Beef & Irish Stout Stew via AllRecipes.com

(photo credit: delish.com)

Serves: 6

Ingredients

• 2 pounds lean beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• 1 pinch salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 1 1/2 cups Irish stout beer (such as Guinness®)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Recipe Source: allrecipes.com

Craft Beer of the Week: Deschutes Black Butte Porter

(photo credit: Google Images)

This week's craft beer is: Black Butte Porter. This is a dark beer with a slight hop bitterness up front and ends with a distinctive chocolate roasted finish. This beer won Bronze Medal, Brown Porter in the 2009 Great American Beer Festival and won Gold Medal in Porter Category in 2007 at the Australian International Beer Awards. In 2005 it won Silver Medal in the World Beer Championships. 

This beer goes great with: salmon, wild rice, elk burger, and onion soup. 

Come and purchase this at El Toro Gourmet Meats in Lake Forest, CA!

Indian Tandoori Chicken

photo credit

Serves: 4

Ingredients

• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Directions

1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Footnotes

• This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).

source: allrecipes.com 

Teriyaki Onion Burgers

photo credit

Servings: 4

Ingredients

• 1 pound ground beef
• 1/4 cup teriyaki marinade sauce
• 1 (3 ounce) can French-fried onions
• 4 slices Cheddar cheese
• 4 hamburger buns, split

Directions

1. Preheat a grill for high heat.
2. In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
3. Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.

Source: allrecipes.com 

Port Brewing Wipeout IPA

This week's craft beer is Port Brewing's Wipeout India Pale Ale. According to Port Brewing's website:

This one is dedicated to everyone who has gotten up at the butt crack of dawn, headed towards the shores and found it 4-6 feet and offshore only to find 30 of your “buddies” have already claimed the peak.

As you paddle out, a swell arrives from nowhere signaling your turn to go. The surf Gods are shinning on you today.

You turn, stroke like mad for the wave. Standing up you are alone and blammo you Wipeout….blowing the only chance of a right hander all to yourself.

You know who you are. We’ve all been there too. It’s inside each and every one of us.

Welcome to the waters of Wipeout IPA, a massively hopped India Pale Ale with enough substance and body to overcome even the worst and most tragic of on the water spills.

We brew Wipeout IPA for everyone- especially those hardy souls who brave the cold winter water and monster sets produced by an amazing northwest swell.

Only a tidal wave of hops can overcome the surging tide of malt that is required to produce a beer of this shape. We invite you to drop in, hang on and kick out the backside.

This beer goes excellent with spicy food. You can pair Port Brewing's Wipeout IPA with:

• Thai cuisine
• Burgers that are smothered in BBQ sauce
•  Curried food
• Fish 
• Poultry
• Salmon  
• Shellfish

Strawberry Cheesecake French Toast

Photo via tasteofhome.com

Recipe source: food.com

Ingredients:

Servings:

  4   4

4

Units: US | Metric

• 1 (3 ounce) package cream cheese , softened
• 2 tablespoons confectioners' sugar
• 2 tablespoons strawberry preserves
• 8 slices country white bread
• 2 eggs
• ½ cup half-and-half
• 2 tablespoons granulated sugar
• 4 tablespoons butter

Directions:

1. 1
   In a small bowl, combine the cream cheese and confectioners' sugar; mix well then stir in the preserves.
2. 2
   Spread equally over 4 bread slices. Top with the remaining bread slices, forming sandwiches.
3. 3
   In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
4. 4
   In a large skillet, melt 2 tablespoons butter over medium heat.
5. 5
   Dip each sandwich into the egg mixture, completely coating both sides. Cook 2 sandwiches at a time for 1 to 2 minutes per side, or until golden.
6. 6
   Melt the remaining 2 tablespoons butter in the skillet and cook the remaining 2 sandwiches.
7. 7
   Slice each in half diagonally and serve.

Baked Salmon

 

Photo credit: Oxmoore House

 

Ingredients

• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Directions

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

recipe source: http://allrecipes.com/recipe/baked-salmon-ii/detail.aspx