Updated:
G.A.B.S Cook
Book
All recipes in this book are
made with beer.
The Gaithersburg Area Brewers Society members
and friends bring the recipes in this book to you. Please enjoy the book. If
you have any recipes that you would like to add to our book. You can e-mail
Steve Morrisey at: smorrisey@comcast.net
Steve
Morrisey’s Spent Grain Bread
When you make all grain beer save the grain. Use sandwich size zip lock
bags.
Fill
up 3 or 4 bags. Then freeze them until you bake bread.
2
cups Spent Grain (put the grain in a coffee grinder or food processor and grind them up)
4
cups Bread Flour
1
cup Wheat Flour
1
1/2 tsp. Salt
1/4
cup of Sugar
1/2
Stick of Butter
1
Egg (Beaten)
2
cup of Warm Water
1
TBS. of Olive Oil
1/2
cup of warm water & 2 1/4 tsp. Bread yeast
Mix
together and knead with 1 more cup of flour.
Let rise and flatten down divide into 2 or 4 pc. Depends on how big you want your bread loafs or roll little balls to make rolls. Freeze the rest and take out when you want more bread.
Let
it rise again and bake.
Bake
at 350F for 35 min. for loafs or 10-12 min. for rolls.
Use
corn meal on cookie sheet so loaf does not stick to pan.
1 tsp. Olive Oil to brush the top of the bread when it comes out of the
oven.
If
you have any questions ask Steve Morrisey at: smorrisey@comcast.net
Cathy
Croteau’s Beery Roast Beast:
Marinate a sirloin tip roast in 2 quarts of your last home
brew; throw in 4
cloves of garlic and lots of red pepper and a little rosemary. Cover and
let sit for 48 hours in refrigerator. Fire up the smoker and
cook for 3
hours or until done.
Reduce marinade in a saucepan until it is sauce consistency.
If you have any questions ask Cathy Croteau at: ccroteau@erols.com
Alison
Skeel’s Hop Devil-ed Eggs
I'm
afraid I cheated on this one and there was only a
token 1 Tablespoon of Hop Devil in the whole recipe:
1 dozen hard-boiled eggs.
1/4-cup Hellman's Real Mayonnaise (not Lite, not salad dressing)
1 tbs. Mustard.
1 tbs. Mild Curry Powder.
1 tbs. Victory Hop Devil beer – (feel free to drink the rest of the bottle).
1 tbs. Grated Onion to taste (more is better):
Salt to taste.
Tabasco
Sauce to taste.
Mash yolks with a fork. Mix in everything; fill whites. Garnish with
paprika or a caper, etc.
If you have any
questions ask Alison Skeel at: skeel@burp.org
Bob's
'Kick Yo Ass Hot' Texas Porter Chili
2 - 3lbs Sirloin steak
3 tbs. Chili Powder
4 tsp. Cumin
1 tbs. Cilantro
1 tsp. Cinnamon
2 tsp. Garlic salt
2 medium Onions
5 Cloves Garlic
12-20oz Porter. (Depends on amount of meat also if you can
find a smoked
porter use that!)
For "heat" add: (adjust to your taste or company).
2 tbs. Crushed Red Pepper.
1/4 cup. Jalapeno Peppers.
1 to 2 tbs. Hot pepper sauce (i.e., a Habanero, or
to cut the bitterness and "soften" the taste, add:
1/4 cup. Catsup and/or
1/4 cup. B-B-Q sauce
If you have any questions ask Bob Mulling at: rfmulli@ibm.com
Elaine
& Chazz’s Stout Jambalaya
2 cups rice
2 cups chocolate stout
2 cups water
2 medium onions diced
3 celery stalks diced
white pepper
red pepper
black pepper
basil
thyme
straightforward. As I am lazy, I microwaved diced
onions and celery for 3
or 4 minutes (I forgot which), and then boiled the whole thing together.
Also, I never measure spices; I just toss a lot in.
Chazz
Elaine
& Chazz’s Brats in a Beer Blanket
First, make dough
10 oz. chocolate stout
4 oz. processed american cheese (velvetta
or equivalent)
1 tablespoon sugar
1 tablespoon melted butter
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons yeast
we melted cheese into stout in microwave (2 minutes), then put all of this
in the breadmaker and used dough cycle (1 1/4 hours).
