This article from NYTimes.com has been sent to you by mbehrendt(a)mn.rr.com. Second part of NY Times article on Stout. //Mike mbehrendt(a)mn.rr.com /-------------------- advertisement -----------------------\ Explore more of Starbucks at Starbucks.com. http://www.starbucks.com/default.asp?ci=1015 \----------------------------------------------------------/ A Strong, Hearty Drink Deserves a Strong, Hearty Meal September 17, 2003 By AMANDA HESSER PRUNE, a restaurant in the East Village, serves a dish of buttered brown bread with salted onions and goat's-milk cheese. Diners assemble the dish to their taste. Some like lots of onion. Some go straight for the cheese. No matter which way you choose, it's a hearty dish. Add a bottle of stout and you have a fine meal. Stout seems made to go with these simple foods. There is a certain bluntness to stout. Some stouts' aromas are reminiscent of buttered toast. Others have a lot of molasses and chocolate in them. A few are fruity and herbal. Almost none are subtle. Stouts have a big finish and many last long after you've drunk them, so serving mild flavors with this beer would be pointless. If you have never made a chili dog, now is the time. Buy sweet and yeasty hot dog rolls, make a mildly spiced chili, get good quality hot dogs and repress any snobbish feelings. Or, if you don't feel like making chili, an easier dish would be saut�ed bratwurst served with good mustard and rye bread. Pork is a natural fit for stout, and a little acidity contrasts well with this beer. So if chili dogs are not your thing, roast pork tenderloins and make a pan sauce with sliced shallots, chopped thyme and red wine. Have a little spinach (saut�ed in butter) on the side. CHILI FOR CHILI DOGS Time: 1 hour 1 tablespoon olive oil 1/4 pound pancetta, chopped 1 small onion, finely chopped 2 cloves garlic, smashed 1/2 red pepper, finely chopped 2 dried ancho chilies, soaked in hot water for 15 minutes, seeded and chopped 1 pound ground beef 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon ground allspice 1 tablespoon chopped oregano 2 plum tomatoes, seeded and chopped 1/2 cup tomato sauce 1/2 cup beef broth 1/2 cup beer 1 tablespoon red wine vinegar. 1. Warm olive oil and pancetta in large pan over medium heat. Cook until pancetta has rendered its fat. Remove with slotted spoon. Add onion, garlic, pepper and chilies to pan, cook until onions are soft and translucent, about 10 minutes. Spread beef in pan, and cook until no longer pink, and beginning to brown. 2. Stir in pancetta, chili powder, cumin, paprika, allspice and oregano. Add tomatoes and tomato sauce, then stir in broth and beer. Simmer for 35 to 45 minutes, stirring occasionally, more often at the end. Chili is done when liquid has reduced and sauce just coats ingredients. Stir in vinegar, and season to taste with salt. Shut off heat, and rewarm gently when ready to spoon on hot dogs. Yield: Enough for 8 hot dogs. http://www.nytimes.com/2003/09/17/dining/17PAIR.html?ex=1064901155&ei=1… --------------------------------- Get Home Delivery of The New York Times Newspaper. Imagine reading The New York Times any time & anywhere you like! Leisurely catch up on events & expand your horizons. Enjoy now for 50% off Home Delivery! Click here: http://www.nytimes.com/ads/nytcirc/index.html HOW TO ADVERTISE --------------------------------- For information on advertising in e-mail newsletters or other creative advertising opportunities with The New York Times on the Web, please contact onlinesales(a)nytimes.com or visit our online media kit at http://www.nytimes.com/adinfo For general information about NYTimes.com, write to help(a)nytimes.com. Copyright 2003 The New York Times Company