American Craft Beer Week

In celebration of American Craft Beer week, May 17th - May 23rd, I have decided to post and cook a recipe for each day of the week. For anyone that wants to cook along, the recipes are posted below, make sure to read through all of the recipes, some call for overnight marinades. There is just one thing to remember, when having dinner all the recipes should be paired with the same beer that they are made with. Enjoy and post feedback if you try out the recipes!

Monday:
Thai PA Green Shrimp Curry
o 14 oz can unsweetened coconut milk, chilled
o 4 oz Founder’s Centennial IPA or other citrus/floral American IPA
o 2 t Thai green curry paste
o 1# shrimp, peeled and deveined
o 2 T Thai fish sauce
o 2 carrots, sliced into batons
o 1 red bell pepper, sliced thin
o 3/4 # baby spinach
o 3 T chopped cilantro
o 1 C jasmine rice
o 2 T butter
o 1 T Salt

Heat 3 C water, butter and salt to a boil. Stir in jasmine rice, cover and reduce to simmer. Cook about 20 minutes until water is just absorbed. Do not stir while cooking. When water has been absorbed, remove from heat and keep covered for at least 5 minutes, then fluff with a fork before serving.

In a heavy skillet or wok heat 1/3 C of coconut cream from top of coconut milk over moderate heat, stirring for about 2 to 3 minutes or until slightly thickened. Add IPA and curry paste and cook, whisking for about 1 minute. Add the shrimp and sauté the mixture over moderately high heat until the shrimp turns pink. Add the coconut milk and the fish sauce and simmer the mixture, uncovered, for about 1 minute, stirring occasionally until the shrimp are cooked through. Transfer the shrimp with a slotted spoon to a bowl. Add carrots and bell pepper to skilled and simmer for 5 minutes. Add the spinach, in batches, stirring until each batch is wilted, return the shrimp to the skillet and simmer the mixture for about 1 minute. Sprinkle the dish with coriander and serve it with rice.

Tuesday:
Grilled Raspberry Lime Chicken with Orange Couscous
o 12 oz Raspberry Lambic
o 2 oz Lime Juice plus one lime to garnish
o 2 sprigs mint
o 1 t Salt
o 1 t White Pepper
o 4 Chicken Breasts (5-8 oz each)
o 1 C couscous
o 3/4 C Orange juice
o 1 t cinnamon
o 1/2 t salt

In a ziploc bag place the chicken breasts, raspberry lambic, lime juice, mint, 1 t salt and white pepper. Toss so chicken is fully coated. Refrigerate overnight, turning over at least once.

Remove chicken from marinade and cook on hot grill, about 5 minutes a side, until juices run clear.

In a pan, bring 3/4 C Orange Juice and 1 C water with cinnamon and salt to a boil. Stir in couscous, cover and remove from heat. Let sit for at least 5 minutes. Serve couscous alongside chicken with lime wedges.


Wednesday:
Grilled Bratwurst with onions and sauerkraut
o 12 oz witbier
o 12 oz water
o 4 cardamom pods, crushed
o 3 cloves
o 1 small onion, julienned
o 3 T butter
o 8 oz sauerkraut
o 6 bratwurst, raw

In a medium saucepan over medium low, melt 2 T butter and add onions. Cook until onions caramelized, about 20 minutes. Add water and scrape bottom of pan so that all brown bits are removed. Add witbier, cardamom and cloves and bring to a boil. Add bratwurst and simmer for 20 minutes. Turn off heat and cool. Transfer all ingredients to an airtight container and refrigerate overnight.

Remove bratwurst from cooking liquid and grill until outside is caramelized. Strain onions out of cooking liquid, reserving ½ C liquid. Melt 1 T butter in pan, add reserved onions, reserved liquid and sauerkraut. Simmer for 20 minutes. Serve on top of bratwurst with whole grain mustard on a bun.

Thursday:
Three Mushroom Risotto
o 1 oz dried porcini mushrooms, sliced
o 5 oz shitake mushrooms, sliced
o 5 oz crimini mushrooms, sliced
o 1 large onion, diced
o 2 T olive oil
o 1 C Arborio rice
o 1 C Sand Creek Ulrich’s Dopplebock or other dark dopplebock
o 3 1/2 C Vegetable stock, heated
o 1/2 C Grated Parmesan-Reggiano
o Salt, to taste
o Pepper, to taste

Soak dried mushrooms in room temperature beer for 1 hour. Drain mushrooms from liquid, reserve liquid.

