Beer pairing 101

Posted: Updated:
By Jennifer Thomas By Jennifer Thomas

Beer pairing 101 recipes from Lon's at the Hermosa Inn:

Goat Ragout
Yields: 4 servings

Ground poat 1/2 lb.
Ground pork 1/2 lb.
Olive oil 2 Tbsp.
Diced onion 1/2 cup
Diced fennel 1/2 cup
Chopped garlic 1 Tbsp.
Okra (sliced) 1 cup
Red pepper flakes 2 tsp.
Cherry tomatoes 1 cup
Basil leaves (torn) 12 each
Feta cheese 1/4 lb.
Salt 2 Tbsp.
Pepper 1 tsp.

1. Place olive oil in a pot and bring to medium heat.

2. Add onion and fennel and sweat until translucent.

3. Add garlic and lightly brown.

4. Add ground goat and pork and sauté until meat is cooked.

5. Add okra and tomatoes and cook until tender.

6. Add torn basil and crumbled feta cheese to finish.

Semolina Gnocchi

Yields: 4 servings

Russet potato 1 lb.
Semolina flour 1 cup
AP flour 1 cup
Whole egg 1 each
Kosher salt 1/2 cup

1. Wash potatoes and place on a baking sheet with 2 T. of Kosher Salt.

2. Top with the rest of the salt and bake in a 375 degree oven for 1 hour until cooked very well. 

3. Remove potato from oven, cut in half, scoop the meat out of the potato and run the potato through a ricer or food mill onto a floured surface. 

4. Add the egg and 1/2 cup of each flour to the potato and cut ingredients together with a bench knife.

5. When ingredients are well incorporated knead the dough together to finish mixing the dough, if the dough is still sticky add more flour about a tablespoon at a time. Do not over knead or the dough will become gummy.

6. Cut the dough into 4 equal parts and roll out into one inch logs. 

7. Cut the logs into 1 inch pieces and toss well with flour. 

8. Roll 1 inch dough balls over a gnocchi board or the back of a for to create grooves. 

9. Drop gnocchi in a pot of simmering water until they float, remove with a strainer and toss with sauce.