MR. HARD’S ROCKS – Steaks in RIS

Last night he had to run quietly, with (horror of horrors!) wine and gossips but... my friend came to me with a bag full of domestic beers. At that moment, I knew that the night would not be quiet - we had to eat something nutritious, as it promised to be a long night.
As the contents of the fridge presented quite nobly we bet on steaks. But how to cook without beer? That can not be! Ultimately, the meat was flooded RIS from Pracownia Piwa brewery, garnished with lime juice and jalapeno. It was good! :)



Beer - Mr. Hard's Rock from Pracownia Piwa:

Deep black, opaque with beige foam. Full of roasted malt aromas, dark chocolate and freshly roasted coffee. The beer is creamy, medium saturated. The taste feel maltiness, chocolate combined with coffee. There is also a delicate acidity derived from roasted barley. Mouthfeel is smooth and full-bodied, slightly wylepiające. The taste is complemented by hop bitterness that balances the malt. Well placed, balanced stout ideal for slow tasting.

Preparation:

Wash meat, throw in a bowl, pour beer, add lime juice 1.5, some jalapeno peppers, put off everything for approx. One hour (can be longer, but we were terribly hungry and did not want to wait;)).

Fry the meat to dry, tight hot pan after one minute on each side.

Serve along with a salad of arugula, leek and limes, and caramelized red onions.

May the Force be with You!

RAUCHMARZEN - Home made burgers

RAUCHMARZEN - Home made burgers

Homemade burgers, are very easy dish to make but also very effective. I have to admit that it takes more time to prepare the sauce and jam than burgers themselves. Anyway,  if you add suitable additives - the effect will be to die for. Try it, and You'll find out that no food tracks or other fast food restaurants match with the personally prepared burgers!
And that's it!

Beer: Rauchmarzen from Widawa Brewery
Brown color with lush, small and beige foam. Intense aroma of smoky, focal, dark malts. The taste is smoked, roasted and chocolate. Gentian rather small. In general it's very refreshing.

Ingredients (4 servings):
400g minced beef
1 onion
1 egg yolk
1 small zucchini
1 tomato
a few leaves of lettuce
4 slices of cheese (I've used a Gouda)
4 rolls
2 cloves of garlic
1 cup of ketchup
300 ml of beer
salt
pepper
sweet peppers
cayenne pepper
curry
rubbed basil
thyme
oregano
1 red onion
dijon mustard
teaspoon of honey

preparation:

Burgers:
Add one eggv and finely chopped onion to the minced meat, season with salt, pepper, basil, oregano and thyme, mix everything.
Unfortunately, I do not have a pro-tip'a the formation of the perfect meat shape, so you have to train it yourself by trial and error.
Throw meat on a dry, tight hot pan and fry for about 2 minutes on each side. After the roll to the other side to the top throw slice of cheese.
Blanching zucchini:
Cut the zucchini into thin slices. Boil salted water in a pot. When it starts to boil add the courgette slices for 15-20 seconds, and then thrown them into the previously prepared bowl of cold water to stop the cooking process.

Barbecue sauce:
Fry the finely chopped garlic in a little bit of olive oil. Add the ketchup, 200 ml of beer, seasoned with sweet and hot peppers, add a little curry powder and salt. Cook for about 5 minutes on low heat until it takes the right consistency.

Red onion jam:
Chop the onion in the thin slices, glaze it on a low heat. Add 2 tablespoons of mustard, 1/2 teaspoon of honey and 100ml of beer. Reduce to the consistency of jam and season.

Cut bread in half, then broil on a dry, very hot pan.
Butter a bottom of rolls with red onion jam, then put a burger, lettuce, zucchini, tomato, pour barbecue sauce, apply a roll and go! :)

 Enjoy your meal!

SWEET NYGUS - Noodles with pumpkin peanut sauce

SWEET NYGUS - noodles with pumpkin peanut sauce

This time, the choice was simple - the brilliant premiere in "Setka Pub" of SoliPiwko Brewery, there was no other option but Sweet Nygus (Sweet Loafer). Dish was a total improvisation, from the initial idea of pumpkin dumplings with mushroom sauce there left only dumplings. Chanterelles will remain the holy grail ... Instead, I managed to create one of the best sauces ever made.


Beer - Sweet Nygus by SoliPiwko Brewery

The smell is quite intense and interesting. Delightful roasted notes are sympathetically complemente

d by hints of coffee, chocolate and even whole-wheat bread. As for the taste we can find a roasted, chocolate and coffee notes, very elegant harmony with the sweetness of lactose. What's more a pleasant bitterness makes it soft and smooth.

ingredients:

Dumplings:
1 cup pumpkin puree
3 boiled potatoes
1/2 cup grated Parmesan cheese
about 1 cup flour
2 eggs
salt, pepper, hot pepper

Sauce:
250g salted peanuts
100g of cheese with a blue mold
500ml Sweet nygus (or other good milk stout)
100ml cream 30%

recipe:

Dumplings:
Smash the potatoes, add the pumpkin puree, parmesan, egg, then sprinkle with flour to get the right consistency - smooth, soft dough, forming a ball. Be careful not to add too much flour because the noodles will be tough. In the meantime, boil the water, slightly add salt. Form the dough into long rolls, cut across and boil in salted water for 3-4 minutes.

Sauce:
Roast peanuts on a dry, tightly hot pan. After cooling, mix until it becomes a peanut butter (version for the lazy - use a ready peanut butter). Add beer, cream and crushed cheese to the peanut butter and boil for 5 minutes until all components mix well.
Pour noodles with the sauce and eat! You'll get a lot of sauce, but that's no reason for sorrow, the next day You can serve it with for example beef stew and buckwheat. With the sauce that left I've made a "buckwheat soup" with Chinese vegetables, yummy!

6 JOSEPH STREET - Stuffed aubergines

6 JOSEPH STREET - Stuffed aubergines


Today it will be about love...

Such a genuine, unconditional, and in addition, at the very first sight love..
I never believed in love which has us as a "bolt from the blue" until the moment when I saw THIS recipe and everything became clear! I knew that I fell in love with... an aubergine! It was so strange, especially that in my family home aubergines simply weren't eaten. However, I decided to try it anyway. On the chickpeas, coriander and pomegranate there was at that moment of opportunity, so I decided to replace it with something that we always have in the pantry - tomatoes, corn and red beans. It worked perfectly!
The result of this experiment is that since then I could gorge on an aubergine all the time. They are wonderful in every form - raw, fried, baked, stuffed, in a soup, or even as a pizza pie.

Well, that's what we call the only true love! :)


Beer - 6 Joseph's Street by Pracownia Piwa:

It is an interesting combination of stout style and a rye beer, where traditional roasted stout note has been supplemented by the addition of the rye. Beer is black, thick, impenetrable. Creates high and stable foam. The smell is dominated by notes of chocolate and coffee. It has a perceptible accent of bread. Beer is oily. Has a smoked flavor combined with the sweetness and light sourness.

ingredients:

- 2 Large eggplant
- 200g Salted peanuts
- Tablespoon of olive oil
- 1 onion onions
- Tin chopped tomatoes
- 1/2 cans of corn
- 1/2 of a can of red beans
- 3 tablespoons of honey
- Feta cheese
- Type of stout beer 250-300ml
- salt
- pepper
- garlic

preparation:

Cut aubergine in half, then hollow, so that left about 1.5 inches of flesh. Rub an aubergine skin with a mixture of honey, beer and olive oil (3 tablespoons of honey, spoon and spoon of olive beer).
At the bottom of the aubergine spread as a smear peanut butter, complement the rest of the vegetable stuffing. The whole is put into the oven preheated to 180 degrees and bake for 20-25 minutes, then sprinkle with crumbled feta cheese and bake for another 10 minutes.

Peanut butter: Mix peanuts and 100 ml of beer until it becomes very smooth

Vegetable stuffing: in a skillet fry finely chopped onion. When golden brown, add the tomatoes, corn, beans and the rest of the aubergine cutted into small pieces. Pour approx. 100-150ml of beer, season with salt, garlic and pepper. Cook over low heat for about 15 minutes.

 Enjoy!

KONIEC ŚWIATA (END OF THE WORLD) - Crème Brûlée

KONIEC ŚWIATA (END OF THE WORLD) - Crème Brûlée

Today's recipe probably need no introduction. Creme brulee dessert is seemingly simple, yet incredibly fancy.... and incredibly sweet. That's why I've decided to add a rhubarb to it - I know, I know the season for rhubarb already passed away, but you might as well replace it with a slightly sourish strawberries and the effect should be just as good.

Of course, as you can imagine, my kitchen is impoverished in specialized equipment so I have no such thing as a torch - that's why I've made some modifications of the recipe so that it can be simply creme brulee cooked in the oven.

As for the beer - it is said that certain styles of beer either love or you hate - for example, can be Sahti. If you do not like this style for choose other beer (really, You are completele free to choose but without any bitterness!, because its flavor is very strongly felt here).

About the beer Koniec Świata from Pinta brewery:

Pasteurized beer fermented with baker's yeast in room temperature. Its product uses barley and rye malts, juniper branches and berries. The aroma is intensely banana. Also the taste is dominated by the banana making it more like a wheat beer. Bitterness is almost non noticeable. Very full-bodied beer, strong, although tricky, because this power is not immediately perceptible.

ingredients:

100 ml of beer
400 ml of cream 36%
6 egg yolks
100 g of sugar + 3 tablespoons of rhubarb
vanilla pod
rhubarb

1. Warm up the oven to 200. Put in the casserole sliced and trimmed rhubarb, sprinkle it with sugar and bake for 20 minutes.
2. Arrange rhubarb in a roasting pan (it can be anything that is relatively small vessel suitable for baking)
3. In the pot, slowly cook the cream with the vanilla grains and a beer. When it starts to bubble around the edges, remove it from the heat and cool it slightly.
4. Whip egg yolks with sugar until it makes a nice, fluffy foam, slowly add the hot cream and beer, stirring constantly.
5. The cream can be poured through a sieve if there are any lumps.
6. Pour the into vessels and bake in the oven for 50 minutes at 100 degrees
7. Cool the quenched cream in a refrigerator for at least 6 hours, preferably overnight.
8. Sprinkle each cream  with brown sugar and caramelize it with a special burner or inserting the hard-hot oven heater.

Bon appetit!