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 2/3 cup) reduced-fat shredded sharp cheddar cheese

2/3 cup beer

2 tablespoons trans fat-free margarine, melted

1/4 teaspoon onion powder

Preheat oven to 450 degrees. Line a baking sheet with parchment paper or spray with cooking spray.

In a large bowl, combine the baking mix, sugar and shredded cheese. Stir in the beer just until dry ingredients are moistened. Spoon dough onto baking sheet, making 10 biscuits. Bake 8 to 10 minutes or until golden brown on top. Remove from oven.

In a small bowl or measuring cup, combine margarine and onion powder and brush on top of the warm biscuits.

Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. Selasky for the Free Press Test Kitchen. 126 calories (29% from fat), 4 grams fat (1 gram sat. fat, 0 grams trans fat), 20 grams carbohydrates, 3 grams protein, 319 mg sodium, 3 mg cholesterol, 152 mg calcium, 1 gram fiber. Food exchanges: 1 starch, 1 fat.

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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 into 1-inch pieces
1 cup sliced carrots
3/4 cup stout
2 cups water
2 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons coarse-ground mustard
1 cup frozen peas
2 scallions, sliced

Heat the oil in a nonstick skillet over medium-high heat. Brown chicken 2 minutes, turn over and brown 2 minutes. Sprinkle with salt and pepper to taste. Remove to a plate and set aside.

Add leeks, potatoes, carrots, stout, water and cider vinegar to the skillet. Reduce heat to medium. Cover with a lid and simmer 10 minutes or until potatoes are cooked. Mix the honey and mustard together, add to the skillet and stir to blend well. Return chicken to the skillet, and add the peas. Cover and simmer 3 to 4 minutes or until chicken is cooked through. A meat thermometer should read 165 degrees. Add salt and pepper to taste. Divide between 2 dinner plates and sprinkle the scallions on top. Makes 2 servings.

Per serving: 642 calories (21 percent from fat), 14.8 g fat (2.4 g saturated, 6.7 g monounsaturated), 138 mg cholesterol, 44.1 g protein, 77.6 g carbohydrates, 10.0 g fiber, 464 mg sodium.

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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 Pilsner beer, preferably Belgian
2 tablespoons brown sugar, red currant jam or honey (cranberry sauce would also work)
2 bay leaves
1 teaspoon dried thyme

Preheat oven to 350 degrees. Heat oil in a large saute pan over medium high heat. Season meat with salt and pepper. Toss with flour to coat lightly. Brown meat in batches, placing browned meat in Dutch oven.

Saute onions until browned, stirring often. Add garlic and cook two minutes more, then place in pot on top of meat. Add broth, beer, brown sugar, bay leaf, thyme, salt and pepper. Bring to a simmer, then put in oven to cook for 2 to 2½ hours.

Check seasonings and serve with buttered noodles, mashed potatoes or polenta.

 

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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 oregano
2 cloves garlic, peeled and chopped
½ teaspoon black pepper

Combine beer, salad dressing and spices. If using a whole chicken, place in bowl or bag and cover with marinade. Refrigerate overnight or up to 48 hours. For best results, cook chicken in a smoker and smoke for about 8 hours on low heat.

For cut-up chicken, place pieces in a baking dish or bowl and cover with marinade, allowing it to sit for at least 20 minutes. Grill on low heat for about a half hour or until done, depending on meat’s thickness.

This marinade can also be used for vegetables.

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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 Winter Warmer Candied Yams, and Roasted Butternut Squash Puree.

1/2 gallon water
5 tangerines, halved
1 cup kosher salt
1/2 cup dark candi sugar, blond rock candi sugar or organic sugar
1/2 cup honey
10 bay leaves
1 bunch thyme
1 fennel bulb, white part only, sliced
1/2 gallon ice, about 4 pounds
4 bottles Allagash Tripel (750ml) cold
16-24 lb Turkey

At least two days in advance of serving, start the brine.  In a large pot, over high heat add the water, tangerines, salt, sugar, honey, bay leaves, thyme and fennel. Bring the liquid to a boil and simmer for 5 minutes to combine the flavors. Turn off the heat, let the brine cool for 20 minutes, then add the ice and Tripel. Stir to combine.

Remove the turkey from its bag and rinse under cool water, removing the sack of innards and reserving it for stock or gravy. Once rinsed inside and out, pat the turkey dry with paper towels. In a large container, such as a stock pot or a 2-gallon Ziploc bag, add the turkey and cover with the cooled brine and place in either a refrigerator or a clean ice chest filled with ice.  Rotate the turkey every 12 hours to brine evenly.

The morning of the day you plan to eat it, remove the turkey from the brine, and pat the outside and inside dry with paper towels. Place the turkey in a roasting pan onto a rack, raising above the pan. If a rack is not available, use stalks of celery or peeled carrots as a “rack” for the turkey to sit on. Place the turkey in a preheated 325F oven and cook until the internal temperature in the breast and thigh reads 160F.  Remove the pan from the over and tent the turkey with aluminum foil, letting the meat rest for at least 30-45 minutes. This will bring the temperature to above 165F and allow the juices to redistribute. Carve the turkey and serve on a platter.

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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 in a large shallow pan. Mix the remaining ingredients and pour over the ribs. Let stand in the refrigerator 24 hours, turning at least once.

Remove the ribs from the marinade. Reserve the liquid. Weave the spareribs on a pit or  long skewers or place flat on the rack of a hot charcoal grill or broiler, about 4 inches from the heat. Cook, turning frequently and brushing with the marinade, until brown, about 1 1/4 hours. Or bake in a preheated 300° F oven about 1 1/2 hours, or until ribs are brown and glazed, basting frequently.

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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 peppers
14 cloves garlic, peeled
1 tbsp olive oil
1 tsp kosher salt
3 ancho peppers, dried, stems and seeds removed
2 guajillo chilies, dried, stems and seeds removed
1 tsp smoked paprika powder
1 tsp Mexican Oregano
24 oz Vienna lager, like Negra Modelo
2-3 tbs vegetable oil or rendered lard
7 oz corn tortilla chips, restaurant style (white, yellow or blue)

Garnish ingredients:

2 avocados, ripe peeled and sliced
1/4 lb queso fresco or chevre, crumbled
1 bunch cilantro, washed
favorite hot sauce

Preheat the oven to 450F. Lightly coat a sheet pan with oil. Mix the tomatoes, onions, chili peppers, garlic cloves, olive oil, and salt; mix evenly to cover the the vegetables with the oil, and then placeinto the center of the oven. Roast until the vegetables are a dark brown and the kitchen has a wonderful smell, about 40-50 minutes. Remove from the oven. While the vegetables are roasting, stem and seed the dried chilies. Then add them to a bowl of warm water and let soak for 20 minutes. In the pitcher of a blender, add the roasted vegetables, rehydrated chilies (leaving the soaking water behind), smoked paprika, oregano and the beer. Puree until the sauce is very smooth.

Place a large Dutch oven or high-sided skillet over medium-high heat and warm the pan for 3-4 minutes. Add the oil or lard, then pour the roasted tomato sauce into the hot pan, causing the sauce to splatter and spit. Cook the sauce for 5 minutes, and then stir in the tortilla chips. Cook for another 3-4 minutes, until the chips are soft, but not mushy.

Portion the Chilaquiles into servingbowls and garnish with sliced avocado, crumbles of cheese and cilantro. Serve with some of your favorite hotsauces. Try pairing this dish with a German Munich Helles, Schwarzbier or an Altbier.

For breakfast: Top each bowl with a fried egg.

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