mlbrown76
12-14-2005, 12:38 PM
Hello all, I'm new to the site, but not new to beer. I suppose cooking is a hobby of mine, although, if I don't do it, nobody will. So, I'm going to try to post some of my favorite beer-involved recipes for you folks to try.
this is a good spring/summer/fall recipe that I usually make with fresh striped bass that I catch. It's also great with chicken.
You need:
Chicken or firm fish pieces, your choice
One onion, sliced
about one tablespoon of your favorite fresh herb
about one and a half tablespoons brown sugar
about four tablespoons cider vinegar or the juice of one lemon
about half a beer, a good lager works well, so does a mild pale ale. One of the milder Belgian or Belgian-style brews would work very well. You could even get away with an IPA, but stout, porter, heavy or sweet brown ales are out.
about a quarter-teaspoon cayenne pepper or a good big pinch of red pepper flakes.
In a hot pan, put a little olive oil. Season the chicken or fish with salt and pepper, and put it in skin side down. Leave it alone. Let the meat or fish form a nice brown crust, but turn the heat down if it starts to burn, cook it about 75 percent of the way on the first side, then turn it to finish on the second side. Don't play around with it, let it cook.
When it's cooked, take it out of the pan, turn the heat all the way up and add the onion. Allow the onion to soften a bit. Add the herbs and the cayenne. Add the vinegar or lemon juice. Add the beer, and the brown sugar. Bring it to a boil and allow it to reduce until a spoon dragged across the botton of the pan leaves an opening in the sauce. Take it off the heat, put the chicken or fish back in and spoon the sauce over it. Serve with mashed potatoes, or whatever you like.
Drink the beer you used in the recipe with dinner.
this is a good spring/summer/fall recipe that I usually make with fresh striped bass that I catch. It's also great with chicken.
You need:
Chicken or firm fish pieces, your choice
One onion, sliced
about one tablespoon of your favorite fresh herb
about one and a half tablespoons brown sugar
about four tablespoons cider vinegar or the juice of one lemon
about half a beer, a good lager works well, so does a mild pale ale. One of the milder Belgian or Belgian-style brews would work very well. You could even get away with an IPA, but stout, porter, heavy or sweet brown ales are out.
about a quarter-teaspoon cayenne pepper or a good big pinch of red pepper flakes.
In a hot pan, put a little olive oil. Season the chicken or fish with salt and pepper, and put it in skin side down. Leave it alone. Let the meat or fish form a nice brown crust, but turn the heat down if it starts to burn, cook it about 75 percent of the way on the first side, then turn it to finish on the second side. Don't play around with it, let it cook.
When it's cooked, take it out of the pan, turn the heat all the way up and add the onion. Allow the onion to soften a bit. Add the herbs and the cayenne. Add the vinegar or lemon juice. Add the beer, and the brown sugar. Bring it to a boil and allow it to reduce until a spoon dragged across the botton of the pan leaves an opening in the sauce. Take it off the heat, put the chicken or fish back in and spoon the sauce over it. Serve with mashed potatoes, or whatever you like.
Drink the beer you used in the recipe with dinner.