2016 Winning Teams and Recipes
The Carnies - Beer for Breakfast
Sausage and Ale Wagger Panckages
made with Ale Wagger Brown
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- 3 cups plus 2 T cake flour
- 1/2 t salt
- 3 T baking powder
- 3 T sugar
- 1/3 cup powdered milk
- 1 cup milk
- 1 cup Saint Arnold Ale Wagger Brown
- 2 whole large eggs
- 3 t vanilla
- 4 T melted butter
- 1/2 cup maple syrup
- 1/2 cup malt extract
- 1/4 cup Saint Arnold Ale Wagger Brown
- 1 lb ground breakfast sausage
- butter for cooking
- Mix all dry ingredients together. Mix all wet ingredients together.
- Mix the wet and dry ingredients with each other until incorporated. There may still be some lumps. Let sit for 15 minutes.
- Brown 1 lb of ground breakfast sausage. Once cooked, pour half a cup of Saint Arnold Ale Wagger over the sausage, and cook for another 2-3 minutes while stirring to coat the sausage. Put into a bowl and set aside.
- Heat a pan and melt a dollop of butter in it until it foams. Ladle pancake batter in the pan. Sprinkle sausage over the top of the pancake before it sets up.
- Once bubbles start to form on the top and the pancake starts to brown on the edges, flip it.
- Brush syrup mixture on the browned side of pancake. Once the second side is done, flip the pancake once again and brush on more syrup. After 30 seconds, flip again to let the other side caramelize for 30 seconds. Serve with more syrup and butter as desired.
Relief Pitchers - Kofta Indian Meatballs
made with Sailing Santa
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Beef Kofta Curry Blend:
- 75 green cardamom pods, husked and seeds retained
- 3 cinnamon sticks (~3" long)
- 1 T whole cloves
- 1/4 cup black peppercorns
- 1/2 cup cumin seeds
- 1/2 cup coriander seeds
- 1/2 cup fenugreek seed
- 2 T brown mustard seeds
- 2 T yellow mustard seeds
- 8 dried arbol chile pods
- Toast all spices over medium heat in dry pan until fragrant.
- Let cool 10-15 minutes, grind into fine powder
Kofta Meat Balls:
- 1 lb ground beef
- 1 cup bread crumbs
- 1 egg
- 2 T curry spice blend
- 1-2 t salt
- Combine all ingredients in bowl or food processor. If too dry, add milk or water 1 T at a time. Mixture should not be excessively sticky, if too wet, add breadcrumbs 2 T at a time. Makes one batch, roughly 25 meatballs.
- Quickly brown the outside of the meat balls in a pot, once all sides are brown, take out and place to the side.
Sailing Santa Garam Masala gravy :
- 22 oz bottle of Saint Arnold Sailing Santa
- 1/2 cup flour
- 1 medium onion, puréed
- 15 oz can of tomato sauce
- 6 oz can of tomato paste
- 1/4 cup (4 T) butter
- 2-4 T curry spice blend
- Puree the onion and garlic together in a food processor.
- Make a quick roux with the flour and butter (about 10 minutes).
- Add curry spice in the last 2 minutes of stirring the roux.
- Add the onion and garlic stir for about 5 minutes.
- Add tomato sauce and paste until well mixed and thickened.
- Add Sailing Santa and simmer for 10 minutes.
- Combined the meatballs into the sauce and heat on low for 10 to 15 minutes, cut heat and let sit for 15 minutes.
One Pot Wenches - Five Pepper Chile con Carne
made with Boiler Room Berliner Weisse
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Part I: Prepare the Chiles:
- 1 oz package whole dried chile de arbol
- 1.5 oz package whole dried cascavel chiles
- 1.5 oz package whole dried pasilla chiles
- 1.5 oz package whole dried ancho chiles
- 1.5 oz package whole dried chipotle chiles
- Important: In the following steps, work in batches keeping each chile variety separate.
- Remove and discard the stems and seeds from the chiles, then cut into 1-inch pieces.
- Heat a heavy-bottomed pot over medium heat. Add the chiles, stirring frequently, 2 to 5 minutes. Do not allow the chiles to smoke or burn. Once toasted and fragrant, remove chiles and allow them to cool completely.
- Grind the chiles into a fine powder using a mortar and pestle or coffee grinder.
Part II: Prepare the Beef:
- 3.5 lb beef chuck
- 4.5 t chile de arbol powder
- Note: Preparing the beef the day before the chili is cooked will improve the flavor but is not necessary.
- Trim the beef of large chunks of hard fat, reserve the trimmed fat, and cut beef into 3/4-inch cubes.
- Evenly coat the beef with chile de arbol powder and refrigerate overnight.
Part III: Cook the Chili:
- reserved beef fat
- prepared beef
- 1 T kosher salt
- 1 T black pepper, freshly ground
- 1 large yellow onion, finely diced
- 2 T minced garlic
- 3 3/4 cup (30 fl oz) water or low sodium chicken broth
- 1 T cascavel chile powder
- 1 T pasilla chile powder
- 2 packets Goya Sazón coriander and annatto seasoning
- 1 T ancho chile powder
- 1 T ground cumin
- 2 t chipotle chile powder
- 3/4 cup (6 fl oz) Saint Arnold Boiler Room Berliner Weisse
- 3 T Maseca masa harina
- Heat a large, heavy bottomed pot over medium heat. Add the reserved beef fat and allow to render. Discard remaining solid pieces once a layer of oil covers the bottom of the pot, about 2-3 T.
- Increase the heat to high. Season the prepared beef with salt and pepper. Working in 1 lb batches, add the beef to pot in a single layer and without stirring allow to sear on one side only. Remove beef after a deep brown crust is formed, 2-3 minutes, and set aside.
- Lower the heat to medium and cook the onion until soft and translucent. Add the garlic and cook until fragrant.
- Add the water, scrape the bottom of the pot, and bring it to a boil. Add the seared beef and cascavel chile powder to the pot. Cook on low heat (200° F) for 50 minutes.
- Add the pasilla chile powder, coriander and annatto seasoning, and stir to combine. Continue to cook on low heat for 50 minutes.
- Add the ancho chile powder, ground cumin, and stir to combine. Continue to cook on low heat for 50 minutes.
- Add the chipotle chile powder and stir to combine.
- In a small bowl, combine the masa harina with the beer to make a loose, wet paste. Add the masa and beer paste to the chili and stir to combine and thicken.
- If necessary, continue to cook on low heat until meat is tender. Serve hot. Optionally garnish with finely grated cheddar, chopped cilantro, and crushed Fritos.