Entrées & Main Courses

Beef & Guinness Stew

3 Pounds stewing beef
1 cup all purpose flour
3 tablespoons olive oil
1 tsp. cayenne pepper
salt and pepper
1 large onion, coarsely chopped
3 cloves garlic, crushed
1/3 cup tomato puree
5-6 carrots, cut into chunks
1 to 1 ½ lbs. new potatoes
1 ½ half cups Guinness Stout
½ cup beef broth
3-5 sprigs of fresh thyme

Trim beef of any excess fat and cut into 1-2 inch cubes. Pour flour, cayenne pepper, salt and black pepper onto a large plate. Dredge the beef in the flour, shaking off any excess flour.

Heat half the oil in a large frying pan on high heat and brown the beef on all sides. Depending on the size of your pan, you may need to do this in batches. As the beef is finished browning, move it from the frying pan to a large sauce pot or dutch oven over medium high heat with the rest of the olive oil. Add the garlic, onions and tomato puree to the large pot with the beef, cover and simmer for about 5 minutes.

While the beef is simmering, pour half of the Guinness into the frying pan used to brown the beef, to dissolve any carmelized juices. Pour the Guinness from the frying pan, along with the beef broth and remaining Guinness, over the beef. Add the carrots, potatoes and thyme to the pot, along with salt and pepper. Cover and simmer 2-3 hours or until beef is tender.

After simmering for 2-3 hours check the stew for proper seasoning, adding salt and pepper to taste. If the stew isn't thick enough, remove the lid, and simmer uncovered until the desired consistency is reached.

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Beer Braised Hot Dogs

1 Package Hot Dogs
2-3 Beers
1 Large White Onion

Chop onion roughly and place in saucepan with beer. Bring up to a boil and reduce heat to a simmer. Add hot dogs. Simmer hot dogs for 10-15 minutes or until plump. Remove hot dogs from beer and place on grill until nicely browned. Serve with your choice of condiments.

This is also a great way to enjoy bratwurst or italian sausage. Just make sure the sausages are cooked through before moving to grill.

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Big Game Chili

Serves 6-10

1 - 1½ lbs. Ground Beef
1 Top Round or other small braising steak (under 1/2 lb.), cubed
2 14.5 oz Cans of Diced Tomatoes in Juice
1 can Black Beans (drained)
2 Bottles Lager Style Beer
2 tbsp. Chili Powder
2 tsp. Ground Cumin
1 tbsp. Onion Powder
2 Cloves Garlic, minced
Salt, Pepper and Hot sauce to taste

Cooking: In a large dutch oven or sauce pot, brown the ground beef and steak over medium-high heat. When the beef is almost cooked through drain off the excess fat. Add the garlic and stir for a minute or two. Then coat the mixture with the chili powder, cumen, onion powder, salt, pepper and hot sauce. Cook until fragrant.

Add both cans of tomates with their juices and one beer. Open the other beer and enjoy it yourself! Cover the pot and slowly bring it up to a boil then reduce the heat to low and allow it to simmer. Slowly simmer the covered pot for 3 hours, stirring occasionally. Remove the cover and raise the heat to medium-low. Taste a small spoonful of the chili to check the seasoning and add more chili pepper, cumin or other spices if necessary. Add the beans and let the pot simmer for another 1/2 hour to an hour or until the chili thickens.

Serve in bowls with cheese or sour cream.

TIP: This chili is even better the next day. Make it a day or two ahead and simply heat it up before your guests arrive.

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Corned Beef and Cabbage

2 medium onions, sliced
1 2 ½ to 3 lb. corned beef brisket
1 cup apple juice
¼ cup packed brown sugar
2 tsp. finely shredded orange peel
2 tsp. prepared mustard
6 whole cloves
6 small cabbage wedges

Place onion in a 3½, 4, 5 or 6-quart crockery cooker. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place atop onions. In a bowl combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket. Place cabbage atop brisket. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Makes 6 servings.

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Eileen's Grilled Chicken Breast

4 Boneless/Skinless Chicken Breast
1Cup Italian Salad Dressing

Clean chicken breasts and place in zip-lock bag. Add Italian dressing. Marinate for 30-60 minutes. Place on hot grill and cook until juices of chicken run clear.

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Garlic Burgers

2 pounds ground chuck
Sea salt, and freshly ground black pepper to taste
1/4 cup Roasted Garlic Paste, recipe follows

Preheat the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste. Form burgers. Wrap in plastic wrap and refrigerate until ready to grill.

Cook burgers over a hot fire until desired temperature is reached.

Roasted Garlic Paste

1/2 cup extra-virgin olive oil
1 pound peeled garlic cloves, store bought
Gray sea salt and freshly ground pepper
Preheat the oven to 375 degrees F.

Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.

Roast the cloves in the oven for about 30 minutes or until they are nicely browned. Let cool.

When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store tightly covered, in the refrigerator for up to 1 week

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Noodle Kugel

1 package wide egg noodles
1 pint large curd cottage cheese
1 pint sour cream
2 eggs
2 tablespoons butter or margarine
Salt and pepper

Boil the noodles according to package directions. Drain and set aside.

In a large bowl, combine the cottage cheese, half the sour cream, eggs and salt and pepper to taste. Mix well.

Add noodles, stiring well to incorporate. Transfer to a greased 9 x 13 inch Pyrex pan. Dot the top with the remaining butter.

Bake in a 350º oven until it's heated through and the top is golden brown. Serve with the remaining sour cream on the side.

Variation: For a sweet kugel, add 1 cup of raisins, 2 teaspoons cinnamon, and ½ cup sugar to the cheese and egg mixture prior to mixing with the noodles.

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Pineapple-Orange Ham

1 ¾ lb. Ham Nugget
2/3 cup orange marmalade
1 (8 oz.) can pineapple chunks, drained and juice reserved

Preheat oven to 350 degrees F. Spray roasting pan with nonstick cooking spray; place ham in pan. Combine orange marmalade, 2 tablespoons reserved pineapple juice and pineapple chunks in a small bowl. Spoon a third over ham; brush to cover entire surface.

Bake, uncovered, for 1 hour and 10 minutes, or until ham reaches an internal temperature of 145 degrees F. Baste with pineapple-marmalade sauce every 10 minutes. Serve with remaining sauce. Garnish with fresh mint leave or parsley, if desired. Makes 8 to 10 servings.

Note: Try apricot-pineapple jam in place of orange marmalade for a different flavor combination

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Quick Cassoulet

1 lb. Kielbasa sausage, sliced in half lengthwise cut into ½ inch pieces
1 whole chicken breast, skinned, boned, cut into chunks
1 medium onion, thinly sliced, separated into rings
1 can (15.5 oz) of navy beans, drained
1 can (15.5 oz) of dark or light red kidney beans, drained
1 can (14.5 to 16.5 oz) stewed tomatoes, cut up
1 teaspoon beef flavor instant bouillon

Cook kielbasa, chicken and onion in Dutch oven or large saucepan over medium heat, until chicken is no longer pink and onion is tender.

Stir in beans, tomatoes and bouillion. Bring to a boil. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.

Serve with French baguettes and your choice of salad.

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Tina's Steak Tips

1 lb steak tips
3 oz cola
4 oz bottled BBQ sauce
2 oz Italian dressing
1 tsp teriyaki sauce
1 tsp olive oil
Salt and pepper to taste

In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator.

Grill to desired doneness.

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