Nothing says summer like a cold, refreshing beer on a hot, steamy day. And this summer, while grilling or picnicking outside, think about doubling the flavor ofyour favorite brew by including it as an ingredient in popular summer recipes.
From the palest, lightest beers that provide a crisp fresh tang to rich dark beers that complement smoky bar-be-que sauces, there is a beer that pairs well with every summer dish.
The National Beer Wholesalers Association (NBWA) in Alexandria, Virginia, gets the summer fun going with two new picnic recipes that showcase the tastes of various styles of beer. Both were among top contenders from the hundreds of recipes submitted to NBWA’s first “Cooking with Beer” consumer competition.
Serve these two recipes together along with a summer fruit platter and brownies for dessert, and you have a complete meal.
Stout Steak Rolls with Spicy Ale Dipping Sauce work equally well as appetizers before a cook-out or as entrÃ©e sandwiches for a picnic.
Start by marinating strips of steak in a combination of Stout Beer, soy sauce and bottled barbeque sauce. SautÃ© the steak in a bit of marinade and Cajun spices on top of the stove to cook; then roll tightly into flour tortillas with a piece of string cheese and grill or broil.
Serve the sandwiches with a Spicy Ale Dipping Sauce made of mayonnaise, chili powder, cayenne pepper, garlic salt and sharp India Pale Ale (IPA) Beer. Add strips of carrots, celery or red bell peppers for color and crunch. A strong IPA Beer is a delicious complement.
Pair the steak rolls with servings of German Potato Salad with Wheat Beer. This easy-to-make and unusual side dish also works with any summer grilling dishes, including fish, brats, pork and chicken. Start by boiling diced pieces of Yukon gold potatoes until fork-tender. Cook together diced pieces of bacon, chopped onion and minced garlic; add three eggs to the pan and cook to scrambled. Flavor the salad with a favorite vinegar and a cool, crisp summer Wheat Beer.
Stout Steak Rolls with Spicy Ale Dipping Sauce
1-1/2 pounds top sirloin steak
1 cup Stout Beer
2 tablespoons soy sauce
2 tablespoons BBQ sauce
1/2 cup mayonnaise
1 teaspoon garlic and parsley salt
1 teaspoon chili powder
1 teaspoon cayenne pepper
2 tablespoons India Pale Ale Beer
3 tablespoons olive oil
1 tablespoon Cajun spice
8 flour tortillas, 8″ each
4 individual string cheese strips, cut in half lengthwise
Trim steak and cut into thin ribbons, about 3/4″ wide each. In large mixing bowl, combine Stout Beer, soy sauce and BBQ sauce; add steak and stir well to coat. Cover and refrigerate to marinate, at least 4 hours and up to 24 hours.
In small bowl, make dipping sauce by combining mayonnaise, garlic and parsley salt, chili powder and cayenne pepper. Stir well. Stir in India Pale Ale Beer. Cover and refrigerate.
In large fry pan over medium high heat, warm olive oil. Stir in Cajun spice. Add steak and 1/3 cup of marinade; stir fry until cooked throughout, about 3 – 5 minutes. Remove from heat and cool.
On edge of each tortilla, place one piece of cut string cheese and one-eighth portion size of the steak; roll tightly. Repeat to make a total of eight rolls. Wrap and refrigerate until ready to use.
Prepare gas or charcoal grill, or preheat broiler. Place tortilla rolls on grill or under broiler and cook, turning until browned on all sides with dark grill marks, about 2 minutes per side. Serve with mayonnaise/ ale dipping sauce. Serves 4.
Nutrition Information, Per Serving:
940 calories; 53 g fat; 12 g saturated fat; 58 g carbohydrate
German Potato Salad with Wheat Beer
2 – 2 ½ pounds Yukon gold potatoes, diced and peeled if desired
4 slices thick bacon, diced
1 onion, diced
3 cloves garlic, diced
3 tablespoons white vinegar or apple cider vinegar
3/4 cup Wheat Beer
1/4 cup parsley, chopped
In large saucepan over medium high heat, place potato pieces in water and bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are fork-tender, about 5 minutes. Drain and set aside potatoes.
In large fry pan, place bacon and cook until barely crisp, about 1 minute. Add diced onions and garlic; continue cooking until onions are translucent, about 3 minutes more. Break eggs, one at a time, and scramble into mixture.
Place potatoes in large mixing or serving bowl. Add onion and bacon mixture to potatoes; toss well to combine. Add vinegar and toss well. Stir in beer and combine. Sprinkle parsley on top before serving. Makes 6 servings.
Nutrition Information, Per Serving:
220 calories; 5 g fat; 1.5 g saturated fat; 33 g carbohydrate
Founded in 1938, the National Beer Wholesalers Association advocates before government and the public on behalf of more than 2,750 licensed independent beer distributors with operations servicing every congressional district and state across the country. Beer distributors are committed to ensuring that the products they provide are consumed legally, moderately and responsibly.
Photo courtesy/ National Beer Wholesalers Association.