At this time of the year, don’t miss on the wonderful combination of football–American or European–beer, and grilling. It all comes together in the article by Suzanne Hall, “Beer Meets Grill: How to Spice Up Your Pre-Game Party.” She features one her favorite chefs, Kent Rathburn: “Recently, Rathburn has added a new flavor dimension to his grilling. He’s discovered that beer, long a staple at backyard cookouts and pre-game parties, is not just something to sip while waiting for the food to cook, but a versatile ingredient that can add a unique flavor to grilled foods.” Here is Rathburn’s recipe for a spicy, beer-based marinade for meats:
Southwestern Beer Marinade
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
This marinade is delicious with pork, chicken, beef, or game.
- 8 ounces Mexican beer
- 1/4 cup olive oil
- 8 cloves garlic, chopped
- 4 shallots, chopped
- 1 cup onion, chopped
- 2 jalapeño chiles, seeds and stems removed
- 1 bunch cilantro, chopped
- 1/4 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons black pepper
- Juice of 6 limes
In blender or large food processor, place all the ingredients. Blend until smooth.
Yield: About 2 cups
Heat Scale: Medium
