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Brown Ale Beer-Braised Pot Roast

October 24, 2016 by rachelle 18 Comments

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

 

I got a little lost, y’all.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

The main reason that I started this ridiculous website was to share my love of home brewing, craft beer, and food.  Not necessarily in that order.  I don’t know where in tarnation my head went, but I got distracted and lost my focus.  I think sometimes we get caught up in what is trendy, or what everyone else is doing, or what we think should be rather than keeping true to who we are.  And, as usual, by we, I mean me.  Well, I’m focused and I’m back to doing what is in my heart. And that, my friends, is all things beer.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

I started this website in August of 2014 with my very first post of a Vanilla Bean Bourbon Porter Peach Pie.  I made the beer that went into that pie.  The photos were crap and taken with a point and shoot, but I make no apologies.  Everyone has to start somewhere and I still remember the passion and excitement I felt when I made a pie with my own signature home brew.  And it was delicious.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

I’ve also shared some of my home brewing fun over the last couple of years.  There was this competition where I unofficially came in second place with the above mentioned signature beer.  There was an informational post about the basics of home brewing and the annual Women’s Brew at NoDa Brewing Company.  And we can’t forget about the time Lisa ran her truck over my brew pot – presumably so she would beat me in said competition.  She didn’t. 🙂  In fairness, I will disclose that she did buy me a new one!  Some of these old photos didn’t survive the transfer from my original site to this one.  That’s both a blessing and a curse.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

The point of all this is to say that I’m back to basics.  The basics of my passion, my fun, my purpose, and enthusiasm.  Home brewing, craft beer, good friends, and good food.  So I leave you with the basic of all basics.  The pot roast.  Braised in a brown ale.

Brown Ale Beer-Braised Pot Roast
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Brown Ale Beer-Braised Pot Roast

Ingredients

  • 2 1/2 - 3 lb chuck roast
  • 1 - 2 cups of flour
  • salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1 12 ounce can of brown ale - I used Sweet Josie Brown Ale from Lonerider here in North Carolina
  • 2 onions peeled and quartered
  • 12 carrots peeled, trimmed, and cut into 1 - 1 1/2 inch pieces
  • 5 baking potatoes peeled and cut into 2 inch pieces

Instructions

  1. Heat oven to 275
  2. Combine flour with a generous amount of salt and pepper in a bowl
  3. Dredge roast in flour, salt, and pepper mixture covering both sides and shake off excess
  4. Heat oil and butter in a Dutch oven over medium-high heat
  5. Add roast and sear on all sides - about 4 - 5 minutes each side
  6. Remove roast from pot and set aside on a plate
  7. Remove pot from heat and turn off burner
  8. Carefully add beer to the pot - it will splash and splatter
  9. Add pot back to medium heat and scrape all the bits from the bottom of the pot
  10. Return meat and any juices to the pot, cover with a tight lid, and transfer to the oven for 4 - 4 1/2 hours
  11. Add vegetables to the pot and cook for another hour or until fork-tender

NOTES:

  1. My Dutch oven from Lodge has a very tight fitting lid and I don’t lose much liquid.  If yours isn’t tight, you may want to check it periodically to make sure you still have liquid and add more beer or beef stock as needed.
  2. You don’t want to put your vegetables in too soon or they’ll get weird and mushy
  3. You don’t want your potatoes to be covered in the liquid or they’ll get weird and mealy
  4. I am a complete weenie when it comes to fire, so I always turn it off when I’m adding booze so I don’t blow myself up.
  5. I sometimes like my potatoes with sour cream and/or butter, but sometimes I like gravy.  If you want or need to thicken up the liquid for some beer gravy, just mix together 1/3 cup with 3 tablespoons of corn starch, bring the liquid to a boil and slowly stir in the cornstarch about 1 tablespoon at a time until it’s the thickness desired.

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Filed Under: Entrees Tagged With: beef, beer, beer braised, craft beer, meat, one pot, pot roast, potatoes, roast, roasted, vegetables

Mexican Street Corn

April 28, 2016 by rachelle 18 Comments

Mexican Street Corn

 

Mexican Street Corn

 

I know I say this every Thursday, but holy happy almost weekend, y’all!

 

Mexican Street Corn

 

How’s your week been going?  The weather here has just been absolutely beautiful and it makes it really difficult to stay inside.  I’ve got spring fever and I’ve got it bad!  I want to spend every single waking minute outside in the sunshine – especially while it’s super nice and not to hot or humid.

