One-Pot Clambake

• 2 pounds small new potatoes
• 8 ounces Spanish chorizo or kielbasa, sliced
• 1 large onion, thinly sliced
• 1 12-ounce bottle lager beer
• 4 bay leaves
• Kosher salt and pepper
• 8 ears corn, cut into thirds
• 2 pounds large shrimp, shells on
• 4 dozen littleneck clams, scrubbed
• 2 baguettes, warmed
• 2 sticks butter, melted

Heat grill to high.

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

Makes 8 servings

Thanks to Kate Merker, Real Simple, AUGUST 2008

Maytag Beef and Bacon Stew

• 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

Red Stripe Chicken

• 1 tablespoon dried oregano
• Salt
• 2 tablespoons canola oil
• 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

Firehouse Chicken Stew

• 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