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One man’s journey to create the perfect beer…

Archive for the ‘cooking’ Category

More Beer Bread

Posted by ebrius on November 4, 2008

I decided to make another batch of bread. This time, I used my Christmas Ale. The results were good, but not as good as when i used my stout. The bread did not have as much flavor as the last one. The taste of the bread is definitely directly related to the maltiness of the beer used. It might have also had something to do with the chocolate and coffee in the stout, but either way, stronger beers definitely make better bread.


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Amazing Steak Marinate with Arrogant Bastard

Posted by ebrius on November 3, 2008

I found this great recipe online for a very tasty steak marinate, courtesy of Carolyn Smagalski.

Its a very simple recipe, just Arrogant Bastard, lemon juice, onion, and pepper, but the results are terrific. The arrogant bastard and onion flavors complement themselves very well, and the taste of the arrogant bastard is very apparent, which is a good thing.

For the cooking sauce, I improvised a little bit, I used the remaining bastard, my homemade BBQ sauce (this time with the onion powder) and some steak and Cajun seasonings. I ended up broiling this as apposed to cooking it on the grill, but it was still very good. I highly recommend trying this recipe, and marinating meat with beer in general.

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Next Time, Add The Onion Powder

Posted by ebrius on October 28, 2008

Further expanding my cooking with beer, I decided to make a BBQ sauce with beer. The recipe I started with was taken directly from Breckenridge Brewery’s Website:

  • 1/2 cup molasses
  • 1/4 cup mustard
  • 1/2 cup chili sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup powdered onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Breckenridge Oatmeal Stout

Since I didn’t have some of these ingredients, I modified it slightly, my recipe was as follows:

  • 1/2 cup molasses
  • 2 tsb dry mustard
  • 2 tbsp White Vinegar
  • 1 tbsp ketchup
  • 1 tsb Worcestershire sauce
  • 2 tsb garlic powder
  • 1/2 tsb salt
  • 1/4 tsb pepper
  • 1/2 cup Crazy Ivan Russian Stout

I brought this to a boil and then let it simmer for about 15 minutes. Once it cooled I added some corn starch to it and brought it to a boil again to thicken it. I then added it to a bag of chicken and let it marinate for about 30 minutes. I cooked the chicken in a large skillet with the sauce on top. Oddly, this sauce tasted like a bbq sauce before I cooked it, but it tasted more like a teriyaki sauce after. It was definitely very good, and the malty flavor of the beer was actually noticeable, I was very happy with it. I’ll probably pick up some onion powder and some chili sauce for the next time I make this, so it actually tastes like a BBQ sauce.

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Beer Batter

Posted by ebrius on October 21, 2008

Last night I decided to try a beer batter to follow up the delicious bread I made last Friday. Here is the recipe I used:

1 bottle (12 oz) of beer (once again, my Imperial Russian Stout)
1 cup flour
1 egg
Black Pepper, Paprika, Garlic Powder to taste.

I decided to use chicken. I coated a couple of fillets in flour and then coated them with the batter. I cooked them in a large skillet with olive oil. These turned out very good, crunchy and moist with a slight beer flavor. I’ll definitely do it again, but I’ll probably cut the recipe in half since I coated about half a pound of chicken and I had a lot of batter left over. Very tasty, but I probably won’t do it too often since it isn’t the healthiest recipe

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Beer Bread

Posted by ebrius on October 19, 2008

As I posted before, I’ve started to delve into cooking with beer. For my first recipe I decided to tackle beer bread. Its a pretty straight forward recipe, just substitute beer for water.

This is the recipe I used:
4 cups flour
1/4 cups sugar
2 tbsp baking powder
12 oz beer (I used my Imperial Russian Stout)
2 tsp salt
2 eggs

Prep is simple, mix dry ingredients, then slowly whisk in wet ingredients. Mix well, knead if necessary, and pour into a standard 9 by 5 bread pan. Bake for about an hour at 375.

This recipe turned out very good, bread is thick and most. it had a slight coffee and malt flavor to it, the hop flavor was not present. The crust however was very thick and slightly burnt. Next time I might cook it at 350, or half an hour at 375 and then down to 350. Overall I was very happy with it, next time I might try using half or completely whole wheat dough.

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Beer and cooking

Posted by ebrius on October 16, 2008

Last night I was chatting with one of my roommates, and the topic of beer batter came up, (mainly because he was eating beer battered fish) and he was surprised that I had never made a beer batter before. I mean, it makes sense, I love beer, and I love to cook as well, so why not combine the two. I have often thought about what foods to put into my beers, and what foods beers would pair well with, but I have never really though about cooking with beer.

So this morning I decided to do a basic Google search on ‘beer batter’, and after digging a little deeper, I discovered the many different recipes and styles I could explore. I’ve done beer-in-the-butt chicken before, but I have always used a lighter beer, why not try something heavy and sweet, like the stout I have sitting in my closet? I’m sure it would go great in a stew, or even in a loaf of bread.

So I think I’m going to start focusing on cooking with my beer more then actually drinking it, since of course, the beer usually tastes the same each time you drink it, but who knows what it will taste like each time you cook with it.

Edit: You’ll also notice that I have created a new category, ‘cooking’. Any interesting recipes or insights I develop will be posted there

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