-=> JIM WELLER wrote to DAVE DRUM <=-
DD> I like brown ales - like Newcastle Brown and Negra Modelo
DD> (which I am not certain is an "ale" but is very drinkable).
JW> It's technically a lager, made in a German style called "dunkel".
JW> Although "negra" means black in Spanish, it is just brown, what the
JW> beer snobs called dark amber.
As I said, I wasn't certain. I certainly ain't a beer snob. But I do
know what I like .... like Micheloeb Amber Bock - which I do know is
not a true "bock" beer - just a marketing name like Gruyere cheese in
the US. Bv)=
JW> Cooking with dark beer:
JW> MMMMM----- Recipe via Meal-Master (tm) v8.06
JW> Title: Alsatian Choucroute and Duck Confit
JW> Categories: French, Duck, Sausage, Veal, Bacon
JW> Yield: 4 Servings
Back atcha ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hearty Moose Chilli
Categories: Game, Chilies, Beer, Chocolate,
Yield: 7 servings
2 lb Ground moose
6 md Cored, sliced tomatoes
1 lg Spanish or Vidalia onion;
-- peeled, sliced
2 cl Garlic
15 oz Can tomato sauce
15 oz Can pinto beans
4 oz Can diced green chiles
3 md Bell peppers; cored, sliced
12 oz Abita Amber beer
1/4 c Chilli spice mix
2 ts Oregano; dried
2 ts Ground cumin
1 ts (ea) salt & pepper
1 ts Smoked paprika
1 ts Red chile flakes; more to
- taste
2 tb Cacao nibs (key ingredient)
Brown the ground moose in a skillet with one clove of
garlic. After browning, add ground moose to chilli pot
with all other ingredients.
With all the ingredients in your chilli pot, let it
simmer on the lowest, cooktop/gas, heat for 3 hours,
stirring infrequently.
Refrigerate for 24, preferably 48 hours.
Over low heat, bring the chilli to a low boil slowly.
When it's hot, enjoy it with all your favorite sides.
Serves 6 - 8
By Raphe Reeves; Murfreesboro, TN
RECIPE FROM: https://www.justapinch.com
Uncle Dirty Dave's Archives
MMMMM
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