I've cooked but it's looking like I'm not gonna have time to type it all up. that's the only part I don't like, well that and not being able to taste all the awesome food everyone cooksJoynersHotPeppers said:
-
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contest BEGIN! Oktoberfest - Cooking With Beer!
- Thread starter The Hot Pepper
- Start date
- Status
Deconstructed Beer-nana Creme Pie
This one ended up being a lot more difficult than I first anticipated. The mess I left in my kitchen, trying to cook dulce-de-leche and running out of stick lighters to brulee the bananas proved to make this a complex endeavor. I think the end result was interesting, however. The Meringue was particularly tricky. If you let the ginger beer sugar syrup cool too much it turns into a hard rock. Too hot and I'm not sure it would have worked since meringue has egg whites in it. And then you needed to brown the top of the meringue too. Whew. Anyways. was a fun experiment.
Ingredient List:
sweetened condensed milk
Ginger beer
water
vanilla extra
tapioca pudding
dark chocolate morsels
vanilla wafers
sliced almonds
cayenne pepper
butter
sugar
salt
cinnamon
egg whites
bananas
raw sugar for brulee
To make the Dulce-de-leche:
1. Remove the label from a can of condensed milk.
2. Place the can in a very large pot of water. Cover completely
3. Heat water to boiling, and then carefully watch the water level for 3 hours. You may want to reduce the heat if you are concerned that the can is bending. You will hear it do so. Heat on, heat off method seems to work.
4. Let can cool to room temperature. The end result is a thick syrupy sweet liquid.
5. Transfer the can contents to a bowl. Add one tablespoon vanilla extract.
6. Refrigerate until needed.
To make the Tapioca pudding:
1. Melt 2 oz. chocolate morsels in a bowl.
2. Combine 1 cup tapioca pudding mix with the chocolate and stir well. A rough powdery mixture should form.
3. In a saucepan, combine 1/3 cup sugar, 3 tablespoons chocolate tapioca mixture, 2 3/4 cup whole milk, and 1 beaten egg. Stir well, and then let mixture stand five minutes.
4. Cook on medium heat stirring constantly, until mixture comes to a full boil. Remove from heat, and stir in 1 teaspoon vanilla.
5. Let cool 20 minutes. Refrigerate.
To make Crumble:
1. Preheat oven to 350. Line a cookie sheet with aluminum foil.
2. In a mixing bowl, combine 2 cups crushed vanilla wafers. 1/2 cup crushed sliced almonds, 4 tablespoons melted butter, 2 tablespoons sugar, 1 teaspoon salt, and 1/4 teaspoon ground cinnamon. Stir well to combine.
3. Spread the result out on the aluminum foil and bake for 6 minutes. Let cool.
To make Meringue:
0. I advise not to make the syrup until you have already partially worked with your egg whites. Or time it just right so you have both ready at the same time. More than likely the syrup will harden before you can work with it if you don't.
1. In a bowl, combine four egg whites and a half teaspoon salt. Using an electric mixer, beat this mixture well until bubbles form.
2. Combine 1 cup sugar, a pour of ginger beer, some cayenne pepper, and 1/4 cup water in a pan.
3. Heat mixture to a boil, then continue boiling until a thermometer reads 245 F. Remove from heat and allow to cool slightly. You need it in a slightly liquid form.
4. Transfer the syrup mixture to the egg white bowl. Using the mixer, blend on high speed for as long as necessary to make stiff peaks start to form. Bubbles don't seem to count as stiff peaks here. This could take a while, but the mixture should take on the consistency of a melted marshmallow.
5. Dollop the meringue on the serving plate and use a torch flame or lighter to brown the top slightly.
To make the Caramelized Bananas:
1. Cut some bananas length-wise, trying to keep them in one piece.
2. Pour out 1/2 cup raw sugar onto a plate.
3. Roll banana slice in the sugar to coat well.
4. Place bananas on a piece of aluminum foil or keep on same place, then use a cooking torch or lighter to caramelize the sugar. Try not to burn the bananas.
Assembling all ingredients:
1. Arrange bananas on plate as desired. Dollop meringue on plate, then brown with torch.
2. Add crumble and tapioca pudding as desired.
3. Add Dulce de leche and melted chocolate. Serve.
This one ended up being a lot more difficult than I first anticipated. The mess I left in my kitchen, trying to cook dulce-de-leche and running out of stick lighters to brulee the bananas proved to make this a complex endeavor. I think the end result was interesting, however. The Meringue was particularly tricky. If you let the ginger beer sugar syrup cool too much it turns into a hard rock. Too hot and I'm not sure it would have worked since meringue has egg whites in it. And then you needed to brown the top of the meringue too. Whew. Anyways. was a fun experiment.
