|Here's my take on some healthy foods that pack
plenty of flavor. Try these easy to cook recipes
and you won't be disappointed. And of course,
don't forget my golden rule -
when in doubt use more beer!
|Sliders with Beer-Glazed Caramelized Onions
For the onions:
2 tsp olive oil
1 large white or yellow onion
1/2 cup beer (I used an amber ale)
For the sliders
6 slider buns
6 grilled veggie patties (~2 1/2 oz precooked)
veggie cheese, sliced (optional)
1. Heat olive oil in a large pan over medium-high heat.
2. Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
3. Add all at once to the pan, reduce heat to medium, and let cook
4. If the onions get too dry before completely browning, add a couple Tbsp
water and reduce heat even more.
5. When the onions have browned to your liking, add the beer and let simmer
until the beer reduces to a nice, syrupy glaze for the onions.
6. To build the sliders, spread preserves onto the buns and top with aveggie
burger patty, slices of cheese cut to fit the slider), and a spoon of the onions.
|"Drunk" Sausage and Rice
1 cup jasmine rice
2 cups IPA or craft lager
1 small roasted tomato
1/4 cup canola oil
3 ounces vegetarian sausage, pulled into small pieces
2 garlic cloves, diced
1 rib celery, diced
1/2 sweet white onion, diced
2 tablespoons Portuguese allspice
2 large eggs (or the vegan Just Egg), into a bowl
2 scallions, thinly sliced
1. Heat the oven to 400°F/200°C. In a deep rectangular dish, add the rice,
onion, beer, roasted tomato, and Portuguese allspice. Cover with plastic
wrap, then foil, and bake for about 30 minutes. Let the rice cool
completely before frying it.
2. Heat half of the oil in a 12-inch cast-iron skillet over medium-high. Add
the sausage and cook until crispy, about 5 minutes. Using a slotted spoon,
remove thesausage and add the remaining oil, garlic, celery, and onion.
Season with salt and pepper and cook until just done, 5 to 7 minutes, then
add the rice.
3. Fry the rice and vegetables, stirring gently, until a crust forms on the
bottom of the pan, about 5 minutes, then add the sausage back to the pan.
Gently fold the rice over itself to include thesausage then put eggs on top.
4. Pop it back in the oven and cook it until the whites are set but the yolks
still runny, about 3 minutes. Garnish with sliced scallions.
|Give these recipes a try and you won't be
disappointed. They are quick, easy, and fun to cook.
And remember, when in doubt just use more beer!
Be seeing you...
|For outstanding beer Elaine recommends the Gaslight Brewery
and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegetarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ
|Vegan Beer Brats
1 Tablespoon Vegan Butter
1 Large Yellow Onion, thinly sliced
4 Beyond Meat or other Vegan Brats
2- 12 Ounce Cans Beer
Salt and Pepper to taste
1. In a large, deep sided skillet heat the vegan butter over medium heat.
Once hot, add the onion; stir. Cook until the onion is soft and translucent,
2. Add the vegan brats. Pour enough beer to cover the brats.
3. Bring to a simmer; then reduce heat to low. Cover and cook 15 minutes.
4. Heat a grill pan or cast iron skillet over medium-high heat. Use tongs to
remove the brats and place onto the heated skillet. I like to saute some of the
cooked onions along with the brats.
5. Flip the brats after 4-5 minutes or cooking. Cook for another 3-4 minutes,
or until the brats are lightly browned.
6. Serve each brat on a toasted bun. Top with onions and mustard. You can
also add sauerkraut if you'd like!
Cooking with wine may be
common practice, but many
cooks overlook the flavor-
enhancing potential of beer
in all its myriad varieties.
Lagers, pilsners, pale ales,
brown ales, stouts—each
offers a distinctive blend of
grains, yeast, water, and
flavorings, and can be used
in recipes for results that
range from subtle to
surprising. The bottom line
- beer can be used with
most any recipe to bring
the dish to unexpected
heights. Beer rules!