Beer Marinated Baked Chicken Wings
1/4 cup olive oil 1/2 cup Budweiser, Miller Lite, or other lager1/4 cup light soy sauce 1/8 cup lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ginger 1 clove garlic, minced 3 to 3 1/2 lbs. chicken wings
Combine all ingredients except chicken and blend well.Rinse chicken under very cold water. Drain on paper towels. Place in large bowl or plastic bag and pour the marinade over wings. Turn all pieces to coat thoroughly. Cover tightly and refrigerate 24 hours. Place chicken skin-side up in a roasting pan. Discard excess marinade. Bake at 350 degrees until golden brown, about 1 hour. Yield: 16-20 wings
Marinated Mushrooms
1 pound raw small white mushrooms with stems removed 2/3 Cup olive or salad oil 1/3 Cup beer 2 tablespoons lemon juice 2 tablespoons instant minced onion 1 tablespoon chopped parsley 1/4 teaspoon oregano crushed 1/4 teaspoon salad herbs crushed 1/2 teaspoon salt 1/8 teaspoon pepper 1 large clove garlic minced
Place mushrooms in large clean jar. Combine remaining ingredients. Pour over mushrooms. Cover tightly, turn jar to make sure all mushrooms are coated with marinade. Allow to stand at room temperature for about 2 hours. Store in refrigerator.
Serve marinade as dip for other fresh vegetables.
MUSSELS STEAMED IN SPICY BEER
12-ounces lager (Miller Lite, Bud, etc)2 bay leaves4 whole cloves1 teaspoon coriander seeds1 teaspoon mustard seeds1/4 teaspoon cayenne, or to taste1/2 teaspoon salt2 lemon wedges36 mussels, scrubbed well in several changes of water and the beards scraped off if necessaryminced fresh parsley leaves for garnish
In a kettle bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.Serves 6 as an appetizer.
Crab Stuffed Jalapeno Poppers
12 large Jalapenos Peppers4 oz. crabmeat, well drained1/3 cup minced red onion1/4 cup minced green bell pepper1/4 cup cream cheese1/2 cup all purpose flour3/4 cup Corona beerOil for fryingAll purpose flour
For Garnish1/2 avocado, peeled and diced1/2 cup salsa1 tablespoon mayonnaiseStarting just below stem, cut Jalapenos lengthwise in half, leaving stems attached. Remove the seeds. Place Jalapenos in medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry the Jalapenos.Combine crab, onion, bell pepper and cream cheese in small bowl. Season with salt and pepper. Fill Jalapeno cavities with crab mixture. Press the pepper halves together to compress filling. (Can be prepared ahead. Cover and chill.)Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes. Heat oil in heavy deep pot to 375°F. Whisk batter until smooth. Dredge Jalapenos in flour, then dip into batter to coat completely and deep-fry until golden brown. Remove peppers from oil and allow to drain. Combine avocado, salsa and mayonnaise in small bowl, and use this to garnish the peppers.
Shrimp in Beer Batter
This recipe makes a big ole' mess of beer battered shrimp. This is a great Superbowl party recipe.
3 pounds of shrimp in shell 2 cups warm beer 2 2/4th cups flour 2 teaspoons paprika dash of Tabasco dash of Worcestershire sauce
Peel and split shrimp, leaving tails intact. Mix all remaining ingredients together. Roll shrimp in additional flour, salt and pepper. Dip into beer batter and fry in deep hot fat for 2-3 minutes. Yield: 6-8 servings
CHICKEN LIVERS PAPRIKA
1 lb chicken livers 2 TBS butter 1 medium-sized onion, chopped 1 tsp paprika 1 TBS flour 1 C beer juice of 1/2 lemon salt and pepper to taste 2 TBS cream
Saute halved livers in butter about 3 minutes. Saute onion until soft. Stir in paprika and flour. Add beer gradually, then the lemon juice. Season to taste and add cream. Simmer for 4 minutes. Serve on toast or rice. Serves 4.
