Author Archives: Jeff

Heart Smart recipe: Cheddar Beer Biscuits

Posted on April 25, 2012 by Jeff

Source: Detroit Free Press Makes: 10 / Preparation time: 10 minutes / Total time: 15 minutes, plus chilling time Parchment paper or vegetable oil cooking spray 2 cups reduced-fat pancake and baking mix 2 tablespoons sugar 1 1/2 ounces (about … Continue reading →

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Fish in FOG DOG Beer Batter

Posted on April 22, 2012 by Jeff
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Stout-Soused Chicken with Potato and Leeks

Posted on April 21, 2012 by Jeff

Source: The Sacramento Bee and Linda Gassenheimer 1 tablespoon canola oil 3/4 pound boneless, skinless chicken thighs Salt and freshly ground pepper 2 medium leeks, cleaned and sliced (about 2 cups) 3/4 pound red or yellow potatoes, with skin, cut … Continue reading →

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Belgian Beef Stew With Beer

Posted on April 18, 2012 by Jeff

Source: Mary Rice, RegisterGuard.com Olive oil and butter 3 pounds chuck roast, cubed Flour, salt and pepper 5 cups onions, quartered and thinly sliced (about 1½ pounds) 4 cloves garlic, minced 2 cups (1 can) low-sodium beef broth 2½ cups … Continue reading →

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Video – Beer Chili Con Carne

Posted on April 15, 2012 by Jeff
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Chicken Marinade

Posted on April 14, 2012 by Jeff

Source: Ted Fagan, Registerguard.com 1 chicken, 4½ to 5 pounds, either whole or cut into pieces 8 ounces beer (IPA or red ale recommended) 6 ounces bottled Italian dressing 1 teaspoon salt ½ teaspoon rosemary 1 teaspoon basil ¼ teaspoon … Continue reading →

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Allagash Tripel Tangerine Brine for Turkey

Posted on April 11, 2012 by Jeff

I first brined a turkey about seven years ago, and have never gone back.  Here’s a somewhat expensive brine from Chef Sean Z. Paxton, published in BeerAdvocate Magazine #58. Also in that issue: Deschutes Dissident Cranberry Dried Cherry Sauce, Belgian … Continue reading →

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Video – Bacon Wrapped Bratwurst

Posted on April 8, 2012 by Jeff
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Barbecues Spareribs with Beer and Honey

Posted on April 7, 2012 by Jeff

Source: New York Times Cookbook 8 lbs spareribs, cut into serving pieces 3 cups beer 1 cup honey 2 tbs lemon juice 2 tsp chili powder 2 tsp sage 1 1/2 tsp dry mustard 1 tsp salt Place the ribs … Continue reading →

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Chilaquiles Rojos

Posted on April 4, 2012 by Jeff

Source: BeerAdvocate Magazine #57 (also in this issue Hänchen Schnitzel with a Blue Corn Tortilla Crust) Serves: 4-6 guests Roasted Tomato Sauce Ingredients: 8 Roma tomatoes, or 28-oz can peeled tomatoes 1 large yellow onion, peeled and sliced 1-3 jalapeno … Continue reading →

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