Fall Chile Favorites

Bread: Chile-Smoked Garlic Damper Bread

Appetizer: Chipotle Black Bean Dip Featuring Hefeweizen

Side Dish: Spicy Beer Beans

Entrées: Amber Pork Carnitas and Stout Chicken Mole with Rice

Dessert: Alaskan Key Stout Pie

 

Chile-Smoked Garlic Damper Bread

Ingredients:

3 cups all-purpose flour

3 teaspoons double-acting baking powder

1 teaspoon salt

2 teaspoons sugar

2 medium jalapeno peppers -- finely chopped

2 medium chipotle peppers -- minced

8 cloves smoke-roasted garlic -- minced

1 tablespoon onion powder

12 ounces beer

Directions:

Preheat oven to 350F. [Note: you can also do this in a cast iron pot or oven over coals in your smoker or grill--in fact, that would lend authenticity to the end results].

Mix all ingredients together thoroughly. Put into a greased pan or pot and smooth the top. Bake for one hour, or until golden brown. Remove from heat and let cool before serving.

Chipotle Black Bean Dip Featuring Hefeweizen

Ingredients:

1 1/2 cups black beans, cooked and drained

1/3 cup grated carrot

1/3 cup minced celery

1/4 cup minced red bell pepper

1/2 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground chipotle chile pepper

1/4 teaspoon Salt

1/4 cup weissbier, such as Pyramid Hefeweizen

1/2 cup sour cream

1 Tablespoon minced garlic

Directions:

Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Serve with chips and dippers such as baby carrots, celery sticks and more.

Spicy Beer Beans

Ingredients:

1 (15-1/2 ounces) can refried beans

1/2 pound (2 cups) grated cheddar cheese

2 Tbsp butter

2 Tbsp minced scallion

1 clove garlic, minced

1/2 tsp Worcestershire sauce

1 cayenne pepper, seeded and chopped

1 Anaheim or poblano chile pepper, seeded and chopped

1/2 cup beer at room temperature

sour cream

cilantro

salsa

Directions:

Combine all the ingredients except the beer in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. And cook until mixture is hot and bubbly. Garnish with sour cream, salsa and cilantro.

Amber Pork Carnitas

Ingredients:

4 pound boneless pork butt

3 cups Alaskan Amber Beer

1 1/2 cups water

1 tsp. pepper

12 - 16 cloves garlic, peeled & mashed

1 tsp. coriander

1/2 tsp. cumin

1 tsp. crushed red pepper flakes

2 tsp. salt

Directions:

Cube pork. In heavy casserole or large skillet, heat beer and water to boiling. Add meat, one handful at a time, allowing the liquid to return to boiling. Continue until all the meat has been added. Lower to medium and simmer, skim foam. When foam has subsided, add all remaining ingredients. Cover and simmer for 1 hour or until the meat is very tender. Remove lid, raise heat to a slow boil and continue cooking until liquid has completely evaporated. Remove from heat and serve hot with hot flour tortillas.

Stout Chicken Mole with Rice

Ingredients:

2 bottles of Alaskan Stout

6 (4 ounce) skinned, boned, chicken breast halves

seasoning salt

1 T. cooking oil

1/2 cup chopped onion

1 T. minced jalapenos

2 garlic cloves, minced

1 tsp. Ground cinnamon

3/4 tsp. Chili powder

1/4 tsp. Ground cumin

1/8 tsp. Cloves

1/8 tsp. Cardamom

3 T. peanut butter

1/4 cup cornmeal

1/2 cup molasses

2 oz. Sweet chocolate

2 pats of butter

2 T. toasted sesame seeds

Directions:

Heat oil in large skillet. Cut chicken into pieces and cook in skillet with about 4 ounces of Alaskan Stout and half of the molasses. When chicken is done, remove from skillet and set aside.

Add onion, jalapeno, and garlic to skillet. Cook 3 minutes or until tender. Add spices, 8 oz. Of Alaskan Stout, peanut butter, cornmeal and molasses. Remove from heat, blend ingredients in food processor until smooth.

Return mixture to skillet. Add chocolate, butter and remaining Alaskan Stout. Cook until thickened. Add chicken pieces. Serve over rice. Sprinkle sesame seeds on top of each serving.

Alaskan Key Stout Pie

Ingredients:

Crust

3/4 cup graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup white sugar

1/4 cup firmly packed light brown sugar

1/2 stick (1/4 cup) unsalted butter, melted and cooled

Filling:

1 1/4 cup sugar

1 T. cornstarch

1/2 T. arrowroot

1/4 tsp. Salt

5 egg yolks

4 egg whites

1/2 cup Alaskan Stout

1/2 cup fresh squeezed lime juice (approx. 1 - 2 limes) (save some lime for garnish)

1 T. plain gelatin softened in 1/3 cup water

1/8 cup sugar

1 cup whipping cream

Topping:

1 1/2 - 2 cups sour cream

2 T. white sugar

2 T. Alaskan Stout

Directions:

Make crust: In a bowl combine cracker crumbs, pecans, sugars, stir in butter, press the mixture into bottom and 1/2 inch up side of a buttered 9 inch spring form pan. Bake 5 --10 minutes at 300 - 325 degrees. Watch carefully so it doesn't burn. Cool, then chill for one hour before filling.

Make filling: Mix top 4 dry filling ingredients. In large bowl, beat egg yolks until fluffy, blend in 1/2 of the egg whites, the Alaskan Stout, lime juice, and dry ingredients. Put in double boiler - cook and stir with wooden spoon until thick. Remove from heat. Stir in gelatin. Cool in refrigerator. Beat remaining egg whites in small bowl with 1/8 cup sugar. Beat whipping cream in large bowl. Fold cooled yolk mixture and beaten egg whites into whipped cream. Pour in crust. Chill.

Make Topping: Mix sour cream, sugar, and Alaskan Stout. Spread over chilled pie. Garnish with lime slice. Chill overnight.

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