and finally (recipes)

Ok, this is the last post about the Nocturnal Brew n’ Que at Alvinne. I have had several requests for recipes, so here you go. Recipes for almost everything we served! If you are a homebrewer and would like to look at the recipe we brewed that day, I scaled it down in my previous post.

For European readers 1 cup = 237ml Other useful conversion can be found with this link, or this one

Guacamole:

  • 3 ripe avocados
  • juice of 1 large lime
  • 1/2 – 1 hot red pepper, finely chopped
  • small handful of coriander leaves (cilantro), roughly chopped
  • 1 teaspoon sea salt (optional)
  • 1/2 small red onion finely chopped

Scoop the flesh out of the avocados and coarsely mash with a fork. To maximize the juice from the lime you should place it on your work surface and push down on it with the palm of your had. Now roll it around while pressing. You can then cut it in half and squeeze out that lovely juice. Mix in the remaining ingredients and serve with tortilla chips. It’s best if you let the quacamole rest in the fridge a couple hours before serving.

Salsa:

  • 1 cup seeded and finely diced tomato
  • 1/3 cup finely chopped red onion
  • 1 hot red pepper
  • juice of 1 large lime
  • small handful of coriander (cilantro) leaves, roughly chopped
  • 1/4 teaspoon sea salt
  • 3 tablespoons Alvinne Morpheus Tripel
  • 2-3 cloves garlic, finely chopped

Mix together, chill for a couple hours. Serve with tortilla chips.

Alvinno Shrimp:

Simply shrimp marinated in 2-3 parts Alvinno, 1 part olive oil and a dash of Piet Huysentruyt honey-mustard seasoning. Marinate for a couple of hours and then impale them on some skewers. Cook over direct heat on your charcoal grill.

Ribs:

marinade:

  • 70% Alvinne Wild (Rodenbach is an easy to find substitute if you can’t get a hold of the Wild)
  • 30% apple juice

rub: (This makes more than you need but you can store it for a long time)

  • 1 cup brown sugar
  • 1/2 cup sweet paprika
  • 2 1/2 tablespoons ground pepper
  • 2 1/2 tablespoons sea salt
  • 1/2 tablespoon pilli pilli
  • 3/4 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoons cayenne
  • 1 teaspoons cinnamon
  • 1 teaspoon ground ginger

Marinate overnight in the fridge with enough liquid to cover all the ribs (if you marinate the ribs in zip-lock bags you don’t need as much marinade). 45 minutes to an hour before placing in the smoker, remove the ribs from the marinade, pat them dry, liberally cover with your favorite rub and let them come up to room temperature. Smoke between 100-120C (210-250F) till done (around 5 hours) with a combination of cherry and pecan wood chunks. Don’t go too high with the temp because the sugar in the rub will burn.

Mop the ribs with some of the marinade a few times during the cook.

Salmon

Simply brush your salmon filet with olive oil, sprinkle with some dill and slap it on the grill.

Pork loin:

  • 1 well-trimmed pork loin (about 1kg or 2lbs.)

marinade:

  • 1 bottle Alvinne Wild (Rodenbach is an easy to find substitute if you can’t get a hold of the Wild)
  • 1/4 cup apple juice
  • 2 tablespoons honey

rub:

  • see rib rub above or use your favorite spice rub

Marinate the pork loin with the Alvinne Wild, apple juice and honey for 2-3 hours in the fridge. about 30-45 minutes before cooking, take the pork out of the marinade, pat dry, dust it with the rub and let it come up to room temperature. Place in your smoker (or grill set up for indirect cooking) at a temperature of around 120-140C (250-280F) with some Cherry and Pecan wood chunks for that smokey goodness (apple, pear, hickory, cherry, and pecan all work well with this). It should take about 60-75 minutes depending on the size of the loin and the temperature. Use a thermometer and take the pork out of the smoker at 65-67C, loosely cover in foil and let rest for 10 minutes. Slice and serve with a touch of Honey-mustard Beercream sauce.

