Spikedbeer Recipes

Steps:

• Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
• Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

Steps:

• Make the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on the two short ends; coat with cooking spray. Bring the beer to a simmer in a large saucepan over medium heat and cook until reduced to about 1/3 cup, about 15 minutes. Pour into a bowl and set aside.
• Wipe out the saucepan and add the butter and chopped chocolate. Cook over medium-low heat, stirring, until smooth. Remove from the heat and let cool slightly, about 5 minutes. Add the granulated sugar and eggs and stir until glossy and smooth. Stir in the reduced beer. Add the flour, cocoa powder and salt and stir until no lumps remain. Stir in the chocolate chips.
• Pour the batter into the prepared pan. Bake until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer the pan to a rack. Meanwhile, make the glaze: Mix 2 tablespoons beer with the granulated sugar in a small bowl until the sugar is dissolved; spoon or brush over the warm brownies and set aside.
• Make the icing: Combine the butter, all but 2 tablespoons pecans and the salt in a medium saucepan over medium heat. Cook, stirring, until the butter is melted and the nuts are lightly toasted, about 5 minutes. Add the cocoa powder and stir until smooth. Remove from the heat and add the confectioners' sugar in two batches, alternating with the remaining 1/4 cup beer. Stir until smooth, then pour over the warm brownies and gently spread. Sprinkle with the remaining 2 tablespoons pecans. Let cool completely. Lift the brownies out of the pan using the foil overhang and cut into pieces.

Steps:

• Heat cider with cloves and cinnamon. Pour a shot of apple brandy into a mug and fill with cider.

Steps:

• Mix together the orange juice, tequila, and balsamic vinegar.
• Pour over the strawberries and let stand 10 minutes; drain and serve.

Steps:

• Heat a skillet over med-high heat; add the bacon and cook until crisp, 5 minutes.
• Add in the onions; decrease heat to medium; cook the onions with the bacon until they are soft, 5-6 minutes.
• Stir in the baked beans; heat the beans through, then decrease heat to low.
• Remove pan from heat; add in the whiskey and stir it in; then return pan to the heat.
• If the whiskey flames, the flame will die out in less than 10 seconds-just be prepared.
• For a full whiskey-spiked flavor, the trick is to avoid the flame and just warm the alcohol; think hot toddy.
• Season the spiked beans with black pepper.
• Combine the softened butter with the honey; spread the mixture evenly over the toast; serve the beans with honey-buttered toast.