Beerandscallopkebabs Recipes

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BEER-BATTERED FISH AND CHIPS



Beer-Battered Fish and Chips image

Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3 large russet potatoes (about 1 1/2 pounds)
Vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 cup rice flour
2 teaspoons baking powder
Kosher salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle lager, chilled
1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces
Malt vinegar and lemon wedges, for serving

Steps:

  • Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
  • Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
  • Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
  • Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
  • Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

BEEF KEBABS WITH COUSCOUS



Beef Kebabs With Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/4 cup red wine vinegar
2 teaspoons chopped fresh rosemary
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
1 1/4 pounds tri-tip steak, cut into 1-inch pieces
1 1/2 cups Israeli couscous
2 tablespoons chopped fresh parsley
1 large red onion, cut into 4 thick rounds
4 plum tomatoes, halved lengthwise

Steps:

  • Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.
  • Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.
  • While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.
  • Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.

Nutrition Facts : Calories 589, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 98 milligrams, Sodium 314 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 35 grams

SALMON KEBABS WITH HERB SAUCE



Salmon Kebabs with Herb Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
1 pound center-cut salmon, skin and pin bones removed, cut into 24, 1 1/2- to 2-inch cubes
1 small red onion, cut into 1 1/2-inch-wide pieces
1 lemon, sliced into 1/3-inch-thick rounds and then quartered plus lemon wedges for serving
Herb Sauce, recipe follows
1/4 cup extra-virgin olive oil
1 tablespoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
Kosher salt
1/2 cup packed basil leaves
1/2 cup packed parsley leaves

Steps:

  • Preheat the grill to 375 degrees F.
  • Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
  • To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
  • Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
  • Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
  • Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

BEEF KEBABS



Beef Kebabs image

Provided by Sandra Lee

Categories     main-dish

Time 1h13m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 tablespoon garlic, chopped
1/2 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon hot sauce
3 pounds bottom round steak, cut into 1-inch cubes
1 large yellow onion, chopped in large chucks slightly large than beef cubes
Spicy Couscous, recipe follows
2 tablespoons canola oil
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
2 cups chicken broth
1 (10-ounce) box couscous
Salt and freshly ground black pepper

Steps:

  • In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
  • Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
  • Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for another use. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
  • Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
  • Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

BEER BAKED BEANS



Beer Baked Beans image

Provided by Sandra Lee

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

4 strips bacon
1 medium red onion, diced
2 (28-ounce) cans baked beans
1/4 cup ketchup
1/4 cup spicy brown mustard
3 tablespoons molasses
1 (12-ounce) bottle lager beer

Steps:

  • Preheat oven to 400 degrees F.
  • Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy.
  • In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
  • Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness.

SCALLOP AND BACON KEBABS



Scallop and Bacon Kebabs image

Make and share this Scallop and Bacon Kebabs recipe from Food.com.

Provided by papergoddess

Categories     Very Low Carbs

Time 15m

Yield 4 servings per pound

Number Of Ingredients 5

sea scallops
vegetable oil
breadcrumbs
bacon, cut into 1 inch squares
lemon wedge

Steps:

  • Brush scallops with vegetable oil.
  • Dip in bread crumbs.
  • Skewer scallops alternately with bacon squares.
  • Grill over moderate heat 10 minutes or until golden brown;.
  • -OR-Broil 4 inches from heat source, turning several times during the cooking period.
  • Serve with lemon wedges.

Nutrition Facts :

SAUSAGE AND BELL PEPPER KEBABS



Sausage and Bell Pepper Kebabs image

One of my favorite sausage meals, perfect for grilling with kids.

Provided by nweqjohn

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 5

Number Of Ingredients 9

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
3 large potatoes, cubed
6 (4 ounce) links Italian sausage, cut into 1-inch pieces
2 green bell pepper, cut into 2-inch squares
1 large sweet onion, peeled and cut into wedges
wooden skewers, soaked in water

Steps:

  • Place rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add potatoes. Seal and shake until potatoes are covered.
  • Alternate threading potatoes, sausage, peppers, and onions onto skewers, leaving a small space in between each item.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place kebabs on the grate; cover any large gaps on the skewers with aluminum foil. Grill until vegetables are tender and sausage is cooked to your liking, 4 to 6 minutes per side.

