Recipes using beer
 

Greetings and salutations, everyone, RiceGuy here.

Next week I'm heading to a potluck dinner at my friend's house, and everyone attending is bringing a dish that incorporates beer into the recipe in some shape, form, or fashion. Normally I'd just whip up some beer-battered shrimp, but the thing is, my buddy decided that the person with the best dish is going to recieve an excellent bottle of wine, though the name and vintage escapes me for the moment (I know it's a good chardonnay, though...for some reason he's been in an overly festive and generous mood as of late).

Thus, my dilemma: I need an excellent recipe, using beer in some shape, form, or fashion, that'll knock the socks off of ever other dish there and get me a choice bottle of wine.

Thanks a bunch!

Not sure you want to make an entire ham but for Christmas this year I did a leg of ham basted in a bottle of beer for like 2 hours then a honey-dijon glaze applied...it was really good. Of course it takes a lot of time, etc. If you want the recipe I'll see if I can find it.

Oh..I just remembered. I made a home made pizza with a beer pizza crust once. Once again I can get you the recipe if you'd like.

one fav is to take a pork loin, something with a fair amount of marble to it, and roast at low temp, 200 F. First, do a simple rub with salt(not too much), ground pepper, brown sugar, and cumin (to taste). Put in pan, supported by ring cut onions, and bake 30 min to harden the rub. then apply favorite beer liberally as a baste. Keep in oven, basting frequently, until it hits 160 in the center. This will be some hours...

Make roux, add drippings/beer mixture, and a little extra beer. Best pork with gravy, evar.

hehe. make beer can chicken. Basically you take a whole chicken and shove a half-full can of beer up the neck hole. The can and wings act as a tripod to hold the chicken upright. It's actually pretty good- the beer keeps the chicken moist the whole time it's cooking.

you can find several variations of this on the net.

Made Whiskey and stout marinated steaks once. Turned out pretty well. There was a recipe in Zymurgy a couple of years ago for Framboizen braised cornish game hens. If you have an ice cream maker, making sorbet from a belgian Framboise or Cassis or Peche lambic would get you points for originality, and might be good enough to get you a bottle of wine too. Certainly it would be tasty.

Take an Australian beer can. Drink about 1/2 or 1/3 of it. Take chicken. Remove inards. Place beer can upright in chicken. Stand on BBQ. Cook til done. The beer will bubble, boil, and marinade the chicken from the inside out. It should also work for domestic style cans (though, you might wanna leave them more full).

I love "Beer in the Rear" chicken. My fav variation: Starting at the neck, use your fingers to gently separate the skin form the meat. Don't remove the skin, just separate the layer of fat from the meat, getting as far as you can into the legs and wings. Your chicken should look like it is wearing a somewhat loose coat. Take whole spigs of rosemary and thyme, place them liberally between the skin and meat. Place chicken on beer can. Rub the outside skin with oil (olive, salad, it doesn't matter). Now slow cook that sucker. The outside skin gets crisp, sealing in the moisture from the beer, but because you've separated it from the meat, fat drains out. The crisp skin also seals in the aromatic flavor from the herbs, the slower you cook it, the better.