Molasses Stout Glazed Salmon with Herb IPA Mashed Potatoes

No matter how often you move, there are things that you forget. Every time. You forget that you won’t know which drawer to put Sharpie markers and batteries in (they always end up in the same drawer), you’ll turn to grab the knife from where is “used to be,” you won’t know where the Target is, or where to take your dry cleaning, or where to buy the best prosciutto and you can forget about that guy who offered to sharpen your knives for free if you bring him cookies THAT guy doesn’t exist in your new land.

I have a gypsy soul, I’ve never missed my own bed, I don’t have the home sick gene, I’m never nervous about new roads or new words or new food. I look forward to building a new database of people and place. But there is a learning curve with a new place. Things I didn’t know that I didn’t know. I’ve had to adapt to a new climate, one that was not 80 degrees on Christmas, and involves a near wardrobe change when I need to run out to the car to grab the beer I left in the back.

But the upside is that beer would have been overly warm in my old land, in this place, it was the perfect 43 degrees and ready to drink.

Now I just need to find a guy to trade knife sharpening for baked goods and I’ll be half way there.

Molasses Stout Glazed Salmon with Herb IPA Mashed Potatoes

Ingredients

For The Potatoes

2 lbs russet potatoes, peeled and chopped
6 tbs unsalted butter
1/3 cup sour cream
1 tsp salt
½ tsp sage, minced
½ tsp thyme. minced
½ tsp rosemary, minced
3 tbs IPA beer

For the Salmon

1 tbs olive oil
¼ cup shallots
2 tbs soy sauce
1/3 cup stout
2 tbs molasses (not blackstrap)
¼ tsp smoked paprika
¼ tsp chili powder
¼ tsp onion powder
4 (4-6 ounce) Salmon fillets

Directions

To Make the Potatoes:

Add the potatoes to a pot of lightly salted boiling water. Allow to boil until fork tender. Drain and return to pot.
Add the remaining potato ingredients, stir and mash with a potato masher until well combined.

To Make The Salmon:

Preheat oven broiler.
Add the oil to a pot over medium high heat until hot but not smoking.
Add the shallots, cook until softened and slightly browned, about 3 minutes.
Add the soy, stout, molasses, smoked paprika,onion powder and chili powder. Bring to a boil, stirring occasionally until slightly thickened, about 6 minutes.
Line a baking sheet with aluminum foil. Spray lightly with cooking spray (or drizzle with vegetable oil.
Place salmon on the foil, skin side down.
Brush liberally with glaze.
Broil for 3 minutes, re-brush with glaze, and place under the broiler for 3 more minutes. Repeat (re-brushing and broiling) until the salmon is cooked through and flakes easily with a fork.
Serve over potatoes.

http://thebeeroness.com/2014/03/05/molasses-stout-glazed-salmon-herb-ipa-mashed-potatoes/

Tomato Herb and Beer Poached Cod with Caramelized Fennel

I started this adventure masked as a blog just over two years ago. I decided when I first hit publish that this wasn’t a “let’s see how this goes” endeavor. This is was a full force, every piece of my life, both feet, all chips on the table undertaking. I was all in.

My stack of “I Need To Figure This Stuff Out” was much larger than my “I’ve Got This” pile and the more I fought towards the goals I set, the larger that first stack got. Lucky for me, my reaction to “You can’t do that” has always been, “You watch me.” And somewhere along the road I stop hearing people say “no” to me and started to hear them say “Someday I’ll wish I’d said yes to you.”

I guess it’s working, and I have a few gold stars to show for it. The first printing of my book, The Craft Beer Cookbook (affiliate link), sold out in less than three months, I’m a regular beer expert on a radio show, I have people from all over the world share photos of the dishes they have made from my site with me over Facebook and Twitter (I LOVE this, keep doing it, highlight of my day), and in the past year I’ve been interviewed by dozens of magazines all over the world. I’m humbled by this in an enormous way, that what I’ve worked nights, weekends, poured so much time and money into is being realized. That I’m able to do this, share this love with you, and find a place in craft beer.

A few days ago an interview I did with the print magazine Imbibe hit newsstands. I stood in Barnes & Noble, trying really hard not grab the guy perusing motorcycle magazine standing next to me and yell, “THAT’S ME!” and shove page 21 in his face. I refrained.

So I’m doing it to you instead, I’m shoving page 21 in your face and yelling. But to you, I’m yelling “Thank you.”

Tomato Herb and Beer Poached Cod with Caramelized Fennel

Ingredients

2 tbs olive oil
1 fennel bulb, sliced into ¼ inch slices
3 cloves garlic, mined
1 cup white ale (or wheat beer)
28 wt oz crushed tomatoes
1 tsp crushed red peppers
½ tsp smoked paprika
1 tbs chopped fresh basil (or 1 tsp dried basil)
1 tsp chopped fresh tarragon
½ tsp salt
4 cod fillets (4-5 ounces each)
Rice, potatoes or pasta for serving

Directions

Heat the olive oil in a saucepan over medium heat. Add the fennel slices and cook until caramelized on each side, about 8 minutes. Add the garlic, stir for about 30 seconds. Add the white ale, scraping to deglaze the pot.
Add the crushed tomatoes, red peppers, paprika, basil. tarragon and salt, bring to a low simmer.
Add the cod fillets, pushing gently to submerge.
Simmer until cod is cooked through and flakes easily with a fork, about 8 minutes (Note: do not boil or fish will become tough, keep tomato sauce at a low simmer).
Using a slotted spoon, remove cod from the pot, add to a serving platter.
Bring the tomato mixture to a strong simmer and cook, stirring occasionally, until thickened and reduced about 10 minutes.
Plate the cod, top with tomato mixture.

http://thebeeroness.com/2014/01/08/tomato-herb-beer-poached-cod-caramelized-fennel/

IPA Ceviche

As summer nears it’s inevitable end, it’s not the weather that I’ll miss the most. In fact the leather boots and chunky sweaters of colder days are starting to beckon. The produce, back yard grills, the smell of life and food floating on a late afternoon breeze will be lost in the dawning of fall.

This isn’t a recipe about avoiding the oven, or grumbles of triple digit heat, it’s about enjoying August produce, paired with those Summer release beers and spending as much time as you can in the open air before we’re all forced to head inside, cook with squash, and drink stouts. Which I am already looking forward to.

IPA Ceviche

Ingredients

1/4 cup fresh squeezed lemon
1/4 cup fresh squeezed lime juice
1 1/2 lb raw shrimp, shell & tail removed, chopped
1/2 cup IPA Beer
1 yellow onion diced
3 cups tomatoes, diced
1 large jalapeno, diced, stem and seeds removed
1/2 cup cilantro
1/4 tsp salt
1 tsp red pepper sauce (such as Sriracha)

Directions

Add the lemon/lime juice and raw shrimp to a small bowl. (Shrimp will "cook" in the juice as it marinates.)
Mix beer, onion, tomato, and jalapeño in a large bowl, allow to marinate in the fridge for at least one hour.
Drain the vegetables and return to large bowl.
Once the shrimp have "cooked," drain and add them to the large bowl along with the salt and pepper sauce, toss to combine.
Serve cold with corn chips.

http://thebeeroness.com/2012/08/21/ipa-ceviche/

Maple and Bourbon Beer Glazed Salmon

Let’s talk.

If you are new to the Beer Scene you might not know about bourbon barrel aged beer. It’s exactly what it sounds like. Beer that has been aged in bourbon barrels giving it flavors of that remnant bourbon that once took up residence in that same barrel. Because bourbon is aged for years, and sometimes several decades, the flavors soak into the wood leaving their distinct flavor signature behind. When you use that same barrel to age beer, those beautiful hand-me-down flavors give an incredible depth to it’s new alcoholic vessel.

If you haven’t had a bourbon barrel aged beer, add it to your list of beers to try. You may love it. You may loath it. Either way, it’s an experience that needs to be added to your beer exploits.

