(WJBK) - The winter installment of the Royal Oak Beer Fest is coming up this weekend. The Polar Beer Club is happening at the Royal Oak Farmers Market on January 16 beginning at 7:30 p.m.
There will be local craft beers, imported beers and local food vendors there, too. For more information or to purchase tickets, visit www.royaloakbeerfest.com.
VIDEO: David Gilbert, chef and owner of Marai's in Grosse Pointe, prepares a few dishes. You can find those recipes below.
12oz Pickling Salt
2 quarts water
6 pound Boston Butt
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 Tablespoon chili powder
1 Tablespoon onion powder
1 Tablespoon paprika
Prepare Brine - Combine ingredients in a 6qt container. Add pork butt and cover, place in refrigerator for 12 hours.
Prepare Rub - Place cumin, fennel and coriander in a food grinder and grind until fine. Transfer to small bowl and add remainder of spices.
Remove pork from the brine and pat dry. Distribute the rub evenly over pork.
Preheat smoker to 210 degrees F. Place pork in smoker and cook for 10-12 hours. Begin checking meat for doneness after 10 hours of cooking time. Meat is ready when it can easily fall apart when pulling with a fork. Once done, remove from pot and rest for at least 1 hour.
4 Large russet potatoes, peeled and sliced about ¼ inch thick
1 garlic clove, crushed
1 Tablespoon usalted butter (room temperature)
Kosher salt and white pepper
3 Tablespoons freshly grated Parmigiano-Reggiano
3 Tablespoons freshly grated Comté cheese (or substitute for Gruyère or Asiago)
1 ½ Cups heavy cream
Preheat oven to 350 degrees F.
Put the potato slices in a bowl of water to cover so they don't discolor white you prepare the dish. Firmly rub the garlic clove all over the bottom and sides of a 10 inch gratin dish to coat the interior with its juices. Allow to dry for a few minutes, and then rub the bottom with butter.
Arrange a layer of potatoes, drained and patted dry, in a slightly overlapping fashion, like a splayed deck of cards, in the bottom of the gratin dish. Season with salt and white pepper and a little of each cheese. Continue layering the potatoes and cheese like this, seasoning each layer and finishing with cheese. Drizzle the cream along the sides of the dish.
Place the gratin, uncovered, on the top rack and bake for 1-1 ¼ hours, or until the cream has been absorbed and the top is crispy and golden. Let stand for 10 minutes before serving.
1.5 Cups Cooked Kamut
1 Tomato-Small Diced
1 Cucumber - Small Diced
¼ Cup Red Onion - Small Diced
½ Cup Chopped Dill
½ Cup Chopped Chives
½ Jalapeno - Small Diced
1 Tablespoon Lemon Juice
1 Tablespoon Lemon "meat" Chopped
1 Tablespoon Extra Virgin Olive Oil
½ teaspoon Ground Black Pepper
½ teaspoon Coarse Sea Salt
In a small bowl, whisk together the dressing ingredients. Set aside.
In a large bowl, combine cooked kamut with all the chopped vegetables. Add dressing and mix well. Top with grilled or smoked salmon. Keep refrigerated until ready to be served.