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1 Presenters Note: Print in Notes Pages format to review the full script. (Delete this box before presenting.)

2 WILD BLUE VINAIGRETTE

3 WILD BLUE VINAIGRETTE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri WILD BLUE VINAIGRETTE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri To make Vinaigrette: Blend strawberries, raspberries and white vinegar in a blender until smooth. Add all remaining ingredients to the mixture. Blend until smooth. If not sweet enough to taste add ½ cup more sugar. Season with salt and pepper to taste. Optional: Blend ½ quart of Blueberries along with the other berries to enhance the flavor. Vinaigrette: 1 c. Red Wine Vinegar 1 c. Balsamic Vinegar 1 quart Fresh Strawberries ½ quart Fresh Raspberries 1 c. Granulated Sugar 8-10 ounces Wild Blue Beer Salt and Pepper to Taste Vinaigrette: 1 c. Red Wine Vinegar 1 c. Balsamic Vinegar 1 quart Fresh Strawberries ½ quart Fresh Raspberries 1 c. Granulated Sugar 8-10 ounces Wild Blue Beer Salt and Pepper to Taste Salad: 6 oz. Fresh Spring Mix Greens 4 oz. Gorgonzola Cheese Crumbles 3-4 rings Shaved Red Onions (per salad for garnish) ½ c. Walnuts pinch Dried Cherries (per salad) Salad: 6 oz. Fresh Spring Mix Greens 4 oz. Gorgonzola Cheese Crumbles 3-4 rings Shaved Red Onions (per salad for garnish) ½ c. Walnuts pinch Dried Cherries (per salad)

4 BUD SELECT SEA BASS MEDITERRANEAN

5 BUD SELECT SEA BASS MEDITERRANEAN – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri BUD SELECT SEA BASS MEDITERRANEAN – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri Heat oil in a 12 inch skillet on medium heat. Add peppers and onions and cook for 5 minutes. Add garlic and cook 2-3 minutes. Add tomatoes, olives, capers, lemon juice, salt and Bud Select and cook for about 5 minutes. Reduce heat to low and simmer until most of the liquid is gone. In the meantime, while sauce is cooking, cook sea bass. Place fillets on baking sheet, drizzle with melted butter and bake at 350 degrees for 15-20 minutes. Plate up the fillets and crown them with the Mediterranean Sauce. 4 fresh Sea Bass Fillets (5-6 oz. each) 2 tbsp. Olive Oil 1 large Green Pepper (diced) 1 large Yellow Pepper (diced) 1 medium Onion (diced) 1 clove Garlic (crushed) 4 fresh Sea Bass Fillets (5-6 oz. each) 2 tbsp. Olive Oil 1 large Green Pepper (diced) 1 large Yellow Pepper (diced) 1 medium Onion (diced) 1 clove Garlic (crushed) 3 c. canned diced Tomatoes (drained) ½ c. Pitted Calamata Olives (sliced) ¼ c. Capers, (drained and washed) 2 tbsp. Lemon Juice ½ tsp. Salt 1 c. Bud Select 3 c. canned diced Tomatoes (drained) ½ c. Pitted Calamata Olives (sliced) ¼ c. Capers, (drained and washed) 2 tbsp. Lemon Juice ½ tsp. Salt 1 c. Bud Select

6 CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE

7 CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri Dredge the chicken in the flour. Heat the olive oil over medium-high heat in a large sauté pan. Sauté the breaded chicken breast on each side until golden brown, about 3 minutes per side. Place the chicken in a baking dish and top with the Budweiser Marinara Sauce. Sprinkle the parmesan and Romano cheeses on each breast. Bake for 15 minutes or until internal temperature is 150 degrees F. Remove from oven and turn oven to broil. Place 2 slices of mozzarella on each chicken breast and broil until the cheese melts. Arrange on a platter and serve. 6-8 oz. skinless, boneless Chicken Breasts 1 c. Flour 1 c. Olive Oil 1/3 c. Parmesan Cheese (grated) 6-8 oz. skinless, boneless Chicken Breasts 1 c. Flour 1 c. Olive Oil 1/3 c. Parmesan Cheese (grated) 1/3 c. Romano Cheese (grated) 12 slices Mozzarella Cheese 4 c. Budweiser Marinara Sauce 1/3 c. Romano Cheese (grated) 12 slices Mozzarella Cheese 4 c. Budweiser Marinara Sauce