Stout Stuffed Tomatoes
12 medium-size fresh, ripe tomatoes salt and pepper 12 oz. whole corn, drained 1 small chopped onion8 ounces grated sharp cheddar cheese 3 cups soft bread crumbs 2 cups Stout
Cut the tops off the tomatoes and scoop out the pulp. Sprinkle inside with salt and pepper. Chop up the pulp and drain. Add corn, onion, cheese and bread crumbs to the pulp and mix well. Spoon mixture into tomato shells. Place tomatoes in a greased shallow baking pan. Spoon stout over the tops of the tomatoes. Bake at 350 degrees for 20 to 25 minutes or until tops are lightly browned .
Beer Crab Dip
This is a great dip for a hot summer day. Enjoy it with your favorite brew.
Ingredients: 16 ounces cream cheese ½ cup light beer1 lb of lump crabmeat, drained 2 green onions, finely chopped ½ tablespoon of parsley ¼ tsp of garlic powder ¼ tablespoon of lemon juice 1 teaspoon of Worcestershire Sauce ½ tsp of Cayenne Pepper Preparation:
Combine softened cream cheese with beer. Add crabmeat, onions, parsley, garlic powder, Worcestershire Sauce, cayenne pepper and lemon juice and mix with a spoon. Chill and serve.
BEER-BATTERED SHRIMP WITH ORANGE MARMALADE SAUCE
1 C flour1-1/2 tsp paprikasalt and pepper to taste 1 C beer 1 pound jumbo shrimp (16-20 per pound) flour for dredging shrimpenough vegetable to deep-fry the shrimp1 tsp fresh lemon juiceOrange
Marmalade Sauce - see recipe at bottom of page
Orange slices and fresh parsley for garnish
Sift the flour and combine it with the other dry ingredients. Slowly add the beer, stirring with a wire whisk. The consistency of the batter should be similar to thin pancake batter. Chill for 5-10 minutes.
Shell and devein the shrimp. With a sharp knife, cut the back nearly in half to form into a fantail shape. Sprinkle with fresh lemon juice and a little salt. Holding the shrimp by their tails, dip them into the flour first and then into the beer batter. Deep-fry in vegetable oil at 350 degrees. Be careful to place the shrimp one at a time into the oil so that the do not stick together. Fry until crisp and golden brown. Serve with Orange Marmalade Sauce. Garnish the platter with orange slices and fresh parsley. Serves 2-4. This batter is great with mussels and oysters as well.
ORANGE MARMALADE SAUCE 1 C orange marmalade juice of 1 large sweet orange pinch of ground ginger 1 tsp prepared horseradish Put the above ingredients in the container of a food processor or blender and blend well for about 10 seconds.
Grilled Pork Chops in Teriyaki Style Beer Marinade
Serves 6.
2/3 cup soy sauce1/4 cup sweet sherry1/4 cup cider vinegar1/3 cup sugar2 tablespoons chopped fresh gingerroot2/3 cup beer (not dark)six 1-inch-thick rib or loin pork chops
In a saucepan combine the soy sauce, sherry, vinegar, sugar, gingerroot, and beer.Simmer the mixture until it is reduced to about 1 1/3 cups, and let the marinade cool until it is room temperature. In a shallow baking dish large enough to hold the pork chops in one layer combine the pork chops and the marinade, turning the chops to coat them thoroughly.Cover the chops and let them marinate overnight in the refridgerator.Pour the marinade into a saucepan and boil it for 5 minutes.
Grill the pork chops on an oiled rack set about 4 inches over glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through.
For winter weather, you may also broil the pork chops on the rack of a broiler pan under a preheated broiler.