Nutrition Facts : Calories 528.9 calories, Carbohydrate 51.2 g, Cholesterol 53.2 mg, Fat 25.9 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 9 g, Sodium 1145.2 mg, Sugar 6.4 g

MOM'S BEEF AND BEER



Mom's Beef and Beer image

Cubed beef is simmered in beer with lots of onions. What else is better then that? Served with boiled carrots that you can add right in the pot. The gravy this makes tastes awesome on mashed potatoes!

Provided by NORAJ1067

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 4

Number Of Ingredients 11

1 ½ pounds cubed beef stew meat
salt and pepper to taste
½ cup all-purpose flour for coating
1 tablespoon vegetable oil
1 (12 fluid ounce) bottle beer
1 ½ cups water
1 tablespoon crushed dried rosemary
1 pinch dried dill weed
2 medium onions, chopped
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley

Steps:

  • Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
  • Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
  • Bring to a boil, then simmer over low heat for 1 1/2 hours.

Nutrition Facts : Calories 670.8 calories, Carbohydrate 21.2 g, Cholesterol 149.7 mg, Fat 40.4 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 15.2 g, Sodium 113.1 mg, Sugar 2.4 g

BEER MARINADE KEBABS



Beer Marinade Kebabs image

The recipe stated to do this with pork but I'm not really a pork lover so did this with beef instead. The ingredient combo really tenderises the meat well.

Provided by Mandy

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

600 g diced pork or 600 g beef
1 green capsicum
1 red capsicums or 1 yellow capsicum
8 bamboo skewers
1 1/2 cups beer
2 tablespoons oil
1 onion, finely sliced
1 garlic clove, crushed
2 tablespoons lemon juice
pepper
2 teaspoons cornflour
1/4 cup water

Steps:

  • Evenly thread pork & capsicums onto skewers.
  • Combine marinade ingredients & marinde kebabs for at leat an hour.
  • Barbeque approx 6-8 mins turming 2-3 times.
  • Heat marinade and thicken with blended cornflour & water, allow to simmer 2-3 mins and serve with kebabs.

BEER AND SCALLOP KEBABS



Beer and Scallop Kebabs image

Nice quick recipe for your next BBQ. Preparation time does not include one hour marinating time. The liquid marinade will give more of a steamed rather than baked texture. If you like spicy food don't be scared with the chili flakes, it will make the final step all the much better.

Provided by Peter J

Categories     Australian

Time 15m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 7

500 g scallops
1 cup beer
4 garlic cloves
1/4 teaspoon ground black pepper
1/4 teaspoon chili flakes
1 small onion, chopped
8 skewers

Steps:

  • Mix all ingredients in a small bowl.
  • Refrigerate covered for one hour or more.
  • Place a few scallops on each skewer.
  • Grill on BBQ over medium heat for around 5-10 minutes, turning occasionally and pouring over reserved marinade.
  • Serve with remaining beer.

Nutrition Facts : Calories 124.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 30, Sodium 496.4, Carbohydrate 8.9, Fiber 0.5, Sugar 0.8, Protein 15.8

PORK CHOPS IN BEER



Pork Chops in Beer image

This is an easy pork chop recipe using just beer, ketchup and brown sugar. It's simple and quite good.

Provided by Sadie

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h20m

Yield 8

Number Of Ingredients 4

2 cups ketchup
1 (12 fluid ounce) can or bottle beer
¾ cup packed brown sugar
8 pork chops

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 145 degrees F (63 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)

Nutrition Facts : Calories 256.5 calories, Carbohydrate 36.9 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 2.3 g, Sodium 696.9 mg, Sugar 33.7 g

GARLIC SCALLOP KEBABS



Garlic Scallop Kebabs image

This recipe is from Dr. Jane Pentz, from a book called. "If You Don't Take Care of Your Body, Where Are You Going to Live?" She has some fantastic recipes but this one is really nice. My husband and I will grill these up on the back patio with a glass of wine and have a date night at home...sometimes those are the best nights of all! Enjoy! **The prep time includes marinating time!

