Recipes

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IPA Marinated Shrimp
Ingredients:
1 1/2 cups Samuel Adams IPA
1/2 teaspoon dry mustard
2 stalks celery
1/2 teaspoon white pepper
1 cup chopped onions
2 lbs. Shrimp, peeled and deveined
Instructions:
Combine all ingredients except shrimp in a saucepan and bring to a boil. Add shrimp to pot and cook for 3-5 minutes, or until they turn pink.
Place shrimp in a bowl; pour cooking liquid over them; refrigerate overnight or for at least 3 hours.

Warm Potato Salad with Beer Dressing
Source:Real Beer and Good Eats
Ingredients:
Potato Salad:
2 1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 tablespoons chopped chives
Beer Dressing:
6 tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup Samuel Adams Boston Lager
3 tablespoons malt or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
salt and pepper
Instructions:
To make the salad: Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4 inch rounds. While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.
To make the dressing: Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the Samuel Adams Boston Lager, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining four tablespoons olive oil. Taste for salt and pepper. Makes about 1 cup, enough for 2 1/2 pounds potatoes.

Beef Braised in Cream Stout
Source: David Larkin, bartender of the Samuel Adams Brew House, Philadelphia, PA
Ingredients:
2 1/2 pounds chuck meat cut into 1" chunks
2 large onions, coarsely chopped
6 carrots, peeled and sliced into thick chunks
flour for dredging (about 2-3 tablespoons)
12 oz. Samuel Adams Cream Stout
3 ribs celery, cut into chunks
fresh parsley, chopped
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 bay leaf
salt and pepper
Instructions:
Dredge beef in flour, salt, and pepper. In a very hot stew pot, sear the meat until very brown. Add the Cream Stout, de-glazing bottom of pan to lift off small brown pieces. Add vegetables and reduce heat to medium flame. Add dried spices. Reduce to simmer and cook in covered pot 2 hours, or until meat is tender. Garnish with chopped parsley.

Bock Bock Bock Chicken
Source:Cynthia Faber Smith, Crofton, Maryland
Ingredients:
2 cups fresh mushrooms, sliced
1 teaspoon margarine
1 pound skinless, boneless chicken breasts cut into bite size pieces
1/2 pound fresh snow peas or sugar snap peas
1/4 cup Samuel Adams Triple Bock
1/4 cup black cherry all fruit spread
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon whole dried thyme
Instructions:
Sauté fresh mushrooms in a large non-stick skillet that has been coated with cooking spray. Remove mushrooms from skillet and set aside.
Melt margarine in skillet. Sauté chicken about 10 minutes or until done. Add Triple Bock and peas. Cook 5 more minutes. Add mushrooms and rest of ingredients. Simmer 10 minutes. Serve over rice.

Pintxos are the Basque version of Madrid's tapas. Joseph Jiménez de Jiménez suggests a few dishes that are quick to assemble:

Piquillo Toasts Top toasted baguette slices with diced piquillo peppers. Sauté sliced garlic in olive oil, add lemon juice and drizzle over the peppers. Garnish with chopped parsley.

Chorizo Bites Top inch-thick slices of chorizo sausage with thin slices of Manchego cheese and spear with toothpicks.

Serrano Spirals Roll 1 piquillo pepper in 1/2 slice of Serrano ham. Serve on baguette toasts brushed with olive oil infused with garlic, sage or thyme.

Guindilla-Anchovy Toasts Top baguette toasts with 1/2 guindilla pepper, 1 pitted manzanilla olive, 1/4 piquillo pepper and 1 anchovy. Secure with a toothpick and sprinkle lightly with Spanish pimentón.

Created by: Robert Mondavi Winery Executive Chef Annie Roberts

Serves: 6 to 8

Ingredients:
3 lb. asparagus, trimmed
1/2 cup oil-packed sundried tomatoes, drained and finely chopped
1/4 cup capers
1/4 cup Italian parsley leaves, chopped
2 Tbsp. balsamic vinegar
2 shallots, minced
1 lemon, zested in long strips
1/2 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper

Directions:
Fill a large stockpot half full with water. Add a generous pinch of salt and bring to a boil over high heat. Add the asparagus and cook until the asparagus is bright green, about 2 minutes. Drain in a colander.

Combine the sundried tomatoes, capers, parsley, balsamic vinegar and shallots in a medium bowl. Mix well. Mince half of the lemon zest and add to the tomato mixture. Gradually add the oil in a steady stream, whisking continuously. Add the salt and pepper, stir, taste and if needed add more salt or pepper. Arrange the asparagus on a serving platter and pour the vinaigrette down the center of the stalks. Top with the remaining lemon zest.

Suggested wines: Robert Mondavi Winery Carneros District Chardonnay or Robert Mondavi Winery Stags Leap District Sauvignon Blanc

Find other Chardonnay or Fumé Blanc/Sauvignon Blanc wines from the Robert Mondavi Family of Wines.

