Serves: 4 to 6
Combine 2 (20.5-oz.) cans refried black beans, 1/2 (8-oz.) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt. baking dish. Top with 2 Tbsp. finely chopped red onion and 1 cup crumbled queso fresco (fresh Mexican cheese). Bake at 450° for 20 to 30 minutes or until cheese melts.
Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total. Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops.
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge. Grill them up...they should take 8 to 10 minutes or until golden brown and cooked all the way through...turn them halfway through so they cook evenly on both sides, then set them aside and keep them warm.
In 10-12” paella pan, or a similar ovenproof sauté pan, placed on the cooking grate directly over high heat, brown the pork tenderloin and chorizo sausage on all sides, 6-8 minutes. Remove the pork tenderloin and sausage, add the chicken, and brown all sides, 5-6 minutes.
Remove the chicken and add the garlic and cook, stirring occasionally, until the garlic browns, about 2 minutes. Add the rice and stir until the grains are coated with fat. Return the pork, chorizo and the chicken to the pan. Add 4 cups of the chicken stock, tomato, roasted pepper, saffron, paprika, thyme and bay leaf. Season with salt and pepper to taste. Stir well. Bring to a boil, then move the pan over indirect low heat. Simmer, without stirring, until most of the liquid has been absorbed and the rice is almost tender, 20-25 minutes. (If all the liquid is absorbed before the rice is tender, add another ½ to 1 cup chicken stock or water and cook for an additional 5-10 minutes until absorbed. Remove the bay leaf. Add the shrimp, clams and lobster. Continue to cook indirectly over low heat until the shrimp are opaque and the clams are open 5-7 minutes. Discard any clams that do not open.
Carefully remove the pan from the grill and let rest for 5 minutes before serving.
Brewmaster pairing recommendation: European Style Kirin Ichiban
Combine Kirin beer, soy, mirin, scallions, and ginger in a shallow baking dish. Add swordfish (or chicken) and turn to coat; marinate in refrigerator for at least one hour.
Heat grill or broiler. Remove fish (or chicken) from marinade and place on (a well-oiled) grill, or foil-lined baking sheet (if broiling). Cook for approximately 6 minutes on each side, or until juicy and just cooked through. Dot butter over hot fish (or chicken) and serve.
In a medium non-stick skillet, on medium high heat add the butter and onions. Cook the onions until they become a nice caramelized brown color. Add the beer, Kosher Salt and Garlic Salt, turn heat down to medium. Cook until all the liquid is gone. These braised onions go well with any steak.
Combine the flour, sugar and salt in a bowl. Add the vanilla, eggs and just enough beer to make a soft paste with the flour. Mix until it is smooth. Add the rest of the beer and mix until smooth and lump free. Let batter rest for 30 minutes before cooking.
Cooking the Crepes: Use a 7 or 8 inch crepe pan or skillet. Lightly oil the pan and heat over medium high heat until it is very hot. Remove pan from heat and pour in about 4–5 tablespoons of the batter. Very quickly tilt the pan to cover the entire bottom with a thin layer. Return to the heat for about 1 to 10 minutes, until the bottom is lightly browned. Flip the crepe over and brown the other side. Slide the crepe onto a plate. Continue making crepes and stacking them up as they finish. Grease the pan lightly when needed. Cover the finished crepes and refrigerate until needed.
Using a small sauce pan, combine the beer and brown sugar. Place on medium-high heat and cook for about 30 minutes, stirring frequently. Remove from heat and add the banana slices. Set aside; you are now ready to assemble the crepes.
Assembly: Lay crepes out on a table; spread a layer of cheese filling on each crepe. Fold the crepe in half and then half again, so you end up with a triangle. Lay triangles on a greased cookie sheet and warm them in the oven for about 5–10 minutes at 300 degrees. Place crepes on serving plates, top with the warm banana foster sauce (you may want to a few pecans on the top), and serve.
Brewmaster pairing recommendation: American-Style Amber Lager – Michelob AmberBock
Serves: Makes 1 gallon
In a medium size pot, on medium heat, combine the chicken stock, onions and canned sweet potatoes. Let this cook for about 30 minutes, stir frequently. Turn heat down to a low simmer. With a large spoon or wire whip break up the pieces of sweet potato in the soup and try to get it as smooth as possible. Add the sugar, salt, beer, crumbled bacon and diced sweet potatoes and let cook for another 30-40 minutes, stirring frequently. If the chowder is too thick, you may add more beer and let the chowder cook 10 more minutes. Adjust seasoning with salt and pepper and serve.
For brine, in a large bowl, combine ale, salt, pepper, sugar, celery seeds, cayenne, black pepper, and liquid smoke. Cut ribs into 2-rib portions; place in a re-sealable bag and set in a shallow dish. Pour brine over the ribs; seal bag. Marinate in refrigerator for 6 hours, turning bag over occasionally. Remove ribs from bag; discard brine. Pat dry with paper towels.
Prepare grill for indirect heat. Place ribs on grill, bone side down on grill rack above the drip pan. Cover and grill for 1 ½ to 1 ¾ hours or until ribs are tender, brushing with barbeque sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain the temperature.
