HEy Kids

I was talking in the chat the other day with Mr Crosley the Elder (and smarter) about recipes with beer, as it turns out, about 8 years ago i wrote some articles for a newspaper on just this subject, unfortunately they were never published, but they were paid for. So i ring the publisher to get a copy back and am told that i cannot re use them because they own them, but i can buy them for 10 times what they paid me......so I invented some new 4 letter words and then hung up.........but thats not important right now......


What i would like to do here is help you all with Cuisine A la Bier. I dont realy want to give recipes as, as far as im concerned recipes suc ass when it comes to kooking, you add what you like to a dish and make it your own.....but i will give some brief details if needed, but initially ill just give some guides


Remember that adding beer to food is similar to adding wine, never add a beer that is not worth drinking, it will just make your food taste shit....

Dont bother using a heavy dark beer like a BW to light meats, as all you will taste is the beer.

Dont take the beer straight from the fridge and pour into a hot pot.


The right beer can be added to any recipe in place of water or wine.

Lambic Sorbet.....



this is a good easy summer desert, and as i mentioned im not going into the recipe too much but any base sorbet is pretty much the same, a basic syrup of water and sugar, and some flavors, in this case the flavor is lambic, and my favorite is Belle View Kriek.....mmmmmmm


so about 2 cups of sugar and 2 cups of water are mixed and the sugar dissolved, add 200 mill lambic, maybe some lemon juice if is not tart enough and bung it into your ice cream maker, or if your ghetto, into the freezer and give it a good stif every few hours, when it comes solid take it out of the freezer and blend it up a little..........pretty easy eh?....make it give it to your favorite girl and your home and hozed



Chicks love a bloke that can kook

Beer Can Chicken

TAke your faverite can of beer.....(nothing with a widget)

put some holes in the can, shove it in a chooks ass, and roast it.....

slow cooked ribs



This is a ripper you can get so many different results with differnt styles of beer, I use a commercial lager in the shop, but a smoked porter, or Amarillo APA, Stout, all will be good.....so


in a roasting pan put a layer of vegies chopped small about 1 inch thick, i like cellery and onion, but anything else you like will be good....on top of that lay a few racks of ribs, then cover with some beer....then on top smear a good helping heaping of bbq sauce.....

cover this and cook slowly for about 3 hours.......


after 3 hours take them out of the oven, and take the ribs out of the sauce and vegies, ...put the suace and veg into a blender and puree, if its a little thin add some more bbq sauce, but dont stress cos your going to cook the ribs again


now its just a matter of covering the ribs in the sauce and grilling them for a little while....at the shop we cook them a day ahead and then grill them when needed to get some better flavors but thats not to important



Enjoy

Oz you lambic sorbet is similar to mine.
2 cup water
2 cup sugar
2 375ml Lindmans Framboise (simmered to reduce to half volume)
Ice cream maker

Serve in a chilled martini glass with a drizzle of chocolate syrup

Brad

yeah Most sorbet are pretty similar



hers another that came up on my RSS, the only thing i would change is the water it says 4 oz of beer, and 4 oz of water.....bugger that I would use 4 Oz of beer

from http://www.bellaonline.com/articles/art38279.asp

2 pheasants, cut into pieces
¼ cup olive oil
½ teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
½ teaspoon Caribbean Jerk Seasoning
1 medium onion, chopped
1 C. fresh mushroom caps
1 (10-3/4 oz.) can golden mushroom soup
4 oz. Trois Pistoles
4 oz. water
½ C. sour cream
Fresh parsley, for garnish

In Dutch Oven, brown pheasant pieces and onion in hot oil. Sprinkle with salt, pepper, and paprika. Combine Chicken seasoning, mushroom caps, mushroom soup, Trois Pistoles, and water. Pour over pheasant. Allow to simmer, covered, for 1 ½ hours until tender.

Remove pheasant. Gradually add sour cream to liquid. Stir constantly until blended and thickened. Do not boil mixture.

To serve, pour cream over pheasant.

Thanks Oz

Dogger