minute.
Add the lager, cover and steam the mussels
Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water.
Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened.
Ladle into individual bowls and serve sprinkled with fresh cilantro.
Open Black Lager and let it come to
arge soup pot, bring the lager to a boil over high
ven. Add 1/2 bottle lager to skillet, scraping bottom of
Combine first 7 ingredients in a bowl & mix well.
Place racks in a large glass dish & pour beer mixture over top, being careful to evenly coat racks on all sides; cover & refrigerate racks and allow to marinate for 2 hours.
Combine basting ingredients in a bowl, season with salt & pepper to taste and set aside; drink remaining beer!
Preheat grill to medium-high (about 450F to 500F).
Remove racks from marinade (discard excess) and grill for 6 - 8 minutes per side (for medium-rare), basting liberally with sauce during the last few ...
br>Use a mild-flavored lager, such as Budweiser (mild non
1.Heat olive oil in a large skillet over medium heat and cook onions for 5 minutes, or until softened. Add mushrooms and cook 5 minutes more.
2.Add lager, salt, and pepper. Increase heat to medium-high and simmer for 10 minutes, until lager has formed a thick sauce.
3.Reduce heat to low. Push mushrooms and onions to one side of the skillet. Add franks and cook for 7-10 minutes, turning every 2 minutes or so, until warmed through.
Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.
prefer Samuel Adams Boston Lager but any hoppy beer such
/4 cup Guinness Black Lager and reduce by one-half
Spear the chicken wings onto a skewer. Place in a bowl and add the remaining ingredients. Leave to marinate for at least 2 hours.
When ready to cook, arrange the chicken wings onto a baking sheet and pour over some of the marinade.
Broil for 15-20 minutes, basting occasionally and turning once, until the meat on the bone is opaque.
If using a barbecue, cook over a low heat for 20-30 minutes and baste occasionally. Check they are cooked throughout before serving.
n anise-scented, bittersweet black lager from Brazil.*.
f ginger slices and pour lager over ribs. Cover with a
Melt cheese and beer in a saucepan over medium heat.
Once melted, stir in tomato and cilantro and transfer to serving dish/fondue dish.
Serve with tortillas or corn chips.
In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
Strain the liquid and reserve in a separate container.
Place the soaked seeds in a food processor and pulse 7 to 8 times.
In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish.
Cook about 90 minutes, stirring occasionally.
Remove from heat and let cool, then refrigerate.
Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade.
Prepare grill to medium-high.
Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
tyle Brats and Yuengling Traditional Lager.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener