Cooking up Victory These recipes are all designed to complementdifferent kinds of Victory beers. So grab an apron,pour a glass of your favorite Victory beer and get cooking!
SEARED CRAB CAKE WITH BABY ARUGULA SALAD AND PANCETTA VINAIGRETTE Pair with Helios AleINGREDIENTS:1 lb. lump crab meat, picked clean 2 tsp. dry mustard2 strips smoked bacon, cooked and crumbled Salt and cayenne pepper to taste¼ cup celery, diced Mayonnaise, as needed to bind2 scallions, sliced ½ lemon, juiced1 garlic clove, minced ¼ lb. pancetta, diced2 tsp. Dijon mustard 1 ½ Tbsp. apple cider vinegar 4 cups baby arugulaMETHOD:Combine the crab meat with the bacon, celery, scallion, garlic, mustard, seasonings, and lemon. Fold injust enough mayonnaise to hold the mixture together. Adjust seasonings. Portion the crab cakes, andflatten slightly. At this point the cakes may be refrigerated or frozen for a later use. Cook the pancetta ina small sauté pan over medium heat until crispy. Reserve the fat in a bowl and whisk in the apple cidervinegar. Season to taste with salt and pepper. Warm the vinaigrette just prior to serving. Pan fry the crabcakes until golden brown. Drain briefly on paper towels. Toss the arugula with some of the warmedvinaigrette, and place in the center of each plate. Lay the crab cake on the salad, and spoon the remainingvinaigrette around the plate. Sprinkle the crisp pancetta over the crab and serve.
EXOTICALLY SEASONED ROAST BREAST OF DUCKINGREDIENTS: Pair with Old Horizontal4 duck breasts¼ tsp. cumin, ground¼ tsp. ginger, ground¼ tsp. curry powder¼ tsp. cinnamonMETHOD:Season the duck breasts with salt and freshly ground black pepper. Combine the cumin, ginger, currypowder, and cinnamon. Season the duck with the spice mixture, about ¼ tsp. per breast, pressing thespices into the skin. Place 1 tsp. of oil in a large skillet and turn the heat to medium high. Add the duck,skin side down. When the skins begins to brown, place the breasts in a hot oven. Cook until the skin ofthe duck is very brown and the meat is firm. Remove the skillet from the oven, turn the duck over andplace the skillet on a burner over high heat for just a minute or two, until the duck is cooked to mediumrare. Allow the duck to rest before slicing, and serve on warmed plates.
GRILLED PIZZA WITH PANCETTA, GRILLED RED PEPPPERS AND GOAT CHEESE Pair with Whirlwind WitbierINGREDIENTS:1 lb. round of pizza dougholive oil for coating2 bell peppers1 cup tomato sauce¼ lb. cooked pancetta slices¼ lb. goat cheese2 Tbsp. chopped basilMETHOD:Roll the dough out on a lightly floured board or table. Brush both sides of the dough with olive oil andsprinkle with a little cornmeal. Place the dough on the grill over low heat. Cook, turning once, until deepgrill marks form and the dough is cooked through. Grill the peppers over high heat, turning to char andblister. Transfer to a paper bag, close, and let cool for 10 minutes. Peel the peppers and remove the seeds.Chop the peppers and set aside. Spread the tomato sauce on the pizza dough. Top the sauce with thepeppers and the pancetta. Dot the pizza with the goat cheese and sprinkle on the basil. Season the pizzawith salt and pepper. Drizzle the pizza with olive oil and place back on the grill over low heat. Bake onthe grill until the toppings are heated through, about 10 minutes. Slice and serve immediately.
CRAB CAKES WITH MANGO CUCUMBER SALSA Pair with Sunrise WeissbierINGREDIENTS:1 lb. medium shrimp, shelled, de-veined, and coarsely chopped¼ cup coconut milk½ lb. jumbo lump crab meat2 Tbsp. cilantro, chopped1 lemongrass stalk, tender inner bulb only, minced1 red thai chili, chopped3 Tbsp. Asian fish sauce1 tsp. kosher salt2 Tbsp. rice vinegar2 Tbsp. lime juice1 Tbsp. sugar1 garlic clove, minced1 mango, sliced thin1 cucumber, sliced thin2 Tbsp. toasted and coarsely chopped peanuts2 Tbsp. cilantro leaves
CRAB CAKES WITH MANGO CUCUMBER SALSA (continued)METHOD:In a small bowl, mix 2 Tbsp. of the fish sauce with the rice wine vinegar, lime juice, sugar, and garlic,making sure to dissolve the sugar. This will be our dressing, place in a squeeze bottle and set aside.Combine the mango and the cucumber, and season with salt and pepper. In a food processor, combine theshrimp with the coconut milk, lemongrass, chili, 1 Tbsp. of the fish sauce, and salt. Pulse in the foodprocessor until smooth. Scrape the mixture into a bowl and fold in the crab meat and the cilantro. Formthe mixture into patties. Heat a griddle over high heat. Using a small amount of oil, cook the cakes overmoderately high heat until browned on the bottom. Flip and cook until the cakes are browned on the otherside and just cooked through. Place the cakes in the center of warmed plates, top each cake with a moundof the mango cucumber mixture, and scatter the plate with the peanut and cilantro leaves. Drizzle thedressing over the cakes and serve.
CEDAR PLANK GRILLED SALMON WITH ASIAN BARBECUE SAUCEINGREDIENTS: Pair with St. Boisterous2 to 3 lbs. salmon, skin on and pin bones removed¼ cup honey2 Tbsp. brown sugar1 Tbsp. miso paste2 tsp. molasses1 ounce soy sauce2 tsp. mustard paste2 scallions2 tsp. minced ginger1 ounce sesame oil½ cup grape seed oil1 Tbsp. rice wine vinegarMETHOD:Combine everything but the oils and salmon in a blender. With the blender running, slowly add the oil.Soak the cedar plank in water for a couple of hours before cooking. Season the salmon with salt and whitepepper, and coat with olive oil. Place the salmon on the plank, and place the plank over the grill ataround medium heat. Let the plank smoke and char, but do not allow flare ups. Cook, basting with thebarbecue sauce until the salmon reaches your desired doneness. Slice and serve.
KOBE BEEF SLIDERS WITH CARAMELIZED ONIONS AND HERB AIOLI Pair with Helios AleINGREDIENTS:1 lb. ground kobe beef 2 Tbsp. watersmall buns, brioche if possible 1 bunch basil, chopped2 egg yolks 1 bunch parsley, chopped1 cup grape seed oil 1 bunch chives, thinly sliced1 clove of garlic 2 sliced onionsjuice of ½ a lemon 2 Tbsp. butterMETHOD:In a large saucepan, melt the butter and add the sliced onions along with some salt and pepper. Stirringconsistently, cook over low heat for about 2 hours. Place the egg yolks, lemon juice, and garlic into ablender. Blend until foamy, and slowly add the oil into the mixture. Fold in the chopped herbs, and seasonwith salt and black pepper. Season the ground beef and form into patties. Grill over medium high heatuntil cooked to medium to medium rare. Toast the buns with some butter in a sauté pan, or over the grill.Spread a thin layer of the aioli on the buns, and top the patties with the caramelized onions. Serveimmediately.
SUGARCANE SKEWERED PORK WITH DARK RUM COFFEE GLAZEINGREDIENTS: 2 Tbsp. molasses Pair with Storm King Stout2 sticks sugarcane2 lbs. pork loin, silver skin ½ cup dark rum removed, sliced into long strips 1 Tbsp. ground coffee1 onion, diced ½ Tbsp. cocoa powder1 Tbsp. ginger, minced ½ Tbsp. cinnamon1 serrano chili, diced 4 cups brewed coffee2 cloves garlic, chopped 2 Tbsp. butterMETHOD:In a saute pan over high heat, cook the onion until caramelized. Add the ginger, chiles, and garlic.Continue cooking for another 3 minutes, then add the molasses. Remove from the heat and add the rum.Return to the heat, and continue cooking for 2 minutes. Add the ground coffee, cocoa, cinnamon, and thebrewed coffee. Reduce the liquid to about a cup and a half. Puree in a blender and add the butter. Seasonwith salt and allow to cool. Slice the sugar cane into thin skewers. Insert the tip of the skewer throughthe pork, loosely threading the pork onto the cane in a ribbonlike fashion. Repeat with the remaining meatuntil all are threaded onto the skewers. Place the skewers on a hot grill for 2 minutes on one side, thenbrush with the glaze. Turn the skewer, grill for 2 minutes more, and brush well with the glaze. Arrange ona platter and serve at once.
