Beer Girl Cooks

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Steakhouse Loaded Baked Potato with Beer Cheese

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Steakhouse Loaded Baked Potato with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

 

There’s nothing in the human experience that’s not within my scope.

Tony Randall

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

I absolutely love that quote.

Let me put things into context for you.  I have this ridiculous addiction.  An embarrassing guilty pleasure if you will.

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

Buzzer.

We cancelled our cable several months ago and now have one of those antennas that looks like an iPad.  (This event ended my access to DVR and therefore my love of General Hospital has been a hardship to overcome.)  I was flipping through what limited channels we had one night and there it was.  Buzzer.  There is a channel called Buzzer that’s all old game shows mostly from the 1970’s, but some from the 60’s and 80’s.  I can’t quite remember what exactly they were showing the first time I found it, but that was all she wrote.  I went down the rabbit hole.  Episode after episode of Password, Password Plus, The Match Game, Card Sharks, Press Your Luck – No Whammy! No Whammy!

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

So I was watching an episode of Password Plus, which was hosted by Allen Ludden.  As a side note, did you know he was married to Betty White?  She said her only regret was saying no to Allen’s marriage proposal for a year and that she missed out on spending that year with the love of her life.

Anyway, Tony Randall was one of the celebrities on Password Plus and Allen Ludden raised his eyebrows at Tony’s comments about American football.  Tony responded with, “There’s nothing in the human experience that’s not within my scope.”

I just stopped.  Shouldn’t that be the sentiment we all live by?  To pay attention.  Be happy and spend every minute possible with the people who matter most to you.  Yet, look beyond just your world.  Put the whole human experience in your scope.  Appreciate the ordinary and the extraordinary.

You could also take an ordinary baked potato and make it an extraordinary special Steakhouse Loaded Baked Potato with Beer Cheese.

Life is a participation sport.

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!
5 from 4 votes
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Steakhouse Loaded Baked Potato with Beer Cheese

Ingredients

  • 2 large russet potatoes cleaned and dried
  • 1 tablespoon olive oil
  • 2-3 tablespoons coarse salt like sea salt
  • 1 cup cooked broccoli florets
  • 8 ounces cream cheese softened
  • 4 ounces white sharp cheddar shredded
  • 2-3 garlic cloves peeled
  • a dash or two of Worcestershire sauce
  • 1/2 - 3/4 cup of beer
  • Optional Garnishes
  • Bacon bits
  • Chives
  • Sour Cream
  • Butter

Instructions

  1. Preheat oven to 350
  2. Coat the potatoes in olive oil and salt
  3. Bake potatoes on a parchment or foil lined baking sheet for 1 hour and 15 minutes or until done and soft in the middle when tested with a knive
  4. In the bowl of a food processor combine cream cheese, cheddar cheese, garlic, Worcestershire sauce and puree until combined
  5. With the food processor running, slowly pour in beer until it reaches desired consistency
  6. To serve, slice open the potatoes and gently push in each end to break up the potatoes a bit.
  7. Add butter, if using, broccoli, beer cheese and top with optional garnishes

NOTES:

  1. As usual, I do not recommend an IPA or any beer with a big hop profile.  I like malty beers in this, such as an amber or red ale.
  2. The beer cheese is not cooked or hot, so I heated some up in the microwave for about a minute before topping the potatoes with it.
  3. You will end up with more beer cheese than you need for 2 potatoes, but if you use it all I will not judge.  You can easily double or triple the potatoes, broccoli, etc. to feed more people or save the remaining beer cheese for a snack with bread, pretzels, vegetables, etc. and it will be perfect for a party or game day.
  4. This beer cheese and a smoked gouda beer cheese (which would also be delicious on steakhoues loaded baked potatoes!) can be found here and here.

Easy Beer Cheese – Two Ways

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Easy Beer Cheese – Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative.

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative

This post was originally published on January 29, 2017, but the Super Bowl is tomorrow so I thought you could use some easy beer cheese. 

