Beer for Dinner

• 4 large prawns
• 2 small fillets of corvina or any firm-fleshed white fish
• 1 cups of clams and mussels @ 6 of each
• 2 ox. Spanish chorizo, chopped in small cubes
• 8 cherry tomatoes halved
• 6 limes juiced
• 1 ear of white corn, off the husk
• 1/2 bottle of XX Amber
• 1/2-1/4 Fresno pepper, sliced
• 1/2 bunch of cilantro
• 1/2 white onion shaved or julienned
• 1/4 cup chicken stock
• olive oil
• salt and pepper

In a large pan saute over high heat the clams, prawns, chorizo and corvina in olive oil until the fish and prawns are browned on one side. Flip the seafood then immediately deglaze the pan with the beer. Add the onion and corn. The chicken stock and lime juice are added to taste. Reduce the broth then add the whole picked cilantro, cherry tomatoes and Fresno pepper. Finish with salt and pepper. Enjoy! You should be left with a nice citrus broth containing beer and cilantro overtones. Most of these ingredients can be followed to recipe, but I recommend that they be added to taste.

Serves 2

Thanks to Beckler

Labels: chorizo, cilantro, clams, corn, evoo, fish, hotpeppers, lime, mussels, onion, prawns, stock, tomatoes

Posted by Steve at 10:01 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

Bob’s Chili Con Carne with Habanero and Beans
version 10

Makes around six bowls of chili.

In addition to the usual kitchen hardware you will need:

• a crockpot, slow cooker or simmering element. A regular stove boiler element is generally too hot.

You will need the following ingredients:

• 800 mg of lean (but not extra lean) ground beef (about 28 ounces)
• 800 ml of crushed tomatoes (about 28 fl oz.)
• 540 ml tin of mixed beans (20 fl oz.) If you are in Canada, you won’t go wrong with the Unico version of this. In a pinch, a tin of kidney beans will do
• 1 medium sized onion (I like red, but any onion will do)
• 3 tbsp of bacon fat recovered from salt-reduced bacon
• 1 tbsp ground cumin
• 1 tbsp garlic powder (or half a bulb of very finely chopped garlic)
• 3 tbsp of New Mexican chilli powder (regular American style works OK too)
• 1 tbsp (or so) of dry oregano. I’ve never measured out oregano in my life, prefering instead to throw it in by the pinch. But this is around the amount I’m using
• 1 tsp cayenne powder
• 1/2 tsp ground pepper. About eight full grinds of the pepper mill ought to do it
• 2 big habanero peppers. Scotch bonnets can be used instead for their heat, but won’t impart the flavour we’re after.
• 125 ml of water (about 1/2 of a cup)

Now I know what you are thinking, “¿dos habaneros? ¿está él loco?“* Keep reading and you’ll find out how we control the heat from the habanero.

Traditional chili recipes call for suet, but the bacon fat adds a most interesting flavour. Besides, you’ll get to eat a bunch of bacon sometime before this — ain’t nothing wrong with that! Bacon fat will keep for months in the fridge, so don’t feel as if you have to cook it the night before. The easiest way to get it is to cook a quarter kilo of bacon in a frypan until it is brown, not black, then pour off the excess fat into a ramekin. Cover the ramekin and put it in the fridge. Any chunks will settle to the bottom, leaving clean white bacon fat at the top. Use only the top two thirds of the fat — chuck the rest. It is important to use salt-reduced bacon, not just because it’s better for you, but to control the amount of salt. Crushed tomatoes have salt, the beans have salt, and the beef has salt. Add to this some regular bacon fat, and you will have a chili that tends to be too salty. You can add more salt if you like, but you can never take salt away, so we err on the side of caution here.

This recipe should fill your average crockpot maybe three quarters of the way up. Set your slow cooker to “Auto” or your stove to low. Chili has to be carefully simmered or it will burn and taste funny. If you see little bubbles at the sides of the pot (slow cooker) or a few in the middle every second (stove top), this is good. If the top is vigorously bubbling like a young pasta sauce — too hot. Cook the beef and put it, along with any fat it yields, into the slow cooker along with the bacon fat, and the tomatoes. Chop up the onion and throw it in there too. Most brands of crushed tomatoes don’t have enough water in them so add some or all of the water until the chili thins out to the consistency of a smoother pasta sauce — thick enough to draw a shape in, but not thick enough to form big mounds. What I like to do is add the water to the empty can of tomatoes and swish it about to get leftover tomato off the sides. Stir all of it up well and then leave it alone for about an hour or so. This will bring it up to temperature and melt the bacon fat.

