CALASAUSAGE PICKLED DELIGHT

(Calamari and Sausage sandwich)

For those of you who love calamari and sausage, this is a great combo that is sure to please all wrapped up in a sandwich!

1 pound cleaned Calamari Tubes and Tentacles mixed
1/4 cup half and half
1 Tablespoon juice from California Hot Mix
3 teaspoons sea salt – divided, plus extra for rolls and tentacles
2 teaspoons fresh black pepper divided
¼ cup flour
Lemon rind from one lemon
3 Andouille sausage, butterflied
3 Tablespoons salted butter
3 Tablespoons Extra Virgin Olive Oil, plus extra for rolls
3 medium to large size shallots thinly sliced
1 heaping teaspoon Crushed Garlic
¼ cup Mezzetta Deli sliced mild pepper rings
¼ cup Mezzetta California Hot Mix
¼ cup deli sliced roasted sweet bell pepper
3 large Mezzetta sweet cherry peppers, diced
¼ teaspoon red pepper flakes
2 cups loosely packed Arugula
1/4 cup vegetable or canola oil
4 Hoagie type rolls (I used Francisco French Rolls) – brushed with olive oil and sea salt
Juice from half a lemon

Directions:

Separate out calamari tubes from tentacles. Slice tubes ¼ inch thick and set aside. In a small bowl mix half and half with juice from California Hot Mix. Add ½ teaspoon sea salt and ¼ teaspoon black pepper to tentacle parts. Mix well. Add tentacles only to half and half mixture and let marinate for about 15 to 30 minutes. In a seperate bowl mix flour with lemon rind and set aside.

Grill or pan fry butterflied Andouille sausage on both sides until heated through and grill marks appear. Cover with foil and set aside. Once cooled, slice into ½ inch slices and set aside.

Melt butter and Extra Virgin Olive Oil in large skillet over medium high heat. Add shallots and cook until beginning to carmelalize, about 5 minutes. Add crushed garlic and cook for another minute. Add sliced calamari tubes, pepper rings, California hot mix, bell peppers, sweet cherry peppers, red pepper flakes remaining salt and pepper and stir till combined. Cook for approximately 10-12 minutes adding the chopped Andouille sausage and Arugula the last 2 minutes to heat through.

While Calamari mixture is cooking, in a seperate medium size skillet heat up 1/4 cup vegetable or canola oil on medium high heat. Drain calamari tentacles from half and half mixture and add to flour mixture until lightly coated. Add to hot oil and brown well on both sides until golden and crispy. Drain on paper towels and season with sea salt when still hot.

Brush hoagie rolls inside and out with olive oil and sprinkle lightly with sea salt. Place on grill or in oven until lightly golden brown.

Remove calamari mixture from heat. Spoon 1/4 of the mixture into hoagie rolls and add the crispy fried tentacle parts on top of each roll. Drizzle with lemon juice and serve.

Beer Can Chicken Tacos with Roasted Onions and Pepper

I said it before and will once again repeat myself...I suck at being consistent with posting my recipe experiences on this site. Forget the promises of trying to be better at it...I need to just do it and stop procrastinating about it!

Since my last blog, winter has passed and summer is almost gone...where the heck does the time go? This summer I was determined to lose my fear of what I always claimed to be a "Man's stove", the BBQ, and by golly I think I did it!! One of my first summer time BBQ recipe experiences was the now ever so popular "Beer Can Chicken" which I converted into these yummy tacos.

1 4-5 pound whole chicken
Olive Oil
1 can Oskar Blues Pale Ale
3 teaspoons sea salt
1 1/2 teaspoons fresh black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 very large or 2 medium Vidallia onions
3 Jalapenos
More salt, pepper and olive oil to season peppers and onions
Flour or corn tortillas - whatever you prefer
Beer Pico De Gallo - Recipe below

Preheat grill to medium high heat.

Rinse chicken well and pat dry with paper towels. Combine all seasonings together in a small bowl. Rub chicken generously with olive oil inside and out. Also lift the skin on breast gently and rub oil under skin as well. Sprinkle seasonings all over inside, under skin and outside of bird.

Slice jalapenos in half - remove the seeds if you don't like it to spicy...I love the spice so I leave them in! Slice onion in thick slices - at least 1/4 inch thick. Drizzle both onions and jalapenos with olive oil and season with salt and pepper. Place on grill and cook for about 10 minutes until soft and charred. Remove to platter and cover with foil.

Open can of beer with can opener to remove the entire lid. Drink almost half of it and place any remaining seasonings inside the beer. Place seasoned bird over can or you may also include one of the many beer can BBQ holders that are available.

Place on grill and close the lid. Cook for approximately 1 hour and 15 minutes or until done. Rotate the bird a few times during the cooking process for even color. Once done, remove and place on platter to rest with a foil tent for approximately 15 minutes. While chicken is resting chop the reserved grilled onions and peppers. Grill the tortillas and keep warm. Remove bird from beer can but reserve the remaining liquid in the can. Shred all meat and place in large bowl or platter. Pour remaining beer over meat. Add the chopped onions and peppers to the meat mixture. Mix well and scoop into warmed tortillas. Top with Beer Pico de Gallo.

Beer Pico de Gallo
6 Roma Tomatoes, diced
1 can black beans, drained and rinsed
1 serrano chili, chopped fine
1/2 finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 teaspoon Montreal spicy steak seasoning
1/ 2 teaspoon ground cumin
Juice from 1 or 2 limes - depending how juicy they are
1/4 cup Valle Especial beer (San Luis Brewing Company)
Salt to taste

Mix all ingredients above. Chill at least 1 hour for flavors to incorporate. Serve with Beer Can Chicken Tacos or as a dip with chips.

Chocolate Beer Balls for your Valentine!

Instead of going out and buying your "Beer-lovin" Sweetie store bought chocolates for Valentines day, what better way to show him your love than by cooking up these fantastic, scrumptiously beer tasting good, homemade chocolate balls...he'll love ya for it!!

1 c. semi-sweet chocolate chips
3 tbsp. dark corn syrup
½ c. Alaskan Oatmeal Stout beer
2 c. crushed Vanilla wafer cookies
1 c. powdered sugar
1 c. toasted walnuts, chopped fine
¼ c. sugar

Put chocolate chips in saucepan over medium-low heat, stirring constantly until completely melted. Blend in corn syrup and Alaskan Oatmeal Stout. . Add cookies, powdered sugar and nuts. Mix well. Let cool until easy to handle and a little firm. Form into 1” balls or smaller and roll in granulated sugar.

This recipe was found at http://www.alaskanbeer.com/
Original title is "Oatmeal Stout Chocolate Balls"

Been having issues in finding recipes made with Beer soley from different breweries as was my orginal goal...in fact, so far only Samuel Adams and Alaskan Brewing Company are the ones which I have come across which actually post recipes made with Beer! So, if anyone out there comes across any other breweries which kindly enough post Beer recipes, please let me know!

In the meantime, I have expanded my search to magazines, cookbooks and of course the internet. My next "Beery" cooking adventure is from the great magazine Beeradvocate at ...beeradvocate.com. Here it goes with a few of my own changes...


Biere Paella

1/2 cup olive oil
2 lbs boneless, skinless chicken thighs cut in chunks
2 yellow onions, peeled and sliced
2 serrano chilis (optional - I added this)
Dash of red pepper chili flakes (optional - I added this)
2 Andouille sausages sliced thin
5-6 cloves of garlic, peeled and minced
2 cups Pearl Barley short grain rice
1 bottle of beer (I used Flying Dog double pale ale)
6-7 cups of chicken or vegetable stock
1 1/2 Tablespoons smoked paprika
2 pinches of saffron
2 pound of fresh mussels
1 pound of fresh clams
1 cup of frozen peas
1 large handful of fresh basil (I added this)
1 roasted red bell pepper julienned

