Published in Jul 2019 / Updated in Oct 2021
Most of us only drink on days ending with Y. So here are 10 of the best snacks around to pair perfectly with an ice-cold beer.
Parmesan, mayo, and smoked paprika grilled oysters
Parmesan and smoked paprika:
Spoon a small dollop of mayonnaise onto a shucked oyster. Sprinkle with smoked paprika and top with shredded Parmesan. Put the oyster back on the grill until the cheese is melted.
Sriracha Fried Oyster Mushrooms
Cook time: 20 Minutes
All you need is:
1 Package of Fresh Oyster Mushrooms
The Wet Batter:
1/2 Cup of All-Purpose Flour *Use brown rice flour for a gluten-free recipe. I have used brown rice flour many times and they come out perfect.
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
Sriracha Hot Sauce. *Use as much or as little as you like. I use around 1/4 of a cup or more but I like things spicy so use at your discretion.
3/4 Cup of Water
The Dry Batter:
1 Additional Cup of All Purpose or Brown Rice Flour
2 Additional Tsp of Onion Powder
2 Additional Tsp of Garlic Powder
Salt & Pepper to Taste
Fresh Squeeze of Lemon
Oil for Cooking
Juice of 1 Lemon
3 Tsp of Onion Powder
3 Tsp of Garlic Powder
2-3 Tbs of Fresh Chopped Chives
2-3 Tbs of Fresh Chopped Parsley
Salt & Pepper to Taste
First, prepare the mushrooms by simply pulling the mushrooms apart into about 2-inch pieces.
Next, make the wet batter by placing the 1/2 cup of flour into a large bowl and add in the seasoning, water, and as much or as little Sriracha as you like and set aside.
Mix the dry batter by combining the additional flour and seasonings into a bowl and set aside.
Now coat the mushrooms in the wet batter, then coat them into the dry batter and carefully place into the hot oil—Cook the mushrooms for about 1 minute on each side or until golden brown. Drain the mushrooms on a paper towel. Sprinkle them with lemon juice and salt and pepper.
Sriracha Bacon Wrapped Onion Rings
1 large brown onion
20 slices of raw bacon
For the dipping sauce:
1/4 cup honey heated in the microwave for about 15 seconds
4 tbsp sriracha
1 tbsp soy sauce
For the glaze:
1/4 cup honey
3-4 tbsp sriracha
1 tbsp soy sauce
1 tsp cornstarch + 1 tbsp water
fresh chopped cilantro optional
Remove the onion's outer skin and slice rings about 1/2 inch thick (like the photo above). Separate rings, keeping two together for each separated ring (doubling up preserves the onion ring shape). Keep the larger rounds for making the onion rings. You can save the smaller onion parts for another recipe.
To make the dipping sauce, combine honey, sriracha, and soy sauce in a small bowl. Brush each onion lightly with the sauce.
For each ring, you will need about 2 pieces of bacon. Wrap bacon around onion rings, tucking ends of bacon into the last wrapped section, and then placing a toothpick through at the places where each bacon ends to secure during cooking. You can also use skewers.
Dunk each bacon-wrapped ring in sauce and then place on a large baking sheet lined with parchment paper.
Preheat oven to 400°F. Bake onions for about 30 minutes. Then remove from oven and flip onions over, cooking for another 20 minutes or until bacon is crispy. Check-in on the onions about 5 minutes before they are done to ensure your bacon is not charring too much. You may need to lower the temperature or move to a lower shelf in the oven for the last few minutes if your bacon is charring too fast before it's finished being crispy. If your bacon is crispy but is not charred at all, you may need to adjust the temperature higher (about 15-25 degrees) for the last 2-3 minutes until you get a slight char.
Remove bacon onion rings from the oven and let the bacon cool slightly and crisp up further. While waiting, make the glaze. Add sriracha, honey, and soy sauce to a small saucepan and bring to a low boil. In a small bowl, completely dissolve cornstarch in water and then add to the boiling mixture. Stir until sauce is thickened, and then turn off the stove. Brush a light layer of glaze on each of the finished bacon rings before serving. Garnish with chopped cilantro if desired.
In a medium bowl, whisk together the egg, beer, baking powder, and seasoned salt.
Whisk in flour.
Pour about 1 1/2 inches of oil into a Dutch oven. Heat oil to 375 degrees. A thermometer is helpful for this.
Dip the pickle slices in the batter and fry about 6 to 8 at a time until golden brown on both sides. They will only take about 3 minutes to cook. Remove with a slotted spoon to a paper towel-lined plate.
In a small bowl, mix together all Ranch dip ingredients.
Beer Brat Bites
1 package Johnsonville Bratwurst Sausages
1 12 ounce bottle beer
1/2 cup brown sugar
1 tablespoon Dijon mustard
1 tablespoon chopped parsley
2 teaspoons cornstarch
Place the bratwurst sausages in the Sizzling Sausage Grill and cook until done.
While the sausages are cooking, make the sauce. Place the beer and brown sugar in a pot over medium-high heat; bring to a boil. Lower the heat and simmer for 10-15 minutes or until the mixture is reduced and thickened. Whisk in the mustard until smooth.
Whisk the cornstarch with 1 tablespoon cold water and pour into the beer mixture. Bring the beer to a boil and cook for 1 minute, stirring constantly, until sauce is thick.
Slice the sausages into 1-inch pieces and add them to the pot with the sauce; toss to coat. Sprinkle with parsley and serve.
Asian hoisin Meatballs
1 pound ground beef
1 teaspoon toasted sesame oil
1/2 cup Panko*
1/4 teaspoon ground ginger
1 large egg
2 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
Sesame seeds, for garnish
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
2 cloves garlic, minced
1/2 teaspoon ground ginger
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic, and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Place meatballs onto a prepared baking sheet and bake for 12 minutes, or until all sides are browned, and meatballs are cooked through.
To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic, and ginger in a small bowl.
Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.
Stuffed Celery Crack
1 bunch of celery washed and cut into about 4″ pieces (or smaller, there's really a lot of room for personalization here)
1-8oz block of cream cheese softened
1 cup chopped dill pickles (chopped finely, you may also use dill relish) + 1 tbsp of the juice
1/2 tsp salt
6 crispy uncured bacon strips, chopped finely + 3 tbsp of the grease (or mayo if this weirds you out, but trust me its good
3/4 tsp onion powder
1/2 tsp parsley
3/4 tsp garlic powder
1/4 tsp dried or fresh dill
Mix all ingredients below celery well, then with a spoon, begin filling each stalk very well and sprinkle with the dill.
Crispy Parmesan Roast Potatoes
1 tablespoon oil
One cup Parmigiano Reggiano (parmesan), grated
1 tablespoon oil
1 1/2 pounds small (1 to 1.5-inch diameter) potatoes, cut in half
salt and pepper to taste
Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
Toss the potatoes in the oil, salt, and pepper and press into the parmesan with the cut side down.
Roast in a preheated 400F/200C oven until the parmesan is nice and golden brown and the potatoes are tender, about 20-25 minutes, before removing from the oven to let cool for 5 minutes, breaking them apart. Serve with your favorite dipping sauce.
Zesty Bacon Wrapped Shrimp.
Try this easy New Orleans-style shrimp appetizer with Creole flavor. Pick up some jumbo shrimp, bacon of your choice, and Zatarain's Creole Seasoning. Prepare in the morning and pop in the oven when you get home. You'll have dinner in about 20 minutes.