Recipes With Beer Archive - Cooking With Sin

# Recipes With Beer

## Happy Valentine’s Chocolate Stout Ribs

Posted on: February 14th, 2015 by Carla Johnson No Comments
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You must agree you can never get enough chocolate this time of year. Chef Janet Craig, the contributor our “Who Let the Dog Out” series of recipes has found another way to work it into your Valentine’s Day. She likes to use Young’s Double Chocolate Stout and I see that Black Oak Brewery just released their Triple Chocolate Cherry Stout, so there are some great options for you to choose from.

# Happy Valentine’s Beef Short Ribs

4 lbs beef short ribs

1 cup seasoned flour (salt, pepper, paprika)

¼ cup oil

2 large onions sliced

2 large cloves of garlic

2 tsp thyme

1 bottle of Chocolate Stout

1. Dredge ribs in the flour (or use a bag to dust them). Brown on all sides in the oil.
2. Place onions, garlic & thyme in crock-pot and place ribs on top.
3. Cover with beer and cook 6-8 hours.
4. Take fluid out and skim off fat. It can be thickened with slurry of cornstarch & water or a roux of flour & butter. Bring to a boil until thickened.
5. Serve with horseradish mashed potatoes. Love is in the air!

#### Love is in the air!

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## August 1st – International Beer Day!

Posted on: August 1st, 2014 by Carla Johnson No Comments
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> “You can’t be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.” – Frank Zappa

Cooking With Sin celebrates International Beer Day by sharing our favourite Canadian craft brew recipes in the collection.

### Waterloo Dark Beer Bread

### Steam Whistle Shrimp, Chili & Beer Bread

### Wellington Stout Braised Short Ribs

### Black Oak Crème Brûlée

It is a great way to start our Canadian long weekend!

Happy International Beer Day Everyone!

@Carla_Johnson
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## Cooking With Sin 2014 Calendar – August

Posted on: August 1st, 2014 by Carla Johnson No Comments
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Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is August’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Check out the story with the original recipe

Birthday Beer Can Chicken

@Carla_Johnson
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## Solé’s “Waterloo Dark Beer” Bread

Posted on: December 26th, 2013 by Carla Johnson No Comments
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Every morning, Chef Chris Barkshire at Solé Restaurant & Wine Bar in Waterloo, Ontario, arrives early to make fresh batches of their signature house breads. One of their breads is made using Waterloo Brewery Company’s “Waterloo Dark”, a refreshing dark lager. It is a delicious, crusty, multi-grain bread that is a favourite of many customers.

Waterloo, Ontario, a city just north of Cambridge, is a growing hub of IT start-ups and ventures. The city is also home to two renowned universities and several research facilities. With the growth, changes and fluctuations in the population, the city continues to have a solid sense of community. It is collaborations like this between these two popular local businesses that exemplify the support and comradery found in the city.

# Solé Restaurant’s

# Waterloo Dark Beer Bread

1. Crumble fresh yeast into plastic container, add sugar and water. Water should be at a nice tepid bath temperature. It will double in size so use a large container. Put somewhere warm to activate.

2. In a mixer, add flour, salt and all the grains and seeds. Mix for two minutes. Add the remaining ingredients mix for three minutes. Then add the yeast mixture and mix for another 8 min.

3. The dough will be very tacky and sticky, to work with, so be sure to flour your hands as you pull it out of the mixer. Place in a large bowl and cover with plastic wrap. Leave in a warm place where it can double in size.

4. After doubling in size punch it down, cut and shape it into loaves, rolls or any shape you want. Place on baking trays and let rise again.

5. Bake at 325°F for approximately 25 minutes or until you tap on the loaf and it sounds hollow.

## WATERLOO DARK

Brewed with specialty Canadian malts, imported hops and pure cultured brewer’s yeast, Waterloo Dark has been recognized and honored multiple times for its superior quality and craftsmanship at the World Beer Cup, Canadian and Ontario Brewing Awards, and the Monde Selection International Institute for Quality Selections.

## FOOD PAIRING

Dark lagers are enjoyed all year long, and they’re not as filling as ales. Beef dishes go especially well with Waterloo Dark. This lager’s roasted malt character allows your taste buds to enjoy the rich flavour of that perfectly cooked top sirloin steak. Waterloo Dark will cut some of the heaviness in sauce-based pork rib dishes as well.

@Carla_Johnson

## “Steam Whistle” Shrimp, Chili & Bread

Posted on: December 1st, 2013 by Carla Johnson No Comments
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Steam Whistle’s founding partners Greg Taylor, Cameron Heaps and Gregory Cromwell, met while working together at the Upper Canada Brewing Company. After Upper Canada Brewing was sold to Sleeman’s, and the Toronto brewery was closed, the three friends lost their jobs and went to work elsewhere. They loved the beer industry, though, and wanted to get back into it so they decided to start their own brewery. They wanted to call it “The Three Fired Guys” and after 2 years, their dream became a reality when they opened Steam Whistle Brewing in March 2000. Although they called the brewery Steam Whistle in reminiscence of 1950s, a “3FG” is on every bottle and can.

Every month, Steam Whistle hosts an art exhibition to support local, emerging artists. They provide the space, launch party and promotion – all for free. In return, all Steam Whistle asks the artist is to donate one piece of art to be displayed in the brewery for thousands of visitors to appreciate each year. This November they had a Staff and Friends Art Show where the brewery staff showcased and donated a piece of their own art to raise money for Movember.

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# Drunken Spicy Steam Whistle Shrimp

By James Kirkland

1. Pour the Steam Whistle Pilsner, vinegar, and water into a tall gallon stockpot. Add the Old Bay seasoning, cover and heat to a boil. When the blend is boiling rapidly, add the shrimp and cook for 1 – 2 mins, or until the shrimp turns pink. The flesh will continue to cook in the shell, so don’t overcook. Drain the shrimp in a colander.

2. Before serving, blend the minced garlic and Creole seasoning, and butter and toss the shrimp in this spicy blend

### Old Bay seasoning

### Creole seasoning

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# Moose Brewski Chili

Adapted from Chef Gerry Crewe’s Cooking with Beer; Favourites of Newfoundland and Labrador

10-12 Servings

1. Melt butter in saucepan. Add onions & garlic and cook until tender.

2. Add moose meat and brown. Add tomatoes, puree or paste, beer, and spices. Simmer for 15 minutes, stirring occasionally.

3. Add kidney beans and simmer 10 to 15 minutes.

4. Serve with good bread (try the recipe below) and self-serve topping bowls with sour cream, green onions, bacon and cheddar.

# Steam Whistle Beer Bread

This recipe was brought to you by Dan Clapson of Higher Ground Café, Calgary, Alberta, Canada. Check out Dan’s website dansgoodside.com where he has more recipes with Steam Whistle.

Serves 4
Total cook time…1 hour (not including sandwich assembly!)

1. Preheat the oven to 400°F.

2. Combine all dry ingredients, add in the beer, honey, & melted butter, mix together until a dough forms.

3. Place the dough in a greased loaf pan (try a mini loaf pan & make some smaller loaves, great for sandwiches!), and pop into the oven. Bake for 40 minutes. Check with a toothpick, and if it comes out clean you’re good to go.

4. Let cool, and enjoy Steam Whistle in a way you’ve never dreamt of!

All photo credits: Steam Whistle Brewing

# More Steam Whistle recipes -> HERE!

@Carla_Johnson