Food: Recipes for Game Day

Eat beer! Super Bowl recipes

Beer dip

1 package Hidden Valley dip mix (original flavor)
2 8-ounce packages cream cheese
6 ounces beer
6 ounces shredded Cheddar cheese
Pretzels

Mix the first four ingredients and chill. Use any kind of pretzels for dipping.

Testing note: We've run this recipe several times because we love it so much. The beer taste changes depending on what type of beer used. Amstel Light is subtle, but Ice House is more pronounced. Either way, it's a delicious dip.

Source: www.tailgating.com.

Beer Cheese Soup

1 cup finely chopped celery
1 cup finely chopped carrot
1/2 cup finely chopped onion
2 quarts chicken broth
1 cup all-purpose flour
1 cup butter or margarine, melted
8 ounces beer or ale
16 ounces Cheddar cheese, grated

Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir in broth. Cook and stir until thickened, boil 1 minute. Reduce heat; add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature. Serve with a pretzel stick.

Serves 12.

Source: www.everydaycook.com.

Kielbasa Braised in Beer
1 large kielbasa
1 bottle of beer
a few shallots

This recipe is adapted from one in James Beard's American Cookery. However, the original calls for red wine. Now, there's always a place for alcohol in bachelor cuisine, and certainly red wine is truer to the spirit of bachelor cookery than some wussy Chardonnay, but a more virile brew, like beer or tequila, would be better. Thus, whenever possible, a bachelor chef replaces wine with a beer or spirit more befitting his muse (keep an eye out for the upcoming beer risotto).

In this dish, beer seems most appropriate; braising in tequila, while decadent, would be more expensive than bachelor cuisine can reasonably sustain. I prefer a relatively mild beer for this dish. I love stout, but I find that in sauces and stews it tends to bring an unpleasant bitterness to the party. A nice ale would be good.

Slice your kielbasa into as many pieces as you have guests, and chop the shallot finely. Put the kielbasa into a skillet with the shallots and beer and bring to a boil. Depending on the size of your skillet, another bottle of beer may be called for. Reduce the heat to a simmer, cover the skillet, and braise the kielbasa for 35 minutes, turning once.

When done, the kielbasa will be swollen and juicy, with a pleasant note of beery bitterness. I like to serve this plate with mashed potatoes.

Source: Bachelor's Test Kitchen

Onion And Garlic Beer Soup

4 pounds onions (about 10), sliced thin
4 large garlic cloves, minced
2 tablespoons olive oil
a 12-ounce bottle of beer (not dark)
5 1/4 cups beef broth
2 tablespoons sugar
2 tablespoons unsalted butter
4 slices of day-old rye bread, crusts discarded and the bread cut into 1/2 inch cubes
freshly grated Parmesan as an accompaniment

In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned. Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste. While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Divide the soup among 6 bowls and top it with the Parmesan and the croutons.

Makes about 12 cups, serving 6.

Source: Gourmet

Steamers In Beer

2 pounds steamers (soft-shelled clams; less than 2 inches in diameter)
1 shallot
1/2 stick (1/4 cup) unsalted butter
1 cup beer (not dark)
1 tablespoon finely chopped fresh flat-leafed parsley leaves

Scrub clams well. Finely chop shallot. In a large saucepan cook shallot in a tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add beer and clams and steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. Discard any unopened clams and reserve cooking liquid. Keep clams warm.

Pour reserved cooking liquid through a paper-towel–lined sieve into a small saucepan. Heat cooking liquid over moderate heat until hot and whisk in remaining 3 tablespoons butter. Remove pan from heat and stir in parsley and salt.
Serve clams with dipping sauce.

Rhode Island-style: Instead of combining broth and butter, above, strain the broth and put it in a small bowl. Melt butter and put it another bowl. Guests will slip the neck off each clam and discard, wash the sand out of the clam in the broth, and dip in butter on the way to the mouth.

Serves 2 as an entree -- so you'd best multiply this for a crowd.

Source: Gourmet

Reduced Fat Beer Cheese Soup

3 1/2 cup milk, skim, divided
1/4 cup cornstarch
1 1/4 cup broth, vegetable
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper, ground
1/4 teaspoon garlic powder
1 1/2 cup Cheddar cheese, reduced-fat, shredded
2 tablespoons Parmesan cheese, grated
1/2 cup beer, light, flat
1/3 cup sour cream, non-fat

Combine 1/2 c. milk and cornstarch; stir well and set aside. Combine remaining 3 c. milk, broth, and next 3 ingredients in a large saucepan. Cook over medium heat until thoroughly heated. Gradually add cornstarch mixture, stirring well. Cook over low heat, stirring constantly, until thickened and bubbly. Add the cheeses and cook, stirring constantly, until cheese melts and mixture is smooth. Stir in beer and sour cream. Cook until just thoroughly heated, stirring occasionally.

Source: Shady Brook Farms

Super Bowl Sunday Turkey Chili

1 pound Great Northern white beans, drained and rinsed
2 pound turkey (tenderloins, for instance)
1 tablespoon vegetable oil
2 medium onions, chopped
4 clove garlic, minced
2 4 oz. can mild green chiles, chopped
2 teaspoon ground cumin
1 1/2 teaspoon dried oregano, crumbled
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
8 cup chicken broth
1 12 oz. can beer
3 cup Monterey Jack cheese, shredded, divided, shredded, divided
1 teaspoon sour cream
1 teaspoon salsa
1/2 teaspoon fresh cilantro leaves, chopped

Quick soak beans by placing beans in a large pot, add enough water to cover by 3 inches. Bring to boil, cover and remove from heat. Soak for 2 hours. Drain in colander.

Cut turkey strips into bite sized pieces. Place turkey in a large, heavy pot. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Set aside.

Heat oil in same large pot. Add onions and sauté over medium-low heat for about 10 minutes. Stir in garlic, green chiles, cumin, oregano, cloves and cayenne pepper. Saut} for about 2 minutes. Add beans and broth. Bring to a boil. Reduce heat and simmer until beans are very tender, about 3 1/2 hours, stirring occasionally. Add turkey pieces, beer and 1 cup Monterey Jack cheese. Stir until cheese melts. Ladle chili into bowls. Serve topped with remaining cheese, sour cream, salsa and cilantro.

Source: Shady Brook Farms

Beer Cheese Spread #1

8 ounces shredded cheddar cheese
8 ounces softened cream cheese
1/2 tsp Worcestershire sauce
1 minced green onion
1/4 cup room temperature beer
a dash cayenne pepper

In a large mixing bowl, combine all ingredients. Mix with electric mixer on high speed until well blended and displays a fluffy-smooth texture. Serve with crackers, cocktail bread, or tortilla chips.

Source: Recipes From Friends: Super Bowl (Many more recipes here)

Beer Cheese Spread #2

2 cups finely shredded cheddar cheese
1/4 cup beer
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
Toasted pita chips, assorted crackers, and/or tortilla chips

Let the cheddar cheese stand at room temperature for 30 minutes.

In a medium bowl combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder. Beat with an electric mixer on medium speed until combined. Cover and chill for 2 to 24 hours. Serve with pita chips. Makes about 1-1/2 cups (twelve 2-tablespoon servings).

Test Kitchen Tip: To make toasted pita chips, halve 4 pita bread rounds crosswise; cut each half into six wedges. Place on a baking sheet. Toast in a 350 degree F oven for 5 to 10 minutes or until wedges are crisp. Makes 48 chips.

Source: Better Homes & Gardens (More Super Bowl recipes at this link)