Bold Bites: Titan Pork Chops + Colette Mustard

Bold Bites is our way of combining two of our favorite things, great beer and great food.

IMG_2509

This Bold Bite collaboration is the genius of sous chef Justin Benavidez of Colt & Gray, a local, fine dining restaurant in downtown Denver. Together we created a meal that you can make right at home using our Titan IPA and Colette Farmhouse Ale. Stop by Colt & Gray and experience their exceptional menu focused on nose-to-tail utilization and regionally sourced and seasonal ingredients. You won’t regret it.

 

IMG_2415

 

 

 

Whole Grain Colette Mustard

Ingredients: 

  • 1tsp Kosher salt
  • 1 tbsp Apple Cider Vinegar
  • 1/2 bottle (6oz) of Great Divide Colette Farmhouse Ale
  • 2 tbsp Whole Mustard Seed
  • 2 tbsp Brown Sugar

Directions:

Combine all of the ingredients in a saucepan. Over medium heat, reduce to a syrup-like consistency. Serve on the side or poured over your pork chop.

Titan IPA Brined Pork Chops

Ingredients:IMG_2379

  • 3 bottles of Great Divide Titan IPA
  • 4 1/2 tbsp Kosher salt
  • 4 Pork Chops

For the Brine:

Prepare the Brine in advance to allow time for cooling.

Heat the beer and salt in a saucepan over medium-high heat until the salt dissolves. Allow the brine to cool to room temperature.

For the Pork:

Remove any silver skin. Place the pork chops in a large Ziplock bag along with the brine and allow to sit for about 30 min.

Preheat grill to 450ºF. Rub the grill with oil. Remove pork from brine and pat dry with a paper towel. Grill pork for 7-10  min on both sides (depending on thickness). Allow pork to rest for 3-5 minutes before cutting.

Serve with your Whole Grain Colette Mustard on the side or drizzled over the top.

IMG_2464And if you need a little green on your plate to compliment your pork chop, try this awesome brussel sprout recipe.

Sriracha Lime Brussel Sprouts

IMG_2454Ingredients:,

  • Wooden Skewers (soaked in water)
  • Zest of 2 Limes
  • Juice of 1 Lime
  • 4 tbsp of Sriracha
  • 1 lb of whole brussel sprouts (whole or halved)

Directions: 

Mix the zest, juice and Sriracha together in a large bowl. Toss the brussel sprouts in the marinade until they are completely coated. Skewer the sprouts with the soaked wooden skewers and add to grill. Brush on the remaining marinade and grill until the sprouts are charred on all sides and fully cooked.

Enjoy your pork chops and sprouts alongside a nice, cold Great Divide brew. Cheers!

IMG_2478

Bold Bites