Beer recipes
By Mark Tumarkin

Sue and Ziggy were talking about planning a Beer Dinner where every dish would contain beer as an ingredient. The resulting dish would be paired with a complementary beer. Sounds like a good idea to me, and at the last meeting Richard F, Greg McGann and others also got on board. So start those experiments and work on those recipes and pairings. The date and time for the Beer Dinner will be planned soon.

With that in mind, following are some recipes from the BeerBreak, an email newsletter from Real Beer.Com.

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BEER, FOOD AND FOOTBALL

As the pro football playoffs wind toward the Super Bowl, watching each game
becomes more of an event. Perhaps you are hosting a party, or maybe you just
want to whip up something to have while watching the game at home or a
friend's house. Here are a few recipes from brewpubs that should work well.

Each includes beer suggestions, but if you want to be particularly creative
then seek out local beers from the cities of participating teams (collecting
them if you travel or asking friends who travel to do the same). It may be
too late to suggest this, if for instance you live in Arizona and want to
serve Goose Island Brewing's IPA or Honkers Ale from Chicago, but you'll end
up trying some fine beers you might not otherwise experience.


BEER CHEESE SPREAD
Wynkoop Brewing Co., Denver, Colo.

This is a great cheese spread that's quick and easy to prepare. Wynkoop
suggests  using its Railyard Ale in the spread, but any full-bodied ale can
be used. Its strong flavor can enough to stand up to the biggest, hoppiest
beers, even a barley wine. Serve it with crackers, warm pretzels or beer
bread. 

6 ounces cream cheese, softened
6 ounces blue cheese, crumbled
12 ounces sharp white cheddar cheese, grated
1/4 cup minced green onions
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
1/2 teaspoon Tabasco sauce
1/2 cup ale

1. Combine all ingredients except beer in the bowl of a food processor or
electric mixer. Mix or blend until everything is well incorporated. 2. Slowly
add beer while processor or mixer is running. Place mixture into a crock or
serving bowl, and chill for at least 2 hours.

Yield: 1-1/2 pounds


BISTRO RED BELL PEPPER HUMMUS
The Bitter End, Austin, Texas

This recipe is very easy to make. The roasted red bell pepper gives it a
sweeter flavor than traditional hummus and a beautiful pale red color. It
should be served with toasted pita bread triangles or crackers. A Belgian wit
beer, a rye beer, or an amber ale all go with this appetizer.  

1 cup dried chickpeas (garbanzo beans)
2 whole red bell peppers, roasted
1/4 pound garlic, roasted 
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 tablespoon fresh thyme
1/2 teaspoon dried cumin
Juice and zest of 1 whole lemon
1/4 cup tahini (sesame seed paste)
1 cup olive oil
Salt and pepper to taste

1. Rinse and clean the chickpeas. Soak in water overnight.
2. Drain the chickpeas, and rinse several times with fresh water. Place the
chickpeas in a large pot. Fill with water so that it covers the chickpeas by
1 1/2 inches. Simmer for 1 1/2 hours or until tender. Remove from the heat,
and let cool. Strain, reserving the cooking liquid.
3. Place the chickpeas in a food processor or blender with the red bell
peppers, garlic, basil, parsley, thyme, cumin, lemon juice and zest, tahini,
and oil. Process until smooth, about 5 minutes.
Season with salt and pepper. Adjust the consistency with the cooking liquid
if needed.

Yield: 8 servings


SMOKED CHICKEN NACHOS WITH BEER CHEESE SAUCE
Bluegrass Brewing Co., Louisville, Kentucky

Nachos can be found on many brewpub menus. These are more flavorful than many
others, because they feature smoked chicken, and the cheese sauce is made
with beer. Serve them with a hoppy pale ale.

Beer Cheese Sauce
(Makes 1 quart)
1 cup chicken broth
1 cup red ale
1/2 cup whole milk
1 tablespoon vegetable seasoning (such as Mrs. Dash)
1/2 onion, diced small
2 jalapenos, diced small
1 teaspoon pureed or granulated garlic
White pepper to taste
1 1/2 pounds American cheese, sliced
1/2 cup cold water
1/2 cup cornstarch

Nachos
Corn or flour tortilla chips
1 cup canned black beans
Salt, pepper, and chili powder to taste
1/2 pound smoked or cooked chicken breast, diced
1 cup shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup chopped green onions
1/2 cup sliced black olives
1/4 cup sliced canned jalapenos (or to taste)
1/2 cup sour cream
1/2 cup guacamole (optional)

1. Prepare Beer Cheese Sauce: In a large pot, combine chicken broth, beer,
milk, vegetable seasoning, onion, jalapenos, garlic, and pepper. Simmer for
15 minutes.
2. Over very low heat, add 1 slice of American cheese at a time, whisking
constantly. Do not leave unattended. After all the cheese is melted and
whisked in, remove the pot from the heat.
3. In a separate bowl, whisk together the cornstarch and water. Add
cornstarch mixture in a slow stream to the Beer Cheese Sauce, whisking
constantly. Add just enough cornstarch mixture to bring sauce to a nice
consistency.
4. Prepare Nachos: Drain and rinse black beans. Heat over low heat and season
with salt, pepper, and chili powder to taste.
5. Cover four individual small plates or one large platter with tortilla
chips. Pour heated black beans over chips. Add diced chicken. Pour hot beer
cheese over to cover but not smother. Top with shredded lettuce, tomatoes,
green onions, olives, and jalapenos. Add a dollop of sour cream and guacamole
to the top of the nachos. Serve warm with extra Beer Cheese Sauce on the
side.

Yield: 4 servings

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