Beer-Braised Sirloin Chili
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
"You can serve this as chili in a bowl," says Chef Kent Rathburn. "But I like it with flour tortillas, guacamole, cheese and sour cream and a full-flavored beer like bock or Belgian ale."
The Marinade:
2 pounds top sirloin steak, trimmed
2 tablespoons canola oil
Juice of 4 limes
2 cloves garlic, minced
2 shallots, minced
2 tablespoons chopped cilantro
1 tablespoon black pepper
1 jalapeno pepper, minced
1 tablespoon salt
The Chili:
2 tablespoons canola oil
1 large onion, peeled and sliced
4 cloves garlic, minced
2 tablespoons ancho chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
2 bottles (12 ounces each) Mexican beer
2 poblano chiles, roasted, peeled, seeds and stems removed, diced
1 teaspoon salt
Juice of 2 limes
1 /2 cup chopped green onions
1 tablespoon chopped cilantro
Cut the sirloin steak into four pieces, each about 8 ounces. In a large bowl or shallow dish, combine the canola oil, lime juice, garlic, shallots, cilantro, pepper, jalapeño, and salt and stir well. Place the beef in the dish and marinate in the refrigerator for at least three hours, or overnight.
Prepare the grill. Cook the meat to medium doneness, about 6 to 8 minutes per side. Let the meat cool; dice to one half inch cubes. Set aside.
In a large sauce pot over medium heat, add the oil. Sauté the onions and garlic until translucent. Add the meat pieces; cook until most of moisture is gone. Stir in ancho chile powder, cumin, and coriander. Add the beer to deglaze the pot. Continue cooking on medium heat until the sauce starts to thicken and the beef is very tender. Add poblano chiles, salt, and lime juice.
To serve, top with green onions and cilantro.
Yield: 8 servings
Heat Scale: Medium
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Southwestern Beer Marinade
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
This marinade is delicious with pork, chicken, beef, or game.
8 ounces Mexican beer
1/4 cup olive oil
8 cloves garlic, chopped
4 shallots, chopped
1 cup onion, chopped
2 jalapeño chiles, seeds and stems removed
1 bunch cilantro, chopped
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons black pepper
Juice of 6 limes
In blender or large food processor, place all the ingredients. Blend until smooth.
Yield: About 2 cups
Heat Scale: Medium
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Grilled Shrimp Fajitas with Beer-Braised Onions
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
The nice thing about shrimp is that it cooks so quickly. If you’re hungry, you don’t have to wait long. You can prepare the onions ahead of time and reheat them on the grill. Or, cook them in an iron skillet on the grill just before you’re ready to serve them
The Shrimp:
32 pieces shrimp, (16/20 count), peeled and deveined
1/4 cup canola oil
2 cloves garlic
2 shallots
1 jalapeño chile, seeds and stems removed
1 bunch cilantro
Juice of 3 limes
1/4 cup tequila
The Onions
3 tablespoons butter
4 onions, large, sliced thin
8 cloves garlic
16 ounces bock beer
1 tablespoon salt
8 flour tortillas
Place in a blender or food processor the canola oil, garlic, shallots, jalapeño, cilantro, lime juice and tequila. Blend until smooth. Place the shrimp in a large bowl. Pour the marinade over the shrimp and marinate in the refrigerator for one hour.
In a large cast iron skillet, place the butter and melt over medium heat. Add the onion slices and garlic and sauté until the onions are cooked and caramelized, about 12 minutes. When the onions become dark brown the add beer and deglaze the pan. Continue cooking until beer has reduced and thickened around the onions. Season with salt.
Prepare the grill. Place the shrimp on the grill and cook, turning, until white throughout, about 5 minutes. Place onions on platter; top with shrimp. Spoon into floured tortillas to serve.
Yield: 8 servings
Heat Scale: Mild
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Mixed Sausage Grill
Serve these tasty sausages with grilled onions and peppers, cole slaw, and some crunchy bread.
1 (12-ounce) can bock or other strong-flavored beer
1 /2 cup chopped onion
1 clove garlic, minced
1/4 teaspoon crushed red chile (or more to taste)
2 fresh Italian sausage links
2 fully-cooked Polish sausage links
2 fully-cooked bratwurst links
In a bowl, combine the beer, onion, garlic and red chile. Place the sausages in a large plastic bag and add the beer mixture. Close the bag securely and marinate in the refrigerator for 6 to 8 hours (or overnight, if desired) turning occasionally.
Remove the sausages from the marinade; discard the marinade. Place the Italian sausage links on the grill over low to medium coals. Grill for 5 minutes. Add the Polish sausage links and bratwurst and continue grilling for 10 to 12 minutes or until juices run clear, turning occasionally. Serve with Sweet Hot Beer Mustard.
