"Recipes from the Chef's Kitchen"

Show 818

Mid-Atlantic Craft Brew Fest

website: www.macbrewfest.com
email: charlie@macbrewfest.com

Charlie Adler - Organizer of the Mid-Atlantic Craft Brew Fest
and also Author of the book "I Drink on the Job"

 Beef Carbonnade
(Beef and Beer Stew Recipe)

1)   3 1/2 lbs. Chuck Roast - cut into 1-inch pieces
2)   Salt and freshly ground Black Pepper
3)   4 tbs. Butter
4)   3 medium Yellow Onions sliced about 1/4 inch thick (about 8 cups)
5)   3 tbs. all-purpose Flour
6)   1 1/2 cups Chicken or Beef Broth
7)   Stillwater Ale's (out of Baltimore, MD)
8)   4 sprigs fresh Thyme
9)   2 Bay Leaves
10) 1 tbs. whole grain Mustard
11) 1 tbs. Brown Sugar

1)   Pat beef dry with paper towels, then season well with salt and pepper. On the stove top,
       heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high
       heat until hot, almost smoking. Working in batches, brown the meat, without stirring,
       about 3 minutes on each side (do not stir, give the meat an opportunity to brown well).
      Transfer browned beef to a separate bowl.
2)  Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2
      teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until
      onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth,
      scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with
      any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high
      and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until
      beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally,
      scraping up anything that is sticking to the bottom of the pan. About half an hour before it
      finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.
3)  Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve.
      Can serve plain, with potatoes, over noodles, or over French fries.

New Orleans Barbecue Shrimp

1)   1 lb. Shrimp (heads still on)
2)   2 Sticks Butter
3)   ½ Large White Onion
4)   4 Cloves Garlic (Peeled and Smashed)
5)   Olive Oil
6)   Worcestershire Sauce
7)   Starr Hill Brewery out of Virginia
8)   Juice of one Lemon
9)   Garlic Powder
10) Coarse Kosher Salt
11) Fresh Ground Black Pepper
12) Cayenne Pepper
13) Cajun Land Crab/Shrimp Boil (Powdered)

1)   Dice Onion.
2)   Smash Garlic.
3)   Clean shrimp and lay them in one layer the baking dish, sprinkle with kosher salt.
4)   In the saucepan, sauté onion until translucent, then add garlic (yes, in chunks), then the
       two sticks of butter.
5)   When butter has liquefied, add each seasoning while stirring garlic powder, salt, pepper,
       cayenne, crab boil, and Worcestershire sauce.
6)   Add the olive oil, squeeze in the lemon, stir, and then add about half of a bottle of beer (6-8 oz.).
7)   Keep stirring; drink the rest of the beer.
8)   When the foam from the beer subsides, pour the sauce over the shrimp in the baking dish.
9)   Place under the broiler for about 10 minutes, stir, then another 5 minutes, or until shrimp
       are pink and cooked.
10) Remove from broiler and let rest for at least ten minutes.
11) Serve in a bowl with lots of sauce and pieces of po-boy bread for dipping.

Port City Porter

1)   One scoop of Dolci Gelati Creme Brulee Gelato (but any vanilla type ice cream works!)
2)   One mug of Port City Brewery (or pretty much any dark beer like a Porter or Stout) Porter.

1)   Put the scoop of Gelato or ice cream into the mug of beer.

Both Pictures
In the Studio Kitchen with Charlie Adler (left)
and Lindsey Gustin (right)

Good Eating!!!