Dark Beer Poured Into Mug
At this time of the year, don’t miss on the wonderful combination of football–American or European–beer, and grilling. It all comes together in the article by Suzanne Hall, “Beer Meets Grill: How to Spice Up Your Pre-Game Party.” She features one her favorite chefs, Kent Rathburn: “Recently, Rathburn has added a new flavor dimension to his grilling. He’s discovered that beer, long a staple at backyard cookouts and pre-game parties, is not just something to sip while waiting for the food to cook, but a versatile ingredient that can add a unique flavor to grilled foods.” Here is Rathburn’s recipe for a spicy, beer-based marinade for meats:
Southwestern Beer Marinade
Recipe Type: Marinade
Cuisine: Southwestern
Author:
Prep time:
Cook time:
Total time:
Serves: About 2 cups
Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas. This marinade is delicious with pork, chicken, beef, or game.
Ingredients
- 8 ounces Mexican beer
- 1/4 cup olive oil
- 8 cloves garlic, chopped
- 4 shallots, chopped
- 1 cup onion, chopped
- 2 jalapeño chiles, seeds and stems removed
- 1 bunch cilantro, chopped
- 1/4 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons black pepper
- Juice of 6 limes
Instructions
- In blender or large food processor, place all the ingredients. Blend until smooth.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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