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Discussion in 'Beer & Food' started by Greywulfken, Aug 26, 2012.
that looks amazing, do you mind sharing the recipe?
The recipe is from a book that was given to me which is here: http://www.ottomanturkjewishgirl.com/
The recipe is a bit lengthy to type out here so I'll make it out short hand. I suggest if you really like Turkish food to get the book, I've made a few of the recipes and they are really dang good!
I'll short hand the recipe:
Get some peppers, cut the tops off slightly making sure they still attach. Clean the insides and stuff with a mixture of the following:
Pound of ground beef, garlic, rice, diced tomato, diced onion, parsley, dill, mint, fresh ground black pepper, salt, tomato paste.
Then the tricky part is you have to boil them/steam them in about 1 and a 1/2 cups of water turned upside down. Dust them with butter and sugar, then cook 45 minutes. You need to get the temp hot enough but not so much the water burns off and the peppers burst, and not so slow otherwise the rice wont cook through.
Best of luck!
I don't have pictures, but last night I poached lobster tail in butter. I served this with some red potatoes and grilled asparagus, which I finished in the lobster butter. Fantome Pissenlit was a beautiful if strange pairing to the meal!
2012 Sexual Chocolate paired w/ a Chocolate Butter Braid Pastry
Someone really likes Sexual Chocolate...
Is that an ice cream beer float? That sounds (looks) amazing
It is (was) and it was disgusting.
Never trying it agan. All at sweet made the FBS taste extremely bitter and nasty.
You live and learn
This is a pretty good matching pairing, even if it sort of matching like flavors, but the balsamic is a great contrasting sweetness along with some chewy fresh spinach to go with Juliet. Nice playing balance to eat with
Goose Island - Juliet 2013 with Sauteed Spinach in Balsamic by imbibehour, on Flickr
In the glass:
Had my first Gouden Carolus today
A great tripel, fuzzy, fresh, and sweet with citrus and flowers over fine pale malts.
On the plate:
Had my second pour of the 'Carolus with some brie and crackers, accompanied by some prosciutto and prunes (yes, prunes - although plum sounds so much more appealing...).
The prunes were a bit too sweet for the tripel, but went well with the salted meat and soft cheese.
First Sharing Your Pairing post for me.
In the glass: Bell's Porter
On the plate: Spinach salad with Asiago and vinaigrette, and the main event, slow grilled kebabs of deer heart, onions, mushrooms and topped with a salt potato. Bit of wheat bread toast on the side.
The porter was a nice and not too overpowering pairing for the heart, which is good because I wanted that to shine. It complemented the smokiness from the grill and subdued a bit of the mineral flavor without covering it up. The porter went great with the wheat bread toast, that was actually the most succesful pairing of the meal, that's a snack to remember.
On the Plate: Pork loin with roasted sweet potatoes and parsley root. Topped with a fall salsa (apple cider/apple/parsley).
In the Glass: Tripel Karmeliet
Pairing was definitely tasty. I brined the pork with some spices and apple cider then rubbed it with a corriander/garlic/white pepper rub. Cooked it to just medium to keep the tender flavor. The tripel was nice with the apple burst of flavor and the spices from the cider in the brine and sals also worked well. The sweet on the roasted veggies also hit a nice note. Would definitely recommend this!
Hopefully not your last one either with this kind of stuff on your plate! Welcome!
That sounds very good. My mouth is salivating right now.
This is a favorite recipe of mine.
140 grams of diced bacon
300 grams of frozen whole leaf spinach
250 grams of creme fraiche
Spaghetti for one hungry person
Generous amounts of roughly cracked black pepper
Salt to taste
Fry the bacon until crisp, add the spinach to the pan and let it wilt (you can either use the bacon fat or drain the fat from the pan and use the fat of your choice), add the creme fraich and let it mix with the other ingredients to a sauce, add cracked black pepper and salt to taste.
To go along with a rich pasta sauce like this I prefer to drink a pale lager beer, like Heineken. This version is 3.5% abv yet it still has a pleasant balance of maltiness and bitterness, it's not a light beer by any means. A pilsner or a pale lager beer with a balanced maltiness and bitterness would work superbly with this dish.
Just don't blame me if you get a heart attack.
Pretty tasty meal tonight.
