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Corn Soup with Sausage »

Jaimee Viola-Corn Soup with Sausage
Corn Soup with Sausage

Pairing description:  This Corn Soup recipe and Gratzer beer pair well together because of the smoky, sweet & spicy combinations flowing between the beer and soup.  The smoky aromas along with the sweet & sour taste of Gratzer balance well with the seasonal sweet corn, spicy herbs & spices, hearty Polish sausage and smoky Gouda cheese topping.  While in most regions of the country, it is warm and summery; it is foggy and cold in San Francisco.  The great Mark Twain once said “The coldest winter I ever spent was a summer in San Francisco”.  This hearty yet seasonal soup and medium-bodied refreshing beer are perfect to combat the cool fog rolling in each day.

Ingredients:

6 ears fresh corn

1 ham bone or smoked ham hock

10 cups water

2 tablespoons vegetable oil or butter

1/2 pound smoked Polish sausage, cut lengthwise into quarters then crosswise into 1/4-inch pieces

2 cups chopped onions

1 cup chopped celery

2 cups peeled, seeded and chopped tomatoes

2 teaspoons Essence, recipe follows

1 1/4 teaspoons salt

5 sprigs fresh thyme, tied in a bundle with kitchen twine

1 bay leaf

1/3 cup finely chopped green onions

2 tablespoons chopped fresh parsley leaves

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions:



Cut the corn kernels from the cobs, then, using the back of the knife, scrape the cobs to release the corn milk. Set aside.

Put the scraped cobs in a large, heavy pot or Dutch oven. Add the ham bone and water and bring to a boil. Reduce the heat to medium low and simmer for about 1 1/2 hours. Remove the cobs and discard. Remove ham bone and discard.

Heat the oil in a large skillet and sauté the sausage until golden brown, stirring frequently, about 6 minutes. Add the onions and celery to the hot skillet and cook, stirring, until the vegetables are soft and light golden brown, about 8 minutes. Add the tomatoes and cook until they begin to break down, about 2 minutes. Transfer the sausage-vegetable mixture to the pot with the corn broth along with the corn kernels, Essence, salt, thyme bundle, and bay leaf, and simmer for 30 minutes. Remove the thyme bundle and bay leaf, add the green onions and parsley and serve.

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Grätzer Marinated Steak, La Folie Potatoes & Shredded Brussel Sprouts »

Lincoln Anderson, Chicago Beer Ranger
Grätzer Marinated Steak, La Folie Potatoes & Shredded Brussel Sprouts

 

So, at first I wanted to do some sort of traditional polish recipes.  As I drank the Grätzer,  I was starving, had a friend headed over to the house and I started craving steak.  I’ve always loved smoked beer and steak.  The tartness of the Grätzer counters the fat in steak nicely and of course the smoke pairs nicely with almost anything off the grill.   When thinking about Polish food I think of potatoes and cabbage so the variation on potato salad and the Brussels Sprouts felt appropriate.  The smoke in the beer matches up nicely with the bacon’s smoke in both recipes and once again the tartness cuts the fat from the bacon. 

Grätzer Marinated Steak

2 steaks (I like ribeye but use your favorite)

½ cup Grätzer

1 teaspoon crushed red pepper

1 teaspoon paprika

Dash black pepper

1 teaspoon kosher salt

Marinate the steaks in the ingredients for one hour in the refrigerator.  Remove and pat dry.  Season with salt and pepper and allow to come to room temperature.  Cook over a hot grill to your preferred temperature.

La Folie Potatoes

1 12 oz bottle of Blue Paddle

½ cup La Folie Vinegar (if you don’t have La Folie Vinegar, red wine vinegar would work nicely.

¼ cup water.

½ teaspoon salt

½ teaspoon sugar

1/8 teaspoon smoked paprika

5 medium red potatoes

3 slices thick cut bacon cut into lardons

Open and enjoy the bottle of Blue Paddle. Combine the next 5 ingredients in a small saucepan.  Bring to a boil and remove from heat.

Boil the potatoes in salted water for approximately 15 min (until cooked through).  Strain and coarsely smash with the bottom of the Blue Paddle bottle.

In a large saute pan, cook the bacon until slightly crispy.  Add the smashed potatoes and dress with the Vinegar sauce.

Shredded Brussels Sprouts

½ sweet onion (Walla Walla or Vidalia) diced

2 Strips thick cut bacon cross cut into thin slices

1 lb Brussels Sprouts shredded on a mandolin

Apple cider vinegar        

Salt and Pepper

In a large saute pan over medium heat, render the bacon

Add diced onion and cook until Translucent

Add shredded Brussels Sprouts, season with salt and pepper.  Cook until tender.

Splash with vinegar and serve.