Tag Archives: PEI Bistro

Rhubarb and Beer Barbeque Sauce

Beer Barbeque Sauce
Rhubarb and Beer Barbeque Sauce

We have a good-sized patch of rhubarb and, every year, I develop one or more new recipes using it.  I recently paid a visit to Upstreet Craft Brewing in Charlottetown in preparation for a story on this brewery and, lo and behold, they have a strawberry-rhubarb beer. This got me to thinking that I could combine the rhubarb with this beer to make a tasty barbeque sauce which is just what I did!

Beer Barbeque Sauce
Rhubarb and Beer Barbeque Sauce

Now, this barbeque sauce takes a little time to make but the end result is so worth it.  Just like making a traditional fine tomato sauce, the key is in letting the sauce simmer to allow the flavors to mix and mingle and get to know each other – very social just like Upstreet’s Rhuby Social beer! The sauce is a mix of savory, tart, and sweet, especially with the addition of crushed pineapple that goes well with rhubarb.

Beer Barbeque Sauce
Porkchops with Rhubarb and Beer Barbeque Sauce

This barbeque sauce is particularly good on pork and chicken but also pairs well with burgers. This is my signature barbeque sauce for this summer.  I use my immersion blender in the sauce but, if you like it more thick and chunky, leave it just as it is.  I hope you enjoy it.

Porkchops with Rhubarb and Beer Barbeque Sauce
Porkchops with Rhubarb and Beer Barbeque Sauce

(Printable recipe follows at end of posting)

Rhubarb and Beer Barbeque Sauce

Ingredients:

½ lb rhubarb, sliced ½” thick
2 tbsp water
1½ tsp lemon juice
2-3 tbsp. oil
½ cup onion, finely chopped
3-4 cloves garlic, minced
½ cup ketchup
2 tbsp tomato paste
2 tbsp Dijon mustard
¼ cup maple syrup
½ cup brown sugar, firmly packed
¼ tsp cinnamon
2 tbsp apple cider vinegar
½ tbsp. Worcestershire sauce
½ tsp salt
Pinch cayenne
¾ cup crushed pineapple with juice
½ cup Upstreet Craft Brewing’s “Rhuby Social” beer

Method:

In medium-sized saucepan, combine rhubarb, water, and lemon juice.  Bring to a boil.  Reduce heat to medium-low and cook for approximately 10 minutes, or until rhubarb is soft and mushy.

In separate medium-sized saucepan, heat oil and, over medium heat, sauté onions until soft and translucent.  Add garlic and cook for one additional minute, stirring constantly, being careful not to burn the onions or garlic. Add the cooked rhubarb, ketchup, tomato paste, mustard, maple syrup, brown sugar, cinnamon, vinegar, Worcestershire sauce, salt, and cayenne.  Bring to a boil then reduce heat to medium low and cook for approximately 45 minutes or until thickened, stirring regularly.

Add the crushed pineapple and beer.  Cook for apx. 30 minutes longer, stirring regularly to prevent scorching.  Cool.  Purée in blender, food processor, or with an immersion blender.

Store in refrigerator for up to 1 week. Use on chicken, pork, or burgers.

Yield: 
Apx. 2½ cups

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Beer Barbeque Sauce
Rhubarb and Beer Barbeque Sauce

Rhubarb and Beer Barbeque Sauce

Yield: Apx. 2 1/2 cups

Savory and sweet barbeque sauce combines rhubarb, crushed pineapple, and beer to make a tasty sauce for pork, chicken, and burgers.

Ingredients

  • ½ lb rhubarb, sliced ½” thick
  • 2 tbsp water
  • 1½ tsp lemon juice
  • 2-3 tbsp. oil
  • ½ cup onion, finely chopped
  • 3-4 cloves garlic, minced
  • ½ cup ketchup
  • 2 tbsp tomato paste
  • 2 tbsp Dijon mustard
  • ¼ cup maple syrup
  • ½ cup brown sugar, firmly packed
  • ¼ tsp cinnamon
  • 2 tbsp apple cider vinegar
  • ½ tbsp. Worcestershire sauce
  • ½ tsp salt
  • Pinch cayenne
  • ¾ cup crushed pineapple with juice
  • ½ cup Upstreet Craft Brewing’s “Rhuby Social” beer

Instructions

  1. In medium-sized saucepan, combine rhubarb, water, and lemon juice. Bring to a boil. Reduce heat to medium-low and cook for approximately 10 minutes, or until rhubarb is soft and mushy.
  2. In separate medium-sized saucepan, heat oil and, over medium heat, sauté onions until soft and translucent. Add garlic and cook for one additional minute, stirring constantly, being careful not to burn the onions or garlic. Add the cooked rhubarb, ketchup, tomato paste, mustard, maple syrup, brown sugar, cinnamon, vinegar, Worcestershire sauce, salt, and cayenne. Bring to a boil then reduce heat to medium low and cook for approximately 45 minutes or until thickened, stirring regularly. Add the crushed pineapple and beer. Cook for apx. 30 minutes longer, stirring regularly to prevent scorching. Cool. Purée in blender, food processor, or with an immersion blender. Store in refrigerator for up to 1 week. Use on chicken, pork, or burgers.
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PEI Mussels Steamed in Beer Recipe

