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 large prawns
• 2 small fillets of corvina or any firm-fleshed white fish
• 1 cups of clams and mussels @ 6 of each
• 2 ox. Spanish chorizo, chopped in small cubes
• 8 cherry tomatoes halved
• 6 limes juiced
• 1 ear of white corn, off the husk
• 1/2 bottle of XX Amber
• 1/2-1/4 Fresno pepper, sliced
• 1/2 bunch of cilantro
• 1/2 white onion shaved or julienned
• 1/4 cup chicken stock
• olive oil
• salt and pepper

In a large pan saute over high heat the clams, prawns, chorizo and corvina in olive oil until the fish and prawns are browned on one side. Flip the seafood then immediately deglaze the pan with the beer. Add the onion and corn. The chicken stock and lime juice are added to taste. Reduce the broth then add the whole picked cilantro, cherry tomatoes and Fresno pepper. Finish with salt and pepper. Enjoy! You should be left with a nice citrus broth containing beer and cilantro overtones. Most of these ingredients can be followed to recipe, but I recommend that they be added to taste.

Serves 2

Thanks to Beckler

Labels: chorizo, cilantro, clams, corn, evoo, fish, hotpeppers, lime, mussels, onion, prawns, stock, tomatoes

Posted by Steve at 10:01 PM | Permalink | Comments | links to this post

• 1 pound fresh ground meat [turkey or ground beef chuck] *
• 1 small white onion [chopped]
• 1/2 cup beer
• Black Pepper
• 1/2 head of green cabbage [coarsely chopped]
• 1 lb. frozen bread dough [thawed]
• 1/4 cup melted butter

• 350 degrees oven temperature
• two cookie sheets [greased or sprayed with non-stick PAM]

First, you brown your meat and chopped onion. I used ground turkey. [*my grandmother and mother used leftover shaved beef roast] Once the ground meat is browned thoroughly, I add one half cup of beer! [The alcohol cooks out of it, and gives a really 'special' flavor!

Add chopped cabbage and 1/2 cup beer

Add black pepper and stir to coat meat, cabbage and onion

Reduce heat, and cover....allowing mixture to cook more thoroughly and cabbage and onion to become soft, translucent--

When cabbage is limp, then remove from heat to cool.

In the meantime, divide the 1 lb bread loaf [thawed] into eight 'biscuit' sized balls

...with your hands, flatten each 'biscuit' to about 4 inches in diameter. Add about 1/2 cup of meat [USING A SLOTTED SPOON SO JUICES CAN DRAIN], onion and cabbage mixture and fold dough over the mixture. Pinch dough to secure tightly.
[Note: if your mixture is too hot, the dough will split from the heat and make it very difficult to fold without breaking open!]

Place your meat pockets -- the runzas on the prepared cookie sheets, allowing room for rising, cooking dough--- Bake until nicely browned. Baste finished runza [kraut burgers] with melted butter...giving them a beautiful finish.

Serve hot! I love 'em with yellow mustard dipping sauce. Dill pickle slices.

Thanks to Hootin' Anni

Labels: beef, burger, butter, cabbage, dough, onion

Posted by Steve at 10:34 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

• 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

• 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

• 2 pounds lean ground beef
• 1 large chopped onion
• 4 oz can diced green chilis (I dice the contents up even finer than it comes)
• 2 cans corn (remember: DO NOT drain anything!)
• 4 cans stewed tomatoes (or any combination of diced/stewed/whole canned tomatoes you have on hand equaling 4 cans - I don't often have 4 cans stewed, but can mix & match enough to come up with the equivalent without having to run to the store!)
• 1 can pinto beans (or black beans, or white beans - whatever will work in this "Southwest" dish!)
• 1 can kidney beans
• 1 packet taco seasoning mix
• 1 packet ranch dressing and/or dip mix
• 2-3 cups beer

Brown the ground beef and the chopped onion together in a large skillet. Drain. Put meat and onions into a large crock pot (slow cooker). Then just start opening cans and packets and start dumping all into the crock pot! I usually stir after each addition. Then put the lid on, turn on low, and at the end of the day (or a couple hours) voila: Taco Soup!!

