For this recipe I decided to use a Lager (Shift from New Belgium). This has become one of my new favorite beers. It's an extremely sessionable, crisp pale lager with citrus and floral notes, and has a finish that is very dry. Besides making for a great beer to drink, these qualities make for a great beer to cook with. If you don't have access to Shift, or want to try something different, any light bodied (but big flavored) beer would work.
Ingredients:
1 lbs brussels sprouts (ends trimmed) each cut in half lengthwise
6 strips of thick, delicious bacon chopped and uncooked
2 shallots sliced (I effed up at the store and forgot shallots, so had to use red onion. Shallots are better, but red onion worked fine)
1 large, or 2 small salmon filets
1 jalapeno (or serrano for more heat) sliced
2 tbl butter
2 tbls parmesan cheese
1 tbl balsamic vinegar
fresh bunch dill chopped
crushed red pepper
sea salt to taste
cracked pepper to taste
Prep Time:
Approx 5-10 minutes
Cook Time:
Approx 1/2 hour
First, crack your beer and pour into your favorite mug. Now... let's cook!
1. Preheat your cast iron skillet (yes, once again I'm going to tell you this is the best type of pan, but you don't have to use one for this recipe) to med. high heat.
2. Cooked chopped bacon until slightly crisp. Give a good stir.
3. Now toss in 1 tbl butter, 1 sliced shallot and slowly stir until softened, about 3 minutes. Scrape at the bottom of the pan, to kick up any stuck bacon molecules.
4. Next place sprouts in pan. Put as many as possible face down. Sprinkle with salt and pepper, then leave them alone for 4-5 minutes. Give a good stir and let sit for another 3-4 minutes.
5. Alright, pour 12 oz of Shift (or whatever beer you chose) into the pan. Raise the heat until you get to almost a full boil, then back the heat down to a good simmer. Stir occasionally, until the beer is reduced to a glaze. This will take about 15-20 minutes.
In the meantime, let's prepare the salmon...
1. Using a different pan, heat to med high and cook 3 slices worth of chopped bacon on med high heat, till crisp.
2. Add 1 tbl of butter, the sliced jalapeno or serrano, 1 sliced shallot, and chopped fresh dill. Cook for 3-4 minutes, until shallot and the pepper is softened. Stir occasionally.
3. Pour in 4-6 oz of beer (enough to come about half way up the salmon filets, and bring to a boil. Reduce to a simmer, place your salmon in the pan skin side down, and sprinkle it with salt and pepper.
4. Cover the pan with a lid. Steam for 3-4 minutes, flip the salmon, cover, and steam for 3-4 more minutes. Check for doneness. If you like your salmon a little more cooked, a couple more minutes should do it.
Your salmon should be finished, and the brussels sprouts should also be wrapping up right about now. Before scooping your sprouts, add 1 tbl of balsamic vinegar, sprinkle red pepper flakes, sprinkle the parmesan into the pan and stir a couple times.
There you have it. What's that? Not sure if you like brussel sprouts? Make this dish and I promise you'll be converted. I was.
Let me know if you have any questions, or variations that worked well.
Cheers!
The Drunken Chef