BEER-BATTERED CATFISH WITH VINEGAR SLAW
Serves 2
1/3 cup plus 2 tablespoons all purpose flour1/2 teaspoon salt1/4 teaspoon ground black pepper1/3 cup flat beerVegetable oil (for frying) (2) 4 to 6 ounce catfish fillets2 cups coleslaw mix2 tablespoons white wine vinegar1 1/2 tablespoons honey1 tablespoon vegetable oil
Whisk 1/3 cup flour, salt, and pepper in medium bowl to blend. Whisk in beer.Add 1/2 inch of oil to a heavy skillet. Heat oil to 350°F. Place remaining 2 tablespoons flour on plate and coat fish with flour. Dip in batter, and let excess drip off.
Fry fish until golden brown and crisp, about 4 minutes per side. Drain fish on paper towels. Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl. Season with salt and pepper. Divide between plates. Place fish atop coleslaw.
Irish Fresh Ham with Crackings and Pan Gravy
Serves 8
8 to 10 pound fresh hamvegetable oil1 tablespoon coarse salt1/2 tsp dried thyme, crumbled1/2 tsp crumbled dried sage1/2 tsp pepper1 tsp English-style dry mustard12 oz. lager beer (Bud, Miller Lite, etc)Gravy Ingredients2 tablespoons all-purpose flour (or gravy flour, if available)1 cup beef broth (I use canned broth)1/2 tsp English-style mustard1/4 tsp crumbled dried sage1/8 tsp dried thyme, crumbled1/4 tsp sugar2 tsp cider vinegar
With a sharp knife, prick the ham skin all over. make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with oil.
In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack that is set in a roasting pan and put the pan in a preheated 500°F. oven. Reduce the temperature immediately to 325°F. and roast the ham for 1 hour.
Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 160°F., and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. During this, cover the ham to keep it covered.Skim the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits. Pour the liquid into a saucepan. In a small bowl, whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.Garnish the ham with cracklings and serve it with the gravy.
BRAISED BEEF WITH TOMATOES AND RIPE OLIVES
2-1/2 lbs chuck steak 3 TBS oil 2 large onions, sliced 1 green pepper, cut into thin strips 1 C ripe olives, pitted 3 tomatoes, peeled, seeded and quarter 1 tsp tomato paste 1 TBS flour 1-1/2 C ale salt and pepper to taste
Preheat oven to 350 degrees. Cut beef into cubes. Trim well. Saute in a skillet in hot oil, adding a few pieces at a time. Transfer as it browns into a casserole. Saute onion and pepper in the oil until softened. Add olives, tomatoes, and tomato paste and cook for 1 minute. Stir in flour and add ale slowly. Season with salt and pepper and add to the beef in the casserole. Cook for 2-1/2 hours in preheated oven until tender. Serves 4-6.
Curried Apple and Sweet Potato Soup
Ingredients1/4 cup raisins12 ounces light pilsner beer 4 tablespoons butter 1 onion, diced 2 apples, unpeeled cored and diced 1 tablespoon curry2 teaspoons finely minced fresh gingerroot 2 tablespoons all-purpose flour 4 cups chicken stock1/4 cup frozen apple juice concentrate1 inch cinnamon stick1 teaspoon tamari/shoyu soy sauce2 medium sweet potatoes, peeled and finely diced Salt and freshly ground white pepper to taste Cayenne pepper to taste
Instructions
Soak the raisins in the beer for at least 2 hours before beginning.
Melt the butter in a skillet over medium heat. Add the onion and sauté 3 minutes. Add diced apples and sauté until softened, 3 to 4 minutes. Sprinkle with curry powder.
Cook 8 minutes on medium low. Stir in the ginger and cook 2 more minutes. Drain the raisins (save the beer) Sprinkle the flour over the apple mixture and cook over low heat 1 minute. Gradually add the beer, stirring to smooth any lumps, and cook 5 to 7 minutes. Transfer this mixture to a food processor. Add the raisins and blend until smooth. In a heavy stock pot, combine the stock, apple juice concentrate, cinnamon stick, and soy sauce. Bring to a boil, add the sweet potatoes, and turn down the heat. Simmer, partially covered, until the potatoes are tender, about 30 minutes. Remove the cinnamon stick from the hot stock and stir in the apple puree. Season with salt and white pepper. Simmer for 5 more minutes.
