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Discussion in 'Beer & Food' started by Greywulfken, Aug 26, 2012.
can you send me the recipe for the bacon? Must. Clog. Arteries.
Sunday beer and football snacks, with a new triple IPA from Green Flash...
On the olive plate: pimento stuffed green olives and kalamata olives, bleu cheese stuffed greens, and a sundried tomato/olive medley - olive oil in the mix, too
Cheeses: Saga bleu brie cheese and Auricchio provolone
Also on the plate: Boar's Head Riserva Stradolce prosciutto, Carr's Table Water crackers
In the glass: Green Bullet - a New Zealand dry hop Triple IPA
The Green Bullet was relatively light and surprisingly crisp, with a dry, bitter finish. The bleu brie, something I've not had before, was super creamy with a slight nuttiness. The provolone is tangy and almost flaky. The proscuitto's just a guilty pleasure. I'll take any excuse to eat prosciutto.
Unsurprisingly, everything paired quite well.
I wish my game picks today had been as well-paired with my picked teams' play!
Pretty simple dinner tonight, just grabbing a brew more so do drink then to pair...
Pork chop with Rosemary
Ratatouille with ingredients from my garden:
Squash and zucchini
some chicken stock
lots of time to stew...
All comes out nicely. Ultimate pairing? no but who cares...
Ratatouille and Chops with Oktoberfest by imbibehour, on Flickr
A buddy and I threw down an arugula dinner, with which I paired saisons, ryes, and IPA.
Favorite of the night:
On the plate: Arugula, mint, feta, and watermelon salad.
In the glass: Full Sail Brewer's Share Berliner Weisse
Gettin' ready for some football with a terrific farmhouse saison and some reliable conterparts...
In the glass: Brooklyn's Sorachi Ace, made with Maris Otter and German rye malts, English Nugget and Kent Goldings hops; house ale yeast. Main pour up-front; yeasty, back-end pour to the rear
On the plate: Carr's Water Table Crackers, Saga's creamy bleu brie cheese, Auricchio tangy provolone
Monday Night Football and dessert after a long day
I made the stout marshmallows shared by others. I used FBS and paired them with a 4 year vertical of KBS (I will post that picture later) and enjoyed with friends on my Birthday.
Blueberry Sorbet made with Bruery's Beauregarde. Had this for dessert during a Jolly Pumpkin (will post pictures of that later too.)
I needed to put my Mother Funker to good use
I went to Animal restaurant in Los Angeles the other night and had their chocolate bacon cruch bar with salt & pepper ice cream with a Maui Coconut Porter. Killer pairing. The pepper comes on quiite late in the ice cream, much like the coconut does in the beer, so you take a spoonful of the dessert and a sip of the beer and it initially tastes like chocolate & salt vs chocolate & roasty coffee, then 30 seconds later it tastes like coconut vs black pepper. Loved it.
On the plate: Calabrese and an ultra-salty, somewhat crumbly pecorino toscano.
In the glass: La Fin Du Monde, which is pairing absolutely spectacularly with this snack after a long day.
On the plate: from a buttered pan, three scrambled eggs (one yolk), with some milk, cumin, salt, and pepper, and Montreal steak seasoning; included Carr's Table Water crackers for texture and to cut into the butter's grease; accessorized with some green olives stuffed with bleu cheese.
In the glass: EvilTwin's Femme Fatale Yuzu Pale, an IPA with yuzu fruit (think grapefruit meets lime) and brettanomyces
Stupendous breakfast (all this after a cup o' coffee): First of all - cumin is a favorite spice - adds that subtle, mellow smokiness to a dish, perfectly complementing eggs, for example. The crackers really transformed the eggs when eaten together; as I indicated, they added texture and also helped cut/break up any greasiness from the butter that I used in the pan.
I love olives, green in particular... and when stuffed? Wow. The olive and bleu cheese was tangy, tart, and crumbly/creamy from the bleu cheese.
The ale was my "grapefruit juice" - the farmhouse brettiness and grapefruit-iness paired perfectly.
On the Plate: Butternut Squash gnocchi w/Anderson Valley's Fall Hornin' Pumpkin Ale replacing the traditional white wine.
In the glass: The Bruery's Bryeian black ale.
Not a bad pairing at all. What really surprised me was how flavorful the gnocchi turned out with the addition of 1/2 cup of the Fall Hornin' instead of white wine. Very Autumny and fresh with a strong pumpkin taste. The sauce I used was a browned butter and sage. The Bryeain was a good counter balance of hops to the savory dinner.
On the plate: Stone's Vertical Epic 10.10.10 - a Belgian strong pale ale/tripel made with muscat grapes, chamomile flower, triticale, and candi sugar - store-aged 3 years!!!!
On the plate: flatbread "pizza" with moxxarella, feta, and asiago cheese, red onion, kalamata olives, and just a touch of tomato sauce
Yeah, it rocked!
lol - I typed, "moxxarella"
Uh... you do know I meant "moccarella," right?
That would be a great name for fake cheese.
Boulevard Tank 7
-spring mix salad/french vinaigrette
Speakeasy Prohibition Ale
-Prosciutto wrapped chicken stuffed with mushrooms, spinach and gouda.
-Garlic Mashed potatoes
Founders Breakfast Stout
-with vanilla bean ice cream for a beer float
Birthday Dinner, took some planning and "work" to find the right pairings. thanks to those who helped out and celebrated with me!
sorry no pictures
Birthday Dinner last night at Bluebeard Indy
Morcilla (blood Sausage) Scramble with French toast Fois Gras
walleye, bok choy, bacon confit, butternut squash, tart cherry nage, pumpkin latte
Done with some cocktails, cider, FBS and Sorachi Ace.
Everything has Foie Gras must be perfect. In fact it is so good that they decided to ban it in California
On the plate: brie cheese, Auricchio provolone cheese, blue cheese-stuffed olives, prosciutto
In the glass: DirtWolf DIPA from Victory
Wasn't pushing any new boundaries here - beer and cheese with some accoutrements is a pretty safe bet. The brew features Citra, Chinook, Simcoe, and Mosaic hop action, providing plenty of pine and citric flavors for the salty and tangy cheeses and olives. Crackers and creamy brie ground the palate and provide some contrast.
On the plate: Black bean, ham hock, and pumpkin ale stew
In the glass: Southampton Pumpkin Ale
Spicy, citrusy, warm, meaty, and filling stew. The pumpkin ale I used in the stew was same in the glass. It paired nicely. But perhaps a pale ale or IPA would pair a little better with the heat. Still, this was nom nom nom.
A double-bill this evening.
In the Glass During Prep: Stone/10 Barrel/Blue Jacket Suede Imperial Porter
On the Plate/bowl: Smoked Cheddar Potato & Leek soup w/homemade bread
In the glass w/meal: Firestone's Velvet Merkin
This is my go-to meal when it turns cold. Nothing beats a hot bowl of potato soup and warm bread paired with a nice imperial stout. Even during the prep, I opted for a little weight to the evening (the soup takes about two hours.)
On the plate: Spicy oven "fried" chicken with roasted red potatoes. Topped with a homemade malt vinegar aoli. Arugula salad on the side.
In the glass: Lagunitas DayTime IPA (served ice cold)
Pairing was awesome. The chicken was marinated in a hot sauce/dijon/paprika mixture which was darn spicy. The cold beer was great to mellow that out. Also the citrus went well with the aoli (which was AWESOME) because it also had some lemon in it.
I totally agree. I love me some potato soup. Any basics for making homemade bread you have in mind? I've only ever tried no-knead before and it turned out so-so.
Someone actually gave me the book "Artisan Bread in 5 Minutes A day" and the main recipe is spot-on excellent. You make it the day before, refrigerate it and it's ready to go the next day.
Dinner: poached eggs with thyme and paprika red potato hash, crispy pancetta and spinach.
Beer: you know
Dinner wasnt rich enough...
On the plate: Cheese tortellini (TJ's brand) with a mushroom ragout topped with crushed walnuts
In the glass: Monk's Cafe Flemish Sour
Did this pairing because of the discussion in another thread about making a flemish carbonnades. The mushroom ragout was just so rich and "meaty" that the sour did a nice job balancing that and adding a hint of acid and sweetness. Also, this bottle had seemingly extra carbonation which was nice against the rich meal.
Dinner: Blackened Ahi Tuna with wild rice washed down with GLBC Dortmunder Gold simple beer for a simple meal
In the bowl: Butternut squash soup with a chipotle cream. Garnished with apple and toasted pine nuts
In the glass: Russian River Redemption
Solid pairing. Lots of good things going on. The hops had a nice balance with the spice of the chipotle. The sweetness of the Redemption and the butternut squash also paired well too. Really, really enjoyed this pairing.
