Category Archives: Beef

Sierra Nevada Celebration Ale Chili

Christmas carols are ringing in your ears. The scent of pine trees, baked holiday treats and burning wood fill the air. And, finally, a little chill in the air! Which brings me to chili; the wondrous food tailor made for cold weather. Why not literally spice it up with an deliciously spicy beer? Take a sip of Sierra Nevada Celebration Ale. There’s a reason is comes out during the holiday season! It boldly tickles your taste buds with pine (yes, pine!) and citrus flavors, which are perfect for jazzing up any chili. Try this easy and delightful taste bud treat this season to add some spice to your holiday season!

Ingredients

2 Tbs grapeseed oil
3 lbs boneless chuck roast, fat trimmed and cubed
Salt & Pepper
1 1/2 cups chopped onions
1/2 cup chopped shallots
1 bottle Sierra Nevada Celebration Ale
1 1/2 cups beef broth
3/4 cup tomato paste (I prefer to use paste in tubes)
2 Tbs cayenne pepper
2 tsp granulated garlic
1 1/2 tsp oregano
3/4 tsp ground cumin
1 tsp salt
30 oz black beans (canned or frozen - be sure to drain and rinse if canned)
Sour cream for garnish

Sprinkle meat with salt and pepper. Heat oil in dutch oven over medium to medium-high heat. Add meat. Cook until browned. Add onions and shallots and cook until onions are translucent. Add all remaining ingredients except the black beans. Bring to a boil, and cover and simmer for 1 1/2 hours. Be sure to stir regularly. Add black beans, simmer an additional 30 minutes. Dollop sour cream on top of each bowl of chili. Be sure to serve with an ice cold Sierra Nevada Celebration Ale and enjoy!

Henriettibles Guinness Stew

You’ve had Guinness Stew. You’ve had beef stew. You haven’t had Henriettibles Guinness Stew! Lot’s of flavor, a suprise ingredient…. And plenty of heartiness for St. Patrick’s Day festivities!

I’m a HUGE fan of St. Patrick’s Day celebrations (that’s no blarney!). I really wanted to do a little more than the usual corned beef and cabbage. I love bevvies and red meat. Viola, a little of the black stuff magic happened. It’s bleedin’ deadly.

It’s not just me, friends loved the taste test. To quote one of my best birds, Tracy Collins, “Not only is it delicious, it will keep you regular, too!” Howver, the most common words from the taste testers was, “Oh. My. God. This is soooo good!” They were gobsmacked. One tester from another continent thought the flavors tasted like there were some exotic spices in the stew; you’ll be stunned at how the simple flavors combine to create some savage taste.

Enjoy and Beannachtam na Feile Padraig!

Ingredients

2 lbs lean beef (I used a sirloin roast)
3 Tbs flour
1/2 tsp salt, plus salt to taste
1/2 tsp freshly ground black pepper, plus pepper to taste
3 Tbs grapeseed oil
1 1/2 cups chpped onion
2 cloves minced garlic
1 bottle Guinness Draught
1 cup beef stock
1 cup prune juice (THE surprise ingredient!)
3 Tbs tomato pate
1/2 tsp dried thyme
2 cups diced potato (I keep the skins on)
1 1/2 cups carrots
1 tsp fresh lemon juice
1 tsp lemon zest

Trim fat from the steak. Cut into cubes of about 3/4 inch - try to keep them near the same size. Place in large bowl. Combne flour, salt and pepper in small bowl. Sprinkle into bowl of beef, and toss coat the beef.

In a large dutch over, add the grapeseed oil. When hot, add steak and cook until browned on all sides (about 4 to 5 minutes). Add onion and cook another 3 minutes until onions soften. Add Guinness and deglaze the pan. Add garlic, stock, prune juice, tomato paste and thyme. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Add remaining ingredients, cover and simmer another 90 minutes.

ENJOY!

Tomato Feta Pasta

My grandfather

This is a feta pasta recipe that I’ve made for so many years, always with enthusiastic results. I’ve refined it many times, trying to keep it as fresh and lively as possible. From the “You may not know this” file: I’m part Greek. My grandfather was born on the beautiful island of Crete. And, I love feta cheese. Okay, I just love cheese. This dish is a very simple way to bring have some great Greek flavors. This recipe will make your senses and taste buds sing. The smell of it cooking it such a treat, your family and guests will be enthusiastic participants. Be prepared to say “Oopah!!!!” Throwing your dishes onto the floor or into the fireplace is optional.

As with most things, I like to use as many fresh ingredients as possible when making this; it’s just so easy to cut up fresh tomatoes and chop fresh herbs! Watch for pasta making video to come. Fresh pasta makes this even more incredible! If your short on time, you can substitute canned diced tomatoes with herbs in it, I won’t guarantee the same fresh flavor.

Ingredients

1 pound fresh ground beef

Feta Pasta

1/4 tsp granulated garlic
2 Tbs finely chopped shallots
Salt & Pepper
18 oz fresh tomatoes, seeded and chopped
1 clove fresh garlic, minced
1 1/2 tsp dried oregano
3 Tbs fresh chopped basil
1 8 oz can tomato sauce
3 Tbs (heaping) of good quality tomato paste (I like the tube kind)
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp fresh ground nutmeg
Salt & Pepper
1/4 cup white wine
1 lb cooked pasta
1 cup crumbled feta cheese

Place ground beef in large skillet. Sprinkle with granulated garlic and salt & pepper. Begin to brown.

: Feta Pasta

When close to being browned, add the chopped shallots. Drain fat from beef. While the beef is browning. combine chopped tomatoes, minced garlic, oregano, basil, tomato sauce, tomato paste, cinnamon and nutmeg in a medium bowl. Add to skillet with browned beef. Add salt & pepper and wine.Bring to a boil. Reduce and simmer for 8 minutes. Remove cover and simmer another 5 to 8 minutes, or until desired consistency. Serve over cooked pasta and cover top with feta cheese.Oopah!