ROUND 2 RECIPES -ALE AND ONION MEATLOAF
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.
- For Red Onion Compote:
- In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
- For Burgers:
- In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
- Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote.
RED ALE ONION RINGS
Provided by Eddie Jackson
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350˚ over medium-high heat.
- While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings.
- In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
- Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt.
RED ALE ONION RINGS
When it comes to salty fried snacks, onion rings seem to always play second fiddle to the french fries. But there's something so old-school Americana about a perfectly battered onion ring that I can rarely pass up. The toasted caramel notes from the red ale really make this batter special. Try these rings with my Jerk Ketchup, and they might just become your favorite snack.
Provided by Eddie Jackson
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Pour 4 inches (10 centimeters) oil into an 8-quart (8 liter) Dutch oven and bring to 350 degrees F (177 degrees C) over medium-high heat.
- While the oil comes to temperature, peel the onions and slice into rings 1/2 inch (12 millimeter) thick.
- In a large bowl, combine the flour, salt, garlic powder, and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
- Place a wire rack in a sheet pan. Working in batches, dip the rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the wire rack and lightly season with sea salt.
- In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, pepper flakes, and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.
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