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Jamaican Jerk Beef Kabobs from Cooking Light, August 2001
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 6

Ingredients:
  • 1/2  cup  chopped green onions 
  • 1  tablespoon  ground allspice 
  • 2  tablespoons  red wine vinegar 
  • 1  teaspoon  salt 
  • 1  teaspoon  chopped fresh or 1/4 teaspoon dried thyme 
  • 2  teaspoons  low-sodium soy sauce 
  • 1/2  teaspoon  ground cinnamon 
  • 1/8  teaspoon  ground nutmeg 
  • 2  habanero or serrano peppers, seeded 
  • 1 1/2  pounds  boneless sirloin, trimmed and cut into 30 cubes 
  • 1  red bell pepper, cut into 18 pieces 
  • 2  black-ripe plantains, peeled, and each cut into 9 pieces 
  • Cooking spray 
  • Diagonally cut green onions (optional) 
  • Lime wedges (optional) 

Instructions:
  1. In blender combine first 9 ingredients until smooth
  2. Marinate onion ingredients, beef and peppers in a large zip lock bag for 20 minutes in refrigerator 
  3. Throw out marinate and place beef, peppers and plantain in bowl and toss
  4. Place 5 beef cubes, 3 peppers and 3 plantains on a skewer and lightly spray with cooking spray; repeat as needed
  5. Place on grill cooking each side approximately 4 minutes
  6. Enjoy with a chilled glass of beer! 
  7. Grill kabobs on lightly greased electric grill 
  8. Enjoy with a chilled glass of beer! 
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Beef Kebabs 05/25/2010
 

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Classic Beef Shish Kabobs adapted from Elizabeth Karmel's recipe in Cooking Light, January 2006.
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 6

Ingredients:
  • 1  tablespoon  olive oil; divided  
  • 1  teaspoon  chopped fresh rosemary 
  • 3  large garlic cloves, minced 
  • 1  pound  beef tenderloin, trimmed and cut into 1-inch cubes 
  • 1/2  teaspoon  kosher salt, divided 
  • 1/2  teaspoon  freshly ground black pepper, divided 
  • 2  teaspoons  fresh lemon juice 
  • 2  cups  cherry tomatoes 
  • 1  large red onion, cut into 1-inch pieces 
  • 1  yellow bell pepper, seeded and cut into 1-inch pieces 
  • 1/2  pound  cremini mushrooms, stemmed and halved 
  • Cooking spray 
Instructions:
  1. Place 2 tsp. olive oil, rosemary and garlic in large lip-lock bag; add beef and place in fridge for 1 hour
  2. After marinating is done,  place beef on 6 skewers and sprinkle with salt and pepper
  3. In large bowl coat tomatoes, onions, bell peppers and mushrooms with 1 tsp olive oil; and lemon juice
  4. Place vegetables on skewers and sprinkle with salt and pepper
  5. Grill kabobs on lightly greased electric grill 
  6. Enjoy with a chilled glass of beer! 
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Blackened Salmon 05/25/2010
 

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Blackened Salmon and Rice adapted from Real Simple
See the original recipe Here.
Found on www.realsimple.com Ingredients:
  • 4 salmon fillets
  • 2 cups instant rice
  • 2 ½ Tbsp paprika
  • ¾ tsp Cayenne pepper
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • 1 ½ tsp kosher salt
  • 3 ½ Tbsp unsalted butter
  • Juice from one lemon
  • 1 (11oz.) can corn kernels, drained
  • 1/3 cup well chopped parsley
  • 1 lemon, in wedges for garnish
Instructions:
  1. Heat oven to 400 degrees Fahrenheit.
  2. Prepare rice as box directs.
  3. In a smaller bowl mix paprika, cayenne, thyme, garlic powder and ½ tsp of salt.
  4. In saucepan combine 2 ½ Tbsp of butter and lemon juice and melt over medium heat.
  5. One by one dip salmon fillets in lemon butter the spice mixture. Blacken each side in large skillet on medium-high heat (approx 2 mins a side)
  6. Move salmon to oven, cook at 400 for 8 minutes
  7. Mix corn, parsley, and leftover salt and butter into rice. Serve with lemon as garnish.
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Black Forest Cake adapted from Sunset Magazine, February 2009
Found at: www.myrecipes.com 
Servings: 8

