By mlb, on June 14th, 2009%
This makes a very good weekend meal. There are a lot of steps and ingredients but it is so worth it in the end (like a lot of long-cooking, multi-stepped recipes). It’s very similar to coq au vin, but with beer (duh). Use a good dark beer, Belgian-style if you’ve got it. I used half belgian, half regular dark. Four cups is about 2.5 bottles of beer, so you’ll have half a beer to drink while you start cooking. So, bonus points there.
Let’s see, what else? We had this with crusty bread but you could also add polenta or noodles to serve it over. I added garlic to this and subbed pancetta for the bacon but that’s about it. Oh yeah, I didn’t have leek leaves. Skipped that . . . → Read More: Chicken Braised in Beer (Coq à la Bière)
By mlb, on May 22nd, 2006%
Last week, I caught The Big Chili episode of Good Eats and I remembered again why I love Alton Brown so much. I laughed so hard in so many spots in this episode — and the chili looked pretty good too. It’s the best kind of Good Eats episode as well, with characters, costumes, accents and a plot! Whee!
From the episode, while buying ingredients at the store:
Grumpy Gus the Cowboy (played by AB): Well, there it is, Rusty. It’s the secret ingredient of lazy chili chefs everywhere. Now you could go spending an hour slicing and dicing various vegetation. But I say why not just crack open the lid on your favorite hot salsa? This here is my favorite. It’s made in New York City, so you know . . . → Read More: The Big Chicken Chili
By mlb, on March 27th, 2006%
It was the day before Saint Patrick’s Day and I was hunting for a good recipe to make for dinner. Something timely. Something festive. Something with beer! I’d never made lamb stew before but I wanted to try it. I came across this recipe at the Food Network site and it looked very interesting, as I love roasted vegetables. Oh and Guinness? Well, okay then!
For this recipe lamb shoulder is the best. When I went to Zupan’s, they didn’t have any of this. The meat guy said that lamb leg meat would work for a stew and, while I browsed the aisles looking at the tasty things, he cut a pound of it up into 1-inch cubes for me. I have no idea if he was actually knowledgeable about . . . → Read More: Lamb Stew with Guinness & Roasted Vegetables
By mlb, on March 7th, 2006%
Holy hell in a humongous handbag this was good. And it really started as an accident. See, I went to New Seasons to pick up some tuna for dinner. They had none. As I perused the meat/poultry/seafood area in search of something tasty, my eye caught the word “rosemary”.
Now, I love rosemary, so I continued reading — Maple Rosemary Skirt Steak the sign said. Whaaaaaaa? Maple and rosemary? Together? Well, okay then.
I made my purchase and brought two of the skirt steaks home.
They were rolled up and secured with a skewer, drizzlets of marinade clinging to the meat. I stored them in the fridge and then tried to find out what in the world to do with skirt steak, ie: how to cook it. After . . . → Read More: Stout Brasied Maple & Rosemary Skirt Steak
