Tag: chicken

Cooking With Beer

 TAGS:undefinedEnjoying cold beer is probably the best part of hanging out with your friends, whether on a nice terrace during a sunny day or in a pub at night. But beer is not just a simple drink, it is also a delicious ingredient for cooking and create amazing dishes. Here you have a few recipes to follow. Just enjoy.

Can Can Chicken

Ingredients:

  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)

Preparation:

  1. In a small bowl, mix the first seven ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over the skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.
  2. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from a can. Using a can opener, make additional large holes in the top of the can; place the can in the ack.
  3. Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of the thigh reads 170°-175°.
  4. Carefully remove the pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

Beer cheese in a bread bowl

Ingredients

  • 1 round loaf (1 pound) pumpernickel bread
  • 2 jars (5 ounces each) sharp American cheese spread
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup beer or nonalcoholic beer
  • 1/2 cup real bacon bits

Preparation:

  1. Cut top fourth off loaf of bread; carefully hollow out the bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
  2. In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon.
  3. Fill bread shell with cheese dip. Serve with reserved bread cubes. 

Beer Macaroni and cheese

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 1/4 cup butter
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2-1/2 cups 2% milk
  • 3/4 cup amber beer
  • 1/4 cup heavy whipping cream
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded fontina cheese
  • 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons minced chives
  • 5 bacon strips, cooked and crumbled

Preparation:

  1. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
  4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
  5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

Chocolate Guinness cake

Ingredients:

  • 1 cup Guinness
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 eggs, beaten
  • 2/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda

Preparation:

  1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
  2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted in the centre comes out clean. Cool completely in pan on a wire rack. Remove sides of the pan.
  4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of the cake so that it resembles a frothy pint of beer. Refrigerate leftovers.

 TAGS:Brooklyn Local 1 75clBrooklyn Local 1 75cl

Brooklyn Local 1 75cl is a strong ale brewed by Brooklyn Brewery native of United States and has an alcoholic content of 9%.

 

 TAGS:Westvleteren 12Westvleteren 12

Westvleteren 12 enjoys the fame of being one of the best beers in the world. 

 

 

Chicken “al ajillo” with white wine sauce

 TAGS:

The chicken ?al ajillo? (garlic) with white wine sauce is a traditional Spanish recipe and more specifically from Andalusia. Made with chicken, it has a low amount of calories, so it is ideal to eat without guilt and for family meals. It is also recommended for people suffering from hypertension. You can also use a fortified sherry wine, sparkling wine or the same white wine you used for cooking.

The difficulty of its elaboration is low and you can cook it if you have between half and one hour of free time available, to serve it as a main course and succeed with your guests any time of the year.

Ingredients:

  • 1/2 boneless and diced chicken
  • 2 tablespoons granulated garlic
  • 1/2 cup white wine
  • Olive oil
  • Chili
  • Salt

Preparation:

  1. Step 1: Take the ½ boneless and diced chicken and season it with the ingredients, then cover it with the granulated garlic to give it a final coat.
  2. Step 2: Place a pan over medium heat with a sufficient amount of olive oil to cover its bottom and the tip of the chili, to proceed to saute the chicken pieces.
  3. Step 3: When the oil is hot, place the pieces of seasoned chicken until you see they have a golden appearance.
  4. Step 4: Remove the chicken from pan and place on the same equal amounts of water and white wine, simmer to reduce out the sauce which forms with the spices from pan and the evaporation of water and wine.
  5. Step 5: You can opt for a separate container for the sauce or simply serve the chicken with the sauce at top.

Surely your family or guests will love the taste of your dish, and you can serve it with a salad. Regarding the wine, cava is ideal to accompany this chicken, a fresh and citric one that blends perfectly with the acidic of the wine and the spicy chicken. Today we recommend:

 TAGS:Pol Roger BrutPol Roger Brut

Pol Roger Brut

 

 

 TAGS:Segura Viudas Brut Reserva HeredadSegura Viudas Brut Reserva Heredad

Segura Viudas Brut Reserva Heredad