Beer for Dinner

• Beer – 1 can of your favorite
• Water – 1 ½ cups
• Onion (yellow) – 2 medium chopped
• Bratwurst – 2 pounds
• Salt – ¼ teaspoon
• Pepper (black) – ¼ teaspoon
• Butter – 2 tablespoons
• Flour – 2 tablespoons
• Apple Cider Vinegar – 2 tablespoons
• Sugar – 1 tablespoon
• Parsley – just enough to garnish

1. Preheat the grill for medium high heat. (A gas grill with a side burner is recommended for this recipe. But if you need to use the stovetop in the house it will work just fine as well.)

2. Combine the beer, water, onion, bratwurst, salt and pepper in a saucepan over medium heat on the side burner.

3. Bring to a boil, reduce the heat to a simmer and cook covered for 10 minutes.

4. Remove the bratwurst from the beer mixture and place the bratwurst on the grill turning them frequently to brown them all over. (The brats are done when an instant read thermometer reads 165 degrees.)

5. Remove the beer mixture from the heat and reserve for a reappearance later on for this dish.

6. Meanwhile, place a large sauté pan on the side burner over medium heat. Melt the butter and stir in the flour, cooking for about 6 minutes to make a light brown roux.

7. Then stir in the vinegar, sugar and the remaining beer mixture.

8. Season with salt and pepper and bring the mixture to a boil.

9. Reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, which is about 10 to 15 minutes.

10. Slice the brats into 1-inch pieces and add to the sauce. Cook for 5 more minutes.

11. Garnish with parsley and you are done.

Thanks to Eat This! Cooking

Labels: bratwurst, butter, flour, onion, parsley, sugar, vinegar

Posted by Steve at 9:37 PM | Permalink | Comments | links to this post

• 1 bag Morningstar Farms Steak Strips, cubed
• 2T vegetable oil
  
• 1 medium onion, diced
  
• 2t caraway seeds
  
• 2T sweet Hungarian paprika (not hot!)
  
• 1/4t pepper
• 1 six oz. can tomato paste
  
• 1 bottle of beer
  
• 1/4t salt
  
• 4 cloves garlic, minced
  
• 1/4t marjoram
  
• 2 carrots, chopped (optional)
  
• 2 red potatoes, diced (optional)
  
• 1 1/2 cups V8 or vegetable juice (use less if omitting carrots & potatoes)
  
• 2T flour

In a stew sized pot, heat oil and cook onions and caraway seeds until onions are soft. Add cubed faux steak and brown slightly. Stir in all of the remaining ingredients except flour. Bring to a boil, then reduce heat and simmer for 45 minutes, until potatoes and carrots are soft. If necessary, add flour to thicken.

Thanks to Monica from the Rural Vegan

Labels: caraway seeds, carrots, flour, garlic, marjoram, oil, onion, paprika, potatoes, steak, tomato paste

Posted by Steve at 12:37 PM | Permalink | Comments | links to this post

• 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

Yield: 6 Servings

• 4 TB butter
• 1/2 cup brown sugar
• 1 egg
• 1 egg yolk
• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 cup Samuel Adams Cream Stout
• 4 TB cocoa powder
• Optional
• Whipped cream
• Chocolate sauce

Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat the over to 350 degrees F.

Cream the remaining butter and sugar together until light and fluffy.

Gradually beat in the egg and the egg yolk.

Sift the flour, baking soda and baking powder into a separate bowl.

Stir the Samuel Adams Cream Stout into the cocoa.

Alternately fold the flour and beer mixture into the butter and sugar mixture.

Spoon the batter into the prepared pan and bake for approximately 30-35 minutes, or until firm to the touch.

Allow to cool in the pan for 5 minutes before turning the cake onto a wire rack.

Leave the cake to completely cool before slicing.

If you like, serve with whipped cream and chocolate sauce.

