Ingredients:
8oz flat Stout (I used Duck-Rabbit Milk Stout)
3 packets unflavored gelatin
2 cups sugar
4oz corn syrup
1/4 tsp salt
2 egg whites
1 tbsp vanilla
8 oz semi-sweet chocolate chips
1 tbsp vegetable oil
Confectioner’s sugar
... moreIngredients:
8oz flat Stout (I used Duck-Rabbit Milk Stout)
3 packets unflavored gelatin
2 cups sugar
4oz corn syrup
1/4 tsp salt
2 egg whites
1 tbsp vanilla
8 oz semi-sweet chocolate chips
1 tbsp vegetable oil
Confectioner’s sugar
Crushed pretzels
Directions:
1) Let beer sit opened for a few hours or stir beer briskly make flat.
2) Grease then dust with confectioner’s sugar all sides of an 8x8 pan. (lightly cover completely)
3) In a bowl add gelatin to 4oz beer and allow to soften.
4) Heat sugar, corn syrup, salt and 4oz beer over low heat, stir until sugar is dissolved.
5) Increase to medium heat and boil until a candy thermometer reads 245° F (DO NOT STIR!!)
6) Add sugar mixture to gelatin mixture, stirring until fully dissolved.
7) Using an electric mixer beat on high speed until a thick pale white and tripled in volume. (10-12 min.)
8) In separate bowl with beat egg whites until they form stiff peaks.
9) Mix vanilla and egg whites into gelatin mixture until com... less
Melinda bakes a cake using Odell Brewing Co.'s Lugene Chocolate Milk Stout and candied bacon! The quest: to bake a cake with Midweek Beer Geek’s Featured beer: Odell’s Lugene Chocolate Milk Stout. The mission: to find the best recipe I could (I’m not that... moreMelinda bakes a cake using Odell Brewing Co.'s Lugene Chocolate Milk Stout and candied bacon! The quest: to bake a cake with Midweek Beer Geek’s Featured beer: Odell’s Lugene Chocolate Milk Stout. The mission: to find the best recipe I could (I’m not that crafty or scientific for my own recipe!). It had to be easy, delicious, and would pair smoothly with the Lugene.
If you’re a Wisconsin native or a regular at San Diego’s Hamilton’s Tavern, odds are you’re familiar with beer cheese soup. And while this awe-inspiring comfort food may throw a wrench in your quest to be the biggest loser, we think you’ll agree that beer... moreIf you’re a Wisconsin native or a regular at San Diego’s Hamilton’s Tavern, odds are you’re familiar with beer cheese soup. And while this awe-inspiring comfort food may throw a wrench in your quest to be the biggest loser, we think you’ll agree that beer cheese soup is worth a few extra minutes on the treadmill. So, if you’re looking to add another beer-centric recipe to your repertoire, celebrate this Super Bowl Sunday with Red Trolley Beer Cheese Soup.
Ingredients:
2 large racks spareribs
Kosher salt
6 sprigs of thyme
12oz IPA (I used a Hebrew Hop Manna)
20oz balsamic vinegar
1/2 cup honey
16oz ketchup
1 tbsp minced garlic
1 diced red onion
1/2 cup dark brown sugar
1 tbsp molasse... moreIngredients:
2 large racks spareribs
Kosher salt
6 sprigs of thyme
12oz IPA (I used a Hebrew Hop Manna)
20oz balsamic vinegar
1/2 cup honey
16oz ketchup
1 tbsp minced garlic
1 diced red onion
1/2 cup dark brown sugar
1 tbsp molasses
1/4 cup grainy mustard
1 tbsp Worcestershire sauce
4oz water
Directions:
1) Preheat the oven to 250°F
2) Sprinkle the ribs generously with salt, add thyme to each, wrap with aluminum foil.
3) Bake for 3 to 4 hours. (until extremely tender)
4) While ribs cook, place all other ingredients in a pot on medium-low heat.
5) Simmer, stirring every so often, for a couple of hours. (until sauce is thick)
6) Turn on the broiler
7) Cut racks into individual ribs, place on broiler tray.
