Specific description and suggestion: I was lucky enough not to have to search for this pairing –although it would have been fun drinking my way through the possibilities- as it happened quite accidentally. At a recent dinner party, Horny Devil –a house favorite- was paired with a veggie/quinoa dish (because my wife is a vegetarian) and it turned out to be quite magical. See recipe below. As with all Belgian beers, allow Horny Devil to warm before serving to ensure all the subtle spicy phenols and fruity esters are released out of solution. The spicy phenols from this beer will combine with the black pepper and vegetable-seasoning rub and create a new layer that balances the savory vegetables. The elevated alcohol content and the high carbonation in this beer help to cleanse the palate by breaking up and “scrubbing” the residual “savory-ness” away
Thanks Merideth and Jim for a great meal, laughs and of course the beer!
Recipe: Adjust to your serving size
-quinoa, zucchini, spinach, summer squash, tomatoes, mushrooms, red & yellow bell peppers and leeks
Sprinkle vegies with olive oil, black pepper, oregano, salt, chives, and the Fresh & Easy vegetable seasoning rub. Bake in the oven at 375 until they reached the desired texture (about 10 minutes). Combine the veggies with the quinoa, sprinkle with a bit more olive oil, salt and pepper to taste.