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Huckleberries Online

Wed., June 12, 2013, noon

High Noon: Cooking with Beer

Stacks at Steam Plant offers Steamed Shellfish – Penn Cove mussels and Manila clams sautéed with smoked bacon, garlic, shallots and basil and steamed in Cutter’s Pale Ale. They are served with a side of grilled garlic bread and lemon wedges. (Colin Mulvany)
Stacks at Steam Plant offers Steamed Shellfish – Penn Cove mussels and Manila clams sautéed with smoked bacon, garlic, shallots and basil and steamed in Cutter’s Pale Ale. They are served with a side of grilled garlic bread and lemon wedges. (Colin Mulvany)

Stacks at Steam Plant offers Steamed Shellfish – Penn Cove mussels and Manila clams sautéed with smoked bacon, garlic, shallots and basil and steamed in Cutter’s Pale Ale.

Don’t just hand Dad a beer with dinner this Father’s Day – serve him some suds in his food, too.

While still not quite so familiar as cooking with wine, using beer in recipes has become increasingly commonplace as the craft-brewing culture continues to grow.

“You get more complex flavors with beer than if you’re using wine or vinegars,” says Michael Noble, chef-owner of Waddell’s Neighborhood Pub & Grille in southeast Spokane. “You have a lot more layers of flavor to work with.” Read more. Rick Bonino, SR

I have a great beer chicken recipe. Do you cook with beer?




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Cindy Hval
Cindy Hval is a freelance columnist for the Voices neighborhood sections. Her Front Porch column appears twice a month in the Thursday Voice.