Yield: 6 servings
Heat Scale: Mild
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Sweet-Hot Beer Mustard
1/4 cup dry mustard
1/3 cup bold-flavored beer
2 tablespoons rice vinegar
Scant 1/4 cup sugar
1 tablespoon prepared horseradish
1 /2 teaspoon dried tarragon or thyme
2 egg yolks beaten
In a bowl, whisk together all ingredients, except the egg yolks. Cover and let sit for 30 minutes. Whisk in the yolks. Place in a double boiler over simmering water. Cook on medium-low until thickened, whisking constantly. Cool. The mustard will keep in refrigerator for up to three weeks.
Yield: About 1 cup
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Onion-Beer Tri-Tip Roast
Try this when you don’t have the time to do a brisket. It’s delicious and makes great sandwiches.
2 cups finely chopped onion
2 tablespoons butter
3/4 teaspoon salt
1 (12-ounce) can bock or other full-flavored beer
2 teaspoons New Mexican red chile powder
2 beef tri-tip (bottom sirloin) roasts, about 2 pounds each
Salt and pepper to taste
Cook the onions in butter in a small saucepan over medium-low heat until tender, about 10 minutes. Stir in the salt and chile powder. Add the beer and simmer for 5 minutes. Remove from heat and cool thoroughly. Place roasts in large plastic bag and add the cooled marinade, turning to coat. Close the bag securely and marinate in the refrigerator for 6 to 8 hours (or overnight) turning occasionally.
Remove the roasts from marinade; reserve marinade. Boil the marinade in a pot for 10 minutes. Place the roasts on the grill over medium coals. Grill for 30 to 35 minutes, turning and brushing frequently with the marinade. Roasts will be rare to medium in doneness.
Remove the roasts from grill, tent with aluminum foil, and allow to stand 15 to 20 minutes before carving. Carve across the grain into thin slices. Season with salt and pepper to taste.
Yield: 8 servings
Heat Scale: Medium
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Indonesian-Style Salmon Grill
(Recipe by Alaska fisherman Suzanne Abraham, Kodiak, Alaska)
You can also use Alaska halibut in this recipe, which is good with a rice pilaf you’ve made ahead of time and reheat on the grill.
6 ounces (about 1 /2 can) pilsner or pale ale
1 /2 cup orange marmalade
1 /2 cup soy sauce
3 tablespoons sugar
2 tablespoons oil
2 teaspoons minced garlic
1 teaspoon. ground ginger
Habanero hot sauce, to taste
1 to 3 green onions, sliced
2 pounds Alaska salmon fillets or steaks
Blend together all ingredients, except the green onions and salmon. Place the salmon in a shallow baking dish and pour the pour marinade over it. Cover and refrigerate for at least one hour. Remove from the marinade and transfer the salmon to a sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around the fish. Sprinkle the green onions over the salmon.
Cook the salmon on a hot grill, but not directly over heat source (coals or gas). Cover the grill and open the vents. Cook about 20 to 30 minutes, until the fish is opaque and flakes easily.
Yield: 6 to 8 servings
Heat Scale: Varies
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Grilled Beer Pork Chops
A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.
4 boneless pork chops, about 3/4-inch thick
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons grated ginger root
1 teaspoon Asian chile paste (available in Asian markets)
2 cup pale ale or brown ale
Place the chops in self-sealing plastic bag and add the other ingredients. Seal the bag. Gently massage the bag to evenly distribute the marinade ingredients. Refrigerate for 4 to 24 hours.
Prepare medium-hot coals in a kettle-style grill. Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals. Cover the grill and grill for 10 minutes, turning once.
Yield: 4 servings
Heat Scale: Medium
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Pineapple Mango Brochettes with Sweet Beer Glaze
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.
8 wooden skewers, soaked in water
16 pieces pineapple (peeled and cubed), in one-inch cubes
16 pieces green mango (wedged), in one-inch cubes
8 ounces ale or lager beer
2 tablespoons butter
1 /2 cup brown sugar
2 tablespoons Dijon mustard
Thread two pieces of pineapple and two mango chunks on each wooden skewer, alternating. Set aside. On top of the stove over medium-hot heat, bring the beer to a boil in a small saucepan. Cook until reduced by half. Stir in the butter, sugar, and mustard and continue cooking for two minutes.
Prepare the grill. Place the brochettes on the grill over a hot fire. Cook for one minute on each side, brushing the brochettes with the glaze during the grilling process.
