TASTE
Beer pumps up flavor in range of local recipes
| • | Cheers beer to cooking with |
By Wanda A. Adams
Advertiser Food Editor
When she embarked on the recipes chapter for "The Hawai'i Beer Book," writer Cheryl Chee Tsutsumi was amazed at the variety she found.
We usually think of beer as figuring in hearty winter dishes, such as soups and stews, but Tsutsumi learned that beer can lend flavor notes to lighter foods such as salad dressings or find its way into local foods such as fried rice.
This vinaigrette is from Patrick Saito, chef de cuisine of Hawaii Calls at Waikoloa Beach Marriott Resort & Spa.
ARUGULA AND PEAR SALAD WITH HONEY DRESSING
In a medium bowl, combine arugula, onions and bell peppers. Drizzle dressing over. Toss. Divide onto four plates. Arrange pears on top and scatter crumbled cheese over.
Makes 4 servings.
HONEY DRESSING
Blend in blender 30 seconds or whisk until incorporated.
This shortcut recipe from the collection of Romi Chapman of Kahala makes use of canned chicken broth and potato soup and can be made ahead of time.
BEER AND CHEESE CHOWDER
In large kettle over low heat, melt butter; let it froth but not brown. Add vegetables and saute until tender. Gradually blend in flour, turning heat down slightly and stirring. Add mustard and salt. Cook until mixture begins to brown. Add chicken broth, stirring, cover and simmer over low heat for 15 minutes. Add potato soup and bring mixture to a gentle boil. Add cheese, parsley, chives and pepper, tasting to check flavors. Soup may be held at this point; keep warm or refrigerate and re-heat. Add beer and broil to a boil for a moment, taste and correct seasonings; reduce heat and serve.
Makes 4 to 6 servings.
The intriguing name refers to the Hawaiian word for the reddish-brown color that characterizes this meltingly tender dish from chef Aurelio Garcia of Sam Choy's Breakfast, Lunch & Crab. These kinds of recipes are often great when made a day ahead, which also allows you to chill the ribs and skim off fat.
EHU-BRAISED SHORT RIBS
Preheat a medium pot with salad oil. Season beef with salt and pepper. Dredge with flour and brown on all sides. Add garlic and cook until golden brown. Turn heat to low and slowly stir in tomato paste. Cook for five minutes. Add remaining ingredients and bring to a boil. Cover the pot and simmer. Continue to braise for 2 1/2 hours or until very tender. Skim off extra fat if necessary. If desired, season with additional salt and pepper.
Serves 4 to 6.
This unconventional use of beer comes from Laurel Leslie, chef-instructor at the University of Hawai'i-Manoa.
MISO CHICKEN
Combine ingredients and marinate overnight. Broil, basting with marinade, until chicken is no longer pink inside OR bake in marinade at 350 degrees for about 30 minutes until done but still tender.
Serves 6 to 8.
Beer is a natural partner with doughs and batters where we expect a yeasty flavor. Bev Gannon of Hali'imaile General Store came up with this idea — one worthy of someone with Texas roots. You can use this same batter for onion rings. Grapeseed oil is used because it has a high smoke point; if you can't find it, you can use all canola oil.
BEER-BATTERED APPLE FRITTERS
Make ginger sugar: Mix sugar and ginger in a jar, cover and allow to infuse overnight.
In a large bowl, whisk together flour and 2 tablespoons sugar. Whisk in beer, then vanilla and melted butter. Set aside.
Peel and core apples. Slice into 1/3-inch thick rings.
In a large cast-iron skillet, heat the oils over medium-high heat to 375 degrees. Dip apple rings into batter, coating evenly. Fry rings in small batches, turning once until golden brown. Remove to paper towel-covered plate. Sprinkle with ginger sugar and drizzle with preserves.
Serves 10 to 12.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
