Beer and Food

Tim is a graduate of The Culinary Institute of America. After honing his skills in many fine restaurants, he opened Tim Schafer's Cuisine, Cooking With Passion, in Morristown, NJ. Tim shares his enthusiasm for cooking with beer in his popular column "The Brew Chef's Corner" in The Ale Street News, and is working on his first cookbook in which he shares his favorite beer enhanced recipes.

As The Brew Chef™, Tim has appeared as a regular guest on the TV Food Network with David Rosengarten, Bill Boggs, and Sara Moulton, and is guest chef aboard the QE2 where he demonstrates his beer enhanced cuisine.

GRILLED PORK PORTERHOUSE CHOPS WITH MERLIN'S MAGICAL MAPLE GLAZE

The beautiful bitterness of this truly "Extra" Special Bitter, yings with the yang of sweetness in the maple syrup and the spice of chiles. Use this glaze on chicken, swordfish or even lamb chops.

Prep Time: 20 minutes Cooking Time: 45 minutes Serves 6 Ingredients: 6 2" cut Loin Pork Chops with Tenderloin intact 2 T Vegetable Oil 4 Cloves Garlic, minced ½ Spanish Onion, minced 1 Jalapeño Chile, seeded and minced 14 oz Merlin Ale ¼ cup Light Brown Sugar ½ cup Pure Maple Syrup pinch Cinnamon pinch Nutmeg pinch Allspice ½ tsp Kosher Salt Cracked Black Pepper 1 ½ T Unsalted Butter, diced and chilled Preparation To make glaze In a 2 qt saucepan heat the oil over medium high heat for approximately 1 minute. Add the garlic, cook, stirring for 30 seconds.

Add the onion, continue cooking for 1 minute until onions are tender, add in the jalepeño chile, then slowly pour in 10 oz of the Merlin Ale, simmer for 1 minute or until ½ the beer has evaporated. Mix in the brown sugar and maple syrup, simmer for 1 minute. Season with the spices, salt and pepper. Finish by whisking in the remaining 4 oz of beer and the butter to thicken the glaze. Use immediately or chill, glaze will thicken more when cold. Reheat in the microwave if necessary. To grill the chops Preheat the grill, clean and rub the grill with vegetable oil. Brush the pork chops with a little vegetable oil, season with kosher salt and cracked black pepper. Place the chops on the grill, brush the top of the pork chops with some of the glaze. Continue to baste with more glaze as you turn the chops on the grill. Cook for about 15 minutes on each side. Reserve some of the glaze to serve with the pork. Brew Clue Porterhouse and T-Bone usually refers just to beef cuts, here we are using pork. Although both cuts are from the loin, the difference between them is the size of the filet mignon on the steak or chop. The T-Bone has a small filet where the porterhouse has a large portion, found below the bone.

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