• 40 dried guajillo chiles
• 20 dried ancho chiles
• 20 dried pasilla negro chiles
• 2½ cups fresh orange juice
• Grated zest of I orange
• ½ cup firmly packed dark brown
• sugar
• 9 cloves garlic
• 1½ tablespoons cumin seed, roasted and ground (page 164)
• 1½ tablespoons kosher salt
• 1 tablespoon black pepper
• 1½ tablespoons distilled vinegar
• 1 tablespoon fresh lime juice
• 6 ounces cola
• 8 ounces Mexican beer
• 4 pounds pork shoulder, cut into ½-inch cubes
• 3 tablespoons vegetable oil
• 24 (5½-inch)soft white corn tortillas, for serving
• Garnish: caramelized diced pineapple, Pineapple-Habanero Chile Salsa

Pineapple/Habanero Salsa:

• 1 pineapple, about 3 ½ pounds, peeled, cored, and cut into ¼ inch rings
• 1 orange or red habanero chile, dry-roasted, seeded, and minced
• 1 sweet red bell pepper, cored, seeded, and dices
• 1 tablespoon finely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice

Tacos al Pastor

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• 2 tablespoons unsalted butter
• ¼ cup diced yellow onion
• ½ red bell pepper, seeded and diced 
• 2 jalapeños, seeded and diced 
• 2 cloves garlic, minced 
• 1 cup lager, such as Lone Star or Corona 
• 1 cup water 
• 8 ounces cream cheese, at room temperature 
• 1 pound white American cheese, shredded 
• 1 pound lump crabmeat 
• 2 tablespoons chopped fresh cilantro 
• 1 tablespoon fresh lime juice, plus 1 teaspoon grated lime zest 
• ½ teaspoon kosher salt ¼ teaspoon cayenne 
• guacamole, for topping 
• tortilla chips, for serving 

Gulf Coast Crab Queso

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• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

• 2 cups orange marmalade
• 1/4 cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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• 4 strips of smoked bacon, chopped
• 2 cups diced onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 2 tablespoons minced garlic
• 2 cups sliced smoked pork sausage, cut into bite-sized pieces
• 1 cup sliced andouille sausage, cut into bite-sized pieces
• 1 cup diced tasso
• 1 cup diced ham
• 1/2 cup beer
• 1 cup chopped flat-leaf parsley
• 1 cup diced green onion tops
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
• 4 cups uncooked Louisiana long grain white rice, such as Supreme
• 4 cups chicken stock

Cajun Pork Jambalaya

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image courtesy of George Graham

FOR THE BEER BATTER 

• 1 cup (5 0z/155 g) all-purpose (plain) flour I
• 1 teaspoon garlic salt 
• 1/2 teaspoon ground arbol chile or cayenne pepper 
• 1 cup (8 fl oz/250 ml) beer, preferably dark

 FOR THE CREAMY SAUCE

• 1/3 cup (3 fl oz/80 ml) mayonnaise l/
• 1/3 cup (3 oz/90 g) ketchup l
• 1/3 cup (3 oz/90 g) plain yogurt

 FOR THE TACOS 

• 1/4 Ib (375 g) red snapper or sea bass fillet
• 1 teaspoon fresh lime juice 1
• 1/2 teaspoon garlic salt 
• 1/4 teaspoon ground arbol chile or cayenne pepper 
• canola oil for frying 
• 8 white corn tortillas, about 6 inches (15 cm) in diameter

 FOR SERVING 

• Your favorite fresh salsa 
• Finely shredded cabbage 
• 8 lime quarters 
• Bottled hot pepper sauce for serving

Crispy Fish Tacos

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• 1¼ cups lager beer at room temperature
• 3 tablespoons light brown sugar
• 2 tablespoons milk
• 2 tablespoons unsalted butter, melted
• 1 package (1/4 oz) rapid-rise active dry yeast
• 3 to 4 cups bread flour
• 2 teaspoons salt
• 4 quarts water
• 1/2 cup baking soda
• 2 teaspoons kosher salt

Pretzel Rolls

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• 2 tablespoons olive oil
• 1 medium onion, sliced
• 12 ounces amber ale
• 2 cups chicken stock
• 1/2 cup half-and-half
• 1 cup grated sharp Cheddar cheese
• 1 cup grated Gruyere cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• salt and pepper to taste
• 1½ lbs cooked leftover hamburger patties, coarsely chopped
• 1/4 head iceburg lettuce, shredded
• 6 slices bacon, cooked crisp and coarsely chopped
• 12 cherry tomatoes, halved
• croutons
• 1 small onion, chopped
• ketchup
• yellow mustard

Bacon Cheeseburger Soup

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• 2 cups cornmeal (white or yellow)
• 1 cup self-rising flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional)
• 1/4 cup unsalted butter, melted
• 2 large eggs, beaten
• 8 ounces beer
• 1/2 cup buttermilk
• 1 cup Cheddar cheese, shredded

Beer Cornbread Muffins

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• 3 large yellow onions 
• 2 cups milk, chilled
• 2 cups ice water

BATTER

• 1 1/3 cups all-purpose (plain) flour
• 1 teaspoon salt
• 1 tablespoon dry mustard
• 1/4 teaspoon freshly ground pepper
• 2 eggs, at room temperature
• 2 tablespoons vegetable oil
• 3/4 cup beer, at room temperature
• Hot sauce to taste
• Vegetable oil for deep-frying

Beer Battered Onion Rings

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• 4 to 5 pounds beef brisket, cut in half
• 1½ cups water or 1 (12-ounce) beer
• 1/2 cup Worcestershire sauce
• 2 tablespoons cider vinegar
• 1½ teaspoons beef bouillon granules
• 1½ teaspoons chili powder
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/4 teaspoon black pepper
• 1/2 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon honey
• 2 tablespoons unsalted butter
• 1/2 teaspoon hot sauce

Pulled Beef Brisket

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