Spicy Roasted Chickpeas
Picnic Recipes Galore
Corner-Store Party Food on the Fly
9 Chili Recipes, Bison to Vegan
How to Choose the Best Strawberries
Sausage Recipes of the Month
Sure, you can drink a beer with dinner, but why not also incorporate it into your cooking? Hounds seem especially fond of using beer to braise meat, for simmering bratwurst before grilling, or as the liquid in beef stews such as the Belgian carbonnade à la flamande. Beer also works well in chili.
The stuff is downright versatile. It works with poultry: "Marinate chicken in beer, kosher salt, thyme and lemon juice for at least 24 hrs and up to 4 days and char grill it," suggests MartiniGenie. For fish, Glencora steams mussels in beer with ginger, finishing with a pat of butter. It even improves vegetables, according to blue room, who makes a batter consisting of 3/4 cup beer, 3/4 cup cake flour, and 3/4 teaspoon salt to coat onion rings, mushrooms, and zucchini slices before frying. "I often substitute rice flour for part of the cake flour, it seems to make the finished product crisper," blue room says.
And then there are those who will put a good brew to more creative uses. "On a whim I tried cooking elbow macaroni in beer instead of water to make mac 'n' cheese," says HillJ. "I also used an aged cheddar cheese that smelled an awful lot like beer (do they age cheese in beer?). I swear I needed a nap after eating it ... but it was delicious and really rustic."
While you're at it, why not try CHOW's Pot Roast with Porcini and Beer?
beer batter is great for dipping small hotdogs, and cooked in oil at a fondue table, since fondue is making a come back. Veges are good dipped in this batter like onion rings, sweet potatoes. Fun to try new things that are really old school
be careful of the dark beers - they can be bitter to overly sweet -- drink one first to be sure the nuances of the malts, hops, etc, will complement and not argue with your dish. I like to purchase two of some of the different beers before getting a whole 6 pack. - and what you are eating while consuming also effects their taste -
some go better with a sweeter snack than salty/savory -
I've had...+READ
be careful of the dark beers - they can be bitter to overly sweet -- drink one first to be sure the nuances of the malts, hops, etc, will complement and not argue with your dish. I like to purchase two of some of the different beers before getting a whole 6 pack. - and what you are eating while consuming also effects their taste -
some go better with a sweeter snack than salty/savory -
I've had some very strong cheeses - not necessairily Cheddars that were reminiscent of dark, heady beers. Must have something to do with the fermentation/yeasts.-COLLAPSE
Funny to come across this post~ I just made a pot roast in beer yesterday! I got my recipe from my mother and have been cooking it this way for many years. The beer makes the meat so tender and delicious!
I first get one or two jumbo yellow or sweet onions to caramelize in a little oil and salt inside my iron skillet.
I dust the meat in seasoned flour and brown it on all sides.
I add a 24 oz...+READ
Funny to come across this post~ I just made a pot roast in beer yesterday! I got my recipe from my mother and have been cooking it this way for many years. The beer makes the meat so tender and delicious!
I first get one or two jumbo yellow or sweet onions to caramelize in a little oil and salt inside my iron skillet.
I dust the meat in seasoned flour and brown it on all sides.
I add a 24 oz can of Coors or Budweiser to the pot with the browned meat.
Add some garlic, blk. pepper, 3 bay leaves, sliced white mushrooms (canned is fine or use 8 oz fresh) 2 Tbs. Worchestershire sauce, and 2 tsp Kitchen Bouquet Browning Sauce.
As soon as the onions are well-caramelized, I toss them into the pot as well.
Cover the pot and allow 2 1/2 hours to cook on the stove.
Wait to add some salt to your taste, about 1/2-way thru cooking, so as not to make the meat tough.
During the last 45 minutes, add 5 or 6 med. red potatoes (eyes removed).
During the last 20 minutes, add some peeled and sliced carrots (5 or 6 large...I like carrots!)
Try to cut them about the thickness of your thumb and around 3" long.
When done, the meat and the potatoes should be tender and the carrots crisp/tender.
Remove meat and vegetables to a serving bowl, cover and keep warm.
Remove and discard bay leaves and skim fat.
Thicken gravy with a mixture of flour and water...Roughly 1/4 cup flour to about 1/2 cup water. Beat the flour mixture well first and then pour thru a sieve into the simmering gravy. Stir frequently and simmer about 10 minutes. You want to get rid of the raw flour taste. Adjust seasonings.
Cut meat into desired portions. You may pour the gravy directly over everything or serve to the side.
This seems to taste even better the following day! I also love the meat re-warmed and made into a sandwich with mayo, mustard and lettuce. Divine!-COLLAPSE