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Dark Beer Pouring Into Mug

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