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Sunday, 18 January

beer scrambled eggs

I came home last night starved after doing two shows and there was nothing obvious to eat so it was time to chuck together some various left over bits and make a meal.

I had made a batch of badly spiced moroccan chicken strip - too much cinnamon and cayenne pepper - two days ago and I still had some left so I chopped some up. Then I chopped up a zucchini and threw it in a hot fry pan with oil and gave it a good browning. Then I through in the chopped chicken and a chopped tomatoe. While that sizzled I beat two eggs together with a good splash of Coopers Sparkling Ale and threw that in with the chicken and veg. I quickly grated some cheese and mixed that through the eggs and stuff and presto something hot and comforting to eat - and it tasted pretty bloody good. Of course I had lots of spice from the chicken but the beer in the eggs added another dimension of malt sweetness and that combined with the melted cheese just lifted everything elso to yummy delights. You could use any left over meat and add whatever spices you want. Give it a go and tell me how you went.

Comments

Paul,
I read your recipe for beer scrambled eggs/morrocan chicken, and the rest posted here. Re: the first, I wonder what kind of condition your stomach was in after the fact?

Here's a quick recipe for black bean soup:
*1 can black beans rinsed (tho dried work best)
*Fresh or canned tomatoes (32 oz.)
*Half a yellow onion
*Water or chicken broth (2 c.)
*spices to taste: garlic (cloves), cumin, sea salt, fresh ground pepper
*dash of cayenne
Toast herbs in a skillet till warmed through; add onion and little olive oil to pan. Cook to desired softness. Set aside. Next add part of broth to your beans. Stir well. Add tomatoes and onion and spices. Take about half out (depending on the texture you desire) and put in a blender. I use "liquify" setting and get a velvety texture. After blended add back to pot and continue cooking a little longer.
For extra heat, add fresh jalapenos; top with fresh mex cheese mix and sour cream.

Try it -- you'll like it without the beer -- but maybe a sip or two.
Your fan,
Doris

Posted by: Doris on February 6, 2004 08:16 AM

I forgot to note that if you do use dried black beans (healthiest), use at least a one-pound bag (soaked overnight.)
Pardon the omission,
Doris

Posted by: Doris on February 6, 2004 08:30 AM

Doris my stomach was contentedly full and my spirit well satisfied. Thanks for the recipe!

Posted by: Paul on February 14, 2004 08:01 AM

That sounds good! Sometimes the best dishes come out of leftovers and make the best "comfort foods" of sorts. And the other aspect that satisfies my mind on those days is the creative part of throwing that dish together, instead of following a set recipe, follwing my instincts and combining spices I usually don't, experimenting.... needless to say, sometimes the end result is plain aweful (shuddering from some memories :)), but mostly not.

Posted by: Evelyn on February 29, 2004 10:58 PM

Hello Paul,
I just discovered your site and happened to notice this recipe. I tried to use the beer (Labatt's Blue) in my Spanish Tortilla. It came out great,lots of flavor and fluffier. I guess I am going to experiment a lot of beer in my cooking. Thanks.

Warm regards,
Katherine

Posted by: Katherine(NYC) on May 26, 2004 09:41 AM

Have you ever tried sausages cooked in beer? Boil the sausage for about 20 minutes in beer and then grill them. They are so good. The beer taste is all the way through. The best ones are those big German sausages.

Posted by: Jo(In Texas) on June 15, 2004 10:36 PM Post a comment

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