Mushrooms in Beer

Batter Ingredients
1 cup flour
1 tbsp. vegetable oil
3/4 cups warm beer
1 egg, separated
2 lbs. Mushrooms
1/2 tsp. garlic powder
2 tbsp. lemon juice
pepper to taste
vegetable oil for deep frying

Instructions
Mix flour and oil in a large bowl. Stir beer and water into flour mixture. Beat egg yolk into batter. Grease a piece of plastic wrap and put it over the bowl. Set bowl in a warm location and let stand for at least 2 hours. When ready to cook the mushrooms, beat egg white and fold gently into batter. Leave small mushrooms whole; cut medium ones in half and large ones in quarters. Sprinkle garlic powder, lemon juice, and pepper over mushrooms and toss to coat evenly. Dip mushrooms in batter. Deep-fry mushrooms a few at a time. Drain on paper towels.

Beer Battered Onion Rings
Ingredients
1-1/2 cups beer
1 tbsp. baking powder
1 egg (beaten)
1-1/2 cups flour
vegetable oil
1 large Spanish onion
paper towels

Instructions
Combine 1-1/2 cups beer, 1 tbsp. baking powder, and 1 egg (beaten) in a large bowl. Stir 1-1/2 cups of flour into the beer mixture gradually. Heat enough vegetable oil for deep-frying to 375 oF in an automatic deep-fryer or large saucepan. Separate 1 large Spanish onion, sliced thin, into rings and dip into batter to coat them. Immerse a few rings at a time in the hot oil so that they are completely covered. Fry for about 30 seconds or until they turn golden brown. Remove rings from oil and drain on paper towels.

Pepper Flank Steak with Chilli Beer Sauce

Ingredients
1 tablespoon (15 ml) olive oil
2 tablespoons (25 mL) red bell pepper, minced
5-6 sun dried tomatoes, snipped into strips
1 cup (250 mL) dark beer
2/3 cup (150 mL) chilli sauce
1 tablespoon (15mL) grated horseradish
2-3 pounds (1-1.5 kg) flank steak, marinated 6 hours or overnight in beer, then rubbed with cracked black pepper

Instructions In a stainless-steel saucepan (not iron, not aluminium) over medium heat, heat olive oil and saute red pepper, onion, garlic and sundried tomatoes. When tender, add beer and chilli sauce, simmer 5 minutes. Stir in horseradish. In a heavy skillet over high heat, sear marinated pepper-rubbed steak to desired degree of doneness. Slice thin against the grain, on the diagonal. Serve on top of green salad tossed with cheese and light vinaigrette, with beer sauce on the side. Serves 4-6

Chicken in Dark Ale

Ingredients

1/4 cup (50 mL) unsalted butter
4 whole chicken legs, with thighs, or one whole chicken, 3 to 3 ½ pounds/1.5 kg, cut into 8 pieces
3 small leeks (white part only) sliced thin, washed thoroughly and dried with clean towel
4 shallots, chopped fine
½ teaspoon (2mL) caraway seeds, crushed lightly
One 12-ounce (341 -mL) bottle of a Dark Ale beer
3 tablespoons (50 mL) brown sugar, packed
1 teaspoon (5 mL) fresh thyme leaves, chopped
Salt and freshly ground pepper, to taste
Hot cooked egg noodles, for serving
1 tablespoon (15 mL) fresh chives, chopped

Instructions
In a large skillet, melt the butter over medium heat. Add chicken and cook, turning once until golden brown. Remove chicken to a plate and set aside. Add the leeks, shallots and caraway seeds to the pan and cook, scraping to loosen any browned bits in the bottom of the pan. Add browned chicken pieces, dark ale beer, brown sugar and thyme and season with salt and pepper to taste. Simmer, covered, for about 20 minutes or until the chicken is cooked through. Transfer chicken to a large plate and cover to keep warm. Increase the heat to high and boil the pan liquid until slightly thickened. To serve, place cooked egg noodles on a platter, top with the chicken, pour the pan sauce over, and sprinkle with chives. Serves 4

