For the Love of Fran's Food

CALASAUSAGE PICKLED DELIGHT

2010-09-20T14:35:00.001-07:00

(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

2010-09-16T11:14:00.000-07:00

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!

2010-02-09T13:12:00.000-08:00

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"

2010-02-02T12:40:00.000-08:00

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!

2010-01-25T12:46:00.000-08:00

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"

Colorado snow day beer Chili

2008-12-11T14:17:00.000-08:00

There is nothing like a homemade pot of beef chili made with beer on a cold and blizzardy Colorado Sunday! I made this last week as the snow fell for a continuous 12 hours and dumped a total of 18 inches of snow at our doorstep. With my dear Mama and brother visiting from California it was the perfect meal sitting in front of the roaring fire!

3 lbs sliced lean sirloin steak
1 lb ground beef
1 green bellpepper chopped
2 large onions chopped
5-6 large cloves of garlic
2 packets of McCormicks Chili mix
2 cans red kidney beans with liquid
1 can black beans with liquid
1 can great northern beans with liquid
1 can diced tomatoes
1 can Rotelli tomatoes
1/2 to 1 can of corn drained
1 tablespoon of cumin
1 tablespoon of chili powder
1 teaspoon of smokey paprika
1 bottle of beer
About 2 tablepoons of flour
Salt and pepper to taste

In a stockpot brown the steak and remove. In same skillet brown the ground beef and remove. Saute the onions and bellpepper till soft and translucent. Add the garlic and saute about one minute. Return all the meat to the pot and add the seasonings and the flour. Stir constantly for a couple of minutes. Add the bottle of beer and all the beans, corn, tomatoes etc. bring to a boil and then reduce to low and simmer for a couple of hours or put in the oven on low for a couple of hours stirring occasionally.

Garnish with chopped onions, cilantro, cheese and sour cream. Serve with corn bread or in a bread bowl....Yummy....:)

Spooktacular bacon wrapped eyeballs

2008-10-30T11:52:00.001-07:00

If you want something spooktacular and so yummy it's scary for this Halloweens finger food table, you have got to try this dish!

Brats or Italian Sausage cut into about 1 inch pieces (bite size)
Bacon - sliced into either 1/2 or 1/3 per slice
Light Brown Sugar
Crushed Red pepper flakes
Toothpicks

Preheat oven to 400 degrees.

After slicing the brats/sausage and bacon into desired pieces, wrap a piece of bacon around each piece of sausage and secure with a toothpick. Place each piece onto a large baking dish until full...do not stack on top of each other. Mix about 1 teaspoon of pepper flakes into about 1/2 cup of brown sugar and completely cover the sausage with the mixture. If you need to make more then do so as you want the pieces covered.

Bake for about 30 to 40 minutes, turn with spoon and then bake another 10-15 more minutes or until sausage and bacon is fully cooked. Remove from dish and serve warm.

I think you will be pleasantly surprised as to how incredibly yummy these are...please let me know your thoughts once you have tried them!!!

Simply Scrumptious Rosemary Bacon

2008-10-22T13:55:00.000-07:00

Thick Sliced Bacon – As many pieces as you want to make!
Lots of chopped garlic
Lots of chopped fresh Rosemary
Fresh Ground Black Pepper
Parchment paper for lining cookie sheet with

Preheat oven to 400 degrees. Chop up lots of garlic and rosemary and combine all together. Line some parchment paper down on cookie sheet and add bacon slices. Sprinkle the garlic/rosemary mixture all over the bacon and then add fresh ground pepper to each slice. Bake at 400 degrees for 10 – 15 minutes or until done.

This is really good on top of burgers, chicken sandwiches, by itself or however you want to use it!

Yummy in the tummy...:)

Sunday Football Italian Chicken n Sausage Sandwiches

2008-10-21T12:28:00.000-07:00

I made this dish this past Sunday and it appeared to be a hit! Great to make ahead and just heat through in the slow cooker the next day...a definite for future Sunday football game watching days!

3 pounds of boneless, skinless chicken thighs
1 1/2 pounds of spicy Italian sausage links
1 teaspoon olive oil
1-2 Tablespoons butter
2 medium onions - sliced
2 bellpeppers - sliced (I like to use yellow or red)
6-8 cloves of chopped garlic
3-4 stems of chopped rosemary
4-5 roma tomatoes - diced
1 teapsoon of red pepper chili flakes
Fresh ground black pepper
1 teaspoon Italian seasoning
Salt to taste
Soft rolls of your choice

Cut chicken and sausage into bite size pieces. Stir fry sausage until almost done. Remove and set aside. Add chicken to same pan and stir fry until almost done. Remove and set aside with sausage. In same pan, add about 1-2 tablepoons of butter to the pan drippings. Add sliced onions and bellpeppers and saute until soft, about 7-10 minutes. Add diced tomatoes, garlic, rosemary and remaining seasonings and continue cooking on medium to low heat about 10 minutes. Can be refrigerated at this point and heated in slow cooker the next day if desired.

Add all to crockpot and cook on low for a couple of hours until all flavors absorb together. Heat rolls in the bag in microwave to soften/steam...scoop filling onto bun and top with cheese if desired. Enjoy!!!!

Mussels and Clams for Opa...

