1/2 pound Italian hot sausage
1/2 pound Italian sweet sausage
1/2 pound kielbasa or other smoked sausage
1/2 pound bockwurst (ground veal sausage)
5 green onions, minced
1 cup beer
1 teaspoon TABASCO® brand Original Red Sauce
1 tablespoon finely chopped fresh parsley
Cut Italian sausages into 1/2-inch pieces and place in a deep skillet over medium-high heat; cook 3 to 5 minutes or until lightly browned. Drain.
Cut kielbasa and bockwurst into 1/2-inch pieces; add to Italian sausage in skillet along with green onions and cook 5 minutes or until lightly browned.
Reduce heat to low and stir in beer, TABASCO® Sauce, and parsley. Simmer 8 to 10 minutes, stirring occasionally. Pour into a chafing dish and serve with toothpicks.
Serves 8 to 10.
Beer and pretzels are a pretty common pairing. But what if you have different types of pretzels? Jordan St. John has answered that question. He says that if you are eating a spicy whole grain mustard with your pretzel, pair it with a Dark Lager. He has suggestions for hard pretzels, too.
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.