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Sharing Your Pairing

Discussion in 'Beer & Food' started by Greywulfken, Aug 26, 2012.

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  1. UCLABrewN84

    UCLABrewN84 Poo-Bah (12,199) Mar 18, 2010 California

    That looks fantastic.
     
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  2. Greywulfken

    Greywulfken Poo-Bah (3,270) Aug 25, 2010 New York
    Beer Trader

    That looks amazing - I would embarrass myself with the way I would polish off that plate (and the beer, too, although less embarrassing there)...

    ...and your other post with the grilled kabobs wrapped in bacon? Jesus, man, you're eating goooood...
     
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  3. JesseMurdock

    JesseMurdock Initiate (0) Apr 14, 2013 Hawaii

    [​IMG]on the plate: mochiko chicken curry, gyoza, and shoyu ramen

    in the glass: anchor steam

    this was a heavy, salty meal and needed a beer light enough to balance out the food while flavorful enough to cut through the salty savory curry.
     
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  4. humulus

    humulus Initiate (0) May 19, 2013 Sweden

    On the plate: flank steak, corn on the cob, salsa of mango, tomatoes, scallions, avocado and habaneros.
    In the glass: BrewDog Punk IPA.

    [​IMG]

    I seared the beef pretty hard, then added butter and spooned it over to mellow down the crust a bit. Only seasoned it with salt and Tellicherry pepper.

    The beer went well with both the fruity and spicy flavors of the salsa and the rich butteriness of the beef.
     
  5. Greywulfken

    Greywulfken Poo-Bah (3,270) Aug 25, 2010 New York
    Beer Trader

    A serendipitous pairing:
    In the glass: Founders Breakfast Stout - it was just what I was drinking when I got hungry
    On the plate: Red Dragon Roll - left-over take-out from Aki, a local sushi/Asian fusion joint - spicy tuna & tempura crunch inside, topped with fresh tuna
    [​IMG]
    I think the beer and tuna's both hearty flavors stood up to each other, and some of the spice from the spicy tuna left a little zing on the tongue while I drank the stout; the chew and slight crunch of the roll balanced the creamy smoothness of the beer - lots of textures and rich flavors at play.

    Now I'm gonna go finish this off.

    Peace.
     
  6. Hockey_Fan

    Hockey_Fan Devotee (480) Jan 13, 2013 Maryland

    On the Plate: Shaker Flank Steak and some brown rice and peas
    In the Glass: Evolution Craft Brewing Co. Exile ESB

    [​IMG]
     
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  7. Zaphog

    Zaphog Poo-Bah (2,110) Sep 23, 2011 Michigan
    Beer Trader

    A nice little lunch after planting my garden.
    Six cheddar grilled cheese sandwich w/ bacon & corn salad and seasoned Roma tomatoes paired with Short's Beard of Zeus IPL.
    [​IMG]
     
  8. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    On the plate: Crispy chicken thigh with fried red potatoes all over a mango salsa
    In the glass: Schlafly's can session IPA

    The pairing was solid. The IPA doesn't have a ton of citrus to it so the mango added that into the flavor profile. It was only mildly bitter so it didn't overpower the dish. I'd do it again as a summer treat.
    [​IMG]
    --------------------------------------
    On the plate: Homemade pizza! Topped with salami sliced thin
    In the glass: Evolution Lot 3 IPA & Summerfest & Hell or High Watermelon

    The lot 3 was a great pairing with the beer. Solid bitterness and a pretty solid malt backbone to it. Straight forward pairing but better than a lot of the more citrusy IPAs. Summerfest and Hell or High were just nicely drinkable. We made 4-5 pizzas all with varying ingredients so it was good to have a few beers with basic flavors as well.
    [​IMG]
     
  9. Greywulfken

    Greywulfken Poo-Bah (3,270) Aug 25, 2010 New York
    Beer Trader

    You can't imagine how badly I want to eat that pizza.
     
