• 2 pounds large shrimp, 15-20 count
• 2 cups Water
• 16 ounces J.T.'s Goldenshine
• 2-3 Bay Leaves
• 4 Tablespoons pickling spice
• 1 teaspoon cayenne pepper
• 1 small head of garlic, do not chop
• Juice from 1-2 lemons

Mix all ingredients, except shrimp and bring to a boil. Allow to boil for 10-12 minutes. Rince shrimp and add to mixture. Return liquid to a boil and cook for 5-7 minutes until they are pink and firm. Remove shrimp and refrigerate. Serve with cocktail sauce, lemon and plenty of J.T.'s Goldenshine.

2 Cups Sliced Mushrooms (any kind)
1 Clove Crushed Garlic
1 Bay Leaf
2 Cups Merlot
2 Cups Beef Stock (or 2 cubes beef bullion dissolved in hot water)

1 Tablespoon Pepper
1 Tablespoon Salt
4 Tablespoons Tomato Paste
4 oz. Extra Virgin Olive Oil

Sautee mushrooms & garlic in olive oil until golden, set aside. Combine merlot, beef stock, bay leaf, salt, and pepper in a small sauce pan. Bring to a boil and reduce mixture by half. Add mushrooms to mixture and return to a boil. Thicken with tomato paste.

Serve over any red meat.

Yield 3 cups

• 3/4 cup Butter, salted
• 2 Tbs. Butter, salted
• 1 LB. Real, semisweet chocolate chips
• 2-1/2 cups of cake flour
• 2 tsp. baking powder
• 6 Tbs. Porter Beer
• 5 Tbs. Milk
• 1/2 tsp. baking soda
• 3 eggs, separated
• 1-1/3 cups of sugar
• 3 ounces of unsweetened baker's chocolate, melted
• 1-1/2 cups Porter, allow to sit out and go flat

Lightly grease two 9 inch cake pans with butter and dust with 1/4 cup flour. Shake out extra flour. Mix remaining flour with baking powder, salt and baking soda. Beat the egg whites with 2 Tbs. of sugar until you begin to form peaks. Cream together (use electric mixer) remaining sugar with 3/4 cup butter until light in texture. Slowly beat in egg yolks. Stir in melted chocolate, beer and slowly beat in the flour mixture. Using a rubber spatula, fold in the egg whites. Scrape the batter into each of the cake pans. Bake at 375 for 30-35 minutes, until toothpick comes out of the center cleanly. Allow cakes to cool before frosting.

• 2 Tbs. Butter, salted
• 1 LB. Real, semisweet chocolate chips
• 6 Tbs. Porter Beer
• 5 Tbs. Milk

Soften chocolate chips in double boiler. Remove from heat and beat with electric mixer, add butter until smooth, a minute or two. Slowly, beat in the beer and milk. Frost the cakes and stack.

• 12 ounces of Rich's award winning Rauch Beer
• 1/4 cup salad oil
• 2 tsp. salt

Mix all ingredients together. Especially good for marinating shrimp, scallops or fish. Standard marinating time is 2-3 hours in the refrigerator.