Beer and Food

Tim is a graduate of The Culinary Institute of America. After honing his skills in many fine restaurants, he opened Tim Schafer's Cuisine, Cooking With Passion, in Morristown, NJ. Tim shares his enthusiasm for cooking with beer in his popular column "The Brew Chef's Corner" in The Ale Street News, and is working on his first cookbook in which he shares his favorite beer enhanced recipes.

As The Brew Chef™, Tim has appeared as a regular guest on the TV Food Network with David Rosengarten, Bill Boggs, and Sara Moulton, and is guest chef aboard the QE2 where he demonstrates his beer enhanced cuisine.

MARINATED RACK OF SPRING LAMB AND ROSEMARY SCENTED SCOTTISH STOUT SPIKED DEMI-GLACE

What is more Scottish than lamb? OK, maybe "Haggis". But what could be better than lamb and stout. Here we give it a double "whammy", we use stout in the marinade and the sauce. Rosemary also works great with lamb.

Prep Time(not including marinating): 30 minutes Cooking Time: 1 ½ hours Serves 4 Ingredients: 3 Racks of Lamb, trimmed and cut into double chops For the Marinade: 6 cloves Garlic, minced 1 small Spanish Onion, minced 2 oz Malt Vinegar 4 oz Olive Oil 4 oz Kinmount Willie Scottish Oatmeal Stout 2 Sprigs Rosemary 3 Sprigs Parsley, coarsely chopped ½ tsp Kosher Salt ¼ tsp Cracked Black Pepper For the Sauce: 1 T Olive Oil 3 Cloves Garlic, minced 1 Shallot, Minced 10 oz Kinmount Willie Scottish Oatmeal Stout

2 oz Liquid Malt or Pure Maple Syrup 16 oz Beef or Rich Veal Stock 1 sprig Rosemary, leaves removed 2 T unsalted butter, chilled ½ tsp Kosher Salt Cracked Black Pepper ½ tsp Worcestershire Sauce Preparation Marinade: Blend all ingredients, place the lamb in the mixture and marinate overnight or at least 6 hours turning the lamb occasionally. Reserve the liquid. Wrap the bones in aluminum foil to prevent burning, place on a hot grill and baste with the reserved marinade. Grill for approximately 20 -25 minutes, turning occasionally. Remove the aluminum foil and serve with the following sauce. Sauce: In a 2 qt sauce pot, heat the oil, add the garlic, cook until golden brown, then add the shallot. Cook for 1 minute, pour in the beer and the malt, reduce the liquid by 1/3. Pour in broth, continue to simmer the liquid until reduced by ½. Remove the sauce from the heat, add the rosemary then whisk in the butter 1 T at a time Season with salt, pepper and Worcestershire sauce. Serve hot with the lamb chops. Yields approximately 2 cups.

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