Try It Distributing

TRUST • TEAM • TRADITION: In Business for over 80 years

Recipes

 

Recipes

 

 

Edmund Fitzgerald Porter Chili 

 

Ingredients:
1/3 to ½ a cup of Edmund Fitzgerald
2 cans black beans
1 lb ground beef (or ground beef substitute)
1 can of diced tomato
1 onion, diced
2 cloves of garlic
1 packet of hot chili powder
A few dashes of Louisiana style hot sauce, do not use Tobasco
A few sprinkles of salt/pepper to taste
A few sprinkles of a Cajun seasoning to taste

 

Directions:
Best if done in a sauce pan, super simple and fast.

First you need to brown the beef. When the beef is browned fully, keep some of the grease.  You can get rid of it, but it adds so much flavor.

Once this is done and everything is cut up, put it all in the pan, minus the tomato can juice and some of the black bean juice.  Cook till hot, and serve it with some bread...you will need it.

 

 

Blue Sauce For Barbequed Ribs

 

Ingredients:
1 (5 oz.) bottle of your favorite steak sauce
1 ½ bottles Labatt Blue Light
3 ½ c. ketchup
1 ½ c. firmly packed brown sugar
1 ½ c. chili sauce
½ c. Worcestershire sauce
½ c. yellow mustard
1 tbsp. soy sauce
2 tsp. minced garlic
1 tsp. dried mustard
Salt and pepper to taste


 

Directions:
Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat.  Add minced garlic before using.  Baste meat during last 15 minutes of grilling time.


  

 

 

 

Ayinger Beer Pancakes


Ingredients:
200 g flour
Salt
¼ l Ayinger Ur-Weisse
1/8 l milk
100 g sprouting seeds (mung beans, soya, alfalfa, radish, cress), roughly chopped
4 eggs
Clarified butter for frying

 

Directions:
Mix the flour, the salt, the beer and the milk, add the sprouts and stir in the eggs until batter is smooth. 

Heat clarified butter in a frying pan and pour in batter to make flat pancakes.
 
The pancakes can be served rolled up and filled with vegetable ragout. Cut in strips, they can also be added to clear soups.

 

 

Budweiser Cheese Fondue

 

Ingredients:

1 lb. sharp cheddar cheese, shredded
1 tbsp. flour
1 1/2 tsp. dry mustard
Dash cayenne
3/4 c. Budweiser beer
2 tsp. Worcestershire sauce
 
 
Directions:
In a bowl combine cheese, flour, mustard and ground cayenne; mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375° and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200° and serve with crusty bread cubes or other dippers.

 

Black Forest Beer Beans

 

Ingredients:
1 12oz bottle of Saranac Black Forest
5 cups water to cover beans
1 pound dried pinto beans, cleaned, rinsed
1/2 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces (more will only help the flavor)
4 garlic cloves, finely chopped (more will only help the flavor)
1 jalapeno chili, finely chopped
1 can minced chipotle chilies (use sauce and all, adds great flavor)
Salt and pepper to taste

 

Garnish:
1/4 grated cheese (any will do)
1/4 cup chopped fresh cilantro

 

Directions:
Combine all ingredients in heavy large pot.  Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water or beer if necessary and stir occasionally, about 1/2 hours.

Season to taste with salt and pepper. Store in fridge until ready to eat, reheat. Right before you serve, sprinkle with grated cheese (optional) and cilantro.

 

 

Bud Light Golden Wheat Chicken Wings

 

Ingredients:
10 lbs. chicken wings, thawed
28oz hot sauce, Budweiser Mild Wing Sauce recommended
12oz Bud Light Golden Wheat
1 cup butter
Blue cheese dipping sauce
Carrot and celery sticks for garnish

 

Directions:
Pre-heat oven to 350 degrees.  Spread wings out on non-stick or greased baking sheets.  Cook wings for about 1 hour, juices should be clear.  While wings are cooking, combine hot sauce, beer and butter in a medium saucepan over low heat.  Simmer for about 15-20 minutes.  In a large bowl or pot, gently toss wings and sauce together until evenly coated.  Serve with the blue cheese dip, carrots and celery.

 


 

 

 

 

Newcastle Brown Ale Fried Fish Batter

 

Ingredients:
1 cup Newcastle Brown Ale
½ cup cornmeal
1 teaspoon brown sugar
1-2 cloves of fresh, minced garlic
½ teaspoon salt
½ teaspoon white pepper
1 qt canola or vegetable oil
Deep fryer or suitable frying pot

 

 

Directions:
Preheat your oil. Place the cornmeal, sugar, garlic, salt and pepper
in a large mixing bowl. Slowly stir in the Newcastle and mix all the
ingredients together, ensuring that the batter does not become lumpy.

Take your fish filet (firm white fish works best, like cod) and dip it in the
batter. Then place the filet directly into the fryer. Cook until golden brown
and/or the meat is flaky and no longer translucent. Garnish with chips,
Newcastle and a rowdy game of football on the tele.