Beer Flavored Potatoes Food

BEER-FLAVORED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in oil for 15 minutes, turning occasionally. Sprinkle with salt and pepper. Stir in green pepper and onion; cook 5 minutes longer, stirring occasionally. , In a small bowl, combine the beer, broth and brown sugar. Stir into vegetables. Bring to boil. Reduce heat; cook 2 minutes longer.

BEER-STEAMED POTATO HOBO PACK

Steps:

• Place potatoes on a sheet of parchment-lined foil, and season with salt and pepper. Fold and crimp edges to seal, leaving an opening at the top. Pour in 1/2 cup beer (you'll have some left over). Crimp remaining edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until potatoes are tender, 20 to 25 minutes. Top potatoes with butter.

BEER SPUDS

Steps:

• Preheat an outdoor grill for medium heat.
• Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
• Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.

POTATOES WITH ONIONS AND BEER

Steps:

• In a large bowl, toss the potatoes with the beer.
• Melt 2 tablespoons of the butter in a Dutch oven, add the chopped onions and sprinkle with 1/2 teaspoon salt and some freshly ground pepper. Stir. Cover and simmer slowly for 15 minutes, checking that onions do not burn.
• Preheat the oven to 350°F Butter a 2-quart rectangular or oval baking dish 14 inches by 8 inches by 2 inches.
• Overlap one-third of the potato slices in one layer; season with 1/2 teaspoon salt and freshly ground pepper. Sprinkle on one-third of the Gruyere and half the braised onions. Continue with more layers, ending with cheese (do not salt the top layer). There will be only 2 layers of onions. Pour any remaining beer over the onions and dot the top with the remaining tablespoon of butter.
• Bake on the middle shelf of the oven until potatoes are soft, about 1 to 1 1/2 hours.

BEER BATTER SEASONED FRIES, POTATOES & VEGETABLES

Steps:

• Wrap towels around the cut potatoes, pat dry. Cut thin slices of each floret, across the grain.
• In large mixing bowl, mix flour, cornstarch, baking powder, and all seasoning. Blend well.
• In medium mixing bowl, whisk eggs until frothy, then add beer and mix.
• Add liquid to dry mixture and beat until blended. Batter must not be runny. If it is too thick add a tbsp of beer at a time until it is batter that will hold to the vegetables.
• Note: The size of the eggs determine the amount of additional beer needed.
• Heat oil to 375°F Dip 6 to 8 potatoes slices into batter at a time, the same with the cauliflower slices.
• Fry until golden brown.
• Place each batch in a large warmed plate with cover.
• Do not use an ale or strong flavored beer.
• This batter can be used with sliced yams, long 2 inch strips and fish if desired.
• Some like to squirt lemon juice on the slices, then dip in sauce of their choice or eat with just the lemon juice and seasoned batter.