Thanks to Blogger World Cooking

Labels: beans, beef, chiles, corn, onion, soup, tomatoes

Posted by Steve at 1:01 AM | 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

• 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

• 5 cloves garlic
• 2 tsp. anatto
• 3 lbs. lamb chops
• 1 lb. lamb ribs
• 3 tsp. coarse mustard
• 1/2 tsp. salt
• 1 1/2 tsp. ground black pepper
• 1 bottle Mexican pilsner
• 1 bunch cilantro
• 1 handful fresh parsley
• 1 tomato
• 1 onion
• 1 1/2 tsp. cumin
• 1 can chicken or beef stock or broth
• 1/2 cup oil
• 1 1/2 pound yucca root

First, you will need to marinate your lamb meat. Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them. Lay lamb chunks flat in a flat bottom bowl or pie dish. Mix together 2 cloves diced garlic, 1 tsp. annatto, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 cup of the beer and 2 tsp. of the mustard. Pour evenly over your lamb. Spread the last tsp. of mustard over the top of the lamb meat. Let stand for 2-4 hours.
Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp. of the cumin and 1/4 cup of broth/stock. Mix until well blended.
Peel yucca root and slice into 1 inch cubes. Place cubes in a pot full of water and bring to a boil. Boil until yucca is easily penetrated with a fork, then set aside.
Once the meat is marinated, place oil in pan and heat. When oil is warm, add the lamb meat without the marinade. Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute. Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock. When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender. Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer. Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low. Add yucca root and stir. Let sit for 5 more minutes, then remove from heat.
Serve with spiced rice.

Thanks to LiveJournal

Labels: cilantro, cumin, lamb, mustard, onion, stock, tomatoes

Posted by Steve at 9:02 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

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

• 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 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

• 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

• 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

Note: This chili can be made using real meat as well. Drain after browning. Inspired by Karen R.

• 1 package (12 oz) of Fake Meat
• 1 medium yellow onion
• 1 green bell pepper (large)
• 1 red bell pepper (large)
• 1 jalapeño pepper
• 5 cloves of garlic, minced
• vegetable oil
• 1 cup of amber beer
• 1 large can whole peeled tomatoes (28 oz)
• 2 cans of dark red kidney beans (15oz each)
• 1 can light red kidney beans (15oz)
• 1 can black beans (15oz)
• 1 can corn without liquid (I used 11oz vacuumed packed)
• 1 tbsp cumin
• 2 tbsp chili powder
• 1 tsp cayenne pepper
• 1 tsp hot sauce
• kosher salt
• fresh ground black pepper
• grated cheddar cheese

Chop onion.

Seed and chop peppers.

Seed jalapeño pepper if desired (it will be less spicy if you do).

Put onion, peppers, jalapeno, and garlic into a bowl, set aside.

Open the 4 cans of beans, drain all liquid, set aside.

Open tomato can and put contents into a large bowl.
Hand crush them completely, removing large stringy bits as necessary.

In a small bowl combine cumin, chili powder, cayenne pepper, as well as 1 tsp of kosher salt and a few grinds of black pepper.

On Medium heat, coat the bottom of a large pot with oil (I only needed 1 1/2 tsp).

Add peppers, onion and garlic. Sauté for about 5 minutes (or until vegetables soften). Stir in beer to deglaze the pot.

Add tomatoes (including all liquid), beans (all 4 cans) and corn (be sure to drain if you did not use vacuum packed).

Stir to combine. Let simmer for a few minutes.

Add seasoning mix and hot sauce, stirring while adding.
Turn heat to low.

In a separate frying pan, season fake meat with salt and chili powder, then brown.

Once browned add to pot. If using real meat, do not add excess grease to pot.

Stir to combine.

Add salt to taste (and other seasonings if necessary).

Cook on low until desired thickness, it will need to simmer for at least an hour.
Be sure to stir often so it doesn't stick to the bottom and burn.

Serve topped with cheddar cheese.

Link

Labels: beans, cheddar, cheese, chili, corn, garlic, hot, onion, peppers, tomatoes

Posted by Steve at 1:21 PM | Permalink | Comments | links to this post

Adapted from Gourmet 2005.

• 1/2 stick unsalted butter
• 1 medium onion, chopped
• 2 ribs celery cut into 1/4 cup dice
• 1 (14- to 15-ounce) can diced tomatoes
• 3 garlic cloves, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (16 ounces) lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
• 2 pounds mussels, scrubbed well and beards removed
• 1 tablespoon Dijon mustard
• 2 tablespoons heavy cream
• 1/4 cup flat-leafed parsley, chopped

Serve with hearty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt and pepper, stirring occasionally until vegetables are softened, about 4 minutes.

Add beer and bring to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4-6 minutes, transferring them to a bowl as they open. Discard any mussels that remain unopened after 6 minutes. Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels. Makes 4 first course or 2 main course servings.

