For a vegetable dish tonight i had vignole in mind – an italian braise of spring onion, artichokes, fava beans and peas. I used flageolet beans instead of fava. I had no clue what to make for a meat course and entered Wegmans with some vague ideas of turkey or chicken or maybe even salmon burger in mind. But there i stumbled on organic boneless/skinless chicken thighs: they looked nice and one could prepare them simply and simply as pan seared cutlets (this being summer and our AC is not functioning, the oven prep was out of the question). Back home i decided to make a quick Jeremiah Tower marinade – whizzed garlic and oilve oil. My variation also included thyme and jalapeno. I started to make it in a blender but the mixture was too heavy for the device so i poured some beer i was meaning to have – Stone IPA. Covered the meat in the mixture and left it at room temp for 30mins. Removed most of the marinade, and seared skin side down for 3mins and then turned for 2mins more. Lowered the heat and let them to finish cooking for about 5mins more. Excellent!
Posts Tagged ‘cooking with beer’
The carnitas description from Nopalito’s menu sounded sounded lovely: Long braised pork, orange, bay leaf, cinnamon and beer; cabbage salad, pickled jalapeños, tomatillo salsa.
Using Kennedy’s recipe from her red book as a base, the only thing i changed was to skip oranges and milk and use 1 1/2 cups of dark beer – Sam Smith nut brown ale to be precise.
served with a small salad of brown tomatoes in sherry vinegar, and shredded romaine with shaved carrots and pickled serranos.