Organic eggs and rosemary ham covered in home made pesto (organic basil, pine nuts, garlic, Parmigiano-Reggiano, olive oil, sea salt, and ground pepper corn - all pulsed together).
Rosemary ham cooked in Green Flash Le Freak beer and dash of olive oil.
Logic:
In Michael Jackson's "Great Beers of Belgium" he states the following in his chapter on "Abbey Beers:"
“In its short season, asparagus is celebrated in beer gardens, inns and restaurants across Europe, from Antwerp to Zurich. It is often served with ham and sometimes scrambled eggs, but only in Belgium can you be sure of the perfect beer: a spicy, herbal, hoppy, Tripel.”
As the above plate of greens (ie, asparagus), eggs, and ham seemed a bit simplistic, I thought I'd give it an American touch and instead create a green eggs and ham dish (Dr. Seuss reference).
However, since I would now pair the beer with pesto (ie, instead of asparagus) in the dish, I thought it appropriate to substitute an Abbey/Abbey-style tripel (or any other tripel) for a Belgian Tripel-Imperial IPA hybrid - or in short, Belgian IPA. Thought this best so the IPA characteristics of the Belgian IPA could balance the sharpness of the pesto in addition to the Belgian tripel aspect balancing the robustness of the ham (with the latter being recommended by Michael Jackson).
11/23/10.
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