Beer Infused Food!
With the excitement of craft beers in the recent years, the door has opened wide to a variety of new & unique flavors to sip on! But how about adding these flavors to food? Beer over the years have become spicy, bitter, sour, tangy, hoppy, chocolaty, milky, frothy, and etc… I can honestly write a blog on just the different flavor combos of beers today but we are going to look at food. How can we take these rich & robust flavors in beer and make our food richer & more robust! Lloyd’s Chicago offers a New Feature Craft Beer every 4 weeks, in addition, our beer list is ever growing with local craft beer breweries. Craft Beer & Specialty Wine Menu
This month’s blog we are going to suggest a few different ways we can infuse beer into recipes for the at-home chef!
Craft Beer Cheese Dip
1 bottle of your favorite Craft Beer (Highly suggest one that has some spice to it!)
1 cup of sour cream
16 ounces cream cheese
½ cup Parmesan
1 cup mozzarella
2 chipotle peppers in adobo + 1 tsp of adobo sauce
1 tsp garlic powder
Salt & pepper to taste
Pretzels, Tortilla Chips, or Veggies for dipping
Add all ingredients to a food processor and process until smooth. Pour into an oven-safe dish. Bake for 12-15 minutes in a 350-degree oven! Garnish with chopped green onion and a sprinkle of Parmesan cheese.
Beer braised Pork sliders with Asian barbecue sauce recipe
Asian barbecue sauce:
2 tablespoons olive oil
3 cloves fresh garlic, minced
1 cup hoisin sauce
1 teaspoon chili powder
1/4 cup low-sodium soy sauce
1 cup beer (dark beer)
Beer Braised pork:
2 tablespoons canola oil
2lbs of pork shoulder
1/2 teaspoon salt
1-1/2 cups beer (dark beer, the better)
1/2 cup chicken broth
15 ciabatta bread rolls
- Heat oil and sauté garlic until fragrant. Add the remainder of the ingredients, heat to a boil, than reduce to a simmer.
- Allow it to cook 10-15 minutes or until it thickens and reduces. Let cool.
- Put all the ingredients into a slow cooker. Cook on high for 4-6 hours. The longer the better. It is done when pork easily pulls apart.
Warm Ciabatta rolls in oven for 3-5 minutes, slice in half, stuff with pork, add homemade coleslaw, pickles to garnish!
Beer can chicken recipe
1 (medium sized) whole chicken (remove the innards)
Olive oil to coat the chicken
Mix together salt, black pepper, garlic powder, onion powder, paprika, any other chicken spices that you prefer. Make enough to lightly coat the chicken.
1 can beer (drink half and use the half for grilling)
Once the chicken has been coated with olive oil, coat it with spice mix. Preheat grill to med-high. Place chicken cavity over the half full beer can and put it in the center of the grill. Cover and cook for 1 ½ hours or until the chicken reaches 165 degrees F in the breast. Remove from grill and rest for 8-10 minutes before carving. Serve with grilled veggies or a baked potato.
Beer Braised Brats
1 whole onion
6 pack of tasty beer
In a skillet on med-high drizzle of olive oil, Add sliced onions, salt, pepper, or any spices you like. Cook for 3-5 minutes. Place brats in pan and brown for 2-3 minutes. Pour a bottle of your favorite tasty beer cover and cook for 8-10 minutes. Uncover and remove brats and let them rest. Reduce onions and beer until thickened. Fill rolls with brats, beer infused onions, mustard!
½ cup of craft beer(one with coffee/chocolate flavors)
8 tbls butter melted
1 large egg
1/3 cup sour cream
1 package of your favorite chocolate cake mix
1 package of chocolate frosting
Preheat oven to 350 degree and line cupcake pan with liners. Mix beer & butter. Beat egg & sour cream. Mix together and slowly add cake mix until well combined. Pour 2/3 full in each liner. Bake for 15-20 minutes, until toothpick clean center. Let Cool. Want to add some kick to these cupcakes, add ¾ tsp of ancho chili powder to chocolate frosting; mix well. Frost cupcakes when cool and top with sprinkles or something fun!
Bar Food Toffee
1 cup of sugar
2 sticks of butter
½ cup amber to dark ale
Add to a large pot over high heat. Stir until it boils. Leave alone and let it darken & thicken to about 230 degrees F. Stir until it turns very dark and reaches 290 degrees (Usually about 15-20 minutes from beginning to end) Pour into a baking sheet that is covered with a silicone baking mat and let cool.
Add Some Salty Topping:
Heat 1/4 cup of beer from above. DO NOT BOIL. Add to 2 cups of really good dark chocolate. Mix well and pour over toffee/smooth it evenly over the entire layer. Crush Pretzels/Popcorn/Nuts and Sprinkle over the chocolate. Sprinkle Sea Salt over the toppings and Refrigerate until set! Break into delicious pieces.
At Lloyd’s Chicago, we not only offer amazing local Craft Beers at the Bar but you can also taste hints of beer in our chili, sauces, soups, meats, batters, etc… Lloyd’s Chicago is your craft beer restaurant located across the street from Lyric Opera House or a couple blocks from Chicago’s Downtown Loop and Financial District. Check us out tonight for dinner or plan a private party or banquet customized with craft beer specialties!
See You Soon!