8) Brush generously with sauce. (may do so more than once)
9) Place in broiler 3-4 min, turn as needed (watch not to burn)
Serving Size: 6-8
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Ingredients:
3 tbsp olive oil
1 small onion (chopped fine)
4 large garlic cloves (chopped fine)
12 oz Belgian Ale (I used a Big Boss Hell’s Belle)
64 oz diced tomatoes
1 tbsp oregano
1 tbsp parsley
Salt & pepper (to taste)
4 lbs. clams... moreIngredients:
3 tbsp olive oil
1 small onion (chopped fine)
4 large garlic cloves (chopped fine)
12 oz Belgian Ale (I used a Big Boss Hell’s Belle)
64 oz diced tomatoes
1 tbsp oregano
1 tbsp parsley
Salt & pepper (to taste)
4 lbs. clams (may substitute mussels)
1 loaf Italian bread (sliced and toasted)
Directions:
1) Sauté onion and garlic in olive oil until cooked. (use a large pot)
2) Add beer and reduce by half.
3) Add tomatoes, oregano and parsley.
4) Simmer covered for about 15 min.
5) Add clams.
6) Cook for 10-15 min. or until they start to open. (mixing occasionally)
7) Remove and transfer to bowls (discard all unopened)
8) Add sauce and serve with bread slices for dipping. (may also serve over pasta)
Serving size: 4-6
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In checking over Julie Andrew's list of her favorite things, I don't see commercially produced egg nog on there. And if you'd like to know why, it's because it tastes awful, like some kind of viscous bubblegum slick, vaguely spiced with a chemical compoun... moreIn checking over Julie Andrew's list of her favorite things, I don't see commercially produced egg nog on there. And if you'd like to know why, it's because it tastes awful, like some kind of viscous bubblegum slick, vaguely spiced with a chemical compound that reeks of nutmeg gone horribly wrong.
Ingredients:
6 oz Chocolate Stout (I used Young's Double Chocolate Stout)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 tbsp black cocoa powder
½ tsp salt
½ tsp baking soda
1 tsp baking powder
1 ½ cups semi-sweet chocolate chips
8 tb... moreIngredients:
6 oz Chocolate Stout (I used Young's Double Chocolate Stout)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 tbsp black cocoa powder
½ tsp salt
½ tsp baking soda
1 tsp baking powder
1 ½ cups semi-sweet chocolate chips
8 tbsp sweet cream butter (softened)
½ cup brown sugar
¼ cup sugar
1 tbsp molasses
½ tsp vanilla
1 egg
Directions:
1) Preheat the oven to 350°F.
2) Mix the flour, baking powder, baking soda, salt, cocoa powders and chocolate chips.
3) Beat butter with the sugars until light and fluffy.
4) Add molasses, vanilla and egg and beat well.
5) Mix beer and flour mixture into the egg mixture.
6) Refrigerate for about 30 min. (until firm enough to scoop).
7) Scoop onto prepared baking sheet
8) Bake for 15-20 minutes. (until they spring back when touched)
9) Cool completely before serving.
Serving Size: 3 Dozen less
Turkey can easily become dry and tasteless. I don’t care for that, so I decided to look for a new recipe. It wasn’t long before I found The Homebrew Chef- Sean Paxton had a beer brined turkey recipe. What could be better? Pick a beer and add it to my poul... moreTurkey can easily become dry and tasteless. I don’t care for that, so I decided to look for a new recipe. It wasn’t long before I found The Homebrew Chef- Sean Paxton had a beer brined turkey recipe. What could be better? Pick a beer and add it to my poultry? Hell yeah, sounds great! First I had to choose a beer to use for the brine. I chose the hometown Summit Winter Ale; it’s fresh on the shelves and has the perfect caramel, nut, and spicy hop flavors that should really perk up the bird.
November 22, 2012
KajII: A tasty breakfast idea for Thanksgiving morning...