Ingredients
  • 1 can drained and pitted tart pie cherries in water
  • ¼ cup kirsch
  • ¼ cup salad oil
  • 2/3 cup unsweetened cocoa
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups sugar
  • 2 large egg whites
  • 1 teaspoon vanilla
Instructions:
  1. Mix cherries and Kirsch in a mixing bowl. Let sit 30 minutes stirring every 5-10 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Grease with oil an 8 inch round cake pan. Cut 8 inch circle of wax paper and line bottom of the pan. Oil wax paper and sprinkle cocoa powder over top. 
  4. In a different bowl combine cocoa, flour baking soda and salt. 
  5. In separate bowl blend sugar, salad oil, egg whites, vanilla and 1 cup of water. Pour in cocoa mixture and blend until lumpless.
  6. Pour batter into greased  cake round and bake at 350 for 35 to 40 minutes. Cake will have receeded from the edges of the pan.
  7. Let cool for 10 minutes then invert onto a rack and peel away wax paper. Let cool 1 hour. 
  8. Once cool cut cake horizontally into layers (as many as you please, Sunset suggests 3, just keep in mind you need to have frosting enough to frost each layer). 
  9. Drain the kirsch from the cherries and keep in a small container.
  10. Take the bottom layer of the cake and spread fairly thickly with your frosting of choice, scatter cherries throughout the top (be sure to save enough for the other layers). Set the next layer on the cherries, frost the top of the second layer fairly thickly and place cherries in the frosting. Continue until you reach the top layer.
  11. Upon placing the top layer on the cake, thinly frost the entire cake and drizzle with kirsch.
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Baby Back Ribs 05/24/2010
 

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Shay’s Fall-off-the-Bone Baby Back Ribs from Sara Foster’s recipe on “Fresh Every Day: More Great Recipes from Foster’s Market” on MyRecipes, July 2007.
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 4 to 6

Ingredients:
  • 1  large onion, sliced 
  • 3 1/2  pounds  (about 2 slabs) baby back ribs 
  • 1  (12-ounce) bottle beer (Of course an  Anchor Liberty!)
  • Sea salt, to taste 
  • Freshly ground pepper, to taste 
  • 2  cups  Chipotle Maple Barbecue Sauce or your favorite bottled sauce 
Instructions:
  1. Preheat oven to 350 degrees 
  2. On a sided baking sheet place onions even throughout the bottom and then ribs, bone side down, over the onions 
  3. Pour beer over ribs and top with salt and pepper
  4. Cover with foil and cook for 3 hours 
  5. Coat both sides of ribs with barbecue sauce
  6. Grill with meat side down for 10 to 15 minutes and then flip cooking for another 10 to 15 minutes with grill closed (baste often)
  7. Cut ribs apart and enjoy with a chilled glass of beer! 
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Triple Play Barbecue Chicken adapted from “Weber’s Way to Grill” Oxmoor House, March 2009. 
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 4

Ingredients:
  • 4  whole chicken legs, 10 to 12 ounces each, cut into thighs and drumsticks 
  • 2  handfuls hickory wood chips, soaked in water for at least 30 minutes 
  • 2  handfuls hickory wood chips, soaked in water for at least 30 minutes 
SAUCE:
  • 2  tablespoons  extra-virgin olive oil 
  • 1/2  cup  finely chopped yellow onion 
  • 2  teaspoons  minced garlic 
  • 1  cup  ketchup 
  • 1/2  cup  lemon-lime carbonated beverage (not diet) 
  • 1/4  cup  fresh lemon juice 
  • 1/4  cup  light brown sugar, packed 
  • 2  tablespoons  whole-grain mustard 
RUB: 
  • 2  teaspoons  smoked paprika 
  • 2  teaspoons  kosher salt 
  • Finely grated zest of 1 lemon 
  • 1/2  teaspoon  granulated garlic 
  • 1/2  teaspoon  freshly ground black pepper 
Instructions:
  1. Sauté oil, onions and garlic over medium heat until light brown; add rest of sauce ingredients
  2. Bring to simmer, reduce heat and cook for about 15 minutes until sauce thickens
  3. Combine all the rub ingredients and sprinkle over chicken; keep at room temperature for 20 to 30 minutes
  4. Over direct medium heat cook chicken until light brown (8 to 10 minutes) with the grill lid closed as much as possible. Move to indirect heat and place drained woodchips over coal. 
  5. After chicken has cooked another 20 minutes lather chicken with sauce and cook for another 15 minutes; make sure to occasionally continue to coat chicken with sauce.

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Beer-Can Chicken with Cola Barbecue Sauce adapted from Steven Raichlen’s recipe in Cooking Light Magazine, August 2003. Originally adapted from Steven Raichlen’s books “How to Grill” (Workman 2001) and “BBQ USA” (Workman 2003)
View the Cooking light recipe Here.
Found at: www.myrecipes.com 
Servings: 6