2008-10-06T13:35:00.000-07:00

As the days get shorter and the nights cooler, this hearty warm and satisfying seafood combo hits the spot for those who love good ole shellfish. This one is extremely special to me and I dedicate it to my dear Daddy (Opa to many) for throughout his last hours, he appeared to be enjoying this feast with many as he entered the gates of his new home in heaven!

2 pounds fresh clams
2 pounds fresh mussels
1 pound bacon cut into about 1 inch size pieces
1-2 Tablespoons of butter
2 medium sweet yellow onions - sliced
Lots of garlic - 6-8 cloves chopped
1-2 teapsoons of crushed red chili flakes
1/2 to 3/4 cup of fresh chopped basil
Four bottles of beer (I used a wheat)
1-2 bottles of clam juice
2-3 cans of chopped clams
1 loaf of good, crusty sourdough bread sliced in half
Basil/garlic butter - (recipe below)

Rinse the clams and mussels well to rid of any sand and dirt. Make sure to toss any that are already open - these are no good to consume!

In a large enough pot to hold all the above ingredients, fry the bacon till crisp and done. Remove with slotted spoon and set aside. Reserve most of the bacon grease and add about 1-2 tablespoons of butter. Add sliced onions and saute until soft and translucent, about 10 - 15 minutes. Add chopped garlic and cook about 2 minutes. Add the cans of chopped clams (no need to drain liquid) and the bacon you had set aside and stir all together. Add the bottles of beer and clam juice and heat all through. Add the fresh clams and mussels along with the chopped basil...stir all together and place a lid on and turn to about medium heat. Cook until all the clams and mussels have opened - usually takes about 7-10 minutes or so.

Basil butter - Get 1 cube of soft butter, 2 cloves of chopped garlic, 1-2 tablepoons of chopped fresh basil and 1/2 teapsoon of crushed red pepper flakes. Stir all together and slap on that good ole loaf of french bread. Heat in a 425 degree oven until hot and crusty. Slice and serve.

Grab a big bowl along with your favorite brewski or wine of choice and enjoy...I know my Daddy did!!!

The "Morning After" Breakfast Quesadilla's

2008-09-29T13:13:00.000-07:00

This is one of my sweeties favorite breakfast's after consuming many of his tasty micro-brews the night before!

A bloody mary goes well with this one...

Flour Tortillas
1 pound bulk spicy Italian sausage
10 eggs
Shredded cheese of your choice
Dash of milk
1 onion chopped
1/2 cup fresh cilantro chopped
1 jalapeno chopped or you can use red pepper flakes
1/2 teaspoon ground Cumin
1/2 teaspoon Chili powder
Salt and pepper to taste

Break up and fry the sausage over medium heat. Add the onion, jalapeno and cilantro when the sausage is partially done. Continue cooking until sausage is fully cooked and onions are soft. Mix the eggs with the milk and add salt, pepper, cumin and chili powder. Add the egg mixture to the sausage mixture and scramble all together until the eggs are done.

Once everything is done get a frying pan and lightly grease. Over medium heat place a flour tortilla in the pan and mound the egg and sausage mixture onto the tortilla and sprinkle with the cheese. Place another tortilla on top and smash down a bit. Watch carefully and when it’s brown and crisp flip over and brown the other side. When done, place on a plate and cut into four triangles. Continue until all mixture is used up. While preparing more, cover the ones done with foil and place in oven on low to keep warm. It’s good with salsa or any type of chili to your liking.

Beerlicious Mashed Potatoes

2008-09-29T12:29:00.000-07:00

2 pounds red potatoes
3-4 bottles of beer to boil potatoes in (I used Blue Moon)
1/2 pound of hickory smoked bacon
4 green onions sliced - green and whites included
5-6 Tablespoons of butter or more if needed
Salt and Pepper to taste
Milk, heavy cream or more beer if desired

Wash potatoes. If small enough leave whole, otherwise cut down to smaller equal portions. Boil in beer until done. While potatoes are cooking chop bacon into bite size pieces and fry till done. Remove bacon with slotted spoon, drain on paper towel and set aside. When potatoes are done drain in colander and place hot potatoes back into pot. Smash to desired consistency (I like them a bit chunky). Add butter, salt and pepper and milk, cream or beer if desired. Once you have the consistency you prefer, add the cooked bacon and sliced green onions.

Enjoy!!

Fran's Fantastic Food Fetish!

2008-09-26T09:29:00.001-07:00

This isn't actually my recipe, but it's one I thought was interesting enough to give a whirl:

Gingersnap Chicken Breast with Samuel Adams OctoberFest & Raisin Gravy (Recipe by Chef David Burke)

Ingredients:

4 chicken breasts
1 cup gingersnap cookies, ground
2 egg whites
Salt/pepper

Method: Season chicken with salt and pepper. Cut with semi-whipped egg whites. Coat with cookie crumbs. Bake at 350 degrees for 30 minutes or until cooked.

Sauce:

2 tbs butter
1 cup chopped onions
1 tbsp garlic
½ cup raisins
12 oz Samuel Adams OctoberFest
Juice of 2 lemons
½ cup brown gravy

Method: Sautee onion and garlic until brown. Add beer and brown gravy and reduce by half. Add raisins. Cook for another ten minutes. Mix in 2 oz butter and salt and pepper. Add steamed spinach underneath chicken for a garnish. Pour sauce over chicken and top with lots of chopped chives.