BRINGING GOOD BEER TO GREAT PEOPLE!

Pairing beer and food and cooking with beer
User avatar
 HoppyFace
#3977
So, I made a pretty amazing pot of soup a few weeks ago, which happened to feature beer as one of the main ingredients of the broth. I'm not usually a fan of the cold, damp weather that accompanies the winter months in Newfoundland, but I DO love having an excuse to cook a nice soup or stew every now and then...and I love it even more when I can incorporate a seasonal brew! This soup was a pretty big hit, despite the inaccurate name I've attached to it. I've been calling it chicken "taco" soup, even though it quite glaringly contains absolutely no tacos. ;)

This was the easiest thing in the world to make! I used my slow cooker, and I started by dumping in the following ingredients and stirring them all together:

1 onion (chopped)
1 can of kidney beans (drained)
1 can of black beans (drained)
1 can of whole kernel corn (drained)
1 small can of tomato sauce
1 bottle of beer (I used a Sam Adams Oktoberfest, and it worked great)
1 can of Italian-flavored stewed tomatoes (drained and roughly chopped)
1 package of dry taco seasoning


Then, I took three chicken breasts (boneless/skinless) and pushed them down into the mixture until they were covered up, and cooked the whole gosh-darned thing on low heat for 5 hours. When it beeped at me, I pulled the chicken breasts out of the soup and shredded 'em to bits (I just put them on a plate and used two forks to shred them, nothing fancy), then stirred the shredded bird bits right back in and cooked the whole gosh-darned thing on low heat again, this time for 2 hours.

When it beeped at me for the second time, I served it up in bowls, and topped it with shredded cheddar cheese and a nice big dollop of sour cream. It was delicious! I made cheesy garlic bread to go with it, but I think tortilla chips would be pretty nice, too. I might try that next time...and with this soup, there's always a next time, because it makes a TON and it freezes like a dream. What's better than that?

Even though this soup is not incredibly spicy, it does have just enough kick to it to warm your insides on a cold night...and I think it probably pairs best with a nice hoppy IPA like a Mad Tom. Yum!

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User avatar
 ryndam
#3981
Mmm. I've been trying to make some more soups and stews this season so maybe next time I'll try to find the right beer to put in it.

I remember a few years ago I had some pretty good success using Old Speckled Hen in the pan while I was sautéing chicken. Some of the best chicken I've ever made :lol: Maybe I'll try a beer marinade in the future as well probably won't be as effective as buttermilk or something but I think it's worth an attempt.
User avatar
 Allan Johnson
#3988
There's a cheese/pale ale soup in one of my beer books that I am looking forward to making sometime soon!
User avatar
 HoppyFace
#3990
ryndam wrote:Maybe I'll try a beer marinade in the future as well probably won't be as effective as buttermilk or something but I think it's worth an attempt.
I bet beer would actually work extremely well as a marinade! I think one of the reasons that buttermilk works so well is that the lactic acid contained in it acts to break down the protein in the chicken a little bit, making it more tender once it's cooked. I'm guessing that since beer has pretty high acidity, it might have a similar effect! You should give it a go!
Allan Johnson wrote:There's a cheese/pale ale soup in one of my beer books that I am looking forward to making sometime soon!
That soup sounds amazing to me...but that's not surprising, since cheese and beer are two of my absolutely favorite things ever. Haha. :) You should post about it once you make it!
User avatar
 beerthief
#4027
yum! :mrgreen:
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