Then, take 1
package bratwurst (usually 5 brats), cut into bite-sized chunks, and then boil
in chocolate stout until cooked. Put dough around brat chunks, and then bake
for 15 minutes. It made about 35.
If you have any questions ask Elaine Gilby or Charlie
Pavitt at: chazzq@udel.edu
Lenny
& Fredda’s Beer Dip
Creamy Beer dip, made to go with pretzels.
2-8oz. Cream Cheese.
1 1oz. Package dry Ranch Salad Dressing/Dip mix.
2
cups Shredded Cheddar Cheese.
1/3 cup Beer.
In
a medium bowl, combine cream cheese & dressing mix. Stir in cheddar cheese,
and then the beer. The mixture will appear mushy, Cover bowl, and refrigerate
for at least 3 hours, overnight if possible.
If
you have any questions ask Len or Fredda Valenti at: DrBlizzard@aol.com
Ann’s Cheese Beer Dip
We got this one from are friend Ann.
1
lb. Velvetta Cheese
1
lb. Cream Cheese
2
Cloves of Garlic
2
tsp. Old Bay
½
Can of Beer
Put
in blender until smooth and creamy, Put mix in the refrigerator for 12 hours.
Then hollow out a loaf of round bread. Save the bread that you take out. Put
cheese dip in the hollowed out loaf of bread. Put the leftover bread around the
round loaf or in a basket.
If
you have any questions ask
George Humbert’s Belgian
Truffle Chocolate Porter Brownies
4 eggs
1 1/2 sticks of melted butter
4 oz of Stout or Porter
blend all three ingredients and add
2 packages of Trader Joes' Belgian Truffle Brownie Mix
Bake at 350 for 30 minutes in a 9 x 11 pan.
If you have any
questions ask George at: gmhumbert@prodigy.net
"Jamaican
Oatmeal-Stout Chicken Stew" - By
I made it for approximately 16 servings, so most would want to cut in about 1/4.
4 cups uncooked long-grain rice
1/4-cup (or less) olive oil
4 cups chopped onion
4 heaping tablespoons bottled minced garlic
4 pounds skinless, boneless chicken breasts cut into bite-size pieces
3 tablespoons curry powder
4 teaspoons dried thyme
2 teaspoons allspice
2 teaspoons freshly cracked black pepper
4 tablespoons crushed red pepper (to taste) (hot chilies are best)
16 oz oatmeal stout
1/2-cup capers
4 - 15oz cans black beans, rinsed and drained
4 - 15 oz cans diced tomatoes
Salt to taste
Marinate chicken for 4 hours in beer and spices.
Prepare rice according to package.
Heat oil and add onion and garlic and sauté until tender. Spoon chicken out of marinade and add to pan with onion and garlic and sauté for about 10 minutes or until chicken is mostly cooked. Stir in marinade, capers, beans and tomatoes. Simmer until done. Add more stout if more liquid is desired. Serve over rice.
Enjoy!
Mel
“Cabbages and Kings Stew” –
(highly modified recipe from Bush Brothers)
5 – 15 oz. cans Bavarian style sauerkraut
2 pounds fresh mushrooms
2 cans chicken broth
6 medium onions, sliced
4 tablespoons flour
24 oz Marzen style beer
1 pound each: chicken, pork cubes
2 ½ pounds bratwurst
½ pound county ham
1 tsp. red pepper flakes
2 tsp. dill weed
3 bay leaves
marinate
meat in beer and red pepper flakes. Cook meat in the beer marinade and save all
liquid. Cook mushrooms in chicken broth until tender. Save liquid. Cook ham and
onions in large skillet or wok until onions are tender. Stir in flour and
gradually add reserved mushrooms liquid. Add mushrooms, meats, seasonings,
beer, and kraut. Stir in thoroughly. Cover and cook for 1 hour. Add additional
beer to get desired consistency
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Vanbergand DeWulf - Cooking with Beer Recipes