We’re proud to introduce our first Eat Your Beer post. Jess and I love beer so much that sometimes we just want to eat it, too. This column will feature both original and modified recipes that feature beer as a main ingredient. Most people have already dabbled with this by, say, marinating meat in beer. But we’re gonna take it to the next level and experiment with some rad new beer uses!
We’re starting simple for our first post with two modified comfort food recipes and a bonus veggie side (no beer in that one, sorry!): beer-braised chicken drumsticks, oatmeal stout macaroni and cheese, and sauteed honey almond green beans.
½ cup flour
1 tsp salt
1 tsp pepper
1 tsp powdered hickory smoke(or liquid smoke)
3 Tbsp olive oil
2 cups thinly sliced onion
2 Tbsp chopped garlic
1 Tbsp chopped thyme
1 Tbsp rosemary
2 cups beer ( we used Starr Hill Grateful, Pale Ale)
2 cups vegetable stock
3 Tbsp Flour
2 Tbsp softened butter
1) Place the flour, salt, and pepper into a plastic bag, seal bag, and shake until mixed. Add the chicken pieces, toss to coat with the flour mixture, and shake off the excess. Heat 2 tablespoons of olive oil in a deep saucepan over medium-high heat until lightly smoking.
2) Sear the chicken pieces on each side until golden brown, and then set them aside. Pour in the remaining olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes. Add garlic and cook for an additional 2 minutes. Add the thyme, basil, rosemary, and salt and pepper to taste.
3) Place the browned chicken pieces into the saucepan, and pour in the beer and vegetable stock. Bring the mixture to a boil over high heat, then reduce heat to a simmer, cover, and let cook until the chicken is very tender, about 25 to 30 minutes.
4) In a separate bowl, combine 3 tablespoons of flour with softened butter until smooth. Remove the chicken from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then season again with salt and pepper if needed. Plate the chicken and generously ladle thickened beer gravy over top.
Oatmeal Stout Macaroni and Cheese:
½ box Whole wheat rotini pasta
1 cup oatmeal stout
1 tsp Dijon mustard
1 tsp liquid smoke (or to taste)
1 cup sharp cheddar, shredded
1 cup mozzarella, shredded
2 ½ Tbsp flour
1) Boil water for pasta in a deep pot, and add rotini once it comes to a rolling boil. Cook according to instructions on the box.
2) While the pasta cooks, warm the beer in a medium saucepan on low heat. Gently stir in Dijon and liquid smoke.
3) Mix the flour into the cheese to help it melt evenly. Add the cheese mixture a handful at a time, stirring steadily until it is completely melted before adding the next handful.
4) Once all the cheese is mixed in, add salt and pepper to taste. Turn off the heat. After the pasta is done, drain, and then add to the cheese sauce, folding them together until the pasta is well coated.
5) Try to let it cool before devouring. It’s tough, I know, but you’ll enjoy it more with taste buds intact.
Honey sautéed green beans:
½ lb green beans, cleaned
2 Tbsp butter
1 Tbsp mesquite honey
1 handful slivered onions
Melt the honey and butter together in a sauté pan, and then add the green beans. Cook the beans until a bit of brown starts to appear; add in the almonds. Continue to toss and mix the beans for a couple more minutes. Serve while hot.
Plated together, this makes and amazing meal. Add to it a bottle or two of more Starr Hill Grateful Pale Ale, and the meal becomes perfect. Come back later for more great beer dishes!
*If you have any requests for recipes you’d like to see made with beer, leave us a comment below.