Honey-mustard beercream sauce: (this is a bit of an approximation since I usually don’t measure stuff out when I make sauces)

  • 1/2 small yellow onion
  • 1 tablespoon butter
  • 1 bottle Alvinne Wild
  • 1/4 cup apple juice
  • 2 tablespoons honey
  • 2 tablespoons grain mustard
  • 2 dl  (3/4-1cup) heavy cream
  • thickener if needed

Sautee the onion in the butter until translucent and then add the beer, apple juice and honey (you can use the marinade here but then you will need to skim off the “fatty foam” that will appear during cooking). Cook this down to about half the volume. Addthe mustard and cream and continue cooking for 5-10 minutes. If you desire a thicker sauce then use your tickener of choice (corn starch, maizena, etc.)

Cornbread:

  • 1 cup flour
  • 3/4 cup corn meal
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil

Preheat the oven to 200C (400F). Mix the dry ingredients together in a large bowl. Add the butter to a baking dish/pan and set in the oven. In a separate bowl mix the eggs, milk and oil. When ready, add the wet ingredients all at once to the dry ingredients and stir together, but don’t over-mix. Just make sure there are no lumps. Take the pan out of the oven and swirl the butter around. Pour the mixture into the hot dish/pan and bake for 15 to 20 minutes or until lightly golden brown on top. Test with a toothpick for doneness.

Coleslaw:

  • 1/2 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 cups shredded green cabbage (roughly half a cabbage)
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • 1/4 finely chopped green onion

Mix the mayonnaise, vinegar, sugar and salt in a large bowl. Then mix in the cabbage, carrots and onion. Refridgerate for at least two hours.

Melon Mint and Feta salad:

  • 1/2 each of 3 different melons (watermelon, gavia, and cavaillon were used here)
  • half a small block of feta (roughly 50 grams)
  • a small handfull of fresh mint leaves
  • 1 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • dash of pepper

Use a melon baller and scoop out the three melon halves. Break or cut the feta into small bits and add to the melon. Take the mint leaves, stack them, roll into a cigar, finely slice and add to the salad. Just before serving add the oil, vinegar and pepper and toss.

Mocha Bomb Sabayon:

  • 4 egg yolks
  • 4 tablespoons sugar
  • 4 tablespoons Imperial stout (Struise Black Damnation Mocha Bomb works great!) but it apparently you have to use beer that is above 10%abv

Simply add all ingredients to a pan. Now comes the hard part. Over a very low fire you need to start whipping the mixture with a whisk. Pretend your life depended on it. Oh, and this will take a while. If you stop too soon then your egg mixture will quickly separate. If you have the fire too high, whisk too slow, or cook too long then you will end up with bits of omlette in your sabayon. If you manage to do that right then serve the creamy smooth and frothy mixture with a scoop of vanilla ice cream. This recipe should be good for 4 servings.

If you want to see someone making Sabayon check out this video (ignore the ingredients… just watch the process).

Moink balls à la Alvinne:

Take 1 kg (2.2 lbs) “gehakt met kruiden” (ground veal and pork mixture with some herbs that everyone here uses anytime ground meat is needed) and roll into bite-size balls. Ours were perhaps a bit on the large side. Then wrap each with a strip of proscuitto. Secure with a toothpick. Dust with your favorite spice rub or seasoning (we used the above mentioned rub). Place on the smoker and cook for an hour or so. As with the other dishes, we used Cherry and Pecan wood for the smoke. Lastly slather each one with a good amount of BBQ sauce, jam or jelly and cook for another 15 minutes or so. We sort of threw together our own beer based BBQ sauce but no one remembers what exactly was put into it. The recipe will remain a mystery forever.

the go-to recipe

While I always like to try out new things there is one dish that gets cooked more than any other… beer and honey marinated Pork Tenderloin. Simple and crowd pleasing.

Grab yourself a good sized pork tenderloin between 700-900g (1.5-2lbs). Smaller is ok if you can’t find a big one. Throw it into a zip-lock bag (a bowl works too but you’ll have to use more marinade). Mix together one bottle of a good dark beer (stay away from anything too bitter) and a couple tablespoons of honey. Add that too the zip-lock bag and chuck it in the fridge for a couple hours, or 45 minutes at room temp if you forgot to plan well (yeah, thats usually the route I take). If you went the cold route then make sure your pork has come back up to room temp before cooking. Set up your grill for indirect cooking. Pull the pork out of the bag and pat dry. Here you can add a dash of rub if you like, or just season with some sea salt and black pepper. Quickly sear the pork loin over the coals and then cook indirect until desired doneness. Depending on the size of the piece the total cook time should be about 35 minutes. Let it rest for 10 minutes under tinfoil before you slice it up.