Link

Labels: celery, cream, garlic, mussels, mustard, onion, tomatoes

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

• 1 large bunch fresh collard greens – you could also use turnip greens or other braising greens
• 1 onion
• 2 T olive oil
• 1/2 tsp. chili powder
• 1 tsp. Bragg’s amino acids
• 1 T molasses
• 1 tsp. Worcestershire sauce
• 1 bottle of dark beer
• 2-4 c. of vegetable broth

Clean the collard greens thoroughly; they take much more washing than you would expect. Any dirt you miss will be very gritty in the final product. Some people say to put them in a bowl of water and swish the dirt off, dump that water out, and then repeat that several times. I’m always surprised by how dirt clings to them so stubbornly. I honestly might have given up on making them (or at least would have relegated them to a weekend-only food) if we hadn’t been able to start getting pre-washed collard greens at our farmer’s market on Saturdays.

Chop your greens into smaller pieces.

Chop the onion.

Put the olive oil in the bottom of a very large, preferably non-stick pot. (I use our biggest pot, because the greens take up so much space before they are cooked.) Heat on medium-high heat until the oil is hot; then cook the onion pieces in the oil until they soften some. Turn the heat down to medium.

Toss in the chili powder, Bragg’s, Worcestershire sauce, and molasses, and stir around. Pour in the dark beer, and stir it all together. Stir the collard greens into the pot, and then add broth until the greens are just barely (or even mostly) covered. Turn the heat down to medium-low and let them simmer, uncovered, for 30-40 minutes, stirring occasionally.

Labels: chili, collard greens, hot, molasses, onion

Posted by Steve at 9:43 PM | Permalink | Comments | links to this post

• 2 cans Red Beans ( black-eyed peas also work )
• 1/2 pound smoked sausage ( the smokier the better )
• 1 medium to large onion, chopped
• 1/2 bell pepper, chopped ( too much will make it bitter )
• 2 green onions ( if you have them )
• 1 rib of celery, chopped ( if you have it )
• 1 tsp minced garlic ( I usually get it in the little jar )
• salt, pepper, red pepper, tabasco (or just Tony's if you have it)
• thyme and parsley ( if you have them )
• a little beer ( if you're drinking one or have one handy )
• a little vegetable oil
• uncooked rice

Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up ( including sausage ) and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 min or so, season the sausage really well with the salt and pepper ( esp pepper ). When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner.

Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top.

Serves 3.

Thanks to JoyofCookingGuide.com

Labels: beans, celery, garlic, hot, onion, peppers, rice, sausage, tabasco

Posted by Steve at 12:57 AM | Permalink | Comments | links to this post

Adapted from "Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

• 2 pounds boneless stew meat such as chuck, short-rib meat or bottom round, cut into 1-inch pieces
• 1/2 to 1 teaspoon dried herbs (thyme, marjoram, savory, oregano and/or basil)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive or vegetable oil, bacon fat or beef drippings
• 1 onion, chopped
• 1 carrot, chopped
• 1 small rib celery, chopped
• 4 cloves garlic, chopped
• 2 bay leaves
• 2 to 3 cups beef or chicken stock, dry red or white wine, or beer
• 2 to 3 carrots, peeled and cut into chunks
• 3 to 4 boiling potatoes, peeled and cut into chunks
• 2 turnips, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• Minced parsley
• Dough for 1 double-crust 10-inch pie, or 2 12-ounce containers refrigerated biscuit dough
• 2 tablespoons beaten egg (about 1/2 large egg)

Pat meat dry and season with herbs, salt and black pepper. Dredge in flour. Heat oil or drippings in a Dutch oven over medium-high heat. When hot, shake excess flour off meat and place pieces in Dutch oven in batches, being careful not to crowd. Brown on all sides and remove with slotted spoon as pieces finish browning.

When all pieces are browned, pour off all but 2 tablespoons oil (or add more if necessary) and add chopped onion, carrot, celery and garlic. Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Return meat to Dutch oven.

Add bay leaves, salt, black pepper and enough stock, wine or beer to cover meat at least halfway.

Bring to a boil, then reduce heat, cover and simmer until meat is fork-tender, 1 1/2 to 2 hours.

Add chunks of carrots, potatoes and turnips and parsnips if desired, then cover and cook until vegetables are tender, 35 to 40 minutes. Add additional stock, water, wine or beer as necessary to prevent scorching.

Remove pot from heat. Skim off any fat from surface, remove bay leaves, add parsley and adjust seasonings.

Preheat oven to 400 degrees.