Beer-steamed Mussels
PEI Mussels Steamed in Rhuby Social Beer from Upstreet Craft Brewing

My recipe for steamed mussels calls for some aromatics to build a flavor base in which to steam the tasty little morsels.  Aromatic cooking involves some type of fat or oil – I’m using butter in this recipe – combined with some aromatic vegetables and herbs.  In this case, I am using onion, celery, and garlic along with some fresh thyme. The combination of a fat product and heat help to release the wonderful aromas of ingredients and infuse dishes with fabulous flavors.  Ever walk into the tantalizing scent of a kitchen where onions and garlic are cooking in oil or butter? That’s aromatics at work.

Preparing this flavor base at the beginning of the cooking process adds depth and complexity to the dish. Since mussels cook rapidly,  chop the vegetables up somewhat fine as they need to release their flavors quickly in order to add flavor to the dish.

The fresh mussels should be rinsed under cold water before they are cooked.  If any of the shells don’t close up after this rinsing, tap the  shells lightly. If they still don’t close, discard them. Any “beard” on the mussels also needs to be removed.

Once the vegetables have been sautéed and released their flavors, it’s time to add a small amount of lemon juice and some beer to the mixture. The lemon juice adds fresh, crisp notes to the broth. This helps to balance the seafood qualities of the broth once the mussels are added. Beer adds both depth and complexity of flavor to the mussels which should be steamed in a very small amount of liquid.  If too much liquid is used, it will dilute the flavor altogether. It’s the steam, not the amount of liquid, that cooks the mussels. In this recipe, I have chosen to use a craft beer that has been brewed right here on Prince Edward Island at Upstreet Craft Brewing in Charlottetown (click here for my story on this brewery).  The strawberry and rhubarb flavored “Rhuby Social” witbier with its slight tartness pairs particularly well with seafood.

It’s important not to overcook the mussels as they will become tough. I find that 5-7 minutes is usually sufficient; however, the amount of steaming time depends on several factors including how many (and the size of the) mussels in the pot, the weight of the pot, and amount of heat over which they are steamed. The ultimate test of doneness is a peek inside the pot to see if the shells have opened.  It’s very important that, at the end of the steaming process, any shells that have not opened be discarded. If a shell has to be pried open, it is not considered safe for consumption.

These mussels can be eaten with bread dipped in the steaming broth.  Simply strain the broth to remove the vegetables and herbs. Alternatively, they can be eaten dipped in melted butter or even with a simple splash of freshly squeezed lemon juice.

(Printable recipe follows at end of posting)

PEI Mussels Steamed in Beer

Ingredients:
2 lbs. PEI mussels, rinsed and beards removed

1 tbsp butter
1/3 cup onion, chopped
2-3 cloves garlic, minced
4” piece of celery with leaves, chopped
½ tsp salt
2 sprigs fresh thyme
2 tsp lemon juice
1 cup Upstreet Craft Brewing’s “Rhuby Social” Beer

Method:
In medium-sized stock pot, melt the butter over medium-high heat.  Add the onion, garlic, celery and salt. Sauté, stirring briskly, just until onion has softened and has started to become transparent.  Add the thyme, lemon juice, and beer.  Increase the heat to high and bring liquid to a boil.  Add the mussels. Cover and steam the mussels for approximately 5-7 minutes, or until the mussel shells have opened.  Remove pot from heat and let mussels stand in broth for 1-2 minutes.

Remove mussels from broth with a slotted spoon and discard any shells that have not opened.  If desired, strain the broth and use for dipping bread to enjoy with the mussels.  Alternatively, melt butter in which to dip the mussels.

Yield: Apx. 2 servings

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Beer-steamed Mussels
PEI Mussels Steamed in Beer

Mussels Steamed in Beer Recipe

Yield: 2 servings

PEI Mussels steamed in an aromatic beer broth. Dip the mussels in melted butter for the ultimate treat.

Ingredients

  • 2 lbs. PEI mussels, rinsed and beards removed
  • 1 tbsp butter
  • 1/3 cup onion, chopped
  • 2-3 cloves garlic, minced
  • 4” piece of celery with leaves, chopped
  • ½ tsp salt
  • 2 sprigs fresh thyme
  • 2 tsp lemon juice
  • 1 cup Upstreet Craft Brewing’s “Rhuby Social” Beer

Instructions

  1. In medium-sized stock pot, melt the butter over medium-high heat. Add the onion, garlic, celery and salt. Sauté, stirring briskly, just until onion has softened and has started to become transparent. Add the thyme, lemon juice, and beer. Increase the heat to high and bring liquid to a boil. Add the mussels. Cover and steam the mussels for approximately 5-7 minutes, or until the mussel shells have opened. Remove pot from heat and let mussels stand in broth for 1-2 minutes.
  2. Remove mussels from broth with a slotted spoon and discard any shells that have not opened. If desired, strain the broth and use for dipping bread to enjoy with the mussels. Alternatively, melt butter in which to dip the mussels.
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