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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  Italian 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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Video – Grilled Beer Brined Pork Chops

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Bratwurst & Pasta

Source: The Beer Lover’s Cookbook

1 large red pepper, chopped
2 sweet onions, chopped
4 cloves garlic, chopped
1 tbs olive oil
15 oz bratwurst
1/2 cup beer
1/2 cup fresh basil
1 lb rigatoni pasta (cooked and kept warm, reserving 1/4 c cooking water
1 1/2 cup shredded Cheddar Cheese

Preheat the over to 425°. In a casserole dish, combine the red peppers, onions, garlic, and olive oil, mixing well. Roast the mixture for 25 minutes, stirring occasionally.

In a skillet, remove the bratwurst casings, crumble the meat, and saute it over medium heat until it is well-browned.

Strain the fat from the skillet. With only the meat in the skillet, add the beer, cover and simmer the mixture.

In teh casserole dish, combine the meat and the vegetable mixture, along with basil, past, and 1 cup of the cheddar cheese, mixing well. If the mixture appears dry, add some of the reserved pasta water. Garnish each serving with the remaining Cheddar cheese.

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Campfire Beer Pancakes

phpThumb_generated_thumbnail (1)Source: Chow.com

3 1/3 cups CHOW All-Purpose Baking Mix
1/2 cup toasted pine nuts
1/2 cup currants
2 cups beer (any pale lager such as Corona, Budweiser, or Heineken)
2 large eggs
1/4 cup vegetable oil, plus more for cooking
Butter and maple syrup, for serving
Combine baking mix, nuts, and currants in a large bowl and mix until evenly combined. Make a well in the center of the dry ingredients and add the beer, eggs, and vegetable oil. Stir dry ingredients into wet ingredients until just moistened. (Don’t overmix or the pancakes will be tough. The batter should be lumpy.)

Heat a cast iron skillet over medium heat on a camping stove or over a campfire fitted with a grilling grate. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.

Add 1 tablespoon oil to the pan and swirl to coat. Ladle about 1/4 cup batter into the pan for each pancake. (You should be able to fit 3 to 4 pancakes at a time.) Cook until pancakes rise slightly and form lots of bubbles on top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about another minute.

Repeat with remaining batter, adding 1 tablespoon oil between batches if the pan seems dry. Serve immediately with butter and maple syrup.

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Video – Guinness Stout Marinade for Brisket

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Bourbon Stout Marinade for Chicken

Source: Real Beer and Good Eats

1/2 cup stout or porter
1/4 cup bourbon
1/4 cup soy sauce
2 tbs Dijon mustard
3 tbs brown sugar
1/2 tsp salt
2 tsp coarse black pepper
1/2 tsp Worcestershire sauce
1/4 minced green onions

Mix together all the ingredients. Cut bones chicken, duck or other meat into 1.5 inch cubes or marinate in whole pieces if you don’t intend to make skewers. Marinate for 2-3 hours for small pieces, or overnight for whole pieces.

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How to Cook Anything on the Grill Infographic

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Video – Crawfish and Shrimp Boil

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Black Beans with Mexican Beer

phpThumb_generated_thumbnailSource: Chow.com

1 pound (about 2 1/2 cups) dried black beans
1 medium white onion, peeled and halved
1 small celery stalk, halved crosswise
1 small carrot, peeled and halved crosswise
2 garlic cloves, peeled
2 bay leaves
2 dried ancho chiles
1 tablespoon whole dried cumin seed
1 teaspoon whole dried coriander seed
1 serrano pepper, coarsely chopped
1 ripe medium tomato, coarsely chopped
2 teaspoons dried oregano
1 (12-ounce) bottle Mexican beer, such as Dos Equis
1 teaspoon kosher salt, plus more as needed
1/4 cup canola oil
1/2 cup coarsely chopped fresh cilantro
Juice of 1 lime
Pour the dried beans onto a rimmed baking sheet and pick through them, removing and discarding any broken beans or stones. Place the beans in a large nonreactive bowl and cover them with at least 3 inches of cold water. Allow to soak overnight or at least 8 hours.
After the beans have soaked, drain in a colander. Place in a large heavy pot and cover with at least 2 inches of cold water. Place one half of the onion, the two celery and carrot halves, the garlic cloves, and the bay leaves in the pot. Bring to a boil over high heat, then reduce the heat to low and gently simmer until the beans are almost completely tender but still a little starchy in the center, about 30 minutes. (The beans should not be completely done, as they will cook more later.)

While the beans are cooking, remove the stems from the ancho chiles, slit them open, and shake out the seeds. Heat a cast iron skillet over medium-high heat until hot, about 5 minutes. Place the chiles in the skillet and toast until slightly charred and fragrant, about 5 minutes. Transfer to a medium bowl and cover with very hot water; allow to soak for at least 15 minutes, or until they are soft and pliable.

While the chiles soak, return the skillet to medium-high heat. Add the cumin and coriander seeds and lightly toast until fragrant, about 20 to 30 seconds. Transfer to a blender; set aside.

When the ancho chiles are ready, remove them from the soaking water (discard the water) and coarsely chop. Coarsely chop the remaining onion half and add it to the blender along with the chopped chiles, serrano pepper, tomato, oregano, 1/4 cup of the beer, and the measured salt. Blend into a smooth purée; set aside.

Drain the beans and discard the onion, celery, carrot, garlic cloves, and bay leaves. Place about 1 cup of the cooked beans in a small bowl. Use a large spoon or the back of a fork to coarsely crush them.

Return the large heavy pot to the stove and heat the oil over medium-high heat until smoking. Add the puréed mixture and fry it, stirring occasionally with a wooden spoon, until fragrant, about 3 minutes. Mix in the crushed and whole beans and the remaining beer. Reduce the heat to low and simmer the beans uncovered for 20 minutes. Stir in the chopped cilantro and lime juice. Season with salt and serve.

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