Chef Dean Thompson of Flights: Cooking with Beer

by / Wednesday, 16 April 2014 / Published in Recipes

Our Raleigh Tour 1 is coming up this Saturday, April 19. You’ll start off at Tyler’s Taproom in Raleigh and tour Lonerider Brewing Company and Gizmo Brew Works. The tour is a great way to spend a Saturday afternoon learning about NC beer and tasting a few brews. In honor of the upcoming tour, Chef Dean Thompson of Flights has shared a few recipes featuring beer brewed by head brewer Tyler Cox of Gizmo Brew Works.

Chef Dean Thompson is passionate about craft NC beer and enjoys cooking with local ingredients. Chef Dean is a highly talented chef who won the 2013 Competition Dining Fire in the Triangle series, a local Iron Chef-style competition. Also, he recently hosted a wild game beer dinner at Flights, which was quite the hit! In conjunction with NC Beer Month and his past wild game dinner, Chef Dean has shared a recipe for Mustard Crusted Venison Chops using Gizmo Brew Works’ Black Stiletto Stout. He also has included a decadent side dish to pair with the venison chops using the same beer, Smoked Cheddar and Black Stiletto Stout Shells and Cheese.

Venison Chops and Cheese Shells
Copyright: Chef Dean Thompson

Mustard Crusted Venison Chops

Take a fully cleaned half rack of venison and marinate for 24 hours.

12 oz Black Stiletto Stout
1 c Olive Oil
¼ c Dijon Mustard
¼ c Brown Sugar
2 cloves Garlic, minced
1 each Shallot, minced
2 Sprigs of Thyme
Salt and Pepper

Sear the meat in a pan flesh side down until meat is golden brown. Mix Dijon mustard and Black Stiletto Stout, 3 to 1. Brush the seared side with the mixture and dip in seasoned bread crumbs. Roast meat in oven until internal temperature is 130 degrees.

Smoked Cheddar and Black Stiletto Stout Shells and Cheese

3 Tbsp Butter
2 Tbsp Flour, sifted
1 qt. Whole Milk
8 oz Black Stiletto Stout
1 C Smoked Cheddar, shredded
4 eggs
1.5 lbs cooked pasta (preferably shell noodles)
Crushed Ritz Crackers

Melt butter in a 2 qt sauce pan. Sift flour into the butter and cook on low heat for 6 minutes. Stir in milk slowly.
Add Black Stiletto Stout to the milk mixture and simmer on low until the liquid thicken slightly.
Add smoked cheddar cheese, a small amount at a time while stirring.
Season with salt to taste.
Let mixture cool slightly and add 4 eggs and 1.5 lbs cooked pasta. Top the shells and cheese with crushed Ritz Crackers and bake in preheated oven at 350 degrees for 20 minutes.

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