Lomo de Cerdo with Canary-Style Ropa Vieja and Summit Pilsener

Piperade 

1 c                    serrano ham, small diced

3 ea                 red bell peppers, julienned

3 ea                 yellow bell peppers, julienned

2 ea                 onions, julienned

6 ea                 garlic cloves, chopped

45 oz               tomatoes, blanched, deseeded, chopped

1 T                   paprika

2 T                   sugar, granulated

1.5 c                 white wine

3 Tb                 thyme

1.5 c                 chicken stock

PREP

Cook serrano ham until it is a little bit crispy. Add onions & peppers and cook for about 2-3 minutes. Add garlic and cook for 1 minute. Add tomatoes, herbs & wine and reduce by ¼. Add stock and simmer for 20/30 minutes. Season with salt & sugar & sherry vinegar.

Chickpea Puree 

2 c           chickpeas

1 T          preserved lemons

2 ea        garlic, cloves blanched

Veg stock to blend

Juice of 1 lemon

Salt to taste

And the All-Important Beer Pairing…

Try this dish with Summit Pilsener. Befitting the Farm to Table theme, Summit Brewing Company’s Bohemian-inspired Pilsner is brewed exclusively with two-row Moravian 37 barley grown on the North Dakota family farm of Summit Founder Mark Stutrud’s cousin Jim and his son Todd.

The Authentic Saaz hops from the Czech Republic give the Summit Pilsener a spicy, floral aroma that is balanced by the crisp, refreshing malt backbone – that pairs nicely with the medium piquancy of the pork tenderloin. The zesty, earthy notes of the achiote and garlic are highlighted nicely by the light body and bright notes of this classic Bohemian-style Pilsner.

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