-=> Quoting Dave Drum to Jim Weller <=-

 DD> I like brown ales - like Newcastle Brown and Negra Modelo
 DD> (which I am not certain is an "ale" but is very drinkable).
 
It's technically a lager, made in a German style called "dunkel".
Although "negra" means black in Spanish, it is just brown, what the
beer snobs called dark amber.

Cooking with dark beer:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alsatian Choucroute and Duck Confit
 Categories: French, Duck, Sausage, Veal, Bacon
      Yield: 4 Servings
 
      4    Duck Leg Confit
      1 lb Bacon, small dice
      1 lb Ventreche, large dice
           (French pancetta)
      4    Boudin Blanc (White
           Louisiana Boudin works!)
      4    Knockwurst
      2    Bags Sauerkraut rinsed and
           Drained
      3 md White Onions, sliced thin
     10    Juniper Berries, crushed
      2 tb Fresh Thyme leaves
      4    Bay Leaves
      3 c  Dark Beer; French, not
           Guinness - too sweet
           Duck Fat
    1/3 c  Veal Demi Glace
           Salt and Pepper
           Butter
 
  Preheat the oven to 300 F. In a heavy bottomed rondeau or
  oven-proof casserole, saute the bacon, ventreche and onions in
  about 2 tbs duck fat, trying not to pick up too much color.
  
  To the onions add the sauerkraut, juniper berries, bay leaves,
  thyme and season to taste with salt and pepper. Stir all of the
  ingredients in the pan to combine and heat through. Add the beer
  and cover with parchment or waxed paper buttered on one side
  (butter side down). Place in the oven for 2 1/2 to 3 hours or
  until all the liquid is about gone.
  
  Add about 2 tbs of duck fat to a saute pan and cook the duck leg
  confit skin side down until crisp and brown over medium heat.
  Remove to a baking sheet skin side up. In the same saute pan,
  brown the sausages and add to the baking sheet. Place the sheet in
  the oven at 300 degrees for 12 to 15 minutes.
  
  Heat the demi glace in a sauce pan and add about 4 tbs of butter
  over low heat. Swirl the pan constantly to incorporate both
  ingredients until the butter is just melted. Place a quantity of
  the sauerkraut mixture in the center of each plate bracketed on
  each side with one boudin blanc and one knockwurst.
  
  Spoon a little of the demi glace/butter emulsion over and around
  the sauerkraut. Remove the thigh and leg bones from the confit
  leaving the meat in one piece and place skin side up over the top
  of the sauerkraut and serve.

  From: Andy To: Foodwine
 
MMMMM


Cheers

Jim


... Slugs are just divorced snails who lost their house to their Ex.

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