beer

All posts tagged beer

Recipe Swap: Steak and Eggs with Molasses-Beer Sauce

Published June 21, 2013 by jenmatteson

One thing that I really like about the recipe swaps is that you never know what you’re going to get, and many times it forces you toWC-Recipe-Swap-badge-1 try something slightly out of your comfort zone.  This week’s swap theme was cooking/baking with alcohol.  Now who wouldn’t want to participate in this!?  Once again, the swap was hosted by Sarah, at A Taste of Home Cooking.  For the swap, I submitted my Guinness barbecue sauce, and was assigned steak and eggs from Coleen at The Redhead Baker.

Steak and Eggs with Molasses-Beer Sauce

Steak and eggs aren’t really my thing.  We don’t eat a lot of steak at home, very close to never.  I’d rather pay someone to cook it perfectly for me and only eat it once in a great while, but this wasn’t just any old steak and egg recipe, it was steak and eggs with molasses-beer sauce.  Sounded good enough, and I figured Nate would like it no matter what.  Now my problem was finding the time to make this.  We had an insanely busy last few days, and trying to fit in this recipe proved to be quite the task.  So when did I end up making this?  The night before it was due, which is pretty much a no-no in the swap world.  What if it doesn’t turn out right?  What if you forgot something at the store?  What if your pictures suck?  Many of these are things that could easily happen to me, but I had no choice.

Well, the only thing that went wrong was that the pictures weren’t stellar, but that’s okay.  I was very proud my steak cooking abilities.  It turned out a perfect medium, which is exactly how I like my steak.  The eggs were great, although not very photogenic.  The best part was the sauce.  To me, it was like a cross between an A1 steak sauce and a barbecue sauce.  It was sweet and spicy (of course because I added extra cayenne), and as stated by Coleen, this would be excellent on a burger!  Nate said it was really good with the yolk from the egg.  I’m guessing since I’m out-of-town all weekend, Nate will try it out on a burger, and maybe more eggs and leftover steak, and let me know how it turns out.

Steak and Eggs with Molasses-Beer Sauce

Steak and Eggs with Molasses-Beer Sauce

Source: Adapted from The Redhead Baker
Servings: 2

Ingredients:

For the sauce:
1/2 tbsp olive oil
1/4 medium onion, finely diced
1 clove garlic
1/2 cup ketchup
1/4 cup molasses
1/4 cup apple juice
1 tbsp sugar
1/4 cup lager-style beer
3/4 tsp yellow mustard
1 tsp lemon juice
3/4 tsp Worcestershire sauce
3/4 tsp cayenne pepper
3/4 tsp paprika

For the steak and eggs:
1/2 lb boneless sirloin steak
salt and pepper
1 tsp olive oil
4 eggs

Directions:

1. Melt the butter in a medium saucepan over medium heat.  Add onions and garlic and saute until onions are soft and translucent, about 5 minutes.  Add remaining sauce ingredients and whisk until combined.  Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, until the sauce is reduced to about 1 cup.  *Sauce can be prepared in advance and refrigerated overnight.

2. Heat grill or skillet to medium high heat. Season the steak with salt and pepper and drizzle with olive oil.  Cook steak for about 5 minutes, flip and cook for another 4-5 minutes for medium-rare doneness.  Remove from heat and let rest.  *If sauce was made in advance, gently re-heat in a small saucepan while cooking the steak.

3. Spray a medium skillet with cooking spray and place over medium heat.  Gently crack two eggs in the pan, leaving yolk intact for over-easy.  Cook until bottom egg white is set, about 2 minutes, and flip.  Cook for another 30 seconds to 1 minute to desired doneness.  Slide out onto serving plate and repeat with remaining two eggs.

4. Thinly slice the steak against the grain and divide among the serving plates.  Top with 1-2 tbsps of the molasses-beer sauce.

See what the other ladies cooked up for this boozy swap!

Recipe Swap: Slow Cooker Beergarita Chicken Tacos

Published May 24, 2013 by jenmatteson

I got pretty busy over the weekend and didn’t get around to Meatless Monday, but hopefully next week I’ll get there!  We had a lovely weekend of family, friends, and even a little gardening.  Last summer, we put a vegetable garden in the back, which I absolutely love!  We also put in the foundation for a front garden, but didn’t actually get to putting plants in it.  My parents have a gorgeous garden, several actually in their gigantic yard, and were kind enough to split almost anything they could and send it home with Nate and me.  We ended up staying all night, sitting by the fire, playing some cards when it decided to downpour for a short time and enjoying some cocktails, so we didn’t get to planting them that day, but we got everything in the next.  We are both so excited!

