David and Nicole’s Recipes

• 1 bottle lager beer
• 1 bottle ginger beer

1. Pour the lager between 2 glasses.  Top up with the gingerbeer.

• 2 oz. bacon, diced
• 1/4 onion, minced
• 1 clove garlic, minced
• 2 tsp brown sugar
• 1 lb collard greens, washed, ribs and stems removed, sliced
• 1/2 tsp cracked pepper
• pinch red chili flakes
• 3/4 tsp red wine vinegar
• 1/4 cup lager beer
• 1 tsp molasses
• pinch of salt

1. Cook the bacon until crisp in a dutch oven.
2. Add the onion and saute until tender.  Add the garlic clove and saute 1 minute.
3. Stir in the brown sugar and the greeens.
4. Season with the pepper, chili flakes, and salt.  Sprinkle in the vinegar.
5. Stir in the beer and the molasses.  Saute 5 minutes on high.
6. Reduce the heat, cover, and simmer 45 minutes.
7. Check the seasoning.  Serve.

• 1 tbsp ancho chili powder
• 1/2 tbsp paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne
• 1 tsp salt
• 1/2 tsp cracked pepper
• 2 lb baby back pork ribs
• 6 oz. dark beef
• 9oz. bbq sauce
• water
• 1/2 tbsp brown sugar
• 1/2 tbsp instant coffee powder

1. Preheat the oven to 400 F. 
2. Combine the chili powder, paprika, cumin, cayenne, salt, and pepper.  Rub the mixture all over the ribs and then place the ribs in a large baking dish.
3. Bring the beer to a boil in a medium saucepan for 5 minutes.  Pour the beer over the ribs, cover the pan tightly with foil and then bake 1 hour and 30 minutes.
4. Combine the bbq sauce,1/4 cup water, brown sugar, and coffee powder in a saucepan.  SImmer for 10 minutes. 
5. Brush the ribs with the sauce and then serve with the remaining sauce.

• 7 oz. lager beer
• 4 oz. 7-up
• 1/2 oz. grenadine
• ice

1. Combine the beer, pop, and grenadine.  Stir well.
2. Pour between 2 glasses, over ice.

• 2 oz. gin
• juice of 1 lemon
• a generous drizzle of grenadine
• light beer

Combine the gin, lemon juice, and grenadine in a martini shaker with ice.  Mix well.  Divide between 4 glasses containing a few cubes of ice.  Top up with the beer.

• 1 12-ounce bottle Guinness stout
• 3 tbsp honey
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon tabasco
• Four 6-ounce skinless sea bass fillets
• Extra-virgin olive oil, for brushing
• sea salt and cracked pepper pepper

• 8 large egg yolks
• 1 cup sugar
• One 14.9-ounce can Guinness Draught
• 3 cups heavy cream
• 7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped

1. In large mixing bowl, whisk together egg yolks and sugar.
2. Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan.
3. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges.
4. Remove from heat, add chocolate, and whisk until smooth.
5. Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat.
6. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute.
7. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
8. Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
9. Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.

• 2 tbsp olive oil
• 1 onion, minced
• 8 garlic cloves, crushed
• 3 lb russet potatoes, peeled, cut to 1/4 inch cubes
• 1/3 cup heavy cream
• 1 cup light beer
• 7 cups chicken stock
• 1 tsp dry rosemary
• 1 tsp dry thyme
• salt
• pepper
• 4 slices french bread, toasted, crust removed
• 4 oz. gruyere, sliced thin

1. Heat the olive oil in a dutch oven and then saute the onion for 10 minutes.
2. Add the garlic and cook for 2 minutes.
3. Add the potatoes, beer, cream and stock.  Stir in all the herbs.  Season with salt and pepper.
4. Bring to a boil, reduce the heat, cover and simmer for 40 minutes.
5. Preheat the oven to 400 F.
6. Just before serving the soup, lay the cheese on the bread and back until melted. 
7. Ladle the soup into bowls and lay one piece of the bread on each.  Serve.

• 4 oz. old cheddar cheese, grated
• 1 1/2 oz. gruyere, grated
• 1 tsp dijon
• 1/2 tsp of another mustard
• 2 tbsp ale
• 2 slices sourdough bread
• 2 eggs
• salt and pepper
• 1 tsp worchestershire sauce
• cayenne

1. Place the cheeses in a non-stick saucepan with the mustards, ale and worcestershire sauce.
2. Mix well until melted.
3. Preheat the broiler.
4. Check the seasoning of the sauce and adjust to taste.
5. Toast the bread.
6. Poach the eggs lightly.
7. Spread the cheese mixture onto the toast and broil until golden.
8. Top with a poached egg.  Season lightly.
9. Serve.