 

Mexican Street Corn

 

Don’t worry.  That’s coming too.  Days of melting makeup and frizzy hair are in my future.  But for now, we’ll take the gorgeous spring weather while we have it!

 

Mexican Street Corn

 

Speaking of spring.  Thank goodness Game of Thrones is back!  OMG.  If you don’t watch it, you totally should.  Start at the beginning.  And while you’re at it, check out Sons of Anarchy.  Oh!  And Shameless. William H. Macy is awesome in this hot mess of a family!

 

Mexican Street Corn

 

I got a bit distracted there with my TV love.  So, do you have any big plans for this weekend?  Chris is going to West Virginia with a bunch of his friends for a camping and four wheeling adventure, so I’ve got the joint (and dogs) to myself this weekend. #bachelorettepadweekend

 

Mexican Street Corn

 

If you’re asking why I’m not going on this vacation (Chris’ term), then you obviously haven’t met me. I’m all about Dancing with the Stars, General Hospital, Nashville, manicures/pedicures, shoes, eyeshadow, lipstick, and all things pink. Sigh….

I do not belong in the woods, sharing a cabin with 20 people, and/or anywhere near mud unless it’s in a spa.  It’s important to know your limitations.

 

Mexican Street Corn

 

Fortunately, I can stay home with my dogs and think about all things spring like sunshine, upcoming Cinco de Mayo parties, and Mexican Street Corn.  Can you believe I’ve never had this deliciousness before?  We decided that we needed Mexican Street Corn in our lives and with the upcoming Cinco de Mayo holiday we had to make this happen now.  Dudes.  It’s totally amazing.  I have zero idea what in tarnation has kept me from doing this for the past 29 years (because that’s how old I am in my imagination), but it’s going to happen for the next 29!

 

Mexican Street Corn

 

Have a great weekend, friends! XO

P.S. It’s not too late to enter the $300 Amazon gift card giveaway!  Today is the last day!  Good luck!

 

Mexican Street Corn
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Mexican Street Corn

Ingredients

  • 4 ears of corn
  • 1 tablespoon olive oil
  • 1/4 cup mayonaise
  • 1/4 cup sour cream
  • 3/4 cup cojita cheese divided
  • 1/2 teaspoon chili powder
  • 1/4 cup cilantro leaves chopped
  • lime wedges for serving optional

Instructions

  1. Heat grill or grill pan over high heat
  2. Brush corn with olive oil
  3. Grill corn on all sides until charred, rotating often - 8 - 10 minutes
  4. Transfer mayonaise, sour cream, 1/2 cup cheese, chili powder to a large serving bowl and stir to combine
  5. Add cooked corn and toss to coat also using a large spoon to make sure all the corn is completely coated
  6. Sprinkle with remaining cheese and a few dashes of chili powder
  7. Garnish with cilantro and serve with limes, if using


Adapted very slightly from Serious Eats

 

a Rafflecopter giveaway

Mexican Street Corn

Filed Under: Archives Tagged With: cheese, cinco de mayo, corn, mexican, mexican street corn, vegetables

Conch Chowder

April 7, 2016 by rachelle 14 Comments

Conch Chowder

Conch Chowder

 

I don’t know about y’all, but I sure am over the moon about the fact that the weekend is almost here. TGIF!  Well, almost.

 

Conch Chowder

 

The weather got cold again here in the Carolinas, and some of y’all got new snow and/or still have lingering snow in your yards, so it seemed like an ideal time to share this Conch Chowder with you.

 

Conch Chowder

 

A few weeks ago Jennifer and I attended a super fun cooking class at the Upstream restaurant here in Charlotte.  It was all about fish stews and we had a really great time.  There were three dishes demonstrated and the wine pairing starting at 10:30 am may or may not have had something to do with the tomato stain on my white cardigan.

 

Conch Chowder

 

Just keeping it real.

 

Conch Chowder

 

We’re also keeping things short today.  I leave you kicking, screaming, cursing, teeth gnashing, and thumb sucking into the dark hole of the dreaded April chore.  TAXES!   Help me Rhonda…..

