Great Beer Deserves Great Food — And Vice Versa
We love good food. And we love good beer. And when those two things collide in one über-thoughtful culinary combination, what more could we want? Hence, we are VERY MUCH looking forward to illustrious Chef Todd English's collaboration with Brewery Ommegang — a four-course dinner with Ommegang beer pairings, coming up on April 8th. In anticipation, we are pouring over these recipes courtesy of Todd English and Ommegang both, in case you are so inspired by the Olives affair that you want to DIY such a meal at home.
Gorgonzola Hennepin Chicken
• 2 boneless chicken breasts, floured and seared in oil until golden brown
• 1 cup Hennepin
• 4 leaves fresh sage
• 1/4 cup fresh rosemary
• 2 oz sundried tomatoes (torn or chopped)
• Salt and pepper to taste
• 2 cups heavy cream
• 1/4 cup Gorgonzola cheese (crumbled)
Cook Hennepin down by half
Add herbs and sundried tomatoes
Slowly stir in cream.
Add cheese.
Add salt and pepper to taste.
Simmer for 15 minutes.
Add chicken as whole breasts or pieces. Simmer until cooked through.
Serve alone or with pasta.
Serve with Ommegang Hennepin (of course).
Courtesy of Ommegang; Provided by Portoabello's of Fly Creek, NY
Artichoke Risotto with Prosciutto* and Hennepin
• 6 cups vegetable broth
• 3 Tbsp. butter
• 3 Tbsp. olive oil
• 2 shallots, chopped
• 16 oz. canned artichoke hearts
• 1 cup Arborio rice (this Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide) or medium-grain rice
• ½ cup Hennepin
• 4 oz. of Prosciutto ham thinly sliced and diced
• ½ cup freshly grated Parmesan cheese (about 2 ounces)
• ¾ tsp. chopped fresh thyme
• 1 lemon, juiced
<i>* Nix the Prosciutto for a vegetarian recipe</i>
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low, cover and keep broth hot. Melt butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 2 minutes. Add rice and stir to coat. Add Hennepin and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add ¾ cup hot vegetable broth and simmer until absorbed, stirring frequently. Add the artichoke hearts and remaining hot vegetable broth ¾ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese, Proscuitto ham, chopped fresh thyme and lemon juice. Serve warm.
Courtesy of Ommegang; Provided by Aaron Clarke from The Herder’s Cottage at the Farmers Museum in Cooperstown, NY
Blackened Ribs with Rare Vos and Chipotle Pepper Aioli
BLACKENING MIX
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. Cayenne pepper
• 4 tsp. paprika
• 6 bay leaves, crushed
• 1 tsp. freshly grated black pepper
• 2 tsp. kosher salt
RIBS
• 3 lbs. pork ribs
• 1 c. Rare Vos
RIBS
Cut 3 lbs. of pork ribs in between the bones.
Toss the ribs in the blackening mix and refrigerate over night. Add 1 cup of Rare Vos and let sit for at least ten hours. Charbroil ribs, and then bake covered at 300* until tender. Approximately 3 hours.
CHIPOTLE AIOLI
Make a homemade mayonnaise and blend in fresh garlic to taste. Cook some Chilpolte peppers in Rare Vos until soft and add. Use as condiment.
Courtesy of Ommegang; Provided By Alex and Ika’s in Cherry Valley, NY
Ginger Bread Ommegang Cake
CAKE
• butter and flour for baking pan
• 2½ cups all purpose flour
• 2 tsp. powdered ginger
• 2 tsp. ground cinnamon
• 2 tsp. baking soda
• ½ tsp. ground cloves
• ½ tsp. salt
• 8 oz. butter (room temperature)
• 1¼ cups packed brown sugar
• 2 large eggs
• 1 cup molasses
• ¾ cup Ommegang (at room temperature)
GLAZE
• 1 cup confectionary sugar
• 3 Tbsp. lemon juice
• Blend until smooth.
Preheat oven to 350 degrees F. Butter and flour 12-cup Bundt pan. Sift together dry ingredients. Beat the butter and sugar on high speed until light in texture, about 1 minute. Beat in eggs, one at a time. Beat in molasses (the batter may look curdled at this stage- don’t worry). Lower mixer speed to medium. Beat in the flour mixture, one third at a time, scraping down the sides of the bowl often. Beat in Ommegang. Scrape the batter into the prepared pan and smooth the top. Bake 50-60 minutes or until tester comes out clean. Cool 10 minutes in the pan, remove from pan and cool. Drizzle with lemon glaze.
Courtesy of Ommegang; Provided by Lynn Hathaway in Hartwick, NY
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Todd English Cuban Reuben (4 servings)
INGREDIENTS
• French Bread Baguette, 1 (8 oz)
• Rice vinegar, 2 Tbsp.
• Spicy Aioli (directions below)
• Swiss Cheese, 8 slices
• Slow-Roasted Pork, 12 oz.
• Ham, 12 thin slices
• Dill pickles, 2 thinly sliced lengthwise
• Unsalted butter, 2 Tbsp. melted
SPICY AIOLI
• Egg yolks, 2
• Garlic, 2 cloves pressed
• Rice vinegar, 1 Tbsp.
• Sriracha sauce, 1 Tbsp.
• Kosher salt, 1/8 tsp.
• Freshly ground black pepper, 1/8 tsp.
• Canola oil, 1 cup
1. Whisk together first 6 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking until blended and smooth. 1 cup
• Bone-in pork shoulder roast (Boston butt) 1 (6-lb)
• Olive oil, 6 Tbsp. divided
• Fresh rosemary, 2 Tbsp. finely chopped
• Kosher salt, 2 Tsp.
• Freshly ground black pepper, 1 tsp.
• Orange zest, 1 Tbsp.
• Lemon zest, 2 tsp.
• Garlic cloves, 4 minced
1. Trim excess fat from pork. Rinse pork, and pat dry with paper towels. Stir together 3 Tbsp. oil, rosemary, and next 5 ingredients; spread on all sides of pork. Place pork in a large shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill at least 8 hours.
2. Preheat oven to 350. Pour remaining 3 Tbsp. oil into a Dutch oven. Add pork, cover and bake at 350 degrees for 3 hours and 45 minutes or until fork tender, basting twice with pan juices. Let stand until cool enough to handle. Shred pork using fingers or forks. 6-8 servings.
1. Preheat a Panini press. Cut baguette crosswise into 4 pieces; cut each piece in half horizontally. Stir vinegar into Spicy Aioli. Spread cut sides of bread with mixture. Layer cheese, Slow-Roasted Pork, ham slices, and pickle slices on bottoms of baguette pieces; top with baguette tops. Brush outsides of sandwiches with melted butter.
2. Cook sandwiches, 2 at a time, in Panini press 5 minutes or until cheese melts and sandwiches are thoroughly heated.
Todd English Moroccan-Spiced Skirt Steak with Corn Raita (4-6 servings)
• Clove, 3 each
• Cinnamon, 1 tsp.
• Caraway, 2 tsp.
• Cumin, 2 tsp.
• Coriander, 3 tsp.
• Kosher Salt and freshly ground black pepper to taste
• Skirt Steak, 3 lb.
• Olive Oil, 2 tbsps.
Grind spices together in a mortar and pestle. Drizzle Olive Oil over skirt steak then sprinkle with spice rub and salt and pepper and rub into steak on both sides. Preheat grill to 350 to 400 degrees (medium-high) heat. Place steak on grill and sear on each side about 8 minutes or to desired degree of doneness. Remove from grill and cut steak diagonally across the grain into thin slices.
CORN RAITA SALAD (6 servings)
• Fresh corn kernels, 1 cup
• Red onion, 2 tbsps. finely chopped
• Cilantro, 2 tbsps. chopped
• Cumin, 1 tsp.
• Greek-style yogurt, 2 cups, thick
• Kosher or sea salt
• Freshly ground black pepper
In a dry cast iron skillet over high heat, toast the corn. Let the corn cook about 1 minute, then scrape and stir it around the pan, until it gets browned in spots. Be careful, sometimes the corn will pop and jump in the pan. Remove to a plate to cool. In a small bowl, combine the onion, cilantro, cumin, yogurt, and corn. Stir gently, then season generously with salt and pepper.
Place sliced skirt steak onto a serving platter or individual plates and top with spoonful’s of corn raita salad. Garnish with fresh cilantro and scallions.
If that's all too much work, GUYS, JUST COME TO OLIVES ON APRIL 8TH. xoxo
