Corned Beef Grilled Cheese

Corned Beef Grilled Cheese

Source: Food Network Magazine, March 2013, pg. 80

1 1/2 T. unsalted butter, plus more if needed
1 small onion
1 T. sugar
kosher salt and freshly ground pepper
3/4 C. dark beer
2 oz deli-sliced corned beef, cut into strips
2 tsp. Worcestershire sauce
1 T. whole grain mustard
1 1/2 C. jarlsberg cheese (about 6 oz)
4 slices marble rye bread

Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.

Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese and 2 bread slices.

Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.

Beer and Cheddar Soup

Beer and Cheddar Soup

Source: Jonathon, Erdeljac

1/2 lb. pice of slab bacon
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large garlic cloves, minced
1 T. chopped thyme
1 12 oz bottle lager or pilsner
2 1/4 C. chicken broth
4 T. unsalted butter
1/4 C. all purpose flour
1 C. heavy cream
1/2 lb. sharp yellow cheddar cheese, coarsely shredded
4 oz smoked cheddar cheese, coarsely shredded
salt and freshly ground pepper

In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

MAKE AHEAD The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.

1. 
   

1. 
   

Beef & Guinness Stew with Dumplings

Beef and Guinness Stew with Dumplings

10033

Source: Adapted from the recipe found using the Jamie Oliver Recipes, app for ipad. 2012.

Ingredients:
1 1/2 lbs. diced stewing  beef
6 oz shallots
3 garlic cloves
2 celery stalks
4 portobello mushrooms
1/2 C. dried porcini mushrooms
15 oz Guinness
2 1/2 C. beef stock
7 T cold butter, diced
1 T all purpose flour
1 2/3 C. self-rising flour (or convert regular flour to self-rising flour)
3 bay leaves
1 bunch fresh parsley
2 oz cheddar cheese
ground nutmeg
olive oil
salt
pepper

Preparation:
Season the beef with a little salt and pepper and dust all over with the all purpose flour until evenly coated. Add two good lugs of olive oil into large pot on medium high heat. Add the beff, shaking off the excess flour. Fry until brown all over, stirring now and then.

Peel and cut the shallots and garlic. Trim and chop the celery. Peel the thin skin off the top of the mushrooms and cut them into big chunks. Place the porcini mushrooms into a mug and half fill with boiling water.

Put the shallots, garlic, celery and bay leaves in the pot with the beef and turn the heat down to medium. Keep stirring and frying until the vegetables are soft and lightly colored. Take the porcini mushrooms out of their soaking liquid. Chop them and add to the stew, along with the portobellos. Pour in the mushroom soaking liquid (leaving behind any gritty sediment at the bottom). Then add the Guinness and beef stock, and bring to a boil.

Place the lid on the pot, and turn the heat down to low. Simmer for 1 1/2 hours, stirring occasionally.

Add the butter and flour to a mixing bowl, with a few pinches of salt, pepper and nutmeg. Rub the fat into the four with your fingertips. Grate in the cheese and add just enough cold water to bind the mixture together to make a dough. Roll into balls, roughly the size of a large cherry tomato then place on a baking sheet, cover and place in the refrigerator.

When the stew has cooked for 1 1/2 hours, take it out of the oven and remove the lid. Drop in the dumplings and poke them under the surface of the sauce using a wooden spoon. Replace the lid and simmer for an additional 30 minutes.

The dumplings should be risen and puffed up now so remove the stew from the heat. Quickly chop the parsley and sprinkle over the top. Enjoy!

Beer Cheddar Soup

10015
Beer Cheddar Soup

Servings: 8
Time: 1 hour 15 minutes
Source: http://allrecipes.com/Recipe/Wisconsin-Natives-Beer-Cheese-Soup/Detail.aspx


Ingredients:
1 1/2 C. diced carrots
1 1/2 C. diced onion
1 1/2 C. diced celery
2 cloves garlic, minced
1 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
3 C. chicken broth
2 C. beer
1/3 cup butter
1/3 cup flour
4 C. milk or half and half
6 C. shredded sharp Cheddar cheese
1 T. Dijon mustard
2 tsps. Worcestershire sauce
1 tsp. dry mustard

Preparation:
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.

Nutritional Information
Amount Per Serving : Calories: 565 | Total Fat: 39.7g | Cholesterol: 119mg