Good Morning-BeerRecipes

[Roxy]

Someone said they like beer recipes. I found these recipes and I copied them. I haven't tried them. I will post my Go Big Red Menu later.

 

The first recipe is from my friend Mo. Like I said before..she is a fantastic cook and we help each other out alot with recipes.

 

Beer Batter Recipe

 

This is for cheese & vegetables.

 

1 cup flour

1 tsp. baking powder

1 tsp. salt

2 eggs

1/2 cup beer

dash of nutmeg

 

Mix dry ingredients. Add eggs and beer. Beat with rotary beater on high until well blended.

 

For the cheese, put the cut up cubes in a ziploc with some flour and shake to coat. Then into the batter. This helps the batter stick to the cheese.

 

Deep fry until golden.

 

Easy Beer Bread Mix:

 

2 1/2 cups self-rising flour

1/2 cup all-purpose flour

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon onion powder

3/4 teaspoon Italian seasoning

1 (12 fluid ounce) can beer

1/4 cup butter or margarine, melted

 

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.

In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.

Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

 

 

Lobster Tails Steamed in Beer:

 

2 whole lobster tails

1/2 (12 fluid oz.) beer

garlic; leave whole, slice or mince

 

In a medium saucepan over medium to high heat, bring the beer and garlic to a boil.

 

If lobster tails are still in the shell, split the shell lengthwise first.

 

Place a steamer basket on top of the saucpean, place thawed tails in basket & cover. Reduce heat & simmer for 8 minutes.

 

Serve with butter & lemon on the side.

 

*These will curl up as they steam, so for the sake of presentation, you might like to run a wooden skewer throught the length of each tail.

 

Beer Brats:

 

Prep Time: 5 minutes

Cook Time: 25 minutes

 

Ingredients:

 

2 teaspoons olive oil or butter, divided use

1 large sweet onion, sliced into 1/4-inch rings

6 bratwurst sausages (see Note)

6 ounces (half a can or bottle) beer (see Note)

Preparation:

Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. Remove to a platter.

 

To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.

 

Return the bratwurst to the onions and add the beer. Cook over medium heat until beer has cooked down to a syrup, about 12 to 15 minutes.

 

Bratwurst may be served on buns with the onions or as an entree.

 

Yield: 6 servings

 

Note: Feel free to use this method with your favorite sausages or hot dogs. Dark beer gives a richer flavor, but a standard commercial lager will work just fine.

 

Clam Beer Appetizers Recipe:

 

1/2 cup fine bread crumbs

1/4 cup beer (clam juice may be substituted)

1 small sweet onion, minced

4 garlic cloves, minced

2 tablespoons minced fresh parsley

1 teaspoon basil

1/2 teaspoon dried oregano

1/2 teaspoon rosemary

1/8 teaspoon ground red pepper

Salt and freshly ground pepper to taste

4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)

36 toasted baguette slices

1/2 cup grated Parmesan cheese

 

Preparation:

 

Preheat oven to 375 F. Line baking sheets with Silpats or lightly grease.

 

Combine butter, bread crumbs, beer, sweet onion, garlic, parsley, basil, oregano, and rosemary. Add salt and pepper to taste, and mix thoroughly. Stir in clams. Add additional clam juice if mixture appears too dry.

 

Spread clam mixture on toasted baguette slices. Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Increase oven heat to broil. Return clam rounds to oven and broil until golden. Serve hot.

 

Yield: 36 appetizers

 

Not Your Mother's Pot Roast Recipe:

 

Prep Time: 15 minutes

Cook Time: 2 hours, 15 minutes

Ingredients:

1/4 pound bacon

5 pounds chuck roast (have butcher cut into 1-pound portions and net or tie with butcher's twine)

1/4 cup vegetable oil

1 cup chopped onion

1-1/2 cups chopped carrot

2 stalks celery, chopped

5 cloves garlic, chopped

1 quart water

2 (12-ounce) bottles Guinness Stout

2 (12-ounce) bottles high quality lager (such as Beck's or Samuel Adams)

1/8 cup beef bouillon granules or paste

1/2 cup Dijon mustard

3/4 cup molasses

6 sprigs fresh sage

6 sprigs fresh thyme

4 sprigs fresh parsley

Blanching Vegetables:

1-1/2 pounds turnips, cut in large dice

1-1/2 pounds carrots, cut in large dice

1-1/2 pounds rutabagas, cut in large dice

2 pounds potatoes, peeled and cut into large dice

Garnish: Fresh rosemary, thyme and sage sprigs

Preparation:

Cook bacon over medium heat in large oven-proof pot until fat has rendered, 3 to 5 minutes. Remove bacon, chop and set aside.

 

In a separate pan, brown roast on all sides in the vegetable oil.

 

To the rendered bacon fat in the pan add onion, carrot, celery, and garlic. Cook until wilted and lightly browned. To the cooked vegetables, add water, beers, bouillon, mustard, molasses, sage, thyme, and parsley. Bring to a boil and place meat in pot with vegetables. Cut a piece of parchment paper to fit over the pot and place it on top of mixture. Cover pan tightly with foil.