In large skillet, heat olive oil. Add onions and cook until softened. Add mushrooms, cook for 5 minutes or until softened. Add Arborio rice and cook until outside of rice kernel is translucent. Add reserved liquid from mushrooms and cook until almost all of the liquid is gone, stirring frequently. Add 1/2 C vegetable stock and cook until liquid evaporates, stirring frequently. Continue this process until all the liquid has been absorbed by the rice. Stir in parmesan and add salt and pepper to taste. Serve immediately.

Friday:
Cervesa Braised Pork Butt
o 1 T Coriander, ground
o 1 T Cumin, Ground
o 2 T Salt
o 1 T Black Pepper, ground
o 1 T Mustard seed, ground
o 2 T brown sugar
o 1 t cayenne pepper
o 3-4# pork butt
o 12 oz beer
o 3 oz lime juice
o 1 t coriander, ground
o 1/2 t cumin, ground
o 1/2 t salt
o 1 t black pepper, ground
o 1 t mustard seed, ground

Combine first 7 ingredients and rub all over pork. Place in roasting pan, cover and refrigerate overnight, up to 2 days. Heat oven to 225 degrees. Pour beer into bottom of roasting pan, cover with aluminum foil and roast in oven for 8-9 hours (however long your work day is). Pull out of oven and let cool for 1 hour on counter (or until it is cool enough to handle). Pull pork apart into bite size pieces. Mix lime juice, and last 5 spices in bowl. Toss with pork. Your may now cover and refrigerate for up to 7 days. To reheat, place desired amount in baking dish and heat, covered in a 400 degree oven for 30 minutes. Serve with rice and vegetables or on tortillas as burritos or tacos.

Saturday:
Grilled Filet Mignon with Kwak Mushrooms and Mashed Potatoes
o 2 – 8 oz tenderloin steaks
o 2 slices thick cut bacon
o 8 oz mushrooms
o 4 oz Pauwel Kwak
o 4 T butter
o 2 T flour
o salt, to taste
o pepper, to taste
o 3 medium red or Yukon gold potatoes, diced
o 1/4 C milk

Heat grill. Wrap tenderloin steaks in bacon, season each side with salt and pepper. Grill to desired temperature.
In 6 qt. pot add diced potatoes and fill pot 3/4 full of water. Add good amount of salt. Heat until boiling, cook until potatoes are fork tender, drain. Put pot back on burner, add 2 T butter and 1/4 C milk and heat until butter is melted. Add potatoes back in, mash and season with salt and pepper. Add more milk if needed to get the desired consistency.

Meanwhile in another pan, melt remaining butter and sauté mushrooms until they begin to brown. Add flour and stir until all liquid is absorbed. Cook 3-4 minutes until light golden brown color is achieved. Add Pauwel Kwak and bring to a simmer. Reduce heat to low and reserve until ready to serve, then spoon mushrooms over steak.

Sunday:
Beef and Broccoli in Stout Oyster Sauce
o 1# lean beef, cut into narrow strips
o Black pepper
o 3 T soy sauce
o 3 T + 3/4 C oatmeal stout
o 1 clove garlic, finely chopped
o 1 t crushed red pepper
o 1# fresh broccoli, chopped into bite size pieces
o 3 green onions
o 1 T corn starch
o 2 T oyster sauce
o 2 T cooking oil
o 1 1/2 C jasmine rice
o 2 T Butter
o 1 T Salt

Season the beef strips with black pepper. Combine beef, soy sauce, garlic, red pepper and 3 T stout in a Ziploc bag. Toss and marinate in fridge for at least one hour, up to overnight.

Prepare the vegetables and place them in a bowl near where you plan to cook.

Prepare the sauce by combining the remaining stout, oyster sauce and cornstarch in a small bowl. Stir until the cornstarch in completely dissolved.

Heat 3 C water, butter and salt to a boil. Stir in jasmine rice, cover and reduce to simmer. Cook about 20 minutes until water is just absorbed. Do not stir while cooking. When water has been absorbed, remove from heat and keep covered for at least 5 minutes, then fluff with a fork before serving.

Drain the beef and discard the marinade. Heat the oil in a wok or large skillet. When the oil is hot add the beef and stir-fry until it is cooked through.

Remove the meat from the skillet. Add the vegetables and stir-fry until the onions just turn tender. Add cooked beef and sauce. Stir to make sure the ingredients are coated with the sauce. Cook until sauce thickens.

Serve over the rice.