Robust cuisine that begs to be shared with beer

Troegenator, the doppelbock from Troeg's Brewing Co. in Harrisburg, has a sweet maltiness that pairs well with the molasses and contrasts with the heat in the sauce.

MIDATLANTIC PIG 'WINGS'

Pig Wing Marinade (see below)

1 pound boneless pork butt

1/2 cup buttermilk

1/2 cup Roast Pork Cure (see below)

Vegetable oil for frying

1/4 cup flour

1/4 cup cornstarch

Salt and pepper

MidAtlantic Pig Wing Sauce (see below)

Start with 1 pound Boston pork butt (shoulder) that has been boned out. Trim away excessive fat and slice across the grain of the meat about 3/4 to 1-inch-thick slices. Then cut the slices into 1 1/2-inch by 1-inch rectangles (roughly the size of a match box) and, using a meat-tenderizing mallet, lightly pound out the pork rectangles to tenderize a bit.

Mix together the buttermilk and Roast Pork Cure and combine with the sliced "wings." Marinate the "wings" overnight or up to 24 hours.

After marinating overnight, drain off excess marinade from the "wings" and dredge in a mix of the flour, cornstarch, salt and pepper to lightly coat each piece. The "wings" can then be shallow-fried or deep-fried until they have a light-brown crust and are a bit crisp.

Cut one in half to check that the protein is cooked to your liking. Toss with MidAtlantic Wing Sauce. Serves 4 to 6.

ROAST PORK CURE

1/2 cup kosher salt

1 1/2 tablespoons sugar

3 tablespoon Dijon mustard

1 1/2 tablespoons cracked black peppercorns

1 tablespoon dried marjoram

Thoroughly combine ingredients in small bowl.

MIDATLANTIC PIG WING SAUCE

1/2 cup dark molasses

1 tablespoon Sriracha hot chili sauce

1 tablespoon Tabasco sauce

1 tablespoon rosewater*

1 teaspoon salt

2 1/2 tablespoons butter

Over very low heat, being careful not to scorch, warm molasses, chili sauce, Tabasco sauce and rosewater until blended. At last moment, whisk in butter and salt and use to coat wings.

*Rosewater is available at health food markets and South Asian markets.

Source: Chef de Cuisine Steve Lamborn, MidAtlantic.

The bitterness of Bell's Two Hearted Ale IPA from Michigan works well with spice of chorizo for this dish.

PANCHO MUSSELS

WITH CHORIZO

2 pounds Prince Edward Island mussels

3 ounces butter, melted

2 ounces spicy chorizo, cooked and

crumbled

1 teaspoon fresh thyme

1 teaspoon red pepper flakes

1 tablespoon garlic, chopped

1/4 cup grape tomatoes, halved

2 teaspoons salt

1/2 cup Belgian beer

2 tablespoons scallions, chopped

Put everything except the scallions into a large pot over medium high heat and cover. Simmer until the mussels "sing" (shells open), about 8-10 minutes. Top with scallions and serve immediately. Serves 4.

Source: Executive chef Al Paris, City Tap House.

Dogfish Head Indian Brown Ale has a malt flavor with chocolate notes that holds up well with slight gaminess of lamb.

ROAST MINTED LAMB CHOPS WITH CURRANT COUSCOUS

12 double-cut lamb chops

1 tablespoon olive oil

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons kosher salt

1 tablespoon chopped mint

1 tablespoon chopped rosemary

Lamb Sauce (see below)

Currant Couscous (see below)

Rub chops with oil, salt, pepper and herbs.

Grill or broil to desired doneness. For 1-inch thick chops, about 4 minutes per side for medium rare.

To serve, drizzle chops lamb with Lamb Sauce and place Currant Couscous and grilled zucchini on the side. Serves 6.

LAMB SAUCE

2 tablespoons diced onion

1 tablespoon chopped garlic

1 tablespoon olive oil

2 teaspoons chopped rosemary

1 tablespoon tomato paste

2 tablespoons honey

1/4 cup balsamic vinegar

2 ounces concord grape jelly

1 tablespoon coarse-grain mustard

2 tablespoons chopped mint

2 teaspoons ground black pepper

2 teaspoons kosher salt

In a medium sauté pan, sauté onion and garlic in oil over medium heat until soft. Add rosemary, tomato paste, honey and vinegar, and simmer about 4 minutes to reduce by half. Stir in jelly and mustard and remove from heat.

Add mint, salt and pepper and set aside.

CURRANT COUSCOUS

2 cups couscous

3 cups water

2 tablespoons dried red pepper

2 tablespoons currants

1 teaspoon sugar

1 teaspoon ground black pepper

In a medium-sized pot, add water, sugar, spices and currants and bring to a boil. Add couscous and cover 10 minutes. Fluff with fork and serve.

Source: Executive chef Al Paris, City Tap House.