Cooking With Beer

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[Props to PepperPrincess Blog for this]

Cooking with Beer and Chilies

I discovered a couple of recipes that use beer  in my ‘to cook’ file, I got a chance to try them out this weekend and they where wonderful!  If you get a chance to try them for yourself let me know what you thought of them.

Beer Marinated Chicken Tacos

What you need

• 1/3 cup freshly squeezed lime juice.
• 2 teaspoons Cayenne Powder ( I also used a little Habanero Powder)
• 1 Tablespoon Chili Powder
• 2 Cups Pale Beer ( I used 1 bottle of Pacifico)
• 3-4 Boneless skinless Chicken Breast
• 2 Ripe Avocados
• Flour Tortillas, Warmed
• Fresh Cut Cilantro leaves.
• You can also use, Sour Cream, Shredded Mexican blend cheese, Chopped tomatoes.

What to do

In Gallon size ZIPLOC Bag, add Lime juice, Cayenne Powder and Chili Powder.  Slowly add beer stirring to mix ingredients.  Add the Chicken and refrigerate for 24 to 48 hours.

Marinate Chicken.

Ready to cook!  Preheat grill and remove chicken from bag.  Remember to dispose of extra marinade.  Grill Chicken until done. Cut Chicken into bite size pieces.  Fill tortillas with chicken and garnish  with remaining ingredients.

So what hot sauce do you use on these tacos?  Homemade Beer Hot Sauce of course!

What you need

• 2 Tablespoons Olive Oil
• 2-3 Serrano Chiles Stems removed and chopped
• 5 Jalapeno Chiles, stems and seeds removed and devained
• 12 oz Amber Ale (My hubby sacrificed a Full Sail amber ale for this recipe)
• 1/2 Teaspoon smoked Paprika
• 1/2 Teaspoon Kosher Salt
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon red wine vinegar
• 1/2 Teaspoon sugar (although I forgot this and it still tastes good)

Simmer for 10 minutes.

What to do

In Sauce pan heat oil and add chiles over medium-high heat.  Stirring often until chiles are softened.  Add Garlic and cook for 1 minute stirring often.  Add the beer and remaining ingredients, simmer for 10 minutes stirring occasionally.  Remove from heat and allow to cool.  Pour ingredients into a blender and puree until smooth.  Store in air tight container and refrigerate.

Reminder: always wear gloves when handling chilies.  On this occasion I forgot my own rule only to have a painful reminder when I rubbed my eyes later!

[dave]

Beer-And-Sriracha-Marinated Beef Lettuce Cups

Strips of beef soak in an umami-rich sauce fortified with beer and laced with sriracha. The excess marinade is reduced to an intense sauce for drizzling over the lettuce cups. This recipe involves advance marinating.

Ingredients

1/2 cup soy sauce

1/2 cup dark beer

3 garlic cloves, minced

3 tablespoons brown sugar

Juice of ½ lime, plus 2 tablespoons freshly squeezed lime juice

2 tablespoons sriracha, plus more as condiment

1 tablespoon sesame oil

2 pounds New York strip or rib-eye steak, cut crosswise in ¼-inch thick slices

1 large carrot, peeled and grated

¼ teaspoon salt

1-2 red jalapeno peppers, thinly sliced

1 bunch scallions, white and green parts thinly sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1/3 cup sesame seeds, lightly toasted

2 cups basmati rice, cooked

1-2 heads green leaf lettuce, leaves separated, washed and dried

1 tablespoon peanut or vegetable oil

For the marinade, whisk together soy sauce, beer, garlic, sugar, 2 tablespoons lime juice, sriracha and sesame oil in a large bowl. Add meat and toss to coat. Let sit at room temperature 1 hour, or refrigerate covered up to 24 hours.

Prepare condiments. Toss carrot with remaining lime juice and salt in a small bowl and set aside. Place peppers, scallions, mint, cilantro, sesame seeds, sriracha and rice in individual serving bowls. Arrange lettuce on a platter.

To prepare the meat, heat peanut or vegetable oil in a skillet or grill pan over medium-high heat. Add beef strips in batches in one layer without overcrowding. Brown on both sides. Transfer to a platter and keep warm.

