Cinco De Mayo Soup
Serves 8-10
1 tablespoon. minced garlic
10 Frozen Corn
2-3 tablespoons corn oil
12 ounces of a good Mexican Style beer. (Corona Premium)
15-20 large frozen cooked shrimp, tail on salted and pepper to taste.
1 Lb. Chorizo Sausage (casing removed)
2 onions - peeled and chopped
3 cups chicken stock
1- (28 oz. can) chopped tomatoes
1- (16 oz. can) red pinto beans (drained & rinsed)
1 teaspoon dried oregano
1 teaspoon ground cumin
2 - jalapeno chilies, (roasted, peeled and chopped)
Garnish:
2 cups grated jack cheese
1/2 cup chopped green onions
1/2 chopped cilantro leaves
wedges of lime
Place the garlic and frozen corn in baking dish 11 x 16 and drizzle with 2-3 tablespoons of corn oil. Roast in oven for 30 minutes at 250 degrees. (stir often) Scrape into a large glass bowl, add the Mexican style beer and frozen shrimp. Set this aside to thaw. Cook the chorizo in a 3-quart pot over medium heat until fat is rendered, about 5-7 minutes. Drain off the fat leaving 2 tablespoons. Crumble the sausage and stir in the onions. sauté until onions are soft and golden. pour in the chicken stock, tomatoes 9with liquid), pinto beans, oregano and cumin. Bring to a boil, reduce heat and simmer. Stir in the jalapenos and corn-beer shrimp mix. Simmer 3-5 minutes. Serve, garnish and enjoy.

Chocolate Rum CakeRecipe By : Vegetarian Times, June 1998 Serving Size : 12 Preparation Time :0:00 Categories : DessertsAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pureed firm silken tofu (reg. or low-fat) 1 cup maple syrup 3/4 cup brewed espresso or strong coffee 2 tablespoons rum 1 teaspoon vanilla 1/4 cup ice water 1 1/4 cups whole wheat pastry flour 1 cup cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon chocolate curls for garnish -- optionalRum Syrup: 1/4 cup Malt Extract Syrup 1/4 cup brewed strong coffee or espresso 3 tablespoons rum, preferably dark
Chocolate Rum Frosting: 10 1/2 ounces extra-firm silken tofu 1 teaspoon vanilla 2 tablespoons rum, preferably dark 6 ounces semisweet chocolate -- melted

Preheat oven to 350° F. Oil and flour two 8-inch cake pans. In large mixing bowl, whisk together tofu, syrup, coffee, rum, vanilla and water until smooth.In separate bowl, sift together remaining dry ingredients. Add to wet ingredients and mix until smooth. Divide batter into cake pans. Bake until cakes are springy to the touch, about 15 minutes. Cool in pans 10 minutes. Remove from pans; cool on wire racks.Syrup: Heat all ingredients together in a small sauce pan. Brush mixture on top of cake layers with pastry brush.Frosting: In blender or food processor, combine all ingredients; process until smooth. Place 1 cake layer on plate. Spread with 1/2 the frosting. Top with second layer. Spread top and sides with rest of frosting.Per serving: 262 cal.; 6 g prot.; 5 g total fat (3 g sat. fat); 45 g carb.; 0 chol.; 185 mg sod.; 4 g fiber

Holiday Chicken with Pale Ale
Serves 2-3 from a casserole dish
Preheat oven to 350º
2-1/2 LB's Chicken Breast strips
1-Tbs. Butter
1-Tbs. Peanut Oil
1/2 Medium sliced Onion
1 ea. Large Red Delicious or similar juicy Apple. Peeled & cored. Cut into 12-15 slices.
1/2 -tsp. Dry Beef extract
1 -Tbs.. Flour
1-Tbs. cornstarch ( dissolved in 2 Tbs. of cold flat Beer)
1/4 -cup sour cream
1- Cup of Beer (low hopped - 'Bass Style')
On the stove top, Brown chicken strips in the butter and oil. Remove chicken and add the onion and apple slices into the butter/oil. Cook until both are softened then add the Dry Beef Extract, flour and slowly blend in the beer. Place the chicken strips in casserole dish, Lightly pepper. Cover with the apple & onion mix and Bake for ONE Hour. Remove the chicken strips and place on a serving plater, cover with apples. Add cornstarch mix into the casserole liquid and stir until thickened. Add sourcream and pour mix over chicken. Enjoy.

Brown Ale Livers
Serves 6
1/2 Lb. Chicken Livers
3-Tbs. Butter
1-1/2 Onoins Chopped Fine
1/4 cup sliced mushrooms
1-Tbs. Tomato Paste
1-cup Raw Rice (not instant rice)
3 cups Brown or Nut Brown Beer
1/4-cup grated Parmesan Cheese
pepper
Sauté Chicken livers in the butter for 4-miutes. Remove livers and chop into thumb nail pieces. Add the onions into the butter and cook until soft. Add mushrooms and lightly sauté until brown. Stir in tomato paste and rice. Cook until rice just starts to soften but not cooked. Very-Slowly add the beer into the rice mix. Lightly pepper to taste, cover and let simmer on low heat for 20 minutes or until the rice has absorbed all the Beer. Add livers back into the rice mix. Pour into serving dish and top with the cheese. Enjoy


Spicy Asian Glazed Lager Beer Shrimp

4 Servings

1 pound large shrimp, shelled and deveined, tail shells intact
Marinade1 12-ounce bottle Lager Beer1/3 cup honey1 Tablespoon fresh ginger, grated8 cloves garlic, minced
Glaze1 12-ounce bottle Lager Beer (or Wheat Beer)1/4 cup bottled Asian oyster sauce1/4 cup honey1/4 cup bottled chili sauce or ketchup1 Tablespoon ground ginger1 Tablespoon garlic, chopped finely1 Tablespoon sesame oil1 Tablespoon soy sauce3 Tablespoons butter

In large bowl, prepare marinade by whisking Lager Beer, honey, ginger and minced garlic. Add shrimp. Marinate at room temperature while making glaze.
Prepare glaze by combining in 3 quart saucepan the Lager Beer, oyster sauce, honey, chili sauce, ground ginger, chopped garlic, sesame oil and soy sauce. Bring to a boil over medium heat. Boil 35 minutes until reduced and thickened to a glaze that will coat the back of a spoon. Stir in butter; melt. Let glaze cool.
Prepare gas or charcoal grill, or preheat broiler.
Drain shrimp and discard marinade. Pat shrimp dry. On work surface, line up 6 shrimp with curved-sides touching. Insert wooden skewer through shrimp to thread. Repeat with remaining shrimp and skewers. Brush shrimp generously with glaze. Place shrimp on grill or under broiler; cook 2 minutes on each side until cooked through.


Spiced Double Bock Glazed Ham

14 Servings

1 (12-oz) bottle Double Bock beer¼ cup honey2 Tablespoons molasses2 Tablespoons olive oil2 Tablespoons Dijon mustard2 Tablespoons cider vinegar8 whole cloves8 whole black peppercorns6 whole allspice berries2 cloves garlic, crushed with side of a knife¼ teaspoon anise seeds1 (10-lb) fully-cooked, spiral-sliced, bone-in half ham (shank end)

In deep saucepan or Dutch oven, warm beer over medium heat. Stir in honey, molasses, olive oil, Dijon mustard, cider vinegar, cloves, peppercorns, allspice berries, garlic and anise seeds. Whisk well. Bring to a boil over medium heat and cook about 20 minutes, until glaze is reduced to about one cup and is thick, syrupy and coats a spoon. Pour through a sieve to strain out solids. Let glaze cool. (Glaze may be made up to 2 days ahead and refrigerated.)
Bring ham, still wrapped, to room temperature by setting out on counter for about 2 hours. Preheat oven to 325ºF. Unwrap ham and discard all packaging materials. Pat ham dry with paper towel. Line a shallow roasting pan with heavy-duty foil. Place ham in pan, face side down. Cover with heavy-duty foil. Bake 1 hour 10 minutes, or until heated through. Remove ham from oven; increase oven temperature to 425ºF. Pour off any accumulated water from roasting pan. Brush glaze over ham and between slices. Bake 8 to 10 minutes, until glaze is set.
To serve, transfer ham to large platter, placing ham on its side. Gently fan out a few slices from the bone.


