Any good recipes out there involving beer? (and not just the beer itself)?

Answer 1

Beer Drinker's Deep Pan Pizza

1 c beer
4 teaspoon Olive or salad oil
1 teaspoon Sugar
1-1/2 teaspoon Salt
1 pk Dry yeast
2-3/4 c Flour
2 teaspoon Cornmeal

Topping
10 oz Mozzarella cheese; shredded
6 oz Tomato paste
1/2 c beer
2 teaspoon Oregano
1 teaspoon Fennel seed; optional
1/2 teaspoon Sugar
12 oz Bulk pork or italian sausage, broken up
1/2 c Parmesan cheese; grated

For Crust:
Warm 1 cup of Great Western Beer. Combine in a large bowl with 2 teaspoon oil, sugar, salt, and yeast. Add 1-1/2 cups flour, beat until smooth. Stir in enough additional flour to make a fairly stiff dough. Turn dough onto a lightly floured surface. Knead until smooth and elastic (about 5 min). Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until double in bulk. (about 1 hour) Punch dough down. (For 2 pizzas, divide in half) Using 2 tablespoons oil, coat a 14 inch round deep pizza pan (Or use two 9 inch round cake pans). Sprinkle with cornmeal. Pat dough into pan, pinching up a rim around the edge. Cover and let rise in a warm place until double in bulk. (about 30 min)

NOTE:
Rising time for crust can be halved by using a fast rising yeast such as Fermipan.

For Topping:
Mix tomato paste, beer, oregano, fennel seed and sugar. Cover pizza dough evenly with mozzarella cheese; evenly spoon on tomato paste mixture. Sprinkle with sausage, then top with parmesan cheese, Bake at 450 degrees F. 15 - 20 minutes or until crust is browned and sausage is cooked.

Makes one large or two small pizzas 4 servings

NOTE: Alternate toppings could be mushrooms, anchovies, ripe olives or pepperoni.



Crab and Beer Pasta

One package of spaghetti or linguine
One dozen live hard shell crabs
One bottle of beer (the darker the beer, the darker the color of the sauce)
Lots of chopped fresh garlic
Lots of chopped fresh parsley
Old Bay seasoning
Olive Oil

In a large, deep pot simmer some (not all) of the garlic in olive oil for a minute or two, just to release the sweetness. Place the crabs in the pot (be careful, they snap at you!) and pour over them one at a time; the beer, the rest of the garlic, old bay seasoning, and the parsley. A quick aside here: Clean the crabs under cold water before putting them in the pot. Also remove the claws from the body and gut the crabs. The advantage is that they release a bit more flavor this way. I prefer to put the crabs in whole because they look better whole on the plate. Bring to a simmer (the alcohol will cook out of the beer) and steam the crabs for 15-20 minutes. In the meantime, cook the pasta in rolling boiling water until al dente (slightly hard). When the crabs are bright red all over, remove them from the sauce and set aside. Drain the pasta and finish cooking it in the beer sauce (the pasta will soak up the hops and garlic flavor this way). Serve the pasta with the crabs sitting on top. Be sure to bring a bowl to the table for the shells. Enjoy!




Pan Grilled Rib Eye with Mustard Beer Sauce

1 rib-eye steak, about 12 ounces, cut 1-inch thick
2 tablespoons chopped garlic
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon freshly ground black pepper
12 ounces favorite beer or ale, or more as needed
1 tablespoon plus 1 teaspoon vegetable or corn oil, divided
1/4 cup low-sodium chicken broth
Salt to taste
2 teaspoons favorite sweet-hot mustard

Pat the steak dry. In a pan or bowl into which the steak will fit tightly, combine the garlic, parsley, pepper and beer. Place the steak in the marinade and add additional beer if needed to completely cover the steak. Cover the pan or bowl with plastic wrap and refrigerate 4 to 8 hours. Remove the steak from the marinade, pat dry and reserve marinade. Coat the steak lightly with 1 tablespoon vegetable oil; set aside. Strain the marinade (discarding solids) into a medium skillet and add the chicken broth. Bring the liquid to a boil over high heat and reduce to 1/3 cup, about 15 minutes. Caution: The carbonation in the beer will cause the mixture to boil up. Remove the pan from the heat and stir the liquid down before it boils over. At cooking time, lightly oil a ridged grill pan or a cast-iron skillet with remaining 1/2 teaspoon vegetable oil. Heat over medium-high heat until very hot. Place the steak in the pan and cook until seared and nicely browned, about 4 minutes. Turn the steak, season the browned side with salt, and cook for 4 minutes more for medium-rare or 5 minutes more for medium. Remove steak from skillet to serving plate. Meanwhile, stir the mustard into the reduced broth and simmer, stirring often, until it thickens. Season with salt. Make a puddle of sauce on 1 or 2 warm serving plates. Cut steak into 1/2-inch-thick slices and place on top of the sauce.




Beef and Pork Chili with Beer

1-1/2 pounds boneless beef top round, trimmed of fat
1/pound lean boneless pork (from leg or loin), trimmed of fat
1 bottle or can (12 oz.) beer
2 medium-size onions, chopped
2 cloves garlic, minced or pressed
1/4 cup masa flour (corn tortilla flour)
1 large can (28 oz.) tomatoes
2 tablespoons chili powder
1 teaspoon each ground cumin and dry oregano leaves
1/2 cup chopped cilantro (coriander)
1 can (7 oz.) green chile salsa
1 medium-size fresh jalapeño chile, seeded and finely chopped
1 large green bell pepper, seeded and finely chopped
2 tablespoons lime or lemon juice
Salt
Garnishes (optional; suggestions follow)

Cut beef and pork into 1-inch cubes. In a wide 3 1/2- to 4-quart pan, combine beef, pork, and 1/2 cup of the beer over medium heat. Cover and simmer for 30 minutes. Add onions and garlic; cook, uncovered, stirring occasionally, until most of the liquid has evaporated and juices and onions are browned (30 to 35 minutes). Add masa and stir gently for 30 seconds. Gradually blend in remaining 1 cup beer, stirring to loosen any browned bits. Mix in tomatoes (break up with a spoon) and their liquid, chili powder, cumin, oregano, cilantro, salsa, jalapeño, and bell pepper. Cover, reduce heat, and simmer until beef is very tender when pierced (1 to 1-1/2 hours more). Stir in lime juice and season to taste with salt. Offer garnishes to sprinkle over individual portions, if desired.

Garnishes: In separate bowls, offer 1 medium-size avocado, peeled, seeded, and chopped; 1/2 cup sliced green onions (including tops); lime wedges; and 1 cup (4 oz.) shredded jack cheese.




Beer Steak Steak

2 pounds round steak, 1-inch thick
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, thinly sliced
1 bay leaf
1/2 teaspoon dried thyme
1 cup beer
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14.5 ounce) can beef broth
1 tablespoon tomato paste

Preheat oven to 325°F (160°C). Season steak with salt and pepper. Preheat a medium nonstick skillet over medium-high heat. Spray with vegetable cooking spray. Brown steak on both sides; transfer to shallow baking dish. Reduce heat to medium and respray skillet with vegetable cooking spray. Cook onions until softened, about 5 minutes. Arrange onions on top of steak. Add bay leaf and thyme; set aside. Pour beer into skillet and bring to a boil, scraping up any browned bits from the bottom. Pour over steak and onions. Melt butter in a small saucepan over medium heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly. Continue to whisk while pouring broth into pan in a slow, steady stream. Whisk in tomato paste and bring to a boil. Pour into baking dish with steak and onions. Cover and bake until tender, about 1-1/2 to 2 hours. Remove bay leaf before serving.




Tenderloin in Beer

2 lbs pork tenderloin cut into 1 inch pieces
1 shallot, finely chopped
salt and pepper
4 garlic cloves, minced
1/2 cup all purpose flour
1 (12 oz.) dark stout beer
extra virgin olive oil for sautéing
1/4 teaspoon thyme
1 large red onion, sliced
1 bay leaf
1 leek, white part only, chopped

Cut the pork tenderloin into 1 inch tips, season with salt and pepper; shake in bag containing the flour. Pour a thin film of oil in skillet and sauté the onion, leek, shallot and garlic until tender. Remove sauté mixture with slotted spoon and place in a casserole dish. In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole. Pour half of the beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole. Add remaining beer, thyme and bay leaf. Cover tightly and simmer 45 minutes to 1 hour on top of the stove, or remove to a small crockpot and simmer on low for about 4-6 hours. Serve this with hot butter and garlic noodles and a side dish of candied carrots, Tall glasses of red wine coolers work well and of course for dessert I would go with fresh fruit that is in season.




Beer Batter Chicken Strips

Chicken Strips
1 (12 ounce) can beer
2 eggs
Dash of salt
1-1/2 cups flour
Honey Mustard Dipping Sauce (see recipe)
1 pound chicken breast tenders
Vegetable oil for frying

Honey Mustard Dipping Sauce
1/4 cup Dijon-style mustard
3/4 cup honey
1/4 cup mayonnaise

To make chicken strips:
Combine beer, eggs and salt in bowl. Stir in flour, adding additional flour if needed. Batter should be the consistency of a thin cake batter. Add food color. Refrigerate batter 1 to 2 hours.
Prepare Honey Mustard Dipping Sauce. When ready to cook, preheat 1-1/2 to 2 inches oil in deep pot or deep-fat fryer to 350 degrees. Remove batter from refrigerator and stir well. Coat chicken strips in batter, then gently set in oil with tongs so strips float. Do not immerse in oil. Fry chicken, turning once, until golden brown, about 2 minutes per side. Serve with honey mustard sauce. Makes 6 to 8 appetizer servings.

NOTE: If there is additional batter left over, it may be kept refrigerated and reused within 4 to 5 days.

Honey Mustard Dipping Sauce:
Combine honey and mustard in bowl. Using electric mixture, mix on low speed, scraping bowl twice, until incorporated, about 5 minutes. Add mayonnaise and beat on low speed until mixture is of a dipping consistency and turns a light honey color. Dipping sauce keeps 2 weeks in refrigerator. Makes 1-1/4 cups.




Beer Sausages in Beer Sauce

2 pounds Cooked Polish Sausages
1 cup Beer
2 tablespoons Cornstarch
1/4 cup Vinegar
1/4 cup Brown sugar
1/4 cup Mustard
1 tablespoon Horseradish

Cut cooked sausages into 1/2 inch slices. In skillet combine sausage and beer. Cover and simmer for 10 minutes. Combine brown sugar and cornstarch. Stir in vinegar, horseradish and mustard. Add to sausages. Cook and stir until bubbly. Keep warm and serve warm using toothpicks.

Answer 2

Beer Can Chicken

From: Weber's Big Book of Grilling

Here’s a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We’ve used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil

1 can (16 ounces) beer (tall boy)


To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.

Answer 3

Beer-can Chicken. Get a big bird, open a beer (The beer you choose such have flavor, maybe a lager.) pour some of the beer over the chicken, leave some beer in the can. Put the can in the chicken, and grill the chicken with the beer can inside it. When the bird is done, don't forget to take out the can!!

Answer 4

I actually made a beer can chicken tonight for dinner, funny you should ask. My guests loved it. It's basically what you've been seeing, but I slide a mixture of chopped rosemary, minced garlic, and kosher salt up between the skin, and the flesh of the chicken. Drop the stripped stems of the rosemary into the beer can before you shove it up his ***. Yummy
but here's another

1 can of beer
2 T. sugar
3 c. self-rising flour

Mix it all up, don't over beat. Pour into a greased loaf pan. Bake at 350 for 40-50 mins. Until it's nicely browned, and sounds hollow when you thunk on the bottom. The best and easiest beer bread you'll ever try, makes good toast the next day, too.

Answer 5

Honey&Mustard Brats
10 fresh bratwurst sausages
1 green bell pepper, sliced into long strips
1 red bell pepper, sliced into long strips
1 large sweet onion, sliced into rings and separated
2 cloves garlic, sliced
2 bay leaves
1 teaspoon liquid smoke flavoring
2 cups honey mustard barbecue sauce
1 (12 fluid ounce) can beer, or as needed
10 hoagie rolls, split lengthwise

Place half of the bratwurst in the bottom of a 5 quart slow cooker. Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves. In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer. Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours. . Preheat an outdoor grill for high heat, and lightly oil grate. Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred. Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage.

Answer 6

1/2 bottle Corona
1 package of skirt steak
4 limes
salt to taste

trim excess fat from steak
cut limes in half and squeeze juice over meat
sprinkle salt over steak
add 1/2 of corona (drink rest of beer!)

let steak marinade in fridge for about 45 minutes
heat grill toss meat on grill salt once on both sides
cook to desired doneness

serve with rice, guacamole, and a salad.

Answer 7

Polish Sausage is great simmered in beer

Answer 8

you can roast chicken with beer. i've heard of poking holes in a beer can and then placing it whole inside a chicken while roasting. its good on the bbq.

Answer 9

Use it in place of other liquid when making biscuits or batter for fried chicken.

Answer 10

http://chef2chef.net/search/menuc.php?search=beer

Try this website, they have tons of ideas on how to use beer in cooking. : )

Answer 11

uh-m...you can BBQ hot dogs then soak them in beer...