Serves: 4

4 American Lamb foreshanks
Salt and coarse pepper to taste
1 tablespoon olive oil
4 cloves garlic, finely chopped
3 carrots, peeled and sliced on the diagonal 1/4-inch thick
1 large onion, chopped
1 fennel, quartered lengthwise and sliced 1/4-inch thick (do not use solid center)
2 bottles (12 ounces each) light to medium beer*
1 can (15 ounces) chopped petite tomatoes and juice
1 cup fat-free chicken broth
10 sprigs fresh thyme
3 bay leaves

Preparation time: 45 minutes
Cook time: 2-1/2 hours

Generously season shanks with salt and pepper. In large skillet, heat oil over high heat. Brown shanks on all sides until golden brown, about 15 minutes. Remove from pan and place in a 13 x 9-inch baking pan. Pour out liquid from pan.

In same skillet, combine garlic, carrots, onion and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally. Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks. Braise in 375°F oven for 2-1/2 hours. Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables.

*24 ounces of fat-free chicken broth may be substituted.

Servings
Serves 4

Prep Time
10 minutes

Cook Time
20 minutes

 
1 1/4 lbs. ground round
1 medium onion, cut in half
3/4 tsp. salt
salt and pepper
8 oz. sliced assorted fresh wild mushrooms, such as oyster, cremini and shiitake (about 3 cups)
1 1/2 cups (12 oz.) beer, preferably honey lager, or non-alcoholic beer
1 package (.88 oz.) brown gravy mix
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves, crumbled

Finely chop half onion. Thinly slice remaining half; set aside.

Combine chopped onion, ground beef and 3/4 tsp. salt in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval “steaks”. Sprinkle tops with salt and pepper, as desired.

Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10-12 minutes to medium (160°F) doneness, turning once. Remove from skillet; keep warm.

Add sliced onion, mushrooms and 1/4 cup beer to same skillet; cook over medium-high heat 5 minutes or until vegetables are tender, stirring occasionally.

Combine gravy mix with remaining beer in small bowl, mixing until smooth, stir into mushroom mixture in skillet. Add 1 tsp. of chopped thyme; simmer 1 minute or until thickened, stirring frequently. Spoon sauce over patties; sprinkle with remaining 1 tsp. chopped thyme.

Garnish with thyme, if desired.

Suggestions
Do not over-mix patties. Over-mixing will give meatballs and loaves a frim, compact texture.

2 Cups Pretzel Sticks (finely Ground)
1 C milk
2 eggs
salt pepper
2 T Hot Sauce (Red Hot)
1 C flour
2 lb chicken Tenders (raw)

1 C vegtable Oil

Beer Cheese Chicken

3 tablespoons olive oil
1/2 cup chopped yellow onions

6 tablespoons flour
3 cups chicken stock
2 cups lager beer
salt
pepper
1 cup cheddar shredded
1 cups cubed Gruyere cheese shredded
Season chicken with salt and peper.

Add hot sauce to milk.

Dip chicken in milk, then in flur, then in egg, then in pretzel crumbs. Repeat with all pieces of chicken.

Heat vegtable oil in in large skillet to medioum heat. Fry coated chciken on each side until cooked.
Beer Cheese

Heat olive oil on Medium

Add chopped onion

Sautee until translucent

Add 6T flour and cook on medium foe 2-3 minutes. Until lightly browned.

Add beer and chicken stock cook until sauce is thick, about 15 min on medium. Add salt and pepper to taste.

Slowly add shredded cheese and stir after each addition.

Serve over chicken fingers!

Prep Time: 15 minutes prep, Cook Time: 25 minutes cook

6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic , minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup beer , or water
2 cups chicken broth, or water
fresh cilantro, chopped

Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 145 degrees F. Let stand 3-5 minutes before serving. Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed

Serving Suggestions:

A traditional Mexican recipe, with ingredients common in everyone’s pantry. Serve with corn tortillas.
Nutrition:

Calories: 590 calories
Protein: 30 grams
Fat: 24 grams
Sodium: 570 milligrams
Cholesterol: 94 milligrams
Saturated Fat: 7 grams
Carbohydrates: 59 grams
Fiber: 1 grams
Random Leftover Tip:

Make a salad with leftover pork!

Combine the ingredients in a saucepan. Heat and mop over brisket during cooking.

Yield: Makes about 20 donut balls
1/4 cup Samuel Adams® Belgian Session
1 cup water
1/4 cup warm milk
1 ounce fresh yeast
4 1/2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
Pinch of cinnamon
4 tablespoons butter, melted
2 cups heavy cream

Whisk together water, milk and fresh yeast, then add the eggs. Slowly add in flour, sugar, salt and cinnamon. Finally, add the butter and stir until smooth. Form 20 small donut balls and leave in a warm place to double in size. Fry at 350 degrees until golden. To make the cream, whisk the heavy cream and Samuel Adams Belgian Session until whipped-like consistency. With a knife, cut a small incision in each donut. Fill a pastry bag with the whipped cream and fill each donut with cream.

Ingredients:

1 lime, cut into 8 wedges
1/4 cup coarse salt
2 (12-ounce) bottles your favorite beer, chilled
1/2 cup frozen concentrate limeade, thawed
1/2 cup chilled tequila
Ice cubes

Directions
Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately.