Tag Archives: North Coast Old No. 38 Stout

Old No. 38 Stout Recipe: Stout-Soaked Porterhouse with Beer Butter, from Better Homes & Gardens

Stout-Soaked Porterhouse with Beer ButterThe October 2012 Better Homes & Gardens issue has a whole spread on cooking with beer, including a recipe they recommend making with Old No. 38 Stout!

Here’s what they say about their recipe for Stout-Soaked Porterhouse with Beer Butter:

“Marinating the porterhouse steak in stout beer infuses it with bold coffeelike flavor, while our tarragon-and-stout butter adds a perfectly savory topper. Use your extra butter over hot vegetables.”

Stout-Soaked Porterhouse with Beer Butter

Makes: 2 to 3 servings
Prep 35 mins
Marinate 4 hrs
Broil 12 mins
Stand 5 mins

1    Porterhouse steak, 1-inch thick (about 1¼ lb.)
1    12 ounce bottle stout beer (Guiness)
1    tablespoon Dijon-style mustard
1    tablespoon Worcestershire sauce
2    teaspoons dried tarragon, crushed
½  teaspoon salt
½  teaspoon ground black pepper
1    shallot, finely chopped
2    teaspoons olive oil
½  cup butter, softened

Directions

1. Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.

2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze.

3. Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145 degrees F) or 15 to 20 minutes for medium (160 degrees F). Transfer to platter. Tent with foil and let stand 5 minutes.

4. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).

5. To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.

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Valentine's Day at the North Coast Brewing Taproom & Grill: Paired Oysters and Brews

Oysters and lemon wedgesAre Oysters the Perfect Love Food?

De Maupassant described them as “…small and rich, looking like little ears enfolded in shells, and melting between the palate and the tongue like salted sweets.”

Paired with our dizzying, appetizing, and refreshing Le Merle Saison, the champagne-like Grand Cru, and the dark, rich Old No. 38 Stout, it sounds like Valentine perfection to us.

Join us at the North Coast Brewing Taproom & Grill for Valentine’s Day (Tuesday, February 14, 2012; 444 North Main Street, Fort Bragg, CA), where we will be featuring the clean, mildly salty Drake’s Bays; the sweet, buttery, melon-flavored Kumamotos; and the clean, briny Barron Points. North Coast Brewing Le Merle, Old No. 38 Stout, and Grand Cru

Our Favorite West Coast Oysters:
Barron Point* (Puget Sound, WA): soft-textured, sweet, and musky

Blue Pool (Pacific variety, Hood Canal, WA): crunchy texture with a pronounced vegetable finish

Drake’s Estero* (Drake’s Bay, CA): tender and briny, with a touch of bitter herb

Hog Island Sweetwater (Pacific variety, Tomales Bay, CA): salty with crisp, grassy flavors and a sweet finish

Hog Island Atlantics (Atlantic variety, Tomales Bay, CA): intensely briny with a fruitiness

Kumamoto* (Tomales Bay, CA): small and mild with a creamy watermelon finish

Penn Cove Selects (Pacific variety, Samish Bay, WA): firm meats with a bright brininess and cucumber finish

*Oysters featured at our Taproom and Grill on Valentine’s Day

Try our favorite mignonette recipe with chopped fine fresh mint, fresh cilantro, and red jalapeno; diced fine shallots; rice vinegar; fresh lime juice; and black cracked pepper.

Click here for a printable PDF of this post.

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Wall Street Journal Picks Old No. 38 Stout as Their Top Alternative to Guinness

North Coast Brewing Old No. 38 Stout“The dark stuff from Ireland is a fine beer—smooth, satisfying and surprisingly low-carb. But when it comes to pure flavor, Guinness cedes its foamy crown to American-brewed Irish-style stouts…As demonstrated in our picks here, the results are uncommonly good…

North Coast is probably more famous for their intense Russian stout, Old Rasputin, but save that one for dessert. For day-long drinking, go with Old No. 38, a smooth, rounded beer with a bit more chocolate and fruit sweetness than a typical Irish dry stout. Soft edges and a mellow, woody finish make it wonderfully complex. 5.5% ABV”

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