Hops For Your Pops
This Father’s Day, crack open a cold one and create your own backyard brewpub with these tasty dishes
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Good morning: This stout braised short rib hash is just one brunch item offered by Chef Aaron Foglietta at the Beech Tree Grill in Poughkeepsie this Father’s Day
Photographs by Jennifer May
Father’s Day is Sunday, June 20, and for dads who dig cooking, we’re offering some delicious beer-infused recipes from Keegan Ales and the Beech Tree Grill. But for those who would rather avoid the kitchen, the two restaurants are hosting events and special menus for the big day. So raise a pint — and a fork — to Valley dads. Cheers!
Although many people tend to spend the day grilling in the backyard on Father’s Day, the Beech Tree Grill features a special homestyle brunch (something “real meat-and-potatoes-y,” Chef Aaron Foglietta promises) and a selection of grilled items for dinner — in case those burgers and steaks at home come out a la flambé.
When did you first start cooking with beer?
The first time I tried cooking with a microbrew was four years ago. I tried to make a potato cheese soup with a bitter India pale ale. I cooked it the wrong way, and the soup came out extremely bitter. Beer lovers enjoyed it because it tasted like the beer, but no one else was into it. I’ve learned since then.
What’s the best type of brew to cook with?
Anything that’s pretty flavorful, from a mid-bodied brew — like a pale ale — to a thick stout, depending on what flavor you’re looking for.
Tell me about a Father’s Day tradition.
It’s not just a Father’s Day memory in particular, but my family always loved cooking and eating together, and the smell of a charcoal grill lighting up in the summer reminds me of grilling with my father. I love that smell.
What’s a better Father’s Day gift: a necktie or beer?
Definitely beer! Beer and a hammock.
Favorite special-occasion beer?
Anything Belgian, depending on the season. In the summer, I usually like a good saison or farmhouse ale; they’re light so you can have a couple.
Chef Aaron Foglietta of the Beech Tree Grill
Stout Braised Short Rib Hash with Fried Egg
Created by Chef Aaron Foglietta, owner and chef at Beech Tree Grill
For the Short Rib:
• 1 beef short rib • 1 bottle De Dolle
Belgian Stout • 3 tomatoes, halved
• 1 large onion, diced •1 large carrot, diced • 2 cups brown veal stock
• 2 sprigs thyme • 1 bay leaf • salt and pepper to taste • 2 Tbsp olive oil
1. Heat the olive oil over medium-high heat in a saucepot. Season the short rib with salt and pepper.
2. When oil is hot, brown short rib on all sides and transfer to plate. Reserve on the side.
3. Sauté onions until soft and add carrots. Sauté, making sure to scrape up any browned bits stuck to the bottom of the pan. (This is where the good stuff is.)
4. When carrots and onions are soft, add halved tomatoes, thyme, bay leaf, beer, and stock. Return short rib to pot.
5. Reduce heat and cook until tender, about 1-1 ½ hours.
6. Remove from heat and allow to cool. Reserve cooking liquid.
• 2 Tbsp olive oil • Cooled short rib, medium diced • 1 Spanish onion, medium diced • 2 baked potatoes, cooled, medium diced • 2 poblano peppers, medium diced
• 2 sprigs fresh thyme • reserved short rib liquid • 4 eggs
• salt and pepper to taste
1. In large sauté pan over medium heat, sauté onions in half the olive oil until translucent.
2. Add poblano pepper and cook until soft. Turn heat to high, and add remaining olive oil.
3. Add potatoes and brown in olive oil, being careful not to burn other ingredients.
4. Turn heat down to medium, season with salt and pepper, and add short rib to warm up.
5. Add one cup of reserved liquid and thyme.
6. Remove from heat. Fry eggs in butter and serve over hash, using more reserved liquid to moisten if necessary.