Mike Searches for the Underground Cow

Blooming Onion Batter
1/3 cup cornstarch
1½ cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
1½ cups beer4 Vidalia or Texas SWEET Onions (important) Flour Mix
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
½ teaspoon pepper
½ teaspoon cayenne pepper

(Combine and mix well)

Creamy Chili Sauce
2 cups mayonnaise
1 pint sour cream
½ cups chili sauce
½ teaspoon cayenne pepper

(Combine and mix well)

Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about ¾ inch off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1 inch of petals from center of onion. Separate the onion petals just slightly, too much will destroy the onion. Dip onion in seasoned flour, remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375°F to 400°F for 1½ minutes. Turn over, and fry an additional 1½ minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with creamy chili sauce. Beer Cheese Spread
Makes 2-1/3 cups 1 small onion
1 small clove garlic
½ to ¾ cup beer 1 tbsp ketchup
1 tbsp mayonnaise
½ lb each sharp cheddar and jalapeño Monterey Jack cheeses, shredded (not preshredded) Place onion and garlic in food processor. Process until finely chopped. Add ½ cup beer, ketchup and mayonnaise. Process, then add cheeses. Process until smooth. For a smoother consistency, add remaining beer and process. Place in crock; cover and refrigerate 1 week, to blend flavors. Beer Cheese ½ onion, chopped fine
2 cloves garlic, crushed
1 lb. Cheddar cheese, shredded 1 (8 oz) pkg. cream cheese
1 tsp Worcestershire sauce
¼ tsp red pepper
Tabasco sauce to taste (approx. 6 drops) Salt to taste
1 bottle slate beer
1 old fashioned round rye loaf with hard crust (about 4 lbs.) In a large bowl, blend together the onion, garlic and cheese. Boil beer and let cool. Add beer to cheese slowly and whip. When it is fluffy, add remaining ingredients. Hollow out round rye loaf and stuff mix into loaf. Break extra bread into small pieces to dip. Chocolate Stout Shake
better homes & garden jan 2005
Makes 8 servings ¼ cup chocolate stout beer or stout beer
½ cup prepared chocoalte fudge ice cream topping
½ gallon vanilla bean ice cream 1 cup milk
6 purchased chocolate and nut covered pretzel rods (optional) In a saucepan heat beer and chocolate topping until warm. Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture aong 8 glasses. Drizzle with beer mixture and , if desired, serve with chocoalte covered pretzel rods. Beer-Braised Brisket
makes 8 servings prep: 40 minutes ready: 3 hours, 10 minutes 1 tsp dried thyme
1 tsp dried marjoram
1 tsp garlic powder
¾ tsp salt ½ tsp pepper
1 tbsp oil, preferably canola
3½-4 lbs. beef brisket
1 large onion, halved, cut into ½”-thick slices 1 bottle (12 oz.) amber beer
1 fennel bulb, sliced
1 small butternut squash, peeled, seeded and cut into 1" cubes
2 tbsp all-purpose flour Preheat oven to 350°F. Combine first 5 ingredients; sprinkle over brisket. In Dutch oven heat oil over medium-high heat. Add brisket and onion; cook until browned, 10 minutes per side. Add beer; cover. Place in oven; cook, turning brisket, until tender, 2½-3 hours. After 2 hours, add fennel and squash. When brisket is tender, remove meat and vegetables from pan.
For gravy, remove fat from pan drippings. Transfer ¼ cup drippings to bowl; whisk in flour. Over medium heat simmer remaining drippings; whisk in flour mixture. Cook, whisking, until thickened.
(To make ahead: cool brisket before refrigerating or freeze in doubled freezer bags. To reheat; remove from freezer and refrigerate 1 day. Preheat oven to 350°F. Place brisket in roasting pan; cover. Bake 30 minutes or until hot. Heat gravy. Beer Braised Pot Roast
woman’s world 1/25/05
Makes 6 servings. Kitchen 15 minutes ready 4 hours 15 minutes 5 ½ - 6 lb bottom round beef roast
1 tsp salt
1 tsp dried thyme ½ tsp ground ancho chile pepper or chili powder
1 tbsp canola oil
1 onion, chopped,1 cup
2 cloves garlic, minced 2 bottles (12 oz each) beer
2 tbsp dark brown sugar
3 tbsp cornstarch
cooked egg noodles and chopped fresh parsley, optional preheat oven to 350°F. Sprinkle roast with salt, thyme and chile pepper. In oven proof pot heat oil over medium high heat. Add roast; cook, turning occasonally, until browned on all sides, 4-5 minutes. Remove from pot; reserve. To pot add onion and garlic; cook stirring occasionally, until tender, 3 minutes. Add beer and brown sugar; bring to boil. Add roast, fat side up. Cover; roast 2 hours. Turn roat fat side down. Coer; cook until very tender, 2 hours. Transfer roast to serving platter. Cut ¼ of roast into 1" pieces; refrigerate. Cover remaining roast with foil. In small bowl stir cornstarch into 1/3 cup cold water until dissolved. Skim fat from sauce in pot. Over medium high heat bring sauce to boil; stir in cornstarch mixture. Boil untl htinckened, 1 minute. If desired toss nooodles with parsley. Serve roast with sauce and if desired, noodles. Cheddar Cheese Soup
4 servings
Even my 16-month old enjoyed this. This is a good soup to customize. Add broccoli, cauliflower, cooked ham, baked potato or mashed potatoes, or bacon. 2 tablespoons margarine or butter
1 small onion, chopped
2 tablespoons flour ¼ teaspoon pepper
¼ teaspoon ground dry mustard
1 cup milk
1½ cups beer 2 cups shredded Cheddar cheese
10 ½ ounce can condensed cheddar cheese soup
Paprika Melt margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, pepper and mustard. Stir in milk and beer. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring occasionally, just until cheese is melted. Remove from heat and add the soup, stir until smooth. Pour into blender and blend on low until smooth. (Be careful not to burn yourself, you might want to let soup cool before blending, then reheat in pan before eating.) Sprinkle with paprika.