Chef Live cooking with Soul!

Last week Chef Live! had the pleasure of cooking for Collective Soul and the winners of the Molson/Q104 Childrens trust fund auction!

What a great event – wonderful people, cold beer, hott food and an accoustic set from Ed and Joe from collective Soul! Great guys too!

 

chef live and collective soul

Try New Rickards Dark: An English style Porter brewed with a hint of Maple!

Have you tried it? Smooth and creamy comes to mind. This distinctive Dark has all the flavour of traditional Porters and none of the bitter afterbite! You will be impressed. I think I’m beggining to like this better than my ol faithful Rickards Red!

New Recipes now available!!!

Check out the recipe section for brand new Rickards Dark recipes!

 

Enjoy!

Chef Rich

Rickards Dark chicken and chorizo cassoulet

Tasting notes:

The smoked Chorizo is perfect with the sweet maltiness of the Dark it gives it a pleasant contrast to the maple finish.

 

Ingredients:

 

4 tbsp EVO – Extra Virgin Olive Oil

¼ lb Spanish Chorizo, skinned and thickly sliced

¼ lb boneless chicken thigh meat, rough chop
3 leeks, thickly sliced (about 375g)
2 red chillies, de-seeded and finely chopped
4 cloves garlic, chopped
2 tbsp maple syrup
1  can cannelini beans – drained and rinsed
1  can chick peas – drained and rinsed

1 can of  diced tomato
2 cups chicken stock

1 cup Rickards Dark
2 sprigs of rosemary

2 tbsp smoked paprika

2 tbsp dijon mustard

salt and pepper to season

 

Method:

 

  • Preheat a large 4 quart stock pot
  • Fry the chorizo  low heat until the oil is released, add  a little olive oils and the chicken. Season and add the paprika
  • Add the leeks and fry for 2-3 minutes until they begin to soften. Stir in the chilli, garlic, dijon and maple.
  • Drain and rinse the beans, add them to the pot, and pour over the stock, bring to the boil and season lightly with freshly ground black pepper.
  • Stir in the rosemary  and Simmer for 30-35 minutes. Add the Rickards Dark and continue to simmer for 5 more minutes.
  • Serve with warm bread and a cold pint of Distinction – Rickards Dark

Lamb lollipops seared with Dijon and roasted garlic and finished with a Rickards Dark and maple au jus

Tasting Notes: the strength of character in Rickards Dark pairs very well with flavourful proteins like lamb. The Dijon maple glaze matches the sweet finish of this maple porter.

 

Ingredients: makes 14-16 appetizer pieces

 

2 frenched racks of lamb – trimmed clean to the bone- each cut into 7-8 chops (lollipops)

2 whole bulbs of garlic

3 tbsp EVO (Extra Virgin Olive oil)

3 tbsp aged balsamic

2 tbsp Dijon mustard

3 tbsp maple syrup

½ cup Rickards Dark

Salt and pepper to season

 Method:

  • Pre heat oven to 425 F
  • Cut the tops of the garlic bulbs – drizzle with 1 tbsp of the oil – wrap in foil and roast for 20 minutes, remove garlic from husk and mash to a paste
  • Season the lamb with salt and pepper, then mash some of the garlic on each lollipop
  • Sear the lamb on high heat both sides, cooking for about 2 minutes per side, remove and keep warm under foil
  • Deglaze the pan with the Rickards Dark – scrape up any bits that may be present
  • Add the Dijon, maple and balsamic – reduce heat to medium and cook down until the liquid forms a light glaze.
  • Brush lamp with glaze and serve as finger food for your next party with a cold pint of Distinction – Rickards Dark!

Skillet baked Rickards Dark corn and molasses bread with whipped maple butter

Tasting notes: a classic quick bread with corn and bittersweet molasses are a great yin and yang that will bring out the earthy notes of the Dark. The sweetness from the corn will be a pleasant contrast to the hops in the brew.

 

For the Bread:

 

1 cup of cornmeal

1 cup of APF

1.5 tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups fresh corn kernels

2 large eggs

3 tbsp molasses

1 &1/3   cup Rickards Dark

3 tbsp melted unsalted butter

 

Method:

  • Position rack in the middle of the oven and pre heat to 425F
  • Butter an 8 inch cast iron frying pan
  • In a bowl whisk together the dry ingredients
  • In a separate bowl crack the eggs and whisk in the Rickards Dark. Add the molasses, and melted butter. Whisk until evenly blended
  • Add dry ingredients and fold together until evenly moistened.
  • Bake for approx 20-25 minutes or until a toothpick inserted into the center comes clean.
  • Serve Warm with the Maple butter and a cold pint of distinction-Rickards Dark

 

For the butter

 

½ cup salted butter – room temperature

1 tbsp brown sugar

1 tbsp maple syrup

 

Method:

Whip all ingredients together until light and well blended