I am limiting myself to iron chef dinners one day a week now. This is to limit the grocery bills, and so that I actually accomplish other things with my time besides cooking. Not that we mind eating it all. :)
This desire to be more moderate includes trying to use what ingredients we have instead of purchasing tons of new items every week. So for battle beer I tried to use only what was in the house. Our land lord left us with two bottles of Winter Bourbon Ale in the fridge when we moved in and I recently bought some Honey Brown for nostalgia's sake (and then continued to drink nothing but wine as usual). I couldn't really make an iron chef beer dinner with out including Guinness though, so I caved on that one and ran out and picked some up. Choosing my dishes was not easy as beer lends itself to many delicious things, so instead of making less dishes I just made smaller servings. Still, too much food. So much that we actually skipped the entree. So much for moderation.
Appetizer #1 was baked brie filled with a mushroom mixture that had been sauteed in the Winter Ale. Dan tasted it and said "It smells like Thanksgiving." and even though it was nothing like Thanksgiving, there was something about the mushroom and herbs and puff pastry that really did smell like it.
Appetizer #2 was Fish and Chips, battered in a Honey Brown beer batter.
The fish was tillapia in a seasoned batter, and the "chips" were various veggies like carrots, parsnips, beets, peppers, and onions. I tried really hard to make this a small dish, but that beer batter just puffs up.
Our Entree was Guinness Shepard's pie. We are going to eat it for dinner tomorrow. It smelled good.
And finally, the piece de resistance: Guinness Chocolate cake frosted with Bailey's buttercream.
Which I have decided to call Irish Car Bomb Cake. Dan decided to make himself an Irish Car Bomb with the leftovers.
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