Recipes

Chef JJ’s Backyard Recipe: Beer Cheese Soup

Recipe By Chef JJ

Serving Size: 8

Ingredients

  • 1/2 cup butter
  • 1 chopped medium sized yellow onion
  • At least 1/2 cup chopped carrot
  • At least 1/2 cup chopped celery
  • 1-cup all-purpose flour
  • 2 cups chicken broth
  • 12 ounces Cream or Amber style beer
  • 7 ounces extra-sharp Cheddar, shredded
  • 7 ounces processed Swiss cheese, shredded
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 lb. smoked sausage

Directions

  1. Melt butter in a stockpot over medium heat.
  2. Add chopped onion, carrot, and celery.
  3. Sauté until softened.
  4. Add flour.
  5. Cook for about 5 minutes, stirring often.
  6. Add chicken broth and beer.
  7. Heat until it comes to a boil.
  8. Slowly add cheese while stirring until just boiling and smooth.
  9. Add half-and-half, salt, dry mustard, and Worcestershire sauce.
  10. Reduce heat to low and cook until soup has thickened.
  11. Cut smoked sausage into 1/2-inch pieces and add to the soup, transfer to a large serving bowl and serve hot.

Beer BBQ Sauce

Recipe By Chef JJ’s Back Yard

Ingredients

  • 6 Tablespoons Lemon Juice
  • 2 cups Stout or Porter style beer
  • 2 cups Chili Sauce
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Directions

Combine all ingredients and cook until it just comes to a boil. Cool.

Beer Vinaigrette

Recipe By Chef JJ’s Back Yard

Serving Size: 6

Ingredients

  • 5 tablespoons Olive oil
  • 3/4 cups Onions, finely chopped
  • 2 teaspoons Garlic, chopped
  • 1 cup IPA or Pale Ale beer
  • 3 tablespoons White wine vinegar
  • 2 teaspoons Honey
  • 1 1/2 tablespoons Whole grain mustard
  • Salt and freshly ground pepper

Directions

  1. Heat 3 tablespoons olive oil in a small sauté pan and sauté onions and garlic until very soft but not brown.
  2. Add the beer, vinegar and honey and simmer for 4-5 minutes or until mixture is lightly reduced.
  3. Cool slightly and place mixture in a blender with the mustard.
  4. With motor running, add remaining 2 tablespoons olive oil.
  5. Season to taste with salt and pepper.
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