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

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

Ghouls & Goulash

• 1 bag Morningstar Farms Steak Strips, cubed
• 2T vegetable oil
  
• 1 medium onion, diced
  
• 2t caraway seeds
  
• 2T sweet Hungarian paprika (not hot!)
  
• 1/4t pepper
• 1 six oz. can tomato paste
  
• 1 bottle of beer
  
• 1/4t salt
  
• 4 cloves garlic, minced
  
• 1/4t marjoram
  
• 2 carrots, chopped (optional)
  
• 2 red potatoes, diced (optional)
  
• 1 1/2 cups V8 or vegetable juice (use less if omitting carrots & potatoes)
  
• 2T flour

In a stew sized pot, heat oil and cook onions and caraway seeds until onions are soft. Add cubed faux steak and brown slightly. Stir in all of the remaining ingredients except flour. Bring to a boil, then reduce heat and simmer for 45 minutes, until potatoes and carrots are soft. If necessary, add flour to thicken.

Thanks to Monica from the Rural Vegan

Deep Fried Bacon Cheese and Beer Dog

• 1 hot dog
• 1 slice of thick-cut bacon
• 1 can of spray cheese
• 1 can beer (It doesn’t matter what kind, but we recommend something dark. Corona probably isn’t a good idea)
• 1 cup flour
• Oil for frying

This one is a little work-intensive, so be ready to buckle down. First take the center out of the hot dog with an apple corer, if you have access to one. If not, just cut out the middle with a knife.

Fill the cavity with the spray cheese and use the hot dog you removed from the middle as a cap to keep the cheese in.

Wrap the bacon around the hot dog.

Deep-fry for two to four minutes or until bacon is cooked.

Dab them dry with a paper towel (so the batter will stick). Mix the beer with the flour until it reaches a thick, but lump-free consistency. Dip the dogs in the batter, coating the dog completely.

Deep-fry on high heat for two to three minutes or until brown and deadly.
DANGER: Don’t fry them too long or all of the cheese will explode out into the oil.

Many thanks to mesablue at moralauthority.wordpress.com

Fried Fish With Vodka and Beer Batter

• 1 1/2 pounds (about 4 large fillets) turbot, sole or flounder
• Salt and freshly ground black pepper
• 1 1/4 cups white rice flour; more for dusting
• 2 to 3 quarts vegetable oil for deep-frying
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups vodka
• 1 1/4 cups lager beer.

Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.

Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and salt. Slowly stir in the vodka and beer to make a batter. (Don’t make batter ahead of time, or the bubbles from the lager will be lost.)

Dip one fillet into batter to coat it completely, and lower into hot oil. Repeat with other fillets. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

Yield: 4 servings.

Time: About 45 minutes

Thanks to nytimes.com

Beer Batter Squid

• 2-1/2 pounds squid
• 1-1/2 cups rye flour
• 1 tbsp peanut oil
• Salt and freshly ground black pepper
• 2 cans or bottles of beer (12 ounces each)
• 5 egg whites, beaten until stiff but not dry
• 4 cups vegetable oil
• 2 bunches curly parsley

To clean squid, remove purplish skin and separate head and tentacles from the body. Separate tentacles from the head and discard the head. Remove and discard the transparent quill from the body. Wash out the interior of the squid body. Dry on paper towels. Cut squid body into 1/2-inch-wide rings; leave tentacles uncut.

In a mixing bowl, combine flour, 1 tablespoon peanut oil, salt and pepper and whisk to combine. Whisk in beer a little at a time. Carefully fold in the egg whites.

Heat oil in a deep-fryer to 375 degrees F. Dip the squid rings and tentacles into the batter and fry in the deep fat for 2-1/2 minutes. Drain on paper towels. Keep warm.

Dry the parsley very well and plunge into the deep fat for 20 seconds. Drain on paper towels. Arrange the squid in a ring on a large platter and top with the parsley. Serve hot.
Yield: 4 servings

Thanks to Robert

Super Bowl Sunday Snacks

• 3 cups flour
• 2 eggs, separated - which means you separate the egg white from the egg yolk.
• 1 cup beer
• 4 tablespoons butter, melted
• Salt to taste
• 3 large onions, sliced into rings
• 2 quarts oil for frying

Place 2 cups of the flour into a large bowl. Set remaining cup of flour aside to use for dipping the onion rings before frying. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Stir the egg-yolk mixture into the flour and mix well.

Allow the mixture to stand 30 to 60 minutes. Heat deep fryer to 375 degrees Fahrenheit. In a small bowl, beat the egg whites. Gently combine the egg whites with the batter.

Coat each onion ring with remaining flour and dip into batter. Deep-fry the battered rings, several at a time, until golden brown. Drain on paper towels before serving.

Thanks to The Daily Toreador