Hickory smoked “cojones,” glazed with an imperial red eye BBQ sauce, toasted sesame and crema.
By Chef Robert Legget Read more…
Cooking with Beer
Use Your Cojones
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Weyerbacher Old Heathen “Guerrilla-Style” Chili
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The boozy aromas with big, robust malts in this Heathen are followed by a heavy, deep roast of coffee and a cocoa-like finish of extra bitter chocolate. Slight raisin and nut play teammates in this quaffable symphony of an aggressive stout profile. The only dish that stands a chance to square-off against this knockout imperial stout would be a chili of epic proportions.
Cooking with Beer: Foie Gras Mousse & Mad Elf Black Cherry JELL-O®
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The arrival of Tröegs Mad Elf is always a warning that the holidays cometh—slim wallets are emptied, your child demands the hottest toy of 2012, the nuisance of whiney relatives, and on and on and on it goes. All of this is where I believe the true inspiration behind the heavy hitting malt beverage lies. What better way to end the long days of holiday traffic and chaos than with a quick fix of 11% alcohol into the bloodstream? There is always a shot of Irish whiskey, but dare I say…the Mad Elf is slightly more civilized.
Yards ESA Pork Belly Sticks & Cabbage
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Yards ESA is easily in my top five “most likely to session with” beers. The impressive balance of burnt sugar and caramel in the malt with just the right hop bitterness yields an awesome food beer that is highly quaffable most any time of year. One of my favorite characteristics in a great beer is not only how it tastes, but how the barley flavor shines through with tea-like characteristics and a nice sweetness of toffee. And Yards nails it with this fine malt beverage favorite. For more beer cookery advice, hit @guerillaultima on Twitter and be ready for a big surprise.
Note: Yards Pale will be the required citrus for the cabbage.
Sly Fox Rt. 113 Ceviche
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Wild striped bass ceviche with pink grapefruit, Route 113 vinaigrette and gastrique, habanero, tobiko and crispy won tons.
Cooking with Beer: Great Lake Doppelrock Duck
(1 votes, average: 5.00 out of 5) Loading ...
With broccoli rabe and duck crackling. Just as good as any four bell experience the city has to offer, but easier on the wallet!
When tasting the Doppelrock, I noticed hints of brown sugar, caramel malt and a slight dark tea aroma. In the taste, there are some raisin-like characteristics with a mild bitterness, finished with some roasty malt background. All of this together made me think of tea smoked duck, but here, we are going to brine the duck with some of those tea characteristics as well as incorporate them into the sauce. Broccoli rabe was the chosen component to relay a mild bitterness against the malt brined duck as well as the Doppelrock reduction. The result is a stellar pairing which will amaze even the most discerning of beer drinking chefs, while still easy enough for any home cook to prepare. Cheers and enjoy! (Serves 4)
Culinary Brews: Taking Beer to a Whole New Level in the Kitchen
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For years, when it came to food, it was all about wine. You had to pair your meals with wine and if you were going to cook with an alcoholic beverage (aside from the typical beer can chicken) you had to cook with wine. But over the past few years, a lot has changed.
Beer For Breakfast: Scotch Egg
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Farm fresh eggs wrapped in Yards Philadelphia Pale Ale Breakfast Sausage, white corn grits & Victory Storm King Syrup.
Chef Adam DeLosso is part of Garces Catering, a new division of the Garces Restaurant Group, which includes Chef Jose Garces’ eleven restaurants in Philadelphia, Chicago and Scottsdale with more in the works for 2012. Prior to Chef DeLosso’s position at Garces Catering, he was Chef de Cuisine at Garces Trading Company. The Scotch Egg recipe is featured on the brunch menu at Garces Trading Company as well as the breakfast menu for Garces Catering.
Pan Roasted Clams & Sausage
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Chef Banks is the Corporate Executive Chef of Harry’s Hospitality Group, comprised of Harry’s Savoy Grill & Ballroom, Harry’s Seafood Grill, Harry’s Fish Market + Grill and Kid Shelleen’s Charcoal House & Saloon. The restaurants have been a mainstay of the Wilmington area and surrounding cities since 1988. In 2010, the popular Trolley Square area restaurant Kid Shelleen’s, was added to Harry’s Hospitality Group. Inspiration for this recipe comes from their fresh approach of farm-to-table cuisine, using local farmers, products and brewers, which enhance the brand of quality and freshness. Read more…
Flying Fish & Chips
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Beer battered Tilapia, hand cut Mediterranean potato chips, pickled cucumber aioli.
Executive Chef Darryl Harmon: The Water Works Restaurant & Lounge
Chef Darryl Harmon’s love for fine foods and cooking began at a young age in his native South Jersey community, where his mother was a cooking superstar & his father owned and operated a dairy farm. That love for cooking helped him establish a career in various Atlantic City casino restaurants, including Bally’s and Taj Mahal. Darryl is currently the award-winning Executive Chef at the Water Works Restaurant & Lounge in Philadelphia.
“I chose The Flying Fish OktoberFish Beer for this recipe because it provides the perfect flavor to my dish. It’s a malty beer that integrates nicely and is a key ingredient.”
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