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  10. tx_beer_man

    tx_beer_man Initiate (176) Jan 22, 2013 Texas
    Beer Trader

    [​IMG]

    So darn good! Beer's improved with the past seven or eight months, and wow -- what a treat.​
     
  11. tx_beer_man

    tx_beer_man Initiate (176) Jan 22, 2013 Texas
    Beer Trader

    [​IMG]
    Had two mini fillets last night that I marinated (1) Saint Arnold Divine Reserve 13 and (2) Real Ale Brewer's Cut 002 Black Belgian Quad. Have to say the DR13 was much more smooth but the toasty black of the BC was mighty nice as well. Only other ingredients were garlic powder, plenty of black pepper and salt.
     
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  12. Irishace9

    Irishace9 Zealot (544) Sep 7, 2012 Illinois
    Subscriber Beer Trader

     
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  13. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    Pretty simple. I don't do recipes so here is about what you should do...
    1. Cut the chicken into chunks and dry with a paper towel to remove excess water. Season the chicken with salt and cajun seasoning** (see below)
    2. Get a pain to medium - medium high heat. Add a neutral oil (canola, grapeseed) then add the chicken. Let the chicken release itself from the pan (brown up well on one side so it will crisp a bit). Flip the chunks and do it again. Remove the chicken and set aside
    3. Add in hearty veggies to your liking. At this step I added in onions, red pepper, and orange pepper/
    4. Meanwhile, add half and half to a small sauce pot to warm up. Do not get it to a boil, but you want it relatively hot. Add cajun seasoning and keep tasting until it's "cajuny" enough. Salt to taste as well
    5. Add the chicken back to the pan along with any veggie you want to cook a small amount (broccoli in my case). After a minute or two, take COLD dry white wine and deglaze the pan. Scrape up all the brown bits from the chicken and turn the heat off. Cold wine helps cool down the pan which is good because a raging hot pan wouldn't be good for the cream.
    6. Add the cubed up fresh tomato at this point
    7. Add the cream mixture slowly and stir as you do. Really you could dump from the pan into a big bowl, add the cajun sauce and toss. Either way works. Point here is just to incorporate.
    The "fettuccine" cooks super fast so I recommend just getting the water boiling and zucchini chopped then waiting til you are done with the sauce/chicken mixture. You'll be set in about 3 minutes total time once it's in the water.
    1. Slice the ends off then slice into thin strips (1/8th-ish). Personally, I used the slicer side of square grater box then stacked them and cut them into the fettuccine with a knife. A mandolin set to not SUPER thin would be a great option.
    2. Add to boiling, salted water for about 2 minutes. Do NOT overcook this or it'll just be mush. Dump into a colander immediately when ready and cool with cold water to stop the cooking.
    3. Put on the plate then cover with the sauce mixture.
    **So the key on the cajun seasoning is to not get a seasoning that already has salt in it. So Tony Chachere's would be a bad choice. The reason is because it takes quite a bit of cajun seasoning to properly "cajun" the cream, the sauce will get way over salted before you get to the right level of cajun flavor.
     
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  14. humulus

    humulus Initiate (0) May 19, 2013 Sweden

    On the plate: mussels cooked in Guinness and heavy cream with white bread.
    In the glass: Guinness.

    [​IMG]
     
  15. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    On the plate: Masitas de puerco (sour orange, cumin, crispy pork shoulder) with carmelized orange onions and black beans. Topped with a fried egg and cilantro
    In the glass: Weihenstephaner Hefeweissbier

    Did this for brunch so wanted something light on the hot day. The pairing was decent, but not exactly great. It was refreshing and the cilantro popped with it, but the richness of the pork and egg yolk overpowered the beer a bit. Still, it hit the spot.

    [​IMG]
     
  16. Henamonster

    Henamonster Initiate (60) Feb 2, 2007 California

    Stout and cream? That sounds incredible.
     
