Cooking Recipes that use beer as an ingredient ?!
Cooking Recipes that use beer as an ingredient ?
I am looking for a slection of different good recipies that use beer as a ingredient ..... what would you recommend (I am looking for ingredients and instructions so that I can try them)?
Answers:
Fiesta Chicken
Slice chicken breasts into thin strips.
Chop onion, cilantro, green bell peppers
Heat some vegetable oil in a skillet and cook chicken. When done add the above ingredients. Then add 1 small can of tomatoe sauce , a pkg of Taco seasoning and 1/2 can of any type of beer.
Heat til boiling. Simmer for about 10 minutes on low. Stirring so as to assure it doesn't stick.
Serve with flour tortillas layered with shredded lettuce, diced tomatoes and shredded monterey/cheddar cheese. OR serve upon bed of steamed white rice.
Beer is an important ingredient to Chesapeake Blue Crabs. Traditionally, they are steamed in it.
STEAMED BLUE CRABS
"Every Chesapeake family has its own recipe for steamed crabs--actually "recipe" is a misnomer, as it is more a process rather than an exact recipe. Some insist on washing the crabs before steaming, but others claim that washing takes away the brininess of the crab. Another method is to place the live crabs in an ice water bath before cooking. This icing process numbs the crabs, making them easier to handle, keeps the crabs from losing their claws during the steaming process, and helps the seasonings stick to the shells."
2 cans (12 ounces each) flat beer*
2 cups distilled white vinegar
Ice water (optional)
24 live large male blue crabs (jimmies)
3/4 cup Chesapeake seasoning (recipe)
6 tablespoons kosher salt
Pour the beer and vinegar into a steamer pot or a large heavy pot with a tight-fitting lid. Put a round raised rack that is tall enough to clear the liquid into the pot. Bring the liquid to a boil.
While the pot is coming to a boil, fill a tub with ice water, if desired, and put the crabs in it for 3 minutes or so.
Mix the Chesapeake seasoning and salt together in a small bowl. Place a layer of crabs on the rack in the pot. Sprinkle with a generous coating of the seasoning. Working quickly, continue layering and seasoning the crabs until all the blues are in the pot and you have used up all the seasoning. Put on the lid and steam over medium-high heat until the crabs are bright red, about 25 to 30 minutes. Remove the crabs with tongs.
Serve hot. Leftover crabs may be refrigerated and either eaten cold the next day or picked for crabmeat to use in your favorite recipe.
*Flat Beer:
Locals insist on flat beer whenever steaming crabs or shrimp. They feel flat beer does not impart the harsh, almost metallic taste that fresh beer does. To flatten beer, simply pour it into a bowl and leave it at room temperature for an hour or two. A trick the natives use to hasten the flattening process is to sprinkle a little salt into the beer--they swear it flattens the beer quicker than who-struck-John.
Try searching www.cooking/with beer.com
http://www.beercook.com/
The Belgians make a very nice Beef stew called Carbonade that used beer as the liquid in the sauce.
Ingredients
3 pounds boneless stewing beef
2 tablespoons butter
4 sliced onions
3 tablespoons flour
24 ounces dark beer
15 ounces beef broth
2 cloves minced garlic
1 1/2 teaspoons sugar
1 teaspoon dried thyme
salt pepper
1 tablespoon vinegar
4 sprigs parsley
1 bay leaf
2 tablespoons minced parsley
Directions:
Cut beef into 2-inch cubes. Brown beef in butter in large Dutch oven a few pieces at a time; cook until browned on all sides. Add oil if necessary. Transfer to a platter. Stir in onion; cook until soft and golden. Remove to platter. Stir flour into remaining fat in pan; add 1 tablespoon butter, if necessary. Cook over low heat until lightly browned. Add beer and broth; wisk until smooth. Heat to to boiling; boil l minute. Stir in in garlic, sugar, thyme, salt, pepper and vinegar. Cook over medium heat 2 to 3 minutes; taste and adjust seasonings. Stir in beef, onions, parsley and bay leaf. Cover and simmer until beef is tender.
Or how about a classic steak & ale pie - simply replace stock with beer in any steak pie recipe
For more see http://homecooking.about.com/library/arc... or http://allrecipes.com/howto/beer-101/det...
Drunken Chicken
INGREDIENTS:
* 1 whole chicken fryer
* Louisiana cajun seasoning salt or any seasoned salt
* 1 16oz. can beer (any brand)
* 1 ounce Zataran's crab boil
* aluminum foil
PREPARATION:
Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out. Open can of beer, take a big swallow or pour out one ounce. Add liquid crab boil to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.
My favorite and simplest, beer bread, 3 cups self-rising flour
3 Tbs sugar
1 (12 oz.) can beer
1/4 cup melted butter
Put flour, sugar and beer into mixing bowl and mix until well blended. Pour into greased 9x5 inch loaf pan. No raising needed. Bake total of 40 minutes at 350 degrees. After 30 minutes of baking, brush top with melted butter. Bake additional 10 minutes, tap on bottom, if it sounds hollow, remove from pan and cool.
Makes 2 loaves
Bread...
http://www.cooksrecipes.com/bread/beer-b...
Topping for bread...
http://www.foodnetwork.com/food/recipes/...
Dinner...
http://www.foodnetwork.com/food/recipes/...
replace 1/2 cup of stock with beer
Dessert...
http://tlc.discovery.com/fansites/takeho...
For all of these use a stout like Guiness. It has a richer flavor and melds perfectly with all of these. I have made them all and love them. My husband and father both have asked for them.
BEER-CHEESE DIP
1 lb. process cheese spread loaf, cut into pieces
1/2 cup regular or non-alcoholic beer (any brand)
1/2 to 1 teaspoon red pepper sauce
bite-sized vegetables, bread cubes, or pretzels (if desired)
Heat cheese and beer in a 3-quart saucepan over medium heat. Stir constantly, until the cheese is melted and the mixture is smooth. Stir in the red pepper sauce.
Remove mixture and place in an earthenware fondue dish, electric cooking pot, or chafing dish. Keep warm on low heat setting.
Serve with vegetables, bread, or pretzels!
BAR-BEER-Q SAUCE
1 c. ketchup
2 cloves crushed garlic
1 t. italian spice
1-2 t. mustard
1 t. HP or Worchestershire sauce
dash balsamic vinegar
several dashes of tabasco sauce
honey (to taste)
ground black pepper
splash of beer
Put everything in a jar and shake it.
These measurements are only guidelines and can be adjusted to taste.
Works GREAT on BBQ chicken.
BAKED BEER BEANS
1 c. chopped onion
1 c. chopped bell pepper
1 (32 oz.) can pork and beans
1 1/2 c. beer
3/4 box dark brown sugar
Cook onion and bell pepper in butter until soft. Drain beans. Pour into onion and pepper mixture. Add beer and sugar and let cook on low for 1/2 hour. Pour mixture into large casserole dish and bake at 350 degrees for 1 hour. Serve with potato salad and B-B-Q.
BEER BATTER
1 c. all purpose flour
1 tsp. baking powder
1/4 c. vegetable oil
Deep fat for frying
1 egg
1 c. beer
1 tsp. salt
Mix flour and baking powder. Add egg, beer and oil. Beat until smooth. Dip chunks of food (see below) into batter. Fry in 3 to 4 inches of fat at 375 degrees until golden brown. Drain in paper toweling.
Suggested foods for batter frying: fish fillets, shrimp, oysters, scallops cubed ham, cubed cheese, onion rings, cooked cauliflower, onion rings, zucchini strips, and mushrooms.
You can make crêpes (it's a French dish or a dessert). I've found a recipe in English: http://frenchfood.about.com/od/frenchcui...
These are the sweet ones that you can eat with lemon and sugar, or jelly, or chestnut puree and whipped cream...
Enjoy!
Bountiful Beer Bread Preparation & Variations
Ingredients
Bountiful Beer Bread Mix?
12 oz. beverage ( beer, soda or carbonated juice)
3 Tbsp. melted butter, optional
Directions
Add mix to beverage in bowl; quickly and firmly stir together for 20-30 seconds. DO NOT OVER MIX; batter will be lumpy. Spread batter into greased 9 x 5 loaf pan. Pour melted butter on top if desired. Bake at 375° for 50-55 minutes until loaf is golden brown and pulls away from sides. Remove from pan and cool on rack for 30 minutes before slicing. Makes about 14 servings.
High Altitude Preparation: Add 2 tablespoons water in addition to the beverage.
Variations:
Spread with Spinach & Herb Dip Mix dip; top with deli smoked turkey and lettuce.
Mix Italian seasonings and Parmesan cheese into batter for a scrumptious pasta accompaniment.
Add carbonated fruit juice, nuts and diced fruit to make muffins or sweet breads.
Create an awesome corn bread; substitute beer with 16 oz. can creamed corn and 1/3 cup oil.
Drizzle warm bread slices with honey.
Toast for fried egg sandwiches.
Spread with butter and sprinkle with seasoned salt; grill.
Make grilled cheese sandwiches with bacon and tomatoes.
For more recipes for using beer as an ingredent
http://tastefullysimple.com/web/dgoodacr...
Beer lasagne!
Just make it like you usually would, but put 1 can/bottle of your favorite beer put the beer in the pan let it simmer for 5 minutes then add your sauce and simmer it until it is warm and ready for the lasagne!