Cilantro Fish Stew with Clams, Mussels, Corvina and Large Prawns

• 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

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

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.
advertisement

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