Ingredient List:
sweetened condensed milk
Ginger beer
water
vanilla extra
tapioca pudding
dark chocolate morsels
vanilla wafers
sliced almonds
cayenne pepper
butter
sugar
salt
cinnamon
egg whites
bananas
raw sugar for brulee
To make the Dulce-de-leche:
1. Remove the label from a can of condensed milk.
2. Place the can in a very large pot of water. Cover completely
3. Heat water to boiling, and then carefully watch the water level for 3 hours. You may want to reduce the heat if you are concerned that the can is bending. You will hear it do so. Heat on, heat off method seems to work.
4. Let can cool to room temperature. The end result is a thick syrupy sweet liquid.
5. Transfer the can contents to a bowl. Add one tablespoon vanilla extract.
6. Refrigerate until needed.
To make the Tapioca pudding:
1. Melt 2 oz. chocolate morsels in a bowl.
2. Combine 1 cup tapioca pudding mix with the chocolate and stir well. A rough powdery mixture should form.
3. In a saucepan, combine 1/3 cup sugar, 3 tablespoons chocolate tapioca mixture, 2 3/4 cup whole milk, and 1 beaten egg. Stir well, and then let mixture stand five minutes.
4. Cook on medium heat stirring constantly, until mixture comes to a full boil. Remove from heat, and stir in 1 teaspoon vanilla.
5. Let cool 20 minutes. Refrigerate.
To make Crumble:
1. Preheat oven to 350. Line a cookie sheet with aluminum foil.
2. In a mixing bowl, combine 2 cups crushed vanilla wafers. 1/2 cup crushed sliced almonds, 4 tablespoons melted butter, 2 tablespoons sugar, 1 teaspoon salt, and 1/4 teaspoon ground cinnamon. Stir well to combine.
3. Spread the result out on the aluminum foil and bake for 6 minutes. Let cool.
To make Meringue:
0. I advise not to make the syrup until you have already partially worked with your egg whites. Or time it just right so you have both ready at the same time. More than likely the syrup will harden before you can work with it if you don't.
1. In a bowl, combine four egg whites and a half teaspoon salt. Using an electric mixer, beat this mixture well until bubbles form.
2. Combine 1 cup sugar, a pour of ginger beer, some cayenne pepper, and 1/4 cup water in a pan.
3. Heat mixture to a boil, then continue boiling until a thermometer reads 245 F. Remove from heat and allow to cool slightly. You need it in a slightly liquid form.
4. Transfer the syrup mixture to the egg white bowl. Using the mixer, blend on high speed for as long as necessary to make stiff peaks start to form. Bubbles don't seem to count as stiff peaks here. This could take a while, but the mixture should take on the consistency of a melted marshmallow.
5. Dollop the meringue on the serving plate and use a torch flame or lighter to brown the top slightly.
To make the Caramelized Bananas:
1. Cut some bananas length-wise, trying to keep them in one piece.
2. Pour out 1/2 cup raw sugar onto a plate.
3. Roll banana slice in the sugar to coat well.
4. Place bananas on a piece of aluminum foil or keep on same place, then use a cooking torch or lighter to caramelize the sugar. Try not to burn the bananas.
Assembling all ingredients:
1. Arrange bananas on plate as desired. Dollop meringue on plate, then brown with torch.
2. Add crumble and tapioca pudding as desired.
3. Add Dulce de leche and melted chocolate. Serve.
FreeportBum said:I've cooked but it's looking like I'm not gonna have time to type it all up. that's the only part I don't like, well that and not being able to taste all the awesome food everyone cooks
i'm working to be able to brew and do mine tomorrow ... see ya there, lol ...
Getting closer, I typed mine up before I started drinking based on previous tds...FreeportBum said:I've cooked but it's looking like I'm not gonna have time to type it all up. that's the only part I don't like, well that and not being able to taste all the awesome food everyone cooks
keybrdkid said:Deconstructed Beer-nana Creme Pie
That looks really good.
...
Cheesy Buns
...
Dogs cooked in Beer, onto the cheesy buns and into the toaster oven...
...
The JayT
Hot dogs cooked in Cheap Beer in the Microwave
Finished in the Toaster Oven
Homemade pickle, onion and peppers relish !
coleslaw spiced up with various hot pepper powders
served with Beans (W/ hotdog beer added) and Slaw w/ more pepper powder
G I P
Cheesy Buns
...
