Beer for Dinner

• 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

• 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 of lean ground beef
• 1 lime
• 16 oz/500 g (ml?) Diced tomatoes (in a can cause I'm lazy)
• 16 oz/500 g (ml?) Tomato Sauce
• Two Green Bell Peppers
• A handful of button mushrooms
• A handful of shitake mushrooms
• A corona (or heffeweisen, but then substitute a lemon for the lime in order to balance the change in acidity)
• A Roma-Tomato's worth of not-red Onions
• Two or three cloves of garlic (up to you really)
• Large skillet
• Extra-virgin olive-oil.

Now. With the ingredients...

Into the skillet, pour enough olive oil to cover about a third to a half of the bottom.

Heat skillet at medium heat.

Chop onion (smaller than pencil eraser sized chunks)

Dice garlic (Finer the better)

Slice lime wedges, (widest about half inch at the skin)

Roll oil around skillet to coat bottom.

Add onions

Open beer

Stir onions

Add lime wedge to beer.

Stir onions

Enjoy beer.

Repeat previous two steps until onions are brown/burnt/tiny

Add garlic.

Agitate to let the garlic brown.

When the garlic gets a hint past golden brown, apply meat.

Brown the meat. Stir occasionally while prepping vegetables. Use the spatula to chop up the meat to ensure all the meat is consistently brown

Open cans of tomato bits
Chop mushrooms and bellpeppers into bits. Try to keep all the pieces around the half-inch size.

When the meat gets to a nice even brown, push it all to one side and drain the fat with a spoon. (There'll be a tiny bit left, but that's okay)

Return pan to stove and add tomato goop. Stir.

When the mixture starts bubbling again, add vegetables.

Let the mass simmer for about 10 minutes.

Season to taste, starting as soon as the meat is browned. I tend to use about 3 spoons worth of montreal steak spice mix, added gradually, and then I add red pepper flakes and black pepper as I see fit. The tomato sauce tends to carry enough salt by itself. This last batch, I also added parsley.

The whole process, end to end, takes about 30 minutes or so. The result is a very heavy meatsauce. I used the spatula to slice out chunks that just spread over the spaghetti noodles under it's own weight, like a blob of mud.

Thanks to Stir Fry Kitty

Labels: beef, evoo, garlic, lime, mushrooms, onions, peppers, tomatoes

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

Bob’s Chili Con Carne with Habanero and Beans
version 10

Makes around six bowls of chili.

In addition to the usual kitchen hardware you will need:

• a crockpot, slow cooker or simmering element. A regular stove boiler element is generally too hot.

You will need the following ingredients:

• 800 mg of lean (but not extra lean) ground beef (about 28 ounces)
• 800 ml of crushed tomatoes (about 28 fl oz.)
• 540 ml tin of mixed beans (20 fl oz.) If you are in Canada, you won’t go wrong with the Unico version of this. In a pinch, a tin of kidney beans will do
• 1 medium sized onion (I like red, but any onion will do)
• 3 tbsp of bacon fat recovered from salt-reduced bacon
• 1 tbsp ground cumin
• 1 tbsp garlic powder (or half a bulb of very finely chopped garlic)
• 3 tbsp of New Mexican chilli powder (regular American style works OK too)
• 1 tbsp (or so) of dry oregano. I’ve never measured out oregano in my life, prefering instead to throw it in by the pinch. But this is around the amount I’m using
• 1 tsp cayenne powder
• 1/2 tsp ground pepper. About eight full grinds of the pepper mill ought to do it
• 2 big habanero peppers. Scotch bonnets can be used instead for their heat, but won’t impart the flavour we’re after.
• 125 ml of water (about 1/2 of a cup)

Now I know what you are thinking, “¿dos habaneros? ¿está él loco?“* Keep reading and you’ll find out how we control the heat from the habanero.

Traditional chili recipes call for suet, but the bacon fat adds a most interesting flavour. Besides, you’ll get to eat a bunch of bacon sometime before this — ain’t nothing wrong with that! Bacon fat will keep for months in the fridge, so don’t feel as if you have to cook it the night before. The easiest way to get it is to cook a quarter kilo of bacon in a frypan until it is brown, not black, then pour off the excess fat into a ramekin. Cover the ramekin and put it in the fridge. Any chunks will settle to the bottom, leaving clean white bacon fat at the top. Use only the top two thirds of the fat — chuck the rest. It is important to use salt-reduced bacon, not just because it’s better for you, but to control the amount of salt. Crushed tomatoes have salt, the beans have salt, and the beef has salt. Add to this some regular bacon fat, and you will have a chili that tends to be too salty. You can add more salt if you like, but you can never take salt away, so we err on the side of caution here.