Your soup is now ready to enjoy.
Wisconsin Beer Cheese Soup
12 ounces Beer8 slices bacon (about 1/2 pound) 1/2 cup diced onion 1/2 cup finely chopped carrot 1/2 cup minced celery 1/4 cup minced sweet red pepper 1 10-1/2 ounce can condensed chicken broth 1/4 cup flour 1 cup half and half 3 cups shredded sharp cheddar cheese 1 tablespoon sugar salt and pepper to taste
Open beer and let stand while dicing vegetables.Sauté bacon until crisp. Drain and crumble. In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low. Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste. Yield: 4 servings
Swedish Beef Stew
2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes6 tablespoons (3/4 stick) unsalted butter2 1/2 pounds onions (about 5), quartered2 1/2 pounds boiling potatoes, peeled and cubedSalt and black pepper to taste3 cups lager beer (Miller Lite, Bud, etc.)
1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.
3. You can deglaze the casserole by pouring a bit of water over the stew, if you like.
4. Transfer stew to a serving bowlMakes 6 servings.
PIONEER STEW
The person who sent me this said the recipe originally came from Coors
6 slices bacon 1 onion, sliced 1 clove garlic, minced 1 lb beef shank crosscuts 1/2 lb ham hock 2 bottles beer 1 C water 1 tsp salt 2 15-oz cans garbanzo beans 4 potatoes, cubed 1 4-oz link cooked Polish sausage, thinly sliced
Cook bacon until crisp. Drain, reserve 2 TBS drippings. Crumble bacon and set aside. Add onion and garlic to reserved drippings in pan. Cook until tender.
Add beef shank, ham hock, beer, water and salt. Heat to a boil, reduce heat, cover, and simmer 1 1/2 hours. Remove meat from beef shank and ham hock, dice, and discard bones. Return to stew with undrained beans and potatoes.
Cover and simmer 20 minutes more. Add sausage and crumbled bacon. Heat through. Skin off fat. Makes 8 servings.
Bud-B-Que Sauce
Try this sauce for all your summer cookouts.
1/2 cup molasses 1/4 cup mustard (not dry) 1/2 cup chili sauce 1 teaspoon Worcestershire sauce 1/2 cup minced onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup Budweiser or other lager ribs or chicken
Combine all ingredients except meat in a small saucepan and bring to a boil.Reduce heat and simmer for 15 minutes.
MUSTARD SAUCE
Great when served hot with hot dogs, bratwurst, or sausage.
2 Tbs cornstarch 2 Tbs sugar 1 Tbs dry mustard 1/2 tsp salt 1 bottle beer 1 Tbs vinegar
Combine cornstarch, sugar, dry mustard, and salt in a saucepan. Stir in beer and vinegar. Cook, stirring constantly, until thickened. Serve hot.
ENGLISH PUB MUSTARD
2 Cups dry mustard 1 Cup firmly packed brown sugar 2 tsp salt 1/2 tsp turmeric 10 to 12 oz flat beer
Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With machine running, add beer in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape sides of work bowl. Store in refridgerator.
Makes about 2 cups. Great with sausage and cold cuts.
