Sunrise Chef: Two Rivers Brewing Company

 

Two Rivers Brewing Company is preparing for Garlic Fest in Easton this weekend.

Executive chef Jeremy Bialker and owner Troy Reynard were in the 69 News kitchen with a look at some of their signature dishes.

Garlic and Cider Braised Pork Belly Prepare the Pork Belly:

1lb. pork belly-skin removed

2 cups apple cider vinegar

1 cup peeled garlic smashed

10 sprigs fresh thyme

1 small bunch fresh sage

2 T whole black peppercorns

Kosher salt

Cracked black pepper

Pre-heat oven to 250 degrees. Generously rub the pork belly with salt and pepper. Place in a non-reactive pan or Dutch oven. Pour in apple cider vinegar, and place herbs, garlic, and peppercorns in the vinegar. Wrap with aluminum foil or a lid. Cook for 2.5 hours, remove cover and cook for an additional 30 minutes. Remove from oven and let cool.

Prepare the Garlic Toum:

1 cup peeled garlic

1 tsp salt

2 lemons juiced

1 cup vegetable or light tasting olive oil

In a food processor chop garlic with salt until fine. SLOWLY add half the oil in steady stream. Slowly add the lemon juice then the remaining oil.

Prepare the Apple Kraut:

1 Spanish onion, julienned

3 Granny Smith apples sliced thin

1 can Sauerkraut

12oz bottle of Mt. Vernon lager

12 garlic cloves sliced

2 T brown sugar

¼ cup light olive oil

In a large pot, on medium heat, saute the onions and garlic in oil until golden brown. Add the apples and saute 10 minutes. Add the brown sugar, stirring well. Add the sauerkraut and beer. Cook for 20 minutes.

Prepare the Plumcot Reduction:

5 ripe Plumcots, peeled and chopped

¼ cup bourbon

1 cinnamon stick

1 ½ cups sugar

1 tsp vanilla extract

1 cup raspberry vinegar

1 cup apple cider vinegar

¼ tsp freshly grated nutmeg

In a medium sauce pot combine all ingredients. Bring to a boil. Reduce to simmer and cook for about 30 minutes or until the sauce sticks to the back of a metal spoon. Let cool, then pour into a blender and blend until smooth.

Plating the dish:

On serving platter lay down sauerkraut. Top with sliced pork belly. Spoon small amounts of the toum on each slice of pork belly. Drizzle the Plumcot reduction over the pork belly and ENJOY!

Fig & Pig Flatbread Prepare the Pork Shoulder:

2lbs boneless pork shoulder

16-20oz lager or ale (not too hoppy)

½ cup your favorite pork or meat spice rub

1 tsp liquid smoke

Rub pork shoulder with spice rub and let sit for at least 1 hour. Preheat oven to 200 degrees. Place the pork in a non-reactive pan or Dutch oven. Add beer and liquid smoke, cover and place in oven for 4-5 hours. (You can us a crock pot, too.)

Prepare the Boursin cheese:

8 ounces butter, salted {softened to room temperature}

16 ounces cream cheese {at room temperature}

1 tablespoon lemon juice, fresh

1 large garlic clove, grated

2 teaspoons chives, fresh & minced

2 teaspoons flat leaf parsley, fresh & minced

2 teaspoons dill weed, fresh & minced

1 teaspoon oregano, fresh & minced

1 teaspoon basil, fresh & minced

1 teaspoon thyme, fresh & minced

¼ teaspoon black pepper

1. Once butter and cheese are at room temperature add to medium bowl and mix well

2. Grate the garlic into the mixture

3. Blend the herbs into the cheese / butter mixture

4. Add to container and chill to allow the flavors to meld

Prepare the Blueberry Sweet Chili Sauce:

1 cup frozen blueberries

1 cup water

1 cup sugar

1 T red pepper flakes

1 T minced garlic

Combine all ingredients in a medium size sauce pot. Bring to boil then simmer for 30-40 minutes, until the sauce sticks to the back of a spoon. Remove from heat. Let cool and puree in blender.

Prepare the flatbread:

Preheat oven to 400 degrees.

Spread ¼ cup of the Boursin cheese on flatbread.

Top with 3-4oz of the pulled pork shoulder.

Drizzle with 1-2 tablespoons of the sweet chili blueberry sauce.

Place on pizza stone or sheet tray.

Cook for 7-8 minutes.

Cut into slices.

Top with lettuce greens and drizzle with aged balsamic vinegar.

Top with fresh blueberries.

Mussels with Chorizo & Butternut Squash 1lb cleaned fresh mussels

½ lb Spanish Chorizo sausage, sliced

¼ canned and sliced roasted red peppers

2 T sliced garlic

2/3 cup diced & roasted butternut squash

¼ cup sliced parsley

¼ cup butter

½- 2/3 cups Pulaski's Gratzer Smoked Wheat beer (or your favorite wheat beer)

1 T blended oil

Heat a large saute pan with 1 T until it faintly smokes. Add the garlic and butternut squash. Saute for 2 minutes. Add the mussels and roasted red peppers. Saute for 2 minutes. Add the beer and butter. Cover for 3 minutes. Remove lid and toss in parsley.