and whisk to combine. Bring to a simmer and cook for 2 to 3 minutes to soften the flavor of the alcohol. Over very low heat, gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Makes 4 servings.

Thanks to Oregon Live

Taco Soup

  • 2 pounds lean ground beef
  • 1 large chopped onion
  • 4 oz can diced green chilis (I dice the contents up even finer than it comes)
  • 2 cans corn (remember: DO NOT drain anything!)
  • 4 cans stewed tomatoes (or any combination of diced/stewed/whole canned tomatoes you have on hand equaling 4 cans - I don't often have 4 cans stewed, but can mix & match enough to come up with the equivalent without having to run to the store!)
  • 1 can pinto beans (or black beans, or white beans - whatever will work in this "Southwest" dish!)
  • 1 can kidney beans
  • 1 packet taco seasoning mix
  • 1 packet ranch dressing and/or dip mix
  • 2-3 cups beer

Brown the ground beef and the chopped onion together in a large skillet. Drain. Put meat and onions into a large crock pot (slow cooker). Then just start opening cans and packets and start dumping all into the crock pot! I usually stir after each addition. Then put the lid on, turn on low, and at the end of the day (or a couple hours) voila: Taco Soup!!

Thanks to Blogger World Cooking

Thursday, March 8, 2007

8 Hour Irish Stew

  • 2 lbs. lean stew beef (or lamb, if preferred)
  • 1 clove garlic, grated or 1/2 tsp. garlic powder
  • salt and freshly ground black pepper, to taste
  • 1 large onion, halved and sliced
  • 1–12 oz. bottle Extra Stout beer
  • 2 cups beef broth (low-sodium)
  • 3 Tbsp. tomato paste
  • 2 cups carrots sliced
  • 4 new potatoes, cut into quarters
  • 2 turnips, cut into quarters
  • 1 4-inch stem of rosemary, or 1 tsp. dried rosemary leaves
  • 2 bay leaves
  • 1/4 cup cornstarch
  • Chopped fresh parsley for garnish

Combine all ingredients (except the cornstarch and water) in a slow cooker and cook on low for 8 hours. Combine the cornstarch and water in a bowl and stir into the stew. Cover the slow cooker and allow the stew to cook an additional 10 minutes, until thickened slightly. Top with parsley. Serves 8.

Thanks to Sara's Kitchen

Monday, March 5, 2007

Beer-Battered Onion Rings

  • 190g (1 1/4 cups) plain flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 x 375ml btl chilled lager-style beer (such as Carlton Crown Lager)
  • Vegetable oil, to deep-fry
  • 4 medium (about 720g) white onions, cut into rings, rings separated
  • Sea salt flakes

Combine the flour, baking powder and salt in a large bowl and make a well in the centre. Use a balloon whisk to whisk in the beer until the mixture is smooth.

Add enough oil to a large wok or saucepan to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready, a cube of bread will turn golden brown in 10 seconds). Dip one-third of the onion rings, 1 at a time, into the beer batter to evenly coat, then straight into the hot oil. Deep-fry for 2-3 minutes or until crisp, golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining onion rings and batter, reheating the oil between batches.

Arrange the beer-battered onion rings on a serving platter and season with sea salt flakes. Serve immediately.

Thanks to

Beer Maple Glaze

  • dark beer (Guinness or New Glaris Boch)
  • ½ cup of real maple syrup
  • 2 tablespoons peppercorns
  • 1 tablespoon whole cloves
  • 1 bay leaf
  • ½ tsp of salt
  • ½ tsp pepper

Combine beer, maple syrup and spices. Simmer on low heat until reduced by half. Strain and throw the spices away. Continue reducing the glaze until about ¼ cup remains. Add salt and pepper. Serve over pork tenderloin, chicken or beef.

Thanks to Chef Emily

Baby Back Ribs with Beer BBQ Sauce

  • 1/2 cup A-1 steak sauce
  • 1/2 cup bourbon or good dark beer
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup dark brown sugar
  • 1 teaspoon regular or grainy Dijon mustard
  • 2 pinches of red pepper flakes
  • Salt to taste
  • 2 racks baby back ribs (about 2 1/2 pounds)

First make the barbecue sauce. Heat all the ingredients together in a saucepan over medium heat until steaming. Cool. The sauce will keep in the refrigerator for up to two weeks.

Preheat oven to 325°F.

Cut the racks of ribs in half crosswise. Rub the ribs with the sauce of your choice, paying most attention to the meaty side.

Lay the rib pieces, meat side down, in an 11" x 13" baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat pulls away from the ends of the bones and the ribs are tender, about 1 1/2 hours.

You can bake the ribs up to three hours before you grill them and leave them at room temperature. Or you can bake them the day before and keep them refrigerated. Bring the refrigerated ribs to room temperature about one hour before you grill them.

Remove the ribs from the baking dish but reserve the cooking liquids. Grill the ribs, brushing them with a reasonable amount of the remaining sauce, until they're browned and heated through, about 10 minutes.

Move the ribs around as they grill; the sugar in the sauce makes it easy for them to burn, so watch out for that. Let the ribs rest for 5 to 10 minutes before cutting them into one or two bone pieces.

Thanks to Dave Lieberman & BBD

Saturday, March 3, 2007

Oatmeal Stout Beef Stew

  • 2 lbs stew meat
  • 1 large onion (pref. yellow) (diced, but not too tiny)
  • 1 to 1 1/2 cups chopped carrots
  • 1 to 1 1/2 cups sliced fresh mushrooms (may substitute 1 large potato)
  • some flour (white or whole wheat)
  • 4 strips of bacon
  • 1 bottle (12 or 16 oz) of Oatmeal Stout (I use Samuel Smiths)
  • 1 packet of McCormick's Beef Stew Seasoning
  • 1 bay leaf (optional)
  • Crockpot

Cook bacon in a large skillet.

