Cooking With Martin House. Part 1.

Cooking With Martin House.  Part 1.

Anne is an awesome friend and volunteer at Martin House. Now she’s an even better friend cause she made us some awesome food with our beer. This is only part 1. More to come so stay tuned.  Thanks Anne!  If you decide to cook these at home.  Please send some photos and let us know how awesome it turned out.

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Day Break Waffles.

  • 1 cup Day Break 4 Grain Breakfast Beer
  • 1 cup whole milk
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. table salt
  • 3 tsp. sugar
  1. In a medium bowl, add the Day Break 4 Grain Breakfast Beer, milk, vegetable oil, and eggs. Whisk well; set aside.
  2. In a large bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well.
  3. Slowly pour wet ingredients into dry ingredients. Whisk until no lumps remain.
  4. Set batter aside to rest for 30 minutes.
  5. Preheat a waffle iron. Once the waffle maker is ready, add the batter according to the manufacturer’s instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm.

Leftover waffles can be placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

Gateway Zuppa.

  • 1/4 pound bacon
  • 1 tablespoon fennel seeds
  • 1 pound lean ground beef
  • 1 pound hot Italian sausage
  • salt and pepper
  • 2 red Fresno chili peppers, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, shredded
  • 1/4 cabbage, finely shredded (approximately 10 ounces)
  • 1 teaspoon dried oregano
  • 1/4 cup tomato paste
  • 1 1/2 cups Gateway Blonde Ale
  • 4 cups chicken stock
  • 1 can whole peeled tomatoes (14.5 ounces)
  • 1 can cannellini beans, rinsed and drained (15 ounces)
  • 1 can kidney beans, rinsed and drained (15 ounces)
  • fresh basil leaves, cut into long thin strips
  • parmesan cheese, shredded
  1. Heat a large pot over moderately low heat. Add bacon and brown to crisp. Remove bacon and set aside. Raise heat to medium and add fennel seeds and toast for 30 seconds. Add the meat, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Season with salt and pepper.
  2. Once the meat is browned well, add chili peppers, onions, garlic, carrots, cabbage, and oregano. Cook until onions are translucent, 8-10 minutes. Stir in tomato paste. Cook 1 minute until fragrant, then add Gateway Blonde Ale. Let the beer cook down until it reduces by at least half, then stir in chicken stock.
  3. Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Add crushed tomatoes to pot.
  4. Simmer for 20 minutes, then add beans and simmer for an additional 15 minutes.
  5. While soup is simmering, chop bacon to use as a topping.
  6. Serve in bowls topped with parmesan cheese, fresh basil, and bacon bits.

Cellarman’s Fried Okra

  • 1 1/2 to 2 quarts canola oil
  • 2 cups all-purpose flour, divided
  • 1/2 cup cornstarch
  • 1 tsp. kosher salt, plus additional to taste
  • 1/2 tsp. ground black pepper
  • 1 teaspoon baking powder
  • 1/4 teaspoon paprika
  • 1 pound fresh okra, small size
  • 1 cup Cellarman’s Reserve IPA, ice cold*
  1. Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.
  2. Combine 1 cup of flour, cornstarch, salt, pepper, baking powder, and paprika in a large bowl and whisk to combine. Place remaining cup of flour in a large bowl. Add whole okra and toss to coat. Remove okra and set aside.
  3. Add the Cellarman’s Reserve IPA to flour/cornstarch mixture and whisk until a batter is just formed. A few small lumps of dry flour are ok. Transfer okra to batter and turn to coat.
  4. Working one piece at a time, pick up the okra and allow excess batter to drip back into the bowl. Return it to the bowl with dry flour and quickly coat it on both sides. Pick up the okra with your hands, shaking it gently to get rid of excess flour.
  5. Carefully lower it into the hot oil. Repeat with remaining okra cooking a few at a time, make sure you allow the oil to return to temp between batches.
  6. Cook, shaking the pan gently and agitating the oil with a wire mesh spider or tongs constantly, turning the okra until it is golden brown and crisp on all sides, about 4-6 minutes total. Transfer to a paper towel-lined plate and season immediately with salt.
  7. Serve hot with your favorite dip sauce.

* It’s important to make sure your Cellarman’s Reserve IPA is ice cold because it will hold the carbonation better and keep the batter crisp.

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