Thanks to Steve

Labels: bakingsoda, brownsugar, cake, chocolate, cocoa, eggs, flour, whippingcream

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

• 2 tablespoons anise seeds
• 4 garlic cloves, coarsley chopped
• 1/2 teaspoon saffron threads (I omitted this as those are expensive, and it still tastes and smells good)
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup fresh lemon juice
• 1/2 cup plus 2 tablespoons pure olive oil
• 8 skinless chicken thighs
• Salt
• 1 cup shelled fava beans
• 1/2 cup fresh peas
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 pound button mushrooms halved
• 8 scallions thinly sliced
• 2 thyme sprigs
• 1 tablespoon all-purpose flour
• One 12-ounce bottle belgian beer
• 1/2 cup heavy cream.
• 1/4 cup coarsley chopped flat parsley.

In a small skillet, toast the anise seeds over moderate heat, shaking the skillet until fragrant, about 3 minutes. Let the seeds cool slightly, and then crush with the side of a knife.

In a mini food processor, combine the seeds, garlic, saffron (if using), paprika, anc cayenne. Add the lemon juice and puree. Transfer to a large, shallow bowl and stir in 1/2 cup olive oil.. Ad dthe chicken thighs and turn to coat. Refrigerate for 1 hour.

While the chicken is marinating, bring a medium saucepan of water to a boil. Add salt and the fava beans, and cook for one minute. Using a slotted spoon, transfer the fava beans to a small bowl and cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes. Drain the peas. Peel the fava beans and add to the peas.

Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderatley high heat, turning occasionally, until browned, about 10 minutes.

Wipe out the casserole, add the butter and heat until melted. Add the mushrooms, sliced scallions, and cook over moderate heat sirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms, and cook, stirring for 1 minute. Slowly stir in the beer, and bring to a boil, scraping up any browned bits on the bottom of the casserole.

Return the chicken thighs to the casserole and season wth salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans, and peas, increase the heat to moderate, and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs.

Labels: beans, butter, cayenne, chicken, cream, flour, garlic, lemon, mushrooms, oliveoil, paprika, parsley, peas, saffron, scallions, stew, thyme

Posted by Steve at 8:58 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

How about beer for breakfast? Adding a Golden Ale to pan cakes creates a light fluffy texture. The ingredients are as follows:

• 1 1/2 cup sifted flour
• 1/2 tsp. salt
• 1/2 tbsp. baking powder
• 1/2 tbsp. sugar
• 1 egg · 2/3 cup Devil Mt. Golden Ale
• 3/4 cup milk
• 2 tbsp. melted butter

First mix the dry ingredients in a large bowl. Next add the milk, beer and eggs. Using a mixer at medium speed beat the batter until it has light, frothy cream consistency. Add the melted butter last. Cook over medium heat in a lightly greased pan or hot griddle. Makes 18 average sized pancakes.

Thanks to Mitch

Labels: bakingpowder, breakfast, butter, flour, milk, sugar

Posted by Steve at 9:20 PM | Permalink | Comments | links to this post

• 1 hot dog
• 1 slice of thick-cut bacon
• 1 can of spray cheese
• 1 can beer (It doesn’t matter what kind, but we recommend something dark. Corona probably isn’t a good idea)
• 1 cup flour
• Oil for frying

This one is a little work-intensive, so be ready to buckle down. First take the center out of the hot dog with an apple corer, if you have access to one. If not, just cut out the middle with a knife.

Fill the cavity with the spray cheese and use the hot dog you removed from the middle as a cap to keep the cheese in.

Wrap the bacon around the hot dog.

Deep-fry for two to four minutes or until bacon is cooked.

Dab them dry with a paper towel (so the batter will stick). Mix the beer with the flour until it reaches a thick, but lump-free consistency. Dip the dogs in the batter, coating the dog completely.

Deep-fry on high heat for two to three minutes or until brown and deadly.
DANGER: Don’t fry them too long or all of the cheese will explode out into the oil.

