Author Topic: A first: hops in a recipe  (Read 746 times)

Offline yso191

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A first: hops in a recipe
« on: October 16, 2015, 12:53:23 AM »
My wife and I have a subscription to a company called Blue Apron.  For $60 a week they send three meals for two people (for the math challenged that is $10 per meal per person).  We like it because there is no waste and the recipes are outstanding.

Why am I posting?  I just unpacked this week's meals and one of them entitled "Oktoberfest Pork Chops" has hops as an ingredient!  I have never seen that before.  There are three dishes in the meal: the pork chops, German potato salad, and hops-braised cabbage.

They do not say what hop variety.  I'll let you know how it turns out.
Steve
All Hands Brewing
BJCP #D1667

Offline smokeymcb

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Re: A first: hops in a recipe
« Reply #1 on: October 16, 2015, 04:29:05 AM »
Interesting!  I'm watching for your update just in case I have to steal their idea and put it on one of my menus lol...
Anyone got a lighter??

Rob C.

Offline denny

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Re: A first: hops in a recipe
« Reply #2 on: October 16, 2015, 04:08:23 PM »
I've seen hops used as an ingredient a few times on TV cooking shows.  The general consensus is that it just add a kinda vegetal quality.  Looking forward to what you have to say.
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Offline yso191

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Re: A first: hops in a recipe
« Reply #3 on: October 23, 2015, 02:17:18 PM »
Ok we had the above meal last night.  The "Hops-Braised Cabbage" was good, not great.  It was interesting/unusual. and it went perfectly with the pork chops and German potato salad.

In case you want to try it for yourself, here are the details (for two servings):

1 med. red onion
3/4 lb. green cabbage
1 Tbsp. honey
2 Tbsp. Apple cider vinegar
2 hop cones (these were from a relatively small cone variety)

Core an thinly slice the cabbage.  Peel, halve and thinly slice the onion.
In a large pan heat 2 tsp. of olive oil on medium high until hot.  Add the onion; season with salt and pepper.  Cook, stirring occasionally 2-3 minutes, or until softened and fragrant.  Add the cabbage; season with salt and pepper.  Cook, stirring occasionally, 1-2 minutes, or until slightly wilted.  Stir in the honey, vinegar, hops and 1/4 cup of water.  Loosely cover the pan with foil and reduce the heat to medium.  Simmer 12-14 minutes, or until the cabbage is tender.  Season with salt and pepper to taste.
Steve
All Hands Brewing
BJCP #D1667

Offline homoeccentricus

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Re: A first: hops in a recipe
« Reply #4 on: October 23, 2015, 02:57:40 PM »
How many pellets would that be?
Frank P.

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Offline Stevie

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Re: A first: hops in a recipe
« Reply #5 on: October 23, 2015, 03:01:21 PM »
I imagine whole hops work best here. Use is more like bayleaves than basil.

Offline smokeymcb

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Re: A first: hops in a recipe
« Reply #6 on: October 23, 2015, 03:02:22 PM »
Thanks for the update.  Were the hops removed or served in the cabbage as part of the meal?

Edit: maybe answered above...
Anyone got a lighter??

Rob C.

Offline HoosierBrew

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Re: A first: hops in a recipe
« Reply #7 on: October 23, 2015, 03:05:05 PM »
Yeah, you definitely wouldn't want pellet particles in the dish. A particle or two in a glass of hoppy beer is pretty powerful, not in a good way.
Jon H.

Offline yso191

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Re: A first: hops in a recipe
« Reply #8 on: October 23, 2015, 03:20:43 PM »
Yes, whole cone hops, not removed.
Steve
All Hands Brewing
BJCP #D1667

Offline Stevie

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A first: hops in a recipe
« Reply #9 on: October 23, 2015, 03:23:19 PM »
Did you eat the cone?

Offline yso191

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Re: A first: hops in a recipe
« Reply #10 on: October 24, 2015, 10:59:29 PM »
Did you eat the cone?

I'm sure I ate part of it.  It did not hold together so it was distributed throughout the dish.
Steve
All Hands Brewing
BJCP #D1667