1/4 teaspoon freshly ground black pepper, or more to taste
1/2 head green or white cabbage, shredded (about 1 1/2 pounds)
1/4 cup Creole mustard
1 teaspoon Steen’s pure cane syrup
1 (12-ounce) bottle dark full-flavored beer (recommended: Abita "Turbo Dog")
1/4 cup heavy cream
In a large saucepan, over medium heat, render the bacon until crispy, about 10 minutes. Add the onions, salt, and pepper and cook, stirring, until the onions are soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the cabbage, mustard, and cane syrup and cook, stirring, for 3 minutes. Add the beer, cover, and cook for 20 minutes, stirring occasionally. Add the cream, stir well, and cook, covered, for 10 minutes.
Cream butter and sugar until light. Beat in eggs. Combine flour, baking powder, soda, salt, cinnamon and allspice. Add dry ingreds. to creamed mixture alternately with beer. Mix until blended. Stir in walnuts and raisins. Turn into well greased and floured 2 qt. pudding mold. Place in crockery part of pot. Cover top of mold with 4 or 5 layers of paper towels. Place lid LOOSELY on crock pot.
Cook on High allowing 3 1/2 hours for 3 qt. pot and 4 hours for 4 1/2 qt. size. Cool on rack 10 minutes, then turn out of pan. Serve warm with Hard Sauce or ice cream.
1 Onions: melt butter in saucepan over medium-high heat. Add onions and saute, stirring frequently, until tender, about 5-6 minutes. Add 3/4 cup beer, sugar, and salt. Cook until all the beer has been absorbed by the onions and they begin to brown slightly, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm.
2 Burgers: In a large bowl, thoroughly combine the ground chuck, Tabasco sauce, Worcestershire sauce, and salt and pepper. Gently form into 4 patties, handling as little as possible so as not to make the burgers tough.
3 Grill burgers to your desired degree of doneness.
4 Toast buns on the grill.
5 Serve burgers on the toasted buns topped with the cheese, beer braised onions and ketchup.
1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish. 3. Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 160 degrees F (175 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)
In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Add just enough water to cover the potatoes. Add the corn, shrimp, and clams in layers.
Cover the pot. Cook on grill until the clams open, the shrimp are opaque, and the potatoes are tender, 20 to 25 minutes. (Or cook on the stove over medium-high heat.)
Transfer to a large platter and serve with the bread and butter.
Tip: Yep, clambakes are messy -- especially with all that melted butter. Make yours a little tidier by giving each guest a small bowl of butter, poured from a pitcher. After the meal, pass each guest a bowl filled with water and lemon slices to rinse off sticky fingers. Nutritional Information
1 cup crumbled Maytag blue cheese (available in most markets)
Pinch of dried rosemary, crumbled
Pinch of dried thyme, crumbled
1 tablespoon cider vinegar
2 tablespoons vegetable oil
2 cups beef broth
5 slices lean peppered bacon
3 large onions, coarsely chopped
2 1/2 pounds beef shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes
1 cup ale or full-bodied beer
3 tablespoons all-purpose flour
2 bay leaves
Salt and freshly ground black pepper to taste
1. In a large, heavy pot, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble. Add the onions to the bacon fat, reduce the heat to very low, and cook them slowly, stirring, till nicely caramelized, about 20 minutes. Transfer the onions to a plate, add the vegetable oil to the remaining fat in the pot, and increase the heat to moderately high.
2. On a large plate, dust the beef in the flour, tapping off any excess. Add to the pot and brown on all sides. Add the ale and stir, scraping any browned bits off the bottom of the pot. Add the crumbled bacon and onions to the pot and add the thyme, rosemary, bay leaves, salt and pepper, broth, and vinegar. Bring to a boil, reduce the heat to a simmer, cover, and cook till the beef is very tender, about 2 hours.
3. Serve the stew in bowls with a little blue cheese sprinkled on top.
Yield: 4 servings
Thanks to The Bacon Cookbook by James Villas, copyright 2007 John Wiley & Sons
Place flank steaks in a large zip-top plastic bag.
Combine beer, Italian dressing, and fajita seasoning; pour evenly over steak. Seal bags, and chill 8 hours, turning occasionally.
Remove steak from marinade, discarding marinade.
Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place steak on lit side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness. Let stand 10 minutes before slicing.
Make 12 servings.
Note: For testing purposes only, we used Bolner's Fiesta Brand Extra Fancy Fajita Seasoning, which is available at Wal-Mart and most supermarkets.
2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
3 cups vertically sliced onion (about 1 large)
1 cup fat-free, less-sodium beef broth
1 (12-ounce) can Guinness Stout
1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted
Preheat oven to 350°.
To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.
To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.
Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.
Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.
Yield 8 servings (serving size: 2 topped slices)
Thanks to Katherine Cole, Cooking Light, DECEMBER 2006
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.
1. Preheat oven to 350 degrees F. 2. Place tilapia filets in 2-quart casserole dish. Sprinkle garlic, seasoning salt and pepper all over the filets. Put chopped onion in dish. Pour malt vinegar over the filets. Mix everything and rub into fish with your hands. 3. Lay filets out flat and put can of roasted chilies over the filets. Pour beer over the whole mixture. Add chopped jalapeno for extra heat. Pour can of crushed tomatoes and sliced pepper on top. 4. Cover dish, place in oven and cook for 35-40 minutes or until the fish is flaky.
1 3-pound chicken with a split lemon stuffed into its cavity
6 carrots, cut coarsely on the diagonal
4 whole garlic cloves, peeled
2 onions, coarsely chopped
2 green bell peppers, coarsely chopped
3 potatoes, peeled and quartered, about 1 pound
1 1/2 liters Red Stripe or other beer
3 bay leaves
It may be hard to believe that such a sumptuous chicken dish is actually made with beer, but it's the Red Stripe that gives the otherwise straightforward ingredients in this recipe a touch of authentic Jamaican flavor and a tantalizing smell.
1. In a deep pot, heat the oil. Add the onion, garlic, green peppers, potatoes, carrots, bay leaves, and oregano. Saute for 5 minutes. Add the entire chicken, turning it to brown on all sides.
2. Pour the beer into the pot; it should almost cover the chicken. Mix well, and cover the pot. Reduce the heat to medium low.
3. Intermittently stir and add more beer, if needed to keep the chicken bathed. Add salt and cook until well done, about 45 minutes. Serve in a deep platter surrounded with the vegetables, with the broth poured over the chicken.
Yield: 4 servings
Thanks to Tangy, Tart, Hot & Sweet by Padma Lakshmi, copyright 2007 Weinstein Books
1 (16 ounce) package hot bread roll mix with yeast
1 cup shredded sharp Cheddar cheese
1 1/4 cups beer
1 egg, beaten
2 tablespoons kosher salt
1 (8 ounce) package cream cheese, diced and softened
1 (8 ounce) package processed cheese, cubed
3/4 teaspoon garlic powder
1/2 cup beer, room temperature
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese. 3. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt. 4. Bake 25 minutes in the preheated oven, or until golden brown. 5. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.