Cooking with beer
- Thread starter klipton
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That's...hmm. Vegetarian cooking with beer is unusual. I managed to find this chilli recipe which shouldn't be too tough to make:
Adjust as desired of course, but it seems pretty solid.
Chili (aka Jon Fisher?s Grand Unifying Theory of Chili) [http://fish.freeshell.org/Recipes.htm#_Toc219954290]
1 red onion
6 cloves garlic
1/4 cup peanut oil
14 oz tube Gimme Lean ground beef style fake meat
3 Tbsp chili powder
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cocoa powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 Tbsp Sriracha garlic chili sauce
3 Tbsp maple syrup
1 tsp salt
28 oz can diced or crushed tomatoes
2 cans beans (black, or pinto, or kidney)
1 12 oz Brooklyn lager beer (or other flavorful, balanced beer)
1 Tbsp smoky scotch
1 Tbsp good dark rum (I use Barbancourt)
1 red bell pepper
6 carrots
This chili was my attempt to make a stream-of-consciousness chili drawing on whatever I had around the house, but paying homage to the various chili schools (Texas, Cincinnati, etc.). Please disregard any ingredients you don?t like and modify heavily, this is just one I happened to like as it came out and later replicated.
Heat the oil in a soup pot over medium-high heat and add garlic and onion. Cook until soft. Add the gimme lean, breaking it up into small chunks with your hands and/or a wooden spoon. Sauté until the gimme lean has browned (if it starts sticking, add a bit more oil). Add the spices (chili powder, cumin, cinnamon, cocoa, garlic powder, pepper, salt) plus the chili sauce, maple syrup, and beans. Sauté for a couple more minutes, then add tomato, tomato paste, beer, scotch, rum, and stir well. Add the red pepper and carrots and water to cover (if necessary) and cook until carrots are soft. Better the next day. Easy recipe!
1 red onion
6 cloves garlic
1/4 cup peanut oil
14 oz tube Gimme Lean ground beef style fake meat
3 Tbsp chili powder
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cocoa powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 Tbsp Sriracha garlic chili sauce
3 Tbsp maple syrup
1 tsp salt
28 oz can diced or crushed tomatoes
2 cans beans (black, or pinto, or kidney)
1 12 oz Brooklyn lager beer (or other flavorful, balanced beer)
1 Tbsp smoky scotch
1 Tbsp good dark rum (I use Barbancourt)
1 red bell pepper
6 carrots
This chili was my attempt to make a stream-of-consciousness chili drawing on whatever I had around the house, but paying homage to the various chili schools (Texas, Cincinnati, etc.). Please disregard any ingredients you don?t like and modify heavily, this is just one I happened to like as it came out and later replicated.
Heat the oil in a soup pot over medium-high heat and add garlic and onion. Cook until soft. Add the gimme lean, breaking it up into small chunks with your hands and/or a wooden spoon. Sauté until the gimme lean has browned (if it starts sticking, add a bit more oil). Add the spices (chili powder, cumin, cinnamon, cocoa, garlic powder, pepper, salt) plus the chili sauce, maple syrup, and beans. Sauté for a couple more minutes, then add tomato, tomato paste, beer, scotch, rum, and stir well. Add the red pepper and carrots and water to cover (if necessary) and cook until carrots are soft. Better the next day. Easy recipe!
Adjust as desired of course, but it seems pretty solid.
they don't have Chili in Argentina?! that's a real shame. ummmm, basically it's a spicy bean and meat stew.
I've got a good one for you.
I like this one but it's a shame you're a vegtarian because there is a great Beef & Guinness stew recipe I know.
EDIT: Any Larger beer will do.
1/2 cup olive oil
1 medium eggplant, about 1 pound, peeled and diced
Salt and pepper
1 cup lager (beer)
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas
1 pound large tubular pasta such as penne cooked according to the directions on the package
Freshly grated Parmesan cheese
Preparation:
Cook pasta
In a large skillet/deep pan heat the olive oil over medium heat. Put in the eggplant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft.
Add the lager and rosemary, and bring to a boil. Reduce the liquid by half(Pour out half of it). Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.
Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.
Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.
Yield: 4 to 6 servings
1 medium eggplant, about 1 pound, peeled and diced
Salt and pepper
1 cup lager (beer)
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas
1 pound large tubular pasta such as penne cooked according to the directions on the package
Freshly grated Parmesan cheese
Preparation:
Cook pasta
In a large skillet/deep pan heat the olive oil over medium heat. Put in the eggplant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft.
Add the lager and rosemary, and bring to a boil. Reduce the liquid by half(Pour out half of it). Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.
Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.
Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.
Yield: 4 to 6 servings
I like this one but it's a shame you're a vegtarian because there is a great Beef & Guinness stew recipe I know.
EDIT: Any Larger beer will do.
Well if not with beer, you can cook with Wine....
Wine is the best thing when cooking meat based meals...
(its for fore me to explain since im not english)
Other than that if youre vegetarian theres duzens of meals you could make with beer... i dont remember any at the moment tough -__-
If it was wine tough i would remember a hundred of recipes....
Wine is the best thing when cooking meat based meals...
(its for fore me to explain since im not english)
Other than that if youre vegetarian theres duzens of meals you could make with beer... i dont remember any at the moment tough -__-
If it was wine tough i would remember a hundred of recipes....
Is fish ok? Some vegetarians eat it, some don't.
BEER BATTER FISH
Read more about it at www.cooks.com/rec/view/0,1617,156184-237206,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
1 lb. catfish filets
3 to 4 tbsp. Bisquick baking mix
1 c. Bisquick baking mix
1 egg
1/2 tsp. salt
1/2 c. beer
Heat vegetable oil in heavy skillet. Lightly coat catfish with 3 to 4 tablespoons baking mix. Mix 1 cup baking mix, egg, salt, and beer until smooth. Dip fish into batter, letting excess drip into bowl. Fry fish until golden brown, about 2 minutes on each side; drain.
Makes 3 to 4 servings.
Read more about it at www.cooks.com/rec/view/0,1617,156184-237206,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
1 lb. catfish filets
3 to 4 tbsp. Bisquick baking mix
1 c. Bisquick baking mix
1 egg
1/2 tsp. salt
1/2 c. beer
Heat vegetable oil in heavy skillet. Lightly coat catfish with 3 to 4 tablespoons baking mix. Mix 1 cup baking mix, egg, salt, and beer until smooth. Dip fish into batter, letting excess drip into bowl. Fry fish until golden brown, about 2 minutes on each side; drain.
Makes 3 to 4 servings.
Hmm well beer adds a bit of a bitter taste to food. General best for meats. Id recomend no beer for veg food.