Beer (& More) In Food

Beer: The Condiment With An Attitude!

Archive for February, 2007

Alaskan Brewing Company’s Recipe Of The Day

Posted by Bob Skilnik on February 26, 2007

The Alaskan Brew Crew is a competitive bunch, but also a giving group of individuals who want to share their beer in food recipes with you…daily! Take a look at their site and be sure to sign-up for their recipe of the day.

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When Beer Is Food

Posted by Bob Skilnik on February 26, 2007

Culinate online magazine looks at adding beer to food with some simple recipe approaches…

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About: Beer Reviews Beer & Food: An American History

Posted by Bob Skilnik on February 20, 2007

In his smart and engaging history of beer and its relationship to food, Bob Skilnik demonstrates that today’s trend isn’t the first time Americans “discovered” the joys of good beer with good food.

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A-B and Clamato=”The Red One.”

Posted by Bob Skilnik on February 20, 2007

Certificate of label approval applications filed with the Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau indicate that Anheuser-Busch has picked-up on the idea of making your next hangover cure as easy as opening up a bottle of “The Red One,” reports BrewBlog. A-B’s Chelada will come pre-mixed with either Bud or Bud Light and Clamato Juice, lime and flavorings.

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And even more!

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“What About The Children?” or Neo-Prohibitionism Strikes Again

Posted by Bob Skilnik on February 20, 2007

Bud.tv has been attacked by the attorneys general of 21 states charging that it’s too easily accessed by people below the legal drinking age. Ironically, a recent article in Ad Age “…described A-B’s heavy-handed attempts to block underage users as diminishing Bud.tv’s effectiveness.”

Read the article, and no matter what you might think of “The King of Beers,” this is pure reactionary neo-prohibitionism.

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LibraryJournal.Com Takes A Look At Beer & Food: An American History

Posted by Bob Skilnik on February 19, 2007

Skilnik, Bob. Beer & Food: An American History. Jefferson, dist. by Independent Pubs. Group. 2006. c.258p. illus. ISBN 0-9778086-1-0. $24.95. BEVERAGES

Skilnik, whose previous books include The Low Carb Bartender, traces the history of American beer from Colonial times through the 20th century in this intriguing work. The author’s search for the connection between American cooking and beer results in the inclusion of more than 60 recipes for foods that use beer as an ingredient. Over half of these recipes are drawn from historical cookbooks and culinary pamphlets. More recipes for bread, meat, and even dessert dishes are also offered in a chapter dedicated to current American breweries, microbreweries, and trade organizations, each of which contributed several of their own favorite beer-flavored recipes. Larger public libraries with a demand for a short history of beer in America—with plenty of beer-laced recipes—may find this title useful.—John Charles, Scottsdale P.L., AZ

Posted in Beer History, Cooking With Adjuncts, Cooking With Beer, Cooking With Malt Extract | Leave a Comment »

Meet Me At The Newberry Library, Chicago

Posted by Bob Skilnik on February 16, 2007

I’ll be giving a lecture on Chicago’s brewing history and hints for genealogical searches for brewery and saloon owners.

Did your ancestors own a tavern or work in a brewery? Learn about researching Chicago’s beer-soaked past with Bob Skilnik, author of /Beer: A History of Brewing in Chicago./                             A History of Brewing in Chicago

February 22, 6 P.M.
60 W. Walton St. – Chicago, IL – 60610
(312) 255-3671

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Beer Battered Corn Dogs

Posted by Bob Skilnik on February 16, 2007

Beer & Food: An American History has a detailed explanation of how corn met up with American beer. If you push all the bogus history aside, you’ll see that the brewing of an all-malt product is a relatively new practice. But for all of you who think corn added to beer is a capital crime, how about adding beer to corn? Corn meal, that is, for these tasty beer battered corn dogs.

Be sure to check out the video version of this recipe in my video collection to the right.

