CHARLOTTE, N.C. (QC Life) - It can be used in so many different recipes.
However, if you’re not used to cooking with beer or you don’t even drink it that much and don’t really know a lot about it, it can be a little intimidating.
Well, not anymore!
Chef Tim Schafer was in the QC Kitchen to show us some great ways to cook with beer.
His first recipe is dark ale-enhanced lamb and feta meatballs.
- 2 pounds of ground lamb
- 1 Tablespoon garlic, chopped
- ½ onion (1/2 cup), minced
- 1 stalk celery (1/4 cup), minced
- 2 eggs, beaten
- ¼ cup lager beer, cold
- 1 Tablespoon Worcestershire
- 1 teaspoon Tabasco
- Rosemary, chopped
- Oregano, chopped
- Mint, chopped
- Parsley, chopped
- 4 ounces feta cheese, crumbled
- 2 teaspoons The Brew Chef’s Black Garlic Hopzalt*
- 1 teaspoon cracked black pepper
- 1 cup panko breadcrumbs
- In a mixer or by hand blend all the ingredients, thoroughly incorporating the panko last
- Using a 1-ounce scoop, portion out the lamb mixture
- Roll out the meatballs and place them on a parchment-lined baking tray
- Bake in a preheated 350-degree oven for 20 minutes until meatballs are 165 degrees
- Serve hot with tzatziki sauce
As for that tzatziki sauce, Chef Tim showed us how to make it with a splash of blond ale.
- 2 cucumbers, peeled, seeded, grated and squeezed
- 1 Tablespoon garlic (3-4 cloves), minced
- ½ small onion (1/2 cup), minced
- 1 Tablespoon fresh dill, lightly chopped
- 1 Tablespoon flat-leaf parsley, lightly chopped
- 16 ounces Greek yogurt
- 1 lemon, squeezed
- 2 ounces of golden ale
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon The Brew Chef’s Black Garlic Hopzalt*
- Cracked black pepper to taste
- Squeeze the cucumber to remove any excess liquid
- Thoroughly blend all the ingredients together.
- Serve or chill overnight for flavors to blend.
- Serve immediately or refrigerate overnight to let the flavors blend. Stir before serving
You may also like: Making a peanut butter shake for National Peanut Butter Day
Copyright 2023 WBTV. All rights reserved.