Plates & Pints Continued from Page 6


cooking-with-beer-trick of the night. The bird was mounted on the center of an angel food cake pan, surrounded by beer. The juices from the chicken dripped into the pan and mixed with the beer, which was later incorporated into the gravy. Stein Diego dishes utilize more than just


beer. Fresh Cascade hops-infused butter was used to fry eggs for a Creole-inspired take on the classic Italian dish, Eggs in Purgatory. This gave the eggs a bitter zing that cut through the dish’s spicy elements that included a traditional sauce piquant (pepper-infused, stewed tomato sauce), spiced crawfish tails and a fried risotto cake


Chinese-Style Shrimp Sausage


½ pound shrimp, ground 2 ounces pork chorizo 2 tsp brown sugar 2 tsp sake


2 tsp sweet malty beer (preferably


AleSmith Wee Heavy, but any low-hop high- sweet malty beer will do)


splash soy sauce


Combine all of the ingredients and roll a large spoonful of mixture in plastic wrap, shaping it like breakfast sausage link. Tie the ends of the plastic wrap to secure the mixture. Bring a pot of water to a boil. Reduce heat to medium and place the sausages in the water. Cook until firm, about 8 minutes. Remove from the water and set aside to cool.


with shredded blackened chicken, Andou- ille sausage, crawfish fat and amber ale. The dish was topped with an intense, spicy reduction of Worcestershire sauce and homebrewed porter.


Whether you’re looking to dazzle members of your own supper club or just experiment with beer as an ingredient for your own enjoyment, a couple of the components of Stein Diego’s latest brunch- themed meal are included below. For more recipes highlighted in this article, head to www.westcoastersd.com and search “Stein Diego.”


Braised Pork Belly Hop Butter


1 pound pork belly, cut into 1-inch pieces


1 Tbsp brown sugar 1 Tbsp kosher salt 1 tsp ground black pepper


1 tsp chili powder 1 tsp cumin


1 tsp garlic powder 1 tsp onion powder 1 cup double India pale ale (preferably Green Flash Imperial IPA)


Preheat oven to 250° F. Mix all of the ingredients together and transfer to a baking dish. Bake, covered, for 3 hours. Remove from the oven, drain fat and cool. Coarsely chop and serve or store, refrigerated in an airtight container for up to 1 week.


½ cup unsalted butter ¼ cup fresh Cascade hops salt to taste


Melt the butter over medium-low heat in a small saucepan. Submerge the hops, reduce the heat to low and let stand for 20 minutes. Remove from the heat and strain the butter into a condiment cup, using a spoon to mash out the butter that has absorbed into the hops. Season the butter with salt and let stand until the butter cools to room temperature. Cover with plastic wrap and refrigerate until the butter solidifies.


Worcestershire Porter Reduction


1 cup porter-style beer ½ cup Worcestershire sauce


Combine the ingredients in a small saucepan over medium- high heat. Bring the mixture to a boil and reduce to ¼ of a cup. Let the mixture cool to room temperature and serve or store, refrigerated in an airtight container, for up to 10 days.


Lo mai gai. Photo: Kristina Blake, see more at www.secretsofthebelly.blogspot.com


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