BCP Pairing Sessions #9: Summer Edition – Fast Times at the Farmers Market
BCP Pairing Sessions: #9: Summer Edition – Fast Times at the Farmers Market
Beverage: Brown Ale
Cigar: Smoky-Smooth Naturals
Eats: Grilled Veggie Quesadilla
Why it Works: Burgers and steaks are great, but you gotta branch out beyond the carnivore-club menu every once in a while and find some healthy options that aren’t boring or bland, enter the Grilled Veggie Quesadilla. Take a stroll through your local farmers market and pick up a cornucopia of the fresh veggie offerings you’ll find there that will leave you feeling like maybe there is a chance you’ll fulfill one of those crazy ‘lose weight and get in shape’ resolutions you get so pumped about every January. Rather than gorge on the grease of meaty pairings, you can enjoy the freshness of the Quesadilla with the slightly malty and caramel-chocolatey offerings of the Brown Ales and Smooth Natural cigars.
Recommended Smoky-Smooth Naturals:
W: Connecticut Broadleaf
B: American tobaccos
F: American tobaccos
B: Nicaraguan Rosado
F: Nicaraguan, Dominican and Brazilian Mata Fina
Grilled Veggie Quesadilla Recipe:
4 large Tortillas
2 Large Zucchinis
2 Large Squash
4 Portobello Mushrooms
4 Red Bell Peppers
1 Red Onion
2 cups Fresh Mozzarella (shredded)
8 tbsp Pesto
Salt and Pepper
- Slice the zucchinis, squash, mushrooms, peppers (hollow out and remove seeds) and red onions. Season with salt and pepper.
- Preheat the grill to between 325-350 degrees.
- Grill the veggies till char lines appear on both sides.
- Spread 2 tbsp of pesto on one side of the tortilla. On one half of the tortilla, arrange the grilled veggies and cover with approximately 1/2 cup of mozzarella cheese.
- Fold the side of the tortilla without veggies over to create a half circle shaped enclosure and press down.
- Grill both sides until golden brown. Cut into sections of 3 or 4 and serve with sour cream and/or salsa.
Kick it up a Notch: If you have a few extra dollars in your pocket while cruising around the farmers market, grab some garlic, a tomato, a jalapeño, a pimiento, a green chile, some shredded monterey jack and/or shredded white cheddar cheese, a pint of half and half and a domestic beer and you can make yourself some dynamite Queso Dip. Here’s what you do:
- Dice all that stuff up. One clove of garlic and the tomato, jalapeño, pimiento and chile…not the half and half, beer and cheese (don’t be silly).
- In a skillet or saucepan, over medium heat, melt 2 tablespoons of butter with the garlic. When it gets melted down, add 2 tablespoons of flour.
- Once the flour absorbs the melted butter, stir in 12 oz of the beer and 1/4 cup of half and half.
- Whisk that till it comes to a simmer and starts to thicken up.
- Drop the heat to very low, or transfer to a slow cooker if possible, and add the cheese. You want to have a minimum of 4 oz of cheese here, so you can mix the flavors or add more if you desire.
- Stir cheese till melted and smooth.
- Add all the diced veggies and stir.
- Serve on tortilla chips.