Many thanks to mesablue at moralauthority.wordpress.com

Labels: bacon, ezcheeze, flour, fry, hotdogs, oil

Posted by Steve at 9:55 PM | Permalink | Comments | links to this post

• 12 cups (or 4) Gold Medal self-rising flour
• 1 cup (or 1/3) granulated sugar
• 72 ounces (or 24) beer
• 1/2 cup (or 1/6) melted butter

Combine dry ingredients. Add beer to the consistency of a thick batter. Spray four bread pans (10x5x3) with non-stick pan coating. Fill bread pans three-quarters full. Bake in preheated oven at 350 degrees for approximately 45 minutes. Test doneness with a toothpick. Remove from pans, brush lightly with butter. Let cool and wrap.

Thanks to Mary Ellen Psaltis

Labels: bread, butter, flour

Posted by Steve at 10:03 PM | Permalink | Comments | links to this post

• 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

Labels: bakingsoda, brownsugar, butter, cinnamon, dessert, flour, walnuts

Posted by Steve at 6:45 PM | Permalink | Comments | links to this post

• 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

Labels: bakingpowder, basil, bread, flaxseed, flour, rosemary, sugar, thyme

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

• 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 Taste.com

Labels: eggs, fennel, flour, fry, oliveoil, onion, parsley, prawns

Posted by Steve at 6:45 PM | Permalink | Comments | links to this post

• 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 bbs.chrismoore.com

Labels: beef, dough, eggs, flour, garlic, onion, pie, stock, tomoto paste, worcestershiresauce

Posted by Steve at 11:02 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

• 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

Labels: bacon, beef, brownsugar, flour, onions, parsley, pie, raisins, tobasco

Posted by Steve at 9:33 PM | Permalink | Comments | links to this post

• 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 nytimes.com

Labels: fish, flour, fry, oil, vodka

Posted by Steve at 11:17 PM | Permalink | Comments | links to this post

• 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

Labels: bread, flour, sugar

Posted by Steve at 11:09 PM | Permalink | Comments | links to this post

• 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

Labels: beef, brownsugar, carrots, chocolate, flour, onions, parsley, parsnips, potatoes, stew, stock

Posted by Steve at 8:53 PM | Permalink | Comments | links to this post

• 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

Labels: beef, carrots, flour, garlic, onions, potatoes, stew

Posted by Steve at 9:36 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

• 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 Taste.com

Labels: flour, fry, onions

Posted by Steve at 9:42 PM | Permalink | Comments | links to this post

• 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 Taste.com

Labels: beef, butter, dough, flour, garlic, mushrooms, onion, pie

Posted by Steve at 11:05 PM | Permalink | Comments | links to this post

• 2 pounds lean beef stew meat
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 1 1/2 cups Irish stout beer (e.g., Guinness)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tableespoon chopped fresh parsley for garnish

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Thanks to ritten

Labels: beef, carrot, cayenne, flour, garlic, onions, parsley, stew, thyme, tomoto paste

Posted by Steve at 10:15 PM | Permalink | Comments | links to this post

• 2 pounds chuck or round beef roast, cut into 6 to 8 slices
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 2 tablespoons oil
• 5 to 6 medium onions, peeled and thinly sliced into rings
• 1-1/2 tablespoons flour
• 2 cups dark beer
• 2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf, crumpled

Sprinkle both sides of the beef slices generously with salt and pepper.

Heat a large heavy dutch oven over high heat until very hot. Add butter and
olive oil and brown meat quickly on both sides. Remove beef and set aside.

Add sliced onions to the drippings. Lower heat and sweat onions until soft
and lightly browned, stirring often. Add flour to onions. Cook, stirring
constantly, until the flour is lightly browned.

Add beer to onion and flour roux, stirring until thickened. Add thyme and
bay leaf. Return beef to the pot and cover pot. Cook over low heat about
2-1/2 hours, until beef is tender. Check often to be sure the beef is
covered in liquid, adding more beer or water if necessary.

Serve with buttered noodles or rice.

