Grilled Beer Pork Chops

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A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.


  • 4 boneless pork chops, about 3/4-inch thick

  • 1/4 cup soy sauce

  • 2 tablespoons brown sugar

  • 2 teaspoons grated ginger root

  • 1 teaspoon Asian chile paste (available in Asian markets)

  • 2 cup pale ale or brown ale


Place the chops in self-sealing plastic bag and add the other ingredients. Seal the bag. Gently massage the bag to evenly distribute the marinade ingredients. Refrigerate for 4 to 24 hours.

Prepare medium-hot coals in a kettle-style grill. Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals. Cover the grill and grill for 10 minutes, turning once.

Cuban Beans and Rice

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This is yet another variation of the classic and popular dish, black beans and rice or “Moors and Christians.” The recipe gets its name from the black of the beans and white of the rice. Not only a great entree, it can also be used as a filling for tacos and for burritos. Red kidney beans can be substituted in the recipe for a slightly different taste.


  • 2 tablespoons olive oil

  • 1 medium onion, cut in wedges and separated

  • 1 small green bell pepper, cut in strips

  • 2 cloves garlic, minced

  • 2 habanero chiles, minced

  • 1/4 cup tomato paste

  • 2 bay leaves

  • ½ teaspoon dried oregano

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon ground black pepper

  • 1 cup long-grain raw white rice

  • 1 small tomato, cut into wedges

  • 1 15-ounce can black beans, drained and liquid reserved

  • Salt to taste


Heat the oil in a large saucepan over medium heat. Saute the onion, bell pepper, garlic, and habanero in the oil until the onions are softened, about 3 to 5 minutes. Add the tomato paste, bay leaves, thyme and black pepper.

Add the rice to the pan and saute until the rice becomes opaque. Stir in the tomato and beans.

Pour the bean liquid into a measuring cup and add enough water to make 2 ½ cups. Add to the rice and bean mixture, stirring once. Cover the pan and cook on low for 35 to 40 minutes, or until the liquid is absorbed and the rice is done.

To serve, remove the bay leaves and ladle onto a platter and serve with warmed flour tortillas.

Yield: 4 to 6 servings

Heat Scale: Hot


Hungarian Gulyas (Goulash)

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This dish probably had its roots with the roving Magyar tribes of central Europe who cooked their meat and vegetables over campfires in large kettles. If you don’t have hot paprika, increase the heat by adding small dried red chiles, rather than adding too much paprika, as it can make the stew too sweet. Serve this hearty stew with a pickled beet salad and a dark rye bread.


  • 5 tablespoons hot paprika

  • 1 tablespoon coarsely ground black pepper

  • 1 cup flour

  • 1 pound boneless beef chuck or stew meat, cut in 1 ½ inch cubes

  • 2 tablespoons vegetable oil

  • 1 medium onion, cut in thin slices

  • 1 medium carrot, peeled and diced

  • 1 medium potato, peeled and cubed

  • 6 small dried red chiles such as piquin

  • 1 teaspoon caraway seeds

  • 1 quart beef broth

  • Salt and freshly ground black pepper to taste

  • 2 cups cooked egg noodles

  • Garnish: Sour cream

  • Chopped fresh parsley


Combine 4 tablespoons of the paprika and the black pepper with the flour and mix well. Add the beef and toss to coat the meat. Reserve 2 tablespoons of the seasoned flour.

Heat the oil in a large, heavy skillet until medium hot, add the beef and brown. Remove the cubes and place in a large stockpot.

Add the onions to the skillet, along with a little more oil and saute until they are browned. Remove and place in the stockpot.

Add the carrots, potatoes, chiles, caraway seeds, remaining paprika and broth to the stockpot. Bring to just under boiling, reduce the heat and simmer for an hour or more until the meat is very tender and the vegetables are done. Taste and season with salt and pepper and more paprika, if desired.

Divide the noodles among the bowls and ladle in the stew. Place a dollop of sour cream on top, sprinkle with the parsley and serve.

Hot & Cheesy Artichoke Dip with Toasted Pita Triangles

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Even people who don’t like artichokes will like this dish. Although it tastes like it requires a lot of preparation, it is very easy to make. It takes no time to put together and can be made in advance and refrigerated to save time before a party. Then it just needs to be brought to room temperature before baking. Serve with the pita triangles or substitute crisp tortilla or corn chips; they all taste good with this dip. To increase the heat, sprinkle minced jalapeño or serrano chiles on top.



  • 3/4 cup chopped green New Mexico chiles, which have been roasted and peeled

  • 1 6-ounce jar marinated artichoke hearts, drained and chopped

  • 1 8½-oz. jar artichoke hearts, drained and chopped

  • 8 tablespoons mayonnaise

  • 2 cups grated cheddar cheese

  • Pita Triangles:

  • 8 large rounds pita bread

  • 3 tablespoons butter or margarine

  • Salt


Preheat the oven to 375° F.


To make the pita triangles, cut the pita breads in half and then cut each half into triangles. Separate the triangle layers and then arrange the triangles, rough side up, on a baking pan. Brush with the butter and season lightly with salt.
Bake until crisp, 10 to 12 minutes. Allow to cool before serving.


Combine the chiles and artichoke hearts. Lightly oil a shallow baking dish and spread the mixture over the bottom. Spread the mayonnaise over the mixture and top with the grated cheese.

 Reduce the oven to 350° F.

 Bake the dip in the oven for 15 minutes or until the cheese melts and the dip is hot.


Serve the dip with the pita triangles.