Beer for Dinner

• 2 pounds lean pork
• 1 large onion -- coarsely chopped
• 1 large green bell pepper -- coarsely chopped
• 4 cloves garlic minced
• 1 can (4 oz) diced green chiles
• 2 jalapenos sliced
• 4 medium tomatillos
• 2 teaspoons oregano
• 1 teaspoon dried red chili peppers
• 2 teaspoons sage
• 1 teaspoon cumin seeds
• black pepper
• 1/2 cup beer
• salt and pepper -- to taste

Coarsely chop and saute the onion and green pepper in olive oil with the garlic. Add to the crockpot along with the green chilis and tomatillos.

Trim off excess fat from the pork, cut into cubes, and brown in the pan that you sauteed the onion, etc. in. Add to crock. Add seasonings and beer. Cook on low for 8 hours or on high for 5 hours.

serves/makes 6

Thanks to CDKitchen

Labels: chiles, chili, cumin, garlic, jalapenos, onion, oregano, peppers, pork, tomatoes

Posted by Lunar Babe at 6:12 PM | Permalink | Comments | links to this post

• 1 teaspoon fresh ground black pepper
• 1/2 cup malt vinegar
• 2 1/2 teaspoons crushed garlic
• 1/2 cup chopped white onion
• 1 sliced yellow bell pepper
• 1 small can crushed tomatoes
• 1 jalapeno pepper (optional)
• 1 can fire roasted green chilies
• 1/2 can of beer (not light)
• 1 1/2 teaspoons seasoning salt
• 2 lbs of tilapia fillets, rinsed

1. Preheat oven to 350 degrees F.
2. Place tilapia filets in 2-quart casserole dish. Sprinkle garlic, seasoning salt and pepper all over the filets. Put chopped onion in dish. Pour malt vinegar over the filets. Mix everything and rub into fish with your hands.
3. Lay filets out flat and put can of roasted chilies over the filets. Pour beer over the whole mixture. Add chopped jalapeno for extra heat. Pour can of crushed tomatoes and sliced pepper on top.
4. Cover dish, place in oven and cook for 35-40 minutes or until the fish is flaky.

Yield: 4 servings

Thanks to Coolio's Rules

Labels: garlic, jalapenos, onion, peppers, tilapia, tomatoes, vinegar

Posted by Lunar Babe at 8:46 PM | Permalink | Comments | links to this post

Beer Bread

Makes 1 loaf.

• 2½ cups flour
• 4 tablespoons sugar
• ½ teaspoon baking powder
• Pinch of salt
• 9½ ounces pale ale beer
• ½ cup grated cheddar cheese
• 2 green onions, finely sliced (green part only)
• 10 ounces jalapenos, finely chopped (optional)
• 1 tablespoon melted butter to coat bread

To prepare oven, loaf pan: Preheat oven to 300 degrees. Lightly coat 9- by 5-inch loaf pan with vegetae oil spray.

To mix dough: Sift together flour, sugar, baking powder and salt. Add beer. Mix well. Add cheese, onion and jalapenos. (Note: Batter will be stiff.)

To bake bread: Transfer batter to prepared pan, spreading evenly. Brush top of bread with melted butter. Bake for 45 minutes or until bread is light brown. Remove from oven. Cool.

To serve bread: Cut bread into ¼-inch-thick slices. Put bread slices in broiler. Broil for 1 minute or until browned.

Asiago Cheese Dip

Makes 3 cups.

• 4 tablespoons sun-dried tomatoes, reconstituted in hot water
• 1 cup mayonnaise
• 1 cup sour cream
• ½ cup shredded Asiago cheese, plus more for garnish
• ¼ cup green onions, sliced into ¼-inch pieces
• ¼ cup mushrooms, sliced into ¼-inch pieces

To prepare tomatoes: Squeeze all water out of tomatoes. Cut into fine strips. Set aside. (Note: It is important all water be removed from tomatoes, and they must be added last or dip will discolor.)

To prepare dip: In food processor, combine mayonnaise, sour cream, cheese, onions and mushrooms. Blend well at low speed. Add tomatoes. Mix slowly by hand for 1 minute.

To heat and serve: When ready to serve, heat through in microwave oven. Remove from microwave. Sprinkle with Asiago cheese. Place in broiler. Heat until cheese browns.

Thanks to Lynda at the St. Paul Pioneer Press

Labels: bread, cheese, hot, jalapenos, mushrooms, onions, sourcream, tomatoes

Posted by Steve at 12:56 PM | Permalink | Comments | links to this post