Once all the beef has been browned, pour the remaining marinade and any collected meat juices into the skillet. Bring to a boil, scraping up any bits, and reduce until somewhat thickened. Pour into a small bowl.

To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips, and a spoonful of the marinade reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.

[dave]

Cheese Bacon Beer Bread

Beer bread is a quick bread, meaning it does not require yeast or rising time. This version kicks it up a notch with the addition of Cheddar cheese, bacon, oregano, and basil. It is the perfect accompaniment to a filling meal next to a hearty soup or stew. Feel free to vary the flavor by substituting your favorite herbs. This bread is best served fresh from the oven. However, if you have any left over, it makes great toast. You may substitute imitation bacon bits or omit the bacon altogether.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 loaf

Ingredients:

3 cups all-purpose flour
1/4 cup white granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon dried oregano, crushed between palms
1/2 teaspoon dried basil
1 cup fine-shredded Cheddar cheese
1/4 cup bacon bits, optional (may substitute imitation bacon bits)
12 ounces beer, at room temperature (NOT light beer)
1 Tablespoon butter or margarine, optional

Preparation:
Preheat oven to 375 F. Spray a 9-inch loaf pan with vegetable oil.

In a large bowl, whisk together flour, sugar, baking powder, salt, oregano, and basil until evenly combined. Stir in Cheddar cheese and bacon bits.

Pour the beer in all at once. Stir with a dinner fork, only until combined. Do not overmix. Let rest for 5 minutes.

Bake about 1 hour (oven temperatures vary) or until a toothpick inserted in the center comes out clean. Rub butter over the top of the beer bread and let it cool slightly before cutting to serve.

[dave]

Scotch Ale Potatoes 

Red potatoes are marinated in Scotch ale, rosemary, and shallots, then roasted and topped with Parmesan cheese. These potatoes are oven-roasted, but you may also roast them on the grill in foil packets.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients:

1 cup Scotch ale (such as Bellhaven, McAndres, Douglas or your favorite)
1/4 cup olive oil
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped shallots
1/2 teaspoon garlic powder
4 large red (or gold) potatoes, washed and cut into rough pieces about 2 inches long and 1 inch thick
1 onion, peeled and cut into 1-inch wedges
Kosher salt and freshly ground pepper
1/4 cup grated Parmesan cheese

Preparation:
Place Scotch ale, olive oil, rosemary, shallots, and garlic powder in a large freezer zip-top bag. Seal and squish to combine. Add potatoes and onions to the bag, squeeze out the air, and seal. Let marinate at room temperature for 1 hour.

Preheat oven to 425 F. Line a roasting pan with nonstick foil.

Using a slotted spoon, scoop out potatoes and onions from the marinade (reserving marinade) and place in a single layer in the prepared pan. Spoon about 1/4 cup of the marinade over the potatoes, grabbing as much of the rosemary and shallots as possible. Sprinkle generously with kosher salt and freshly ground pepper. Cover roasting pan with a lid or foil.

Bake for 30 minutes. Remove and uncover potatoes. Give them a good stir, then sprinkle evenly with the Parmesan cheese. Return to the oven, uncovered, for an additional 15 minutes, until browned and tender.

Let Scotch ale potatoes rest for 5 minutes before serving.

Yield: 4 to 6 servings

Note: You may also cook these potatoes on the grill. Seal portions in individual foil packets and grill until tender. Timing will depend upon how hot your grill is.

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Warm Potato Salad with Beer Dressing

Red potatoes and onions form the base of this simple potato salad with a flavorful dressing made with beer and mustard. The potato salad may be served warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

2-1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 Tablespoons chopped chives
.
Beer Dressing:
6 Tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup lager
3 Tablespoons malt or cider vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper

Preparation:
To make the salad:
Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20 to 25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4-inch rounds.

While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.

Yield: 6 servings

To make the dressing:
Heat 2 Tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager beer, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 Tablespoons olive oil. Taste for salt and pepper.

