Beer is the basis for some
tasty, hearty cooking

Jalapeno Cheddar
Corn Muffins

1-1/2 cups yellow cornmeal
1/2 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
2 jalapeno peppers, seeded and minced
1 cup Pilsner beer
3 tablespoons melted butter
2 tablespoons sour cream
2 tablespoons sugar
1 egg
1/2 cup grated sharp, aged cheddar cheese

Preheat oven to 375 degrees. Sift together cornmeal, flour, salt and baking soda. Seed and mince jalapenos, then add to the beer to steep.

Blend butter, sour cream, sugar and egg until fluffy, then add dry ingredients, alternating with pepper-lager blend. Fold in grated cheese, and scoop batter into 12 muffin cups.

Bake until crowns are puffy and golden brown, about 30 to 35 minutes.

Approximate nutritional analysis per muffin: 160 calories, 6 grams fat, 4 grams saturated, 30 milligrams cholesterol, 220 milligrams sodium.*

Hoppin' John
with Andouille Sausage

3 cups cooked and drained black-eyed peas
1 cup dark lager
2 pounds andouille sausage, sliced and quartered
1 cup onion, peeled and chopped
1/2 cup celery
2 jalapeno peppers, seeded and minced
1 roasted red pepper, minced
2 cloves garlic, peeled and minced
1/3 cup olive oil
4 cups hot cooked rice
1 bunch parsley, minced (about 2/3 cup)

Place the drained black-eyed peas in a glass bowl. Pour 1 cup dark lager over the peas, and set aside.

Saute the sausage in a large, deep 12-inch skillet over medium heat. When brown, add oil, celery, jalapeno and roasted red peppers, garlic and onion, stir well, and reduce heat to low. Simmer until vegetables are tender, stirring often to prevent garlic from over-browning.

Stir in peas and lager, and heat through. Stir in rice and parsley, stirring well. Serve immediately. Makes 8 to 10 servings.

Approximate nutritional analysis per serving: 420 calories, 22 grams fat, 6 grams saturated, 40 milligrams cholesterol, 610 milligrams sodium.*

Beer Batter for Seafood

(From Sean Kinoshita, head chef at Sunset Grill)

8 ounces light beer
1 cup cake flour, sifted
1 egg
Salt and pepper

Mix all ingredients until slightly smooth. Keep batter lumpy and do not overmix. Batter seafood lightly and fry.

Approximate nutritional analysis for 5 ounces of battered fish (does not include frying): 100 calories, 1 gram fat, no saturated fat, 35 milligrams cholesterol, 100 milligrams sodium.*

Drunken Ahi Poke

(From chef Keith Steel Kong, Gordon Biersch)

2 cups red onions, diced
2 cups green onions, diced
1 tablespoons garlic, minced
1 tablespoons ginger, minced
1 teaspoon Inamona (kukui nut paste)
1 teaspoon red chile flakes
2 cups Gordon Biersch Marzen
1 cup soy sauce

Combine all ingredients and refrigerate for 2 hours or more.

To use, pour over fresh ahi chunks until fish is moist, reserve the rest for later. Serve with garnish of sliced cucumbers, fresh limu and julienned carrots.

Or, fry until golden brown and serve with remaining marinade and garnishes.

Makes 5 cups marinade.

Approximate nutritional analysis per serving (based on 4 servings using 1 cup marinade and 1 pound ahi): 150 calories, 1 gram fat, 0.5 gram saturated, 50 milligrams cholesterol, 800 milligrams sodium.*