In the glass: CCB's Jai Alai IPA
On the plate: Canadian pork pate, French Camembert cheese, California olives w/ bleu cheese, and crackers
For dessert: British salted caramels
All this, FTW (a new internet acronym I've learned! = "for the win" lol)
Here's to beer in your glass and food in yer gullet: Cheers!
In the bowl: Roasted Garlic parmesan soup w/croutes sprinkled with black lava sea salt.
In the glass: Rogue's Pumpkin Patch Ale
Cold weather comfort food continues! The recipe for the roasted garlic soup calls for 26 oven-roasted cloves with an additional 19 thrown into the soup as it simmers. Surprisingly, it's not garlic overload, but has a nice roasty flavor which pairs incredibly well with the spice from the Pumpkin Patch.
On the plates: Carr's Table Water crackers, Boar's Head riserva stradolce prosciutto, Tour Eiffel Perigord truffle pork pate, President brie; an olive stuffed with bleu cheese
In the glass: Great Divide's Fresh Hop Pale Ale (an APA)
Real simple works here: everything works here. Cheeses like brie are easy to pair with almost anything, from a crisp IPA to a silky stout, to a rich old ale. The pate tasted like high-class, specially-seasoned-and-spiced liverwurst. Prosciutto, salty, chewy, and umami (am I using it right?), is seemingly always good with rich or crisp ales. The crackers are inoffensive, lending some texture and context for everything else.
In thieglass: AleSmith's 2010 Decadence Anniversary Ale (an old ale)
The prosciutto and the pate at the same time was amazing - salty and creamy, briny and spicy. The old ale added dark fruity sugars to the mix, and proved a favorite pairing. The fruits from the old ale were also quite winning with the brie, suggesting figs or plums, and complementing the creamy cheese.
Classic Greywulfken: Crackers, prosciutto, soft cheese and something else. Always a good combination.
Oh that looks fabulous. I'd prefer a good, quality craft sour dough bread with a full bodied olive oil to match with the cheese but for sure you are spot on with the pairings. Olive, cheese, and Ale are naturals for each other.
IKEA Milk Chocolate with Hazelnuts+ 10 Barrel / Blue Jacket / Stone Suede Imperial Porter
A Recipe for this soup would be great.. it sounds like a mandatory winter line up!
Ask and you shall receive! Enjoy!
I didn't use the lemon, but it was perfect without.
Can't wait to try this this weekend.. Thank you!
On the plate: Sirloin burger with mozzarella di bufala, tomato, lettuce and pesto sauce.
In the glass: Schlenkerla Urbock.
Great burger and fantastic beer. Can't go wrong that way. The incredible Schlenkerla's smokiness goes very will the burger and also, to some extent, with the pesto.
Next time I'll remember to cut the burger in half for a tastier picture
Well this was a fun surprise. Whipping out the Turkish cookbook and making some stuffed peppers, this really was a nice simple compliment with Founders Harvest Ale.
Stuffed Peppers Dolmas (Etli Biber ve Domates Dolmasi) by imbibehour, on Flickr
The stuffing consists of dill, mint, garlic, rice, black pepper and spices. It was a real nice touch with a fresh hop beer and made a nice contrast. Not an ultimate pairing, but I'am like the use of hop forward brews with Middle Eastern food, although Turkish is somewhere in the middle with the Mediterranean? going on... love the hops with the mint and soft peppery qualities of this dish and sweetness with the peppers and a hint of sugar.
Stuffed Dolmas Peppers with Founders Harvest Ale by imbibehour, on Flickr
In the glass: Really enjoyed Maine Brewing Company's Red Wheelbarrow. I don't drink a lot of "red/amber" ales (as a style) - Nugget Nectar being my favorite - but this was a really crisp, fresh, warm, and bright ale - chewy, caramel malt characteristics, but with a hoppy effervescence and zest that really paired well with...
On the plate: ...some soft cheese (brie) and plain cracker. Had a couple of green olives (w/ the bleu cheese inside) as well, typically simultaneous with a cracker. Amber-malt-ish ales (like Red Wheelbarrow, Red Giant (Element Brewing), and amber IPAs like Torpedo from SN) are very hearty and rugged, but pair well with most "beer-typical" foods, like cheeses and meats and crackers. I can't go wrong, really.