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

• 3 cups sifted White Lily self-rising flour
• 1 teaspoon freshly ground black pepper
• 2 envelopes Goya ham flavoring
• 2 tablespoons sugar
• 4 tablespoons cold butter, cut into cubes
• 1 cup (4 ounces) grated sharp Cheddar
• 1/2 cup cooked real bacon pieces
• 1 (12 ounce) bottle beer

In food processor fitted with the chopping blade, first 4 ingredients Add butter. Process in pulses until it resembles meal. Stir in cheese and bacon. Package airtight and store in the refrigerator. Give along with a bottle of beer and baking instructions.

Preheat oven to 350 degrees. Grease a 9-by-5-inch bread pan. Empty contents of package into a mixing bowl. Make a well in center of ingredients. Pour beer into well. Stir by hand just until ingredients are blended. Spread batter evenly in bread pan. Bake 40 to 50 minutes, until bread sounds hollow when tapped. Remove from
oven and place on cooling rack for 5 minutes. Remove bread from pan. Bread slices cleaner and neater if allowed to cool before slicing. Makes 1 loaf.

Thanks to Peggy at Cajun Cooking Recipes

Labels: bacon, bread, butter, cheddar, cheese, flour, sugar

Posted by Steve at 9:06 PM | Permalink | Comments | links to this post

• 3 cups flour
• 1 1/4 oz active dry yeast
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 12 oz bottle beer (we used Smithwicks)
• 1 bunch onions

optional add ins:

• 1/2 cup grated sharp cheddar
• 1/2 cup grated parmesan
• 1/2 cup fresh basil
• 1/4 cup sundried tomatoes
• red pepper flakes

Preheat oven to 400. Oil or spray a baking sheet. In a large bowl, stir together salt, pepper, paprika, cheese (if using), green onion, yeast and flour. Add the beer and stir until a dough forms. Shape into a round loaf and place on the greased baking sheet. Bake 40 to 45 minutes or until the loaf is slightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack 10-15 minutes before slicing.

Thanks to Rachel

Labels: basil, bread, cheddar, flour, onions, paprika, parmesan, redpepperflakes, tomatoes, yeast

Posted by Steve at 10:30 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

• 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

Labels: butter, cheddar, cheese, flour, mustard, worcestershiresauce

Posted by Steve at 1:23 PM | Permalink | Comments | links to this post

• 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

Labels: bread, butter, cayenne, cheddar, cheese, flour, mustard, worcestershiresauce

Posted by Steve at 1:04 AM | 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 cups (8 ounces) sharp cheddar cheese, shredded
• 3 cups (12 ounces) colby-jack cheese, shredded
• 1 tablespoon cornstarch
• 1 bottle (12 ounces) beer
• 1 teaspoon hot pepper sauce
• Dippers: Assorted breadsticks, bell pepper pieces, sugar snap peas and cherry tomatoes

Toss cheeses with cornstarch in medium bowl; set aside.

Pour beer into fondue pot; bring to boil over high heat. Reduce heat to low; add cheese mixture.

Cook 2 minutes or until cheese is melted, stirring constantly. Stir in hot sauce.

Keep fondue over low heat. Dip breadsticks and vegetables into fondue.

Makes 8 servings.

Thanks to OrganicAuthority.com

Labels: cheddar, cheese, colby-jack, constarch, fondue, hotsauce

Posted by Steve at 8:12 PM | Permalink | Comments | links to this post

• 1 small clove of garlic
• 3/4 cup beer
• 8 ounces Swiss cheese
• 4 ounces Sharp natural Cheddar cheese
• 1 tablespoon flour

Rub inside of pan with cut garlic. Discard.

Add beer and heat slowly.

Dredge cheese with flour. Gradually add to beer - stirring constantly until mixture is thick and bubbly.

Dip small pieces of French bread.

Thanks to Nyam Nyam Cheese

Labels: cheddar, cheese, flour, fondue, garlic, swiss

Posted by Steve at 8:08 PM | Permalink | Comments | links to this post

1 1/2 cup shredded Cheddar 8 oz. cream cheese, softened 1/2 cup beer 2 cloves minced garlic 1/2 tsp. salt 1. Mix all ingredients together in medium bowl until well blended.

2. Spoon into smaller serving dish and refrigerate until use.

Thanks to Charleston Daily Mail for this and other tasty SUper Bowl recipes.

Labels: cheddar, cheese, dip, garlic

Posted by Steve at 8:01 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

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.

Link

Labels: beans, cheddar, cheese, chili, corn, garlic, hot, onion, peppers, tomatoes

Posted by Steve at 1:21 PM | Permalink | Comments | links to this post

• 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.

Link

Labels: bread, cheddar, cheese, mustard

Posted by Steve at 8:27 PM | Permalink | Comments | links to this post

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 tillamookcheese.com.

Labels: cheddar, cheese, chiles, garlic, hot

Posted by Steve at 12:45 PM | Permalink | Comments | links to this post