Ingredients:
8 oz Milk Stout (I used Duck Rabbit Milk Stout)
1 loaf sour dough bread (unsliced)
½ cup milk
½ doz. eggs
2 tbsp cinnamon
1½ tbsp. vanilla extract
STRAWBERRY LAMBIC SYRUP
Ingredients:
11oz bottle Lambic (I used Timmerman’... moreIngredients:
8 oz Milk Stout (I used Duck Rabbit Milk Stout)
1 loaf sour dough bread (unsliced)
½ cup milk
½ doz. eggs
2 tbsp cinnamon
1½ tbsp. vanilla extract
STRAWBERRY LAMBIC SYRUP
Ingredients:
11oz bottle Lambic (I used Timmerman’s)
Lambic Syrup Directions:
1) Bring lambic to boil, stirring occasionally making sure not to burn. (for about 45 minutes)
2) To speed up thickening the reduction, add some corn starch. (1st mix 1 tbsp with some cold water, then add)
3) Should reduce into a THIN syrup.
French Toast Directions:
1) Mix stout, milk, eggs, cinnamon and vanilla.
2) Cut bread into 1 inch slices.
3) Lay in the stout/egg mixture coating both sides.
4) Grill in pan/griddle on each side until golden brown.
Serving Size: 4-6
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November 16, 2012
Mark: Beer stuffing for your turkey this Thanksgiving.
Thanksgiving is a mere two weeks and the time for planning out your Turkey Day meal is now. Want to get more of Frankenmuth Brewery’s Michigan beer into your meal this year? Frankenmuth Brewery is proud to present a recipe for beer stuffing that will make... moreThanksgiving is a mere two weeks and the time for planning out your Turkey Day meal is now. Want to get more of Frankenmuth Brewery’s Michigan beer into your meal this year? Frankenmuth Brewery is proud to present a recipe for beer stuffing that will make your Thanksgiving extra delicious.
This new recipe for beer pizza dough won’t get you buzzed or leave you tasting our more hoppy Michigan beer. The idea is not to overpower you with brew flavor. Instead, this recipe for beer pizza dough will give the crust the vague scent of beer and offer... moreThis new recipe for beer pizza dough won’t get you buzzed or leave you tasting our more hoppy Michigan beer. The idea is not to overpower you with brew flavor. Instead, this recipe for beer pizza dough will give the crust the vague scent of beer and offer a spicy bite that might not have been in your last slice of pizza. For this recipe, we’ve used some of our fresh Harvest Ale to add a note of pine and hop to our beer pizza dough.
Mark: Judging the Craft Baked categories at the Richmond County Craft Beer Festival in Staten Island would be fun. The cooking with beer categories are Best Savory, Cupcake, Gluten-Free, Best use of Craft Beer, Best Pumpkin Recipe & Best Cookie or Biscuit.
The Richmond County Craft Beer Festival put the call out for baked goods that used beer, preferably a craft variety, in the finished product. The contest, held Saturday afternoon at Killmeyer’s Old Bavaria Inn, Charleston, brought bakers to the restaurant... moreThe Richmond County Craft Beer Festival put the call out for baked goods that used beer, preferably a craft variety, in the finished product. The contest, held Saturday afternoon at Killmeyer’s Old Bavaria Inn, Charleston, brought bakers to the restaurant to drop off their samples and fill out entry forms between 11 a.m. and 1 p.m.
October 7, 2012
KajII: Here is a great football snacks rib recipe, get started they need to marinate...
Ingredients:
12 - 12 oz bottles “Premium” Lager (I used Full Sail Session)
4oz distilled white vinegar
4 lbs pork spareribs
2 ½ tbsp garlic powder
1 tbsp onion powder
1 ½ tbsp white pepper
1 ½ tbsp seasoned salt
1 tsp oregano
20 oz ket... moreIngredients:
12 - 12 oz bottles “Premium” Lager (I used Full Sail Session)
4oz distilled white vinegar
4 lbs pork spareribs
2 ½ tbsp garlic powder
1 tbsp onion powder
1 ½ tbsp white pepper
1 ½ tbsp seasoned salt
1 tsp oregano
20 oz ketchup
4 oz apple cider vinegar
10 oz Worcestershire sauce
12 oz maple syrup
8 oz liquid smoke
1 cup brown sugar
½ cup margarine
½ cup honey mustard
Directions:
1) Mix together the garlic powder, onion powder, white pepper, seasoned salt and oregano.
2) Rub ribs evenly with the mixture.
3) Pour distilled white vinegar and 1/2 the beer over ribs in a pan.
4) Cover pan and refrigerate. (minimum 8 hours)
5) Oil grill grates and heat on medium.
6) Mix remaining Beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard.
