Elevate your grill game with a touch of beer and a whole lotta chilies. For this edition of Rhinegeist Recipes, dark beer and bright sauce collide for a red meat treat.
Craig “Rip It” Radden is the Chef de Cuisine at Sartre OTR. He is a close friend of the brewery and has an extensive collection of seasonal aprons.
8 quiallo chilies dried
8 ancho chilies dried
4 chipotle peppers 9 dried
3 garlic cloves
1 12oz can Calfé the beer
2 tbsp almonds
2 tbsp pecans
2 cinnamon sticks
3 all spice berries
2 tbsp pumpkin seeds
1/8th tsp cumin
1/8th tsp aniseed
Cut and deseed all chilies.
Bring one small pot of water to a boil and submerge and cover the chilies until they are soft and tender.
Slice your tomato, tomatillos, onions, and garlic.
Place in the broil until nice and heavily charred (not burnt).
Lightly toast all your spices and nuts until aromatic and golden brown.
Place all ingredients into a vita-prep and blend until smooth.
For the dinner choose any desired protein cooked to your liking, preferably beef or pork. Add some rice and there you go.