Now throw in the rest of the ingredients except for the habaneros and the beans. Stew for around 4-5 hours, stirring once an hour, or whenever you feel like it. Get the stirring done fast so as to not lose too much heat.

I imagine you are wondering about the habanero… so tasty… but so hot! How do we control the heat? If we chopped them up fine and threw them in at the beginning, we would extract all of the capsaicin from them and the chili would be too hot for most. So we’re not going to do that. Instead, we are going to use the pepper itself as a kind of bouquet garnee. About halfway through that 4 to 5 hours, take the habaneros and cut through them twice, about three quarters of the way up along their length, leaving the top intact. This allows flavour to flow out of the pepper, but leaves them big enough to find later. Drop them in. Getting flavour from a habanero this way takes at least an hour, so on the next stir, break out your spoon and give your chili a taste. There should be a delightful floral-like smell and a slight fruit flavour as well as some heat. If it is hot enough for you, fish out the habaneros, gently shake the chili off of them, and throw them away. If you are like me and like lots of heat, leave them in until the end. If one of your habaneros is missing a quarter, don’t freak out, all you have to do is get most of it out to control the heat.

In the last hour or so, drain and stir in the beans. Tinned beans are already soaked and slightly mushy, so all you have to do is get them in there to absorb some flavour. Don’t drain the beans completely, in fact, adding a a tablespoon or so of the bean juice is often not a bad idea, as the slow cooker may have lost too much moisture over the last few hours. Nearing the end of the cooking we are expecting the chili to get stiffer, but no too stiff. When hot you should be able to pull a decent rounded spoonful from your bowl, but not ice cream sized chunks.

And that’s it. Spoon it into a bowl and enjoy!

Thanks to cobolhacker

Labels: bacon, beans, beef, cayenne, chili, chilipowder, cumin, garlic, habanero, onion, oregano, tomatoes

Posted by Steve at 12:05 AM | 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

• 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

• 1 medium Spanish onion, diced
• 1 medium banana pepper, diced
• 3 cloves garlic, minced
• 2 Tbsp capers
• 5 ripe tomatoes, diced
• 1 small can tomato paste
• 1/3 c wine vinegar
• 1/3 c olive oil
• 1/3 c soy sauce
• 1/3 c brown sugar
• 1 Tbsp balsamic vinegar
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Tabasco
• 2 Tbsp honey
• 2 Tbsp Dijon mustard
• 2 Tbsp horseradish
• 2 Tbsp oregano
• 2 Tbsp fresh ground pepper
• 1 tsp cumin
• Dash of ground clove
• 12 ounces amber ale or porter

Combine all ingredients in a large saucepan and boil for 10 minutes. Lower heat and simmer about 4 hours until thickened. Cool and refrigerate for 24 hours so the flavors can meld. Then baste everything but the dog with it.

Thanks to Lunar Babe

Labels: bbq, capers, cloves, cumin, garlic, honey, mustard, oliveoil, onion, peppers, soysauce, tobasco, tomatoes

Posted by Steve at 11:08 PM | Permalink | Comments | links to this post

• 2 pounds lean ground beef
• 1 large chopped onion
• 4 oz can diced green chilis (I dice the contents up even finer than it comes)
• 2 cans corn (remember: DO NOT drain anything!)
• 4 cans stewed tomatoes (or any combination of diced/stewed/whole canned tomatoes you have on hand equaling 4 cans - I don't often have 4 cans stewed, but can mix & match enough to come up with the equivalent without having to run to the store!)
• 1 can pinto beans (or black beans, or white beans - whatever will work in this "Southwest" dish!)
• 1 can kidney beans
• 1 packet taco seasoning mix
• 1 packet ranch dressing and/or dip mix
• 2-3 cups beer

Brown the ground beef and the chopped onion together in a large skillet. Drain. Put meat and onions into a large crock pot (slow cooker). Then just start opening cans and packets and start dumping all into the crock pot! I usually stir after each addition. Then put the lid on, turn on low, and at the end of the day (or a couple hours) voila: Taco Soup!!