7) Bring to boil, then reduce heat and cover. Simmer until thick. (about 15 minutes)
8) Place ribs on grill and coat sauce.
9) Cook, brushing with... less
Ingredients:
16oz Pale Ale (I used Dales Pale Ale)
2 cups all purpose flour
8oz water
2 eggs (separated)
4 chicken breasts (cut into 1/4” thick strips)
1/2 tsp salt
4 tbsp Worcestershire sauce
4 tbsp hot sauce (I used Texas Pete)
Canola oil
... moreIngredients:
16oz Pale Ale (I used Dales Pale Ale)
2 cups all purpose flour
8oz water
2 eggs (separated)
4 chicken breasts (cut into 1/4” thick strips)
1/2 tsp salt
4 tbsp Worcestershire sauce
4 tbsp hot sauce (I used Texas Pete)
Canola oil
Directions:
1) Mix flour and salt.
2) Whisk in beer, then add water. (mix until smooth)
3) Mix in egg yolk.
4) Beat egg white until stiff.
5) Mix into mixture.
6) Refrigerator for 2 hours.
7) Mix Worcestershire and hot sauce.
8) Add chicken to hot sauce mixture. (marinate 30 min.)
9) Coat chicken with batter.
10) Fry until golden brown.
Serving Size: 8
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Ingredients:
1/3 cup Brown Ale (I used Big Boss Bad Penny)
1 pkg oatmeal cookie mix (1 lb 1.5 oz)
1/2 cup cold butter
2 pkgs softened cream cheese, (8 oz)
1/4 cup granulated sugar
1/4 cup dark brown sugar (packed)
2 tbsp all-purpose flour ... moreIngredients:
1/3 cup Brown Ale (I used Big Boss Bad Penny)
1 pkg oatmeal cookie mix (1 lb 1.5 oz)
1/2 cup cold butter
2 pkgs softened cream cheese, (8 oz)
1/4 cup granulated sugar
1/4 cup dark brown sugar (packed)
2 tbsp all-purpose flour
1 tsp vanilla
1 egg
1/2 cup toffee bits
½ cup pecans (optional)
1 tbsp Brown Ale (I used Big Boss Bad Penny)
1/4 cup caramel topping
Directions:
1) Preheat oven to 350°F.
2) Spray a 13” x 9” pan with cooking spray.
3) Place cookie mix in bowl and cut in butter until mixture is crumbly. (save 1 1/2 cups and set aside)
4) Press remaining mixture in bottom of pan and bake (10 min. max)
5) Mix 1/3 cup Brown Ale, cream cheese, sugars, flour, vanilla and egg until smooth.
6) Spread cream cheese mixture evenly over baked cookie crust.
7) Sprinkle with reserved crumb mixture, toffee bits and pecans.
8) Bake until lightly golden brown. (35 to 40 min)
9) Allow 30 minutes to cool and then refrigerate (2 hrs)
10) Cut into squares.
1... less
Ingredients:
1 1/2 lbs flank steak
6 oz Porter (I used Stone Smoked Porter)
3 tbsp hoisin sauce
3 tbsp cooking sherry
1/4 cup soy sauce
1 tsp BBQ sauce
2 chopped green onions
2 cloves minced garlic,
1 tbsp minced ginger root
skewers
... moreIngredients:
1 1/2 lbs flank steak
6 oz Porter (I used Stone Smoked Porter)
3 tbsp hoisin sauce
3 tbsp cooking sherry
1/4 cup soy sauce
1 tsp BBQ sauce
2 chopped green onions
2 cloves minced garlic,
1 tbsp minced ginger root
skewers
Directions:
1) Mix Porter, hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger together.
2) Cut flank steak across grain on a diagonal into 1/4 inch slices.
3) Place slices in a 1 gallon re-sealable plastic bag.
4) Pour sauce mixture over slices. (coating completely)
5) Seal bag squeezing out all air.
6) Refrigerate to marinade (minimum 2 hours).
7) Thread steak on skewers. (throw out marinade)
8) Oil the grill grates.
9) Preheat an outdoor grill for med/high heat.
10) Grill skewers 3 minutes per sides.
Serving size: 6 less
Ingredients:
12 ozs Brown Ale (I used Newcastle)
3 racks of baby-back ribs
1 lg onion (cut into 1/4's)
6 crushed garlic cloves
2 cups BBQ sauce
4 1/2 ozs whiskey (I used Wild Turkey)
1/3 cup orange marmalade
1/4 cup steak sauce (I used A-1... moreIngredients:
12 ozs Brown Ale (I used Newcastle)
3 racks of baby-back ribs
1 lg onion (cut into 1/4's)
6 crushed garlic cloves
2 cups BBQ sauce
4 1/2 ozs whiskey (I used Wild Turkey)
1/3 cup orange marmalade
1/4 cup steak sauce (I used A-1)
1/4 cup dark brown sugar
3 ozs dark rum (I used Meyer's)
Directions:
1) Cut racks into 3 or 4 pcs.
2) Boil enough water to cover ribs.
3) Add beer, onion, garlic, and ribs to water.
4) Return to a slow boil, cover and cook (30-45 minutes)
5) Mix BBQ sauce and whiskey together.
6) Remove ribs from pot.
7) Cover with BBQ sauce and wrap tightly with aluminum foil.
8) Put ribs in oven @ 200° (2 hrs).
9) Mix remaining ingredients to make glaze.
10) Remove from foil and grill over a low heat (15-20 min.),
11) Turn ribs 4-6 times, brushing with glaze after each turn.
Serving size: 5
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August 15, 2012
Mark: Chefs Press has a San Diego Beer Cookbook in the works.
Back in April, I reported that San Diego-based company, Chefs Press, is in the process of compiling recipes from individuals associated with the local craft beer industry for an upcoming cookbook. At the time, I was a fly on the wall for a photo shoot for... moreBack in April, I reported that San Diego-based company, Chefs Press, is in the process of compiling recipes from individuals associated with the local craft beer industry for an upcoming cookbook. At the time, I was a fly on the wall for a photo shoot for the book, where I gathered info and sampled dishes. Now, I’m proud to report that I will also be involved with the project, contributing recipes as well as writing its foreword. I’ve contributed my words and graphic design skills to a number of cookbook projects in the past, but this is my first time contributing instructional material of my own. less
June 6, 2012
KajII: These go well with any beer, just sayin'...
Ingredients:
BBQ Sauce
8 oz Porter (I used a “Stone Smoked Porter”)
8 oz Hoisin sauce
2 tbsp olive oil
3 cloves minced garlic
1 tsp chili powder
2 oz soy sauce
Chicken
12 oz Porter (I used a “Stone Smoked Porter”)
4 medium boneless chi... moreIngredients:
BBQ Sauce
8 oz Porter (I used a “Stone Smoked Porter”)
8 oz Hoisin sauce
2 tbsp olive oil
3 cloves minced garlic
1 tsp chili powder
2 oz soy sauce
Chicken
12 oz Porter (I used a “Stone Smoked Porter”)
4 medium boneless chicken breasts (no skin)
2 tbsp olive oil
3/4 tsp salt
4 oz chicken broth
16 dinner size rolls
Directions:
BBQ Sauce
1) Warm olive oil over medium-high heat.
2) Add garlic and sauté (30 sec).
3) Add beer, Hoisin sauce, chili powder and soy sauce.
4) Cook until thickened and reduced (10-15 min)
Chicken
1) Heat 2 tbls olive oil in large pan.
2) Salt chicken on all sides.
3) Cook on each side until browned. (2 min per)
4) Add beer and chicken broth, cover and cook. (15-20 min)
5) Remove from pot and shred. (discard liquid)
6) Add BBQ sauce and toss thoroughly.
7) Lightly toast rolls and fill with chicken.
Serving size: 16
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June 4, 2012
KajII: It is going to be a warm weekend, here is a dip you serve chilled with a nice cold brew. Keep Cool...
Ingredients:
6 oz Lager (I used a Grolsch)
16 oz cream cheese (softened)
1 package Ranch Dressing (dry mix)
2 cups fine shredded cheddar cheese
6-8 strips thin sliced bacon (cooked and crumbled)
Chopped scallions
Directions:
1) Fry bacon unti... moreIngredients:
6 oz Lager (I used a Grolsch)
16 oz cream cheese (softened)
1 package Ranch Dressing (dry mix)
2 cups fine shredded cheddar cheese
6-8 strips thin sliced bacon (cooked and crumbled)
Chopped scallions
Directions:
1) Fry bacon until crisp and crumble. (set aside)
2) Mix cream cheese, dressing, and beer into a creamy consistency.
3) Mix in 3/4 of the bacon and 1 1/2 cups of cheese.
4) Refrigerate overnight. (or at least 3 hours)
5) Sprinkle top with 1/2 cup cheese, bacon and scallions.
6) Serve with pretzels, tortilla chips or you favorite rigid chip.
Serving size: 12
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Ingredients:
8 oz Amber lager (I used Abita Amber)
6 large russet potatoes (slice 1/16 in.)
3 tbsp butter
4 cups chopped onions
1 1/2 tsp salt
1 cup grated gruyere cheese
Fresh ground pepper
Directions:
1) Toss the potatoes with the beer.... moreIngredients:
8 oz Amber lager (I used Abita Amber)
6 large russet potatoes (slice 1/16 in.)
3 tbsp butter
4 cups chopped onions
1 1/2 tsp salt
1 cup grated gruyere cheese
Fresh ground pepper
Directions:
1) Toss the potatoes with the beer.
2) Melt 2 tablespoons of the butter over medium heat.
3) Add the chopped onions and sprinkle with 1/2 teaspoon salt and some freshly ground pepper.
4) Cover and simmer slowly for 15 minutes (making sure not to burn onions).
5) Preheat the oven to 350 degrees.
6) Spray a 13 x 9 inch casserole dish with non-stick cooking spray.
7) Overlap 1/3 of the potato slices in one layer.
8) Season with 1/2 teaspoon salt and freshly ground pepper.
9) Sprinkle on one-third of the Gruyere and half the braised onions.
10) Continue with more layers, ending with cheese, there will be only 2 layers of onions. (do not salt the top layer)
11) Pour any remaining beer over the casserole and dot the top with the last tablespoon of butter.
12) Bake on the middle shelf of t... less
Ingredients:
8 oz Porter (I used an Atwater Brewery "Vanilla Java Porter")
8 oz Heavy cream
3 tsp instant coffee
4 egg yolks
1/2 cup sugar
1 tsp cocoa powder
Directions:
1) In a medium bowl, whisk the egg yolks, cocoa powder and suga... moreIngredients:
8 oz Porter (I used an Atwater Brewery "Vanilla Java Porter")
8 oz Heavy cream
3 tsp instant coffee
4 egg yolks
1/2 cup sugar
1 tsp cocoa powder
Directions:
1) In a medium bowl, whisk the egg yolks, cocoa powder and sugar.
2) Bring beer, coffee and cream to a simmer.
3) Slowly pour beer mixture over the egg mixture, whisking constantly.
4) Return to pan and cook over low heat, whisking constantly, until it thickens.
5) Pour through a strainer into a bowl set over ice, whisk until cool.
6) Freeze in an ice cream maker, according to manufacturer's directions.
Serving size: 2-4
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This recipe really doesn't need very much explaining. It's Oberon...in cupcake form. The cake has a faint citrus and wheat taste, and the simple orange infused cream cheese frosting is light and airy like the foam on top of a beer.
May 13, 2012
KajII: Bacon, Beer and Cheese, what better to go with a beer...
Ingredients:
6 oz Brown Ale (I used Newcastle)
8 pcs crumbled bacon
4 minced green onions
8 oz cream cheese
8 oz velveeta
1 tbsp garlic powder
6-12 tbsp red pepper flakes (optional, but recommended)
Directions:
1) Cook bacon until ... moreIngredients:
6 oz Brown Ale (I used Newcastle)
8 pcs crumbled bacon
4 minced green onions
8 oz cream cheese
8 oz velveeta
1 tbsp garlic powder
6-12 tbsp red pepper flakes (optional, but recommended)
Directions:
1) Cook bacon until crisply, remove from pan.
2) In the bacon grease, sauté onions until soft.
3) Combine cream cheese, velveeta, garlic powder and pepper flakes.
4) Microwave on HIGH for 3 minutes.
5) Remove and stir.
6) Microwave for additional 3 minutes or until completely melted.
7) Stir in beer, bacon and green onions.
8) Serve with your favorite dippers.
Serving size: 9
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Ingredients:
4 boneless chicken breast halves
1 12oz Lager (I used Fosters)
1 fresh lime, juiced
1 tsp honey
2 minced cloves garlic
2 tbsp chopped fresh cilantro
Salt and pepper (to taste)
Direction:
1) Mix the beer, lime juice, ho... moreIngredients:
4 boneless chicken breast halves
1 12oz Lager (I used Fosters)
1 fresh lime, juiced
1 tsp honey
2 minced cloves garlic
2 tbsp chopped fresh cilantro
Salt and pepper (to taste)
Direction:
1) Mix the beer, lime juice, honey, garlic, cilantro, and salt and pepper until the honey dissolves.
2) In gallon size Ziploc bag, pour the mixture over chicken. (squeeze out excess air)
3) Marinate in fridge for at least 30 minutes.
4) Spray grill with non-stick cooking spray.
5) Preheat grill on medium heat.
6) Remove chicken from marinade and shake off excess.
7) Grill chicken until tender and juices run clear. (about 7 minutes per side)
Serving Size: 4 less
Ingredients:
Marinade
12 chicken wings (about 2 1/2 lbs)
2 oz beer (Lager, Fosters works well)
4 tbsp olive oil
4 tbsp worcestershire sauce
4 tbsp fresh lemon juice
1 tsp salt
1 tsp black pepper
Sauce
3 oz beer (Lager, Fosters ... moreIngredients:
Marinade
12 chicken wings (about 2 1/2 lbs)
2 oz beer (Lager, Fosters works well)
4 tbsp olive oil
4 tbsp worcestershire sauce
4 tbsp fresh lemon juice
1 tsp salt
1 tsp black pepper
Sauce
3 oz beer (Lager, Fosters works well)
2 tbsp canola oil
1 onion (chopped small)
1 minced garlic clove
2 tsp minced fresh ginger
1/2 tsp red pepper flakes
8 oz ketchup
2 tbsp fresh lemon juice
2 tbsp worcestershire sauce
2 tbsp red wine vinegar
1 tbsp packed dark brown sugar
1 tbsp honey
2 tsp soy sauce
1 tsp dry mustard
1/2 tsp black pepper
Directions:
1) Rinse the wings then blot dry with paper towels.
2) Make 2 deep slashes, to the bone, in the meaty part of each wing.
3) Place the chicken in gallon ziploc bag.
4) In a small bowl mix together beer, oil, worcestershire, lemon juice, salt and pepper.
5) Pour mixture over wings, squeeze all excess air out of ziploc bag and let marinate in the refrigerator for 4 hours turning bag over occasionall... less
KajII
Not much spice in the recipe, but just add your own heat and it will be fine. In fact I may add it to the recipe as an option...
April 24, 2012
brewskinhand: Anybody know a good recipe for wings?
April 17, 2012
brewskinhand
Beer always goes well with wings...have you heard of actually cooking with beer to make wings??
April 17, 2012
MarkThere are a couple of ways you could do it. I typically bake my wings, finish them on the grill then toss them in sauce. To get more beer into your wings you could braise them in beer instead of baking them. You could also take a beer and reduce it down a... moreThere are a couple of ways you could do it. I typically bake my wings, finish them on the grill then toss them in sauce. To get more beer into your wings you could braise them in beer instead of baking them. You could also take a beer and reduce it down and then add the sauce you're going to toss the wings in to the reduced beer.
BrewWitch
Happy Father's Day to all you fathers, grandfathers, and father figures! Hoist one for the dads today!
brewskinhand
The Total Packie???- Apparently it's a place called The Craft Beer Cellar and it has 940 brews to choose from! Unfortunately, it's in MA for all you who are not from around here...
This is Ina Garten's Coq au Vin recipe converted to Coq au Biere also known as Coq a la Biere.
Ingredients:
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots,
This recipe makes 4 mini beer infused cheesecakes but should also be enough to make one 9" cheesecake.
Ingredients:
24 fluid ounces of bitter IPA (DIPA works great)
3/4 cup sugar
1/4 cup grated fresh ginger
grated zest of 1 lemon
20 oz of cr
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