Anchor ads are not supported on this page.

4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs

Contributing to an Upcoming San Diego Beer Cookbook

Back in April, I reported that San Diego-based company, Chefs Press, is in the process of compiling recipes from individuals associated with the local craft beer industry for an upcoming cookbook. At the time, I was a fly on the wall for a photo shoot for the book, where I gathered info and sampled dishes. Now, I’m proud to report that I will also be involved with the project, contributing recipes as well as writing its foreword. I’ve contributed my words and graphic design skills to a number of cookbook projects in the past, but this is my first time contributing instructional material of my own.

Recently, I cooked up the three recipes I’ll be contributing, getting them ready for their close-ups in tandem with Chefs Press’ Bruce Glassman. There was a great deal of primping and more attention given to measurements, ratios, and knife cuts then I can remember affording my food in ages, but I think it was all worth it. The shots turned out pretty darn good for my amuse bouche-sized starter, brunch dish, and dinner entrée.

http://sandiegoreader.com/users/photos/2012/may/28/25085/

The first of that trio is “Burgers and Dogs,” a dish I developed for a supper club I’m in where the theme was “All American.” Baseball season was upon us and I thought of two classic sports-ready foods that, to me, scream U-S-A in a big way—chili dogs and chili cheeseburgers. Instead of going with traditional takes on each, I put together a recipe for a shrimp sausage, which I grilled, placed in a split savory éclair, and topped with etouffée (a Creole dish of a protein smothered in a roux-based gravy). On the burger front, I incorporated smoked gouda in a biscuit I topped with a Southwest seasoned combination ground turkey and pork chorizo patty that's nappéed with a beer and roasted pepper chili, and garnished with a habañero dill pickle slice.

My brunch dish also draws off my love of New Orleans fare, putting a Creole spin on an Italian breakfast dish called “Eggs in Purgatory.” Mine incorporates the ingredients found in jambalaya—blackened chicken, andouille sausage, the trinity (onion, bell pepper, celery)—in a risotto that’s left overnight so that the starches set the Arborio rice into a firm mass from which I cut out round cakes that get pan-seared. The cakes are placed atop a pool of spicy Creole sauce piquant, topped with an egg fried in a Cascade hop-infused butter, and garnished with a reduction of porter-style beer and Worcestershire sauce, as well as seasoned crawfish tails.

http://sandiegoreader.com/users/photos/2012/may/28/25089/

The entrée is one that’s worked well for me served at beer dinners, supper clubs, and casual get-togethers at home—cinnamon-dusted pork tenderloin with jalapeño-sweet potato hash, cilantro and cotija cheese pesto, and a mole sauce made using an English chocolate stout in place of Mexican chocolate. That condiment is rich and deep with layered flavors of cinnamon, clove, chilies, nuts, and, to a great extent, that beer. Mole can be labor intensive, so I’ll be including two versions—the full-on recipe, plus a quick version that takes just an hour-and-a-half and a lot fewer ingredients to make. Utilizing homebrewing terms, the easier iteration will be referred to as the “extract version” to the more entailed “all grain version.”

It’s an exciting development for me on a personal level, and I hope it translates to a tasty development for readers who enjoy exploring the more tucked away regions of the food-and-beer netherworld. The book, which is operating under the working title, Brew Food: Great Beer-Inspired Recipes from America’s Craft Beer Capital, and will include recipes from many in the local craft beer and dining industries is scheduled to hit shelves in November of this year.

Here's something you might be interested in.
Submit a free classified
or view all

Previous article

San Diego Fix it Clinic, Gaslamp Holiday Pet Parade

Events December 14-December 18, 2024
Next Article

Will Trump’s Baja resort be built after all?

Long-stalled development sparks art exhibit, gets new life

Back in April, I reported that San Diego-based company, Chefs Press, is in the process of compiling recipes from individuals associated with the local craft beer industry for an upcoming cookbook. At the time, I was a fly on the wall for a photo shoot for the book, where I gathered info and sampled dishes. Now, I’m proud to report that I will also be involved with the project, contributing recipes as well as writing its foreword. I’ve contributed my words and graphic design skills to a number of cookbook projects in the past, but this is my first time contributing instructional material of my own.

