2002
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Herb Porter - Yahoo Recipe Search
Food52I’m a big fan of incorporating quality beer into my recipes. Stone’s Smoked Porter adds hints of smokiness and roastyness to the sweet caramelized onions in this rustic tart. The polenta crust provides a bit of crunch, and the goat cheese finishes it all of with richness and tanginess. If you aren’t a fan of smoky beers, or can’t find one, I recommend using a Belgian Strong Dark Ale, such as Maudite from Unibroue or Allagash Black. The caramel notes from these beers blend well with the caramelized onions. The polenta crust for this recipe is borrowed from Nigella.com : http://www.nigella.com/recipes/view/blackberry-galette-151Food52Inspired by the ribs at Homer Murray's Brooklyn restaurant 21 Greenpoint, these pork ribs couldn't be simpler (or more delicious): simply toss the meat into a braising dish with herbs, spices, and a whole bunch of beer and wait. Two hours later, they get a quick blast in the over, and then: ribs! (Or you can cook them in hand-built wood-fired oven at 900° F for around 20 seconds, like they do at 21 Greenpoint. Whatever's easier.) Use any beer you prefer for this recipe: a stronger-tasting beer, like a porter, will give the ribs a more beery flavor; a lager or pilsner will be more subtle.Food and WineSangrita, a blend of juices, herbs, and spices traditionally served with tequila and mezcal to draw out their nuanced flavors, is growing in popularity in Mexico and the United States. A sangrita—“little blood”—is salty, sweet, tangy, and spicy all at once. This molasses-colored version seasoned with chiles and spices from Shannon Ponche at Leyenda in Brooklyn offers a sweet-sour balance for pairing with añejo tequila, like Tequila Ocho Añejo 2014 La Magueyera. Or, make a michelada by stirring 1/4 cup sangrita with 1 tablespoon fresh lime juice in an ice-filled glass. Top with beer (this sangrita pairs well with a porter).
