Author Archive
Rio Grande Ribs
December 17, 2020 Lee
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Rio Grande Ribs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 6 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Broiler
  • Slow Cooker

Ingredients
  

  • 2 kilos country style pork ribs, trimmed of visible fat, (4 lb)
  • salt and black pepper, as desired
  • 1 jar picante sauce, (16 oz / 453 g)
  • ½ cup beer
  • ¼ cup hot sauce
  • 1 teaspoon chili powder
  • 2 cups French fried onions, Shortcut

Instructions
 

  • Season ribs with salt and pepper as desired, place ribs on the rack in your broiler pan and broil the ribs, 6 inches from heat, for 10 minutes, turning once, or until well browned.
  • Place ribs in your slow cooker.
  • In a bowl, add picante sauce, beer, hot sauce, and chili powder, mix together.
  • Pour mixture over the ribs. Cover and set the slow cooker to Low setting for 6 hours or High setting for 3 hours, or until are tender.
  • Take ribs out of the slow cooker and place on a platter, cover with foil to keep warm.
  • To the slow cooker, turn the setting to High and leave cover off. Add 1 cup of French fried onions, stir into the liquid and cook for 10-15 minutes or until slightly thickened.
  • Spoon the sauce over the ribs and top with the remaining 1 cup of French fried onions.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving based on cost of the picante sauce in Thailand. An alternative that I will test is using homemade salsa in place of the picante sauce.
Shortcut: French Fried Onions.
* High Cost $1.51+ per Serving,Pork - Slow Cooker
Puerco Sabrosas (Savory Pork)
December 16, 2020 Lee
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Puerco Sabrosas (Savory Pork)

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Dutch Oven
  • Oven

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1250 grams pork shoulder, cut into ½" strips, (1½ lb)
  • salt and pepper, as desired
  • 1 green bell pepper, finely diced
  • 1 medium onion, finely diced
  • 2 green chili peppers, seeded and minced
  • 1 clove garlic, minced
  • 1 can whole tomatoes, crushed, (14 oz / 411 g)
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon ground cumin
  • beer, as needed
  • hot cooked rice, for serving

Instructions
 

  • Preheat your oven to 180° C (350° F).
  • Heat the oil in a Dutch oven, or heavy oven safe pot, on medium high heat. Add the pork slices and stir for 5-6 minutes or until browned on both sides. Season with salt and black pepper as desired.
  • Then add the bell pepper, onion, garlic, and chili pepper. Cook for a few minutes to soften the onion and bell pepper.
  • Then add the tomatoes, cilantro, oregano, and cumin. Stir to mix together. Cover and place in the oven to bake for 30 minutes.
  • After 30 minutes, remove cover, stir, and stir in beer to keep the mixture moistened. Cover and bake for another 1½ hours or until pork is tender.
  • Serve over rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Pub-style Fish & Chips
December 15, 2020 Lee
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Pub-style Fish & Chips

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Deep Frying Thermometer

Ingredients
  

  • ¾ cup all-purpose flour, plus additional to dust fillets with
  • ½ cup flat beer
  • vegetable oil, as needed
  • 3 large potatoes, cut into ¾ inch strips
  • 1 egg, separated
  • 500 grams cod fillets, or any whitefish, cut into 6 inch by 2 inch strips, pin bones removed
  • salt, as desired
  • sprigs fresh parsley, for garnish
  • tartar sauce, as desired, Shortcut
  • lemon wedges, as desired

Instructions
 

  • In a small mixing bowl, mix together the ¾ cup of flour, beer, and 2 teaspoons of oil. Cover and place in the fridge for minimum 30 minutes, up to 2 hours.
  • Place potato strips in a large bowl of cold water.
  • Pour at least 2 inches of oil in a deep heavy saucepan, heat over medium heat to 160° C (320° F).
  • Drain and dry potatoes, fry in batches for 3 minutes or until slightly softened but not browned. Drain on a paper towel lined plate.
  • Remove flour mixture from fridge. Stir the egg yolk into the mixture.
  • Add the egg white to a medium size mixing bowl and beat with an electric mixer on medium high speed until soft peaks form.
  • Fold the egg white into the flour mixture.
  • Preheat your oven to 95° C (200° F) and heat the oil to 185° C (365° F). Dust fish pieces with flour, dip pieces in batter, shaking off excess.
  • Carefully lower fish pieces into the hot oil. Work in batches and do not crowd the pan. Fry fish 4-6 minutes or until batter is browned and fish is cooked through, turning once. Allow oil to heat back up between batches. Drain cooked fish on paper towels and keep warm in the oven.
  • After the fish is all cooked, cook the potatoes in batches, 5 minutes or until browned and crisp. Drain on a paper towel lined plate and sprinkle with salt to taste.
  • Serve fish and chips together with tartar sauce and lemon wedges on the side, garnish with parley. Enjoy.