Yield: 6 to 8 servings

Thanks to Robert

Labels: beef, butter, flour, onions, thyme

Posted by Steve at 8:04 PM | Permalink | Comments | links to this post

3/4 cup self-raising flour
1/2 cup beer
1 egg, lightly beaten
300g green prawns, peeled, deveined
5 spring onions (see note), trimmed
olive oil, for shallow-frying

Tomato salsa
250g cherry tomatoes, quartered
1 spring onion, trimmed, finely chopped
1/4 cup coriander leaves, roughly chopped
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar

Make salsa: Combine tomatoes, onion, coriander, oil, vinegar and salt and pepper in a bowl. Cover and set aside.

Combine flour and salt and pepper in a large bowl. Make a well in the centre. Add beer and egg. Stir until batter is smooth.

Chop prawns and 1 onion. Stir into batter. Thinly slice remaining onions into rounds.

Pour enough oil into a large, non-stick frying pan to cover base. Heat over medium heat. Add 6 onion slices to pan. Cook for 2 to 3 minutes or until light golden. Top each with 1 tablespoonful prawn mixture. Place 1 onion slice on each prawn fritter. Cook fritters for 3 minutes each side or until golden and cooked through. Transfer to a wire rack. Cover and keep warm.

Place fritters on plates. Top with tomato salsa. Season with pepper and serve.

Thanks to Taste.com.au

Labels: eggs, flour, onions, prawns, tomatoes

Posted by Steve at 7:50 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

• 2-1/2 pounds squid
• 1-1/2 cups rye flour
• 1 tbsp peanut oil
• Salt and freshly ground black pepper
• 2 cans or bottles of beer (12 ounces each)
• 5 egg whites, beaten until stiff but not dry
• 4 cups vegetable oil
• 2 bunches curly parsley

To clean squid, remove purplish skin and separate head and tentacles from the body. Separate tentacles from the head and discard the head. Remove and discard the transparent quill from the body. Wash out the interior of the squid body. Dry on paper towels. Cut squid body into 1/2-inch-wide rings; leave tentacles uncut.

In a mixing bowl, combine flour, 1 tablespoon peanut oil, salt and pepper and whisk to combine. Whisk in beer a little at a time. Carefully fold in the egg whites.

Heat oil in a deep-fryer to 375 degrees F. Dip the squid rings and tentacles into the batter and fry in the deep fat for 2-1/2 minutes. Drain on paper towels. Keep warm.

Dry the parsley very well and plunge into the deep fat for 20 seconds. Drain on paper towels. Arrange the squid in a ring on a large platter and top with the parsley. Serve hot.
Yield: 4 servings

Thanks to Robert

Labels: eggs, flour, oil, parsley, squid

Posted by Steve at 10:18 PM | Permalink | Comments | links to this post

• 1 cup, plus 2 tablespoons all-purpose flour
• 3/4 cup light brown sugar (packed)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold butter, cut into small pieces
• 1 large egg
• 3/4 cup brown ale beer (porter beer may be substituted)
• 1 cup mild molasses
• 1 teaspoon baking soda
• 1/4 cup boiling water
• 1 (9-inch) ready-to-use refrigerated pie crust (or frozen 9-inch pie shell, thawed)

Preheat oven to 375 degrees F.

In bowl of a food processor, combine flour, brown sugar, cinnamon and salt. Pulse to mix. Add butter; pulse until mixture resembles fine crumbs. Remove 1/2 cup of the crumb mixture and set aside.

In large bowl, beat egg until well blended. Add beer and molasses; stir until just combined. In small cup, dissolve baking soda in boiling water. Stir into molasses mixture; add crumb mixture from food processor bowl. Stir mixture until well blended.

Pour mixture into pie shell. Top with reserved 1/2 cup crumb mixture. Bake in oven 35 minutes, or until filling is puffed and just set, and crumb mixture is lightly golden. Cool completely.

Serves 8.

