Wednesday, February 28, 2007

White Chicken Chili

  • 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

Tuesday, February 27, 2007

Peruvian Lamb Stew

  • 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

Monday, February 26, 2007

Beef and Irish Stout Stew

  • 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

Saturday, February 24, 2007

Apple Beignets Recipe

  • 4 small apples, peeled, cored and sliced 1/2- inch thick
  • 2 tablespoons sugar
  • 1/4 cup Calvados, plus 2 tablespoons
  • 1 cup flour, sifted
  • 1/4 teaspoon salt
  • 1/4-ounce yeast
  • 3/8 cup flat beer
  • 3/8 cup apple juice
  • 1 tablespoon olive oil
  • Half an egg white, stiffly beaten
  • Oil for deep frying
  • Confectioners' sugar for dredging
  • 1 pound canned apricot halves
  • 1/4 cup butter
  • 1/4 teaspoon cinnamon
  • 1/4 cup Slivovitz (see note)
  • Grated rind of half an orange
  • 3/8 cup cream
  • 1 egg yolk
Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes. Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten.

Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce.

Apricot Sauce:
Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place
sauce into sauceboat. Serve.

Yield: 4 servings

Note: Slivovitz is a dry, colorless, slightly bitter plum brandy.

Thanks to Robert

Thursday, February 22, 2007

Singha Ramen

  • 3 packs Mama brand Thai instant pork noodles
  • 1 large slab of ham cut into small cubes
  • 1 head of cabbage, chopped into bite sized pieces
  • 2 13oz bottles of Singha beer
  • salt and pepper
  • red chili powder (optional)

In a big pot, boil ramen w/sauce packets and cabbage in 3 cups of Singha beer for approx. 4min. Add ham and continue boiling and stirring for another 4min. Add salt and pepper to taste. Add red chili powder to make it spicy.

Thanks to BBD

Wednesday, February 21, 2007

Beef in Beer & Onions

  • 2 pounds chuck or round beef roast, cut into 6 to 8 slices
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 5 to 6 medium onions, peeled and thinly sliced into rings
  • 1-1/2 tablespoons flour
  • 2 cups dark beer
  • 2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 bay leaf, crumpled

Sprinkle both sides of the beef slices generously with salt and pepper.

Heat a large heavy dutch oven over high heat until very hot. Add butter and
olive oil and brown meat quickly on both sides. Remove beef and set aside.

Add sliced onions to the drippings. Lower heat and sweat onions until soft
and lightly browned, stirring often. Add flour to onions. Cook, stirring
constantly, until the flour is lightly browned.

Add beer to onion and flour roux, stirring until thickened. Add thyme and
bay leaf. Return beef to the pot and cover pot. Cook over low heat about
2-1/2 hours, until beef is tender. Check often to be sure the beef is
covered in liquid, adding more beer or water if necessary.

Serve with buttered noodles or rice.

Yield: 6 to 8 servings

Thanks to Robert

Arroz Con Pollo

  • 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

Prawn Fritters with Tomato Salsa

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

Pork and Hominy Stew

  • 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

Sunday, February 18, 2007

Beer Burgers

  • 1 lb. ground beef
  • 3/4 c. rolled oats
  • 1 tsp. salt
  • 1 tbsp. minced onion
  • 1 clove garlic, crushed
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. catsup
  • 1/2 c. beer
  • 10 buns
  • Salt and pepper

Combine above ingredients. Split buns and spread each half with the meat mixture and season with salt and pepper.

Broil pen faced 3 inches from heat for 8 to 10 minutes or until meat mixture reaches desired degree of doneness.

Thanks to

Ski Slope Chili

  • 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

Friday, February 16, 2007

Classic Belgian Beef Carbonnade

"Beer, bacon, onions and brown sugar flavour this thick beef stew from Flanders. It is a true rib-sticking dish to serve winter guests on a cold weekend night."
  • 6 portions braising steak
  • 1 bottle beer
  • 6 peppercorns
  • 1 bay leaf
  • Fat for frying
  • 3 small red onions, sliced thinly
  • 2 rashers smoked fat streaky bacon, diced
  • 3 cloves garlic, crushed
  • 1 small celeriac, peeled and cubed
  • 1 leek, cleaned and sliced
  • 1 medium carrot, peeled and sliced thinly
  • 1 small raw beetroot, peeled and cubed
  • 15 ml (1 tbsp) tomato puree
  • 15 ml (1 tbsp) seasoned plain flour
  • 75 ml (1/3 cup) beef stock
  • 1 bouquet garni
  • Salt and freshly ground pepper

Place steaks in a dish and pour beer over; add peppercorns and bay leaf and marinate overnight.

