Food Made With Beer
Raspberry-Chipotle
BBQ Sauce
By: Michael Owings
Coca-cola
BBQ sauce
By: Michael Owings
Smoked
Cheddar and Ale Soup
By: Larry Hartzog
6-12 Canned Chipotles (smoked jalepenos) in
Adobo Sauce
16 oz seedless raspberry preserves
1 TBS crushed garlic
1 cup cider vinegar (get the real kind, not the fake stuff -- read labels)
1/2 stick butter
16 oz hunts or kraft plan bbq sauce
Note: you can get the Chipotles locally from Albertsons on Covington.
You could also buy or make your own and add a lirrle adobo sauce
seperately, but the canned stuff is easier.
Note: If you can't get the raspberry preserves
seedless, then you can
still use the kind with seeds, but you'll need to run the sauce through
a strainer when done.
Put the chipotles, preserves and garlic in a
blender and blend until
smooth. Add this into a pot along with the cider, butter and bbq
sauce. Heat until everything is hot and well-blended.
1 can regular coke
1 tsp cola extract
1 1/2 cups catsup
1 cup finely chopped onion
1/4 cup cider vinegar
1/8 cup worchestire sauce
2-4 tsp chili powder
1 tsp salt
Note: cola extract (flavoring) can often be
had from homebrew shops,
or anywhere that sells DIY soft-drink kits.
Mix all ingredients in a sauce pan. Bring to boil and simmer for 30 -60 minutes until thickened to desired consistency.
This is eatin chili, the kind to put in a big bowl of rice and spoon down with gusto.
At your grocery, buy a jar of "Tabasco 7 spice chili recipe"
If your grocery doesn't have it, you're not in a grocery!
Brown in a frying pan 1 pound of hamburger meat, remove and blot the grease out, then wipe the pan clean.
Put back in pan, add contents of jar over meat, add 1 small can of drained corn, add 1 can of drained black beans, then the secret -
add 3/4 cup of BEER.
Stir together and simmer for 10 minutes
Enjoy
This recipe but I modified it using only ˝ teaspoon of cayenne. If you would like it hotter than it was at the Christmas party add the full teaspoon. I used the concentrated chicken base in paste form made by LeGoux for the chicken flavor. This is a very good gourmt quality base and can be found at Dorignac’s Grocery on the south shore. I haven’t found a source on the northshore yet. You can substitute two cans of chicken broth for the chicken flavor base and hot water.
Good brewing, good cooking and good eating, Larry
Makes about 1 Gallon
7 Tbs. Butter
1 Tsp. Minced Garlic
1/2 Cup Chopped Red Bell Pepper
1/4 Cup Chopped Yellow Onion
1/4 Cup Chopped Bacon
1 Tsp. Cayenne Pepper
1 Tbs. Hot Pepper Sauce
1 Tbs. Worcestershire Sauce
1 Tsp. Paprika
1 Tsp. Thyme Leaves
6 1/2 Ounces Ale
3 Tbs. Chicken Flavor Base
4 Cups Hot Water
1 1/4 Qts. (5 Cups) Heavy Whipping Cream
10 Tbs. Corn Starch
2 1/4 Cups Cold Water
1 Lb. Smoked Sharp Cheddar Cheese, Grated
Chopped Green Onions, For Garnish
Melt butter in stockpot over medium heat. Add garlic, bell pepper, onion and bacon and sauté until vegetables are tender. Add cayenne, hot pepper sauce, Worcestershire sauce, paprika and thyme; cook, stirring 10 seconds. Pour in beer, stir, heat to boiling and boil 3 minutes.
Combine chicken flavor base and four cups hot water; blend until dissolved. Stir chicken base mixture into stock pot; heat to boiling. Stir in cream and heat to boiling.
Combine cornstarch and 2 1/4 cups cold water, stirring until cornstarch is completely dissolved. Blend cornstarch mixture into stock pot, cooking, and stirring until mixture is thickened and smooth. Reduce heat to low; whisk in cheese, stirring until cheese is melted and incorporated into the soup.
Serve immediately, or for better flavor, cover, refrigerate overnight, then reheat until steaming hot. Garnish each serving with chopped green onions.