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The lager in this recipe is used in the marinade - which is an oddly wonderful combination of lime juice, Worcestershire sauce, soy sauce, hot sauce, garlic, chicken bouillon granules, black pepper, and of course, the lager. After the shrimp soaks in the beer-bath for a few minutes it's then tossed with a chipotle mixture and then stir fried. It gives off a lot of liquid when it's cooking so plan on serving it over rice or with bread for dipping in the juices. I really enjoyed the flavor. The chipotle mixture isn't overly spicy but it does replace the lager-marinade flavors. The marinade can be used for other seafood or fish as well, according to the directions.
I had an extra package of wild rice left over from a soup we tested with our Thanksgiving leftovers. I figured the rice cakes would not only be for Lager week but also use up that rice. The rice cake batter is prepared about 4 hours in advance. It is a rather dry batter but it comes together nicely when cooking. One hint: the cakes will want to fall apart when you flip them but just use a spatula to press them back into shape. The final minutes of cooking will make the cakes firm up and hold together better. Another hint: make sure the ingredients are chopped in uniform sizes for best texture. The cakes are made up of cooked wild rice, celery, carrot, dried apricots, onion, Romano cheese, eggs, and flour. I was having trouble imagining how the apricots were going to really play into the final taste, but I was pleasantly surprised. Their hint of sweetness worked out perfectly. The lager cream sauce has dehydrated mushrooms in it along with the lager, heavy cream, and onion. The recipe calls for adding the liquid used to soak the mushrooms but it never specifies how much liquid to soak them in, so you have to kind of guess. I used about 1/2 cup (even though I had soaked the mushrooms in more than that). The end result: Awesome! You could really make a great appetizer of these if they were topped with some seared scallops or maybe a grilled shrimp. Of course, they were also delicious as is.
I couldn't buy all this lager and not drink some of it! Now, beer purists will probably be horrified by the combination of lager and lemonade, but I really dug it. The lager evens out the tartness of the lemonade and you can adjust the sweetness if you wish. I didn't have any sweetened lime juice so I used fresh lime juice mixed with simple syrup. It was a mild flavored drink that would be really refreshing in the summertime. The basic recipe makes one huge glass but I served it in shot glasses instead.
Lager Beer Week
by Guest Writer, Valerie WhitmoreI don't pretend to know anything about beer - other than I like to drink it on occasion. And frankly, I didn't really understand the difference between ales and lagers until I decided to test some recipes for Lager Beer Week, which just happens to be this week.
And in the spirit of full disclosure, I still don't *really* understand the difference between ales and lagers. But that's ok, I know enough to cook with them and for this week that is all that matters.
And in the spirit of full disclosure, I still don't *really* understand the difference between ales and lagers. But that's ok, I know enough to cook with them and for this week that is all that matters.
The lager in this recipe is used in the marinade - which is an oddly wonderful combination of lime juice, Worcestershire sauce, soy sauce, hot sauce, garlic, chicken bouillon granules, black pepper, and of course, the lager. After the shrimp soaks in the beer-bath for a few minutes it's then tossed with a chipotle mixture and then stir fried. It gives off a lot of liquid when it's cooking so plan on serving it over rice or with bread for dipping in the juices. I really enjoyed the flavor. The chipotle mixture isn't overly spicy but it does replace the lager-marinade flavors. The marinade can be used for other seafood or fish as well, according to the directions. I had an extra package of wild rice left over from a soup we tested with our Thanksgiving leftovers. I figured the rice cakes would not only be for Lager week but also use up that rice. The rice cake batter is prepared about 4 hours in advance. It is a rather dry batter but it comes together nicely when cooking. One hint: the cakes will want to fall apart when you flip them but just use a spatula to press them back into shape. The final minutes of cooking will make the cakes firm up and hold together better. Another hint: make sure the ingredients are chopped in uniform sizes for best texture. The cakes are made up of cooked wild rice, celery, carrot, dried apricots, onion, Romano cheese, eggs, and flour. I was having trouble imagining how the apricots were going to really play into the final taste, but I was pleasantly surprised. Their hint of sweetness worked out perfectly. The lager cream sauce has dehydrated mushrooms in it along with the lager, heavy cream, and onion. The recipe calls for adding the liquid used to soak the mushrooms but it never specifies how much liquid to soak them in, so you have to kind of guess. I used about 1/2 cup (even though I had soaked the mushrooms in more than that). The end result: Awesome! You could really make a great appetizer of these if they were topped with some seared scallops or maybe a grilled shrimp. Of course, they were also delicious as is.I couldn't buy all this lager and not drink some of it! Now, beer purists will probably be horrified by the combination of lager and lemonade, but I really dug it. The lager evens out the tartness of the lemonade and you can adjust the sweetness if you wish. I didn't have any sweetened lime juice so I used fresh lime juice mixed with simple syrup. It was a mild flavored drink that would be really refreshing in the summertime. The basic recipe makes one huge glass but I served it in shot glasses instead.