I was first introduced to red beer a very, very, long time ago. I was told it is good for a hangover, not that I'd know anything about that first hand, mind you.
On the cooking group today there was a discussion about V8 juice, which led to a discussion about red beer, which got me to thinking about how good one would taste about now; considering it's 100* in the shade, and no shade, and I'm doing housework like vacuuming, mopping, dusting and scrubbing, waaa, waaa, waaa.
When I made the Three Pepper Sauté the other day, I mentioned serving it with some spaghetti with oil and garlic. The spaghetti with oil and garlic is a Silver Palate recipe and one I've been using for years.
Here's the basic run down, it's so easy. I put the Silver Palate recipe at the end of the post.