Basil Beer Bread
Basil Beer Bread
In Prince Edward Island, where the world's best mussels are plentiful, this dish is served with melted butter for dipping the mussels and crusty bread for sopping up the juices. Use a Belgian white beer or any wheat beer.
A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.
Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour, use molasses instead of brown sugar. You can use your favourite beer in place of the dark lager or bock.
The chicken sits on the can of beer while it cooks into tender juiciness. You can also use de-alcoholized beer for a nonalcoholic version.
Minute steaks cooked in a flavourful stock and beer make an economical meal of meat that is tender enough to cut with a fork.
Serve with crusty bread for sopping up the juices. Choose a favourite local microbrew (wheat beer is best) for steaming, as well as serving alongside. This recipe doubles easily for a larger crowd.
Wheat beer goes perfectly with light delicious mussels. Choose a favourite from a local microbrewery or go afar and try Blanche de Chambly by Unibroue from Quebec, the Belgium Hoegaarden or the German Schneider Weisse.
By Sean de Carle, winner, Beef, Lamb, Pork or Veal category.
This rich and tasty fall stew impressed us with its use of local ingredients and thoughtfully chosen side dishes: Citrus Quinoa and Honey-Roasted Carrots. Serve it with the beer you cook with.
I first tasted bannock on a tenth grade hiking trip through the BC Lillooet Gold Rush trail. It was freshly cooked over a campfire and tasted wonderful on a cold and rainy evening. My version of stovetop bannock is jazzed up with some savoury add-ins. Served with Stuffed Pork Tenderloin, it is perfect for mopping up the delicious Maple Beer Sauce.