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floop
= Wannabe Volunteer =
Mexico
15297 Posts |
 Posted - 10/23/2002 : 12:46:21
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(in an attempt to join matto in getting kicked off this board for being too off topic.. here's another great one from this book i've been using. i would recommend Bass Ale or something along those lines):
BELGIAN BEER MARINADE
Barbecue without beer would be like, well, life without breathing.. Hyperbole, perhaps, but beer is the beverage of choice among most of the world's barbecue cultures and an essentail ingredient in countless marinades, bastes and barbecue sauces. There's a good reason for it's popularity; beer adds a unitue malty sweetness and a pleasantly bitter hint of hops. You can vary the potency of this marinade by your choice of beer: A light ale or pilsner will give you a mild beer flavor, while a dark beer, like stout or porter, will really make you aware of its presence.
2 cups of your favorite beer
1/4 cup honey mustard
1/4 cup canola oil
1 teaspoon coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 medium onion, thinly sliced
1/2 green or red bell pepper, stemmed, seeded
and finely chopped
4 scallions
4 cloves garlic, flattened with the side
of a cleaver
2 slices fresh ginger (each 1/4 inch thick)
flattened with the side of a cleaver
1 tablespoon pickling spice
1 tablespoon paprika
1/2 teaspoon caraway seeds
Combine the beer, mustard, oil, salt, and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved. Stir in the remaining ingredients. Transfer to a large jar, cover and refrigerate. The marinade will keep for 3 days.
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Jettison
- FB Fan -
USA
228 Posts |
Posted - 10/23/2002 : 13:57:57
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Sound good.
Have you tried it on fish?
-Jet... |
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zanni67
= Bio Elf =
643 Posts |
Posted - 10/23/2002 : 17:57:47
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Mmmm, can't wait to try this one. I love marinades, and beer (beer more!). I'll let you know what I think when I get a chance to try it.
Wouldn't it be so cool if we could do something for Frank & Co. sometime and prepare a meal for them?? Ok, Frank, dinner at my house, and if you'd like I'll even get out my finger-tip bowls.
(If you haven't read the interview in Nov's Jane Magazine, do so, then you'll understand what I'm referring to here!)
Zan
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floop
= Wannabe Volunteer =
Mexico
15297 Posts |
Posted - 10/24/2002 : 00:27:46
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quote:
Originally posted by Jettison
Sound good.
Have you tried it on fish?
-Jet...
i have not, but i'm sure it would work great for salmon or tuna..
anyone else got a favorite receipe? |
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Leah
= Cult of Ray =
United Kingdom
314 Posts |
Posted - 10/24/2002 : 01:15:09
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Mine fave receipe is for fish or chicken (works either way)
Take 4 limes (halved), 1 head of garlic (peeled), about 10 or so leaves of fresh sweet basil, 2 tablespoons honey and the same of chilli sauce.
Squeeze the juice and grate the rind of 2 of the limes and place in a bowl with half of the garlic and basil. Puree with half the honey & chilli sauce untill a very smooth paste is made.
The spread over the meat.
Take whatevers left and place inside the cavity of the meat and cook on a medium heat, preferably on the top shelf. I recommend this as a really easy way to sort out a sunday lunch and get people to try something a little different, cos the garlic totally changes its flavour once its been cooked.
My other fave is for Watermelon & Redcurrant sorbet...
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