Beer for Dinner

• 4 ounces butter
• 1/2 cup flour
• 1/2 cup minced onions
• 1/4 cup minced celery
• Salt
• Cayenne
• 1 (12-ounce) bottle light beer
• 4 cups chicken stock
• 2 cups whole milk
• 1 pound sharp Cheddar, grated
• Dash hot red pepper sauce
• Tempura Broccoli Florets, recipe follows
• 1 tablespoon finely chopped fresh parsley leaves

Tempura Broccoli Florets:

• 2/3 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• 1 cup seltzer water
• 8 fresh broccoli florets, blanched
• Salt and cayenne

1. In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted.
2. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
3. Reduce the heat and keep warm. To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.

Tempura Broccoli Florets:

1. In a mixing bowl, whisk together the flour, cornstarch, egg, and seltzer water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.

Serves 8

Thanks to Tarah

Labels: broccoli, butter, cayenne, celery, cheddar, cheese, cornstarch, eggs, flour, hotsauce, milk, onions, parsley, soup, stock

Posted by Steve at 11:21 PM | Permalink | Comments | links to this post

• 1 1/2 cups all-purpose flour
• Coarse salt and freshly ground black pepper
• 8 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 3/4 cup extra-virgin olive oil
• 3 yellow onions, chopped
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
• 2 poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
• 6 large carrots, peeled and cut into 1/4-inch slices
• 6 celery stalks, cut into 1/4-inch slices
• 10 garlic, chopped
• 6 large sprigs fresh thyme
• 3 dried bay leaves
• 2 12-ounce bottles brown ale, such as Newcastle
• 4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
• 1 pound okra, stemmed, and cut into 1/4-inch slices
• 12 cups canned low-sodium chicken stock
• 2 28-ounce cans peeled whole tomatoes with their liquid, crushed
• 2 cups fresh or frozen corn kernels, (about 6 ears)
• 2 teaspoons crushed red pepper flakes
• 1 1/2 cups milk
• 1 cup coarsely chopped flat-leaf parsley
• Juice of 1 lemon
• Hot sauce, for serving (optional)

In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper. Add the chicken, and toss well to evenly coat. Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot. Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes. Using a slotted spoon, transfer chicken to a large bowl. Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.

Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper. Cook, stirring frequently, until softened, about 8 minutes. Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon. Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil. Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.

In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth. Stir mixture into the stew and return to a simmer. Cook until very thick, 2 to 3 minutes. Reseason with salt and pepper. Stir in the parsley and lemon juice. Serve with a dash of hot sauce, if desired.

Serves 24.

Thanks to Vox

Labels: bayleaves, carrots, celery, chicken, corn, evoo, garlic, hotpeppers, hotsauce, lemon, milk, okra, onions, peppers, potatoes, stew, stock, thyme, tomatoes

Posted by Steve at 9:40 PM | Permalink | Comments | links to this post

• 3 tablespoons oil
• ½ pound sirloin, cubed (I buy stir-fry beef then cut the strips into small cubes with kitchen scissors)
• 2 tablespoons McCormick Montreal Steak seasoning
• ¾ box button mushrooms, coarsely chopped
• ¾ box cremini mushrooms (aka baby portobello), coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 3 stalks celery, coarsely chopped (use some of the leafy tops, too)
• 1 large red bell pepper, seeded and coarsely chopped
• 4 cloves garlic (6 if they’re small), finely chopped
• 2 tablespoons Worcestershire sauce
• 1 chipotle pepper in adobo, finely chopped (you can remove
• some/all of the seeds if you prefer milder chili)
• 1 tablespoon ground cumin
• 1 bottle beer (any lager)
• 1 16-ounce can black beans (don’t drain)
• 1 16-ounce can crushed tomatoes (don’t drain)
• 1 cup beef stock
• 2 tablespoons fresh thyme leaves

Garnish (optional):

• ½ cup mild yellow cheese (Gouda is a good choice), grated
• 1 small white onion, finely chopped

Heat a large, deep skillet over high heat.

Add 2 tablespoons oil, the meat, and the grill seasoning.

Sear the meat for 2-3 minutes, then reduce heat to medium and push meat to one side.

