CHILI BEER RECIPES
1. CHILI BRATS GET A BUNCH OF BRATWURST. (OR ITALIAN SAUSAGES, OR ANY OTHER “GRILLABLE” SAUSAGES!) GRILL THEM AS YOU WOULD NORMALLY DO ON AN OUTDOOR OR INDOOR GRILL, OR IN THE BROILER, LACKING ANY K IND OF GRILL. AT THE SAME TIME GET A LARGE POT. FILL IT WITH SEVERAL BOTTLES OF “CRAZY ED’S ORIGINAL CAVE CREEK CHILI BEER”, SAVING THE CHIL I’S FROM THE BOTTLES USED. CUT UP THE CHILI’S PUTTING THEM INTO THE POT ALONG WITH, AT LEAST ONE, LARGE ONION, ALSO CUT UP. BRING THE POT TO A GOOD SIMMER. TAKE THE GRILLED BRATS, AND PIERCING THE SKINS WITH A FORK, PLACE THEM IN THE SIMMERING POT. LET SIMMER FOR AT LEAST ONE HOUR, ALTHOUGH THE LONGER, WITHIN REASON, THE BETTER. REMOVE AND SERVE AS YOU WOULD NORMALLY DO. THEN SIT BACK AND ENJOY THE ACCOLADES, ALONG WITH A BOTTLE OF “CRAZY ED’S ORIG INAL CAVE CREEK CHILI BEER” WHICH HAS BEEN SAVED FROM THE POT. 2. CHILI RYE BREAD 1 AND ½ CUPS OF “CRAZY ED’S ORIG INAL CAVE CREEK CHILI BEER” (ONE BOTTLE) RESERVE THE CHIL I FROM THE BOTTLE AND CUT- UP FINE 3 TABLESPOONS OF BUTTER, CUT-UP AND SOFTENED 3 TABLESPOONS OF MOLASSES 2 TABLESPOONS OF SALT 2 AND 1/3 CUPS OF BREAD FLOUR 2 CUPS OF RYE FLOUR ¼ CUP OF CORN MEAL SEVERAL (TO TASTE) TABLESPOONS OF CARAWAY SEEDS 6 TEASPOONS OF ACTIVE DRY YEAST IN A BREAD MACHINE PUT IN THE WET INGREDIANTS FIRST, FOLLOWED BY THE DRY. PUT THE MACHINE ON THE “DOUGH CYCLE” AND ACTIVATE. WHEN MACHINE IS DONE, SPLIT THE DOUGH INTO, PROBABLY, THREE LOAVES ON A FLOURED BREAD BOARD. THEN PLACE THE LOAVES ON A COOKIE SHEET THAT HAS BEEN SPRINKLED WITH CORN MEAL, COVER WITH A KITCHEN TOWEL AND LET REST FOR AT LEAST ½ HOUR. PRE-HEAT OVEN TO 375 DEGREES. BAKE LOAVES FOR 35 MINUTES. HOLD OFF TASTING, IF YOU CAN, FOR ½ HOUR, OR SO, AFTER THE LOAVES COME OUT OF THE OVEN. WITHOUT A BREAD MACHINE PUT INGREDIANTS IN A LARGE BOWL. YOU SHOULD RESERVE ABOUT ¼ CUP OF THE BEER. WARM IT UP AND D ISSOLVE THE YEAST IN IT BEFORE PUTTING THAT INTO THE MAIN MIXTURE. MIX AND KNEAD THE DOUGH UNTIL YOU TH INK THAT IT IS READY. THERE IS NO MYSTERY, OR SECRET TO THIS, TRUST ME (!), YOU WILL KNOW. FORM THE FINISHED DOUGH INTO A BALL, PLACE THIS IN A GREASED BOWL, COVER THAT WITH A K ITCHEN TOWEL, AND LET IT RISE TO APPROXIMATELY TWICE IT’S ORIG INAL SIZE. THIS WILL TAKE APPROXIMATELY 1 TO 1 AND ½ HOURS. REMOVE FROM BOWL, PUNCH DOWN AND THEN FORM INTO THREE LOAVES ON A FLOURED BREAD BOARD. PLACE LOAVES ON A COOKIE SHEET THAT HAS BEEN SPRINKLED WITH CORN MEAL. COVER AGAIN WITH THE TOWEL AND LET RISE AGAIN FOR APPROXIMATELY 1 TO 1 AND ½ HOURS. PRE-HEAT OVEN TO 375 DEGREES AND THEN BAKE THE LOAVES FOR 35 MINUTES. YOU WILL KNOW WHEN THEY ARE DONE BECAUSE THEY WILL SMELL RIGHT, LOOK RIGHT, FEEL SOLID AND YOU WILL GET A HOLLOW SOUND WHEN YOU “RAP” ON THE LOAVES.