Nutrition Information, Per Serving: 410 calories; 12 g fat; 4.5 g saturated fat; 73 g carbohydrate

– National Beer Wholesaler’s Association and NWHerald.com

Labels: bakingsoda, brownsugar, butter, cinnamon, eggs, flour, molasses, pie

Posted by Steve at 10:58 PM | Permalink | Comments | links to this post

Serves 6 to 8

Filling

• 2 tablespoons unsalted butter
• 1 large onion, chopped fine
• 2 medium carrots , peeled and chopped fine
• 2 pounds 85% lean ground beef
• Table salt and ground black pepper
• 5 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 3/4 cups low-sodium chicken broth
• 3/4 cup beer
• 2 tablespoons soy sauce
• 2 teaspoons minced fresh thyme leaves
• 1 cup frozen peas

Topping

• 2 1/2 pounds russet potatoes . peeled and cut into 2-inch pieces
• Table salt
• 2tablespoons unsalted butter , melted
• 1/3cup heavy cream , warmed
• Ground black pepper
• 1 large egg , beaten

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broiler safe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Thanks to WhatDidYouEat?

Labels: beef, butter, carrot, cream, eggs, flour, onion, peas, potatoes, soysauce, stock, tomoto paste

Posted by Steve at 10:52 PM | Permalink | Comments | links to this post

• 2 tbs olive oil
• 400g chuck steak, trimmed, diced
• 100g onion, finely chopped
• 4 lamb kidneys, core and sinew removed, meat chopped
• 100g button mushrooms, quartered
• 25g plain flour
• 1 tsp Vegemite
• 400ml good-quality beef stock
• 200ml dark beer (such as Guinness)
• 1 bay leaf
• 4 thin slices prosciutto
• Chopped flat-leaf parsley, to garnish

Tart shell

• 1 cup (150g) plain flour
• 1/2 cup (175g) wholemeal flour
• 1 tsp chopped thyme
• 125g unsalted butter, chilled

To make tart shells, place the flours in a food processor with the thyme, butter and a pinch of salt. Process until the mixture resembles fine breadcrumbs. Add a 1/4 cup of chilled water and process until the mixture comes together to form a smooth ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

Divide the pastry into quarters and form into 4 small balls. Roll each ball out on a lightly floured board, then use to line four 10 x 3cm loose-bottomed fluted tart pans. Refrigerate for a further 30 minutes.

Preheat the oven to 190°C.

Line the pastry cases with non-stick baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes or until golden and crisp. Set aside. (These tart shells can be made 1 day in advance and kept in a sealed container.)

Heat oil in a saucepan over high heat and cook beef in 2 batches until brown and sealed. Transfer to a plate; set aside.

Add a little more oil if necessary and cook the onion over low heat for about 5 minutes or until softened. Add kidneys and mushrooms and fry over medium heat, stirring, for a further 2 minutes. Return steak to pan with the flour and cook for 1 minute. Stir in the Vegemite, stock, beer and bay leaf. Bring to the boil over high heat, then reduce heat to low, cover and cook for 1 hour. Remove the lid and allow the liquid to reduce for about 10 minutes until quite thick.

Preheat oven to 180°C.

Meanwhile, line a baking tray with baking paper. Place slices of prosciutto on tray and bake for 5 minutes or until crisp. Place pastry cases on a separate baking sheet and reheat for 5 minutes. To serve, place a warm pastry case on each plate and spoon in the steak and kidney filling. Sprinkle with parsley and place a crisp shard of prosciutto on the side. Accompany with mashed potato.

Thanks to Taste.com

Labels: butter, flour, kidney, meat, mushrooms, prosciutto, steak

Posted by Steve at 11:44 PM | Permalink | Comments | links to this post

• 3 cups flour
• 2 eggs, separated - which means you separate the egg white from the egg yolk.
• 1 cup beer
• 4 tablespoons butter, melted
• Salt to taste
• 3 large onions, sliced into rings
• 2 quarts oil for frying

Place 2 cups of the flour into a large bowl. Set remaining cup of flour aside to use for dipping the onion rings before frying. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Stir the egg-yolk mixture into the flour and mix well.

Allow the mixture to stand 30 to 60 minutes. Heat deep fryer to 375 degrees Fahrenheit. In a small bowl, beat the egg whites. Gently combine the egg whites with the batter.

Coat each onion ring with remaining flour and dip into batter. Deep-fry the battered rings, several at a time, until golden brown. Drain on paper towels before serving.

Thanks to The Daily Toreador

Labels: butter, eggs, flour, fry, oil, onions

Posted by Steve at 8:15 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

• 2 bottles white beer, wheat beer or lager (12 ounces each)
• 4 cloves garlic, smashed with side of knife
• 21/2 pounds baby red and baby Yukon gold potatoes, quartered
• 1 orange bell pepper, diced
• 3 scallions, sliced thin
• 5 all-beef frankfurters, cut into 1/4-inch slices
• 2 tablespoons butter
• 1 tablespoon flour
• 3/4 cup water
• 1/4 cup cider vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Pour beer into large pot with colander insert; add garlic cloves. Bring to a boil over medium-high heat. Place potatoes in colander or steam basket and place over simmering beer. Cover tightly with lid. Reduce heat to low and steam about 18-20 minutes, until just tender when pierced with fork. If beer begins to evaporate while cooking, add water to the pot.

Transfer cooked potatoes to large bowl; add bell pepper and scallions. Cover bowl with foil to keep warm. Remove garlic from pot; mince. Reserve 1/4 cup of reduced beer from pot.

In large skillet, melt butter over medium-high heat; add frankfurters and cook until lightly browned, about four minutes. Remove from skillet with slotted spoon and add to potato mixture; recover potato mixture to keep warm. Whisk flour into skillet drippings and whisk one minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer reduction.

Bring dressing to a boil; simmer 2 minutes, until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve immediately, while still warm. Serves 4.


Thanks to The Bismarck Tribune

Labels: butter, flour, garlic, hotdogs, peppers, potatoes, scallions, vinegar

Posted by Steve at 8:03 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

• 4 to 5 pounds bone-in beef short ribs, cut into 3-inch pieces
• Salt and freshly ground pepper
• 2 thinly sliced yellow onions
• 3 cloves garlic, sliced
• 1 (2-pound) butternut squash, peeled and cut into chunks
• 1 (14 ½-ounce) can diced plum (Roma) tomatoes
• 1 (12-ounce) bottle ale OR dark beer
• 3 tablespoons flour
• Water

Brown short ribs: Preheat broiler or grill. Generously season ribs on all sides with salt and pepper. Working in batches if necessary, arrange ribs on a broiler pan and place under the broiler. Broil (grill) ribs, turning once, until well-browned, about 3 minutes on each side.
Transfer ribs to an oval 7-quart slow cooker. Scatter onions and garlic over ribs. Add squash. Pour in tomatoes with their juice and ale. Cover and cook on the high heat setting 5 to 6 hours, or on the low heat setting 7 to 8 hours. The meat should be separating form the bones, and squash should be tender.Using a slotted spoon, transfer ribs and squash to a shallow bowl or platter and cover loosely with foil to keep warm. Skim off excess fat from surface of sauce. Put slow cooker on high heat setting. In a small bowl, whisk together flour and ¼ cup water. Whisk flour mixture into sauce and cook, uncovered and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon sauce over ribs and squash and serve.

Makes 6 servings

From “Williams-Sonoma Food Made Fast: Slow Cooker,” recipes by Norman Kolpas

Labels: flour, garlic, onions, ribs, squash, tomatoes

Posted by Steve at 11:16 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

• 1 pound bluegill fillets
• 1/4 cup sliced green onions
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon caraway seeds
• 1/2 cup milk
• 1/2 cup shredded cheese
• 4 tablespoons beer

In a greased baking dish, arrange fish.