Extract Beer Recipes

I've never done this, but I did the beer and this guy really knows what he speaks.

http://www.greydragon.org/library/brewin ...

This is his homepage

http://www.greydragon.org/library/index. ...

try sarsaparilla root, available from sources herbs

Sassafras is the only ingredient in the file (fee-lay "gumbo, you know?) and I do not recommend that alcohol!

Root Beer Pork Chops - I saw Emeril make this recipe the other nite on the Food Network, beauty, and he has used IBC Rootbeer!



Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions
Recipe courtesy Emeril Lagasse of Food Network Favorites: recipes from our All-Star Chefs, Meredith Books, 2005
Show: Emeril Live
Episode: Food Network Charity and Book
2 cups of Root Beer
2 cups veal stock reduced
4 (16 oz) double-cut bone-in pork chops
4 c. tea essence, recipe below
4 teaspoons olive oil
1 recipe Bourbon-Mashed Sweet Potatoes, recipe follows
1 recipe Caramelized Onions, recipe follows
Parsley leaves, for garnish

For frosting, mix beer and broth root in heavy medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low and simmer until reduced to thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from heat.

Preheat a grill to medium-high. Preheat oven to 425 degrees F.

Season each chop on both sides with 1 teaspoon of Essence. Grill for 3 minutes. Turn each chop 1 / 4 turn to make grill marks and cook 2 minutes. Turn and cook on second side for 5 minutes.

Transfer to a baking sheet. Pour 1 teaspoon of olive oil on each chop. Roast until cooked through and an instant-read thermometer inserted in center reaches 150 degrees F, 12 to 15 minutes.

Place chops on 4 plates and drizzle with icing. Pour the Bourbon-Mashed Sweet Potatoes and Caramelized Onions on plates, garnish with parsley and serve.

Emeril's ESSENCE Creole Seasoning (also known as Bayou Blast):
2 1 / 2 tsp tablespoon paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all ingredients.

Yield: 2 / 3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow and 1993.

Bourbon-Mashed Sweet Potatoes:
1 3 / 4 to 2 pounds of sweet potatoes
1 / 2 cup heavy cream
1 / 4 cup bourbon
3 tablespoons light brown sugar
2 tablespoons molasses
1 / 8 c. teaspoon salt

Preheat oven to 350 degrees F.

Place potatoes on a sheet of aluminum foil-lined baking. Bake until tender and starting to ooze sugar syrup, about 1 hour and 15 minutes, depending on their size. Remove from oven and let stand until cool enough.

Cut a slot in the bottom of each potato and scoop the flesh into a large bowl. Discard skins. Add cream, bourbon, brown sugar, molasses, salt and beat at high speed with an electric mixer until smooth. Cover to keep warm or reheat gently before serving.

Yield: 4 cups

Caramelized Onions:
8 tablespoons (1 stick) unsalted butter
2 pounds yellow onions, peeled and minced

Melt butter in large skillet over medium-high. Add onions, reduce heat to medium-low and simmer, stirring.