2011 Winning Teams and Recipes

• 3 Pounds Mussels, bearded and cleaned
• 1 Pound Purple Potatoes, cut in half
• 4 Stalks Celery, Medium dice
• 3 Carrots, Medium dice
• 1 Onion, Medium dice
• 1 Fennel bulb, Medium dice
• 4 cloves of garlic, rough chop
• 1 Pound Chorizo, loose
• 2 Quart Chicken Stock
• 2 pints Heavy Cream
• 4 bottles St. Arnolds Lawnmower
• 1/2 lemon, juiced
• Salt and Pepper to taste
• Olive oil for cooking

Place olive oil in a pot over medium heat with chopped garlic. Allow garlic to become aromatic, place cleaned mussels in the pot. Allow oil to coat mussels and add 2 bottles of Lawnmower. Let it come to a boil. Begin to remove any mussels that begin to open. You do not want to over cook the mussels and should be a little undercooked when they are removed. Allow the mussels to cool and strain and reserve the mussel juice left in the pot. In the same pot, begin to saute the chorizo. The chorizo will release a lot of fat and this will be used as your fat for sweating your vegetables. When chorizo is cooked begin by adding the potatoes first and cook for 4 minutes. Then add the rest of your vegetables. Sweat the veggies until they loose some texture. Season the vegetables with salt and pepper. Add your remaining 2 bottles of Lawnmower, chicken stock, and reserved mussel juice. allow to simmer for 30 minutes with constant stirring. while the pot is simmering begin shucking your mussels into a bowl reserving all meat and juice from the mussels.
After simmering time add the heavy cream and cook for another 20 minutes. After that add your mussel meat and any remaining juice left in the bowl. cook for 15 minutes. season with salt and pepper to taste and add the lemon juice. I usually reserve the sprigs from the fennel to use as garnish. serve piping hot!

• 4 slices bacon
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 teaspoon garlic, minced
• 2 bunches collard greens (rinse, remove center "vein" of each leaf, coarsely chop)
• 4 large turnips, peeled and chopped
• 1 (32 oz.) box of chicken stock (we used Rachel Ray brand)
• 1-2 bottles Saint Arnold Lawnmower beer
• 1-2 Turkey Legs
• 1/2 teaspoon cayenne pepper, or to taste
• 1 tablespoon seasoned beef cooking base (we used Glory brand)
• Salt and pepper to taste

1. Heat a large pot over medium heat. Fry bacon until crisp. Remove bacon (and discard). Add one tablespoon of olive oil to the bacon grease. Add the onion to the grease/oil combo; cook until slightly brown. Stir in garlic.
2. Add the collard greens and turnips. Pour in the chicken stock and beer. Add turkey. Add cayenne pepper and beef seasoned cooking base. Stir everything together, cover with lid and allow to simmer over medium-low heat until collards have cooked down and are tender (approximately one hour).
3. Salt and pepper to taste. Bon appetite!

• Texas Wheat Syrup Ingredients
• 4 parts Malt Syrup
• 4 part Maple Syrup
• 1 part Saint Arnold Texas Wheat
• Batter Ingredients
• 3 Cups + 2 Tablespoons All Purpose Flour
• 1/2 Teaspoons Salt
• 1 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 2/3 cup dry milk
• 2 Whole Large Eggs
• 1 Tablespoon Vanilla
• 1/2 Stick of Butter
• 1 and 3/4 Cup Saint Anorld Texas Wheat
• 1/4 Cup Beer Syrup
• Sausage
• 1/4 lb uncooked pork regular flavor breakfast sausage

Brown and crumble sausage in pan and add 1/2 cup Saint Arnold Texas Wheat when sausage is fully cooked.
Turn off heat and leave for 5-10 minutes
Mix together dry milk and Saint Arnold Texas Wheat in separate bowl until combined
Mix together remaining dry ingredients into another large bowl.
Add eggs, vanilla, and beer syrup to bowl with dry milk & Texas Wheat, stir until combined.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Ladle out batter mixture into buttered pan
Sprinkle crumbled sausage evenly into cooking pancake
Flip pancake when golden brown on bottom
Paint beer syrup over cooked side of pancake with brush
Flip once more when golden brown on bottom
Paint other side of pancake with Texas Wheat syrup
Serve with melted butter and additional Texas Wheat syrup