Cooking with SMB

BEER CON QUESO DIP

Ingredients:

1 (80 g) pc onion, chopped (about 1/2 cup)
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, melted
2 (120 g) pc tomatoes, deseeded then chopped (about 1/2 cup)
70 grams Jalapeño, chopped (about 1/2 cup)
1 (330 mL) can SAN MIGUEL SUPER DRY
1 cup grated MAGNOLIA QUICKMELT CHEESE
1 (220 g) bottle MAGNOLIA CREAM CHEESE SPREAD
1 (235 g) bottle MAGNOLIA CHEEZEE SPREAD
tortilla chips, vegetable sticks and toasted bread for dipping

Procedure:

  1. Sauté onions in butter over medium heat until tender. Add tomatoes and jalapenos. Cook for another 2 minutes. Add beer and simmer for 6 minutes.
  2. Stir in cheese, cream cheese and cheese spread. Continue to cook over low heat while continuously stirring. Simmer for 1 minute.
  3. Serve warm with tortilla chips, vegetable sticks or toasted bread.

Makes 3 cups of dip. 

DARK BEERAMISU

Ingredients:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/2 cup powdered sugar
1 (330 mL) bottle CERVEZA NEGRA
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1 (20 g) pack SAN MIG COFFEE 3 in 1 ORIGINAL, dissolved in 1/4 cup hot water
36 pc LA PACITA BROAS
1/4 cup cocoa powder for dusting

Procedure:

  1. In a bowl, cream together cream cheese and sugar. Slowly add 1/4 portion of the beer. Set aside.
  2. In another bowl, whip cream and gently fold into cheese mixture. Set aside.
  3. Mix together prepared coffee and remaining beer. Soak broas for 2 seconds each and layer on a 10 x 10 inch shallow pan.
  4. Spread half of cream cheese mixture and layer with soaked broas once more. Spread remaining cream cheese mixture and dust with cocoa powder. Refrigerate for 1 hour or overnight.

Makes 12 servings.  

Tip/s:

  • In lieu of a large pan, cut to fit and assemble ingredients in single serve containers

DRUNKEN BEER PATTIES

Ingredients:

1/2 kg MONTEREY GROUND BEEF
1 pc MAGNOLIA BROWN EGG
1/2 cup breadcrumbs
2-1/2 tsp iodized fine salt
2 tsp pepper
1 (330 mL) can SAN MIGUEL PALE PILSEN
3 tbsp MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
1 (400 mL) can crushed tomatoes

Procedure:

  1. In a bowl, combine beef, egg, breadcrumbs, salt, pepper, and 1/4 cup beer. Mix well. Form into 6 (100 g each) patties. Chill for 15 minutes.
  2. Heat oil in a frying pan, then brown patties over high heat at 2 minutes on each side. Set aside then in the same pan, add the rest of the beer and simmer until reduced by half.
  3. Add crushed tomatoes. Simmer for 5 minutes until thick. Return patties and simmer for 1 minute on each side. Serve each patty with two tablespoons of sauce.

Makes 6 servings.

Note/s:

  • Serve patties as burgers with its sauce on the side

BASIC PIZZA DOUGH

Ingredients:

1 tbsp EMPEROR’S BEST INSTANT YEAST
3/4 cup warm water (35°C)
1/2 tbsp sugar
1/3 cup SAN MIGUEL PALE PILSEN
1/2 tbsp iodized fine salt
3-3/4 cups MAGNOLIA ALL PURPOSE FLOUR
1 tbsp extra virgin olive oil

Dusting

1/4 cup extra virgin olive oil, for drizzling
1/2 cup MAGNOLIA ALL PURPOSE FLOUR

Procedure:

  1. In a bowl, dissolve yeast in warm water and sugar. Set aside for 10 minutes.
  2. In another bowl, combine beer, salt, yeast mixture and flour. Knead for 2 minutes using an electric mixer with dough hook attachment.
  3. Add olive oil and continue kneading for 8 minutes or until dough develops. Dough should be smooth and elastic. Rest for 15 minutes with a plastic wrap, and then cut and scale into 250 gram portions.
  4. Shape dough into balls and drizzle with olive oil. Cover with a plastic wrap. Chill dough for 12 hours.
  5. Dust counter top or working table with flour and roll out each dough ball into a 10 inch diameter circle. Dust again with some flour and place into a 10 inch pizza pan. Bake in a preheated oven set to 450°F for 5 to 10 minutes. 

Makes 4 pc 10 inch diameter pizza crusts or 2 pc 14 inch diameter pizza crusts

Tip/s: 

  • Spread about 70-80g pizza sauce and add your favorite pizza toppings and cheese. Bake in a preheated oven set to 450°F for about 5 minutes or until cheese metls.

CALAMARES

Ingredients:

1 kg squid (lumot variety), cleaned (remove cartilage and ink)
1 (330 mL) can SAN MIGUEL SUPER DRY, ice cold
1 pc MAGNOLIA BROWN EGG, beaten
1/4 tsp baking soda
1 tsp iodized fine salt
1 cup cornstarch
1 tbsp paprika
1 cup MAGNOLIA ALL PURPOSE FLOUR
3 cups GOLDEN FRY PALM OIL

Procedure:

  1. Slice squid into 1/2 inch thick rings. Leave the tentacles whole. Set aside.
  2. In a bowl, mix cold beer with egg. Cover and marinate squid in the chiller for at least 30 minutes. Meanwhile, in another bowl, combine baking soda, salt, cornstarch, paprika and flour. Mix well and set aside.
  3. Heat oil in a pan. Dip squid pieces in flour mixture. Shake off excess flour and then fry in batches for about 2-3 minutes or until golden brown. Drain excess oil on paper towels or on a rack.

Makes 6-8 servings.

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