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
- Melt butter in a stockpot over medium heat.
- Add chopped onion, carrot, and celery.
- Sauté until softened.
- Add flour.
- Cook for about 5 minutes, stirring often.
- Add chicken broth and beer.
- Heat until it comes to a boil.
- Slowly add cheese while stirring until just boiling and smooth.
- Add half-and-half, salt, dry mustard, and Worcestershire sauce.
- Reduce heat to low and cook until soup has thickened.
- 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
- Heat 3 tablespoons olive oil in a small sauté pan and sauté onions and garlic until very soft but not brown.
- Add the beer, vinegar and honey and simmer for 4-5 minutes or until mixture is lightly reduced.
- Cool slightly and place mixture in a blender with the mustard.
- With motor running, add remaining 2 tablespoons olive oil.
- Season to taste with salt and pepper.
