Pasta and Eggplant in Beer

• 1/2 cup olive oil
• 1 medium eggplant, about 1 pound, peeled and diced
• Salt and pepper
• 6 ounces smoked ham, cubed
• 1 cup lager
• 1 teaspoon chopped fresh rosemary or l/2 teaspoon dried
• 1 cup fresh or frozen peas
• 1 pound large tubular pasta such as penne cooked according to the directions on the package
• Freshly grated Parmesan cheese

In a large skillet heat the olive oil over medium heat. Put in the egg plant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft. Stir in the ham, and fry 2 minutes. Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes. Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through. Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.

Yield: 4-6 servings

Thanks to Robert

Pasta With Lamb Shanks in Beer and Tomato Sauce

• 3 tablespoons olive oil
• 4 lamb shanks (about 5 pounds total), trimmed of fat
• 3 ribs celery, sliced 1/3 inch thick
• 2 large carrots, sliced 1/3 inch thick
• 4 garlic cloves, sliced
• 1 cup dark beer or ale
• 1/4 cup tomato paste
• 2 (14.5-ounce) cans diced tomatoes, with their liquid
• 2 tablespoons minced fresh rosemary (or 2 teaspoons dried, crushed)
• 2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 1 pound thick pasta in a chunky shape

In a large skillet, heat oil over medium-high heat and cook the shanks until golden brown on all sides, 5 to 7 minutes in all. Brown in batches, if necessary, and move to a plate when finished. Pour off all but about 1 tablespoon of oil. Add the celery, carrots and garlic to the skillet and cook, stirring a few times, until softened, about 5 minutes. In the slow cooker, make a bed of the vegetables and arrange the lamb on top.

Add the beer to the skillet and bring to a boil, scraping up any browned bits stuck to the pan. Stir in the tomato paste, diced tomatoes with their liquid, rosemary, oregano, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes. Pour the sauce over the lamb. Cover and cook on low until the lamb is fork-tender, 7 to 8 hours.

Preheat oven to 375 degrees and bring a large pot of salted water to a boil for the pasta. With a slotted spoon or tongs, transfer the shanks to a shallow baking dish and keep warm in the oven while you cook the pasta and finish the sauce.

Strain the sauce, reserving the solids. Remove as much fat as possible from the sauce and pour sauce into a small saucepan. Stir in the carrots and celery and bring the sauce to a boil. Reduce the heat to medium-low and simmer until the sauce thickens a bit, about 10 minutes.

Cook the pasta, and drain. Serve pasta topped with sauce and lamb.

4 servings; Hands on: 20 minutes; Total time: 8 hours

Thanks to Lufkin Daily News

Rachael Ray's Jambasta

• Salt
• 1 pound penne rigate, pasta with lines
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter
• 1/2 pound andouille sausage, any brand, casing removed and diced
• 4 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
• 1 red bell pepper, seeded and chopped
• 2 ribs celery from the heart with greens, chopped
• 1 onion, chopped
• Salt and ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer, 1/2 bottle
• 1 cup chicken stock
• 1 (14-ounce) can, crushed tomatoes
• 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
• 2 tablespoons fresh thyme leaves, chopped
• 1/2 pound chicken breast, diced into small pieces
• 1/2 pound medium shrimp, cleaned and tails removed
• 1/4 cup heavy cream, eyeball it
• 2 scallions, sliced

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.

Thanks to Rachael Ray and ThatJournalist