Dogs cooked in Beer, onto the cheesy buns and into the toaster oven...
...
The JayT
Hot dogs cooked in Cheap Beer in the Microwave
Finished in the Toaster Oven
Homemade pickle, onion and peppers relish !
coleslaw spiced up with various hot pepper powders
served with Beans (W/ hotdog beer added) and Slaw w/ more pepper powder
G I P
I'm really confused, will look at this sober tomorrow.
But did someone really microwave dogs in a TD?????? When JayT doesn't even really do that? LOL!
Perhaps that joke went too far.
But did someone really microwave dogs in a TD?????? When JayT doesn't even really do that? LOL!
Perhaps that joke went too far.
Started the day off with great light, and as you will see from the pics I ended with really shitty light..
biggest onion weighed 22oz
rustica,fontina,gruyere
sour dough eppi, whole smoked dried rocoto
biggest onion weighed 22oz
rustica,fontina,gruyere
sour dough eppi, whole smoked dried rocoto
lol
sorry,
it's all in good fun
if it makes a difference they were the best not grilled Dogs i can remember having
G I P
sorry,
it's all in good fun
if it makes a difference they were the best not grilled Dogs i can remember having
G I P
4 hours 
I was making French Onion and Stout Soup today anyway so it worked out pretty good- just needed to come up with an appy
Creamed Adobo chicken over drunken egg noodles
with Garlic collard greens and kale in a beer based potliquor
Eight drumb sticks
Eight bay leaves
Ten garlic cloves
Cup soy sauce
Cup vinegar
Table spoon peppercorns
Two Guinness beers
One large yellow onion
Ten dried smoked red jalapenos
Put all in crockpot for 8 hours. Pick out chicken and set aside
Place two Guinness beers and four cups water to boil. Add egg noodles .
Create basic white sauce with butter, flour, milk. Add the chicken.
Pour sauced chicken over noodles.
Side dish
One bunch kale
One bunch collard greens
Five garlic cloves
One small yellow onion
Olive oil
One Guinness beer
Dryed chipotle from Adobo
Fry up kale, greens, onion, and garlic. Add beer and let simmer.
Sliced pickled fresnos to garnish
with Garlic collard greens and kale in a beer based potliquor
Eight drumb sticks
Eight bay leaves
Ten garlic cloves
Cup soy sauce
Cup vinegar
Table spoon peppercorns
Two Guinness beers
One large yellow onion
Ten dried smoked red jalapenos
Put all in crockpot for 8 hours. Pick out chicken and set aside
Place two Guinness beers and four cups water to boil. Add egg noodles .
Create basic white sauce with butter, flour, milk. Add the chicken.
Pour sauced chicken over noodles.
Side dish
One bunch kale
One bunch collard greens
Five garlic cloves
One small yellow onion
Olive oil
One Guinness beer
Dryed chipotle from Adobo
Fry up kale, greens, onion, and garlic. Add beer and let simmer.
Sliced pickled fresnos to garnish
[SIZE=16pt]Guinness Beer Battered Fish Tacos with Pecan Smoked Habanero Lime Crema, Sweet Beer Battered Onion Rings, and Black Beans[/SIZE]
[SIZE=16pt]Fish and Onion Rings[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]Fryer – or oil ( 4 – 6 cups) and large pot for frying[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 pounds fresh fish filet[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 large onions[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]Corn tortillas[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 cups all-purpose flour[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ cup cornstarch[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 tablespoon baking powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ tablespoon paprika[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon Joyner’s Tri-Thai[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 14.9 oz. can of Guinness[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 tablespoons Dijon[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon honey[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]Kosher salt to taste[/SIZE]
[SIZE=14pt]Directions: [/SIZE]
[SIZE=14pt]Heat fry or oil to 375. Prepare fish by making sure all bones are removed and cut into nice size chunks. Slice ends from onions, peel, and cut crosswise to about ½ inch thick. Separate the rings carefully making sure to keep them whole. [/SIZE]
[SIZE=14pt]Place the flour, cornstarch, baking powder, paprika and Tri-Thai in a large bowl and whisk. In a smaller bowl mix the beer, mustard and honey. Add the wet to the dry and mix well.[/SIZE]
[SIZE=14pt]Dip the onion rings a few times into the batter shaking off any excessive and place carefully into the oil. The rings will take roughly 2 minutes per side and should be golden brown. Once removed salt and place on a wire rack to allow the rings to drain.[/SIZE]
[SIZE=14pt]Depending on the type of fish and thickness, follow the same procedure as above changing the cook time to match your fish. Make sure between batches of onion rings and fish you allow the oil the ability to return to 375.[/SIZE]
[SIZE=14pt]Once all the fish and onion rings are cooked and resting on the wire rack, use a taco mold and cook a few taco shells in the hot oil.[/SIZE]
[SIZE=16pt]Lime Creama[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 pecan smoked habanero[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 whole lime[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 cup sour cream[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]Salt to taste[/SIZE]
