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August 01, 2013 - 5 Comments

 

Happy International IPA Day everyone! I feel like there is a holiday for everything these days, but this “holiday” is especially awesome because it involves beer and one of my personal favorite brew styles: the IPA. What I love about IPAs are all the sub-categories that go along with them. Good IPAs aren’t too difficult to find these days because almost every craft brewery brews one. What I love most are the double, triple and quadruple IPAs. I especially love the Imperial IPAs and I especially, especially love the Imperial Black IPAs. These are my personal favorite, yet we still don’t come across them very often. Stone’s 15th Anniversary Escondidian Imperial Black IPA was a magnificent one (we unfortunately can’t get this one anymore — since it was an Anniversary brew). Uinta Brewing’s Imperial Black IPA: Dubhe is also spectacular and is our choice for the beer pairing with this recipe. Last night we made a delicious batch of portobello fries and they are the perfect pairing with an absolutely perfect IPA.

 

 

 

 

 

We’ve carried on with this recent mushroom tradition to make portobello fries with portobello caps courtesy of Freshmushrooms.com. They were soooo delicious! Make sure you check them out!

 

 

Some tidbits:

1. Frying can be a tedious task. My advice to you would be to use a residential deep fryer (if you have one). We own one, but didn’t use it last night. So yes folks, this can be done without a deep fryer. You will need a heavy bottomed saucepan or cast-iron dutch oven. You will also need a hearty frying or candy thermometer. A serrated spoon is definitely necessary, and make sure you have a paper-towel lined plate on hand to soak up all of that excess grease. Oh an oil. Don’t forget the oil.

2. This same recipe can be done with other veggies. Asparagus is a great substitute if you aren’t a mushroom fan. Zucchini and other squash are also great. You do want a hearty vegetable…nothing too soft, or else it could fall apart.

3. The aioli is spicy, I’m not going to lie. If you are sensitive to spiciness, then take one of the chipotles away or just use chipotle chili powder.

So who knew that the state of Utah could create such great beer, especially with all of their crazy alcohol laws. They are popping up all over the place. Moab and Salt Lake City both have some great breweries, and they are continuing to pop up all over the state. Uinta Brewing may be the only one you’ve heard of if you aren’t from the area, but don’t worry they are popping up all over the place and they all produce some delicious brews. I already went into my love for IPAs earlier on in the post, but I just want to confirm how delicious Uinta’s Dubhe really is. It’s a fantastic Imperial Black IPA and hey…you can get it all year round! It’s the perfect pairing with this recipe. It’s also perfect with spicy foods. It’s toasty and hoppy and a whooping 9.2% alcohol. Yum. It also has such a pretty little label. I love beer labels =). My mouth is watering just thinking about it’s greatness! Give it a shot; especially on a day like today!

Have a great evening everyone!

 

 

 

 

Portobello Fries and a Happy IPA Day!
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Yield
4

Portobello Fries and a Happy IPA Day!

Portobello fries are the perfect finger food. Everything is better breaded and fried!

Ingredients

    FOR THE MUSHROOMS
  • 4 large portobello mushrooms, stems removed and cleaned, cut in 1/2 inch thick slices
  • 3/4 cup all-purpose flour, plus more as needed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cayenne pepper
  • 2 eggs, beaten in a shallow bowl
  • 3/4 cup panko bread crumbs
  • 1/4 cup bread crumbs, traditional
  • frying oil, like vegetable, canola or grapeseed
  • FOR THE CHIPOTLE AOILI
  • 3/4 cup mayo
  • 2 chipotles, in adobo sauce, chopped
  • 1/2 teaspoon chipotle chili powder
  • salt
  • pepper
  • 1 teaspoon lemon juice

Instructions

  • Preheat a large saucepan of oil (the oil should reach about 2 inches up the side of the pan) to 350 degrees F using a candy thermometer.
  • In a shallow bowl, whisk together the flour, salt, pepper and cayenne. In another shallow bowl, mix together the panko bread crumbs and traditional bread crumbs. Set up your shallow bowls in this order: 1. flour 2. eggs 3. bread crumbs. Starting with one of the portobello slices, dip in the flour (fully coating the mushroom slice), then the egg, then the bread crumbs. Gently place it in the oil with a serrated spoon. Start with one slice, making sure the oil is the right temperature and it browns perfectly. Fry for about 2-3 minutes and then flip it over with a pair of tongs and fry for another 2-3 minutes. Repeat these steps for the rest of the slices. At this point you can place 3-4 slices per batch, but make sure you do not overcrowd the pan. Transfer your fried mushrooms slices to a paper-towel lined plate to soak up any excess grease. Garnish with chopped cilantro and serve immediately with chipotle aioli.
  • For the chipotle aioli, combine all of the ingredients for the aioli in the bowl of your food processor. Pulse until completely smooth. Serve with your favorite fried veggies. Enjoy!

Notes

Hardware: * Large Saucepan * Candy Thermometer or Frying Thermometer * Whisk * 3 Shallow Bowls * Serrated Spoon * Tongs * Paper-Towel Lined Plate * Food Processor * Cutting Board * Sharp Knife *

http://www.cookingandbeer.com/2013/08/portobello-fries-and-a-happy-ipa-day/