Beer for Dinner

Salsa Verde:

• 1 cup chopped fresh mint
• 2/3 cup chopped fresh dill
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup finely chopped shallots
• 1 tablespoon chopped capers
• 3 tablespoons extravirgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Beef:

• 2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 teaspoon olive oil
• 3 cups vertically sliced onion (about 1 large)
• 1 cup fat-free, less-sodium beef broth
• 1 (12-ounce) can Guinness Stout

Remaining ingredient:

• 1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted

Preheat oven to 350°.

To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.

Yield 8 servings (serving size: 2 topped slices)

Thanks to Katherine Cole, Cooking Light, DECEMBER 2006

Labels: beef, bread, capers, dill, mint, oliveoil, onion, parsley, peppers, salsa, shallots

Posted by Lunar Babe at 6:18 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

• 3 pounds stew meat (beef, pork, and/or lamb)
  
• 2 teaspoons peanut oil
  
• 1 1/2 teaspoons kosher salt
  
• 1 (12-ounce) bottle of beer, preferably a medium ale
  
• 1 (16-ounce) container salsa
  
• 30 tortilla chips
  
• 2 chipotle peppers canned in adobo sauce, chopped
  
• 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
  
• 1 tablespoon tomato paste
  
• 1 tablespoon chili powder
  
• 1 teaspoon ground cumin

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately with grated cheese and sour cream.

Thanks to Robin's Random Recipes

Labels: chili, chipotle, chips, cumin, meat, salsa

Posted by Steve at 2:49 PM | Permalink | Comments | links to this post

• 3 pounds stew meat (any red meat, or combination of meats will do just fine)
• 2 teaspoons peanut oil
• 1 1/2 teaspoons kosher salt
• 1 (12-ounce) bottle of beer, preferably a medium ale (this helps control bitterness)
• 1 (16-ounce) container salsa (whatever's on sale)
• tortilla chips, crumbled (bottom of the bag stuff works great for this)
• 2 chipotle peppers canned in adobo sauce, chopped
• 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin

Put the meat in a large mixing bowl and toss it with the oil and the salt. Set aside for a little while (about as long as it takes you to hunt down your wallet to pay off the foolish bet you made on the damn football game).

Using a 6 quart pressure cooker over a high flame, brown the meat in batches until brown evenly all around. About two to three minutes. When the meat is browned put it into a bowl that is lined with paper towels to drain.

When the meat is all browned use the beer in the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Link

Labels: beef, chili, chips, hot, peppers, salsa, tomoto paste

Posted by Steve at 1:32 PM | Permalink | Comments | links to this post