Next day, fry onions, bacon and garlic in fat over medium heat for about 30 seconds, then add celeriac, leek and carrot and fry for another 2 minutes, stirring, until lightly browned.

Remove with a slotted spoon and place in bottom of a heavy casserole.

Take steak from marinade, pat dry with paper towels and quickly brown on all sides in the fat left in the pan to seal in the beer, then place on top of the vegetables; add beetroot and tomato puree.

Add a little more fat to pan, if necessary, heat and sprinkle in flour, stirring it in briskly and cooking for 1 to 2 minutes.

Pour in beef stock and bring slowly to simmering point until it thickens.

Remove from heat, stir in remaining marinade, pour over steak in casserole, add bouquet garni and cover. Place toward bottom of a 160 C (325 F) oven and cook for 3 hours or until meat is tender and gravy slightly thickened.

Taste and season if necessary (the beer adds a good deal of spiciness), remove bay leaf and bouquet garni and serve with mashed potatoes and a green vegetable such as brussels sprouts.

Makes 6 servings.

Source: Leffe Blonde Belgian beer. Thanks to Fort Frances Times Online

Thursday, February 15, 2007

Spiced Beer Mussels

  • 12-ounce bottle of beer (not dark)
  • 2 bay leaves
  • 4 whole cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon cayenne, or to taste
  • 1/2 teaspoon salt
  • 2 lemon wedges
  • 3 dozen mussels, scrubbed well in several changes of water with the beards scraped off
  • minced fresh parsley leaves for garnish

In a large pot, bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.

Serves 6 as an appetizer, about 3 as a main. Don't forget the crusty bread to sop up the juices!

Thanks to Bay of Fundy Blog

Tuesday, February 13, 2007

Cheese Soup in Breadbowls

  • 1/4 cup butter
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 1 cup beer
  • 2 teaspoons Worcestershire sauce (a vegetarian version is available at natural foods stores)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon tabasco sauce
  • 2 cups sharp cheddar cheese2 tablespoons grated Parmesan cheese

In a large saucepan over medium heat, melt butter and saute vegetables until tender. Add flour, stirring constantly until flour is no longer raw. Reduce heat; stir in beer, worchestershire sauce, salt, mustard, and tabasco. Simmer 10 minutes. Add cheddar and parmesan cheese and stir until melted; do not boil. Ladle into bread bowls and serve.

Thanks to Elizabeth's kitchen

Beer Batter Squid

  • 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

Monday, February 12, 2007

Mussels With Fennel, Lemon And Belgian Ale

Buy fresh mussels that do not smell fishy and have tightly closed shells. If you are not cooking the live mussels immediately, remove them from their plastic bag (if they’re in one), place in an ice-filled bowl, cover with a damp towel, and keep refrigerated. Just be sure to use them within one or two days of purchase.

Just prior to cooking the mussels, clean them by scrubbing the shells and de-bearding them. Debeard each mussel by grabbing the thread, or beard, that runs along the side of the shell and pulling it toward the hinge of its shell until it is removed.
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, thinly sliced
  • 1/2 medium fennel bulb, cored and thinly sliced lengthwise
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups light Belgian-style ale (such as Duvel)
  • 2 pounds live mussels, scrubbed and de-bearded
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup heavy cream
Melt the butter in a large cast iron skillet over medium heat. When it foams, add the onion and fennel, and sweat until vegetables are tender, about 3 minutes. Stir in the salt and pepper, and cook another 2 minutes.
Add the ale and bring the mixture to a boil over high heat. Add the mussels and lower the heat to medium. Cover pan with a large lid or plate and let simmer, shaking the pan occasionally, until the mussels begin to open, about 5 minutes.
As the mussels open, remove them to a serving platter with a slotted spoon. Discard any mussels that do not open after 10 minutes. Stir the lemon zest and cream into the mussels’ cooking liquid, and bring to a simmer. Cook for 5 minutes, or until broth is slightly thickened.
Pour the creamy broth and vegetables over the mussels and serve with crusty bread.

Serves 6

Thanks to GlassMoose

Brown Ale Beer Shoo Fly Pie

  • 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

Sheperd's Pie

Serves 6 to 8

  • 2 tablespoons unsalted butter
  • 1 large onion, chopped fine
  • 2 medium carrots , peeled and chopped fine
  • 2 pounds 85% lean ground beef
  • Table salt and ground black pepper
  • 5 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 1 3/4 cups low-sodium chicken broth
  • 3/4 cup beer
  • 2 tablespoons soy sauce
  • 2 teaspoons minced fresh thyme leaves
  • 1 cup frozen peas
  • 2 1/2 pounds russet potatoes . peeled and cut into 2-inch pieces
  • Table salt
  • 2tablespoons unsalted butter , melted
  • 1/3cup heavy cream , warmed
  • Ground black pepper
  • 1 large egg , beaten

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broiler safe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Thanks to WhatDidYouEat?

Saturday, February 10, 2007

Steak & Kidney Tartlets

  • 2 tbs olive oil
  • 400g chuck steak, trimmed, diced
  • 100g onion, finely chopped
  • 4 lamb kidneys, core and sinew removed, meat chopped
  • 100g button mushrooms, quartered
  • 25g plain flour
  • 1 tsp Vegemite
  • 400ml good-quality beef stock
  • 200ml dark beer (such as Guinness)
  • 1 bay leaf
  • 4 thin slices prosciutto
  • Chopped flat-leaf parsley, to garnish

Tart shell
  • 1 cup (150g) plain flour
  • 1/2 cup (175g) wholemeal flour
  • 1 tsp chopped thyme
  • 125g unsalted butter, chilled
To make tart shells, place the flours in a food processor with the thyme, butter and a pinch of salt. Process until the mixture resembles fine breadcrumbs. Add a 1/4 cup of chilled water and process until the mixture comes together to form a smooth ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

Divide the pastry into quarters and form into 4 small balls. Roll each ball out on a lightly floured board, then use to line four 10 x 3cm loose-bottomed fluted tart pans. Refrigerate for a further 30 minutes.

Preheat the oven to 190°C.

Line the pastry cases with non-stick baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes or until golden and crisp. Set aside. (These tart shells can be made 1 day in advance and kept in a sealed container.)

Heat oil in a saucepan over high heat and cook beef in 2 batches until brown and sealed. Transfer to a plate; set aside.

Add a little more oil if necessary and cook the onion over low heat for about 5 minutes or until softened. Add kidneys and mushrooms and fry over medium heat, stirring, for a further 2 minutes. Return steak to pan with the flour and cook for 1 minute. Stir in the Vegemite, stock, beer and bay leaf. Bring to the boil over high heat, then reduce heat to low, cover and cook for 1 hour. Remove the lid and allow the liquid to reduce for about 10 minutes until quite thick.

Preheat oven to 180°C.

Meanwhile, line a baking tray with baking paper. Place slices of prosciutto on tray and bake for 5 minutes or until crisp. Place pastry cases on a separate baking sheet and reheat for 5 minutes. To serve, place a warm pastry case on each plate and spoon in the steak and kidney filling. Sprinkle with parsley and place a crisp shard of prosciutto on the side. Accompany with mashed potato.

Thanks to

Wednesday, February 7, 2007

MJ’s ‘Up North’ Chili

  • 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

Saturday, February 3, 2007

Amstel Light Beer and Smoked Gouda Fondue

  • 6 cloves garlic
  • 6 cups Amstel Light
  • 3 lbs. grated Gouda
  • 3 lbs. grated smoked Gouda
  • 6 tsp. dry mustard powder
  • Pinch Cayenne
  • 6 tbs. corn starch
Crush cloves in large sauce pot

Add Amstel Light and slowly warm to simmer

Gradually add cheese and stir continuously

Slurry (add water until paste-like) mustard powder, add water if needed for texture

Add in Cayenne

Slurry cornstarch and add until desired thickness

Use thick bamboo skewers and serve with grilled crusty bread and pretzel sticks, apple wedges, radishes, celery sticks, cherry tomatoes... anything you think tastes better covered in cheese.

