Friday, March 27, 2009

Beer Sauced Feed Stir Fry

  • 1 1/2 lb. beef top round steak
  • 1 (12 oz.) can beer
  • 1/2 c. strong beef broth
  • 1 tsp. fresh thyme, minced or 1/2 teaspoon dried thyme leaves, rubbed.
  • 2 tbsp. chili sauce (Szchuan)
  • 2 tbsp. Lee Kum Sauce
  • 1 tbsp. brown sugar
  • 2 tbsp. cooking oil
  • 1 c. cauliflower flowerettes
  • 1 c. broccoli flowerettes
  • 1 c. pea pods
  • 1 green pepper
  • 1 red pepper (opt.)
  • 1 yellow pepper (opt.)
  • 2 green apples, cored & sliced
  • 1/4 c. cornstarch

Partially freeze beef and cut meat at a bias across the grain into thin strips. For sauce, add beer, 1/4 cup of broth, chili sauce, Lee Kum Sauce and brown sugar. In a wok add oil, add beef and stir fry for 2 minutes. Remove beef and add cauliflower and broccoli flowerettes and stir fry 2 minutes. Add pea pods, green, red and yellow peppers and apples and stir fry for 1 minute. Stir remaining beef broth into cornstarch and dissolve. Add the cornstarch slurry to the beef mixture and stir fry until thickened and clear. Return the seared beef to the sauce, serve with spatules, hot noodles or wild rice.

Thanks to crazybone

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Thursday, December 18, 2008

Honey Oat Beer Bread

  • 2 cups all-purpose flour
  • 1 1/4 cups rolled oats
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 tablespoon honey
  • 1 (12 fluid ounce) bottle beer
  • 1/4 cup butter, melted

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
2. In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

Makes 12 servings

Thanks to Spearl20

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Sunday, December 14, 2008

Beer Pancake

  • 1 cup sifted all-purpose flour
  • 1/4 cup white sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup beer
  • 2 tablespoons butter, melted
1. In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

Thanks to chubbylittletoro

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Monday, December 8, 2008

Italian Beer Marinade for Chicken

  • 3 pounds skinless, boneless chicken breast halves
  • 1 cup Italian-style salad dressing
  • 1 (12 fluid ounce) can beer
1. Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours.
2. Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown.
3. Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours).
4. Use preferred method to cook chicken on low heat.

Makes 5 servings.

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Thursday, December 4, 2008

Beer-BQ Beef Short Ribs

  • 4 to 5 pounds beef chuck short ribs
  • 2 (12-ounce) cans beer
  • 1 bottle of your favorite barbecue sauce
1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.
2. Prepare outdoor grill with medium coals, or heat gas grill to medium.
3. Place ribs on grill; brush with barbecue sauce.
4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped
5. Heat any remaining barbecue sauce and serve with ribs.

Makes 6 servings.

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Wednesday, December 3, 2008

Stout Crème Anglaise

  • 1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
  • 5 large egg yolks
  • 3/4 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla

Bring beer just to a boil in a small heavy saucepan, then remove from heat.

Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.

Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.

Makes 1.5 cups

Thanks to Gourmet

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Monday, December 1, 2008

Beer Batter Crepes

  • 3 eggs, lightly beaten
  • 1 cup milk
  • 1 cup beer
  • 1 3/4 cups all-purpose flour
  • 1 pinch salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter

1. In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.
2. Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.

Makes 12 servings

Thanks to Magigue

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