2012 Winning Teams and Recipes

Elissa Mashed Potatoes:

• 2 large russet potatoes, cut into three equal chunks
• 1/3 cup cream
• 2 tablespoons butter
• 1/4 cup sharp cheddar
• 1/3 cup Saint Arnold Elissa IPA
• 3/4 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper

1. Boil potatoes in water or Elissa IPA until fork tender.
2. Mash, or use a ricer for maximum effectiveness, with the above ingredients.
3. Gently whisk everything together and serve.

Shepherd's Pie:

• 2 pounds beef brisket, cut into half inch pieces
• 3 red onions, chopped
• 3 sprigs rosemary, chopped
• 3 cloves garlic, minced
• 1 tablespoon butter
• 2 sticks celery, sliced
• 2 carrot sticks, sliced
• 1 portabella mushroom, sliced
• About a bottle and a half (18 ounces) Saint Arnold Winter Stout
• 1 tablespoon flour
• 2 handfuls sharp cheddar cheese
• pinch salt and pepper

1. Sauté onions for about ten minutes on low heat. (You don't want to brown them, just parcook them a little bit.)
2. Add carrots, celery, mushrooms, garlic, and butter, and stir thoroughly.
3. Add beef, rosemary, salt, and pepper, and let cook on high heat for 3-5 minutes stirring constantly.
4. Add flour and Winter Stout. Fill till it's just below covering the meat, and stir thoroughly again.
5. Bring to boil, and then turn the heat down and simmer for one and a half hours.
6. Stir and put back on the stove for another 30 minutes to an hour, depending on how thick you like your gravy. We like ours a little thick, so we would go the latter. It will thicken up when you add the cheese though.
7. Once it is at the thickness you like, add the cheese and take it off the stove. Stir until cheese melts.

• 4 cups poblano peppers, seeded and finely diced
• 8 cups onion, finely diced
• 4 cups celery, finely diced
• 4 cups carrots, finely diced
• 4 cups button mushrooms, finely diced
• 3 gallons fresh spinich
• 1 cup minced garlic
• 10 pounds LA crawfish tails
• 2 cups flour
• 1.5 pitchers (about 90 ounces) Saint Arnold Amber Ale
• 1/2 gallon heavy cream
• 1 gallon whole milk
• 6 cans coconut milk
• 1 cup oriental curry powder
• olive oil

1. Sauté all veggies, except spinach and garlic, in olive oil. Add a little salt to help remove the liquid.
2. Add crawfish tails and cook through.
3. Once most of the liquid is cooked off, dust meat/veggie mixture with flour, mixing thoroughly.
4. Deglaze with Amber Ale.
5. Add spinach and let steam, covered.
6. Add coconut milk, garlic, and heavy cream.
7. Add curry powder.
8. Simmer, adjusting consistency with whole milk.
9. Season to taste.

Makes five gallons.

Serve with garlic naan or parathas fried in garlic oil.

• 8 super sweet Texas onion, medium diced
• 10 bulbs purple-tinted garlic, rough chopped
• 48 ounces fire roasted tomatoes
• 48 ounces tomatoes with chipotle peppers
• 12 ounces chipotle peppers in adobo sauce
• 1 pound bacon ends and pieces, cut to lardon sizes
• 3 pounds home-ground pork-venison pan sausage, medium grind
• 4 pounds recently slain Central Texas Whitetail, venison medium grind
• 2 pounds lean beef, medium grind
• 2 pounds or so Bobert's Special Chili Blend: passilla negro, mulatto, ancho, jalisco
• ground cumin
• garlic powder
• ancho pepper flakes
• salt
• pepper
• 2 pitchers (about 128 ounces) Saint Arnold Santo

Sidebar ingredients (just in case):

• honey (gathered by Monks somewhere in Wisconsin)
• abuelita (Mexican chocolate)
• extra-finely ground coffee

1. Start the bacon to rendering. When the bacon is nearing crispiness, heave in the onions. Stir fairly constantly so as to brown, but not burn the onions. Salt and pepper the onions.
2. When the onions are nearly at proper caramelization, toss in the garlic.
3. After the garlic gets its mojo on, pour in about 1/4 of the Santo. Reduce.
4. Toss in the pan sausage. Stir to break up and keep from burning. Toss in some cumin and garlic powder.
5. When that is cooked, toss in the ground beef. Continue stirring.
6. Toss in some ancho flakes. More beer. Stir. Reduce.
7. Toss in the venison. Continue stirring. Add the tomotoes. Add the chipotle peppers. Stir. Reduce.
8. Add the chili powder while stirring to ensure a good mix. More beer. Stir. Reduce. Add more beer as necessary to maintain a proper consistency (not too liquid, but not mortar either). Continue to cook for an hour of so until it tastes perfect.

The "sidebar" ingredients are for finishing flavor adjustment. Honey will reduce excessive bitterness (we used about 1 tablespoon for the whole batch). Abuelita is a hockey puck sized chunk of chocolate with brown cane sugar and cinnamon. To richen up your flavor, just scrape some in on a cheese grater (we didn't, even though it was tempting). Coffee will reduce excessive heat (we didn't need to use it either).

This recipe sort of lends itself to sitting around and polishing off two other pitchers of Santo. Two pitchers for the dish, two pitchers for the cooks.