[SIZE=14pt]Directions:[/SIZE]
[SIZE=14pt]Gently smoke the habaneros with pecan wood or buy if you can find them. Dice the habanero and add to one cup of sour cream. Zest ½ the lime along with the juice of the lime into the sour scream. A pinch of salt, stir and taste. Put in the fridge until needed for serving.[/SIZE]
[SIZE=16pt]Black Beans[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 pound of dry black beans[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]4 cups chicken or vegetable stock[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 cups water[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 medium onion, diced[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 yellow bell, diced[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 red bell, diced[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 smoked habanero, diced[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 tablespoons chili powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 tablespoons cumin[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon Kosher salt[/SIZE]
[SIZE=14pt]Directions:[/SIZE]
[SIZE=14pt]Follow directions on beans to prepare for cooking. Add the beans, peppers, onion, stock and water a large pot. Bring everything to a boil, cover and turn to low for 1.5 hours. Remove the lid and add all dry ingredients, stir and cover for an additional hour or longer depending on desired liquid level. [/SIZE]
[SIZE=16pt]Fish and Onion Rings[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]Fryer – or oil ( 4 – 6 cups) and large pot for frying[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 pounds fresh fish filet[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 large onions[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]Corn tortillas[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 cups all-purpose flour[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ cup cornstarch[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 tablespoon baking powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ tablespoon paprika[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon Joyner’s Tri-Thai[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 14.9 oz. can of Guinness[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 tablespoons Dijon[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon honey[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]Kosher salt to taste[/SIZE]
[SIZE=14pt]Directions: [/SIZE]
[SIZE=14pt]Heat fry or oil to 375. Prepare fish by making sure all bones are removed and cut into nice size chunks. Slice ends from onions, peel, and cut crosswise to about ½ inch thick. Separate the rings carefully making sure to keep them whole. [/SIZE]
[SIZE=14pt]Place the flour, cornstarch, baking powder, paprika and Tri-Thai in a large bowl and whisk. In a smaller bowl mix the beer, mustard and honey. Add the wet to the dry and mix well.[/SIZE]
[SIZE=14pt]Dip the onion rings a few times into the batter shaking off any excessive and place carefully into the oil. The rings will take roughly 2 minutes per side and should be golden brown. Once removed salt and place on a wire rack to allow the rings to drain.[/SIZE]
[SIZE=14pt]Depending on the type of fish and thickness, follow the same procedure as above changing the cook time to match your fish. Make sure between batches of onion rings and fish you allow the oil the ability to return to 375.[/SIZE]
[SIZE=14pt]Once all the fish and onion rings are cooked and resting on the wire rack, use a taco mold and cook a few taco shells in the hot oil.[/SIZE]
[SIZE=16pt]Lime Creama[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 pecan smoked habanero[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 whole lime[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 cup sour cream[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]Salt to taste[/SIZE]
[SIZE=14pt]Directions:[/SIZE]
[SIZE=14pt]Gently smoke the habaneros with pecan wood or buy if you can find them. Dice the habanero and add to one cup of sour cream. Zest ½ the lime along with the juice of the lime into the sour scream. A pinch of salt, stir and taste. Put in the fridge until needed for serving.[/SIZE]
[SIZE=16pt]Black Beans[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 pound of dry black beans[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]4 cups chicken or vegetable stock[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 cups water[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 medium onion, diced[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 yellow bell, diced[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 red bell, diced[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 smoked habanero, diced[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 tablespoons chili powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 tablespoons cumin[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon Kosher salt[/SIZE]
[SIZE=14pt]Directions:[/SIZE]
[SIZE=14pt]Follow directions on beans to prepare for cooking. Add the beans, peppers, onion, stock and water a large pot. Bring everything to a boil, cover and turn to low for 1.5 hours. Remove the lid and add all dry ingredients, stir and cover for an additional hour or longer depending on desired liquid level. [/SIZE]
Oooh that's nice, JHP ...
