Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup beer your choice
- 1/4 cup honey mustard
- 1/4 cup canola oil
- 1 tsp coarse salt kosher or sea
- 1 tsp freshly ground black pepper
- 1 med onion thinly sliced
- 1/2 x green or red bell pepper stemmed, seeded and finely chopped
- 4 x scallions white and green parts, trimmed and chopped
- 4 x cloves garlic flattened with the side of a cleaver
- 2 slc fresh ginger each 1/4-inch thick, flattened with the side of a cleaver
- 1 tbl pickling spice
- 1 tbl paprika
- 1/2 tsp caraway seeds
- =
Directions
You can vary the potency of this marinade by varying the beer you use. "A light ale or pilsener will give you a mild beer flavor, while a dark beer, like stout or porter, will really make you aware of its presence," says Raichlen.
Combine the beer, mustard, oil, salt and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved. Stir in the remaining ingredients. Transfer to a large jar, cover and refrigerate. The marinade will keep for 3 days. Use with beef, pork or chicken, or an oily fish such as salmon, marinating the food covered in the refrigerator. Marinate large pieces of meat (whole chickens and roasts) overnight; medium-size pieces (steaks, chops, chicken pieces) for 4-6 hours; and smaller cuts (boneless chicken breasts, cubed meat for shish kebabs) for 2-4 hours.
Yield: 2 1/2 servings