February 9, 2008 in cookbook
Let me tell you, this and one other post has been in the pipeline so long now its sort of crazy. It seems like just yesterday though when we sat down to eat this meal, it was that delish.
I had the opportunity to review the Anheuser-Busch Cookbook: Great Food, Great Beer by August A., IV Busch (Foreword), Noel Barnhurst (Photographer) and put out by Anheuser Busch.
This book is organized in such a way that each recipe is paired with a general type of beer (dark, pilsner, lager, etc) that you would find in the Anheuser Busch lineup. It also has a great section that discusses the various characteristics of each type of beer at the back of the book. I really had no idea that Anheuser Busch had diversified their selections, might be worth a few experiments on a hot afternoon. There are also recipes using beer as an ingredient, something I love to do myself.
Other than this, this book is a collection of tantalizing and delicious recipes that would hold their own quite well outside of the beer-pairing framework.
- Spicy Shrimp Cakes with Corn Salsa
- Tuna Ceviche with Cumin and Chile
- Pulled Chicken Sandwiches
- Chile Verde
- Grilled Green Tomatoes with Salsa
- Chicken Stew with Saffron
- Pork Skewers with Moroccan Spices
- Mushroom-Stuffed Filet of Beef
- Cajun Jambalaya with Wild Rice
- Vietnamese Skewers with Dipping Sauce
- Lemon-Garlic Shrimp Skewers
- Seared Snapper ProvenÃƒÂ§ale
- Fallen Chocolate Cake with Cherries
- Pear-Cardamom Upside-Down Cake
I must also say that the food photography is bright, dreamy at times (shallow depth of field), and inspiring for the cook who might need a bit of coaxing to try a new recipe.
The recipe we ended up testing was for Grilled Cornish Game Hens with herbs (pg. 138) and it was simply delicious. Since we live in the frigid tundra that is Massachusetts, I baked these and did not grill them. I also added marjoram and shot the images above with that but I also used rosemary (as per the recipe) and fresh sage. The cayenne makes this recipe, its simply wonderful!
I enjoyed having my 11 year old pitch in on this recipe because the very first proper meal I cooked for my family at her age was also Cornish game hens (tho that recipe involved lots of burgundy wine and rice stuffing).
This recipe is simple and to the point. It also goes wonderfully well with the simple clean taste of an English-style Pale Ale.
I recommend this book wholeheartedly. It is a large glossy fun compendium of very approachable recipes and many good excuses to break out those frosty beer mugs.
Cayenne Rosemary Herbaceous Cornish Game Hens
Recipes from THE ANHEUSER-BUSCH COOKBOOK: GREAT FOOD, GREAT BEER, 185 Flavorful Recipes for Pairing Beer with Food by Anheuser-Busch
- 3 large garlic cloves
- 1 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- grated zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons chopped fresh rosemary
- pinch of cayenne pepper
- 2 Cornish game hens (about 2 pounds each), backbone removed and birds flattened
- 1: On a cutting board, using the flat side of a chef’s knife, mash the garlic with the salt, then transfer to a shallow baking dish. Add the lemon juice and the zest, olive il, rosemary, and cayenne. Add the hens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
- 2: (I didn’t do these later parts because I baked the hens. If you are going to grill them, follow these directions closely. I just pitched them in the oven at 350 and used a probe and roasted until about 155 F and then removed, covered, and let it rest before serving) Prepare a grill for cooking over medium-low heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-low coals. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-low.
- 3: Lay the hens on the grill rack, skin side up. If using a gas grill, close the lid. Grill for 20 minutes, then turn skin side down and cook until an instant-read thermometer inserted into the thickest part of a thigh away from the bone reads 160F, the juices run clear when a thigh or breast is pierced with a fork, and the hens are nicely browned, 8-10 minutes longer. Serve and enjoy immediately!
- Paperback: 304 pages (with flaps)
- Publisher: Sunset Books; 1 edition (December 26, 2007)
- Language: English
- ISBN-10: 0376020482
- ISBN-13: 978-0376020482
- Product Dimensions: 11.3 x 8.9 x 1 inches
- Shipping Weight: 2.4 pounds