Budweiser Pancakes
3 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 3 eggs, separated 1 cup Budweiser or other lager beer, room temperature 1 1/2 cups milk 1/3 cup melted butter
Mix together flour, baking powder, salt and sugar.Beat the egg yolks with a fork. Stir in beer, milk and butter. Add to dry ingredients and beat until smooth.Beat egg whites until stiff peaks form; fold into batter.Drop batter by spoonfuls onto a hot, greased griddle. Turn when batter rises and entire surface is dotted with holes.Yield: 18-24 pancakes, depending on size
1/4 cup olive oil 1/2 cup Budweiser, Miller Lite, or other lager1/4 cup light soy sauce 1/8 cup lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ginger 1 clove garlic, minced 3 to 3 1/2 lbs. chicken wings
Combine all ingredients except chicken and blend well.Rinse chicken under very cold water. Drain on paper towels. Place in large bowl or plastic bag and pour the marinade over wings. Turn all pieces to coat thoroughly. Cover tightly and refrigerate 24 hours. Place chicken skin-side up in a roasting pan. Discard excess marinade. Bake at 350 degrees until golden brown, about 1 hour. Yield: 16-20 wings
Marinated Mushrooms
1 pound raw small white mushrooms with stems removed 2/3 Cup olive or salad oil 1/3 Cup beer 2 tablespoons lemon juice 2 tablespoons instant minced onion 1 tablespoon chopped parsley 1/4 teaspoon oregano crushed 1/4 teaspoon salad herbs crushed 1/2 teaspoon salt 1/8 teaspoon pepper 1 large clove garlic minced
Place mushrooms in large clean jar. Combine remaining ingredients. Pour over mushrooms. Cover tightly, turn jar to make sure all mushrooms are coated with marinade. Allow to stand at room temperature for about 2 hours. Store in refrigerator.
Serve marinade as dip for other fresh vegetables.
MUSSELS STEAMED IN SPICY BEER
12-ounces lager (Miller Lite, Bud, etc)2 bay leaves4 whole cloves1 teaspoon coriander seeds1 teaspoon mustard seeds1/4 teaspoon cayenne, or to taste1/2 teaspoon salt2 lemon wedges36 mussels, scrubbed well in several changes of water and the beards scraped off if necessaryminced fresh parsley leaves for garnish
In a kettle bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.Serves 6 as an appetizer.
Crab Stuffed Jalapeno Poppers
12 large Jalapenos Peppers4 oz. crabmeat, well drained1/3 cup minced red onion1/4 cup minced green bell pepper1/4 cup cream cheese1/2 cup all purpose flour3/4 cup Corona beerOil for fryingAll purpose flour
For Garnish1/2 avocado, peeled and diced1/2 cup salsa1 tablespoon mayonnaiseStarting just below stem, cut Jalapenos lengthwise in half, leaving stems attached. Remove the seeds. Place Jalapenos in medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry the Jalapenos.Combine crab, onion, bell pepper and cream cheese in small bowl. Season with salt and pepper. Fill Jalapeno cavities with crab mixture. Press the pepper halves together to compress filling. (Can be prepared ahead. Cover and chill.)Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes. Heat oil in heavy deep pot to 375°F. Whisk batter until smooth. Dredge Jalapenos in flour, then dip into batter to coat completely and deep-fry until golden brown. Remove peppers from oil and allow to drain. Combine avocado, salsa and mayonnaise in small bowl, and use this to garnish the peppers.
Shrimp in Beer Batter
This recipe makes a big ole' mess of beer battered shrimp. This is a great Superbowl party recipe.
3 pounds of shrimp in shell 2 cups warm beer 2 2/4th cups flour 2 teaspoons paprika dash of Tabasco dash of Worcestershire sauce
Peel and split shrimp, leaving tails intact. Mix all remaining ingredients together. Roll shrimp in additional flour, salt and pepper. Dip into beer batter and fry in deep hot fat for 2-3 minutes. Yield: 6-8 servings
CHICKEN LIVERS PAPRIKA
1 lb chicken livers 2 TBS butter 1 medium-sized onion, chopped 1 tsp paprika 1 TBS flour 1 C beer juice of 1/2 lemon salt and pepper to taste 2 TBS cream
Saute halved livers in butter about 3 minutes. Saute onion until soft. Stir in paprika and flour. Add beer gradually, then the lemon juice. Season to taste and add cream. Simmer for 4 minutes. Serve on toast or rice. Serves 4.
