Pork and Hominy Stew

• 1 tablespoon plus 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs, cut into 2-inch pieces
• 3 bacon slices, chopped
• 1 large onion, thinly sliced
• 1 cup diced smoked ham
• 1 medium carrot, peeled, chopped
• 6 large garlic cloves, chopped
• 2 poblano chilies,* seeded, cut into 2x1/4-inch strips
• 2 cups drained canned hominy (from two 15-ounce cans)
• 1 cup canned diced tomatoes in juice
• 1 cup beer
• 1 cup canned low-salt chicken broth
• 1 teaspoon dried marjoram
• 1/4 cup chopped fresh cilantro

Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.

Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)

Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro.

Thanks to epicurious

Beer Burgers

• 1 lb. ground beef
• 3/4 c. rolled oats
• 1 tsp. salt
• 1 tbsp. minced onion
• 1 clove garlic, crushed
• 1 tsp. Worcestershire sauce
• 2 tbsp. catsup
• 1/2 c. beer
• 10 buns
• Salt and pepper

Combine above ingredients. Split buns and spread each half with the meat mixture and season with salt and pepper.

Broil pen faced 3 inches from heat for 8 to 10 minutes or until meat mixture reaches desired degree of doneness.

Thanks to Cooks.com

Ski Slope Chili

• 1/2 lb ground meat (I usually use buffalo, venison, or elk)
• 12oz Beer (I prefer a dark ale)
• 24oz chunky tomato sauce
• 2 green, red, or yellow peppers (diced)
• 1 small chili pepper (finely chopped)
• 1 Large carrot (diced)
• 1 onion (diced)
• 2-3 stalks of celery (diced)
• 2 garlic cloves (minced)
• 2 C beans cooked or canned
• 1T ground cumin
• 1t chili powder or even cayenne powder
• salt to taste
• water or broth to use if a thinner consistency is desired

Brown the meat in a large pan. For a little extra flavour sprinkle some cumin, salt, and even garlic powder in the meat while cooking it. If using a very low-fat meat a little olive oil helps it to cook nicely. Remove the meat and set aside (refrigerator)

Add all the vegetables and spices (not the beans) to the pot. Add the beer. Simmer until the vegetables begin to soften, 30 minutes or so. Then add the tomato sauce and simmer awhile longer. If needed add some water or broth.

When the flavor and texture are near the desired result add the beans and meat. Perfect hearty chili for cold winter nights.

Thanks to burdockboy

Classic Belgian Beef Carbonnade

"Beer, bacon, onions and brown sugar flavour this thick beef stew from Flanders. It is a true rib-sticking dish to serve winter guests on a cold weekend night."

• 6 portions braising steak
• 1 bottle beer
• 6 peppercorns
• 1 bay leaf
• Fat for frying
• 3 small red onions, sliced thinly
• 2 rashers smoked fat streaky bacon, diced
• 3 cloves garlic, crushed
• 1 small celeriac, peeled and cubed
• 1 leek, cleaned and sliced
• 1 medium carrot, peeled and sliced thinly
• 1 small raw beetroot, peeled and cubed
• 15 ml (1 tbsp) tomato puree
• 15 ml (1 tbsp) seasoned plain flour
• 75 ml (1/3 cup) beef stock
• 1 bouquet garni
• Salt and freshly ground pepper

Place steaks in a dish and pour beer over; add peppercorns and bay leaf and marinate overnight.

Next day, fry onions, bacon and garlic in fat over medium heat for about 30 seconds, then add celeriac, leek and carrot and fry for another 2 minutes, stirring, until lightly browned.

Remove with a slotted spoon and place in bottom of a heavy casserole.

Take steak from marinade, pat dry with paper towels and quickly brown on all sides in the fat left in the pan to seal in the beer, then place on top of the vegetables; add beetroot and tomato puree.

Add a little more fat to pan, if necessary, heat and sprinkle in flour, stirring it in briskly and cooking for 1 to 2 minutes.

Pour in beef stock and bring slowly to simmering point until it thickens.

Remove from heat, stir in remaining marinade, pour over steak in casserole, add bouquet garni and cover. Place toward bottom of a 160 C (325 F) oven and cook for 3 hours or until meat is tender and gravy slightly thickened.

Taste and season if necessary (the beer adds a good deal of spiciness), remove bay leaf and bouquet garni and serve with mashed potatoes and a green vegetable such as brussels sprouts.

Makes 6 servings.

Source: Leffe Blonde Belgian beer. Thanks to Fort Frances Times Online

Spiced Beer Mussels

• 12-ounce bottle of beer (not dark)
• 2 bay leaves
• 4 whole cloves
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon cayenne, or to taste
• 1/2 teaspoon salt
• 2 lemon wedges
• 3 dozen mussels, scrubbed well in several changes of water with the beards scraped off
• minced fresh parsley leaves for garnish

In a large pot, bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.

Serves 6 as an appetizer, about 3 as a main. Don't forget the crusty bread to sop up the juices!

Thanks to Bay of Fundy Blog

Cheese Soup in Breadbowls

• 1/4 cup butter
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup flour
• 2 1/2 cups milk
• 1 cup beer
• 2 teaspoons Worcestershire sauce (a vegetarian version is available at natural foods stores)
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon tabasco sauce
• 2 cups sharp cheddar cheese2 tablespoons grated Parmesan cheese

In a large saucepan over medium heat, melt butter and saute vegetables until tender. Add flour, stirring constantly until flour is no longer raw. Reduce heat; stir in beer, worchestershire sauce, salt, mustard, and tabasco. Simmer 10 minutes. Add cheddar and parmesan cheese and stir until melted; do not boil. Ladle into bread bowls and serve.

Thanks to Elizabeth's kitchen

Beer Batter Squid

• 2-1/2 pounds squid
• 1-1/2 cups rye flour
• 1 tbsp peanut oil
• Salt and freshly ground black pepper
• 2 cans or bottles of beer (12 ounces each)
• 5 egg whites, beaten until stiff but not dry
• 4 cups vegetable oil
• 2 bunches curly parsley

To clean squid, remove purplish skin and separate head and tentacles from the body. Separate tentacles from the head and discard the head. Remove and discard the transparent quill from the body. Wash out the interior of the squid body. Dry on paper towels. Cut squid body into 1/2-inch-wide rings; leave tentacles uncut.

In a mixing bowl, combine flour, 1 tablespoon peanut oil, salt and pepper and whisk to combine. Whisk in beer a little at a time. Carefully fold in the egg whites.

Heat oil in a deep-fryer to 375 degrees F. Dip the squid rings and tentacles into the batter and fry in the deep fat for 2-1/2 minutes. Drain on paper towels. Keep warm.

Dry the parsley very well and plunge into the deep fat for 20 seconds. Drain on paper towels. Arrange the squid in a ring on a large platter and top with the parsley. Serve hot.
Yield: 4 servings

Thanks to Robert