OUR SPECIAL GUEST: LEE HEREFORD
Appetizer: Charcuterie (mortadella/pepperoni/salami sausage slices); Grana Padano/sharp cheddar/Gorganzola cheeses (served at room temp to bring out all the aroma and flavor); assorted olives/baby dill pickles/baby radishes, crackers and F&W hot/spicy condiments (not sweet - it will clash with the beer); with Bitter Battle American Pale Ale. Thin slice (1/4") the sausages and cheeses and arrange on a platter with baby veggies, olives, crackers, and condiments.
Soup: Turkey & Sausage Gumbo (pickled okra, celery, sweet onion, red and green jalapenos, shitake mushrooms, Kiolbassa Beef & Jalapeno link sausage, and turkey thighs, over brown rice and garnished with minced green onion) with sliced French bagets; Lobo Oktoberfest. Cut 3lbs of sausage links into 1/4" coins and fry in skillet to remove most of the fat, put on paper towel and drain any excess fat. Put sausages and one can of Lobo Oktoberfest in a crockpot or other large pot (like a roaster) with 1/2c Roux. Cut 3lbs of turkey thighs into bite size pieces, brown with sea salt/black pepper/garlic powder, and put in pot with sausages and beer. Dice up 1lg sweet onion, 4 jalapenos, and 1 stalk of celery, and saute' in skillet with 1T olive oil. When caramelized, add to pot with meats and beer. Add one more can of Lobo Oktoberfest, and 16oz chicken broth to pot. Slice 1 can of pickled okra into coins 1/4" thick and add to pot. Let simmer on low for 3hrs. Add 3T Filet Gumbo and 4oz of fresh sliced shiitake mushrooms and let simmer another 30min. Serve over rice and garnish with chopped green onion.
Entree': Broiled Pork Roast; sweet potatoes/sweet onion/yellow squash skewers; grilled asparagus; with Robert Earl Keen Front Porch Amber Ale. Rub Boston Butt Pork Roast with olive oil and sprinkle with sea salt, black pepper, and garlic powder. Sear off on grill, double wrap in aluminum foil, and cook at 300F for 3-4 hours. Cut sweet potatoes/sweet onion/yellow squash into 1" cubes and put on bamboo skewers and grill. Make a tray from aluminum foil and put asparagus with 1T of butter, and grill until tender.
Dessert: Lobo Negro Mocha Latte' Beer Shake. Put one pint of Coffee ice-cream in blender, add 8oz of Lobo Negro, and 1/2t of vanilla extract; frappe' for 20sec, pour into two pint glasses, dust with cocao powder and a shot of whipped cream. Serves two.
Fischer & Wieser Culinary Adventure Cooking School © 2016 Fredericksburg, Texas
Welcome back Claude Alexander with us as he shares his new Spanish/Basque wines at this vintner dinner event!
MENU AND WINE LIST TO COME