For many Americans, nothing beats an ice cold beer on a hot summer day. In fact, the Fourth of July holiday period is the peak period for beer sales in this country. This year, when planning meals for summertime fun, why not experiment with your favorite beers by utilizing them as an ingredient in recipes made for picnics or cook-outs. You’ll find that the crisp, tangy flavor of popular summer beers- like wheat beers and lagers- works well to enhance the taste of many recipes.
The National Beer Wholesalers Association of Alexandria, Virginia, developed two new beer recipes that are perfect for summer meals, served outdoors or in. This side or entrÃ©e salad and easy bar-be-que sauce can be the basis of a menu for entertaining, or a family week-night meal. Serve these dishes accompanied by a light, cold lager beer.
Warm Wheat Beer Potato Salad can be used as a side dish for a summer meal, or as the main fare on a picnic. Fruity, crispy wheat beer is the perfect choice for this salad; baby potatoes are steamed in the beer to provide a tangy flavor. Combine the cooked potatoes with an orange or yellow bell pepper and sautÃ©ed sliced frankfurters; toss with a cider vinegar dressing. If wheat beer is not available, a lager makes a fine substitute. Watermelon slices and brownies or cookies for dessert will complete the picnic menu.
This versatile Beer-B-Que Sauce has it all: a fiery warmth, sweetness and a bit of tangy sour. It’s easy to make and works well as a coating for grilled chicken, beef, pork or fish. Make a batch and store in a glass container; it will keep in the refrigerator for up to three weeks. Vary the intensity of the heat by using different peppers: for the hottest flavor, use Scotch Bonnet chili peppers; for a milder taste, use jalapenos. Combine the chili peppers with onion, garlic, chili sauce, molasses, Dijon mustard, tomato paste, lemon juice, Worcestershire sauce and ground cumin; cook together and add a bottle of dark, rich oatmeal stout or porter beer. Brush the sauce directly onto the meat while grilling, or use it to marinate the meat for a few hours before cooking.
Warm Wheat Beer Potato Salad
Serves 4, as entrÃ©e
2 bottles Wheat Beer, White Beer or Lager Beer (12 ounces each)
4 cloves garlic, smashed with side of knife
2-1/2 pounds baby red and baby Yukon gold potatoes, quartered
1 orange bell pepper, diced
3 scallions, sliced thin
5 all-beef frankfurters, cut into1/4 inch slices
2 tablespoons butter
1 tablespoon flour
3/4 cup water
1/4 cup cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
Pour beer into large pot with colander insert; add garlic cloves. Bring to a boil over medium-high heat. Place potatoes in colander or steam basket and place over simmering beer. Cover tightly with lid. Reduce heat to low and steam about 18-20 minutes, until just tender when pierced with fork. If beer begins to evaporate while cooking, add water to the pot.Transfer cooked potatoes to large bowl; add bell pepper and scallions. Cover bowl with foil to keep warm. Remove garlic from pot; mince. Reserve 1/4 cup of reduced beer from pot.
In large skillet, melt butter over medium-high heat; add frankfurters and cook until lightly browned, about four minutes. Remove from skillet with slotted spoon and add to potato mixture; recover potato mixture to keep warm. Whisk flour into skillet drippings and whisk one minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer reduction. Bring dressing to a boil; simmer two minute, until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve immediately, while still warm.
Nutrition Information, Per Serving:
480 calories; 23 g fat; 11 g saturated fat; 0 g trans fat; 57 g carbohydrate
Makes 3 cups, about 12 servings
2 tablespoons canola oil
1/3 cup minced onion
2 jalepeno chiles, finely minced
3 cloves garlic, minced
1 bottle Oatmeal Stout Beer or Porter Beer (12 ounces)
2/3 cup chili sauce
1/2 cup molasses
1/4 cup Dijon mustard
3 tablespoons tomato paste
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
In medium-sized saucepan over medium heat, warm oil. Add onions, chiles and garlic; cook, stirring frequently, about four to five minutes, until onion and chiles are tender but not browned.
Stir in beer; mix well until foam dissolves. Add chili sauce, molasses, mustard, tomato paste, lemon juice, Worcestershire sauce, cumin, salt and pepper. Whisk well to combine all ingredients. Bring mixture to a boil; reduce heat to low and simmer ten minutes, stirring several times, until thick.
Let sauce cool completely. Pour into clean jar with tight-fitting lid. Use immediately, or store sauce in refrigerator for up to three weeks.
Nutrition Information, Per 1/4 cup Serving:
110 calories, 3 g fat; 0 g saturated fat; 0 g trans fat; 18 g carbohydrate