Recipes by their Ingredients


  • Ale House Chili

    Ale House 4 Beer Chili
    Ale House 4 Beer Chili
    (makes @ 2 gallons)
    12 ounces of black beans, dried, (cooked separately)
    36 ounces of red beans, dried, (cooked separately)

    In the chili pot:
    3 red peppers, chopped medium
    3 green peppers, chopped medium
    3 large red onions, chopped medium
    5 Anaheim peppers, chopped small

    5 minutes later add:
    8 cloves garlic, minced
    2 tblsp minced jalapenos

    In an extra large skillet, cook over medium heat:
    5 lbs ground beef mixed with:
    2 tblsp chili powder
    2 tblsp cumin
    2 tblsp salt
    2 tblsp black pepper

    NOTES: A creation by myself and my former sous chef Vic.

    Mix the meat well with the spices before cooking and drain the grease when you are finished.
    Mix all ingredients into a chili pot, then add cold water until 3 inches over the top of the ingredients.

    Add 5 ounces of each of the following beers:
    Anchor Steam
    Sierra Pale Ale
    Black Butte Porter
    Oatmeal Stout

    Now add:
    5 tblsp cumin
    6 tblsp chili powder
    1 tblsp oregano
    2 tblsp salt
    4 cans of tomato paste (12 oz. Hunts)
    2 tblsp chipotle pepper
    1/2 cup molasses
    2 cups BBQ Sauce
    Adding last, 20 ounces of Oatmeal Stout. Cook on simmer for about 1 hour. Taste!


  • Beer Batter

    Beer Batter
    Beer Batter
    (makes enough for 4 fillets of fish)
    2 bottles of a lager style beer
    2 tblsp "Tony Chachere's Creole Seasoning"
    1 tsp garlic powder
    1/2 tblsp baking powder
    1 egg
    about 2 cups flour
    NOTES: Try this way on any of the cod family or even some red snapper and/or catfish!


    Mix everything except the flour.

    Now slowly add the flour until its almost pancake thick.

    Stir well before using.

    This batter is perfect for dipping portions of a fish fillet in and deep frying.



  • Beer Battered Shrimp Taco with Pineapple Salsa

    Beer Battered Shrimp Taco with Pineapple Salsa
    Beer Battered Shrimp Taco with Pineapple Salsa
    (Serves 4)

    Beer Batter
    ¾ can of beer, (8oz)
    1/3 cup flour, white all purpose
    ½ tblsp garlic, dried granulated
    ¼ tsp cayenne pepper
    ½ tsp black pepper
    1 tsp salt

    32-40 shrimp
    1&rac12; tsp Tony Chachere's Cajun Spice
    1½ - 2 cups of canola oil (or other frying oil)
    ½ Roma tomato, diced very small
    1/3 red onion, diced very small
    1 jalapeno, most of the seeds can be removed, diced very small
    ¼ - 1/3 cup pineapple, diced very small
    ½ carrot, cut into small sticks (julienne) then dice small
    ¼ cup fresh mint leaves, minced
    juice of ½ lime
    5 cabbage leaves, julienne very thin
    8 soft taco shells, corn or flour (I prefer corn in this recipe)
    ½ cup shredded cheese, any variety, I used the mozzarella/provolone blend

    NOTES: I used the 25 per lb shrimp, if you are using smaller shrimp, say the 50 per pound then double the amount of shrimp, on the other end if you're using 12 per pound shrimps, use half as many shrimp, @20.

    In a medium bowl mix the flour, garlic, cayenne, black pepper and salt. Add the beer slowly, mixing with a whisk or fork until the batter resembles glue, then add a little more beer. Keep cold until ready to use.

    Make your salsa right away, so it has time "to marry" inside a bowl. Mix well, the tomato, onion, jalapeno, pineapple, carrot, mint leaves, 1 tsp salt and the juice of ½ lime. Set aside or in the fridge.

    Slice up and set aside your cabbage, set aside or in the fridge

    Get your oil in a small pot and bring it up to 365°F using a hot oil thermometer. Otherwise medium heat but a smidgen more. If the oil smokes too much its too hot. You can test the heat with a drop of batter, it should crisp up alone in 8-10 seconds.

    Coat your shrimp with Tony' Chachere's Cajun spice (or just use salt and pepper). Dip your shrimp in the batter. I do 4-5 at a time. Put the shrimps, one at a time, into the hot oil. Leave in until crispy golden in color, about 1+½ minutes. Drain on a paper towel and set aside.

    All those steps could be done in advance. When guests arrive, pop the shrimps back in the oven on warming temp and start a skillet on medium heat, one by one heat up one side of the tortilla, flip it over, add some cheese, let it melt remove from heat and assemble the taco. Tortilla, cheese, shrimp (4-5 per taco), a small hand-full of shredded cabbage and some delicious pineapple salsa on top, don't be scared, heap it on!

    Repeat three more times for round one!

    Start round two after you've eaten the first one, or just get it over with :) Delicious - enjoy!