3. CHILI STIR FRY FIRST OFF; DO NOT BE INTIMIDATED! COOKING IS EASY AND FAST. IT IS JUST THE “EXPERTS” WHO MAKE IT SO TIME CONSUMING AND DIFFICULT. YOU WILL NEED A LARGE FRYING PAN. I PERSONALLY PREFEER CAST IRON, BUT USE WHAT EVER YOU ARE COMFORTABLE WITH. PURISTS CAN USE A WOK, AS IT WILL ALSO WORK! THEN YOU WILL ALWAYS NEED: AT LEAST, ONE LARGE ONION; AT LEAST, ONE CLOVE OF GARLIC; SOME FRESH GINGER, A COUPLE 0F STALKS OF CELERY, AND ONE LARGE GREEN PEPPER. YOU CAN ALSO ADD TO THIS BASIC GROUPING, ANY, OR ALL, OF THE FOLLOWING; TURNIP, RUTEBEGA, CARROT, PARSNIP, VARIOUS RADISHES, MUCHROOMS, OKRA, SWEET POTATO, YAM, RED PEPPER, ETC. YOU WILL HAVE TO PICK A “MAIN” VEGETABLE TO BASE THIS DISH ON. I USE SOME OF THE FOLLOWING; A HEAD OF CABBAGE, A HEAD OF RED CABBAGE, A BUNCH OF LEEKS, A BUNCH OF ASPARAGUS SPEARS, A LARGE EGGPLANT, A BUNCH OF BRUSSEL SPROUTS, A HEAD OF CAULIFLOWER, A HEAD OF BROCCOLI, ETC. THE BEST THING TO DO AT THIS POINT IS TO CUT-UP ALL THE VEGETABLES. I LIKE TO HAVE THEM IN FAIRLY LARGE CHUNKS, BUT TH IS IS PURELY YOUR OWN OPTION. I THEN PUT THEM INTO COLD WATER TO SOAK FOR AT LEAST ONE HOUR, AS I BELIEVE THAT THIS MAKES THEM CRISPER. UNDER NO CIRCUMSTANCES THROW AWAY THE BEET GREENS, OR ANY OTHER GREENS FOR THAT MATTER, PUT THEM INTO THE WATER TOO. YOU WILL NOW NEED SOME MEAT, THOUGH I, AFTER ONE TOO MANY OF “CRAZY ED’S ORIG INAL CAVE CREEK CHIL I BEERS” HAVE FORGOTTEN IT ALTOGETHER, WITHOUT A WHOLE LOT OF RID ICULE FROM THE GALLERY! YOU CAN SELECT ALMOST ANYTH ING. I MAINLY USE; SHRIMP, FRESH OR FROZEN, JIMMY DEAN “HOT” SAUSAGE, OR ANY OTHER “GOOD” SAUSAGE, CUT-UP CHICKEN, ANY PART THAT YOU PREFER, CUT-UP BEEF, A FLANK STEAK WILL DO FINE, CUT-UP PORK, HAMBURGER OR GROUND CHUCK, GROUND ANYTHING, WELL, ALMOST ANYTHING (!), EVEN LEFT OVERS CUT-UP FROM LAST SUNDAY’S ROAST, ETC. USE YOUR IMAGINATION AND JUST MAKE SURE THAT IT FITS IN WITH YOUR MAIN VEGETABLE. NOW TO START THE REAL PROCESS. PUT THE PAN ON THE STOVE OVER A MEDIUM HEAT. PUT SOME BUTTER INTO THE PAN TO MELT. YOU CAN USE ANY K IND OF COOKING OIL, BUT IF YOU ARE GOING TO INVITE ME OVER, USE BUTTER! THAT IS REAL SWEET CREAM BUTTER. PUT IN THE ONION AND GARLIC FIRST. STIR THEM AROUND TO SAUTE THEM. ADD THE CELERY, TURNIP, RUTEBEGA, CARROT, PARSNIP, RADISH, MUSHROOM, OKRA, SWEET POTATO, OR YAM NOW. STIR THESE AROUND TO COAT THEM IN THE BUTTER AND TO MIX EVERYTHING UP FOR ABOUT FIVE MINUTES, OR SO. ADD SOME SOY SAUCE FOR TASTE. DO NOT BE MISERLY! ADD LOTS OF GROUND PEPPER, SEASON OR REGULAR SALT, BAS IL, OREGANO, ROSEMARY, THYME, PARSLEY, ANY, OR ALL, TO TASTE. STIR FREQUENTLY AT THIS STAGE. ADD THE “CRAZY ED’S ORIG INAL CAVE CREEK CHILI BEER” NOW. I NORMALLY USE ABOUT ½ OF A BOTTLE AND DRINK THE REST. CUT-UP THE CHILI FROM THE BOTTLE AND ADD MORE CHIL I’S IF THAT IS YOUR TASTE. THE AMOUNT OF BEER THAT YOU USE DEPENDS ON HOW “JUICY” THAT YOU LIKE TH INGS, THOUGH YOU CANNOT MAKE A MISTAKE AS YOU CAN ALWAYS THICKEN THINGS AT THE END WITH CORN STARCH. ADD THE “MAIN” VEGETABLE NOW, BUT HOLD OFF ON THE GREENS. ADD THE MEAT, UNLESS IT IS SHRIMP. LET ALL THIS COOK FOR AN ADDITIONAL FIVE MINUTES, UNTIL NEARLY DONE. AT THIS POINT PUT IN THE SHRIMP, GREEN PEPPERS AND ANY GREENS. LET SIMMER FOR ANOTHER FIVE MINUTES, STIRRING FREQUENTLY, THICKENING IF NEEDS BE, AND THEN TRANSFER TO A SERVING BOWL. SERVE WITH RICE, WHITE, BROWN, WILD OR ANY COMBINATION THERE-OF; OR OVER YOUR CHOICE OF PASTA OR ORIENTAL NOODLES.
