Beer Braised Cabbage

• 1/2 pound bacon, chopped
• 2 cups thinly sliced onions
• 1/4 teaspoon salt
• 2 teaspoons chopped garlic
• 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.

Yield 6 servings.

Thanks to Emeril

Chili Verde

• 2 pounds lean pork
• 1 large onion -- coarsely chopped
• 1 large green bell pepper -- coarsely chopped
• 4 cloves garlic minced
• 1 can (4 oz) diced green chiles
• 2 jalapenos sliced
• 4 medium tomatillos
• 2 teaspoons oregano
• 1 teaspoon dried red chili peppers
• 2 teaspoons sage
• 1 teaspoon cumin seeds
• black pepper
• 1/2 cup beer
• salt and pepper -- to taste

Coarsely chop and saute the onion and green pepper in olive oil with the garlic. Add to the crockpot along with the green chilis and tomatillos.

Trim off excess fat from the pork, cut into cubes, and brown in the pan that you sauteed the onion, etc. in. Add to crock. Add seasonings and beer. Cook on low for 8 hours or on high for 5 hours.

serves/makes 6

Thanks to CDKitchen

Tricked Out Westside Tilapia

• 1 teaspoon fresh ground black pepper
• 1/2 cup malt vinegar
• 2 1/2 teaspoons crushed garlic
• 1/2 cup chopped white onion
• 1 sliced yellow bell pepper
• 1 small can crushed tomatoes
• 1 jalapeno pepper (optional)
• 1 can fire roasted green chilies
• 1/2 can of beer (not light)
• 1 1/2 teaspoons seasoning salt
• 2 lbs of tilapia fillets, rinsed

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.

Yield: 4 servings

Thanks to Coolio's Rules

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

Ghouls & Goulash

• 1 bag Morningstar Farms Steak Strips, cubed
• 2T vegetable oil
  
• 1 medium onion, diced
  
• 2t caraway seeds
  
• 2T sweet Hungarian paprika (not hot!)
  
• 1/4t pepper
• 1 six oz. can tomato paste
  
• 1 bottle of beer
  
• 1/4t salt
  
• 4 cloves garlic, minced
  
• 1/4t marjoram
  
• 2 carrots, chopped (optional)
  
• 2 red potatoes, diced (optional)
  
• 1 1/2 cups V8 or vegetable juice (use less if omitting carrots & potatoes)
  
• 2T flour

In a stew sized pot, heat oil and cook onions and caraway seeds until onions are soft. Add cubed faux steak and brown slightly. Stir in all of the remaining ingredients except flour. Bring to a boil, then reduce heat and simmer for 45 minutes, until potatoes and carrots are soft. If necessary, add flour to thicken.

Thanks to Monica from the Rural Vegan

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

Serin's Meat Mud

• 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

Bob’s Chili Con Carne

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

Beer-braised Chicken Stew with Fava Beans and Peas

• 2 tablespoons anise seeds
• 4 garlic cloves, coarsley chopped
• 1/2 teaspoon saffron threads (I omitted this as those are expensive, and it still tastes and smells good)
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup fresh lemon juice
• 1/2 cup plus 2 tablespoons pure olive oil
• 8 skinless chicken thighs
• Salt
• 1 cup shelled fava beans
• 1/2 cup fresh peas
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 pound button mushrooms halved
• 8 scallions thinly sliced
• 2 thyme sprigs
• 1 tablespoon all-purpose flour
• One 12-ounce bottle belgian beer
• 1/2 cup heavy cream.
• 1/4 cup coarsley chopped flat parsley.

In a small skillet, toast the anise seeds over moderate heat, shaking the skillet until fragrant, about 3 minutes. Let the seeds cool slightly, and then crush with the side of a knife.

In a mini food processor, combine the seeds, garlic, saffron (if using), paprika, anc cayenne. Add the lemon juice and puree. Transfer to a large, shallow bowl and stir in 1/2 cup olive oil.. Ad dthe chicken thighs and turn to coat. Refrigerate for 1 hour.

While the chicken is marinating, bring a medium saucepan of water to a boil. Add salt and the fava beans, and cook for one minute. Using a slotted spoon, transfer the fava beans to a small bowl and cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes. Drain the peas. Peel the fava beans and add to the peas.

Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderatley high heat, turning occasionally, until browned, about 10 minutes.

Wipe out the casserole, add the butter and heat until melted. Add the mushrooms, sliced scallions, and cook over moderate heat sirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms, and cook, stirring for 1 minute. Slowly stir in the beer, and bring to a boil, scraping up any browned bits on the bottom of the casserole.

Return the chicken thighs to the casserole and season wth salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans, and peas, increase the heat to moderate, and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs.

