Posts Tagged ‘food’

Some people are foodies, well I’m a beerie (…that sounded a lot cooler in my head). That doesn’t mean I don’t like food; in fact, if I could do one thing for the rest of my life, it would probably be eat. I just don’t like cooking food. That doesn’t mean I can’t; it just takes way longer to cook food than it does to actually eat it.

Well, I was reading Aimee’s blog and I got inspired. I also got sick of my diet of frozen dinners and Subway sandwiches. So I decided that it’s time for another installment of “Cooking with Beer.” For some inexplicable reason I’m on a Cuban kick, so I decided to make Tostones (fried plantains), Arroz con Pollo (with beer!) and Flan Cubano.


All the ingredients lined up nice and pretty. Already poured myself a glass of Pinot Grigio.

Turned out to be quite a daunting task. It took over half an hour and two glasses of wine just to get everything sliced up.


Chopped green bell pepper, diced onion and three cloves of minced garlic.


The "con pollo" part of "arroz con pollo"


Oregano, salt, bay leaf, saffron, black pepper, cayenne pepper, paprika and ground cumin

After that, I fried the chicken for a few minutes in olive oil, just until it was browned (I’d show you a picture, but really, it isn’t that pretty). From there, I sauteed the veggies in the leftover oil.

sautee veggies

Saw-tee them veggies.

Meanwhile, I watched the premiere of “V” on ABC. Gotta say, I’m not too impressed. It has Juliette from LOST on it (total hottie), and in theory you can’t go wrong with an alien invasion, but ABC just didn’t pull it off too well. It seems like ever since LOST became a runaway success, ABC has been trying to copy the formula with epic over-the-top shows. It’s just not working. But I digress.

After the veggies sauteed, I added the diced tomatoes (out of a can, I’m sorry to say), the spices, water and a bottle of beer. Now, I would have used Cuban beer, if I had any idea where to find it. I had to settle on Corona. My American ignorance thought “hey, proximity! Mexico is close to Cuba, right?” I brought that to a broil (well, a simmer, since I don’t even know what a broil is) then added the chicken and let it cook for 30 minutes.

mix water spices beer tomatoes

Water, spices, tomatoes and BEER!

At this point, the wine ran out. Luckily I had saved enough to cook with.

So sad


From there I added the wine and rice and cooked for another 30 minutes. Meanwhile, I fried slices of plantain in vegetable oil.

frying plantains

It's like a banana...only not.

Now the flan was a miserable failure. The recipe called for me to mix 3/4 cups sugar with 1/4 cup water in a pan and melt the sugar. Well, the water evaporated off and the sugar burned, leaving me with a crusty, unusable pan. Having been cooking for over two hours at this point, I just gave up on it.


Not too shabby.

The finished product turned out alright. It wasn’t fantastic, but that might have been because of my choice of beer. My first inclination was an IPA, but with Cuban food, that might not have worked out so well. A Red Stripe might have worked out better, but I was satisfied with the end result. It actually tasted better reheated for lunch.

Do you have any favorite recipes involving beer that I should try for my next “Cooking with Beer”? And don’t forget to help name my homebrew for a chance to win a free six-pack!


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Beer is good for a lot of things. Like getting drunk. And helping me become that more well-rounded person I’ve always wanted to be (talking about curves this time). Like wine, beer goes well with a lot of different foods. But what a lot of people don’t know, also as with wine, it goes well in a lot of different foods.

Now you have your classics, like beer battered fish, beer battered chicken, beer battered calamari, beer can chicken and The Pub’s famous beer cheese soup, but for the purpose of DML! I wanted to do something a little different, and also potentially vegan-friendly, as good as beer battered calamari sounds. So I found a recipe for something that combines two of my favorite things — Guinness and diabetes-inducing food: Guinness Stout brownies.

The secret ingredient is happiness

The secret ingredient is happiness

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted room temperature butter, cut into cubes
  • 8 ounces dark bittersweet chocolate, chopped
  • 3/4 cup white chocolate chips
  • 4 large eggs, at room temperature
  • 1 cup superfine or granulated sugar
  • 1-1/4 cups (10 ounces) Guinness Extra Stout beer
  • 1 cup semi-sweet chocolate chips
  • 1/8 cup (about) confectioners’ sugar for dusting

Now, the recipe calls for eggs, butter and white chocolate chips, but if you’re looking to veganify this, you can substitute applesauce for the eggs, margarine or vegetable oil for the butter, and semi-sweet chocolate chips for the white chocolate. I also recently learned through College Green Tooth that Guinness isn’t vegan friendly either, so you can substitute that with Samuel Adams Cream Stout.

So the process was long and boring, and the recipe is posted above, so instead of going through exactly how I made these brownies, I thought I’d just post a happy little slide show:

Vodpod videos no longer available.

more about “untitled”, posted with vodpod


They turned out better than I expected, with my lack of baking skills. The brownies are super thick and somewhere between fudge, mousse and traditional brownies in texture. They taste just as chocolatey as you’d expect, and though you can’t really taste the Guinness, the maltiness of the beer brings out the chocolate. My roommate Bob, who doesn’t like anything, shrugged and said “meh, they’re pretty good” when he tried them, so I consider it a success.

What are some of your favorite recipes involving beer?

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