Video- Pork Tofu with Beer Sauce

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Video – Tequila Ketchup, Beer Cheese, Beer Onion on a Hamburger

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Beer-Battered Mushrooms with Garlic Aioli

Source: Food Network Magazine

For the aioli:
1 cup mayonnaise
Grated zest of 1 lemon
1/3 cup fresh lemon juice (from about 3 lemons)
1/2 tablespoon dijon mustard
1/4 cup minced garlic (6 to 8 cloves)
For the mushrooms:
1 pound portobello mushrooms, stems and gills scraped out, cut into 1/2-inch strips
2 cups buttermilk
2 large eggs, separated
3/4 cup beer (preferably lager or pale ale)
3/4 cup all-purpose flour
3/4 cup white cornmeal
Kosher salt and freshly ground black pepper
1/2 teaspoon cayenne pepper
Peanut oil, for frying (about 6 cups)
Sea salt

Make the aioli: Combine the mayonnaise, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving.

Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.

Make the batter: In a large bowl, combine the egg yolks, beer, flour, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. Fill a large deep pot with about 1 1/2 inches peanut oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.

In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. Sprinkle with sea salt and serve with the garlic aioli.

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Video – Eat the Trend

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Pumpkin-Beer Cheesecake

Source: Craft Beer and Brewing

1-3/4 cup cinnamon graham cracker crumbs (15-17 whole graham crackers)
3 Tbs light brown sugar
1/2 cup (1 stick) butter, melted
24 oz cream cheese at room temperature
One 15-oz can pumpkin puree (or fresh pumpkin puree, if you have it)
3 eggs plus 4 egg yolks
1/4 cup sour cream
1-1/2 cup sugar
1 cup pumpkin beer
4 Tbs all-purpose flour

Preheat oven to 350°F (177°C).

In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until it resembles wet sand. Press into the bottom of a 10-inch springform pan. Refrigerate while you assemble the custard.

Beat the cream cheese with an electric mixer until smooth. Add the pumpkin, eggs, egg yolks, sour cream, sugar, beer, and flour; mix well. Pour the custard into the chilled springform pan and bake 60-65 minutes or until a knife inserted in the center comes out clean and the custard is set. Remove from the oven and cool on a wire rack for 30 minutes.

Cover and refrigerate at least 4-6 hours before serving.

BEER SUGGESTIONS: Cook with a pumpkin beer you enjoy drinking. Pair with a rich-bodied imperial stout. Or for a special treat, pair with a barrel-aged imperial pumpkin beer such as Avery Brewing Rumpkin or Uinta Oak Jacked.

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Beef Stew with Pumpkin and Beer

Source:  JungleFrog Cooking

1 pound beef
1 ounce butter
4 small onions
Half a medium -sized pumpkin
7 ounces round carrots
12 ounces stout or pumpkin beer
5 cloves garlic
1 pice of mace or a little nutmeg
2 bay leaves
1 cinnamon stick
sugar to taste

Cut the beef into small chunks and sprinkle with salt and pepper.

On medium-high, melt the butter in a stock pot. Once the butter stops foaming, add the meat. Cook the meat for about 10 minutes, until browned

Cut up three onions in rough pieces and add to the meat. Cook for another 5 minutes. Add the beer.

Stick the cloves into the remaining onion (you can leave it whole, it will fall apart anyway) and add this together with the mace, bay leaves and cinnamon stick. Bring to a boil

Add salt, pepper and sugar to taste. You don’t want it to be overly sweet. Put a lid on the pot and simmer for approximately two hours.

Add the carrots and simmer for another half hour before adding the pumpkin. Simmer for another half hour and check if the meat is fall-apart tender and the pumpkin well done.

You can add potatoes for a one pot meal, or make mashed potatoes and serve them as a side to the beef stew with pumpkin and beer. For an extra sprinkle of fall, add freshly grated nutmeg to the mashed potatoes!

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Cajun Asian Beer Braised Baby Back Ribs

Ribs336SASource: Louisiana Cookin’

2 (3-pound) racks pork baby back ribs
1 tablespoon sea salt, divided
2 tablespoons ground black pepper, divided
¼ cup canola oil
1 (12-ounce) bottle Abita Amber beer
1 cup Cajun Asian Sweet Chili BBQ Sauce, divided

Preheat oven to 375°. Sprinkle both sides of ribs with salt and pepper. Rub canola oil into both sides of ribs.

Heat a large roasting pan over medium-high heat. Brown ribs on both sides, about 3 minutes per side, adding more oil if necessary. Add beer to pan. Reserve about ½ cup barbecue sauce; generously brush ribs with remaining sauce.

Cover pan with aluminum foil, and bake ribs for 2 hours. Remove from oven, and place ribs on a rimmed baking sheet; let stand for 5 minutes. Brush with remaining ½ cup sauce, and slice between bones. Serve immediately.

Notes
Find Cajun Asian Sweet Chili BBQ Sauce online at (cajunasianchef.com).

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Video – Beer Sauced Wings and Blue Moon Shake

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Potlicker Beer Jellies

cropped-072Not so much a recipe, today. I just wanted to show you what someone else is doing with beer.

Potlicker beer jelly comes in Oatmeal Stout, Black IPA, India Pale Ale, Green Mountain Ale, Hefeweizen with orange, Apricot Ale, and more. They are based on a wine recipe the owner found in the Bell recipe book.

Since the jelly is boiled, there is very little alcohol in the jelly, around .05%.

I am going to buy some of this and try it out.

Visit their site. There are dozens of recipes posted there!

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New Orleans Barbecue Shrimp

JumboBBQShrimpI’ve subscribed to Louisiana Cookin’ Magazine for a while. There are always great recipes, but I don’t see many recipes that that use beer. Here one from the last issue.

Source: Louisiana Cookin’

2 pounds jumbo or colossal fresh shrimp, heads on
7 cups cold water
12 tablespoons unsalted butter, divided
2 tablespoons finely chopped fresh rosemary leaves
1½ teaspoons ground black pepper
2 teaspoons Cajun seasoning
2 shallots, minced
4 cloves garlic, minced
¼ cup Worcestershire sauce
¼ cup hot sauce
2 tablespoons fresh lemon juice
½ cup Abita Amber
2 loaves French bread, for serving

Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.

In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.

In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Cajun seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, hot sauce, and lemon juice. Add shrimp, and cook just until pink and firm.

Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.

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