Six-pack, olive oil infuse local flavor

Giddy from a shopping trip that resulted in a six pack of a limited-edition, locally produced beer and the discovery of a (semi) locally produced olive oil, I headed to the kitchen with my bounty in tow.

I popped open a brew and gave it a taste straight from the bottle, ignoring all the rules about proper pouring, observing, smelling, then tasting and taking note of the lace.

Mmm.

I then did the same with the olive oil, but instead of taking a swig from the bottle, I dabbed a little on my finger.

Mmm.

The resulting meal was a fusion of Cuban, Mexican, Italian and Arkansan.

So what was so special about the beer and olive oil?

Little Rock’s Diamond Bear Brewing Co. recently sent an e-mail announcing the arrival of its seasonal Strawberry Blonde. This isn’t the first year the brewery has produced the berry-infused brew, but it’s the first for six-pack bottles.

The beer isn’t bursting with strawberry flavor the way Abita’s Strawberry Harvest is. But just because the flavor is subtle doesn’t mean it is any less complex. The ever so slightly pink-hued German-style lager has a nice strawberry aroma, but tastes the way beer should, with only a whisper of fruit.

I found it at Heights Fine Wine and Spirits in Little Rock, but the folks at Diamond Bear tell me the beer is available at many liquor stores and a few restaurants around the state. The limited-edition seasonal brew is expected to be available through August, so you’ve got a little time to track it down.

The refreshing, lightly fruity lager made a delicious accompaniment to Steak Tacos With Corn and Mango Salsa, made with Raimondo Family Winery blood orange olive oil.

Frequent readers of Lorri Hambuchen’s Uncorked column are probably familiar with Raimondo wines, but the Baxter County winery also produces a line of olive oils and balsamic vinegars.

For more information, go to raimondowinery.com.

The oil is created by pressing blood oranges with Tunisian olives for the fused agrumato oil. Agrumato oils are created by pressing the two together, rather than flavoring the oil after the fact. The result is robust and fruity, and ideal for any dish where you’d like a hint of citrus.

Steak Tacos With Corn and Mango Salsa 2 teaspoons Blood Orange

Olive Oil (see note) ¾ cup frozen corn kernels 1 mango, peeled and diced ¼ cup diced yellow bell

pepper 1 to 2 hot chile peppers,

minced2 green onions, sliced (white

and green parts) 2 to 4 tablespoons chopped

fresh cilantro 1 lime 1 (12-ounce) package thinly

sliced beef, cut into small

pieces ½ to 1 teaspoon Cuban

seasoning such as

McCormick ¼ to ½ cup shredded sharp

cheddar cheese 6 corn tortillas, warmed In a large iron skillet, heat oil over medium-high heat.

Add corn and saute until corn is beginning to turn golden brown. Transfer to a medium bowl and let cool slightly. Stir in the mango, bell pepper, chile pepper, green onion and cilantro.

Cut the lime in half, squeeze the juice from one half into the corn mixture; set aside.

Return the skillet to high heat. Add the beef and Cuban seasoning and cook, stirring occasionally, until beef is no longer pink. Squeeze the remaining lime half over the beef.

Serve beef with salsa mixture and cheese in warm tortillas.

Makes 6 tacos.

Note: Can substitute regular olive oil and ½ teaspoon orange zest.