Porter Beer Glazed Grilled Sausages with Onion Jam

4 Servings

1 teaspoon vegetable oil1 large red onion, thinly sliced1/3 cup dried cherries5 Tablespoons cider vinegar, divided2 Tablespoons + 3/4 cup Porter Beer, divided1 teaspoon brown sugar1/2 teaspoon salt1/4 teaspoon black pepper3 Tablespoon molasses1/4 cup apricot preserves12 ounces kielbasa sausage, cut into 8 pieces8 slices pumpernickel bread OR 4 kaiser rolls, toasted or lightly grilled

Make onion jam by warming vegetable oil in medium, non-stick skillet over medium-high heat. Stir in onion slices. Sauté for about 4 minutes, until wilted. Stir in dried cherries, 2 tablespoons cider vinegar, Porter Beer and brown sugar; reduce heat to low. Cover and cook over low heat until onions are very tender, about 10 minutes. Deglaze pan with additional 1/4 cup Porter Beer. Stir in salt and pepper. Set aside until ready to serve.
To make glaze, whisk together in small saucepan 1/2 cup Porter Beer, molasses, apricot preserves and 3 tablespoons cider vinegar. Bring to a simmer over low heat; let bubble for 5 minutes.
Prepare grill or preheat broiler. Arrange kielbasa on grill or under broiler; let it cook on both sides, turning, until a bit charred, about 2 minutes per side. Brush with glaze. Move kielbasa to side, where the fire or heat is not so hot. Let sausage cook until glaze caramelizes, about 1 - 2 minutes, then turn sausage again and glaze other side. Repeat glazing two or three times, until sausage is nicely coated and charred.
Serve immediately, on bread or rolls, with onion jam.


Oven Fried Chicken With Beer and Buttermilk

4 Servings

1 cup Lager beer1 cup buttermilk1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives and basil, chopped1 teaspoon salt1/2 teaspoon black pepper1 whole chicken, 3-4 pounds, quartered2 cups dried bread crumbs

In large, shallow dish, whisk together Lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours and up to 24 hours. Turn chicken occasionally as it marinates.
Preheat oven to 400ºF. Cover a large sheet pan with parchment paper or coat with cooking spray.
In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 F.
Serve chicken hot, room temperature or cold.


Pork Skewers With Pilsner and Spices

16 Buffet- Size Servings

1 1/2 pounds pork loin, cut into 1-inch pieces1 Tablespoon vegetable oil3 Tablespoons onion, minced1 clove garlic, minced1 cup Pilsner Beer, divided1/2 cup chicken broth1/4 cup apple butter1 Tablespoon honey1/4 teaspoon cinnamon1/2 teaspoon cayenne pepper2 Tablespoons lemon juice1 teaspoon salt1/2 teaspoon black pepper
Savory Pork Skewers served with Onion Ale Chip Dip (see recipes).

Preheat oven to 500ºF.
Thread pieces of pork onto 16 wooden or metal skewers, leaving space between. In medium saucepan over medium heat, warm vegetable oil. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Whisk in 1/2 cup Pilsner Beer, chicken broth, apple butter, honey, cinnamon, cayenne pepper, lemon juice, salt and pepper. Bring to a simmer over medium heat and cook about 4 minutes until reduced to a glaze. Remove from heat and set aside.
Cover a sheet pan with parchment paper or with foil that has been coated with vegetable oil cooking spray. Lay skewers on sheet pan. Brush skewers on both sides with the glaze. Place skewers in oven and bake 5 minutes. While skewers are baking, use remaining 1/2 cup of Pilsner Beer to deglaze saucepan. Turn skewers over and brush again with additional glaze. Return to oven and bake additional 5 minutes, or until pork is cooked throughout.
Serve warm on buffet, or plate as appetizer.


Orange-Lager Grilled Tuna with Orange-Avocado Relish

4 Servings

4 tuna steaks, about 6 ounces each
Marinade3 Tablespoons olive oil1 Tablespoon grated orange zest1 clove garlic, minced1/2 red onion, minced1/4 teaspoon ground nutmeg1 teaspoon salt1/2 teaspoon black pepper1 cup Lager Beer
Orange-Avocado Relish3 oranges, zest removed from one; all three peeled and sectioned1 avocado, diced1 cup grape or cherry tomatoes, halved1/4 cup Lager Beer1/4 cup fresh lime juice1 clove garlic, minced1/4 cup red onion, minced1/4 teaspoon ground nutmeg1 teaspoon sugar1 teaspoon salt1/2 teaspoon black pepper

To make marinade, whisk together in medium bowl olive oil, orange zest, garlic, red onion, nutmeg, salt and pepper. Stir in Lager Beer. Transfer marinade to shallow glass dish; place tuna in marinade, turning to coat thoroughly. Cover and refrigerate at least 2 hours and up to 24 hours.
Preheat grill or broiler.
To make Orange-Avocado Relish, stir together in medium bowl the orange zest, orange section, avocado, tomato, Lager Beer, lime juice, garlic, red onion and nutmeg. Add sugar, salt and pepper, stirring well. Set aside until ready to serve.
Grill or broil tuna, turning, until cooked through, about 5 - 8 minutes per side for one-inch thick steaks. Serve with Orange-Avocado Relish on top of tuna steaks.


Pumpkin Ale Beef Stew

8 Servings

4 pounds beef-chuck stew meat, cut into 1 ½ inch chunks1 ½ teaspoons salt1 teaspoon black pepper½ cup flour¼ cup olive oil2 (12 ounce) bottles Pumpkin Ale beer2 cups beef broth2 (8 ounce) cans tomato sauce3 sprigs fresh rosemary3 sprigs fresh thyme3 shallots, finely chopped2 bay leaves1 ½ pounds small white boiling onions, peeled1 ¾ pounds pumpkin or butternut squash, peeled, seeded and cut into 1 inch chunks4 ribs celery, cut into 1 inch chunks1 recipe poached Herbed Pumpkin Ale Bread Dumplings (see recipes)

Season beef with salt and pepper. Place flour in large bowl; dredge beef chunks in flour, shaking off excess. Reserve remaining flour in bowl.
Heat oil in 8 quart Dutch oven or soup pot over medium-high heat. Add beef, in batches, and sauté until browned on all sides. Remove beef with slotted spoon to a bowl. Stir remaining flour into pan drippings and whisk for 1 minute.
Add Pumpkin Ale beer, broth, tomato sauce, herb sprigs, shallots and bay leaves to pot. Return beef to pot; bring to a boil. Reduce heat to low, cover and simmer 1 hour. Add onions; cover and continue to simmer 1 hour, or until beef is almost fork-tender, stirring once or twice. Add squash and celery; cover and simmer additional 30 minutes, stirring once or twice, until tender. The stew can be prepared to this point and refrigerated, up to 3 days ahead.
Remove herb stems and bay leaves from stew. If stew was made ahead, bring to a simmer. Arrange poached dumplings on top of stew; cover with lid and simmer 15 minutes longer, until dumplings are heated through.


Grilled Pilsner-Marinated Fajitas

8 Servings

Marinade and Beef3 chipotle chiles in adobo sauce, plus 2 tablespoons adobo sauce¼ cup olive oil¼ cup lime juice1 Tablespoon chili powder1 teaspoon ground cumin5 large cloves garlic, crushed through a press1 (12-ounce) bottle Pilsner beer4 pounds flank steak, trimmed, cut crosswise into 3 pieces
Filling3 Tablespoons olive oil, plus extra for brushing4 bell peppers (1 green, 1 yellow, 1 red, 1 orange), quartered and seeded2 red onions, cut into ½ inch thick slices2 Tablespoons red wine vinegar½ teaspoon oregano½ teaspoon salt½ teaspoon ground black pepper
AccompanimentsWarm flour tortillas, guacamole, diced tomatoes, sour cream, cilantro sprigs, lime wedges

In blender or food processor, prepare marinade by pureeing chipotle chiles, adobo sauce, olive oil, lime juice, chili power and cumin. Pour mixture into large sealable plastic food storage bag; add garlic and beer. Seal bag and shake to blend. Add flank steaks; seal bag and toss to coat meat. Refrigerate at least 8 hours, but preferably 24 hours.
When ready to cook, prepare gas or charcoal grill with medium-high heat. Brush peppers and red onion slices with extra olive oil (about 2 tablespoons); place on grill. Grill peppers and onions 8 to 10 minutes, turning once, until crisp-tender and slightly charred. Remove vegetables to cutting board; cut peppers into thin strips and halve onion slices. Place in serving bowl with red wine vinegar, oregano, salt and pepper. Gently toss to coat. Cover with foil while grilling steaks.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel. Brush with additional olive oil (about 1 tablespoon). Grill 3 to 4 minutes per side for medium rare. Remove to cutting board; let rest 5 minutes. Slice steak thinly diagonally across the grain. Wrap in warm tortillas and serve with pepper-onion mixture and other accompaniments of choice.


Grilled Chicken Salad With Lime Pale Ale Dressing

8 Servings

Lime Pale Ale Dressing1 cup Pale Ale beer1 teaspoon grated lime zest½ cup fresh lime juice3 Tablespoons whole grain mustard1 Tablespoon honey½ teaspoon salt½ teaspoon ground white pepper1 ¼ cups canola oil1 Tablespoon fresh chives or minced scallion
Marinade and Chicken½ cup Pale Ale beer3 Tablespoons orange marmalade4 cloves garlic, smashed with side of a knife1 Tablespoon Dijon mustard8 boneless, skinless chicken breast halves (about 3 pounds)Olive oil for grilling1 pound asparagus, ends trimmed1 pint cherry tomatoes, halved1 large cucumber, thinly sliced1 (16 ounce) bag washed mixed baby greens8 ounces crumbled gorgonzola or blue cheese½ cup toasted pecan pieces

Prepare Lime Pale Ale Dressing by combining on low speed in blender or food processor the Pale Ale beer, lime zest, lime juice, mustard, honey, salt and pepper. With machine running, slowly add canola oil, a few drops at a time, then pour in a steady stream until incorporated and dressing is emulsified. Stir in chives. Dressing may be made up to 2 days ahead and stored in refrigerator.
In large zipper lock storage bag, make marinade by combining Pale Ale beer, marmalade, garlic cloves and mustard, squeezing to blend well. Add chicken; seal bag and toss to coat chicken. Refrigerate at least 2 hours, or up to 8 hours.
Prepare gas or charcoal grill with a medium-high heat. Remove chicken from marinade and pat dry with paper towel; discard marinade. Brush chicken and asparagus with olive oil. Grill chicken about 7 minutes, turning once, or until cooked through. Grill asparagus 2 to 3 minutes, turning frequently, until crisp-tender and slightly charred. Brush chicken and asparagus lightly with Lime Pale Ale Dressing before removing from grill.
Remove chicken and asparagus to cutting board; cut chicken into thin strips and asparagus into ½ inch pieces. Place in large serving bowl; add cherry tomatoes and cucumber slices. Toss well. Add ½ cup Lime Pale Ale Dressing and salt and pepper to taste. Toss.For each salad, place 2 packed cups greens on each of 8 serving plates. Top with chicken and vegetable mixture. Sprinkle each serving with cheese and toasted pecans. Serve with extra dressing on the side. Leftover dressing can be stored in refrigerator up to 1 week.


Grilled Burgers with Hoisin-Stout Beer Sauce

4 Servings

1 pound ground beef4 Tablespoons hoisin sauce, divided3 cloves garlic, minced, divided1/2 teaspoon salt1/4 teaspoon black pepper2 teaspoons sesame oil2 Tablespoons onion, minced1/2 cup Stout Beer1 1/2 teaspoons cornstarch2 Tablespoons soy sauce2 Tablespoons rice wine vinegar4 hamburger rolls, toasted or lightly grilled12 cucumber slices, thinly sliced4 leaves lettuce

Make burgers by gently kneading together ground beef, 1 tablespoon hoisin sauce, 1 clove minced garlic, salt and pepper. Form into 4 patties.
Prepare grill, or preheat broiler.
While grill or oven is heating, make sauce. In small saucepan, warm sesame oil over low heat. Stir in 2 cloves minced garlic and onion pieces; cook until aromatic, about 2 minutes. Stir in 3 tablespoons hoisin sauce, soy sauce and Stout Beer. In small bowl, dissolve cornstarch in rice wine vinegar; stir into Beer sauce. Increase heat to medium; bring sauce to a simmer. Let bubble for about 2 minutes until well thickened. Set aside until ready to serve.
Grill burgers to desired doneness. Place burgers on rolls; brush with sauce. Top with cucumbers and lettuce leaves. Serve remaining sauce on the side, if desired.


Grilled Sirloins with Stout Beer

Chef Brett Freifeld
4 Servings

4 sirloin steaks (about 8 ounces each)1-12 ounce bottle Oatmeal or other Stout Beer¼ cup balsamic vinegar2 Tablespoons yellow onions, chopped finely2 teaspoons garlic, chopped1 teaspoon dried tarragon1 teaspoon dried rosemary½ cup brown sugar½ teaspoon black pepper2 teaspoons Kosher salt1 Tablespoon steak sauce

In large mixing bowl, combine Stout Beer, vinegar, yellow onions, garlic, tarragon, rosemary, brown sugar and black pepper. Place steaks on flat surface; sprinkle with Kosher salt.
Place steaks in resealable plastic bag; pour marinade over steaks. Seal bag and shake until meat is well-coated. Place bag in large dish and refrigerate 8 hours or up to 24 hours, turning bag 3 to 4 times during marinade process.
Prepare gas or charcoal grill. When ready to cook, remove steaks from marinade; place on platter and bring to room temperature. Pour reserved marinade into sauce pan and bring to boil over medium high heat. Boil sauce for 10 minutes. Add steak sauce to marinade.
Place steaks on grill and cook, turning, until done throughout, about 5 – 7 minutes. Baste steaks while cooking with marinade sauce.


Beer Baby Back Ribs

Chef Andrea Curto, Wish, Miami Beach, Florida
8 Servings

4 pounds pork baby back ribs
Marinade
1 16-oz. bottle Imperial Stout or Porter beer
2 oranges, sliced
2 shallots, sliced
6 stalks lemongrass, chopped
2 two-inch pieces ginger, peeled and grated
1/2 cup vegetable oil
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
Barbeque Sauce
2 Tbls butter
1 onion, chopped
1/4 cup Stout or Porter beer
4 cups ketchup
2 Tbls lemon juice
2 Tbls orange juice
1/4 cup cider vinegar
1/3 cup brown sugar
1/2 cup Worcestershire Sauce
2 chipotle chiles, chopped
1/2 cup water
Combine beer, orange slices, shallots, lemongrass, ginger, vegetable oil and olive oil in large glass bowl. Place baby back ribs in large, shallow dish; pour Marinade on ribs and turn to coat all sides. Cover with plastic wrap and marinate in refrigerator at least 6 hours, or overnight.
Preheat oven to 225° F. Drain marinade; place ribs on baking sheet. Sprinkle with salt and pepper. Place in oven and bake for 2 hours. While ribs are cooking, prepare barbeque sauce by melting butter in medium saucepan over medium-high heat. Place onion in pan and sauté 2 minutes. Add beer; warm and stir. Stir in ketchup, lemon juice, orange juice, cider vinegar, brown sugar, Worcestershire sauce, chilies and water. Simmer 15 minutes.
Prepare gas or charcoal grill. Brush ribs with barbeque sauce; place on grill. Grill 6 minutes on each side, turning once, basting, until browned.


Mediterranean Mussels in Beer

Chef Andrea Curto
4 Servings

3 Tbls olive oil, divided
1/2 cup andouille sausage pieces, each about 1/4 inch
2 cloves garlic, minced
24 mussels, cleaned and debeared
2 1/2 cups Pale Ale beer
3/4 cup yellow teardrop or cherry tomatoes, diced
3/4 cup red teardrop or cherry tomatoes, diced
1 1/2 Tbls chopped cilantro
1/2 tsp salt
1/4 tsp pepper
1 Tbls lime juice
In large sauté pan over medium-high heat, place one tablespoon olive oil, sausage, garlic, mussels and beer. Cover pan; steam mussels until just starting to open, about 6 minutes. Add tomatoes and cilantro, cover again and simmer one more minute, or until mussels open completely. Add salt, pepper and lime juice. Pour mussels and liquid into large serving bowl. Drizzle with remaining two tablespoons olive oil for flavoring.


Beer, Black Bean and Beef Chili

Chef Andrea Curto
8 Servings

2 pounds ground beef
1 onion, diced
5 cloves garlic, minced
2 poblano chilies, finely diced
1 red bell pepper, finely diced
2 tsp coriander
1 Tbls cumin
2 1/2 Tbls chili powder
2 cups Dark Ale beer
3 28-oz cans plum tomatoes, with juice
2 1/2 cups canned black beans, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
In large soup pot over medium-high heat, place ground beef. Sauté ground beef in large soup pot over high heat until browned, about 8 minutes. Stir in onion, garlic, chilies and red pepper; sauté until onions are tender, about 8 more minutes. Stir in coriander, cumin, chili powder and beer. Increase heat to high and cook, stirring constantly, about 2 minutes. Add tomatoes and juice, black beans, salt, pepper and cayenne pepper. Bring chili to a boil. Adjust heat to maintain a simmer and cook for 1 hour. Serve hot.


Cumin Cured Lamb with Beer Glaze

Chef Kent Rathbun
8 Servings

Glaze
2 Tbls canola oil
6 cloves garlic, chopped
3 shallots, chopped
1 onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1 Tbls pepper
1 chipotle pepper, seeded
3 chiles de arbol, seeded
1 guajillo chile, seeded
1 ancho chile, seeded
1 bay leaf
2 16 oz. bottles Bock beer
4 cups chicken stock
4 ounces veal demi glace (optional)
2 Tbls chopped fresh basil
1 Tbls chopped thyme
2 Tbls chopped cilantro
2 Tbls chopped oregano
1 Tbls butter
1 lime, juiced
2 tsps kosher salt
1 Tbls black pepper
Lamb
8 pieces lamb loin (6 - 8 ounces each)
1/2 cup canola oil
1 Tbls honey
2 Tbls cumin
2 Tbls pepper
2 Tbls coriander
3 chili peppers, ground
1 Tbls salt
2 cloves garlic, chopped
1 shallot, chopped
1/4 cup lime juice
3 Tbls chopped cilantro
To make glaze, warm canola oil in large sauce pan over high heat. Add garlic, shallots, onion, celery, carrots and pepper; sauté until caramelized, about 7 or 8 minutes. Add chipotles, arbols, guajillos, anchos, bay leaf and beer. Boil until liquid is reduced, about 5 minutes. Add chicken stock and veal demi glace, if using. Simmer very slowly until reduced to 2 cups, about 1 hour.
While glaze is cooking, prepare and marinate lamb. Put canola oil, honey, cumin, pepper, coriander, chili peppers, salt, garlic, shallots, lime juice and cilantro in blender and whirl until smooth. Pour marinade into large, shallow dish, add lamb loin and turn to coat. Cover and refrigerate 1 hour.
Prepare wood or charcoal grill. Grill lamb, turning, until medium rare and internal temperature of 120°, about 6 - 8 minutes. Remove lamb from grill and set aside.
Add basil, thyme, cilantro and oregano to glaze mixture. Simmer an additional ten minutes. Strain glaze into a large bowl. Whip in butter; stir in lime juice, salt and pepper.
Place lamb on serving platter or plates, slice and top with glaze.


Lamb Chops With Porter Beer Pan Sauce

4 Servings

2 tsps vegetable oil
8 loin lamb chops, about 2 pounds
3 shallots, minced
1 TBLS fresh rosemary, chopped, plus 4 sprigs for garnish
1 cup Porter Beer
1 cup chicken broth
1 TBLS Dijon mustard
1/4 cup heavy cream
1/2 tsp sugar
2 TBLS butter
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400º F.
In large, non-stick skillet over high heat, warm vegetable oil. Add lamb chops and sear on both sides until very well browned. Remove chops, set on small sheetpan and reduce skillet heat to low.
Add shallots to pan; sauté for 2 minutes. Whisk in rosemary, beer, chicken broth, mustard, heavy cream and sugar. Increase heat to high; boil, whisking, until sauce is reduced by two-thirds, about 10 - 15. While sauce is reducing, season chops with salt and pepper. Place chops in pre-heated oven and finish cooking, about 7 minutes for medium and 10 minutes for well-done.
When sauce is reduced, add butter. Stir until just melted. Place 2 chops on each plate; spoon sauce on top. Garnish with rosemary sprigs.


Stout Beer Braised Beef With Onions

4 Servings

1 TBLS vegetable oil, divided
1 1/2 pounds beef sirloin, cut into cubes
1 1/2 cups Stout Beer, divided
3 onions, chopped
4 cloves garlic, chopped
1/4 cup all-purpose flour
1 cup chicken or beef broth
2 tsps mustard seeds
1 TBLS juniper berries (optional)
1/2 tsp salt
1/4 tsp pepper
3 potatoes, peeled and cut into chunks
1 TBLS parsley, chopped (optional)
2 tsps grated lemon zest (optional)
In large saucepan over high heat, warm half of the vegetable oil. Add half of the beef cubes; brown well on all sides. Remove from pan and set aside. Repeat with remaining vegetable oil and beef cubes. (Beef is cooked in two batches to ensure even doneness.) Brown well, remove from pan and set aside. Reduce heat to medium-low; stir in 1/4 cup beer, scraping the bottom of the pan to lift off brown bits.
Add onion and garlic to pan. Cook until very wilted and beginning to brown, about 4 minutes. Whisk in flour. Gradually stir in remaining beer and broth. Return beef to the pan. Add mustard seeds and juniper berries, if using. Stir in salt and pepper.
Cover pan; bring stew to simmer by reducing heat. Simmer over very low heat for 45 minutes. Stir in potatoes; simmer and additional 15 minutes, or until potatoes are tender.
Before serving, top stew with parsley and lemon zest, if using


Halftime Chili

Servings

Bon Appetit - January 1996
2 tbls. olive oil 1 1/2 c. chopped onions8 large garlic cloves, chopped3 lb. ground chuck5 tbls. chili powder1 tbls. ground cumin1 tsp. dried basil1/2 tsp. dried oregano1/2 tsp. dried thyme1 28-oz can crushed tomatoes1 14.5 oz can chicken broth1 12-oz bottle beer1 6-oz can tomato paste15- to 16-oz can of prepared chili beans
Heat oil in heavy large Dutch over over medium-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add chuck and saute until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 75 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)


Sweet and Sour Beer Potato Salad

4 Servings

4 strips bacon, diced1/2 red bell pepper, diced1/2 green bell pepper, diced4 scallions, chopped3 Tablespoons cider vinegar1/3 cup Bock beer 1 1/2 pounds potatoes, peeled, cubed and cooked1 teaspoon salt1/2 teaspoon black pepper

In medium, non-stick skilled over medium heat, place bacon and fry until crisp, about 6 to 8 minutes, turning. Pour off all but about 2 tablespoons of bacon fat. Add red and green pepper and scallions to pan; sauté until softened, about 3 to 4 minutes. Stir in vinegar and Bock beer. Bring to a simmer.
Place potato cubes in serving bowl. Pour bacon and pepper mixture over potatoes; stir gently to coat. Sprinkle salt and pepper over potatoes and mix well.
Serve warm or at room temperature.


Red, White and Blue Potato Salad With Lager Beer Dressing

12 Servings

2 bottles (12 oz each) Lager beer4 cloves garlic, smashed with side of knife4 pounds mixed baby red, white and blue potatoes, quartered1 Tablespoon plus 1/3 cup canola oil1/4 cup shallots, finely chopped1/4 cup cider vinegar2 teaspoons sugar1 Tablespoon honey mustard1/2 teaspoon salt1/2 teaspoon black pepper3 eggs, hard-boiled and chopped1/2 cup canned sweet corn kernels1/3 cup scallions, sliced6 slices bacon, cooked crisp and crumbled1/4 cup parsley, chopped

In large pot with colander inset, combine beer and garlic cloves. Bring Lager beer to a boil over medium-high heat. Insert colander or steam basket; place potato quarters over simmering beer. Cover tightly with lid. Steam potatoes 20 to 24 minutes, until just tender when pierced with fork. Transfer potatoes to large bowl to cool. Pour the beer from pot into a glass measure, discard garlic and reserve beer. There should be about 1 cup.
In small saucepan over medium-high heat, warm 1 tablespoon canola oil. Add shallots and cook, stirring, about 2 minutes or until softened. Add reserved beer, vinegar and sugar; bring mixture to a boil. Boil 7 minutes or until reduced to about 2/3 cup. Pour mixture into a blender or food processor. Add honey mustard, salt and pepper. With blender or food processor on low, slowly pour in remaining 1/3 cup canola oil until dressing is emulsified.
Pour dressing over potatoes; add egg pieces, corn kernels, scallions and bacon. Toss well to coat. Serve potato salad warm or refrigerate up to 2 days before serving. Top with parsley when ready to serve. (If dressing is made ahead, bring to room temperature before serving.)


Brown Ale, Sweet Potato and Fontina Cheese Gratin

12 Servings

2 bottles Brown Ale beer (12 ounces each)4 sprigs thyme1 shallot, quartered1 bay leaf4 pounds sweet potatoes, sliced into ¼ inch thick rounds1 cup heavy cream1 tablespoon all-purpose flour2 small cloves garlic, crushed through press1 teaspoon salt1 teaspoon black pepper1/2 cup sliced chives1 ½ cups shredded Fontina cheese

In large saucepan over medium-high heat, bring to a boil Brown Ale beer, thyme sprigs, shallot and bay leaf. Stir frequently to dissipate carbonation in beer. Add 1/3 of the sweet potato slices and poach for 3 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Repeat with remaining potato slices, poaching in two batches.
Boil beer liquid 3-4 minutes, or until reduced to 3/4 cup. Remove from heat. Strain out solids. In medium bowl, whisk together heavy cream, flour and garlic until blended; stir into the beer reduction. Stir in salt and pepper.
Preheat oven to 375 F. Grease 13x9x2-inch glass baking dish. Layer 1/3 of the sweet potatoes in the dish; season with 1/4 teaspoon salt and then 1/4 teaspoon pepper. Sprinkle 1/3 of chives and 1/2 cup of cheese on top. Repeat with two more layers. Pour cream and ale mixture on top. Place in pre-heated oven and bake 45-50 minutes, until potatoes are tender when pierced with knife and a golden crust has formed on top. Let stand 5 minutes before serving.


Warm Potato Salad with Lager Beer Dressing

Chef Brett Freifeld
6 Servings

2 ½ pounds red potatoes1 TBLS salt6 TBLS olive oil, divided½ cup yellow onions, chopped1 cup Lager Beer3 TBLS cider vinegar½ tsp sugar1 TBLS Dijon mustard½ cup red onions, chopped¼ cup parsley, chopped2 TBLS chives, chopped

In large sauce pan with lid, place potatoes. Cover with cold water, at least two inches above potatoes. Add salt. Bring water to boil, reduce heat and simmer, covered, for 25 minutes, or until a knife point can be inserted into potatoes with ease.
While potatoes are cooking, prepare dressing by warming 2 tablespoons olive oil in small fry pan over medium heat. Add yellow onions and cook, stirring, until translucent, about 5 minutes. Add Lager Beer, cider vinegar and sugar. Boil 5 minutes. Pour mixture into food processor; add Dijon mustard. Process to chop onions, slowly adding remaining 4 tablespoons olive oil. Strain dressing.
Drain and cool potatoes. Quarter potatoes, unpeeled, and place in medium-sized bowl. Add red onions, parsley and beer dressing. Toss gently to coat. Top with chopped chives.
Serve warm or at room temperature.


Beer Cream Corn

Servings

2 Tbls butter
4 cloves garlic, minced
4 shallots, minced
3 cups corn kernels, canned or thawed if frozen
1 red bell pepper, diced
1/4 cup Bock beer
1 cup heavy cream
1 bunch green onions, chopped
1 tsp salt
In large sauté pan over medium heat, place butter. Sauté garlic and shallots in butter until translucent, about 3 minutes. Stir in corn kernels and red pepper pieces; cook 2 minutes. Add beer and cream; simmer until cream thickens, about 5 minutes. Stir well. Place on serving platter or in bowl; top with green onions and sprinkle with salt.


Green Peppercorn – India Pale Ale Gourgères

44 Servings

1 Tablespoons dried whole green peppercorns4 ounces Gruyère cheese, finely shredded (about 1 ½ cups)3 Tablespoons Parmesan cheese, grated¼ teaspoon ground nutmeg1 cup India Pale Ale Beer½ cup butter1 cup all-purpose flour1 teaspoon salt4 eggs

Preheat oven to 400°F. Line two baking sheets with parchment paper or other nonstick liner.
With mortar and pestle, or in spice grinder, or with the side of a knife, smash peppercorns and finely mince. Place in medium bowl with Gruyère cheese, Parmesan cheese and nutmeg; toss with fork until blended.
In heavy large saucepan, combine India Pale Ale and butter and bring to a boil. When butter is melted, stir in flour and salt. Lower heat and stir constantly until dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool one minute. Stir in one egg and vigorously beat with wooden spoon until incorporated. Stir in remaining eggs, one at a time, beating well, until the dough is smooth. Beat in cheese mixture and stir until incorporated.
Drop dough by rounded teaspoonfuls onto prepared baking sheets, spacing about 1 ½ inches apart. With fingers, smooth gougères into neat mounds.
Bake one sheet at a time in preheated oven 25 minutes, until golden brown and crisp. Transfer gougères to a wire rack and cool until just warm.


Green Olive – Chili Beer Dip

(1 3/4 cups) 8 Servings

1 bottle (12 oz) Pale Lager Beer1 Serrano chili pepper3 Tablespoons extra-virgin olive oil, divided1 onion, chopped4 cloves garlic, coarsely chopped1 jar (16 oz) large pitted stuffed olives, drained1/4 cup tahini (sesame seed paste)1 1/2 Tablespoons lemon juice1 teaspoons honey1/2 teaspoons ground coriander1/4 teaspoons ground cumin1/4 teaspoons black pepper1/4 cup cilantro, finely chopped1 plum tomato, diced2 Tablespoons unsalted pistachios, coarsely chopped1/2 teaspoons kosher salt

Make slit in one side of Serrano chili; place in small saucepan over medium heat. Add beer; bring to boil. Remove from heat and cover. Let steep 1 hour to make Chili Beer.
In large skillet over medium heat, warm 2 tablespoons olive oil; add onion and garlic. Saute 3 minutes; add olives and sauté 2 minutes longer. Add Chili Beer (and chili pepper); boil 10 minutes, until most of the beer has cooked away. Cool to room temperature.
Transfer olive mixture to food processor; add tahini, lemon juice, honey, coriander, cumin and pepper. Process mixture until dip is smooth, with some pieces of olive still visible. Stir in cilantro. Spread mixture on plate or in shallow soup bowl, cover and refrigerate 1 hour to allow flavors to blend.
To serve, place on platter, scatter the top of the dip with tomatoes and pistachios, sprinkle with salt and drizzle remaining tablespoon of olive oil over the top. Serve with toasted bread, warm sliced pita or pita chips.


Potted Bock Beer and Brie Spread

4 cup Servings

2 wheels baby brie cheese (about 13 oz each), rind removed4 ounces sharp white Cheddar cheese, cut into chunks2/3 cup Pale Bock beer1/3 cup sun-dried tomatoes, finely diced1 Tablespoon horseradish sauce1 Tablespoon white wine Worchestershire sauce½ teaspoon freshly ground black pepper¼ cup parsley, chopped

Cut brie cheese into small chunks; place in food processor with cheddar cheese chunks, beer, sun-dried tomatoes, horseradish sauce, Worcestershire sauce and pepper. Pulse mixture, scraping down the sides of processor bowl with a rubber spatula, until mixture is fairly smooth, but with some bits of cheese still present.
Add parsley. Pulse mixture just to incorporate. If mixture remains too thick, work in a little more beer until desired spreading consistency is reached. Pack into two (2 cup) crocks; cover surface of spread with plastic wrap. Refrigerate at least one day before serving to allow flavors to blend. (Spread may be made up to 1 week ahead and refrigerated.)
Let spread come to room temperature before serving. Accompany with crackers, raw vegetables, and/or breadsticks.


Savory Herb and Wheat Beer Cheesecake

30 Servings

1 ¼ cups flour, divided2 teaspoons salt, divided2 teaspoons plus 1 Tablespoon fresh tarragon, chopped 1/2 teaspoon grated lemon zest6 Tablespoons butter, very cold and cut into 6 pieces3 Tablespoons plus 3/4 cup Wheat beer3 packages (8 oz each) cream cheese, softened1 package (5 oz) goat cheese, softened1/2 teaspoon black pepper5 large eggs1/2 cup Parmesan cheese, grated3 Tablespoons fresh dill3 Tablespoons prepared pesto2 Tablespoons chives, chopped2 Tablespoons lemon juice

Spray an 8-inch springform pan with cooking spray. In food processor, combine 1 cup flour, 1/2 teaspoon salt, 2 teaspoons tarragon and lemon zest; pulse to combine. Add butter; pulse until butter is the size of small peas. In small bowl, mix 3 tablespoons Wheat beer with yolk of one of the eggs; add to food processor. Pulse until mixture is crumbly. Press mixture in the bottom and halfway up the sides of prepared pan. Place pan in freezer.
Preheat oven to 425ºF.
In large bowl with electric mixer, beat cream cheese, goat cheese, 1/4 cup flour, 1 ½ teaspoons salt and black pepper until smooth. Beat in 4 remaining eggs, then Parmesan cheese, dill, pesto and chives. Stir in remaining 3/4 cup Wheat beer and lemon juice. Remove pan from freezer; pour filling into crust.
Bake cheesecake 20 minutes. Reduce oven temperature to 325ºF; bake an additional 40 to 45 minutes until top is lightly golden and filling is set. Remove cheesecake from oven; cool on wire rack. Refrigerate cheesecake for several hours. Remove from pan; transfer to serving plate. Garnish top with dill sprigs.
Cheesecake may be made up to one week ahead and refrigerated. Serve with favorite crackers, or as slices on plate.


Onion Ale Chip Dip

2 cup Servings

8 ounces cream cheese, very soft1 ¼ cup Pale Ale Beer3 tablespoons onion, grated 1 clove garlic, minced1 teaspoon Worcestershire sauce1 teaspoon dry mustard1 teaspoon salt3 Tablespoons chives, chopped

In medium bowl, blend together with electric mixer cream cheese and Pale Ale Beer. Mixture will be very frothy. Stir in onion, garlic, Worcestershire sauce, dry mustard and salt. Refrigerate dip at least 2 hours, or up to 6 hours before serving to thicken. When ready to serve, pour into serving bowl and sprinkle with chives.
Serve with chips or raw vegetables.


Crunchy Green Salad with Beer and Blue Cheese Vinaigrette

6 Servings

Vinaigrette1 Tablespoon Dijon mustard1 clove garlic, minced3 Tablespoons olive oil2 Tablespoons lemon juice1/4 cup Bitter Ale Beer1/3 cup blue cheese crumbles1 teaspoon salt1/2 teaspoon black pepper
Salad8 cups mixed salad greens, washed and torn into bite-size pieces1 red onion, sliced thin1 cup croutons

Make vinaigrette by whisking together mustard and garlic in small bowl. Whisk in olive oil, lemon juice, Bitter Ale Beer and blue cheese crumbles. Add salt and pepper; whisk to blend.
In large bowl, place salad greens, red onion and croutons. Drizzle vinaigrette over salad; toss well to coat.


Brown Ale Beer and Acorn Squash Soup

4 Servings

2 medium acorn squash (about 3 pounds total)2 TBLS butter1 medium onion, diced2 TBLS maple syrup1/4 tsp ground cinnamon1/8 tsp ground nutmeg1/8 tsp cayenne pepper, or paprika1 ½ cups chicken broth1 cup Brown Ale Beer1/2 tsp salt1/2 tsp freshly ground black pepper1/4 cup sour cream8 toasted walnut halves

Preheat oven to 400 F.
Cut acorn squash in half crosswise; scrape out seeds and string pulp with metal spoon. Arrange squash halves, cut-side-down, on a parchment-covered sheet pan. Bake in preheated oven until very soft, about 35 minutes. Remove and set aside to cool about 30 minutes.
While squash halves are cooling, melt butter in large soup pot over medium-low heat. Stir in onion and cook, stirring often, until onion is very soft and beginning to brown, about 6-8 minutes. Stir in maple syrup, cinnamon, nutmeg and cayenne pepper.
Scoop the cooked flesh from the squash halves and add to soup pot. Stir in chicken broth, increase heat to high and bring soup to a simmer. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and cool for five minutes.
In food processor or blender, puree soup mixture, in batches if necessary, until very smooth. Return soup to pot, whisk in Brown Ale Beer, salt and pepper. Warm to a slight simmer.
To serve, pour into four separate bowls and top with dollop of sour cream and two toasted walnut halves.


Peanuts and Beer Chicken Wings

Chef Brett Freifeld
4 Servings

24 chicken wings, tips removed1 12-oz can Lager Beer½ cup molasses¼ cup creamy peanut butter¼ cup lemon juice¼ cup Worcestershire sauce2 Tablespoons mustard1 teaspoon salt1 Tablespoon chili powder1 Tablespoon chopped parsley

Rinse chicken with cold water; pat dry with paper towel. Preheat oven to 450 F. Line a roasting pan with aluminum foil.
In large saucepan over medium high heat, combine Lager Beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt and chili powder. Bring to a boil; reduce heat and simmer, covered, about 15 minutes.
Place chicken wings in large mixing bowl. Pour sauce over wings and toss until wings are completely coated.
Pour wings and sauce into prepared pan. Place in oven and cook 25 minutes. Remove wings from oven and cool 10 minutes. Place wings on large platter and top with chopped parsley.


Pumpkin and Beer Soup with Spiced Walnut Cream

Chef Andrea Curto
6 Servings

1 Tbls butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1/2 bulb fennel, coarsely chopped
1 shallot, coarsely chopped
1 bay leaf
2 1/2 cups Amber Lager or Brown Ale beer
7 cups chicken broth
3 1/2 cups canned pumpkin pureé
3 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
2 New Mexico red chilies, dried and seeded
1/2 cup maple syrup
1/2 tsp salt
1/4 tsp pepper
3/4 cup walnut halves and pieces
2 tsp chili powder
2 Tbls honey
1 cup sour cream
In large pot over medium heat, place butter, onion, carrot, fennel, shallot and bay leaf. Cook vegetables until tender, about 3 minutes, stirring. Increase heat to high; add beer. Simmer for two minutes. Add chicken broth, pumpkin pureé, cinnamon, ginger, cloves and chilies. Bring mixture to a boil. Adjust heat to maintain a simmer; cook for 30 minutes. In blender or food processor, pureé soup until smooth. Stir in maple syrup, salt and pepper. Top with toasted walnut cream. Serve hot.
Toasted Walnut Cream:
Preheat oven to 375° F. Place walnuts in ovenproof sauté pan; toast in oven until golden brown, about 8 minutes. Stir in chili powder. Toss to coat. Stir in honey; toss to coat. Bake 3 - 5 minutes more until walnuts are candied. Spread walnuts on wax paper to cool. Chop walnuts in food processor. Mix walnuts with sour cream.


Beer Shrimp Salad with Mango Coconut Sauce

Chef Kent Rathbun, Abacus, Dallas, Texas
8 Servings

Salad
3 green mangos, peeled and thinly sliced
3 cups snowpeas, thinly sliced
1 red onion, thinly sliced
2 jalapeno peppers, chopped
2 red bell peppers, thinly sliced
2 carrots, thinly sliced
1/2 cup rice vinegar
1 cup cilantro leaves
1 Tbls sambal*
Sauce
1 Tbls sesame oil
2 cloves garlic, peeled and chopped
2 shallots, peeled and chopped
2 tsps ginger, peeled and chopped
3 mangos, peeled and chopped
3 Tbls rice wine vinegar
2 Tbls mirin*
1 cup coconut milk
1 Tbls chopped cilantro
1 Tbls chopped mint
Shrimp
1 1/2 cups vegetable oil
24 jumbo shrimp, peeled and deveined
1/2 cup flour
1 Tbls sambal*
1 Tbls soy sauce
1/4 cup very cold water
1/2 cup Japanese beer
1 cup cornstarch
1/2 Tbls fish sauce
1 tsp salt
Make salad by combing mango slices, snowpeas, onion, jalapeno peppers, red bell peppers and carrots in large serving bowl. Cover and refrigerate until needed. In small bowl, combine rice vinegar, cilantro leaves and sambal. Set aside.
Make sauce by warming sesame oil in a small sauce pan over medium heat. Add garlic, shallots, ginger, mango pieces, rice wine vinegar and mirin. Cover pot; reduce heat to low and simmer 5 minutes, or until mango is softened. Add coconut milk to pot; return to boil. In blender, pureé sauce mixture until smooth. Add cilantro and mint. Set sauce aside.
In deep frying pan, preheat vegetable oil to 350° F. To prepare shrimp, combine flour, sambal, soy sauce, water, beer, cornstarch, fish sauce and salt in large bowl. Whisk until smooth. Dip each piece of shrimp into batter; drain excess. Add shrimp to hot oil in pan; fry, turning, about 4 minutes until crisp and golden. Drain shrimp on paper towels.
To assemble dish, place salad on serving platter. Top with reserved dressing mixture. Place shrimp tempura on salad. Pass sauce separately to use as dressing.


Sea Bass Canapés on Ale Bread

Chef Kent Rathbun
16 Servings

Ale Bread
1 Tbls olive oil
1 yellow onion, minced
1 cup milk, room temperature
2 1/2 cups Brown Ale beer, divided
2 Tbls sugar
2 packets dry yeast
2 Tbls salt
1/2 cup olive oil
8 cups bread flour
1/2 cup walnuts, chopped
Sea Bass Topping
2 Tbls cup canola oil
4 sea bass fillets, each about 3/4 pound, cut into 16 one-half inch pieces
1 Tbls salt
Jalapeno Crème Cheese
2 jalapeno peppers, minced
1/2 cup spinach leaves, washed and dried
1/2 cup cilantro leaves
2 limes, juiced
8-oz reduced fat cream cheese, softened
1/2 cup reduced fat sour cream
2 tsp salt
1/4 cup lemon zest strips
1/4 cup chives, chopped
In a medium saucepan over medium-high heat, place olive oil and onion; sauté onion until translucent, about 5 minutes. Cool. Transfer onion to medium mixing bowl and add milk, one cup beer and sugar. Sprinkle yeast on top. Using electric mixer, mix until yeast is dissolved, about three minutes. Add salt, olive oil, remaining one and a half cup of beer, flour and walnuts. Knead 5 minutes. Cover with plastic wrap; allow dough to rise in a warm place for about one hour, until doubled. Punch dough down; divide into two equal balls. Shape balls into round loaves and set on sheet pan. Cover loaves with clean kitchen towel; set aside in warm place to rise until doubled, about 30 minutes. Preheat oven to 425°F. Cut a slash about 1/2 inch deep in the top of each loaf. Bake 55 minutes. Rotate bread halfway through baking to ensure even doneness. To prepare rounds for canapés, preheat oven to 350°F. Slice bread thinly and use a 2-inch round cookie cutter to cut out 16 rounds. Set rounds on cookie sheet and bake 10 to 12 minutes, or until crisp. Cool.
While rounds are toasting, prepare fish by placing canola oil in medium sauce pan over high heat. Add sea bass pieces; sprinkle with salt. Sauté until crisp, about 1 1/2 minutes.
To prepare cream cheese topping, put jalapeno pepper, spinach, cilantro and lime juice into blender and whirl until puréed. Strain and discard solids. In medium bowl, mix together cream cheese and sour cream. Gradually blend in liquid and salt.
To assemble canapés, place cream cheese in pastry bag. Top each round with piece of sea bass; pipe a cream cheese rosette onto fish. Garnish with lemon zest and chives.


Wheat Ale Beer Cornbread with Cherries and Chives

12 Servings

1 8-ounce can pitted cherries, drained and chopped1 12-ounce bottle Cherry Wheat Ale Beer2 cups yellow cornmeal2 cups flour1/4 cup sugar1 Tablespoon baking powder1 Tablespoon salt1 Tablespoon baking soda3/4 cup buttermilk3 large eggs1/4 cup fresh chives, chopped1/2 cup unsalted butter, melted

In medium bowl, place chopped cherries. Add Cherry Wheat Ale Beer; marinate for 15 minutes. Set aside.
Preheat oven to 425ºF. Coat one 13x9x2 inch baking pan with nonstick cooking spray.
In large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda, stirring well until combined. Set aside.
In medium bowl, combine buttermilk, eggs and chives, whisking until blended. Stir in cherries and Ale. Pour buttermilk mixture over dry ingredients; stir until dry ingredients are blended in. Stir in melted butter.
Pour mixture into prepared pan. Place in oven and bake 25 minutes, or until top is golden brown and slightly cracked and wooden pick inserted in center comes out clean.
Cool on wire rack until warm, about 10 minutes. Serve warm.
Cornbread may be baked ahead and stored tightly wrapped in refrigerator for up to 3 days. Reheat slices in microwave.


Porter Cornbread and Sausage Stuffing

12 Servings

1 recipe Porter Cornbread with Pimientos (recipe follows), cut into half inch cubes1 pound sweet Italian sausage, casings removed1 pound hot Italian sausage, casings removed3 large leeks, white and pale green parts only, thinly sliced4 large carrots, peeled and finely diced2 large jalapeno chili peppers, seeded and finely diced1 bunch cilantro, chopped1 teaspoon kosher salt1/2 teaspoon black pepper1 bottle (12 ounces) Porter Beer1 cup chicken broth1 cup dried cranberries3 tablespoons butter, cut into pieces

Preheat oven to 350ºF. Place cornbread pieces in large roasting pan. Bake 30 minutes, tossing once, until dried and lightly toasted. Cool. Transfer to large mixing bowl. Keep oven hot.
In large, deep saucepan over high heat, cook Italian sausages, 5 minutes, breaking into bits with back of wooden spoon. Add leeks, carrots and jalapenos; continue to cook 5 minutes, or until sausage is browned and cooked throughout and vegetables are tender. Add to bowl with cornbread; add cilantro, salt and pepper. Mix well.
In same saucepan, pour Porter Beer and chicken broth; bring to boil over high heat. Add cranberries. Boil 10 minutes or until reduced to about 1 ½ cups. Pour over cornbread mixture and toss evenly to moisten.
Transfer to greased 9” x 2” x 13” baking dish; dot top with butter. Cover with foil. Bake 30 to 35 minutes.
Porter Cornbread with Pimientos:Preheat oven to 425ºF. Grease 9” x 2” x 13” baking dish. In large bowl, whisk together 2 cups yellow cornmeal; 2 cups flour, ¼ cup sugar, 1 tablespoon baking powder; 1 tablespoon salt; and 1 ½ teaspoons baking soda. In separate bowl, whisk together ¾ cup buttermilk and 3 large eggs. Pour 1 bottle (12 ounces) Porter Beer; 1 jar (4 ounces) sliced pimientos, drained; and ¼ cup melted butter into buttermilk mixture. Stir well. Pour batter into pan; bake 25 minutes. Cool in pan on wire rack 15 minutes; invert onto rack and cool completely.


Herbed Bread Dumplings

16 dumplings - 8 Servings

The poached dumplings can be made 1 day ahead, covered and refrigerated. Bring to room temperature before reheating on top of stew.
3 slices soft white sandwich bread, crusts removed2 cups flour2 teaspoons baking powder1 ½ teaspoons salt1 Tablespoon parsley, chopped1 teaspoon rosemary or thyme, chopped½ teaspoon black pepper2 large eggs1 bottle (12 ounces) Pumpkin Ale beer, divided
Serve with Pumpkin Ale Beef Stew (see recipes).

Tear bread into pieces and place in bowl of food processor. Pulse until fine crumbs form. Add flour, baking powder and salt; pulse mixture until blended. Transfer mixture to large bowl; stir in parsley, rosemary and pepper.
In small bowl, beat eggs. Add ½ cup Pumpkin Ale beer and mix well to blend. Add to flour mixture; mix with large fork until blended and a thick, biscuit-like dough forms.
Place a sheet of non-stick foil on work surface. With wet hands, shape dough into 16 golf ball-size dumplings, about 1 ½ tablespoons each. Place dumplings on foil. Allow to air-dry 30 minutes, turning once.
Meanwhile, bring to a boil in a large pot 3 inches of cold water and remaining 1 cup Pumpkin Ale beer. Lower heat to simmer. Add half of the dumplings and poach 10 minutes, turning dumplings over once, until dumplings are puffed and cooked through. Transfer to plate. Poach remaining dumplings; add to plate. If preparing for future use, cover with foil and refrigerate.
To finish dumplings, place on top of simmering stew, cover pot and steam for 15 minutes until hot and tender.


