Cooking with Kentucky Eagle’s Favorite Beers

Bloody Mary Chili

2 cans (15 oz) pinto beans

3 to 4 medium tomatoes, coarsely chopped

2 pounds ground chuck

2 medium onions, chopped

1 large bell pepper, coarsely chopped

2 cloves of garlic, crushed

½ teaspoon cayenne pepper, or to taste

1 bottle of Taste of Florida Bloody Mary Mix

salt and pepper to taste

In a large dutch oven, brown meat with onions and green peppers until no longer pink. Drain well and return to dutch oven. Add remaining ingredients, using half of Bloody Mary Mix, and cook over low heat for one hour stirring occasionally. Throughout cook time add Bloody Mary Mix for desired flavor and consistency.

Bud Light Lime Braised Shrimp

½ cup of olive oil (light)

10 cloves of garlic (large, diced)

1 bottle of Bud Light Lime

¼ teaspoon cayenne pepper

36 pieces shrimp (raw, peeled, deveined, size 16/20)

6 limes cut in half

Salt and pepper to taste

In a large skillet, on high heat, add the olive oil and garlic. Cook for about one minute, Add the shrimp, season with cayenne pepper, salt and black pepper. Cook 2 to 3 minutes and then add the Bud Light Lime and limes. Finish cooking the shrimp, about 5 more minutes or until shrimp are firm and white inside

Frozen Apricot Custard to the Ninth Power

12 oz Magic Hat #9

8 oz apricot preserves

1 large egg

1 cup sugar

½ cup whole milk

2 cups heavy whipping cream

Pour #9 and preserves into a heavy saucepan and simmer to reduce to 1 ½ cups, remove from heat. Mix the egg and sugar in a bowl. Mix in milk, then mix in the warm #9 concentrate. Mix in cream. Chill ale-cream blend in refrigerator for about an hour. Freeze in ice cream maker according to manufacture’s instructions. Makes around two quarts.

Grilled Flat Iron Steak with ESB Marinade

1 Flat Iron Steak Cut Into 8 oz Servings

1 ½ lbs. Red Onions, Cut Into Slices

2 Bottles of RedHook ESB

2 Tbsp Tobasco® Brand Chipotle Pepper Sauce

1 Tbsp Tobasco® Brand Garlic Pepper Sauce

2Tbsp Onion Chopped

2 Tbsp Kroger Brown Sugar

4 oz Kroger Olive Oil

8 oz Kroger Basalmic Vinegar

2 Tbsp Kroger Dijon Mustard

6 oz Kroger Beef Broth

Mix beer, Tobasco® sauces, 2 Tbsp. chopped onion, brown sugar, olive oil, vinegar, mustard and beef broth until well blended. Marinate steaks for at least one hour. Grill to order with slices of Red Onion.

Slow Cooker Kentucky French Dip

ky-ale This is great recipe for working people, just make it in the morning before work and it is great when you get home. Also it is great for a get together. People will think that you spent all day making this.

9 servings

7 ¼ hours 15 minute prep

4-5 lbs, Beef Brisket

1(10 ½ oz.) Can Kroger Beef Broth

1(10 ½ oz.) can condensed French Onion Soup

2(12 oz.) bottles Kentucky Ale

2 tablespoons soy sauce

2 Kroger Crusty French bread

2 tablespoon butter

Trim excess fat from the beef brisket, and place in slow cooker.
Add the beef broth, onion soup, soy sauce and beer.
Cook on low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C). Split French bread and spread with butter.
Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the bread.
Serve the sauce for dipping.

Longhammer Beer Beans

¼ lb. Bacon

2 links Kroger Italian Sausage

½ lb ground beef

1 lg onion, chopped

4 cans Kroger red kidney beans

4 cans Kroger tomato soup, do not dilute

1 bottle RedHook Longhammer IPA

Kroger Parmesean Cheese, sprinkled on top

Brown Bacon. Pour off Grease. Brown onion and meat. Boil Italian sausage before you cut it up then brown it. Crumble bacon. Use large pan for baking. Open beans and drain. Combine all ingredients. Stir in Longhammer IPA. Bake slowly for 3 hours at 250 degrees. If too thick add a little more beer. Sprinkle Parmesean cheese on top.

Margarita Chicken Wings

Ingredients:

2 lb of chicken wings

1 teaspoon of salt

1 teaspoon of garlic

1 teaspoon of pepper

zest of 1 large lime

1 cup of Taste of Florida margarita mix

½ cup of Dos Lunas Silver Tequila

Directions:

Combine all ingredients in a large zip lock bag. Marinate in refrigerator for 1 to 2 hours.
Cook chicken on the grill (both sides about 4 min). You can also brush a thin layer of barbeque sauce on the chicken as you grill.

Stella Artois Cheese Spread

2 lbs Cheddar Cheese

2 cloves of garlic minced

1 tsp Worcestershire Sauce

¼ tsp Cayenne Pepper

¼ tsp Tabasco Sauce

½ tsp Salt
1/2 of a medium onion

1 bottle of Stella Artois

Mix together the cheese, garlic and onion in a blender. Mix in the Worcestershire, tobasco, cayenne pepper, salt and beer until soft and well blended. Place cheese into refrigerator, covered, until ready to serve. Serve with crackers or chips.

Widmer Hefeweizen Shrimp

1 Tablespoon Minced Garlic

1 Teaspoon Kroger Olive Oil

1 Tablespoon Orange Zest

⅓ Cup Minced Red Bell Pepper

⅓ Cup Minced Green Bell Pepper

⅓ Cup Minced Celery

¼ Cup Sliced Mushrooms (shitake, button)

1 Teaspoon Kroger Red Chili Pepper Flakes

¼ Cup Widmer mixed with Corn Starch

8 oz Frozen Shrimp Shelled, Uncooked,
Thawed in Widmer to cover for about 30
Minutes at Room Temperature.
Salt and Pepper to Taste
Parsley and Cilantro to Garnish

Saute garlic in olive oil in a large skillet over medium heat for 1 minute stirring often o prevent burning. Add the vegetables, orange zest and hot pepper flakes, stir well. Let this cook 3 to 4 minutes, then add Widmer mixed with cornstarch, stir well to coat vegetables, reduce heat to low. Drain Widmer from the shrimp and add the seafood to the skillet. Stir and cook shrimp until it is pink and slightly opaque. Serve over rice. Chicken can be substituted for seafood.