This recipe should fill your average crockpot maybe three quarters of the way up. Set your slow cooker to “Auto” or your stove to low. Chili has to be carefully simmered or it will burn and taste funny. If you see little bubbles at the sides of the pot (slow cooker) or a few in the middle every second (stove top), this is good. If the top is vigorously bubbling like a young pasta sauce — too hot. Cook the beef and put it, along with any fat it yields, into the slow cooker along with the bacon fat, and the tomatoes. Chop up the onion and throw it in there too. Most brands of crushed tomatoes don’t have enough water in them so add some or all of the water until the chili thins out to the consistency of a smoother pasta sauce — thick enough to draw a shape in, but not thick enough to form big mounds. What I like to do is add the water to the empty can of tomatoes and swish it about to get leftover tomato off the sides. Stir all of it up well and then leave it alone for about an hour or so. This will bring it up to temperature and melt the bacon fat.

Now throw in the rest of the ingredients except for the habaneros and the beans. Stew for around 4-5 hours, stirring once an hour, or whenever you feel like it. Get the stirring done fast so as to not lose too much heat.

I imagine you are wondering about the habanero… so tasty… but so hot! How do we control the heat? If we chopped them up fine and threw them in at the beginning, we would extract all of the capsaicin from them and the chili would be too hot for most. So we’re not going to do that. Instead, we are going to use the pepper itself as a kind of bouquet garnee. About halfway through that 4 to 5 hours, take the habaneros and cut through them twice, about three quarters of the way up along their length, leaving the top intact. This allows flavour to flow out of the pepper, but leaves them big enough to find later. Drop them in. Getting flavour from a habanero this way takes at least an hour, so on the next stir, break out your spoon and give your chili a taste. There should be a delightful floral-like smell and a slight fruit flavour as well as some heat. If it is hot enough for you, fish out the habaneros, gently shake the chili off of them, and throw them away. If you are like me and like lots of heat, leave them in until the end. If one of your habaneros is missing a quarter, don’t freak out, all you have to do is get most of it out to control the heat.

In the last hour or so, drain and stir in the beans. Tinned beans are already soaked and slightly mushy, so all you have to do is get them in there to absorb some flavour. Don’t drain the beans completely, in fact, adding a a tablespoon or so of the bean juice is often not a bad idea, as the slow cooker may have lost too much moisture over the last few hours. Nearing the end of the cooking we are expecting the chili to get stiffer, but no too stiff. When hot you should be able to pull a decent rounded spoonful from your bowl, but not ice cream sized chunks.

And that’s it. Spoon it into a bowl and enjoy!

Thanks to cobolhacker

Labels: bacon, beans, beef, cayenne, chili, chilipowder, cumin, garlic, habanero, onion, oregano, tomatoes

Posted by Steve at 12:05 AM | 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

• 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

• 4 4-5 inch tart shells
• Sweet Potato Filling: 2 lb. sweet potatoes (roasted and peeled)
• 2 oranges (zested and juiced)
• 1/2 cup light brown sugar
• pinch of ground cloves
• 1 tsp. vanilla extract
• 1 tsp. vanilla
• 1 tsp. cinnamon
• pinch of salt
• 16 jumbo shrimp-about 2 lbs-(peeled in center, leave head and tail intact)
• 2 tsp. seafood seasoning
• 1 tsp. finely chopped rosemary
• 1 tbsp.finely chopped garlic
• 1 tsp. cracked black pepper
• 4-6 tbsp. butter
• 1/4 cup of beer
• 1 tbsp. Worcestershire sauce
• juice of 2 lemons
• 1/2 cup of seafood stock

Brown small amount of butter in skillet, add pepper, rosemary, and shrimp. Add seasoning and garlic, saute over high heat until shrimp are pink. Add Worcestershire, beer and stock. Bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.

To serve: Fill tart shells with warm sweet potato mixture, arrange shrimp on top and then pour sauce over and around the pie. Garnish with a sprig of fresh rosemary.