Beer Cornbread

Servings

1 cup yellow corn meal
1 cup flour
1/2 tsp salt
1/2 cup corn kernels, canned or thawed if frozen
2 Tbls scallions, chopped
1/4 cup sugar
4 tsp baking powder
1/2 cup milk
1/2 cup Lager beer
1 Tbls butter, melted
1/2 cup cheddar cheese, grated
1 egg, hand whipped
Preheat oven to 425° F. Spray 8” x 8” baking pan with cooking spray. In medium mixing bowl, mix together corn meal, flour, salt, corn kernels, scallions, sugar and baking powder. Stir in milk, beer, melted butter, cheese and egg. Mix until combined. Place in oven and bake 20 minutes.


Quick Beer Bread

From Joy of Cooking
Servings

1 c. whole wheat flour1 c. all-purpose flour1/2 c. rolled oats2 tbls. sugar2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 1/2 c. beer1/2 c. sharp cheddar cheese -- finely diced1/4 c. scallion -- sliced
Position a rack in the lower third of the oven. Preheat the oven to 400F. Grease an 8"x 4" (6-cup) loaf pan. Whisk together thoroughly in a large bowl the dry ingredients, the cheese and the scallions. Add the beer. Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
The National Beer Wholesalers Association (NBWA) wish you and your party guests a safe and enjoyable time as you celebrate the Super Bowl XXXVII. If your guests do choose to celebrate with a drink, please remind them to designate a driver in advance and always buckle up.


Brown Ale Beer Crepes with Cranberry-Orange Lager Beer Sauce

10 Servings

Cranberry-Orange Lager Beer Sauce1 cup sugar2 tablespoons cornstarch2 cups orange juice1 cup Lager Beer1 bag (12 ounces) cranberries
Brown Ale Beer Crepes1 bottle (12 ounces) Brown Ale Beer¾ cup milk3 large eggs3 tablespoons sugar3 tablespoons butter, melted2 cups all-purpose flour½ teaspoon salt
Ricotta Cheese Filling1 container (3 pounds) whole-milk ricotta cheese3 tablespoons honey1 ½ teaspoons lemon zest, grated2 tablespoons lemon juice½ teaspoon ground cinnamon

In large sauce pan, make the Cranberry-Orange Lager Beer Sauce by whisking together sugar, cornstarch, orange juice and Lager Beer until blended. Add cranberries. Over medium-high heat, bring mixture to boil. Reduce heat to medium-low and simmer 15 minutes, until sauce thickens slightly and cranberries pop. If serving immediately, keep warm, or cool, cover and refrigerate up to 4 days.
In large bowl, make crepes by whisking together Brown Ale Beer, milk, eggs, sugar and butter until well blended. Whisk in flour and salt until batter is very smooth, about 2 to 3 minutes. Let batter rest 20 minutes. Preheat 8 or 9-inch nonstick crepe pan or skillet over medium heat. When pan is hot, remove from heat and spray with cooking spray. Add ¼ cup batter to pan. Tilt pan to spread batter into 7-inch round. Return skillet to heat and lightly brown crepe about 45 seconds, or until edges start to curl. Turn crepe over and cook second side 30 to 45 seconds longer, until lightly browned. Transfer to plate. Repeat with remaining batter to make 20 crepes. Crepes can be made several days ahead, stacked between layers of waxed or parchment paper, covered and refrigerated.
Make ricotta cheese filling by combining together in large bowl ricotta cheese, honey, lemon zest, lemon juice and cinnamon. Stir well to blend. Filling can be made several days ahead, covered and refrigerated.
To assemble crepes, preheat oven to 350 F. With cooking spray, lightly coat 2 shallow baking pans or dishes. For each crepe, place 2 rounded tablespoonfuls of filling in the center of each crepe in a 3-inch long mound. Fold two opposite edges of crepe over top of filling, then fold in remaining edges forming a packet. Place in prepared baking dish. Repeat with remaining filling and crepes. Bake 15 minutes, or until heated throughout and slightly crisp.

Top with Cranberry-Orange Lager Beer Sauce


Bitter Ale Beer Upside-down Apple Gingerbread

12 Servings

¼ cup unsalted butter (1/2 stick)2 pounds Golden Delicious apples, peeled and thinly sliced (about 4 large apples)1 cup sugar, divided1 cup Bitter Ale Beer, divided2 ¼ cups all-purpose flour1 ½ tablespoons ground ginger1 ½ teaspoons ground cinnamon1 teaspoon baking powder½ teaspoon baking soda½ teaspoon ground nutmeg½ teaspoon ground cloves½ teaspoon kosher salt¾ cup canola oil¾ cup molasses2 large eggs

Line 13 x 9 x 2-inch baking pan with nonstick foil, pressing foil along bottom and sides of pan.
In large nonstick skillet over medium-high heat, melt butter. Add apples; sauté 8 minutes, tossing several times, until apples are slightly brown and almost tender. Add ¼ cup sugar; sauté 1 minute, tossing, until apples are glazed. Add ¼ cup Bitter Ale Beer to the skillet; cook 3- 4 minutes longer until beer is almost evaporated. Spread apples evenly in prepared pan, to cover bottom of pan.
Preheat oven to 350º F. In large bowl, whisk together remaining ¾ cup sugar, flour, ginger, cinnamon, baking powder, baking soda, nutmeg, cloves and salt. Combine until well blended. In small saucepan, heat remaining ¾ cup Bitter Ale Beer until boiling; add to flour mixture. Stir in canola oil, molasses and eggs. Whisk until batter is smooth and heavy.


Fried Wheat Beer Strawberries

Chef Brett Freifeld
4 Servings

4 eggs2 1/2 cups all-purpose flour1 12 oz bottle Wheat Beer20 strawberries½ cup vegetable oil1 TBLS ground cinnamon6 TBLS sugar

Using two mixing bowls, separate egg yolks and egg whites. To the bowl with the yolks, add flour and Wheat Beer. Mix well.
With wire whisk, whip egg whites to stiff peaks. Slowly fold whites into beer batter. Cover batter and refrigerate until needed. In medium bowl, combine cinnamon and sugar; set aside.
Rinse strawberries and remove green stems from 16 strawberries.
Preheat deep fryer to 350 F, or warm vegetable oil over medium high heat in large frying pan.
Dip stemless strawberries into batter, using a spoon to turn and fully coat. Use spoon to place gently in hot oil. Cook berries 4 minutes, turning half way through. Remove berries with slotted spoon and drain on paper towels.
While berries are still hot, roll in cinnamon-sugar mixture.
Place four fried berries on each of four plates; add fresh strawberry in the center


Porter Beer Chocolate Truffles

60 Truffle Servings

9 Tablespoons heavy cream6 ounces semi-sweet chocolate pieces, chopped6 ounces bittersweet chocolate, chopped3 Tablespoons Porter Beer10 ounces milk chocolate pieces, chopped2 ½ tsps vegetable oil1/2 cup sweetened or unsweetened cocoa powder

In medium saucepan over medium heat, warm cream just until it steams. Remove from heat; stir in semi-sweet and bittersweet chocolate pieces, cover pan and set aside for five minutes to allow thorough melting. Stir mixture until it is completely smooth. Pour mixture into a mixing bowl; very slowly stir in Porter Beer, until completely blended. Refrigerate mixture about 30 minutes, stirring occasionally so that it cools evenly. It should still be pliable.
Cover a sheet pan with parchment paper. Using a teaspoon, spoon truffle mixture onto sheet pan in small dollops, about the size of marbles. Refrigerate about 45 minutes, until very firm.
Make chocolate coating by placing milk chocolate pieces in the top of a double boiler over simmering, not boiling, water. Stir until completely melted and smooth. Blend in vegetable oil. Remove double boiler from heat; put 2 table forks in the sauce pan.
Line a second sheet pan with parchment paper. Put cocoa powder in medium mixing bowl; put a table fork in bowl.
Using two table forks, quickly roll each truffle, one at a time, in the coating. Let chocolate drip off the truffles, and then drop immediately into the cocoa, using the fork to roll them around, covering all sides completely. Brush off excess cocoa powder. Remove truffles to clean parchment paper and place in refrigerator.
After truffles have been coated, rolled and cooled, place in individual candy cups, or store in plastic container. Cover tightly and store in refrigerator.


Pour batter over apples, spreading to cover to edges. Bake 40 minutes, until pick inserted in center comes out clean. Cool in pan on wire rack 30 minutes, or until just warm. Invert cake onto cutting board; carefully peel off foil. Cut into 12 squares. Serve warm, at room temperature or chilled.