Posts tagged recipe
![guinness](http://manjr.com/wp-content/uploads/2015/07/guinness-64x64.jpg)
Grilling With Guinness Blonde American Lager
The good folks over at Guinness gave me a challenge. They wanted me to see what summer grilling recipe I could come up with by pairing my dish with Guinness American Lager. Well technically it was called a challenge, but in my mind it was an invitation to find a tasty dish to serve my friends and I on picturesque summer night.
Doing some research I found that when it comes to a lager the best pairings are seafood, sushi; grilled pork, grilled chicken, some pasta dishes, Southeast Asian food, Latin food and Mexican food. I was thinking about making one of my favorite dishes which is a taco salad, but you really can’t grill taco beef. So I decided on making a chicken dish. I was looking to make a tangy chicken to go with the Guinness Blonde Lager.
My friends and I enjoyed the meal and the lager. To go along with the Guinness Blonde Lager and chicken I grilled asparagus and made some potato packets. I was glad to see everyone loving the dish, the lager, and the conversation at the dinner table. Thanks Guinness for the challenge. It was a great excuse to bring some friends to unwind and enjoy your Blonde American Lager responsibly. For more on the lager go to the Guinness website here!
Tangy Chicken
Ingredients:
4 bone in chicken breast halves
3 Tbsp of molasses
3 Tbsp of brown sugar
1 Tbsp dried mustard
1 Tbsp soy sauce
1 cup ketchup
1/2 cup cider vinegar
2 Tsp Worcestershire sauce
1 cup water
Directions:
Combine the ketchup, cider vinegar, molasses, brown sugar, dried mustard, soy sauce, Worcestershire sauce, water, and kosher salt and pepper into a sauce pan. Simmer for 30 minutes. Get the grill to the medium-high on one side. Add some salt and pepper on the chicken breast halves. Grill over direct heat until golden and crisp on both sides. It should be done on each side for around 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
Jul 12th
![crown](http://manjr.com/wp-content/uploads/2015/06/crown-64x64.jpg)
The Canadian Crown Steak Marinade
I enjoy steak. I enjoy Crown Royal. For the life of me I didn’t know why it took me this long to make a food recipe with Crown Royal. I like to enjoy a Crown and ginger responsibly while eating a steak dinner. So why didn’t I make the connection of using Crown sooner? It was when one of my friends asked me if I have ever cooked with Crown Royal.
A few lightbulbs went off in my head and I started to think of a recipe that I should try out. When making steaks on the grill or stove I like using the McCormick Montreal steak seasoning. So I decided to combine two Canadian ingredients in this marinade and called it the Canadian Crown Steak Marinade. So if this sounds great to you feel free to check it out.
Plus for more news on Crown Royal and if you are 21 years or older go to their website as well as thebar.com for drink recipes.
Ingredients (Serves 4)
4 rib-eye steaks
1/2 cup Crown Royal whisky
1/2 cup pineapple juice
1/2 cup brown sugar
1 teaspoon chopped garlic
2 tablespoons McCormick Montreal steak seasoning
1/3 cup teriyaki sauce
1/3 cup soy sauce
1/3 cup water
Directions
Combine the water, Crown Royal whiskey, pineapple juice, brown sugar, teriyaki sauce, soy sauce, and minced garlic in a bowl. Put the steaks in a strong Ziploc bag. Pour the marinade over the steaks. Close up the bag and refrigerate overnight. Grill or cook steaks 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving. I wrap the steaks in foil to keep the juices on the steak. Serve with potatoes and vegetable or a salad. Top it off with Crown Royal whisky neat or your favorite Crown Royal cocktail.
Jun 26th