Cooking with Booze: Summer Time Recipes

Cooking with Booze: Summer Time Recipes

This article was originally published in 2012, but the recipes are still delicious.

Summer is here! It’s time to fire up the grill and pop open some great craft beer. Or perhaps toss together a salad and mix up some summer cocktails. However you celebrate the season, there’s a good chance food and drink will be involved. Which got us thinking, what about combining the two for the ultimate in tastiness? Check out these recipes from professional chefs that use spirits or beer to make great eats. What’s on your menu this weekend? Let us know on Facebook or Twitter.

Beer Can Chicken
Chef Tony Stallone, Peapod.com

1 can beer, any kind will do
3-4 lbs Whole chickens (remove giblets)
1 1/2 tsp kosher salt
1 tsp cracked black pepper cracked
1 tsp chili powder, hot or mild
1 tsp paprika
1 1/2 tsp brown sugar
1 tbsp olive oil

Thoroughly wash chicken, pat dry and let rest. Combine all dry ingredients.

Prepare grill using indirect cooking method (coals on the side or gas on the side, with no heat in the center of the grill).

Rub oil on chicken, then sprinkle chicken with seasoning mixture, including inside cavity.  Rub seasoning until the entire chicken is coated.

Pour half the beer out, (you can use the excess beer to soak wood chips and then place on fire), poke holes in top half of beer can to vent. Insert beer can in chicken's cavity. Place chicken upright on medium hot grill using a tripod method with the beer can as the back leg and the 2 drumsticks as the front legs.

Make sure chicken is secure, close lid and cook 50–60 minutes until chicken registers 165 to 175 degrees in the thigh. Remove and let stand 10 minutes before carving.
 


Tequila-Glazed Shrimp
Chef Matt Pressler, Matador, Wayne, PA

24 large shrimp (21-25 ct.) peeled & deveined
2 cups tequila, Blanco
3 limes
7-oz. can chipotle peppers in adobo
1 bunch cilantro, fresh, chopped
1 cup mayo, low fat or light
Salt to taste

Lightly salt both sides of all thawed shrimp and reserve for marinade. Heat tequila in small pan, light the tequila to flame off some alcohol, reduce tequila by one quarter, reserve for the marinade.

Empty entire can of chipotles, juice of two limes, and half the bunch of cilantro in blender, blend until smooth.

For the marinade, combine all of reduced tequila and half of the chipotle lime purée, salt to taste, (approximately 1 tbsp.). Add all shrimp to tequila chipotle marinade, let marinate at room temperature for 30 minutes.

Combine remaining chipotle lime purée to mayo and ½ teaspoon of salt, chill for 20 minutes and hold for dipping sauce.

Preheat grill to medium, remove shrimp from marinade and place directly on the grill, grill each side about 1½ minutes or until cooked through. Remove from grill and sprinkle with chopped cilantro and juice from one lime, serve with the chipotle dipping sauce.     

For skewers: skewer the marinated shrimp with your choice of fresh vegetables. (Don’t marinate the veggies.) For softer texture wrap each skewer in foil, then grill.
 


Bourbon-Molasses BBQ Sauce
Chef Thomas Dunklin, B&O American Brasserie, Baltimore, MD

Yield: 1 gallon

1 yellow onion, sliced
⅔ cups whole garlic
1 can whole tomatoes
42 oz. porter beer
⅔ cups cider vinegar
1-2 dried chilis
1⅓  cups honey
½ cup chimayo chili powder
1⅓ cups molasses
2 cups ketchup
1⅓ tbsp. cayenne pepper
¾ cup brown sugar
1 tbsp. salt
¼ cup bourbon

Put beer, chilis, and vinegar into a pot and reduce by half. Sauté onions and garlic until soft, deglaze with bourbon. Add tomatoes, honey, molasses, ketchup, and chimayo. Bring to a boil and simmer for 20 minutes. Puree in a blender and add cayenne, brown sugar, and salt to taste. Reduce and adjust seasonings. Put into a container and chill until ready to use.
 


Beer-Braised Shortribs
Chef Ed Witt, 701 Restaurant, Washington, DC

2 lbs. short rib
4 bottles lager beer
1 tsp. coriander
½ bunch thyme
1 tbsp. flour
1 lemon, juiced
1 carrot, peeled & chopped
½ onion, chopped
1 stalk celery, chopped
Salt & black pepper
Canola oil

Season short rib with salt & pepper then sear in a pan. Remove meat and add vegetables, coriander, and thyme. Sweat down vegetables, then add flour and cook for approximately one minute. Add beer, return short rib to pan and bring to simmer. Cover and cook in a 300°F oven until tender, approximately 2½ hours. Remove short rib, strain liquid until sauce consistency.  Return short rib to pan, heat and serve.
 


Beer-Marinated Sausages
McGillin’s Olde Ale House, Philadelphia, PA

4 knockwurst sausages
4 bratwurst sausages
2 medium onions, sliced
24 oz. your favorite lager beer

Combine sausages, onions and beer and marinate — depending on how much time you have, anywhere from 1–24 hrs. Together, sauté sausages and onions for 3-5 minutes until just about cooked. Place sausages on grill to give exterior nice color and smoky flavor.

To serve, place sausages on plate and top with the sautéed onions. McGillin’s serves with
sautéed pierogies, a side of sauerkraut and a dollop of sour cream.

Knockwurst
Bratwurst
Onions, Medium, sliced
Your favorite beer (McGillin’s uses Yards)
 


Reposado Grilled Corn  
Chef Matt Pressler, Matador, Wayne, PA

12 cobs white corn, peeled
14 oz, reposado tequila
1 stick of unsalted butter, divided evenly for 12 corn cobs
1 tray of ice cubes slightly crushed. divided evenly for 12 corn cobs
12 sheets aluminum foil, 18” by 12”
Salt and pepper to taste

Preheat grill to medium-high.

Lay out one piece of foil on work surface, place one ear of corn in center, sprinkle well with salt and a pinch of pepper, place butter on either side of corn, put crushed ice on either side of corn, pour one ounce of tequila over the corn cob. Close foil loosely leaving a pouch of space and fold edges multiple times to assure a tight seal (leaving room for steam). Repeat with remaining 11 ears of corn.

Grill for 20 minutes, turning once, in a closed grill. Remove and let cool slightly (5 minutes). Carefully remove corn and serve. With the 2 oz. of tequila left over, enjoy straight up!
 


Hillbilly Gatorade
Percy Street Barbecue, Philadelphia, PA

½ oz. barbecue sauce
1½ oz. pickle juice
Miller High Life (or pilsner of your choice)

Combine barbecue sauce and pickle juice over ice in pint glass and stir. Fill with beer and enjoy.

 

 

 

 

 

 

 

 

 

Photos via Flickr user Baha'i Views; Flickr user She Who Will Not Be Named; Flickr user TheFrugalFlambe; Flickr user roopyfoo; Flickr user 2Eklectik; Flickr user Made In PHL; and Danya Henninger


Tags: Beer, Cocktails, Food, Holiday
Recent Articles
spacer

Feedback

How are we doing? Tell us what you like or don't like and how we can improve. We would love to hear your thoughts!

*Name:
*E-mail:
*Suggestions:
 
Behind the Bar: Liana Oster of Dante

Behind the Bar: Liana Oster of Dante

For this exciting installment of Behind the Bar, we had the incredible opportunity to sit down with Liana Oster, the head bartender at Dante in New Yo...read more ›

by The Drink Nation Jan 7, 2020
Pabst Blue Ribbon Launches Blue Ribbon Whiskey in Select US Markets

Pabst Blue Ribbon Launches Blue Ribbon Whiskey in Select US Markets

PBR has launched their own whiskey. Let's keep an open mind and see what is inside this bottle....read more ›

by Carrie Dow Sep 24, 2019
The Master Sommelier Scandal is Now the Subject of a New Investigative Series

The Master Sommelier Scandal is Now the Subject of a New Investigative Series

There's a new investigative series about one of the biggest scandals to ever hit the wine world....read more ›

by The Drink Nation Sep 13, 2019
SPONSORED
Drink Nation Store Rectangle
Try These Summer Cocktails This Season in D.C.

Try These Summer Cocktails This Season in D.C.

It's officially summertime in the city, and we can't think of a better way to cool off from DC's heat and humidity than with a cold, boozy cocktail in...read more ›

by Lanna Nguyen Jul 31, 2019
Using Peas to Make Gin Might Lead to More Environmentally Friendly Spirits, Studies Show

Using Peas to Make Gin Might Lead to More Environmentally Friendly Spirits, Studies Show

Scientists may have discovered a more environmentally friendly way to make one of the world's most popular spi...read more ›

by The Drink Nation Jul 23, 2019
Drink a Classic Cocktail for a Good Cause During Negroni Week, June 24-30

Drink a Classic Cocktail for a Good Cause During Negroni Week, June 24-30

Negroni Week 2019 is June 24-30, so drink this classic cocktail for a good cause....read more ›

by The Drink Nation Jun 19, 2019
What to Do if Your Uber, Lyft, or Cab Driver Ever Strays From Your Destination or Makes You Feel in Danger

What to Do if Your Uber, Lyft, or Cab Driver Ever Strays From Your Destination or Makes You Feel in Danger

If you're taking an Uber, Lyft, or cab and feel unsafe, there are steps you can take to protect yourself....read more ›

by Nina Starner Jun 19, 2019
D.C.'s Best Wine Bars

D.C.'s Best Wine Bars

Whether you're a wino or a wine novice, DC is home to a number of wine bars perfect for casual sipping or for expanding your palate. ...read more ›

by Lanna Nguyen May 29, 2019
Behind the Bar: Kat Corbo of The Study & Winner of Speed Rack 2019

Behind the Bar: Kat Corbo of The Study & Winner of Speed Rack 2019

This time on Behind the Bar, we spoke to Kat Corbo of The Study, who recently won Speed Rack 2019....read more ›

by The Drink Nation May 15, 2019
Where to Drink Outside in D.C. During Summer 2019

Where to Drink Outside in D.C. During Summer 2019

Patio weather has arrived! Grab your friends, stake a spot at the bar and take advantage of these outdoor spots for drinking and dining. ...read more ›

by Lanna Nguyen May 14, 2019
SPONSORED
Drink Nation Home Bar Project Bottom Rectangle 2
View all Articles

Sign up to get weekly drinking news, bar reviews, events and more sent directly to your inbox!

Close