Beer for Dinner

• 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

• 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

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

• 2 lbs stew meat
• 1 large onion (pref. yellow) (diced, but not too tiny)
• 1 to 1 1/2 cups chopped carrots
• 1 to 1 1/2 cups sliced fresh mushrooms (may substitute 1 large potato)
• some flour (white or whole wheat)
• 4 strips of bacon
• 1 bottle (12 or 16 oz) of Oatmeal Stout (I use Samuel Smiths)
• 1 packet of McCormick's Beef Stew Seasoning
• 1 bay leaf (optional)
• Crockpot

Cook bacon in a large skillet.

While bacon cooks, toss the stew meat in some flour to coat lightly (this is not "breading" just a coat of flour).

Remove cooked bacon from pan, do NOT drain grease.

Brown stew meat in bacon grease, it is not necessary or desirable to fully cook the meat.

While meat cooks, chop carrots, dice onion, slice mushrooms, and chop the cooked bacon.

Add all vegetables to the crock pot, add the meat too.

Pour a room temperature Oatmeal Stout into the crock pot. Add entire packet of McCormicks Seasoning mix and 1 bay leaf.

Add water until ingredients are barely coated, ideally you want some of them sticking out of the water. The veggies will release their own water, so don't add too much. I usually add about 2 beer bottles full (24 oz). You can experiment with the beer/water ratio if you want.

Stir

Cook on high in your crockpot for 3-4 hours until meat is "flaky". Don't open lid during cooking.

Add salt and pepper to taste (I've never had to add any, the bacon takes care of the salt). Find and Remove the bay leaf.

Thanks to mfischer2 at The Brewing Network

Labels: bacon, carrots, crockpot, mushrooms, onion, stew

Posted by Steve at 10:27 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 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

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