Red Stripe Chowder placed third in the Gleaner sponsored Cooking With Red Stripe contest.
The recently-concluded Gleaner-sponsored Red Stripe Reggae Sumfest Cooking with Red Stripe contest received several interesting recipes. The three winners were: Siri Henriques-Brown who placed first with her Red Stripe Chilli; in second place was Carlton Hamilton with Red Stripe Beer Dip and in third place was Christine Clarke of Culloden Café with her Red Stripe Chowder.
The judges were impressed by the high standard and presentation of the entries. Contestants took care in making them attractive. They took note of the distinct beer flavour of the Chilli and dip. However, although the chowder was very delicious, there was hardly any taste of beer.
Red Stripe Chilli
Ingredients
2 lbs. ground pork, beef or
chicken (mince)
1 large onion, diced
6 garlic cloves, minced
1tsp. thyme, chopped
1-2 tbsp. escallion, minced
Scotchbonnet pepper to taste (should be spicy)
2 tbsp. tomato paste
1 can red peas, drained
1 tbsp. Worcestershire sauce (optional)
1 pint Red Stripe beer (at room temperature)
2 tbsp. chilli powder
1 tbsp. ground pimento
1 tbsp. ground oregano
1 tbsp. cumin
1 tbsp. ground coriander
1 tbsp. paprika
1 tbsp. olive oil or vegetable oil
Salt and pepper to taste
METHOD
1. Season meat with onion, garlic, thyme, escallion, scotch bonnet, salt, pepper and dried spices.
2. Leave to marinate for at least one hour in the fridge. Remove 20 minutes before
cooking.
3. Heat in a large saucepan on medium high and add oil. Add seasoned meat to pan and break up while browning.
4. Add the Worcestershire sauce then tomato paste.
5. After one minute of sautéeing, add the red peas then the Red Stripe beer to the pot.
6. Simmer for about 10-20
minutes and adjust seasoning to taste. Serve hot.
Serving suggestions
• Over white rice or any type of pasta.
• In tacos or tortilla wraps with grated cheese, sour cream, diced tomatoes.
• As a dip with tortilla chips or plantain chips.
Second-place winner
CalamI Shrimp
1 pint Red Stripe beer
1 lb. shrimp
5 tbsp. curry powder
1 tbsp. ginger powder
1/4 lb. onion
2 garlic head
1 tsp. sea salt
1/4 tsp. Cheyenne pepper
1/2 lb. red and green pepper
2 stk. escallion
5 tbsp. lime juice
Olive oil
Method
1. Place raw shrimp in an open bowl, then pour in tbsp. Red Stripe beer and lime
juice in.
2. Soak for 15 minutes then drain off liquid from shrimp.
3. Soak for another five
minutes for soaking then drain off liquid from shrimp.
4. Heat frying pan at high temperature, add olive oil and pour shrimps in and stir fry for three minutes before adding remaining ingredients.
5. Cook for another four
minutes before adding red and green sweet pepper.
Beer Sauce dip
1/4 cup Red Stripe beer
1 tsp. ginger
1/4 cup ketchup
1/4 lb. onion
1 garlic head
6 tbsp. June plum juice
3 tbsp. pimento liquor
2 tbsp. lime juice
2 tbsp. rum
Olive oil
Method
1. Pour Red Stripe in saucepan and add lime juice, ketchup, onion, crushed garlic head, June plum juice, pimento liquor and ginger pegs, stir for two minutes then add rum.
Third-place winner
Culloden Cafe's Red
Stripe Chowder
2 cups Red Stripe beer
5 or 6 large all-purpose potatoes, scrubbed, sliced 1/2 inch thick
4 cups chicken stock or vegetable stock or spring water
3 bay leaves
1/2 tsp. dried basil
1/2 tsp. dried oregano
4 tbsp. (1/stick) butter or mild
vegetable oil
1 large onion chopped
1 medium carrot, scrubbed or peeled and sliced
5 cloves garlic, peeled and put through a garlic press or finely chopped.
5 ripe tomatoes, coarsely chopped, or 1 can (15 ounce) whole tomatoes with their juice, coarsely chopped.
1 tbsp. soy sauce, or to taste
2 tbsp. Pick-a-peppa sauce
2 tbs. all purpose flour
1 cup heavy (whipping) cream
Hot pepper sauce to taste
1/2 tsp. dry mustard
12 oz. extra sharp cheddar cheese, shredded
Salt and freshly-ground black pepper
Finely chopped fresh parsley, for garnish.
method
1. Spray a large heavy pot with cooking oil spray and pour in beer. Add potatoes and enough stock to cover. Add bay leaves, basil, and oregano. Bring to a boil, then turn down the heat to medium low and let simmer, covered, until potatoes are tender, about 30
minutes.
2. Meanwhile, in a 10-inch
skillet, melt the butter over medium heat. Add the onion and sautée until it starts to soften, about three minutes.
3. Add the celery, carrot and
garlic, sautée five minutes more.
4. Stir in tomatoes and soy
and Pick-a-peppa or Worcestershire sauces. Increase the heat to
medium high and cook, stirring frequently until the liquid
evaporates and the mixture is a thick paste, 10-20 minutes.
5. Sprinkle the flour over the mixture. Cook, stirring constantly one to two minutes.
6. Gradually add the cream,
stirring constantly. Continue to cook until smooth and thick. Season with the hot pepper sauce and the dry mustard.
7. Stir the cream mixture into the soup pot. Turn down the heat so that the liquid barely simmers and stir in the cheese. Cook, stirring often until the cheese is melted and the potatoes are falling apart, about 20 minutes. Keep the heat very, very low and stir often as the soup will start to stick. If possible, let the soup sit a couple hours before reheating and serving.
8. Season with salt and pepper. Serve hot, garnish with the parsley.
