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Archive for the ‘Entrees’

Train Wrecker Beans

June 18, 2008 By: Debbie Lee Category: Entrees 1 Comment →

Categories: Beans

Yield Information
Number of Portions: 0

Quantity Unit Ingredient
1/4 pound bacon
1 pound ground beef
1 Onion
2 Stalks celery
1/2 cup Ketchup
1/4 cup maple syrup
1 tablespoon dry mustard
1 can tomato soup
1 can mushroom sliced
2 cans pork and beans 28 oz cans
1 can kidney beans

Cut bacon into small pieces and fry in a large skillet

Chop onions and celery. Add to bacon

Add hamburger and cook until meat is no longer pink

Drain mushrooms. Add all remaining ingredients and mix well.

Place mixture in a large casserole dish. Bake at 350 degrees for 45
minutes.

Description:
“Baked Beans with an Attitude”

Cholesterol King Heart Stopper 2000

November 11, 2007 By: Debbie Lee Category: Entrees No Comments →

Yield Information
Number of Portions: 8

Quantity Unit Ingredient
1 loaf french bread halved lengthwise (approx 1
4 tablespoons biutter, softened
1 clove garlic minced
1 cup grated parmesan cheese
1 head lettuce, shredded
1 pound sliced cooked ham
1 pound sliced deli turkey meat
1 pound sliced cotto salami
1 pound sliced mozzarella cheese
1 pound sliced swiss cheese
1 pound sliced provolone cheese
2 tomatoes, sliced
1 sweet onion, sliced
1 can (10 oz) pitted black olives (optional)
1 jar sliced mushrooms, drained (4 oz) (optional
1 green pepper, seeded and thinly sliced (op

Preheat oven to 350 - 375 degrees.Cut french loaf in half lengthwise. Hollow some of the inside out of both halves

In a small bowl, mix together butter and garlic. Spread garlic butter on both halves of the bread.

On bottom half of bread, place a layer of lettuce. Alternating between meat and cheese, arrange layers of ham, turkey, salami, and cheeses.

In between meat and cheese layers, add layer of vegetables and olives and pickles if desired or anything else you like.

Place remaining half of bread on top.

Wrap in tin foil and bake in oven till bread is toasted and meat is hot and cheese is melted. Will take about 30 minutes or longer.

Once heated, place on cutting board and cut into individual servings. We used wood skewers to hold sandwich together for cutting.

Serve warm with a small bowl of mayonnaise if desired.

Maple Baked Beans

November 05, 2007 By: Debbie Lee Category: Entrees No Comments →

Yield Information
Yield: 4
Number of Portions: 4

Quantity Unit Ingredient
1 cup Dried Navy beans
5 cups Cold Water
1 medium onion diced
1/8 cup bacon finely chopped
1/2 clove garlic minced
1/2 cup maple syrup
1/16 cup molasses approx 2 tablespoons
1/4 cup tomato sauce - tomato juice - chopped toma
1/4 tablespoon dried ginger or 1/2 tablesppon fresh
1/4 tablespoon dried mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 tablespoon White wine vinegar

Preheat oven to 300 FPick over and rinse beans removing any lingering stones, then cover in water and soak overnight. Drain beans and combine then in large saucepan with cold water. Simmer until almost tender, about 45 minutes. Drain, reserving cooking liquidHeat bacon in an oven and stovetop proof casserole dish, over medium heat to render the bacon fat. When the bacon begins to caramelize, add the beans, onions and garilc and continue stirring until fully aromatized.

Stir in the maple syrup, ginger, dry mustard, salt, pepper, molasses and tomato juice. Add enough of the reseved cooking liquid to just cover the beans.

Cover and bake for approx 3 hours, or until beans are tender. Check the beans periodically throughout cooking, adding more of the reserved cooking liquid if beans begin to dry out

Stir vinegar into beans when they are tender and ready to serve

Beer Batter Fish & Chips

September 17, 2007 By: Debbie Lee Category: Entrees No Comments →

Yield Information
Number of Portions: 4
Quantity Unit Ingredient
6 medium Baking Potatoes
1 egg Yolk beaten
1/2 cup flat beer
1/2 teaspoon kosher salt (more for sprinkling)
1/2 cup flour, plus more for dredging
1 pound fish Fillet (your favourite kind of fish)
2 egg beaten
lemon wedges (optional)
malt Vinegar (optional)
Deep Fryer with oil
Plug in deep fryer and allow to full heat.Peel potatoes and wash well. Cut into lengthwise into 3/8 inch thick slices. Stack slices and cut into lengthwise square sticks..Place potatoes in bowl and rinse well. Cover them with cold water and ice. Leave to sit for 10 - 15 minutes.Prepare the batter as follows: Please note that any kind of beer works for this recipe, but a strong malt beer is best.

Combine the egg yoke, beer and 1/2 teaspoon of salt in a bowl and stir until salt is dissolved. Gradually add 1/2 cup flour and stir with a whisk until smooth.

Cover and refrigerate for at least 30 minutes.

Drain water off potatoes and pat dry. I use a deep fryer for this so I don’t know how much oil would be needed. Add a handful or 2 of potatoes to deep fryer and cook for 5 minutes until just starting to turn golden brown. Remove from fryer and drain on paper towel. Continue until all potatoes are partially cooked. Leave to cool.

When time to eat, preheat oven to 225 F. Plug deep fryer back on and allow to fully heat up.

Make sure fish is fully dried off.

Beat eggs with tiny amount of milk.

Dredge fish in flour and coat completely. Remove from flour and add to egg mixture and completely cover in egg mixture. Return to flour and complete coat for second time. Remove excess flour and add to beer batter mixture. Coat completely. Remove excess batter and gently place in deep fryer, holding in oil but not on bottom for 30 seconds.

Carefully drop fish in oil so it is completely submerged. Allow to cook in oil for 3 - 4 minutes or until golden brown. Remove from oil and allow to drain on paper towels. Sprinkle with Kosher salt and keep warm in oven. Repeat with remaining pieces of fish.

Once all fish is cooked, add handful or 2 of partially cooked potatoes (if there are any left by this time) to hot oil. Cook for 5 - 7 minutes or until brown and crispy. Remove from oil and drain on paper towel. Sprinkle with kosher salt. Repeat until all potatoes are cooked.

Serve fish with lemon wedges and tartar sauce if preferred

Quick Meatball Lasagna

September 10, 2007 By: Debbie Lee Category: Entrees No Comments →

Yield Information
Yield: 2
Number of Portions: 10

Quantity Unit Ingredient
2 packages Italian Style Meatballs (16 ounces) already cooked and thawed
2 jars PC Arrabbiata Itailn Magic Sauce (660 ml)
9 Lasagna Noodles uncooked
1 large Egg
1 Container Light Ricotta Cheese (15 ounce)
2 cups Part skim milk mozzarella cheese shredded
1/4 cup Parmesan cheese grated

Slice thawed meatballs in half. Set aside  Spray 13 x 9 baking dish with oil spray. (I Used 2 smaller dishes and froze 1) Spread 1 cup sauce evenly in bottom of dish  Place 3 uncooked noodles over the sauceSet aside

Place egg in 1 quart bowl and beat with whisk. Add ricotta cheese to egg mixture and stir well to blend

Dollop half of ricotta mixture evenly over noodles

Top ricotta with half the meatballs

Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them

Add more Riccotta cheese over the meatballs

Add more sauce on top of ricotta cheese

Top with more meatballs, add 3 more Lasugna Noodles

Add remaining Ricotta cheese and sauce

Top with Mozzarella cheese

Bake 1 hour at 350 degrees

Sprinkle Parmesan cheese on top.

Turn off oven and place dish in over or 15 minutes

Remove from oven and let stand 10 to 15 minutes