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At The Table with Chef Amy

Posted at 10:23 AM, Jul 10, 2013

In today’s edition of “At The Table,” Chef Amy is here to show us some perfect summer pairings to go with your favorite craft beer.

Here are some recipes she provided as well:

Amy Sherman’s Drunken Beans

2 TBLS oil

1 large onion, diced

4 garlic cloves, minced

2 tsp cumin

1 tsp ancho chile powder

2 cans black beans, rinsed and drained

1 can diced tomatoes

1 cup beer, any kind

1/2 tsp salt

1/2 tsp pepper

1/4 cup chopped fresh cilantro

juice from 1/2  lime

Heat the oil up in a saucepan.  Add the onion and cook until golden brown.  Add the garlic, cumin and ancho and cook for one minute more.  Stir in the beans, tomatoes, beer and salt and pepper.  Stir well.  Let cook for about 15-20 minutes, or until most of the liquid is gone and the beans are very soft. Stir in the cilantro and finish the beans with a squeeze of lime.  Or, use a crock pot…substitute 1 pound black beans for the canned.  Add everything to the crock pot, as well as about 2 cups water.  Turn to high, let cook about 4 hours or until the beans are very tender.  Add more water, or beer, as needed to keep them moist and covered in liquid.

To make pickled onions:

2 cups water

3 TBLS red wine vinegar

2 TBLS sugar

1 tsp salt

1 big red onion, cut into crescents

Bring the water, vinegar, sugar, and salt to a boil.  Add the onion and simmer for 3 minutes, or until crisp tender.  Drain and chill.

To serve:

1 avocado

1 cup green pumpkin seeds

1 lime

1/4 cup chopped cilantro

sour cream

pickled onions

Dice the avocado and squeeze some lime or lemon juice on it to stop oxidation.  Toast the pumpkin seeds in a hot skillet.  Wedge the lime.  Scoop rice into bowls, top with beans and serve topped with the toppings.

drunken beans

Drunken Flank Steak

1 flank steak, any size

3 garlic cloves, minced

2 tablespoons rosemary, chopped

2 tablespoons dijon mustard

2 tablespoons lemon juice

1 tablespoon worcestershire sauce

2 tablespoons soy sauce

1 cup porter or stout beer

salt and pepper

Place all of the ingredients into a bag, push out the air, seal and place in the fridge overnight.  The next day, heat a grill to medium high heat.  Grill the flank steak over direct heat for about 6 minutes per side.  Let rest for at least 10 minutes, then slice thinly against the grain and serve.

Cheddar Stout Dip

Makes about 2 cups

8 ounces cream cheese, softened

2 1/2 cups shredded sharp cheddar cheese

2 teaspoons Dijon mustard

2 tablespoons half & half

sprinkle of kosher salt

1/4 cup stout style beer

2 scallions, chopped

2 tablespoons chopped fresh parsley {plus, more for garnish} dash of hot sauce {sriracha, or tabasco}, or to taste

Combine the cream cheese,  cheddar, mustard and half & half in the bowl of a food processor. Sprinkle in a pinch of kosher salt & pulse until combined. Pour in the beer & blend until smooth. Add in the scallions, parsley & hot sauce; pulse a few more times. Taste for seasoning & add more salt and pepper if needed.

Transfer the mixture to a bowl & chill for at least an hour, or overnigh to let the flavors develop. Let the dip warm to room temperature before serving. Serve with crackers or fresh veggies.

chef amy

Starboard Stout Onion Rings

1 cup cake flour

1/2 teaspoon  kosher salt

1/4 teaspoon baking powder

1/2 cup Arcadia Ales Starboard Stout

Canola or peanut oil (for deep-frying)

1 large (about 12 ounces) Vidalia cut into 1/3-inch-thick rounds, separated into rings

Whisk flour, coarse salt, and baking powder in medium bowl. Add beer and whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.