The Daily Dish: Roasted Chicken with Beer

roasted chicken and beer in casserole pan

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Everyone likes a good beer now and then, and not only to drink. I like to cook with it. As much as Italians love their wine, a good beer is enjoyed every now and then, and it’s even used in cooking — so next time you’re roasting chicken, think of adding some beer to it.

Ingredients
Whole chicken
Carrots
Celery
Onion
Fresh garlic
Sage leaves
Beer
Salt

Directions
Find your favorite recipe for roasted chicken.

Set your chicken to rest in a baking casserole. Now add some carrots, celery, onion, fresh garlic and sage leaves.

Season all with salt. Pour in a bottle a beer such as a pale ale, some stock and roast.

Be sure to baste the chicken periodically and it will not only be honey golden but taste savory and delicious.

With a glass a beer, what a perfect meal!

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lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

The Daily Dish: Bloody Mary Scallop Ceviche

Bloody Mary Scallop Ceviche in martini glasses

If you’ve ever eaten at a Korean restaurant, you’ve probably tasted kochu jang, a chile bean paste that packs more flavor in its pinkie than most condiments.

Today I’m using it in my master pair with one of the West’s top sauces, Worcestershire, another flavor monster. Together, they’re a force to be reckoned with, as you’ll see in today’s recipe: My Bloody Mary Scallop Ceviche. It brings one of my top drinks and one of my favorite appetizers together.

It’s a nice red to go with your red, white, and blue Independence Day celebrations this weekend.

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Serves 4

Ingredients
2 cups V-8 or tomato juice
3 tablespoons kochu jang
2 tablespoons Worcestershire sauce
1/2 cup 1/4-inch-diced celery
1 shallot, minced
pinch celery salt
4 limes, 3 juiced, 1 reserved for garnish
Kosher salt and freshly ground black pepper to taste
1/2 pound fresh Bay scallops, foot removed, rinsed, drained (or use quartered sea scallops)

Directions
In a large bowl, combine V-8, kochu jang, Worcestershire sauce, celery, shallot, celery salt and lime juice. Check flavor and season, if necessary. Add scallops and stir to combine. Cover and place in fridge for 10 minutes. Serve in chilled martini glasses garnished with lime wedge.

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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.