8 BUDWEISER MARINARA SAUCE – Serves 8 By Executive Chef Sam Niemann – St. Louis, Missouri BUDWEISER MARINARA SAUCE – Serves 8 By Executive Chef Sam Niemann – St. Louis, Missouri Pour olive oil into sauce pot, heat oil on medium heat a few minutes, add peppers, onion, celery and carrots. Let cook for approximately 10 minutes, stir frequently. Add garlic, Budweiser, chicken broth, diced tomatoes and tomato paste. Bring back to a low boil and then turn to a low simmer. Add basil, oregano, salt and pepper. Let everything cook on low for about half hour. Stir frequently to avoid burning. Add to Chicken Parmesan recipe, or serve over pasta. Bow Tie Pasta: When using Budweiser Marinara Sauce, we cook our pasta only in straight Budweiser beer. Bring the Budweiser to a boil, add the pasta, cook until tender, drain the pasta; there is no need to rinse pasta. Discard the liquid and serve pasta with the Budweiser Marinara Sauce. ¼ c. Olive Oil 1 Green Pepper (small dice) 1 Medium Onion (small dice) 4 Stalks Celery (small dice) 1 Large Carrot (small dice) 2 Cloves Garlic (dice) 12 oz. Budweiser Bow Tie Pasta (your choice on quantity) ¼ c. Olive Oil 1 Green Pepper (small dice) 1 Medium Onion (small dice) 4 Stalks Celery (small dice) 1 Large Carrot (small dice) 2 Cloves Garlic (dice) 12 oz. Budweiser Bow Tie Pasta (your choice on quantity) 2 ½ c. Chicken Broth 1 c. diced Tomatoes 2 c. Tomato Paste 4 tsp. Basil Leaves 4 tsp. Oregano Leaves 3 tsp. Salt ½ tsp. Black Pepper 2 ½ c. Chicken Broth 1 c. diced Tomatoes 2 c. Tomato Paste 4 tsp. Basil Leaves 4 tsp. Oregano Leaves 3 tsp. Salt ½ tsp. Black Pepper

9 CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN SAUCE

10 CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN SAUCE – Serves 2 By Executive Chef Sam Niemann – St. Louis, Missouri CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN SAUCE – Serves 2 By Executive Chef Sam Niemann – St. Louis, Missouri Sprinkle salt to taste on the top and bottom of the steaks, and then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, to your liking. Heat the oil and the butter in a heavy sauté or frying pan over high heat. When the pan is quite hot, lay in the peppered steaks. Fry for about 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter. Making the pan sauce: Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the Michelob into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. Cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates the juices. When blended, pour the sauce over the steaks. 2- 8 oz. Strip Steaks (We Use Certified Angus Beef) 2 tbsp. crushed Black Peppercorns 1 tsp. Vegetable Oil 1 tbsp. Butter 2- 8 oz. Strip Steaks (We Use Certified Angus Beef) 2 tbsp. crushed Black Peppercorns 1 tsp. Vegetable Oil 1 tbsp. Butter Pan Sauce: 2 tbsp. minced Shallots ½ c. Michelob Beer ¼ c. Beef Stock 1 tbsp. Butter Pan Sauce: 2 tbsp. minced Shallots ½ c. Michelob Beer ¼ c. Beef Stock 1 tbsp. Butter