UPDATE: For a newer version of this recipe using beer see Belgian Beer Conch Chowder

[amd-zlrecipe-recipe:159]


Inspired by Upstream

Notes:

  • Conch can be tough (although it can be eaten raw) so the longer you cook it the more tender it will be
  • This chowder is delicious the same day, but its even better a day or two later, so i you want to serve it to guests, I recommend you make it a day or two ahead of time

 

Conch Chowder

Filed Under: Archives Tagged With: chowder, conch, conch chowder, potatoes, soup, vegetables

Sweet Josie Brown Ale Beer Braised Chuck Short Ribs Pot Roast

January 7, 2016 by rachelle 36 Comments

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How’s the first real week of 2016 going for y’all?  I gotta be honest here.  I have no idea what in tarnation is going on, but mine has been brutal!  I just can’t catch a break.  Do you ever have those days or week where everyone wants a piece of you and there just isn’t any left to go around?

 

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Yeah, me too.  So, we’re on the homestretch into the weekend and I’m not messing around.  There are no salads here today – although I will include some vegetables – just because…

 

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We’re only one week into the new year, but I’m busting out the beer.  Sometimes ya just have to do what blows your dress up.  And to borrow a phrase from the Beach Boys and my friend Chey – Help Me Rhonda!  These Sweet Josie Brown Ale Braised Chuck Short Ribs are just what the doctor ordered.  They are cooked forever low and slow and just fall off the bone and melt in your mouth.

 

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If you aren’t familiar with Sweet Josie Brown, it’s a brown ale made here in North Carolina at Lonerider Brewery.  It’s totally my jam and I highly recommend it.  If you can’t find it in your area, just use your favorite brown ale and I’m sure it will be fantastic!

 

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Have a great weekend, friends!

 

P.S.  We totally piled this on top of some roasted garlic and goat cheese mashed potatoes.

 

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Sweet Josie Brown Beer Braised Chuck Short Ribs Pot Roast

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 3/4 pounds of chuck short ribs
  • salt and pepper
  • 2 tablespoons tomato paste
  • 1/4 cup flour
  • 1 can Loanrider Sweet Josie Brown Ale or other brown ale of choice
  • Few sprigs of fresh thyme
  • 4 carrots
  • 2 onions

Instructions

  1. Preheat oven to 225
  2. Heat skillet over medium to medium-high heat and melt butter and olive oil together
  3. Liberally salt and pepper short ribs
  4. Sear each side of each rib (I had 4 and did 2 at a time) on all sides - do this in batches so they sear and caramelize rather than steam
  5. Set each batch aside - I did it in two batches
  6. When all meat is removed, add the tomato paste and whisk for a minute or so until melted
  7. Add flour and whisk for another minute
  8. Return meat to pan and add beer and thyme
  9. Cover and transfer to oven for 3 and a half hours
  10. Add carrots and onions and return to oven for another 1 1/2 to 2 hours

Filed Under: Entrees Tagged With: beer, beer braised, beer braised short ribs, post roast, ribs, roast, short ribs, vegetables

Bacon and Gorgonzola Brussels Sprouts

November 9, 2015 by rachelle 32 Comments

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I know that we’ve been talking about some unsexy veggies, but dudes, we are into the second week of November and we need to be riding the side dish train.  Thanksgiving’s a coming!  I don’t know about y’all, but Thanksgiving for me is not so much about the turkey – although it’s good on the smoker!  I’m all about the sides.  OMG! #Stuffing!

 

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I have to confess.  I could make the whole meal out of stuffing and Brussels sprouts.  Oh.  And I can’t forget my one true love – potatoes.  Mashed.  With butter, roasted garlic, and gravy.  I would’t turn down some goat cheese either.  I digress.  And confess.  I have not been a lover of the Brussels for very long. I’ve said it before, but it’s worth repeating.  Don’t be a Brussels hater.  If they’re done right you’ll love them.

 

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Now that I love the sprout, we have this little veggie a lot.  We don’t hide it in the closet until the holidays.  It’s always a hit at dinner parties, so we usually bust out the bacon, gorgonzola, and Brussels for both regular dinners and special occasions.  It’s that good and that flexible.  It fits in anywhere with those events that are appropriate for either old blue jeans or the LBD.

 

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I first fell in love with the Brussels at a restaurant in Hickory, NC about a year ago.  We went to Hickory for a beer judging event and had dinner at The Station.  These Bacon Gorgonzola Brussels were on the sides menu.  I did my best to recreate them.  We love them.  So when I was thinking about what I want on my TG table and what sides I can share with you, these BS were at the top of the list.

