A study recently published in the Journal of Agricultural and Food Chemistry indicates that marinating meat in a beer (or wine or tea) marinade could reduce your risk of colorectal cancer. Grilling meat creates polycyclic aromatic hydrocarbons (PAHs) that have been linked to colorectal cancer.
The researchers grilled samples of pork marinated for four hours in Pilsner beer, non-alcoholic Pilsner beer or a black beer ale, to well-done on a charcoal grill. Black beer had the strongest effect, reducing the levels of eight major PAHs by more than half compared with unmarinated pork.
1 tablespoon vegetable oil
1 1/2 pounds ground beef chuck
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1 (12-ounce) can diced tomatoes
2 (16-ounce) cans pinto beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
1 (12-ounce) can or bottle beer
1 (4-ounce) can diced green chilies
1 tablespoon TABASCO® brand Original Red Sauce
1 1/2 teaspoons salt
Shredded Cheddar and Monterey Jack cheese, optional
Heat oil in 5-quart Dutch oven or saucepot over medium heat. Add beef and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add onion and garlic to drippings remaining in skillet; cook over medium heat until tender, about 5 minutes. Return meat to Dutch oven; stir in cumin; cook 1 minute.
Stir in diced tomatoes with their liquid, pinto beans, red kidney beans, beer, green chilies, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with cheese, if desired.
Makes 6 servings.
Source: Kraft Recipes
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup light beer
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 cup shredded iceberg lettuce
1 can (15 oz.) chili with beans, heated
4 green onions, sliced
1/2 cup sliced black olives
1 tomato, chopped
WHEAT THINS Toasted Chips Multi-Grain
BEAT Neufchatel and beer with mixer until well blended. Stir in cheddar; spread onto large serving plate.
PLACE lettuce around edge of Neufchatel mixture; fill center with chili.
SPRINKLE with onions, olives and tomatoes. Serve with chips.
Source: Emeril Legassi
4 ounces butter
1/2 cup flour
1/2 cup minced onions
1/4 cup minced celery
1 (12-ounce) bottle light beer
4 cups chicken stock
2 cups whole milk
1 pound sharp cheddar, grated
Dash hot red pepper sauce
Tempura Broccoli Florets, recipe follows
1 tablespoon finely chopped fresh parsley leaves
TEMPURA BROCCOLI FLORETS:
2/3 cup all-purpose flour
1/2 cup cornstarch
1 large egg, beaten
1 cup seltzer water
8 fresh broccoli florets, blanched
Preheat the fryer to 375 degrees F.
In a mixing bowl, whisk together the flour, cornstarch, egg, and soda water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.
In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce. Reduce the heat and keep warm.
To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.
I was flipping through the channels when I heard the words “Against the Grain.” Sure enough, it was my favorite ball park brew pub. (Mmmmm. Pork Belly on a Stick!) Damaris Phillips, Next Food Network Star winner, used a chile beer brewed at the restaurant.
Source: Damaris Phillips
16 ounces shell pasta noodles, such as conchiglie
8 ounces amber beer
8 ounces half-and-half
16 ounces cream cheese
3 tablespoons wet harissa
1/2 teaspoon mustard powder
Salt and freshly ground black pepper
8 ounces extra-sharp Cheddar, shredded (about 2 1/2 cups)
6 ounces smoked gouda, shredded (about 2 cups)
2 ounces super-aged gouda, shredded (about 1/2 cup)
1/3 cup breadcrumbs
1 tablespoon vegetable oil
Preheat the oven to 300 degrees F.
Bring a large pot of salted water to a boil and cook the pasta to al dente according the package direction.
Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes.
Add the harissa and mustard powder to the saucepan. Season with salt and pepper and whisk to incorporate. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted.
Add the pasta and toss to combine. Pour into an 8-inch square baking dish. Combine the super-aged gouda, breadcrumbs and oil in a small bowl and sprinkle over the top of the pasta. Bake until golden brown and bubbly, 20 to 25 minutes.
Source: Eating our Words
I have posted a lost of Guinness Cake recipes. This one appealed to be because the way the cake is frosted makes it look like the top of a perfectly poured pint.
1 cup Guinness stout
10 Tbs unsalted butter
1/2 cup unsweetened cocoa
2 cups fine sugar
2 large eggs
1 Tbs vanilla
2 cups all-purpose flour
2 1/2 Tsp baking soda
1/2 cup sour cream
Preheat oven to 350 degrees. Grease a 9″ spring-form pan with butter. Line with parchment paper.
In a large saucepan, combine Guinness and butter. Heat over medium-low until butter melts, then remove from heat. Add cocoa and sugar; whisk to blend.
In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture.
Add flour and baking soda and whisk again until smooth.
Pour into greased pan. Bake until risen and firm (45-60 minutes).
1 1/4 cup confectioners’ sugar
8 oz cream cheese
1/2 cup heavy cream
Mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth.
Add heavy cream and mix until easily spreadable.
Ice top of cake so it resembles frothy pint of Guinness.
“For the sake of full disclosure, I will tell you that there have been a few years in which I’ve been so zealous about the icing that I’ve doubled the ingredients and covered the whole friggin’ cake in the stuff. But that gesture obviously ruins the effect and reveals one’s frosting addiction.”