Written on August 5, 2013 at 10:00 am , by Judith Pena
Sure, beer is great to drink, but it’s also an amazing cooking ingredient too! Don’t believe me? Check out 10 of my favorite beer recipes below in honor of International Beer Day.
The first time I heard of steaming a whole chicken on the grill with the aid of a beer can, all I could think was “That’s Genius!” If you’ve never tried this before, then I urge you to try it ASAP. It’ll be one of your new favorite summertime grilling techniques. I promise.
This easy 7-ingredient recipe is perfect when you have extra cans of Guinness hanging around the house, say after St. Patrick’s Day.
What’s not to love about this hearty soup that brings together two wonderful foods: beer and cheese? Keep this recipe on hand for Oktoberfest and as an easy staple when the cooler months start kicking in.
One of our most popular margarita recipes of all time, this large-batch beer margarita is made in a pitcher and easily serves four people. Bottoms up!
Braising is a super easy technique that infuses chicken with moisture and flavor. In this easy braising recipe, tangy mustard and hoppy beer come together to give this dish an unforgettable flavor.
The Chew host Carla Hall shared this amazing Maryland Crab Boil recipe with us in our September issue (on sale tomorrow). While any light beer will work, we especially love this recipe with a pale ale or IPA (India pale ale).
I’m usually not very impressed by food served in mugs–I’m thinking of you cup-a-soup–but this Buffalo Chicken Chili with Blue Cheese-Corn Mug Toppers is an exception. For this recipe, feel free to use whatever type of beer is your favorite.
When I’m not pairing margaritas with my Tex-Mex food, beer is always my next choice. While the recipe recommends using a light beer, I’m sure the steak would be delicious marinated in a more robust darker beer or even a spicy michelada (which is now sold in cans by Tecate).
Beer-battered and fried? You can dress up any ingredient–onion rings, jalalpeno poppers or cheese sticks–like this and I will be a fan, but beer-battered fried chicken might just be the best. While no specific type of beer is listed, I would recommend going with a light-colored beer to ensure that the end result will have a light, brown and golden fried crust. (A darker beer may make the batter appear dark and may turn even darker when fried.)
This 30-Minute Meal from Rachael Ray was created for her dad who’s from Louisiana. “This is a combination of jambalaya–a local dish–and pasta, which he developed a love for with all of us Italians in the house!” says Rach. I think an amber ale or lager tastes best when combined with the andouille sausage and tomatoes, but feel free to use whatever you have on hand.
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