|
Most people may still think Wheaties cereal is the Breakfast of Champions, but I, the Brew Chef, disagree! As the warmer months are upon us, Wheat Beer is my champion not only for breakfast (cooking of course!?) but for anytime or any meal.
Wheat produces a wonderful, almost herbaceous quality in beer. The two "original" styles of wheat come from Germany and Belgium. German Weissbier (or Hefeweizen) is flavored essentially only with the wheat and its signature yeast, which yields the famous bubblegum/clove notes. It is often served with a slice of lemon. Belgian Wit beers are also brewed with wheat, but are usually enhanced by spices, typically coriander, and orange peel — sometimes served with a wedge or slice of orange.
Many American brewers have become adept in brewing these classic styles. Wheat beers can be very different so be particular when selecting the right flavor for cooking your dish. Unfiltered darker styles such as German Dunkel-Weisse can be a bit strong and sometimes too acidic in certain preparations; I prefer to use this variety in heartier dishes such as braised pork, grilled beef or roast duck. The lighter styles lend themselves better to medium fare such as grilled fish, chicken and especially vegetables. The real reward is enjoying a cold wheat beer, whatever the style, along with your preparation. But as I always advise, try it once — if it works, try it again. Chicken of Champions: Golden Medallions of Chicken in a Wheaties Crust teamed up with a Citrus Wheat Beer Sauce.
Chicken really gets some muscle from this crunchy crust and the sauce blends two favorite flavors to highlight the chicken perfectly. Serve this dish with Barley Wheat "Beerissoto".
Serves dinner for 4
Takes a 1/2 hour to Prep
And the same to cook
Ingredients:
6 five-ounce, boneless
chicken breasts
1/2 teaspoon Kosher salt
Cracked black pepper
3 cups Wheaties cereal
1 Tablespoon unsalted
butter, softened
12 ounces Wheat Beer
3 oranges, juiced and zested
2 lemons, juiced and zested
1 shallot, minced
2 tablespoons unsalted butter,
cold
3 sprigs of fresh thyme,
leaves picked
1 teaspoon Kosher salt
Fine cracked black pepper to taste.
Method:
Preheat oven to 400 degrees. Begin preparing the chicken by cutting each breast in half and place between layers of plastic wrap. Using a meat mallet or heavy pan, pound the chicken breasts to even them out to approximately 1/4 of an inch. Season the chicken with salt and pepper; dredge the chicken in the Wheaties flakes. Spread the butter in a deep baking dish, lay the chicken in the dish and pour enough beer around the chicken, but do not cover. Place the chicken in the oven for 15 to 20 minutes, until Wheaties are toasted and the chicken is cooked.
Meanwhile, in a medium sauce pan simmer the remaining beer, orange and lemon juices, zests and shallot until half of the liquid has evaporated. Swirl in the cold butter, one teaspoon at a time to thicken the sauce. Finish by adding the fresh thyme and season with salt and pepper. Serve the chicken on the sauce. Spicy Clam, Smoked Sausage and Potato Chowder Simmered with Wheat Beer and Fresh Herbs There is a little Cuban influence in this one-pot wonder. I prefer it on the spicy side; if you like it milder use a different smoked sausage like Kielbasa. A hearty unfiltered Ur-Weisse from Ayinger or the Ramstein classic wheat from High Point will work great here. Serves: 4 Hungry Folks
Prep, Cooking and Drinking Time: 1 hour give or take
Ingredients:
4 ounces bacon, diced
1 white onion, halved and
sliced
4 cloves garlic, sliced
1 large carrot, peeled and
diced
3 large red skin potatoes,
diced
2 stalks celery, diced
1 pound spicy Chorizo or
Andouille Sausage, sliced 1/2"
8 ounces Wheat Beer
8 ounces chicken broth
16 ounces banned brushed
plum tomatoes, chopped
4 dozen Little Neck clams,
cleaned well
2 tablespoons fresh herbs,
chopped (oregano, thyme,
basil and parsley)
1 Tablespoon Kosher salt or
sea salt
1/2 teaspoon fine cracked
black pepper
6 scallions, sliced thin
Dash of tabasco sauce
Method:
In a large soup pot, cook the bacon over medium high heat for 5 minutes, stirring occasionally. Add in the garlic, onion and carrot, cover and cook for 5 minutes, stir often to prevent scorching. Remove the cover and stir in the potatoes, cover again and cook for 3 minutes, remove cover and add the celery and sausage and cook for 5 minutes, stirring. Pour in the beer, simmer until half the beer has evaporated, add the broth and the tomatoes simmer and stir for 3 minutes, add the clams and remaining ingredients cover and simmer until all the clams have opened approximately 8 to 10 minutes. Serve with crusty French bread, hot pepper flakes and a cold glass of wheat beer!
BREW CLUE: I highly recommend tossing any clam which does not open, especially if they sound hollow when tapped on.
Toasted Barley and Wheat Beerissoto with Dried Cranberries, Walnuts and Goat Cheese Risotto is classic Italian dish made with Arborio rice. For this recipe we are going to use the next best thing especially when you are cooking with beer. Remember to save some for the dish. I prefer a little simmer style Wheat Beer for this one. Plenty for 6
It’ll take 1 hour, tops!
Ingredients:
1 Tablespoon unsalted butter
1 small white onion, chopped
2 cloves garlic, minced
1 pound barley, rinsed and
drained
24 ounces Wheat Beer, warm
24 ounces broth (chicken or
vegetable)
8 ounces dried cranberries
4 ounces walnuts, chopped
4 ounces goat cheese
1 tablespoon Kosher salt
cracked black pepper
1 tablespoon fresh chives,
sliced Method:
In a large flat bottom pan melt the butter, stir in the onion and garlic and cook for 2 minutes over medium high heat. Stir in the barley and cook it for 2 minutes, until it is slightly toasted, stir in the warm beer 3 to 4 ounces, at a time, until all the beer is incorporated, add the broth the same way. All the liquid should be absorbed, finish by stirring in the remaining ingredients, serve hot.
BREW CLUE: Wheat beer is excellent in this recipe, but make it your own and try just about any brew. If you prefer another cheese, go for it! Hint, hint smoked Gouda! Tim’s Bio Tim Schafer, The Brew Chef™, is a graduate of the Culinary Institute of America. Tim Schafer owns Tim Schafer’s Cuisine in Morristown, NJ and Tim Schafer’s at Lake Norman in Sherrills Ford, NC. Both serve beer enhanced creative American fare. Tim is currently working on his first cookbook featuring many of his popular beer enhanced dishes. For more recipes and information about the Brew Chef™ or the restaurant please visit our website, www.brewchef.com or give us a call: In Morristown: (973) 538-3330, In Sherrills Ford: (704) 483-9127
|
