edb23

Recipes 

Ok so this is going to sound off to some people at first i'm sure, but trust me it works.

Me and my sister are in the very very very very early stages of opening a Brew pub, and for fun we like to try out recipes and beer pairings. We were going through the fridge, and sort of came up with this based on what we had and some suggestions from a friend. it's super simple and fantastic. sorry for the lack of measurements.

Chicken breasts
Sun dried tomatoes
Dijon mustard
heavy cream

The sauce is made with about 4 parts dijon, 2 parts heavy cream, one part oil the sundried tomatoes were packaged in. season with a little garlic powder, salt and pepper to taste. mix together and simmer for a little bit. Season the chicken breasts with the same spices and saute on medium until almost cooked through. add a portion of the sauce to the saute pan, lower the heat and cook until its done.

Just a really solid recipe.

Here's the pairing though. The only beer we had on hand was some of Flying dog's imperial porter, which neither of us thought would pair well with chicken. But, hey, what's dinner without a beer right? so we cracked a few open, and the pairing is perfect! the dijon gives this whole thing just enough backbone to stand up to the bitterness and roasty character of the beer, and it's just amazing. if anyone has the stuff for the recipe, give it a try and pair it with a nice porter or stout.

__________________
it is the drink of men who think
and feel no fear nor fetter
who do not drink to senseless sink
but drink to think the better

whatsleftofyou

Recipes 

The dijon/cream/chicken with the porter sounds good, but I can't wrap my head around the sun-dried tomatoes pairing with the porter. Not saying I don't believe you, I just can't picture it. Glad it turned out well!

__________________
My Bar Build
Club Officer for Bay de Noc Brewers in Upper Michigan
Primary: Rhubarb Berliner Weisse, Belgian Singel
Secondary:
On Tap: Orange Chocolate Stout, Sweet Stout, Belgian Wit, Chocolate Rye Ale, Summit/Falconer's/Simcoe IPA
Bottled: PB&J Sweet Stout, Belgian Saison, Brown Porter

mattd2

Recipes 

So do you actually use the sundried tomatoes or just the oil?

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My DIY grain mill
First AG mini-BIAB

whatsleftofyou

Recipes 

Doh...misread that. I get the oil, the tomatoes themselves would have been over the top.

__________________
My Bar Build
Club Officer for Bay de Noc Brewers in Upper Michigan
Primary: Rhubarb Berliner Weisse, Belgian Singel
Secondary:
On Tap: Orange Chocolate Stout, Sweet Stout, Belgian Wit, Chocolate Rye Ale, Summit/Falconer's/Simcoe IPA
Bottled: PB&J Sweet Stout, Belgian Saison, Brown Porter

edb23

Recipes 

ha yeah its just the oil for a little extra depth in the sauce, we're saving the actual sundried tomatoes to make some fancy tomato pesto with

__________________
it is the drink of men who think
and feel no fear nor fetter
who do not drink to senseless sink
but drink to think the better