The book is full of beer and food recipes. Stone and their publisher, Ten Speed Press, are allowing me to reprint three recipes from the book. Yesterday, I posted the official homebrew recipe for Stone Old Guardian Barley Wine. Today, we're going to learn how to take lowly brussels sprouts to a new level! So grab two Stone Pale Ales (one of you, and one for the brussels sprours) and enjoy!
Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts
Serves 2 as a main course, or 4 as a side dish
Did your folks used to force you to finish your brussels sprouts before excusing yourself from the table? Or maybe they threatened to withhold dessert until you gagged the last one down? Turns out all they needed to do was cook ’em in beer and we would have eaten ’em right up! After reaching this brilliant culinary epiphany, we’ve come to love brussels sprouts so much, we’re even licking our plates clean! Ma and Pa would be proud.
1 pound brussels sprouts (about 4 cups)
1/4 cup canola or vegetable oil
1/4 pound pancetta, diced
6 cloves garlic, minced
1 1/2 cups (12 fluid ounces) Stone Pale Ale
1/4 cup vegetable stock
Freshly ground black pepper
Finely diced tomato, for garnish
Shaved or grated Parmigiano-Reggiano cheese, for garnish
Set up a steamer with 1 to 2 inches of salted water and bring the water to a rolling boil. Put the brussels sprouts in the steamer, cover, and cook until slightly tender, about 4 minutes. Drain and immediately transfer the brussels sprouts to a large bowl of ice water to halt the cooking and preserve their bright green color. Let them cool in the ice water for about 1 minute, then drain. Lay them on a clean dish towel and pat dry. Cut them in half vertically, right through the core.
In a large wok or cast-iron skillet, heat the oil over high heat until it begins to shimmer. Turn the heat down to medium. Add the pancetta and cook, stirring occasionally, until it begins to brown. Stir in the garlic and cook until fragrant, about 30 seconds. Turn the heat up to high, add the brussels sprouts, and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.
Add the beer and continue to cook over high heat until the liquid is mostly evaporated. Deglaze the pan by adding the vegetable stock, stirring and scraping up any browned bits that may be affixed to the pan.
Season with salt and pepper to taste. Garnish with the tomato and Parmigiano-Reggiano. Serve immediately.
So fire these up for dinner tonight and make your mama proud! If you’re ready for another beer recipe, you’re in for a treat. The full recipe for Stone Smoked Porter is up next.
To learn more about the book, or to order online, please visit Amazon for your favorite bookseller. If you order the book using the links on this page, Amazon gives me a referral fee (at no added cost to you). Although the book can only be pre-ordered at this point, the publisher told me it’s already headed for a second printing. So if you want the book without delay, get your pre-order on!