Butter

Beer Marinated Steak with Porter Gorgonzola Butter

Beer Marinated Steak with Porter Gorgonzola Butter via @TheBeeroness

Falling into the world of craft beer, I lacked a full grasp of the type of people this obsession attracts. Over the years I never cease to be amazed at the warmth and heart that exists in the gatherings of the Craft Beer Enthusiasts, the salt of the earth types that dwell here. It’s hard to explain to people who are outside, how to really articulate how golden the souls, how quickly we connect to one another over a shared fascination. How our celebrities brew beer, and our Mecca lives in various 750 ml bottles.

Beer Marinated Steak with Porter Gorgonzola Butter via @TheBeeroness

Over the weekend I was fortunate enough to spend a truly unforgettable weekend in Boston, courtesy of Attune Foods, to marinate in the company of the Craft Beer Crowd. The final night gave me a clear tableau of the heart of this community. In the middle of a large conference space, in the bottom of a Boston hotel, was an impromptu potluck of rare beer, a spontaneous gathering spread out by strangers. People from all over the country packed bottles of beer, rare beer, sacred beer, hard to track down beer, beer that people dream of, in order to share it with strangers. They pulled from their stash of beer that took them months, even years to track down, in order to share it with people they have never met.

Beer Marinated Steak with Porter Gorgonzola Butter via @TheBeeroness

I was honored, and so grateful, to be handed beer I’ve only read about, from people I’d never met. “I though you’d like this,” or “I brought this to share, do you want some?” It was touching, and even a bit overwhelming, that people who didn’t know me would share, with such enthusiasm, what is often rare and hard to come by. Some bottles weren’t even replaceable, aged for several years. This is craft beer. People who just want to share, in community, what they have come to love.

Beer Marinated Steak with Porter Gorgonzola Butter via @TheBeeroness

 

And all I have to offer in return is my gratitude, and some knowledge about food, and a few recipes. Let’s start with steak. A few tips can give you an unforgettable meal, to serve with that rare beer.

First, is the selection process. Have you ever noticed those stickers on the packages of steak in the grocery store? Prime, Choice and Select? While they should put: Great, Pretty Good and Don’t Bother, they leave it a bit ambiguous. If you know what to buy, you’ll be ahead of the game.

Prime is the best, but of course, most expensive. Choice is runner up to prime, not as good as Prime, but it’s often much less expensive. Select should be labeled: Please Don’t Select, it’s poor quality. If a steak isn’t labeled, it probably was so poor, it didn’t even earn a Select designation. If you see an unlabeled piece of meat that has a sticker that says, Inspected by the USDA, don’t fall for it, all meat is inspected by the USDA. Look for a well marbled steak, about an inch in thickness that’s labeled Prime or Choice.

Second: marinate and dry. Beer is a natural meat tenderizer, using it in a marinade gives steak an amazing texture. Drying the meat well, while it feels counter intuitive, is the only way to get a good sear and avoid 50 shades of gray meat.

Third: excessively salt your meat. Don’t be shy with the salt, it’s imperative. Liberally salt the steak on all sides, it’s pretty difficult to over salt a steak and salt is extremely important to the final flavor.

Fourth: buy a meat thermometer. If you cook meat a lot, you get used to the feel test and you can vibe it. But until then, testing with an inexpensive meat thermometer is a foolproof way to get the exact doneness that you want. You really don’t want to spend all that time and money only to over cook your steak because you didn’t want to spring for the $7 meat thermometer.

For this recipe I love a smoked porter, it’s one of my favorite go-to beers when it comes to cooking with beef.

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Beer Marinated Steak with Porter Gorgonzola Butter

Ingredients

    For the Steak:
  • 1 ½ cups stout or porter
  • 2 tbs Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 4 New York Steaks or Tri Tip Steaks (choice or prime)
  • Salt and Pepper
  • 2 tbs olive oil
    • For The Butter:
  • ½ cup unsalted butter, softened
  • ½ cup porter
  • ¼ cup crumbled Gorgonzola