Stout Stuffed Tomatoes
12 medium-size fresh, ripe tomatoes salt and pepper 12 oz. whole corn, drained 1 small chopped onion8 ounces grated sharp cheddar cheese 3 cups soft bread crumbs 2 cups Stout
Cut the tops off the tomatoes and scoop out the pulp. Sprinkle inside with salt and pepper. Chop up the pulp and drain. Add corn, onion, cheese and bread crumbs to the pulp and mix well. Spoon mixture into tomato shells. Place tomatoes in a greased shallow baking pan. Spoon stout over the tops of the tomatoes. Bake at 350 degrees for 20 to 25 minutes or until tops are lightly browned .
Beer Crab Dip
This is a great dip for a hot summer day. Enjoy it with your favorite brew.
Ingredients: 16 ounces cream cheese ½ cup light beer1 lb of lump crabmeat, drained 2 green onions, finely chopped ½ tablespoon of parsley ¼ tsp of garlic powder ¼ tablespoon of lemon juice 1 teaspoon of Worcestershire Sauce ½ tsp of Cayenne Pepper Preparation:
Combine softened cream cheese with beer. Add crabmeat, onions, parsley, garlic powder, Worcestershire Sauce, cayenne pepper and lemon juice and mix with a spoon. Chill and serve.
BEER-BATTERED SHRIMP WITH ORANGE MARMALADE SAUCE
1 C flour1-1/2 tsp paprikasalt and pepper to taste 1 C beer 1 pound jumbo shrimp (16-20 per pound) flour for dredging shrimpenough vegetable to deep-fry the shrimp1 tsp fresh lemon juiceOrange
Marmalade Sauce - see recipe at bottom of page
Orange slices and fresh parsley for garnish
Sift the flour and combine it with the other dry ingredients. Slowly add the beer, stirring with a wire whisk. The consistency of the batter should be similar to thin pancake batter. Chill for 5-10 minutes.
Shell and devein the shrimp. With a sharp knife, cut the back nearly in half to form into a fantail shape. Sprinkle with fresh lemon juice and a little salt. Holding the shrimp by their tails, dip them into the flour first and then into the beer batter. Deep-fry in vegetable oil at 350 degrees. Be careful to place the shrimp one at a time into the oil so that the do not stick together. Fry until crisp and golden brown. Serve with Orange Marmalade Sauce. Garnish the platter with orange slices and fresh parsley. Serves 2-4. This batter is great with mussels and oysters as well.
ORANGE MARMALADE SAUCE 1 C orange marmalade juice of 1 large sweet orange pinch of ground ginger 1 tsp prepared horseradish Put the above ingredients in the container of a food processor or blender and blend well for about 10 seconds.
Grilled Pork Chops in Teriyaki Style Beer Marinade
Serves 6.
2/3 cup soy sauce1/4 cup sweet sherry1/4 cup cider vinegar1/3 cup sugar2 tablespoons chopped fresh gingerroot2/3 cup beer (not dark)six 1-inch-thick rib or loin pork chops
In a saucepan combine the soy sauce, sherry, vinegar, sugar, gingerroot, and beer.Simmer the mixture until it is reduced to about 1 1/3 cups, and let the marinade cool until it is room temperature. In a shallow baking dish large enough to hold the pork chops in one layer combine the pork chops and the marinade, turning the chops to coat them thoroughly.Cover the chops and let them marinate overnight in the refridgerator.Pour the marinade into a saucepan and boil it for 5 minutes.
Grill the pork chops on an oiled rack set about 4 inches over glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through.
For winter weather, you may also broil the pork chops on the rack of a broiler pan under a preheated broiler.