Notes

Low cost per serving.
Shortcut: Tartar Sauce.
* Best Value $1 or Less per Serving,Fish - White Fish
Polska Kielbasa with Beer & Onions
December 15, 2020 Lee
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Polska Kielbasa with Beer & Onions

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2¼ cups brown ale, or beer, (18 oz / 533 ml)
  • ⅓ cup dark brown sugar, packed
  • ⅓ cup honey mustard
  • 1 kilo Kielbasa sausage, cut into 4 inch pieces, (2 lb)
  • 2 onions, quartered, separated

Instructions
 

  • Prep the sausage and onion.
  • To your slow cooker, add the beer, brown sugar, and honey mustard. Stir together.
  • Add the sausage.
  • Top the sausage with the onions. Cover and cook on Low setting for 4 to 5 hours.
  • Serve with sides of your choice or even on buns.

Notes

Low cost per serving. Macro has "spicy sausage" on offer from time to time, works great as a kielbasa substitute.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Pork - Sausage
Mole Chicken
December 15, 2020 Lee
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Mole Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Food Processor / Blender

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1 whole chicken, cut up, (about 2 kilos / 4 lb)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • 1 can diced tomatoes, (14 oz / 411 g)
  • 1 cup chicken broth, Shortcut
  • 1 cup dark Mexican beer
  • ¼ cup raisins
  • 2 chipotle peppers in adobo sauce, diced
  • 2 tablespoons peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 57 grams unsweetened chocolate, chopped, (2 oz)
  • hot cooked rice, for serving
  • lime wedges, for serving, optional

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, add chicken pieces in batches, and brown all sides.
  • As the chicken is browned, remove from the pan and place in a large baking pan and set that aside.
  • Once all the chicken is browned and removed from the pan, add to the pan the onion, bell pepper, and garlic. Sauté for about 5 minutes or until the onion and bell pepper is soft.
  • Stir in the chili powder, cumin, and cinnamon. Sauté for another 5 minutes.
  • Add the tomatoes, broth, beer, raisins, chipotle peppers, peanut butter, sugar, and salt. Bring to a simmer and cook for 20 minutes, stirring often.
  • Pour the contents of the pan and the chocolate into a food processor or blender. Process until smooth to make the mole sauce.
  • Preheat your oven to 180° C (350° F). Pour the mole sauce over the browned chicken in the baking pan. Cover the pan loosely with foil and bake for 45 minutes or until the chicken is cooked through (74° C / 165° F) and the sauce is bubbly.
  • Serve with rice and lemon lime wedges, enjoy.

Notes

Not sure if the canned chipotle peppers could be found in Thailand, maybe at a high end Western market, other than the peppers, the rest is quite easy. 
Shortcut: Chicken Broth (Pressure Cooker). 
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Jambalaya
December 15, 2020 Lee
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Jambalaya

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Andouille sausage, sliced, (1 lb)
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups dry white rice
  • 2 cups chicken broth, Shortcut
  • 1 bottle pale ale, (12 oz / 330 ml)
  • 1 can diced tomatoes, with green bell pepper and onion, Del Monte brand, (14 oz / 411 g)
  • 1 teaspoon Cajun seasoning, Shortcut
  • 500 grams medium shrimp, peeled, deveined, cooked, (1 lb), Shortcut
  • fresh parsley, chopped, for garnish

Instructions
 

  • Brown the sausage in a large pot or Dutch oven on medium high heat. Drain fat.
  • Add the diced onion, bell pepper, and garlic. Cook 2-3 minutes or until the onion and bell pepper are tender.
  • Stir in the rice, broth, and beer. Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
  • Stir in the canned tomatoes and Cajun seasoning, cook for 5 minutes.
  • Stir in the shrimp, cook 2-3 minutes to heat the shrimp through.
  • Ladle into bowls, garnish with some chopped parsley as desired, enjoy.

Notes

The Cajun sausage may be available in high end Western markets in the larger cities, so I will say this is high cost per serving. I am going to research making Andouille sausage and will add that shortcut after I have made it.
Shortcuts: Chicken Broth (Pressure Cooker), Cajun Seasoning, Sautéed Shrimp.  
* High Cost $1.51+ per Serving,Pork - Sausage,Seafood - Shrimp/Prawn
Oven Roasted Brussels Sprouts
December 13, 2020 Lee
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Oven Roasted Brussels Sprouts

Holly - Spend with Pennies
This recipe comes from a good friend and it is tasty.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven

Ingredients
  

  • 1 kilo fresh Brussels sprouts, (2 lb)
  • 2½ tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions
 

  • Prep the sprouts by trimming off the stem ends, removing any lose or yellowed leaves. Rinse and drain well. Leave small sprouts whole and slice larger ones in half through the stems. Place in a large mixing bowl.
  • Preheat your oven to 200° C (400° F), get out a large baking sheet.
  • Drizzle the oil on the sprouts and toss to coat. Sprinkle the sprouts with the salt, pepper, and garlic powder and toss to mix together.
  • Spread the sprouts on the baking sheet, place in the oven and roast 20-25. Stir the sprouts half way through roasting. The spouts are done when they are slightly browned and tender.
  • Place in a serving bowl, serve and enjoy.
#1 Go-To Recipes,5 Ingredients or Less,SIDES
Creamed Peas
December 13, 2020 Lee
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Creamed Peas

