I made this beer cheese soup recipe for the 4th of July. It was amazing! Very rich.
Beer Cheese Soup
1.5 cup minced carrots
1.5 cup minced onion
1.5 cup minced celery
5 cloves garlic, pressed
2 sticks butter (1 cup)
6 cups chicken broth
24 oz. light beer (2 12-fl oz beers)
1/3 corn starch (more if needed)
2 cups cream
5 cups sharp cheddar cheese, grated
2 cups parmesan cheese, grated
2 cups monterey jack, grated
2 T. dry mustard
2 T. Worcestershire sauce
1 T. hot sauce
Pepper, to taste
Salt, to taste
Directions
1. Mince carrots, onions, celery and garlic using a food processor if available
2. Heat LARGE pot on medium with butter, minced vegetables and garlic and sautee
3. Add chicken broth, beer and corn starch (premix corn starch with liquid for best results)
4. Heat to boiling, then reduce to low and simmer for 45 minutes
5. Heat cream in a separate saucepan on medium
6. On medium-low gradually add cheese and stir constantly. Make sure heat is not too high, because it will break down cheese.
7. Once all the cheese has been added to cream, and broth mixture is done simmering and has thickened, add cheese mixture gradually
8. Lastly add dry mustard, Worcestershire, hot sauce, salt, pepper and other seasonings of your choice...and stir!
When my RIS is done I plan on making this BBQ Sauce
Stout BBQ Sauce
prep time : 30 minutes to one hour
recipe type: BBQ, mops and marinades
ingredients: 3 oz. Peanut Oil
Salt & Pepper to taste
2 chipotle chilis with adobo sauce, chopped
1 med Spanish Onion, peeled and diced
2 Red Bell Peppers, roasted & diced
2 12 oz. bottles stout
6 oz Raspberry Vinegar
2 oz Liquid Hickory Smoke
3 oz. molasses
3 oz. dark brown sugar
4 oz. corn syrup, clear
2 cups demiglace (reduction of beef stock)
1 oz. shallots, peeled and minced
2 sprigs fresh thyme
1/2 teaspoon cracked black pepper
2 oz. Dijon Mustard
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Heat the oil in a 4 quart pot, then add the onions, roasted peppers and chipotles; sauté for 3 to 4 minutes over medium heat. Add the stout and reduce by one half; add the raspberry vinegar and reduce again by one half. Add the demiglace, shallots, thyme, molasses, brown sugar, clear corn syrup and liquid smoke; reduce further until mixture forms a thick glaze, then add mustard and salt & pepper to taste. Brush on ribs in the final 20 minutes of cooking.
(Note: sugary glaze will flare up under direct flame, so this is best for indirect cooking.)
Grilled Pork Satay with IPA Peanut Sauce
prep time : Advance prep required
recipe type: appetizers - plated
ingredients: 2 lbs. pork rump or boned country ribs
1 cup IPA
1/2 cup unsweetened peanut butter (creamy)
1 cup light coconut milk
2 tablespoons minced fresh cilantro
2 tablespoons crystallized ginger
1 lemongrass stalk, chopped into 1/2 inch pieces
5 cloves garlic, peeled and minced
1 teaspoon red Thai bird peppers, minced
8-inch skewers, soaked in water
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1. Trim the pork of excess fat, and cube into bite-sized chunks, about 1 to 1 1/2 inches square. Place meat between two layers of plastic wrap or parchment paper. Flatten slightly with a cleaver or rolling pin. Remove wrap, and place in a gallon-sized zip seal bag or a shallow, nonreactive dish.
Mix IPA, peanut butter, coconut milk, cilantro, ginger, lemongrass, garlic and chilis in a bowl, and whisk - or blend in a blender. Reserve 1/2 cup of this sauce in a glass dish and seal with plastic wrap.
3. Pour remaining sauce over the meat and seal the bag. Shake to coat evenly with marinade, then chill both the sauce and meat mixture overnight. Or, place in dish, stir well to coat the meat, and cover with plastic wrap and chill overnight.
4. Thread 4-5 chunks of pork on each skewer, piercing through the flattest portion so meat will lie flat on grill. Grill over medium-hot heat for 7-10 minutes, turning often. Cooking time varies with thickness of meat, but internal temperature should reach 150F. Serve as appetizer with more IPA and the reserved dipping sauce. Serves six.