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Cooking With Local Beer

May 31, 2016 - Radio Kitchen - Cooking With Local Beer

As everybody knows Radio Kitchen is all about local ingredients, which is why it's about time we paid attention to one local product that is getting a lot of love.  And that would be our fine local beers. 

From Heavy Seas to Brewers Art to Stillwater to Union brewing Co. there are a lot of very good beer makers practicing their craft in and around town.

And as Chef Jerry Pelllegrino of Schola Cooking School points out, there are so many varieties of beer out there that a cook can have a field day working with them.

Here are a handful of ideas that have been brewing in Jerry's head.

                                    The Art of Cooking with Beer

                             Chefs Amy von Lange & Jerry Pellegrino

                                    Beer Battered Onion Rings

Ingredients

  • 2 large yellow onions (about 2 pounds total)
  • 3 cups all-purpose flour, divided
  • 1 ½  cups cornstarch
  • 2 ½ teaspoons garlic powder
  • 2 ½ teaspoons onion powder
  • 2 ½ teaspoons cayenne pepper
  • 2 ½ teaspoons granulated sugar
  • 1 ½ tablespoons kosher salt, plus more for sprinkling
  • 1 ½ cups Anchor Steam beer
  • 2 cups sparkling mineral water
  • 1 large egg
  • 4 to 6 cups vegetable oil (or more depending on vessel), for frying

  1. Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
  2. Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
  3. When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
  4. Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer.
  5. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total.
  6. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

                                    Pressure Cooker Sweet Pork

Ingredients

  • ¼ cup Canola or Olive oil
  • 4 lb. Pork Butt Roast, bone-in
  • ½ cup Wonder Flour (or other whole-grain flour)
  • 1 cup Worcestershire sauce
  • 1 ½ cups honey
  • 10-oz. can red chili sauce (we like to use Heinz)
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 1 tablespoon onion powder

  1. Heat olive oil in the base of a pressure cooker over medium high heat until just smoking.
  2. Dredge pork roast in flour and place in pressure cooker, browning on all sides. Add Worcestershire sauce, honey, chili sauce, salt, chili powder, garlic powder and onion powder.
  3. Place the lid on the pressure cooker and aloe to fully pressurize. Cook on high pressure for 40 minutes.
  4. Release the pressure according to the manufacturer’s instructions. Remove the lid. 
  5. Remove the roast, discard the fat, and shred the meat. While you are shredding the meat, place the pressure cooker back over medium heat and allow the sauce to thicken.
  6. Pour as much of the sauce as necessary to coat the pork. Serve immediately over rice or in tortillas.

                                                Beer Mac & Cheese

Ingredients

  • 1 1/2 cups elbow macaroni
  • 1 teaspoon and 1/2 tsp salt, divided
  • 2 tablespoons butter
  • 1 tablespoon light flavor olive oil
  • 1 large shallot, finely minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup dark beer
  • 2 teaspoons full strength prepared stone ground mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper, freshly ground

  1. Preheat oven to 350 degrees.
  2. In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. 
  3. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
  4. Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent.
  5. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon).
  6. Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well.
  7. Spray a 9” x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir.
  8. Pour into 9” x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and continue cooking, uncovered for another 15 minutes.
  9. Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving

                                         Beer Battered Brownies

Ingredients

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix 
  • ¼ cup water
  • ¼ cup vegetable oil
  • 1 egg
  • 2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 bottle (12 oz) dark beer, chilled
  • Vegetable oil for deep frying
  • ½ teaspoon coarse sea salt

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray.
  2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, 1/4 cup oil and the egg until well blended. Spread batter in pan.
  3. Bake 8-inch pan 38 to 40 minutes, 9-inch pan 34 to 37 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
  4. Cut into 4 rows by 4 rows.
  5. In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. In medium bowl, mix flour, baking powder, 1 teaspoon salt and the beer with whisk until smooth.
  6. Working in small batches, dip brownies into batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.  
Al Spoler, well known to WYPR listeners as the wine-loving co-host of "Cellar Notes" has had a long-standing parallel interest in cooking as well. Al has said, the moment he started getting serious about Sunday night dinners was the same moment he started getting serious about wine. Over the years, he has benefited greatly from being a member of the Cork and Fork Society of Baltimore, a gentlemen's dining club that serves black tie meals cooked by the members themselves who are some of Baltimore's most accomplished amateur cooks.
Executive Chef Jerry Pellegrino of Corks restaurant is fascinated by food and wine, and the way they work in harmony on the palate. His understanding of the two goes all the way to the molecular level, drawing on his advanced education in molecular biology. His cuisine is simple and surprising, pairing unexpected ingredients together to work with Corks' extensive wine offerings.