So we’ve got this Arrogant Bastard contest going on right now (don’t forget to send your entries in!) and I’ve had Stone and their beers on my mind lately.
The brewery’s new book The Craft of Stone Brewing Co. is part of our awesome prize pack and I finally took some time to flip through it in more detail this weekend.
If you were on the fence about entering, you definitely should – if only to get your hands on this book. Of course your copy, should you win, will arrive signed by Stone Brewing’s founders Greg Koch and Steve Wagner (we like hooking you up like that) – but even without the autographs, it’s a very worthy manuscript.
Filled with brewery history, some incredible stories, tips on food pairings and cellaring, and recipes for beer and food alike, it’s an easy and enjoyable read that will make you want to quit your job and book the first flight to Escondido.
Anyway, I thought I’d share this recipe for Arrogant Bastard Ale Onion Rings to tempt you, make you hungry, and encourage you to enter our very fun contest before April 21st.
If you have no interest in winning an awesome prize, that’s ok too.
I’m relatively certain that the only thing better than a good beer battered onion ring is a beer battered onion ring made with big, boozy Arrogant Bastard.
So, either way, here you go:
Arrogant Bastard Ale Battered Onion Rings
· 4 very large yellow onions
· 1 recipe Arrogant Bastard Ale Batter (recipe follows)
· Vegetable oil, for frying
· Kosher salt
Arrogant Bastard Ale Batter
· 2 cups (16 fluid ounces) cold Arrogant Bastard Ale
· Heaping 3/4 teaspoon Cajun spice blend
· Heaping 1/2 teaspoon kosher salt
· 1/2 teaspoon ground dried chipotle chiles
· 1/2 teaspoon smoked paprika
· 1/2 teaspoon granulated garlic
· About 1 cup (4 ounces) all-purpose flour
· 1 teaspoon baking powder
1. Make the Arrogant Bastard Ale batter: Pour the beer into a high-sided narrow container, stir in the Cajun spice blend, salt, chipotle, smoked paprika, and garlic, and then sift the flour and baking powder together and add them to the beer mixture slowly, whisking well until they’re good (and evenly) mixed
2. Cut off the ends of each onion, cut in half crosswise (around the equator), and remove the papery skin and thin outer membrane – then soak the onions in a bowl of ice water for 10 minutes
3. Drain the onions, separate the concentric rings, and spread them on a kitchen towel to dry
4. Preheat the oven to 200°F and prepare your deep fryer, adding oil to the suggested fill level – or, if you don’t have a deep fryer, use a wide cast-iron or heavy-duty pan that’s at least 4 inches deep, pouring in oil no more than halfway up the side of the pan – either way, heat the oil to 360°F
5. Dunk the onion rings in the batter and fry in batches until crispy and deep reddish brown (about 4 to 6 minutes) – be careful not to overcrowd the pan, as this will lower the temperature of the oil significantly and result in soggy onion rings
6. Transfer cooked onion rings to a wire rack set over a baking sheet (or directly on a parchment paper-lined baking sheet) and season them with a sprinkling of salt
7. Keep them in the oven until the entire batch has been fried, then serve hot with a side of BBQ sauce for dipping (No ketchup!)