Grandad Dave’s Green Chili Elk
Like I said before, one can substitute beef for the elk for this recipe, though if elk is a possibility, do try it. The wild flavors are great. This meat preparation goes well in a variety of contexts: next to tamales, inside enchiladas or burritos, even blended with scrambled eggs for breakfast. If taking the time for this one, don’t hesitate to double or triple the recipe, as it freezes well, for easy use in the future.
Ingredients:
- 3 1/2 lbs. roast, fat removed
- 2 onions, chopped
- 1 pint dark beer
- 2 tsp. Liquid Smoke
- 2 tsp. Worcestershire sauc
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
- 5 cloves fresh garlic, minced
- 1 large (2.5 lb.) can green chilies, chopped
Process:
Roast first 8 ingredients at 300 F, for 4-6 hours, until meat falls apart. Shred meat and add green chilies. Cook another half-hour. Serve.
Steamed Asparagus
This is a simple, healthy and delectable vegetable choice, and a recipe is hardly necessary. Asparagus can accompany nearly any entrée with dignity, whether steamed, broiled or grilled.
Ingredients:
- 1 bunch asparagus, cleaned and tough ends snapped off and disposed of
- Lemon juice or vinegar (red wine, balsamic or malt all work well)
- Salt and pepper, to taste
Process:
Bring 1/2 inch water to a boil in wide bottomed pan. Add asparagus and cover, approximately 3 minutes. Watch closely, as soggy asparagus is no fun. Remove onto serving tray and drizzle with lemon juice or vinegar. Add salt and pepper, and serve.
Oyster Stew
The only thing complicated about this dish is finding fresh oysters, if you’re not conveniently located on the coast.
Ingredients:
- 2 dozen oysters, shucked, with liquor reserved
- 1 T olive oil
- 4 T butter
- 1 medium onion, diced
- 4 cups milk
- 2 T dry white wine
- Tabasco sauce
- Salt and pepper, to taste
- Chopped fresh parsley for garnish
Procedure:
In a large pot, saute onion in oil and 3 T butter, about 12 minutes. Add milk, oyster liquor and wine, and slowly bring to boil, stirring constantly. Reduce to simmer immediately. In a separate pan, saute oysters in 1 T butter until firm, about 2 minutes. Do not overcook. Add to simmering milk. Add salt and pepper and simmer about 5 minutes more. Serve in soup bowls and top with a sprinkle of parsley and a dash of Tabasco.
Warm German Potato Salad
This is a traditional German side dish that works great, whether serving sausages, schnitzel, or otherwise. I like the depth that balsamic vinegar brings, rather than the more commonly noted use of cider vinegar. But the choice is yours, if you’re not at my place.
Ingredients:
- 12-14 new potatoes, boiled cut into 1-inch cubes
- 1/4 cup balsamic vinegar
- 4 slices bacon, cut into 1/2 inch segments
- 1 onion, chopped
- 1/2 cup beef broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Process:
Fry bacon, then remove from grease and set aside. Saute onion in bacon grease, about 5 minutes. Add vinegar and beef broth; bring to boil. Remove from heat, and add to potatoes, along with the bacon. Add parsley, salt and pepper, and toss well. Adjust seasonings if necessary and serve warm.
Carrot Cake
This recipe is a blend of countless carrot cake approaches, and is based solely on my personal preferences. Of course, that means it’s the best I’ve ever eaten. I hope you’ll agree. It’s involved, but worth the effort.
Ingredients:
- 2 cups flour
- 1 T cinnamon
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 1/4 cups canola oil
- 1 cup sugar
- 4 cups carrots, shredded
- 1 cup brown sugar
- 3/4 cup toasted pecans (or walnuts)
- 1/2 cup raisins
- 1 tsp. allspice
- 1 tsp. nutmeg
- 1/2 cup crushed pineapple, drained
- 1/2 cup applesauce
- 2 tsp. vanilla
- 2/3 cup shredded coconut
- Frosting (beat together all ingredients until smooth):
- 12 oz. cream cheese
- 3/4 cup softened butter
- 1 1/2 cup confectioners’ sugar
- juice and zest of 1 1/2 lemons
- 1 tsp. vanilla
- 1/2 tsp. lemon extract
Procedure:
Preheat oven to 350 F. Grease and flour two 9” round pans. Sift together dry ingredients except for sugar. Set aside. In a blender, pulse pineapple, raisins, nuts and 1/4 cup sugar, until just minced. Do not overprocess or puree. Set aside. In a large bowl, combine 3/4 cup sugar, eggs, brown sugar, oil, applesauce, vanilla and the pineapple-nut mixture. Lower mixer speed, and gradually add dry ingredients. Stir in carrots and coconut. Pour into pans. Bake approximately 30 minutes, or until toothpick comes out clean. Cool completely. Frost, creating a two-layer cake. Chill and serve.
Barley and Corn Salad
Though this salad has a Southwestern flavor, it serves as a great companion to most any meal. Substitute red wine vinegar, thyme, basil and marjoram for the chili powder, cumin, green chilies, lime juice and Tabasco, and it’s even more versatile.
Ingredients:
- 3 cups cooked barley
- 1 lb. frozen corn
- 2 cans black beans, drained and rinsed
- 1 small can green chilies
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 2 T olive oil
- 1 T canola oil
- 3 T lime juice
- 1 tsp. cumin
- 1/2 tsp. dried oregano
- 2 tsp. chili powder
- 5 cloves fresh garlic, minced
- Tabasco, to taste
- Salt and pepper, to taste
Procedure:
Combine all ingredients in a large serving bowl. Stir well, but gently, to avoid crushing the barley. Chill and serve.
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Now that you’ve trained your mind to think in terms of aura when it comes to planning a dinner menu around any given beer style, take a look at the menus themselves and use them not as a crutch, but a springboard for ideas of your own. These certainly are not the only choices, merely examples. Feel free to use these ideas, but don’t be afraid to create your own meals. To help you get started, I’ve included a recipe from each menu that you may consider adding to your repertoire.
Bridget's Love Potion Saison
