Beer & Food Recipes

Beer can add great flavor and body to batters and marinades, and the yeast in a brew can help create fluffy, flavorful breads.

	food recipes in this article:			Try some thirst quenching beer cocktails?
	Appetizers    • Eggs on tap • Onion Rings in beer	Main Courses     • Pan seared Sea Bass with Bear sauce • Fish in beer batter • Pepper Flank Steak with Chili Beer Sauce • Beer Can Chicken • Beer Bread Mix in a Jar • Beer Bread

APPETIZERS

Eggs on Tap

2 eggs, beaten
1/4 tsp. Tabasco
Dash Worcestershire sauce
2/3 cup beer
1 cup flour
2 tbsp. vegetable oil
1 lb. Swiss cheese
2 tbsp. melted butter
1/4 tsp. Cayenne pepper
8 eggs

Blend eggs, Tabasco, Worcestershire sauce, and beer together. Stir flour and vegetable oil into egg mixture and beat until smooth. Cut cheese into 1/2 inch slices. Dip cheese slices into batter to coat them. Sauté cheese slices in butter until brown on both sides. Arrange cheese slices in a 13x9x1-3/4 in. baking pan. Beat cayenne pepper and eggs together and pour over cheese. Bake for 12 minutes. Serves 6. From The Beer Store.

Onion Rings in Beer

1-1/2 cups beer
1 tbsp. Baking powder
1 egg (beaten)
1-1/2 cups flour
vegetable oil
1 large Spanish onion
paper towels

Combine 1 1/2 cups beer, 1 T. baking powder, and 1 egg (beaten) in a large bowl. Stir 1-1/2 cups of flour into the beer mixture gradually. Heat enough vegetable oil for deep-frying to 375°F in an automatic deep-fryer or large saucepan. Separate one large Spanish onion, sliced thin, into rings and dip into batter to coat them. Immerse a few rings at a time in the hot oil so that they are completely covered. Fry for about 30 seconds or until they turn golden brown. Remove rings from oil and drain on paper towels. From The Beer Store.

MAIN COURSES

Pan-Seared Seabass with Beer Sauce

4 T. vegetable oil
1 large onion, diced
2 T. Flour
1 ½ cups of your favorite beer
2 T. brown sugar
¼ t. Pepper
2 t. Worcestershire sauce
3-pound bass, cut into 6 pieces

In a large skillet, slowly sauté diced onion in oil over medium heat until it becomes translucent. Add flour to onions and stirring constantly, cook for 2 minutes.
Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork. From The Beer Store.

Fish in Beer Batter

2 cups flour
1-1/2 cups beer
2 eggs, beaten
1 t. pepper
1 t. onion powder
1/4 t. turmeric
2 lbs. fillet of sole
vegetable oil for deep-frying

Blend flour, beer, eggs, pepper, onion powder, and turmeric well, but do not over beat. Batter should "plop" from a spoon. If it is too thin, thicken with additional flour. Dry each piece of fish with paper towels. Heat oil to 375°F in an automatic deep-fryer. Dip fish pieces in batter and deep-fry for 5 to 10 minutes. Turn occasionally. Drain fish on paper towels and serve immediately with tartar sauce. Serves 6. From The Beer Store.

Pepper Flank Steak with Chili Beer Sauce

1 T. olive oil
2 T. red bell pepper, minced
5-6 sun-dried tomatoes, snipped into strips
1 cup Canterbury Dark Mild Beer (or substitute)
2/3 cup chili sauce
1 T. grated horseradish
2-3 pounds flank steak, marinated six hours or overnight in Canterbury Dark Mild Beer (or substitute), then rubbed with cracked black pepper

In a stainless-steel saucepan (not iron, not aluminum) over medium heat, heat olive oil and sauté red pepper, onion, garlic and sun dried tomatoes. When tender, add brown beer and chili sauce, simmer five minutes. Stir in horseradish. In a heavy skillet over high heat, sear marinated pepper-rubbed steak to desired degree of doneness. Slice thin against the grain, on the diagonal. Serve on top of green salad tossed with cheese and light vinaigrette, with beer sauce on the side.

Beer Can Chicken (from “The Surreal Gourmet”)

1 x 4 lb. whole chicken
1 can beer
2 T. salt
1 t. black pepper
3 T. dry spice rub
2 T. vegetable oil

Remove neck and giblets. Discard. Rinse chicken inside and out; 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 two legs and the can like a tripod.

Cook 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 165ºF in the breast area and 180ºF 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.

Beer Bread Mix in a Jar (makes a great hostess gift)

1 1/2 cups all purpose unbleached flour
2/3 cup yellow corn meal
2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 T. brown sugar
2/3 cup parmesan cheese
1/2 t. crushed red pepper
4 t. dried minced onion

Layer brown sugar, corn meal, parmesan, red pepper, onion, and flour combined
with baking powder, baking soda and salt in a pretty jar. Include a bottle of beer and the following directions.

Beer Bread

Place contents of jar in a medium mixing bowl. Stir in 12 ounces of beer, just until combined. Pour into a greased 8x4x2 inch loaf pan and bake at 375°F for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean. Cover with foil during last 10 minutes to prevent overbrowning. Cool in pan 10 minutes, then transfer to a wire rack. Cool completely or serve warm.

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