Guinness Barbecue sauce
- tomatoes: 8 whole
- chopped garlic: 2 cups
- jalapeno: 4
- cumin: 2 tsp.
- cayenne: 6 tbsp.
- Guinness: 2 quarts
- molasses: 1-1/2 cups
- brown sugar: 1 cup+
- salt: 5-6 tbsp.
- pepper:4 tbsp.
- sherry vinegar: 3/4 cup
- honey: 1/2 cup
- cinnamon: 3-4 tbsp.
- onion: 2 onions
Preferably over a grill, if not then a saute pan will suffice, roast the jalapenos and onions.
Ideally one would cook the jalapenos till they begin blistering on the outside, the onions till they are fairly well caramelized. Once they're finished cooking give the jalapenos and onions a quick diceFirst run the tomatoes through a food processor till you have nothing but liquid. In a decent sized pot add the sherry vinegar approximately in a 1/5 ration of vinegar to tomato. Add enough honey to take the edge off of the vinegar. Put in the chopped jalapenos,garlic, and onions. Seasonwith the cayenne, salt, and pepper. Simmer this until you have cooked out all of the water.
While the veggies/vinegar are cooking down, put on the Guinness. Pour the Guinness into a sauce pot and heat to a decent simmer. This is to reduce the Guinness and cook out the alcohol. Wait until you have the Guinness reduced to approximately half it's initial volume.
When the water is cooked out of the veggie mix and the Guinness is reduced to about half it's initial volume it's time to mix them. Ideally the final mixture should be approximately 1/4 reduced Guinness 3/4 veggie mixture. Once combined add the molasses(being generous), brown sugar, cinnamon, and cumin. Being somewhat liberal with the cinnamon and a touch more onservative with the cumin, a little goes a long way with cumin so take it easy.
Cook this just below simmer tasting occasionally and adding spices as necessary. Make sure to remember that salt can often bring out flavors that would become overpowering if more of the ingredient were added.
Up and Under Pub Guinness Baileys and Bushmills Brownies
- · 1 cup all-purpose flour
- · 3/4 cup unsweetened cocoa powder
- · 1/4 teaspoon salt
- · 6 tablespoons unsalted room temperature butter, cut into cubes
- · 8 ounces dark bittersweet chocolate, chopped
- · 3/4 cup white chocolate chips
- · 4 large eggs, at room temperature
- · 1 cup superfine or granulated sugar
- · 1-1/4 cups (10 ounces) Guinness Extra Stout beer at room temp
- · 1 cup semi-sweet chocolate chips
- · ¾ cup Bushmills
- · ½ cup Baileys
- · 1 bag unwrapped Caramel chews
- · 1 bag chopped Walnuts
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Soak Walnuts in Bushmills in a plastic bag and let sit.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
Pour half of brownie mixture into baking pan and place on center rack. Bake for 12 minutes (mixture will be half baked).
While brownies are baking melt caramel and Baileys together in a double broiler over low heat.
Sautee walnuts in a separate pan to cook off alcohol. Let sit.
Pour caramel on top of half-baked brownie mixture, spread evenly. Pour the other half of the brownie mixture on top of caramel. Top with walnuts.
Bake 15 to 20 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
Let brownies cool, uncovered, to room temperature.