Sweet Potato and Michelob ULTRA Amber Chowder
| 2 Tbsp |
butter |
1 clove |
garlic (minced) |
| 1 each |
onion (diced) |
6 sprigs |
fresh thyme – chopped |
| 4 each |
sweet potatoes (diced) |
12-oz |
Michelob ULTRA Amber |
| 1 quart |
chicken or vegetable stock |
1 cup |
heavy cream |
| 4 slices |
smoked bacon (diced) |
to taste |
kosher salt |
| 2 stalks |
celery (diced) |
to taste |
fresh ground black pepper |
| 1 each |
carrot |
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Instructions:
In medium size sauce pan over medium to high heat, place the butter and half of the diced onion and begin to sweat down until it becomes translucent. Place half the diced sweet potato (preferably the imperfect pieces, reserving the nicer dice for later) with the onions and continue to cook until they become soft. Add the chicken stock and simmer for 20 minutes. While this is simmering, in a separate medium size sauce pot over medium to low heat, render down the bacon until it begins to brown and crisp. Add the remaining diced vegetables, garlic, and thyme and sweat down. Add the Michelob and simmer. Puree the simmering sweet potato and chicken stock mixture until smooth and add it to the other pot. Finish this with the heavy cream and season with salt and pepper.
Yields 4 portions.
Anheuser World Lager Risotto
| 12-oz bottle |
Anheuser World Lager |
| 2 Tbsp |
butter |
| 2 tsp |
garlic (minced) |
| 1 Tbsp |
shallot (minced) |
| 1 each |
medium onion (small dice) |
| 1 cup |
pumpkin or butternut squash (medium dice) |
| 1 cup |
Arborio rice |
| 3 cups |
stock (chicken or vegetable) |
| ¼ cup |
heavy cream |
| To taste |
salt & pepper |
Instructions:
In a medium size sauce pot over medium heat, slowly cook the vegetables in the butter until they start to become tender. Add the Arborio rice and stir to coat it with the butter. Add the beer and continue to stir until most of the liquid is absorbed by the rice. Continue with the same process adding the stock one cup at a time. Finish it with the cream and season to taste.
Yields 8 portions.
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