Brie is a guilty pleasure of mine. It just is. You can give me an entire wheel of brie, and I will finish it in one sitting. I really can’t help myself when it is smothered in honey and figs, berries and peaches (recipe coming soon), or in this case, grilled corn and mango salsa. Brie is one of those cheeses that can stand up to just about any flavor you pair it with. It tends to be on the stronger, savory side which is why you tend to see it topped with fruit and honey. I decided to go savory on this one. It was risky, but it totally worked, and now I’m addicted.
Have you ever seen those little brie cups they sell at Trader Joe’s? They are kind of like a play on Mini Babybel Cheeses, but are made with brie instead. They are basically mini-wheels that are pretty much the size of my thumb.
Just kidding. My thumb is not that big, but you get the point.
Seriously though, they are itty-bitty. Well, I tried these mini-wheels of brie (which come in a pack of 5 mind you) so that I would limit the amount I was eating, and I ate the entire bag at once. It was at this moment that I came to the conclusion that the minis just don’t work for me. They are supposed to help in limiting your consumption by being packaged in single servings. Suckers, they thought they had me fooled.
Case in point, from now on I just stick to the large wheels.
Zach doesn’t like brie. We can go ahead and add this to the list of a gazillion other things he doesn’t like to eat. I swear, he is like a small child. He is one of the pickiest eaters I have ever known. It’s ok though. I love him anyway, and that means more brie for me! I’m not sad about this.
This recipe is easy. There are no excuses not to whip this appetizer up for your next party, but there are some things you should know first…
Please do not put the brie (which is wrapped in an edible paper product) over an open flame without wrapping it up in foil first. Please, please, please. I’m not saying that it will definitely light on fire, but it probably will and we don’t need any of that. In any case, it will DEFINITELY burn. When I made this recipe, I used a grill pan. This is why you see grill marks on my brie. It is equally, if not better to wrap it up in foil and put it on a gas or charcoal grill. I actually think you get more of an “ooziness” effect by doing this. Just make sure your grill setting is on medium-low to low, but this is explained in the recipe below. Ok so…
What did we learn today??
If you grill the brie over an open flame, wrap it in foil.
Let’s talk beer!
Brewed By: Westbrook Brewing Co
Style: Flanders Red Ale
Description: I think that Zach got completely lucky when he came across Westbrook Brewing Co’s Mr. Chipper. We learned later that it isn’t the easiest beer to come across, and Zach just managed to be in the right place at the right time. By right place, I mean Atlanta. We can’t get Westbrook’s stuff here in Colorado, unfortunately, and a couple of months back Zach had a conference in Atlanta. As he does with any conference he attends, he always brings me back delicious beer that we can’t get here. How do I even begin to describe Mr. Chipper? First of all, I’m so incredibly sad that it’s gone, plus equally excited that I got to try it. It’s fruity, oaky and has just enough sourness to make it delicious but not overly acidic. You get hints of red wine and it is because of these characteristics that I wanted to pair it with this brie dish. I really think sours are perfect for certain cheeses, and brie is just one of them. Brie can be strong, and this beer really holds up to it with a robustness that can’t be compared to any other. This beer was brewed once, and who knows if it will ever be brewed again…BUT there are plenty of other Flanders and Flander-style red ales out there for you to enjoy!
Other Examples of Flanders-Style Red Ales:
Happy Wednesday! Here is the handy dandy recipe!
- 2 ears of corn, cleaned
- 1 jalapeño, seeds and stem removed, diced small
- 1/4 cup red onion, diced small
- 1 large mango, pitted and skin removed, diced
- 1 large avocado, pitted and skin removed, diced
- 1 tomato, seeds removed, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon cumin
- 3 slices thick-cut bacon, cooked until crisp, chopped (may be removed for a vegetarian version)
- 8 ounce brie cheese wheel (double or triple cream)
- toasts or tortilla chips, for serving
- Preheat your grill or grill pan to medium-high heat. Wrap your corn in foil and place on the grill. Grill until warm, about 5-6 minutes, turning the cobs often. Remove from heat and set aside to cool slightly. Decrease the heat on your grill or grill pan to medium-low.
- Once the corn is cool enough to handle, remove the kernels carefully.
- To prepare the salsa, combine the corn kernels, jalapeño, red onion, mango, avocado, cilantro, lime juice, a dash of salt to taste, sugar and cumin in a medium bowl. Toss to combine and set aside.
- If you are using a grill pan, you may place the brie directly on a greased grill pan. Cook for 4-5 minutes on each side or until you have nice grill marks and the center is warm.
- If you are using an actual gas or charcoal grill, wrap the brie in foil and grill for 10-12 minutes or until the brie is warm and "oozy." Be careful to not place the brie directly over an open flame without being wrapped in foil as the paper is subject to burn.
- Serve the brie topped with corn and mango salsa with toasts or tortilla chips. Enjoy!