The first session of 2011 is hosted by Beer47. The topic? Cooking and Beer.
I wish that I had grand culinary exploits to wow the crowd with. Sad to say but my cooking skills are limited to following directions on boxes. So no Imperial porter foam on a beer soaked flourless chocolate cake nor IPA infused garlic mashed potatoes. (though I do have that Sean Paxton recipe printed out on my desk).
And since I do not have many beer dinners under my belt either, I can’t really comment on what works really well and what doesn’t. I do know a good amount about beer floats (but that really doesn’t involve cooking).
That leaves me with proposing my ideal and still unrealized dream beer dinner. Not all choices may be winners or even work but I would certainly like to try it.
So here goes….
Sharp cheddar quesadillas
BEER TO USE:Strand Brewing Atticus IPA
I like the combo of cheddar and IPA and would like something bold to wake up the tastebuds. The Strand pale ale would work here as well if a lesser hop kick is warranted.
Kobe Flank Steak in a Flanders Red spiked sauce.
BEER TO USE: Cascade Brewing’s Kriek
I don’t know how to make a sauce for steak and it might be sacrilege to use this Kriek but I would to see the contrast between the sour and the butter.
Apple Pie a la mode with an apple beer ice cream
BEER TO USE: Unibroue Ephemere
A double shot of apple. Scoops in Los Angeles makes great beer ice creams/sorbets and I would to have two wildly different forms of apple on the palate.