Beer for Dinner

• 4 4-5 inch tart shells
• Sweet Potato Filling: 2 lb. sweet potatoes (roasted and peeled)
• 2 oranges (zested and juiced)
• 1/2 cup light brown sugar
• pinch of ground cloves
• 1 tsp. vanilla extract
• 1 tsp. vanilla
• 1 tsp. cinnamon
• pinch of salt
• 16 jumbo shrimp-about 2 lbs-(peeled in center, leave head and tail intact)
• 2 tsp. seafood seasoning
• 1 tsp. finely chopped rosemary
• 1 tbsp.finely chopped garlic
• 1 tsp. cracked black pepper
• 4-6 tbsp. butter
• 1/4 cup of beer
• 1 tbsp. Worcestershire sauce
• juice of 2 lemons
• 1/2 cup of seafood stock

Brown small amount of butter in skillet, add pepper, rosemary, and shrimp. Add seasoning and garlic, saute over high heat until shrimp are pink. Add Worcestershire, beer and stock. Bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.

To serve: Fill tart shells with warm sweet potato mixture, arrange shrimp on top and then pour sauce over and around the pie. Garnish with a sprig of fresh rosemary.

Serves 4

Thanks to Sarah's Kitchen

Labels: brownsugar cloves, butter, garlic, lemon, oranges, pie, rosemary, shrimp, stock, sweetpotato, vanilla, worcestershiresauce

Posted by Steve at 8:40 PM | Permalink | Comments | links to this post

• 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

• 1 9 inch unbaked pie shell
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• 2 eggs
• 1 3/4 cups canned pumpkin
• 6 ounces Guinness Beer

Combine sugar, salt, cinnamon, and ginger in a bowl. Lightly beat in two eggs. Stir in canned pumpkin and Guinness beer until well combined. Pour mixture into pie shell; preheat oven to 425F and bake for 15 minutes. Reduce heat to 350F, and bake an additional 45-50 minutes, or until fork placed in center of the pie comes out clean. Cool, and serve.

Thanks to HungryMonster

Labels: cinnamon, dessert, eggs, ginger, pie, pumpkin, sugar

Posted by Steve at 9:38 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

• 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

• 1 cup, plus 2 tablespoons all-purpose flour
• 3/4 cup light brown sugar (packed)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold butter, cut into small pieces
• 1 large egg
• 3/4 cup brown ale beer (porter beer may be substituted)
• 1 cup mild molasses
• 1 teaspoon baking soda
• 1/4 cup boiling water
• 1 (9-inch) ready-to-use refrigerated pie crust (or frozen 9-inch pie shell, thawed)

Preheat oven to 375 degrees F.

In bowl of a food processor, combine flour, brown sugar, cinnamon and salt. Pulse to mix. Add butter; pulse until mixture resembles fine crumbs. Remove 1/2 cup of the crumb mixture and set aside.

In large bowl, beat egg until well blended. Add beer and molasses; stir until just combined. In small cup, dissolve baking soda in boiling water. Stir into molasses mixture; add crumb mixture from food processor bowl. Stir mixture until well blended.

Pour mixture into pie shell. Top with reserved 1/2 cup crumb mixture. Bake in oven 35 minutes, or until filling is puffed and just set, and crumb mixture is lightly golden. Cool completely.

Serves 8.

Nutrition Information, Per Serving: 410 calories; 12 g fat; 4.5 g saturated fat; 73 g carbohydrate

– National Beer Wholesaler’s Association and NWHerald.com

Labels: bakingsoda, brownsugar, butter, cinnamon, eggs, flour, molasses, pie

Posted by Steve at 10:58 PM | Permalink | Comments | links to this post

• 2 cups pecans, halved
• 1 bottle (12 ounces) double-chocolate stout beer or porter beer
• 1 cup light corn syrup
• 1 cup light brown sugar (packed)
• 1/4 cup (2 ounces) unsweetened chocolate, cut up
• 1/4 cup butter
• 3 large eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1 (9-inch) ready-to-use refrigerated pie crust (or 9-inch frozen pie crust, thawed)

Preheat oven to 350 degrees F. Scatter pecans on a baking sheet and toast lightly in oven, about 7 minutes. Let cool. Chop 1 cup of the pecans and set aside.

In large saucepan over medium-high heat, bring beer, corn syrup and light brown sugar to a boil; reduce heat to medium and gently boil 7 minutes, stirring once.

Remove from heat. Stir in chocolate and butter until melted and smooth; let cool 7 minutes or until just warm. Add eggs, vanilla and salt to chocolate mixture; whisk until just blended. Stir in chopped pecans.

Pour into prepared pie shell. Arrange remaining cup of pecans on top of filling.

Bake 40 minutes, or until crust is golden and filling is puffed and set. Cool completely.

Serves 8.

Thanks to the NorthWest Herald

Labels: brownsugar, butter, chocolate, corn syrup, eggs, pecans, pie, vanilla

Posted by Steve at 8:18 PM | Permalink | Comments | links to this post