Holly - Spend with Pennies
This recipe comes from a good friend and is highly recommended. This is an easy and quick side dish to put together, and it is delicious 🙂
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Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups frozen peas, thawed
  • 2 ½ tablespoons butter, divided
  • 1 ½ tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon dried dill
  • ¾ cup whipping cream

Instructions
 

  • Place peas in a saucepan, add water to cover the peas by ½ to 1 inch, and place on medium heat. Bring to a boil and simmer for 3 minutes. Drain the peas in a colander.
  • Using the same saucepan, add 1 ½ tablespoons of butter. Melt, then stir in flour, salt, pepper, garlic powder, and dill. Stir and cook 1 minute.
  • Stir in the cream, heat to a simmer on medium heat.
  • Stir in the drained peas, stirring occasionally until heated through.
  • Stir in the remaining 1 tablespoon of butter, pour into a serving bowl, serve.

Notes

Low cost per serving.
Variants: 1. Add diced ham. 2. Add diced carrot.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Ham & Gravy
December 11, 2020 Lee
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Ham & Gravy

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Passive Time 8 hours
Total Time 10 hours
Course Main Dish
Cuisine American
Servings 10 servings

Equipment

  • Oven
  • Instant Read Thermometer
  • Large Roasting Pan

Ingredients
  

  • 1 fully cooked ham, bone in, (about 3 kilos / 6 lbs)
  • 2 tablespoons Dijon mustard
  • 2 cans pineapple juice, (6 oz / 170 g each)
  • 1 bottle dark beer, such as a porter, (12 oz / 330 ml)
  • prepared gravy, your choice, as desired
  • hot mashed potatoes, as desired, Shortcut

Instructions
 

  • Line a large roasting pan with foil. Remove skin and any excess fat from the ham, then score the ham in a diamond pattern.
  • Place the ham in the prepared pan. Spread the mustard over the surface of the ham. Pour the pineapple juice and beer. Cover the pan and place in the fridge for 8 hours to marinate.
  • Preheat your oven to 180° C (350° F). Uncover the roasting pan and place in the oven. Bake for 1½ hours or until internal temp is 60° C (140° F).
  • Remove ham to a cutting board and tent loosely with foil and let rest 15 minutes.
  • Slice and place on a serving tray.
  • Serve with the prepared gravy of your choice and mashed potatoes and additional sides as desired. Enjoy.

Notes

I will say high cost per serving, I will verify this when I price hams in the higher end grocery stores.
Shortcut: Mashed Potatoes (Pressure Cooker).
* High Cost $1.51+ per Serving,PORK
Fish & Chips
December 9, 2020 Lee
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Fish & Chips

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this, just the fish, on 6 Apr 2022, and was beyond all expectations, the batter for this is excellent! I also doubled the recipe and cooked the fish using my deep fryer. My family loved this method for preparing fish, and will be a regular now at the house. Highly recommended.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 2 hours
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Frying Thermometer
  • Deep Fryer , not required but works well for this

Ingredients
  

  • ¾ cup all purpose flour
  • ½ cup flat beer
  • vegetable oil, as needed
  • 4 medium potatoes, Russet preferred, cut into wedges
  • salt, as desired
  • 1 egg, separated
  • 500 grams cod fillets, or other firm whitefish, (1 lb)
  • lemon wedges, optional, as desired

Instructions
 

  • In a small bowl, add the flour, flat beer, and 2 teaspoons of vegetable oil, mix together. Cover and place in the fridge for 1-2 hours.
  • While the flour mixture is chilling. Pour 2 inches of oil into a pot or large heavy skillet with high sides, heat to 185° C (365° F) on medium heat. Optionally, use a deep fat fryer.
  • Add potato wedges in batches to the oil, fry 4-6 minutes or until golden brown, turning once. Drain on paper towels and sprinkle with salt as desired. Allow the oil to return to 185° C (365° F) between batches.
  • Remove the flour mixture from the fridge, stir the egg yolk into the mixture.
  • Add the egg white to a medium mixing bowl, beat with an electric mixer at medium high speed until soft peaks form.
  • Fold egg white into the flour mixture.
  • I used pangasius for this, it is excellent whitefish, low cost and readily available. I cut the fillets in half for easier handling.
  • Return the oil to 185° C (365° F). Dip fish fillets into the batter in batches, fry for 4-6 minutes or until batter is golden brown and crispy, turning once. Drain on paper towels. Allow the oil to return to 185° C (365° F) between batches. Optionally, use a deep fryer, just leave the basket in the oil and carefully place 2 fillet halves at a time in the oil, when they turn golden brown they will float to the top, if you place in the basket then lower into the oil, the batter may brown around the basket and will result in some batter coming off when you remove them.
  • Serve with potato wedges, and lemon wedges if desired, or any chips you prefer. Enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish