Irish Stout Mayonnaise Food

ANNELIE'S IRISH STOUT MAYONNAISE

Steps:

• In a medium bowl, mix ingredients in the following order: cream, mayonnaise, and stout. Stir well. Use as you would regular mayonnaise, on sandwiches, in vinaigrettes, or as a dip.

IRISH MACARONI AND CHEESE WITH STOUT

Steps:

• Preheat oven to 350° F and butter a 9x13-inch baking dish or six 6-ounce ramekins.
• Cook pasta acording to its directions. Al dente is fine. Cool pasta and set aside for later.
• In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes.
• Add the Guinness and cook until reduced by half, about 5 minutes. Then add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature.
• Seperately, Melt remaining 2 teaspoons of butter.
• In a bowl, combine the cooked pasta, cheese, and cream mixture.
• Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top.
• Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.

IRISH STOUT CHICKEN

Steps:

• Heat oil in large skillet over medium heat until hot.
• Add onion and garlic; cook and stir 3 minutes or until tender.
• Remove vegetables with slotted spoon to small bowl.
• Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
• Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet.
• Pour stout over chicken and vegetables. Bring to a boil over high heat.
• Reduce heat to low.
• Cover and simmer 35 minutes.
• Add mushrooms and peas to skillet.
• Cover; cook 10 minutes.
• Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.