By Jeff Walker
Features Editor
San Marcos — It’s hard to talk too long about St. Patrick’s Day without at least mentioning beer.
Ireland’sprized domestic product, of course, is Guinness stout, the thick brew in the tall black can. And every St. Patrick’s Day, pubs around the world proudly serve green beer of all varieities.
But what if you could cook with it, too.
You can’t pick up a fancy cookbook today without reading about a sauce or reduction consisting of a little wine, but chefs are realizing more and more the potential of an ale or lager as a serious ingredient. From the new varities of hops to the many flavors of yest avaialble in the brewing process, beer is complex and sophisticated and tastier than ever.
It only makes sense to utilize it in the kitchen, too.
Below are a few recipes that will compliment any sort of gathering you’ve got planned for St. Patrick’s Day. These are great ways to take a beer from the fridge and put it to even better use.
Beer-Battered
Potato Wedges
• 4 medium baking potatoes
• 1 cup all-purpose flour
• 1/4 cup milk
• 1 egg
• 1 tablespoon seasoned salt
• 1 tablespoon canola oil
• 1/2 teaspoon pepper
• 1/2 cup beer or nonalcoholic beer
• Oil for deep-fat frying
• Sour cream, optional
Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once. Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired.
Beer Cheese
in a Bread Bowl
• 1 round loaf (1 pound) pumpernickel bread
• 2 jars (5 ounces each) sharp American cheese spread
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup beer or nonalcoholic beer
• 1/2 cup real bacon bits
Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon.
Fill bread shell with cheese dip. Serve with reserved bread cubes.
Savory Onion Chicken
• 1/4 cup all-purpose flour, divided
• 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
• 2 tablespoons olive oil
• 1 envelope onion soup mix
• 1 bottle (12 ounces) beer or nonalcoholic beer
Place 2 tablespoons flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Remove and keep warm.
Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear.