BEER-BATTERED CATFISH WITH VINEGAR SLAW
Serves 2
1/3 cup plus 2 tablespoons all purpose flour1/2 teaspoon salt1/4 teaspoon ground black pepper1/3 cup flat beerVegetable oil (for frying) (2) 4 to 6 ounce catfish fillets2 cups coleslaw mix2 tablespoons white wine vinegar1 1/2 tablespoons honey1 tablespoon vegetable oil
Whisk 1/3 cup flour, salt, and pepper in medium bowl to blend. Whisk in beer.Add 1/2 inch of oil to a heavy skillet. Heat oil to 350°F. Place remaining 2 tablespoons flour on plate and coat fish with flour. Dip in batter, and let excess drip off.
Fry fish until golden brown and crisp, about 4 minutes per side. Drain fish on paper towels. Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl. Season with salt and pepper. Divide between plates. Place fish atop coleslaw.
Irish Fresh Ham with Crackings and Pan Gravy
Serves 8
8 to 10 pound fresh hamvegetable oil1 tablespoon coarse salt1/2 tsp dried thyme, crumbled1/2 tsp crumbled dried sage1/2 tsp pepper1 tsp English-style dry mustard12 oz. lager beer (Bud, Miller Lite, etc)Gravy Ingredients2 tablespoons all-purpose flour (or gravy flour, if available)1 cup beef broth (I use canned broth)1/2 tsp English-style mustard1/4 tsp crumbled dried sage1/8 tsp dried thyme, crumbled1/4 tsp sugar2 tsp cider vinegar
With a sharp knife, prick the ham skin all over. make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with oil.
In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack that is set in a roasting pan and put the pan in a preheated 500°F. oven. Reduce the temperature immediately to 325°F. and roast the ham for 1 hour.
Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 160°F., and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. During this, cover the ham to keep it covered.Skim the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits. Pour the liquid into a saucepan. In a small bowl, whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.Garnish the ham with cracklings and serve it with the gravy.
BRAISED BEEF WITH TOMATOES AND RIPE OLIVES
2-1/2 lbs chuck steak 3 TBS oil 2 large onions, sliced 1 green pepper, cut into thin strips 1 C ripe olives, pitted 3 tomatoes, peeled, seeded and quarter 1 tsp tomato paste 1 TBS flour 1-1/2 C ale salt and pepper to taste
Preheat oven to 350 degrees. Cut beef into cubes. Trim well. Saute in a skillet in hot oil, adding a few pieces at a time. Transfer as it browns into a casserole. Saute onion and pepper in the oil until softened. Add olives, tomatoes, and tomato paste and cook for 1 minute. Stir in flour and add ale slowly. Season with salt and pepper and add to the beef in the casserole. Cook for 2-1/2 hours in preheated oven until tender. Serves 4-6.
Curried Apple and Sweet Potato Soup
Ingredients1/4 cup raisins12 ounces light pilsner beer 4 tablespoons butter 1 onion, diced 2 apples, unpeeled cored and diced 1 tablespoon curry2 teaspoons finely minced fresh gingerroot 2 tablespoons all-purpose flour 4 cups chicken stock1/4 cup frozen apple juice concentrate1 inch cinnamon stick1 teaspoon tamari/shoyu soy sauce2 medium sweet potatoes, peeled and finely diced Salt and freshly ground white pepper to taste Cayenne pepper to taste
Instructions
Soak the raisins in the beer for at least 2 hours before beginning.
Melt the butter in a skillet over medium heat. Add the onion and sauté 3 minutes. Add diced apples and sauté until softened, 3 to 4 minutes. Sprinkle with curry powder.
Cook 8 minutes on medium low. Stir in the ginger and cook 2 more minutes. Drain the raisins (save the beer) Sprinkle the flour over the apple mixture and cook over low heat 1 minute. Gradually add the beer, stirring to smooth any lumps, and cook 5 to 7 minutes. Transfer this mixture to a food processor. Add the raisins and blend until smooth. In a heavy stock pot, combine the stock, apple juice concentrate, cinnamon stick, and soy sauce. Bring to a boil, add the sweet potatoes, and turn down the heat. Simmer, partially covered, until the potatoes are tender, about 30 minutes. Remove the cinnamon stick from the hot stock and stir in the apple puree. Season with salt and white pepper. Simmer for 5 more minutes.
