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Summertime.....and the livin's easy!  Say hello to my little friend.....the most epic of surf and turfs. I cannot take credit for this succulent creation as my husband is the one who one day randomly said, "hey, i'm thinking for dinner we make scallops, steak, and a peach burrata salad thing. what do you think?" What do you think I said....? Absolutely.....let's make this. Requirements for this dish are as follows: highly recommend using a charcoal grill (it is worth the extra work, I promise you), best eaten outdoors (unless it's 100 degrees), and paired with an icy cold crispy boy such as a Helles Lager. Ingredients  There's a wide variety of beers you could pair with this meal, but in spirit of the summer season, a nice crisp lager does the trick every time if you ask me!
Happy summer, everyone. Catch ya on the flip side! Lana
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 This is an easy, go-to weekday meal that packs a lot of flavor and textures.You can get creative here....there are no rules! But if you need a starting place, here's what we used in our bowls:
Basmati Rice (cooked by bag instructions) Black beans (warmed up on stove) Radish cut into coins Avocado Shredded lettuce Chicken thighs cooked and shredded, seasoned with Mexican seasoning of choice Cotija cheese Spicy mayo (optional) Hot sauce ie Chalua or Lechosa's (not optional) :) Lime for garnish Basically, you built your bowl in layers.....and when you're ready to eat, I like to mix it up just a bit in the bowl and go to town! The Beer Pairing: IPA's are a classic Mexican fare pairing for me. Especially American or West Coast ones with citrusy, grapefruity hops! This certain beer from Scofflaw clocks in at 7.5% abv with a slightly hazy profile. Not bone dry, just a hint of juice to offset the bitterness. The hops are definitely piney, citrusy, and grapefruity, complementing and contrasting the dish. That makes for one interesting and tasty dining experience! Cheers, ya'll! Enjoy. -Lana Hey ya'll! It's been a while since I've updated my blog. |
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Another life event that happened was the passing of our sweet boy, Pliny.
He brought us and people who knew him so much joy. He was my son. My heart outside of my body. I know I sound like a crazy dog mom.....well, I am. I loved that boy more than my own life. A stranger told me that dogs don't know how long they're supposed to live, but how much they are loved in this life. That brings me comfort. Pliny had a wonderful 3 1/2 years on this planet: he ate wagyu beef, steak, chicken, lamb, salmon! He slept in our bed and on more than one occasion, had most of the bed. He loved sleeping on Ben's legs. He was loved so hard by Ben and I. He will never be forgotten.
Pliny, I hope you know I loved you with my whole heart and soul. I hope you're across the rainbow bridge with Arlo, Wahine, Amos, Chico, Zelda and Sabrina.....trying to get them to chase you. I hope you've found Morgan, she'll take good care of you. I still feel you in my heart. I love you forever.
Sorry to get sappy, ya'll. I appreciate you reading. Here's to good food and beer in 2020.
Cheers -Lana
Pliny, I hope you know I loved you with my whole heart and soul. I hope you're across the rainbow bridge with Arlo, Wahine, Amos, Chico, Zelda and Sabrina.....trying to get them to chase you. I hope you've found Morgan, she'll take good care of you. I still feel you in my heart. I love you forever.
Sorry to get sappy, ya'll. I appreciate you reading. Here's to good food and beer in 2020.
Cheers -Lana
I don't know about ya'll, but I am in the serious mood for some crispy clean lagers....or maybe it's just my mind wishing it was warmer outside?
Sierraveza is a Mexican-style lager clocking in at a super drinkable 5% abv. I'll go ahead and say it....the obvious pairing to this beer is tacos. Duh, You know I love tacos BUT here at Lana Del Beer I want to challenge your taste buds to the not-so-obvious pairings....so here we go!
We got this cut from Porter Road here in Nashville. I highly recommend getting your meat from a local butcher whenever possible! The quality of your meat is always superb and worth the money.
Let the tri tip come to room temperature. We seasoned the meat with flaked salt, fresh cracked pepper and an espresso rub. There's several different brands of espresso rubs out there, so just use what you can find!
We smoked it on the Traeger at 350 for approximately an hour. When the internal temperature reached 115 degrees, we pulled it off the grill and headed upstairs for the reverse sear. Get a pan or cast iron skillet screaming hot, add a little oil, and BOOM. Sear that meat on both sides until internal temperature reaches about 135 degrees. It should get nice and crusty. That's where the flavor lives!
