View Full Version : Post your favorite Beer recipes!
01-29-2004, 10:03 AM
Another use for the Nectar of God! Beer!
Coconut-Beer Battered Shrimp with Mango-Orange Chutney
Makes 4 to 6 servings
4 cups vegetable oil for frying
1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons Emeril's Original Essence, plus more for dusting
1 1/4 cups beer
2 1/2 cups unsweetened coconut flakes
1 1/2 pounds large shrimp, peeled and deveined, with tails left on
Mango-Orange Chutney (recipe follows)
1/4 cup minced fresh cilantro
Heat the oil in a deep, heavy pot or electric fryer to 360 degrees F. Combine the flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl.
One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Place the chutney in a bowl on a large platter. Arrange the shrimp on the platter around the bowl and sprinkle with the chopped cilantro. Serve immediately.
Makes about 2 cups
2 large seedless oranges
1 tablespoon vegetable oil
1/2 cup chopped yellow onions
1/2 cup chopped red bell peppers
1 tablespoon minced jalapeño peppers
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon cayenne
2 cups diced mangoes
1/2 cup apple cider vinegar
1/2 cup packed light brown sugar
1 tablespoon grated orange zest
Cut away the peel and pith from the oranges, and segment over a bowl to catch the juices.
Heat the oil in a saucepan over medium heat. Add the onions, bell peppers, jalapenos, curry, salt, and cayenne, and cook, stirring, for 2 minutes. Add the mango and cook, stirring, for 2 minutes. Add the orange segments, vinegar, sugar, and zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
Remove from the heat and adjust the seasoning to taste. Pour into a decorative bowl and let cool completely before serving.
Aint Scared Me
01-29-2004, 11:02 AM
Beer after dive trip:
Mix 4-5 good padnah’s and spearfishing types. Head 50+ mi offshore for a day of slingin steel. Mix in a wide variety of fish including:
a) 50+ lb lemons
b) some gags (size does not matter as they are all good)
c) a couple of 20+lb red snapper
d) an AJ or 2 – must ensure one was not stoned so you have a good a** kickin story for the way in
e) something miscellanous – e.g. a cubera, big drum for the derby board, a bug or 2, …… you get the idea
f) keep on all ice along with a case of Corona and a few limes – make sure the Corona and limes are on top or they get a little funky
On the way in keep the limes and coronas comin. Best way to use beer that I know of.
Note the stories and fish get larger as you get closer to shore ;)
01-29-2004, 11:20 AM
You kinda figured someone was going to say that...LOL
01-29-2004, 12:24 PM
Careful what you say. (http://forums.delphiforums.com/n/mb/at.asp?webtag=geauxcowboys&guid=BA540929-C6E8-4891-9F11-39C294F7BF51&frames=no)
01-29-2004, 12:47 PM
Holy Shit KJNDiver, I just noticed your avitar! Awesome! You gotta respect somebody like that.
01-29-2004, 01:06 PM
Howling Cow Stout
Size 10 Gallons
2 cans John Bull dark unhopped extract
2 cans Mount Mellick famous irish stout
1 can Munton and Fison dark hopped extract
1 lb lactose
1 stick licorice
2 tbsp gypsum
1 oz cascade pellets (finish) alpha=6
2 packs (probably M&F) dry yeast
~1 cup brown sugar (bottling)
OG1 1.046 @ 103 deg F
OG2 1.040 @ 101 deg F
FG1 1.030 @ 69 deg F
FG2 1.028 @ 69 deg F
Comments: Very rich creamy flavorful stuff!
Brewed under a full moon.
Not for stout wimps.
01-29-2004, 02:37 PM
India Pale Ale
For 5 gallons:
3 lbs. light dried malt extract
4 lbs. amber dried malt extract
1 lb. crystal malt
1/2 lb. toasted malted barley
2 tsp. gypsum
1.5 oz. Northern Brewer hops (boiling): 13 HBU
.75 oz Cascade hops (finishing)
2 pkgs. ale yeast
1.25 c. malt extract (bottling)
Add cracked crystal malt and cracked toasted malted barley to 1.5 gallons of cold water and bring to a boil. Remove grains with a strainer after it reaches a boil. Add malt extract, Northern Brewer hops and gypsum. Boil 50 minutes. Add the Cascade hops in the last minute of the boil. Spart wort into cold water in fermenter and cool. Add ale yeast.
