DaJudge
September 14th, 2007, 11:04 AM
These all sound good:
http://www.epicurious.com/images/bonappetit/ba_hed.gif
TOP 10 EDITOR'S PICKS
COOKING WITH BEER
Raise a stein for Oktoberfest and remember to save some beer for cooking.
The humble brew adds smoky, spicy flavor to recipes both sweet and
savory.
Barbecued Texas Beef Brisket (http://www.epicurious.com/recipes/recipe_views/views/101806)
Before being cooked, the meat is seasoned with a dry rub; during cooking,
it is brushed regularly with a beer-based mop. You'll need to use a smoker
for the brisket, and to get the most authentic Texas flavor, seek out the
natural lump charcoal specified in the recipe; it's available at barbecue
stores, some natural foods stores, and some supermarkets.
Beef and Dark Beer Chili (http://www.epicurious.com/recipes/recipe_views/views/237096)
Stout makes the beef taste beefier in this chili. For best results, pick out a
five-pound boneless chuck roast and have the butcher grind it for you.
Beer-Brined Grilled Pork Chops (http://www.epicurious.com/recipes/recipe_views/views/105298)
A brine made with dark lager, brown sugar, and molasses creates moist,
flavorful chops.
Crunchy Chili Onion Rings (http://www.epicurious.com/recipes/recipe_views/views/234399)
Dark beer (preferably Mexican) and chili powder in the batter gives these
onion rings loads of spice and crunch.
Ginger Cake with Crystallized Ginger Frosting (http://www.epicurious.com/recipes/recipe_views/views/104515)
If you love gingerbread, you've got to try this layer cake. Let the stout
stand opened at room temperature overnight so that it's flat when you add
it to the batter.
Hot and Smoky Baked Beans (http://www.epicurious.com/recipes/recipe_views/views/101852)
Dark beer, bacon, and chipotle chiles add their magic to canned beans?
serve this dish hot or at room temperature.
Irish Cheddar and Stout Fondue (http://www.epicurious.com/recipes/recipe_views/views/234120)
Try this robust dish as a first course with dippers of lightly steamed
cauliflower, red-skinned potatoes, brussels sprouts, and apple wedges.
Leg of Lamb "Black and Tan" (http://www.epicurious.com/recipes/recipe_views/views/235345)
Inspired by Britain's classic drink?lager topped with stout?the sauce is a
natural for lamb. Taste it and add more honey to offset any bitterness and
get just the balance you want.
Pan-Grilled Beer-Marinated Hanger Steak (http://www.epicurious.com/recipes/recipe_views/views/236873)
We suggest a dark lager for the marinade such as bock, m?rzen, or Samuel
Adams Black Lager.
Zucchini Fritters (http://www.epicurious.com/recipes/recipe_views/views/101614)
Fry up sliced zucchini and zucchini flowers in a batter made with chilled
stout or dark beer?all they need is a light sprinkle of salt before serving.
? Bon App?tit, October 2007
http://www.epicurious.com/images/bonappetit/ba_hed.gif
TOP 10 EDITOR'S PICKS
COOKING WITH BEER
Raise a stein for Oktoberfest and remember to save some beer for cooking.
The humble brew adds smoky, spicy flavor to recipes both sweet and
savory.
Barbecued Texas Beef Brisket (http://www.epicurious.com/recipes/recipe_views/views/101806)
Before being cooked, the meat is seasoned with a dry rub; during cooking,
it is brushed regularly with a beer-based mop. You'll need to use a smoker
for the brisket, and to get the most authentic Texas flavor, seek out the
natural lump charcoal specified in the recipe; it's available at barbecue
stores, some natural foods stores, and some supermarkets.
Beef and Dark Beer Chili (http://www.epicurious.com/recipes/recipe_views/views/237096)
Stout makes the beef taste beefier in this chili. For best results, pick out a
five-pound boneless chuck roast and have the butcher grind it for you.
Beer-Brined Grilled Pork Chops (http://www.epicurious.com/recipes/recipe_views/views/105298)
A brine made with dark lager, brown sugar, and molasses creates moist,
flavorful chops.
Crunchy Chili Onion Rings (http://www.epicurious.com/recipes/recipe_views/views/234399)
Dark beer (preferably Mexican) and chili powder in the batter gives these
onion rings loads of spice and crunch.
Ginger Cake with Crystallized Ginger Frosting (http://www.epicurious.com/recipes/recipe_views/views/104515)
If you love gingerbread, you've got to try this layer cake. Let the stout
stand opened at room temperature overnight so that it's flat when you add
it to the batter.
Hot and Smoky Baked Beans (http://www.epicurious.com/recipes/recipe_views/views/101852)
Dark beer, bacon, and chipotle chiles add their magic to canned beans?
serve this dish hot or at room temperature.
Irish Cheddar and Stout Fondue (http://www.epicurious.com/recipes/recipe_views/views/234120)
Try this robust dish as a first course with dippers of lightly steamed
cauliflower, red-skinned potatoes, brussels sprouts, and apple wedges.
Leg of Lamb "Black and Tan" (http://www.epicurious.com/recipes/recipe_views/views/235345)
Inspired by Britain's classic drink?lager topped with stout?the sauce is a
natural for lamb. Taste it and add more honey to offset any bitterness and
get just the balance you want.
Pan-Grilled Beer-Marinated Hanger Steak (http://www.epicurious.com/recipes/recipe_views/views/236873)
We suggest a dark lager for the marinade such as bock, m?rzen, or Samuel
Adams Black Lager.
Zucchini Fritters (http://www.epicurious.com/recipes/recipe_views/views/101614)
Fry up sliced zucchini and zucchini flowers in a batter made with chilled
stout or dark beer?all they need is a light sprinkle of salt before serving.
? Bon App?tit, October 2007