Spicy Red Beer Food

SPICY RED BEANS AND RICE

Spicy Red Beans and Rice image

These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Recipe is from Taste of Home magazine.

Provided by Anita Harris

Categories Cajun

Time 4h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb dried red kidney beans
2 teaspoons paprika
1/2-1 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
1 large smoked ham hock
2 -3 teaspoons salt
1 1/2 cups chopped celery
1 1/2 cups chopped onions
2 fresh garlic cloves, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
hot cooked rice

Steps:

Sort and rinse beans.
In a large Dutch oven or kettle, place all ingredients except parsley and rice.
Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
Stir occasionally, adding water as needed to make a thick gravy.
Just before serving remove bay leaves and stir in parsley.
Serve over rice.

SPICY BEER MARY

Spicy Beer Mary image

Provided by Sandra Lee

Time 5m

Yield 2

Number Of Ingredients 8

Ingredients

Celery salt
3 lemon wedges
Ice cubes
2 (12-ounce) bottles lager beer
12 ounces spicy vegetable juice (recommended: V8)
Worcestershire sauce
Freshly ground black pepper
2 stalks celery

Steps:

Pour celery salt into a shallow bowl or small plate. Rub the rims of 2 (16-ounce) tumblers with 1 of the lemon wedges. Dip rims into celery salt. Fill glasses with ice cubes. Pour half of the beer into each glass and top with the spicy vegetable juice. Add a couple dashes of Worcestershire sauce and freshly ground black pepper. Garnish with remaining lemon wedges and celery stalks.

RED EYE (RED BEER)

Red Eye (Red Beer) image

This is one my favorites. . .can't believe it wasn't already on here! Quite popular in South Dakota for sure. It's best with Bud Light, Coors Light, Miller Light, Old Style, Natural Light. This is a super versatile recipe; drink it as is, add in a little olive juice (call it a poor man's martini), or add a dash or two of Tobasco.

Provided by januarybride

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 ounces tomato juice (you may increase to 4 oz if you like yours a bit thicker as I do)
12 ounces beer
seasoning salt (may sub celery salt)
twist lime (optional)
olive (to garnish)

Steps:

Pour tomato juice followed by beer in a chilled mug.
Throw in a pinch of salt and a twist of lime (if using).
Garnish with olives and serve.

Nutrition Facts : Calories 163.2, Sodium 170.9, Carbohydrate 15.1, Fiber 0.2, Sugar 2.1, Protein 2.1

BERBERé (SPICY RED PEPPER PASTE)

Berberé (Spicy Red Pepper Paste) image

Make and share this Berberé (Spicy Red Pepper Paste) recipe from Food.com.

Provided by Rita1652

Categories African

Time 25m

Yield 2 1/2 cups, 30 serving(s)

Number Of Ingredients 18

Ingredients

1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon fenugreek seeds
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 small onion, minced
2 garlic cloves, minced about 2 teaspoons
2 tablespoons salt
1/4 cup dry red wine
2 cups sweet paprika
1/4 cup hot paprika
1 tablespoon ground red pepper
1/2 teaspoon black pepper
1 1/2 cups water
2 tablespoons vegetable oil

Steps:

Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar & pestle.
Combine paprika`s, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil. This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.

Nutrition Facts : Calories 36.7, Fat 2, SaturatedFat 0.3, Sodium 468.6, Carbohydrate 5.3, Fiber 3.3, Sugar 1, Protein 1.3

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