 

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I shared them about a year ago right after I discovered that I actually like the Brussels when made right, but the pics were lost when I relaunched my website.  So we are doing this thing again.  I also saw the error of my ways and changed the recipe to one skillet and cooking them up in some of the bacon grease.

Give BS a chance with bacon and gorgonzola or try some others:

Brussels Sprouts with Roasted Chestnuts and Cider Vinaigrette by Beer Girl Cooks

Caramelized Brussels Sprouts with Browned Butter Drizzle by Ciao Chow Bambina

Brussels Sprouts and Pearl Onion Gratin by No Spoon Necessary

Roasted Brussels Sprout, Apple, and Quinoa Salad by Veganosity

Brussels Sprouts with Cranberries, Pecans, and Balsamic Drizzle by The Local Vegan

Creamy Roasted Brussels Sprout and Quinoa Gratin by Cookie and Kate

Miso Glazed Brussels Sprouts and Cranberries by Life Made Sweeter

Here’s a roundup by Cooking LSL

Shaved Broccoli Brussels Sprouts and Kale Salad with Truffle Parmesan Dressing by Blogging Over Thyme

Roasted Brussels Sprouts  with Horseradish Honey-Mustard Glaze by The Beach House Kitchen

 

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Bacon and Gorgonzola Brussels Sprouts

Ingredients

  • 3 pieces of thick cut applewood smoked bacon cut into 1/4 inch pieces
  • 16 ounces Brussels sprouts cleaned, trimmed, tough outer leaves removed, and cut in half lengthwise
  • 1 - 2 tablespoons gorgonzola crumbles

Instructions

  1. Heat a cast iron skillet over medium heat, add bacon, and cook until crispy, 3-5 minutes
  2. Remove bacon to a paper towel lined plate to drain
  3. Discard all the bacon grease except 2 tablespoons - leave in pan
  4. Heat the bacon grease up to medium high and add Brussels sprouts, cook for 5 minutes, stirring often
  5. Reduce heat to low, cover and cook until softened, but still with texture, not soggy, stirring every few minutes
  6. Add gorgonzola and bacon pieces, cover and cook another couple of minutes until cheese is melted
  7. Stir and serve

Filed Under: Archives Tagged With: Bacon, brussels, brussels sprouts, cheese, gorgonzola, holiday, sides, thanksgiving, vegetables

Grilled Radicchio and Romaine Salad with Grilled Shrimp and Mango Dressing

June 11, 2015 by rachelle 28 Comments

Grab your tongs and get your grill on!

 

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I’ve been grilling and putting beer in everything I can get my hands on lately.  There is no beer in this post, but stay tuned – there are some beer dishes and brewing posts coming very soon.  For now, how ’bout we just grill up a salad.

 

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I’ve been totally obsessed with mangoes lately too.  Which is weird – I have never been a big fan of the mango.  I didn’t grill them, but I did add one to the salad and tossed another one in the blender to make not one, but two salad dressings.

 

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Yeah – a hers and his because that’s the way we roll around here – some of us like it spicy and some of us are weenies.

 

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I’ll leave it to you to figure out who is who.

 

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Happy weekend, Y’all!

 

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Grilled Radicchio and Romaine Salad with Grilled Shrimp and Mango Dressing

Ingredients

For the Shrimp and Marinade

  • 1 lemon both juice and zest
  • 1/4 cup olive oil
  • 3 cloves garlic minced, grated, or pressed
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon DIjon mustard
  • 1 pound peeled and deveined shrimp

For the Dressing

  • 1 mango peeled, pitted, and roughly chopped
  • 2 cloves garlic minced, grated, or pressed
  • 1/4 cup olive oil
  • 1 lemon juiced
  • 3 tablespoons honey
  • 1/4 cup water
  • 1 red chili pepper
  • Salt and pepper to taste

For the Salad

  • 1 head radicchio cut into quarters or eighths - depending how big
  • 8-10 asparagus stalks
  • 1 head romaine halved or a package of romaine pre-washed and separated
  • 2-4 tablespoons olive oil
  • salt and pepper
  • 1 mango peeled, pitted, and cubed
  • 1 avocado peeled, pitted, and sliced

