Friday, 21 April 2017

Chili-Beer Glazed Steaks



Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”


TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES: 4 servings


Ingredients

  • 2/3 cup chili sauce
  • 2/3 cup spicy steak sauce
  • 1/2 cup chopped shallots
  • 1/2 cup beer or nonalcoholic beer
  • 4 boneless beef top loin steaks
    (8 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper





Directions



  1. In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until slightly thickened. Set aside 1/2 cup for serving and keep warm. Sprinkle steaks with salt and pepper.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with sauce mixture. Serve with reserved sauce. Yield: 4 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
Originally published as Chili-Beer Glazed Steaks in Simple & Delicious August/September 2012

Tuesday, 14 March 2017

Mussels Steamed with Bacon, Beer, and Fennel


Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”

Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl









Yield: 

Serves 4
Total time: 25 Minutes







Ingredients

1 (12-ounce) fennel bulb with stalks
1 1/2 ounces applewood-smoked bacon, cut crosswise into thin strips
10 ounce red potatoes, cut into 1/2-inch pieces (about 2 cups)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can beer. or 12oz and a bit of water/broth
1 1/2 pounds mussels, scrubbed and debearded (about 40)
4 ounces green beans, trimmed and cut into 1/3-inch pieces (about 3/4 cup)
1 tablespoon fresh lemon juice

Pick up some crusty bread to dunk into the beer broth.

Preparation

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Vertically slice bulb.
2. Cook bacon in a large Dutch oven over medium heat for 3 minutes or until crisp, stirring frequently. Add fennel bulb, potatoes, salt, and pepper. Cook 10 minutes or until fennel is lightly browned, stirring occasionally. Increase heat to high. Add beer, scraping pan to loosen browned bits; bring to a boil. Stir in mussels and green beans; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Stir in juice. Divide mussel mixture evenly among 4 bowls, and spoon broth evenly over mussels. Sprinkle each serving with 1 1/2 teaspoons chopped fennel fronds.

Monday, 13 March 2017

Belgian Beef and Beer Stew

Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”


Photo: Becky Luigart-Stayner;
Styling; Cindy Barr, Mary Lyn Hill Jenkins

Ingredients

3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
2. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth





Friday, 17 February 2017

Drunken Cabbage


Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”


           Photo: flickr user pointnshoot


Ingredients

pound smoked bacon diced
1 onion thinly sliced
1 head red cabbage cored, sliced
2 tablespoons caraway seeds
3 tablespoons coarse mustard
12 ounces wheat beer
2 tablespoons sugar
Salt to taste
Freshly-ground black pepper to taste

Preparation

1
In a large saucepan, cook the bacon over low heat. Add the onions and sweat for 2 minutes. Add remaining ingredients and season. Cook until cabbage is tender, about 30 minutes.
2
Serving suggestions: Serve this hot or cold, as a side for chicken or pork.
3
This recipe yields 6 to 8 servings.

Recipe from www.foodista.com

Friday, 27 January 2017

Blackened Beer - Brined Grilled Chicken


Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”




Blackened Beer-Brined Grilled Chicken


Serves 4 to 6

2 cups apple cider
1/2 cup brown sugar
1/2 cup kosher salt
1 cinnamon stick
1 bay leaf
1 tablespoon whole peppercorns
1 teaspoon whole cloves
4 medium bone-in, skin-on chicken breasts (about 3 pounds)
2 (12-ounce) bottles dark or amber beer
2 tablespoons butter
2 teaspoons chili powder
1 teaspoon cayenne (optional)
Combine the cider, sugar, salt, cinnamon, bay leaf, peppercorns, and cloves in a sauce pan over medium heat. Stir just until sugar and salt are dissolved. Remove from heat and let to cool to room temperature.
Lay the chicken breasts, skin-side down, in a shallow glass or ceramic (not metal) baking dish. Stir the beer into the cider mixture, then pour over the chicken. Cover and refrigerate the chicken for 4 to 8 hours.
When ready to grill, heat a gas or charcoal grill to to high heat (about 450-degrees). Meanwhile, transfer the chicken from the brine to a clean plate and let it rest, covered, for 15 to 20 minutes to take the chill off. Melt butter and stir in chili powder and cayenne.
Brush half the chili butter over the skin on each chicken breast and lay the breasts skin-side down on the grill. Cover and let cook undisturbed for 15 minutes. Flip the chicken breasts, taking care not to tear the skin, and brush with the remaining chili butter.
Cover and cook for another 10 minutes. Check the chicken for doneness, and if necessary, continue cooking in 5 minute increments until it has finished cooking. The chicken is done when the interior reaches 165°F, its juices run clear, and the inside is no longer pink.
Tent the chicken breasts with aluminum foil and let them rest 10 minutes before carving. The bones should pull away cleanly from the underside of the breasts with a little pressure. Slice the breasts into thin pieces and serve.



Wednesday, 30 November 2016

Pint Post

A bonus to working with club members is you get to do a few special things from time to time.
In October I signed us up for Pint Post, it’s a bit expensive for what you get, but in time we should be tasting some smaller and limited batches that will not be available in stores. And unless you get the breweries often you’d miss out.

Once a month we’ll receive a package delivered right to our door which will include at least 2 liters of beer.

November Pint Post 2016:
Three feature craft beers from Vancouver: One of Vancouver’s smallest breweries, oldest breweries and most popular breweries.  Listed from light to dark beer,  focus on drinkability.


Doan’s Brewing: Kolsch


Breweries tasting notes: From Vancouver’s smallest brewery, this traditional style Kolsch has the light body and easy drinking of a lager but the malt complexity of an ale. Light carbonation brings forward the German hops providing a crisp citrus flavour.

Western Beer club tasting notes:  With a golden appearance, this earthy, with a hint of (spice or fruit) has a light bodied bitter taste. We’d all drink this one again.



R & B Brewing: Dude Chilling Pale Ale

Breweries tasting notes: A new addition to the R&B lineup, this pale ale is dry hopped with Citra, Galaxy and Centennial hops. A sessionable ale for those that still want a little hop profile.
Pairs well with tapas or cheese

Western Beer Club tasting notes: With an amber copper appearance, this hoppy full bodied light beer has a bitter taste. With mixed reviews among the beer club, some would drink it again others found it too hoppy. I wasn’t one of them !


Postmark Brewing: Stout

Breweries tasting notes: Contrary to most stouts, Postmark has developed a stout that is dark in colour but light in taste. Balanced with notes of caramel, chocolate and coffee. 2016 Gold Medal winner of Canadian Brewing Awards.


Western Beer Club tasting notes:  This black stout has a smoky, roasted taste to it. It is clearly a full bodied beer. It was not a favorite by most of the members. However only 1 or the 5 of us tasting would say they like stout or porter type beers.

~ Colleen