Bourbon barrel aged beers aren’t the type you reach for after a long hot day of yard work. These are beers for chilly nights and dark chocolate desserts. Fireside chats and long conversations.

Among my favortites is the Barrel Aged Old Rasputin form North Coast.

For this recipe I used Angels Share by Lost Abby. An intense bourbon flavor that goes very well with this recipe.

Maple & Bourbon Beer Glazed Salmon

Ingredients

1/4 cup ponzu sauce
3/4 cup bourbon barrel aged beer
3 cloves garlic, minced
1 tbs brown sugar
1 tbs maple syrup
1 tsp sesame oil
1/4 tsp chili powder
1 tbs lime juice (about 1 large lime, juiced)
4 salmon fillets (about 4 to 6 oz each)

Directions

In a bowl, add all ingredients (other than the salmon) stir until well combined. Add to a large zip top freezer bag. Add the salmon and remove as much air as possible before sealing. Place in the fridge, allowing to marinate for one to two hours, rotating at least once.
Preheat broiler.
Remove the salmon from the bag and place on a baking sheet sprayed with cooking spray.
Place the marinade in a pot over medium high heat. Boil until reduced and thickened, stirring frequently, about 8 to 10 minutes.
Brush the salmon with the marinade glaze.
Place under broiler and cook until salmon flakes easily, about 6 minutes. Brush salmon with glaze several times during cooking.
Serve over rice or pasta.

http://thebeeroness.com/2012/07/30/maple-beer-glazed-salmon/

Ale Steamed Salmon With Belgian Wheat Beer Bearnaise

There are always exception to even the most powerful rules. This leaves a movement and an honestly to the lives we live, without the guilt of hypocrisy. The rule I am adding an addendum to is my strong allegiance to West Coast beers. Although great beer can be found nearly everywhere in the world these days, I have a powerful draw to local food and drink. I’ll make a unabashed exemption to my locavore attitude in support of my love for Allagash. In fact, Allagash Black was one of the beers I choose for my profile shot, and a fabulous example of a well crafted stout. If I ever make it up to Portland Maine, I’ll be making a very long stop at the brewery.

Today, I used Allagash’s freshman beer, their first ever product that was an undeniable success and pioneer in American Brewed Belgian Wheat Beers, The Allagash White.

Ale Steamed Salmon With Belgian Wheat Beer Bearnaise

4 Salmon Fillets, about 3 oz each

2 bottles of Allagash White

2 tbs vinegar

1 tbs finely chopped shallots

1/4 tsp white pepper

2 tbs fresh tarragon

1 tbs chervil

1 sprig fresh parsley

4 egg yolks

1/2 tsp salt

2 sticks unsalted butter

Rice or pasta for serving

Preheat oven to 350.

Place a wire rack over a rimmed baking sheet, place the salmon fillets on the rack. Pour one bottle of Allagash White in the bottom of the baking sheet, making sure that the beer does not submerge the wire rack. You want at least 1/2 inch between the beer and the top of the wire rack.

Cover the baking sheet with aluminum foil, making sure to tent the foil over the salmon so that the foil does not touch the fish at all. Secure tightly, in order to trap the steam inside the foil.

Bake for 15-18 minutes or until the salmon flakes easily with a fork.

While the salmon is cooking, make the Bearnaise.

Add ½ cup of the remaining Allagash beer, the vinegar, shallots, pepper, tarragon, chervil, and parsley to a pan over medium heat. Allow to simmer and reduce until about 2 tbs of liquid remain, about ten minutes. Pour through a fin mesh strainer to remove the solids, allow to cool.

In a food processor add the 2 tbs of liquid, egg yolks and salt. Melt the butter in a sauce pan until very hot and just starting to bubble. Remove the stopper from the top of the food processor lid. Turn on the food processor, allowing to process for a few seconds before beginning to slowly pour the melted butter into the food processor while it is still running. Allow to process until well combined and frothy, about 3 minutes.

Plate the salmon over rice or pasta, pour about ¼ cup sauce over each plate.

Serve with Allagash White.

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