NewburyportNews.com, Newburyport, MA

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March 13, 2013

Guinness, it’s not just for pint glasses anymore

Guinness, it's not just for pint glasses anymore

(Continued)

Not everyone is enamored of Guinness. “It’s just not very interesting,” Peter Begg, head of food development for Jamie Oliver Ltd. and a fan of craft beers, writes in an email. “It’s OK to drink with oysters and to cook with a beef stew, but that’s about it really.”

Perhaps it’s a question of familiarity breeding comfort rather than contempt. Author Hartley loves it for its iconic status. And its longevity.

“Every time I go to a food exhibition and I see three- or four-thousand new products, the next year when I come back there will only be a few left,” he says. “But the Guinness will still be there.”

CARAMELIZED ONION AND GUINNESS DIP

Start to finish: 30 minutes

Servings: 16

1 tablespoon olive oil

2 large sweet onions, diced

1 cup cold Guinness

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1 pound extra-sharp cheddar cheese (preferably Irish), cubed

Crackers, chips or bread, to serve

In a large skillet over medium, heat the olive oil. Add the onions and cook, stirring occasionally, until browned and caramelized, about 20 minutes. If the onions begin to char before they caramelize, add a tablespoon or 2 of water. Set the onions aside and allow to cool.

Once the onions have cooled, in a food processor combine them, the Guinness, salt, pepper, cayenne and cheddar. Pulse until combined and smooth. Serve with crackers, chips or bread. Also makes a great spread for a roast beef sandwich.

(Recipe by Alison Ladman)

IRISH CHOP SUEY

Start to finish: 30 minutes

Servings: 6

Six 12-ounce bottles Guinness

1-pound package wide egg noodles

1 1/2 pounds 90 percent lean ground beef

1 large yellow onion, chopped

2 cloves garlic, minced

3 tablespoons all-purpose flour

1 tablespoon brown mustard

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

Salt and ground black pepper

3 scallions, chopped (white and green parts)

In a large stockpot over medium-high, bring the Guinness to a boil. Add the egg noodles and cook until al dente according to package directions. Drain the noodles, but reserve 3 cups of the liquid (add water if needed to have 3 cups). Set both aside.

Meanwhile, in a large, deep skillet over medium-high, combine the ground beef, onion and garlic. Saute until browned and cooked through, about 10 minutes.

Add the flour and stir to coat. Stir in the mustard, Worcestershire sauce, thyme and reserved Guinness. Cook for 5 minutes, or until the sauce has thickened. Season with salt and black pepper. Stir in the egg noodles and serve topped with scallions.

(Recipe by Alison Ladman)

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