Chili a la olio

• 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

BBQ Shrimp Pie

• 4 4-5 inch tart shells
• Sweet Potato Filling: 2 lb. sweet potatoes (roasted and peeled)
• 2 oranges (zested and juiced)
• 1/2 cup light brown sugar
• pinch of ground cloves
• 1 tsp. vanilla extract
• 1 tsp. vanilla
• 1 tsp. cinnamon
• pinch of salt
• 16 jumbo shrimp-about 2 lbs-(peeled in center, leave head and tail intact)
• 2 tsp. seafood seasoning
• 1 tsp. finely chopped rosemary
• 1 tbsp.finely chopped garlic
• 1 tsp. cracked black pepper
• 4-6 tbsp. butter
• 1/4 cup of beer
• 1 tbsp. Worcestershire sauce
• juice of 2 lemons
• 1/2 cup of seafood stock

Brown small amount of butter in skillet, add pepper, rosemary, and shrimp. Add seasoning and garlic, saute over high heat until shrimp are pink. Add Worcestershire, beer and stock. Bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.

To serve: Fill tart shells with warm sweet potato mixture, arrange shrimp on top and then pour sauce over and around the pie. Garnish with a sprig of fresh rosemary.

Serves 4

Thanks to Sarah's Kitchen

Red Beer Chili

• 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

Caribbean Bock Chicken

• 5 to 6 chicken leg quarters
• 2 tablespoons Jamaican jerk seasoning
• 1 tablespoons olive oil
• 1 large onion, diced
• 2 jalapeno chiles, seeded and diced
• 1 tablespoon fresh ginger, peeled and chopped
• 3 cloves garlic, chopped
• 1 teaspoon salt
• 1-1/2 cups parboiled rice
• 1 bottle (12 ounces) bock beer
• 1/2 cup unsweetened coconut milk
• 1 can (16 ounces) red or pink beans, drained and rinsed
• 1/2 cup roughly chopped cilantro

Coat chicken all over with jerk seasoning. In a large pan with lid, warm oil over medium heat.

Cook chicken in two batches, turning frequently until well-browned, about 8 to 10 minutes per batch. Remove chicken to plate. Pour out all but two tablespoons of pan drippings.

Add onion, chiles, ginger, garlic and salt to remaining drippings in pan. Cook, stirring, for 3 to 4 minutes until onion is lightly browned. Stir in rice and cook for 1 more minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to boil, cover pot and reduce heat to low. Simmer for 30 to 35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.

Serves 4

Thanks to Lew Bryson

Beer Barbecue Sauce

• 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

Barbecue Beer Shrimp

• 16 jumbo shrimp, peeled and deveined (tails on if you want) (1-1 1/2 lbs)
• 2 TB Creole/cajun seasoning
• 1/4 cup canola oil
• 4 cloves garlic, minced
• 2 TB finely chopped rosemary
• 1/2 cup amber beer
• 6 TB hot sauce
• 6 TB worcestershire suace
• 5 TB fresh lemon juice
• 12 TB butter
• Crusty Bread!

Heat a large skillet over medium heat until hot. Meanwhile, put the shrimp and cajun seasoning into a bowl; toss to coat. Set aside.

Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.

Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire and lemon juice in skillet; stir well. Cook, stirring, until thickened, 7-8 minutes.

Remove skillet from heat; whisk butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to plates. Serve with chunks of crusty bread for dipping!

Serves 4.

Thanks to ScottE

Beef and Guinness Pie

• 2 lb boneless beef chuck, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 3 tablespoons water
• 1 1/2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness or other Irish stout
• 1 tablespoon Worcestershire sauce
• 2 teaspoons drained brined green peppercorns, coarsely chopped
• 2 fresh thyme sprigs
• Rough puff pastry dough
• 1 large egg, lightly beaten
• 1 tablespoon water
• Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.
Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Thanks to bbs.chrismoore.com

Vegetarian Irish Stew

2 medium onions, chopped
1/4 c. unbleached flour
4 c. water
1 c. Guinness stout (or other dark beer)
2 c. mushrooms, thickly sliced
1 c. carrot, sliced into rounds
1 c. celery, diced
1/2 c. split red lentils
1/2 c. fresh parsley, chopped
1/4 c. soy sauce
3 vegetarian bouillon cubes or 3 T. vegetable-stock base
1 bay leaf
2 tsp. Marmite (I use nutrional yeast instead)
1 tsp. sugar
1/4 tsp. each dried thyme, marjoram and rosemary
2 cloves garlic, minced
Black pepper to taste
1 package of frozen or refrigerated vegetarian "steak" strips

In a large, lightly oiled, heavy pot, steam-fry the onion until it begins to soften. Add the flour and stir thoroughly. Add the remaining ingredients, mix well, and bring to a boil. Cover and simmer on low heat for about 30 minutes, or until the vegetables are done.