 

So I was trying to relax at the nail salon while getting an overdue and much deserved manicure and pedicure.  I had a glass of delicious red wine in my hand and reached for some beer cheese when I’m abruptly awakened from my dream like state with a complaint from Lisa.  You have never put this beer cheese on your blog.  What?

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative

Au contraire mon frere.

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative

I have put Lisa’s beer cheese recipe on this ridiculous website, but I can understand the oversight since it wasn’t in the title.  It was actually the first recipe I shared when I launched my new look almost two years ago.

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative

In order to make Lisa eat her words happy and because I absolutely cannot get excited about either one of the teams playing in the Super Bowl this year, so I’m going to be faceplanting in some beer cheese only coming up long enough to watch commercials and hope Tom Brady gets sacked, I share with you two versions of beer cheese – Lisa’s original and pimento.

Yes, from the girl who said she doesn’t like pimentos because she doesn’t like olives.  I’m looking at you, Lisa.

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative.

Easy Beer Cheese - Two Ways
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Easy Beer Cheese – Two Ways

Ingredients

  • 8 ounces cream cheese softened
  • 4 ounces extra sharp white cheddar cheese shredded
  • 2 - 3 cloves garlic
  • 1 -2 dashes Worcestershire sauce
  • 1/2 = 3/4 cup beer

Instructions

  1. Combine cream cheese, cheddar, garlic, and Worcestershire Sauce in the bowl of a food processor and pulse until combined.
  2. With the food processor running, slowly stream in beer until desired consistency is reached

For a Pimento Cheese Version

  1. Combine 8 ounces of pimento cheese, 4 ounces cream cheese, garlic, and Worcestershire sauce in a food processor and pulse until combined.
  2. With food processor running, slowly stream in beer until desired consistency is reached

NOTES:

  1. I used my Irish Red Ale home brew for this, but you can use any beer that you want.  Just remember that it is going to taste like whatever beer you use, so be careful of anything too hoppy or with flavors you don’t want in your cheese.
  2. Serve with pretzels, chips, bread, pita, vegetables, or any other kind of snack you like

 

Easy Beer Cheese - Two Ways

Beer Chicken Corn Chowder

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Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

 

I’m in that in between place.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

That place for me where I’m completely over Thanksgiving and cannot even think of eating one more bite of leftovers, yet not quite geared up for the upcoming December holidays.  We typically take a staycation the week after Thanksgiving and this year is no different.  The dishes are all cleaned up and put away and the visiting family members have returned to their homes around the country.  We’re doing a few fun things, but overall we are focusing on getting in a lot of rest and relaxation.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

There aren’t that many things I can think of that say cozy comfort more than a big bowl of chowder – except maybe flannel PJ’s and fuzzy socks.  I’m planning to put my feet up, pour myself a beer, and relax with some beer chicken corn chowder as much as possible for the next week.

Probably while wearing flannel jammies and fuzzy socks.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.
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Beer Chicken Corn Chowder

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1/3 cup flour
  • 12 ounces beer I used Shotgun Betty Hefeweizen Ale
  • 2 cups chicken stock
  • 1 large russet potato peeled and cut into 1/2 inch cubes
  • 3 cups cooked chicken shredded
  • 12 ounces frozen corn
  • 1 cup heavy cream
  • bacon bits optional garnish
  • chives optional garnish

Instructions

  1. Heat olive oil and butter over medium-high heat
  2. Add onions and cook until translucent and softened, 3-4 minutes
  3. Add garlic and cook another 1-2 minutes
  4. Sprinkle flour over softened onions and garlic, and stir for at least 1 minute
  5. Add beer and chicken stock and bring to a boil
  6. Add potatoes and simmer until potatoes are almost (but not quite) fork tender
  7. Add the chicken and frozen corn and simmer until heated through and potatoes are completely cooked
  8. Stir in heavy cream and cook another 1-2 minutes
  9. Serve garnished with bacon and chives, if desired

