Jul 01 2009
Beer marries well with summer dishes, from entree to dessert
Wine aficionados step aside: Here comes the beer revolution.
More and more often, serious foodies are cooking with beer, according to Jim Koch, founder of the Boston Beer Company, which brews Samuel Adams.
"Today, beer is becoming the new wine," Koch said. "All the same awakening of interest and appreciation of wine that happened 30 years ago is now coming to beer. People are cooking with beer. They're pairing food with beer. ... They're treating beer with respect."
Generally, Koch said, cooking with beer works well for grilled food - a simple marinade can be made from a bottle of Samuel Adams Boston Boston Lager (try Summer Ale for lighter foods), a tablespoon and a half of salt and a tablespoon and a half of sugar.
"A beer is like adding a sauce," Koch said. "What it's giving to a food is the sweetness and the roasted notes from the malt, and the spiciness and the bitterness of the hops and a little bit of the acidity."
The beauty of beer, Koch said, is that it can be used both as a sauce and as a beverage, creating the perfect mealtime pairing.
Koch said one of his favorite recipes is pancakes or waffles made with beer. Substitute about one third of the liquid ingredients with a lager, like Samuel Adams Boston Lager, for a fluffier pancake with "a more complex flavor."
Try out these other beer-infused recipes from Samuel Adams at your next summer cookout:
LAGERED AND ANGRY SPARERIBS
4 pounds pork sparerib slabs, trimmed of excess fat
Angry Seasoning (recipe follows)
Soy-Honey Braise (recipe follows)
Approximately 2 cups BBQ Sauce
Method:
Using a pastry brush, generously coat the spareribs with the Angry Glaze. Place the ribs in a single layer in a deep roasting pan, cover and allow them to marinate for 6 hours.
Preheat the oven to 350 degrees.
Uncover the ribs and add any remaining Soy-Honey Braise to the pan. Tightly wrap the entire pan with aluminum foil and place the pan over direct high heat on top of the stove to bring the liquid up to a boil. Transfer the pan to the preheated oven and braise the meat for about 2 hours, or until a fork inserted into the meat comes out easily. Check the temperature from time to time as you don't want the braise to boil but merely simmer. If the liquid is boiling, reduce the oven temp to 325 degrees.
Remove the pan from the oven and carefully lift the spareribs from the braising liquid to a clean baking sheet. Do not turn the oven off. (If you have lowered the temperature, return it to 350 degrees.) Using a pastry brush, generously coat the spareribs with BBQ sauce. Place the spareribs in the preheated oven and bake them for about 25 minutes, or until a caramelized crust of BBQ sauce has formed. (Alternately, place the ribs on a preheated, oiled grill and grill, turning frequently to prevent the sugar in the sauce from burning, for about 10 minutes, or until the sauce has caramelized.) Serve hot with grilled cornbread.
ANGRY SEASONING
2 tablespoons chili powder
2 tablespoons cayenne
4 tablespoons sea salt
Method:
In a medium size bowl, mix together the above ingredients. Sprinkle ribs with this mixture, making sure to cover every piece thoroughly.
SOY-HONEY BRAISE
5 cups soy sauce
1 cup Samuel Adams Boston Lager
1 1/2 cups honey
1/2 cup chili oil
2 cups water
6 cloves garlic, smashed
3 star anise
2-inch piece fresh ginger, peeled and smashed
1 cup chopped fresh cilantro leaves
Method:
Combine the soy sauce, beer, honey, chili oil and water in a non-reactive container. When well-blended, stir in the garlic, star anise, ginger and cilantro. Cover and refrigerate the braise until you are ready to use it. The braise may be made up to 1 week in advance of its use.
BOSTON LAGER MARINATED SIRLOIN
Marinade:
1 cup Samuel Adams Boston Lager
2 cups canola oil
3 cloves roasted garlic
2 tablespoons Dijon mustard
1 tablespoon Colman's mustard
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon butcher black pepper
Method:
Marinate 14-ounce steaks (trimmed) for four hours. Grill over medium heat approximately 5 minutes on each side until medium rare. Slice steak crosswise against the grain.
