8 original dishes based on beer

8 original dishes based on beer

According to the classical rule, drink beer «in three sips»: the first half of the volume, then the second part of the drink, and then to the bottom. In practice, this beer etiquette, not all adhere to, and very often an open beer simply close the lid and then sent to the refrigerator. Stored beer is short, because even with the lid closed foamy drink is starting to run out of steam, and its taste changed, and not for the better. Until this happens, you can add the beer into the food — do not disappear as the product in vain! Beer lets you soften the fibers of meat dishes and to give additional flavors. We’ve got 8 ideas of how you can use to dispose of the remains of the beer in the fridge and cook a delicious meal with a rich, intense flavor.

Beef in beer with pumpkin

Beef in beer with pumpkin

 

Ingredients:

1 dried chili
3 cups unsalted chicken broth
3 tablespoons vegetable oil
500 gr. beef, cut into cubes
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tsp ground cumin
1 tsp dried oregano
A glass of dark beer
1 medium pumpkin, peel and cut into slices
2 tablespoons fresh lime juice
2 tablespoons pumpkin seeds
Kosher salt and freshly ground pepper

Preparation:

Fry the chili in a pan and pour boiling water. Give soften and remove seeds and stem. In a blender grind to the consistency of mashed pepper. In a large saucepan with a thick bottom heat the oil and fry the onion and garlic. There also put the pieces of beef and cook about 5 minutes. Put the beef on a plate.

In the same pan simmered new bow portion, cumin and oregano. Return the meat back and pour the beer. Bring to a boil, reduce heat and simmer, stirring occasionally, about 4 minutes. Add chili puree, season with salt and pepper and bring to a boil. Simmer for about 20-25 minutes, then add the pumpkin and cook for another 15 minutes.

Pork chops, marinated in beer

Pork chops, marinated in beer

 

Ingredients:

500 ml. water
500 ml. dark lager
60 gr. coarse salt
3 tablespoons brown sugar
3 tablespoons treacle
500 gr. ice cubes
6 pork chops on the bone (thickness 2.5-3 cm)
7 cloves of garlic
3 tsp ground black pepper
2 tsp salt
2 tsp dried sage leaves

Preparation:

Combine water, beer, sugar, large salt and molasses in a large bowl; stirring until dissolution of salt and pepper. Following throw ice. Chops lay deep in a plastic container with lid, pour brine, close the lid and cooled in a refrigerator for 4 hours.

Preheat the grill or grill pan to medium-high-temperature. In the meantime, get the chops from the brine and dried. Mix the crushed garlic, pepper, salt and thyme and rub this mixture of pork.

Cook pork for 8-10 minutes on each side to an internal temperature of 60-65 degrees. Remove the chops off the grill, put on a plate, cover with foil and let rest 5 minutes.

Arroz con Pollo recipe for Jose Enrique

Arroz con Pollo recipe for Jose Enrique

 

Ingredients:
2 tablespoons olive oil
A 1.5-kg. chicken, cut into 8 pieces
1 medium onion, minced
2 serrano chile, seeded and minced
2 cloves garlic, minced
3 plum tomatoes, cored and finely diced
1 tsp ground achiote
1/2 tsp ground cumin
A small pinch of saffron threads
1 cup dry white wine
3 cups chicken broth
1 cup light beer
2 cups of short-grained rice
1/2 cup chopped parsley
Kosher salt and pepper

Preparation:

Preheat oven to 200 ° C. In a very large and deep frying pan heat the olive oil. Season the chicken with salt and pepper. Cook skin side down on a moderate heat, turning once, until it is golden brown, 10 to 12 minutes. Transfer to a plate.

Add the onion, garlic and serrano, sprinkle with a generous pinch of salt and pepper. Cook over moderately high heat, stirring, until softened, about 6 minutes. Add tomatoes, achiote, cumin and saffron and cook, stirring, until tomatoes begin to be boiled soft, about 5 minutes.

Pour the wine and simmer until its volume is reduced slightly, about 3 minutes. Add broth and beer and bring to a boil. Put the rice and bring to a boil again. Bury the chicken in the rice and bake in the lower third of the oven for about 30 minutes until the liquid is absorbed and rice is tender. Before serving, sprinkle the dish with parsley.

Onion soup prescription South Dufour

Onion soup prescription South Dufour

 

Ingredients for 10 servings:

900 gr. one piece of bacon
1 whole pork leg or two halves
8 large yellow onions, 1 whole, the remaining cut into half rings of 0.6 cm thickness.
7.5 liters
1/4 cup lard or vegetable oil
1/2 cup flour
2 bottles of brown ale
6 sprigs rosemary
340 gr. rustic bread, cut into cubes
6 tablespoons unsalted butter, melted
6 cloves of garlic, peel
4 cup grated Gruyere cheese
Freshly ground pepper, salt

Preparation:

In a saucepan put the bacon, pork leg, whole onion, pour the water and bring to a boil. Cook on medium-low until the leg is tender, 3.5 hours. Strain broth and return to pot with bacon and pig leg. Boil broth, until the liquid volume is reduced to 2 liters for about 25 minutes; remove fat or remove the broth in the refrigerator overnight, then remove fat. Cut off all the lean meat with bacon and pork leg, cut into small pieces.