NOTES:

  1. I used Shotgun Betty Hefeweizen Ale from Lonerider, but a Belgian or wheat would work as well – I do not recommend using an IPA
  2. If you like larger or smaller pieces of potato, just adjust your cooking time
  3. You could never go wrong by adding some shredded white cheddar cheese as a garnish or melting it in when you add the chicken and corn
  4. Feel free to substitute leftover turkey if you still have a ton and you’re not over it

 

Beer Chicken Corn Chowder

Beer Chicken Corn Chowder – Beer Girl Cooks

Slow Cooker Pumpkin Ale Short Ribs Sliders

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Slow Cooker Pumpkin Ale  Short Ribs Sliders topped with Beer Caramelized Onion Horseradish Sauce are perfect for a party or watching football!

Slow Cooker Beer Braised Short Rib Sliders with Beer Caramelized Onion Horseradish Sauce

Hello October.

Slow Cooker Beer Braised Short Rib Sliders with Beer Caramelized Onion Horseradish Sauce

I get really excited this time of year.  The leaves are starting to turn, the air is crisp enough at night to sit outside with a fire going in the pit, we can escape the sweltering southern heat and sip on all the pumpkin beer I can get my hands on.

We normally brew our own pumpkin beer in the fall and I have to say that we have mastered the recipe.  Think pumpkin pie rather than pumpkin spice and that should give you an idea of my preference of pumpkin beer flavor.  We haven’t got to it yet this year, but I’m having a good time sampling everything that’s out there.  Two of my go-to favorite pumpkin beers are Southern Tier’s Pumpking and NoDa’s Gordgeous.  They’re both delicious to drink and for cooking up some short ribs.  I used Pumpking for these Slow Cooker Pumpkin Ale Braised Short Ribs Sliders with Beer Caramelized Onion Horseradish Sauce.  I made Beer Braised Short Ribs with Mushrooms and Polenta and Pumpkin Ale and Butterscotch Donuts with Gordgeous.  I’m telling you – you can’t go wrong with either of these beers. (This is not a sponsored post – I just love talking about good craft beer)

Speaking of October and pumpkin beer, Sara from Cake Over Steak is hosting a virtual pumpkin party!  If you’re looking for all the pumpkin recipes to make your October the best it can be, head over to the Virtual Pumpkin Party page and get your pumpkin on!

Slow Cooker Pumpkin Ale Braised Short Ribs Sliders topped with Beer Caramelized Onion Horseradish Sauce are perfect for a party or watching football!

Slow Cooker Beer Braised Short Rib Sliders with Beer Caramelized Onion Horseradish Sauce
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Slow Cooker Pumpkin Ale Braised Short Ribs Sliders with Beer Caramelized Onion Horseradish Sauce

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 1/2 pounds short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 ounces pumpkin ale divided
  • 2 onions thinly sliced
  • 9 ounce jar prepared horseradish
  • 1/4 cup mayonaise
  • slider rolls

Instructions

  1. Melt butter and olive oil over medium-high heat
  2. Generously salt and pepper short ribs (measurements above are guidelines and don't have to be exact)
  3. Sear short ribs on all sides - working in batches so not to over crowd the pan - 2-3 minutes per side
  4. Transfer short ribs to slow cooker
  5. Pour 1/4 cup of pumpkin ale into the pan used to cook the short ribs and pour the rest of the beer over the meat in the slow cooker
  6. Cook short ribs on low for 6 hours
  7. Add sliced onions to pan with the beer and cook on medium for 20 - 30 minutes or until softened and caramelized
  8. Reserve some of the beer caramelized onions for toppings
  9. Combine remaining beer caramelized onions, horseradish, and mayonaise to the bowl of a food processor and pulse to combine to desired consistency
  10. Remove meat from the bones and shred by pulling it apart with a couple of forks
  11. Pile shredded short ribs onto slider rolls, top with caramelized onion horseradish sauce and finish with reserved beer caramelized onions

NOTES:

  1. This made about 12 sliders and can easily be adjusted to make more or less, depending on the size of your slow cooker
  2. I didn’t make the beer caramelized onion horseradish sauce too smooth.  I left it with a little texture, but it’s a flexible sauce and you can make it how you like it.

Beef {Beer} Bourguignon

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Beef {Beer} Bourguignon is made with beer instead of red wine for a malty flavorful twist to a delicious classic beef stew.

Beef {Beer} Bourguignon is made with beer instead of red wine for a malty flavorful twist to a delicious classic beef stew

I needed some time

When bad things happen and life sucker punches you in the gut, it takes some time to process and figure out how to accept the unacceptable.  All I can really say today is that there is no kind of heartache like losing someone you love.  It’s particularly painful when it’s senseless and unexpected.

I still need some time.

Life is fragile, friends.

Find comfort where you can.

Beef {Beer} Bourguignon
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Beef {Beer} Bourguignon

Ingredients

  • 6 - 8 pieces bacon cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 2 1/2 - 3 pounds chuck roast cut into 1 1/2 - 2 1/2 inch cubes
  • salt and pepper
  • 2 tablespoons tomato paste
  • 2 cups malty beer I used my own home brew Irish Red
  • 5 or 6 fresh thyme sprigs or use dried thyme to taste
  • 2-3 garlic cloves pealed and roughly chopped
  • 2 onions pealed and quartered
  • 3 -4 baking potatoes pealed and cut into 1 inch pieces
  • 2 cups baby carrots or 5-6 regular carrots pealed and cut into 1 inch pieces
  • 8 ounces sliced mushrooms
  • 4 tablespoons butter softened
  • 3 teaspoons flour
  • chopped parsley for garnish if desired

Instructions

  1. Preheat oven to 250
  2. Brown bacon in a Dutch oven or heavy bottomed pot over medium heat and set aside on a paper towel lined plate
  3. Generously salt and pepper the beef
  4. Increase heat to medium high and brown beef on all sides - work in batches and set each batch aside in a bowl - add olive oil as needed
  5. When all beef is browned add tomato paste and stir for about a minute
  6. Add beer and stir to scrape up all the brown bits
  7. Add beef and bacon back to the pot, cover and cook for 3 - 3 1/2 hours
  8. Add garlic, potatoes, carrots, and mushrooms, and bake another 45 minutes to an hour or when potatoes and carrots are fork tender
  9. Use a fork to smash flour and butter together in a bowl
  10. Transfer the stew to the stove, add flour/butter and bring to a boil
  11. Cover and reduce heat to a simmer for 10 - 15 minutes, or until liquid thickens

NOTES:

  1. Most beef bourguignon recipes use pearl onions and we don’t like them, but feel free to use them if you like them
  2. I recommend a malty beer for this recipe, such as a red or a porter
  3. Serve with bread, biscuits, or in a bread bowl and garnish with parsley
  4. A wise friend told me to hug and kiss the people you love. Do it.

Beer Bread Bowls

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Beer Bread Bowls are an amazing vehicle to serve the most comforting foods in from homemade soups to dips for entertaining and sharing foods with friends.

Beer Bread Bowls are an amazing vehicle to serve the most comforting foods in from homemade soups to dips for entertaining and sharing foods with friends

I discovered about five years ago that baking bread from scratch is a huge outlet to manage my stress and anxiety.  It was an accidental discovery.  I happened to be at a local farmer’s market where someone was selling homemade bread and I was overcome with a desire to make my own. No joke.  I went to the grocery and bought about 14.765 bags of flour and loaded up my cart with yeast packets.  I came home and went to town.  I kneaded, and experimented, and stuffed loaves of bread with gorgonzola, jalapeno peppers, cheddar, rosemary, roasted garlic – you name it, I stuffed with it.  The list goes on and on.

