Independence Bowl Recipes
I am a back and forth football fan. There have been times in my life when I kept track of every player, game and random statistic. I even went as far as to delve into the realm of fantasy football. Recently I have found myself to be less interested in the sport, maybe its because my Dallas team is so miserable. One thing has never wavered though and that is my love of a great Bowl party. Bowl parties mean two things: lots of excitement and lots of awesome food. Over the years at Independence we have had the oppurtunity to rub shoulders with some great culinary minds. I made contact with a few of our close friends and they were kind enough to share thier recipies and pairing ideas with you!
Rob Snow from the Mansion at Judges’ Hill
You may remember Chef Snow from one of the beer dinner’s we have done at Mansion at Judges’ Hill. In the last dinner, Chef Snow beat Chef Gelman of the Driskell in our first Duel of the Chefs.
New England Style Fish & Chips
Independence Pale Ale Beer Batter
3 cups AP flour
1 cup Corn Starch
¼ cup sugar
1 pinch baking powder
1 pinch baking soda
½ teaspoon salt
2 eggs
Mix all dry ingredients together, then incorporate eggs and 1 ¾ beers until just smooth. Should be a little thinner than pancake batter consistency. If you need more beer, add the last ¼, or if not drink it, lucky.
Use batter to coat white fish (cod or haddock up north), fry in 350F oil until golden brown and delicious. Make some fries, get some tartar sauce and some lemons. Fish & chips!
If you don’t want fish and chips, use the batter to coat anything and fry it, it will be good!
Dustin Pustka and the Chefs of Jasper’s
We have had the pleasure of being a part of a couple of beer dinners out at Jasper’s in the Domain. Jasper’s is the brainchild of Kent Rathburn, an Iron Chef America winner. I spoke with Dustin about his favorite beer inspired dish and he offered up a beer cheese soup that is served in the restaurant seasonally featuring Austin Amber.
Austin Amber – Sharp Cheddar Soup
Recipe By: The Chefs of Jasper’s
Serving Size: 8
Ingredients:
1/3 pounds whole butter
3/4 pounds apple smoked bacon
1 2/3 pounds yellow onion, chopped coarse
1/2 pounds carrot, chopped coarse
1/2 pounds celery, chopped coarse
1/3 pounds leeks, chopped coarse
6 cloves garlic, peeled and chopped
1/3 pound all purpose flour
3 bottles Austin Amber
2 quarts heavy cream
1 1/2 quarts chicken stock
2 pounds sharp yellow cheddar cheese, grated
11/2 tablespoons Coleman’s Dry Mustard
1/6 cup Worchestershire sauce
2 teaspoons Tabasco sauce
kosher salt, to taste
black pepper, ground, to taste
Directions:
1. In a large sauce pan, render bacon over low heat.
2. Add butter and allow to melt into fat.
3. Increase to high heat and add onions, celery, carrots and garlic and allow to caramelize.
4. Once caramelized, add flour to make roux and reduce heat to medium.
5. Cook roux for approximately 20 minutes or until raw flour taste is gone.
6. Deglaze pot with beer and reduce by 1/4.
7. Add stock and cream.
8. Bring to a boil, reduce to a simmer and cook for 30 minutes.
9. Using stick blender, puree soup while adding cheese. Continue blending until all cheese in incorporated.
10. Season with final four ingredients.
Chris and Selena Booth of Black Star Co-op
Chris Booth is the Beer Steward over at Black Star Co-op, the world’s first cooperatively run brewpub. Chris is also a certified Cicerone, a beer sommelier certification program, so he has some insight on pairing combinations. Selena is no pushover when it comes to beer either, I’ve often hypothesized that Selena is the beer brain of the household. Chris and Selena were kind enough to lend us their suggestions for a Convict Hill dessert:
Convict Hill Desserts
With it’s lusciousness and deep, roasty malt flavours, Convict Hill is an obvious choice for pairing with desserts. Try chocolate caramel nut brownies, or making cupcakes with dark chocolate, espresso, and using the big Stout instead of water or milk. The oats give the beer a creaminess in mouthfeel and flavor, and create a pleasurable texture in the cake as well. Baking with the beer not only effects the physical density, but also creates a denser flavor profile, with earthy dark chocolate and espresso complementing similar flavors in the Stout. For an added twist, try adding some orange peel to create an interesting contrast in textures and flavor sensations. The fresh, fruity, citrusy, acidity could really make the main flavors pop! Speaking of citrus and Convict Hill, Independence will be on hand at Black Star Co-op to tap a cask of the Convict Hill with orange peal!
Whatever you end up doing this Sunday, we hope you enjoy your weekend! Cheers!
18 Comments
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18 Responses to “Independence Bowl Recipes”
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February 2nd, 2012 at 10:18 am
These recipes sound SO good! I’m going to have to try to make the beer cheese soup really soon.
February 2nd, 2012 at 1:26 pm
Very nice post. Now I am hungry!
February 2nd, 2012 at 4:57 pm
Fish and Chips officially on the menu for this week!! We consistently use Convict HIll in our Chili. LOVE IT!!
February 2nd, 2012 at 6:27 pm
Take Pictures! Post on the Facebook! Good luck!
February 2nd, 2012 at 6:28 pm
Corey is our now our honorary Convict HIll QC Team leader!
February 2nd, 2012 at 6:28 pm
Do it!
February 3rd, 2012 at 12:35 am
Not a big fish eater but lent is coming and as a good(LOL) Catholic no meat on friday. guess I will be making my fish with beer. probly more beer than fish. For Super Bowl will be smoking 250 briskets, just a small party. Plenty beer in the house. Most to keep the pit master(me) able to some what watch the smoker. So Go Patriots BECAUSE I HATE THE GIANTS. Cowboys rock even though they where very bad this year. Always the next.
February 3rd, 2012 at 12:37 am
Convict Hill with orange peel sounds great. how about lemon or lime peel?
February 3rd, 2012 at 4:21 am
Looks like a 3 course meal to me!
February 3rd, 2012 at 4:23 am
And possibly another Beer Pairing Battle soon to be announced….. wait for it.
February 3rd, 2012 at 2:07 pm
Nice. Gotta try that fish.
February 3rd, 2012 at 3:16 pm
nice recipes. tasty ideas.
February 3rd, 2012 at 8:38 pm
Got a recipe for a dump cake going to cut back on chocolate and carmel and use Austin Amber since it has a carmel like flavor. will let you know how it goes after superbowl. my buds will be the taste testers they just don’t know it yet.
February 3rd, 2012 at 8:40 pm
Used the batter for oysters and claims came out very well. Thanks Rob for sharing your recipe.
February 4th, 2012 at 3:19 am
Thanks for the recipe chef!
February 4th, 2012 at 3:20 am
We are excited about the prospect!
February 4th, 2012 at 3:20 am
Whats your favorite?
February 4th, 2012 at 6:04 am
the beer cheese soup sounds delicious!