11 MICHELOB AMBERBOCK CRÈME BRÛLÈE

12 MICHELOB AMBERBOCK CRÈME BRÛLÈE– Serves 6 By Executive Chef Sam Niemann – St. Louis, Missouri MICHELOB AMBERBOCK CRÈME BRÛLÈE– Serves 6 By Executive Chef Sam Niemann – St. Louis, Missouri Preheat oven to 325 degrees. Whisk yolks, beer and 6 tablespoons of sugar in medium bowl to blend. Scrape in seeds of vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among six ¾ deep custard cups or ramekins. Arrange dishes in 13x9x2 inch baking pan. Pour enough hot water into the pan to come halfway up sides of dishes. Bake approximately 35-40 minutes until the custard is set. Do not over bake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight. Half an hour before serving: Remove the custards from the refrigerator and let stand at room temperature. Preheat broiler. Just before serving, sprinkle 1 tablespoon brown sugar on top of each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes and serve. 2 tsp. Michelob AmberBock 6 large Egg Yolks 6 tbsp. Sugar 2 tsp. Michelob AmberBock 6 large Egg Yolks 6 tbsp. Sugar 1 Vanilla Bean (split lengthwise) 1-½ c. Whipping Cream 6 tsp. packed Brown Sugar 1 Vanilla Bean (split lengthwise) 1-½ c. Whipping Cream 6 tsp. packed Brown Sugar

13 BUDWEISER STEAMED MUSSELS ALLA NAPOLI

14 BUDWEISER STEAMED MUSSELS ALLA NAPOLI – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri BUDWEISER STEAMED MUSSELS ALLA NAPOLI – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri Sauce Preparation: Heat olive oil in a large saucepan, add onions, celery, garlic and basil, cook for about 5 minutes. Add the tomatoes, sugar and pinch of salt and pepper along with 6 ounces Budweiser beer. Turn heat to low and let cook for about 20-30 minutes. Cooking the Mussels: Place mussels in a pot with 12 ounces Budweiser beer. Place on high heat and bring to a boil. Cook for a few minutes until the mussels have opened. Stir frequently to ensure they are evenly cooked. Pour off the excess cooking liquid and discard any unopened mussels. Place the opened mussels in their shells in a serving bowl or platter. Pour the hot sauce over the mussels and garnish with chopped basil or parsley. 2 lbs. fresh, cleaned Mussels 12 oz. Budweiser Beer Sauce: 1 tbsp. Olive Oil 2 Onions (diced) 1 stalk Celery (diced) 2 lbs. fresh, cleaned Mussels 12 oz. Budweiser Beer Sauce: 1 tbsp. Olive Oil 2 Onions (diced) 1 stalk Celery (diced) 1 clove Garlic (chopped) 1 tsp. fresh Basil (chopped) 1 lb. Plum Tomatoes (peeled and diced) 1 tsp. Sugar Salt and Pepper 6 oz. Budweiser Beer 1 clove Garlic (chopped) 1 tsp. fresh Basil (chopped) 1 lb. Plum Tomatoes (peeled and diced) 1 tsp. Sugar Salt and Pepper 6 oz. Budweiser Beer

15 SZECHWAN BEEF WITH KIRIN ICHIBAN OYSTER SAUCE

16 SZECHWAN BEEF WITH A KIRIN ICHIBAN OYSTER SAUCE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri SZECHWAN BEEF WITH A KIRIN ICHIBAN OYSTER SAUCE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri Combine dry ingredients, roll meat in mixture and set aside for 10 minutes. Heat oil for deep frying in a wok and fry meat until golden and crisp. Drain and set aside. Heat oil for sauce in a non-stick pan and lightly fry red chilies until dark. Lower heat, add garlic and fry for a minute. Sprinkle in chili powder and add meat and peppercorns. Stir in soy sauce, oyster sauce and fry for a minute. Add bamboo shoots and green beans and mix well, pour in stock and beer and cook for 5 minutes. Mix corn flour with ½ cup water, add to meat, bring to boil and cook for a minute more, stirring constantly. Garnish with shredded spring onions and serve with noodles or steamed rice. 1-½ lbs. Strip Loin (cut into 1 inch strips) 5 tbsp. Corn Flour ¼ tsp. Salt ¼ tsp. Black Pepper Oil for frying Sauce: 1 tbsp. Oil 6 Red Szechwan Peppercorns 1 medium, dried Red Chili (small diced) 1-½ lbs. Strip Loin (cut into 1 inch strips) 5 tbsp. Corn Flour ¼ tsp. Salt ¼ tsp. Black Pepper Oil for frying Sauce: 1 tbsp. Oil 6 Red Szechwan Peppercorns 1 medium, dried Red Chili (small diced) ½ tsp. Garlic Paste 1 tsp. Red Chili Powder 1 tbsp. Soy Sauce 2 tbsp. Oyster Sauce 6 oz. Kirin Ichiban Beer 2 tbsp. Bamboo Shoots (sliced) ½ c. Beef Stock 3 tsp. Corn Flour 1 lb. fresh Green Beans (cut into 1 inch pieces) ½ tsp. Garlic Paste 1 tsp. Red Chili Powder 1 tbsp. Soy Sauce 2 tbsp. Oyster Sauce 6 oz. Kirin Ichiban Beer 2 tbsp. Bamboo Shoots (sliced) ½ c. Beef Stock 3 tsp. Corn Flour 1 lb. fresh Green Beans (cut into 1 inch pieces)

