Beer for Dinner

• 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

• 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

• 1.5lbs of Ground Sirloin
• 1 lb of Bob Evans Hot Sausage
• 1 can of Tomato Sauce (12 oz.)
• 2 cans of Chili Beans
• 2 cans of Pinto Beans
• Salt
• Ground Chili Pepper
• Garlic
• Cumin
• Oregano
• Onion
• Paprika
• Cayenne Pepper
• 3 Bottles of Blue Moon Pale Ale

In a large pot, mix your 12 oz of Tomato Sauce, 8 oz of Water, 2 cans of Chili Beans, 2 cans of Pinto Beans, garlic, cumin, oregano, onion, paprika, cayenne pepper, ground chili pepper (i don’t measure it, I just eye it, so use at your own risk). Add 1 bottle of Blue Moon Pale Ale. Place on low heat, covered.

In a pan, brown 1.5 lbs of ground beef, drain fat, add to large pot.

In the same pain, brown 1lb of Bob Evans Hot Sausage, drain fat, add to large pot.

With all your ingredients in the pot, add 1 more bottle of Blue Moon Pale Ale. Cook until it looks good to ya, and serve with shredded cheddar and corn bread - and the 3rd bottle of Blue Moon Pale Ale.

Thanks to elemoose.com

Labels: beans, beef, chili, garlic, hot, sausage

Posted by Steve at 11:43 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

• 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

• 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

• 2 Cups Onion, finely chopped
• 1 ½ Cups Carrots, finely chopped
• ½ Cup Celery, finely chopped
• 1 ½ Cups Red or Green Pepper, finely chopped
• 2-3 Cloves Garlic, minced
• 8 Tsp. Chili Powder
• 2 Tsp. Ground Cumin
• ¼ - ½ Tsp. Crushed Red Peppers or Ground Cayenne Pepper
• ¼ Cup Fresh Cilantro or Fresh Parsley, chopped
• 1 14.5 oz. Can of Diced Tomatoes, undrained
• 1 14.5 oz. Can of Mexican Diced Tomatoes with Peppers, Undrained (if you don't want the heat, use 2 cans regular)
• 4-15 oz. Cans of Black-Eyed Peas, drained
• 2 4 oz. Cans of Chopped Green Chiles
• 3 Cups Low Sodium Chicken Broth and Beer
• 13 oz. Pkg. Of Fully Cooked Smoked Andouille Sausage, chopped
• 2 Tab. Cornstarch
• 4 Tab. Water
• Garnish: Shredded Cheddar or Jack Cheese, Chopped Cilantro, Sliced Green Onions, Sliced Hot Peppers

Combine all ingredients except the cornstarch, water, and garnishes in your slow cooker. Cover. Cook on low 6-8 hours or on high for 4 hours.

Dissolve cornstarch in water. Stir in chili 30 minutes before serving to thicken.

Serve chili in bowls. Top with your choice of garnishes.

Thanks to wcpo.com

Labels: cheese, chili, hot, peas, peppers, sausage, tomatotoes

Posted by Steve at 8:29 AM | Permalink | Comments | links to this post