Best Black And Tan Recipes

LEG OF LAMB "BLACK AND TAN"

Steps:

• Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.
• Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes.
• Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.
• Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.
• Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.
• Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F for medium-rare (temperature of thinner parts of lamb will register between 135°F and 145°F and will vary from medium to well-done), maintaining temperature of barbecue between 350°F and 375°F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.
• Bring sauce just to a boil over medium heat. Remove from heat and whisk in butter and honey. Serve with sliced lamb.

CLASSIC BLACK AND TAN

Steps:

• Pour the pale ale into a pint glass. Lay a spoon upside-down over the mouth of the glass and slowly pour the Guinness over the back of the spoon. (Pouring this way slows the flow of the Guinness so that it floats atop the pale ale.) Do not stir.

BLACK-AND-TAN PORK WITH SPICY ALE SLAW

Steps:

• Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.
• Make the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.
• Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.

BLACK AND TAN IRISH MAC AND CHEDDAR

Steps:

• Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.
• Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.
• Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.

BLACK AND TAN BROWNIES

Steps:

• 1. Preheat oven to 350F.
• 2. To prepare TAN BROWNIES:, place butter and sugar in a medium bowl; beat with the mixer on low speed until fluffy. Beat in 2 eggs and 1 tsp. vanilla. Gradually add 1 cup flour, baking powder, and cinnamon; stir well. Add to sugar mixture along with nuts; beating just until combined. Spoon into a greased 13x9" baking pan. Spread evenly and bake for 15 mins.
• 3. To prepare BLACK BROWNIES: melt chocolate and butter in a medium saucepan until smooth. Add sugar until well combined. Add eggs, vanilla, and Guinness;whisk until combined. Add flour and combine. Pour mixture over baked TAN brownies.
• 4. Bake on center rack of oven for 25-30 minutes until knife inserted comes out almost clean.Cool in the pan. Cut into squares and serve with ice cream

BLACK AND TAN MOCKTAIL

Steps:

• Pour the ginger ale and ginger beer into a chilled pilsner glass(or any glass you like). Do not stir, but do enjoy!

BLACK AND TAN SAUCES

Steps:

• For chocolate sauce:
• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil; 1 minute. Remove from heat. Mix in instant coffee granules. Add chocolate and whisk until melted and smooth. Stir in cream, vanilla and salt. Cool slightly. Transfer to 2-cup jars. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)
• For butterscotch sauce:
• Preheat oven to 375°F. Place pecans on cookie sheet. Toast until fragrant and just beginning to brown, stirring occasionally, about 12 minutes. Cool completely.
• Stir sugar and Scotch whiskey in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil. Boil without stirring until mixture is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes. Remove from heat and whisk in cream (mixture will bubble up). Return to boil, whisking constantly. Remove from heat and whisk in butter, salt and pecans. Cool sauce slightly. Transfer to 2-cup jar. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)

BLACK AND TAN ONION RINGS

Steps:

• Cut onions into 1/4-inch slices and separate concentric rings. Set aside.
• Mix flour, salt (optionally), paprika, cayenne pepper, and the pepper flakes.
• Add stock until mixture takes on a batter consistency -- see note below.
• Pour oil into heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F.
• Preferably with tongs, coat each ring individually until completely covered with batter.
• In batches, place rings into the oil until batter takes on various shades of medium and dark brown.
• Remove rings from oil and place on dioxin-free paper towel to absorb the excess oil.
• * I'm not sure exactly how much stock to use here but start with the recommended 1 1/2 cups and add flour and stock intermittently until a batter texture is achieved.

BLACK AND TAN BEER POPS

Steps:

• To make tan layer, in medium bowl, stir together 2/3 cup condensed milk, the brown ale beer and 1 1/2 teaspoons vanilla until well mixed.
• In chilled medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Divide mixture among fourteen 5-oz paper cups (about 1/4 cup each). Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 3 to 4 hours or until frozen.
• When first layer is frozen, make black layer. To make black layer, in medium bowl, stir together 2/3 cup condensed milk, the stout beer, chocolate syrup and 1 1/2 teaspoons vanilla until well mixed.
• In chilled medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Remove foil from pops. Pour mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

BLACK AND TAN

Steps:

• Fill a pint glass half full with the lager beer. Using a spoon and a slow, controlled pour, layer Stout on top of lager beer. Serve cold.

BLACK AND TAN IRISH MAC AND CHEDDAR RECIPE - (5/5)

Steps:

• Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm. Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta. Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.

BLACK AND TAN CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9x13 pan. You can also use a jelly roll pan.
• Mix all Dry ingredients
• Add the wet ingredients and mix well with a wire whip. Batter will be very soupy.
• Pour into pan and bake for 25-35 minutes or until Toot pick comes out clean.
• Cool and frost with your favorite Frosting
• PEANUT BUTTER FROSTING
• Bring Butter, Peanut butter and milk to a boil in saucepan.
• In mixing bowl place 4 cups of powdered sugar. Pour in peanut butter mixture and mix well.If frosting to thin add more powdered sugar or if too thick add small amount of milk.
• Frost cake and enjoy