Slow Cooker Beergarita Chicken Tacos

We’ve just been so busy with work, softball, gardening/yard work and other activities, that I had really let this recipe swap slip away from me.  This week’s swap is Blogger Choice, hosted by Sarah at Taste of Home Cooking.  I got another blog that I hadn’t WC-Recipe-Swap-badge-1visited in the past.  I love when that happens!  I was assigned Ashley’s blog, Cheese Curd in Paradise.  Thankfully, it’s not a blog all about cheese curds or I would have been in trouble ;P  When we do bloggers choice, I try not to go directly to the chicken category and sift through the other categories that interest me, but nothing really grabbed me, so I visited my old standby, chicken.  As soon as I saw the beergarita tacos, I thought it’d be a perfect fit.  It’s made in the slow cooker, perfect for our suddenly overwhelmingly busy schedules, we love chicken tacos, beer, and margaritas.  I make a margarita chicken (have yet to blog it) on the grill that is so flavorful and juicy, I figured this would be somewhat similar, and probably just as delicious.  Even better, there is basically two steps.  Dump ingredients in the slow cooker.  Shred.  Done and done.

Slow Cooker Beergarita Chicken Tacos

The chicken turned out really flavorful.  I combined the ingredients, minus the chicken the night previous, so all I had to do was put the chicken in the slow cooker, pour the mixture over it in the morning and turn it on.  Bam!  But, the mixture didn’t smell so good in the morning, so I was slightly concerned.  However, they did turn out really juicy and lovely.  Nate and I both had two, and we made a salad from the leftovers for lunch today.

Slow Cooker Beergarita Chicken Tacos

Slow Cooker Beergarita Chicken Tacos

Source: Cheese Curd in Paradise
Servings: 8

Ingredients:

4 boneless skinless chicken breasts
1/2 cup margarita mix
6 oz lager beer
1/2 tsp lime zest
3 jalapeno peppers, diced (seeded for less heat)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 /2 tsp cumin
1 tsp chili powder
tortillas
cilantro, shredded cheese, non-fat plain Greek yogurt (all optional for garnish)

Directions:

1. Place chicken into slow cooker (using frozen breasts is fine, and actually recommended for long cooking times).  Mix all remaining ingredients together in a medium bowl and pour over chicken.  Cook on low for approximately 8 hours, or until chicken is easily shredded with a fork.  Shred chicken breasts between two forks (I just leave it in the slow cooker and do this, but if it’s easier or you’d rather, go ahead and remove the chicken, shred it, and return to slow cooker).  Continue to cook until heated through.  Serve on tortillas and garnish as desired.

See what the others ladies cooked up for the Bloggers Choice Swap!

Spicy Maple Baked Beans

Published March 12, 2013 by jenmatteson

While baked beans are not on my 30 Before 30 list, they’ve always been something I’ve wanted to try my hand at.  I came across this recipe in Food and Wine last month, and decided to jump on it!  I usually shy away from recipes with an extensive list of ingredients, but I realized that most of the ingredients were things I already had in my kitchen, many being seasonings, so it wasn’t that big of a deal.  Don’t let the list overwhelm you.

Spicy Maple Baked Beans

Instead of using canned beans (which are super convenient, but high in sodium – don’t worry, I use them all the time!), I decided to used dried since I had the time to let them soak.  However, as I glanced over the recipe, I thought it called for just one 15 oz can of beans.  I converted that to dried beans, which was just less than 1/4 cup.  After the beans had soaked and were cooking, I started putting together the sauce.  As I added more and more to the saucepan, I started thinking, this sure is a lot of sauce for one measly can of beans.  After revisiting the recipe (always a good idea), I realized the recipe called for 4-15 oz cans of beans.  WHOOOPS!  Might have had something to do with the cocktail I was drinking…or the 6 other things I was making simultaniously…or both.  In the end, I used the whole bag of dried of beans, but the entire recipe took me some extra time.

These beans were sooooo good!  Spicy and sweet, with a little smokey from the bacon and hot dogs.  I think I could have eaten an entire bowl of these for dinner, but I didn’t  For my taste, they were slightly too sweet, so next time I would probably cut the sugar a bit, but as I just mentioned, I absolutely loved them anyway!  This will be a great side for BBQ season!

**UPDATE: 3/19/2013 – My friends absolutely loved these beans.  Nate said they were the best beans he’s ever had. This has for sure made the summer BBQ list.  SOOOOO GOOD!

Spicy Maple Baked Beans

Spicy Maple Baked Beans

Source: Adapted from Food and Wine
Servings: 10-12

Ingredients:

1 cup ketchup
1 cup pure maple syrup
1 cup porter or other dark ale (I used Guinness)
1/2 cup molasses
1/2 cup Dijon mustard
1/2 cup powdered mustard
1/4 cup Worcestershire sauce
1/4 cup packed light brown sugar
1 tbsp chili powder
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp granulated onion
1/2 tsp garlic powder
Kosher salt
4 slices of bacon, finely chopped
1 onion, finely chopped
1 lb dried navy beans (*substitute 4-15 oz cans of navy beans, rinsed)
10 all-beef hot dogs, halved lengthwise and thinly sliced crosswise

Directions:

1. Pre-soak and cook beans according to package directions.

2. In a saucepan, combine all ingredients except salt, bacon, onion, beans and hot dogs.  Bring sauce to a boil.  Whisk to dissolve sugar completely.  Reduce heat to low and simmer until reduced by one-third, about 20 minutes.  Season with salt.  You  might not need too much if you are using canned beans.

3. Preheat oven to 325 degrees.  In a large enameled cast-iron casserole, cook the bacon over moderate heat, stirring until the fat has rendered and bacon just begins to crisp, about 6-8 minutes.  Add onion and cook until softened, 8 minutes.  Stir in beans, hot dogs and sauce.  Cover partially and bake for 1 hour, until beans are glazed.  Season with salt to taste and serve.

Guinness Barbecue Sauce

Published March 11, 2013 by jenmatteson

Nate and I are having several of our good friends over for a pre-St. Patrick’s Day celebration. Seeing as though the 17th is a Sunday, we all decided to celebrate on Saturday instead.  I wanted to make something that we could graze on all day (and night), so I’ll be making pulled pork sandwiches.  Now, pulled pork isn’t at all Irish, nor is barbecue sauce, but I don’t really care.  It’s food.  Good food!  However, I did have a recipe for this barbecue sauce, which incorporates a classic Irish beer, Guinness.  So, I snuck a little Irish in there 😛

Guinness Barbecue Sauce

This was so easy and turned out so good.  If I knew anything about canning, I’d definitely make a bunch, can it, and save it forever and ever.  Or maybe I would share it with my loved ones. 😉 Either way, I LOVE this sauce.  It’s stubtly sweet, with a hint of spice, but neither are overpowering.  I was very impressed by my barbecue making skills!  Hopefully my friends will like it just as much!

Guinness Barbecue Sauce

Guinness Barbecue Sauce

Source: Adapted from Cupcake Rehab
Servings: Makes about 4 cups

Ingredients:

2 tbsp butter
2 onions, minced
5 garlic cloves
1/2 cup molasses
1 cup Guinness
1/2 cup white distilled vinegar
1 1/2 cups light brown sugar
3 tbsp apple cider vinegar
2 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp crushed red pepper
1/2-1 tsp cayenne pepper
5 shakes hot sauce (I used Texas Pete’s HOT)
1-15 oz can tomato paste

Directions:

1. Over medium-heat, melt butter in medium saucepan.  Add onion and garlic and saute until they begin to caramelize, about 10-12 minutes.

2. Add molasses, beer, brown sugar, both vinegars, salt, black and red pepper and cayenne. Increase heat and cook at rolling boil for 10 minutes, stiring occasionally.

3. Lower heat and stir in tomato paste and hot sauce.  Simmer for 30 minutes, stirring occassionally.

4. Remove from heat and let sauce cool slightly.  Use an immerson blender to puree the sauce.  If you don’t have an imerrsion blender, transfer to food processor or blender and pursee.

5. Use immediately, refigerate up to one week, or can for shelf-stable sauce.

Oktoberfest

Published October 19, 2012 by jenmatteson

It’s a little late to be posting this, as Oktoberfest begins late in September and runs through the first weekend in October.  Plus, if you were to brew an Oktoberfest, you’d want to get started in August, so better luck next year!  Bookmark this post!

