The day before baking, fill a saucepan with water. Bring to a boil. Add macaroni, cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates, be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water and drain well. Transfer macaroni to a container and stir in 2/3 bottle of Chef’s Brew reserve the rest of the bottle for later. Marinade overnight in refrigerator. On day of baking heat oven to 375 degrees. Butter a 3-quart casserole dish, set aside. Place crushed Ritz Crackers in a medium bowl, stir in dry herb seasoning. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter in the bowl of crushed crackers and toss. Set aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high sided, large skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in salt black pepper, cayenne pepper, 3 cups of cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. Remove macaroni from refrigerator. Stir in the remaining amount in the bottle of Chef’s Brew to loosen. Pour macaroni in the buttered casserole dish stir in cheese sauce. Stir in remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter cracker mixture of the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Serves 12
Soak skewers in water for 1 hour to prevent burning. Shell and devein shrimp, marinade in Chef’s Brew for 1 hour. Arrange the Kabob ingredients alternately on skewers. Grill over hot coals approximately 3 minutes on each side brushing frequently with marinade. Serve on a bed of white rice.
Yields 3 or four skewers
Combine meat and onion in heavy skillet, cook until meat is browned and onion tender. Drain off excess fat. In 2-quart saucepan combine cooked meat, onion and remaining ingredients. Partially cover, simmer 1 ½ - 2 hours or until sauce is thick; stir occasionally during cooking.
Spoon the sauce over pasta of choice. Garnish with Parmesan cheese.
Yield 1-1/2 quarts.
In small bowl mix eggs and Chef’s Brew with fork. Heat butter in 8-inch omelet panuntil hot enough to sizzle a drop of water; pour in egg mixture. Mixture should start to set immediately. With pancake turner draw cooked portions from edge toward center so uncooked portions flow to bottom. Tilt pan while doing this; slide pan back and forth over heat to keep mixture from sticking. Add filling, if desired. While top is still moist and creamy looking, fold in half or roll with pancake turner. Turn out onto plate with quick flip of the wrist.
Should take about 2 minutes from start to finish.
Yield 1 serving.
Marinade chicken breast overnight in Chef’s Brew. Grill six minutes on each side. Split Kaiser roll. Spread both sides with mayonnaise and prepared mustard (optional). Arrange on half of roll layers of chicken, whole green chili (split with seeds removed), sliced Monterey cheese, sliced red onion; cover with other half of roll. Serve at once.
Yield 1 serving
Heat oven to 400 degrees
Melt butter on stove top, in ovenproof 10-inch frying pan. Add cubed boneless chicken breast and 1 green sliced onion; cook until all pink is gone from the chicken. Season to taste with salt and pepper. Add to pan, Italian tomato and 2 cups fresh spinach. Continue cooking until spinach is wilted. In separate bowl briskly mix together 3 eggs, 1/2 cup water and 1 tablespoon Chef’s Brew. (I use Spicy Flavor for added zip.) Pour over cooked chicken mixture. Do not stir. Continue cooking on top of stove until egg mixture is mostly firm. Cover egg and chicken mixture with thinly sliced smoked cheese. If you don’t have smoked add another cheese of your choice. While pie is cooking slice the puff pastry into thin trips. Crisscross puff pastry on top of egg mixture to form a lattice design. Sprinkle lightly with garlic seasoning for flavor. Cook pie in oven at 400 degrees for approximately 15 minutes or until pastry is puffed and browned on top.
Cut pie into wedges. Serve with sliced fruit
Serves 4
Salad
Slice carrots and boil until tender; drain. Mix with other vegetables and set aside. Boil tomato soup (undiluted), sugar, oil, vinegar, mustard and Worcestershire sauce for several minutes. Pour over vegetables. Chill and serve.
Serves 8