Ingredients:
CHICKEN: 
  • 1  (12-ounce) can beer (we recommend Miller Lite or Amstel Light)
  • 1  cup  hickory wood chips 
  • 2  teaspoons  kosher or sea salt 
  • 2  teaspoons  brown sugar 
  • 2  teaspoons  sweet paprika 
  • 1  teaspoon  coarsely ground black pepper 
  • 1  (4-pound) whole chicken 
  • Cooking spray 
SAUCE: 
  • 1/2  cup  cola 
  • 1/2  cup  ketchup 
  • 2  tablespoons  Worcestershire sauce 
  • 1/2  teaspoon  instant onion flakes 
  • 1/2  teaspoon  instant minced garlic 
  • 1 1/2  teaspoons  steak sauce (such as A-1) 
  • 1/2  teaspoon  liquid smoke 
  • 1/4  teaspoon  black pepper 
Instructions:
  1. Soak wood chips in water for 1 hour. To create a drip pan, install a one use aluminum pan in grill, surround with coals and heat grill to medium heat. 
  2. Combine salt, sugar, paprika, and pepper in a small bowl. Set aside.
  3. Rinse chicken with water and remove all extra parts; pat dry
  4. Rub 6 teaspoons of spice mixture all over chicken, under skin of breasts and drumsticks and in the inner cavity; add extra spice to  half full beer can (beer will foam because of the salt)
  5. Place beer can into the chicken's inner cavity
  6. Remove excess water from wood chips and place half of the amount on the hot coals. Place chicken on grill rack. 
  7. Cover and grill 2 hours or until reaching 180 degrees; add other half of wood chips after 1 hour
  8. Gently remove can and chicken skin.
  9. For sauce, combine Cola and the rest of ingredients in a saucepan and bring to a boil. Let simmer for 6 minutes on reduced heat and serve with chicken. 
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Banana's Foster 05/24/2010
 

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Brennan’s Bananas Foster adapted from Maureens Clancy's recipe in Cooking Light Magazine, August 2005.
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 8


Ingredients:
  • 4 medium bananas
  • ¼ cup butter
  • 1 cup packed brown sugar
  • ¼ crème de banana (banana liquor)
  • ½ teaspoon ground cinnamon
  • ¼ cup dark rum
  • 2 cups vanilla low-fat ice cream
Instructions:
  1. Peel bananas; cut in half lengthwise and then cut in half creating 2 pieces out of each half. 
  2. Over medium heat melt butter in large skillet. 
  3. Stir in brown sugar, liqueur, and cinnamon and bring to a simmer for 2 minutes
  4. Add bananas and cook for 4 minutes; remove from heat
  5. Place rum into banana pan and light with a long match
  6. Continually stir gently until flames disappear 
  7. Serve with ice cream and enjoy! 
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Baklava 05/24/2010
 

This recipe pairs with these beers! To see other pairings for beers from these Breweries click the labels below.


Baklava adapted from Sunset magazine, April 2006.
See original recipe Here.
found on www.myrecipes.com
serving: roughly 3 dozen pieces

Ingredients:
  • 1 cup sugar
  • 1 cup chopped almonds
  • 1 cup chopped walnuts
  • 1 Tbsp ground cinnamon
  • 1lb filo dough (available at whole foods, be sure to follow instructions on thawing)
  • 1 cup unsalted butter, melted
  • Spiced syrup
Syrup ingredients:
  • 2 cups sugar
  • 1 cup water
  • 3 Tbsp honey
  • 2 Tbsp lemon juice
  • 1 cinnamon stick

Instructions:
  1. Preheat oven to 325 degrees Fahrenheit. 
  2. Combine ½ cup sugar, almonds and walnuts in blender. Blend until finely ground then place in bowl and stir in the remaining half cup sugar and the cinnamon.
  3. Unroll thawed Filo dough, cover with plastic wrap to prevent it from drying out.
  4. Butter a 9”x13” baking pan and line with a sheet of Filo. Add seven more sheets brushing each with melted butter.
  5. Evenly spread one fourth of nut mixture over filo, lat another filo sheet on top and brush with butter. Repeat 3 more times.
  6. Layer all but the last sheet of Filo on top and brush each with butter. Place the last sheet on top, brush with butter and trim.
  7. Cut  Diamond or square pattern into the top  leaving 2/3 of the filo uncut at the bottom of the pan.  
  8. Bake 45 to 50 minutes until top is golden and crisp.

For the Syrup: 
  1. mix sugar, water, honey, lemon juice and cinnamon stick in a medium saucepan. 
  2. Cook at medium heat stirring from time to time until mixture reduces to a slightly thin syrup (approx. 15 minutes). Let cool, stirring once in a while, until mildly warm. 
  3. Cut almost to the bottom of the pan and pour syrup over baklava. Let sit 3 hours and serve.
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Baked Ham 05/24/2010
 

This recipe pairs with these beers! To see more pairings for beers from these breweries click on the labels below.

Baked Ham adapted from Alison Lewis's recipe in Cooking Light, January 2005.
To see the original recipe click Here.
found on www.myrecipes.com

Ingredients:
  • 1 (8 pound) smoked, fully cooked ham
  • 2 tsp whole cloves
  • Cooking spray
  • 2 cups apple juice, divided
  • 2 Tbsp dark brown sugar
  • 1 Tbsp Dijon mustard
Instructions:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Trim any fat or rind and score ham in a triangle pattern. Scatter and pierce ham with cloves.
  3. Place ham skin down on broiler pan rack, the broiler pan should be greased.
  4. Pour 1 cup apple juice over ham and cover with tin foil.
  5. Bake at 325 for 2 ½ hours. Baste every half hour with remaining apple juice. 
  6. Mix sugar and mustard in a small bowl.
  7. Remove ham from oven and uncover. 
  8. Coat ham with mustard mixture and bake another 30 minutes uncovered at 325.  
  9. Remove from oven and broiler rack. Cover and wait 10 minutes before serving.

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