Alaskan Brewing Company

Alaskan Freeride

Cooking with our Beer




Check out our collection of Brew Crew recipes in our first cookbook
"Cooking with Alaskan Beer"






Stout Stuffed Tomatoes
Ingredients
Salads & Side Dishes
  • 12 medium-size fresh, ripe tomatoes
  • Salt and pepper
  • 12 oz. whole corn, drained
  • 1 small onion, chopped
  • 8 oz. sharp cheddar cheese, grated
  • 3 cups soft bread crumbs
  • 2 cups Alaskan Stout
    •  

    Methods/steps
    Preheat oven to 350. Cut the tops off the tomatoes, scoop out the pulp and reserve. Sprinkle inside with salt and pepper. Chop up the pulp, drain and put in mixing bowl. Add corn, onion, cheese and bread crumbs to the tomato pulp and mix well. Spoon mixture into tomato shells. Place tomatoes in a greased shallow baking pan. Spoon Alaskan Stout over the tops of the tomatoes. Bake at 350 for 20 to 25 minutes or until tops are lightly browned.

    By Shannon West, Alaskan Fan
    Recommendations
    Brewtoids
    “A meal of bread, cheese and beer constitutes the perfect food.” – Queen Elizabeth I
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