Thanks to Blogger World Cooking

Labels: beans, beef, chiles, corn, onion, soup, tomatoes

Posted by Steve at 1:01 AM | Permalink | Comments | links to this post

• 3 tablespoons olive oil
• 4 lamb shanks (about 5 pounds total), trimmed of fat
• 3 ribs celery, sliced 1/3 inch thick
• 2 large carrots, sliced 1/3 inch thick
• 4 garlic cloves, sliced
• 1 cup dark beer or ale
• 1/4 cup tomato paste
• 2 (14.5-ounce) cans diced tomatoes, with their liquid
• 2 tablespoons minced fresh rosemary (or 2 teaspoons dried, crushed)
• 2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 1 pound thick pasta in a chunky shape

In a large skillet, heat oil over medium-high heat and cook the shanks until golden brown on all sides, 5 to 7 minutes in all. Brown in batches, if necessary, and move to a plate when finished. Pour off all but about 1 tablespoon of oil. Add the celery, carrots and garlic to the skillet and cook, stirring a few times, until softened, about 5 minutes. In the slow cooker, make a bed of the vegetables and arrange the lamb on top.

Add the beer to the skillet and bring to a boil, scraping up any browned bits stuck to the pan. Stir in the tomato paste, diced tomatoes with their liquid, rosemary, oregano, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes. Pour the sauce over the lamb. Cover and cook on low until the lamb is fork-tender, 7 to 8 hours.

Preheat oven to 375 degrees and bring a large pot of salted water to a boil for the pasta. With a slotted spoon or tongs, transfer the shanks to a shallow baking dish and keep warm in the oven while you cook the pasta and finish the sauce.

Strain the sauce, reserving the solids. Remove as much fat as possible from the sauce and pour sauce into a small saucepan. Stir in the carrots and celery and bring the sauce to a boil. Reduce the heat to medium-low and simmer until the sauce thickens a bit, about 10 minutes.

Cook the pasta, and drain. Serve pasta topped with sauce and lamb.

4 servings; Hands on: 20 minutes; Total time: 8 hours

Thanks to Lufkin Daily News

Labels: carrots, celery, garlic, lamb, pasta, tomatoes, tomoto paste

Posted by Steve at 9:49 PM | Permalink | Comments | links to this post

• 5 cloves garlic
• 2 tsp. anatto
• 3 lbs. lamb chops
• 1 lb. lamb ribs
• 3 tsp. coarse mustard
• 1/2 tsp. salt
• 1 1/2 tsp. ground black pepper
• 1 bottle Mexican pilsner
• 1 bunch cilantro
• 1 handful fresh parsley
• 1 tomato
• 1 onion
• 1 1/2 tsp. cumin
• 1 can chicken or beef stock or broth
• 1/2 cup oil
• 1 1/2 pound yucca root

First, you will need to marinate your lamb meat. Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them. Lay lamb chunks flat in a flat bottom bowl or pie dish. Mix together 2 cloves diced garlic, 1 tsp. annatto, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 cup of the beer and 2 tsp. of the mustard. Pour evenly over your lamb. Spread the last tsp. of mustard over the top of the lamb meat. Let stand for 2-4 hours.
Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp. of the cumin and 1/4 cup of broth/stock. Mix until well blended.
Peel yucca root and slice into 1 inch cubes. Place cubes in a pot full of water and bring to a boil. Boil until yucca is easily penetrated with a fork, then set aside.
Once the meat is marinated, place oil in pan and heat. When oil is warm, add the lamb meat without the marinade. Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute. Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock. When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender. Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer. Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low. Add yucca root and stir. Let sit for 5 more minutes, then remove from heat.
Serve with spiced rice.

Thanks to LiveJournal

Labels: cilantro, cumin, lamb, mustard, onion, stock, tomatoes

Posted by Steve at 9:02 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

• 1/2 lb ground meat (I usually use buffalo, venison, or elk)
• 12oz Beer (I prefer a dark ale)
• 24oz chunky tomato sauce
• 2 green, red, or yellow peppers (diced)
• 1 small chili pepper (finely chopped)
• 1 Large carrot (diced)
• 1 onion (diced)
• 2-3 stalks of celery (diced)
• 2 garlic cloves (minced)
• 2 C beans cooked or canned
• 1T ground cumin
• 1t chili powder or even cayenne powder
• salt to taste
• water or broth to use if a thinner consistency is desired

Brown the meat in a large pan. For a little extra flavour sprinkle some cumin, salt, and even garlic powder in the meat while cooking it. If using a very low-fat meat a little olive oil helps it to cook nicely. Remove the meat and set aside (refrigerator)

Add all the vegetables and spices (not the beans) to the pot. Add the beer. Simmer until the vegetables begin to soften, 30 minutes or so. Then add the tomato sauce and simmer awhile longer. If needed add some water or broth.