Thanks to The Bachelor Guy

Southern Chocolate-Stout Beer Pecan Pie

  • 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

Super Bowl Sunday Snacks

  • 3 cups flour
  • 2 eggs, separated - which means you separate the egg white from the egg yolk.
  • 1 cup beer
  • 4 tablespoons butter, melted
  • Salt to taste
  • 3 large onions, sliced into rings
  • 2 quarts oil for frying

Place 2 cups of the flour into a large bowl. Set remaining cup of flour aside to use for dipping the onion rings before frying. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Stir the egg-yolk mixture into the flour and mix well.

Allow the mixture to stand 30 to 60 minutes. Heat deep fryer to 375 degrees Fahrenheit. In a small bowl, beat the egg whites. Gently combine the egg whites with the batter.

Coat each onion ring with remaining flour and dip into batter. Deep-fry the battered rings, several at a time, until golden brown. Drain on paper towels before serving.

Thanks to The Daily Toreador

First Down Fondue

  • 2 cups (8 ounces) sharp cheddar cheese, shredded
  • 3 cups (12 ounces) colby-jack cheese, shredded
  • 1 tablespoon cornstarch
  • 1 bottle (12 ounces) beer
  • 1 teaspoon hot pepper sauce
  • Dippers: Assorted breadsticks, bell pepper pieces, sugar snap peas and cherry tomatoes

Toss cheeses with cornstarch in medium bowl; set aside.

Pour beer into fondue pot; bring to boil over high heat. Reduce heat to low; add cheese mixture.

Cook 2 minutes or until cheese is melted, stirring constantly. Stir in hot sauce.

Keep fondue over low heat. Dip breadsticks and vegetables into fondue.

Makes 8 servings.

Thanks to

Beer-Grilled Chops

"Oktoberfest, Super Bowl, tailgate party, or sports night - these chops take on the hops!"
  • 4 boneless pork chops, about 3/4-inch thick, trimmed
  • 1/4 cup soy sauce
  • 2 Tbsp brown sugar, unpacked
  • 2 tsp grated ginger root
  • 1 cup beer
Place chops in a self-sealing plastic bag; add soy sauce, brown sugar, ginger, and beer. Seal bag. Gently massage bag to evenly distribute marinade ingredients. Refrigerate 4 to 24 hours.

Prepare medium-hot coals in kettle-style grill. Remove chops from the marinade and discard marinade. Place chops on grill directly over coals. Cover grill and grill for 10 minutes, turning once.

Thanks to Glenny's

Beer Cheese Fondue Recipe

  • 1 small clove of garlic
  • 3/4 cup beer
  • 8 ounces Swiss cheese
  • 4 ounces Sharp natural Cheddar cheese
  • 1 tablespoon flour

Rub inside of pan with cut garlic. Discard.

Add beer and heat slowly.

Dredge cheese with flour. Gradually add to beer - stirring constantly until mixture is thick and bubbly.

Dip small pieces of French bread.

Thanks to Nyam Nyam Cheese

Brew Dogs

"To make a Brew Dog, gently cook your hot dog in beer, lay each one in a warm toasted bun, then smother the dog in Sauerkraut With Caraway. Top off this wiener with a squirt of hot mustard."
  • 1 teaspoon caraway seeds
  • 1 pound sauerkraut
  • 1 cup beer
Put caraway seeds into a nonreactive saucepan and heat over medium low until fragrant. Add sauerkraut and beer and stir to combine. Cook sauerkraut until bubbling hot. Makes 4 cups.

Thanks to the Sun Sentinel

Warm Wheat Beer Potato Salad

  • 2 bottles white beer, wheat beer or lager (12 ounces each)
  • 4 cloves garlic, smashed with side of knife
  • 21/2 pounds baby red and baby Yukon gold potatoes, quartered
  • 1 orange bell pepper, diced
  • 3 scallions, sliced thin
  • 5 all-beef frankfurters, cut into 1/4-inch slices
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 3/4 cup water
  • 1/4 cup cider vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Pour beer into large pot with colander insert; add garlic cloves. Bring to a boil over medium-high heat. Place potatoes in colander or steam basket and place over simmering beer. Cover tightly with lid. Reduce heat to low and steam about 18-20 minutes, until just tender when pierced with fork. If beer begins to evaporate while cooking, add water to the pot.

