Cook and Pair: Valentine’s Day Food and Beer

Is your wallet feeling the stress of the recent releases of Sump, BA Sump, Madagascar, etc.? It happens to the best of us. It's hard to justify all that cash going out when you have other places to spend that disposable income each month. Whether you like it or not, Valentine's Day is a holiday that's here to stay. Most men and women across the globe have some type of expectations for a night out that's just a little more special than usual.

Over at Saint Brewis, we're ballers on a budget. We figure that if you can make your own meal at home and get to drink some good beer with it, it's a win for the wallet and you still look like a hero to your significant other.

For this reason, we had some folks who are MUCH better at cooking than us put together some recipes for your February 14th needs. Some have beer in them and others have recommended pairings. Regardless, take your time when eating your meal and you'll get to drink a new beer with each course and save money in the process.

Appetizer

Recipe adapted from norecipes.com | Photo by Stacy Okuda

1/4 cup Orange marmalade
2 Tbs Thai sweet chili sauce
2 Tbs Lemon juice
Splash of Ginger Beer
20 Large shrimp
1/3 cup Flour
1 Egg(beaten)
1 cup Unsweetened shredded dry coconut
Vegetable oil (for frying)

Because this recipe was from a website that, you know, doesn't want you to post their recipes on YOUR website, you'll have to visit the this link to get the full details. The point is that when our chefs created this one, they put their own spin on it by adding a splash of Shiphead from Logboat Brewing Company. It's a ginger beer that is light enough on your palate to pair nicely with the savory, yet delicate fried shrimp. This means you have to drink a beer while cooking AND drink one while eating. Bummer.

Main Course

Recipes by Chris Brown | Photo by Stacy Okuda

Pork Chops

4 pork chops (thin cut)
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1 teaspoon ground black pepper
1/2 cup all purpose flour
1/4 cup corn starch
Cayenne pepper (optional)
Vegetable Oil (for frying)
1 Tablespoon butter

This one's pretty darn simple. Mix your dry ingredients together in a plastic bag. Take the pork chop and salt and pepper to taste on each side and then shake it up in your bag until it's covered. Put enough oil in your pan to coat the bottom and add your butter. Heat the oil/butter until it's melted over medium-high heat and then throw on your pork chops. Flip when it starts to get a little brown on the edges (4-5 minutes each side should do it).

Wasabi Mashed Potatoes

3 medium Yukon gold potatoes
1 tablespoon butter
1 tablespoon Greek yogurt (or sour cream)
Milk (as needed)
3 tablespoons of IPA
Salt
Pepper
Wasabi (in tube)

Another simple one for you. I mean, you will be drinking during this culinary creativity. Take those potatoes and peel them. Chop them up in cubes and then put them in a pot. Fill your pot with water until the potatoes are covered and put a lid on it. Boil those taters 'til they're soft (start checking after 5 minutes). Empty pot into colander and return potatoes to pot. Add butter, yogurt, salt, pepper and IPA. We used O'Fallon's Show Me IPA but we're blessed with IPAs around here so there are plenty to choose from. Add that wasabi to taste. Mash 'em up and add milk until you get your desired consistency.

Asparagus

1 tablespoon olive oil
Salt
Pepper

If you find a way to ruin this, you are a god among mortals. It's literally the easiest recipe that's ever existed other than "toast." All you do is add your olive oil to the pan and heat it on medium. Trim the bottom ends of the asparagus and add it to the pan when the oil is hot. Move the asparagus around in the oil for 1-2 min then salt and pepper to taste. Continue stirring for 3-4 min or until asparagus is just starting to brown. 

Plate this meal as shown in the picture above and you will definitely earn the praise of whoever you're cooking this for. I mean, it could just be your cat for all I know (better luck next year?) but even they will meow with delight at your fancy feast. Don't forget to drink another IPA as you're enjoying the taste of your hard work.

Dessert

Recipe by Ron Brown | Photo by Stacy Okuda

1 stick unsalted butter
3-1/2 oz good dark chocolate
2 eggs
1/3 cup sugar
Pinch of salt
1/2 teaspoon vanilla
2 tablespoon stout
2 teaspoon flour
1 tablespoon fruit

For dessert, we're gonna keep it simple but make it look fancy. It's about the payoff, not the effort here. Put the butter and chocolate together and melt. In a separate bowl, whisk together the eggs, sugar and salt. Dump that whisked egg mixture into the melted chocolate quickly and whisk again until smooth. Add in the vanilla, stout and flour and then mix it all until it's just combined. For the stout, we used Rock Bridge Brewing Company's Option #2. You can use others but this one has hazelnut vanilla coffee beans that really add some fun. Coat your ramekins with butter and sprinkle some sugar in there before you spoon in that final mixture. Bake 8 minutes at 425 and top with warm sugar and your choice of fruit.

If done right, these recipes should save you a few bucks, allow you to avoid reservations or wait times, and allow you to have fun at home with someone special. If done wrong, you've got plenty of beer to ease the pain of a failed attempt at cooking glory. I mean if you don't even want to try cooking because you've actually messed up toast in the past, you can always just pick up the beers we suggested and get some Jimmy John's.

Do you have a "Beer Recipe" that you'd like to share? Email Justin at justin@saintbrewis.com or comment in the link below or on Facebook or Twitter.