Cooking With Beer

Beer Cheese Soup

February 1, 2017

Delicious Beer Cheese Soup is perfect for cold weather lunches and dinners. If you want to make this a vegetarian soup then leave out the sausage and use vegetable stock instead of chicken stock.

Grilled Duck Breasts

July 3, 2013

Grilled Duck BreastsGrilled Duck Breasts

I don’t often eat duck because quite frankly I forget about it.  While I was at the market last weekend I ran across duck breasts and decided to throw them in my cart not knowing what I was going to do with them of course.  Here is what I came up with.

INGREDIENTS

8 Duck Breasts (2 per Person)

1 Bottle Beer

1/4 Cup Meat Rub

8 Tablespoons Olive Oil

Ziplock Bag

Most of you know that I’m really into marinating things in the ziplock bags.  For these duck breasts you really need to marinate them overnight in the beer.  Place the duck breasts into the ziplock bag and pour the beer in.  Zip up the bag and give it a gentle shake to evenly distribute the beer.  Place the filled bag onto a plate in case there is any drip and put into the fridge overnight.  Remove from the fridge when you are getting ready to grill.  Remove the duck from the beer and throw the beer away.  Place the duck onto a large plate and drizzle both sides with the olive oil.  Then rub your favorite meat rub onto both sides of the duck breasts.  I used Victoria’s Dry Rub which was fabulous.  After preparing the duck breasts let them rest on the counter while you prepare the grill.  Get the grill to a medium-high heat.  Place the prepared duck breasts onto the grill and close the lid.  Cook for 6 to 8 minutes per side depending on how rare you like them.  Remove from the grill when done and place onto a serving platter.  Let rest for 10 minutes.  Slice or serve whole.  Serves 4

Note:  If you don’t have a grill or can’t barbeque remember that whatever you can do on a grill you can do under an oven broiler or in a grill pan on top of a burner.

Beer Brownies

June 16, 2013

BrowniesBeer Brownies

Make these Beer Brownies for your father this Father’s Day!  He’ll love you for it unless he hates chocolate!

INGREDIENTS

2 Cups Unbleached Flour

2 Cups Sugar

1 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

1 Cup Softened Butter

1/2 Cup Unsweetened Cocoa Powder

3 Eggs

1 Cup Beer (I used Ale)

1 1/2 Teaspoon Vanilla Extract

Chocolate Frosting

Preheat your oven to 350º F.  In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder.  Set aside.  In a separate large size bowl beat together the butter and sugar for 1 minute.  Add the eggs one at a time beating in between each addition.  Add the vanilla and beat for 20 seconds.  Gradually add the flour mixture alternating with the beer until both are added.  Beat on slow until smooth.  Pour into parchment paper lined 13x9x2 baking pan.  Place into the oven and bake for 25 minutes until done.  Remember that all ovens heat differently so make sure to check at 25 minutes.  Remove from the oven and let cool completely in the pan.  Remove from the pan by lifting the parchment paper.  Set onto the counter and frost with the chocolate frosting.  Cut into brownies squares.  Makes 24 brownies depending on how large or small you cut the brownies.

 

Chocolate Frosting

INGREDIENTS

1/2 Cup Softened Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 Teaspoon Vanilla Extract

Place the softened butter into a large size bowl and beat with a mixer for 30 seconds.  Add the cocoa and beat for another 30 seconds.  Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes.  You will want the consistency to be very creamy without lumps.  Makes about 2 cups.

Righteous Ale 2

Organic Beer Can Chicken

June 11, 2012

Organic Beer Can Chicken

 

I love cooking this chicken on a charcoal grill.  You can use a gas grill or cook in the oven if you like.  Cooking time should be between 1 to 2 hours depending on the size of your chicken and how hot your grill is.  Be careful not to spill the HOT beer and burn yourself!

 

INGREDIENTS

1 Large Organic Whole Chicken

1/3 Cup Victoria’s Dry Rub or Your Favorite Spices

2 Fresh Limes

12 Garlic Cloves

4 Ounces Butter

1/2 Can of Beer

 

Wash and pat dry your whole chicken. Remove any giblets from the cavity.  Pour out half of the contents the beer.  You can drink it if you’re thirsty and don’t like to waste good beer!  Place the chicken over the half full beer can that you placed in the rack.  You can get these beer can chicken racks at hardware stores or online. These racks are about $5 in the hardware stores.  Williams Sonoma has one for $30 which is a bit much I think. Stuff the neck cavity with the 12 garlic cloves so that you seal in the vapors. Slice two limes and squeeze the lime juice all over the skin.  Mix your spices with the butter and smear all over the bird. Place on a prepared grill and cook, covered, for 1 to 2 hours.The juices should run clear.  Remove from the grill and transfer to a serving platter.  Let sit for 10 minutes and then serve.  The one that I made last night was incredibly moist and full of flavor.  Serves 4

 

If you cook in the oven place the chicken on the rack in a pie pan with a cup of water added to the pie pan.  Cook at 350° F for 1 to 2 hours.  Use a meat thermometer checking the thigh to make sure that the temperature reaches 180° F.  When done use tongs and a long fork to carefully transfer the entire rack in its upright position to a serving platter.  Let stand for 10 minutes.  Carefully remove the chicken from the rack. 

Ham Cooked In Beer

April 8, 2012

Ham Cooked In Beer

INGREDIENTS

20 Pound Bone-In Ham

2 Cans Beer

Olive Oil

Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.

Saint Patrick’s Day Corned Beef & Cabbage

March 17, 2012

Saint Patrick’s Day Corned Beef & Cabbage

In the U.S. and Canada, consumption of corned beef is usually associated with Saint Patrick’s Day. Corned beef is not considered an Irish national dish and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture. In Ireland, the closest traditional dish is bacon and cabbage. The bacon is more like Canadian style bacon or ham. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was most likely due to the low cost of corned beef in the U.S. Corned beef was used as a substitute for bacon in the late 19th century. A similar dish is the New England boiled dinner which consisted of corned beef, cabbage and root vegetables such as carrots, turnip and potatoes which is popular in New England and parts of Atlantic Canada. Whoever you are and wherever you came from it is fun to make Corned Beef & Cabbage on Saint Patrick’s Day!

INGREDIENTS

1 ¾ Pounds Onions – Divided

2 ½ Pounds Carrots – Divided

6 Pounds Corned Beef Brisket

1 Cup Malt Vinegar

8 Ounces Stout Beer

1 Tablespoon Mustard Seed

1 Tablespoon Coriander Seed

½ Tablespoon Black Peppercorns

½ Tablespoon Dill Seed

½ Tablespoon Whole Allspice

2 Bay Leaves

3 Pounds Cabbage

2 ½ Pounds Small Red Potatoes

½ Cup Coarse Grain Mustard

½ Cup Dijon Mustard

Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks. Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and coarse grained mustard complement the corned beef as optional condiments. Serves 12

Irish Stew

March 14, 2012

Irish Stew

I have been making Irish Stew for years. The worst stew that I have ever had was when I went to Stonehenge a few years ago. There was this food cart outside of Stonehenge and I was super hungry. It was cold outside and I needed something to warm my tummy. I plunked down my money and got a paper bowl full of I don’t know what. I honestly didn’t know that someone could make stew that bad. At any rate, here is my recipe for Irish Stew that I am sure that you will love.

INGREDIENTS

2 Tablespoons Butter

1 Pound Cubed Lamb

1 ½ Teaspoons Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Cups Peeled & Cubed Potatoes

1 Chopped Onion

1 Cup Diced Carrot

1 Diced Leek

4 Chopped Garlic Cloves

1 Cup Beer

1 Cup Tomato Juice

15 Ounces Beef Broth

1 Bay Leaf

1 Tablespoon Worcestershire Sauce

1 Tablespoon Thyme

Melt 1 tablespoon of butter in a large saucepan over a medium heat. Add the lamb and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 7 minutes. Remove the meat to a plate and set aside. Melt the remaining 1 tablespoon of butter in the same pan. Add the potatoes, onion, leeks, carrots and garlic. Cook and stir for 5 minutes. Return the lamb to the pan and add the remaining salt, pepper and the other remaining ingredients. Continue to cook for 10 minutes until the stew comes to a boil. Reduce the heat to low. Put the lid on and cook for 2 hours. Ladle into bowls and serve hot. Serves 6

Cowboy BBQ Beer Brisket

July 27, 2011

Cowboy BBQ Beer Brisket

INGREDIENTS

3 ½ Pounds Boneless Beef Brisket

1 Cup BBQ Sauce

1 Cup Beer

Rub:

3 Tablespoons Chili Powder

2 Tablespoons Brown Sugar

3 Teaspoons Garlic Powder

1 Teaspoon Sea Salt

To make the rub combine the chili powder, brown sugar, garlic powder and salt in a small bowl.  Press evenly onto the beef brisket and put brisket, fat side up, into a stockpot.  Combine the BBQ sauce and beer in a small bowl.  Pour around the brisket and bring to a boil over high heat.  Reduce the heat and cover with a tight lid.  Simmer for 3 ½ hours until brisket is fork tender.  Remove and keep warm.  Skim the fat from the liquid and bring the liquid to a boil.  Reduce the heat to medium and cook uncovered for 15 minutes until the liquid is reduced to 1 cup.  Stir occasionally.  Trim the fat from the brisket and carve diagonally across the grain into thin slices.  Serve with the sauce.  Serves 6 hungry cowboys

Victoria’s Mojo Burritos

July 19, 2011

Victoria’s Mojo Burritos

INGREDIENTS

1 Pound Ground Sirloin

1 Large Chopped Onion

1 Small Chopped Green Sweet Pepper

1 Clove Minced Garlic

¼ Cup Beer

1 Tablespoon Hot Chili Powder

¼ Teaspoon Salt

¼ Teaspoon Ground Cumin

1 Cup Cooked Rice

4 Ounce Can Diced Green Chile Peppers Drain or

4 Ounces Fresh Diced Green Chile Peppers

1 Large Chopped Tomato

8 Ten Inch Flour Tortillas

2 Cups Shredded Cheddar or Monterey Jack Cheese

2 Cups Shredded Lettuce

Guacamole

Salsa

For the filling: In a large skillet cook the ground sirloin, onion, sweet pepper and garlic until the meat is brown and the onion is tender.  Drain off the fat.  Stir in the beer, chili powder, cumin and salt.  Cook for 5 minutes until most of the beer has evaporated.  Remove from the heat and stir in the cooked rice and chile peppers.  Meanwhile, wrap the tortillas tightly in foil.  Heat a preheated 350° F oven for 10 minutes to soften.  When you are ready to fill the tortillas, remove only half of them from the oven at a time.  Keep the remaining tortillas warm in the oven.  Spoon about ½ cup filling onto each tortilla just below the center.  Top the filling with cheese and tomato.  Fold the bottom edge of each tortilla up and over the filling.  Fold the opposite sides in and over filling.  Roll up the bottom and secure with wooden toothpicks if needed.  Makes 8 delicious Mojo Burritos!

Beef Stew With Beer

June 7, 2011

Beef Stew With Beer

Everything tastes better cooked in beer! 

INGREDIENTS

3 Pounds Beef For Stew

¼ Cup Olive Oil

3 Cups Sliced Onions

3 Cloves Crushed Garlic

2 Tablespoons Unbleached Flour

2 ¼ Cups Light Beer

2 ¼ Cups Dark Beer

2 Allspice Berries

1 Bay Leaf

¼ Teaspoon Thyme

3 Peppercorns

Place the olive oil in a heavy pot and heat until hot.  Make sure that the oil is not smoking.  Add the beef and brown all sides.  Remove the beef to a platter and set aside.  Add the onions and garlic to the pot and brown.  Stir occasionally.  Sprinkle the onions and garlic with the flour and cook for another 3 minutes.  Gradually add the beer and reduce the heat.  Cook slowly uncovered for 25 minutes.  Make an herb bundle by combining the allspice, bay leaf, thyme and peppercorns in a piece of cheesecloth.  Secure with kitchen twine. 

Add the beef back to the pot of cooking liquid.  Add the herb bundle and simmer, covered, for 1 hour.  Next uncover the pot and cook uncovered for another 30 minutes. When done remove the herb bundle.  Serve with a side of mashed potatoes.  Serves 6

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