Here’s red in yer eye

5 Jul

Who doesn’t love a Calgary Red Eye? Here are two ways to include beer and Clamato into your Stampede party menu.

BLOODY CAESAR STEAMED MUSSELS
recipe from Cooking With Booze(We’d like to see this with beer added to the Clamato juice to make up one cup of liquid.)

500g (1 lb.) mussels, beards removed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
250ml (1 cup) Clamato juice
50ml (1/4 cup) vodka
2 plum tomatoes, chopped
2 tablespoons chopped celery leaves
1 tablespoon fresh lemon juice
2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
dash Tabasco sauce
freshly ground black pepper

In a colander, shake and rinse mussels under cold water, discarding any that remain open. Heat oil in a large stockpot over medium heat. Add onion and garlic and cook for 2 to 3 minutes until softened. Add the remaining ingredients along with mussels. Cover and steam over high heat until mussels open (4 to 5 minutes). Transfer to a bowl and serve with warm crusty bread or spoon over cooked linguine for a complete meal
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Again, we’d like to see beer in this. Considering how well pork goes with clams, perhaps a switch up with clamato juice and pork?

STAMPEDE RED EYE STEW

4 russet potatoes, peeled and diced into 1-inch cubes
1/2 cup unsalted butter
2 pounds buffalo stew meat (preferably sirloin)
1/2 yellow onion, chopped
1/4 tablespoon ground white pepper
1/4 tablespoon chopped fresh thyme
1/4 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh basil
1/2 tablespoon salt
1 1/2 tablespoons garlic powder
1 cup all-purpose flour
1 (28-ounce) can diced tomatoes
1/2 cup bourbon
1/2 cup strong coffee
1 tablespoon Worcestershire sauce
2 cups water
Directions
In a medium saucepot on medium-high heat, add the diced potatoes and cover with water. Bring to a boil. Once it has reached a boil, reduce to medium heat and continue to simmer. Cook until the potatoes are halfway done, drain, and reserve.

While the potatoes are simmering, in a large saucepot over medium heat, melt the butter. Add the stew meat, onions, herbs and spices. Once the meat begins to brown, sift in the flour to coat the meat and mix well. Cook the flour with the meat for 5 minutes.

Add the canned tomatoes to the meat mixture and let simmer for 5 minutes. Then add to the buffalo mixture, the half-cooked potatoes, bourbon, coffee, Worcestershire and water and bring to a boil. Once a full boil has been reached, reduce heat to simmer. Simmer for 30 minutes, or until the buffalo meat is tender.

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