Creamy Risotto with Edamame

1/2 cup frozen shelled edamame
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 medium shallots, very finely chopped (1/4 cup)
3 garlic cloves, minced
1 cup arborio rice
3 cups low-sodium chicken broth, warmed
1 cup lager beer, such as Budweiser
Salt and freshly ground pepper
Three 3/4-ounce wedges Laughing Cow cheese

Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain.

In a large saucepan, melt the butter in the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, until slightly translucent, about 2 minutes.

Mix the chicken broth with the beer and season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the broth, about 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it's al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away.

Carbonnade à la Flamande (Flemish Beef Stew)

4 tablespoons unsalted butter
3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
Salt and freshly ground pepper
3 cups thickly sliced onions
1/2 cup all-purpose flour
Three 12-ounce cans beer
1/2 teaspoon dried thyme
2 bay leaves
Chopped parsley, for garnish
Boiled carrots and potatoes, for serving

In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.

Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.

Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

Brazilian Beer-Marinated Chicken

4 garlic cloves, smashed
Four 1/4-inch slices of peeled fresh ginger, smashed
1 medium onion, thinly sliced
1 tablespoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds
1/2 green bell pepper, finely chopped
1/4 cup Dijon mustard
2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
1/4 cup vegetable oil
Four 6-ounce boneless, skinless chicken breast halves
2 tablespoons unsalted butter, melted
1/4 cup chopped cilantro
Lime wedges, for serving

In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.

Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.

Notes Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil. It's available in most states.

Raichlen uses Brazilian lager in this dish, but stout is a fine substitute. Two great American stouts that will taste delicious with this chicken are the Samuel Adams Cream Stout, with its deep roasted-malt notes, and the espresso-scented Deschutes Obsidian Stout.

Green Beans in Beer Sauce

Ingredients

1/3 pound bacon strips, diced
1 package (16 ounces) frozen cut green beans, thawed
1/3 cup beer or nonalcoholic beer
1/3 cup butter, cubed
3 tablespoons brown sugar
3 tablespoons white vinegar
4 teaspoons cornstarch
2 teaspoons grated onion

Directions

In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.

Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm.

In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon.

BRAISED BEEF WITH TOMATOES AND RIPE OLIVES 
This hearty entree is easy to make and satisfying. As far as the beer to use in cooking, English ales work well if they are not too bitter. Don't use an India Pale Ale. Brown ales will work well.

Preheat oven to 350 degrees. Cut beef into cubes. Trim well. Sauté in a skillet in hot oil, adding a few pieces at a time. Transfer as it browns into a casserole. Sauté onion and pepper in the oil until softened. Add olives, tomatoes, and tomato paste and cook for 1 minute. Stir in flour and add ale slowly. Season with salt and pepper and add to the beef in the casserole. Cook for 2-1/2 hours until tender. Serves 4-6.

Cheese and Beer Soup with Spicy Popcorn Garnish

Ingredients

• 5 tablespoons butter
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup finely chopped parsnip
• 2 tablespoons minced garlic
• 1/2 cup all-purpose flour
• 4 cups rich chicken stock
• 2 cups amber or pale ale beer
• 2 bay leaves
• 1/8 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 2 cups grated Cheddar, best quality possible
• 1 1/2 cups crumbled Stilton cheese
• Salt and freshly ground pepper
• 2 teaspoons freshly chopped parsley leaves, to garnish
• Spicy Popcorn, for garnish, recipe follows

Directions

Spicy Popcorn:

• 3 tablespoons vegetable or olive oil
• Pinch cayenne pepper
• 1/3 cup white popping corn
• 4 tablespoons unsalted butter, melted
• 1 teaspoon Emeril's Original Essence, recipe follows
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne pepper

For the popcorn:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Drunken Cabbage

Ingredients

• 1/2 pound smoked bacon diced
• 1 onion thinly sliced
• 1 head red cabbage cored and sliced
• 2 tablespoons caraway seeds
• 3 tablespoons coarse mustard
• 12 ounces wheat beer
• 2 tablespoons sugar
• Salt and pepper

Directions

Chicken Baked in Beer and Herbs

I use chicken drumsticks. Chicken thighs would work fine as well. The chicken is cooked in herbs, garlic, chopped carrots and beer. I used a dark doublebock (doppelbock) beer which is a strong German lager.

This is a wonderful way to roast chicken because the addition of beer serves two purposes: it keeps the chicken meat moist and also creates a beautiful rich sauce. Serve the chicken with a side of mashed potatoes and a bottle of beer. Prost!

 

Recipe below…

After all the ingredients are in the pan, pour a bottle of beer into the mix.

This is what it should look like after the second turn. The sauce has reduced a little and the chicken has browned.

Chicken Baked in Beer Recipe

5-6 chicken drumsticks
1 whole head of garlic, break into cloves and peel
4 ounces cubed pancetta or sliced bacon strips
2 carrots, cut into 1 inch pieces
4 bay leaves
1 tablespoon juniper berries (optional)
1 tablespoon herbes de provence (or use any kind of dried herb like rosemary, thyme, or basil)
salt and pepper, to taste
1 1/2 cups (12 oz. bottle) dark beer

Preheat the oven to 400°F.

Season chicken drumsticks with salt and pepper and place in a baking dish. Add the garlic, pancetta, carrots and herbs. Pour beer in the dish.

Bake for 15 minutes, then turn the drumsticks over and bake another 15 minutes. Turn over again two more times keeping every turn 15 minutes. After the fourth turn, the chicken should be cooked with a caramelized beer sauce (yum). If the chicken is done but the sauce isn’t caramelized, just keep the chicken warm while you boil the sauce down to your liking.