Serves 4

Thanks to Sarah's Kitchen

Labels: brownsugar cloves, butter, garlic, lemon, oranges, pie, rosemary, shrimp, stock, sweetpotato, vanilla, worcestershiresauce

Posted by Steve at 8:40 PM | Permalink | Comments | links to this post

• 1 kg braising steak, cut into 4cm chunks
• 1 bottle of beer
• 4 ancho chillies, stemmed and deseeded
• 6 tbsp olive oil
• 2 large onions roughly chopped
• 6 garlic cloves, finely chopped
• 2 400g tins whole, peeled plum tomatoes
• 75 ml cider vinegar
• 60 g brown sugar
• 1 tbsp Spanish paprika (preferably pimenton)
• 1 tbsp mild chilli powder
• 3 tbsp cumin seeds, toasted and ground
• 400 g tin kidney, borlotti or pinto beans, drained and rinsed
• salt and freshly ground pepper

Put the beef in a medium bowl, pour the beer over and leave to marinate for 30 minutes. Drain, reserving the liquid and pat the beef dry with kitchen paper.

Toast the chillies for 30 seconds in a dry saute pan then pour boiling water over and soak for 15 minutes or until soft. Drain and put in a food processor with the beer. Puree until fine and set aside.

In a large saucepan, heat two tablespoons of the olive oil. Season the meat and sear in batches until evenly browned. Remove from the pan and set aside. Add the remaining olive oil and saute the onions and garlic for five minutes. Put the meat back in the pan and pour the chilli mixture over.
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Puree the tomatoes in the food processor and add to the pan. Add the cider vinegar, brown sugar, paprika, chilli powder and cumin and season.

Cook partially covered with a lid, for one hour over low heat or until the meat is very tender. Add the beans in the last five minutes of cooking to warm through. Serve in small bowls with a choice of accompaniments: cooked rice, chopped red onion, coriander crackers.

Serves 4-6

Thanks to Gazette & Herald

Labels: beans, brownsugar, chili, chilipowder, cumin, garlic, hotpeppers, oliveoil, onions, paprika, tomatoes, vinegar

Posted by Steve at 9:57 PM | Permalink | Comments | links to this post

• 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

• 1 medium Spanish onion, diced
• 1 medium banana pepper, diced
• 3 cloves garlic, minced
• 2 Tbsp capers
• 5 ripe tomatoes, diced
• 1 small can tomato paste
• 1/3 c wine vinegar
• 1/3 c olive oil
• 1/3 c soy sauce
• 1/3 c brown sugar
• 1 Tbsp balsamic vinegar
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Tabasco
• 2 Tbsp honey
• 2 Tbsp Dijon mustard
• 2 Tbsp horseradish
• 2 Tbsp oregano
• 2 Tbsp fresh ground pepper
• 1 tsp cumin
• Dash of ground clove
• 12 ounces amber ale or porter

Combine all ingredients in a large saucepan and boil for 10 minutes. Lower heat and simmer about 4 hours until thickened. Cool and refrigerate for 24 hours so the flavors can meld. Then baste everything but the dog with it.

Thanks to Lunar Babe

Labels: bbq, capers, cloves, cumin, garlic, honey, mustard, oliveoil, onion, peppers, soysauce, tobasco, tomatoes

Posted by Steve at 11:08 PM | Permalink | Comments | links to this post

• 16 jumbo shrimp, peeled and deveined (tails on if you want) (1-1 1/2 lbs)
• 2 TB Creole/cajun seasoning
• 1/4 cup canola oil
• 4 cloves garlic, minced
• 2 TB finely chopped rosemary
• 1/2 cup amber beer
• 6 TB hot sauce
• 6 TB worcestershire suace
• 5 TB fresh lemon juice
• 12 TB butter
• Crusty Bread!

Heat a large skillet over medium heat until hot. Meanwhile, put the shrimp and cajun seasoning into a bowl; toss to coat. Set aside.

Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.

Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire and lemon juice in skillet; stir well. Cook, stirring, until thickened, 7-8 minutes.

Remove skillet from heat; whisk butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to plates. Serve with chunks of crusty bread for dipping!

Serves 4.

