Printable View
Beer Bread
12 ounces beer,at room temperature
3 cups self rising flour
3 tablespoons sugar
Mix flour,sugar and beer
Mix till moist.Don't beat the mixture.
Put it in a greased loaf pan.
Bake at 350 degrees for 1 hour.
Right away after it comes out of oven,pour 1 stick of melted butter over the top of bread and remove from loaf pan.
http://img.photobucket.com/albums/v3.../BeerBread.jpg
Spicy Grilled Shrimp with Coconut-Curry Sauce
Sauce
1 cup canned coconut milk(not cream of coconut)
2 teaspoons curry powder
2 teaspoons cornstarch
1 teaspoon honey
1/4 teaspoon salt
Mix all ingredients in a small microwavable bowl. Microwave
uncovered on high for about 2 minutes,stirring every 30
seconds,until the mixture bubbles and thickens.
60 uncooked,peeled,deveined medium shrimp(about 2 lbs.)
1/4 cup olive oil
1 teaspoon red pepper sauce
6-inch wooden skewers
Soak about 20 wooden skewers in water for 30 minutes.
Meanwhile,heat coals or gas grill for direct heat. Make the curry
sauce.
Place shrimp in a large bowl. Drizzle with oil and pepper
sauce,tossing to coat. Thread 3 shrimp on each skewer.
Cover and grill kabobs 4-6 inches from medium heat,4-6 minutes or
until shrimp is pink and firm. Serve with sauce.
Chipotle Salsa Ribs
Rub ingredients
1 tablespoon packed brown sugar
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cummin
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper
1/4 teaspoon ground ginger
____________________________________________
4 pounds pork loin back ribs ( not cut into serving pieces )
1/2 cup chipotle salsa
1/4 cup chili sauce
2 tablespoons orange marmalade
Make the rub by mixing ingredients together.Rub mixture over ribs.Wrap tightly in plastic wrap and refrigerate at least 4 hours but no longer than 12 hours.
If using charcoal grill,place a drip pan directly under grilling area,and arrange coals around edge of the firebox.Heat coals or gas grill for indirrect heat. Cover and grill ribs over drip pan or over unheated side of gas grill and 4-6 inches from medium heat.1 hour,30 minutes to 2 hours,turning occasionally,until tender.
Mix salsa,chili sauce and marmalade in small bowl.Brush over ribs during last 10-15 minutes of grilling.Heat remaing salsa mixture to boiling.Boil and stir 1 minute.Cut ribs into serving-size pieces.Serve salsa mixture with the ribs.
Thanks for the recipes! I'm ready to make some of the bread..........if I can let the beer sit long enough to get to room temp. :D
How does one let beer sit long enought to reach room tempature?????
HEHEHEHEHEHE
I know for some having a beer sitting at room temps will be a hard task,but the outcome is way worth it.
Hey, the oven is already on so what's the harm in helping it to room temp...."BAM" .....................provided you take the cap off...lol
Backyard Beer Burgers
1 1/2 pounds ground beef
1 small onion,finely chopped
1/4 cup beer
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic,finely chopped
6 rye or whole wheat hamburger buns,split
ketchup,if desired
pickles,if desired
Heat coals or gas grill for direct heat.Mix all ingredients except buns,ketchup,and pickles.Shape mixture into 6 patties,about 3/4-inch thick.
Grill patties uncovered about 4 inches from medium heat 10-15 minutes,turning once,until no longer pink in the center and juice is clear.Add buns,cut sides down,for the last 4 minutes of grilling or until toasted.
Top the burgers with ketchup and pickles.Eat with potato chip and baked beans.
I made some of the beer bread last night, it turned out great. It is really good with strawberry jam on it.
Cool Snags
BBQ'd Baby Back Ribs
1 cup ketchup
1/2 cup Grandma's Mollasses
1/4 cup cider vinegar
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon hickory flavor liquid smoke ( optional )
1/4 teaspoon ground red pepper
1/4 teaspoon any hot pepper sauce
4-6 lbs. baby back ribs
Prepare grill for direct cooking.While coals are heating,combine all ingredients except the ribs in a large bowl: mix well.Place ribs on cooking grid over medium-hot coals.Cook ribs 40-45 minutes or until they begin to brown,turning occaisionally.