Total time: 80 minutes

Warm Potato Salad with Beer Dressing

Red potatoes and onions form the base of this simple potato salad with a flavorful dressing made with beer and mustard. The potato salad may be served warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

2-1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 Tablespoons chopped chives
.
Beer Dressing:
6 Tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup lager
3 Tablespoons malt or cider vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper

Preparation:
To make the salad:
Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20 to 25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4-inch rounds.

While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.

Yield: 6 servings

To make the dressing:
Heat 2 Tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager beer, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 Tablespoons olive oil. Taste for salt and pepper.

Yield: about 1 cup, enough for 2-1/2 pounds of potatoes

Scotch Ale Potatoes 

Red potatoes are marinated in Scotch ale, rosemary, and shallots, then roasted and topped with Parmesan cheese. These potatoes are oven-roasted, but you may also roast them on the grill in foil packets.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients:

1 cup Scotch ale (such as Bellhaven, McAndres, Douglas or your favorite)
1/4 cup olive oil
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped shallots
1/2 teaspoon garlic powder
4 large red (or gold) potatoes, washed and cut into rough pieces about 2 inches long and 1 inch thick
1 onion, peeled and cut into 1-inch wedges
Kosher salt and freshly ground pepper
1/4 cup grated Parmesan cheese

Preparation:
Place Scotch ale, olive oil, rosemary, shallots, and garlic powder in a large freezer zip-top bag. Seal and squish to combine. Add potatoes and onions to the bag, squeeze out the air, and seal. Let marinate at room temperature for 1 hour.

Preheat oven to 425 F. Line a roasting pan with nonstick foil.

Using a slotted spoon, scoop out potatoes and onions from the marinade (reserving marinade) and place in a single layer in the prepared pan. Spoon about 1/4 cup of the marinade over the potatoes, grabbing as much of the rosemary and shallots as possible. Sprinkle generously with kosher salt and freshly ground pepper. Cover roasting pan with a lid or foil.

Bake for 30 minutes. Remove and uncover potatoes. Give them a good stir, then sprinkle evenly with the Parmesan cheese. Return to the oven, uncovered, for an additional 15 minutes, until browned and tender.

Let Scotch ale potatoes rest for 5 minutes before serving.

Yield: 4 to 6 servings

Note: You may also cook these potatoes on the grill. Seal portions in individual foil packets and grill until tender. Timing will depend upon how hot your grill is.

Cheese Bacon Beer Bread

Beer bread is a quick bread, meaning it does not require yeast or rising time. This version kicks it up a notch with the addition of Cheddar cheese, bacon, oregano, and basil. It is the perfect accompaniment to a filling meal next to a hearty soup or stew. Feel free to vary the flavor by substituting your favorite herbs. This bread is best served fresh from the oven. However, if you have any left over, it makes great toast. You may substitute imitation bacon bits or omit the bacon altogether.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 loaf

Ingredients:

3 cups all-purpose flour
1/4 cup white granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon dried oregano, crushed between palms
1/2 teaspoon dried basil
1 cup fine-shredded Cheddar cheese
1/4 cup bacon bits, optional (may substitute imitation bacon bits)
12 ounces beer, at room temperature (NOT light beer)
1 Tablespoon butter or margarine, optional

Preparation:
Preheat oven to 375 F. Spray a 9-inch loaf pan with vegetable oil.

In a large bowl, whisk together flour, sugar, baking powder, salt, oregano, and basil until evenly combined. Stir in Cheddar cheese and bacon bits.

Pour the beer in all at once. Stir with a dinner fork, only until combined. Do not overmix. Let rest for 5 minutes.

Bake about 1 hour (oven temperatures vary) or until a toothpick inserted in the center comes out clean. Rub butter over the top of the beer bread and let it cool slightly before cutting to serve.

Beer-And-Sriracha-Marinated Beef Lettuce Cups

Strips of beef soak in an umami-rich sauce fortified with beer and laced with sriracha. The excess marinade is reduced to an intense sauce for drizzling over the lettuce cups. This recipe involves advance marinating.

Ingredients

1/2 cup soy sauce

1/2 cup dark beer

3 garlic cloves, minced

3 tablespoons brown sugar

Juice of ½ lime, plus 2 tablespoons freshly squeezed lime juice

2 tablespoons sriracha, plus more as condiment

1 tablespoon sesame oil

2 pounds New York strip or rib-eye steak, cut crosswise in ¼-inch thick slices

1 large carrot, peeled and grated

¼ teaspoon salt

1-2 red jalapeno peppers, thinly sliced

1 bunch scallions, white and green parts thinly sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1/3 cup sesame seeds, lightly toasted

2 cups basmati rice, cooked

1-2 heads green leaf lettuce, leaves separated, washed and dried

1 tablespoon peanut or vegetable oil

For the marinade, whisk together soy sauce, beer, garlic, sugar, 2 tablespoons lime juice, sriracha and sesame oil in a large bowl. Add meat and toss to coat. Let sit at room temperature 1 hour, or refrigerate covered up to 24 hours.

Prepare condiments. Toss carrot with remaining lime juice and salt in a small bowl and set aside. Place peppers, scallions, mint, cilantro, sesame seeds, sriracha and rice in individual serving bowls. Arrange lettuce on a platter.

To prepare the meat, heat peanut or vegetable oil in a skillet or grill pan over medium-high heat. Add beef strips in batches in one layer without overcrowding. Brown on both sides. Transfer to a platter and keep warm.

Once all the beef has been browned, pour the remaining marinade and any collected meat juices into the skillet. Bring to a boil, scraping up any bits, and reduce until somewhat thickened. Pour into a small bowl.

To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips, and a spoonful of the marinade reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.