Instructions

For the Shrimp and Marinade

  1. Combine all marinade ingredients in a zip top bag
  2. Add shrimp, seal, and refrigerate for 1 hour

For the Dressing

  1. Combine all ingredients except the water in a blender and blend until smooth
  2. Use water to thin 1 tablespoon at a time until it reaches your desired consistency
  3. I removed about half the dressing into a Mason jar then threw the chili pepper into the blender with the remaining dressing and blended until somewhat smooth

For the Salad

  1. Heat grill or grill pan on high, lightly coat with cooking spray
  2. Toss radicchio, asparagus, and romaine in olive oil and salt to taste
  3. Add radicchio and asparagus to hot grill or grill pan and grill for 3-4 minutes, depending on size, turning radicchio 1-2 times and asparagus every minute or so
  4. Remove from grill to a platter and tent with foil
  5. Remove shrimp from marinade into a bowl, discard marinade
  6. Add shrimp to grill or grill pan, cook in 2 -3 batches if you don't have enough room to do all at once (I did 2 batches) about 2 minutes on one side and flip, cook another minute or so, depending on size - remove slightly before they are done and put on plate and lightly cover with foil tent, repeat with the rest of the shrimp
  7. Grill romaine - a couple of minutes if using a whole head split in half, about 1 minute for single leaves
  8. Add romaine and asparagus to the platter with the radicchio, arrange avocado and mango on same platter and toss shrimp and any juices from the plate over the top
  9. Serve with dressing

Notes:

  • Here is the deal on the divided dressing – I do not like spicy food, but for Chris – the hotter the better!.   I usually end up dividing things up and adding a bunch of spice to one and leaving the other without.  That’s what I did here.  I split up the dressing and added a chili pepper for Chris.  I seeded it and he said he would have like more heat, so use your own judgment.
  • You can also add more dried cayenne pepper to the shrimp marinade.  I could taste it and Chris could not, so it really depends on your tolerance.  For a scale – I have none and Chris is off the charts spicy man.

Update:  For some reason I must have lost my mind and in the recipe had only 2 tablespoons of olive oil. It now reads 1/4 cup and depending on your taste could be 1/3.  Also, salt and pepper to your preferences.

Filed Under: Archives Tagged With: avocado, cayenne, chili, dressing, Fruit, grill, Grilled, lettuce, mango, radicchio, romaine, salad, shellfish, shrimp, vegetables

Pan Seared Mahi Mahi with Blueberry Sauce and Whipped Goat Cheese and Nutmeg Creamed Spinach

April 20, 2015 by rachelle 24 Comments

Let’s have dinner, shall we?

 

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I’ve been so neglectful lately.  Life just keeps getting in the way of my hobby, so I feel I owe you an entire meal.  Do you forgive me?  I made you bacon.   And cooked your vegetables in bacon grease. I also included spinach, so it’s healthy too! Right?

 

How was your week?  Your weekend?  What have you been up to?  Tell me everything!

 

We continue with the home improvement projects.  We’ve been cutting back ginormous trees bushes to make room for the new fence.  The old one is compromised and the kids dogs keep escaping.  They’re little delinquents running around the neighborhood wreaking havoc, and scaring children and old people.  So our new fence is a must and should contain the little monsters angels.  I don’t know why I call them little.  There’s nothing little about them.

 

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On Wednesday we went a splashin’ through the mud and the muck – name that song.  We had to move all those branches we cut from the backyard to the curb for the trash pick up on Thursday. Weelbarrow by wheelbarrow.  Did I mention that it rained every dang day last week?    Can I catch a break here? Apparently not because the City of Charlotte decided not to pick them up.  Grrrr.  Have you ever battled with the city?  Three phone calls and those piles are still there.  We’ll see if they’re gone when I get home tonight.

 

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So I made you some Mahi Mahi with blueberry sauce and piled it on top of  whipped goat cheese and nutmeg creamed spinach.

 

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And these carrots?  Amazing!  This recipe came from Liz over at the Floating Kitchen.  They’re coffee glazed roasted carrots and rounded out this dinner perfectly.

 

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Cheers!  Here’s to a new week!  I hope it’s a good one!