Created by: Robert Mondavi Winery Chef de Cuisine Michael Chipchase

Serves: 8 as a main course

Ingredients:
2 cups unbleached all-purpose flour
8 ounces butter, chilled and cut into small cubes
1 whole egg
1/2 cup ice water
1 large sweet onion (Vidalia, Mayan, Walla Walla, Maui)
1/2 cup olive oil
4 to 5 sprigs fresh thyme
Kosher salt and fresh ground white pepper

2 baskets cherry tomatoes, mixed variety (size & color)
1/2 cup Niçoise olives, pitted and cut in half
2 to 3 cloves garlic, thinly sliced
2 to 3 sprigs each: basil, thyme, rosemary
3 to 4 cups good quality olive oil
Kosher salt and fresh ground white pepper to taste

8 – 3 to 4 ounce portions halibut fillet
6 to 8 ounce micro greens (mixed variety)
1 bunch chopped chives (for garnish)

2 shallots, finely chopped
1 Tbsp. Dijon mustard
1/4 cup each sherry and champagne vinegars
1 to 1 1/2 cups extra virgin olive oil
Kosher salt and white pepper to taste

Directions:
Prepare Pastry: Place dry ingredients into food processor. Add cold butter and pulse machine for 4 to 5 seconds. Add the whole egg and pulse again. While machine is running, add enough chilled water to form the pastry. The pastry should be crumbly, but not dry. Wrap tightly in plastic and place in refrigerator to chill and rest (at least 1 hour). When the pastry is ready to roll, cut in half (1/2 inch piece should make 8-10 pieces of pastry). Roll out pastry, approximately to 8 inches by 12 inches. Cut pastry into equal rectangular-shaped pieces and set aside. Thinly slice the sweet onion and top each piece of pastry with the onion. Brush with olive oil, then sprinkle with thyme, salt and pepper. Bake in a 375° F. oven until the pastry is golden brown. Set aside.

Prepare Tomatoes: Wash and remove stems from the tomatoes. Dry the tomatoes and place in baking dish. Sprinkle in the olives, herbs, garlic, salt and pepper. Cover completely with olive oil and set aside. To serve, place the baking dish in a 375° F. oven and bake for about 10-15 minutes, until the tomatoes are just about to burst.

Portion out the halibut into 3 to 4 ounce pieces and set aside until ready to cook. For the vinaigrette, combine the shallots, mustard and vinegars and whisk together. Whisk in olive oil and season to taste with salt and pepper.

To Serve: Season halibut with salt and pepper. Pan sear the halibut, then place in a hot oven to finish cooking, about 5 minutes. To assemble, place pastry in center of each plate. Lightly dress the micro greens and place a small handful onto each pastry. Top greens with halibut. Spoon warm tomatoes with a little olive oil over the fish. Garnish plate with vinaigrette. Serve immediately.

Short Ribs Braised in Pinot Noir

At Everest, chef Jean Joho de-bones these ribs, then ties the meat back on the bone which is then 'inverted for a vertical display. Joho uses an Alsatian pinot noir in the dish and garnishes it with fried leeks.

2 tablespoons canola oil
3 tablespoons butter
6 short ribs, about 14 ounces each
1 teaspoon salt
Freshly ground pepper
1 each, roughly chopped: onion, carrot, celery
4 large cloves garlic, crushed
1 bottle (750 milliliters) pinot noir or other medium-bodied red wine
3 sprigs thyme
3 sprigs parsley plus 1/2 cup chopped flat-leaf parsley
1 bay leaf
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a Dutch oven over high heat. Season ribs with 1/2 teaspoon
of the salt and pepper to taste. Cook ribs in batches until browned on all sides, about 3 minutes per side. Transfer to a platter.
Heat the oven to 350 degrees. Add the remaining 1 tablespoon of the oil and 1 tablespoon of the butter to the Dutch oven; reduce heat to medium-high. Add the onion, carrot, celery, garlic, remaining 1/2 teaspoon of the salt and pepper to taste. Cook, stirring, until the onions are soft and beginning to caramelize, about 10 minutes.
Add the wine, thyme, parsley sprigs and bay leaf to the Dutch oven; heat mixture to a boil. Add the ribs; cover. Transfer to the oven. Cook, turning the ribs every 30 minutes, until meat is very tender and falling from the bone, 2 1/2 hours-3 hours.
Transfer the ribs to a platter; set aside. Pour the vegetables and liquid into a strainer placed over a large bowl. Press hard on the vegetables to extract the liquid; skim fat from liquid. Return liquid to the Dutch oven. Heat to a boil; stir in the remaining 1 tablespoon of butter. Add the ribs and 1/4 cup of the chopped parsley. Cook until heated through, about 5 minutes. Transfer ribs and liquid to the platter. Garnish with remaining 1/4 cup of the parsley.
Makes 6 servings.

Gaelic Chicken

Ingredients
2 skinless chicken filets
1/4 cup of the following:
- shallots
- tomatoes
- scallions
- mushrooms
- veal demi-glace
1 oz. Irish whiskey
1/4 cup butter
1/4 cup cream

Directions

In a sauce pan, heat up the butter. Put in the chicken dipped in flour. Brown the chicken on both sides. Then put in the oven for 15 minutes. In the sauce pan, add the tomatoes, shallots, scallions, mushrooms and saute for a few minutes. Then add the cream, the Irish whiskey and the demi-glace. Reduce to 25%. When the chicken is done, put the chicken on a plate then add the sauce.

Short Ribs Braised in Pinot Noir

Gaelic Chicken

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