Beer ‘Barbecued’ Chicken

Ingredients
1 cup light beer
1/4 cup vegetable oil
1/4 tsp. Salt
1 bay leaf
2 lbs. Boneless chicken breasts
1 egg, beaten
1 tbsp. Water
1 cup bread crumbs

Instructions
Combine light beer, oil, salt, and bay leaf. Pour mixture over chicken; cover; and refrigerate overnight. Remove chicken from marinade and pat dry with paper towels. Mix egg and water together and dip chicken pieces in egg mixture. Roll chicken breasts in bread crumbs and place in greased baking dish. Bake for 15 minutes. If you wish, you may refrigerate chicken at this point and finish cooking it 15 minutes before dinner. Serves 4

Beer Burgers
Ingredients
2 lbs. lean ground beef
1 cup beer
1 egg, beaten
1/4 cup dried bread crumbs
2 tbsp. butter or margarine
2 medium onions
2 tbsp. Worcestershire sauce
1 tsp. basil
1 tsp. Thyme

Instructions
Mix beef, 1/2 cup beer, egg and bread crumbs together and shape into patties. Barbeque patties to suit individual tastes. Slice and saute onions in butter or margarine. Stir in remaining beer, Worcestershire sauce, basil and thyme into onions and heat thoroughly. Spoon mixture on top of hamburger patties and serve on crusty kaisers.

Beer Marinade
Ingredients
1/2 tsp. grated fresh ginger
1/3 cup orange marmalade
2 cloves garlic (pressed)
2 tbsp. brown sugar
3 tbsp. Tabasco
1 tbsp. dry mustard
1 cup beer

Instructions
Combine all ingredients in a bowl. Pour over meat and allow to marinate for at least 5 to 6 hours or overnight. Use with beef or pork.

'Beered' and Baked Onions

Ingredients
Red onions
Butter
Dash garlic salt
Dash pepper
Beer for marinating

Instructions
Wash and skin red onions and marinate them in beer for 1/2 an hour. Cut a one-inch cross in the top of each onion, place 1 tsp. of butter in the cross, and season with garlic salt and pepper. Prepare one onion for each guest. Wrap in foil and barbeque for 8 - 10 minutes.

Beer Caesar Salad

Ingredients
1/2 teaspoon (2 mL) garlic, crushed
3 anchovy fillets
1 egg (beaten)
3 ounces (90 mL) light beer
2/3 cup (150 mL) olive oil
Salt, pepper
1 head romaine lettuce
croutons
bacon bits
grated Parmesan cheese

Instructions
In a blender, combine garlic and anchovies to create a paste. Add egg (or pasteurized substitute) and beer; blend until smooth. With blender on high speed, slowly add oil. Tip: As dressing thickens, add oil very slowly so as not to break the emulsion. Add salt, pepper to taste, then chill until set. Remove the lettuce leaves from head, rinse and pat dry with paper towels, then tear into-bite sized pieces. In a salad bowl, pour dressing over lettuce and gently fold into lettuce with salad tongs. Sprinkle with croutons, bacon bits and Parmesan cheese to taste, and gently fold into mixture. Serve immediately.

Cheese Beer Bread

Ingredients
3 cups (750 mL) all-purpose flour
2 tablespoons (25 mL) sugar
4 teaspoons (20 mL) baking powder
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) dark ale
1 1/2 cups (375 mL) old Cheddar cheese, grated coarse, divided
1/4 cup (50 mL) butter, melted

Instructions
In a large bowl, combine flour, sugar, baking powder and salt. Make a well in centre of dry ingredients and pour in ale; stir just until dry ingredients are moistened. Remove 1/3 cup (75 mL) of the cheese and set aside. Stir remaining cheese into batter. Spoon batter into greased 8 1/2 x 4 1/2-inch (22-x 11-cm) loaf pan. Pour butter over top. Bake in preheated oven at 350oF (180oC) for 45 to 50 minutes or until cake tester inserted in the centre comes out clean. Sprinkle reserved 1/3 cup (75 mL) of cheese over bread and bake an additional 2 minutes or until cheese has melted. Remove bread from oven and let cool in pan on rack for 15 minutes. Remove bread from pan and place on rack to cool completely