Tuesday, October 24, 2017

Dead Guy Stew with Skull Cornbread & VooDoo Butter

I must confess that I am a sucker for packaging, particularly when it comes to the liquor department at my local market. I cruise those aisles every week, even though it's not all that often that I come home with something. Last week a bottle of Dead Guy Ale from Rogue caught my eye. I don't drink ale, mind you, but I had to get a bottle of Dead Guy (Okay, I also got some cans, if you must know.), because I could only imagine how delicious it would be in a soup or stew. How perfect, I thought to myself, would it be to include this in a recipe for Halloween or Day of the Dead, and thus my Dead Guy Stew was born.
In thinking about the Day of the Dead holiday, Mexican in origin, I knew I wanted a stew that was not only rich in taste, but with a nod to the taste of Mexican food rather than a good old-fashioned American variety. I rummaged through my pantry, and pulled out every item that I would normally use in Mexican food, and set to work creating my stew.
Here is the end result, and it is delicious!If your family enjoys a nice hearty stew for dinner, and love the spices of Mexico, they are going to love this too. Naturally, with the holiday in mind, and because I tend to serve stew withcornbread, I did so using my corn my skull mold pan with excellent results, as you can see. Then, using a smaller skull mold I made something with which to slather that delicious cornbread that I decided to call VooDoo butter, named for the spices used.

You can find the recipes below.
Dead Guy Stew

1 16-ounce can refried beans
1 cup Rogue Dead Guy Ale
1 3-pound chuck roast, cubed
1 large onion, diced
1 teaspoon minced garlic
1 package taco seasoning (or make your own)
1 14.5-ounce can diced tomatoes
1 10-ounce can Rotel
Tomatoes with Green Chilies
1 15-ounce can black beans, rinsed and drained
1 cup fresh or frozen corn
Salt and freshly ground black pepper, to taste

In a small mixing bowl, whisk together ale and refried beans. Place all ingredients in the order listed into a greased 6-quart slow cooker; stir to combine. Cook on high six hours. Serve, garnished as you see fit.

NOTE: I seared my cubes of chuck roast before putting them into the crockpot, but I can't imagine that it made any difference, so do whatever is easier.
VooDoo Butter

4 ounces unsalted butter, softened
1 teaspoon sweet chili sauce
1 teaspoon honey
Pinch
Worcestershire powder

Place all ingredients into a medium bowl and beat with a mixer 1 to 2 minutes until combined. Place into decorative molds and freeze until set, or place into a small ramekin and serve table side.




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8 comments:

  1. Oh my goodness, this is so creative! The stew looks delicious, and your cornbread skulls are scarily perfect. I am allergic to red meat, so I may have to try this recipe with chicken instead, but I am going to have to make these recipes. I guess that means I need to order that skull baking pan!

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  2. Of course you have skull shaped pans. Snicker! Sounds delish. We don't have Rotel products here. Will have to look into what is in that and substitute.

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  3. OMG Pattie! This looks de-LISH! The skull cornbread and the Voodoo butter - genius! You are amazing. :)

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  4. You’re killin’ me, Smalls!!!🤣🤣🤣 Dead Guy Stew (Is it Jimmy Hoffa? D. B. Cooper? Heaven forbid, Amelia Earhart?!!?!?) is a winner! I’ve got to try it! Who has ticked me off recently? I might just sub an ACTUAL dead guy for the cubed chuck!

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  5. What a fun presentation for this delicious recipe. I want to come over and share this meal. Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
    Miz Helen

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  6. You really did a great job with the soup and the skull cornbread. Thanks for sharing at C&C with J&J.

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  7. I love the cornbread mold!! What a fun meal - Thanks for sharing at the What's for Dinner party!

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  8. love it so much fun and filling as well. Often trick or treat or party leaves no appetite with little ones but this meal would spark their interest and I believe bring back their hunger
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Thank you so much for commenting, I love every one of them! I am, however, unable to respond to anonymous comments.