Sweet-Hot Beer Mustard

Dave DeWitt Leave a Comment

This mustard will keep in the refrigerator for up to three weeks.

Ingredients

  • 1/4 cup dry mustard

  • 1/3 cup bold-flavored beer

  • 2 tablespoons rice vinegar

  • Scant 1/4 cup sugar

  • 1 tablespoon prepared horseradish

  • 1 /2 teaspoon dried tarragon or thyme

  • 2 egg yolks beaten

Instructions

In a bowl, whisk together all ingredients, except the egg yolks. Cover and let sit for 30 minutes. Whisk in the yolks. Place in a double boiler over simmering water. Cook on medium-low until thickened, whisking constantly. Cool. The mustard will keep in refrigerator for up to three weeks.

 

Southwestern Beer Marinade

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(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas). This marinade is delicious with pork, chicken, beef, or game.

Ingredients

  • 8 ounces Mexican beer

  • 1/4 cup olive oil

  • 8 cloves garlic, chopped

  • 4 shallots, chopped

  • 1 cup onion, chopped

  • 2 jalapeño chiles, seeds and stems removed

  • 1 bunch cilantro, chopped

  • 1/4 cup soy sauce

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons black pepper

  • Juice of 6 limes

Instructions

In blender or large food processor, place all the ingredients. Blend until smooth.

Harissa Soup

Dave DeWitt Leave a Comment

From chef Jaymz Pool comes this beautiful, North African-inspired soup in the recipe booklet supplied by the Hortus Botanicus. Serve with a crusty French bread.

Ingredients

  • 2 tablespoons olive oil

  • 1 shallot, finely chopped

  • 1 clove garlic, finely chopped

  • 2 red jalapeño chiles, seeds and stems removed, chopped

  • 5 red bell peppers, seeds and stems removed, chopped

  • 3 cups chicken stock

  • For the garnishes: finely chopped mint, a little yogurt, and ½ teaspoon cumin powder

Instructions

In a sauce pan, heat the oil. Add the shallot, garlic, chile, and bell pepper and saute for ten minutes, stirring often. Add the chicken stock and simmer, uncovered, for 20 minutes. Pour the mixture, in batches, into a blender, and puree. Pour through a sieve and return to the sauce pan for reheating.

Pour into 4 shallow bowls and garnish with the mint, drops of yogurt, and a little cumin powder.

Bequian Lamb Stew

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This recipe is quite popular in the Grenadines, where the population does not consider it particularly hot. But I say it creates enough heat to melt the polar icecap! Most people would use a maximum of 2 habaneros, so make adjustments according to your palate.

Ingredients

  • 2 pounds lamb cut into 1/2-inch cubes

  • 1 1/2 cups red wine

  • 3 tablespoons peanut oil

  • 4 cloves garlic, finely chopped

  • 1 large onion, coarsely chopped

  • 2 bay leaves

  • 1/4 cup tomato paste

  • 4 red habanero chiles, stems and seeds removed, coarsely chopped

  • Salt to taste

    • Instructions

    Marinate the lamb in wine for 3 hours. Remove the lamb and reserve the wine.

    In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion and saute until the onion is translucent. Lower the heat and add the bay leaves, tomato paste, salt, wine, and the habaneros.

    Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves and serve.

    Serves: 4

    Heat Scale: Extremely Hot

     

    Beer-Braised Sirloin Chili

    Dave DeWitt Leave a Comment

    (Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

    “You can serve this as chili in a bowl,” says Chef Kent Rathburn. “But I like it with flour tortillas, guacamole, cheese and sour cream and a full-flavored beer like bock or Belgian ale.”

     

     

    Ingredients

      For the Marinade:

    • 2 pounds top sirloin steak, trimmed

    • 2 tablespoons canola oil

    • Juice of 4 limes

    • 2 cloves garlic, minced

    • 2 shallots, minced

    • 2 tablespoons chopped cilantro

    • 1 tablespoon black pepper

    • 1 jalapeno pepper, minced

    • 1 tablespoon salt

    For the Chili:

    • 2 tablespoons canola oil

    • 1 large onion, peeled and sliced

    • 4 cloves garlic, minced

    • 2 tablespoons ancho chile powder

    • 2 teaspoons ground cumin

    • 2 teaspoons ground coriander seeds

    • 2 bottles (12 ounces each) Mexican beer

    • 2 poblano chiles, roasted, peeled, seeds and stems removed, diced

    • 1 teaspoon salt

    • Juice of 2 limes

    • 1 /2 cup chopped green onions

    • 1 tablespoon chopped cilantro

    Instructions

    Cut the sirloin steak into four pieces, each about 8 ounces. In a large bowl or shallow dish, combine the canola oil, lime juice, garlic, shallots, cilantro, pepper, jalapeño, and salt and stir well. Place the beef in the dish and marinate in the refrigerator for at least three hours, or overnight.

    Prepare the grill. Cook the meat to medium doneness, about 6 to 8 minutes per side. Let the meat cool; dice to one half inch cubes. Set aside.

    In a large sauce pot over medium heat, add the oil. Sauté the onions and garlic until translucent. Add the meat pieces; cook until most of moisture is gone. Stir in ancho chile powder, cumin, and coriander. Add the beer to deglaze the pot. Continue cooking on medium heat until the sauce starts to thicken and the beef is very tender. Add poblano chiles, salt, and lime juice.

    To serve, top with green onions and cilantro.