Jan Norris: Food and Florida

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Microbrew Lovers – A Cook-Off Just for You in Miami Beach and a Wisconsin Beer-Cheese Soup Recipe to Start

August 17th, 2010 · No Comments

If you cook with microbrews, head down to Lou’s Beer Garden (Miami Beach’s alleged first gastropub) for the first MicrowBrew Cook-Off this Sunday.

It’s open to anyone who wants to cook – just sign up. Attendees get a vote, and get to taste all the dishes while drinking more beer.

Rules are easy: Cook a dish with a micro or craft beer. Bring enough of what you cook to provide 100 tastings in Dixie-cup serving sizes.

Bring people with you – the more people who vote for your dish, the better your chances. A panel of five judges will have one vote each, and the popular vote counts for one vote.

Winners gret $100 in beer at Lou’s Beer Garden, plus a 2-night stay at the New Hotel and bragging rights – the winning dish will be on Lou’s menu for a week with the winner’s name on it. Second prize is $50 in beer at Lou’s; third prize is $25 worth of beer.

Here’s a recipe for Wisconsin Beer Cheese Soup for the stay-at-homes. Don’t go with any recipe for beer-cheese soup if it’s not from Wisconsin, where beer and cheese rule the culinary world.

Wisconsin Beer Cheese Soup Recipe

  • 1- 1/2 cups diced carrots
  • 1- 1/2 cups diced onion
  • 1 -1/2 cups diced celery
  • 2 cloves garlic, minced
  • Dash (or to taste) hot pepper sauce
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt (cheese will be salty)
  • 1/4 teaspoon black pepper
  • 3 cups chicken broth
  • 2 cups beer
  • 1/3 cup butter
  • 1/3 cup flour
  • 4 cups milk or half-and-half
  • 6 cups good quality shredded extra-sharp Cheddar cheese
  • 1 tablespoon Dijon or spicy mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • popped popcorn or cheese-toast, for topping

In a large saucepan over medium heat, mix carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

MicroBrew Cook-Off

  • When: Sunday, Aug. 22, 5-8 p.m.
  • Where: Lou’s Beer Garden, 7337 Harding Ave., Miami Beach (behind the New Hotel)
  • Cost: Free
  • What to bring: Your dish, cooked with beer (keep it at correct safe temperature), enough to serve 100 small tasting portions
  • For more info or application: email  Ann@thenewhotelmiami.com  for a sign-up sheet

Tags: The Eat Beat: Restaurant News · What's Happening Here

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