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 cooking 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 cooking 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.

FLAMING JAMBALAYA WITH BEER

Ingredients:

1/2 cup chopped onions
1/4 cup chopped garlic
1 cup chopped tomatoes
1/4 cup chopped jalapeños
2 tbsp cooking oil
1 (1 kg) pc MAGNOLIA FREE RANGE CHICKEN, cut into 12 pieces
1 (210 g) can PUREFOODS CHORIZO BILBAO STYLE, sliced diagonally (reserve lard)
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1 tbsp iodized fine salt
1 tsp pepper
3 cups uncooked rice, washed and drained
1/2 kg large suahe
3 cups chicken stock
1 (350 mL) bottle CERVEZA NEGRA, stored at room temperature

Creole Seasoning

1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp pepper
1/2 tsp dried ground oregano
1/2 tsp Spanish paprika
1/2 tsp garlic powder

Procedure:

  1. In the pot, sauté onions, garlic, tomatoes and jalapeños in oil together with the chorizo lard until tender, about 10 minutes.
  2. Add chicken and cook until meat turns white. Add chorizo, Creole seasoning, Worcestershire sauce, hot sauce, salt and pepper. Mix well.
  3. Add rice then stir until well blended. Add shrimps, chicken stock and beer. Bring to boil then lower heat. Simmer covered.
  4. Continue to cook rice and stir gently to ensure even cooking. Adjust seasoning to taste. Serve hot.

Makes 5 servings.

*Chicken stock: Make by dissolving chicken cubes or by boiling chicken bones

DADDY’S BBQ WINGS

Ingredients:

12 (1.2 kg) pc MAGNOLIA CHICKEN STATION WINGS
1/2 cup store bought gravy or prepared instant gravy (you may also search for "Classic Gravy" in our recipes section)
1 (330 mL) bottle CERVEZA NEGRA
1/2 tsp chili pepper flakes
1/2 tbsp iodized fine salt

Procedure:

  1. Marinate chicken in gravy and beer. Add chilli flakes and salt. Marinate for at least 1-2 hours in the chiller. Drain but reserve marinade.
  2. Grill using charcoal or grill pan until fully cooked.
  3. For sauce, simmer remaining marinade until thick. Serve with chicken.

Makes 6 servings.

CERVEZA NEGRA VIETNAMESE PORK BELLY

Ingredients:

1 (330 mL) bottle CERVEZA NEGRA
2 tbsp fish sauce
1 pc red chilli, chopped (siling labuyo)
1 tbsp brown sugar
1 tsp grated ginger
1 stalk lemongrass, use white part only
1/2 kg MONTEREY LIEMPO CUT
1 tbsp cornstarch, dissolved in 1/4 cup water

Procedure:

  1. In a bowl, combine first 6 ingredients. Add pork and marinate for at least one hour or overnight.
  2. Drain and reserve marinade. Grill or cook in a pan for 2-1/2 minutes on each side or until fully-cooked. Set aside.
  3. Prepare sauce by simmering remaining marinade for 5 minutes. Strain and simmer for an additional 2 minutes. Add cornstarch mixture, stirring continuously, until thick.

Makes 5 servings

BOOZY CHICKEN FINGERS

Ingredients:

1 (200 g) pack MAGNOLIA PANCAKE PLUS WITH MAPLE SYRUP
1/2 cup SAN MIGUEL FLAVORED BEER LEMON
1 pc MAGNOLIA BROWN EGG
1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, cut into strips
1/2 tsp iodized fine salt
1/4 tsp pepper
2 cups cooking oil

Procedure:

  1. In a bowl, combine pancake mix, beer and egg. Mix well until lump-free.
  2. Pat chicken dry, season with salt and pepper then dip in batter.
  3. Deep-fry in hot oil until golden brown or fully cooked. Drain on paper towels and set aside. Drizzle with maple syrup or serve on the side.

Makes 12 servings. (24 pieces)  

TIPSY HAM CROQUETTES

Ingredients:

1 kg potatoes, washed, boiled and mashed
4 pc PUREFOODS COOKED HAM, cut into small squares
2 pc MAGNOLIA BROWN EGGS, beat 1 egg
1 cup breadcrumbs
2 tsp iodized fine salt
1 (330 mL) can SAN MIGUEL PALE PILSEN
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE , grated
1 cup cooking oil
1 cup store-bought BBQ sauce

Procedure:

  1. In a bowl, mix together mashed potatoes, ham, 1 piece egg, and 1/4 breadcrumbs and salt. Set aside.
  2. In a pan, simmer 1/2 of beer and grated cheese. Stir until melted and add to the potato mixture. Then form into 1 inch balls.
  3. Dredge balls in beaten egg then in remaining breadcrumbs. Store in the chiller or freezer for 15 minutes.
  4. Heat hot oil in a saucepan then fry croquettes until golden brown, about 3 minutes each.
  5. Make sauce by simmering remaining beer until reduced by half. Add BBQ sauce and simmer for 1 more minute.

Makes 28 pieces.

ARROZ CON POLLO BORRACHO (DRUNKEN CHICKEN RICE)

Ingredients:

2 tbsp cooking oil
1 (50 g) pc onion, chopped
3 pc garlic cloves, crushed
2 (500 g) pc MAGNOLIA CHICKEN STATION TIMPLADOS PEPPER STEAK, each piece cut into three
1 cup frozen mixed vegetables
2 cups uncooked rice
1 (330 mL) bottle SAN MIGUEL PALE PILSEN
2 cups chicken stock

Procedure:

  1. Heat oil in a pot and sauté onion, garlic, and chicken.
  2. Add rice and cook for 3 minutes. 
  3. Add beer and chicken stock. Cover and simmer for 20 minutes or until rice is tender.
  4. Mix in vegetables and cook until bright in color.

Makes 6 servings.  

BEER BEEF STEW

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
4 pc PUREFOODS CLASSIC BACON HONEYCURED, chopped
1 (100 g) pc onion, chopped
6 cloves garlic, chopped
1 (100 g) pc carrot, cubed
1 (200 g) can whole button mushrooms
1 (900 g) pack COOK EXPRESS CORNED BEEF BRISKET, thawed and sliced into 6 portions
1 (330 mL) bottle CERVEZA NEGRA
1-1/2 cups beef stock
2 pc bay leaves
5 pc black peppercorns
1 tbsp prepared mustard
3 tbsp MAGNOLIA ALL PURPOSE FLOUR, dissolved in 1/4 cup water

Procedure:

  1. In a pot over medium heat, melt butter then sauté bacon. Set aside bacon.
  2. In the same pan, sauté onion and garlic. Mix in bacon, carrot and mushrooms.
  3. Add beef then pour in beer and let simmer. Add enough beef stock to cover meat, bay leaf, peppercorns and mustard. Let simmer.
  4. Add flour mixture while stirring continuously. Simmer until sauce thickens. 

Makes 6 servings.

Yield: 7 cups / 1-1/8 cups per serving 

CERVEZA NEGRA CHAR SIU RIBS

Ingredients:

1 (800 g) pack MONTEREY EXCLUSIVES AMERICAN STYLE RIBS
1 cup tomato ketchup
3 tbsp MAGNOLIA BUTTER-LICIOUS!
2 tbsp soy sauce
2 tbsp store bought char siu sauce
1 tbsp brown sugar
3 cloves garlic, finely crushed
1 tbsp five spice powder
1 (330 mL) bottle CERVEZA NEGRA
1 cup water

Procedure:

  1. Add rib marinade in a pot and combine with all the sauce ingredients. Simmer over low heat. Mix until butter-licious! has melted and sauce is uniform in color.
  2. Add ribs and bring to a boil. Cover and simmer for 25 minutes over low heat.
  3. Remove cover and turn heat to high for 5 minutes.

Makes 6 servings.

Yield: 1 rack of ribs

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