***Honkers Honey BBQ Sauce - In a medium saucepan, cook 1/3 cup chopped onion and 1 minced garlic clove in a tbsp of olive oil until tender. Stir in ¾ cup of chili sauce, ½ cup ale, ¼ cup honey, 2 tbsp Worcestershire sauce, and 1 tbsp prepared mustard. Bring to a boil; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring ocasionally.
Add the beer to a saucepan over high heat and bring to a strong boil, reducing the beer to about 1 cup, about 6-10 minutes. Remove from heat and add the brown sugar, stir until dissolved.
Return pan to medium-high heat and cook without stirring, occasionally swirling pan (mixture will bubble vigorously) until sugar is a deep amber color, 5-8 minutes. Remove caramel from heat and stir until the bubbling subsides. Whisk in cream, vanilla and butter and let caramel sauce cool slightly in the pan.
Scoop vanilla ice cream (however much you want) into an ice cream saucer, top with warm caramel sauce and sprinkle with sea salt. Top with whipped cream and chopped peanuts
First clean and butterfly each shrimp. In four separate medium bowls, place an egg, ½ cup flour with salt and pepper, ? cup of Goose Island 312 beer, and panko bread crumbs with coconut flakes. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut and bread crumbs, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
Meanwhile, get pan with 1 cup of hot olive oil. Fry shrimp in batches; cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce and Goose Island 312 beer.
Season flour with salt, pepper and ground coriander. Dredge tilapia in seasoned flour, then sauté over medium heat in light olive oil. When both sides of fish are lightly browned, add minced garlic, basil and corn. Deglaze with Sofie and reduce by half. Add lemon juice and cream, and then reduce until thick. Finish with butter and orange segments. Season with salt and pepper to taste.
In a large pot, sweat onion, garlic and ginger in vegetable oil until onion is translucent. Add ground spices (reserving chili and bay) and cook two minutes, stirring constantly. Add vegetables, tossing to coat.
Add Goose Island India Pale Ale, coconut milk, yogurt, chili and bay leaf. Bring to a boil. Reduce heat to medium low and simmer, covered, for 45 minutes, stirring frequently. Remove chili and bay leaf. Garnish with chopped cilantro. Serve over basmati rice.
Serve with a glass of Goose Island India Pale Ale!
Wash, peel and devein shrimp. In a large bowl, whisk together all ingredients. When blended, add the shrimp. Cover and marinate in refrigerator for 2-8 hours. Prepare grill and place shrimp on medium-high heat. Cook evenly 3 minutes per side.
Place shrimps on a skewer so you don't lose any!
Serves: Makes 12 Oysters
In a small sauce pot combine the Tabasco® Garlic Basting Sauce, Budweiser Beer, and the diced Bacon. Cook on low heat until the mixture is reduced by half and set aside.
Open oysters and loosen the oyster from the shell. Discard the top shell; keep the oyster on the deeper bottom shell.
Spoon ½ teaspoon of barbecue sauce over each oyster. Grill the oysters directly over high heat. When the sauce boils inside the shell, after 2 to 3 minutes, cook oysters for 1 to 2 minutes more. Serve warm.
In a large heavy bottomed saucepan, melt the butter over medium high heat. When the foam subsides, stir in the jalapeño, onion, and carrot. Cook, stirring often, until the vegetables are softened (about 5 minutes).
Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Pour the Budweiser and stock into the pan in a slow, steady stream, whisking contantly. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Strain through a fine meshed sieve over a bowl. Reserve the solids and the saucepan.
Transfer solids to a blender or food processor and process to a smooth puree. Return the puree to the saucepan along with the strained liquid and heat over medium low heat. Pour in the half and half, stirring until well mixed and heated throughout. Remove from the heat and stir in the cilantro and salt.
Ladle the soup into bowls and serve hot, garnished with cheese.
*Include seeds for a spicier soup.
Sauce: In a blender, puree barbecue sauce, beer, chipotle peppers, red pepper flakes and Dijon. Set aside half of the sauce for dipping and the other half for basting while cooking.
Preheat the oven to 400 degrees. Arrange the bacon on a baking sheet and bake until half cooked, about 6 minutes. Let cool a few minutes.
Assembly: Wrap a piece of bacon around each shrimp, try to skewer the bamboo through the point where the bacon ends, to keep it from unraveling. Continue this for each shrimp and thread 3 shrimp on each skewer.
Cooking: These can either be grilled or broiled. Preheat the grill or broiler; if grilling lay the skewers right on the grill over medium heat, if broiling lay the skewers out on a baking sheet. Cook for about 5 minutes, until the shrimp start to turn pink and baste with the sauce. Turn the skewers over, baste with the sauce and cook for another 5 minutes or until the shrimp are cooked through. Serve with the Chipotle Platinum BBQ Sauce on the side.
Heat beer in microwave for one and one half minutes. Add ingredients to bread machine in order shown. Set machine on dough setting.
Remove dough from machine and knead to remove air. You may need additional flour to keep dough from sticking. Shape into round loaf shape and place on cookie sheet which has been sprayed with vegetable oil spray (PAM or equivalent). Cover with cloth and let rise in oven at lowest setting (about 100 degrees F) for 45 minutes. Paint loaf with egg wash (whisk one egg and Tbsp of water). Bake at 375 F for 25 minutes.