Dry Ingredients                                                                                                                             Corn Dog Dry Ingredients
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons dry, unhopped malt extract
1 1/2 teaspoons baking powder

Liquid Ingredients
1/2 cup buttermilk
1/4 cup pilsner beer       
1 large egg  

                                                                                                               Liquids                                                                       

And The Rest
8-pack of hot dogs
Wooden skewers
2 cups of more of cooking oil (I used a Crisco-clone and was terrified that the Chicago Trans-Fat Police might come and kick down my door).

Method
Mix the dry ingredients together in a mixing bowl. In a seperate dish, beat together the egg, beer, and buttermilk until frothy. Add egg mixture to dry ingredients and blend until batter thickens. Wait 5 more minutes for the batter to set up, if necessary.                       

Skewer hot dogs. Heat oil to 350F. Pour batter mix into a tall glass. Dunk one dog at a time into batter mix, swirl, lift and let excess batter drip off back into the glass. Lay the battered dogs (just a few at a time) down into the oil and turn until they are golden brown. Remove and drain on paper towels. Dip with some German-style mustard and enjoy with…well, I think just about any beer will do with this treat!  

Beer Battered Corn Dogs

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Sauerkraut, Pretzels, and Malt Extract Cookie Crunch Bars

Posted by Bob Skilnik on February 16, 2007

Crust IngredientsCrust Ingredients
From 12 o’ clock, clockwise:
18.5 oz German chocolate cake mix
1 egg
1 stick melted butter
1/2 crushed pretzel sticks

Making the Crust
Balled CrustPreheat your oven to 350 F. Add all the crust ingredients into a bowl and beat on slow with a mixer until the crust begins to form a ball. Take a 9″ x 13″ pan (Pyrex works well since it won’t over brown the crust) and spray well with vegetable spray. Dump out crust into pan and work it into a uniform base. Place in pre-heated oven for 15 minutes. Cool 1/2 hour. Crust should be somewhat dry in appearance.

Filling Ingredients
From 12 o’ clock, clockwise:                                                                                                                    
3/4 cup pecans                                                                                                             Mixed Filling
1 cup flaked unsweetened coconut
1 1/4 cups rinsed and well drained kraut                                                                     
1 cup semi-sweet chocolate chips
1/8 cup cane sugar + 1/8 cup light dry unhopped malt extract, combined
1/2 cup dark corn syrup + 1/2 cup light unhopped malt extract syrup, combined
2 eggs
1 cup butterscotch chips

Making the Filling
Combine all ingredients into a bowl and beat on slow until well blended. Pour filling on top of cooled crust and spread evenly. Bake at 350 F for 35 minutes. Reduce oven heat to 300 F and bake an additional 10 minutes.Remove from oven and after 10 minutes, work a knife around the edges to loosen from the cookware. Cool another hour and then cut into brownie-sized pieces.              Finished Cookie Crunch                 

Beer Recommendations
This dessert is extremely sweet and needs a beer that can stand up and counter the sweetness of the bars. Think stout, especially a coffee or bourbon stout, an IPA or a dark lager. Stay away from beers with a sweet profile.

Posted in Cooking With Malt Extract, Video Recipes | Leave a Comment »

Don’t Smoke Herb; Drink It

Posted by Bob Skilnik on February 15, 2007

Fal Allen, brewmaster of Singapore’s Archipelago Brewery has an enviable job. He’s tasked with identifying which Asian herbs and spices can be added to beer to help the beverage complement the region’s fiery cuisines. “Beer’s effervescence and carbonation cleanse palates better than wine,” Allen says. With the addition of new natural flavors, the theory goes, beer-and-food pairings will be even more pleasing.

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One Part You, One Part Me & One Part Beer In Food

Posted by Bob Skilnik on February 13, 2007

Think of cooking with beer as more than sticking a 12-ounce can of Bud up a chicken’s ass, putting it on the grill and waiting for the bird to reach a nice golden brown. (But then again, the simplicity of this practice is so darn appealing).

We (and I mean you and I) will be looking at moving beyond just beer to kick-up a food recipe. Get inspired and think of all the components of beer

  • dried malt extract
  • malt syrup
  • yeast
  • grains
  • and even the more abstract items such as maltose…and beyond!

Put on an apron, grab a beer, and let’s get started.   

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