Recently, I cooked up the three recipes I’ll be contributing, getting them ready for their close-ups in tandem with Chefs Press’ Bruce Glassman. There was a great deal of primping and more attention given to measurements, ratios, and knife cuts then I can remember affording my food in ages, but I think it was all worth it. The shots turned out pretty darn good for my amuse bouche-sized starter, brunch dish, and dinner entrée.

http://sandiegoreader.com/users/photos/2012/may/28/25085/

The first of that trio is “Burgers and Dogs,” a dish I developed for a supper club I’m in where the theme was “All American.” Baseball season was upon us and I thought of two classic sports-ready foods that, to me, scream U-S-A in a big way—chili dogs and chili cheeseburgers. Instead of going with traditional takes on each, I put together a recipe for a shrimp sausage, which I grilled, placed in a split savory éclair, and topped with etouffée (a Creole dish of a protein smothered in a roux-based gravy). On the burger front, I incorporated smoked gouda in a biscuit I topped with a Southwest seasoned combination ground turkey and pork chorizo patty that's nappéed with a beer and roasted pepper chili, and garnished with a habañero dill pickle slice.

My brunch dish also draws off my love of New Orleans fare, putting a Creole spin on an Italian breakfast dish called “Eggs in Purgatory.” Mine incorporates the ingredients found in jambalaya—blackened chicken, andouille sausage, the trinity (onion, bell pepper, celery)—in a risotto that’s left overnight so that the starches set the Arborio rice into a firm mass from which I cut out round cakes that get pan-seared. The cakes are placed atop a pool of spicy Creole sauce piquant, topped with an egg fried in a Cascade hop-infused butter, and garnished with a reduction of porter-style beer and Worcestershire sauce, as well as seasoned crawfish tails.

http://sandiegoreader.com/users/photos/2012/may/28/25089/

The entrée is one that’s worked well for me served at beer dinners, supper clubs, and casual get-togethers at home—cinnamon-dusted pork tenderloin with jalapeño-sweet potato hash, cilantro and cotija cheese pesto, and a mole sauce made using an English chocolate stout in place of Mexican chocolate. That condiment is rich and deep with layered flavors of cinnamon, clove, chilies, nuts, and, to a great extent, that beer. Mole can be labor intensive, so I’ll be including two versions—the full-on recipe, plus a quick version that takes just an hour-and-a-half and a lot fewer ingredients to make. Utilizing homebrewing terms, the easier iteration will be referred to as the “extract version” to the more entailed “all grain version.”

It’s an exciting development for me on a personal level, and I hope it translates to a tasty development for readers who enjoy exploring the more tucked away regions of the food-and-beer netherworld. The book, which is operating under the working title, Brew Food: Great Beer-Inspired Recipes from America’s Craft Beer Capital, and will include recipes from many in the local craft beer and dining industries is scheduled to hit shelves in November of this year.

Sponsored
Here's something you might be interested in.
Submit a free classified
or view all
Previous article

Charisma Cucina Italiana

Next Article

More Than Music

Ask a Hipster — Advice you didn't know you needed Big Screen — Movie commentary Blurt — Music's inside track Booze News — San Diego spirits Classical Music — Immortal beauty Classifieds — Free and easy Cover Stories — Front-page features Drinks All Around — Bartenders' drink recipes Excerpts — Literary and spiritual excerpts Feast! — Food & drink reviews Feature Stories — Local news & stories Fishing Report — What’s getting hooked from ship and shore From the Archives — Spotlight on the past Golden Dreams — Talk of the town The Gonzo Report — Making the musical scene, or at least reporting from it Letters — Our inbox Movies@Home — Local movie buffs share favorites Movie Reviews — Our critics' picks and pans Musician Interviews — Up close with local artists Neighborhood News from Stringers — Hyperlocal news News Ticker — News & politics Obermeyer — San Diego politics illustrated Outdoors — Weekly changes in flora and fauna Overheard in San Diego — Eavesdropping illustrated Poetry — The old and the new Reader Travel — Travel section built by travelers Reading — The hunt for intellectuals Roam-O-Rama — SoCal's best hiking/biking trails San Diego Beer — Inside San Diego suds SD on the QT — Almost factual news Sheep and Goats — Places of worship Special Issues — The best of Street Style — San Diego streets have style Surf Diego — Real stories from those braving the waves Theater — On stage in San Diego this week Tin Fork — Silver spoon alternative Under the Radar — Matt Potter's undercover work Unforgettable — Long-ago San Diego Unreal Estate — San Diego's priciest pads Your Week — Daily event picks
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
Close

Anchor ads are not supported on this page.

This Week’s Reader This Week’s Reader