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Da beers, da bears!
The Quick Fire challenge in the most recent episode of Bravo’s “Top Chef” was all about creating a dish that pairs perfectly with beer. The chefs were presented with 16 types of beer and each chef could choose three beers to taste before settling on one. Once one was chosen, it was not available to another chef. They then had 30 minutes to create a dish to pair well with their beer choice.
Nikki, Spike and Dale came in last. Nikki made citrus marinated shrimp with an Asian coleslaw paired with a St. Louis Tiger lager beer. Spike made a Charcuterie plate and tapas of clams paired with Grolsch. Dale made a roasted pork tenderloin with miso caramel sauce and pretzel crust paired with a Red Hook ESB.
Standouts were Richard, Stephanie and Jennifer. Richard paired a grilled tuna sandwich with pickled vegetables with a Michelob Ultra Lime Cactus beer. Stephanie made steamed mussels with a cilantro vinaigrette and grilled bread paired with a Hoegaarden. Jennifer chose Landshark Lager … which seems to be EVERYWHERE when you go out here in town or anywhere else for that matter. But I digress, she created shrimp and scallop beignets with fennel, avocado and pepper purees and won.
Later the group catered for a Chicago Bears tailgate with real Chicago Bears like the Fridge in attendence. Here are a couple recipes from the Bravo show that you might want to try out. Afterall, they won because they pair so well with beer.
Jennifer’s Shrimp & Scallop Beignets with Fennel, Avocado & Pepper Purees Prep Time: one hour, serves: 6
Batter: 1/2 inch piece ginger, microplaned 3-4 cups all-purpose flour 1/2 cup corn starch 1t baking powder 1t salt 2 eggs, separated 2 land shark lager beers
Pimento Sauce: 2 avocados 1T salt 1 lime juice 1 cayenne
Roasted Pepper Puree: 1 roasted pepper (4 oz) 1 clove of garlic, microplaned 1t sherry vinegar 2T extra-virgin olive oil 1 1/2t salt 2 pinches pepper
Seafood: 3 shrimp, cleaned, deveined (halved then cut into fourths) 1 large scallop, cut into quarter-inch pieces Salt to taste 1/4t sriracha 1/2 grapefruit, juiced 1/4 inch piece ginger, microplaned
Garnish: Sparklers of fennel frond
Directions: Batter: Combine all dry ingredients and form a well. Place yolks in center of well and add ginger. Whisk in beer (should be thicker than pancake batter). Beat egg whites to stiff peaks; reserve.
Pimento Sauce: Blend ingredients with bar blender or mixer.
Roasted Pepper Puree: Blend ingredients with mixer.
Seafood: Season seafood with salt, sriracha, grapefruit juice and ginger; add to batter then fold in egg whites.
In 375 degree fryer using a clean spoon, drop ping-pong-sized batter into fryer (make a tester for seasoning) and fry until golden brown. Flip and fry other side. Remove to drain pan.
Assembly: Add roasted pepper puree to platter then add pimento sauce in a circle on platter with 3 beignets piled atop. Quenelle avocados. Garnish with sparklers of fennel frond.
Later at the tailgate, Dale wowed the crowd with Tandori Pork Ribs that also goes well with beer.
Dale’s recipe for Tandori Pork Ribs & Potato Salad with Golden Raisins, Dried Mango & Turmeric Prep Time: one hour and 45 minutes, serves: 6
Tandori Pork ingredients: 4T coriander 4T madras curry 9 pieces cardamom pods 2T mustard seeds 2T white pepper 4T chili powder 4T garam masala 3 quarts yogurt 4T chicken bouillon 1 cup white soy 12 sides pork ribs Water for poaching 1/2 cup vinegar Sugar to taste 2 quarts hot sauce 4T salt 1 piece pineapple skin
Potato Salad with Golden Raisins, Dried Mango & Turmeric: 30 pieces Yukon gold potatoes, peeled 6 pieces white onion, sliced 3 cups white vinegar 3 cups golden raisins 3 cups dried mangoes, chopped 3T toasted coriander, ground Drizzle of olive oil 2T salt and pepper 1 lb fusilli (mixed with fresh coriander) 1/2 bunch scallions, chopped Turmeric to taste
Directions: Tandori Pork Ribs: Toast all spices and combine with yogurt, bouillon and white soy; blend in blender. Poach ribs in water, vinegar, sugar, hot sauce, salt and pineapple skin. After ribs have been poached tender; let cool then mix in yogurt-bouillon marinade. Grill ribs, on medium flame brushed with marinade.
Potato Salad with Golden Raisins, Dried Mango & Turmeric: Slice potatoes into 1/4-inch-thick slices. Cook in water until tender but still firm in middle. In pan, add onions and sweat until translucent. Add vinegar, golden raisins and dried mangoes, then add coriander. Grill potatoes with olive oil, salt and pepper then when cooked through combine with onion, raisins, dried mangoes, fusilli, scallions and turmeric.
Cheers!
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