Beer Forum

Ive been using alot of beer in my cooking at work. Made a Guiness Chili, Vanilla Porter Pecan Pie, beer cheese soup, and all kinds of other stuff.
Anyone have any delicious dishes they would care to share?
Ive been trying to incorporate craft beers from the area in the food that I serve. Looking to do more, but am running out of ideas.
Looking for somesort of entree that wont scare people off. Was thinking about pork tenderloin medallions with a brown ale reduction, tomato chutney and a gorgonzola sauce. Bold flavors, but they dont clash. They are actually pretty friendly together
Anyone?
Thanks Army

Darkness cupcakes are pretty good! I'm sure you could do quite a few different things with some Bender too.

a good appetizer is beer battered green beans (wax beans and yellow beans are good too if you can find them)...just flour, corn starch, beer, and season to taste with any spice you like...salt them the second they come out of the fryer
make an aioli with some mayo and sri racha and its killer...like healthier french fries

Cheers!

edit: recipe is approx. 2/3C beer, 1/2C flour, and 2TBS of cornstarch

EL TIZZO wrote:like healthier french fries

Does the healthier part come from the batter, beer, deep frying or aioli?

Even though I'm not seeing the healthy part, but I'm sure seeing the tasty part. I've only done fried beans with a fairly simple tempura (still delicious) but I think I may have to give this a try next week.

Ozwald wrote:

EL TIZZO wrote:like healthier french fries

Does the healthier part come from the batter, beer, deep frying or aioli?

Even though I'm not seeing the healthy part, but I'm sure seeing the tasty part. I've only done fried beans with a fairly simple tempura (still delicious) but I think I may have to give this a try next week.

uh green beans...hello?

Cheers!

I use some Belgian wit in risotto I make at home. I have also used a floral pale ale in it sometimes as well.

I have done braises with Belgian darks. I have found Belgian beers to be the best to cook with. The good news is that you don't need to cook with a whole bottle, so you'll always have something good to drink while your cooking.

I make guinness, or any dry stout, pot pies. As long as the IBU's are low you wont get a really bitter gravy inside.
1 Tbl flour
1 tsp brown sugar
1 TBL raisins
1 lg. Onion
300 mL stout
1 Kg cube steak
6 slices bacon chopped
2 Tbl butter/Olive oil/Coconut oil
chopped parsley

Cube steak rolled in flour, brown in butter and bacon fat. Chop and fry onion with meat, add raisins, brown sugar, and stout. Simmer 2-2 1/2 hours. add to pot pie tins.

I use this recipe for alot of game meat, we always seem to have venison, elk, caribou, or moose cube steak in the freezer.

Sakaibrew wrote: As long as the IBU's are low you wont get a really bitter gravy inside.

That's what she said!

All jokes aside, I'm going to have to try this one!