When the flavor and texture are near the desired result add the beans and meat. Perfect hearty chili for cold winter nights.

Thanks to burdockboy

Labels: beans, beef, carrot, cayenne, celery, chili, cumin, garlic, onion, peppers, stock, tomatoes

Posted by Steve at 11:30 PM | Permalink | Comments | links to this post

• Extra virgin olive oil
• 2 pounds ground sirloin (or beef chuck, trimmed, if you prefer)
• 6 to 8 garlic cloves, minced
• 1 large white onion, coarsely chopped
• 1 small can of green chili’s
• 6 tablespoons chili powder
• 4 tablespoons ground cumin
• 4 tablespoons dried oregano
• 1 teaspoon salt
• 6 - 8 dashes cayenne pepper, more if desired
• 2 (12 ounce) cans beer
• 1 cup strong black coffee
• 1 (28-ounce) can crushed tomatoes with puree
• 1 large tomato - coarsely chopped
• 3 (15-ounce) cans kidney beans, rinsed and drained
• Sour cream, for garnish
• Shredded cheddar cheese, for garnish
• Red onions, chopped, for garnish
• Limes, wedged, for garnish
• Oyster crackers or sliced baguette, for garnish

In a 5 quart pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic and onion, cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, 1 can of beer (use rule #486; one for the pot, one for me…), green chili’s, crushed tomatoes and coffee. Simmer uncovered at a low temperature for 2 1/2 to 3 hours. Stir occassionally. Don’t let it dry out, add beer as necessary (see rule #486). Add chopped tomato, kidney beans and second can of beer. Continue to simmer, uncovered, for 1 hour.

Serve garnished with a dollop of sour cream, shredded cheddar cheese, squeeze of lime, or chopped red onions. Or all of the above.

Thanks to Common Place Book

Labels: beans, beef, cayenne, cheese, chili, coffee, cumin, garlic, onion, oregano, sourcream, tomatoes

Posted by Steve at 10:33 PM | Permalink | Comments | links to this post

• 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

• 4 smoked turkey legs
• 1 large green bell pepper, diced
• 1 large yellow or white onion, diced
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced or crushed
• 1 large can of puréed tomatoes (28 ounces)
• 1 small can of tomato sauce (14 ounces)
• 2 cans of kidney beans (15 ounces)
• 1/2 of a beer or 3/4 ounces of chicken or vegetable broth
• 3 tablespoons of honey or brown sugar
• 1 teaspoon of cinnamon
• 1 teaspoon of ground cumin
• 1/4 teaspoon of cayenne pepper
• 1 teaspoon of Hungarian paprika
• 2 tablespoons of chili powder

The problem with just substituting ground turkey for ground beef in most chili recipes is that turkey doesn't have the same rich flavor that beef does. Which means that the chili just ends up a bit bland. By substituting meat from smoked turkey legs (which you can either smoke yourself or find at the grocery already smoked) you add back some hearty flavor while still cutting down on fat content. The addition of more spices and herbs will also help carry the flavor over to this healthier version of chili.

Remove the skin from the turkey and discard (while it is flavorful, it is high in fat). Chop the meat and discard any bits of bone or cartilage. Place a dutch oven or large skillet over medium high heat and add the bell pepper, onion and olive oil. Cook, stirring occasionally for about 5-7 minutes, or until the onion is translucent and the bell pepper is soft. Add the garlic to the skillet and let it cook for about 2-3 minutes, or just until you can start to smell it. If you plan on cooking this in your slow cooker, you can now turn your cooker on and add the contents of your skillet. If you're cooking this in the dutch oven on your stovetop, lower the heat to medium low.

Add the tomato products and stir. Open the cans of kidney beans and drain and rinse them. Add them and all the other ingredients in the cooking vessel. Stir to combine, cover and let cook. If cooking in the slow-cooker, your chili will be done in about 2 hours if cooked on high, or 4 hours if cooked on low. If cooking on the stove, it will be done in 1 1/2 hours over medium low or 2 1/2 hours over low.

