Cooking
Let's just say I'm not one of the people who's afraid of deep-frying!
Tuesday's dinner: French Fries and Beer Batter Chicken
Small batch frying...not a lot of fun. Before it was all over, I spent almost two hours in front of a pan of hot oil...
Beer battering food is pretty big in my neck of the woods...'restaurants' (again, using that term loosely) even offer it on their menus.
I got this recipe from my Mom, who most likely used it at the Four Seasons, a hotel/restaurant/bar in St. Marys where she was the head cook.
Beat an egg. To this, blend in 12 oz. beer (we used a bottle of Sam Adams Cherry Wheat a friend had left behind). Sprinkle 2 cups of flour, 2 tsps. baking soda, and a bit of salt and pepper on top; beat till (and this is the original wording I was given) whipped-cream like. Do not mix again.
Dip fish or chicken (which has been dried) in the batter, and fry 2 to 3 minutes for fish, 10 for chicken.
I was a little worried when I glanced at the beer bottle...it had been sitting in our laundry room/pantry for months. I mean, cherry?
But while there was definitely a cherry aroma, the batter seemed unaffected by it.
And quite possibly, this was the first beer batter I've eaten that didn't have me saying 'ugh; I can taste the beer!'.
Don't forget to mark your calendar for this month's Blog Party, Vegas, Baby!. We're all about giving in and indulging this time around, so start planning those entries. And remember...it's never too early to submit!
Tagged with
Food and Drink, Frying, Chicken, Beer
- Root Beer In The Oven?
I found a recipe for Root Beer Float Cupcakes...not something I would want, but Matt's quite fond of root beer. It was one of those 'cheater' recipes; boxed cake mix, Cool Whip, tub of frosting; just the same, I made them. You add root...
- R.i.p. Michael Jackson
I just noticed a note on A Good Beer Blog that Michael Jackson, the great beer writer, has passed away. No one else has done as much to educate people about the fantastic traditional beers that exist around the world, and his wisdom will be sorely missed....
- Cantillon, C'est Bon!
I first learned of Cantillon beer, the most traditional lambic beer in Belgium, through The Art of Eating. Four and a half years ago, I posted about a visit to the Brussels brewery—though I warn you that I squirm and wince when I read my earlier...
- Westvletern - Victim Of Its Own Success
The abbey of Saint Sixtus of Westvletern [thanks to max for the link] makes some of the last authentic Trappist ale. Most Trappist abbeys often lease their names to brewing companies have hired lay people to do the work, and there is a suspicion among...
- North Coast Brewing Company
Melissa and I visited Fort Bragg this weekend because I was covering Winesong! for The Wine News. We rolled into town late on Friday night, checked into our hotel, picked a restaurant out of the visitors' guide, and drove down the main road in this...
Cooking
Fry Me to the Moon
Let's just say I'm not one of the people who's afraid of deep-frying!
Tuesday's dinner: French Fries and Beer Batter Chicken
Small batch frying...not a lot of fun. Before it was all over, I spent almost two hours in front of a pan of hot oil...
Beer battering food is pretty big in my neck of the woods...'restaurants' (again, using that term loosely) even offer it on their menus.
I got this recipe from my Mom, who most likely used it at the Four Seasons, a hotel/restaurant/bar in St. Marys where she was the head cook.
Beat an egg. To this, blend in 12 oz. beer (we used a bottle of Sam Adams Cherry Wheat a friend had left behind). Sprinkle 2 cups of flour, 2 tsps. baking soda, and a bit of salt and pepper on top; beat till (and this is the original wording I was given) whipped-cream like. Do not mix again.
Dip fish or chicken (which has been dried) in the batter, and fry 2 to 3 minutes for fish, 10 for chicken.
I was a little worried when I glanced at the beer bottle...it had been sitting in our laundry room/pantry for months. I mean, cherry?
But while there was definitely a cherry aroma, the batter seemed unaffected by it.
And quite possibly, this was the first beer batter I've eaten that didn't have me saying 'ugh; I can taste the beer!'.
Don't forget to mark your calendar for this month's Blog Party, Vegas, Baby!. We're all about giving in and indulging this time around, so start planning those entries. And remember...it's never too early to submit!Tagged with
Food and Drink, Frying, Chicken, Beer
- Root Beer In The Oven?
I found a recipe for Root Beer Float Cupcakes...not something I would want, but Matt's quite fond of root beer. It was one of those 'cheater' recipes; boxed cake mix, Cool Whip, tub of frosting; just the same, I made them. You add root...
- R.i.p. Michael Jackson
I just noticed a note on A Good Beer Blog that Michael Jackson, the great beer writer, has passed away. No one else has done as much to educate people about the fantastic traditional beers that exist around the world, and his wisdom will be sorely missed....
- Cantillon, C'est Bon!
I first learned of Cantillon beer, the most traditional lambic beer in Belgium, through The Art of Eating. Four and a half years ago, I posted about a visit to the Brussels brewery—though I warn you that I squirm and wince when I read my earlier...
- Westvletern - Victim Of Its Own Success
The abbey of Saint Sixtus of Westvletern [thanks to max for the link] makes some of the last authentic Trappist ale. Most Trappist abbeys often lease their names to brewing companies have hired lay people to do the work, and there is a suspicion among...
- North Coast Brewing Company
Melissa and I visited Fort Bragg this weekend because I was covering Winesong! for The Wine News. We rolled into town late on Friday night, checked into our hotel, picked a restaurant out of the visitors' guide, and drove down the main road in this...