Yield: 8 servings
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
"You can serve this as chili in a bowl," says Chef Kent Rathburn. "But I like it with flour tortillas, guacamole, cheese and sour cream and a full-flavored beer like bock or Belgian ale."
The Marinade:
2 pounds top sirloin steak, trimmed
2 tablespoons canola oil
Juice of 4 limes
2 cloves garlic, minced
2 shallots, minced
2 tablespoons chopped cilantro
1 tablespoon black pepper
1 jalapeno pepper, minced
1 tablespoon salt
The Chili:
2 tablespoons canola oil
1 large onion, peeled and sliced
4 cloves garlic, minced
2 tablespoons ancho chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
2 bottles (12 ounces each) Mexican beer
2 poblano chiles, roasted, peeled, seeds and stems removed, diced
1 teaspoon salt
Juice of 2 limes
1 /2 cup chopped green onions
1 tablespoon chopped cilantro
Cut the sirloin steak into four pieces, each about 8 ounces. In a large bowl or shallow dish, combine the canola oil, lime juice, garlic, shallots, cilantro, pepper, jalapeño, and salt and stir well. Place the beef in the dish and marinate in the refrigerator for at least three hours, or overnight.
Prepare the grill. Cook the meat to medium doneness, about 6 to 8 minutes per side. Let the meat cool; dice to one half inch cubes. Set aside.
In a large sauce pot over medium heat, add the oil. Sauté the onions and garlic until translucent. Add the meat pieces; cook until most of moisture is gone. Stir in ancho chile powder, cumin, and coriander. Add the beer to deglaze the pot. Continue cooking on medium heat until the sauce starts to thicken and the beef is very tender. Add poblano chiles, salt, and lime juice.
To serve, top with green onions and cilantro.
Yield: 8 servings
Heat Scale: Medium
Top of Page
Southwestern Beer Marinade
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
This marinade is delicious with pork, chicken, beef, or game.
8 ounces Mexican beer
1/4 cup olive oil
8 cloves garlic, chopped
4 shallots, chopped
1 cup onion, chopped
2 jalapeño chiles, seeds and stems removed
1 bunch cilantro, chopped
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons black pepper
Juice of 6 limes
In blender or large food processor, place all the ingredients. Blend until smooth.
Yield: About 2 cups
Heat Scale: Medium
Top of Page
Grilled Shrimp Fajitas with Beer-Braised Onions
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
The nice thing about shrimp is that it cooks so quickly. If you’re hungry, you don’t have to wait long. You can prepare the onions ahead of time and reheat them on the grill. Or, cook them in an iron skillet on the grill just before you’re ready to serve them
The Shrimp:
32 pieces shrimp, (16/20 count), peeled and deveined
1/4 cup canola oil
2 cloves garlic
2 shallots
1 jalapeño chile, seeds and stems removed
1 bunch cilantro
Juice of 3 limes
1/4 cup tequila
The Onions
3 tablespoons butter
4 onions, large, sliced thin
8 cloves garlic
16 ounces bock beer
1 tablespoon salt
8 flour tortillas
Place in a blender or food processor the canola oil, garlic, shallots, jalapeño, cilantro, lime juice and tequila. Blend until smooth. Place the shrimp in a large bowl. Pour the marinade over the shrimp and marinate in the refrigerator for one hour.
In a large cast iron skillet, place the butter and melt over medium heat. Add the onion slices and garlic and sauté until the onions are cooked and caramelized, about 12 minutes. When the onions become dark brown the add beer and deglaze the pan. Continue cooking until beer has reduced and thickened around the onions. Season with salt.
Prepare the grill. Place the shrimp on the grill and cook, turning, until white throughout, about 5 minutes. Place onions on platter; top with shrimp. Spoon into floured tortillas to serve.
Yield: 8 servings
Heat Scale: Mild
Top of Page
Mixed Sausage Grill
Serve these tasty sausages with grilled onions and peppers, cole slaw, and some crunchy bread.
1 (12-ounce) can bock or other strong-flavored beer
1 /2 cup chopped onion
1 clove garlic, minced
1/4 teaspoon crushed red chile (or more to taste)
2 fresh Italian sausage links
2 fully-cooked Polish sausage links
2 fully-cooked bratwurst links
In a bowl, combine the beer, onion, garlic and red chile. Place the sausages in a large plastic bag and add the beer mixture. Close the bag securely and marinate in the refrigerator for 6 to 8 hours (or overnight, if desired) turning occasionally.
Remove the sausages from the marinade; discard the marinade. Place the Italian sausage links on the grill over low to medium coals. Grill for 5 minutes. Add the Polish sausage links and bratwurst and continue grilling for 10 to 12 minutes or until juices run clear, turning occasionally. Serve with Sweet Hot Beer Mustard.
