By William Brand
Wednesday, December 13th, 2006 at 8:55 am in Uncategorized.
As I promised in my column today in The Oakland Tribune, here are a couple of recipes from Lucy Saunder’s new book: -“Grilling With Beer: Bastes, BBQ Sauces, Mops, Marinades & More, Made With Craft Beer” (F&B Publications, $21.95). This is an amazing book with sauces and marinades that made me fire up my Weber on a chilly evening.
Here are a few sample recipes. For more info and to buy the book, check out Lucy’s Grilling Website. Hint: If you like to grill, this book is a must,
Amber Cayenne-Citrus Marinade for Beef or Lamb
2 12 oz. bottles amber ale
1 tablespoon red wine vinegar
2 tablespoons fresh orange juice
1 teaspoon grated orange zest
1/2 cup canola oil
1 tablespoon grated horseradish
1/2 cup minced onion
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon cayenne pepper (or more, to taste)
Mix all ingredients together in a blender, pureeing until onions and garlic are liquified. Reserve one cup for basting, and use remainder as a marinade for beef or lamb. Use a shoulder or leg cut. Marinate meat for at least two hours for best flavor.
Edmund Fitzgerald Porter Scallion Marinade
“Though this recipe yields more than a quart of marinade, it also works well as a salad,” says Great Lakes Brewing Co. Pub Chef Wilson. “It will last up to 8 days, covered in an airtight container in the fridge.”
6.5 oz. bottle dark sesame oil
2 cups vegetable oil (such as canola)
1 cup rice wine vinegar
12 oz. Edmund Fitzgerald Porter
1/3 cup soy sauce
4 oz. Chinese bead molasses or sugar to taste
6 cloves minced garlic
12 scallions, sliced thin (about 1 1/4 cups, minced)
1/4 teaspoon Tabasco or more to taste
Blend all ingredients, and let sit overnight, covered and chilled. Makes a terrific marinade for grilled zucchini, yellow squash, eggplant, onions and giant portabello mushroom caps.
Grilled Zucchini with Lemon and Porter with Pasta
Zest of one half lemon, grated
2 large cloves garlic, pressed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
4 ounces porter
6-10 slices thick-cut zucchini
1 can (15 ounces) white beans, drained and rinsed
2 roasted red peppers, diced
12 to 14 ounces dried fusilli or cavatappi pasta
1 1/2 cups coarsely chopped fresh flat leaf parsley
1/4 cup coarsely chopped fresh sage
3 tablespoons coarsely chopped fresh rosemary
Kosher salt and fresh ground pepper to taste
Grated Romano cheese for garnish
1. In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini strips and let marinate 1 hour.
2. Reserve the marinade for salad. Prepare a grill and grill zucchini until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl.
3. Meanwhile, prepare the pasta according to package directions, or until pasta is tender but still firm (al dente). Drain, place in bowl and stir.
4. Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic. Scrape the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve garnished with grated Romano cheese.