Chef Live! Custom Catering and Culinary Entertainment

Rickards Red Sirloin Beef Stew with Savoury ale popovers

For the Stew

4 tbsp fresh creamery butter
1 kg top sirloin cubed
6 garlic cloves smashed
2 cups of peeled pearl onions
1 medium turnip peeled and small dice
6 small carrots peeled and small dice
1 large sweet potato peeled and diced
1 large Yukon gold potato peeled and diced
3 small parsnips peeled and diced
2 bottles of Rickard’s red ale
4 litres good quality beef stock
4 sprigs fresh rosemary
4 bay leaves
2 tbsp fresh chopped parsley
Smoked sea salt to taste
Fresh cracked pepper

Method

In a large 12 litre stock pot melt the butter on medium heat

1. Add the beef and brown – season with a little salt
2. Add garlic and onions – continue cooking to brown vegetables
3. Add turnip, carrots, potatoes, and parsnip, season and cover – sweat stew for 5 minutes on medium heat
4. Add beer and cover for 5 minutes
5. Add stock and bay leaf – simmer stew for one hour
6. Add rosemary and simmer for 20 minutes

Remove bay leaf and rosemary – adjust seasoning
Hint – sometimes a hint of brown sugar can bring out balance to the stew.

For the popovers

Mini muffin pan
2 tbsp canola oil
2 cups all purpose flour
4 eggs
4 tbsp melted butter
2 cups Rickards Red ale
1 cup milk
2 tbsp fresh chopped parsley
Salt and pepper to taste

Preheat oven to 450 F. Add oil evenly to all muffin divots and place in oven to heat.

1. Whip eggs and sugar with ale.
2. Add flour and mix to incorporate.
3. Whisk in milk and season to taste – the consistency should be like thin pancake mix.

When the oil in the muffin pan starts smoking – carefully remove from oven using oven mitts and pour popover batter into the cups. Place back in oven and bake for 10 minutes, lower heat to 300F and continue cooking for 5 more minutes.

Remove popovers and serve with Rickards Red Sirloin Beef Stew

Rickards Honey brown Dijon Basted Pork Tenderloin

Part 1: Rickard’s Honey Brown BBQ Brine

½ cup kosher salt
1 cup brown sugar
1 bottle (341 ml) of Rickard’s Honey Brown Ale
2 bay leaves
10 black peppercorns
4 – whole pork tenderloin

Method

Combine all ingredients in 2 litre sauce pot. Stir and bring to a boil. Turn off heat and remove from stove. Immerse pork or chicken into cold brine. Refrigerate for 3 hours.

Part 2: Rickard’s Honey Brown Dijon Basting Sauce

¼ cup onion, diced
2 cloves of garlic, sliced
1 bay leaf
1 bottle (341 ml) of Rickard’s Honey Brown Ale
½ cup honey
1/2 cup dark brown sugar
1/2 cup high quality Dijon mustard
1/2 cup old fashoned grainy style dijon mustard
Zest of 1 lemon
1 tsp blackstrap molasses
1 tbsp cumin
2 tbsp dried thyme leaves
Couple dashes of hot sauce

Method

Combine all ingredients in 2 litre sauce pot. Simmer until sauce coats back of wooden spoon (approx. 15 mins).

Part3: The BBQ

Pre heat your BBQ on high for about 5 minutes with the cover closed. Use your scaper to remove any left overs from your last BBQ event! Make sure you have a non-frayed rag to wipe any excess soot from the grill and a tempered silicone bbq basting brush to apply canola oil to the grill.

Prep the grill by cleaning and then brushing on a thin layer of canola oil.
Turn down the BBq to a medium heat and add the tenderloin to the grill leaving a couple inches space between each piece – do not overcrown the meat.

Season and cook covered – rotating the pork every 3-4 minutes in order to cook evenly.
During the last 3 minutes, bast the pork with Rickards Honey Brown Dijon Glaze.

Pork will be ready in about 12 – 15 minutes or untill the internal temperature is 160 degrees F.
Take the pork off the BBQ, place on a plate covered with foil and rest for 5 minutes before slicing and serving.

Molson Smokey Rickard’s Red BBQ Sauce Perfect for Beef shortribs

¼ cup onion, minced fine
2 cloves of garlic, sliced
¼ cup red wine vinegar
2 tbsp black strap molassis
¼ cup dark old fashion brown sugar
1 bottle (341 ml) of Rickard’s Red Ale
1 tbsp Worcestershire sauce
2 tsp chilli powder
1 cup chilli sauce
1 chipotle pepper, minced
2 whole bay leaf
Salt and pepper to taste

Method

Combine all ingredients in one pot on stove. Simmer for 30 minutes. Cool and use as needed.

To prep the Ribs

Measure the following in a large 8 liter stock pot

• 5 L water
• 1 cup red wine vinger
• 10 bay leaf,
• 12 black peppercorns,
• 4 tbsp salt

Bring to a boil and add 3 lbs of Beef short ribs – make sure the ribs are fully immersed
reduce heat untill the liquid barely simmers – cook for 3 hours uncovered
Remove the rib and cool – discard liquid.

Part 1: Citrus Cumin Rub: Will marinade 3 lbs of raw salmon fillets

Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
1 tbsp ground cumin
8 tbsp canola oil
1 tsp minced garlic
Sea salt to taste
Weber Garlic & Herb Spice Grinder to taste

Method

Combine citrus zests, cumin, oil, and garlic in mixing bowl. Toss 4 4oz fillets of salmon into mixture. Season with a pinch of salt and a few turns of the grinder.

Part 2: Rickard’s White Lime, Cilantro