Next time you pop open a cold one, consider cooking with it rather than drinking it. Many types of beer add flavor to delicious dishes from tacos to brownies.
Just remember: never cook with a beer you wouldn’t want to quaff on its own!
Fish Tacos with Strawberry Salsa and Beer Caramelized Onions
SERVES 4
These are much tastier and healthier than heavily battered fish tacos. Brining fish in beer impregnates it with flavor and makes the flesh tender.
1 lb (450 g) catfish filets
3 cups (750 mL) lager or pilsner beer, divided, plus extra
2 Tbsp (30 mL) kosher or sea salt, plus extra
2 Tbsp (30 mL) raw-style sugar, divided
2 cups (500 mL) strawberries, sliced
1 small red bell pepper, diced
1 jalapeño pepper, seeded and diced
2 green onions, green and white parts, sliced
1/3 cup (80 mL) cilantro, chopped
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) lime juice
1/2 tsp (2 mL) lime zest
1 garlic clove, minced
1 Tbsp (15 mL) butter
1 large sweet onion, thinly sliced
1 tsp (5 mL) balsamic vinegar
1/2 tsp (2 mL) smoked paprika (optional)
8 corn or whole wheat flour tortillas
In a container large enough for fish filets to lie flat, mix 2 cups (500 mL) beer, salt and 1 Tbsp (15 mL) sugar. Place fish in liquid and add additional beer if needed to cover filets completely. Let soak in refrigerator for about 1 hour, flipping once.
In large bowl, toss together strawberries, red pepper, jalapeño, green onions, cilantro, honey, lime juice, lime zest, garlic and salt to taste.
Melt butter in large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Mix in remaining sugar, balsamic vinegar and remaining 1 cup (250 mL) beer. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Meanwhile, preheat oven to 375 F (190 C).
Remove catfish from brine, pat dry with paper towel and season with smoked paprika, if desired. Place on parchment-lined baking sheet and bake for 20 minutes, or until opaque throughout. Let catfish cool and then slice into thin strips.
Warm tortillas according to package directions.
To serve, divide catfish among tortillas and top with strawberry salsa and onions.
Each serving contains: 401 calories; 22 g protein; 13 g total fat (4 g sat. fat, 0 g trans fat); 46 g total carbohydrates (18 g sugars, 6 g fiber); 571 mg sodium
Beer Braised Cabbage
SERVES 6
As the alcohol evaporates during braising, it leaves behind a subtle ale flavor that breathes new life into cooked cabbage. This is a great condiment at a summer barbecue!
1 red cabbage, about 2 lb (1 kg)
1 Tbsp (15 mL) extra-virgin olive oil
3 garlic cloves, minced
1 tsp (5 mL) mustard seeds, yellow or brown
1/2 tsp (2 mL) salt
2 bay leaves
1/4 cup (60 mL) water
1 1/2 cups (350 mL) pale ale, white ale or pilsner
Juice of 1/2 lemon
1 Tbsp (15 mL) balsamic vinegar
1/2 cup (125 mL) raisins
Remove outer leaves of cabbage, cut head into quarters, discard core and finely slice.
Heat oil in large saucepan over medium heat. Add garlic and mustard seeds; heat 1 minute. Add cabbage, salt, bay leaves and water. Reduce heat to medium-low, cover pan and heat for 20 minutes.
Stir in beer, bring to a boil and simmer, uncovered, at medium-low heat for 20 minutes. Stir in lemon juice, balsamic vinegar and raisins. Remove bay leaves and serve.
Each serving contains: 127 calories; 3 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 22 g total carbohydrates (12 g sugars, 4 g fiber); 238 mg sodium
Double Chocolate Stout Brownies
MAKES 16 BROWNIES
Sneaking stout beer into these brownies helps make them the epitome of chocolate intensity. If possible, select a chocolate-flavored stout beer.
1 medium sweet potato, peeled and diced (about 1/2 lb/225 g)
6 oz (170 g) bittersweet baking chocolate, chopped
2 Tbsp (30 mL) unsalted butter
2 large eggs, preferably at room temperature
3/4 cup (180 mL) whole wheat pastry flour
2/3 cup (160 mL) raw-style sugar
1/3 cup (80 mL) unsweetened cocoa powder
1 cup (250 mL) stout beer at room temperature
1 tsp (5 mL) cinnamon
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) pecans or walnuts, chopped
Steam or boil sweet potato until very tender. Place sweet potato in bowl and mash with potato masher or fork until smooth; set aside to cool.
Preheat oven to 350 F (180 C). Lightly grease 8 x 8 x 2 in (20 x 20 x 5 cm) baking pan.
Place chocolate and butter in metal bowl over pot of barely simmering water and stir until melted.
Remove from heat and mix in eggs, one at a time. Gently stir in sweet potato puree, flour, sugar, cocoa powder, beer, cinnamon, vanilla, baking powder and salt. Fold in nuts.
Pour mixture into pan and spread evenly. Bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool several minutes before slicing.
Each serving contains: 178 calories; 3 g protein; 9 g total fat (4 g sat. fat, 0 g trans fat); 21 g total carbohydrates (12 g sugars, 3 g fiber); 56 mg sodium