Beer Bread Bowls are an amazing vehicle to serve the most comforting foods in from homemade soups to dips for entertaining and sharing foods with friends

I’m not sure what about baking bread is so magical.  Maybe it’s the very basic physical process of using my hands to knead dough for a while and then taking a break and walking away.  Maybe it’s being able to do something more physical by punching down the dough.  Then apologizing to my poor abused dough by massaging it some more and forming it into not so perfect circular balls to rise up again and be baked into some kind of bread.

Now it’s one of my happy places.  When life gets too complicated, I escape by baking bread.  That physical activity, yet mind numbing work helps me check out, if only for a short time, to forget about what is wrong with the world, or my life – even just for a little while.

We’ve had some troubles here lately with what I can really only describe as an ongoing family tragedy. I’m going to just keep hanging in there and baking bread while hoping for the best.

Beer Bread Bowls
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Beer Bread Bowls

Ingredients

  • 3/4 cup warm stout beer
  • 2 packets yeast
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 6 - 7 cups flour

Instructions

  1. Stir together beer and yeast until combined, set aside for 10 - 15 minutes
  2. Heat milk, butter, and sugar until warm, set aside until cooled slightly
  3. Transfer milk mixture to a large bowl, add beer and yeast mixture, then stir to combine
  4. Add flour one cup at a time and stir to combine until it's too stiff to stir then turn out onto a well floured clean surface
  5. Knead and add flour one cup at a time until dough is smooth and elastic and flour is incorporated
  6. Transfer to an well oiled or buttered bowl, cover with a clean linen towel, and let rise in a warm place for 60 - 90 minutes or until doubled in size
  7. Punch dough down
  8. Turn out onto a clean, well floured surface and knead another 5 - 7 minutes
  9. Divide evenly and form into balls the shape of bread bowls the size you want
  10. Transfer to a parchment lined baking sheet cover with a clean linen towel, and let rise in a warm place for another 30 minutes or until doubled in size
  11. Preheat oven to 350 and bake for 35 - 40 minutes or until golden brown

NOTES:

  1. I used a Black Mocha Stout from Highland Brewing in Asheville, NC
  2. The size you form your beer bread bowls will determine how long they need to bake
  3. I cut my dough in half, then cut each of those in half, and cut each of those in half, and ended up with 8 bread bowls

Beer Bread Bowls

Bourbon Stout French Onion Soup

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Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout.  It’s rich and smooth with french baguette croutons and topped with melted gruyere cheese.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

It’s coming to the end of National Soup Month, so why wouldn’t you want to get a little out of control?

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

I get it that everyone is trying to make a fresh start, eat healthy, and exercise, but let’s just take a break. It won’t kill you to indulge in some Bourbon Barrel Aged Russian Imperial Stout caramelized onions, deglazed and simmered with more of the same stout beer and a bit of beef consomme for extra richness. It would be a shame not to drop in some baguettes then smother the top with gruyere cheese and broil in the oven until it’s golden, gooey, and bubbly.  Then grab a beer, curl up by the fireplace, and faceplant into some warm, cheesy soup.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

Go ahead.  You know you deserve it.  You can have a salad tomorrow.

Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout.  It's rich and smooth with french baguette croutons and topped with melted gruyere cheese.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup
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Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ingredients

  • 2 tablespoons butter
  • 3 onions halved, peeled, and thinly sliced
  • 1/4 cup Russian Imperial Stout or other stout beer
  • 1 10.5 ounce can beef consomme
  • 4 cups beef stock
  • 4 slices baguette
  • 1/2 pound gruyere or swiss cheese shredded

Instructions

  1. Melt butter over medium high heat
  2. Add onions, toss to coat, cover and steam for 4 - 5 minutes
  3. Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
  4. Add consomme and beef stock, stir to combine
  5. Bring to boil, reduce to simmer and cook another 20 minutes
  6. Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
  7. Broil for 4 - 5 minutes or until cheese is melted and bubbly
  8. Serve immediately

NOTES:

  1. I used Monstro Russian Imperial Stout from NoDa Brewing Company here in Charlotte
  2. This recipe will make 2 large entree servings or 4 small side dish servings
  3. Use as much or as little cheese as you want
  4. Be careful when serving because these are finished in the oven and the bowls will be hot

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Jalapeno Pale Ale Chili

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Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

Are you ready for some football?

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

I know that this isn’t the first time you’ve seen beer in chili, but it’s classic for football games and beer brewing around these parts, so I’m popping in real quick to share some with you today.

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

And I have a surprise!  Not only am I sharing some Jalapeno Pale Ale Chili for all you football festivities, I’ve teamed up with a bunch of bloggers to bring you a collection of everything you could possibly need for the next round of playoffs and into the final Big Game of the season.

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

My beloved Carolina Panthers didn’t have as great of a season this year as last year, so we’re out of the running.  I hope your team wins and at least you can enjoy some delicious food while you sit on the edge of your seat for what I hope is a great last day of playoffs and final game of the season!

Scroll down below the recipe for a list of fantastic game day recipes!

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

Jalapeno Pale Ale Chili
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Jalapeno Pale Ale Chili

Ingredients

  • 1 tablespoon butter
  • 1 green bell pepper diced
  • 1 small onion diced
  • 1 - 1 1/2 pounds ground chuck
  • 1 cup beer
  • 1 32 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can dark or light red kidney beans
  • 3 tablespoons chili powder
  • 1/4 - 1/2 teaspoon ground cayenne pepper
  • 1 bay leaf
  • 1 teaspoon salt
  • couple of dashes of hot sauce

Optional Toppings and Sides

  • Chopped onions
  • Shredded cheddar cheese
  • Chopped green onions
  • Sliced or diced jalapeno peppers
  • Sour cream
  • Saltine crackers
  • Fritos
  • Tortilla chips or scoops

Instructions

  1. In a Dutch oven over medium-high heat melt the butter
  2. Add bell pepper and cook for 2 - 3 minutes, stirring frequently
  3. Add onions and cook until onions and pepper are softened
  4. Add ground chuck and cook until completely browned all the way through, stirring often and breaking up into small pieces
  5. Drain off any grease and return to the pot
  6. Add beer, crushed tomatoes, tomato paste, beans, chili powder, cayenne, bay leaf, salt, and hot sauce, stir to combine
  7. Bring to a boil, reduce heat and simmer 45 minutes to 1 hour
  8. Serve with any of the optional toppings and sides

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

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Belgian Beer Conch Chowder

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Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral Belgian beer, heavy cream, and slowly simmered to a creamy perfection.

 

I’m a bit late to the party.

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral belgian beer, heavy cream, and slowly simmered to a creamy perfection.

It’s come to my attention that January is National Soup Month, so I thought I’d come on and ride this train.  I mean, it was 77 degrees today here in Charlotte, so I can’t think of a more perfect time to have some soup.

 

 

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral belgian beer, heavy cream, and slowly simmered to a creamy perfection.

I’m fairly certain that last weekend would have been a bit more appropriate since we were snowed in after the blizzard left us under 1.246 inches of snow.  But it is what it is and here we are.

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral belgian beer, heavy cream, and slowly simmered to a creamy perfection.

I posted a Conch Chowder last year after I attended a really fun cooking class that started with wine at 10:30 am.  That chowder is one of my most popular posts, so I thought it was high time to update the recipe and, of course, add some beer.

If you’re looking for some more soup recipes, be sure to check out my friend, Karrie’s National Soup Month recipe roundup over at Tasty Ever After.

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral Belgian beer, heavy cream, and slowly simmered to a creamy perfection.

Belgian Beer Conch Chowder
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Belgian Beer Conch Chowder

Ingredients

  • 1/2 pound bacon cut into 1 inch pieces
  • 2 shallots thinly sliced
  • 4 carrots diced or cut into discs
  • 1/4 cup flour
  • 2 cups vegetable stock
  • 1 cup water
  • 1 cup Belgian ale beer
  • 1 1/2 pounds conch very thinly sliced (fresh or frozen and thawed)
  • 1 cup heavy cream
  • pinch of cayenne pepper
  • 1/4 teaspoon thyme
  • salt and pepper to taste
  • 2 medium potatoes cut into 1/2 inch pieces
  • Thyme sprigs or parsley for garnish

Instructions

  1. Cook bacon in a Dutch ovn over medium heat until crispy, remove and drain on paper towel
  2. Reserve 2 tablespoons bacon fat and discard the rest
  3. Heat the reserved bacon fat over medium heat in the same Dutch oven
  4. Add shallots and carrots, cook until soft and fragrant, 2-4 minutes
  5. Sprinkle flour over vegetables and stir allowing flour to cook for about 1 minute
  6. Add vegetable stock, water and beer, bring to a boil
  7. Add conch, cayenne, thyme, salt and pepper, reduce heat, and simmer for 2 hours
  8. Add potatoes and cook until tender, 10 minutes or so depending how big you cut them
  9. Stir in cream, adjust seasonings, and simmer a few more minutes
  10. Taste and adjust seasonings again if necessary
  11. Garnish with fresh thyme or parsley, if desired

NOTES:

  1. If you don’t know where to find conch, most grocery stores, fish markets, and specialty stores either have it or can order it for you.  Publix ordered some for me several times.
  2. Feel free to make it spicier by adding more cayenne if that makes you happy
  3. I used Weeping Willow Wit – a Belgian-style wit beer from Mother Earth Brewing in Kinston, NC. Belgian Beer Conch Chowder was a bit easier to fit into the title.

Jalapeno Pale Ale Skillet Cornbread

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Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

 

I confess.

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

I’m not a fan of the jalapeno.  I just do not like spicy or bitter and they taste like both to me. I am, however, a fan of this Jalapeno Pale Ale from Birdsong Brewing.  And, really – who doesn’t love some skillet cornbread?

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

Cornbread is definitely not something we have on the regular around here, but when we do it’s a welcome favorite splurge. I make it as a side to everything from a Low Country Boil (similar to a Clam Bake if you’re from the northeast) to a big ole pot of pinto beans simmered all day with some leftover ribs or a big slab of bacon.

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

You can understand why this is not an everyday regular dish around here or we’d be living in expando-pants.

P.S. I grew those jalapenos in my garden – yay me!

Jalapeno Pale Ale Skillet Cornbread
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Jalapeno Pale Ale Skillet Cornbread

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 3 tablespoons shortening
  • 1/2 cup buttermilk
  • 1 egg
  • 3 tablespoons honey
  • 1 cup beer

Instructions

  1. Preheat oven to 425
  2. Whisk together cornmeal, flour, baking powder, and baking soda
  3. In a separate bowl or measuring cup, mix together buttermilk, egg, and honey
  4. Add the buttermilk mixture to the dry ingredients
  5. Stir in the beer
  6. Add shortening to a cast iron skillet and transfer skillet to hot oven for 1 -2 minutes
  7. Remove skillet from oven - shortening should be melted
  8. Add batter to skillet - it will sizzle
  9. Return the skillet with the batter to the oven and bake 20 - 25 minutes or until golden brown - careful not to burn the bottom

NOTES:

  1. I used a Jalapeno Pale Ale from Birdsong Brewing here in Charlotte.  The flavor of the pepper is in there, but it’s mild and the beer is not spicy.  I haven’t tried this recipe with any of the other (hot) pepper beers I’ve seen, but if you use one that’s spicy, it’s likely to change the flavor profile of the cornbread.
  2. If you want a bit more jalapeno, spice, or texture in the cornbread, you can dice a couple of fresh jalapeno (serrano, habanero, ghost chili) peppers and mix into the batter before pouring it into the skillet.
  3. I don’t normally promote the use of shortening (Crisco, etc.), but I personally think it’s absolutely necessary here to get those crispy edges.

Jalapeno Pale Ale Skillet Cornbread