 

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Pan Seared Mahi Mahi with Blueberry Lemon Sauce and Goat Cheese and Nutmeg Creamed Spinach

Ingredients

For the Mahi Mahi with Blueberry Sauce

  • 2 tablespoons butter
  • 2 Mahi Mahi Filets dried with a paper towel
  • 1 pint blueberries
  • 1 cup water
  • 1 tablespoon honey
  • 2 lemons juiced and zested, divided

For the Spinach

  • 4 pieces of bacon reserve 1 tablespoon grease
  • 5 garlic cloves minced
  • 1 onion diced
  • 1 pound fresh spinach
  • 1/4 teaspoon nutmeg divided
  • 1/2 cup heavy cream
  • 4 ounces goat cheese

Instructions

For the Mahi Mahi and Blueberry Lemon Sauce

  1. Combine blueberries, water, honey, and juice and zest of one lemon in a saucepan, bring to a boil, reduce heat and simmer until thick - about 20 minutes
  2. Melt butter in a cast iron skillet or heavy frying pan over medium-high heat. Add Mahi Mahi filets and cook 3-4 minutes each side or until cooked all the way through - timing will depend on thickness
  3. Top with juice and zest from one lemon
  4. Pour as much blueberry sauce on top as desired

For the Spinach

  1. Fry bacon until crispy, remove to a paper towel lined plate to drain. Reserve 1 tablespoon of bacon grease in the pan.
  2. Heat pan with bacon grease on medium-high, add onion and saute 3 minutes
  3. Add garlic and as much spinach as will fit in the pan, keep stirring and adding spinach until it is all in the pan
  4. Grate half of the (1/8 teaspoon) nutmeg (or add dried) on the spinach, stir to combine
  5. While the spinach is cooking down add cream, goat cheese and the other half (1/8 teaspoon) of the nutmeg to a food processor and pulse to combine
  6. When spinach is cooked all the way, stir in whipped goat cheese and crumbled bacon

Filed Under: Archives Tagged With: goat cheese, mahi mahi, spinach, vegetables

Double Chocolate Stout Irish Stew

March 12, 2015 by rachelle 14 Comments

Yeah.  I did it again.  I just can’t help myself when it comes to double chocolate stout.

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But you can’t say I didn’t warn you the other day with the Double Chocolate Stout Bundt Cake!

 

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So when I was perusing Jennifer’s copy of Food & Wine I became inspired at the mention of Irish Stew.  I haven’t made Irish Stew in quite some time and right now it seems we are all about everything Irish for my upcoming birthday holiday upcoming St. Patrick’s Day holiday.

This Double Chocolate Stout Irish Stew was inspired by and similar to the Irish Stew in the magazine and based in part on the way I make beef stew and pot roast.

 

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Not only is is made with beer, but for the most part it is done all in one pot.  I say for the most part because if you don’t get distracted about going day drinking for a pedicure with Lisa and , you would remember to add flour when you put the meat back into the pot after deglazing.  But if you forget, no worries!  Just remove some of the broth to a saucepan, put it over some heat, and mix you up a slurry to thicken it up.  Serve it up with some crusty bread or biscuits and you are good to go!

 

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See this guy?  We had it with him.  It is a caramelized onion and gruyere biscuit posted in the recent past at Smitten Kitchen.  I highly recommend it.

Inspired by Food & Wine

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Double Chocolate Stout Irish Stew

Ingredients

  • 3-4 tablespoons olive oil
  • 3 pounds lamb shoulder cut into 1 1/2 inch pieces
  • 1 1/2 cups double chocolate stout I used Young's
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2-3 small turnips peeled and cut into 1 1/2 - 2 inch pieces
  • 1/2 pound carrots peeled and cut into 1 1/2 - 2 inch pieces
  • 12 or so fingerling potatoes
  • 6 cups beef stock
  • 2 bay leaves
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • salt and pepper
  • 1/3 cup milk
  • 3 tablespoons corn starch

Instructions

  1. Preheat oven to 325
  2. Heat olive oil in a Dutch oven over medium-high heat, brown lamb in batches careful not to over crowd the pan or they will steam and not brown. Reserve the meat in a bowl until all is browned. 6-7 minutes per batch (I also browned the pieces of meat with the bones)
  3. Pour the beer into the pot, cook for a few minutes scraping up all the brown pieces
  4. Add the lamb with any liquid in the bowl, onions, garlic, stock, bay leaves, rosemary, thyme, salt and pepper, cover and cook in the oven 2 1/2 - 3 hours.
  5. Add the carrots, turnips, and potatoes and cook until tender, about another 45 minutes to 1 hour
  6. Remove pot from oven, take out the bay leaves, and transfer a few cups of the liquid from the pot to a saucepan over medium-high heat
  7. Mix together milk and corn starch and add to the hot liquid in a slow stream,stirring until thickened. Transfer back into the pot with the stew, stirring it in slowly until combined
  8. Serve hot with crusty bread or biscuits