Thanks to ScottE

Labels: butter, cajun, garlic, hot, lemon, shrimp, worcestershiresauce

Posted by Steve at 10:10 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

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 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

• 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

• 2 lbs. lean stew beef (or lamb, if preferred)
• 1 clove garlic, grated or 1/2 tsp. garlic powder
• salt and freshly ground black pepper, to taste
• 1 large onion, halved and sliced
• 1–12 oz. bottle Extra Stout beer
• 2 cups beef broth (low-sodium)
• 3 Tbsp. tomato paste
• 2 cups carrots sliced
• 4 new potatoes, cut into quarters
• 2 turnips, cut into quarters
• 1 4-inch stem of rosemary, or 1 tsp. dried rosemary leaves
• 2 bay leaves
• 1/4 cup cornstarch
• Chopped fresh parsley for garnish

Combine all ingredients (except the cornstarch and water) in a slow cooker and cook on low for 8 hours. Combine the cornstarch and water in a bowl and stir into the stew. Cover the slow cooker and allow the stew to cook an additional 10 minutes, until thickened slightly. Top with parsley. Serves 8.

Thanks to Sara's Kitchen

Labels: carrots, garlic, onion, parsley, potatoes, stew, stock, tomoto paste, turnips

Posted by Steve at 11:18 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 cups water
• 2 cups dark beer
• 1/4 cup coarse salt
• 3 tablespoons packed dark brown sugar
• 1 cup ice cubes
• 6 thick-cut, bone-in pork chops
• 7 garlic cloves, minced
• salt and fresh-ground black pepper, to taste
• 2 teaspoons dried sage leaves

For the Brine: Combine water, beer, 1/4 cup coarse salt, and sugar in a big bowl. Stir until salt and sugar dissolve. Stir in the ice cubes. Put pork chops in a large plastic bag, then pour the brine into the bag. Seal the bag and put it in the refrigerator for at least 4 hours, turning the bag occasionally.

Now heat up your grill (medium-high heat). Take the pork chops out of the brine and pat them dry. Mix the garlic, salt, pepper, and sage together. Rub this mixture on both sides of the pork chops. Grill until they have an internal temperature of about 145 (no more than 10 minutes per side ... this depends on your grill).

Remove them to a platter, cover with foil and let them rest at least 5 minutes.

Thanks to Eat Your History

Labels: garlic, pork, sage

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

• 2 lbs boneless chicken breasts
• 2 cans Great northern beans
• 1 tbsp olive oil
• 2 med. onions, chopped
• 4 cloves garlic, Minced
• 8 oz. Salsa Verde
• 2 tsp or more ground cumin
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 5 cups canned chicken broth
• 1 can beer
• 1/2 tsp black pepper
• salt to taste
• 3 cups grated monterey jack cheese
• Sour cream and salsa

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cool until just tender, about 15 minutes. Drain and cool, cut into small pieces.

In large pot saute onions in oil until translucent. Stir in garlic, salsa verde, and seasonings and saute a couple of minutes.

Add beans, broth, and beer. Bring to a boil. Reduce heat and simmer 1-2 hours, stirring occasionally.

Add the chicken meat and 1 cup of cheese, stir until the cheese is melted and the chicken warmed through.

Season with salt to taste. Serve with remaining cheese, sour cream and salsa.

Thanks to WhiplashGirlchild

Labels: beans, cayenne, cheese, chili chicken, cloves, cumin, garlic, hot, onions, salsa, sourcream, stock

Posted by Steve at 10:56 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

• 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

• 1 tablespoon plus 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs, cut into 2-inch pieces
• 3 bacon slices, chopped
• 1 large onion, thinly sliced
• 1 cup diced smoked ham
• 1 medium carrot, peeled, chopped
• 6 large garlic cloves, chopped
• 2 poblano chilies,* seeded, cut into 2x1/4-inch strips
• 2 cups drained canned hominy (from two 15-ounce cans)
• 1 cup canned diced tomatoes in juice
• 1 cup beer
• 1 cup canned low-salt chicken broth
• 1 teaspoon dried marjoram
• 1/4 cup chopped fresh cilantro

Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.

Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)

Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro.

