HomeBrew4Less.com BLOG » Food Recipes http://homebrew4less.com/blog 865 Lincoln Way W, Chambersburg, PA 17202 (717) 504-8534 Sat, 10 Jul 2010 21:19:35 +0000 en hourly 1 http://wordpress.org/?v=3.0 Brown Ale Beer and Acorn Squash Soup http://homebrew4less.com/blog/2009/10/26/brown-ale-beer-and-acorn-squash-soup/ http://homebrew4less.com/blog/2009/10/26/brown-ale-beer-and-acorn-squash-soup/#comments Mon, 26 Oct 2009 07:29:00 +0000 Blaine http://homebrew4less.com/blog/2009/10/26/brown-ale-beer-and-acorn-squash-soup/
  • 2 medium acorn squash (about 3 pounds total)
  • 2 TBLS butter
  • 1 medium onion, diced
  • 2 TBLS maple syrup
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cayenne pepper, or paprika
  • 1 1/2 cups chicken broth
  • 1 cup Brown Ale Beer
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup sour cream
  • 8 toasted walnut halves

    Preheat oven to 400F.

    Cut acorn squash in half crosswise; scrape out seeds and string pulp with metal spoon. Arrange squash halves, cut-side-down, on a parchment-covered sheet pan. Bake in preheated oven until very soft, about 35 minutes. Remove and set aside to cool about 30 minutes.

    While squash halves are cooling, melt butter in large soup pot over medium-low heat. Stir in onion and cook, stirring often, until onion is very soft and beginning to brown, about 6-8 minutes. Stir in maple syrup, cinnamon, nutmeg and cayenne pepper.

    Scoop the cooked flesh from the squash halves and add to soup pot. Stir in chicken broth, increase heat to high and bring soup to a simmer. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and cool for five minutes.

    In food processor or blender, puree soup mixture, in batches if necessary, until very smooth. Return soup to pot, whisk in Brown Ale Beer, salt and pepper. Warm to a slight simmer.

    To serve, pour into four separate bowls and top with dollop of sour cream and two toasted walnut halves.

    Serves 4.

    • ]]>     http://homebrew4less.com/blog/2009/10/26/brown-ale-beer-and-acorn-squash-soup/feed/ 0     Green Chiles and Beer http://homebrew4less.com/blog/2009/09/26/green-chiles-and-beer/ http://homebrew4less.com/blog/2009/09/26/green-chiles-and-beer/#comments Sat, 26 Sep 2009 07:27:00 +0000 Blaine http://homebrew4less.com/blog/2009/09/26/green-chiles-and-beer/ Beer adds a mellow element can’t be duplicated with wine in this traditional Southwestern dish.

  • 1 pound of beef, chicken or pork in chunks
  • 4 tablespoons olive oil
  • 1/4 cup flour that has been salted and peppered
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 5 to 10 green chilies depending on the desired heat, roasted and chopped
  • 1/2 teaspoon cumin (optional)
  • Salt and black pepper to taste
  • 1 cup of chicken broth
  • 2 cups (or bottles) of beer, any kind

    Heat the oil in a heavy bottomed skillet. Dredge the pork or beef in the flour. Brown until the edges are crispy. Add the onion, garlic, chilies, broth and beer. Simmer for at least four hours. If using a crock-pot, simmer on low all day. Serve with rice or tortillas.

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    ]]>     http://homebrew4less.com/blog/2009/09/26/green-chiles-and-beer/feed/ 0     Skewered Soy Wasabi Scallops http://homebrew4less.com/blog/2009/08/29/skewered-soy-wasabi-scallops/ http://homebrew4less.com/blog/2009/08/29/skewered-soy-wasabi-scallops/#comments Sat, 29 Aug 2009 07:24:00 +0000 Blaine http://homebrew4less.com/blog/2009/08/29/skewered-soy-wasabi-scallops/ Both Japanese and Mexican cuisines combine well with beer. The salty soy and spicy chili have a natural affinity that partners in Thai and Indonesian fare, too.

  • 1 pound of sea scallops
  • 1 whole red bell pepper
  • 1 whole green bell pepper
  • 1 whole Bermuda onion
  • 2 Portabella mushroom caps Wasabi Soy Sauce
  • 1/2 cup soy sauce
  • 2 Tablespoons of wasabi
  • Fresh, diced ginger to taste

    Rinse the scallops and let sit in a colander. Cut into wide julienne strips: green pepper, red pepper and onion. Cube the Portabella mushroom caps. Mix wasabi and soy sauce in a bowl. Dice ginger and mix in to taste. Skewer all veggies and scallops (should make six to eight skewers) and lay flat on a cooking sheet. Drizzle soy wasabi mix over each skewer and allow to marinate 30 minutes, flipping occasionally. Set grill or broiler to medium low and lay skewers across rack. Flip every few minutes, splash a little more soy to keep moist, and remove when scallops are just golden brown on the edges.

    (To be served with Trippel Belgian Ale)

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