Foodbuzz 24, 24, 24: Beer Pairing March 28, 2009

I got picked to do this month’s Foodbuzz 24 event and a beer pairing meal was on my food agenda. It’s been a few years since I did my first one so I researched around a bit to gather ideas. I kept things simple and rounded up a few of my beer loving friends and presented  a six-course beer pairing menu.

Gougeres
St. Bernardus Wit

The meal commenced with bite-sized gougeres which had just a breezy hint of cumin. Before being baked off the pate choux mounds were topped with a shaving of parmigiano reggiano. They exited the oven perfectly puffed and were expedited to the hungry diners. St. Bernardus Wit paired nicely with the gougeres with the echoing spice flavors and the nuttiness of the cheese complementing the wheatiness of the beer.

Malpeque Oysters, Meyer Lemon Mignonette
Black Velvet

Next came refreshing course of raw oysters. I served them with a mignonette, a classic condiment for raw oysters, but with a twist using meyer lemon juice and a touch of Champagne vinegar. As I was doing research for this dinner I found out that Irish stouts and oysters are a classic pairing. “Oysters have had a long association with stout. When stouts were emerging in the eighteenth century, oysters were a commonplace food often served in pubs and taverns.” [Wikipedia].

I was very intrigued indeed. I tried the pairing out at a Japanese restaurant – oyster shooters with ponzu and a Japanese stout (the name of the brewery escapes me) to the delight of my taste buds. The pairing was surprisingly harmonius, even more so than the common Champagne or sparkling wine pairing. The briny refreshing oysters and the nutty light stout really complemented each other. To get the best of both worlds though I paired my oysters with black velvet, a beer and sparkling wine cocktail. I poured Guiness halfway into a glass and then topped it off with Zonin prosecco.

Gueuze Steamed Mussels, Saffron, Fried Potato
Cantillon Classic Gueuze

I absolutely love gueuze, a lambic blend, with all its dry, sour and yeasty characteristics. I steamed mussels with Cantillon Gueuze and added a twist with saffron creating another layer of flavor and the vibrant hue. Crispy fried purple potatoes joined the steamed mussels and the broth. We drank the rest of the gueuze with the mussels trying to slurp up every last drop of the delicious broth.

Smoky Mac N Cheese, Bacon
Stone Smoked Porter

Next came the smoky mac n cheese made with smoked Holland cheese, gruyere and bacon. The mac came out great even with my average track record with this iconic American dish. It was just subtly smoky from the cheese which added just a hint of distinct savoriness that makes one’s mouth water. I paired the creamy mac with the roasty, balanced Stone Brewery Smoked Porter. It was not overpoweringly smokey which was perfect for the mac n cheese.

Homemade Garlic-Herb Sausage, Polenta
Westmalle Dubbel

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I made a garlic-herb sausage using the basic pork sausage recipe from Charcuterie cookbook. It was served very simply over creamy polenta and paired with Westmalle Dubbel. Sausages being hearty I wanted to serve a bigger beer with them. At a 7% ABV it was going to stand up nicely to the sausages. I had made a mustard relish to serve over the sausage and I completely forgot it in the fridge. There were no complaints from the diners though since the sausage itself was so juicy and flavorful. They didn’t know they were missing out. Phew.

Apple Crostada, Imperial Stout Ice Cream
Oskar Blues Ten Fidy Imperial Stout

I even made dessert. Yes, very surprising. I found out that apples pies and stouts are also a good pairing. But I was very excited to make the beer part of the dessert, an imperial stout ice cream. There are recipes for stout ice cream floating around but I wanted to up the game with an imperial stout. I used Ten Fidy which stands at a whoppin 10% ABV. This ice cream was straight up delicious. It was roasty with coffee and chocolate notes. It paired so well with the apple crostada, another surprising result.

The dinner was a hit and much fun was had among us beer drinkers. As always good food and good company makes a great night.

Citrus Soy Kampachi with Shichimi, Chives March 25, 2009

I had kampachi and supremed citrus with juices left over from making the crudo. These made way for a simple quick meal. I made a citrus-soy sauce reduction with the leftover citrus juices, minced shallot (also left over which meant less work – yay!), soy sauce, mirin, sugar and rice vinegar. I didn’t measure anything – just put in a lil bit of this and that. I simply seasoned the kampachi with kosher salt and freshly ground black pepper and cooked it in a pan with a lil bit of vegetable oil. I finished the dish with some chive tips and a sprinkling of shichimi togarashi. The citrus soy reduction was surprisingly good with its balance of savory and fruity flavors. And the hue was beautiful too, striking from the blood orange with all its drama.

In the Mood for Crudo March 23, 2009

I was in the mood for crudo the past weekend. I picked up some beautiful sea scallops at Santa Monica Seafood ready for a super fresh dish. I absolutely adore raw scallops. Scallop sushi with a teeny bit of yuzu juice and salt is one of my favorite treats.

I had a few ingredients I really wanted to utilize in this dish – sumac and O Olive Oil’s lemon oil. Sumac is the dried and ground berries of the Rhus species of plants. It is used in Middle Eastern and Greek cuisine and lends a tangy flavor to savory dishes. I complemented the scallops with an avocado mousse and citrus salsa that was made with pink lemon, meyer lemon, tangelo and blood orange. I plated the thinly sliced scallop on top of the avocado puree and spooned the citrus salsa along with other side. I lightly salted the scallop slices with kosher salt and drizzled a bit of lemon oil over them. A sprinkling of minced chives on one half of the scallops and citrus salsa and a sprinkling of tangy sumac over the other half and the avocado puree finished the dish. The scallops were so fresh. The combination of the tangy bright flavors against the briny sweetness of the scallops and the mild and smooth avocado mousse was very enjoyable.

I couldn’t stop myself from picking up some kampachi too though remembering when I made a delicious crudo way back. I ate this one very simply with a sprinkling of salt, drizzle of extra virgin olive oil, a spoonful of the citrus salsa and chives. Also delicious and fresh.

Rio Zape Beans March 6, 2009

I had a brush with some very exciting heirloom beans from Rancho Gordo. Rio Zape beans to be exact. It is described as “a rich dense pinto-like bean with hints of chocolate and coffee”. I love the texture of beans made from scratch. I kept the beans pretty simple – red pepper, garlic, canned roma tomato, New Mexico chili powder, a pinch of dried oregano and chicken stock.

I served the Rio Zape beans with flank steak and chimichurri which has got be one of my favorite condiment/sauces ever. Tart, spicy and garlicky, the beans couldn’t have asked for a better pairing.