Transfer cooked potatoes to large bowl; add bell pepper and scallions. Cover bowl with foil to keep warm. Remove garlic from pot; mince. Reserve 1/4 cup of reduced beer from pot.

In large skillet, melt butter over medium-high heat; add frankfurters and cook until lightly browned, about four minutes. Remove from skillet with slotted spoon and add to potato mixture; recover potato mixture to keep warm. Whisk flour into skillet drippings and whisk one minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer reduction.

Bring dressing to a boil; simmer 2 minutes, until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve immediately, while still warm. Serves 4.

Thanks to The Bismarck Tribune

Beer Cheese Dip

1 1/2 cup shredded Cheddar 8 oz. cream cheese, softened 1/2 cup beer 2 cloves minced garlic 1/2 tsp. salt 1. Mix all ingredients together in medium bowl until well blended.

2. Spoon into smaller serving dish and refrigerate until use.

Thanks to Charleston Daily Mail for this and other tasty SUper Bowl recipes.

Thursday, February 1, 2007

Italian Sausage Sandwiches

  • 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

Fried Frickels Pickels

(Serves 4-6) 1 large bottle of hamburger dill chips or hamburger ovals, such as Vlasic 1 cup unbleached flour 1 cup yellow cornmeal 1 tablespoon favorite barbecue rub 3 tablespoons yellow prepared mustard 1 cup beer

Preheat 4 to 6 inches of oil in a deep casserole dish, or Dutch oven; bring the heat to 325 degrees.

In a wide, flat bowl, combine the flour and cornmeal, and season with a favorite barbecue rub. In another wide, flat bowl, make a slurry of the mustard and beer.

Dip the pickle slices, several at a time, in the mustard-beer mixture and then in the flour and cornmeal mixture. When coated, place the pickles on a dish until all of them have been dipped and covered.

With a slotted spoon or a frying basket, slip the pickles into the casserole dish, or Dutch oven, 5 or 6 at a time. Cook until the outside batter is browned on both sides, about 30 to 45 seconds; turn with a slotted spoon. Pickles will float to top when done.

Remove the browned pickles to a plate covered with a paper towel, and drain briefly. Serve warm as an appetizer with a bowl of room temperature honey mustard, or mustard-based barbecue sauce in which to dip the pickles. Serve with a tall bottle of icy cold beer. Makes 4 to 6 servings.

Thanks to

Hoolihan Irish Stew

2 tbsp. vegetable oil
21/2to 3 lb. chuck steak, cut into 2-in. cubes and trimmed
1 large onion, chopped
3 large carrots, cubed
1 rib celery, cubed
6 cloves garlic, peeled but left whole
1/2c. beef or chicken stock
2 bottles good dark beer or stout
2 large bay leaves
1 sprig fresh rosemary
1/4c. chopped fresh parsley
2 strips orange peel
2 large potatoes, peeled; 1 chopped, the other cut into 2-in. cubes
1 c. frozen peas
Salt and freshly ground pepper to taste

In a large, heavy-bottomed Dutch oven or flame-proof casserole, heat the oil over medium-high and brown the meat on all sides in batches until it is crusty brown, about 5 to 7 minutes. Remove the meat and add the onion, carrots, celery and garlic, and cook until they begin to color and the onion becomes translucent, about 3 minutes. Add the stock and beer, stirring up all the browned bits on the bottom, and return the meat to the pot. Add the bay leaves, rosemary, parsley, orange peel and the chopped potato and stir.

Reduce the heat, cover, and simmer the stew or set in a preheated 300-degree oven until the liquid thickens and reduces by about half, about 11/4to 11/2hours. Add the cubed potatoes and continue cooking until easily pierced with a fork and the meat is very tender, another 20 minutes. Stir in the peas and heat through, about 2 to 3 minutes. Season with salt and freshly ground black pepper. Serves 6 to 8, but is easily doubled.

Thanks to