Here are a few of my favorite beer-friendly recipes that will have Dad feeling like number one.
This Father’s Day, say "I love you" with a beverage guaranteed to please: beer. If you’re stumped for the perfect present, you can’t go wrong with a case of Dad's favorite ale, lager or stout. Want to win even more brownie points? Cook him up something tasty with that beer. Cooking with wine is common in the kitchen; however, beer is often overlooked as a flavor-infusing tool for your favorite dishes. So fill up a cooler and get cookin'. Here are a few of my favorite beer-friendly recipes that will have Dad feeling like number one. Happy Father’s Day!
Beer-battered onion rings with horseradish dill dipping sauce
David's insider tip: "Most beers work well for a beer batter, just make sure it's cold when you add it to the mixture; it ensures a crisp texture for your rings."
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons horseradish
- 1/4 teaspoon paprika
- 1 teaspoon fresh dill, chopped
- Canola oil, for frying
- 2 cups all-purpose flour
- 1 egg, lightly beaten
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (12 ounce) bottle of beer
- 3 large onions, preferably Vidalia, sliced into 1/4-inch rings and separated
- To prepare the dipping sauce, whisk together the mayonnaise, ketchup, horseradish, paprika and dill in a small bowl. Set aside while cooking the onion rings.
- To prepare the onion rings, clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2 inches of canola oil to the pot and slowly heat the oil to 350 degrees F. While the oil is heating, whisk together the flour, egg, garlic powder, oregano, cayenne, salt and black pepper in a bowl. Gradually whisk in the beer, stirring until a thick batter forms.
- Dredge the onion slices in the batter. Using tongs, add 4 or 5 onion rings to the hot oil and fry for 1 to 2 minutes, until golden brown. Turn them halfway through cooking. (Cook the onion rings in batches or the oil won't stay hot and the onion rings will be soggy rather than crisp.) Again, using tongs, remove the fried onions to a wire rack or paper towels to drain. Cook the remaining batter-dipped onion rings. Serve hot with the dipping sauce.
Cheddar & ale cheese sauce
David’s insider tip: "Dip any of your favorite snacks in this sauce; I like pieces of sourdough bread or pretzels, but you can also dip breadsticks, apple slices or even sausage bites."
- 4 tablespoons butter
- 4 tablespoons flour
- 1 clove garlic, minced
- 1/2 cup small onion, diced
- 1 cup ale-style beer
- 1 cup chicken stock
- 1/2 cup milk
- 1/2 cup heavy cream
- 5 cups cheddar cheese, shredded
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dry mustard powder
- Add the butter to a medium-size saucepan set over medium heat.
- When melted, add the onion and garlic.
- Saute until the onion has become translucent, about 5 minutes.
- Stir in the flour and continue to cook for another 2 minutes while stirring.
- Add the beer, stock, milk and cream and simmer until thickened.
- Add the cheese, salt and pepper.
- Stir until the cheese is completely melted and the sauce is smooth.
Corned beef sliders on potato rolls with cabbage slaw and Guinness mustard
David’s insider tip: "Most people only think to eat corned beef on St. Patrick’s Day, but it can be a fun substitute for any deli meat. It's served cold on these sliders, making it perfect for a summer picnic or BBQ. The Guinness mustard takes it to a whole new level."
- 12 slider-size potato bread rolls
- 1-1/2 (2 ounces) sliced corned beef
- 1-1/2 to 2 teaspoons Guinness mustard (recipe below)
- 2 tablespoons coleslaw (recipe below)
- 1 (16 ounce) bag coleslaw mix
- 2 tablespoons onion, diced
- 2/3 cup mayonnaise
- 3 tablespoons buttermilk
- 1/3 cup white sugar
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon poppy seeds
- 1/2 cup whole grain Dijon mustard
- 3 tablespoons regular Dijon mustard
- 3 tablespoons Irish stout beer (like Guinness)
- 1 tablespoon shallot, minced
- 1-1/2 teaspoon light brown sugar
- Pinch of ground nutmeg
- Pinch of ground allspice
- To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayonnaise, buttermilk, sugar, vinegar, lemon juice, salt, black pepper and poppy seeds in a medium-size bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving.
- To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2 to 3 hours.
- To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by 1 or 2 slices of corned beef. Place the other half of the roll on top.