Food And Beer

Source: Tabasco.com

2 cups beer
1/4 cup TABASCO® brand Chipotle Pepper Sauce
1/4 cup minced onion
3 tablespoons molasses
2 tablespoons kosher salt
2 racks ribs (about 4 pounds), St. Louis-cut spare ribs or baby back ribs
Oil for coating grill grate
3/4 cup Chipotle Grilling Sauce

Combine beer, TABASCO® Chipotle Sauce, onion, molasses and salt in a gallon-size zipper bag; mix until salt dissolves. Cut the racks in half and add to the bag. Seal the zipper, leaving about an inch open; push on bag to release any trapped air through opening, and close zipper completely. Massage liquid gently into meat and refrigerate for 6 to 12 hours.

Heat grill.

Brush grill grate and coat with oil. Put ribs on grill away from the heat; cover grill and cook until an instant read thermometer inserted into thickest part of ribs registers about 155°F, about 1 hour. If your grill has a temperature gauge it should stay between 350°F and 375°F.

Brush ribs with half of the Chipotle Grilling Sauce, turn, cover and cook for 3 minutes. Brush with remaining sauce, turn, cover, and cook for another 3 minutes.

Remove ribs to a large serving platter, cut into 1- or 2-rib sections.

Makes 4 servings.

Source: RachelRay.com

4 large Russet potatoes (about 2 pounds), peeled and cubed
Salt
1/4-1/2 cup whole milk
1/2 cup sour cream
4 ounces cream cheese, softened
1 1/2 cups grated cheddar cheese
1/4 cup chives, chopped
1 clove garlic, grated or pasted
3 jalapeño or Serrano peppers, chopped, or 1 can diced green mild chilies (4 ounces), divided
Pepper
1 large egg yolk, beaten
2 tablespoons canola oil
2 1/2 pounds ground beef or hand-chopped bits of sirloin, brought to room temperature
3 tablespoons ground chili powder blend, such as Gebhardt brand
2 teaspoons ground cumin (2/3 palmful)
2 teaspoons ground coriander (2/3 palmful)
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
1 bottle lager
2-3 cups beef stock
2 tablespoons cornmeal or masa harina
1 can black or red beans (15 ounces), drained (optional)
1 can pickled jalapeños, for garnish

Cover the potatoes with water and bring to a boil. Salt the water and cook the potatoes to tender. Drain, return to the pot and mash with milk, sour cream, cream cheese, chives, garlic, half the chopped jalapeños or chili peppers, some pepper and the egg yolk. Cover the pan to keep the potatoes warm.

Heat the oil, two turns of the pan, over medium-high heat. Pat the meat dry and add to the hot pan; brown and crumble, then season with salt, pepper, chili powder, cumin and coriander. Stir to toast, then add the onion, garlic and remaining jalapeños or chili peppers, Worcestershire and tomato paste. Stir for 1-2 minutes, then add the beer. When the beer almost evaporates, add the stock and cornmeal and beans, if using, and simmer to thicken over low heat.

Place a rack in the center of the oven and turn on the broiler.

Transfer the beef chili to a casserole or individual bowls. Using a pastry bag or large food storage bag, pipe the potatoes on top of the chili. Transfer to the broiler to brown the potatoes. Top with pickled jalapeños and serve.