Tag Archives: diamond bear beer

Jon Myrick Recipe: Steamed Mussels with Leeks and Tomatoes

22 Apr

jon

Here’s a recipe from Proud Larry’s executive chef Jon Myrick that seems like it would be difficult until you see him make it and realize you can do it, too! Those at the Oxford Beer Fest saw it firsthand, and now you can try the recipe below. For the fest, Jon used Diamond Bear Southern Blonde for steaming his mussels, but feel free to experiment with any pale ale or lager.

Steamed Mussels with Leeks and Stewed Tomatoes

1 tbsp. butter
1 t. garlic
1/2 c. stewed tomatoes
1/4 c. leeks
1/8 c. parsley
salt and pepper, to taste
about 25 mussels
1/2 c. beer (Jon used Diamond Bear Southern Blonde at the Oxford Beer Fest)

Combine butter, garlic, tomatoes, leeks, parsley, salt and pepper in large sauté pan over medium-high heat. Once all are cooked through and combined, add mussels and beer and cover to steam. Mussels will be done when shells open (about 4 minutes).

Serves 2

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Sam Thamutok Recipe: Hmok Pla

22 Apr

sam

“Hmok” in Thai means to stuff something in a banana leaf, roll/wrap it tight and throw it in the fire until the outer wrap is burnt (that’s about the time it takes for the food inside to be cooked). The following recipe is for a banana leaf-wrapped fish custard that you can wrap up the night before an outdoor barbecue and then just toss on the grill when guests arrive. Sam paired this dish with Diamond Bear Southern Blonde at the Oxford Beer Fest.

Hmok Pla from Sam Thamutok at Rice & Spice

  • 3 oz. red curry paste (less or more for spice level)
  • 1 oz. fish sauce
  • 2 oz. palm sugar
  • 4 oz. coconut milk
  • 1 egg
  • 2 kaffir lime leaves, chopped
  • 1 lb. fresh fish fillet, cut into bite-size pieces (use catfish, grouper or red snapper; chicken can also be substituted)
  • Your choice of vegetable (Thai basil, Napa cabbage or turnip greens are recommended)
  • Enough banana leaves to wrap ingredient mixture together
  • Toothpicks to secure leaves during cooking

Mix together red curry paste, fish sauce, egg, kaffir lime leaves, palm sugar and coconut milk. Add fish and stir for 2 to 3 minutes. Set aside while preparing banana leaves and vegetables. Cut banana leaf to appropriate size (recommend using three layers); immerse vegetables in boiling water for 20 seconds, remove and let drain. Place vegetables on banana leaf, top with mixed ingredients. Wrap banana leaf, “staple” with toothpick on both ends, place on grilling pan or grill, over medium-high heat, flip when banana leaf is burnt. Enjoy with steamed jasmine rice and a light body beer.

Yield: 4 servings

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

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