It's even better to make the chili the day before and store it in the friedge to be warmed up the next day. To cool it quickly, place ice from several trays in your sink. Fill your storage container or containers with chili, then nestle them into the ice and then add water until at least 1/2 but no more than 3/4 of the dishes are underwater. Let them rest until the ice melts and stir the chili occasionally to cool it evenly. Once it's cool to the touch you can cover them and place them in your refrigerator. The next day, pour the chili back into your slow-cooker or dutch oven and cook on low for 30 minutes to an hour or until it's steaming and warmed through. The flavor will be significantly better, and you'll be able to taste it to determine if you need to adjust the spices or add salt or sugar.
Serves 8-12.

Thanks to Gapers Block

Labels: beans, brownsugar, cayenne, chili, cilantro, cinnamon, cumin, garlic, honey, hot, onion, paprika, stock, tomatoes, turkey

Posted by Steve at 11:42 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

• 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

Note: This chili can be made using real meat as well. Drain after browning. Inspired by Karen R.

• 1 package (12 oz) of Fake Meat
• 1 medium yellow onion
• 1 green bell pepper (large)
• 1 red bell pepper (large)
• 1 jalapeño pepper
• 5 cloves of garlic, minced
• vegetable oil
• 1 cup of amber beer
• 1 large can whole peeled tomatoes (28 oz)
• 2 cans of dark red kidney beans (15oz each)
• 1 can light red kidney beans (15oz)
• 1 can black beans (15oz)
• 1 can corn without liquid (I used 11oz vacuumed packed)
• 1 tbsp cumin
• 2 tbsp chili powder
• 1 tsp cayenne pepper
• 1 tsp hot sauce
• kosher salt
• fresh ground black pepper
• grated cheddar cheese

Chop onion.

Seed and chop peppers.

Seed jalapeño pepper if desired (it will be less spicy if you do).

Put onion, peppers, jalapeno, and garlic into a bowl, set aside.

Open the 4 cans of beans, drain all liquid, set aside.

Open tomato can and put contents into a large bowl.
Hand crush them completely, removing large stringy bits as necessary.

In a small bowl combine cumin, chili powder, cayenne pepper, as well as 1 tsp of kosher salt and a few grinds of black pepper.

On Medium heat, coat the bottom of a large pot with oil (I only needed 1 1/2 tsp).

Add peppers, onion and garlic. Sauté for about 5 minutes (or until vegetables soften). Stir in beer to deglaze the pot.

Add tomatoes (including all liquid), beans (all 4 cans) and corn (be sure to drain if you did not use vacuum packed).

Stir to combine. Let simmer for a few minutes.

Add seasoning mix and hot sauce, stirring while adding.
Turn heat to low.

In a separate frying pan, season fake meat with salt and chili powder, then brown.

Once browned add to pot. If using real meat, do not add excess grease to pot.

Stir to combine.

Add salt to taste (and other seasonings if necessary).

Cook on low until desired thickness, it will need to simmer for at least an hour.
Be sure to stir often so it doesn't stick to the bottom and burn.

Serve topped with cheddar cheese.

Link

Labels: beans, cheddar, cheese, chili, corn, garlic, hot, onion, peppers, tomatoes

Posted by Steve at 1:21 PM | Permalink | Comments | links to this post

Adapted from Gourmet 2005.

• 1/2 stick unsalted butter
• 1 medium onion, chopped
• 2 ribs celery cut into 1/4 cup dice
• 1 (14- to 15-ounce) can diced tomatoes
• 3 garlic cloves, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (16 ounces) lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
• 2 pounds mussels, scrubbed well and beards removed
• 1 tablespoon Dijon mustard
• 2 tablespoons heavy cream
• 1/4 cup flat-leafed parsley, chopped

Serve with hearty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt and pepper, stirring occasionally until vegetables are softened, about 4 minutes.

Add beer and bring to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4-6 minutes, transferring them to a bowl as they open. Discard any mussels that remain unopened after 6 minutes. Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels. Makes 4 first course or 2 main course servings.

Link

Labels: celery, cream, garlic, mussels, mustard, onion, tomatoes

Posted by Steve at 11:29 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

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