On the “clean” side of the skillet, add another tablespoon of oil, then the mushrooms. When the mushrooms begin to brown and shrink (about 2-3 minutes), stir them once quickly then push them off to the side with the meat.

Add the remaining vegetables (onion, celery, red pepper, and garlic) to the clean side of the skillet and cook for 2-3 minutes, then mix the meat, mushrooms, and vegetables together.

Add the Worcestershire, chipotle, and cumin. Stir quickly to mix, then add the beer.

Stir/scrape the bottom of the skillet well to deglaze. Simmer until the beer has reduced by half (about 2 minutes).

Taste, and if you want it spicier, you can add a little more (¼ teaspoon or so) adobo sauce from the can of peppers.

Add the beans, tomatoes, beef stock, and thyme and simmer for 10 minutes.

This dish only takes about 30 minutes to make.

Thanks to Lee at Olio

Labels: beans, beef, celery, cheese, chili, chipotle, cumin, garlic, mushrooms, onions, peppers, stock, thyme, tomatoes, worcestershiresauce

Posted by Steve at 7:37 PM | Permalink | Comments | links to this post

312 Beer Cheese Soup w/ Brie, Chorizo and Manchego

• 2 yellow onions, chopped
• 2 fennel bulbs, chopped
• 2 cups of thinly sliced celery
• 6 pack of 312 Beer (2 bottles for the soup and the other 4 for you!)
• 1 tablespoon of ground cumin
• 1 tablespoon of ground coriander seeds
• 2 teaspoons of crushed red pepper
• 4 tablespoons of flour
• 1 pound of cheddar cheese, grated
• 1 pound of brie cheese, sliced (leave the rind on)
• 1 stick of butter
• 2 tablespoons of olive oil
• 8 cups water or stock
• Mexican-style chorizo, cooked and drained very well (or Soyrizo)
• Shredded manchego cheese

Heat oil and butter in a large stock pot. Add the onion, celery, fennel, cumin, coriander and crushed red pepper. Sautee on medium heat and stir frequently until everything is caramelized, which should take about 10-15 minutes. Add the flour and cook for 2 more minutes while stirring constantly. Add the beer! Stir and scrape the bottom of the stockpot to deglaze the pan (all that stuck-on stuff is really flavorful and you want in the soup, not stuck to the pan). Add the water/stock and bring everything to a light boil. Add the cheddar and brie cheese and stir to combine. Lower the heat to a low simmer and cover the pot. Cook the soup for one to two hours on low heat and stir occasionally to blend the melted cheese into the broth.

Ladle the soup into bowls and top with a bit of chorizo and shredded manchego cheese.

Thanks to Gaper's Block

Labels: brie, butter, cayenne, celery, cheddar, cheese, chorizo, cumin, fennel, flour, oliveoil, onions, soup, stock

Posted by Steve at 10:20 PM | Permalink | Comments | links to this post

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

Labels: carrots, celery, garlic, lentils, mushrooms, parsley, stew, vegetarian

Posted by Steve at 9:39 PM | Permalink | Comments | links to this post

• 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
foil.

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

Labels: bacon, beef, carrot, celery, garlic, molasses, mustard, onions, potatoes, rutabagas, turnips

Posted by Steve at 9:54 PM | Permalink | Comments | links to this post

• 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

Labels: carrots, celery, garlic, lamb, pasta, tomatoes, tomoto paste

Posted by Steve at 9:49 PM | Permalink | Comments | links to this post

• 1/2 lb ground meat (I usually use buffalo, venison, or elk)
• 12oz Beer (I prefer a dark ale)
• 24oz chunky tomato sauce
• 2 green, red, or yellow peppers (diced)
• 1 small chili pepper (finely chopped)
• 1 Large carrot (diced)
• 1 onion (diced)
• 2-3 stalks of celery (diced)
• 2 garlic cloves (minced)
• 2 C beans cooked or canned
• 1T ground cumin
• 1t chili powder or even cayenne powder
• salt to taste
• water or broth to use if a thinner consistency is desired

Brown the meat in a large pan. For a little extra flavour sprinkle some cumin, salt, and even garlic powder in the meat while cooking it. If using a very low-fat meat a little olive oil helps it to cook nicely. Remove the meat and set aside (refrigerator)

Add all the vegetables and spices (not the beans) to the pot. Add the beer. Simmer until the vegetables begin to soften, 30 minutes or so. Then add the tomato sauce and simmer awhile longer. If needed add some water or broth.

