Index Of Recipes
Dirty Penny Ale "Big Game" Chili
from Matthew Lubanko, Madison, CT
3 pounds ground beef
1 pound hot Italian sausage or chicken sausage.
2 medium sized onions
4 cloves of garlic
1 28-oz can of diced tomatoes (not pureed), or six "squishy" ripe tomatoes sliced into small pieces
1 pint Dirty Penny Ale
1-2 packets of Durkee's Chili spice, or add chilli powder to taste.
Salt
Pepper
Cook ground beef and diced sausage together. Add salt, pepper, and flaky red pepper (if you like). Drain the grease from the cooked ground beef and sausage mixture. Set the drained ground beef/sausage aside on a plate. In the same skillet, saute onions, garlic and tomatoes. After four or five minutes, add ground beef and powdered chilli spice. Pour in one-pint -- or close to one-pint -- of Dirty Penny Ale. Keep stirring the mixture until there's an agreeable blend of spices, tomato flavor, beef, sausage and liquid. Don't add too much ale, but don't use too little. Ideally, you want a chilli that's not too watery but not too dry. Simmer over low heat for at least one hour.
Old Burnside Fire and Ice Chili
1 lb stew beef, cut into small cubes
2 Tbs olive oil1 medium red and green pepper2 Tbs garlic1 medium onion, diced 1⁄4 cup flour
3 jalapeno peppers, finely diced
12 oz Old Burnside Ten Penny Ale or your favorite
1 15 oz can diced tomatoes, undrained
1 6 oz can tomato paste
1 15 oz can small red kidney beans, rinsed and drained
1 28 oz can pinto beans, rinsed and drained
1 tsp cumin
2 Tbs chili powder
fresh cracked black pepper
Worcester sauce to taste
Sour cream and chopped scallion for garnish
In 8-quart pot, heat olive oil. Brown stew beef. Add onion, pepper, garlic, jalapenos, cumin and chili powder. Cook 10 minutes. Add flour and stir well. Add beer and diced tomatoes. Bring to a simmer. Add tomato paste and stir well. Add kidney and pinto beans. Slow simmer for 30 minutes. Add pepper and Worcester sauce to taste. Place in crocks. Top with dollop of sour cream. Sprinkle with scallion. Serve with Ten Penny Ale bread. Serves 6.
Braised Lamb Shanks with root vegetables and simmered Ten Penny Ale
2 Tbs olive oil
6 lamb shanks, trimmed
1 large sweet onion, diced
¾ cup flour
1 pint Old Burnside Ten Penny Ale
2 Tbs chopped garlic
2 cups water
1 stem rosemary
4 chicken bouillon cubes
2 stalks celery, large diced
2 carrots, large diced
2 parsnips, large diced
1 medium turnip, peeled and large diced
3 Tbs chopped fresh parsley
fresh cracked black pepper to taste
Heat 10-quart pot with olive oil. Place lamb shanks in pot and brown evenly. Add garlic and onion. Cook for ten minutes, stirring constantly. Stir in flour and let brown for 5 minutes. Add beer, water and rosemary. Simmer for one hour, stirring every 15 minutes. Add celery, parsnip, turnip and carrots. Simmer for 30 minutes. Remove from heat. Remove rosemary. Add parsley and black pepper. Serve in bowls. Serves 6.
Ten Penny Sausage and Peppers
2 lbs or 12 links sweet or hot turkey sausage
1 large Vidalia onion, chopped
3 large peppers, chopped – l yellow, 1 green, 1 red
3 Tbs garlic, chopped
2 Tbs olive oil
8 oz Old Burnside Ten Penny Ale
1 15 oz can diced tomatoes, drained
black pepper to taste
In heavy skillet, brown sausage at medium-high heat. Remove sausage from pan. Rinse pan. Heat oil in pan. Add onion, peppers and garlic, and cook for 10 minutes. Add beer and cook for 15 minutes. Add tomatoes and cooked sausage. Simmer uncovered for 30 minutes. Season with pepper and salt. Serve as a grinder or with your favorite pasta. Serves 6.
Parmesan Herb Ale Bread
2 cups all-purpose flour
(or 1 cup all-purpose and 1 cup whole wheat flour)
½ cup grated fresh Parmesan cheese
3 Tbs sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 Tbs parsley
2 Tbs chives
½ tsp thyme
1 tsp garlic powder
1 ¼ cups Old Burnside Ten Penny Ale
¼ cup margarine, melted
1 egg
Heat oven to 375. Grease bottom of 8x4 loaf pan, 2 mini loaf pans, or 12 muffin cups. In large bowl, combine flour, cheese, sugar, baking powder, baking soda, parsley, chive, thyme, and garlic powder; mix well. Add beer, margarine and egg; stir just until dry ingredients are moistened. Fill greased loaf or muffin cups 2/3 full. Bake at 375 for 45-50 minutes for 8x4 loaf pan, 30-35 minutes for mini loaf pans, or 15-20 minutes for muffin cups. Immediately remove from pan. Serve with Old Burnside chili.
Honey-Ale syrup
1 pint Old Burnside Ten Penny Ale
12 oz honey
juice from one orange and one lemon
orange zest, finely shredded
Combine all ingredients except orange zest. Simmer in pan for about 1 hour until reduced to a syrup. Let cool. Add orange zest. Fill plastic squirt bottle. Refrigerate. Use on pancakes, toast, poultry, shrimp or scallops.
Drunken Turkey with caramelized onions and Elephant garlic
3 turkey thighs
2 medium Vidalia onions, large sliced
2 Tbs elephant or regular garlic, minced
12 oz portabella mushrooms, washed and stems removed
2 Tbs olive oil
1 cup flour, divided
4 chicken bouillon cubes
1 pint Old Burnside Ten Penny Ale
8 oz water
12 small red bliss potatoes, cut in half
1 Tb poultry seasoning
¼ cup balsamic vinegar
2 Tbs brown sugar
In 12-quart pot at medium-high heat, heat oil. Dredge turkey thighs in ½ cup flour seasoned with salt and pepper. Brown turkey thighs evenly on both sides. Remove from pan and set aside. Add onions, mushrooms, garlic and poultry seasoning. Add brown sugar and ½ cup flour, stirring constantly for 10 minutes. Add beer, water, bouillon cubes and vinegar. Simmer slowly stirring occasionally. Add turkey thighs to pot. Add potatoes. Let simmer for 1 hour. Remove thighs from pan. Remove meat from bones, and add back to pan. Season with fresh black pepper. Serves 6.
Stir occasionally when serving to keep blended.
1/2 pound ground pork sausage
6 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
6 tablespoons all-purpose flour
2 cups milk
2 (8-ounce) blocks Cheddar cheese, shredded
1 cup beer* (of course try Ten Penny Ale or maybe one of our Seasonal beers)
1 (4-ounce) can chopped green chiles
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cubed French bread or sliced pears
Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink. Drain and remove sausage from pan.
Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender.
Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, stirring until thickened. Add cheese, stirring until melted. Remove from heat; stir in sausage, beer, and next 3 ingredients. Transfer to a fondue pot or slow cooker; keep warm on LOW. Serve with cubed French bread or sliced pears.
*Nonalcoholic beer may be substituted for regular beer. However we at Olde Burnside do not make a non-alcoholic beer as of yet.
