Beer Bites: Tasty Recipes and Perfect Pairings for Brew by Christian DeBenedetti, Andrea Slonecker

By Christian DeBenedetti, Andrea Slonecker

As beer fanatics good be aware of, there hasn't ever been a greater time to be a lager drinker. yet all that beer begs for the perfect meals to compliment it! This assortment serves up sixty five globe-roaming and easy recipes from appetizers to snacks and major classes that transcend normal pub grub with suggestions of beer types and generally on hand must-try brews for every dish. Beer Bites is perfect for the growing to be cadre of craft beer fans wanting to discover the fundamentals and nuances of beer and nutrition pairings, whether or not they are web hosting tasting nights or simply having fun with one reliable brew at a time.

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Additional resources for Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers

Sample text

5-CM CHUNKS 2 LEMONS, HALVED CROSSWISE 1. Combine the mint, parsley, garlic, red pepper flakes, 1 tsp salt, and ½ tsp pepper in a food processor and pulse until the herbs and garlic are finely chopped. Drizzle in the olive oil and pulse just to combine into a salsa verde. 2. Pour about half of the salsa verde into a medium bowl, add the chicken pieces, season generously with more salt, and toss to coat. ) Cover and let marinate in the refrigerator for at least 2 hours, or preferably overnight. Pour the rest of the salsa verde into a small bowl, cover, and refrigerate until ready to serve.

TO MAKE THE LAMB SATAY: Combine the tamarind pulp and 1⁄3 cup/80 ml water in a small saucepan and bring to a boil. Remove from the heat and break up the pulp with a wooden spoon, then cover and set aside to soften, about 10 minutes. Mash up the softened tamarind pulp to dissolve. Pour the mixture through a fine-mesh sieve into a blender, using the back of the wooden spoon to aggressively mash and push as much of the pulp through as possible. Discard the solids. 2. Heat a small, heavy, dry skillet over medium-high heat.

Combine the quark and butter in a stand mixer or a large bowl. Beat together until smooth, using the paddle attachment or a sturdy wooden spoon. Add the cornichons, green onions, capers, garlic, ½ tsp of the paprika, the mustard, and caraway seeds. Season with salt and pepper and mix together well. Taste and adjust the seasoning, adding a little of the pickle juice to brighten the flavors, if needed. Transfer to a small bowl. Cover and refrigerate until chilled, at least 1 hour, but the flavor will continue to develop overnight.

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