Beer for Dinner

• 4 ounces butter
• 1/2 cup flour
• 1/2 cup minced onions
• 1/4 cup minced celery
• Salt
• Cayenne
• 1 (12-ounce) bottle light beer
• 4 cups chicken stock
• 2 cups whole milk
• 1 pound sharp Cheddar, grated
• Dash hot red pepper sauce
• Tempura Broccoli Florets, recipe follows
• 1 tablespoon finely chopped fresh parsley leaves

Tempura Broccoli Florets:

• 2/3 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• 1 cup seltzer water
• 8 fresh broccoli florets, blanched
• Salt and cayenne

1. In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted.
2. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
3. Reduce the heat and keep warm. To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.

Tempura Broccoli Florets:

1. In a mixing bowl, whisk together the flour, cornstarch, egg, and seltzer water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.

Serves 8

Thanks to Tarah

Labels: broccoli, butter, cayenne, celery, cheddar, cheese, cornstarch, eggs, flour, hotsauce, milk, onions, parsley, soup, stock

Posted by Steve at 11:21 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

• 3 cups flour
• 1 1/4 oz active dry yeast
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 12 oz bottle beer (we used Smithwicks)
• 1 bunch onions

optional add ins:

• 1/2 cup grated sharp cheddar
• 1/2 cup grated parmesan
• 1/2 cup fresh basil
• 1/4 cup sundried tomatoes
• red pepper flakes

Preheat oven to 400. Oil or spray a baking sheet. In a large bowl, stir together salt, pepper, paprika, cheese (if using), green onion, yeast and flour. Add the beer and stir until a dough forms. Shape into a round loaf and place on the greased baking sheet. Bake 40 to 45 minutes or until the loaf is slightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack 10-15 minutes before slicing.

Thanks to Rachel

Labels: basil, bread, cheddar, flour, onions, paprika, parmesan, redpepperflakes, tomatoes, yeast

Posted by Steve at 10:30 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

312 Beer Cheese Soup w/ Brie, Chorizo and Manchego

• 2 yellow onions, chopped
• 2 fennel bulbs, chopped
• 2 cups of thinly sliced celery
• 6 pack of 312 Beer (2 bottles for the soup and the other 4 for you!)
• 1 tablespoon of ground cumin
• 1 tablespoon of ground coriander seeds
• 2 teaspoons of crushed red pepper
• 4 tablespoons of flour
• 1 pound of cheddar cheese, grated
• 1 pound of brie cheese, sliced (leave the rind on)
• 1 stick of butter
• 2 tablespoons of olive oil
• 8 cups water or stock
• Mexican-style chorizo, cooked and drained very well (or Soyrizo)
• Shredded manchego cheese

Heat oil and butter in a large stock pot. Add the onion, celery, fennel, cumin, coriander and crushed red pepper. Sautee on medium heat and stir frequently until everything is caramelized, which should take about 10-15 minutes. Add the flour and cook for 2 more minutes while stirring constantly. Add the beer! Stir and scrape the bottom of the stockpot to deglaze the pan (all that stuck-on stuff is really flavorful and you want in the soup, not stuck to the pan). Add the water/stock and bring everything to a light boil. Add the cheddar and brie cheese and stir to combine. Lower the heat to a low simmer and cover the pot. Cook the soup for one to two hours on low heat and stir occasionally to blend the melted cheese into the broth.

Ladle the soup into bowls and top with a bit of chorizo and shredded manchego cheese.

Thanks to Gaper's Block

Labels: brie, butter, cayenne, celery, cheddar, cheese, chorizo, cumin, fennel, flour, oliveoil, onions, soup, stock

Posted by Steve at 10:20 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

• Pastry for double-crust 9-inch deep-dish pie
• 4 slices bacon, coarsely chopped
• 4 medium onions, coarsely chopped
• 4 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pounds beef stew meat, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 2 tablespoons golden raisins
• 1 tablespoon light brown sugar
• 12-ounce bottle Guinness Stout
• 3 tablespoons Tabasco Green Pepper Sauce
• 1/2 cup chopped parsley

Line a 9-inch deep-dish pie plate with half of a prepared pastry. Bake according to package (or recipe) directions. Cool.

Set oven to 350 degrees. Cook bacon and onions in a large, heavy skillet over medium heat for 3 to 4 minutes. Remove from heat and add to Dutch oven or ovenproof casserole.

Combine flour and salt in large bowl. Add meat; toss to coat well. Heat oil in skillet; add beef pieces, a few at a time, and brown on all sides. Remove to Dutch oven.

Place Dutch oven over medium-high heat. Add raisins, sugar, stout and Tabasco sauce and bring to boil. Cover and bake in oven for 1 hour 30 minutes. Stir occasionally and add more stout or water if gravy appears too thick.

Remove beef from oven and increase oven temperature to 425 degrees. Stir parsley into beef mixture; spoon into pastry-lined pie plate. Roll out remaining pastry into circle, forming top crust. Cut slits or shamrock designs to allow steam to escape. Place on pie, flute edges as desired. Place pie on baking sheet and bake until crust is golden, about 14 to 16 minutes. Remove pie from oven and let sit for 15 minutes before cutting. Serves 6 to 8.

We remember this Irish side dish around St. Patrick's Day, but in fact it ís good at any time of the year. In Ireland, it is traditionally associated with Halloween. This is an excellent side dish for the Steak and Stout Pie or for ham. The recipe is from "Irish Cooking,'' published in Ireland in 1991.

Thanks to The Daily Times

Labels: bacon, beef, brownsugar, flour, onions, parsley, pie, raisins, tobasco

Posted by Steve at 9:33 PM | Permalink | Comments | links to this post

• 4 lbs boneless beef chuck stew meat
• 2 tbsp vegetable oil
• 2 onions, chopped
• 4 cups low-sodium chicken broth
• 1 1/2 cups Guinees Draught (not the extra stout)
• 1 tbsp light brown sugar
• 1 tsp dried thyme
• 1 oz bittersweet chocolate, chopped
• 2 bay leaves
• 5 carrots, peeled and cut into 1" chunks
• 1 lb parsnips, peeled and cut into 1" chunks
• 1 1/2 lb baby red potatoes, scrubbed clean
• 1/4 cup all-purpose flour
• 2 tbsp minced parsley (fresh)

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.

Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!

Thanks to YumSugar at TeamSugar

Labels: beef, brownsugar, carrots, chocolate, flour, onions, parsley, parsnips, potatoes, stew, stock

Posted by Steve at 8:53 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

• 190g (1 1/4 cups) plain flour
• 1/2 tsp baking powder
• Pinch of salt
• 1 x 375ml btl chilled lager-style beer (such as Carlton Crown Lager)
• Vegetable oil, to deep-fry
• 4 medium (about 720g) white onions, cut into rings, rings separated
• Sea salt flakes

Combine the flour, baking powder and salt in a large bowl and make a well in the centre. Use a balloon whisk to whisk in the beer until the mixture is smooth.

Add enough oil to a large wok or saucepan to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready, a cube of bread will turn golden brown in 10 seconds). Dip one-third of the onion rings, 1 at a time, into the beer batter to evenly coat, then straight into the hot oil. Deep-fry for 2-3 minutes or until crisp, golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining onion rings and batter, reheating the oil between batches.

Arrange the beer-battered onion rings on a serving platter and season with sea salt flakes. Serve immediately.

Thanks to Taste.com

Labels: flour, fry, onions

Posted by Steve at 9:42 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

• 2 pounds chuck or round beef roast, cut into 6 to 8 slices
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 2 tablespoons oil
• 5 to 6 medium onions, peeled and thinly sliced into rings
• 1-1/2 tablespoons flour
• 2 cups dark beer
• 2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf, crumpled

Sprinkle both sides of the beef slices generously with salt and pepper.

Heat a large heavy dutch oven over high heat until very hot. Add butter and
olive oil and brown meat quickly on both sides. Remove beef and set aside.

Add sliced onions to the drippings. Lower heat and sweat onions until soft
and lightly browned, stirring often. Add flour to onions. Cook, stirring
constantly, until the flour is lightly browned.

Add beer to onion and flour roux, stirring until thickened. Add thyme and
bay leaf. Return beef to the pot and cover pot. Cook over low heat about
2-1/2 hours, until beef is tender. Check often to be sure the beef is
covered in liquid, adding more beer or water if necessary.

Serve with buttered noodles or rice.