Yield: 6 servings
Heat Scale: Mild
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Sweet-Hot Beer Mustard
1/4 cup dry mustard
1/3 cup bold-flavored beer
2 tablespoons rice vinegar
Scant 1/4 cup sugar
1 tablespoon prepared horseradish
1 /2 teaspoon dried tarragon or thyme
2 egg yolks beaten
In a bowl, whisk together all ingredients, except the egg yolks. Cover and let sit for 30 minutes. Whisk in the yolks. Place in a double boiler over simmering water. Cook on medium-low until thickened, whisking constantly. Cool. The mustard will keep in refrigerator for up to three weeks.
Yield: About 1 cup
Top of Page
Onion-Beer Tri-Tip Roast
Try this when you don’t have the time to do a brisket. It’s delicious and makes great sandwiches.
2 cups finely chopped onion
2 tablespoons butter
3/4 teaspoon salt
1 (12-ounce) can bock or other full-flavored beer
2 teaspoons New Mexican red chile powder
2 beef tri-tip (bottom sirloin) roasts, about 2 pounds each
Salt and pepper to taste
Cook the onions in butter in a small saucepan over medium-low heat until tender, about 10 minutes. Stir in the salt and chile powder. Add the beer and simmer for 5 minutes. Remove from heat and cool thoroughly. Place roasts in large plastic bag and add the cooled marinade, turning to coat. Close the bag securely and marinate in the refrigerator for 6 to 8 hours (or overnight) turning occasionally.
Remove the roasts from marinade; reserve marinade. Boil the marinade in a pot for 10 minutes. Place the roasts on the grill over medium coals. Grill for 30 to 35 minutes, turning and brushing frequently with the marinade. Roasts will be rare to medium in doneness.
Remove the roasts from grill, tent with aluminum foil, and allow to stand 15 to 20 minutes before carving. Carve across the grain into thin slices. Season with salt and pepper to taste.
Yield: 8 servings
Heat Scale: Medium
Top of Page
Indonesian-Style Salmon Grill
(Recipe by Alaska fisherman Suzanne Abraham, Kodiak, Alaska)
You can also use Alaska halibut in this recipe, which is good with a rice pilaf you’ve made ahead of time and reheat on the grill.
6 ounces (about 1 /2 can) pilsner or pale ale
1 /2 cup orange marmalade
1 /2 cup soy sauce
3 tablespoons sugar
2 tablespoons oil
2 teaspoons minced garlic
1 teaspoon. ground ginger
Habanero hot sauce, to taste
1 to 3 green onions, sliced
2 pounds Alaska salmon fillets or steaks
Blend together all ingredients, except the green onions and salmon. Place the salmon in a shallow baking dish and pour the pour marinade over it. Cover and refrigerate for at least one hour. Remove from the marinade and transfer the salmon to a sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around the fish. Sprinkle the green onions over the salmon.
Cook the salmon on a hot grill, but not directly over heat source (coals or gas). Cover the grill and open the vents. Cook about 20 to 30 minutes, until the fish is opaque and flakes easily.
Yield: 6 to 8 servings
Heat Scale: Varies
Top of Page
Grilled Beer Pork Chops
A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.
4 boneless pork chops, about 3/4-inch thick
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons grated ginger root
1 teaspoon Asian chile paste (available in Asian markets)
2 cup pale ale or brown ale
Place the chops in self-sealing plastic bag and add the other ingredients. Seal the bag. Gently massage the bag to evenly distribute the marinade ingredients. Refrigerate for 4 to 24 hours.
Prepare medium-hot coals in a kettle-style grill. Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals. Cover the grill and grill for 10 minutes, turning once.
Yield: 4 servings
Heat Scale: Medium
Top of Page
Pineapple Mango Brochettes with Sweet Beer Glaze
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.
8 wooden skewers, soaked in water
16 pieces pineapple (peeled and cubed), in one-inch cubes
16 pieces green mango (wedged), in one-inch cubes
8 ounces ale or lager beer
2 tablespoons butter
1 /2 cup brown sugar
2 tablespoons Dijon mustard
Thread two pieces of pineapple and two mango chunks on each wooden skewer, alternating. Set aside. On top of the stove over medium-hot heat, bring the beer to a boil in a small saucepan. Cook until reduced by half. Stir in the butter, sugar, and mustard and continue cooking for two minutes.
Prepare the grill. Place the brochettes on the grill over a hot fire. Cook for one minute on each side, brushing the brochettes with the glaze during the grilling process.
Yield: 8 servings
posted by Matt Silverman at
12:45 PM
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