Thanks to epicurious

Labels: bacon, carrot, chili, cilantro, garlic, ham, hominy, onions, pork, stew, tomatoes

Posted by Steve at 7:43 PM | Permalink | Comments | links to this post

• 1 lb. ground beef
• 3/4 c. rolled oats
• 1 tsp. salt
• 1 tbsp. minced onion
• 1 clove garlic, crushed
• 1 tsp. Worcestershire sauce
• 2 tbsp. catsup
• 1/2 c. beer
• 10 buns
• Salt and pepper

Combine above ingredients. Split buns and spread each half with the meat mixture and season with salt and pepper.

Broil pen faced 3 inches from heat for 8 to 10 minutes or until meat mixture reaches desired degree of doneness.

Thanks to Cooks.com

Labels: beef, burger, garlic, ketchup, oats, onions, worcestershiresauce

Posted by Steve at 11:36 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

• Extra virgin olive oil
• 2 pounds ground sirloin (or beef chuck, trimmed, if you prefer)
• 6 to 8 garlic cloves, minced
• 1 large white onion, coarsely chopped
• 1 small can of green chili’s
• 6 tablespoons chili powder
• 4 tablespoons ground cumin
• 4 tablespoons dried oregano
• 1 teaspoon salt
• 6 - 8 dashes cayenne pepper, more if desired
• 2 (12 ounce) cans beer
• 1 cup strong black coffee
• 1 (28-ounce) can crushed tomatoes with puree
• 1 large tomato - coarsely chopped
• 3 (15-ounce) cans kidney beans, rinsed and drained
• Sour cream, for garnish
• Shredded cheddar cheese, for garnish
• Red onions, chopped, for garnish
• Limes, wedged, for garnish
• Oyster crackers or sliced baguette, for garnish

In a 5 quart pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic and onion, cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, 1 can of beer (use rule #486; one for the pot, one for me…), green chili’s, crushed tomatoes and coffee. Simmer uncovered at a low temperature for 2 1/2 to 3 hours. Stir occassionally. Don’t let it dry out, add beer as necessary (see rule #486). Add chopped tomato, kidney beans and second can of beer. Continue to simmer, uncovered, for 1 hour.

Serve garnished with a dollop of sour cream, shredded cheddar cheese, squeeze of lime, or chopped red onions. Or all of the above.

Thanks to Common Place Book

Labels: beans, beef, cayenne, cheese, chili, coffee, cumin, garlic, onion, oregano, sourcream, tomatoes

Posted by Steve at 10:33 PM | Permalink | Comments | links to this post

• 6 cloves garlic
• 6 cups Amstel Light
• 3 lbs. grated Gouda
• 3 lbs. grated smoked Gouda
• 6 tsp. dry mustard powder
• Pinch Cayenne
• 6 tbs. corn starch

Crush cloves in large sauce pot

Add Amstel Light and slowly warm to simmer

Gradually add cheese and stir continuously

Slurry (add water until paste-like) mustard powder, add water if needed for texture

Add in Cayenne

Slurry cornstarch and add until desired thickness

Use thick bamboo skewers and serve with grilled crusty bread and pretzel sticks, apple wedges, radishes, celery sticks, cherry tomatoes... anything you think tastes better covered in cheese.


Thanks to The Bachelor Guy

Labels: cayenne, cheese, fondue, garlic, gouda, hot, mustard

Posted by Steve at 8:20 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

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

• 6 Italian sausages (hot or mild)
• 1 16oz. bottle of beer (the darker the better)
• 3 tablespoons olive oil
• 1 large yellow or white onion, sliced thin
• 2 bell peppers (any color) stem/seeds removed and sliced thin
• 1 tablespoon kosher salt
• 1 small tomato, diced
• 3 cloves garlic, cracked and sliced thin
• 1 teaspoon fresh ground pepper
• 6 demi baguettes or hoagie rolls, split and slightly hollowed
• 12 thin slices of Provolone cheese

Add sausages to a large saucepan, cover with beer and bring to a boil.

Reduce heat to low and simmer 10-15 minutes, until firm.

In a second large saucepan, heat olive oil over medium high heat, then add onions, peppers and salt; sauté for 8-10 minutes.

Add tomato, garlic and pepper stir well and cook for two minutes. Turn off heat and cover until ready to use.

You have two options on finishing the sausages: you can drain the sausages, return the pan to stove, increase heat to medium high, drizzle with olive oil and cook until browned and casings are crispy. Or you can remove sausages from beer and place on a hot grill pan or BBQ grill and grill until browned.

