Oatmeal Stout Food

PORK MEDALLIONS WITH OATMEAL STOUT

Steps:

• Slice the pork into 1/4-inch thick medallions (about 3 ounces each). Place the pork in a large shallow dish. Add 3 cups of the oatmeal stout, the salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
• Prepare the potatoes: Pour the oil into a deep-fat fryer or a heavy medium saucepan. Heat the oil over medium heat to 350 degrees F. Carefully add the potatoes, several slices at a time into the heated oil and cook for 4 minutes, until crispy. Using a slotted spoon or a French fry skimmer, remove the potatoes from the oil and place on paper towels to absorb any excess oil. Reserve and keep warm in a 300 degree oven.
• Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels. In a large skillet, cook the pork in the butter over high heat for 2 minutes on each side, until brown. Remove the pork from the skillet. Reserve and keep warm.
• Reduce the heat to medium and add the mustard greens, shallots, parsley and thyme. Saute for 2 minutes, until wilted. Add the remaining 1 cup oatmeal stout to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the demi-glace and cook over medium to high heat about 5 minutes, until the liquid is reduced by half.
• To serve, arrange a bed of the mustard greens mixture in the center of each plate. Top with the pork medallions and fried sweet potatoes.

OATMEAL STOUT CAKE

Steps:

• Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
• Cover the oatmeal with the stout and let soak 30 minutes or longer.
• Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
• Combine the flour, baking soda, salt, cinnamon and nutmeg.
• Drain the stout from the oats and reserve.
• Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
• Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
• Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.