Serves 6
In large deep skillet, combine lime flavored Lager, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.
Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.
Boil remaining liquid 4 minutes, or until reduced to ½ cup. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill. Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.
Serves 6
2 cans (14.5 oz) reduced-sodium beef broth
1 can (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes, Italian herb flavor, undrained
1 bottle (12 oz) Wheat Beer
1 bunch escarole, core removed, cut crosswise into 1-inch pieces
2 cups shredded or chopped carrots
½ cup chopped onion
1/4 cup Parmesan cheese, shredded
1 pkg (1 lb) frozen Italian meatballs
1 cup dried small pasta, such as fiori, small penne or small shell
In a soup pot, combine beef broth, chicken broth, tomatoes and juices, wheat beer, escarole leaves, carrots, onion, Parmesan cheese and meatballs. Bring to a boil; reduce heat to low, cover pot and simmer 30 minutes.
Stir in pasta. Raise heat to medium-low, cover and simmer 11 minutes or until pasta is just tender. Remove soup from heat; let stand 5 minutes before serving.
Nutrition Information, Per Serving:
420 calories, 21 g fat; 9 g saturated fat; 32 g carbohydrate; 1170 mg sodium
Serves 4
1 cup buttermilk
½ cup vegetable broth
1 lime, juiced
¼ cup cilantro leaves
1 tsp. sugar
¾ tsp. salt
¼ tsp. ground cumin
¼ tsp. cayenne pepper
1 cup Light Lager Beer
1- 1½ cups cherry tomatoes, quartered
3 Haas avocados, ripe
Halve avocados and remove pits; scoop out flesh with a spoon and place in food processor or blender. Add buttermilk, vegetable broth, lime juice, cilantro leaves, sugar, salt, cumin and cayenne pepper. Puree until smooth. Stir in beer. Refrigerate soup until chilled, about 2 hours.
To serve, ladle soup into bowls. Top with cherry tomatoes.
Nutrional Information, Per Serving:
Calories: 300; fat: 23 g; saturated fat: 3.5 g; trans. fat: 0 g; carbohydrate: 21 g; sugar: 7 g; sodium: 910 mg
2 Tbls butter
4 cloves garlic, minced
4 shallots, minced
3 cups corn kernels, canned or thawed if frozen
1 red bell pepper, diced
1/4 cup Bock beer
1 cup heavy cream
1 bunch green onions, chopped
1 tsp salt
In large sauté pan over medium heat, place butter. Sauté garlic and shallots in butter until translucent, about 3 minutes. Stir in corn kernels and red pepper pieces; cook 2 minutes. Add beer and cream; simmer until cream thickens, about 5 minutes. Stir well. Place on serving platter or in bowl; top with green onions and sprinkle with salt.
Serves 4
2 slices bacon, cut into thin strips
2 yellow onions, sliced thin
1 bottle Wheat Beer
1 russet potato, scrubbed and cut into small dice
1 can (7 oz) kernel corn, drained
5 sprigs fresh thyme
2 cloves garlic, finely chopped
2 pounds halibut, cod, grouper, tilefish, or red snapper, cut into 2-inch chunks
1 1/2 cups heavy cream
1 tsp salt
1 tsp black pepper
¼ cup parsley, chopped
Preheat oven to 375 F.
In large, deep, ovenproof skillet, cook bacon over medium-low heat until just beginning to crisp. Remove from skillet with slotted spoon; drain on paper towels. Set aside.
To bacon pan drippings, add onion slices. Sauté over medium-low heat 5 minutes, until onions begin to soften, but not until turning brown. Pour in beer and bring to full boil. Remove from heat. Stir in potato pieces, corn, thyme and garlic. Place chunks of fish on top. Cover pan and place in oven; bake 25 minutes, until fish and potato are fork-tender.
Remove from oven; discard thyme stems.
Gently stir in cream, salt and pepper, taking care not to break up pieces of fish. Ladle into soup bowls. Garnish with bacon and parsley.
Nutrition Information, Per Serving:
710 calories; 40 g fat; 22 g saturated fat; 900 mg sodium; 28 g carbohydrate
Makes 8 servings
1 pound dried black beans, soaked overnight in cold water, drained
8 cups cold water
2 (12 oz) bottles Porter Beer
1 (1 pound) smoked ham hock
3 dried bay leaves
1 green bell pepper, halved (one half quartered; other half diced)
2 TBLS tomato paste
6 TBLS olive oil, divided
1 large white onion, chopped (about 2 cups diced)
1 cup diced carrots
1 cup diced celery
1 red bell pepper, diced
4 cloves garlic, minced
1 TBLS dried oregano
1 TBLS ground cumin
1 TBLS salt
2 TBLS red wine vinegar
2 tsps hot pepper sauce
Garnish (optional): diced red onion, tomato, chopped hard-boiled egg, cilantro sprigs
In heavy soup pot, bring to a boil over medium high heat the beans, water, porter beer, ham hock, bay leaves, green bell pepper quarters and tomato paste. Reduce heat to low, cover pot and simmer 1 ½ hours, or until beans are firm-tender. Remove ham hock to cutting board; discard bay leaves and pepper quarters.
In large skillet, warm four tablespoons olive oil over medium-high heat. Add onion, carrots, celery, red bell pepper, diced green bell pepper and garlic. Cook, stirring frequently, for six minutes. Add oregano, cumin and salt; continue to cook two minutes more. Add to bean pot. Stir in vinegar, remaining two tablespoons olive oil and pepper sauce. Bring to a boil, reduce heat to low and simmer, partially covered with lid, one hour longer.
Transfer 3 cups of the beans with some of the liquid in pot to food processor; puree. Stir puree back into soup. Ladle into bowls; serve with optional garnishes of red onion, tomato, chopped egg and cilantro.
Nutrition Information, Per Serving:
440 calories; 18 g fat; 4 g saturated fat; 44 g carbohydrate