I am sorry to inform you that I do not like beer. Yes, I know. Go ahead and give me the funny looks and try to stifle your gasps. Really, I wish it wasn’t this way. For one thing, it would be a much cheaper night out if I could just swill a couple of beers to get a buzz. Also I wouldn’t feel so excluded from the cool kids club if I could knock back a few at a party. Kegs stands look fun, but I just could never do it knowing beer would be what was being shot into me.
I promise it’s not for lack of trying. I feel like I have tried and gagged on just about every brew out there. I’ve tried it from cans, bottles, kegs, even a beer funnel…no dice. It just tastes horrible to me. Bitter, sour, rotten water with a fizz. The one exception to this is lambic beers, but for those not familiar, these are dessert beers with sweet and fruity flavors that tend to be very heavy and filling. I think most mainstream beer drinkers would only call a lambic a beer by technical definition and only if someone was twisting their arm.
Now don’t get me wrong, I don’t begrudge my friends their enjoyment of the hops and barley beverages. I am envious to be honest. Whenever I host a party, I always think to get some beer to please the majority of those guests who like to imbibe. I just keep my bottle of Canadian whiskey discretely off to the side. Or if I am partying at their abode, bring the travel flask with my favorite brand of social lubricant.
Now, to the crux of this issue. I hosted a few gathering over to winter season and have some lingering liquid leftovers taking up space in my fridge. Since I have no inclination to drink these and my great-depression-era-survivor-instincts instilled in me by my family cringe at the thought of just pouring the innocent and still good beverages down the drain, I have been trying to figure out how to use these up in a non-offensive, and hopefully yummy way.
Here’s a list of a few recipes I’ve found, some of which I’ve tried, which all use beer as an ingredient. If you have any recipes using beer, please share. I really would like the space in my fridge back!
- Taco Pasta Toss – This is a great twist on an all-time favorite in our house. This is substitutes one carb for another, replacing the taco shells with pasta. The flavor of the beer really enhanced the spice combination, raising it up to a new level. You wont want to use that packet taco seasoning ever again.
- Beer-Marinated Grilled Skirt Steak – Another delicious favorite in our house. Great for the grill on a hot summer night. The citrus flavors combine in a delightful way with the tang of the beer.
- Irish Car Bomb Bread Pudding – Made by our friends over at Foodwhirl, I don’t think this decadent dessert would last long in any household…Catholic, Protestant, Anglican, whichever.
- Beer-Brined Grilled Pork Chops – I’ve tried a very similar recipe to this one, but with coffee instead of beer. I think these beer chops look absolutely mouth-watering. I will be testing these on our grill very soon!
- Fish and Chips – The classic beer batter on a fresh piece of fish with some perfectly cooked potatoes, it’s no mystery why this recipe has endured for hundreds of years. Bite into this and you can almost hear the gulls cry at the wharf’s edge.
- Beef Carbonnade – Beef and noodles is a staple in our house. Everyone loves this combination. Rather then just grab a box with that creepy glove puppet and add a little cheap ground round, why not try and whip up a batch from scratch. Plus, this version has BACON!
- Red Cabbage, Apples and Sausage Recipe – I found this recipe last fall during Applepalooza. It combines so many of my favorite things, how could it go wrong?
Here is a recap of some of last weeks posts, in case you missed them due to the nice weather calling you outside and away from the warm glow of your monitor.
Lots of recipes last week:
- Avocado & Mango Salsa
- 6 Ideas for Leftover Ham*
- Awesome Lemon Pepper Catfish
- Chicken Caesar Pasta Salad
* I did make one of these last week, so keep your eye’s peeled for a review.
Continuing the Ham theme, there was the Bacon AT-AT and B-AK-47.
Also a heads up about a local Atlanta event for my friends into Hosting and Entertaining.
Since the weather is predicted to continue to be very pleasant for the next few days, I’m sure some of you will miss this post to, but really I can’t blame you. If I wasn’t chained to my cubicle I’d be right out there with ya!
I have always been a little weary of fish. There are so many kinds, fresh, salt water, firm, soft, white, pink, red, etc. I had about 3 kinds of fish I consistently would cook, but recently with the encouragement of my significant other, I have added another to the list. Catfish!
I personally think catfish are one of the uglier fish of the underwater world and something about that just always turned me off of trying them. Well my man ordered some lemon pepper catfish one night while we were eating out and I was brave enough to try and bite and low and behold, I have been missing out! This fish is delish!! So started my quest to find a great catfish recipe I could make at home.
As a little side note, catfish seems to be a relatively inexpensive compared to many other types of fish. If you need a quick, inexpensive, and tasty meal, put catfish on your list. Don’t be a wuss like I was for so long! My local international foods market regularly sells catfish fillets for $2.99/lb.
I put this recipe together after cooking a few other version I found on various websites but not being totally satisfied with any of them. So it occurred to me to take the elements I liked from each and see if I could meld them together into something that tasted good and wasn’t too hard to fix. The experiment, I have to say, was more successful then I first would have imagined. *cue mad scientist laughter*
Lemon Pepper Catfish
2 half-pound Catfish Fillets
3 lemons, juiced
1/2 teaspoon Sea Salt
1/2 teaspoon fresh cracked pepper
1 tbsp olive oil
1 clove fresh Garlic
1/2 cup Flour
3 tbsp Cornmeal
1 tsp Lemon Pepper Seasoning
2 tbsp butter
1. Combine lemon juice, sea salt, pepper, garlic and olive oil and mix well. Marinade catfish in mixture for at least 30 minutes, but not more then a few hours.
2. Mix flour, cornmeal and lemon pepper seasoning in a shallow dish. Remove fish from marinade and dredge in flour until well coated. Let sit for several minutes for mixture to adhere. This will help keep it from falling off while cooking.
3. Heat butter on medium-high in skillet. Carefully add fish once butter is melted and hot. Cook 3-7 per side until brown and fish flakes easily.
Won’t you celebrate National Catfish Day with me on June 25th and give this recipe a try?
This was not a book I would have normally picked up off the shelf to read on my own. I joined a book club about 6 months ago to help me broaden my reading selections, and this was the book for the month of March 2010. I started reading this having no idea what it was about, hadn’t even read the back flap or heard anything about it prior. After the end of the story, I still wasn’t sure why I had read this book other then it was for the club. (continue reading…)