Beer for Dinner

• 4 large prawns
• 2 small fillets of corvina or any firm-fleshed white fish
• 1 cups of clams and mussels @ 6 of each
• 2 ox. Spanish chorizo, chopped in small cubes
• 8 cherry tomatoes halved
• 6 limes juiced
• 1 ear of white corn, off the husk
• 1/2 bottle of XX Amber
• 1/2-1/4 Fresno pepper, sliced
• 1/2 bunch of cilantro
• 1/2 white onion shaved or julienned
• 1/4 cup chicken stock
• olive oil
• salt and pepper

In a large pan saute over high heat the clams, prawns, chorizo and corvina in olive oil until the fish and prawns are browned on one side. Flip the seafood then immediately deglaze the pan with the beer. Add the onion and corn. The chicken stock and lime juice are added to taste. Reduce the broth then add the whole picked cilantro, cherry tomatoes and Fresno pepper. Finish with salt and pepper. Enjoy! You should be left with a nice citrus broth containing beer and cilantro overtones. Most of these ingredients can be followed to recipe, but I recommend that they be added to taste.

Serves 2

Thanks to Beckler

Labels: chorizo, cilantro, clams, corn, evoo, fish, hotpeppers, lime, mussels, onion, prawns, stock, tomatoes

Posted by Steve at 10:01 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

• 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

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