This file is large, so be patient! See the recipe below! Gouda and Shipyard XXX Porter Fondue 1Tablespoon olive oil 2 Tablespoons chopped garlic 1/2 red onion diced 2 Jalapenos minced 1-1/2 cups canned tomatoes 2 Cups Porter 2 Tablespoons brown sugar 1/2 Tablespoon dried oregano 1 Tablespoon chile powder 1 Teaspoon cumin 1 Teaspoon corriander 2 Pounds shredded cheddar cheese 1/3 Cup cornstarch 1 Tablespoon chopped cilantro 1: Heat the oil in a medium saucepan over medium high heat. Add the onion and cook till softened, about 3 minutes. Turn down the heat, add the jalapeno and garlic. Cook an additional 2 minutes. 2: Add the next 7 ingredients and bring to a boil. Reduce the heat and simmer mixture till reduced in volume by 25%. 3: Toss the cheddar cheese and cornstarch together in a large bowl, mix well. 4: Gradually add the cheese mixture to the hot liquid, wisk well. Season with salt and pepper, then fold in chopped cilantro. 5: Serve hot with toasted breads or any crispy morsels that you prefer. Shipyard Winterlong Fellow- Chicken Scallopini with roasted portabello mushrooms and caramelized Yellow curry onions. Served with Jalapeno herb rice. Seasoned flour 1 Cup AP flour 1/2 Tablespoon dark chile powder 1 Teaspoons cayenne pepper salt and pepper to taste Mix all ingredients well. Roasted portabello mushrooms 3-4 portabello mushrooms julienned Olive oil salt and pepper 1 Teaspoon fresh thyme 1: Remove the gills of the mushrooms with a spoon. Drizzle oil over mushrooms and season with salt, pepper and thyme. 2: Heat a large saute pan over medium high heat. Add the mushrooms toss and put pan into a preheated 425 degree oven, for about 6-8 minutes. Caramelized Onions 1 large onion julienned 2 Tablespoons butter or oil 1 Tablespoon curry powder 1 Tablespoon white vinegar 1: Heat a large saute pan over medium high high heat. Add the oil or butter and onions. Once the onions have started to release some liquid, reduce the heat and occasionally turn the onions as they brown. 2: Deglaze the pan with the vinegar.Add the curry and mix well. Chicken Scallopini 3-4 Chicken breast skinless about 5 ounces each. 2 Bottles Shipyard Winterlong Fellow One for you one for the sauce. 4 Ounces chicken stock 1: Dredge the chicken into the seasoned flour shake off excess. 2: Heat a large saute pan over medium high heat. When hot add oil and seasoned chicken. Cook till the chicken is caramelized about 3-4 minutes. Flip and continue to cook. 3: Add the beer to deglaze the pan, and reduce by half. Next add the chicken stock and reduce by half again. Add mushrooms and onions. Season with salt and pepper. Serve over rice. Jalapeno and herb rice 2 Cups cooked rice 1-2 Tablespoons olive oil 1/2 Medium spanish onion diced 1 Clove garlic chopped 1 large Jalapeno pepper diced 2 Ounces chicken stock 1/ Cup cilantro chopped 1: Heat a large sautepan over medium high heat. saute the onion garlic and jalapeno until they become fragrant. 2: Add the rice and stock heat throughly. Toss in the cilantro.