Your soup is now ready to enjoy.
Wisconsin Beer Cheese Soup
12 ounces Beer8 slices bacon (about 1/2 pound) 1/2 cup diced onion 1/2 cup finely chopped carrot 1/2 cup minced celery 1/4 cup minced sweet red pepper 1 10-1/2 ounce can condensed chicken broth 1/4 cup flour 1 cup half and half 3 cups shredded sharp cheddar cheese 1 tablespoon sugar salt and pepper to taste
Open beer and let stand while dicing vegetables.Sauté bacon until crisp. Drain and crumble. In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low. Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste. Yield: 4 servings
Swedish Beef Stew
2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes6 tablespoons (3/4 stick) unsalted butter2 1/2 pounds onions (about 5), quartered2 1/2 pounds boiling potatoes, peeled and cubedSalt and black pepper to taste3 cups lager beer (Miller Lite, Bud, etc.)
1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.
3. You can deglaze the casserole by pouring a bit of water over the stew, if you like.
4. Transfer stew to a serving bowlMakes 6 servings.
PIONEER STEW
The person who sent me this said the recipe originally came from Coors
6 slices bacon 1 onion, sliced 1 clove garlic, minced 1 lb beef shank crosscuts 1/2 lb ham hock 2 bottles beer 1 C water 1 tsp salt 2 15-oz cans garbanzo beans 4 potatoes, cubed 1 4-oz link cooked Polish sausage, thinly sliced
Cook bacon until crisp. Drain, reserve 2 TBS drippings. Crumble bacon and set aside. Add onion and garlic to reserved drippings in pan. Cook until tender.
Add beef shank, ham hock, beer, water and salt. Heat to a boil, reduce heat, cover, and simmer 1 1/2 hours. Remove meat from beef shank and ham hock, dice, and discard bones. Return to stew with undrained beans and potatoes.
Cover and simmer 20 minutes more. Add sausage and crumbled bacon. Heat through. Skin off fat. Makes 8 servings.
Bud-B-Que Sauce
Try this sauce for all your summer cookouts.
1/2 cup molasses 1/4 cup mustard (not dry) 1/2 cup chili sauce 1 teaspoon Worcestershire sauce 1/2 cup minced onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup Budweiser or other lager ribs or chicken
Combine all ingredients except meat in a small saucepan and bring to a boil.Reduce heat and simmer for 15 minutes.
MUSTARD SAUCE
Great when served hot with hot dogs, bratwurst, or sausage.
2 Tbs cornstarch 2 Tbs sugar 1 Tbs dry mustard 1/2 tsp salt 1 bottle beer 1 Tbs vinegar
Combine cornstarch, sugar, dry mustard, and salt in a saucepan. Stir in beer and vinegar. Cook, stirring constantly, until thickened. Serve hot.
ENGLISH PUB MUSTARD
2 Cups dry mustard 1 Cup firmly packed brown sugar 2 tsp salt 1/2 tsp turmeric 10 to 12 oz flat beer
Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With machine running, add beer in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape sides of work bowl. Store in refridgerator.
Makes about 2 cups. Great with sausage and cold cuts.
Budweiser Pancakes
3 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 3 eggs, separated 1 cup Budweiser or other lager beer, room temperature 1 1/2 cups milk 1/3 cup melted butter
Mix together flour, baking powder, salt and sugar.Beat the egg yolks with a fork. Stir in beer, milk and butter. Add to dry ingredients and beat until smooth.Beat egg whites until stiff peaks form; fold into batter.Drop batter by spoonfuls onto a hot, greased griddle. Turn when batter rises and entire surface is dotted with holes.Yield: 18-24 pancakes, depending on size
posted by Matt Silverman at
11:52 AM
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