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"Cooking with Alaskan Beer"
Alaskan Smoked Porter Curried Carrots
Salads & Side Dishes
1 pound carrots, peeled and cut into 1-inch lengths
2 cups toasted pecans
12 ounces Alaskan Smoked Porter
1 stick butter
4 tablespoons brown sugar
2 tablespoons curry powder
dash of cinnamon
Cook carrots in boiling water until tender, about 10 minutes; drain and rinse.
In heavy pan, combine all ingredients except carrots and pecans. Bring to a boil, then simmer until reduced to a heavy cream consistency. Add carrots over low heat tossing enough to coat with sauce. Garnish with whole or chopped pecans.
In English pubs, ale is ordered by pints and quarts. So in old England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It's where we get the phrase mind your P's and Q's.