Beer for Dinner

• 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

• 4 large Yukon Gold potatoes, peeled and cut into large chunks
• splash of milk/cream/soymilk
• 3 Tbsp butter/margarine
• 2 cups grated parmesan cheese, completely optional
• 1 8oz block tempeh cut into 1/2 inch cubes
• 1 bottle of beer*
• (2) veggie bullion cubes
• olive oil
• 3 leeks, well washed and sliced
• 1 bunch of asparagus, sliced diagonally into 1 inch pieces
• 2 cups frozen sweet peas
• 1 bag fresh spinach
• zest of 1 lemon
• 1 tsp parsley flakes, optional
• salt and pepper

*try a nice flavorful ale or wheat beer. I think it would work less well with a dark stout or porter or anything too light like a lager, but it’s casserole and your call.

Start by making your mash potatoes. Make them whatever way you like them but in case you don’t have a favorite way, here’s an easy one: throw your potato chunks into boiling salted water and cook for 15 - 20 minutes or until they are soft through the middle.
Drain the potatoes well and add the milk, butter, salt and pepper. Mash with a potato masher or electric beaters. Right before the potatoes go on to top the casserole, stir in 1/2 the cheese if you’re using it.

While your potatoes are cooking, start simmering the tempeh. Heat the bottle of beer in a small saucepan until almost simmering. Add the tempeh and 2 bullion cubes. Simmer for 15 - 20 minutes or until there is a cup or so of beer left unabsorbed.

In a large skillet/wok, quickly sauté the leek until wilted and then add the asparagus for about 2 minutes, or until just starting to heat. Add the bag of spinach and cook, stirring well from the bottom, until wilted. Add the tempeh and simmering liquid, lemon zest, parsley flakes and taste to adjust salt/pepper levels. Stir in frozen peas.

Dump out the veggies and tempeh into a greased 9″ x 13″ casserole. Cover the casserole with a layer of mashed potatoes - plop spoonfuls down all around the casserole and spread. Brush the mash potatoes with a thin coat of olive oil and top with the other 1/2 of grated cheese. Bake in a 375 degree oven for 30 minutes, or until the top is starting to get golden and you see a little bubbling around the side.

Thanks to vanessipes.com

Labels: asparagus, butter, cheese, leeks, lemon, milk, oliveoil, parsley, peas, potatoes, spinach, tempeh

Posted by Steve at 8:30 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

• 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

• 50 chicken wings, wing tips removed (save for future soup stock, if desired)
• 2 (12-ounce) bottles beer
• 1 cup molasses
• 1/2 cup creamy peanut butter
• 1/2 cup fresh lemon juice
• 1/2 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 1 teaspoon salt
• 2 tablespoons chili powder
• 1/4 cup chopped fresh parsley, for garnish
• 1 to 2 lemons, sliced thin, for garnish

Preheat oven to 450 degrees F. Line a large roasting pan with foil.

Cut chicken wings in half at the joint and place wings evenly in roasting pan.

In a large, heavy saucepan, combine the beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt, and chili powder.

Bring to a boil, reduce heat, and simmer over low heat about 15 minutes until sauce has reduced and thickened.

Pour sauce over chicken wings, tossing to coat each wing. Bake for 20 minutes. Remove from the oven and let rest for 10 minutes.

Place wings on a large platter, and sprinkle with chopped parsley. Garnish with lemon slices and serve.

Yield: 15 to 20 servings

Thanks to Peggy Trowbridge

Labels: chicken, chilipowder, lemon, molasses, mustard, parsley, peanutbutter, wings, worcestershiresauce

Posted by Steve at 9:03 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

• 12-ounce bottle of beer (not dark)
• 2 bay leaves
• 4 whole cloves
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon cayenne, or to taste
• 1/2 teaspoon salt
• 2 lemon wedges
• 3 dozen mussels, scrubbed well in several changes of water with the beards scraped off
• minced fresh parsley leaves for garnish

In a large pot, bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.

Serves 6 as an appetizer, about 3 as a main. Don't forget the crusty bread to sop up the juices!

Thanks to Bay of Fundy Blog

Labels: cayenne, lemon, mussels

Posted by Steve at 11:53 PM | Permalink | Comments | links to this post

Buy fresh mussels that do not smell fishy and have tightly closed shells. If you are not cooking the live mussels immediately, remove them from their plastic bag (if they’re in one), place in an ice-filled bowl, cover with a damp towel, and keep refrigerated. Just be sure to use them within one or two days of purchase.

Just prior to cooking the mussels, clean them by scrubbing the shells and de-bearding them. Debeard each mussel by grabbing the thread, or beard, that runs along the side of the shell and pulling it toward the hinge of its shell until it is removed.

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, thinly sliced
• 1/2 medium fennel bulb, cored and thinly sliced lengthwise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups light Belgian-style ale (such as Duvel)
• 2 pounds live mussels, scrubbed and de-bearded
• 2 teaspoons finely grated lemon zest
• 1/2 cup heavy cream

Melt the butter in a large cast iron skillet over medium heat. When it foams, add the onion and fennel, and sweat until vegetables are tender, about 3 minutes. Stir in the salt and pepper, and cook another 2 minutes.
Add the ale and bring the mixture to a boil over high heat. Add the mussels and lower the heat to medium. Cover pan with a large lid or plate and let simmer, shaking the pan occasionally, until the mussels begin to open, about 5 minutes.
As the mussels open, remove them to a serving platter with a slotted spoon. Discard any mussels that do not open after 10 minutes. Stir the lemon zest and cream into the mussels’ cooking liquid, and bring to a simmer. Cook for 5 minutes, or until broth is slightly thickened.
Pour the creamy broth and vegetables over the mussels and serve with crusty bread.

Serves 6

Thanks to GlassMoose

Labels: butter, cream, fennel, lemon, mussels, onions

Posted by Steve at 11:03 PM | Permalink | Comments | links to this post