Cooking with beer

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By Andrew Michalscheck By Andrew Michalscheck

Grilled Shrimp with Hefeweizen and Jicama Salad
1 bottle of Blue Moon
1/2 orange, squeezed
1/2 lime, squeezed
1/2 lemon, squeezed
2 star anise pods
1 cinnamon stick
1 tsp salt
1 turn of fresh cracked pepper
1 basil branch

Jicama salad
4 oz. jicama batons
1 tsp chopped cilantro
2 tsp red onion, minced
1 orange, segmented
1 pinch poppy seeds
1 tsp chives
1 tsp sesame oil

Marinate shrimp for three hours. Dry with a paper towel. Bring to room temperature. Grill for two minutes per side. Allow to rest.

Combine all salad ingredients. Mix well. Arrange on the plate, drizzle the leftover sauce around the plate, and garnish with green onions. Serve and enjoy!

Steak and Stout
2 - 4 oz. filets
1 garlic clove, minced
1 shallot, minced
1 tsp miso
1 bottle milk stout
1 tsp dill
1 tsp cinnamon
1 tsp yellow curry powder

Combine all ingredients. Allow to marinate for four hours.
Grill to desired temperature. Serve with asparagus, green beans, or squash. Enjoy!

Four Peaks Shandy

4 oz. Hop Knot
1/2 cup grapefruit juice, fresh squeezed
1 T celery seed
1 oz. club soda
Small celery stalk
Ice cubes

Blend all ingredients and enjoy!