I don't like fish in batter but I'd hit that all day^^^take a nap and hit it again
Neapolitan Ice Cream Float
This is a super simple, but very delicious recipe!
We will start with our ingredients.
Scoop out about 3 scoops of vanilla ice cream.
Add about 2-3 tablespoons of strawberry topping.
Now pour in a bottle of chocolate beer. The only thing I had available at 8pm on Sunday night was a chocolate espresso porter. A chocolate stout would have worked even better.
And the all important straw push!
Enjoy!
This is a super simple, but very delicious recipe!
We will start with our ingredients.
Scoop out about 3 scoops of vanilla ice cream.
Add about 2-3 tablespoons of strawberry topping.
Now pour in a bottle of chocolate beer. The only thing I had available at 8pm on Sunday night was a chocolate espresso porter. A chocolate stout would have worked even better.
And the all important straw push!
Enjoy!
Fresh Maine Lobster on Roasted Bone Marrow toasts-
INGREDIENTS:
2lb+ Fresh Maine lobster
Sour dough eppi
Roasted Bone Marrow
Fresh garlic
Roasted Poblano Pepper
Sea salt
Directions:
Roast beef/veal bones @ 450F for 45 minutes or so. Steam Lobster with salted water until cooked 10-12 minutes depending on size, remove meat from shell and set aside. Rub toasts with fresh cut clove of garlic, then spread with roasted bone marrow. Grill toasts over hard wood lump, then spread a little more Roasted bone marrow on grilled toasts. Top with Lobster and sliced roasted poblano peppers.
French Onion and Stout Soup:
INGREDIENTS:
Homemade beef stock
Red and yellow onions
Mean Old Tom Stout
Browned Clarified butter
Sprig of fresh Thyme
Fontina cheese
Gruyere cheese
Rustica Bread
Garlic
Flat leaf parsley
Homemade stock:
Leeks
carrots
parsley
thyme
pepper corns
Dried Shiitake mushrooms
Beef/veal bones
Garlic
Shallots
Fennel
Mean Old Tom Stout
Bay Leaves
Directions for homemade stock:
Roast bones @ 450F for 20 mintutes then add all ingredients except pepper corns and bay leaves for stock to roasting pan with bones and roast another 25-30 minutes adding about 2 cups of Stout during roasting. Then add to stock pot with pepper corns and bay leaves and simmer 4 hours skimming fat as you go. Strain through cheese cloth and reserve.
Directions for French Onion and Stout soup:
Slice onions and cook for about 4 hours on low heat until desired color. Add stout to deglaze,add thyme and beef stock, bring to a simmer. Turn off heat. Ladle into bowls, top with garlic herb crutons and cheese.
INGREDIENTS:
2lb+ Fresh Maine lobster
Sour dough eppi
Roasted Bone Marrow
Fresh garlic
Roasted Poblano Pepper
Sea salt
Directions:
Roast beef/veal bones @ 450F for 45 minutes or so. Steam Lobster with salted water until cooked 10-12 minutes depending on size, remove meat from shell and set aside. Rub toasts with fresh cut clove of garlic, then spread with roasted bone marrow. Grill toasts over hard wood lump, then spread a little more Roasted bone marrow on grilled toasts. Top with Lobster and sliced roasted poblano peppers.
French Onion and Stout Soup:
INGREDIENTS:
Homemade beef stock
Red and yellow onions
Mean Old Tom Stout
Browned Clarified butter
Sprig of fresh Thyme
Fontina cheese
Gruyere cheese
Rustica Bread
Garlic
Flat leaf parsley
Homemade stock:
Leeks
carrots
parsley
thyme
pepper corns
Dried Shiitake mushrooms
Beef/veal bones
Garlic
Shallots
Fennel
Mean Old Tom Stout
Bay Leaves
Directions for homemade stock:
Roast bones @ 450F for 20 mintutes then add all ingredients except pepper corns and bay leaves for stock to roasting pan with bones and roast another 25-30 minutes adding about 2 cups of Stout during roasting. Then add to stock pot with pepper corns and bay leaves and simmer 4 hours skimming fat as you go. Strain through cheese cloth and reserve.
Directions for French Onion and Stout soup:
Slice onions and cook for about 4 hours on low heat until desired color. Add stout to deglaze,add thyme and beef stock, bring to a simmer. Turn off heat. Ladle into bowls, top with garlic herb crutons and cheese.
- Status