The Sauced Chef

I’ve recently joined a great foodie group called The Strickland Tasting Society. It’s unprententious, fun and focuses on food AND BOOZE! (check it out on facebook, key word: STRICKLAND TASTING)

The STS sponsors hundreds of culinarians and home cooks in the hopes of finding one thing; the perfect food and alcohol pairing!

I like the group so much, in fact, that I will periodically feature one of their pairing recipes and its creator on my blog.  Once I saw Chef Will’s pairing recipe,  I knew I had found my first STS feature

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 Chef Will’s Shepard’s Pie and Oatmeal Stout Pairing

Bio: My name is Will Curcio. I’m 27 years old, born in Pittsburgh, PA but currently residing in Atlanta, GA. I was a US Army MP and worked for various law enforcement agencies until my heart (and stomach) made me follow my dreams all the way to the kitchen where I currently spend the majority of my days and nights. I enjoy all styles of cooking especially Italian, Irish and North/South American variations. Currently preforming my amazing (and inebriated) culinary skills nightly at The Mellow Mushroom in Midtown Atlanta. The future will be bright filled with full stomachs, strong buzzes and my own restaurant! Stay tuned!

Recipe Comments: Ok, nothing feels more like Fall to me than shepherd’s pie! I have worked several recipes but really enjoy this one, simple and delicious. I pair this with an oatmeal stout (I like Stockyard but it is hard to find) I also enjoy a IPA with this

 5 lg potatoes (Red and yellow both work very well, I prefer red)- cubed not peeled
1/2 cup milk
1 tablespoon butter
1 pound lean ground beef
1 medium onion, chopped
1 clove garlic, chopped (I tend to use more)
1 ounce margarine
1 ounce all-purpose flour
2 tablespoons ketchup
2 cups beef broth
2 tablespoons browning and seasoning sauce
8 ounces shredded sharp cheddar cheese

1. Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with milk and butter.
2. While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic
3. Preheat the oven to 400 degrees F. Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown. Let cool off the heat then gradually stir in the broth, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.
4. Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato.
5. Bake for 15 to 20 minutes

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Go to any established “gourmet’ restaurant and they have their waitstaff trained to suggest wine with dishes.  They are quick to talk about tannins, terrior, body and aroma and how these things paired with (insert dish here) will double the enjoyment of your dining experience. However, ask that same server about beer pairing and watch the confusion, the indecision and in some cases the immediate scoffing at the suggestion. Why isn’t beer gourmet?

Well, I think beer IS gourmet and want to address the three most common myths that surround beer.

Myth # 1: Beer is easier to make than wine

This is flat out not true.  I am not here to start a war between vintners and brewers, because I love beer and wine equally, but beer brewing is definitely as complex as wine making.  Many of the brewers I talk shop with also have chemistry degrees! Brewing beer is a painstaking and rewarding SCIENCE.  Vintners have the earthy artistry of the terrior, which takes on mythical and magical qualities.  Brewers have the science of sanitation management (imperative) and the artistry of where in the brewing process (if any) to add additional flavorings (raspberry, vanilla, pumpkin, coffee etc).  Any way you slice it, its EQUALLY difficult to make wine or beer.

Myth # 2: Beer is mass produced and low quality

If you haven’t seen the movie Beer Wars, go see it! This film will explain what actually happens in the commercialized brewing world, things get intense and, sadly, a bit shady. Yes, it has been documented that some of the mass produced beer companies sacrifice corn and rice intro their wort (a liquid produced from malt and hot water) instead of higher quality barley mixes.  Does it actually produce a lower quality flavor, many say yes, some say no.  That’s something you will have to judge.  Here’s a tip: TAKE ADVANTAGE OF LOCAL MICROBREWED BEER! Every state in the union has microbreweries that produce hand-crafted, high quality beer.  Craft beer is becoming so popular with Gen X and Y that big beer companies are scrambling to make their own “craft” off-brands. These beers are high quality, vibrant, flavorful and as distinct and different as red to white wine.  The young brewer movement is exciting and constantly changing.  New ideas and flavor profiles (chocolate, vanilla, oak, pepper, squash, jalapeno, caramel) are fluttering around the industry everywhere.  For the patriots out there, the American IPA is becoming the WORLD’S new trendy beer, that’s right folks, created and invented right here in the USA.  Most brewers brew high-quality and local beers.

Myth # 3: Beer does not pair well with gourmet cuisine

Balderdash! Baloney! Pa-Tooey! Ju-Ju Charp! (made that one up) Beer and food pairing is the nouvelle thing in cuisine today. In my opinion, beer pairs as well with food as wine.  The cool thing is that many people don’t know how to pair beer and food because there exists such limited resources.  That is what I am here for, being the Sauced Chef, one can imagine that I have consumed many a beer (not too hard to imagine, is it?)  I’ve also tried many different beers with many food combinations.  Here are some delicious pairings I recommend.

Blonde or Golden Ales or Lightly Hopped Lagers – these work best as thirst quenchers, try them with highly seasoned or “blackened” foods.  The light golden taste can act as a natural enhancer to the seasoning while giving your palette relief. Very nice with pan-seared fish as well.

Amber Ale, Dry Porters – these work really well with steak! A nice dry porter with a filet or ribeye will enhance the savory umami of the beef while adding a subtle finish to the bite.

Bitter Ales, American IPA’s- these are solid gold with anything fried, the intense hop flavor cutting through grease like Bruce Lee.  I love a citrus based American IPA with anything spicy, it enhances and subtracts at the same time, a taste fireworks show on my tongue.

Weissbeer or Dunkelweiss - Pasta! Any pasta that is delicately seasoned these beers will really compliment the flavor.  Try the weiss with chicken and seafood pastas and the dark with sausage and red meat based pastas.

Cream or sweet stouts, imperial stouts - one word: Chocolate! If you have the chance to try a berry based chocolate dessert (i.e. chocolate brulee with raspberry mousse) with a sweet stout, you will be in culinary heaven.  I think sweet stouts pair better with chocolate than many dessert wines.

Beer is gourmet! Realize it, embrace it and try craft beers! Find your local brewers and drink up, go to beer fests and most importantly, order beer at fancy restaurants. The next time a waiter scoffs at your choice of weissbeer with your chicken-basil cream gnocchi, scoff right back at him and enjoy your awesome flavor combination.  You are now part of the movement, my friends.  Get sauced with beer and ignore the sneer!

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