Let it rest for at least 10 minutes before you slice. Enjoy!
For the chimichurri, we followed Jess Pryles' recipe!
Let the tri tip come to room temperature. We seasoned the meat with flaked salt, fresh cracked pepper and an espresso rub. There's several different brands of espresso rubs out there, so just use what you can find!
We smoked it on the Traeger at 350 for approximately an hour. When the internal temperature reached 115 degrees, we pulled it off the grill and headed upstairs for the reverse sear. Get a pan or cast iron skillet screaming hot, add a little oil, and BOOM. Sear that meat on both sides until internal temperature reaches about 135 degrees. It should get nice and crusty. That's where the flavor lives!
Let it rest for at least 10 minutes before you slice. Enjoy!
For the chimichurri, we followed Jess Pryles' recipe!
How was the pairing?
The beer has enough sweet, malty body to stand up to the meat and flavor of the chimichurri, yet enough cutting power from the hops to cut thru the richness. Not sure what hops are used in this beer, but they provide a floral aspect that compliments the sauce wonderfully and cleanses the palate for another bite. A very fun pairing!
As always, let me know if you have any questions about the recipe or the pairing!
Have a great week, ya'll!
Lana
Have a great week, ya'll!
Lana
Howdy, folks! Today I am sharing with you the recipe we followed for our Sunday Supper: Pantry Pasta! Now, this is a super easy dish with lots of flavor, so if you have a weekday where you need something tasty yet easy, here ya go! We found this when we were perusing cooking videos on YouTube. You use bucatini pasta in this dish which is a very fun noodle if you haven't tried it (that's what she said). It's hollow in the middle which means there's extra room to soak up the extra sauce! Yes, this recipe includes anchovies, but don't let that scare you. They don't add a fishy flavor like you might expect, but a umami, salty, savory note which is not to miss!
Follow this link to the Bon Appetit Pantry Pasta recipe.
Follow this link to watch the video of Andy making the recipe.
Follow this link to the Bon Appetit Pantry Pasta recipe.
Follow this link to watch the video of Andy making the recipe.
Blackberry Farm and Food & Wine Magazine collaborated on this beer to celebrate Food & Wine's 40th Anniversary. A beer, you say? I think this is a wonderful concept because, obviously, I want people to know that beer can be paired with food JUST like wine! Maybe even better than wine,,,,,
About the beer: "As a nod to the predominance of French cuisine in the first issues of FOOD & WINE in 1978, this limited-edition Saison incorporates two unique hop varieties, Nelson Sauvin, a New Zealand hop that displays similar flavors to Sauvignon Blanc grapes, and French Aramis Hops, which are grown in the Alsace region of France. This special collaboration is named Ampersand Saison, after the iconic "&" symbol from FOOD & WINE."
This beer was made for this dish, ya'll.
It was a match made in heaven. Every note of the beer complimented the dish while the hops helped cut thru the richness and cleanse the palate while adding another level of flavor and complexity at the same time. If you're as big of a BFB fan as I am, you MUST try this release.
I mean, LOOK AT THIS GLORIOUSNESS.
As we get closer to Christmas, I hope this dish brings you comfort and a glimmer of hope....that you CAN live thru the holidays.
You can do this.
We're almost there, ya'll!
I hope you have a wonderful Christmas full of good food and even better beers.
Cheers!
Lana
We're almost there, ya'll!
I hope you have a wonderful Christmas full of good food and even better beers.
Cheers!
Lana
Ben and I picked up this beer during our last sabbatical to Asheville. I wasn't familiar with this brewery, but I love to try the local fare. This certain beer had two things I'm obsessed with: it's a farmhouse ale AND it is dry-hopped with Sorachi Ace. Here is the official description from the brewery:
Sporting shades of grassy lemon in both aroma and flavor with earthy Belgian yeast tones and just a touch of lactic tartness, our Rusted Plow Farmhouse Saison uses local Alamance County honey to fine tune the body of the beer and dry out the finish for a refreshing take on the style. We use additions during the boil of Sterling hops, and then dry-hop with Sorachi Ace.
There's just enough tartness to give it a lemony freshness which is very complimentary to the characteristics of the Sorachi Ace hop which is very citrusy and herbal on its own.....all of to create the perfect storm of a beer to pair with seafood!
How do you make the recipe?
Ingredients
1 bag Alfresco's Tennessee Wild Mushroom Ravioli (available at Red Dog or thru their website)
Scallops (as many as you want....we got about 8 large scallops)
Fresh Sage, 4 leaves julienned
Kerrygold butter
2 cloves minced garlic
Meat Church Lemon Pepper seasoning
Asiago cheese
Get your pan hot with a drizzle of grape seed oil (or oil of your choice). Meanwhile, dry off your scallops and season them with the lemon pepper seasoning. Go ahead and get your water boiling for the pasta and follow instructions on the bag. Once the pan is hot, sear your scallops till they're golden, about 6-7 minutes. Flip and do the same on the other side. Once cooked thru, remove from the pan. Add a few tablespoons of Kerrygold butter and scrap the flora from the pan. Add sage and minced garlic. Cook just until butter starts to brown then add scallops back to the pan. Drizzle scallops with butter and remove from heat. Time to build your bowl! Place 5-6 ravioli in a bowl. Top with 4 scallops and drizzle the butter over the entire dish. Add a pinch of salt and fresh cracked black pepper. Shred fresh cheese over the top. Enjoy!
1 bag Alfresco's Tennessee Wild Mushroom Ravioli (available at Red Dog or thru their website)
Scallops (as many as you want....we got about 8 large scallops)
Fresh Sage, 4 leaves julienned
Kerrygold butter
2 cloves minced garlic
Meat Church Lemon Pepper seasoning
Asiago cheese
Get your pan hot with a drizzle of grape seed oil (or oil of your choice). Meanwhile, dry off your scallops and season them with the lemon pepper seasoning. Go ahead and get your water boiling for the pasta and follow instructions on the bag. Once the pan is hot, sear your scallops till they're golden, about 6-7 minutes. Flip and do the same on the other side. Once cooked thru, remove from the pan. Add a few tablespoons of Kerrygold butter and scrap the flora from the pan. Add sage and minced garlic. Cook just until butter starts to brown then add scallops back to the pan. Drizzle scallops with butter and remove from heat. Time to build your bowl! Place 5-6 ravioli in a bowl. Top with 4 scallops and drizzle the butter over the entire dish. Add a pinch of salt and fresh cracked black pepper. Shred fresh cheese over the top. Enjoy!
The thing I love about this dish, and to be honest, about most dishes that Ben and I make: they aren't that hard! It's all about the presentation, my dear. And when you pair it with the right libation, you can feel like you're dining in a fancy restaurant.
How was the pairing?
Perfect! The brightness of the beer added a spritz of lemony freshness to the dish while the hops cut thru the richness. There's not much to say other than it was a solid pairing! In wine terms, you can think of this beer as how Sauvignon Blanc would pair with this dish.
I hope you can make this dish during the week as an easy, minimal prep way to serve your loved ones during this holiday season! We are in the midst of it, so savor it!
I will be posting my top holiday picks soon....so stay tuned!
Happy Holidays, friends!
Cheers,
Lana
I will be posting my top holiday picks soon....so stay tuned!
Happy Holidays, friends!
Cheers,
Lana
Last year, I was lucky enough to travel to Asheville, NC
not one, not two, but THREE TIMES!
Hoping to make the trek again soon, but until then, I'm just dreaming about it! No kidding, I am drinking a Wicked Weed Ferme de Grand Pere as I write this. I've also have had a lot of friends planning a trip and asking for advice, so I decided to document all my recommendations here in one spot!
Disclaimer: I am NOT a professional trip planner nor do I claim to be. These suggestions are all my opinion and I've only skimmed the surface with what Asheville has to offer.
So, here we go!
BLOG UPDATED: October 16th, 2018
Disclaimer: I am NOT a professional trip planner nor do I claim to be. These suggestions are all my opinion and I've only skimmed the surface with what Asheville has to offer.
So, here we go!
BLOG UPDATED: October 16th, 2018
BEER
let's start with the reason we go to Asheville: for the bad ass brewskis.
Here, I will list breweries and tours I recommend.
If you're a fan of sour beers like myself, the Funkatorium is a MUST. A very comfortable and intimate setting, they keep lots of funky beers on tap. They also keep some clean beers, so if you're more of an IPA or stout fan (or need a palate cleanser), you may stumble upon a tasty treat here as well.
I recommend getting SAMPLE POURS of all the sours because you will want to try them all without getting too sloshed! If it's the end of the night, you should definitely end with a full pour. But if you're doing the grand tour of breweries during the day, keep it small....I promise it's plenty. Definitely share a bottle with a friend because their presentation of their bottle service is top notch.
They also have a small menu of food that's also delicious, so I recommend doing food as an appetizer to lunch or afternoon snack.
A short walk down the street is BURIAL BEER. One of my personal favorite places, you may recognize the mural which is the background at the top of this page. That's located in their back yard. The beers are freakin' excellent: the Saisons are incredible and so are their IPAs. This past trip, we were able to snag an Imperial Stout with coconut....incredible. They serve food as well, but I haven't gotten to try it yet! What I've seen on Instagram looks great though.
Located in Mills River, Sierra Nevada is not far from Asheville, so you have to go. Reserve a spot on their tour before you go and see the whole facility. You also get the freshest Pale Ale you've ever tasted, so it's worth it. You also get to rub your hands thru a bin of hops! Lots of dreams come true on this tour. Do the tour either around 11am or before dinner time, so when you get out, you go eat at the restaurant. The restaurant is RIDICULOUSLY GOOD and well priced. They also have a great gift shop and awesome back patio where you can sit in a rocking chair around a fire. It's easy to spend 3+ hours here! So plan accordingly.
New Belgium Brewing is located in West Asheville, a very cool and hip part of the city. We always plan on spending an afternoon here in West Asheville because there's a lot to do. 12 Bones BBQ comes highly recommended by some of my friends. So maybe plan on grabbing lunch there then heading to the brewery. Sometimes they have a food truck too, so check their instagram or twitter to see if anyone will be there. The tour is awesome, so definitely book one in advance OR you can wait and do it there. Afterwards, grab a pint and sit out on the back patio where you'll have a wonderful view of the river. It's truly an awesome place.
Back in South Slope, there is what they call "The Mansion" which is a giant facility where you'll find Green Man Brewery. Grab a beer on the first or third level and catch the sunset on the top floor. You get a beautiful view of Asheville from here. Just a quick stop before you continue on your adventure!
There are actually 2 locations for Hi-Wire Brewing: the "Big Top" and their regular taproom. I've only ever been to the regular taproom because it's closer to South Slope, but I'm sure the other is cool too. It's a smaller taproom but with lots of good beers on tap. They also have some pinball machines. When the weather is nice, they open up the windows and you can sit and people watch. Stop here in the afternoon or after dinner for some nightcaps.
If you have time and waltz past Twin Leaf, step in and grab a flight from them. They have a cool, open taproom with lots of board games to choose from! I'm not super familiar with their brewery, but I enjoyed the vibe when I was there.
If you have lunch at 12 Bones in West Asheville, make your way to the bar attached to the building pouring fresh craft beer from Wedge Brewing. They also have a really nice patio with lots of seating to enjoy a cold beer in the sun. I had the session IPA which was super to style and just what I needed after lunch. Plus, there's lots of creepy baby dolls hanging from the ceiling, so that was neat.
Optional Breweries/Ones I Want to Visit
Highland
Asheville Pizza & Brewing Co. (they have a movie theatre!)
Bhramari
Asheville Pizza & Brewing Co. (they have a movie theatre!)
Bhramari
Let's move on to the next reason we go to Asheville.....
FOOD
I'll try to make this section easy by breaking it up by the meal of the day.
Breakfast
Taco Billy's
*Hole Donuts
Vortex Donuts
Biscuit Head
*Sunny Point Cafe
*Hole Donuts
Vortex Donuts
Biscuit Head
*Sunny Point Cafe
Lunch
Salt & Smoke
White Duck Tacos
*Buxton Hall (the chicken sandwich & green beans are MUSTS)
Wicked Weed Brewpub
12 Bones
Sierra Nevada
New Belgium
Burial Beer
12 Bones
White Duck Tacos
*Buxton Hall (the chicken sandwich & green beans are MUSTS)
Wicked Weed Brewpub
12 Bones
Sierra Nevada
New Belgium
Burial Beer
12 Bones
Afternoon Snack (yes, it's a meal of the day)
The Funkatorium
Dinner
Curate
Nightbell
Wicked Weed Brewpub
Red Ginger
The Admiral
Buxton Hall
All Souls Pizza
Universal Joint (bar food)
Nightbell
Wicked Weed Brewpub
Red Ginger
The Admiral
Buxton Hall
All Souls Pizza
Universal Joint (bar food)
Dessert
French Broad Chocolates
(we actually got a variety of chocolates earlier in the day
and took them to the Funkatorium after dinner to pair with beer)
(we actually got a variety of chocolates earlier in the day
and took them to the Funkatorium after dinner to pair with beer)
Asheville Food Pictures
Pics or it didn't happen, right?
Other Things To Do In Asheville
The Champagne Library
This is a great spot to take a break at in the afternoon or to grab a pre-dinner beverage. They offer a wide variety of sparkling wine & local beers on tap. If you love to read, you'll love the vintage library feel! Sometimes they have someone playing light classical guitar, so definitely a super chill spot.
Asheville Pinball Museum
This place combines vintage pinball/arcade games with a craft beer bar. They have A LOT of pinball machines which I love. Pay once at the door, play all the games you want! I suggest coming here in the afternoon to sober up a little between day drinking and your evening drinking!
Appalachian Vintner (Bottle Shop)
...because you can't go to Asheville and not bring back some goodies! They have a great selection of beers broken up by region, but you really want to hit up their local section and grab some Wicked Weed, Burial and other things that catch your eye. They also have a pint/growler bar, so grab a half pour of something to sip on while you shop!
Sierra Nevada Oktoberfest
We've been the last 2 years and it has always been a great time! There's a band called Sirius B who is SO MUCH FUN. This year, we got 2 beer tickets with our stein which was plenty of beer for me! If you love German food, beer and music, I highly recommend this festival. It's set up in a field close to the brewery and they offer shuttles to and from the fest.
The Whale
The Whale is the ultimate craft beer lover's bar. Located in West Asheville, they have a selection of beers on tap and a cellar list. My friends and I couldn't resist getting a bottle of Cantillon Gueze because how often do you get the opportunity for that? It was divine. The next night, I had a Westbrook Mexican Cake on draft. Delicious! The bar itself is super cool with lots of patio seating (with heaters if it's cool) and a giant whale skeleton hanging from the ceiling. So neat!
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This blog post is definitely what I call a "beginner's guide" to Asheville.
There is still so much I want to do!
Next time, I hope to venture into all the hiking Asheville has to offer.
Of course, with a beer in hand ;)
Next time, I hope to venture into all the hiking Asheville has to offer.
Of course, with a beer in hand ;)
Do you have any recommendations!?
Leave them in the comments on this blog post!
Thank you for reading and happy trails!
Lana <3
Lana <3
This recipe makes one of the best roasted chicken I've ever had.
...but it is not easy. I'd say this recipe is moderately hard, but don't let that scare you! It's more about there being several steps to make the pan sauce, but it is absolutely worth it. This was a perfect meal for my husband and I's Sunday Supper because we love making dinner an event: pre-dinner beers, cheese plate, jazz and cooking!
I paired the chicken with New Belgium's Sour Saison and it was perfect. The beer is full and dry with a spritz of bright citrus flavor, so it was a great pairing to the rich and savory chicken dish. In terms of wine, think of this beer as an unoaked Chardonnay. The dryness cuts thru the pan sauce while also complementing the brightness of the sauce. The effervescence acts as scrubbing bubbles to cleanse your palate for another bite.
Without further adieu, here is the recipe!
I paired the chicken with New Belgium's Sour Saison and it was perfect. The beer is full and dry with a spritz of bright citrus flavor, so it was a great pairing to the rich and savory chicken dish. In terms of wine, think of this beer as an unoaked Chardonnay. The dryness cuts thru the pan sauce while also complementing the brightness of the sauce. The effervescence acts as scrubbing bubbles to cleanse your palate for another bite.
Without further adieu, here is the recipe!
CHICKEN SIMPLY ROASTED IN A SKILLET
From the book "Heritage" by Sean Brock
Garlic Confit:
6 large garlic cloves, peeled
1 teaspoon sugar
1 tablespoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons extra-virgin olive oil
Chicken:
1 whole chicken (about 3 pounds)
Kosher salt and freshly cracked black pepper
1/2 cup canola oil (or 1/4 cup if you brown the chicken in one pan)
Pan Sauce:
2 cups Chicken Stock
1 tablespoon all-purpose flour
1 cup flat-leaf parsley leaves cut into very thin strips
Grated zest and juice of 1 lemon
For the Garlic Confit: Preheat the oven to 400 degrees F. Cut two 12-inch squares of aluminum foil and lay one pice on top of the other. Place the garlic cloves on the foil. Sprinkle with the sugar, salt, and pepper. Pour the olive oil over the garlic cloves. Shape the foil into a pouch by bringing the edges of the foil together over the garlic and sealing them. Flatten the bottom of the pouch so it will stay upright in the oven and place it on a baking sheet. Roast the garlic for about 30 minutes, until the cloves are very soft but not falling apart. Set the garlic aside in the pouch. Leave the oven on.
For the Chicken: Using kitchen shears, cut down along both sides of the backbone, then clip it out. Cut the wings off at the first joint. Split the chicken in half. Use paper towels to dry the skin. Season both sides of the chicken with salt and pepper. Place the chicken in a baking dish and let it sit at room temperature for 20 minutes.
Place two 12-inch cast-iron skillets over high heat. When the skillets smoke, add 1/4 up of the canola oil to each. (I fit the chicken into 1 skillet with 1/4 cup oil.) As soon as the oil smokes, carefully add a half chicken to each skillet, skin side down. (Or add to one skillet if they both fit). Weight the chicken halves with another heavy skillet or pan so it stays flat and browns evenly. Cook the chicken, with the weights on it, until the skin is crispy and evenly browned, 5 to 7 minutes. Remove the weights.
Flip the chicken over, and place the skillet or skillets into the oven. Roast the chicken for about 20 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 155 degrees F. Place the chicken on plates to rest while you make the sauce.
For the Pan Sauce: Combine the roasting juices and fats from both skillets into one; set aside. Place the other skillet or a saucepan if you used just one skillet on the stove over medium heat. Pour 1 cup of the chicken stock into the skillet or saucepan and stir. Bring to a gentle boil and cook to reduce by half, about 5 minutes. Add the remaining cup of stock and set aside.
Place the skillet with the roasting juices over medium heat. Sprinkle the flour evenly over the juices and gently whisk it in until there are no lumps. Reduce the heat to low and cook for 2 minutes, stirring constantly with the whisk; do not let the roux get too dark around the edge. Whisk in the the chicken stock, making sure to fully emulsify it. Increase the heat to high and bring the sauce to a simmer, then reduce the heat to medium-high and reduce the sauce until it coats the back of a spoon, about 5 minutes.
Add the parsley, lemon zest and juice, and 2 tablespoons of the garlic oil from the pouch of garlic and whisk to combine.
To Complete, place the garlic and pan sauce over the chicken.
From the book "Heritage" by Sean Brock
Garlic Confit:
6 large garlic cloves, peeled
1 teaspoon sugar
1 tablespoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons extra-virgin olive oil
Chicken:
1 whole chicken (about 3 pounds)
Kosher salt and freshly cracked black pepper
1/2 cup canola oil (or 1/4 cup if you brown the chicken in one pan)
Pan Sauce:
2 cups Chicken Stock
1 tablespoon all-purpose flour
1 cup flat-leaf parsley leaves cut into very thin strips
Grated zest and juice of 1 lemon
For the Garlic Confit: Preheat the oven to 400 degrees F. Cut two 12-inch squares of aluminum foil and lay one pice on top of the other. Place the garlic cloves on the foil. Sprinkle with the sugar, salt, and pepper. Pour the olive oil over the garlic cloves. Shape the foil into a pouch by bringing the edges of the foil together over the garlic and sealing them. Flatten the bottom of the pouch so it will stay upright in the oven and place it on a baking sheet. Roast the garlic for about 30 minutes, until the cloves are very soft but not falling apart. Set the garlic aside in the pouch. Leave the oven on.
For the Chicken: Using kitchen shears, cut down along both sides of the backbone, then clip it out. Cut the wings off at the first joint. Split the chicken in half. Use paper towels to dry the skin. Season both sides of the chicken with salt and pepper. Place the chicken in a baking dish and let it sit at room temperature for 20 minutes.
Place two 12-inch cast-iron skillets over high heat. When the skillets smoke, add 1/4 up of the canola oil to each. (I fit the chicken into 1 skillet with 1/4 cup oil.) As soon as the oil smokes, carefully add a half chicken to each skillet, skin side down. (Or add to one skillet if they both fit). Weight the chicken halves with another heavy skillet or pan so it stays flat and browns evenly. Cook the chicken, with the weights on it, until the skin is crispy and evenly browned, 5 to 7 minutes. Remove the weights.
Flip the chicken over, and place the skillet or skillets into the oven. Roast the chicken for about 20 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 155 degrees F. Place the chicken on plates to rest while you make the sauce.
For the Pan Sauce: Combine the roasting juices and fats from both skillets into one; set aside. Place the other skillet or a saucepan if you used just one skillet on the stove over medium heat. Pour 1 cup of the chicken stock into the skillet or saucepan and stir. Bring to a gentle boil and cook to reduce by half, about 5 minutes. Add the remaining cup of stock and set aside.
Place the skillet with the roasting juices over medium heat. Sprinkle the flour evenly over the juices and gently whisk it in until there are no lumps. Reduce the heat to low and cook for 2 minutes, stirring constantly with the whisk; do not let the roux get too dark around the edge. Whisk in the the chicken stock, making sure to fully emulsify it. Increase the heat to high and bring the sauce to a simmer, then reduce the heat to medium-high and reduce the sauce until it coats the back of a spoon, about 5 minutes.
Add the parsley, lemon zest and juice, and 2 tablespoons of the garlic oil from the pouch of garlic and whisk to combine.
To Complete, place the garlic and pan sauce over the chicken.
Perfect start to my birthday week!
If you try this recipe, let me know.
Have a great day, ya'll!
Lana <3
The day of love is drawing near...
Impress your loved one this year with a beer and food pairing straight from the heart! I've chosen 5 unique beers that have a Valentine's flair that's sure to sweep your significant other off their feet!
Ballast Point Nitro Red Velvet
Start your evening with this sexy Red Velvet Oatmeal Stout from Ballast Point. At 5.5% abv, this gorgeous beer gets its color from the addition of beets and smoothness from the nitro bubbles. Chocolate gives this beer a cocoa powder taste without the sweetness. Pair this one with goat cheese or get funkier with bleu!
Paradox Passion of the Fruit
This one is for my sour beer lovers out there! Tart and bursting with mouth watering flavors of passion fruit, this mouth puckering delight clocks in at 8.2% abv! It has also been aged in wine barrels, so there is a touch of oak on the finish making this a versatile beer for food. Pair it with seafood such as halibut, sea bass, mussels or peel and eat shrimp!
Kasteel Barista Chocolate Quad
I have to show some love for the Belgian beers out there! From the brewery:
This 11% ABV beer pours a chestnut brown with an off-white head. A warming aroma of chocolate and coffee are countered by nuanced flavors of toffee and dried fruits. The mouthfeel is rich and silky like melted chocolate which truly rounds out the entire drinking experience. Considering the ABV and predominant flavors of chocolate and coffee this quadruple is unique, yet remarkably well balanced.
I have not had this one personally, but after reading the description, I absolutely will be taking a bottle home for V-Day. This would be a great food pairing for ribeye or filet mignon! It would also be a great dessert pairing.....try it with chocolate covered strawberries!
Embrace The Funk Trio
Another beer for my friends who like to get funky!
Introducing "Trio" - A Brettanomyces fermented red ale with Raspberries aged in Tennessee red wine barrels that once held Tennessee Whiskey. 7.7% and 18 IBUs. Bright and balanced fruity funky charred oakiness.-Yazoo
Beer, wine, whiskey, fruit....yes, please! I can see a lot of pairings with this one: before dinner with goat cheese, pistachios and figs; for dinner, a pork tenderloin with a cherry compote; after dinner on its own or paired with a chocolate dessert. OR if you're like my boy Garrett Oliver (or like the French, really), save the cheese plate for dessert.
New Heights Raspberry Navel Gazer
We all know New Height's Navel Gazer is an incredible Imperial Stout. Here are the notes from the brewery:
Pitch black with notes of toasty sweet malt, this decadent Imperial Stout has a thick, brown head with delicate lacing, toasty malt aroma, and a silky smooth mouth feel. At 9.25%, Navel Gazer will have you nodding your head if you let it.
They do several variants and the latest is raspberry! Just in time for V-Day, there's no doubt this beer would make an awesome pairing with a NY strip or as an after dinner pairing. Draft only at Red Dog (coming soon!).
I hope that gave you a few ideas!
Stay tuned to my Instagram to see what Ben & I are cooking up for the big day!
IG: @LanaDelBeer
Cheers & Happy Valentine's Day!
Lana
Happy 2018, everyone!
Hope the year has gotten off to a great start for you all!
Instead of a New Year's resolution, my husband and I decided to set a challenge for ourselves: no meat (except fish/shellfish) for the month of January. Ladies & gentlemen, welcome to "Pescatarian January"!
This is quite the challenge, indeed. If you follow me on Instagram, you know we love to cook a lot of meat. So now we have to get pretty creative to keep things interesting. The recipe I have for you today has been my favorite thus far. While it may not be the healthiest meal of all time, it is a perfect special occasion meal....or just for a cozy Sunday Supper inside!
This is quite the challenge, indeed. If you follow me on Instagram, you know we love to cook a lot of meat. So now we have to get pretty creative to keep things interesting. The recipe I have for you today has been my favorite thus far. While it may not be the healthiest meal of all time, it is a perfect special occasion meal....or just for a cozy Sunday Supper inside!
First, I want to give a quick shout out to this delicious cheese plate. When 5 o'clock hits on a Sunday at the Harrington house, you better believe a cheese board is coming out. Here, we have 4 different types of cheese: Mild Cheddar, Spanish Manchego, French Brie, and a Bleu Cheese. For accompaniments, green olives and figs. It's so fun to try different combinations like the figs with the Bleu or olives with the Manchego.
Time for the main event!
Recipe for Lobster Gnocchi
Ingredients:
2 Lobster Tails
1 package of potato gnocchi
1 bunch asparagus cut into 1-inch pieces
Kerrygold butter (or any quality butter)
Sage
Fresh Dill
Garlic
Lemon citrus salt (or just regular salt)
Black Lava Salt (optional)
Pepper
2 Lobster Tails
1 package of potato gnocchi
1 bunch asparagus cut into 1-inch pieces
Kerrygold butter (or any quality butter)
Sage
Fresh Dill
Garlic
Lemon citrus salt (or just regular salt)
Black Lava Salt (optional)
Pepper
Leaving the actual tail intact, de-shell the main part of the lobster and place on a pan covered in aluminum foil. Season with a little oil and citrus salt, and broil for 15 min (or until done). While they are cooking, follow the instructions on your gnocchi. The ones I used boiled for 4 minutes and then you drain them. In a cast iron skillet, melt 3 pats of butter and add a pinch of dill and a few of sage. Season with salt and pepper. Once it starts to foam (about 3 minutes), add the gnocchi and garlic. The gnocchi will need to brown which will take about 15 minutes. While this is cooking, saute your asparagus in another pan. Once they are bright green, add them to your gnocchi. When the lobster is done, pull the meat out of the shell and chop it up. To finish it all up, I took one small pan and melted 3 more pats of butter and dill and let it brown.
To build your bowl: fill with gnocchi and asparagus mixture, top with a hearty helping of lobster, drizzle with brown butter and dill sauce, and top with a fresh sprig of dill and the black salt.
Hubba, hubba!
The Beer Pairing
Brooklyn Sorachi Ace Saison!
This is one of my all time favorite beers. I will let the Brewmaster Garrett Oliver describe it for you:
Dry, sharp and crackling with flavor, Brooklyn Sorachi Ace is reminiscent of lemongrass, verbena, dill and lemon peels.
With all those different and fresh flavors, this beer was a perfect pairing to this dish. The dryness helped cut thru the richness while the lemony notes added a splash of brightness. The dill notes were complimentary and the grassy verbena flavors added another element of depth. Pour this beer into a white wine glass to class things up!
There you have it folks!
I hope you give this one a try and as always, tag me in your photos!
Have a great week!
Lana
Author
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!
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