On the plate: Pizza with olive oil base, mozzarella, sautéed sweet potatoes, Italian vegan ground "beef" (I'm sure that's a turn off for some), dried cherries, and sage.
In the glass: schalfly Christmas.
I've never tried the vegan beef on pizza, but I've used Smart Grounds Mexican Style for tacos and it was excellent (the wife's a pescatarian, so I have to make a sacrifice every now and then.) Some of the taco pairings I've done in this thread were vegetarian (real cheese, of course.) Highly recommended.
Founders Breakfast Stout w/ pumpkin pie
In the glass: Rogue's Pumpkin Patch Ale
On the Plate: Sweet Potato and beer biscuits w/maple sage butter
This was my Thanksgiving morning breakfast. The recipe only calls for about a 1/2 cup of the pumpkin ale, so at 7:30 a.m. I found myself with the perfect opportunity to start the celebration early. Right out of the oven they were deliciously steamy. I have a few left over, so I'm going to try and make some kind of leftover turkey w/gruyere melt (heated panini-style.) I would have to say that these were definitely the best looking biscuits I've ever made and they went over excellently with the family The recipe can be found at http://thebeeroness.com/2012/10/11/sweet-potato-beer-biscuits-with-maple-sage-butter/
On the plate: Butternut squash ravioli with a brown butter, cracked pepper, and blue cheese sauce
In the glass: Stoudts Double IPA
The pairing wasn't all that good frankly. I knew the ravioli would be sweet which is why I made a sauce with some nice spice from the abundant black pepper and some acid from the blue cheese. I thought the beer would be more assertively bitter which I thought would play a great balance with the ravioli... not so much. The beer was much more leaning on the sweet side which was too similar. I ended up just drinking most of the beer afterwards.
On the plate: Beef/basil sausage with sauteed shiitake mushrooms and bok choy in an amped up beef broth
In the glass: Smuttynose Star Island Single
Well the meal was solid even though the sausage was just poor. Definitely won't be buying that again... just way too lean. Anyhow, the broth and veggies were great so still satisfying. The pairing was ok at best. The beer is ok at best as well so what can ya say. It did mellow the heat I put in the broth a bit with the mild sweetness of the beer so that was decent.
In the glass: Rogue's Double Chocolate Stout
On the plate: A farmers market deluxe of six-grain bread, a farm fresh egg w/rosemary-thyme potatoes sprinkled with Hepp's smoked salt.
In the cup: Forge Coffee Roasters organic Brazil dry-process coffee.
A lot of times when I'm pairing anything for breakfast, I actually lean more towards a solid stout paired with whatever coffee I am drinking. In this case, the coffee was roasted yesterday and was a solid choice to play off the sweetness of the chocolate stout. The rosemary and thyme gave off an aroma that warmed the entire apartment on a cold Sunday morning. The part of the breakfast that worked best was the smokiness of the salt and chocolate.
On the plate: hickory-smoked bacon-wrapped scallops.
In the glass: Lagunitas Hairy Eyeball Ale, and American strong ale
The ale was sweet and boozy-fruity, a high abv bev that needed me to eat something. I haven't had some bacon-wrapped scallops in some time, and I knew it would be a natural pairing. Sweet met smoke, and tender and chewy met smooth and slick. Complimentary themes followed...
In the bowl: Linsensuppe (German Lentil Soup)
In the glass: Long Trail Double Bag, a German style Stickebier
On the plate: Chocolate Chunk Beer-Bacon-Cayenne cookies w/a little fleur de sel sprinkled on top
In the glass: Victory at Sea - Balllast Point
I had to go to a cookie party over the weekend, so I found a recipe for these cookies at craftbeer.com (more specifically... http://www.craftbeer.com/recipes/chocolate-chip-cookies-with-bacon-beer-and-cayenne
The recipe didn't call for any sea salt sprinkled on top, but I couldn't resist the combo of chocolate & salt. The recipe also calls for 1 to 2 tablespoons of cayenne, but I wasn't sure how the group would feel with a little heat, so I kept it at 1 tablespoon. It was definitely enough as you could still taste a bit of it with the chocolatey/bacon goodness (and when you dip them in hot coffee the next morning you get a little heat zip of cayenne for breakfast.) The beer itself gets a little lost in the actual cookie, but I couldn't complain as the leftovers paired nicely with the finished cookie. These were a hit with the holiday crowd (highly recommended!)