Yield: 6 to 8 servings

Thanks to Robert

Labels: beef, butter, flour, onions, thyme

Posted by Steve at 8:04 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

3/4 cup self-raising flour
1/2 cup beer
1 egg, lightly beaten
300g green prawns, peeled, deveined
5 spring onions (see note), trimmed
olive oil, for shallow-frying

Tomato salsa
250g cherry tomatoes, quartered
1 spring onion, trimmed, finely chopped
1/4 cup coriander leaves, roughly chopped
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar

Make salsa: Combine tomatoes, onion, coriander, oil, vinegar and salt and pepper in a bowl. Cover and set aside.

Combine flour and salt and pepper in a large bowl. Make a well in the centre. Add beer and egg. Stir until batter is smooth.

Chop prawns and 1 onion. Stir into batter. Thinly slice remaining onions into rounds.

Pour enough oil into a large, non-stick frying pan to cover base. Heat over medium heat. Add 6 onion slices to pan. Cook for 2 to 3 minutes or until light golden. Top each with 1 tablespoonful prawn mixture. Place 1 onion slice on each prawn fritter. Cook fritters for 3 minutes each side or until golden and cooked through. Transfer to a wire rack. Cover and keep warm.

Place fritters on plates. Top with tomato salsa. Season with pepper and serve.

Thanks to Taste.com.au

Labels: eggs, flour, onions, prawns, tomatoes

Posted by Steve at 7:50 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

"Beer, bacon, onions and brown sugar flavour this thick beef stew from Flanders. It is a true rib-sticking dish to serve winter guests on a cold weekend night."

• 6 portions braising steak
• 1 bottle beer
• 6 peppercorns
• 1 bay leaf
• Fat for frying
• 3 small red onions, sliced thinly
• 2 rashers smoked fat streaky bacon, diced
• 3 cloves garlic, crushed
• 1 small celeriac, peeled and cubed
• 1 leek, cleaned and sliced
• 1 medium carrot, peeled and sliced thinly
• 1 small raw beetroot, peeled and cubed
• 15 ml (1 tbsp) tomato puree
• 15 ml (1 tbsp) seasoned plain flour
• 75 ml (1/3 cup) beef stock
• 1 bouquet garni
• Salt and freshly ground pepper

Place steaks in a dish and pour beer over; add peppercorns and bay leaf and marinate overnight.

Next day, fry onions, bacon and garlic in fat over medium heat for about 30 seconds, then add celeriac, leek and carrot and fry for another 2 minutes, stirring, until lightly browned.

Remove with a slotted spoon and place in bottom of a heavy casserole.

Take steak from marinade, pat dry with paper towels and quickly brown on all sides in the fat left in the pan to seal in the beer, then place on top of the vegetables; add beetroot and tomato puree.

Add a little more fat to pan, if necessary, heat and sprinkle in flour, stirring it in briskly and cooking for 1 to 2 minutes.

Pour in beef stock and bring slowly to simmering point until it thickens.

Remove from heat, stir in remaining marinade, pour over steak in casserole, add bouquet garni and cover. Place toward bottom of a 160 C (325 F) oven and cook for 3 hours or until meat is tender and gravy slightly thickened.

Taste and season if necessary (the beer adds a good deal of spiciness), remove bay leaf and bouquet garni and serve with mashed potatoes and a green vegetable such as brussels sprouts.

Makes 6 servings.

Source: Leffe Blonde Belgian beer. Thanks to Fort Frances Times Online

Labels: bacon, beef, brownsugar, onions, stew, stock

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

• 1/4 cup butter
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup flour
• 2 1/2 cups milk
• 1 cup beer
• 2 teaspoons Worcestershire sauce (a vegetarian version is available at natural foods stores)
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon tabasco sauce
• 2 cups sharp cheddar cheese2 tablespoons grated Parmesan cheese

Labels: bread, carrot, celery, cheddar, cheese, flour, milk, mustard, onions, parmesan, soup, tabasco, worcestershiresauce

Posted by Steve at 10:24 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

• 3 cups flour
• 2 eggs, separated - which means you separate the egg white from the egg yolk.
• 1 cup beer
• 4 tablespoons butter, melted
• Salt to taste
• 3 large onions, sliced into rings
• 2 quarts oil for frying

Place 2 cups of the flour into a large bowl. Set remaining cup of flour aside to use for dipping the onion rings before frying. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Stir the egg-yolk mixture into the flour and mix well.

Allow the mixture to stand 30 to 60 minutes. Heat deep fryer to 375 degrees Fahrenheit. In a small bowl, beat the egg whites. Gently combine the egg whites with the batter.

Coat each onion ring with remaining flour and dip into batter. Deep-fry the battered rings, several at a time, until golden brown. Drain on paper towels before serving.

Thanks to The Daily Toreador

Labels: butter, eggs, flour, fry, oil, onions

Posted by Steve at 8:15 PM | Permalink | Comments | links to this post

• 4 to 5 pounds bone-in beef short ribs, cut into 3-inch pieces
• Salt and freshly ground pepper
• 2 thinly sliced yellow onions
• 3 cloves garlic, sliced
• 1 (2-pound) butternut squash, peeled and cut into chunks
• 1 (14 ½-ounce) can diced plum (Roma) tomatoes
• 1 (12-ounce) bottle ale OR dark beer
• 3 tablespoons flour
• Water

Brown short ribs: Preheat broiler or grill. Generously season ribs on all sides with salt and pepper. Working in batches if necessary, arrange ribs on a broiler pan and place under the broiler. Broil (grill) ribs, turning once, until well-browned, about 3 minutes on each side.
Transfer ribs to an oval 7-quart slow cooker. Scatter onions and garlic over ribs. Add squash. Pour in tomatoes with their juice and ale. Cover and cook on the high heat setting 5 to 6 hours, or on the low heat setting 7 to 8 hours. The meat should be separating form the bones, and squash should be tender.Using a slotted spoon, transfer ribs and squash to a shallow bowl or platter and cover loosely with foil to keep warm. Skim off excess fat from surface of sauce. Put slow cooker on high heat setting. In a small bowl, whisk together flour and ¼ cup water. Whisk flour mixture into sauce and cook, uncovered and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon sauce over ribs and squash and serve.

Makes 6 servings

From “Williams-Sonoma Food Made Fast: Slow Cooker,” recipes by Norman Kolpas

Labels: flour, garlic, onions, ribs, squash, tomatoes

Posted by Steve at 11:16 PM | Permalink | Comments | links to this post

• 3 tablespoons unsalted butter
• 3 pounds onions, sliced thin
• 1 tablespoon sugar
• 12 ounces dark ale, preferably altbier
• 6 cups chicken or beef stock
• 1 tablespoon fresh lemon juice
• Salt and black pepper
• 4 branches fresh thyme
• 2 cups packaged pretzel nuggets
• 11/2 cups grated Gruyère cheese, more for serving
• 2 large eggs
• 1 tablespoon whole-grain mustard.

Melt butter in a 4-quart saucepan. Add onions and sugar and cook over medium heat, stirring frequently, until onions are golden, about 40 minutes. Add 1 cup ale and stir, scraping pot to release caramelized particles. Add stock. Simmer 30 minutes. Add lemon juice and season with salt and pepper. Add thyme and set aside one hour or longer to infuse.

Pulse pretzels in a food processor or place in a plastic bag and crush with a rolling pin to make coarse crumbs. Mix in a bowl with cheese. Lightly beat eggs, whisk in mustard and remaining ale and stir this mixture into pretzel crumbs and cheese. Form mixture into 18 dumplings about the size of Ping-Pong balls, place on a platter and cover until ready to cook.

About 20 minutes before serving, fill a 3-quart saucepan halfway with water and bring to a boil. Drop dumplings into water and simmer gently 15 minutes. While dumplings simmer, remove thyme from soup. Reheat soup.

Ladle soup into bowls. Use a slotted spoon to transfer 3 to 4 dumplings to each bowl. Serve, with additional grated cheese on the side.

Yield: 4 to 6 servings.

Thanks to nytimes.com

Labels: cheese, eggs, mustard, onions, pretzels, soup, stock, sugar

Posted by Steve at 11:09 PM | Permalink | Comments | links to this post

• 1 pound bluegill fillets
• 1/4 cup sliced green onions
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon caraway seeds
• 1/2 cup milk
• 1/2 cup shredded cheese
• 4 tablespoons beer

In a greased baking dish, arrange fish. Bake in a 450 degree oven till fish flakes. Meanwhile, cook onion in butter till tender. Stir in flour, mustard, caraway seeds. Add milk all at once. Stir until thick and bubbly. Add cheese and beer. Cook until cheese melts and pour over fish.

