LOBSTER TAILS STEAMED IN BEER
* 2 whole lobster tail
* 1/2 (12 fluid ounce) can beer
1. In a medium saucepan, over medium to high heat, bring the beer to a boil.
2. If lobster tails are still in the shell, split the shell lenghtwise first.
3. Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.
BEER DOGS
* 6 deli-style beef hot dogs (1 pound total)M
* 1 can (12 ounces) beer
* 6 hot dog buns, split
1. In a large saucepan, bring the beer to a boil over high heat.
2. Prick each hot dog several times with a fork; add to the boiling beer and boil for 5 to 6 minutes, until heated through. Serve in the buns and top with your favorite hot dog toppings.
BEER AND ONION BRATS
* 1 package (19.76 oz. size) fresh bratwurst
* 2 large onions, sliced thinly
* 3 bottles (12 oz. size) beer (whatever is handy)
* 2 tablespoons olive oil
* 1 teaspoon caraway seeds
* 5 buns or rolls
* Mustard to taste
Directions:
Place the brats, onions, caraway seeds and beer in a pan and heat to boiling. Cover, turn down heat and simmer for 15 minutes. Remove the brats to a covered plate.
Strain the onions into a collander. Turn drained onions into a pan with a little olive oil and slowly cook until well caramelized (about 20 minutes).
Grill brats on low to medium heat for 10 minutes, turning the brats so they are browned on all sides. Serve on your favorite bun. Spread a little mustard and smother brat with the cooked onions.
Oven-Fried Chicken With Beer and Buttermilk
Serves 4
1 cup lager beer
1 cup buttermilk
1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives and basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 whole chicken, 3-4 pounds, quartered
2 cups dried bread crumbs
In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
Serve chicken hot, room temperature or cold.
Beer Roast Sandwiches
4 lb Boneless beef roast
1 sm Bottle of catsup
1 cn Beer
Salt to taste
Pepper to taste
Garlic to taste
Place roast in a glass or enameled roaster. Sprinkle with seasonings. Pour on beer and catsup. Cover and place in a 350 degree oven for 1 hour, or more, until tender.
Slice thinly onto a warm sandwich bun, spoon sauce over meat.
Serve warm.
* 2 whole lobster tail
* 1/2 (12 fluid ounce) can beer
1. In a medium saucepan, over medium to high heat, bring the beer to a boil.
2. If lobster tails are still in the shell, split the shell lenghtwise first.
3. Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.
BEER DOGS
* 6 deli-style beef hot dogs (1 pound total)M
* 1 can (12 ounces) beer
* 6 hot dog buns, split
1. In a large saucepan, bring the beer to a boil over high heat.
2. Prick each hot dog several times with a fork; add to the boiling beer and boil for 5 to 6 minutes, until heated through. Serve in the buns and top with your favorite hot dog toppings.
BEER AND ONION BRATS
* 1 package (19.76 oz. size) fresh bratwurst
* 2 large onions, sliced thinly
* 3 bottles (12 oz. size) beer (whatever is handy)
* 2 tablespoons olive oil
* 1 teaspoon caraway seeds
* 5 buns or rolls
* Mustard to taste
Directions:
Place the brats, onions, caraway seeds and beer in a pan and heat to boiling. Cover, turn down heat and simmer for 15 minutes. Remove the brats to a covered plate.
Strain the onions into a collander. Turn drained onions into a pan with a little olive oil and slowly cook until well caramelized (about 20 minutes).
Grill brats on low to medium heat for 10 minutes, turning the brats so they are browned on all sides. Serve on your favorite bun. Spread a little mustard and smother brat with the cooked onions.
Oven-Fried Chicken With Beer and Buttermilk
Serves 4
1 cup lager beer
1 cup buttermilk
1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives and basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 whole chicken, 3-4 pounds, quartered
2 cups dried bread crumbs
In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
Serve chicken hot, room temperature or cold.
Beer Roast Sandwiches
4 lb Boneless beef roast
1 sm Bottle of catsup
1 cn Beer
Salt to taste
Pepper to taste
Garlic to taste
Place roast in a glass or enameled roaster. Sprinkle with seasonings. Pour on beer and catsup. Cover and place in a 350 degree oven for 1 hour, or more, until tender.
Slice thinly onto a warm sandwich bun, spoon sauce over meat.
Serve warm.