CHEESE 'BURKER' SLIDERS WITH BOSTON LAGER KETCHUP
20 small burger buns or English muffins, halved
40 ounces ground beef
4 bottles Samuel Adams Boston Lager
sliced pickles
40 slices American cheese, cut in 1-inch by 1-inch pieces
20 tomato skewers
Method:
Preheat oven to 350 degrees. Slice English muffins in half. Scoop out half of the bread on the bottom portion. Fill with 2 ounces of ground beef that has been tossed with Samuel Adams Boston Lager. Place on sheet pan upside down (on meat side) to brown meat for 3 minutes in oven. Remove from oven and top meat with cheese and thinly sliced pickles and top of English muffin. Heat in oven for 5 additional minutes. Remove from heat and skewer with tomato. Serve immediately.
BOSTON LAGER KETCHUP
2 cups ketchup
2 cups mayonnaise
4 tablespoons Boston Lager
Method:
Mix all ingredients and serve with sliders.
WARM POTATO SALAD WITH BOSTON LAGER DRESSING
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
Dressing:
6 tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup Samuel Adams Boston Lager
3 tablespoons malt or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper
Method:
Cook the potatoes in boiling salted water until fork tender, about 20 to 25 minutes. Heat 2 tablespoons of olive oil in small frying pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the Boston Lager, vinegar and sugar and boil for about 5 minutes. Put into food processor with mustard. On low, drizzle in the remaining 4 tablespoons of olive oil to create a vinaigrette. Season with salt and pepper. Remove potatoes from stove and immediately peel and slice into \-inch rounds. While potatoes are warm, gently mix them with raw, chopped onions, chopped parsley and beer dressing. Do not over mix. Season to taste with salt and pepper and garnish with chopped chives.
GRILLED SUMMER VEGETABLES WITH SUMMER ALE VINAIGRETTE
1 bunch asparagus
8-10 pieces peeled baby carrots
1 red pepper
1 yellow pepper
1 medium zucchini cut in 1/3 inch slices
1 large red onion cut in 1/2 inch slices
1 cup extra virgin olive oil
Salt and pepper
Marinade:
1 teaspoon fresh thyme
1 teaspoon fresh oregano
1 teaspoon chopped fresh chives
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
1 cup canola oil
Vinaigrette:
2 cups extra virgin olive oil
2 tablespoons Dijon mustard
1/2 cup white balsamic vinegar
2 tablespoons Samuel Adams Summer Ale
2 tablespoons chopped fresh herbs (chives, tarragon, parsley)
Salt and pepper
Method:
Separately blanch asparagus and carrots in boiling salted water. Cut carrots in half lengthwise. Whisk together all ingredients for marinade and coat zucchini, yellow squash and red onion. Lightly coat peppers in olive oil and season with salt and pepper. Grill turning frequently until pepper is charred all around. Wrap each pepper in paper towel and set aside. Season vegetables with salt and pepper and grill on both sides until warmed through. When peppers cool slightly, remove paper, carefully remove stem and seeds. Using the back of a paring knife, carefully remove skin. Whisk together all vinaigrette ingredients and lightly dress vegetables.
SUMMER ALE FRESH BERRY SHERBET
1 cup Samuel Adams Summer Ale
1 cup sugar
1 cinnamon stick
1 tablespoon finely minced lemon zest
1 1/2 cups pureed blackberries, strained
1 1/2 cups pureed raspberries, strained
2/3 cup heavy whipping cream
1 tablespoon lemon or lime juice
Method:
In a small pan, combine beer, sugar, cinnamon stick and lemon zest. Heat slowly, stirring until sugar is completely dissolved. Cover and bring to a slow boil for 1 minute. Remove lid and continue to slowly boil for 3 minutes. Remove from heat, strain and cool to room temperature. Add remaining ingredients and chill. Pour into an ice cream maker and proceed with factory directions.
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