Beer Coleslaw Recipes
BEER-POACHED BLUE CRABS WITH SWEET 'N' SAVORY COLESLAW
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- In a large pot on high heat, combine all the ingredients, except the crabs, and bring to a boil. Add the crabs, cover the pot, and cook for 10 minutes or until the crabs turn red. Remove cooked crabs to a rimmed sheet pan to cool slightly.
- Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet 'n' Savory Coleslaw if desired.
- In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well.
- Refrigerate for at least 4 hours and mix again just before serving.
BEET SLAW
Provided by Alton Brown
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.
BLEU CHEESE COLESLAW
Coleslaw with a TWIST! If you're a bleu cheese lover, you'll LOVE this recipe. It's the first thing people come back for 2nds of at all our holiday functions. It's easy and refreshing.
Provided by sheadley
Categories Salad Coleslaw Recipes With Mayo
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
- Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 13.5 g, Cholesterol 22.4 mg, Fat 17.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 507.9 mg, Sugar 5.2 g
BEER-BATTERED MAHI-MAHI SOFT TACOS W. COLESLAW AND AVOCADO SAUCE
Make and share this Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw and Avocado Sauce recipe from Food.com.
Provided by Chef kitkat31
Categories < 60 Mins
Time 1h
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 20
Steps:
- FOR COLESLAW: Toss all ingredients in medium bowl to blend. Season slaw to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.).
- FOR SAUCE: Blend all ingredients in mini processor. Add water by teaspoonfuls to thin if desired. Season sauce to taste with salt. (Can be made 8 hours ahead. Cover and chill.).
- FOR MAHI-MAHI: Combine first 3 ingredients in large bowl; gradually whisk in beer. Place fish in large strainer. Spoon additional flour over. Toss fish in strainer to coat. Shake well, releasing excess flour. Mix fish into beer batter. (Can be prepared 1 hour ahead. Let stand at room temperature.).
- Pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan and heat oil to 375°F Working in batches, lift fish from batter and drop into hot oil. Fry until crisp and golden, about 1 minute per side. Transfer fish to paper towels to drain.
- Cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side. Stack 2 tortillas for each taco. Using tongs, place some slaw in center of each tortilla stack. Top with sauce, cilantro sprig, and fish. Fold edges of tortillas over filling. Repeat with remaining ingredients. Place 2 tacos on each of 4 plates. Garnish with lime wedges; serve.
ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Provided by by Michelle Davis
Categories Beer Vegetarian Cauliflower Vegan Cabbage Cilantro Tortillas
Yield Makes 6 tacos
Number Of Ingredients 26
Steps:
- Make the slaw:
- Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
- Make the tacos:
- Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
- In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
- To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.
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