PILSNER URQUELL


   It’s always nice to enjoy a Pilsner Urquell or three, that’s what I’m up to at this point, may be hard to stay out of the rest of the six-pack. Anyway, the wife wanted a salad tonight, which was a great idea as you can see, so I thought what better than to have a couple Urquell’s with it. Luckily I had some stashed in the basement, I had been waiting for a light dish to pair with it, just not too many light dishes in the middle of the winter. I whipped up a chicken steak salad, super simple, little prep time, super fresh and super yummy. Of course I enjoyed a cold Pilsner while cooking, it’s a must to drink while cooking around here, just love it. The salad was so fresh, compared to a lot of the other stuff we’ve eaten in the last few days, it matched the beer perfectly, the crisp, simple flavors of the beer. The noble hops were so prevalent, yet didn’t over power the salad, and vice versa. It was heaven, gets me all excited for warmer weather. If you’ve never had a Pilsner Urquell, it’s a must have, made straight out the Czech Repub. from the city of Plzen, where Pilsners were born. It doesn’t get any better than this, so many breweries try to emulate this beer, including the big 3, BMC (bud, miller, coors), yet so many toss so much rice in you lose all the flavor. Anyway, this beer has such a perfect blend of malt and hops, just the right amount of each, and like I said before it is so crisp and refreshing, which lends itself well to the crispness of a salad. This is a must try, put it with just about any salad you have, though watch the cheese selection, that could easily drown out the brew. Check out below for details on the meal, if you want to try an authentic beer, this is it, there is nothing else closer to the real deal than Pilsner Urquell. 

PITTSBURGH STYLE CHICKEN STEAK SALAD
   This is a super simple meal to prepare, first start by getting the baked fries ready. Which if you remember from before, we did with the Bratwurst. Anyway, grab one medium potato per person and give it 2 minutes in the microwave. When finished slice into 3/8″ fries and place on a greased cookie sheet, give them 20 in a 400ºF oven and keep an eye on them. Remove when getting golden brown. The chicken, we buy the Purdue bags of tenderloin at Sams club, I use 3-4 tenderloin per salad, depending on size. I gave them 2 minutes of defrost, then sliced them up and into a pan of olive oil to saute. I added a little salt and Old Bay to spice it up a bit and cooked till golden brown. Now, while all this is cooking, I prepare salad bowls with my favorite greens and veggies, which is totally up in the air, you can use whatever you want. In my case, I used green leaf lettuce, yellow bell pepper, broccoli and red onion. I topped with some shredded mexican cheese and voila, I was just about ready for dinner. I finished up the fries and chicken and tossed them on the salad, then added my favorite dressing, which is bleu cheese of course. This is an extremely easy meal and goes so well with Pilsner Urquell, this is highly recommended. 
COOKING TIMES
   Fries – 20 minutes
   Chicken – 8-12 mintues
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