Minneapolis chef John Hurkes returns with another one of his Perfect Pairings. Last time it was Pentagram and rillette, and this time it’s a concoction of clams, ham hock and a High on Fire-inspired saison beer from 3 Floyds Brewery to make your mouth water.
Dish: Razor Hoof Clams (photo: John Hurkes)
Ingredients: Smoked Kramarczuk’s ham hock and stuffed clams, 3 Floyd’s Razor Hoof beurre beer blanc sauce, pure yuzu oil, orange zest and tarragon.
Album: High on Fire’s Surrounded by Thieves - Big riff trio’s 2002 stoner metal and flambe sophomore release.
Tasting notes: Somewhere out in Minnesota, between two corn fields, a gnarly wolf battled a fearless old deer. Weeks without food, they took a rest to feed upon a smouldering pig and a dish of clams. Paired with a nice, saison-style beer, you can’t help but lose all reason and sanity. Raw and intense, the garlic rattles over the sound of thunder as the taste of heavy smoke rises from the ham hock. Sharp, bitter, sweet notes of beurre beer blanc sauce are blunted by the calming citrus accents of the yuzu oil and orange zest. Flavours stagger back and forth as a razor hoof comes down and sharp antlers skewer the last portion of smoke-tarred ham. An epic meal ends and an empty plate is raised.
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