Quite a few
Flying Dog mutts have culinary backgrounds. And when their love for food and beer come together, the result is (usually) pretty damn tasty. Brewer and cellarman Larry Pomerantz designed these two recipes.
Doggie Style Mac 'n CheeseServes 4
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 teaspoon powdered mustard
12 ounces
Flying Dog Doggie Style Classic Pale Ale 8 ounces heavy cream
1 cup milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded, divided
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko breadcrumbs
1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard, and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the Classic Pale Ale, cream, milk, onion, bay leaf and paprika. Simmer for 10 minutes, and remove the bay leaf.
4. Temper in the egg by mixing a spoonful of the warm sauce mixture into a bowl with the egg to slowly warm the egg without curdling the egg. Then add the warmed egg mixture back into the sauce. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Topping: Melt the butter in a saute pan, and toss the breadcrumbs to coat.
6. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Enjoy along side a cool pint of Doggie Style Classic Pale Ale.
Bitch 'n Chips with Raging BitchServes 13 (6 oz. portions)
6 cups flour
3 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
36 ounces (3 bottles)
Flying Dog Raging Bitch 20th Anniversary Belgian-Style IPA5 pounds firm-fleshed whitefish (tilapia, pollock, haddock, or cod), cut into 1-ounce strips
Cornstarch, for dredging
Whole potatoes, as needed (for French fries)
1. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper and Old Bay seasoning.
2. Whisk in the beer until the batter is completely smooth and free of any lumps.
3. Refrigerate for 15 minutes. (Note: The batter can be made up to 1 hour ahead of time.)
4. Heat oil in deep fryer or pan to 350 degrees F.
5. Lightly dredge fish strips in cornstarch.
6. Working in small batches, dip the fish into batter and immerse into hot oil.
7. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
8. Drain the fish.
9. Serve with malt vinegar.
Homemade French Fries:
1. Use a mandolin slicer with a wide blade, slice the potatoes with the skin on.
2. Place in a large bowl with cold water.
3. Heat fryer to 320 degrees F.
4. Drain potatoes thoroughly, removing any excess water.
5. When oil reaches 320 degrees F, submerge the potatoes in the oil.
6. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
7. Remove from oil, drain, and cool to room temperature.
8. Increase the temperature of the oil to 375 degrees F.
9. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
10. Remove and drain on roasting rack.
11. Season with kosher salt.
12. According to Larry, all must be served with plenty of Raging Bitch.
Wildfire executive chef Larry Donahue and chef Paul Guerrero brew up a five-course meal paired with beers from Cleveland-based Great Lakes Brewing Co., an environmentally and socially conscious brewer of award-winning, all-natural beer. Guest speaker Jennifer Faulk of Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc. and a member of the Glunz Beer Culinary Council, will share their insights into the beer and food pairing trend. The menu includes Homemade Perogies & Kielbasa and Great Lakes Burning River Pale Ale; Stacked Wedge Salad and Great Lakes Commodore Perry IPA; Crispy Walleye Pike and Great Lakes Dortmunder Gold Lager; Shepherd's Pie and Great Lakes Elliott Ness Amber Lager; and, Bittersweet Chocolate Cake and Great Lakes Edmund Fitzgerald Porter. Space is limited. For reservations, call Brad Wermager at Wildfire, (773) 398-6960.
