Beer Pot Roast

Hello fellow visitor this is a blast from the past blogger signing in. Yes I know we stopped and you probably missed the awesomeness we posted but well being totally honest we got lazy. Ok lazy is probably the wrong word because we have been busy just not blogging busy.

So I am not going to waste your time rambling about nothing so cutting to the chase and getting to the recipe.

  • 3 lb chuck roast
  • 2 onions
  • 5-6 cloves of garlic
  • 2 tablespoons of tomato paste
  • Bottle of good beer. We used a black lager.
  • 4 cups of beef stock
  • Tablespoon of fresh thyme
  • Tablespoon of fresh rosemary
  • teaspoon of cayenne (if you are a sissy use less)
  • 3-4 bay leaves
  • Couple carrots
  • Couple really good handfuls of red and yellow potatoes quartered
  • 8 ounce package of mushrooms quartered
  • Cup of frozen peas
  • Bacon
Steps for success:

Fire up your dutch oven and throw in the bacon. Remove and set aside once cooked.

Salt and pepper the daylights out of the chuck roast and throw it in the bacon grease to get browned.

While you wait eat the bacon.

Remove the chuck roast and set aside. Add in the onions and cooked until brown over (about 5 minutes)

Add in the garlic and tomato paste and cook for another minute.

Add in the beer, beef stock, bay leaves, cayenne, thyme, and rosemary. Throw the pot roast back in, bring to a boil, reduce, and let it simmer for a couple hours covered.

After two hours, taste, and adjust (let me guess you need more salt and since you were a sissy and choked back on the cayenne you realized it needs more heat). Now chop up all the veggies and throw them in a cast iron skillet with some more bacon grease (cook more bacon if you have to) and let them get brown over.

Dump them into with the pot roast and let this cook for another 20 minutes.

Remove the chuck roast and shred it. Dump in the peas. If it is to really liquidy then mix in a couple tablespoons of flour with water and dump in to thicken it up.

Serve and enjoy.

 

Cooked up by Jeff ~ 3 Comments

May the Road Rise to Meet you…

May the road rise to meet you, may the sun always be at your back, may you always have a Milk Stout Cupcake, especially during a leprechaun attack.

Slainte’!

Which is Gaelic for “sure has been a long time since I have posted anything at all because even tho I have a plethora of back-logged goodies to share with you the burn out was pretty bad but hope you are well!” Or something to that effect.

I already explained my lack of desire and general malaise in posting as of late. And there have been a few times I thought Hell YEAH! I am ready – I am back. But every time I would start, I would stop, frustrated and pissed off at food and foodies in general. I feel no further explanation is necessary. I know that most of you are probably nodding your heads in agreement. It happens. We didn’t stop cooking, or eating, or drinking, partying, enjoying, laughing and living. Honestly, I think that was what I needed. What we needed.

I can’t come back however, without something special and sinful and crazy and full of awesome and CHOCOLATE and BOOOOOOZZE!

So an Irish blessing for you. (No I am NOT Irish, but I am a Chicago girl, and in some mystical way, that means I am Irish by association.) “May those who love us, love us; & those who don’t, may God turn their hearts; & if He can’t turn their hearts, may he turn their ankles so we’ll know them by their limping.”

And with out further ado:

New Holland Dragon’s Milk Milk Stout Cupcakes with Frangelico & Nutella Cream Cheese Frosting.

Milk Stout Cupcakes

Let’s start with the secret cupcake ingredients:

3/4 c of butter (1 1/2 sticks)
1 bottle milk stout
1 1/4 c 60% bitter sweet cacao chocolate chips ( I used Ghirardelli because I could…)
1 1/2 c all purpose flour
3/4 c cake flour
1 c sugar
2/3 brown sugar
1/2 t salt
2 t baking soda
1 c yogurt
2 eggs

The difficult steps to awesomeness…

Preheat oven to 350°

Melt butter over low heat, taking care not to burn. Pour in the bottle of milk stout, blend well. Add in the chocolate chips, stir till melted. Remove from heat and let cool.

In the bowl of your kitchen aid or mixing bowl, combine flours, sugars, baking soda and salt.

In another bowl combine the yogurt and eggs.

With your kitchen aid on low, add the yogurt and eggs to the flour until blended. Pour in the cooled chocolate stout syrup and mix till well incorporated.

Pour into prepared cupcake pan (cupcake papers work rather well with these, no spraying needed) and bake for 18-22 minutes. Let cool for a couple of minutes, then remove from pan and let cool on a wire rack.

Let cupcakes cool completely before you frost with:

Super Incredible Awesome Frangelico Nutella Cream Cheese Frosting of INSANITY!

8 oz cream cheese, softened
2/3 c powdered sugar
3 T Frangelico
3 T Nutella
1/4 c heavy whipping cream

Blend everything together super well. I mean whip the shit out of it. It will get all fluffy and airy and perfect.

Refrigerate for 1 hr.

Pipe onto cupcakes.

Hide in spare bedroom and eat every last effin’ one.

Leave comments of gratitude and homage that I am BACK and rocking your taste-buds.

Cooked up by Heather ~ 12 Comments

Blue cheese violated meatballs with buffalo sauce

So where oh where did we go?  Let us just call it a place called burnoutville.  Between holidays, other obligations, beer, more obligations, general disdain for discussions about SEO over why we got into blogging which is FOOD!!!!!!  Not saying I would not like to make it rich and relax on a private island for the rest of my life but we just care more about the food we cook than if golly gee someone from Food Network sees this and wants to offer us a million dollar contact to get in front of a camera and act like idiots to show users how to properly chop an onion (I can already see people hitting the unsubscribe from blog button).

Also, I would like to point out that this recipe does not contain beer.  This is shocking because our last runs contained nothing but beer.  Fear not you hobos slamming your 40s discretely wrapped in paper bags we will be providing more beer soaked food in the coming weeks. 

Well work summons so off to do what allows us to afford web space so we can ramble about nothing and everything all at the same time.  Yeah we are that good…

For this recipe you first need to make the meatballs.  If you do not have a super secret family recipe here is a pretty idiot proof one:

  1. 2 # Ground Beef
  2. 1 # Ground Pork
  3. 1 c breadcrumbs
  4. 3 T minced parsley
  5. 2 T minced garlic
  6. 1/2 onion, minced
  7. 2 eggs
  8. Blue cheese

To make the meatballs:

  1. Combine all ingredients except blue cheese.
  2. Form into balls and shove a piece of blue in the middle because let us face it everything is better with more cheese.
  3. Put in fridge for a couple of hours to harden up.

For the rest of the recipe you will need:

  1. 2 cups of Frank’s hot sauce (used the extra hot)
  2. 1 onion diced
  3. Couple stalks of celery diced
  4. Carrot diced

Steps for glory:

  1. 8 TB of butter
  2. Preheat oven to 375 degrees.
  3. Melt the butter over medium heat. Add in the meatballs in batches and brown all over. Remove and set aside.
  4. Add in the celery, carrot, and onion and sauté until softened.
  5. Add the meatballs back in and pour the hot sauce over top of them
  6. Put in the oven for 20 minutes or until they are done. Serve with more blue cheese

Serve and enjoy!

 

Cooked up by Jeff ~ 10 Comments