Meanwhile, in large saucepan, heat the rendered fat. Add chopped onion and season with salt. Cover and cook over moderately high heat, stirring occasionally for about 15 minutes. Reduce heat to medium and simmer until onions are very soft, 30 minutes. Remove the lid and cook over moderately high heat, stirring occasionally, until the onions are lightly browned, 10 minutes. Remove from heat and add the flour.

Return the pan to the fire. Add the strained broth, beer and 4 sprigs of rosemary and cook over moderately low heat, stirring until the soup thickens. Simmer the soup for another 15 minutes, then add the meat, season the soup with salt and pepper. Remove rosemary.

Preheat oven to 180 ° C. On baking sheet lay out the bread cubes, melted butter, garlic and the remaining 2 sprigs of rosemary; season with salt and pepper. Bake for 30 minutes. Remove the rosemary and garlic.

Preheat a grill oven. Pour the soup into a heat resistant bowl. Put them on a baking sheet, put the croutons and cheese. Bake for about 2 minutes, until the bubbles, and serve immediately.

Bread

Bread

Ingredients:

750 gr. flour
100 gr. Sahara
1 tsp salt
350 ml. light beer
2 tablespoons ghee

Preparation:

Preheat oven to 200 ° C. Mix the flour, sugar, salt and beer. Thoroughly knead the dough. Put in a greased form and bake for about 55 minutes. Three minutes until cooked remove the bread from the oven and grease the surface with sunflower oil.

Chicken in beer

Chicken in beer

Ingredients for 4 servings:

1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup light beer
3 cloves garlic, finely chopped
One 5-cm. piece fresh ginger, peeled and finely chopped
1 tablespoon mirin
1 tablespoon Japanese rice vinegar
1 tsp treacle
Four skinless chicken breasts, boneless, cut into cubes

Preparation:

In a medium saucepan mix sugar, soy sauce, beer, garlic, ginger, mirin, vinegar and molasses to 1 cup of water. Bring to a boil over high heat; cook for 10 minutes, until sauce thickens. Reduce heat to low and put the chicken. Simmer without a lid, for 10 minutes or until the chicken is ready. Season with sea salt.

Steak marinated in beer

Steak marinated in beer

Ingredients:

One 200 gr. steak (flank, or skert)
1/2 cup light beer
1/2 tsp ancho chili powder
1 avocado
Juice of half a lime
1 small garlic clove, finely chopped
Sea salt and freshly ground pepper
Tomatoes feed
Lime feed

Preparation:

In a small sealable plastic bag, combine the steak and beer; cool for 1 hour. Take the steak from the marinade and dry thoroughly with a paper towel. Season the steaks on both sides of chili powder, sea salt and pepper.

In a frying pan heat the oil. Put the steak and cook 3 to 5 minutes on each side. Remove from heat, cover and leave for 10 minutes. Cut the meat across the grain.

In a small bowl, prepare the guacamole: knead together the avocado, lime juice, garlic and sea salt. Serve steak with guacamole, sliced tomatoes and slices of lime.

Cheese and beer soup recipe Jonathon Edelzhdeka

Cheese and beer soup recipe

Ingredients for 6 servings:

230 gr. bacon, cut into small cubes + supply
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large cloves garlic, minced
1 tablespoon chopped thyme
A 330 ml. bottle of lager
About 2 1/4 cups chicken broth
4 tablespoons butter
1/4 cup flour
1 cup heavy cream
230 gr. sharp cheddar cheese, coarsely chop the + supply
110 gr. smoked cheddar cheese, coarsely chopped
Salt and freshly ground pepper
Green onions to feed

Preparation:

In a large saucepan, fry the bacon over medium heat until the fat is melted, and the meat is crisp, about 7 minutes. Using a skimmer, to shift the bacon in a bowl. Add celery, onion, jalapeno, garlic and thyme in a saucepan and cook over moderate heat, stirring occasionally, until tender, 8 minutes. Pour half the beer and simmer until the volume is reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a boil.

In a small saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until browned, about 2 minutes. Pour the soup py and again bring it to a boil. Cook until thick, about 8 minutes. Add the cream, cheddar cheese and the remaining beer. Leave to simmer, stirring occasionally, about 5 minutes. Stir in bacon, season with salt and pepper. Add a few tablespoons of soup spoons if the soup is too thick. Serve the soup garnished with chives, bacon and grated cheddar cheese.

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