Place one layer of pie dough in 2 1/2 quart casserole dish, fitting into bottom and sides and leaving overhang. Pour beef stew into prepared casserole and top with second layer of dough. Trim, leaving generous (1/2 inch) overhang, then crimp to seal.

Brush with beaten egg and bake 30 to 40 minutes, until crust is golden-brown and filling is bubbling.

If using biscuits, layer bottom of 2 1/2 quart casserole dish with biscuit rounds, overlapping if necessary. Pour in filling. Bake for 30 minutes, then add layer of biscuit rounds on top of filling and bake an additional 15 minutes, until golden brown.

Serves 4 to 6.

Thanks to Amy at the Pittsburgh Post Gazette

Labels: beef, carrot, celery, eggs, garlic, onion, parsnips, potatoes, turnips

Posted by Steve at 12:28 PM | Permalink | Comments | links to this post

• 2 pounds Polish sausage or smoked sausage (turkey smoked sausage is also good)
• 1 large onion, quartered and sliced 1/2-inch
• 2/3 cup beer
• 1/3 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup prepared mustard
• 1 tablespoon cornstarch mixed with 2 teaspoons water to make a paste

Slice sausage into 1-inch rounds; place in slow cooker along with the onion.

Combine remaining ingredients and pour over sausage and onions.

Cover and cook on low for 6 to 8 hours; stir in cornstarch-water paste to thicken before serving, if desired.

Serve with potato salad, rice, or noodles.

Serves 6.

Thanks to Da

Labels: onion, sausage

Posted by Steve at 1:11 PM | Permalink | Comments | links to this post

• 5 to 6 chicken leg quarters, skin removed
• 2 tablespoons dry Jamaican jerk seasoning
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 jalapeño chiles, seeded and diced
• 1 tablespoon peeled and chopped fresh ginger
• 3 cloves garlic, chopped
• 1 teaspoon salt
• 1-1/2 cups parboiled rice
• 1 bottle bock beer (12 ounces)
• 1/2 cup unsweetened coconut milk
• 1 can red or pink beans (16 ounces), rinsed and drained
• 1/2 cup roughly chopped cilantro, divided

Coat chicken all over with jerk seasoning.

In large Dutch oven or other large pan with lid, warm oil over medium heat. Cook chicken in two batches, turning frequently, until well browned, about 8-10 minutes per batch. Remove chicken to plate. Pour off all but about 2 tablespoons pan oil.

To drippings in pan, add onion, chiles, ginger, garlic and salt. Cook, stirring 3-4 minutes, until onion is lightly browned. Stir in rice and cook for additional minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to a boil, cover pot and reduce heat to low. Simmer 30-35 minutes, or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.

Serves 6.

Nutrition Information, Per Serving: 620 calories; 20 g fat; 8 g saturated fat; 55 g carbohydrate

– from the National Beer Wholesalers Association and the Kane County Chronicle

Labels: beans, chicken, cilantro, garlic, ginger, hot, milk, onion, rice

Posted by Steve at 10:19 AM | Permalink | Comments | links to this post

This hearty sandwich recipe comes from the Washington Post and features flavors with a long history of great partnership. Using cooked turkey bacon keeps the preparation time short. Adapted from "Seduced by Bacon," by Joanna Pruess (Lyons Press, 2006).

• 1 1/2 teaspoons olive oil
• 1 small onion, thinly sliced
• 1/4 cup beer
• 1/4 teaspoon caraway seeds
• Freshly ground black pepper
• 1 teaspoon honey mustard
• 1 slice firm country-style bread, about 4 inches square by 1/2 inch thick, lightly toasted
• 1 wide slice cooked turkey bacon, cut in half crosswise*
• 1/3 cup shredded or thinly sliced sharp aged cheddar cheese

Heat the olive oil in a small skillet over medium-high heat. Add the onion and cook for 5 to 8 minutes or until browned, stirring after the first few minutes. Add the beer and caraway seeds, then increase the heat to high and boil for about 1 minute, until the beer has almost completely evaporated. Season with pepper to taste. Cover partially to keep warm.

Spread the mustard on the toasted bread. Add the bacon pieces side by side and cover with the cheese. Broil in an oven or toaster oven just until the cheese is melted and bubbling. Spoon the beer-glazed onions over the cheese and serve.

*NOTE: If using pork bacon, the slices should be cooked first.

Per serving: 420 calories, 17 g protein, 30 g carbohydrates, 24 g fat, 53 mg cholesterol, 10 g saturated fat, 767 mg sodium, 2 g dietary fiber

Labels: bacon, cheese, onion, turkey

Posted by Steve at 10:08 AM | Permalink | Comments | links to this post