  17. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California

    recipe please. I love mussels but don't get to eat them often because the wife cannot stand them. I want to collect some good mussel recipes to have on hand for when I am on my own for dinner
     
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  18. humulus

    humulus Initiate (0) May 19, 2013 Sweden

    Sure!

    Here goes:

    1 knob of butter
    1 onion or a couple of shallots
    2-3 cloves of garlic
    1 cup heavy cream
    400gram mussels
    1 can of Guinness or other stout
    Parsley, black pepper, salt
    Baguette.
    Slices of lemon.

    Sweat onions and garlic in butter until soft. Add mussels (discarding any that are open if fresh).

    Add stout and bring to a boil. Add salt and pepper. When mussels start to open, add the cream (should take 6-8 minutes).

    Mussels can be removed from sauce while it reduces and add in later, but taste will be increasingly bitter the more the sauce reduces. Chop up the parsley and sprinkle it over. Serve with bread and slices of lemon. Guess a good mayo wouldn't hurt either.
     
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  19. PaulQuinn

    PaulQuinn Initiate (174) May 27, 2011 British Columbia (Canada)

    On the plate: Grilled salmon, mashed potatoes and some vegetables.
    In the glass: Brooklyn's Sorachi Ace

    [​IMG]

    Light diner with a light/refreshing beer. Not my favorite Saison, but gets the job done on this pleasant Saturday evening.
     
  20. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    Nice little two course dinner tonight with the fiance. First time ever making scallops and they turned out absolutely perfect. I can't believe how delicious they are with such little fuss to cook them.

    On the plate: Seared sea scallops over arugula with a citrus vinaigrette made with honey and Magic hat #9
    In the glass: Magic Hat #9

    Great pairing despite the beer not being so great (IMO). It went great with the citrus and it's very mild bitter was a nice balance with the sweet scallops.
    [​IMG]
    ------------------------------------------------------
    On the plate: Chorizo, white wine mussels with cilantro and garlic baguette
    In the glass: Goose Island Sofie

    Solid pairing. Nice balance to the chorizo and picked up nicely with the hints of citrus from the sav blanc as well as the herby qualities from the cilantro in the cooking liquid.
    [​IMG]
     
  21. Greywulfken

    Greywulfken Poo-Bah (3,270) Aug 25, 2010 New York
    Beer Trader

    I'm always flat-out impressed with the stuff you make - just that you think/know to make masitas de puerco is awesome.

    Cheers!
     
    jbakajust1, bpgpitt10 and futura123 like this.
  22. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

  23. UCLABrewN84

    UCLABrewN84 Poo-Bah (12,199) Mar 18, 2010 California

  24. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    ehammond1 likes this.
  25. ehammond1

    ehammond1 Initiate (0) Jul 4, 2008

    ftfy
     
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  26. trxxpaxxs

    trxxpaxxs Meyvn (1,310) Mar 5, 2010 New York
    Beer Trader

    Made these over the weekend:

    [​IMG]

    Chipolte pork tacos paired with a Barrel Aged Four Calling Birds. I probably should have gotten a better shot of the pork, but you get the idea.
     
  27. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    Thanks man! I don't get to cook that frequently so I love doing random/challenging dishes when I actually have time to plan and research a meal (I'm a nerd like that).
     
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  28. Greywulfken

    Greywulfken Poo-Bah (3,270) Aug 25, 2010 New York
    Beer Trader

    On the plate: turkey chili w/ black beans, tomato, onion, various seasonings including cayenne pepper; some shredded Mexican-style cheeses, crumbled Xochitl tortilla chips, and a dollop of sour cream
    In the glass: Firestone Walker's German pilsener, Pils
    [​IMG]
    German beer and chili?

    I knew the pilsener would probably go with anything - it's an easy-drinking, inoffensive beer - and I was right.
    The chili was delicious, and washing it down with a nice, clean-finishing pils? No problem.
     