01-29-2004, 04:32 PM
Remove 1 beer
01-29-2004, 05:22 PM
Originally posted by f94gator
Remove 1 beer
No homebrew for you!
01-29-2004, 07:41 PM
Beer can chicken
1 can elixir
1 whole 3#-4# chicken
fire up grill
pop open elixir, place on grill
impale chicken, standing vertically
cook 'til done
02-09-2004, 05:48 PM
Thanks for the vouch! Granted, it doesn't sound like much, but it sure is good !
02-10-2004, 12:12 AM
Oyster sauce / butter shrimp
1) Large peeled and cleaned shrimp or prawns.
2) Oyster sauce.
Melt block of butter in a large pan, add oyster sauce to your taste and stir. Add shrimp and cook until they change color. Serve with beer.
1) Fresh tuna or any firm fleshed fish.
2) Sesame seed oil.
3) Soy sauce.
4) Chili pepper.
5) Green or sweet round onion or both.
6) Crunchy seaweed (optional)
Chop fish into bite sized cubes (1'-1.5'), chop onions and seaweed (optional). Place fish, onions and seaweed into a large mixing bowl, add sesame seed oil, soy sauce and chili pepper to your taste. Chill and serve cold with beer. This a Hawaiian favorite with many variations.
02-10-2004, 08:18 AM
no more dry tough turkey, you will never have a moister bird than this.
start with a full fosters lager can(32 ounce) and a twelve pound or so bird,defrost bird, rub with your prefered rub(chilli powder/oregano works great) inject with a mix of butter, liquid garlic(juice), and crab boil(go easy this stuff is potent). close up the neck flap/hole with toothpicks.
pop the can and chug half of the nectar, add some rub, shakethe can(over the sink or outside) and poke a few extra holes in the top of the can with a church key.
impale the bird on the throne and bake in a 350 degree oven for 2.5 hours. check for doneness with a meat thermometer( in the thick part of the thigh, not on the bone) 180 degrees= it's done.
remove from oven and poke a hole in the bottom of the can and drain the nectar down the drain(or in the grass outside?)remove the throne and serve.
02-10-2004, 03:23 PM
Up the Butt Chicken
1 whole chicken
Pappy's or Lawry seaoning
2 - 12 beers ( 1 should be a 12 or 16 oz can)
Take two beers out of the fridge. Open one and take a drink.
Smother your chicken (poultry version) with olive oil. Take a drink
of beer. Spread your seasoning over the greased bird. Take a drink. Heat your BBQ to 350. Take a drink of beer. Take another can of beer out of the fridge, open it, chug 1/4 to 1/2. Add minced garlic to the beer that you just opened. Ask your wife, buddy, brother... if they want a sip. Laugh your a## off if they do. Plant the bird butt down on the garlic beer can. It should be in enough so that the bird will be able stand on the BBQ rack with the support of the can. Take a drink of beer. Put on the BBQ with low heat for 1 hour 45 minutes to 2 hours. Enjoy the rest of your beers. It makes a very moist chicken, and good conversation piece.
02-11-2004, 04:51 PM
1 whole chicken
Your favorite beer (for marinating the chef!)
Seasoning for chicken (or use a seasoning blend or your own favorites. I use Stubbs BBQ Rub avilable at Publix):
Start with a hot grill (coals all white and ready to cook or medium heat on gas grille). Drink about 1/4 of that beer. Set it aside 3/4 full and have a couple of full ones.
Get the chicken ready. Trim the fat, get rid of the giblets. Rub liberally with your favorite meat rub. One alternative to the meat rub is olive oil, basil, fresh pressed garlic, salt, and a pinch of cayenne.
Open up the top of the can and drop in two tablespoons of your meat rub or garlic and basil combo.
Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright. Prop it up with skewers if yuo have to.
Cover the grille. Foil over one side of the rack and put the Chicken on the foil and or on a tray to catch the drippings so the chicken is heated "indirectly". Use mesquite chips on the other side if you want smoked flavor. Baste the chicken with juices. Turn it if one side starts getting overdone. Keep an eye on it.
Cook the chicken until its wings are loose and the skin turns clear. On low to medium gas grille it takes 2-3 hours. Slower cooking is better.
This type of chicken has won the USA BBQ Championships for the past few years.
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