Shiner Bock Chicken Food

SHINER BOCK CHICKEN

Shiner Bock Chicken image

I got this recipe on a cooking segment of the local news. The recipe was created by Dean Fearing, chef at The Mansion on Turtle Creek here in Dallas. It's easy and tasty, too!

Provided by bunkie68

Categories Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup vegetable oil
3 lbs chicken, cut into serving pieces (about)
2 cups coconut milk
1 cup shiner bock beer (if you can't get Shiner Bock, any other dark beer would probably work)
1 medium onion, chopped
1 large bell pepper, chopped
salt and pepper

Steps:

Heat oil in large Dutch oven or saucepan.
Brown the chicken on both sides.
Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings.
Return the chicken to the pan, add the coconut milk and beer, and bring to a boil.
Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes.
Add the vegetables and season to taste with salt and pepper.
Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more.
If the liquid evaporates before then, add more beer.
NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great.
NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.

Nutrition Facts : Calories 1119.2, Fat 89.1, SaturatedFat 37.8, Cholesterol 255.2, Sodium 257.5, Carbohydrate 9.8, Fiber 1.2, Sugar 2.1, Protein 66.5

SHINER® BOCK SHREDDED CHICKEN TACOS

Shiner® Bock Shredded Chicken Tacos image

Splendidly flavored shredded chicken tacos that are sure to delight the entire family with this take on a classic Mexican dish. Garnish with avocado and hot sauce as desired.

Provided by C Chapa

Categories World Cuisine Recipes Latin American Mexican

Time 1h40m

Yield 10

Number Of Ingredients 10

Ingredients

1 whole chicken
2 tablespoons chicken fajita seasoning
1 tablespoon cayenne pepper
2 cups water, or more as needed
1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
1 (16 ounce) can enchilada sauce (such as El Paso® Hot Red Enchilada Sauce)
3 fresh jalapeno peppers, diced
1 white onion, chopped
1 (10 ounce) package corn tortillas, or as needed
1 (8 ounce) package shredded Mexican cheese blend, or to taste

Steps:

Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
Remove meat from chicken and shred into enchilada sauce mixture; mix well.
Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 20 g, Cholesterol 70.2 mg, Fat 34.4 g, Fiber 2.7 g, Protein 19.4 g, SaturatedFat 12.5 g, Sodium 434.3 mg, Sugar 1.2 g

RIB EYE STEAK IN BOCK BEER MARINADE

Rib Eye Steak in Bock Beer Marinade image

AUS/NZ for ZWT 5 due to the influence the German culture has had on the region and the propensity for grilling! So succulent and tender you may not even need a knife. This steak is one of the top dishes served at Hudson's on the Bend, a popular Austin, TX, restaurant known for its game cooking and big-flavored, robust dishes. "These guys could cook a horseshoe and make it delicious," says CBS news anchor and frequent Hudson's diner Dan Rather in the foreword to their new book." Chef Jeff Blank offers creativity and originality in the kitchen to make him one of the most celebrated chef's in the country. Jeff has owned Hudson's on the Bend Restaurant in Austin since 1984. Prior to that, he owned and operated Wineskin Restaurant in Aspen, Colo. He was praised by the New York Times, Texas Monthly, and Chef's Magazine. In 1996 and 1997, Jeff won the People's Choice Award at the Texas Wine and Food Festival. Hudson's on the Bend was named to the "Top 50 Restaurants in America" list. (Cook time does NOT include marinating time.) Variations: This is also a wonderful marinade for baby-back ribs, portabello mushrooms, chicken . . . you get the idea. Timing: Marinate the steaks in an airtight plastic bag the day before grilling to achieve the optimum flavor. http://hudsonsonthebend.com/main.php.... PS Tamaretta, thank you and YES this marinade is wonderful on portabellos!

Provided by Mamas Kitchen Hope

Categories Steak

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 (14 -16 ounce) rib eye steaks
1 (12 ounce) bock beer, I use Shiner Bock
2 tablespoons garlic, chopped
2 tablespoons red onions, diced fine
2 tablespoons Worcestershire sauce
4 dashes Tabasco sauce
2 limes, juice of
1/4 cup brown sugar, packed
1 tablespoon coarse brown mustard (Creole is good)
2 tablespoons olive oil
2 teaspoons salt

Steps:

Combine all ingredients except salt. Salt in the marinade draws too much moisture from the meat over an extended time.
Pour over steaks and marinate from 4 hours to overnight.
Cook the steaks over medium-high heat to your taste- about 4 minutes each side for medium rare to medium, longer for steak that is more done.
Of course everything tastes better when it is cooked outside BUT you can broil this inside and it comes out great!
Season with salt to taste after cooking.

Nutrition Facts : Calories 1202, Fat 92.3, SaturatedFat 36.4, Cholesterol 270.4, Sodium 1060.4, Carbohydrate 14.6, Fiber 0.2, Sugar 9.9, Protein 70.2

SHINER BOCK BBQ SAUCE

Shiner Bock BBQ Sauce image

Great BBQ sauce recipe for wings and ribs. Only use Shiner Bock..thats the whole point of the sauce..;)

Provided by Please Delete

Categories Low Protein

Time 30m

Yield 2 cups

Number Of Ingredients 10

Ingredients

3/4 cup shiner bock beer
1 cup ketchup
1/4 cup honey
3 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion flakes
1/2 teaspoon dried chipotle powder
1/2 teaspoon white pepper
1 pinch black pepper

Steps:

Heat a sauce pan over medium heat and add all ingredients.
Whisk together thoroughly.
Allow sauce to simmer covered until slightly reduced, about twenty
minutes.

Nutrition Facts : Calories 318.7, Fat 0.6, SaturatedFat 0.1, Sodium 1600.4, Carbohydrate 76.3, Fiber 1.1, Sugar 65.6, Protein 3.2

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Shiner Bock Chicken Food

SHINER BOCK CHICKEN

I got this recipe on a cooking segment of the local news. The recipe was created by Dean Fearing, chef at The Mansion on Turtle Creek here in Dallas. It's easy and tasty, too!

SHINER® BOCK SHREDDED CHICKEN TACOS

Splendidly flavored shredded chicken tacos that are sure to delight the entire family with this take on a classic Mexican dish. Garnish with avocado and hot sauce as desired.

RIB EYE STEAK IN BOCK BEER MARINADE

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Great BBQ sauce recipe for wings and ribs. Only use Shiner Bock..thats the whole point of the sauce..;)

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