Weekend Cook and Tell: More Than Just Beer Nuts
Welcome to the Weekend Cook and Tell. Every Wednesday we pour over the food sections of various national newspapers to create a weekend cooking project. We hope you will cook along with us and share your experiences, recipes, and photos here.
While searching for this week's Weekend Cook and Tell topic it seemed almost impossible to find a food section that didn't run at least one article about beer. Joe Sixpack of the Philadelphia Daily News wrote about the Beer Weeks that are taking place all over the country in the next few weeks. The Indianapolis Star shared a Night of the Living Dead beer paring dinner and the Miami Herald shared tips for finding the Best Beer For Your Buck.
So for this week's challenge we want you to share your favorite beer-friendly recipes. Beer can be an ingredient, i.e. Beer and Cheese Soup or Beer Battered Cod or just an accompaniment. Are you famous for you tailgate cuisine? Do you make the spiciest wings around or the best homemade pizza that pairs perfectly with pilsner? Are you a home brewer? We want to hear all about it!
Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your photos and recipes next Wednesday.
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8 Comments:
Interesting topic all of which I've blogged about on my own humble little blog. Beer and brats are perfect combo, and although I prefer the French version, choucroute, which I like to make in the slow cooker. Chili is another dish that I like to make with a Mexican beer. I recently made a Three Sisters Stew, which is practically a vegetarian chili that is finished nicely with beer. And Emeril has a pretty good recipe for chicken simmered in beer.
Otabenga at 1:29PM on 10/22/09
Mmmm, beer.
My girlfriend and I have brewed up four batches of our own hooch. We're partial to big Belgian ales, so for one brewing, we took a crack at that. Unfortunately, it was the bottles that cracked- exploded actually- because we either hadn't let the primary fermentation go long enough, or had put in too much priming sugar for the secondary fermentation. Whatever the reason, four bottles went off like hand grenades. We've had to sequester the remaining unexploded ones in her basement. Did make for a tasty beer though, with banana and honey flavors.
mr guy at 4:23PM on 10/22/09
I add beer to my bread dough and get a crackling good crust! http://aromacucina.typepad.com/aroma_cucina/2009/10/beer-is-everywhere-even-in-my-bread.html
Judith klinger at 7:44AM on 10/25/09
We made chili loosely based on Beef and Dark Beer Chili.
We actually made the original recipe from Bon Appetit in 2007, with 5-lb beef and everything; it didn't fit in one large pot and we had to divide it into two large pots (that time we used Guiness). Tonight we didn't have any dark beer at home so made it with Schlafly pale ale. it was still pretty tasty!
hmw0029 at 10:37PM on 10/25/09
Ok, I know that the topic was to go beyond beer nuts, but these are just soooo good. Absolutely perfect with a cold beer. http://mozzarellaandmerlot.wordpress.com/2009/07/30/sweet-and-spicy-walnuts/
katieelby at 8:15AM on 10/26/09
I'm not really a huge beer fan, but I think these mini nachos would go great with a cold beer [and a football game, of which I'm also not a fan :) ]
orchidgirl at 2:09PM on 10/26/09
No beer for me, but this Cook and Tell did inspire me to have a root beer float. Thanks. :)
sorahatch at 4:36PM on 10/26/09
Beer can chicken is a favorite around here, on the grill or in the oven. Open can, hand to husband to drink 1/3 of beer. Snatch it back before he has more than he's supposed to, add some of the rub to the can that was used on the chicken. Punch a few more holes in the can and coat the outside with oil for easier removal when the bird is done. Insert can into chicken and carefully place on grill, using legs to make a balanced tri-pod. Regular 12 oz. cans work well for 3-4 lb. fryers, and 16 oz. tall boys work well for 6-7 lb. roasters. Brings back summer when done in the middle of winter.
dhorst at 8:49AM on 10/28/09