This works out nicely for hungry groups because you can pack quite a few of these on the grill. You can also really play around with this by switching up the beer you use, adding a rub, mopping during the cook, different type of honey or sugar, or adding a sauce.

Care to share your go-to dish in a comment below?

get stuffed

P6060021A couple weeks of illness, and then being busy after that means that I have not posted anything in a long time.  I do have all kinds of beer geekery to report but for now I want to share the latest recipe off the grill.

Last night I decided to try my hand at stuffing a pork loin. Its always been something thats intrigued me. After reading a bunch of recipes on the interweb I decided that I would just wing it. I did steal the idea of using dried cherries with bell peppers from one of the recipes.

 

the stuffing (with precise measurements)
– half a medium/small red onion (diced)
– half a yellow pepper (diced)
– small handful of pecans (crushed)
– large handful of Michigan dried cherries
– dash of salt pepper
– larger dash of ground ginger

First saute the onions in some butter. The add everything else and cook until the peppers are tender. The stuffing is ready! The hard part is putting everything together. I had a pork loin that was about 650g which I butterflied. I think if you can master the art of roll-cutting, or whatever they call it, that would be able to hold the stuffing better. If you choose just to butterfly it then you should have a mother-in-law on hand who can artfully tie the loin closed. Four hands are a minimum. There was also a second smaller pork loin that was simply marinated in Boon Kriek.

The two hunks of meat were cooked indirectly over coconut briquettes. The results were very good! The cherries, yellow pepper, and pecans were a nice combination that sparked all kind of ideas for future recipes. This is definitely a recipe I will be playing with more in the future. Many people say that stuffing is also a good way to keep a pork loin from drying out on the grill; that is something I have never had a problem with, but the stuffed loin that I made was drier than my usual ones so I don’t buy the idea that it makes a moister end product. Perhaps if you add something with a higher fat content that would be true.

The 2005 Cantillon kriek that I served with the pork was a fantastic partner. The dried cherries in the meat helped pull out the sour cherries in the lambic and the sourness and tartness of the beer gave the pork a nice freshness.

click on the photo for a couple more pictures.

Beeriyaki

black_albertOn Sunday I tried out a new marinade idea. I call it my Beeriyaki marinade. So what could that possibly be? Well it combines my love for a good teriyaki sauce with my love of big beers. The base for the sauce is Black Albert, a rich imperial stout from De Struise Brouwers. A roasty brew with hints of coffee, chocolate cake batter, molasses and a healthy dose of hops and sweet alcohols. To this roasty base I added more traditional Teriyaki ingredients like soy sauce, brown sugar, black pepper, onion, garlic and honey. I marinaded a 1+kg beef center-cut roast for about 3 hours in the fridge, before letting it sit out to warm up a bit. Then it was thrown onto the grill for indirect cooking (this was a reverse sear cook). Towards the end of the cook I added a handful of soaked Jack Daniels wood chips to the coconut shell briquettes. The meat was cooked to an internal temp of 55C but I should have taken it off just a bit earlier. Due to its thickness it had more thermal momentum than I thought so it ended up just slightly too high. Next time I’ll take it off a 52C. Still, it turned out just fine. The flavor was very nice with a typical Teriyaki character (though a bit milder) and just a touch of something deeply roasted. This is a marinade that I will be using again. Hmm that reminds me, I have some bottles of a homebrewed Imperial Stout that never carbonated properly. That would be perfect for this.

Beeriyaki marinade

1 bottle of Black Albert or similar imperial stout (33cl or 12oz)
1/2 medium yellow onion (chopped)
1/2 cup soy sauce
2 tbs. worcestershire sauce
2 tbs. honey
1 tbs. brown sugar
3/4 tbs. black pepper
1/4 – 1/2 tsp. garlic salt (depending on taste)
Mix everything together and throw in your beef. Let sit covered for a few hours in the fridge. While cooking baste the meat with the marinade a few times.