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Source: Texas Monthly
4 medium ancho chiles
1 cup cooked and seasoned black beans, well drained
1/4 cup mild goat cheese
1/2 cup grated sharp cheddar
3 tablespoons chopped cilantro
2 to 3 tablespoons sliced green onions, tips and stems
Steam chiles 10 minutes or until pliable. Cool, slit lengthwise (making cut as short as possible), and remove seeds but not skins. Combine next 5 ingredients and stuff chiles (do not overfill). Dust chiles in flour and shake off excess. Hold each chile by stem and dip in batter. Deep-fry at 325 to 350 degrees until golden brown.
1 cup beer
1 cup water
2 Tbsp. sugar
1 Tbsp. salt
4 bone-in pork chops (1-1/2 lb.)
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 clove garlic, minced
1/2 tsp. chopped fresh rosemary
MIX first 4 ingredients until sugar is dissolved; pour over chops in shallow dish. Turn chops over to evenly coat both sides of each chop. Refrigerate 1 hour to marinate.
MEANWHILE, mix remaining ingredients.
HEAT grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF), brushing occasionally with mayo mixture.
Source: Beef It’s What’s For Dinner
1 boneless beef brisket, flat cut (4 to 4-1/2 pounds)
2 cloves garlic, minced
1 tablespoon peanut or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, each cut into 12 wedges
1 bottle (12 ounces) beer
1 bottle (12 ounces) chili sauce
2 teaspoons wasabi paste
Coleslaw (recipe follows)
3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef brisket. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
Meanwhile, prepare coleslaw.
Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.
Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
Yield: 10-12 servings
Source: Food Network Magazine, March 2013, p. 125
For the dough:
1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten
For the filling:
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.
Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.
Source: Beer Magazine, January/February 2013, pp. 22-25
4 chicken legs, thighs or leg/thigh quarters
3 oz pancetta, chopped
1 medium onion, sliced
2 cloves garlic chopped
1 large carrot, peeled cut into 1/2 dice
1 celery rib, cut into 1/4 inch dice
8 oz mushroom caps, quartered
2 cups Belgian beer
2 cup chicken stock
Bouquet garni – 5 sprigs each of thyme and parsley, with 2 bay leaves tied together
12 oz package pearl onions
3 tbs flour
3 tbs unsalted butter
salt and pepper to taste
Rinse chicken and pat dry with a paper towel, then season with salt and pepper and set aside.
Set a heavy-bottomed skillet over medium heat. Add to 1 tablespoon unsalted butter and a drizzle of olive oil. When the butter has melted, add the frozen pearl onions and saute until softened and heated through, about 10 minutes, stirring often. Remove pearl onions with a slotted spoon and reserve. Add mushrooms to the pan and cook until they release their juices and cook until they release their juices and begin to brown. You can add a little more butter t the pan if needed. Once browned, remove them from the pan and reserve.
Add the pancetta to the skillet and cook over medium heat until the fat is rendered and the pancetta is crisp, about 8 minutes. Remove from the pan with a slotted spoon and drain on a paper towel lined plate. Reserve for the final garnish. Place chicken pieces skin side down in the skillet and brown both sides, turning once, about 8 minutes per side. Brown the chicken in batches if necessary so as not to crowd the pan.
Discard all but a teaspoon of fat from the skillet. Add the remaining 2 tablespoons of butter, the sliced onion, garlic, carrot and celery to the pan, stirring to combine and continue cooking, stirring constantly for 3-5 minutes over medium heat.
Add the beer to the skillet, followed by the chicken broth and stir to blend well with the vegetable and flour mixture. Return the chicken to the pot with any of the accumulated juices, toss in the bouquet garni, and make sure that everything is covered by the liquid. Bring to a boils, then lower heat to medium-low to low to maintain a simmer. Cover and simmer for 35 minutes.
Remove the chicken from the pan, set aside, and cover to keep warm. Strain the sauce with a sieve, Return the sauce to the an over medium heat and add the reserved pearl onions and mushrooms, stirring to combine. Put the chicken back in, turning to coat the pieces well, and continue to heat for about 5 minutes.
Serve in wide, shallow bowls with mashed potates, and top each serving with a sprinkling of pancetta bits.
Source: Texas Monthly
5 pounds sauerkraut (sold in individual bags; Boar’s Head brand is good), rinsed well in cold water
1 smoked pig knuckle (Boar’s Head brand)
8 strips of thick-sliced bacon (called country-style), cut into large pieces
2 yellow onions (sliced)
10 cloves of garlic (sliced)
3 bottles of Heineken beer
1 bottle of Riesling or Sauvignon Blanc wine
2 pounds of country-style shoulder ribs, cut 1 ½ inches thick
16 frankfurters (preferably pork and beef, not just one meat)
1 medium-sized pork loin roast
several garlic cloves, sliced lengthwise
3 carrots cut in half
1/3 cup olive oil
16 Yukon Gold potatoes
Heat olive oil in a very large roasting pan. When oil is hot, add the pork shoulder ribs and chopped bacon and sauté until brown in color. Add onion and garlic and cook for 5 minutes. Then add the sauerkraut and carrots, and sweat for 5 minutes. Add the pig’s knuckle, the Heineken and Riesling, then reduce heat and simmer for 2 hours, stirring occasionally. Simmer until 90 percent of the liquids have evaporated, then season with salt and ground white pepper. Long cooking is the key to flavor. The meat will absorb the liquids and the sauerkraut will be golden in color.
Preheat oven to 350 degrees. While the pork shoulder and sauerkraut simmer, cut small pockets in several spots on the pork loin and insert sliced garlic cloves. Rub roast well with salt and pepper. Cook the pork loin until the meat reaches 135 degrees on a meat thermometer. Remove from oven and let rest for at least 15 minutes before slicing into thin pieces.
Poach the Frankfurter and Bratwurst in water, slice, and set aside. Boil the potatoes, slice, and set aside.
When ready to serve, arrange the sauerkraut on the center of a large platter, shingling the frankfurter, bratwurst, the potatoes and pork loin, around and on top.