Yield: about 1 cup, enough for 2-1/2 pounds of potatoes

[dave]

PORK AND BEER STEW

2 tbsp. salad oil 2 lbs. lean pork shoulder, cut into 1 1/2 inch cubes Salt, freshly ground pepper 2 c. beer 1 1/2 to 2 c. beef broth 1 tsp. dried rosemary 8 to 10 sm. white onions, peeled 3 med. potatoes, peeled and quartered 4 carrots, scraped and quartered 2 pkgs. frozen brussels sprouts (optional) Instant blending flour Heat the oil in a Dutch oven, and brown the pork on all sides. Season with salt and pepper. Add the beer and 1/4 cup of the beef broth, and the rosemary, cover and simmer slowly for 1 to 1 1/2 hours. During the cooking time, baste or turn the meat so the pork can really stew. If the liquid is reducing too quickly, add a little more broth or beer. Add the onions, potatoes, carrots, and a cup of the broth. Stir all the ingredients, and simmer covered for 30 minutes. Ten minutes before you are ready to serve the stew you may wish to add the brussels sprouts. (We have served it both ways, with and without). Gradually add some instant blending flour to the stew and cook, stirring constantly, until the sauce thickens. Serve with a green salad, onion rye bread, and cold beer. Serves 4 to 6. If you plan to serve this stew the next day, add the sprouts 10 minutes before the final cooking time.

[dave]

Chicken Baked in Beer and Herbs

I use chicken drumsticks. Chicken thighs would work fine as well. The chicken is cooked in herbs, garlic, chopped carrots and beer. I used a dark doublebock (doppelbock) beer which is a strong German lager.

This is a wonderful way to roast chicken because the addition of beer serves two purposes: it keeps the chicken meat moist and also creates a beautiful rich sauce. Serve the chicken with a side of mashed potatoes and a bottle of beer. Prost!

 

Recipe below…

After all the ingredients are in the pan, pour a bottle of beer into the mix.

This is what it should look like after the second turn. The sauce has reduced a little and the chicken has browned.

Chicken Baked in Beer Recipe

5-6 chicken drumsticks
1 whole head of garlic, break into cloves and peel
4 ounces cubed pancetta or sliced bacon strips
2 carrots, cut into 1 inch pieces
4 bay leaves
1 tablespoon juniper berries (optional)
1 tablespoon herbes de provence (or use any kind of dried herb like rosemary, thyme, or basil)
salt and pepper, to taste
1 1/2 cups (12 oz. bottle) dark beer

Preheat the oven to 400°F.

Season chicken drumsticks with salt and pepper and place in a baking dish. Add the garlic, pancetta, carrots and herbs. Pour beer in the dish.

Bake for 15 minutes, then turn the drumsticks over and bake another 15 minutes. Turn over again two more times keeping every turn 15 minutes. After the fourth turn, the chicken should be cooked with a caramelized beer sauce (yum). If the chicken is done but the sauce isn’t caramelized, just keep the chicken warm while you boil the sauce down to your liking.

Total time: 80 minutes

[dave]

Drunken Cabbage

Ingredients

• 1/2 pound smoked bacon diced
• 1 onion thinly sliced
• 1 head red cabbage cored and sliced
• 2 tablespoons caraway seeds
• 3 tablespoons coarse mustard
• 12 ounces wheat beer
• 2 tablespoons sugar
• Salt and pepper

Directions

Serving suggestions: serve this hot or cold, as a side for chicken or pork.

In a large saucepan, cook the bacon over low heat. Add the onions and sweat for 2 minutes. Add remaining ingredients and season. Cook until cabbage is tender, about 30 minutes.

[dave]

Cheese and Beer Soup with Spicy Popcorn Garnish

Ingredients

• 5 tablespoons butter
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup finely chopped parsnip
• 2 tablespoons minced garlic
• 1/2 cup all-purpose flour
• 4 cups rich chicken stock
• 2 cups amber or pale ale beer
• 2 bay leaves
• 1/8 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 2 cups grated Cheddar, best quality possible
• 1 1/2 cups crumbled Stilton cheese
• Salt and freshly ground pepper
• 2 teaspoons freshly chopped parsley leaves, to garnish
• Spicy Popcorn, for garnish, recipe follows

Directions

Melt butter over low heat in a large pot, and then add the onions, celery, and parsnips. Cover and cook the vegetables, stirring occasionally for 10 to 12 minutes, or until the vegetables are very tender. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3 to 4 minutes. Gradually whisk in the stock and the beer. Add the bay leaves andcayenne pepper. Bring to a boil slowly - take caution as the liquid tends to bubble up as it comes to a boil; reduce the heat to medium-low and simmer uncovered, stirring occasionally until flavors come together and the soup has reached a nice consistency, about 1 hour.