GRILLED ASPARAGUS WITH PARMIGIANO, CHILLED POACHED EGG, AND AGED BALSAMIC Pair with Victory LagerINGREDIENTS:20 jumbo asparagus spears, tough ends removed4 large eggsparmigiano-reggiano cheeseaged balsamicMETHOD:Bring a pot of water to a simmer. Add 1 Tbsp. of salt and 1 Tbsp. of vinegar. Break the eggs one at a timeinto a small bowl and slide into the simmering water. Simmer 3 minutes until whites are coagulated andthe yolks are still soft. Remove the egg with a slotted spoon, and plunge immediately into cold water tostop the cooking. Repeat with the remaining eggs. Season the asparagus with salt and pepper. Coatlightly with olive oil, and sear over a hot grill on all sides. Remove from the heat and place on warmedplates. Serve with the shaved parmigiano, poached eggs, and drizzle the plate with the aged balsamic.
GRILLED TIGER SHRIMP WITH GOLDEN CURRY SAUCE Pair with Golden MonkeyINGREDIENTS:1 onion, diced1 apple, diced1 tsp. Javin curry powder, lightly toasted½ cup plum wine1 tsp. ginger, chopped1 tsp. garlic, chopped1 cup heavy creamMETHOD:Sauté the apples and onions until soft. Add the toasted curry powder, wine, ginger, and garlic. Reduce thismixture down by half over medium heat. Add the cream and simmer another 15 minutes. Place in ablender and running on high until smooth. Season with salt and serve with the grilled shrimp.
PORK MILANESE WITH BABY ARUGULA AND WARM SMOKED BACON VINAIGRETTE Pair with Scarlet Fire RauchbierINGREDIENTS:3 strips of thickly sliced apple wood smoked bacon, cut into ¼ inch strips2 Tbsp. extra virgin olive oil2 shallots, minced2 Tbsp. sherry vinegar1 Tbsp. whole grain mustard1 Tbsp. thyme, chopped1 lb. baby arugula¼ cup sliced almonds, toasted2 oz. stilton blue cheese, crumbledMETHOD:Sauté the bacon over high heat with the olive oil until crisp and browned. Remove the pan from the heatand stir in the shallots, vinegar, mustard, and thyme. Place the arugula in a salad bowl and season withsalt and freshly ground black pepper. Toss the salad with the warm vinaigrette, then add the almonds andcrumbled stilton and toss again. Transfer the salad to plates and serve with the pork milanese.
CRISPY THAI SNAPPERINGREDIENTS:For the Sauce: For the Fish: Pair with Prima Pils8 Tbsp. lemon juice ½ cup whole grain mustard1 cup honey 2 eggs1 cup soy sauce 2 Tbsp. dijon mustard8 tsp. ginger (minced) panko bread crumbs4 tsp. garlic (minced)2 cups canola oilMETHOD:For the Sauce:Put lemon juice, honey, soy sauce, ginger, and garlic in a blender and mix. With the blender running, slowlyadd oil until it is all incorporated.For the Fish:Start by whisking together the whole grain mustard, eggs and dijon mustard. Season the snapper with saltand pepper. Dredge the snapper in the flour, then into the mustard and egg mixture, and then into thepanko bread crumbs, patting firmly.To Finish:Sauté fish in butter until golden brown on both sides and serve with the sauce.
