"The Local Bartender's" Beer Brats

 

 

"The Local Bartender's" Beer Brats

 

Recipe from: Mr. Ex's Recipes for Singles

 

 

INGREDIENTS
 

6 cans domestic beer
2 large onions, roughly chopped
1-2 containers sauerkraut
8-12 bratwurst
2 sticks butter
spicy mustard
relish

DIRECTIONS

Bring beer to near boil. Place onion, sauerkraut and brats, poked with fork in beer. Simmer lightly 1 -1/2 hours. Add butter. Simmer another 30 minutes. Throw brats on the grill to char. Drain onions and sauerkraut. Serve brats with onions, sauerkraut, mustard and relish.

Serves 4-6

Full Recipe: Mr. Ex's Recipes for Singles



Bock Beer Macaroni and Cheese

 

 

Bock Beer Macaroni & Cheese

Recipe from:  Evil Shenanigans 

 

 

 

Ingredients

 

 

8 ounces elbow of penne pasta
1 stick butter
2 tablespoons grated yellow onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
1/2 cup bock, or other amber, beer
1 cup half and half
4 ounces cream cheese, at room temperature
4 ounces (about 1 1/2 cups) extra sharp cheddar cheese, shredded
4 ounces (about 1 1/2 cups) Parmesan cheese, finely shredded, divided
2 ounces (about 3/4 cup) fontina cheese, shredded
2 ounces (about 3/4 cup) smoked provolone cheese, shredded
2 slices thick cut bacon, cooked crisp
1 tablespoon butter, melted
1 cup panko bread crumbs

Heat the oven to 350 F and spray a medium casserole dish with non-stick cooking spray.

Cook the pasta in salted water according to the package directions, reducing the cooking time by one minute. Drain and rinse under cool water to stop the cooking. Set aside.

In a medium sauce pan melt the butter over medium heat until it foams. Add the grated onion, salt, pepper, mustard powder, and cayenne pepper and cook until fragrant, about one minute.

Add the flour and whisk until smooth. Cook, whisking constantly, for two minutes or until the mixture is just lightly golden brown.

Whisking constantly add the beer and half and half and cook until the mixture is smooth. Let the sauce come to a simmer and thicken. Add the cream cheese and whisk until completely smooth.

Turn the heat down to low and, in three batches, add the cheddar cheese, half the Parmesan, fontina, and provolone. Once smooth turn off the heat and fold in the cooked pasta. Transfer the mixture to the prepared casserole dish and top with the reserved Parmesan cheese.

Put the crisp bacon strips in a blender and process until the bacon is finely ground. Combine the bacon powder in a medium bowl along with the melted butter and panko bread crumbs. Toss until the mixture is well combined. Spread the mixture evenly over the macaroni. Bake for 40 to 45 minutes, or until the topping is golden brown and the mixture is just starting to bubble at the edges. Cool for ten minutes before serving.

Full recipe: Evil Shenanigans

Dubliner Fondue

Dubliner Fondue

Recipe from: A Spicy Perspective

Ingredients

 

1 garlic clove, cracked
1 ¼ cup Harp Beer (or pale Irish beer)
8 oz. shredded Dubliner Cheese (could substitute Sharp cheddar)
1 Tb. flour
2 tsp. ground mustard
Pepper

 

Directions

 

Place a small sauce pot over medium heat. Pour the beer in the pot.

Peel and crack one garlic clove; then add it to the pot.

Mix the shredded cheese with the flour and ground mustard.

Slowly add the floured cheese to the beer. Whisk until smooth. You will think you’ve made a mistake until the mixture gets hot enough to thicken and come together—just keep whisking! (5-10 minutes) Remove the garlic clove.
Once smooth and thick, pour into a fondue pot and serve!

* Serve with bread cut into cubes, sliced apples, grapes, gherkin pickles, and boiled baby potatoes.

Full Recipe: Dubliner Fondue


 

Guinness Beef Stew



 

Guinness Beef Stew
Recipe from: Tierney Tavern 

Ingredients

• 1-½ pound lean beef stew meat, cubed
• 1 large Yellow Onion, diced
• 2 cups Low Sodium Beef Broth
• 1 cup Guinness [to be honest, I use pretty much the whole 11 oz. bottle]
• 3 cloves garlic
• 1 teaspoons Dried Thyme
• 1 tsp rosemary
• 3 whole Bay Leaves
• 3 whole Carrots, Peeled and Cut Into 1" Chunks
• ½ pound Baby Red Potatoes, Scrubbed and Halved
• 3 TB Flour
• 2 TB Extra light olive oil
• 1 tablespoon Chopped Flat Leaf Parsley , or 2 tsp dried parsley flakes

Instructions

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear.

Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and bring to boil. Once boiling, cover and reduce heat to low and simmer for 45 minutes to 1 hour, stirring occasionally. Check for salt and pepper before serving.


Full Recipe:  Tierney Tavern