Thanks to Kris Winkelman from walkermn.com

Labels: bluegill, cheese, fish, flour, milk, mustard, onions

Posted by Steve at 12:02 AM | Permalink | Comments | links to this post

• 4 large potatoes
• 1/4 cup milk
• 2 tbsp butter
• olive oil
• 2 onions
• 1 carrot
• 500g beef
• 1 cup beer
• 1 cup beef stock
• 2 tbsp oyster sauce
• 2 tbsp cornflour
• 1 cup frozen peas

Boil 4 large potatoes (chopped) for 20 minutes. Drain and mash in pan with 2 tbsp butter and ¼ cup milk. Set aside. Preheat oven to 220C. Place a splash of olive oil in an flameproof, ovenproof casserole dish over medium heat.

Cook 2 onions (sliced) and 1 carrot (diced) for 2-3 minutes. Add 500g beef mince and stir-fry for 5 minutes or until beef is browned.

In a bowl, combine 1 cup beer (such as James Squire pilsener), 1 cup beef stock, 2 tbsp oyster sauce and 2 tbsp cornflour. Stir until smooth and add to beef. Increase heat to high and cook for 2-3 minutes or until thickened. Stir in 1 cup frozen peas.

Top beef with mash, smooth top and bake for 20 minutes.

Thanks to TheAge

Labels: beef, carrot, milk, onions, peas, potatoes

Posted by Steve at 1:51 PM | Permalink | Comments | links to this post

• 6 slices bacon
• salt and pepper
• 3 lb lean boneless beef chuck or rump, cut into 2" pieces
• 5 T margarine
• 5 T flour
• 4 large onions, coarsely chopped
• 1 1/2 cups beef stock
• 2 (10 oz) cans beer
• 1 1/2 tsp sugar
• 1 T vinegar
• 1 large bay leaf
• 3 large cloves garlic
• 4-5 sprigs parsley finely chopped

In heavy dutch oven, fry bacon until crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add a little bacon fat. When all the meat is browned, remove and add margarine to the pot. Stir in flour after the margarine melts and lightly brown. Add onions and saute until soft and lightly browned. Add beef stock and beer. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay, and garlic. Simmer for 2-3 minutes, then taste for salt and pepper. Stir in the parsley. Return the meat to the pan. There should be enough sauce to cover but if you're a little short, add a little more beer. Stir, cover and place in oven at 325* for 1 1/2 hrs. Should be fork tender when done. Serve over noodles.

Serves 6-8 hearty appetites

Link

Labels: bacon, beef, garlic, onions, sugar

Posted by Steve at 1:28 PM | Permalink | Comments | links to this post

Adapted from "Real Beer and Good Eats'' by Bruce Aidells and Denis Kelly, Alfred Knopf, 1993

• 1/4 cup olive oil or more if needed
• 3 large onions, thinly sliced, about 6-8 cups
• Salt and pepper
• 6 cups beef or rich chicken broth
• 2 bottles dark lager
• 2 bay leaves
• 1/2 teaspoon dried thyme
• Pinch allspice
• Croutons

In a large soup pot, heat the oil over medium-high heat. Put in the onions, sprinkle them lightly with salt and pepper and cover the pot. Stirring from time to time, cook the onions until light brown, about 30 minutes. Add all the remaining ingredients, except croutons. Bring to a boil, and reduce to a simmer. Cook for 30 minutes or until the onions are quite soft and the broth has a nice onion flavor. Season with salt and pepper and add a little vinegar if desired. Top serve garnish with croutons. Serves 6-8.

Labels: onions, soup

Posted by Steve at 11:36 AM | Permalink | Comments | links to this post

• a handful of steak mince
• a tin of chopped tomatoes
• a tin of kidney beans
• red/yellow pepper
• medium onion (red preferably)
• chilli powder
• paprika
• garlic
• sun-dried tomatoe paste
• 70% dark chocolate
• a tin of lager (not too cheap and nasty)

If you're feeling the onset of scurvy, throw in a carrot, handful of mushrooms into your basket as well, oh and some cumin and oregano. You'll also need to add rice, Cheddar and maybe some sour cream if you're ignoring your scales.