We started our Oktoberfest in the middle of August, and it’s just now at its prime.  This brew is smooth and packed full of malt.  We tried it next to Summit’s Oktoberfest, and three out of three of us liked our home-brew better (of course, it wasn’t a blind tasting, which we might have to try next time, but still!).  Unfortunately, this brew had quite a bit of sediment in it, which just means you probably don’t want to pour the beer into a glass to the last drop – we leave an inch or so in the bottle.

Also, this was supposed to be a lager, but we don’t have the correct equipment to brew a lager (yet); the temperature needs to be adjusted throughout the fermentation process.  We thought we were S.O.L., but the very nice man at Midwest Supplies said we just needed to sub out our lager yeast for an ale.  They are so helpful!

Oktoberfest

Source: Midwest Supplies
Servings: Makes 5 gallons

Ingredients:

dry yeast
priming sugar

Grains:
8 oz. carapils
8 oz. caramel 40L specialty grains

Hops:
1.5 oz. Mt Hood
1 oz. Hallertau Pellet Hops

Malt:
9.3 lb Munich liquid malt extract

Hop Scare IPA

Published October 17, 2012 by jenmatteson

I often forget to (or don’t seem to get around to) blog about our beers.  I think the problem is because there is so much waiting time between when we actually brew it, and when I can drink it and give a good honest review of the beer.

One of our more recent brews was another IPA, this time Hop Scare IPA.  I enjoyed this one far more than the Octaine IPA as it was much hoppier and tasted more like a true IPA.  When we started this one, it had been awhile since we brewed, and we sort of forgot when to take the hydrometer reading, which means that we didn’t get an exact alcohol content.  However, we’re pretty sure it’s quite high as drinking just one can get a person pretty buzzed.  Two, and you’re probably good for the evening.  My best guess is close to 12%.  Yikes!

Hop Scare IPA

Source: Midwest Supplies
Servings: Makes 5 gallons

Ingredients:

dry yeast
priming sugar

Grains:
1 lb Caravienne

Hops:
.75 oz. Yakima Magnum
1 oz. Amarillo
2 oz. Cascade

Malt:
6 lb Briess Gold Liquid extract
2 lb Light dried malt extract

Cheddar Jalapeno Beer Bread

Published October 14, 2012 by jenmatteson

I bought a 5 lb bag of self-rising flour to make biscuits while camping (they were wonderful and I never got around to posting the recipe – I should do this).  Since then, it’s just been staring me in the face every time I open my cupboard, asking me what in the world I am going to do with the rest of it.  While the bag was staring at me, so was this recipe, which I thought would be excellent with chili.  I grew up as a ‘saltine crackers in my chili’ person, and have evolved to a ‘tortilla chips in my chili’ type.  I’ll still take the saltines in a pinch, though 😉

Anyway, the flavors of this bread sounded like it would pair perfectly with chili, so I made it the same day as my four bean turkey chili.  The original recipe calls for canned jalapenos, but I used fresh, seeds and all so it was extra spicy.  For my non-cheese preference, I made the loaf half cheese, half no cheese, but the recipe below depicts a full cheese loaf.  It was awesome in the chili.  Perfect!  I’m not sure what else this would be good with, as I didn’t love it alone, but if you find out, let me know!

Cheddar Jalapeno Beer Bread

Source: Adapped from Essesntials Everyday
Servings:

Ingredients:

3 cups self-rising flour
1/4 cupsugar
1 cup shredded cheddar cheese
2-3 jalapenos, sliced (seeded for less heat)
12 oz. beer (I used Oktoberfest)
3 tbsp melted butter

Directions:

1.  In a large bowl, stir together flour, sugar, cheese and jalapenos.  Slowly stir in beer until all ingredients are incorporated and the dough is sticky.  Transfer to a prepared loaf pan.  Cover with a damp towel and let rest for 30 minutes.

2.  Preheat oven to 375 degrees.  Pour melted butter over top and bake for 50-60 minutes, until top is browned.  Remove and let cool on wire rack in loaf pan for 5 minutes.  Remove loaf and continue cooling on wire rack, at least 10 minutes before slicing and serving.

%d bloggers like this: