HERE'S WHAT'S BREWIN'
with Barley and Hops

Editor's note:
Barley and Hops, our mascot kittens, were adopted from the wild during "Adopt a Cat" month July 1994. At the time, we were well into the development of this magazine, and we thought it appropriate to give them beer related names. They'll be presenting recipes in each issue from a featured brewery. We hope you'll enjoy this fun feature.

BURTON BAKED BEANS

(YIELD=1 QT.) 2 C. dried navy beans
water
1 C. molasses
1/2 C. diced onion
1/4 C. ketchup
1 TBS. ginger
1 TSP. crushed red pepper
1/4 TSP. ground black pepper
dash worcestershire sauce
1/4 LB. salt pork, diced 1/2 inch or 1 TBS. salt
4 C. Burton Ale

Preheat oven 250 F. Rinse beans and soak overnight in 2 cups water.
Drain, then boil for 15 minutes in 2 cups water. Drain beans and discard water.
Combine beans with all ingredients except beer.
Dispense bean mixture to earthenware beanpot with lid and add beer until beans are
just covered with fluid. Put lid on pot and bake for 8 hours, adding more beer
periodically as beans absorb the fluid. Remove lid during the last hour of cooking.
Let beans cool in pot, then reheat later for use (bean's flavor improve with age).

JALAPENO SIRLOIN STEAK

(SERVES 4)

MARINADE:
1 C. Famous Porter
3 jalapeno peppers, minced
1/2 C. onion, minced
1/4 C. hot pepper sauce
1 TSP. salt
1/4 C. oil
4 Ea. 12 oz. New York sirloin steak, trimmed

In non-reactive container, combine all ingredients for marinade,
then add steaks and let sit overnight in refrigerator.
(At the restaurant they actually marinate for up to 3 days.)

SALSA:
1 cucumber, peeled, seeded and diced 1/4 inch
1 red onion, diced 1/4 inch
2 jalapeno peppers, seeded and diced 1/4 inch
1 TBS. fresh cilantro, chopped
1/2 C. cider vinegar
1 TSP. salt
1 TBS. oil

In a separate non-reactive container combine all ingredients for salsa.
Let that sit overnight in refrigerator.
Remove steaks from marinade and grill or broil to desired doneness.
Top with salsa and serve with lots of beer.

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