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

• 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

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

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

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

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

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

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

Thanks to vanessipes.com

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

Posted by Steve at 8:30 PM | Permalink | Comments | links to this post

• 2 tablespoons anise seeds
• 4 garlic cloves, coarsley chopped
• 1/2 teaspoon saffron threads (I omitted this as those are expensive, and it still tastes and smells good)
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup fresh lemon juice
• 1/2 cup plus 2 tablespoons pure olive oil
• 8 skinless chicken thighs
• Salt
• 1 cup shelled fava beans
• 1/2 cup fresh peas
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 pound button mushrooms halved
• 8 scallions thinly sliced
• 2 thyme sprigs
• 1 tablespoon all-purpose flour
• One 12-ounce bottle belgian beer
• 1/2 cup heavy cream.
• 1/4 cup coarsley chopped flat parsley.

In a small skillet, toast the anise seeds over moderate heat, shaking the skillet until fragrant, about 3 minutes. Let the seeds cool slightly, and then crush with the side of a knife.

In a mini food processor, combine the seeds, garlic, saffron (if using), paprika, anc cayenne. Add the lemon juice and puree. Transfer to a large, shallow bowl and stir in 1/2 cup olive oil.. Ad dthe chicken thighs and turn to coat. Refrigerate for 1 hour.

While the chicken is marinating, bring a medium saucepan of water to a boil. Add salt and the fava beans, and cook for one minute. Using a slotted spoon, transfer the fava beans to a small bowl and cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes. Drain the peas. Peel the fava beans and add to the peas.

Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderatley high heat, turning occasionally, until browned, about 10 minutes.

Wipe out the casserole, add the butter and heat until melted. Add the mushrooms, sliced scallions, and cook over moderate heat sirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms, and cook, stirring for 1 minute. Slowly stir in the beer, and bring to a boil, scraping up any browned bits on the bottom of the casserole.

Return the chicken thighs to the casserole and season wth salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans, and peas, increase the heat to moderate, and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs.

Labels: beans, butter, cayenne, chicken, cream, flour, garlic, lemon, mushrooms, oliveoil, paprika, parsley, peas, saffron, scallions, stew, thyme

Posted by Steve at 8:58 PM | Permalink | Comments | links to this post

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

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

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

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

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

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

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

Yield: 15 to 20 servings

Thanks to Peggy Trowbridge

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

Posted by Steve at 9:03 PM | Permalink | Comments | links to this post

• 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

• 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

2 medium onions, chopped
1/4 c. unbleached flour
4 c. water
1 c. Guinness stout (or other dark beer)
2 c. mushrooms, thickly sliced
1 c. carrot, sliced into rounds
1 c. celery, diced
1/2 c. split red lentils
1/2 c. fresh parsley, chopped
1/4 c. soy sauce
3 vegetarian bouillon cubes or 3 T. vegetable-stock base
1 bay leaf
2 tsp. Marmite (I use nutrional yeast instead)
1 tsp. sugar
1/4 tsp. each dried thyme, marjoram and rosemary
2 cloves garlic, minced
Black pepper to taste
1 package of frozen or refrigerated vegetarian "steak" strips

In a large, lightly oiled, heavy pot, steam-fry the onion until it begins to soften. Add the flour and stir thoroughly. Add the remaining ingredients, mix well, and bring to a boil. Cover and simmer on low heat for about 30 minutes, or until the vegetables are done.

Serves 6. Serve with Colcannon (an Irish dish of mashed potatoes and greens -- generally kale, although some recipes use leeks or green onion) and Irish soda bread.

Thanks to Cassandra at Journal Now

Labels: carrots, celery, garlic, lentils, mushrooms, parsley, stew, vegetarian

Posted by Steve at 9:39 PM | Permalink | Comments | links to this post

• 2 lbs. 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 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

• 2-1/2 pounds squid
• 1-1/2 cups rye flour
• 1 tbsp peanut oil
• Salt and freshly ground black pepper
• 2 cans or bottles of beer (12 ounces each)
• 5 egg whites, beaten until stiff but not dry
• 4 cups vegetable oil
• 2 bunches curly parsley

To clean squid, remove purplish skin and separate head and tentacles from the body. Separate tentacles from the head and discard the head. Remove and discard the transparent quill from the body. Wash out the interior of the squid body. Dry on paper towels. Cut squid body into 1/2-inch-wide rings; leave tentacles uncut.

In a mixing bowl, combine flour, 1 tablespoon peanut oil, salt and pepper and whisk to combine. Whisk in beer a little at a time. Carefully fold in the egg whites.

Heat oil in a deep-fryer to 375 degrees F. Dip the squid rings and tentacles into the batter and fry in the deep fat for 2-1/2 minutes. Drain on paper towels. Keep warm.

Dry the parsley very well and plunge into the deep fat for 20 seconds. Drain on paper towels. Arrange the squid in a ring on a large platter and top with the parsley. Serve hot.
Yield: 4 servings

Thanks to Robert

Labels: eggs, flour, oil, parsley, squid

Posted by Steve at 10:18 PM | Permalink | Comments | links to this post