Finding the ultimate braising conditions or marinade can indeed be a daunting venture often replete with a recipe list whose size on paper could double as a cravat for Matt Preston. I've recently been addicted to the dining and wine section in the New York Times, I was thrilled to read about finding alternate uses for the venerable stout. The author of the article laments the bitterness of some stouts for drinking and was inspired instead to exploit those lovely smokey, malty and chocolatey flavors present in many stouts for cooking- particularly in braising and marinating.

Simple and easy due to the layered flavour of stouts like guiness often all one would have to do is simply pour over your meat or replace the addition of wine with stout. Intriguing . I'm particularly imagining a beef pot roast simmering in malty glory accompanied with thyme, potatoes and carrots. Some very honest and comforting cooking. Get involved the next time your dad leaves a can of Guinness in the fridge you don't want- now you'll know what to do!

The NY times article linked out to two stout based recipes. I've included stout and citrus glazed lamb. Yum


Grilled Thick Lamb Chops with Stout-Citrus Glaze
Time: 45 minutes



1 cup stout of your choice
1/4 cup balsamic vinegar
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
Salt
8 thick (about 1 1/2 inches) lamb rib or loin chops
2 tablespoons olive oil
Black pepper.
1. Combine stout, vinegar, lemon zest, lemon juice and salt in a small, heavy-bottomed saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about 1/4 cup syrup, 20 to 25 minutes.

2. Meanwhile, build a fire on one side of a grill. When fire has died down, and coals are medium-hot (you can hold your hand 5 inches above grill grate for about 2 seconds), move enough coals to other side of grill to form a single layer, leaving most coals on hot side.

3. Rub lamb with oil, sprinkle generously with salt and pepper, place directly over hot part of grill and sear well, about 2 minutes a side. Move chops to cooler side of grill. Brush side facing up with glaze and cook for 4 minutes; turn over, brush other side generously with glaze and cook about 4 minutes more for medium-rare. To check for doneness, make a 1/4-inch cut in thickest part of one chop; it should be slightly less done than you like it.

4. Remove chops from grill, cover them loosely with foil, and let rest for 5 minutes. Brush again with glaze just before serving.