- 2 carrots, peeled, chopped into . inch pieces
- 1 can light beer
- 1 teaspoon coriander
- Salt and pepper to taste
- Water to cover
- 3 tablespoons butter
In a small saucepan, add carrots, beer, coriander, salt and pepper. Add enough water to cover up the carrots by about 1 inch, cover. Boil until fork tender. Remove from heat, strain, reserving the liquid. In a blender, add carrots, butter and enough of the resesrved liquid to blend into a thick puree, set aside.
- Remaining liquid from above mixture
- 1/2 cup barley
- 1 tablespoon whole coriander
- 1 teaspoon soybean oil
- 2 tablespoon Italian parsley, chopped
To the remaining liquid from carrots, add enough water to measure 1 cup, add to medium saucepan. Bring to a boil, add barley and a pinch of salt; reduce heat, cover. Simmer for 12 minutes or until tender and fluffy. Drain any of the remaining liquid. Add oil and parsley, mix. Keep warm.
- 4 Brussels Sprouts, trimmed, halved or quartered depending on size
- 3 tablespoon soybean oil
- salt and pepper
In a small bowl, add all ingredients, toss together. Place mixture in a roasting pan, roast at 375 degrees F for 15-20 minutes or until crispy but still tender in the center.
- 1 baby golden beet
- 1 baby red beet
- 3 tablespoon sugar, divided
- 2 tablespoon Champagne vinegar
- 2 tablespoon butter, melted
In a small saucepan add baby beets, 1 1/2 tablespoons sugar, vinegar and enough water to cover by 1 inch. Simmer for 30-40 minutes or until tender, drain, let cool; peel. In a sheet pan, lined with silicone mat, add beets. Lightly brush with butter and dust with remaining sugar. Place into 375 degrees F oven for 3-5 minutes until sugar caramelizes.
- 3 tablespoons soybean oil
- 2 MacFarlane pheasant breast packages, drained, and patted dry
- 2 tablespoons butter
- 1/2 can beer
In a hot skillet, add oil. Add pheasant, skin side down. Reduce heat to medium-high, cook for 3 minutes. Add butter, flip the breast over, add beer. Cook to internal temperature of 150 degrees F. Remove from heat, let rest for 3-5 minutes before slicing. Slice. On 2 dinner plates, divide food evenly, drizzle with emulsion. Serve immediately.
Yield: 2 servings
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
By Chef Andrew Newberg of Taste To Go Catering, Des Moines, IA