May – Food and Beer Pairing

Hop Head Said
Beer: Mission St. Brown ale (5.7%)
Brewery: Steinhaus Brewing Co. (Firestone Walker)
Style: American Brown
Serving: Pint Glass or Mug @ 45°- 50°

Aroma: Hints of sweet chocolate, caramel with toasted nuts are typical of this style. Some American browns have pronounced hop aromas especially if they are dry hopped.
Appearance: Pours clear brown to dark brown with a light tan head.
Flavor: Pronounced sweet malty flavors reminiscent of caramel and chocolate are balanced by elevated hop flavors and bitterness.
Mouthfeel: Medium-full body that finish fairly dry due to the hops and elevated carbonation levels.

Other Examples: If you can’t find this particular beer, I suggest you start with Indian Brown Ale from Dogfish Head, Bender from Surly Brewing Co or Moose Drool Brown Ale from Big Sky Brewing Co.

Food Pairings: Cuisine: Barbecue. Cheese: Earthy, Nutty. Meat: beef. Dessert: Chocolate.

HopHeadSaid: I prefer American brown ales over English brown ales because of the elevated hop profiles. The hop profiles help balance the toasted caramely/chocolate sweetness keeping the beer refreshing without limiting the beer’s pairing ability. The assertive hop intensity means the malt flavors have to be increased making it a great pairing beer for grilled foods, assertive cheeses and chocolate desserts.

Specific Beer Pairing Suggestion:
This pairing is just plain delicious! Mission St. Brown Ale has just a hint of roastiness that complements the soy chorizo by adding a much needed roundness to the spices. The residual sweetness of the beer resonates with the sautéed onions and balances the spices in the chorizo. If you find the chorizo is still a little to spicy for your taste than add a little burrata to each bite. The diced potatoes will help reduce the spices as well.

As a bonus, like this pairing needed any thing else, taste the burrata and then take a drink of the beer. The two mix together and create a wonderful grilled cheese sandwich flavor without all the butter or bread!

Chorizo Frittata
1/2 lb. soy chorizo, browned
1 Texas sweet onion, diced and sautéed
1 lb. Swiss chard, trimmed, ribs removed, and coarsely chopped
8 large eggs
2 medium sized tomatoes, diced
1/2 cup skim milk
1 Tbs. all-purpose flour
1-1/2 tsp. kosher salt
freshly ground black pepper
1 tsp. minced garlic
1 tsp. finely grated lemon zest
2 Tbs. extra-virgin olive oil

Heat the oven to 350 degrees F. Prepare the soy chorizo, onion and Swiss chard as directed in the ingredient list. Let them cool slightly before proceeding with the recipe (they can be warm when added to the eggs, but not piping hot).

In a bowl, whisk the eggs with the skim milk, flour (don’t worry if the flour forms small lumps), salt, and several grinds of pepper.

Combine the soy chorizo, Swiss chard, garlic, tomatoes, onion and lemon zest with the egg mixture, folding them in gently.

Heat the olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.

Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.

Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for 10 minutes before cutting and serving. Or let it cool completely to room temperature.

Garnish with sautéed or roasted potatoes and burrata cheese. The potatoes are optional but the burrata is a must!