Recipe Exchange: Chuckanut Brewery chef shares lamb slider recipe

THE BELLINGHAM HERALDApril 22, 2014 

Joel Shumate, Chuckanut Brewery and Kitchen

Joel Shumate, chef at Chuckanut Brewery and Kitchen, participates in the Bellingham Farmers Market "Chef at the Market" demonstration in August 2013 at Depot Market Square.

MARI KEMPER — COURTESY TO THE BELLINGHAM HERALD

Chef Joel Shumate of Bellingham shares his recipe for Chuckanut lamb slider on rosemary crostini with mint aoili. It will be the appetizer at the Chuckanut Brewery Spring Beer Dinner this weekend.

"Lamb is always a popular springtime ingredient as well as fresh mint, they both are fresh in the spring," he says. The slider will be paired with Chuckanut Vienna lager for the dinner.

He says the hardest part of preparing the dish is the aoili. He says to be patient and to slowly add the oil.

INGREDIENTS

2 pounds ground lamb

1/4 cup Dijon and whole grain mustard

1/2 cup Chuckanut beer (preferably a dark to allow the natural flavor of both to open)

1/2 cup mint, minced

2 tablespoons garlic, minced

1 pinch salt and pepper

3 egg yolks (for safety reasons, use pasteurized eggs)

1 pint extra virgin olive oil

2-3 teaspoons lemon juice

1 teaspoon Kosher salt, or to taste

Loaf of rosemary bread

DIRECTIONS

Lamb

Place ground lamb, both mustards, half of the mint, Chuckanut beer, half of the minced garlic and a pinch of salt and pepper in a large bowl, mix together well and allow to rest for an hour.

When it's rested, make desired patty size for bread, pan sear or cook to favorite doneness.

Crostini

Cut loaf into small rounds, slightly drizzle with oil, place in 325-degree oven for about 8 minutes, until brown and crisp when cooled.

Aioli

Let all of your ingredients come to room temperature before you begin.

In a small bowl, mash the garlic and the salt together until they form a paste.

Add the egg yolks and whisk vigorously until the mixture is smooth. You can use a stand mixer or a blender.

With the mixer or blender going full speed (or by hand whisking as hard as you can), add the olive oil very slowly, as little as a drop at a time.

When the emulsion starts and the aioli thickens, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your emulsion.

When the aioli thickens, add a bit more lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon juice if the mixture gets too thick.

Finish the aioli with the remaining lemon juice and remaining mint. Lemon juice will add a bit of tang as well as achieve the right consistency.

Store unused aioli in the refrigerator, where it can keep for a day or two.

SERVINGS

Four to six.

EVENT

Chuckanut Brewery and Kitchen's Spring Beer Dinner will be held at 6 p.m. Sunday, April 27, at 601 W. Holly St.

Dress warmly to dine near the brewery's fermentation tanks, as brewmaster Will Kemper describes the pairings, with Chuckanut kolsch, pilsner, Vienna lager, robust porter, and the new collaboration beer, Roasted Chuckanuts British Bitter.

Tickets are $39.95 for food, beer and service, plus tax, and must be purchased in advance at the brewery or by phone at 360-752-3377.

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