17 KIRIN ICHIBAN PAELLA VALENCIA

18 KIRIN ICHIBAN PAELLA VALENCIA – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri KIRIN ICHIBAN PAELLA VALENCIA – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri In 10-12 inch paella pan or a similar ovenproof sauté pan, placed on the cooking grate directly over high heat, brown the pork tenderloin and chorizo sausage on all sides, 6-8 minutes. Remove the pork tenderloin and sausage, add the chicken, and brown all sides, 5-6 minutes. Remove the chicken and add the garlic and cook, stirring occasionally, until the garlic browns, about 2 minutes. Add the rice and stir until the grains are coated with fat. Return the pork, chorizo, and chicken to the pan. Add 4 cups of the chicken stock, tomato, roasted pepper, saffron, paprika, thyme and bay leaf. Season with salt and pepper to taste. Stir well. Bring to a boil, then move the pan over indirect low heat. Simmer, without stirring, until most of the liquid has been absorbed and the rice is almost tender, 20-25 minutes. (If all the liquid is absorbed before the rice is tender, add another ½ to 1 cup chicken stock or water and cook for an additional 5-10 minutes until absorbed.) Remove the bay leaf. Add the shrimp, clams and lobster. Continue to cook indirectly over low heat until the shrimp are opaque and the clams are open 5-7 minutes. Discard any clams that do not open. Carefully remove the pan from the grill and let rest for 5 minutes before serving. 4 oz. Pork Tenderloin (cut into 1 inch cubes) 4 oz. Chorizo Sausage 2 boneless Chicken Breasts 3 cloves Garlic (diced) 8 oz. Lobster (cut into ½ inch slices) 1 ¼ c. Arborio Rice 4-5 c. Chicken Stock 1 c. diced Tomatoes 1/3 c. Red Bell Peppers (diced) 4 oz. Pork Tenderloin (cut into 1 inch cubes) 4 oz. Chorizo Sausage 2 boneless Chicken Breasts 3 cloves Garlic (diced) 8 oz. Lobster (cut into ½ inch slices) 1 ¼ c. Arborio Rice 4-5 c. Chicken Stock 1 c. diced Tomatoes 1/3 c. Red Bell Peppers (diced) Pinch Saffron Threads 2 tsp. Spanish Paprika 1 tbsp. Thyme (diced) 1 Bay Leaf Kosher Salt Ground Black Pepper 12 medium Shrimp (peeled and de-veined) 12 Clams 12 oz. Kirin Ichiban Pinch Saffron Threads 2 tsp. Spanish Paprika 1 tbsp. Thyme (diced) 1 Bay Leaf Kosher Salt Ground Black Pepper 12 medium Shrimp (peeled and de-veined) 12 Clams 12 oz. Kirin Ichiban

