Barbecued Bader-Bits
A grill filled with these tantalizing shrimp and a bucket of chilled brew is a sure-fire way to enjoy a Sunday afternoon with friends and family. You'll only have to part with 2/3 cup of you Baderbrau Pilsener to make it happen...
· pounds of large shrimp · cup olive oil · cup German Pilsener · tablespoons lemon juice · large cloves garlic, crushed · cup finely chopped scallion · tablespoons fresh basil or 2 teaspoons dried dash or two of Louisiana hot pepper sauce · bamboo skewers, soaked in water for 1 hour
Shell and clean shrimp, rinse, and pat dry. Mix oil, Baderbrau Pilsener, lemon juice, garlic, scallion, basil, and hot pepper sauce (optional), add shrimp, and coat thoroughly. cover and marinate in refrigerate 4-8 hours.Spear shrimp on soaked skewers and place in refrigerator until ready to cook. Barbecue or broil until shrimp turn pink.
Source: Great American Beer Cookbook, Brewer Publications, Boulder, CO
Pale Ale Cheese Spread
This zesty spread blends four cheeses and several spices with your favorite ale. Try it on your favorite cracker or chip. We recommend using the hoppier of the two beers featured this month, Doggie Style Ale, both in the recipe as well as to complement the spread when served.
· 2 oz. Blue Cheese · 1 oz. Fresh American chevre or other fresh goat cheese · 6 oz. aged New York State white cheddar or other sharp cheddar, diced · 1 oz. Philadelphia-type cream cheese · 1/2 teaspoon celery seeds · 1/2 teaspoon caraway seeds · 2 teaspoons · Hungarian paprika 1/2 teaspoon coarsely ground black pepper · 1/2 cup Doggie Style Ale
Process all the ingredients in a food processor until smooth. If spread is too thick, give up a little more of the Doggie. Pack into a crock or small bowl, and let sit several hours or overnight in the refrigerator before using. Serve at room temperature. Makes about 2 cups.
Source: Real Beer and Good Eats, Alfred A. Knoph, Inc., 1992
Herbed Mussels or Clams
Steaming in a flavorsome combination of beer, onion, and herbs is an ideal way to prepare these tasty bivalves. Simply add fresh bread, a green salad, and your favorite of the 2 beers featured this month for an impeccable supper.
· 1 Onion, coarsely chopped · 1 large shallot or clove of garlic, thinly sliced · 1 tablespoon chopped Italian parsley · 1 teaspoon dried thyme · 1 scallion, finely chopped · 1/2 teaspoon freshly ground black pepper · 2 1/2 quarts mussels or clams, scrubbed · 1 1/4 cups Heartland Weiss · 8 tablespoons Herbed Butter* (see below)
Toss together onion, shallot, parsley, thyme, scallion, and pepper and place in a 6-qt. Dutch oven. Arrange shellfish over onions and pour beer over top. Cover and steam on medium-low until the mussels open. Toss any that don't open...they were dead when you bought 'em and won't taste too swell! Remove shellfish and place on heated platter. Cover with foil. Quickly reduce cooking liquid with the vegetables by one third. Add herbed butter, stir, and pour over warm shellfish. Serve immediately.
Herbed Butter
· 1 cup butter, room temperature · 1/4 teaspoon salt · 2 tablespoons Blind Pig Golden Ale · 1 teaspoon chervil · 2 tablespoons minced chives · 1 shallot, finely minced · 1 scant teaspoon dried thyme, basil, marjoram · 1 small clove garlic, minced · 1/4 teaspoon finely ground black pepper.
Cream butter with salt and beer. Blend in remaining ingredients and let stand at room temperature at least one hour.
Zonker Ice Cream
· 8 eggs, separated · 1 cup superfine sugar · 1 cup Zonker Stout · 1 1/2 cups light cream whipped w/ 1 1/2 cups heavy cream
Whisk yolks, sugar and Zonker together until thick and mixture forms ribbons when whisk is lifted. Fold in whipped creams. Whisk egg whites until stiff and carefully fold into mixture. Pour into container and freeze, or use ice-cream maker. Serves 8, and recipe may be doubled.
Slickrock Eggplant Pasta
· 1/2 cup olive oil · 1 medium eggplant, peeled & diced · Salt and pepper · 6 ounces smoked ham, cubed · 1 cup Wasatch Slickrock Lager · 1 teaspoon chopped fresh rosemary · 1 cup fresh or frozen peas · 1 lb. large tubular pasta such as penne · Freshly grated parmesan cheese
In a large skillet heat the olive oil over medium heat. Put in the eggplant, and season with salt and pepper. Cook, stirring, for about 10 min., until it becomes soft. Stir in the ham, and fry 2 min. Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes. Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through. Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve. Serves 4-6.
Source: Real Beer and Good Eats; Bruce Aidells & Denis Kelly; Alfred A. Knoph, Inc., 1992.
