Our Beers - Your Food
Pale Ale Drunken Chicken
3 lbs whole chicken, 1 cup Dijon mustard, 8oz Pale Ale, ½ cup Italian style salad dressing, salt, pepper
Prepare outdoor grill, lightly grease grate. Rinse chicken, season, coat with mustard. Pour (aka drink!) half Pale Ale from can, refill with salad dressing. Place can on disposable baking sheet. Set chicken on beer can insert can into the cavity of the chicken. Place baking sheet with beer, chicken on prepared grill. Cover, cook 1 hour. Serve.
Beat The Heat Coconut Shrimp with Sweet & Tangy Sauce
4 eggs, 1 cup of beer, 3 ½ tsp Creole seasoning, 1 ¼ cup all-purpose flour, 2 tbsp baking powder, 48 raw shrimp, peeled, de-veined, tails on, 2 cups shredded coconut, oil for deep frying.
Sauce: 2 cups orange marmalade, ¼ cup dijon mustard, 3 tbsp shredded horseradish. Blend together.
Combine eggs, beer, 1 tsp seasoning, flour, baking powder. Blend. Season shrimp with remaining seasoning. Dip shrimp in beer batter, roll coconut. Fry in oil heated to 350F in a wok. Drop in shrimp few at a time until golden brown. Serve with sauce.
Oaktoberfest Peanut Brittle
2 cups sugar, 2 tbsp lemon juice, 2 cups peanuts, 2 tbsp butter, ½ cup Oaktoberfest Beer
Place sugar, lemon juice in deep saucepan. Add enough water to cover. Place over high heat, boil 10 minutes until sugar turns into light caramel. Remove from heat, add butter. Let sit 10 seconds then mix. As soon as butter is melted add beer. When mixture is well blended add peanuts, stir. Pour mixture onto greased baking sheet. Let cool 2 hours. Break apart before serving.
Nut Brown Marinade
4oz Nut Brown, room temperature, 2 garlic cloves, 1oz soy sauce, 1 tbsp onion, 1 tsp shallots, 1 tsp Worcestershire sauce, 1 tsp parsley, salt, pepper.
Finely chop garlic, shallot, onion, parsley, tarragon. Place in bowl. Add Worcestershire sauce, mustard, beer, soy sauce, and seasoning. Mix well. Let stand 30 min. Place marinade in saucepan over medium heat, reduce for 2 min until slightly thickens. Add more beer to marinade if desired. Add to your favorite meats or veg 2 or more hours before BBQing!
Nutcracker Porter Scones
1 cup dried cherries, chopped, ¾ cup Nutcracker Porter, 2 cups unbleached flour, 1 tbsp baking powder, 3 tbsp sugar, ½ tsp salt, 5 tbsp cold butter cut in ¼ inch chunks, 4oz dark chocolate cut in to pieces, ¼ cup heavy cream, 1 tbsp powdered sugar.
Soak cherries in beer, 30 minutes. Preheat oven to 425F. Cover baking sheet with parchment paper. In mixing bowl combine flour, baking powder, sugar, salt. Cut butter with pastry blender, add cherries, Nutcracker Porter, chocolate, cream. Mix well and form dough into large ball. Place on flat surface, flatten, cut in to 8 wedges. Transfer to baking sheet. Bake 15min, remove, dust with powdered sugar.