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Crave: Cooking with cerveza |
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Written by Holly Bea Weaver
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Thursday, 15 March 2007 |
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Is there any better holiday than St. Patrick’s Day?
I don’t think so. After all, you don’t have the pressure of having to have a date on St. Patrick’s Day, like you do on St. Valentine’s Day or New Year’s Eve. You don’t have to give gifts. You don’t have to go home to visit the family. All you have to do is wear green, hang out with some friends and celebrate everything Irish — especially the — BEER!
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TRY THESE RECIPES
Cooking With Beer
Some of you may choose to celebrate St. Patrick’s Day at home and avoid what can be an “amateur” night, when too many party too much under one roof. Here are some favorite Irish recipes that all share an important ingredient: Beer!
Crock Pot Corned Beef & Cabbage with Beer
Ingredients:
2-3 pounds corned beef brisket with seasoning packet
2 onions, chopped
6 carrots sliced thickly
1- 12 ounce can beer
2 tablespoon yellow mustard
1/4 cup brown sugar
1 cup water
8 cabbage wedges
Directions:
Spray a nonstick spray in crockpot, for easier clean-up later. Rinse corned beef under cold running water and pat dry with paper towels. Place carrots and onions in crock pot, then place corned beef brisket on top. Sprinkle meat with contents of seasoning mix. Pour beer over brisket and then spread yellow mustard on it.
Mix brown sugar and water in small bowl and pour it over brisket. Cover crock pot and cook on low setting for 11-12 hours.
Remove corned beef from crock pot and cover with foil to keep warm. Save vegetables and liquid in crock pot. Place cabbage wedges in crock pot and cook on high for 30 minutes or until cabbage is crisp/tender.
To serve, cut the beef into think slices across the grain. (I love an electric carving knife for this). Place on a platter.
Use a slotted spoon to remove vegetables and arrange them around beef. Pour cooking juices over individual servings and serve with additional yellow mustard on the side.
Makes 8 servings.
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Hearty Beer Bread
Beer bread is so easy to make, and the payoff is huge: a great aroma, hearty flavor and rave reviews! A lot of places charge you $8 for a beer bread mix — and it’s so much less expensive to make yourself. Plus, you can make up several batches at once: Just place all the ingredients except the beer and butter in a baggie, and use when convenient! Note: You use two different kinds of flour here, and it’s important not to confuse the two!
Ingredients:
2-1/2 cups self-rising flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 cup brown sugar
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning (can substitute dill)
1-12 ounce can or bottle of beer (the darker the beer, the bigger the flavor)
1/4 cup butter, melted
Directions:
Preheat oven to 375 degrees. Lightly grease a 9 X 5 inch baking pan (or use the a nonstick spray product with Flour for Baking). Mix the two kinds of flour, brown sugar, baking powder, onion powder and Italian seasoning in a bowl. Pour in the beer, and mix until just moistened. Put the mixture in the baking pan. Top with melted butter. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack. Serve warm or at room temperature.
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Beer-in-the-Butt Chicken
This is the weirdest recipe, but it always turns out great. Trust me, you’ll want to take a picture of it on your grill! You’ll need a can opener, too. And extra beer for the cook and all the spectators!
Ingredients:
1 whole chicken, giblets removed.
1-16 ounce can of beer
Olive oil
4 cloves crushed garlic
pinch of cayenne pepper (I prefer more than a pinch)
fresh chopped basil (about 1/4 cup)
Salt
Pepper (I use seasoned pepper)
Note: You can also use a packaged rub for the chicken, if you prefer.
Directions:
Heat your outdoor grill until the coals are all white. Rub the exterior of the chicken with the olive oil. Mix the cayenne pepper, basil, salt and pepper. Smear on the outside of the chicken. Use the can opener to remove the top of the can of beer. Put the crushed garlic in the beer. Rub additional olive oil on the exterior of the beer can. Place the beer can into the body cavity of the chicken, so it looks like the beer can is coming out of its butt. The bird should stand upright on your grill. Put the cover on your grill and cook the chicken until the wings are loose and the skin turns clear. Cool for five minutes, carve and serve! | Only registered users can write comments.
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