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Yards Love Stout Tempura Oysters with Ancho Cocktail Salsa.

Yards Love Stout Tempura Oysters with Ancho Cocktail Salsa.

by Chef Robert Legget

In the wide, wonderful world of beer, stout with oysters is as foodie cliché as it gets. But this Philly born beauty screams for tradition with its delicious black roastiness and a balanced bitter finish. This stout is as straight-up as they come, and easy to throw down since it weighs in at 5.5% ABV. Whether at the tasting room or poppin’ around town, I have always enjoyed this nitro black beauty.

Ingredients:

You will need a fryer, or a pan deep enough to immerse the oysters without crowding

The salsa (basically fresh cocktail sauce with a bit more…)

  • 6 oz. Love Stout (drink the rest)
  • 3 e. dried ancho chilies & 6 guajillo chilies
  • 1/2 lb. tomatillos, blackened & roasted
  • 1 e. poblano pepper, roasted, peeled
  • 6 garlic cloves, roasted
  • Worcestershire
  • fish sauce
  • sweet Thai chili sauce
  • ¼ cup horseradish (or more)
  • black pepper
  • Salt to taste
  • ¼ cup cider vinegar
  • ¼ cup fresh lemon juice (or more)Directions
  • Place your Yards Love Stout on the stove and bring to a boil.
  • While waiting, toast your chilies in the oven, until fragrant. About 3 minutes at 450˚.
  • Pour the hot Love Stout over your toasted chilies and tightly cover.
  • Steep for at least 20 minutes, but overnight is best.
  • Take the chili stout mixture and purée in the blender until smooth. Strain through a fine mesh sieve.
  • Purée the remaining ingredients together, reserving the lemon & horseradish.
  • Fold your base in with your chili purée, adding your horseradish and lemon for a strong bite and an acidic kick…don’t forget the salt!

The Tempura

  • 1 well chilled bottle of Yards Love Stout
  • 1 ¾ cups all-purpose flour
  • 2 tbsp. corn starch
  • 1 doz. shucked Washington State oystersDirections
  • Place the cold beer on a pitcher. Allow for plenty of extra room.
  • Using an immersion blender, start whirling the beer while slowly adding the flour, corn starch and salt to taste.
  • Take your oysters, lightly coat them with flour. Shake off the excess and drop into the tempura batter, then gently drop into the fryer at 350˚, until crispy.

Now, I have always been one to boast, we all know this, but holy hell, these little bastards are awesome. Try it and tell me what you think!

About Mat Falco

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