CHILI BEER WING SAUCE

Recipes Archived

CHILI BEER WING SAUCE

Posted June 6, 2013 at 4:43 pm

Accompanied story, “In Heaven There is No Beer,” published 6-6-2013

12 ounces any Louisiana hot sauce

12 ounces homebrewed chili beer (see accompanying recipe)

4 tablespoons unsalted butter

3 tablespoons dry malt extract

2 tablespoon tomato paste

1 each garlic clove, peeled and minced

1 teaspoon white pepper

1 teaspoon chili powder

CHILI BEER

Accompanied story, “In Heaven There is No Beer,” published 6-6-2013

1 jalapeno pepper

1 Serrano pepper, seeds removed if you don’t like it hot

2 Anaheim peppers

1 hop bag

5 gallons homebrewed beer; best beers to use are a pilsner,

CHOCOLATE ANCHO RUB

Extra recipe to accompany story, “In Heaven There is No Beer,” published 6-6-2013

1 cup cocoa powder

1/2 cup Ancho chili, ground

1/2 cup sugar, organic

1/2 cup Kosher salt

1/4 cup black pepper, freshly ground

CHOCOLATE ANCHO RUB

Extra recipe to accompany story, “In Heaven There is No Beer,” published 6-6-2013

1 cup cocoa powder

1/2 cup Ancho chili, ground

1/2 cup sugar, organic

1/2 cup Kosher salt

1/4 cup black pepper, freshly ground

CHOCOLATE ANCHO RUB

Extra recipe to accompany story, “In Heaven There is No Beer,” published 6-6-2013

1 cup cocoa powder

1/2 cup Ancho chili, ground

1/2 cup sugar, organic

1/2 cup Kosher salt

1/4 cup black pepper, freshly ground

CHOCOLATE ANCHO RUB

Extra recipe to accompany story, “In Heaven There is No Beer,” published 6-6-2013

1 cup cocoa powder

1/2 cup Ancho chili, ground

1/2 cup sugar, organic

1/2 cup Kosher salt

1/4 cup black pepper, freshly ground

STOUT BARBECUE SAUCE

Extra recipe to accompany story, “In Heaven There is No Beer,” published 6-6-2013

2 tablespoons olive oil

1 yellow onion, peeled and minced

1 teaspoon Kosher salt

1 tablespoons Chocolate Ancho Rub (see accompanying recipe)

1/4 cup molasses, Black Strap if

BEER BRINED CHICKEN

Extra recipe to accompany story, “In Heaven There is No Beer,” published 6-6-2013

2 quarts beer (see note)

2 quarts water or ice

1 cup Kosher salt

1/2 cup sugar

4 bay leaves

My Leader Yummy—Artichoke Chicken Melts

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

It’s funny how food has changed since I was a kid. If someone had mentioned an “appetizer” when I was little, I wouldn’t have had a clue what they were talking about. Back in the olden days (as our kids used to tease me), if someone came to visit, you either had a meal or dessert. There were no “finger foods,”

PEPPERED BEEF

(Peposo)

Accompanied story, “Branching Out to a New Career,” published 5-30-2013

1 pound beef chuck (stew meat)

7 cloves garlic

Red wine (that is not oak-aged)

Olive oil

Coarse pepper

RISOTTO

Accompanied story, “Branching Out to a New Career,” published 5-30-2013

3 1/2 cups of vegetable stock

4 tablespoons butter

1 small red onion (finely diced)

1 3/4 cup arborio rice

1 cup dry white wine

HUMMUS

Accompanied story, “Branching Out to a New Career,” published 5-30-2013

4 cups garbanzo beans

2 tablespoons roasted garlic

1 tablespoon tahini paste

1 tablespoon salt

3/4 cup olive oil

1/2 teaspoon

FETTUCCINe WITH CHICKEN BREASTS

Accompanied Kathleen Brotherton column, 5-30-2013

1 pound fettuccine

4 single chicken breasts, skin and bone removed, and cut into thin strips

3 tablespoons butter

6 cloves garlic, peeled and left whole

6 scallions, finely chopped

COCONUT JAM BARS

Accompanied Kathleen Brotherton column, 5-30-2013

1 package yellow cake mix

1/3 cup margarine or butter, softened

1 egg

1/2 cup red raspberry preserves

1 cup sugar

2 tablespoons margarine or butter,

My Leader YUMMY—Raspberry Crumb Squares

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

As summer begins, we all look for desserts to enjoy on a picnic or at an outdoor barbecue. For such occasions, it’s nice to find a dessert you can make with tasty fresh fruit available only in the summer. This recipe for Raspberry Crumb Squares fits that bill well.

Raspberries have never been my

BAKE-FRIED POTATOES

Accompanied story, “Getting a Jump Start on Health,” published 5-23-2013

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black

BAKE-FRIED POTATOES

Accompanied story, “Getting a Jump Start on Health,” published 5-23-2013

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black

BAKE-FRIED POTATOES

Accompanied story, “Getting a Jump Start on Health,” published 5-23-2013

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black

BAKE-FRIED POTATOES

Accompanied story, “Getting a Jump Start on Health,” published 5-23-2013

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black

BAKE-FRIED POTATOES

Accompanied story, “Getting a Jump Start on Health,” published 5-23-2013

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black

BANANA BERRY ICE

Accompanied story, “Getting a Jump Start on Health,” published 5-23-2013

4 frozen bananas, sliced

2 cups frozen mixed berries

In a food processor, place all frozen fruits. Pulse with an on-off motion until the fruit is finely chopped. Process for 1 minute until smooth. Place in freezer up to 1 week.