  29. Zaphog

    Zaphog Poo-Bah (2,110) Sep 23, 2011 Michigan
    Beer Trader

    KBS with chocolate coffee Bundt cake
    [​IMG]
     
  30. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    On the plate: Buffalo steak with smoked smash potatoes, kale, porter carmelized onions and a balsamic/blackberry/porter reduction
    In the glass: Alaskan Smoked Porter (2010)

    Pairing was great. The smokey in the beer paired awesome with the steak (coffee/chocolate rubbed) as well as the potatoes. The sweet-ish reduction provided some acidity and matched well with the beer as well. I'd definitely do this again. Only complaint is that it seemed to me that the Alaskan Smoked Porter fell off from when I had it with 1 year of age on it. It was a little bit thinner than I remember.

    [​IMG]
     
  31. bifrost17

    bifrost17 Initiate (0) Dec 16, 2011 Washington


    I like your style my friend.
     
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  32. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    Dry Aged Rib Eye, sous-vide to 130°. The sauce is a home-made "Béer"naise. Instead of sherry vinegar I used the Oude Tart. Beer had the perfect acidity to cut through the meat.

    [​IMG]
     
  33. JesseMurdock

    JesseMurdock Initiate (0) Apr 14, 2013 Hawaii

    prosciutto and arugula pizza with a popering hommel belgian ipa. the fruity and peppery notes of the beer complimented the pizza perfectly.
     
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  34. Zaphog

    Zaphog Poo-Bah (2,110) Sep 23, 2011 Michigan
    Beer Trader

    Reuben with a Short's Huma Lupa Licious.
    [​IMG]
     
  35. Shagtastic

    Shagtastic Initiate (0) Jul 30, 2011 Indiana


    Trip report please
     
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  36. stx00lax

    stx00lax Aspirant (225) Dec 27, 2009 Washington
    Beer Trader

    Just did paella on the open fire, drinking a weisse weisse baby to pair. Win!

    [​IMG]
     
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  37. Greywulfken

    Greywulfken Poo-Bah (3,270) Aug 25, 2010 New York
    Beer Trader

    Pizza and beer. Daring, aren't I?
    [​IMG]
    On the plate: :sunglasses: pepperoni pizza
    [​IMG]
    In the glass: Nomad, a Czech pilsener from Great Divide
    [​IMG]
    Nothing unsurprising about the fact this was excellent!
    The crisp, tight pilsener cut nicely into the salty, greasy meat and cheese bites of the pizza... :grinning:

    Cheers!
     
  38. Greywulfken

    Greywulfken Poo-Bah (3,270) Aug 25, 2010 New York
    Beer Trader

    Snacking.
    [​IMG]
    [​IMG]
    [​IMG]
    Really dig cheese and beer. Crackers add some grounding, but aren't really necessary.
    And the proscuitto is just a plus.

    In the glass: Double Trouble
    [​IMG]
    On the plate: Boar's Head gouda and prosciutto; water crackers
    [​IMG]
    There it is:
    [​IMG]
    The cheese melded - "melted" - right into the beer. The beer was ina a dead heat with the proscuitto - the bitterness was neck-and-neck with the salty and umami flavors of the prosciutto.
     
  39. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    On the plate: Burgers! Bacon avocado and a simple bacon/cheese with homemade pickles. Both topped with a bourbon, porter, pepper BBQ sauce I made.
    In the glass: Evolution Lot 3 for me. Port City Porter for my fiance.

    Pairing was solid for both. I liked the porter better than the IPA though because the BBQ and bacon just played better with the malty base. The IPA was a nice change of pace and still tasty though.
    [​IMG]
     
  40. Hockey_Fan

    Hockey_Fan Devotee (480) Jan 13, 2013 Maryland

    On the Plate: Asopao de Pollo (Puerto Rican Chicken and Rice Stew)
    In the Glass: Czech Mate Pilsner from Brewer's Alley

    [​IMG]
     
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