 

Roast in oven at 375 degrees F. for 1-1/2 to 2 hours. Allow to cool then skim fat. Remove roast and set aside. Simmer vegetables in cooking liquid until crisp tender.

 

Garnish and serve with horseradish sauce.

 

Yield: 5 servings

 

Basic Beer Bread Mix:

 

3 cups all-purpose flour

1 Tablespoon granulated sugar

1 teaspoon salt

1 Tablespoon baking powder (make sure it's fresh!)

 

2 Tablespoons chopped fresh dill (or 2 teaspoons dried)

1 cup finely grated sharp cheddar cheese

12 ounces beer

 

Optional glaze: 1 egg & 2 teaspoons water, beaten

 

Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

 

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

 

Flavor Variations (also see the comments section at the end of this post for lots more beer bread flavor inspiration):

 

Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.

 

Dill & Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.

 

Rosemary & Feta (courtesy of my bread baking pal, Beth): Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.

 

Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.

 

Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of--just use your imagination.

 

Beer Can Chicken:

 

1 (4-pound) whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer

 

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Fried Beer Batter Shrimp Recipe

2 pounds medium shrimp (peeled with tail tips left on and deveined)

1 cup flour

1 TBS paprika

½ tsp salt

12 oz beer (one standard can or bottle – usually)

½ tsp Worcestershire sauce

¼ to ½ tsp hot sauce (your favorite – examples, Texas Pete, Tabasco, Louisiana)

Directions:

 

Prepare your shrimp. Remove shells but leave the little tail piece on the end. The shrimp tails looks cute and serve as a handle of sorts. Run a knife down the back to remove the black vein. You can purchase shrimp already cleaned and ready to fry. It’s fine if they are butterflied at the store. That provides more surface for the batter.

 

Mix together the flour, paprika, and salt in a medium sized bowl. Stir well.

 

Add beer, Worcestershire sauce, and hot sauce. Use a whisk or fork to blend well.

 

Cover the batter and let it stand on the counter for an hour or so. This helps the batter stick better to the shrimp.

 

Heat oil in a deep fryer or in a heavy frying pan (cast iron works well). The temperature should be medium high – around 375 degrees F.

 

When the oil is hot, dredge shrimp in some extra flour (doesn’t take much) and then in the batter that has been sitting out.

 

Fry several shrimp at a time but do not overcrowd. If you put in too many at a time, the temperature on the oil drops and the shrimp tastes greasy.

 

Beer Can Chicken:

 

This recipe looks good to me.

 

 

1 - 4 pound or more Whole Chicken

 

1 Can of beer

 

1 Small Onion or Potato

 

Basic Rub

 

1/4 cup brown sugar

 

1/4 cup paprika

 

2 tablespoons black pepper

 

2 tablespoons salt

 

Kansas City Style Rib Rub

 

1/2 cup brown sugar

 

1/4 cup paprika

 

1 tablespoon black pepper

 

1 tablespoon salt

 

1 tablespoon chili powder

 

1 tablespoon garlic powder

 

1 tablespoon onion powder

 

1 teaspoon cayenne

 

 

Step 1:

 

1. Preheat the grill for indirect heat. With a gas grill this is easy just turn on one side to medium. If you are using a charcoal grill you will have to move all of the coal to one side of the grill.

 

2. Next it is time to prep the chicken. Take your spice rub and sprinkle it over the chicken and begin to rub it in every where. You can even rub some underneath the chicken for a bit extra flavor. You can use either of the spice rubs I have provided above. Either the Kansas City style one for a bit of extra kick or the basic rub.

 

 

Step 2:

 

3. Now open up your can of beer and you only want it to be half full so drink half and enjoy. Next take a can opener and go around the edge of the can and open it up so that it is easier to pour in the rub. Pour in any remaining rub.

 

4. Now take the beer can and insert it into the cavity of the chicken. I used a beer can chicken stand that I got at Walmart for 4 dollars. It makes it easier and you don't have to worry about the chicken tipping over. But if you do not have a stand just use the legs and the beer can to form a tripod to stabilize it.

 

5. Important step: After you have your chicken on the beer can remember to take your small onion or potato and stuff it in the top or neck area of the chicken. This will prevent the moisture from escaping.

 

 

Step 3:

 

6. Now take the chicken and place it on your baking sheet and place it on the grill over the side of the grill that is turned off. After about an hour rotate the chicken so that each side get done evenly.

 

Step 4:

 

7. It should take about 2 to 3 hours to cook your chicken. You can check to make sure it is done by placing your meat thermometer in the thigh of the chicken and it needs to be at 180 degrees Fahrenheit.

 

There you go that is your Beer Can Chicken. Now be careful when removing the can from the chicken remember the can and liquid inside will be hot. Once you have the can removed you can begin to carve up your chicken. Be prepared it will be juicy!

 

Beer Dip:

 

2 (8 ounce) packages cream cheese, softened

1 (1 ounce) package ranch dressing mix

2 cups shredded Cheddar cheese

1/3 cup beer

 

DIRECTIONS

 

In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.