19 GRILLED HALIBUT WITH LEFFE BLONDE ABBEY ALE PESTO

20 GRILLED HALIBUT WITH LEFFE BLONDE ABBEY ALE PESTO – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri GRILLED HALIBUT WITH LEFFE BLONDE ABBEY ALE PESTO – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri Combine 2/3 cup of olive oil, 1 clove of garlic, chopped basil, ground almonds, panko crumbs and Tabasco in a food processor. Process until finely chopped. Add 1/3 cup of the Leffe Blonde Abbey Ale and process until pesto is smooth. Preheat a grill. Season the halibut with salt and pepper and grill about 3 minutes on each side or just until cooked through. Chop remaining garlic. Heat a large skillet with remaining olive oil. Add garlic and shallots and cook until lightly golden. Add grape tomatoes and cook, tossing frequently 3–4 minutes or until the tomatoes begin releasing their juices. Spoon some of the tomato mixture on a plate. Top with a halibut fillet and spoon over some of the pesto. Recipebefore serving. 1 cup extra-virgin olive oil 4 garlic cloves 1 medium bunch of basil, coarsely chopped 1/3 cup blanched ground almonds 1/3 cup Japanese panko crumbs 3 drops Tabasco sauce 1 cup extra-virgin olive oil 4 garlic cloves 1 medium bunch of basil, coarsely chopped 1/3 cup blanched ground almonds 1/3 cup Japanese panko crumbs 3 drops Tabasco sauce 1 2-pound Halibut steak, quartered 1/3 cup Leffe Blonde Abbey Ale, plus 2 tablespoons 2 shallots, chopped 1 pound grape tomatoes 1 2-pound Halibut steak, quartered 1/3 cup Leffe Blonde Abbey Ale, plus 2 tablespoons 2 shallots, chopped 1 pound grape tomatoes

21 GOLDEN WHEAT GRILLED SALMON & GOAT CHEESE SALAD

22 GOLDEN WHEAT GRILLED SALMON & GOAT CHEESE SALAD – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri GOLDEN WHEAT GRILLED SALMON & GOAT CHEESE SALAD – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri In a container combine the beer, teriyaki, orange juice, mustard, olive oil, garlic and scallions. Mix well, place the salmon in the marinade, cover and refrigerate for two hours. Prepare an outdoor grill for high heat Remove Salmon from marinade and discard the marinade. Lightly oil the grill. Brush the salmon with olive oil. Cook on the grill for about 6-8 minutes with the lid closed. Turn salmon over and cook another 6-8 minutes with the lid closed. Salmon should be firm and flaky. If not, let it cook a few more minutes. Remove from heat and set aside. Grilled Salmon; 1 cup Bud Light Golden Wheat Beer 1/3 cup Teriyaki Sauce ¼ cup Orange juice Concentrate ½ tsp. Whole Grain Mustard 2 Tbsp. Olive Oil 1 clove Fresh Garlic, minced 1 Tbsp. Scallions, diced 4 pieces Fresh Salmon 6 oz. each Grilled Salmon; 1 cup Bud Light Golden Wheat Beer 1/3 cup Teriyaki Sauce ¼ cup Orange juice Concentrate ½ tsp. Whole Grain Mustard 2 Tbsp. Olive Oil 1 clove Fresh Garlic, minced 1 Tbsp. Scallions, diced 4 pieces Fresh Salmon 6 oz. each Salad; 12 oz. Fresh Baby Spinach, rinsed and patted dry 2 Oranges, peeled and sectioned 4 oz. Goat Cheese ½ cup Pistachios Toasted Dressing; 1 Tbsp. Dijon Mustard 3 Tbsp. Bud Light Golden Wheat 3 Tbsp. Balsamic Vinegar 3 Tbsp. Olive Oil Salt & Pepper to taste Salad; 12 oz. Fresh Baby Spinach, rinsed and patted dry 2 Oranges, peeled and sectioned 4 oz. Goat Cheese ½ cup Pistachios Toasted Dressing; 1 Tbsp. Dijon Mustard 3 Tbsp. Bud Light Golden Wheat 3 Tbsp. Balsamic Vinegar 3 Tbsp. Olive Oil Salt & Pepper to taste Place Spinach in a bowl, pour the dressing over the spinach and toss. Divide evenly between 4 plates. Top each salad with orange segments crumbled goat cheese, pistachios and grilled salmon. You can either leave the salmon whole or break it up and serve. Recommended Pairing; Bud Light Golden Wheat Grilled SalmonSalad


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