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Revvy 02-08-2009 03:32 PM

Beer Sauce...
 
Our Cafeteria Director got an ultimatum from his wife to thin out his cookbook collection, and since he knew I was a food & cookbook geek, he brought a box in for me to root through, and I ended up with about a dozen interesting ones.

I was just thumbing through Bon Appetit Country Cooking, Regional and traditional recipes of Europe and North America, and came upon this interesting recipe for Cotlete Porc Cu Bere (Romanian Pork Chops with Beer Sauce.)


Ingredients:

1/4 cup pork fat or drippings
2 to 3 onions, finely sliced
2 to 3 lg. tart apples, peeled and sliced
1 to 2 clove garlic, chopped
4 thick pork chops
Salt and pepper

Beer Sauce:
2 tbsp. butter
2 tbsp. flour
1 cup mild beer
Salt, cayenne pepper
Finely chopped parsley or chives
1 tbsp. brown sugar

Directions:
Heat the fat in a pan, spread with half the onions, add the apples, the remaining onion and garlic. Cook gently on top of the stove until the onions are soft and the apples cooked.

In the meantime prepare the chops. With a small knife score them in two or three places around the edges to prevent curling and cook them quickly in a dry pan, or under the broiler until brown on both sides.

When the chops are brown, place them on top of the simmering onions and apples. Sprinkle with salt and pepper, cover and cook over a low heat until the chops are tender (about 30 minutes). Meanwhile prepare the sauce.

Melt the butter, add the flour, stir well to make a roux, then gradually add the beer to make a thickish sauce. Add salt and pepper, parsley or chives, and sugar; stir well.

Serve the chops with the onion and apple mixture on a hot dish; and serve the beer sauce either separately or poured over the chops.

The beer sauce sounds great.

thataintchicken 02-09-2009 03:33 AM

ooh.. now I know what to do with the leftover chops in the freezer :)

thanks.

Notnice 02-09-2009 03:58 AM

Damn that sounds good Rev. I may now have to use this one

Revvy 02-09-2009 09:46 AM

Yeah, I'm curious about it...I've done Pork and Apples before, but a spicy beer sauce sounds interesting.

kjung 02-09-2009 01:08 PM

That sounds really good ! I wonder how it would work with a pork tenderloin. I just might have to try it !

Revvy 02-09-2009 01:12 PM

Quote:

Originally Posted by kjung (Post 1121672)
That sounds really good ! I wonder how it would work with a pork tenderloin. I just might have to try it !

Oh yeah, great Idea Kjung...I wonder if you could use the beer sauce and braise the loin with it? I do a braised Pork loin in pear nectar with garlic, thyme and onions, that comes out fantastic. I use my cast iron dutch oven....

dataz722 02-09-2009 01:34 PM

That sounds really good but personally, I would use chipotle instead on cayenne just to get some smokiness.

Revvy 02-09-2009 01:53 PM

Quote:

Originally Posted by dataz722 (Post 1121711)
That sounds really good but personally, I would use chipotle instead on cayenne just to get some smokiness.

Then it wouldn't be hungarian I think, but it would be good!

kjung 02-09-2009 02:02 PM

Quote:

Originally Posted by Revvy (Post 1121679)
Oh yeah, great Idea Kjung...I wonder if you could use the beer sauce and braise the loin with it? I do a braised Pork loin in pear nectar with garlic, thyme and onions, that comes out fantastic. I use my cast iron dutch oven....





That's exactly what I was thinking ! Water (beer) down the sauce a little more,and I think that you'd have a good braising liquid. I'm thinking doubling the amount of beer, and braise 30 - 45 min.

GOTTA try this soon !

sause 02-09-2009 04:35 PM

That's "Beer for Sause" not Beer Sauce....jeez get it right. :D


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