Emerils Ale Recipes

Steps:

• In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.
• Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.
• Slowly whisk in the water, ale and chicken stock and bring to a simmer.
• Add the Parmesan cheese.
• Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.
• When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
• Turn off heat and let stand for 5 minutes.

Steps:

• Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.

Steps:

• Lightly grease a 6-cup baking dish and set aside.
• Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
• Preheat the oven to 400 degrees F.
• Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
• Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.

Steps:

• In a large, nonreactive stock pot, add malt syrup and water. Add hops. Bring to a boil. Reduce heat to a simmer and boil for 1 hour, stirring often. Cool. Strain the hop mixture and pour, through a funnel, into a sterilized 7 gallon fermenting tank. Add the water. Add the yeast. Seal the top with a stopper. Ferment for 1 1/2 weeks. Strain the beer. Bottle and age for another 2 to 3 weeks.

Steps:

• Combine all ingredients thoroughly.

Steps:

• Preheat the oven to 350 degrees F.
• Pour 2 bottles of the beer into a medium (oven-proof) Dutch oven and bring to a boil.
• Using a small knife or fork, pierce each sausage link several times.
• Add bratwurst links to the beer, turn down the heat and simmer for 10 minutes.
• Remove the sausages from the pan and set aside to cool slightly. Reserve the sausage-cooking liquid.
• Slice the sausage links into 1-inch pieces and set aside.
• Add the bacon to a separate dutch oven and cook over medium heat until crispy, about 8 to 10 minutes.
• Remove the bacon with a slotted spoon and drain on paper towels.
• Add the sliced bratwurst to the bacon drippings and cook until lightly browned, about 2 minutes.
• Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes.
• Add the garlic and cook an additional 30 seconds.
• Stir in the reserved sausage-cooking liquid, the remaining bottle of beer, chicken stock, potatoes, carrots, thyme, salt, pepper, and bay leaf to the pot. Bring mixture to a boil, reduce heat to a medium-low and cover.
• Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender.
• Remove the bay leaf and thyme sprig. Stir the crispy bacon into the stew and serve hot with crusty bread.