When you think of countries with long, storied beer traditions, names like Germany, Belgium, and the U.S. come to mind. While Spain doesn’t usually make that list, trust me when I tell you there’s nothing like a cold beer paired with some tapas to cool down on a hot summer day in Andalucía. When I studied in Spain I was obsessed with Cervezas Alhambra, the very first brewery in the city of Granada that dates back to 1925.
To my surprise and delight, I was recently asked by the Alhambra beer team to develop a recipe inspired by and/or using their Alhambra 1925, a varietal that was born in 1997 that was made to celebrate Spanish culture. Dream opportunity, right? The only problem is that I’m not a chef. While I’m a food lover, I’m an amateur home cook at best. In any case, I don’t write recipes; I just follow them. Well, once again, my friend Chef Antonio Puertas, executive chef of Key Biscayne’s Kebo Restaurant, saved the day and created something unique and delicious for us to share with you.
But, I know by now you’re asking, “Mitch, you titled this as a giveaway. What can we win, and how?” Well, that part is easy. Simply comment on this very blog post with a description of your perfect tapa to pair with Alhambra Reserva 1925. In layman’s terms… What’s your favorite food/beer pairing? The winner (to be selected directly by the brand team*) will win an Alhambra Reserva 1925 Heritage Set to enjoy with their own tapa creations!
So, enjoy Chef Antonio’s recipe below and then get to commenting. Good luck, beer lovers!
CHICKEN BREAST STUFFED WITH JAMON SERRANO & MANCHEGO CHEESE,
WRAPPED IN ALHAMBRA RESERVA 1925 JELLY
WITH HONEY, ALMOND & RAISIN SAUCE ATOP BEER BREAD
For the Beer Bread
- 10.5oz Flour
- 1 Bottle Alhambra Reserva 1925
- 1 Packet Yeast
- 1 Tsp Sugar
- 2 Tsp Salt
- Make a hole in the center of the flour to hold all the other ingredients. Begin to mix with your hands and knead the dough until the dough becomes elastic.
- Let the dough rest for 30 minutes.
- Knead the dough for 5 more minutes to eliminate any air bubbles.
- Divide the dough into small balls, place them in a mold, and bake in a 395-degree oven for 25 minutes.
- Set finished bread aside until it’s time to plate the final dish.
For the Stuffed Chicken Breast
- 1 Chicken Breast
- 2oz Jamón Serrano
- 2oz Manchego Cheese
- 1 bottle Alhambra Reserva 1925
- .35oz Gelatin
- Flatten the chicken breast until a thin.
- Place the flattened chicken breast on top of a sheet of plastic wrap and top with a layer of Jamón
- Serrano and a layer of Manchego cheese.
- Roll up the chicken breast around the ham and cheese.
- Seal in a vacuum pack and cook in boiling water (or sous vide) for 10 minutes.
- Let the chicken cool and reserve.
- Meanwhile, pour the beer into a sauce pan and add the gelatin.
- Cook until boiling, then remove from heat and let cool for two minutes.
- Place the cooked chicken breast in the sauce pan with the beer-gelatin mixture and let cool for two hours until the beer gels around the chicken breast.
- Place the gelled chicken breast in Ziploc bag and maintain warm in a water bath until it’s time to plate the final dish.
For the Honey, Almond & Raisin Sauce
- 1 Onion
- .4oz Marcona Almonds
- .5oz Raisins
- 3.5oz Honey
- 2oz Chicken Broth
- Olive Oil
- Finely dice the onion and cook in olive oil until golden.
- Add the raisins and almonds and cook for 2 minutes.
- Add the chicken broth and honey, seasoning with salt, and cook until the liquid is reduced to a thick sauce.
- Slice the beer bread and top with the warm chicken breast.
- Pour warm sauce on top of chicken.
*Winner will be selected and announced by September 9th. No purchase necessary.