Wednesday, November 4, 2009

When In Chicago...

I'll warn you ahead of time, that I have no pictures. But I've been asked for more beer and food related posts, so here you go.

I was in Chicago for a Halloween Party and Mrs. MBR and I stayed at a friend's place. This friend is a bit of a bachelor and his culinary skills are a bit ... limited. But, we like to show him that cooking isn't really that hard, and it's a great way to get the ladies. So, when we go down there, I like to make meals that look much more impressive than they actually are. This weekend:

Beef Roulade with spinach, goat cheese and roasted red peppers
Roasted Carrots in maple syrup glaze
Baked Sweet Potato Fries

I know, you're wondering: "What does this have to do with beer"? Well, as you'll see the braising sauce for the roulade was Goose Island Harvest Ale. The Harvest Ale lends a nice malty profile that compliments nicely the red pepper and goat cheese.

Here's some recipes that I made up on the spot to the best I can recall them. I made the Sweet Potato Fries first and we ate them as an appetizer because we were hungry. If I'd thought about it, I would have made a lemon-pepper aoli for a dipping sauce. This made enough for 3 people with not much left over

Baked Sweet Potato Fries
5 medium bakedsweet potatoes, peeled, cut into fries [ed note: duh, you haven't baked them yet]
2 tbsp olive oil
salt and pepper

preheat oven to 400 degrees
Cover potato fries in olive oil and salt and pepper
bake for 30-40 minutes, stirring and turning frequently

Maple Syrup Carrots
1/2-3/4 lb small carrots (I just cut the tips and tails off, didn't peel them and only cut the larger ones in half length-wise)
2-3 tbsp maple syrup

Preheat oven to 300 degrees
Combine carrots with maple syrup in small casserole, cover in aluminum foil
Bake for 25-30 minutes

Goose Island Harvest Roulade
1 largish red pepper, roasted, peeled, sliced into thin strips
1 large (or 2 small) red onion, sliced
2 cloves garlic, crushed and diced
1 tsp thyme
1.5 tbsp butter
.5 lb spinach (I think it was about 1/2 lb, it was a small-ish "container" of pre-washed organic spinach), stems removed
5 oz goat cheese
2.5-3 lb round steak (my friend didn't get a round, though and we had 3 top sirloins totaling around 2.5 lbs or so - worked pretty darn well)
1/2 c Goose Island Harvest Ale
1 tbsp butter

Preheat oven to 350 degrees

Sweat onion and garlic in butter and a dash of salt and pepper, approx 10 mins; add red pepper and thyme, cook an additional 3-5 mins; Add spinach, and continue to sautee until wilted; remove from heat, add to bowl and mix with cheese

Pound beef into thin, flat steaks (I used the bottom of a bottle of wine, because I didn't have a meat tenderizer); spread thin layer of spinach and cheese onto top of steak; roll steak loosely, tie with string

Add olive oil to same pan and bring to med-high heat; sear roulade on each side, about 2 mins per side; add beer, cover and put into oven for 25-30 mins

Remove beef from pan, remove string and let sit while making pan sauce

Bring remaining juices to boil and scrape bottom of pan, reduce to 1/4 c or so, add 1 tbsp butter

Slice beef into 1/4 inch rounds, cover with sauce and serve

1 comment:

  1. Yum! Although I'm neither a bachelor nor do I have limited culinary skills, these look great! Thanks for giving me an idea for an easy weeknight meal.


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