Thursday, April 28, 2011

Beer Battered Fish Tacos


For the Batter:

1c all-purpose flour
2 TBSP cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 egg
1c beer (I like Guinness)

For the Sauce:

1/2c plain yogurt
1/2 c mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 tsp. capers, minced
1 1/2 tsp fresh oregano
1/2 tsp. ground cumin
1 1/2 tsp. fresh dill weed
1 tsp. ground cayenne pepper

1 quart oil for frying
1c all-purpose flour in small bowl
1 lb. white fish (I use cod), cut into 2" bites or strips
1 pkg. corn tortillas

small head cabbage, finely shredded (red cabbage makes for a pretty presentation)


1.  Add all sauce ingredients listed above to a small bowl and stir until well blended.  Set aside.


2.  In a large bowl, combine flour, cornstarch, baking powder, and salt.  Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).


3.  Heat oil in large, deep skillet.  Have your splatter screen handy, just in case.
4.  Dredge fish lightly through the flour.  Then, dip into beer batter, and and add to the skillet. 

5.  Fry until crisp and golden brown.  Drain on paper towels.

6.  Lightly fry tortillas; not too crisp.

7.  Place fish in a tortilla, top with shredded cabbage, sauce, and serve.

***Photo Coming Soon***

Sweet potato fries on the side are a nice contrast to the spiciness of these tacos. 

Tuesday, April 19, 2011

Bourbon and Mango Pulled Pork Sandwiches


3 TBSP olive oil
1 TBSP salt
1 TBSP pepper
1 TBSP garlic powder
1 mango or 1c frozen mango puree, thawed
1 (2-3lb.) pork loin roast
1 TBSP coarse ground black pepper
½ tsp. sea salt
½ tsp. chipotle chile powder, or to taste
1/8c balsamic vinegar
1c water

For the sauce:
½ tsp. chipotle chile powder
1 tsp. molasses
2oz. Bourbon or whiskey
1 (18oz.) bottle spicy barbeque sauce
sandwich buns

1. Peel mango and remove pit. Place pit in slow cooker and chop mango.

2. In a small bowl, combine salt, pepper, and garlic powder. Sprinkle spice mixture evenly over pork roast.

3. Heat oil in a large skillet or Dutch oven over medium high heat. Place roast in skillet and sear, 2-3 minutes on each side until evenly browned.

4. Remove roast from skillet and place in slow cooker. Add chile powder, balsamic vinegar, and water.

5. Cover and cook on low heat 5-6 hours, or until meat is fork tender and cooked through.

6. Add chopped mango to a blender and puree until smooth. Add puree to a medium saucepan. Add chile powder, molasses and Bourbon; bring to a simmer.

7. Stir frequently until mixture is reduced and slightly darkened in color, about 10 minutes.

8. Add barbeque sauce and stir until evenly blended. Remove from heat.

9. When roast is fully cooked, remove and place on cutting surface. Discard cooking liquid and mango pit.

10. Shred roast using two forks, the return to slow cooker. Add mango barbeque sauce and stir to distribute evenly.

11. Cover and cook on high heat 1 hour. Serve on sandwich buns.

**Photo Coming Soon!**

These are some yummy sandwiches!
Cheers!

Tuesday, April 12, 2011

Beer Braised Irish Stew

This was great comfort food on a cold and rainy day.

2 TBSP olive oil
1 lb. beef stew meat, cut in approx. 1" pieces
1/2 tsp. salt, or to taste
1/2 tsp. coarse ground black pepper, or to taste
1/2 tsp. garlic powder, or to taste
2 TBSP all-purpose flour
3/4c white or yellow onion, chopped
1c carrots, chopped
1 bottle dark beer (I used Guinness - Regular, not Stout)
3 bay leaves
1 tsp. dried thyme
1 tsp. salt
1 tsp. coarse ground black pepper
3 cloves garlic, minced
2 TBSP Worcestershire sauce

1.  Preheat oven to 325*.


2.  Heat the olive oil in a large Dutch oven over medium-high heat.

3.  Sprinkle meat with salt, pepper, and garlic powder.  Add seasoned meat to pot and brown on all sides.

4.  Add flour and stir lightly to coat the meat with the flour.

5.  Add onion, carrots, dark beer, bay leaves, thyme, salt, pepper, garlic, and Worcestershire sauce.

6.  Bring the mixture to a boil, and cover.

7.  Remove Dutch oven from stovetop and place into the preheated oven. 

8.  Cook approximately 1 hr. and 30 min., stirring halfway through.

Slow Cooker Option:  Follow directions 1-6, then throw everything in the slow cooker.  Set the heat on Low and leave it alone for the next 6-7 hours (time will vary depending on your unit).
 Serve over colcannon or garlic mashed potatoes.
Cheers!

Sunday, April 10, 2011

Beer and Cheese Fondue

Last Friday evening, I served this as an appetizer to Beer Braised Irish Stew.  My husband enjoyed it so much that I became seriously concerned he was going to make a meal out of just the fondue.  It really is that good.

1 lb. mild Cheddar cheese, grated
1/2c dark beer – I used Guinness
3 tsp. Worcestershire sauce
¼ tsp. salt, or to taste
¼ tsp. pepper, or to taste
½ tsp. cayenne pepper, or to taste

1.  Add cheese to fondue pot and melt, slowly, over low heat, stirring frequently.

2.  Add remaining ingredients and stir until well blended and sauce thickens slightly.

3.  Serve with whatever you have prepared for dipping.  Sourdough bread pieces, roasted potato chunks, roasted cauliflower, and sausage are all good compliments to this fondue.
Cheers!

Tuesday, April 5, 2011

White Wine Salad Dressing

This takes five minutes and a blender.  It doesn't get easier than that!

2 TBSP white wine – I used Sauvignon Blanc
2 TBSP lemon juice
1/2 tsp. honey
1/2 tsp. coarse ground Dijon mustard
1 TBSP shallot, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp.ground black pepper
1/4c extra-virgin olive oil

1.  Place all ingredients, except olive oil into a blender and puree until well blended and consistency is smooth.

2.  Keep blender running and gradually add the olive oil to blend thoroughly.

3.  Season to taste and serve immediately over a salad or chill for later.
Cheers!
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