Brother Thelonious and Bacon Wrapped Dates, easy peezy
Nothing of my own crafting here, but Davio's makes some pretty damn good stuff.
In the glass: Petrus Aged Pale, a Flanders Oud Bruin - tart and pale with an apple cider vinegar character
On the plate: Davio's Buffalo Chicken Spring Rolls - crispy shells with hot spiced chicken inside
Great pairing - the sour ale and Buffalo chicken seasonings went hand-in-hand. The Petrus was an excellent finisher, too, once the spring rolls were gone.
On the plate: Bacon, fingerling, and escarole saute topped with shaved parm. Finished with a mustard vinaigrette.
In the glass: Smuttynose Old Brown Dog
This was a really great pairing. The beer paired well with the bacon and potatoes as the escarole (bitter) and mustard (acid) provided the balance to the dish. Great quick day-off lunch dish!
On the plate: Riff on Tunisian Lablabi with ham added and topped with homemade "chicken fries". Lablabi is a cumin, lemon, and chickpea based soup normally. This was more of a saucy beans using those flavors as a base and adding the ham and some heat via Sriracha
In the glass: Victory Prima Pils
Pairing was very good. The citrus in the meal played well with the pils and the heat also was highlighted by the hops... but didn't make it overbearing. Clean finish helped refresh the palate for the next bite.
On the plate: Crispy fingerlings and salami on a bed of arugula, carrot tops, and fennel fronds dressed with a mustard vinaigrette
In the glass: Yuengling
Had a bunch of Yuengling (still do) from a party at our place. The meal itself was already pretty well composed and balanced so the Yueng was fine with it. The mild sweetness of the Yueng was actually pretty nice against the really acidic vinaigrette.
7 hour slow roasted pulled pork tacos w/ cheddar jack, pineapple salsa, pickled red onion, red cabbage, cilantro, green onion & avocado cream.
Paired w/ Perrin I.I.P.A.
Hotdog topped with cheese sauce, jalapenos, pickled red onions, mac & cheese and Sriracha...
Paired with Terra Firma Wicked Garden Honey Rye Beet Wheat.
Randomly occurring pairing...
In the glass: Great Divide's wee heavy, Claymore Scotch Ale
On the plate:
Roasted red pepper marinated in olive oil
Sweet pickles marinated with onion, pepper, and dill
Actually, relatively mild pairings. The sweet pickle, maybe with a cracker, or without, went well - as did the provolone (again, with or without cracker) - with the beer. The peppers and tomatoes did nothing one way or another with the beer, but were perfectly enjoyable as part of the plate.
The sum may not have been greater than its parts here, but there were no survivors...
On the plate: Beer brined pork loin over roasted garlic cauliflower purée and asparagus topped with a blackberry, Dijon red wine reduction.
In the glass: Westmalle Trappist Dubbel
The beer went really well with the fruit in the reduction. I also brined the pork in a Sam Adams Cherry Chocolate Bock so the hints that came through from that also resonated with the Westmalle. All in all this was a great meal. The cauliflower puree may have been the best aspect of the meal though believe it or not.
In the glass: Sierra Nevada Ruthless Rye
On the plate: Bacon Boursin cheeseburger
I had this a couple weeks ago and had to have it again yesterday. This is a recycled pic from a couple weeks ago.
In the glass: Evil Twin - The Cowboy (smoked Pilsner)
On the plate: Hungarian ghoulash
Evil Twin The Cowboy with Hungarian Ghoulash by imbibehour, on Flickr
Interested in the idea of a smoked Helles, or Rauchbier smoke to go with the dish, however as good as the food is the beer is only ok.
I am a big fan of Rauchbier and such, but this is low on smoke and the bottle also is overcarbed and has issues. A far as flavor goes low on smoke, slightly low in novocaine phenols and medicinal but not too bad but it is noticeable to me. More importantly it has a very nice peach sweetness to it, which is very unexpected and I was hoping for more malt and not sweet fruit to go with this dish. So it doesn't quite fly but it's not a total loss.
Hey, folks! I went pretty classic tonight. Made this chicken and ox tongue pie and had some Yard's Extra Special Ale to go with it. Great combo.
Lagunitas Sucks with my killer homemade mac
This looks delicious.