While bacon cooks, toss the stew meat in some flour to coat lightly (this is not "breading" just a coat of flour).

Remove cooked bacon from pan, do NOT drain grease.

Brown stew meat in bacon grease, it is not necessary or desirable to fully cook the meat.

While meat cooks, chop carrots, dice onion, slice mushrooms, and chop the cooked bacon.

Add all vegetables to the crock pot, add the meat too.

Pour a room temperature Oatmeal Stout into the crock pot. Add entire packet of McCormicks Seasoning mix and 1 bay leaf.

Add water until ingredients are barely coated, ideally you want some of them sticking out of the water. The veggies will release their own water, so don't add too much. I usually add about 2 beer bottles full (24 oz). You can experiment with the beer/water ratio if you want.


Cook on high in your crockpot for 3-4 hours until meat is "flaky". Don't open lid during cooking.

Add salt and pepper to taste (I've never had to add any, the bacon takes care of the salt). Find and Remove the bay leaf.

Thanks to mfischer2 at The Brewing Network

Friday, March 2, 2007

Beef, Mushroom and Stout Pot Pies

  • 1kg shin or gravy beef, cut into 3cm pieces
  • 1/2 cup plain flour
  • 40g butter, chopped
  • 2 tablespoons olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 125g button mushrooms, thinly sliced
  • 1 1/4 cups stout beer
  • 2 tablespoons thyme leaves
  • 8 sheets filo pastry
  • olive oil cooking spray
  • 1 tablespoon sesame seeds

Grease four 1 1/2-cup capacity ovenproof dishes. Toss beef in flour to coat. Heat butter and oil in a frying pan over high heat. Cook beef, in 4 batches, for 3 minutes or until browned, adding more butter and oil as required. Transfer to a plate.

Add onion, garlic and mushroom to pan. Cook over medium heat for 4 to 5 minutes or until onion is soft. Add stout and thyme. Return beef and any juices to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 25 minutes or until gravy thickens. Spoon into dishes. Allow to cool.

Preheat oven to 200°C. Spray one piece of pastry with oil. Top with another pastry sheet and spray with oil. Repeat to form 4 layers. Cut two 21cm rounds from pastry sheets. Pinch centre of rounds and twist to form small topknots. Drape pastry over dishes to cover filling. Spray tops with oil. Sprinkle with sesame seeds. Repeat with remaining pastry, oil and sesame seeds.
4. Place pies on a baking tray. Bake for 25 minutes or until pastry is golden and filling is piping hot. Serve.

Thanks to

Thursday, March 1, 2007

Beer Brined Grilled Pork Chops

  • 2 cups water
  • 2 cups dark beer
  • 1/4 cup coarse salt
  • 3 tablespoons packed dark brown sugar
  • 1 cup ice cubes
  • 6 thick-cut, bone-in pork chops
  • 7 garlic cloves, minced
  • salt and fresh-ground black pepper, to taste
  • 2 teaspoons dried sage leaves

For the Brine: Combine water, beer, 1/4 cup coarse salt, and sugar in a big bowl. Stir until salt and sugar dissolve. Stir in the ice cubes. Put pork chops in a large plastic bag, then pour the brine into the bag. Seal the bag and put it in the refrigerator for at least 4 hours, turning the bag occasionally.

Now heat up your grill (medium-high heat). Take the pork chops out of the brine and pat them dry. Mix the garlic, salt, pepper, and sage together. Rub this mixture on both sides of the pork chops. Grill until they have an internal temperature of about 145 (no more than 10 minutes per side ... this depends on your grill).

Remove them to a platter, cover with foil and let them rest at least 5 minutes.

Thanks to Eat Your History

Pasta With Lamb Shanks in Beer and Tomato Sauce

  • 3 tablespoons olive oil
  • 4 lamb shanks (about 5 pounds total), trimmed of fat
  • 3 ribs celery, sliced 1/3 inch thick
  • 2 large carrots, sliced 1/3 inch thick
  • 4 garlic cloves, sliced
  • 1 cup dark beer or ale
  • 1/4 cup tomato paste
  • 2 (14.5-ounce) cans diced tomatoes, with their liquid
  • 2 tablespoons minced fresh rosemary (or 2 teaspoons dried, crushed)
  • 2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1 pound thick pasta in a chunky shape

In a large skillet, heat oil over medium-high heat and cook the shanks until golden brown on all sides, 5 to 7 minutes in all. Brown in batches, if necessary, and move to a plate when finished. Pour off all but about 1 tablespoon of oil. Add the celery, carrots and garlic to the skillet and cook, stirring a few times, until softened, about 5 minutes. In the slow cooker, make a bed of the vegetables and arrange the lamb on top.

Add the beer to the skillet and bring to a boil, scraping up any browned bits stuck to the pan. Stir in the tomato paste, diced tomatoes with their liquid, rosemary, oregano, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes. Pour the sauce over the lamb. Cover and cook on low until the lamb is fork-tender, 7 to 8 hours.

Preheat oven to 375 degrees and bring a large pot of salted water to a boil for the pasta. With a slotted spoon or tongs, transfer the shanks to a shallow baking dish and keep warm in the oven while you cook the pasta and finish the sauce.

Strain the sauce, reserving the solids. Remove as much fat as possible from the sauce and pour sauce into a small saucepan. Stir in the carrots and celery and bring the sauce to a boil. Reduce the heat to medium-low and simmer until the sauce thickens a bit, about 10 minutes.

Cook the pasta, and drain. Serve pasta topped with sauce and lamb.

4 servings; Hands on: 20 minutes; Total time: 8 hours

Thanks to Lufkin Daily News