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Beer Battered Grilled Cheese Sandwich Recipe

Melty cheese, smoky bacon and beer-battered bread make this grilled cheese the ultimate comfort food.

Ingredients

  • 6 slices hickory-smoked bacon
  • 4 slices rustic white bread
  • 2 slices provolone cheese (3/4 oz each)
  • 2 slices Cheddar cheese (3/4 oz each)
  • 1 egg
  • 3/4 cup pale ale beer
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon chipotle chili powder
  • 1 tablespoon butter

Beer Battered Grilled Cheese Sandwich Recipe

Directions

  1. In 12-inch non-stick skillet, cook bacon until crisp; drain on paper towel.
  2. On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
  3. Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
  4. Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

Crispy Fried Fish Recipe

Ingredients

  • 1/3 cup all-purpose flour
  • 2 teaspoons seasoned salt
  • 2 eggs
  • 1/2 cup dark beer (regular or non-alcoholic)
  • 1 1/2 cups panko crispy bread crumbs
  • Peanut or corn oil for frying
  • 1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Crispy Fried Fish Recipe

Directions

  1. In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  2. In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  3. Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Beer-Battered Fish Recipe

Ingredients

  • Vegetable oil
  • 1 pound fish fillets, thawed if frozen
  • 3 to 4 tablespoons Bisquick mix
  • 1 cup Bisquick mix
  • 1/2 cup regular or non-alcoholic beer
  • 1/2 teaspoon salt
  • 1 egg
  • Tartar sauce, if desired

Beer-Battered Fish Recipe

Directions

  1. Heat oil (1 1/2 inches) in heavy 3-quart saucepan or deep fryer to 350°. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
  2. Beat 1 cup Bisquick mix, the beer, salt and egg with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
  3. Fry fish in oil about 2 minutes on each side or until golden brown; drain. Serve hot with tartar sauce.

Beer Steamed Sausages Recipe

Ingredients

  • 1 can of beer (any brand will do)
  • Smoked sausages (enough to fill crock pot)

Directions

  1. Cut each pound of smoked sausage into 4 pieces. 
  2. Pour the beer in the bottom of the crock pot and pile in the sausage.
  3. Cook on HIGH for 2 hours, then switch to LOW until ready to serve.

Those who like a strong beer taste will want the pieces that actually bathed in the beer.  The pieces toward the top of the crock pot will have a more delicate beery tang. During the 2 hours of cooking, the alcohol in the beer will evaporate completely, so the whole family can enjoy these.

Sausages in Beer Sauce Recipe

Ingredients

  • 2 lb Cooked Polish Sausages
  • 1 c  Beer (alcohol or non-alcohol)
  • 2 tb Cornstarch
  • 1/4 c  Vinegar
  • 1/4 c  Brown sugar
  • 1/4 c  Mustard
  • 1 tb Horseradish

Directions

  1. Cut cooked sausages into 1/2 inch slices.  In skillet combine sausage and beer.  Cover and simmer for 10 minutes. Combine brown sugar and cornstarch.  Stir in vinegar, horseradish and mustard. Add to sausages. Cook and stir until bubbly.  Keep warm and serve warm using toothpicks.

Norwegian Meat Salad Recipe

Ingredients

  • 1 c Julienne strips of cooked beef, veal, or lamb
  • 1 c Julienne strips of baked or boiled ham
  • 1 tb Minced onion
  • 6 tb salad oil
  • 2 tb cider vinegar
  • 1/2 ts pepper
  • 1 t minced parsley
  • 1/4 c heavy cream or sour cream
  • 1 Hard boiled egg, sliced
  • 1 Boiled or pickled beet, sliced

Directions

  1. Mix cut meats with onion.  Beat together oil, vinegar, pepper and parsley. Stir cream into dressing.  Mix with meats combining lightly.  Garnish with sliced egg and beet.

Served as a main dish salad.

Brussels Sprouts with Bacon, Beer, Maple Syrup & Mustard Recipe

Ingredients

  • 1 ¼ lb(s) Brussels sprouts, tough ends removed and halved
  • 4 slices bacon, cut into 1-inch pieces
  • ¼ cup beer (preferably dark ale)
  • 2 Tbsp grainy mustard
  • 2 Tbsp maple syrup
  • ½ tsp salt
  • 1 Tbsp bacon fat or unsalted butter
  • ½ cup panko breadcrumbs

Brussels Sprouts with Bacon, Beer, Maple Syrup & Mustard Recipe

Directions

  1. Preheat oven to 425ºF.
  2. In a small bowl, combine beer, mustard, maple syrup and salt.
  3. On a large cast iron pan or high-sided skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a plate.
  4. In the same pan or skillet over medium heat, sear sprouts cut side-down until golden brown on the bottom, about 5 minutes. Stir in prepared beer mixture and bacon. Transfer skillet to the oven and roast until sprouts are tender and liquid has reduced, about 10 minutes.
  5. Meanwhile, in a skillet over medium heat, melt bacon fat or butter. Stir in panko and toast until golden brown, about 2 minutes.
  6. Transfer sprouts to a large serving platter or bowl and sprinkle with toasted panko. Serve.

Beer Cheese Soup Recipe

Ingredients

  • 6 cups milk
  • 2 12-oz. cans beer – divided
  • 40 ounces process cheese spread
  • 1 10-oz. can chicken broth
  • 1 teaspoon Worcestershire sauce
  • 3 dashes hot sauce — or to taste
  • 1/4 cup plus 2 tablespoons cornstarch
  • Garlic/onion croutons — for garnish

Directions

  1. Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven.  Cook over low heat until thoroughly heated, stirring constantly.  Add cheese spread, broth, Worcestershire sauce, and hot sauce.  Cook over low heat until thoroughly heated, stirring constantly.
  2. In small bowl, combine cornstarch and remaining beer.  Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).

Yield:  4 quarts.

Cheese Soup Recipe

Ingredients

  • 1 large bottle, Cheese Whiz
  • 6 oz cornstarch
  • 2 qt milk, reserve 2 cups
  • 1/2 oz Worcestershire sauce
  • 1/4 oz tabasco sauce
  • 1/4 lb bacon, diced, cooked, drained
  • 1/2 c  onions, sauteed
  • 12 oz can beer
  • 4 tb chicken bouillon
  • parsley

Directions

  1. Heat milk in a double boiler until warm, not boiling. When milk is steaming, add chicken bouillon, Worcestershire, and Tabasco. 
  2. Cook off bacon until brown, not crisp, add onion and sauté.  Add corn starch that has been blended with two (2) cups of reserved milk.  Stir until cornstarch has been cooked into soup. (thick)  Add cheese, beer, and garnish with parsley.