To assemble sandwiches; Lay two slices of cheese inside of bread, add about one tablespoon onions and peppers add sausage then top with more onions and peppers.

Makes six sandwiches.

Thanks to helenair.com

Labels: bread, cheese, garlic, onion, peppers, sausage, tomatoes

Posted by Steve at 11:21 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 smoked turkey legs
• 1 large green bell pepper, diced
• 1 large yellow or white onion, diced
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced or crushed
• 1 large can of puréed tomatoes (28 ounces)
• 1 small can of tomato sauce (14 ounces)
• 2 cans of kidney beans (15 ounces)
• 1/2 of a beer or 3/4 ounces of chicken or vegetable broth
• 3 tablespoons of honey or brown sugar
• 1 teaspoon of cinnamon
• 1 teaspoon of ground cumin
• 1/4 teaspoon of cayenne pepper
• 1 teaspoon of Hungarian paprika
• 2 tablespoons of chili powder

The problem with just substituting ground turkey for ground beef in most chili recipes is that turkey doesn't have the same rich flavor that beef does. Which means that the chili just ends up a bit bland. By substituting meat from smoked turkey legs (which you can either smoke yourself or find at the grocery already smoked) you add back some hearty flavor while still cutting down on fat content. The addition of more spices and herbs will also help carry the flavor over to this healthier version of chili.

Remove the skin from the turkey and discard (while it is flavorful, it is high in fat). Chop the meat and discard any bits of bone or cartilage. Place a dutch oven or large skillet over medium high heat and add the bell pepper, onion and olive oil. Cook, stirring occasionally for about 5-7 minutes, or until the onion is translucent and the bell pepper is soft. Add the garlic to the skillet and let it cook for about 2-3 minutes, or just until you can start to smell it. If you plan on cooking this in your slow cooker, you can now turn your cooker on and add the contents of your skillet. If you're cooking this in the dutch oven on your stovetop, lower the heat to medium low.

Add the tomato products and stir. Open the cans of kidney beans and drain and rinse them. Add them and all the other ingredients in the cooking vessel. Stir to combine, cover and let cook. If cooking in the slow-cooker, your chili will be done in about 2 hours if cooked on high, or 4 hours if cooked on low. If cooking on the stove, it will be done in 1 1/2 hours over medium low or 2 1/2 hours over low.

It's even better to make the chili the day before and store it in the friedge to be warmed up the next day. To cool it quickly, place ice from several trays in your sink. Fill your storage container or containers with chili, then nestle them into the ice and then add water until at least 1/2 but no more than 3/4 of the dishes are underwater. Let them rest until the ice melts and stir the chili occasionally to cool it evenly. Once it's cool to the touch you can cover them and place them in your refrigerator. The next day, pour the chili back into your slow-cooker or dutch oven and cook on low for 30 minutes to an hour or until it's steaming and warmed through. The flavor will be significantly better, and you'll be able to taste it to determine if you need to adjust the spices or add salt or sugar.
Serves 8-12.

Thanks to Gapers Block

Labels: beans, brownsugar, cayenne, chili, cilantro, cinnamon, cumin, garlic, honey, hot, onion, paprika, stock, tomatoes, turkey

Posted by Steve at 11:42 PM | Permalink | Comments | links to this post

1 beef brisket (about 3 pounds)
2 cups apple cider, divided
1 head garlic, cloves separated, slightly crushed and peeled
2 tablespoons whole peppercorns
1/3 cup chopped fresh thyme or 2 tablespoons dried thyme leaves
1 tablespoon mustard seed
1 tablespoon Cajun seasoning
1 teaspoon ground cumin
1 teaspoon celery seed
1 teaspoon ground allspice
2 to 4 whole cloves
1 bottle (12 ounces) dark beer
10 to 12 sourdough sandwich rolls, halved

Place brisket, 1/2 cup cider, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, cumin, celery seed, allspice and cloves in large resealable plastic food storage bag. Refrigerate; marinate overnight.

Place brisket and marinade in slow cooker. Add remaining 1 1/2 cups apple cider and beer. Cover. Cook on low 10 hours or until brisket is tender. Strain sauce; pour over meat. Slice brisket and place on sandwich rolls.

Thanks to The Daily Times - Salisbury, Md

Labels: