Beer and Cheddar Soup

Ingredients:
• 1 piece(s) (1/2-pound) slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 clove(s) (large) garlic, minced
• 1 tablespoon(s) chopped thyme
• 1 bottle(s) (12-ounce) lager or pilsner
• 2 1/4 cup(s) low-sodium chicken broth
• 4 tablespoon(s) unsalted butter
• 1/4 cup(s) all-purpose flour
• 1 cup(s) heavy cream
• 1/2 pound(s) sharp yellow cheddar cheese, coarsely shredded
• 4 ounce(s) smoked cheddar cheese, coarsely shredded
• Salt
• Freshly ground pepper
• Garlic-rubbed toasts, for serving

Directions:
• In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic, and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
• In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

Enjoy!

Spicy Beer Mustard

Ingredients:
• 1/2 cup(s) black mustard seeds
• 1/2 cup(s) yellow mustard seeds
• 1 1/2 cup(s) malt vinegar
• 2 cup(s) dark beer, such as doppelbock
• 5 tablespoon(s) honey
• 1/2 cup(s) dark brown sugar
• 2 teaspoon(s) salt
• 2 teaspoon(s) ground allspice
• 3/4 teaspoon(s) turmeric
• 1 cup(s) dry ground mustard

Directions:
• In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
• In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice, and turmeric, and bring to a boil. Remove from the heat, transfer to a blender, and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.

Enjoy!

Beer-Steamed Clams

Ingredients:
• 1 1/2 pound(s) clams1 (16-ounce) beer
• 2 clove(s) garlic, sliced
• 1 shallot, sliced
• 1 teaspoon(s) seedless chili flakes
• 2 ounce(s) sliced salami
• Juice of 1 lemon
• 3 tablespoon(s) butter
• 1 pinch(s) salt and pepper

Directions:
• Boil the beer with the garlic, shallot, chili flakes, salami, and lemon juice.
• When beer has reduced by about 70 percent, add clams and butter and cook with lid on just until the clams open.
• Serve over grilled or toasted bread or capellini pasta.

Enjoy!

Beer-Battered Onion Rings

Ingredients:
• 1 cup(s) all-purpose flour
• 1 teaspoon(s) coarse salt
• Cayenne pepper
• 3/4 cup(s) buttermilk
• 3/4 cup(s) beer, preferably lager or pilsner
• 1 large egg
• 1 teaspoon(s) finely grated lemon zest
• 4 cup(s) vegetable oil, or more as needed, for frying
• 2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings
• Sea salt, preferably Maldon
• 1 lemon, cut into wedges, for serving

Directions:
• Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.
• Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.

Enjoy!

Beer-Braised Sausage with Warm Potato Salad

Ingredients:
• 2 tablespoon(s) extra-virgin olive oil
• 1 1/2 pound(s) sweet Italian sausages
• 1 medium yellow onion, halved and thinly sliced
• 12 ounce(s) pale ale beer
• 1 1/2 pound(s) small red potatoes, halved
• Coarse salt
• Ground pepper
• 1 tablespoon(s) red-wine vinegar
• 2 tablespoon(s) fresh parsley, chopped

Directions:
• In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
• Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
• Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Enjoy!

Favorite Irish Stew

Ingredients
• 1/3 cup plus 1 tablespoon all-purpose flour, divided
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 4 cups reduced-sodium beef broth
• 2 medium potatoes, peeled and cubed
• 4 medium carrots, cut into 1-inch pieces
• 1 cup frozen peas
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons water

Directions
• Place 1/3 cup flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
• In a Dutch oven, brown beef in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
• Add broth, stirring to loosen browned bits from pan. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
• Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
• Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).

Enjoy!

Doughnuts - EASY!

• Take a can of biscuits, small frying pan and some oil.
• Cut biscuits in quarters and dip them in the hot oil to brown (turn half way)

• After blotting the excess oil on the paper towel, roll warm little, home-made tidbits in whatever flavor you like!! (sugar, vanilla sugar, cinnamon, nutmeg) – YUM!!!