4. CHILI WHITE BREAD 1 AND 1/2 CUPS OF “CRAZY ED’S ORIG INAL CAVE CREEK CHILI BEER” (ONE BOTTLE) RESERVE THE CHIL I FROM THE BOTTLE AND CUT IT UP FINE ½ CUP OF BUTTER 3 TABLESPOONS OF HONEY 2 LARGE EGGS 2 TEASPOONS OF SALT 4 AND ¾ CUPS OF BREAD FLOUR 4 TEASPOONS OF ACTIVE DRY YEAST IN A BREAD MACHINE PUT IN THE WET INGREDIANTS FIRST, FOLLOWED BY THE DRY, WITH THE YEAST AT THE VERY TOP. INCLUDE THE CUT-UP CHILI NOW. PUT THE MACHINE ON THE “DOUGH CYCLE” AND ACTIVATE. WHEN THE MACHINE IS DONE, REMOVE THE DOUGH TO A FLOURED BREAD BOARD AND SPLIT INTO THREE LOAVES. PLACE THESE ON A COOK IE SHEET THAT HAS BEEN SPRINKLED WITH CORN MEAL. COVER WITH A K ITCHEN TOWEL AND LET REST, APPROXIMATELY ½ HOUR. PRE-HEAT THE OVEN TO 375 DEGREES. BAKE THE LOAVES FOR 35 MINUTES. WITHOUT A BREAD MACHINE PUT INGREDIANTS IN A LARGE BOWL. YOU SHOULD RESERVE ABOUT ¼ CUP OF THE BEER, WARM IT AND DISOLVE THE YEAST IN IT BEFORE PUTTING THAT INTO THE MAIN MIXTURE. MIX AND KNEAD IT UNTIL YOU TH INK THAT IT IS READY. TH IS DOES TAKE SOME TIME AND EFFORT. IT IS NOT DIFFICULT AND YOU WILL KNOW WHEN IT IS READY. I PROMISE TH IS ON MY OWN HONOR! FORM THE FINISHED DOUGH INTO A BALL, PLACE THIS IN A GREASED BOWL, COVER IT WITH A K ITCHEN TOWEL AND THEN LET RISE TO APPROXIMATELY DOUBLE IT’S ORIGINAL SIZE. TH IS WILL TAKE ABOUT 1 TO 1 AND ½ HOURS. REMOVE THE DOUGH FROM THE BOWL ONTO A FLOURED BREAD BOARD. PUNCH DOWN AND FORM INTO THREE LOAVES. PLACE THE LOAVES ON A COOKIE SHEET THAT HAS BEEN SPRINKLED WITH CORN MEAL, COVER THIS WITH A KITCHEN TOWEL AND LET IT RISE, AGAIN, FOR ABOUT 1 TO 1 AND ½ HOURS. PRE-HEAT THE OVEN TO 375 DEGREES AND THEN BAKE THE LOAVES FOR 35 TO 40 MINUTES. THESE ARE DONE WHEN THEY ARE GOLDEN BROWN, WHEN THE CRUST FEELS SOLID AND YOU GET A HOLLOW SOUND AS YOU “RAP” ON THE LOAVES. NOTE: WHEN THESE WERE WRITTEN, IT WAS TO PROMOTE AND SELL “CRAZY ED’S ORIG INAL CAVE CREEK CHIL I BEER”. I MUST TELL YOU, AND I WOULD NOT ADMIT TH IS TO CRAZY ED CHILLEEN; THAT ANY BEER WORKS. I DO FIND THAT THE HEAVIER, MORE EXPENSIVE, BEERS WORK BEST. ALSO, YOU CAN PLAY WITH THE BREAD RECIPES. SUBSTITUTING WHOLE WHEAT FLOUR FOR THE RYE FLOUR IN THE RYE BREAD RECIPE MAKES A VERY GOOD BREAD. REDUCING THE BREAD FLOUR AMOUNT BY TWO CUPS AND SUBSTITUTING WHOLE WHEAT FLOUR IN THE WHITE BREAD RECIPE IS ALSO VERY GOOD. DO YOUR OWN THING. I, ACTUALLY, USE THESE RECIPES MYSELF. I, NORMALLY, BAKE OFF THREE LOAVES A WEEK IN MY “TRUSTY” BREAD MACHINE, VARYING THE TYPES OF FLOUR USED. H INT: DO NOT LET YOUR YEAST GET OLD, IT LOOSES IT’S “STEAM” IN A, RELATIVELY, SHORT TIME. ONE OTHER POINT: I ALWAYS PUT A COUPLE OF LARGE “SLASHES” ACROSS THE TOP OF EACH LOAF BEFORE PUTTING THEM INTO THE OVEN. THAT MAKES THEM LOOK LIKE THOSE CRAFT BREADS THAT YOU ARE NOW PAYING AN UNCONSIONABLE AMOUNT FOR AT THOSE “TRENDY” BAKERIES.