Appetizer: Smoked Chicken Nachos with Beer Cheese Sauce

Bread: Green Chile Cheese Beer Bread

Salad: Caesar Salad

Entrée: Wickedly Green Chili Stew

Ingredients:

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

Directions:

Prepare Beer Cheese Sauce: In a large pot, combine chicken broth, beer, milk, vegetable seasoning, onion, jalapenos, garlic, and pepper. Simmer for 15 minutes.

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.

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.

Prepare Nachos: Drain and rinse black beans. Heat over low heat and season with salt, pepper, and chili powder to taste.

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.

Ingredients:

1 cup chopped green chile pepper

1 cup shredded Cheddar cheese

3 cups self-rising flour

3 tablespoons white sugar

1 (12 fluid ounce) can or bottle beer

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Blend green chiles and cheese together in a blender until smooth.

In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.

Ingredients:

Salt

2 cloves of garlic

4 small heads romaine lettuce

8 tablespoons olive oil

4 tablespoons lemon juice

4 tablespoons beer

1 one minute coddled egg

1/4th teaspoon pepper

1 cup ready made garlic croutons

8 tablespoons grated Parmesan cheese

Directions:

Sprinkle salad bowl with a little salt. Rub bowl with garlic cloves. Tear romaine leaves into thirds and place in bowl. Add olive oil, lemon juice and beer. Toss lightly until thoroughly coated. Add coddled egg and 1/4 teaspoon of pepper. Toss again. Add croutons and cheese and toss again. (Slices of avocado dipped in lemon juice make this a truly elegant salad.)

3 pounds boneless, lean pork-cut into cubes

5 small baking potatoes, scrubbed and diced

2 large onions, coarsely diced or pulled into strips

5-6 large cloves of garlic, peeled and chopped

1 tablespoon dried oregano

1 teaspoon each coriander and cumin seed, lightly toasted

1 teaspoon black peppercorns, freshly ground

1-2 fresh green serrano chilies, finely minced (optional for more heat)

1 cup Petes Wicked Ale or water

Directions:

In a non-stick skillet, sear the meat over medium-high heat. Remove and place in a crock-pot or Dutch oven along with the potatoes.

Add the onions to the pan and saut until wilted. Add the garlic and continue to saut for 1 minute. Add to the pot.

Stir in the remaining ingredients and cook very slowly until the meat is fork-tender. Stir to break up the potatoes, which will thicken the stew's "sauce."

Ingredients:

1 stick unsalted butter or margarine

1/2 cup vegetable oil

2/3 cup dark cocoa powder

1 cup Tabernash Weiss beer

2 cups sugar

2 cups flour

1/2 cup dry powdered milk

1/2 cup buttermilk

2 large eggs

1 1/2 tsp. ground cinnamon

1 tsp. baking soda, sifted

1 tsp. Vanilla

Frosting:

1 stick unsalted butter, softened

1 lb. confectioner's sugar, sifted

1/3 cup cocoa powder

6 Tbsp. cream

Directions:

Place the butter or margarin, oil, cocoa powder and Tabernash Weiss in a saucepan and simmer briskly for two minutes. Remove from heat and cool. Beat in the sugar and flour until thoroughly combined. Preheat the oven to 350. Add the remaining ingredients, beating until no streaks remain. Using either a sheet pan or two 12 x 8 pans spread in to the pans and bake for 20-25 minutes or until a pick inserted in the center of the cake comes out clean. DO NOT OVERBAKE!

Frosting: