A couple of weeks ago, our tap room co-worker Ryan, a culinary mastermind, graciously offered to cook for us. Over two nights, we gathered to dine on the locally sourced cuisine paired with a variety of Odell Brewing beers. Denver Off The Wagon beer writer extraordinaire, Jess Hunter, joined us the first evening, and described the night beautifully. Check out her full story.
Ryan was also kind enough to share his recipes. Enjoy!
Seared scallop with orange mango butter sauce paired with Hiverrano New American Wild Ale:
Juice 2/3 mango to 1/3 orange, blend, and strain using a sifter.
Add about a half cup of white wine
Add 1/4 cup of water
Salt to taste
Warm liquid on stove top
When warm add 1 to 1 and a half TBS of flower whisking it in until sauce is thick.
Remove from heat
Add softened butter slowly while whisking constantly until sauce taste rich yet still tart and fruitful.
Sear scallop
Top with sauce and fine chopped chives.
Honey glazed apple bruschetta paired with Myrcenary Double IPA:
Cut Golden delicious apples into thin slices
Cut baguette into small diagonal half inch thick slices
Zest one orange
Mix honey with just a little orange juice
Cut MouCo Camembert cheese or brie into 1/4 inch thick slices
Spread apples on bake tray and brush them with honey mixture
Set oven at 350 put apples in for about 3-4 minutes
Put bread in oven about 3 minutes
Place apples on top of bread and cheese on top of apples bake until cheese is soft and just a little melted
Top with small pinch of orange zest
Colorado rack of lamb, wild rice, with Cutthroat porter Demi-glace sauce, shiitake mushrooms and a fresh vegetable medley paired with Bourbon Barrel Stout:
Demi-Glace:
Roast about seven beef bones, two cut in half onions and three carrots on a greased pan in the oven at 350 for about 2 to 2 1/2 hours
Remove from oven and put ingredients in a stock pot
Put Bake try on stove top burner and de-glace with Cutthroat porter
Let simmer on pan for 5 minutes while scraping the bottom of pan to get all the nice gristle to rise
Pour into stock pan
Add Cutthroat porter to stock pan until vegetables are covered simmer for 3 – 4 hours stirring every so often. If liquid drops past vegetables just add more beer or some beef stock
Pour through strainer into another stock pot let simmer and reduce for 2 – 3 hours or until slightly thick
Cool in fridge
After cooled remove fat that rose to the top with ladle
Rack of lamb:
Finley dice fresh rosemary
Spread fresh rosemary, pepper, and sea salt on both sides of lamb
Sear to about 100 and cool
Wild rice:
Saute about two scallions
Mix scallions with water before adding rice
Salt to taste
Cook covered until soft
Put racks in oven until they temp at 140 let rest 5 minutes
Warm butter untill just nutty, add brown sugar. Saute onion, yellow squash and green squash until soft
Saute diced mushrooms
Reduce demi glace in saute pan until thick
Cut rack place on top of rice, spoon sauce on lamb, place diced shiitake on lamb, and place vegetables on side of dish
Intermezzo:
1/4 Gallon Easy Street Wheat
1/8 Gallon water
1/4 cup sugar
3 lemons
Put Easy Street and water into a pot and bring to a slight roll. Add three lemons worth of zest and one and a half juiced lemons. Let this cook until carbonation is gone. When carbonation is gone add sugar to taste. Strain liquid into baking tray and put in freezer combing with a fork about every two hours to form crystals.
Sheep Ricotta cheesecake with hazelnut crust and a pomegranate raspberry tart sauce with Friek:
Good luck finding sheep ricotta, so any cheesecake you make will do
4 Pomegranates
1/2 bag organic raspberry’s
1/8 cup sugar
Put all pomegranate seeds and juice into a blender with raspberry’s and blend them smooth. Strain juice through sifter into a pot. Warm sauce and add sugar whisking constantly until sugar is melted. Cool sauce.
