Displaced Geek

Just a city geek and father coming to terms with being replanted in farm country

Wherein I “Cook” with Beer.

Forgive the brevity, this is only even getting posted because I said I would.

Here we go. Somehow, despite being out of town the day before (and the morning of), I got it into my head that I was going to make food for the Superbowl. I also decided that rather than make food I’d made before, I would try out all new recipes I got from a podcast. Better yet, they were recipes that weren’t actually written down anywhere, but instead just copied by me while listening to said podcast. This is how it turned out.

The plan was sausage, peppers, & onions (cooked in a mix of Otter Creek’s Copper & Winter Red Ales); accompanied by a series of sides/dips like sour cream & caramelized onion dip (made with Copper Ale), guacamole (made with Black IPA), and a kickass restaurant style salsa with no beer whatsoever. I had pans for the Hop Cream, Beer Hummus, and possibly 7-layer dip, but that never manifested.

  • The sausage was delicious. But let’s face it, cooking sausage in beer isn’t exactly a novel idea, so no big surprise there.
  • Emma‘s restaurant style salsa was also delicious, but has nothing to do with beer.
  • The guacamole was perfectly tasty, but we were pretty split as to whether or not you could even taste the beer, so clearly not worth it.
  • The sour cream & onion dip stunk.
  • Allow me to explain. In my humblest of opinions, sour cream & onion dip should taste at least slightly, if not strongly, like …wait for it… onions & sour cream! In this recipe, however, you’re supposed to caramelize the onions, and then deglaze the pan with beer. Once you’ve done that, you’ve created a delicious, sweet mass of caramelized onions, with a slight beer flavor. However, it completely and utterly undoes any bite from the sour cream. And since the onions are now sweet, they lack any bite whatsoever, so you’re left with a sweet, creamy dip that’s so bland no one wants to eat it. One way this might be able to be salvaged, is to add a bit of fresh chive and use it as a vegetable dip, but even then I doubt it’ll even approach being the most memorable dish served at any party.

    Meh, I’ll continue to use beer as an ingredient from time to time, but in the future I plan on using a bit more common sense instead of blindly following directions.


    Written by Peter

    February 16, 2013 at 1246

    Posted in food

    Tagged with , , ,

    %d bloggers like this: