Spent Grain Bread

1 cup warm water

4 Tbsp sugar

2 cups spent grain

1 pkg dry bakers yeast

1 Tbsp salt

2 Tbsp vegetable oil

3 to 3 1/2 cups bread flour Combine sugar and yeast with warm water. Add salt, oil, spent grain, and 1 cup of the flour. Mix well. Stir in enough of the remaining flour to make a stiff dough.

Knead well, cover, and let rise for several hours (until doubled). Punch down and shape into two loaves. Place on a greased baking sheet, cover, and let rise until doubled.

Bake at 425 degrees F. for 20 minutes. Reduce heat to 375 degrees F. and bake for 10 more minutes or until nicely browned.

1/4 cup olive oil
1/2 cup of an IPA
1/4 cup light soy sauce 
1/8 cup lemon juice 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/8 teaspoon ginger 
1 clove garlic, minced 
3 to 3 1/2 lbs. chicken wings 

Combine all ingredients except chicken and blend well.

Rinse chicken under very cold water. Drain on paper towels. Place in large bowl or plastic bag and pour the marinade over wings. Turn all pieces to coat thoroughly. Cover tightly and refrigerate 24 hours.

Place chicken skin-side up in a roasting pan. Discard excess marinade. Bake at 350 degrees until golden brown, about 1 hour.

Yield: 16-20 wings

Sausage and Peppers and Beer

A great recipe for a tailgate party or even a barbeque!

• 3 tablespoons olive oil
• 3 pounds Italian sausage links
• 3 red bell peppers, sliced
• 2 green bell peppers, sliced
• 2 large red onions, sliced
• 3 cloves garlic, chopped
• 2 (12 fluid ounce) bottles beer
• 1 (6 ounce) can tomato paste
• 3 tablespoons chopped fresh oregano
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons hot sauce
• salt and pepper to taste
   

Directions

1. Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Irish Car Bomb Cupcakes - These are absolutely amazing !

Yield: 24 cupcakes
Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)  Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this).  Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost the cupcakes as desired.

• 2 pounds sirloin steakcut up small
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 1/2 cup beer (red or a dark)
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the sirloin and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

Beer Waffles with Cinnamon-Caramel Apples
By CraftBeer.com
Difficulty: Moderate

Time: 25 minutes
Beer Style: German Pilsner
Seasonality: Other
Serves: 2
The Brown Eyed Baker has taken breakfast to the next level. These are not your average waffles, they're topped with baked cinnamon-caramel apples!

Ingredients:
Cinnamon-Caramel Apples:

1/2 cup granulated sugar

1/4 cup milk

2 apples (Golden Delicious are suggested), peeled, cored and sliced into 3/4-inch wedges

1/4 tsp ground cinnamon

1 tsp lemon juice

Waffles:

1 cup all-purpose flour

1/4 cup quick-cooking oats

1 Tbsp granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/3 cup milk

3/4 cup beer

2 Tbsp unsalted butter, melted

Directions:

Cinnamon-Caramel Apples:

Sprinkle the sugar over the bottom of a large skillet and place over medium-high heat.

Cook or 4 to 5 minutes, or until the sugar dissolves into an amber-colored caramel syrup, tilting the pan to distribute the sugar evenly, but not stirring. 
Meanwhile, heat the milk on the stove or in the microwave. Remove the caramelized sugar from the heat, and stir in the warmed milk. Return the pan to the heat, and stir in the apples and cinnamon. Cook for about 3 minutes, or until the apples begin to soften and the sauce begins to thicken. Turn off the heat, stir in the lemon juice, and cover to keep warm. 

Waffles:

Preheat the waffle iron to your desired setting.
Whisk together the flour, oats, sugar, baking powder, baking soda, and salt in a large bowl.
Quickly whisk the milk, beer and melted butter into the flour mixture, mixing until it is just mixed (the batter will be lumpy).
Coat the waffle iron with cooking spray. Spoon the batter into the waffle iron and cook until the waffle is crisp and golden brown, about 3 to 5 minutes.  Repeat with the remaining batter.  Spoon some of the cinnamon-caramel apples over each waffle.