Substitution Infographic


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Video – Beer Steamed Blue Crabs (Ghe Hap Bia)

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A1 Slow-Cooker Beer Stew


1 bottle (12 oz.) beer, divided
2 lb. boneless beef chuck eye roast
6 red potatoes, quartered
5 carrots, cut into bite-sized pieces
1 large onion, cut into wedges
1/2 cup A.1. Supreme Garlic Steak Sauce
1 cup all-purpose baking mix

RESERVE 1/3 cup beer; set aside. Place meat in slow cooker; top with vegetables, steak sauce and remaining beer. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH for 4 to 5 hours). Remove meat from slow cooker. Shred meat with 2 forks; return to slow cooker.

COMBINE baking mix and reserved beer; drop tablespoonfuls of dough over stew. Cover; cook 20 min. or until biscuits are cooked through.

Kraft kitchens tips
SPECIAL EXTRA Stir in 2 Tbsp. chopped fresh parsley just before topping with the biscuits.

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Beer Battered Onion Rings

GI0309_Beer_Battered_Onion_Rings.jpg.rend.sni12col.landscapeSource: Food Network

4 cups canola oil or peanut oil
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons sun-dried tomatoes
1/4 cup red bell peppers, roasted
1 tablespoon lime juice
1 1/2 teaspoons pepper, fresh cracked
2 teaspoons salt
3 tablespoons white wine
1 tablespoon garlic, minced
2 yellow onions, sweeter the better, Vidalia or Texas sweets
2 cups buttermilk
2 cups all-purpose flour, divided
1 teaspoon garlic, granulated
12 ounces beer, medium body
3 tablespoons grated Parmesan
In a Dutch oven heat oil to 350 degrees F.

In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.

Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.

Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.

Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.

Garnish with Parmesan.

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Video – BBQ Chicken Beer Breasts recipe

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Beer and Caraway Seed Mustard

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1 teaspoon caraway seeds
1/2 cup cider vinegar
1/2 cup dark, porter-style beer, such as Black Butte Porter
1/4 cup brown mustard seeds (about 1 1/2 ounces)
1/4 cup yellow mustard seeds (about 1 1/2 ounces)
1/4 teaspoon kosher salt
Place the caraway seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a medium, nonreactive bowl.
Add the remaining ingredients to the bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.

Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. Transfer the mustard to a nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.

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Hoppy South Carolina-style Mustard BBQ Sauce


1/2 stick unsalted butter
1 medium onion, minced
2 garlic cloves, minced
2 cups yellow mustard
1/2 cup IPA
2 teaspoons Worcestershire sauce
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper, or more to taste

In a small saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, for 15 seconds. Stir in mustard, beer, brown sugar, Worcestershire sauce and cayenne. Bring to a simmer and cook over low until thickened, about 20 minutes. Season with salt.

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Video – Beer Braised Potatoes and Steak

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Herb Usage Infographic

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Herb Guide to Cooking

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Dopplebock Buttermilk Bundt Cake with Doppelbock Ganache

Source: Craft Beer and Brewing Magazine

If you are a beer aficionado or home brewer, and you have not subscribed to Craft Beer and Brewing Magazine, stop what your doing and subscribe. The magazine is chock full of beer reviews, beer recipes, and recipes using beer. In the Fall 2014 issue there were recipes for ┬áItalian Style Beef Short Ribs, Chopped Salad with Gruit Pesto dressing, dopplebock ice cream, and a bundt cake. Since it’s getting close to Oktoberfest, the bundt cake and ice cream struck my imagination. You’re going to have to buy the magazine to get all the recipes.

1 cup unsweetened natural cocoa porter
1 cup dopplebock
2 sticks (1 cup) unsalted butter
1/2 cup packed brown sugar
2 cup flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 eggs
1 cup granulated sugar
3/4 cup buttermilk

Preheat the oven to 350┬░. Prepare Bundt cake pan by spraying it well with nonstick spray and set aside.

Combine the cocoa powder, dopplebock, butter, nd brown sugar in a sauce pan over medium heat. Bring to a simmer, stirring constantly. Be careful not to the the mixture boil over. When the butter is completely melted, remove from the heat and set aside to cool slightly.

Mix the flour, baking soda, and salt together in a bowl. In a separate bowl, combine the eggs, granulated sugar, and buttermilk and mix on medium speed until well blended. Add the dry ingredients to the egg and sugar mixture and mix until just combined. Add the slightly cooled dopplebock mixture. Stir together until combined and uniform in color.

Pour the batter into the prepared Bundt pan. Do not fill the pan more than two-thirds full. Bake until just set, 40-45 minutes. Cool on a rack for 15 minutes. Turn out on a plate and top with the Doppleback Ganache.

Dopplebock Ganache

1 cup heavy cream
1/2 cup dopplebock
10 oz bittersweet chocolate, pieces or chopped
1/2 tsp orange zest

While the cake bakes, make the ganache by heating the cream, dopplebock, and chocolate over medium heat to a simmer. Add the orange zest. Cook, stirring well to make sure the ganache is smooth and well-mixed, about 3 minutes. Remove from the heat and chill at least an hour in the refrigerator before using.

Pour the Ganache along the top of the cake, allowing the ganache to drip down the sides of the cake. Allow the cake to set for 30 minutes in the refrigerator before slicing.

Of course, you should serve it with the dopplebock ice cream from the same issue.



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