V
BEER FOOD RECIPES
APPETIZERS
MAIN COURSES
noon the next day). While Paris Hilton isn't here tonight, she and her crew
are regular customers; they have a special VIP area all for themselves, as
do Madonna and David Beckham.
"Oh sure, they [VIPs and celebrities] come here," owner and operator of
Cavo Paradiso Nikos Dactilidis says casually. "But let's not mistake why
people come to Mykonos: they come for that," he declares, pointing a
finger towards the sea as the sun, just showing its first rays of morning
light, arrives.
The crowd roars its approval and another day on the island of Mykonos
has begun. One wonders if it ever really stops.
Beer on the beach can add great flavour and body to batters and marinades,
and the yeast in a brew can help create fluffy, flavourful breads. Try these
recipes to make great foods after a day in the surf
Eggs on Tap
2 eggs, beaten 2 tbsp. vegetable oil
1/4 tsp. Tabasco 1 lb. Swiss cheese
Dash Worcestershire 2 tbsp. melted butter
sauce
2/3 cup beer*
1 cup flour
1/4 tsp. cayenne pepper
8 eggs
Onion Rings in Beer-
1-1/2 cups beer vegetable oil
1 tbsp. Baking
powder
1 egg (beaten)
1-1/2 cups flour
1 large Spanish onion
paper towels
Blend eggs, Tabasco, Worcestershire sauce, and beer together.
Stir flour and vegetable oil in to egg mixture and beat until
smooth. Cut cheese into 1/2 inch slices. Dip cheese slices into
batter to coat them. Sauté cheese slices in butter until brown
on both sides. Arrange cheese slices in a 13x9x1-3/4 in. baking
pan. Beat cayenne pepper and eggs together and pour over
cheese. Bake for 12 minutes. Serves 6.
Pan-Seared Seabass with Beer Sauce
4 tbsp. vegetable oil 1 tsp. Pepper
1 large onion, diced 2 tbsp. Soy sauce
2 tbsp. Flour 3-pound bass, cut into
1 cup of your 6 pieces
favourite beer*
2 tbsp. brown sugar
In a large skillet, slowly sauté diced onion in oil over medium
heat until it becomes translucent. Add flour to onions and
stirring constantly, cook for 2 minutes. Add beer, brown sugar,
pepper, and Worcestershire sauce to skillet and heat until
sauce thickens. Stir constantly. Carefully place fish pieces in
skillet. Cook until fish flakes easily with a fork.
Beer Can Chicken
1 x 4 lb. whole chicken
1 can beer*
2 tsp. salt
1 tsp. black pepper
3 tbsp. dry spice rub
2 tbsp. vegetable oil
Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry
with paper towels. Rub chicken lightly with oil then rub inside and out
with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that
the can is half full). Place beer can on a solid surface. Grabbing a
chicken leg in each hand, plunk the bird cavity over thq beer can.
Transfer the bird-on-a-can to your grill and place in the center of the
grate, balancing the bird on its two legs and the can like a tripod.
Cook chicken over medium-high, indirect heat
(i.e. no coals or burners on directly under the
bird), with the grill cover on, for approximately
1-1/4 hours or until the internal temperature
registers 165°F in the breast area and 180°F in
the thigh, or until the thigh juice runs clear when
stabbed with a sharp knife. Remove from grill
and let rest for 10 minutes before carving.
Combine 1 1/2 cups beer, 1 tbsp. baking powder, and 1 egg (beaten) in a large bowl. Stir 1-1/2 cups
of flour into the beer mixture gradually. Heat enough vegetable oil for deep-frying to 375°F in an
automatic deep fryer or large saucepan. Separate one large Spanish onion, sliced thin, into rings
and dip into batter to coat them. Immerse a few rings at a time in the hot oil so that they are
completely covered. Fry for about 30 seconds or until they turn golden brown. Remove rings from
oil and drain on paper towels.
Heineken or Amstel naturally!
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