Beer for Dinner

• 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

Labels: beans, chicken, chiles, cilantro, coconutmilk, garlic, ginger, jerkseasoning, oliveoil, onion, rice

Posted by Steve at 9:58 PM | Permalink | Comments | links to this post

• 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

Labels: beans, beef, chiles, corn, onion, soup, tomatoes

Posted by Steve at 1:01 AM | Permalink | Comments | links to this post

• 8 chicken thighs
• salt and pepper
• olive oil
• one large onion
• 3 cloves of garlic
• 2 cans of fire-roasted diced green chilies
• 1 15 oz. can of fire-roasted tomatoes
• a pinch of saffron
• 2 tsps of chicken base (or 2 bouillion cubes)
• 1 1/4 cups of uncooked brown rice
• 6-8 large green pimiento-stuffed olives (whole or sliced in half width-wise)
• 1 1/2 cups of lager or pilsner beer (just not dark beer)
• water or broth (if needed)
• 1/2 can or jar (about a cup) of petite sweet peas, drained (Yes, canned! They are one of my guilty pleasures. Okay, frozen is fine, but canned adds a little sumthin'-sumthin'.)

Add oil to a large (lidded) saute pan and heat to medium-high. Salt and pepper the chicken and saute until nicely browned on both sides. Remove to a plate and keep warm.

Add onion, garlic, green chilies to pot and saute until onion is soft. Stir in tomatoes, saffron, and chicken base. Return chicken and any accumulated juices to pan. Reduce heat to medium. Cook for 10-15 minutes, flip chicken once during cooking. Add rice, beer, and olives, reduce heat to low, cover and continue cooking until rice is tender, about 45 minutes. Check periodically and if rice is looking too dry add a little water or broth if needed. Just before serving, stir in peas and warm through. Serves 4-6.

Serve with a green salad on the side, or for a heartier meal (to serve more people) serve seasoned black beans as well.

Thanks to CityMama

Labels: brownrice, chicken, chiles, garlic, olives, onions, peas, saffron, stock, tomatoes

Posted by Steve at 7:58 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