2014 Winning Teams and Recipes

First Place

One Pot Potnas - Winter Guajillo Pork Soup
made with Winter Stout

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  • Saint Arnold Winter Stout
  • 9 pounds cubed pork shoulder
  • 3 pounds breakfast sausage
  • about 5 chayote squash & 5 large red potatoes, diced small
  • 1/2 stick butter
  • star anise
  • bay leaves
  • chili powder
  • sweet paprika
  • canola oil

  • roughly 10-15 cloves garlic
  • 4 sticks lemongrass
  • 2 ribs celery
  • 2 carrots
  • 2 sweet onions
  • 1 large shallot
  • 2 jalapeños

  1. Buzz above in food processor until fine, almost a purée.

  • About 25 guajillo chiles rehydrated in warm water and Saint Arnold Winter Stout
  • 1/2 cup kecap manis sweet soy sauce
  • 1 bunch cilantro
  • 1/3 cup teriyaki sauce
  • 3 tbsp cumin
  • 2 tbsp Chinese five spice

  1. Blend above together.

Garnish:

  • cabbage
  • micro cilantro

  1. Season cubed pork with salt, pepper, cumin, Chinese five spice, sweet paprika, chili powder and sear in canola oil until lightly brown. Remove pork shoulder.
  2. Add a little more oil and sauté the breakfast sausage along with puréed vegetables until sausage is cooked.
  3. Add cubed pork shoulder back to the pot along with two pitchers (128 oz total) of Saint Arnold Winter Stout, about twice as much water, 2 star anise pods, 3 bay leaves, and bring to a simmer. Add blended guajillo chile sauce and continue the simmer while periodically stirring the pot for about 2 1/2 hours until pork is tender and cooked throughout.
  4. Throw in the diced chayote/potatoes and cook until tender (about 30 minutes).
  5. Serve hot and garnish with thinly sliced cabbage topped with micro cilantro.
  6. And don't forget the most important ingredient: LOVE!

First Loser

Team Green Bayou - Gumbo des Herbes with Brown Ale and Lagniappe
made with Brown Ale

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  • 1 1⁄8 cup vegetable oil
  • 13 1⁄2 cup onions, medium dice
  • 6 cup red pepper, medium dice
  • 3 cup green pepper, medium dice
  • 1 1⁄8 cup garlic, minced
  • 3 1⁄3 gallons chicken stock (below)
  • 1⁄2 cup Louisiana hot sauce
  • 1⁄2 cup Worchestershire sauce
  • 6 tbsp Creole meat seasoning (below)
  • 6 tbsp salt
  • 2 1⁄4 tsp dried thyme
  • 3 1⁄3 cup. roux (below)
  • 9 quarts mixed greens (kale, turnip, spinach, mustard, collard, purslane, parsley), torn into 1” pieces
  • 4 1⁄2 quarts shredded chicken
  • Filé powder (optional)

  1. Heat oil in a large pot to the smoke point. Sauté onions, red peppers, and green peppers until the onions are translucent. Add garlic and sauté for 1 minute. Deglaze the pot with Saint Arnold Brown Ale.
  2. Add the chicken stock, Louisiana hot sauce, Worchestershire sauce, Creole meat seasoning, salt, dried thyme and bring to a boil. Reduce the heat and add the roux. Tt should be thick enough to coat the back of a spoon.
  3. Then add shredded chicken and simmer for 5 minutes.
  4. Add the greens. Simmer for 1 minute to wilt. Adjust the seasoning with salt and pepper.

Roux:

  • 2 1⁄4 cups vegetable oil
  • 3 1⁄3 cups all purpose flour
  • 1⁄2 cups + 1 tbps yellow onion, minced
  • 1⁄2 cups + 1 tbsp green pepper, minced
  • 1⁄3 cups + 3 1⁄3 tsp celery, minced

  1. Heat oil in a pot to the smoke point. Add flour, 1 cup at a time, letting it get dark, nutty brown, before adding the next addition. Stir continuously so the flour doesn’t burn.
  2. When the flour is a nice brown color, remove from the heat. Immediately stir in the vegetables (in the Roux Vegetable Bag). This will start to cool the roux and add color and flavor to it.

Creole Meat Seasoning:

  • 2 tbsp + 2 tsp. salt
  • 2 tbsp paprika
  • 1 tbsp granulated garlic
  • 2 1⁄8 tsp granulated onion
  • 2 tsp black pepper, finely ground
  • 5⁄6 tsp cayenne pepper

Chicken Stock:

  • 5 chickens
  • 12 carrots, cut into large chunks
  • 18 celery stalks, cut into large chunks
  • 12 large white onions, quartered
  • 6 heads garlic, halved
  • 6 turnips, halved
  • 1 1⁄2 bunches fresh thyme
  • 24 bay leaves
  • 1⁄2 cup whole black peppercorns
  • 6 tbsp salt
  • 2 gallons Saint Arnold Brown Ale

  1. Combine all ingredients in a large pot. Add water if the chicken and vegetables are not completely covered. Bring to a boil. Then reduce the heat to a simmer and cover for 1 1⁄2 hours. Add additional water or Saint Arnold Brown Ale, if necessary.
  2. Strain the stock into a food-safe bucket and cool. Skim any excess fat and impurities off the top.
  3. The chicken can be deboned and shredded. Discard the vegetables.

Second Loser

4 Guys 1 Pot – Carne Gui-Stout-A
made with Winter Stout

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  1. Dice 2 pounds sirloin steak into 1” cubes and season with salt, pepper, paprika, garlic powder and onion powder. Sprinkle cornstarch and sugar over cubes, just enough lightly coat cubes and massage into the sirloin and allow meat to marinade 1 hour or overnight.
  2. Add enough cooking oil to cover bottom of stock pot or Dutch oven, warm over medium heat and add steak and brown. Remove steak once browned, leaving residual from browning in pot.
  3. Add diced onions (from 1 whole onion) and one 12 oz Saint Arnold Winter Stout to pot. Stir to deglaze pot and incorporate flavors.
  4. Once pot appears clear from deglazing, add browned steak to beer and onion mix, and add water to cover.
  5. Add 1 tbsp minced garlic, 2 tbsp tomato paste, 1 tbsp ground cumin, salt and pepper and allow to come to a boil. After boiling for 5 minutes, reduce heat, cover and simmer.
  6. Add water as necessary, simmering 1 to 1 1/2 hours.
  7. Once meat is tender, add cornstarch, any seasoned salt of your choice and cold water to a mixing bowl and mix with a fork.
  8. Once mixed well, pour into stockpot and allow to thicken. Repeat mixture until gravy is consistency you desire.
  9. Serve with hot, fresh tortillas made by someone's sweet li'l abuela.

Spirit Award

The Party Animals