Directions

  1. In a small bowl, whisk together the beer, Worcestershire, onion powder, paprika and salt.
  2. Place the steaks in a baking dish, cover with the marinade. Cover and refrigerate for 6 to 12 hours, turning at least once while marinating.
  3. While the steak is marinating, make the butter. In a saucepan over medium high heat, add the ½ cup porter. Cook, stirring occasionally, until reduced to 2 tbs, 8-10 minutes.
  4. In a food processor add the butter and reduced beer, process until well combined. Add the Gorgonzola and pulse to combine.
  5. Add butter to a sheet of plastic wrap, roll into a log and refrigerate until solid, about 1 hour.
  6. Fifteen minutes before cooking, remove the steaks from the marinade. Place on a stack of paper towels, top with additional paper towels, pressing down firmly. Allow to dry for about ten minutes.
    7. Grill Method:
  7. Preheat the grill to medium high.
  8. Salt and pepper the steak liberally on all sides.
  9. Brush the grill with olive oil.
  10. Place the steaks on the hottest part of the grill until grill marks appear, flip. Once grill marks appear on the other side, flip again. Flip a total of 4 times to create a diamond grill pattern, keeping the grill closed between flipping. Test the temperature and remove when desired doneness is achieved.
  11. Allow to rest for at least 5 minutes.
  12. Slice the butter into 1 inch pats, add one pat to each steak.
    13. Oven Method:
  13. Preheat oven to 350.
  14. Salt and pepper the steak liberally on all sides.
  15. In a pan over medium high heat add the olive oil, heat until hot but not smoking. Add the steaks (two at a time) and cook on each side until a brown seared crust has formed, about 2 minutes per side. Avoid crowding the pan, cook in batches if necessary. Move steaks to a sheet pan or baking dish.
  16. Cook in the oven for 5-7 minutes, or until desired level of doneness. Allow to rest for at least 5 minutes.
  17. Slice the butter into 1 inch pats, add one pat to each steak.

Notes

Temperatures for doneness:

126°F Rare,

131°F Medium Rare,

145°F Medium,

154°F Medium Well,

http://thebeeroness.com/2013/07/31/beer-marinated-steak-with-porter-gorgonzola-butter/

Beer Marinated Steak with Porter Gorgonzola Butter via @TheBeeroness

Beer and Butter Poached Lobster with Saison Risotto

Lets Get romantic, shall we?

Last year, my Valentines day post earned my quite a bit of hate mail. But, I suppose when you label your post “How Blow Jobs and Shoe Shopping Are Alike,” That’s bound to happen.

But the post wasn’t about blow jobs, or shoe shopping, and the hate mail was largely from single women who had never been in a successful long term relationships, and exclusively from people who didn’t read the entire thing.

The post is about figuring out what your partner needs to feel important and giving it to them gladly and frequently. Because although the “Golden Rule” is Treat Others How You Would Like To Be Treated, I think that might be what’s wrong with most relationships.

Because, really, treating someone how YOU would like to be treated is pretty self-involved and arrogant. How about Treat Others How THEY Would Like To Be Treated and maybe we would have a higher marriage success rate as a nation. Because although you might think you’ve done everything you can for your partner, maybe the problem is that you’re asking, “What else can I do?” rather than, “What do they need?”

Can you tell I have a Masters in Psychology? I would have made a terrible therapist, but I make a killer risotto.

So here it is, with some beer and butter poached lobster.

Beer and Butter Poached Lobster with Saison Risotto

For this recipe I used Saison Rue from The Bruery.

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Beer and Butter Poached Lobster with Saison Risotto

Yield: 2 servings

Ingredients

    For the Risotto
  • 2 ½ cups chicken broth
  • 3 tbsp unsalted butter
  • 1 tbs chopped shallots
  • 2 cloves of garlic, minced
  • ¾ cups arborio rice
  • 1 Tbsp vegetable oil
  • ½ cup Saison Beer, plus 2 tbs, divided
  • ¼ cup grated Parmesan cheese
  • 2 tbs heavy cream
  • ½ tsp black pepper
  • ¼ tsp salt
  • 2 tbs chopped chives
    • For The Lobster:
  • 2 ½ cups unsalted butter
  • 12 ounces (1 1/2 cups) Saison beer
  • 2 fresh lobster tails

Directions

  1. Place the chicken broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.
  2. In a separate pot, add the butter and allow to melt over medium heat. Add the shallots and cook until softened, but don’t allow to brown. Add the garlic and cook until you can smell them, about 20 seconds
  3. Stir in the rice, (if pan is dry, add the oil) cooking until the rice is completely coated with butter and it smells slightly nutty, don’t allow to brown. About 2 minutes.
  4. Add ½ cup of the beer and cook until the pan begins to dry, stirring frequently. About 6 minutes.
  5. Add about ½ cup of broth into the rice. Stir frequently until the rice is almost dry, and then add another ½ cup and repeat. This process should take about 20 minutes. Don’t leave the risotto while it’s cooking, the rice on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
  6. Once your risotto is cooked through (taste it to verify that the rice is cooked and not crunchy), turn heat to low and add the cheese, cream, remaining 2 tbs beer and salt and pepper to taste. Risotto should be soft and wet, not dry like typical rice. It should be firm enough to be served as a side on a plate, but soft enough to jiggle when the plate is shaken.
  7. While the risotto is cooking, start working on the lobster. Using a sharp pair of kitchen sheers, cut a straight line down the tail shell, carefully remove the tail meat in one piece.
  8. In a small sauce pan (if the pan is too big, the lobster will not be covered by the butter and beer), melt the butter. Don’t allow to brown or simmer.
  9. Add the beer and clip a cooking thermometer on the side of pan, making sure to maintain a temperature between 160 and 180 degrees. Do not boil or even simmer the poaching liquid.
  10. Once the poaching liquid has reached the proper temperature, add the tails. Cook until the tails have turned red and the meat is just opaque, about 6 to 8 minutes. Don’t overcook or tails will be rubbery.
  11. Divide the risotto between two plates, sprinkle with chives.
  12. Top with lobster tails, serve immediately.
http://thebeeroness.com/2013/02/05/beer-and-butter-poached-lobster-with-saison-risotto/

Sweet Potato Beer Biscuits With Maple Sage Butter

 

 

I didn’t grow up eating Sweet potatoes.

I never saw them on my Thanksgiving table or at Sunday dinner. They just didn’t exist in my world. Until one chilly afternoon in College when I stopped by the dorm room of a Souther friend of mine who had just pulled a Sweet potato, covered in butter and brown sugar out of the microwave. She was nuts. A Vegetable with sugar on it? I couldn’t get over how strange it was to enjoy a vegetable as if it was some kind of dessert. She offered me a bite, and my instinct to recoil was overtaken by my overwhelming curiosity. I was hooked.

I shocked at how much I love it. It was a comfort food, and it was a vegetable. Biscuits, made from scratch, are a bit the same. Although I didn’t grow up with anything other than a biscuit from a tube with a fear inducing opening method, those always seemed amazing to me. Another incredible comfort food.

And the beer isn’t just here for the novelty of it. Beer is a mild leavening agent, giving this biscuits a lighter, more tender texture. For this recipe, I like a Hefeweizen or a Pumpkin Ale.

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Sweet Potato Beer Biscuits With Maple Sage Butter

Ingredients

    For the Biscuits:
  • 1 large sweet potato
  • 2/3 cup beer
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 1 tbs sugar
  • 1 stick butter, cold, cut into small cubes
  • 1 tbs melted butter
    • For the Butter:
  • 3 tbs butter, room temperature
  • 1 sage leaf, minced
  • 1 tsp pure maple syrup

Directions

  1. Preheat oven to 425.
  2. Pierce the sweet potato all over. Microwave on high until soft, about 3 to 5 minutes. Remove from oven and allow to cool enough to work with. Remove and discard skin, add sweet potato to a bowl (should be about 3/4 cup of sweet potato mash).
  3. Add the beer to the sweet potatoes and using a potato masher, stir and mash until completely combined.
  4. In a bowl, add the flour, baking powder, baking soda, salt and sugar. Mix to combine.
  5. Add the butter cubes and using your fingers or a pastry blender, rub the butter into the flour until completely combined.
  6. Add the sweet potato beer mixture and mix until just combined.
  7. Form dough into a ball and place on a lightly floured surface. Form into a square, about 1 1/2 inches high, and about 1 foot long. Cut into square biscuits. Place on a baking sheet covered with a Silpat or parchment paper. Brush with melted butter.
  8. Bake at 425 for 15-18 minutes.
  9. In a small bowl, add the maple syrup ingredients and stir until combined.
  10. Serve biscuits warm, with maple sage butter.
http://thebeeroness.com/2012/10/11/sweet-potato-beer-biscuits-with-maple-sage-butter/