Paired with Allagash Curieux
555
555 Congress Street
Portland, ME 04101
www.Fivefifty-five.com
207-761-0555
Chef Stephen Corry
Ingredients:
- 1 cup tomatoes, dixed
- 1 cup Allagash Curieux beer
- 1 small white onion
- 4 garlic cloves
- 1 jalapeno, diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons malt vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
Saute onions, garlic and jalapeno in olive oil until tender. Add tomatoes, beer, vinegar, mustard and salt, and simmer until reduced by half. Blend until smooth or leave it chunky if you like. Use on any grilled food.
Other Recipes
- Grilled Shrimp with Balsamic Aioli
- Vignola's Roasted Winter Point Oysters
- Grilled Maine Lamb Steak
- Cheesecake
- Beer BBQ Sauce
- Coriander-crusted shrimp with stuffed pickled peppers and grilled scallion aioli
- Seared Maine Scallops with Wood Roasted Vegetables & Marjoram Dressing
- Steak Tartare with Root Chips
- Allagash White Beer Sabayon
