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Award winning recipes revealed!
These are the top 3 recipes from the Saint Arnold One Pot Showdown held here at the brewery on January 27, 2008. They all use a Saint Arnold beer as an ingredient but are also tasty when using a Saint Arnold beer to wash them down. Imagine that!
Uncle Arnie’s Unidentified Frying Objects (UFOs)
Grand Champion
Cookie Dough
2 Sticks of Butter
1 Cup White Sugar
¼ Cup Pale Malt Syrup
¼ Cup St. Arnold’s Winter Stout or Brown Ale
1 Egg
1 Tsp. Vanilla
2 Cups Flour (+ additional for rolling)
1 Tsp. Salt
1 Tsp. Cinnamon
¼ Tsp. Nutmeg
½ Tsp Baking Soda
½ Tsp. Baking Powder
1-1/2 Cups Oats
¾ Cup Chocolate Chips & Butterscotch Chips (Any Ratio of the two totaling ¾ cup, i.e. 3/8 cup each)
Beer Batter
2 Cups Flour
1 Egg, Beaten
1 Tsp. Salt
1 Tsp. Baking Powder
1-1/2 Cups St. Arnold’s Winter Stout or Brown Ale
Dough
- Begin by creaming the sugar and butter together with a mixer on medium speed until light and fluffy.
- Turn off the mixer and then add in the malt syrup, stout, egg, and vanilla. Mix until incorporated.
- In a separate bowl, combine the flour, salt, cinnamon, nutmeg, baking soda, and baking powder.
- While the mixer is going alternate adding the flour and oats to the butter/sugar mixture and mix until everything is incorporated (be sure to scrape down the sides).
- On low speed or by hand, mix in the chips until thoroughly incorporated.
- Chill cookie in the refrigerator for at least 2 hours.
Batter
- With a fork or whisk, mix all the dry ingredients until thoroughly incorporated.
- Add the beer and beaten egg and mix until no large lumps appear. The mixture will have some pea-sized lumps in it but should have nothing bigger.
- Adjust the amount of beer as necessary to achieve a consistency of thin pudding or pancake batter. It will vary based on humidity outside and size of the egg, etc.
- Allow batter to sit for 10 minutes before using.
Fried Cookie Dough
- Take chilled cookie dough and form into a disc a little less than 2 inches in diameter and about ½ an inch thick.
- Roll in flour until completely covered and dust off the excess.
- Dip discs into beer batter and cover completely. Remove with a fork or slotted spoon to drain the excess batter. Be sure that the dough is completely covered by batter otherwise it will ooze and boil out during cooking and you will have a hollow sphere of batter and dirty oil.
- Fry in 375 ?F peanut or canola oil for 3 minutes or until golden brown and delicious.
Enjoy with your remaining St. Arnold’s beer
The Guzzling Gourmets Present: Amberized Green Chili
Second place
Chicken: 6 lbs cubed or cut into smaller chunks
Pork: 8 lbs cubed
Bacon: 1 lb diced
Chilis:
Poblano, Anaheim, Cubanelle and/or Hatch 24 total, diced
Jalapenos and Seranos Finely chopped- to taste
Tomatillos 6 lbs diced
Onions, 6 finely chopped
Garlic 6 bulbs or so… Crushed and roughly chopped
Cilantro 1 bunch
Sooper Seekrit Spices
(Fresh Cumin, Garlic, spices) to taste
Lime 4
Salt and Pepper to taste
Chicken Stock 1 quart
St. Arnolds Amber 16 bottles
Divine Reserve #2 (Shhh!) - optional 1 bottle
Garnish with Cilantro, Lime Slices, Ancho Chili flakes, Tortilla Crisps and Queso Fresco
Makes 5 gallons in one 22 quart pot. The key is to render the bacon, then brown the meats in the bacon grease. Begin with the pork, then chicken, then the veggies but do them all in smaller batches so they don’t get too mushy. Add seasoning all along the way. Then add all sautéed ingredients back in to the pot and add the liquid. There are a couple of secret steps, but you get the idea.
Recipe by Julia Stimson and Robert Wood.
Performed at the One Pot Showdown 27 Jan. 2008
Southwestern Brown Ale Pumpkin Soup
Third place
1 lb chorizo (with casing) *ensure that casing is made of intestine prior to cooking
2 Tbs butter
1 yellow onion (chopped)
1 jalapeno (whole)
2 garlic cloves (minced)
5 cups chicken stock
2 bottles Saint Arnold Brown Ale
1 whole potato (peeled and diced)
½ whole sweet potato (diced)
1 can (15 oz) can pumpkin
1 ¼ tsp coarse sea salt
½ tsp chili powder
½ tsp cumin
2 Tbs cilantro (chopped)
3 Tbs lime juice
¼ cup real maple syrup (grade A dark amber)
½ tsp white pepper
½ tsp cinnamon
¼ tsp ginger (freshly grated)
1 cup heavy whipping cream
¼ tsp cayenne pepper
½ cup Saint Arnold Winter Stout
Directions
In a 4 – 6 quart stock pot add 1 Tbs butter and heat on medium. Add the chorizo with casing and cook for 15 - 20 minutes uncovered. Remove the chorizo and set aside. Pierce the jalapeno on two sides with a fork or small pairing knife. Add the onion, garlic & jalapeno to the rendered fat from the chorizo and cook for 15 minutes or until onion is translucent and slightly brown being careful not to burn the garlic. Add 2 cups of the chicken stock and 2 bottles of Saint Arnold Brown Ale to the pot and bring to a boil. Allow to reduce for 30 minutes uncovered. Add the potato, sweet potato, cumin, chili powder and salt and boil on low to medium heat for 30 minutes. Remove the jalapeno from the pot and allow the soup to cool for 5 to 10 minutes. Add the canned pumpkin and cilantro to the soup and begin to mash the potatoes and onions with a large potato masher. Return the cooked chorizo to the pot and slowly add 1 cup of cream while bringing soup to a simmer. Allow the soup to simmer for 10 to 15 minutes while stirring frequently .Stir in 1/2 cup of Saint Arnold Winter Stout, lime juice, maple syrup, white peeper, cinnamon, ginger, sea salt & cayenne pepper. Garnish with fresh cilantro and sour cream.
Yields 10 servings
Preparation Time – 1hr 20 minutes
Recipe by – Cory Russell (Backyard Militia)
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