Filed Under: Entrees Tagged With: beer, chocolate, chocolate stout, holiday, irish, irish stew, lamb, st. patricks day, stew, stout, vegetables

Battle of the Chicken and Dumplings

February 19, 2015 by rachelle 9 Comments

Well, it wasn’t really a battle.

 

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Jennifer and I decided to make Chicken and Dumplings on the same day, so we compared them.  We did it two completely different ways.  For some reason I felt compelled to roast two chickens.  I guess one chicken wasn’t enough for two people?!?!  Jennifer boiled hers and used the stock as the base.  I used stock in a box because I forgot to thaw the homemade stuff I had in the freezer.

 

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Her vegetables were cut into nice dainty little pieces.

 

Mine were more…um…

 

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Rustic?  Isn’t that what you call something that turns out uneven and sloppy?  That’s my story and I’m sticking to it.

We both had baby carrots to use.  I say Jennifer wins the prize for patience and endurance.

 

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This picture is Jennifer’s Chicken and Dumplings.  Her chicken is shredded all nice and pretty and her dumplings are round and perfect.

 

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My chicken is in big old honkin’ chunks.  My dumplings are a little more janky rustic.  What can I say. I got bored with all that shredding.  I mean, I had TWO chickens to deal with!

Again, Jennifer wins the prize for patience and endurance.

I adapted Martha Stewart’s dumpling recipe and Jennifer used Tyler Florence’s.  I’m not trying to be haten’ on my girl Martha, but Jennifer and I both like Tyler’s recipe better.  Mine were light and fluffy, but Jennifer’s had a density that we both preferred – and chives that were a little extra sumpin’ sumpin’

 

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Either way you want to go, you should totally be having some Chicken and Dumplings.  After all — it’s COLD outside, man!

Dumplings adapted from Martha Stewart

Here is where you can find Dumplings by Tyler Florence

Print

Chicken and Dumplings

Ingredients

  • 2 whole chickens roasted, shredded or cut into chunks (you can save the skin and bones to make stock with later)
  • 2 lbs carrots cut into about 1/2 inch pieces
  • 3 celery stalks cut into large dice
  • 1 onion diced
  • 4 Tbs butter
  • 1 Tbs olive oil
  • 1/2 tsp dried sage
  • 1/4 tsp dried rosemary
  • 2 Tbs fresh thyme or dried, just use about 1/2 Tbs
  • 6 cloves garlic minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup plus 2 Tbs flour
  • 8 cups chicken stock
  • 1 1/2 cups frozen peas

For the Dumplings - adapted Martha Stewart version

  • 1 1/2 cup flour
  • 2 1/2 tsp baking powder
  • 2 Tbs salt
  • 2-3 Tbs fresh thyme 1/2 to 1 tsp if using dried
  • 1 cup whole milk

Instructions

  1. Heat a large Dutch over over medium-high heat, add butter and olive oil and cook until butter is melted
  2. Add carrots and cook for 3-4 minutes
  3. Add onions and celery and cook another 3-4 minutes
  4. Add sage, rosemary, salt, pepper, garlic, and 1 Tbs of the thyme and cook another 1-2 minutes
  5. Toss the flour all over the vegetables and stir to coat, stirring another minute or so
  6. Add chicken stock, bring to a boil and reduce to a simmer
  7. Add the other 1 Tbs thyme
  8. While stock is heating make the dumplings
  9. Combine flour, baking powder, salt and tyme, add milk and stir to combine
  10. When stock is at a nice simmer, add dumpling batter to the stock using a kitchen tablespoon -- space them far enough apart to allow them to expand, cover and cook for about 20 minutes
  11. 5-6 minutes before dumplings are finished, add the peas and the chicken to the pot, cover to let them heat and the dumplings to finish.
  12. Serve immediately or save for the next day

 

Filed Under: Archives Tagged With: chicken, dumplings, vegetables

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I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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