NO GUILT CHOCOLATE CAKE

Accompanied story, “Getting a Jump Start on Health,” published 5-23-2013

1 devil’s food cake mix

1 small can pumpkin

1 container fat-free Cool Whip

Mix cake mix and pumpkin together until smooth. You may need to add a small amount of water if batter is too thick.

TAFFY APPLE PIZZA

Additional recipe published 5-23-2013

1 package refrigerated sugar cookie dough, softened (18-ounce package)

1 package cream cheese softened (18-ounce package)

1/2 cup packed brown sugar

1/4 cup creamy peanut butter

1/2 teaspoon vanilla

BAKED POTATO CHICKEN SOUP

Additional recipe published 5-23-2013

2 large baking potatoes, cooked and cooled

3 thick slices bacon, diced, for garnish

1 medium-size onion, chopped

4 cups unsalted chicken stock

1 1/2 cups flaked, cooked chicken

S’MORES SQUARES

Additional recipe published 5-23-2013

Brownies:

24 graham crackers (12 whole crackers)

1 package low-fat fudge brownie mix

2 egg whites

Topping:

3 cups miniature marshmallows

My Leader Yummy– BAKED CHICKEN CHIMICHANGAS

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

I can still see that big, potted red-chili pepper plant my grandma used to keep in her kitchen window when I was growing up. It was so full of perfectly shaped, tiny red peppers, and there were scarcely any tiny green leaves separating them. Since the chili peppers were the really hot variety, they grew up instead of hanging down

EASY BOILED CRAWFISH

Accompanied story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

12 pounds live crawfish

8 quarts water

1 package (16 ounces) Zatarain’s Crawfish, Shrimp and Crab Boil-Complete

1 large onion, peeled

1 head garlic, halved crosswise

EASY BOILED CRAWFISH

Accompanied story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

12 pounds live crawfish

8 quarts water

1 package (16 ounces) Zatarain’s Crawfish, Shrimp and Crab Boil-Complete

1 large onion, peeled

1 head garlic, halved crosswise

MADAME BEGUE’S EGGPLANT WITH RICE AND HAM

Accompanied story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

4 tablespoons butter

1/2 cup ham, diced

1 onion, chopped

1 eggplant, peeled and cut into quarter-inch cubes

1 cup rice

THREE SISTERS SAUTE WITH SAGE PESTO

Accompanied story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

1 pound zucchini squash, cut into bite-size, or thinly julienned

3 tablespoons olive oil

1 cup black beans, cooked

2 ears frozen sweet corn, thawed and drained

1 cup chopped ripe

SAGE PESTO

Accompanied story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

1 cup pine nuts

1 1/2 cups fresh sage leaves, firmly packed

1/2 cup flat-leaf parsley leaves

1/2 cup olive oil

1/4 cup garlic chopped

SAGE PESTO

Accompanied story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

1 cup pine nuts

1 1/2 cups fresh sage leaves, firmly packed

1/2 cup flat-leaf parsley leaves

1/2 cup olive oil

1/4 cup garlic chopped

CHICKEN AND BLACK-EYED PEA SOUP WITH MUSTARD GREENS, SOFRITO, ANDOUILLE, BROWN RICE

Extra recipe to accompany story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

1 fresh chicken (3-4 pounds)

1 gallon chicken stock

1 pound Andouille sausage

2 large yellow onions

8 stalks celery

REMOULADE SAUCE

Extra recipe to accompany story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

1 cup mayonnaise

2 tablespoons Creole mustard

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon hot sauce

CHERRY CHOCOLATE BROWNIE SQUARES

Accompanied Kathleen Brotherton column, published 5-16-2013

1 package brownie mix (15-ounce package), plus ingredients to make brownies

1 jar maraschino cherries (16-ounce jar), undrained

1 package cream cheese (8-ounce package), softened

2 tablespoons powdered sugar

1 container frozen whipped topping (8-ounce

DIJON PORK BURGERS WITH HAWAIIAN PINEAPPLE SLICES

Accompanied Kathleen Brotherton column, published 5-16-2013

1 pound lean ground pork

2 tablespoons Dijon mustard

2 tablespoons nonfat mayonnaise

2 tablespoons onions, chopped

1 teaspoon black pepper

1/2 teaspoon

SWEET AND SOUR SHORT RIBS

Accompanied Kathleen Brotherton column, published 5-16-2013

1/2 cup unbleached all-purpose flour

2 pounds boneless short ribs, all fat removed

2 cups water

1 teaspoon salt

1 can crushed pineapple, in natural juice (20-ounce can)

My Leader Yummy—Triple-Berry Cobbler

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

What a great time of year for strawberry lovers! And, before you know it, raspberries and blackberries will be in season too. Usually, there are still a few strawberries around when raspberries begin to bear fruit, but the blackberries and dewberries are ready a little later in the season.

How I remember when