When the flavor and texture are near the desired result add the beans and meat. Perfect hearty chili for cold winter nights.

Thanks to burdockboy

Labels: beans, beef, carrot, cayenne, celery, chili, cumin, garlic, onion, peppers, stock, tomatoes

Posted by Steve at 11:30 PM | Permalink | Comments | links to this post

• 1/4 cup butter
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup flour
• 2 1/2 cups milk
• 1 cup beer
• 2 teaspoons Worcestershire sauce (a vegetarian version is available at natural foods stores)
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon tabasco sauce
• 2 cups sharp cheddar cheese2 tablespoons grated Parmesan cheese

Labels: bread, carrot, celery, cheddar, cheese, flour, milk, mustard, onions, parmesan, soup, tabasco, worcestershiresauce

Posted by Steve at 10:24 PM | Permalink | Comments | links to this post

2 tbsp. vegetable oil
21/2to 3 lb. chuck steak, cut into 2-in. cubes and trimmed
1 large onion, chopped
3 large carrots, cubed
1 rib celery, cubed
6 cloves garlic, peeled but left whole
1/2c. beef or chicken stock
2 bottles good dark beer or stout
2 large bay leaves
1 sprig fresh rosemary
1/4c. chopped fresh parsley
2 strips orange peel
2 large potatoes, peeled; 1 chopped, the other cut into 2-in. cubes
1 c. frozen peas
Salt and freshly ground pepper to taste

In a large, heavy-bottomed Dutch oven or flame-proof casserole, heat the oil over medium-high and brown the meat on all sides in batches until it is crusty brown, about 5 to 7 minutes. Remove the meat and add the onion, carrots, celery and garlic, and cook until they begin to color and the onion becomes translucent, about 3 minutes. Add the stock and beer, stirring up all the browned bits on the bottom, and return the meat to the pot. Add the bay leaves, rosemary, parsley, orange peel and the chopped potato and stir.

Reduce the heat, cover, and simmer the stew or set in a preheated 300-degree oven until the liquid thickens and reduces by about half, about 11/4to 11/2hours. Add the cubed potatoes and continue cooking until easily pierced with a fork and the meat is very tender, another 20 minutes. Stir in the peas and heat through, about 2 to 3 minutes. Season with salt and freshly ground black pepper. Serves 6 to 8, but is easily doubled.

Thanks to startribune.com

Labels: carrot, celery, garlic, onion, peas, potatoes, steak, stock

Posted by Steve at 11:06 PM | Permalink | Comments | links to this post

• 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

Labels: butter, carrot, cayenne, celery, cheddar, cheese, flour, milk, mustard, onion, soup, stock

Posted by Steve at 2:47 PM | Permalink | Comments | links to this post

• 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

Labels: butter, celery, chicken, cream, evoo, flour, garlic, hot, onion, pasta, peppers, sausage, scallions, shrimp, stock, tomatoes

Posted by Steve at 11:13 PM | Permalink | Comments | links to this post

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.

Link

Labels: celery, cream, garlic, mussels, mustard, onion, tomatoes

Posted by Steve at 11:29 AM | Permalink | Comments | links to this post

• 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 JoyofCookingGuide.com

Labels: beans, celery, garlic, hot, onion, peppers, rice, sausage, tabasco

Posted by Steve at 12:57 AM | Permalink | Comments | links to this post

• 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 joyofcookingguide.com

Labels: cayenne, celery, chicken, garlic, hot, kielbasa, onions, peppers, rice, sausage

Posted by Steve at 2:17 PM | Permalink | Comments | links to this post

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

Labels: beef, carrot, celery, eggs, garlic, onion, parsnips, potatoes, turnips

Posted by Steve at 12:28 PM | Permalink | Comments | links to this post