BARBECUED OYSTERS WITH GINGER SERRANO SALSA & JALAPENO CORNBREAD Pair with Golden MonkeyINGREDIENTS:For the Oysters and Salsa: For the Cornbread:16 large oysters ½ cup cornmeal2 Tbsp. ginger, peeled and minced ½ cup flour2 serrano chiles, seeded and minced 1 Tbsp. sugar¼ cup scallion, thinly sliced 2 tsp. baking powder1 ½ cup tomatoes, chopped 1/3 cup olive oiljuice of 1 lime ½ cup milk1 Tbsp. soy sauce 1 egg1 tsp. sesame oil 1 jalapeno, seeded and chopped ¼ cup spanish onion, small dice
BARBECUED OYSTERS WITH GINGER SERRANO SALSA & JALAPENO CORNBREAD (continued)METHOD:For the Oysters:Combine the ginger, chiles, scallions, tomatoes, lime juice, soy sauce and sesame oil in a bowl. Taste andadjust seasoning with salt. Arrange the oysters on the grill directly over medium heat. Cover the grill andcook the oysters until they open. Remove the tops of the oyster shells, and spoon a little of the salsa ontoeach oyster.For the Cornbread:Combine the cornmeal, flour, sugar, baking powder and salt in large bowl. In another bowl, beat the oliveoil, milk and egg together. Stir the wet ingredients into the dry ingredients. Stir in the jalapeno and onionand spoon the batter into a buttered cast iron pan. Place on a 400 degree grill and cover. Grill until askewer inserted into the center of the bread comes out clean.
AROMATIC HERB SMOKED SHRIMPINGREDIENTS:16 large shrimp Pair with HopDevil Ale1 Tbsp. smoked paprika1 Tbsp. freshly ground black pepper2 tsp. saltLemon garlic butter:¼ cup butterzest of 1 lemon and juice4 cloves of garlic, minced¼ tsp. smoked paprikarosemary sprig, soaked in waterMETHOD:Combine the paprika, garlic, pepper and salt. Coat the shrimp with olive oil and sprinkle generously withthe spice rub. Heat the butter in a saucepan; stir in the lemon zest, lemon juice, garlic and paprika. Placewet rosemary sprig on top of the hot coals, creating an aromatic smoke. Grill the shrimp over high heat,turning once and basting constantly with lemon garlic butter. Serve warm.
KOBE BEEF AND GOAT CHEESE PIZZA Pair with Dark LagerINGREDIENTS:1 kobe beef skirt steak1 precooked pizza crust2 Tbsp. tomato sauce1 spanish onion, thinly sliced into rings4 oz. goat cheese, crumbled1 Tbsp. thyme, choppedMETHOD:Season the onions with salt and pepper. Drizzle with a small amount of olive oil. Grill over high heat untilsoftened and charred. Allow to cool. Season the steak with salt, black pepper and thyme. Pound thin witha mallet. Drizzle meat with olive oil and grill over high heat. Assemble the pizza by spreading the tomatosauce on the pie, scattering the onions on top and crumbling the goat cheese to cover. Place the pizza ona cooler side of the grill while the meat is cooking. Once the meat has been flipped over and has reachedyour desired doneness, remove from the grill and allow to rest. Remove the pizza once the cheese is meltedand the pizza is warmed through. Slice the steak paper thin and serve on top of the pizza.
GRILLED CHICKEN WITH BOURBON BARBECUE SAUCE Pair with V TwelveINGREDIENTS:5-6 lbs. chicken legsCure Mix: Bourbon barbecue sauce:3 oz. salt 1 cup ketchup¼ cup light brown sugar 1 oz. white vinegar1 tsp. nutmeg, ground 1 ¼ oz. maple syrup1 tsp. cinnamon, ground ½ Tbsp. dry mustard1 tsp. cloves, ground ½ Tbsp. chile powder1 tsp. ginger, ground ½ tsp. cumin, ground1 tsp. thyme, ground ½ tsp. oregano2 garlic cloves, minced ½ tsp. freshly ground black pepper10 black peppercorns 1 Tbsp. bourbon
GRILLED CHICKEN WITH BOURBON BARBECUE SAUCE (continued)METHOD:For the Chicken:Combine the cure mix ingredients, rub the chicken well with the mixture. Place the chicken in a stainlesssteel pan, cover and press with a weight. Let the chicken cure in this manner under refrigeration for 3days. On the third day, rinse any remaining cure from the chicken and blot dry. Grill the chicken directlyover medium heat, turning once until well browned. Move the chicken to cool spots on the grill if flare-upoccurs. Brush both sides of the chicken pieces liberally with barbecue sauce. Check for doneness bycutting into the chicken near the bone, or testing with an instant read thermometer. The chicken shouldshow no signs of pink and the temperature should reach at least 160 degrees.For the Sauce:Combine all ingredients in a saucepan and simmer for 30 minutes, stirring frequently. Add salt and tabascosauce to taste.