Tag Archives: Recipe

Four Course Memorial Day Challenge, Part IV

Tuesday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter.  For the first course and background on the challenge, click here.  For the second course, click here. For the third course, well, you know.

Beer #4: Mother’s Brewing Company – Three Blind Mice

Frank says:

For our final course, the dessert course, nothing says summer quite like ice cream. It’s a must when having a Memorial Day cookout. This dessert is going to be an easy one to toss together, so you can get right back to entertaining your guests, and tossing contraband Lawn Darts at your kids.

The beer that Ben put forward for this course is a bit of a curveball; I’ll explain. Typically, a brown ale is malty, with a roasty sweetness from that malt. However, Mother’s Brewing Company’s Three Blind Mice is NOT your Father’s brown ale! It’s a tip of the hat to three distinct beer styles: Irish Red Ale, English Brown Ale, and the German Altbier. The twist comes with the level of hoppiness that slips in from the ode to the Altbier. This makes it a bit more difficult to try to get a dessert pairing together. I had to play around and experiment with a couple of different techniques to overcome this bitterness, especially when reducing for a dessert sauce. Where there’s a will, there’s a way. By reducing an entire bottle down to about an ounce or so, and adding sugar and semi-sweet chocolate chips, I was able to bring the sauce to a palatable level. The vanilla ice cream brings the Ice component to the dish, and soothes any lingering bite from the sauce, which just takes on a dark chocolate character. The aroma of the sauce oddly struck me like toasted coconut. What’s a great marriage with toasted coconut and involves a grill? Yes, grilled pineapple! There’s our Fire component. For a base, I chose a shortcut: store-bought shortcakes. Build upon that foundation a grilled pineapple ring or two, a scoop of rich vanilla ice cream, drizzle with the Three Blind Chocolate Sauce, top with toasted shredded coconut. The levels of flavor that all work in harmony, give this dessert such complexity, yet it is so simple to put together.

You might say, “But, Frank, does it really go well with the beer?” Hell yes, it does. My test subject was my wife, who normally would shy away from such pairings… and I got a resounding thumbs up!

A great way to wrap up my menu, and gets keeps you from spending too much time on the food, and gets you back to enjoying your outdoor holiday!

Cheers!

Marty says:

It was truly a challenge to develop a dessert that includes a grilled component for this course. I had many ideas, but they were all missing… something? In order to unite the flavors and textures of this dish, I decided to make the Three Blind Mice into an ice cream, and voila! Grilled Banana Split. My menu shows chocolate and vanilla as ice cream flavors, you can make your own or get them from the store. You could also substitute another flavor of ice cream for the vanilla, like Heath toffee. I hope you have enjoyed our pairing exercise as much as we have! Enjoy this holiday weekend, and eat well!!

Recipes follow after the jump.

Continue reading Four Course Memorial Day Challenge, Part IV

Four Course Memorial Day Challenge, Part III

Tuesday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter.  For the first course and background on the challenge, click here.  For the second course, click here.

Beer #3: White River Brewing Company – Belgian-Style Table Rock Red

Marty says:

The Table Rock Red, a brew I have enjoyed a few times with family and friends! This excellent choice for our principal plate is paired with a Black and Bleu Beef Tenderloin Salad. The plate provides a variety of flavors and textures. Salty, creamy, spicy, smoky, all play well with the bitter and sweet notes of the ale, and enjoy it’s crisp characteristic against the richness of the dish.

Frank says:

The third course in this menu is our main event, the entrée. I’m going Mediterranean with this course. The beer is White River Brewing Company’s newly re-branded Belgian Style Table Rock Red. I love the addition of the Belgian yeast in the bottled version of Table Rock Red. It has a sweeter malty backbone, but the Belgian yeast provides that subtle spice, and earthy dryness. The creaminess of the tzatziki sauce is a great balance with the lightly spicy nature of the Belgian yeast. And the beer is bold enough to stand up well to the lamb. This burger will really mesh well with, and keep a congruency in the menu with, the couscous salad.

Recipes follow after the jump.

Continue reading Four Course Memorial Day Challenge, Part III

Four Course Memorial Day Challenge, Part II

Yesterday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter.  For the first course and background on the challenge, click here.  

Beer #2: Boulevard Brewing Company Tank 7 Farmhouse Ale

Frank says:

Boulevard Tank 7 can be a bigger beer at 8.5% ABV. However, it is also a Saison, or Farmhouse Style Ale, which are typically dry, crisp, and refreshing. After all, Saisons came about as a thirst quencher for farm hands! Tank 7 has the typical crisp, dry character, while still supporting a nice, lightly sweet fruitiness. This very subtle fruit note will balance the slightly acidic tang of the vinaigrette in this salad. The crisp Saison yeast will also work well with the refreshing mint component of the salad, as well. This salad is a great make ahead dish, that can be prepared the day before, and provides less stress on the day of your backyard BBQ!

Marty says:

For the second course, I have redesigned ceviche to suit our grilling theme. Grilled sea scallops provide their own delicate sweetness, alongside the bolder pineapple, in a blend of Latin and island flavors. Both the dish and the Boulevard Tank 7 pairing manifest themselves in a blend of sweet and spicy, light but earthy, as we move forward to our principal plate.

Recipes follow after the jump.

Continue reading Four Course Memorial Day Challenge, Part II

Four Course Memorial Day Challenge, Part I

Not too long ago, I had my good friend, Local Hy-Vee stores‘ Chef Marty Lowry, on my show to discuss food and beer pairing.  We’ve done this a few times together, but this time we started discussing how beer and food pairing is inherently subjective and open to interpretation.

While there is science involved in pairing food with beer, it is largely an art form.  As such, we decided to illustrate this concept by holding an experiment where we would have two people independently develop a menu based on a four-beer selection I make.

First, however, we needed another person.  For that other menu, Marty and I decided to turn to food blogger and amateur chef Frank Reiter of Frank about Food.

Once Frank agreed (it did not take any arm-twisting, I assure you), I decided the challenge would be to pair the four beers I chose with a Memorial Day grilling theme.

I will post one beer with one course from each participant each day for the rest of the week.  For each course, comment with which one you like best.  We’d like to know which approach you think works best.

Next week, we’ll tally up the comments voting for each one and announce the winner by round.  It’s not really a competition,  but I think it will be interesting to see how it pans out.

Continue reading Four Course Memorial Day Challenge, Part I