Add the heavy cream and stir to combine. Add the cheeses, a little at a time, stirring until nearly melted after each addition. Season with salt and pepper. Remove from the heat, taste, adjust seasoning, if necessary. Garnish with the parsley and Spicy Popcorn.

Spicy Popcorn:

• 3 tablespoons vegetable or olive oil
• Pinch cayenne pepper
• 1/3 cup white popping corn
• 4 tablespoons unsalted butter, melted
• 1 teaspoon Emeril's Original Essence, recipe follows
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne pepper

For the popcorn:

In a large, partially covered saucepan heat olive oil with a pinch of cayenne pepper and 1 piece of popping corn until hot enough to make the corn pop. Add the remaining popping corn and cook partially covered, shaking, until all corn is popped. Transfer to a large mixing bowl and toss with the remaining ingredients until evenly coated.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

[dave]

Crockpot Steak and Potatoes This recipe takes only minutes to prepare, and makes your whole house smell wonderful on a cold day. INGREDIENTS: 1 large onion, quartered, sliced 8 medium potatoes, quartered 1 1/2 to 2 1/2 pounds round steak, cut in 6 to 8 serving-size pieces 1 tablespoon packed brown sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper 1 envelope beefy onion soup mix 12 ounces beer. An English Brown ale or lighter American will work well. 1/2 teaspoon salt, more or less to taste PREPARATION: Combine sliced onion and potatoes in bottom of your Crockpot. Arrange steak over vegetables. Combine brown sugar, nutmeg, onion soup mix; sprinkle over the beef. Pour beer over the top. Cover and cook on LOW for 8 to 10 hours, until beef is tender.

[dave]

BRAISED BEEF WITH TOMATOES AND RIPE OLIVES 
This hearty entree is easy to make and satisfying. As far as the beer to use in cooking, English ales work well if they are not too bitter. Don't use an India Pale Ale. Brown ales will work well.

Ingredients 2-1/2 lbs chuck steak  3 tablespoons oil  2 large onions, sliced  1 green pepper, cut into strips  1 cup ripe olives, pitted  3 tomatoes, peeled, seeded and quartered 1 tsp tomato paste  1 tablespoon flour  1-1/2 cups ale  salt and pepper to taste

Preheat oven to 350 degrees. Cut beef into cubes. Trim well. Sauté in a skillet in hot oil, adding a few pieces at a time. Transfer as it browns into a casserole. Sauté 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 until tender. Serves 4-6.

[dave]

Green Beans in Beer Sauce

Ingredients

1/3 pound bacon strips, diced
1 package (16 ounces) frozen cut green beans, thawed
1/3 cup beer or nonalcoholic beer
1/3 cup butter, cubed
3 tablespoons brown sugar
3 tablespoons white vinegar
4 teaspoons cornstarch
2 teaspoons grated onion

Directions

In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.

Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm.

In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon.

[dave]

Brazilian Beer-Marinated Chicken

4 garlic cloves, smashed
Four 1/4-inch slices of peeled fresh ginger, smashed
1 medium onion, thinly sliced
1 tablespoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds
1/2 green bell pepper, finely chopped
1/4 cup Dijon mustard
2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
1/4 cup vegetable oil
Four 6-ounce boneless, skinless chicken breast halves
2 tablespoons unsalted butter, melted
1/4 cup chopped cilantro
Lime wedges, for serving

In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.

Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.

Notes Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil. It's available in most states.

Raichlen uses Brazilian lager in this dish, but stout is a fine substitute. Two great American stouts that will taste delicious with this chicken are the Samuel Adams Cream Stout, with its deep roasted-malt notes, and the espresso-scented Deschutes Obsidian Stout.