2013 Winning Teams and Recipes
Pot Knot Cookers - ICONic Chicken Stew
made with Icon Belgian-Style Pale Ale
Click for recipe.
- 6 bottles of Saint Arnold Icon Belgian-Style Pale Ale
- 1 lb hamburger
- 1 egg
- 1/2 cup breadcrumbs
- garlic salt
- 2 sticks butter
- 1/4 cup olive oil
- 2 yellow onions, diced (save the ends)
- 8 oz mushrooms, diced
- 1 small bag of carrots, diced
- 1 head of celery, diced
- 2 chickens, clean and cut in half
- 2 tbsp cayenne pepper
- 2 tbsp paprika
- 2 tbsp seasonall
- 1/4 cup Worchestershire sauce
- 4 bay leaves
- 5 jalapenos, halved and cleaned
- 3 white onions, quartered
- 4 ears of corn, kernels only
- 3 lb potatoes, peeled and cut into small chunks
- kosher salt and pepper
- Add hamburger, egg, breadcrumbs, garlic salt and pepper together in a bowl. Roll 1 inch meatballs until mixture is gone.
- Melt 1 stick of butter and 1/4 cup of olive oil in the pot, and brown meatballs. Shake the pot to move the meatballs and brown on all sides. Remove meatballs, and drain on paper towels.
- Add 1 stick of butter and 1 bottle of Icon, and bring to a simmer. Add in yellow onions, salt, pepper and mushrooms; stir. Then add carrots and celery; stir. Simmer until vegetables are soft. Remove, and put to the side.
- Deglaze pot with 4 bottles of Icon. Place chickens in the pot. Add water until the chickens are covered. Add 1/4 cup of Kosher salt, 2 tbsp cayenne, 1/4 cup of pepper, 2 tbsp paprika, 2 tbsp seasonall, 1/4 cup Worcestershire and bay leaves.
- Add jalapenos and quartered onions; stir.
- Remove chickens when done. Remove bay leaves and discard. Remove onions and jalapenos. Skim top of broth with skimmer to remove all visible oil/grease.
- Return the stock to a boil, then simmer. Run the onions and jalapenos through a food mill, and add back to the stock.
- Debone and chop chickens, and add back to broth with sautéed vegetables.
- Add meatballs, corn and potatoes; stir occasionally. Cook until potatoes are soft.
- To thicken stock, add corn starch and/or grind cups of vegetables with food mill and return to pot.
- Serve hot.
The Potheads - Bulgogi, Brussels and Brew
made with Fancy Lawnmower
Click for recipe.
- 36 oz Saint Arnold Fancy Lawnmower
- 1 cup sugar
- Reduce mixture over low to medium heat until it reaches a maple syrup like consistency.
Kimchee Brussels Sprouts:
- 2 lb Brussels sprouts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup liquid from bottled kimchee
- 1/4 cup Lawnmower syrup
- Remove the hearts, and break the Brussels sprouts into leaves.
- Sauté Brussels sprout leaves in olive oil with salt and pepper over medium high heat until leaves begin to brown, about 10 minutes, stirring consistently.
- Remove from heat, and toss with kimchee liquid and syrup.
- Let the Brussels sprout mixture stand for at least an hour before serving.
- 1 lb thinly sliced beef rib eye steak
- 3 tbsp soy sauce
- 3 tbsp Lawnmower syrup
- 1 1/2 tbsp Asian pear puree
- 1 tbsp minced garlic
- 3 sprigs green onions, chopped
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- Combine all ingredients, and set aside for at least an hour before cooking.
- Sauté marinated beef in 1/4 lb batches over medium high heat for about 2 to 3 minutes; do not overcook the beef.
Lawnmower Sriracha Cream:
- 1/4 cup whipping cream
- 1 1/2 tbsp Sriracha sauce
- 1 tbsp Lawnmower syrup
- pinch of salt
- Combine salt and cream, and whip with a whisk until it begins to stiffen up.
- Add the Sriracha and syrup to the cream, and blend with the whisk. Add more Sriracha if you like it extra spicy!
CCSD - Beer Carbonade Flamande
made with Winter Stout and Icon Belgian-Style Pale Ale
Click for recipe.
- Just for starters, this recipe is ridiculous. Nobody would pay that much money for the meat (I used camel/tenderloin!) or go through the hassle of grinding whole spice to make what is basically beef onion stew. But anyway, here goes.
- Boil, I don't know, 3 boxes of DeCeggo egg noodles. Drain and cool.
- Render 84 pounds of beef fat until you have a chunk the size of a puppy. Cool. (What? You want to eat this today? Fine, buy some from Central Market.) Either way, melt the fat with half of a pound of butter 'til it's almost not burned.
- Season about 12 pounds of ridiculously expensive camel meat (ridiculously expensive tenderloin meat will work in a pinch) with a spice rub of your choice. I used McCormick brand Montreal Steak Seasoning that I didn't buy, but made from scratch in a gallon-sized batch. Grind one cup each: fennel seed, whole coriander, dried rosemary, dried thyme, dried dill, granulated onion, with a cup-and-a-half of granulated garlic, and two cups of Spanish paprika in a blender that won't break.
- Grind a cup-and-a-half of whole black pepper separately in the same kick-butt tough blender. Mix together with two cups kosher salt.
- Season meat with as much of the two seasonings as you personally think would make it tasty. Add the meat to the perfectly hot fat that would be burned by now (not to mention useless) if you have been reading and preparing this chronologically. Stir only when I tell you to.
- Cut more jumbo white onions than you need. Like 12. I think. Cut 20 shallots, a pint's worth of fresh garlic (40 cloves?) and 9 leeks. Mix together.
- Once the meat is browned and ready, add a lot, but not all, of that stuff. Most. Stir until the onion mix is translucent but not browned. Add however much beer you didn't drink (one pitcher Winter Stout, one pitcher Icon Belgian-Style Pale Ale) plus the pint that your buddy Beaux was drinking.
- Make a gigantic bouquet garni (that's another way of saying "fresh herbs tied up with butcher's twine"). I mean a really big one. Like half a dozen roses big. Chuck it in.
- Simmer until a member of the crowd wanders over and asks, "What are you guys cooking?" Serve over the noodles, garnished with parsley.
- Bon appétit.