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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Video – Barley, Beer and Cheese Muffins

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Wolf in Sheep’s Clothing Chili

Source: Pedernales Brewing Company


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Beer Marinated Pork Tenderloin with an Asian Pear-Cucumber Slaw

72714+Pork+RecipeSource: Chef Jamie Rorabach, NBC Connecticut

1 12 oz. Beer-any favorite
½ Cup soy sauce
¼ Cup brown sugar
2 Pork tenderloins – cleaned of any silverskin and fat
2 Tbsp. vegetable oil
Cucumber Slaw

1 Cup peeled, seeded, shredded cucumber
1 Cup shredded Asian pear-can substitute any apple or pear
¼ Cup finely sliced red onion
2 Tbsp. fresh cilantro
3 Tbsp. rice vinegar
To taste salt, and black pepper
Prepare brine for the pork by whisking together the beer, soy sauce, and brown sugar until combined. Add the pork tenderloins, insure they are submerged in the brine and refrigerate overnight.

The next day, remove the pork from the brine, discard brine. Pat the pork dry very well with paper towels. Rub down the pork with the vegetable.

Place on a preheated grill set on high heat. Grill on all sides until deep in color with grill marks. Set one burner on the grill to its lowest setting and turn off others. Move the pork to the side of the grill where the burners are turned off to cook on indirect heat. Cover the grill and let cook for about 15 minutes or until 145°f is reached at this thickest point. Remove from the grill and let rest prior to slicing. Meanwhile, prepare the slaw.

In a bowl, combine the cucumber, Asian pear, red onion, cilantro and rice vinegar, seasoning to taste with salt and pepper. Divide onto four serving plates.

Slice the pork across the grain and serve with the slaw.

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Glass is Life

This is a sponsored post written by me on behalf of Glass Is Life for IZEA. All opinions are 100% mine.

 photo GIL-Square_EN_RGB_176x149_zps376a1d8d.jpeg Today, at lunch, as I squeezed some mustard onto my sandwich and ketchup onto my fries, I realized that glass bottles and jars are disappearing all across the supermarket. I was trying to get the last tablespoon or so of mustard left in the bottle. I could feel it wedged in tha bottom, but no amount of shaking would dislodge it. All I could do was get a circular ring of mustard accompanied by a sound that I would have laughed at when I was a teenager.

At that moment, I remembered when mustard came in glass jars and you could use a knife to get every last drop. I looked at my pint glass filled with my lastest (and best) home brewed IPA. As I watched the tiny bubbles stream to the surface, I wondered why we allow businesses to package food in anything but glass. Remember when craft brewers used to tout that their beer came in bottles, because it is was the best way to package beer? Now they’re packaging in cans and telling us it’s better that way. But they still want me to pour it into the appropriately shaped glass to enhance my drinking experience.

In my cabinet, there are a dozen or so tall glasses that once contained jelly. Some were my grandmother’s. Some my mother bought in the 1960s and 1970s. You didn’t need to throw the empty jelly jars away, you could use them forever as drinking glasses! I don’t see those jelly jars/glasses anymore.

Glass is Life is an organization that is working to get more businesses to use glass as packaging. Glass is a natural product that will degrade when it gets into a landfill. It protects food and beer from light and oxygen that harms the flavors, and doesn’t require a liner. They are a sponsor of the Great American Beer Festival. If you are going, you lucky devil, Stop by their booth and say hello.

Follow Glass is Life on Facebook

Follow Glass is Life on Twitter


Visit Sponsor's Site

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Video – Beer Braised Sun Oven Chipotle Venison Poppers

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TABASCO® Brined and Beer Braised Pork


1/2 gallon water
1/4 cup sugar
1/2 cup salt
2/3 cup orange juice
1 tablespoon key lime juice
2 tablespoons black peppercorns
1/4 cup TABASCO® brand Original Red Sauce
3 large bay leaves

4 1/2 pounds pork shoulder, cut into 4 pieces
4 tablespoons vegetable oil, divided
Salt and pepper
4 cups thinly sliced white onion
3 tablespoons minced garlic
1 tablespoon cilantro seeds
2 teaspoons cumin seeds
1 (12-ounce) dark beer
4 cups chicken stock, preferably homemade or reduced-sodium canned or boxed
1 tablespoon key lime juice
1 cup orange juice
1 tablespoon Mexican oregano
2 tablespoons TABASCO® brand Original Red Sauce

20-25 corn or flour tortillas
Traditional Pico de Gallo
2 avocados, sliced

Mix brine ingredients in a large, deep bowl or stockpot. Immerse pork, refrigerate and let marinate for 24 hours.

Pour 2 tablespoons oil into a large frying pan on medium-high heat. Remove pork from brine and pat dry. Salt and pepper, then brown all sides.

While pork is browning, place remaining 2 tablespoons oil in another large, deep pan and heat on medium-high heat. Add onion and garlic and sauté for 5 minutes. Add cilantro and cumin seeds, and cook another 3-4 minutes. Add all other ingredients, including the seared pork. Cover. Simmer on low heat for 2 hours, turning pork every 30 minutes. Uncover. Cook another hour or until pork is tender enough to pull apart with a fork. Remove from pan and shred into bite-sized chunks. Strain liquid into a stockpot, add pork and stir.

To serve, place pork in warmed tortillas. Garnish with pico de gallo and avocado.

Makes 10 servings. Can be doubled for large groups.

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Beef in Beer

cq5dam.web.616.462Source: Cooking Channel

2 tablespoons beef drippings or butter, plus more as needed
1 tablespoon olive oil
3 pounds/1.5 kg sirloin tip, cut into fat fingers
3 large onions, sliced
4 cloves garlic, chopped
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 1/2 cups/375 ml beef stock
2 cups/500 ml beer
1 tablespoon red-wine vinegar
Salt and freshly ground pepper
1 bouquet garni

Heat the beef drippings and oil together in a saute pan. Working in batches, brown the beef strips on all sides. Remove from the pan. In the same pan, fry the onions until soft, about 15 minutes, then add the garlic for 1 minute. Remove. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.) Add the flour and sugar to the pan and cook for 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. (At this point, turn the oven on to 325 degrees F/160 degrees C.) Add the beer and vinegar to the boiling stock, and bring back to a boil, cooking until thickened, about 10 minutes. Remove from the heat.

In a large casserole dish, layer the onions alternately with the beef strips, seasoning each layer as you go with salt and pepper. Tuck in the bouquet garni and pour the sauce over. Cover and bake for 2 1/2 hours. If you can wait a day before eating, cool the dish completely when it’s out of the oven and refrigerate overnight: the flavor will be even better when you reheat it.


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