In a paella pan (I used a dutch oven pot) at medium high heat, add enough olive oil to coate the bottom of the pan and add the chicken pieces. Cook for about 6 minutes on each side. While the chicken is browning, prep the rest of the ingredients. Once the chicken is about halfway cooked, remove it from the pan and set aside. Add some more olive oil if needed and add the onions, serrano and red pepper flakes. Cook the onions until they are transparent. Add the sausage and cook until brown. Add the garlic and the chicken pieces back to the pan. Cook for about another 5 minutes. Add the rice and stir to coat. Deglaze with the beer and pour enough stock to just cover the ingredients. Add the paprika, basil and saffron, season with salt and pepper and bring the mixture to a boil. Turn the heat to medium and lightly mix the paella. This will be the last time you stir the dish, as the paella will cook slowly for about 20 -25 minutes and will form a golden crust on the bottom of the pan. After about 15 minutes arrange the mussels, joint side down into the rice. Next add the clams in the same pattern. Sprinkle the red bell pepper over the pan and continue to cook until the clams and mussels open and the liquid has almost evaporated. Test the rice to see if it's al dente. Add a touch of more stock if the dish requires more cooking time. Then, just before serving, increase teh heat to high for 1 minute, toasting the rice and creating what they call "socarrat" (crust to the bottom of the pan). Once done, scoop into indivdual bowls or bring to the tabel family style and enjoy!!!

Star rating: 4 outta 5

For those of you that have never tried the short grain pearl barley rice it's quite good...and good for you!!

Back in the kitchen again!

Wow....I simply cannot believe it's been over a year since I have posted anything...that is absolutely unacceptable on my part!

With that said, my goal is to post at least one recipe per week. My newest search for recipes is scouring breweries which post recipes made with beer and actually making them and then rating them. Mind you, I may "tweek" them a bit if I have the urge, but will certainly mention any revisions done on my part.

So, with that said...I AM BACK...and please, give me absolute crap if I don't follow through on my weekly posts. Following is a recipe I made this past Saturday night found at the great Samuel Adams brewery website...www.samueladams.com

Roast Pork Chops with Bacon and Wilted Greens

Developed by Peter Zoole, Chef of C&L Steakhouse

2 1 1/2 inch thick rib pork chops

3 Tablespoons chipped fresh marjoram, divided (don't let the soapy aroma of this herb scare you away)

1/2 teaspoon ground allspice

2 Tablespoons olive oil

2 thick cut bacon slices (I used 8 slices as I like more mixed in with the greens)

2 garlic cloves, pressed (I used 3 )

8 cups (packed) wide strips assorted greens such as mustard greens and red Swiss chard, stems discarded ( used a combo of fresh baby spinach and red Swiss chard)

1/2 cup Samuel Adams Octoberfest (I used one cup)

2 Tablespoons Dijon mustard ( I used 2 T of dijon and 2 T of ground mustard)

My own addition - 1 whole onion sliced

Preheat oven to 475 degrees. Sprinkle both sides of pork with 2 Tablespoons marjoram, allspice, and generous amount of salt and pepper. Heat oil in heavy large nonstick skillet over high heat. Add pork and brown well, including edges, turning with tongs about 7 minutes. Transfer pork to small rimmed baking sheet; reserve skillet. Roast pork in oven for about 9 minutes or until done.

Meanwhile, add bacon to oil in reserved skillet. Saute over medium heat until almost brown and then add sliced until and cook until onion is softened and bacon is done. Mix in garlic. Add greens. Cook until just wilted, turning with tongs, about 3 minutes. Add seasoning with salt and pepper. Remove greens leaving some bacon pieces in skillet for sauce. Add the Samuel Adams beer and mustard. Simmer until slightly thickened, about 4 minutes. Mix in one tablespoon marjoram. Season with salt and pepper.

Mound greens on plates; top with pork. Spoon sauce alongside and serve.

Rating based on a 1-5 scale with 5 being the best:

Per my hubby - a pure 5...his comment..."You can make this for me anytime - loved it"