Cooking with beer

[john mills]

Post your favorite recipes cooking with beer/wine/cider/mead or what ever beverage.
Ok this isn't really a recipe with beer, but could be instead. Just sounded good after all the cold weather this winter. Recipe of the week from Weber grills:

Cider-Simmered Brats with Apples and Onions
Serves: 5
Prep time: 15 minutes
Way to grill: direct high heat (450° to 550°F) and
direct medium heat (350° to 450°F)
Grilling time: about 45 minutes
Special equipment: 2 large disposable foil pans

Mustard
2 tablespoons apple butter
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard

2 bottles (12 ounces each) hard apple cider
2 medium yellow onions, halved and cut into 1/4-inch slices
5 fresh bratwurst, pierced several times
1 tablespoon brown sugar
5 submarine sandwich buns, halved lengthwise
2 Granny Smith apples, cored and thinly sliced

1. In a small bowl mix the mustard ingredients. Cover and let stand at room temperature until ready to serve.
2. Prepare the grill for direct and indirect cooking over high heat. Brush the cooking grates clean. Put the hard cider, onions, and bratwurst in a large disposable foil pan. Place the pan over direct high heat and bring the liquid to a simmer. Keep the grill lid closed as much as possible. Continue simmering until the brats are evenly colored and have lost their raw look, about 20 minutes, turning them occasionally. If the liquid starts to boil, move the pan over indirect heat to prevent the bratwurst from splitting open.
3. Lower the temperature of the grill to medium heat. Transfer the brats to another large disposable aluminum pan. Strain the onions in a colander over the pan with the brats (the liquid will keep the brats warm while you cook the onions). Return the onions to the original pan and stir in the brown sugar. Cook the onions over direct medium heat, with the lid closed as much as possible, until they are golden brown, about 15 minutes, stirring occasionally. Move the onions over indirect heat to keep them warm.
4. Remove the brats from the liquid and grill them over direct medium heat until browned, 6 to 8 minutes, turning once or twice. During the last minute, place the buns on the grill to toast.
5. Place the brats in the buns. Spread each with the mustard, and top with the glazed onions and a few apple slices. Serve hot.

[Dutch]

Greatest Yankee Pot Roast
Brown one LARGE onion [chopped] in a couple of tablespoons of good olive oil.
Take whatever cut of beef you want to roast and insert [into the roast] about five or six large cloves of peeled garlic into "stabwounds". Carefully and thoroughly brown all sides of the beef in olive oil. Add to pot with onions. Add at least 24 and perhaps 36 oz of your favorite beer [darker the better?]. Add a good bit of freshly ground coarse black pepper and sea salt to taste.
Slow cook for about 3-4 hours [cook until tender].
During last half hour add 1/2 lb. sliced fresh mushrooms.
Make sure to cut the pot roast across the grain.
Thicken gravy and serve over noodles with the sliced pot roast.

[Don]

A bag of Grippos Bar-B-Q Chips and a couple IPA's.

[msjulian]

Bag of Grippos???...you ain't cooking unless you have a box of Grippos!!

[Jeremy Dunn]

I made this last night but omitted the juniper berries and added some carrots, mushrooms and quartered red onions.
Turned out really well! I imagine it would be great with any meat, including poultry.

http://www.foodnetwork.com/recipes/tyle ... index.html

[Don]

Shake and Bake Hopped Fried Chicken

The classic buttermilk fried chicken gone to the hopheads! By making a green buttermilk full of goodness, the chicken is also seasoned and begging for a beer, as both hops and malt are used in this recipe.

Makes: 1 chicken, 8 piece

Ingredients:

1 ea free range organic chicken, washed, dried
1 quart buttermilk
1 bunch fresh thyme , washed, dried and chopped
1 bunch Italian leaf parsley, washed, dried and chopped
6 ea cloves garlic, peeled
2 tablespoons kosher salt
1 tablespoon black pepper
4 tablespoons Amarillo hop powder*

2 cups all-purpose flour, unbleached
1 cup malt flour (favorite brewers malt ground fine into a powder)
2 teaspoons kosher salt
2 teaspoons Amarillo hop powder*

6-10 cups vegetable shortening or lard


Directions:

Remove the chicken from the bag and rinse the bird under cold water, removing the special sack. Drain and pat dry with paper towels. Let rest.

In the pitcher of a blender, add the buttermilk, thyme, parsley, garlic, salt, pepper and hop powder. Turn on high and puree until the mixture is smooth.

Take the chicken and place on a cutting board. Butcher the chicken into 8 pieces, traditional (2-leg, 2-thigh, 2-breast, 2-wings) or un-conventionally (cleavertized). Place into a container, large enough to hold all the pieces and pour the buttermilk mixture over the top. Cover and refrigerate for 12-48 hours. This will give the buttermilk time to tenderize the meat and infuse the flavors.

When you can’t wait anymore, drain the herbed buttermilk from the chicken by using a colander. In a sealable plastic bag, add flour, malt flour, salt and hop powder; seal and mix well.

Place a large cast iron pan (dutch oven) over a medium heat burner. Add shortening, oil or lard and heat to 325°. This temperature will prevent the chicken coating from burning and the inside from bring raw… Take a piece of chicken, one at a time, add to the flour bag, seal and shake baby! Using tongs, remove the chicken piece and shake off any extra flower (it will burn in the oil) and place in the oil. The oil level should come up about ½ to ¾ of the way up the sides. Fry the chicken on each side for about 12-15 minutes. The crust on the outside will be a nice golden brown. Try not to move the chicken very much during cooking, as it will break apart the crust, making a more oily fried chicken and cause the crust to fall off.

Once cooked, remove from the oil, letting drain for a few moments and place onto a rack placed over a sheet pan lined with paper towels. Let cool and then EAT!

* Hop powder is made by taking dried hop cones and pulsing in a clean coffee grinder until a fine powder is formed.