Sunday, January 10, 2016

Bier Turkey Stew with Black Jasmine Rice

     Ballgame Beer Food!
     Beer Batter, Beer Cheese Soup, Beer Hot Dogs and Beer Bratwurst are just about the only traditional American restaurant recipes that call for beer.  Eastern European restaurants sometimes offer Pork with Beer Sauce.  Modern brew pubs feature many recipes that require varieties of hoppy craft beer.  Trendy fine dining restaurants have feature Sweet Stout Beer Batter fine cheese in recent years too.  With all the focus on beer recipes in recent years, one thing is for sure.  Beer Stews are usually reserved for the home kitchen or a local tavern on game day.

     Those who consume no alcoholic beverages, but do consume fermented products, can rest assured that the alcohol is neutralized in today's recipe.  A trace amount of less than 0.5% alcohol will be present in any recipe that requires an alcoholic beverage.  This minute amount is accepted as being neutral, with no effect.
     Alcohol has a lower boiling point than water.  Alcohol boils at 173.1ºF.  At high temperatures, a small amount alcohol will evaporate in a few seconds.  At moderate simmering temperatures, small amounts of alcohol evaporate in 5 to 10 minutes.  At very low simmering temperatures, a small amount of alcohol evaporates in 20 to 30 minutes.  Of course when flambéed, alcohol is immediately burnt off.  
     Even after boiling, simmering or flambéing, there is a minuscule trace of alcohol that remains in food and the percentage is so low that it is not even worth mentioning.  The trace alcohol percentage is less than 0.5% if a recipe is cooked properly.
     There are a few factors to consider when considering what beer is best for a recipe.  Basically, 5 flavor and color characteristics come into play.
     • Hops flavor
     • Barley Malt flavor
     • Sweet or dry flavor
     • Gravity or body
     • Dark, amber or pale color

     All it takes is experience and imagination to decide what beer characteristics are best suited for a particular recipe.  In general, these beer flavor pairings work well:     
     *Malty amber ale or malt liquor beer will generally taste good in a pork, sausage or poultry recipe.
     *Crisp light color pilsner beer is good for seafood and poultry recipes.
     *An extra hoppy India Pale Ale will taste good in recipes that require dark meats, wild game or root vegetables.  
     *Dark sweet malty heavy stout or porter is good for red meat, cheese and dessert recipes.  
     *A light tasting creamy dry stout with very little hops flavor is good for cream sauce recipes.
     Today's Bier Turkey Stew is made with American style Malt Liquor Beer (Colt 45 Malt Liquor).  The result is a turkey stew that has a subtle balanced barley malt flavor, with no overbearing strong hops flavor.  Turkey actually tastes great when it is cooked with malty beer.
     Fresh parsley mellows the flavor of a beer sauce or beer stew and parsley helps to create flavor balance.  Parsley is not just used by chefs to add color.  Parsley has medicinal value for those who consume a protein rich diet.  When feeling lousy from eating too much meat, try eating Tabouli (Syrian Parsley and Bulgur Wheat Salad), then the medicinal effects of parsley can be noticed.        

     Black Jasmine Rice: 
     This recipe yields 2 generous portions.
     The Black Jasmine Rice should be started cooking when the stew is about halfway finished. 
     Step 1:  Boil 1 3/4 cups of water over high heat.
     Add 3/4 cup of black jasmine rice.
     Return the liquid to a boil.
     Step 2:  Reduce the temperature to low heat.
     Add 1/2 teaspoon of vegetable oil.
     Add 2 pinches of sea salt and white pepper.
     Step 3:  Place a lid on the pot.
     Simmer and steam the rice, till it is fully cooked.
     Keep the rice warm on a stove top.

     Bier Turkey Stew:
     This recipe yields about 3 1/2 cups of stew.  (2 portions)  
     One turkey wing has enough meat for one large bowl of stew.  Turkey wings sell for a very low price and the meat is perfect for stewing. 
     Any American style malt liquor can be used, but Colt 45 was my choice.  Colt 45 Malt Liquor was named in honor of the football player Jerry Hill of the Baltimore Colts, so this brand name malt liquor makes this an official ballgame recipe!
     Step 1:  Heat a large sauce pot over medium heat.
     Add 1 tablespoon of vegetable oil.
     Add 1 teaspoon of unsalted butter.
     Add 1 large whole turkey wing.  (A 15 to 16 ounce wing will yield about 10 to 12 ounces of turkey meat.  Leave the skin on.)
     Sauté the turkey wing, till it becomes lightly browned on all sides.
     Step 2:  Temporarily remove the turkey wing from the pot.
     Make sure there is about 1 1/2 tablespoons of oil/butter in the pot.
     Add just enough flour, while stirring, to soak up the oil in the pan and to create a roux.  (About 3 to 4 teaspoons.  The roux should shiny, not caky.)
     Stir the roux over medium heat till it becomes a light golden color.
     Step 3:  Add 12 ounces of American style Malt Liquor Beer.
     Stir the beer sauce as it comes to a boil and thickens to a thin sauce consistency.
     Step 4:  Return the turkey wing to the pot.
     Add 2 cups of water.
     Return the sauce to a gentle boil.
     Step 5:  Reduce the temperature to low heat.
     Add 1 clove of chopped garlic.
     Add 2 pinches of sea salt and black pepper.
     Add 1 small pinch of ground sage.
     Add 1 small pinch of ground celery seed.
     Add 1 pinch of thyme.
     Add 1/2 teaspoon of raw sugar.
     Step 6:  Place a lid on the pot.
     Simmer till the turkey wing becomes tender.
     Step 7:  Remove the turkey wing from the pot.
     Cool the turkey wing to room temperature.
     Remove the skin and bones from the turkey wing.
     Tear the meat into large bite size pieces and return the turkey wing meat to the pot.
     Step 8:  Raise the temperature of the stewing sauce to medium/medium low heat.
     Add about 1/4 cup of each of these vegetables:
     - large diced carrot
     - large diced celery
     - large diced onion
     Rapidly simmer and reduce the stewing sauce, till it becomes a very thin sauce consistency.
     Step 9:  Add 1/4 cup of frozen sweet peas.
     Add 1/2 teaspoon of lemon juice.
     Add 1/2 tablespoon of minced Italian Parsley.
     Step 10:  Reduce the temperature to low heat.  
     Gently simmer and reduce the stewing sauce till it is a thin sauce consistency that easily coats the turkey meat.
     Keep the stew warm over very low heat.

     Bier Turkey Stew with Black Jasmine Rice:
     This recipe describes 1 stew presentation.
     Black Jasmine Rice is a nice high protein alternative to potatoes!
     Place a 3" ring mold in a shallow stew bowl and fill it with a portion of black jasmine rice.  (Do not remove the ring mold.)
     Ladle the Bier Turkey Stew into the bowl around the rice.
     Remove the ring mold.
     Garnish the rice with an Italian Parsley sprig.

     Bier Turkey Stew is a nice Sunday afternoon football game meal!

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