Once ribs begin to brown,begin basting them with the sauce.Continue to cook and baste the ribs with sauce an additional 1 to 1 1/2 hours or until tender and cooked through.DO NOT BASTE DURING THE LAST 3 MINUTES OF GRILLING.
Serve with fresh corn on the cob and baked beans.
Beer-Grilled Chops
4 boneless pork loin chops, trimmed,about 1 pound
MARINADE
1/4 cup soy sauce
1 cup beer at room temperature
2 tablespoon brown sugar
2 teaspoons grated fresh ginger root
Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade. Place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once.
man that beer bread looks good-gotta give it a try
thanks CM
Key Lime-Banana Smoothies
*Hint* For the best banana flavor,choose bananas that have flecks of brown on the skin.
1 container Yoplait Original Key lime pie low-fat yogurt
1 ripe banana,sliced
1/2 cup milk
1 tablespoon lime juice
1/4 teaspoon dry lemon-lime flavored soft drink mix
1 cup vanilla frozen yogurt
Place all ingredients except frozen yogurt in a blender.Cover and blend on high speed until smooth.
Add frozen yogurt.Cover and blend until smooth.Chill for a half hour in the refrigerator.
Fresh Cucumber Salad
2 medium cucumbers,unpeeled ( about 1 1/2 to 1 3/4 pounds )
2/3 cup seasoned rice vinegar
1/3 cup Wesson Canola oil
1 1/2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/3 teaspoon sugar
pinch of pepper
1 1/2 cups red onion wedges ( 1/8-inch thick )
Slightly piercing cucumbers,run fork tines down the length of the cucumbers on all sides,thinly slice.In a medium bowl,combine vinegar,Wesson Oil,dill,salt,sugar and pepper.Mix until sugar is dissolved.Toss in the cucumbers and onions.Mix until vegetables are well coated with the dressing.Refrigerate 20 minutes.Toss salad before serving.
This is a great salad that goes really good with any outdoor BBQ!
WoW Glad to see that beer bread recipe! My mom used to make it when i was a kid! It was great she forgot the recipe We'll be having some tommorrow!
4 green tomatoes
1 cup plain white corn meal
1 cup plain white flour
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil
Pinch of cayenne pepper
Combine flour and corn meal. Wash the tomatoes and pat dry. Cut tomatoes in 1/4-inch slices. Sprinkle with salt and pepperand the cayenne. Dip each slice in corn meal-flour mixture and lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on paper towels.Eat them while their hot.You can substitute bacon drippings for the cooking oil if you wish.
Fried Goose poppers
4 boneless goose breast
Tom Chachery's creole seasoning
1 lb bacon
flour
peanut oil
Cut goose breat into cubes approx 1" square
Wrap with bacon and hold in place with tooth picks
season heavily woth Tom's
Place flour and goose into bag and shake.
Drop in peanut oil in deep fryer @ 350 deg.
Cook until coating is crisp
You can replace the goose with duck or deer for similar results!!!
Crabmeat Stuffed Jalapenos
1 lb flaked crab meat (2 cans)
1/4 tsp salt
1 lb jalapeno peppers
1/4 tsp black pepper
2 tbsp ea, finely chopped
green bell pepper, onion, and dill pickle
1 clove minced garlic
1/8 cayenne pepper(optional)
1/4 cup cracker meal (bread crumbs)
1/4 cup milk
1 beaten egg (breading mixture)
Cut jalapenos in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients, except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside. To prepare breading mixture, place 2 cups cracker meal (bread crumbs) in a flat pan. In a seperate pan, mix 1 cup milk, 2 eggs and 1/4 tsp each salt and pepper. Dip peppers in mixture, then in cracker meal (bread crumbs). Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on paper towel. Makes 30 horsd'oeuvres. Serve with a Queso, or Ranch dressing.