Dice the pepper and onion and fry in a large saucepan with a little bit of oil. I always measure my spices out beforehand, because I watch too many cookery shows. Add 3 tsps of paprika to 1 tsp of chilli powder and a half a tsp of cumin, the more asbestos your tongue and stomach, cut down the paprika and up the chilli, don't say I didn't warn you. Add spices to softened pepper and onion, stir in mince once the spicey concoction smells hot. Fry the mince until brown all the way through, add the contents of the tins of chopped tomatoes and kidney beans. Stir. Add as much garlic as you like, a spoonful of tomatoe paste, a shake of oregano, lager and a square of chocolate (we always operate on the One for Pot rule - one for the pot, two for the cook and assistant). Cover, turn down the heat and stir occasionally. It should be done in about an hour, feel free to cook for several hours if you fancy waiting. When the chilli is done serve with rice, grated cheese, sour cream and tissues. Enjoy.

Thanks to http://rhhblackthorn.blogspot.com

Labels: beans, beef, chocolate, garlic, hot, lager, onions, peppers, steak, tomatoes

Posted by Steve at 3:25 PM | Permalink | Comments | links to this post

• 1 package chicken thighs (6 count)
• 1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced
• 1/2 bell pepper, chopped
• 5 stalks celery, chopped
• 3 large white onions, chopped (DO NOT use a food processor)
• 2 cloves garlic, chopped fine
• 1/4 cup peanut oil
• 2 cups white rice (regular white rice. NOT Minute rice!!!)
• 2 1/2 cups water
• 1 12oz beer (Budweiser works fine)
• flour to coat chicken
• 1 1/2 teaspoons Rosemary
• 1 teaspoon Thyme
• A handful of chopped parsley (hard to put too much)
• Salt to taste
• Lots of cayenne pepper

Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want it, coat the chicken with Cayenne pepper until very red (I use a LOT of Cayenne in mine). Don't worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or so to soak it all up.

Heat the oil in the bottom of a large heavy cast iron or aluminum pot (don't use thin aluminum or stainless steel since the rice will tend to stick and burn if you're not really careful). Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat.

Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bellpepper into the pot (along with a bit more oil if necessary) and saute them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so.

Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning (break the chicken up a bit with the spatula as it cooks. It should break up naturally as the dish cooks, but this just helps things a little).

When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour). Stir the mixture every now and then, scraping the bottom of the pot.

Thanks to joyofcookingguide.com

Labels: cayenne, celery, chicken, garlic, hot, kielbasa, onions, peppers, rice, sausage

Posted by Steve at 2:17 PM | Permalink | Comments | links to this post

• 4 slices bacon
• 3 pounds venison cut into about 1-inch cubes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 cloves garlic, minced
• 6 cups thinly sliced onions
• 4 tablespoons flour
• 1½ cups beef (or venison) broth
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 can beer (your choice!)

Preheat oven to 325 degrees. On the stovetop, in a large Dutch oven or braising pan, cook the bacon until crisp.

Remove bacon, leaving drippings in the pan -- let bacon dry on paper towel, then crumble it up. With heat at medium-high, add venison, salt and pepper to the pan and brown well on all sides, about 3 to 4 minutes. Add the garlic, stir well and cook about half a minute more.

Remove the venison with a slotted spoon and set aside in a bowl. After a minute the juices will start to release, then, while holding the meat in the bowl (with your hand, a spoon or a small plate), pour off as much liquid as you can back into the pan.

Lower the heat to medium, add the sliced onions to the pan, cover and cook 10 minutes, stirring occasionally.

Stir the flour into the onions, continuing to stir for two minutes until well mixed.

Add the venison broth and stir well.

A add the thyme, the bay leaf and the beer, stir again and bring to a low boil.

Return the venison and crumbled bacon to the pan, stirring well to mix it all up.

Cover the pan and place in the oven.

Cook at 325 for 2 hours, stir well, then lower the heat and cook at 300 for about another hour and a half.

Thanks to Bob at the Beacon News

Labels: bacon, garlic, onions, venison

Posted by Steve at 12:33 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