Serves 6. Serve with Colcannon (an Irish dish of mashed potatoes and greens -- generally kale, although some recipes use leeks or green onion) and Irish soda bread.

Thanks to Cassandra at Journal Now

Emerald Isle Stew

• 1 tablespoon oil
• 3 pounds boneless beef top sirloin, fat trimmed, cut in one-inch cubes
• 2 large onions, diced
• 1 tablespoon minced garlic
• 2 cups stout beer (12 ounces)
• 3 cups water
• 1 cube concentrated beef bouillon
• 4 bay leaves
• 1 teaspoon caraway seed
• 1 tablespoon table salt
• 1 teaspoon black pepper
• 1 pound carrots, in chunks
• 1 pound new potatoes, in chunks
• 3 tablespoons flour

Heat oil in a Dutch oven on medium high til shimmery. Add the meat, let it brown, stirring often. Stir in onion and garlic as they’re prepped, let cook til onions are soft. Add beer, water, bouillon, bay leaves, caraway, salt and pepper and bring to a boil. Cover, reduce heat to maintain a simmer, simmer 30 minutes. (Cook ahead to here if you like. Return to a simmer to continue.)

Add the carrots and potato, return to a boil, cover and let simmer 30 minutes.
Remove bay leaves. Sprinkle flour over hot mixture a bit at a time, stirring each bit in before adding more. Let cook 2 – 3 minutes. Serve and enjoy!

Thanks to Kitchen Parade

Not Your Mother's Pot Roast

• 1/4 pound bacon
• 5 pounds chuck roast (have butcher cut into 1-pound portions and net or tie
• with butcher's twine)
• 1/4 cup vegetable oil
• 1 cup chopped onion
• 1-1/2 cups chopped carrot
• 2 stalks celery, chopped
• 5 cloves garlic, chopped
• 1 quart water
• 2 (12-ounce) bottles Guinness Stout
• 2 (12-ounce) bottles high quality lager (such as Beck's or Samuel Adams)
• 1/8 cup beef bouillon granules or paste
• 1/2 cup Dijon mustard
• 3/4 cup molasses
• 6 sprigs fresh sage
• 6 sprigs fresh thyme
• 4 sprigs fresh parsley

Blanching Vegetables:

• 1-1/2 pounds turnips, cut in large dice
• 1-1/2 pounds carrots, cut in large dice
• 1-1/2 pounds rutabagas, cut in large dice
• 2 pounds potatoes, peeled and cut into large dice
• Garnish: Fresh rosemary, thyme and sage sprigs

Cook bacon over medium heat in large oven-proof pot until fat has rendered,
3 to 5 minutes. Remove bacon, chop and set aside.

In a separate pan, brown roast on all sides in the vegetable oil.

To the rendered bacon fat in the pan add onion, carrot, celery, and garlic.
Cook until wilted and lightly browned. To the cooked vegetables, add water,
beers, bouillon, mustard, molasses, sage, thyme, and parsley. Bring to a
boil and place meat in pot with vegetables. Cut a piece of parchment paper
to fit over the pot and place it on top of mixture. Cover pan tightly with
foil.

Roast in oven at 375 degrees F. for 1-1/2 to 2 hours. Allow to cool then
skim fat. Remove roast and set aside. Simmer vegetables in cooking liquid
until crisp tender.

Garnish and serve with horseradish sauce.

Yield: 5 servings

Thanks to Robert

8 Hour Irish Stew

• 2 lbs. lean stew beef (or lamb, if preferred)
• 1 clove garlic, grated or 1/2 tsp. garlic powder
• salt and freshly ground black pepper, to taste
• 1 large onion, halved and sliced
• 1–12 oz. bottle Extra Stout beer
• 2 cups beef broth (low-sodium)
• 3 Tbsp. tomato paste
• 2 cups carrots sliced
• 4 new potatoes, cut into quarters
• 2 turnips, cut into quarters
• 1 4-inch stem of rosemary, or 1 tsp. dried rosemary leaves
• 2 bay leaves
• 1/4 cup cornstarch
• Chopped fresh parsley for garnish

Combine all ingredients (except the cornstarch and water) in a slow cooker and cook on low for 8 hours. Combine the cornstarch and water in a bowl and stir into the stew. Cover the slow cooker and allow the stew to cook an additional 10 minutes, until thickened slightly. Top with parsley. Serves 8.

Thanks to Sara's Kitchen