Mussels in Beer Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 cloves garlic, cracked away from skin and crushed
• 1 small onion, chopped
• 1 jalapeno, seeded and chopped
• A couple pinches salt
• 2 1/2 dozen mussels, scrubbed and beards removed
• 1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
• 1 (15-ounces) diced tomatoes
• 2 tablespoons chopped flat-leaf parsley or cilantro, your preference

Directions

In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.

Beer Cheese Soup Recipe with Bread and Bacon

Ingredients

• 2 slices bacon
• 1 large onion, diced
• 2 tablespoons butter
• 2 tablespoons fresh thyme leaves, plus 4 more sprigs for garnish
• 1 (12-ounce) bottle pilsner beer
• 1 quart chicken stock
• 3 slices rye bread, torn
• Salt and white pepper
• 1 cup grated white Cheddar (about 4 ounces)

Directions

Fry bacon until crisp, remove and reserve. In a medium saucepan over medium-high heat, sweat the onion, butter, and thyme leaves until tender, about 8 minutes. Add beer, stock, and bread. Simmer 10 minutes. Puree with an immersion blender. Season with salt and pepper. Garnish with cheese, bacon and fresh thyme sprigs.

Beer Battered Fish Recipe

Ingredients

• Canola or peanut oil, for frying
• 2 cups all-purpose flour, plus 1 cup for dredging
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon ground black pepper, plus more for seasoning
• 2 cups beer
• 3 eggs
• 3 pounds cod or haddock, cut into 3-ounce pieces
• Serrano Vinegar, recipe follows
• Spicy Chips, recipe follows
• Lemon-Habanero Tartar Sauce, recipe follows

Directions

Preheat a deep-fryer or a deep pot filled halfway with oil to 375 degrees F.

Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper, and beer in a large bowl. Set aside for 10 minutes. Fold in the eggs. Batter should be thin.

Preheat oven to 300 degrees F.

Season the fish with salt and pepper. Dredge fish in the additional flour, tap off the excess, and then dip the fish in the batter to coat. Fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with Serrano Vinegar drizzled over top, Spicy Chips on the side, and Lemon-Habanero Tartar Sauce for dipping.

Serrano Vinegar:

• 2 cups white wine vinegar
• 8 serrano chiles, pricked with a fork
• 1 tablespoon salt

Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat, and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours. Strain.

Spicy Chips:

• 4 large baking potatoes, such as russets, about 3 pounds, peeled and cut into matchstick slices 1/4-inch thick
• Canola oil, for frying
• 2 tablespoons kosher salt
• 1 tablespoon ancho chile powder
• 1 teaspoon chile de arbol powder
• Chopped cilantro leaves

Place the potato slices in a bowl of cold water. Let stand 15 minutes. Drain, rinse under cold water, and drain again. Pat dry with paper towels.

Heat enough oil to come 4 inches up the sides of a large deep saucepan to 370 degrees F.

Mix together the salt, ancho powder, and chile de arbol powder together in a bowl.

Add the potatoes to the hot oil in batches and cook until golden brown, about 4 minutes. Remove from the pan with a slotted spoon, drain on paper towels, and immediately season each batch with some of the spice mixture and some of the chopped cilantro. Serve hot.

Lemon-Habanero Tartar Sauce:

• 3 cups freshly squeezed lemon juice
• 1 1/2 cups good-quality mayonnaise
• 2 anchovy fillets, minced
• 1/2 habanero pepper, minced
• 6 cornichons, minced
• 2 tablespoons capers, drained
• Salt and freshly ground black pepper

Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.

Combine about 2 tablespoons of the cooled reduced lemon juice, mayonnaise, anchovies, habanero, cornichons, and capers in a medium bowl. Season with salt and pepper, to taste. Add more lemon juice, to taste, if desired. Cover and refrigerate for at least 1 hour before serving.

Beer Can Chicken Recipe

Ingredients

* 1 (2 to 3-pound) whole chicken
* 1 teaspoon dried oregano
* 1 teaspoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon paprika
* 1 teaspoon ground ginger
* 1 teaspoon dried sage
* 1 teaspoon sea salt
* 1 tablespoon freshly ground black pepper
* 2 cloves garlic, smashed
* 1 (12-ounce) can beer
* 1/2 pound bacon

Directions

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.