Provided by Kelly0412

Categories     Low Cholesterol

Time 1h7m

Yield 6 Kebabs, 6 serving(s)

Number Of Ingredients 11

1/3 cup fresh lemon juice
1/3 cup dry white wine (or reduced sodium chicken broth)
4 garlic cloves, minced
2 bay leaves
1 teaspoon lemon peel, grated
1 teaspoon black pepper
1 1/2 lbs sea scallops
4 cups mushroom caps
3 medium red bell peppers, cut into 1 inch squares
3 medium green bell peppers, cut into 1 inch squares
2 large red onions, cut into 1 inch squares

Steps:

  • In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
  • Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
  • Place kebabs on grill (over medium heat).
  • Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!

Nutrition Facts : Calories 177, Fat 1.4, SaturatedFat 0.2, Cholesterol 37.5, Sodium 191.2, Carbohydrate 18.1, Fiber 3.6, Sugar 7.3, Protein 22.3

BEER BATTER FRIED BAY SCALLOPS



Beer Batter Fried Bay Scallops image

Make and share this Beer Batter Fried Bay Scallops recipe from Food.com.

Provided by Chief Jack

Categories     Low Cholesterol

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb bay scallop
1 cup self rising flour, split in half
1/4 cup self-rising yellow cornmeal
1 can beer
5 -6 dashes hot sauce
salt and pepper
oil (for frying)

Steps:

  • Rinse the scallops and drain to a towel.
  • In a large bowl, mix 1/2 cup of the flour, the corn meal, hot sauce, salt and pepper with enough beer to make a batter a little thinner than a pancake batter.
  • Put the remaining flour in a plastic bag, add the scallops, close the bag and shake well to coat them evenly.
  • Remove batches of the scallops, coat well in the batter and fry in the pre- heated oil until golden brown.
  • Remove the scallops from the oil and drain on paper towels.
  • These go great with batter fried okra, a big baked potato and Cocktail Sauce on the side.

Nutrition Facts : Calories 448.8, Fat 2, SaturatedFat 0.3, Cholesterol 37.5, Sodium 1178.1, Carbohydrate 66.1, Fiber 2.7, Sugar 0.1, Protein 27.3

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From wikihow.com


BEER BATTERED POTATO SCALLOPS: HOW TO PREPARE THEM IN MINUTES
A quick way to prepare potatoes as a side dish or a tasty snack to feed a crowd!INGREDIENTS3 large potatoes 150 ml Water 80 ml Beer 2 cups flour Rosemary Sal...
From youtube.com


PAN SEARED SCALLOPS WITH BROWN BUTTER BEER SAUCE
2021-02-10 Instructions. Pat scallops dry with paper towels. Season with salt and pepper. Heat the oil in a cast iron pan on medium high heat. Add the scallops to the pan and cook for 2 to 3 minutes on each side or until they have a nice sear on them. Remove from pan and keep warm. Add the butter to the pan and turn heat to medium.
From jerseygirlcooks.com


BEEF KOFTA RECIPE - BEST BEEF RECIPES
2022-06-01 In a small bowl, combine sea salt, white pepper, red pepper flakes, cinnamon, ground ginger, and allspice. In a large bowl, add ground beef, parsley, mint, white onion, and the spice mix. Form ground beef mixture into about 8 logs. Skewer each log, packing the mixture evenly and tightly around each skewer.
From bestbeefrecipes.com


BEST BEEF-VEGETABLE KEBABS WITH ORZO RECIPE - THE PIONEER WOMAN
2020-04-20 Preheat a grill or grill pan to medium high. Thread the meat, cherry tomatoes, bell pepper, zucchini and red onion onto 18 skewers, alternating ingredients. Brush lightly with olive oil and season the vegetables with salt. Grill the kebabs, turning a few times, until charred, about 4 minutes for medium-rare steak. Serve with the orzo.
From thepioneerwoman.com


GREEK GROUND BEEF KEBABS: MEAL IN 60 MINUTES! - DIMITRAS DISHES
2021-01-04 Divide the meat into 12 portions and roll each portion into a kebab. The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet. Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it. Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side.
From dimitrasdishes.com


8 BEST BEEF AND BEER RECIPES | ALLRECIPES
Finger Steaks. Credit: Fabian. View Recipe. Use a light-colored lager in the batter to give these chicken-fried steak strips a boost of flavor and a crisp, airy coating. Serve with Dad's favorite BBQ sauce, a side of fries, and of course, a tall, cold beer. Pro tip: Avoid darker beers, like stouts, which can turn the batter gray.
From allrecipes.com


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