Beer and Cheese Soup

This is what we had for dinner last night along with homemade soft pretzels, which made for a perfect taste combination.  I used a pale ale and feel like anything darker would have been way too overpowering.

3/4c carrots, diced
1/2c onion, diced
2 stalks celery, diced
1 clove garlic, minced
3/4 tsp. cayenne pepper sauce
1/4 tsp. sea salt
1/8 tsp. black pepper
1/2c vegetable broth
3/4c light beer
2 TBSP butter
2 1/2 TBSP all-purpose flour
2c milk
3c sharp Cheddar cheese, shredded
1 1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 1/2 tsp. yellow mustard

1.  In a large saucepan, combine the carrots, onion, celery, garlic, cayenne papper sauce, sea salt, black pepper, vegetable broth, and beer.  Bring to a boil and reduce to simmer about 15 minutes, or until the vegetables are tender.

2.  Add the Dijon mustard, Worcestershire sauce, and yellow mustard; stir to combine and set aside.

2.  In a separate large pot, melt the butter and add the flour, stirring until thickened.  Whisk in the milk and continue stirring until thickened again.  Add the cheese and stir until melted.

3.  Add in vegetable mixture and simmer to heat through, about 10-15 minutes.

Cheers!

Beer Mac and Cheese

Oh, yes I did.  Here's the recipe:

2 1/2c pasta (I prefer the more swirly rotini to the classic elbow)

2 TBSP real butter

2 TBSP all-purpose flour

1c beer ( I used a pale ale)

1-1/2c mild Cheddar, shredded

1/2c grated Parmesan

1/4 tsp. paprika

1/4 tsp. salt

1/8 tsp. black pepper

1/8 tsp nutmeg

1/2c Panko breadcrumbs

1.  Preheat oven to 375*

2.  Cook the pasta until just under al dente; drain and set aside.

3.  In a medium saucepan, melt butter over medium high heat.

4.  Add flour, whisking to form a roux.

5.  Add beer and continue whisking until incorporated.

6.  Reduce heat to low add add cheeses, stirring until melted.

7.  Add paprika, salt, black pepper, and nutmeg.  Stir and remove frm heat.

8.  Pour cheese sauce over pasta in an 8x8 baking pan; toss to coat.

9.  Top with breadcrumbs and bake about 20 minutes, or until nice and golden on top.

 

Cheers!

Beer and Cheese Dip

This dip is amazing with pretzels!  Don't think about the calories, just eat it!  But wait a day or so, if you can.  While the dip is good right away, it's even better the next day. 

The first time I made this, I used Guinness.  Today, I used a pale ale.  Both are good, which just goes to show, whatever you have on hand is probably fine.  Also, this is one of those recipes that can be very easily adapted to suit personal taste.

1 (8oz.) pkg. cream cheese, softened

1/2 of 10z. pkg. Ranch dressing mix

1/4c beer

1 1/4c Cheddar cheese

1/8 tsp. seasoned salt

1/8 tsp. cayenne pepper

1/8c green onions, chopped

1.  Mix everything together in a small bowl and
(after taste testing until it's just the way you like it)
cover and stick it in the fridge.

2.  Give it a few hours (overnight is good)
for the flavors to really blend before serving.

 Cheers!

Beer Braised Collard Greens

2 TBSP olive oil

1 small white or yellow onion, diced

3 cloves garlic, minced

1 lb. fresh collard greens, cut into 2” pieces and stems removed

1 (12oz.) beer

1 TBSP brown sugar

1 tsp. salt

½ tsp. red pepper flakes

Ground black pepper, to taste

1. Heat olive oil in skillet over medium high heat. Add onion and garlic and cook, stirring continuously for 1-2 minutes or until onion is softened and garlic is light golden brown.

2. Add collard greens, beer, brown sugar, salt, red pepper flakes, and black pepper.

3. Allow to simmer 30-45 minutes or until collard greens are wilted and beer is reduced slightly.

4. Remove from heat and serve immediately.7

Served this as a side with Jambalaya. 

Cheers!

Beer Battered Jalapeno Bites

These little appetizers are surprisingly yummy and addictive!

5-6 fresh medium size jalapenos, seeded and sliced

1/2c all-purpose flour

1tsp. salt

1 tsp. pepper

1 tsp. chili powder

1 tsp garlic powder

2 eggs, slightly beaten

1c light beer (I used Corona)

vegetable oil for frying

ranch dressing (we like the spicy version)

1.  Combine flour, salt pepper, chili powder, and garlic powder in a small mixing bowl.

2.  Add eggs and beer and stir until well blended.

3.  Heat oil in skillet or fryer to about 375*

4.  Dredge jalapeno slices in batter and add to hot oil.

5.  Fry until golden brown.  Remove to drain on a paper towel-lined plate.

6. Serve with spicy ranch dressing for dipping.

Bet you can't eat just one!

Cheers!

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. 

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!

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!

Guinness and Brown Sugar Glazed Corned Beef

This is what we will be having for dinner on St. Patrick's Day this year, along with fried cabbage and mustard mashed potatoes:

 2 lbs. corned beef brisket

1/2c packed light brown sugar

12oz. Irish stout beer (we prefer Guinness)

1.  Preheat oven to 300*

2.  Rub brown sugar on the corned beef until coated on all sides.

Place brisket on rack in a roasting pan.

3.  Pour the beer over the top of the brisket. Be sure to pour gently

so that you don’t knock off the brown sugar.

4.  Cover and bake for approximately 1½ - 2 hours, or until

cooked through. Allow to rest for a few minutes, then slice and serve.

******

Cheers!

Beer Braised Collard Greens

2 TBSP olive oil

1 small white or yellow onion, diced

3 cloves garlic, minced

1 lb. fresh collard greens, cut into 2” pieces and stems removed

1 (12oz.) beer

1 TBSP brown sugar

1 tsp. salt

½ tsp. red pepper flakes

Ground black pepper, to taste

1. Heat olive oil in skillet over medium high heat. Add onion and garlic and cook, stirring continuously for 1-2 minutes or until onion is softened and garlic is light golden brown.

2. Add collard greens, beer, sugar, salt, red pepper flakes, and black pepper.

3. Allow to simmer 30-45 minutes or until collard greens are wilted and beer is reduced slightly.

4. Remove from heat and serve immediately.

Served this as a side with jambalaya.

Cheers!