These recipes are all designed to complement different kinds of Victory beers. So grab an apron, pour a glass of your favorite Victory beer and get cooking!

1. Cooking up Victory
These recipes are all designed to complement
different kinds of Victory beers. So grab an apron,
pour a glass of your favorite Victory beer and get
cooking!

2. SEARED CRAB CAKE WITH BABY ARUGULA SALAD AND
PANCETTA VINAIGRETTE
Pair with Helios Ale
INGREDIENTS:
1 lb. lump crab meat, picked clean 2 tsp. dry mustard
2 strips smoked bacon, cooked and crumbled Salt and cayenne pepper to taste
¼ cup celery, diced Mayonnaise, as needed to bind
2 scallions, sliced ½ lemon, juiced
1 garlic clove, minced ¼ lb. pancetta, diced
2 tsp. Dijon mustard 1 ½ Tbsp. apple cider vinegar
4 cups baby arugula
METHOD:
Combine the crab meat with the bacon, celery, scallion, garlic, mustard, seasonings, and lemon. Fold in
just enough mayonnaise to hold the mixture together. Adjust seasonings. Portion the crab cakes, and
flatten slightly. At this point the cakes may be refrigerated or frozen for a later use. Cook the pancetta in
a small sauté pan over medium heat until crispy. Reserve the fat in a bowl and whisk in the apple cider
vinegar. Season to taste with salt and pepper. Warm the vinaigrette just prior to serving. Pan fry the crab
cakes until golden brown. Drain briefly on paper towels. Toss the arugula with some of the warmed
vinaigrette, and place in the center of each plate. Lay the crab cake on the salad, and spoon the remaining
vinaigrette around the plate. Sprinkle the crisp pancetta over the crab and serve.

3. EXOTICALLY SEASONED ROAST BREAST OF DUCK
INGREDIENTS: Pair with Old Horizontal
4 duck breasts
¼ tsp. cumin, ground
¼ tsp. ginger, ground
¼ tsp. curry powder
¼ tsp. cinnamon
METHOD:
Season the duck breasts with salt and freshly ground black pepper. Combine the cumin, ginger, curry
powder, and cinnamon. Season the duck with the spice mixture, about ¼ tsp. per breast, pressing the
spices 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 of
the duck is very brown and the meat is firm. Remove the skillet from the oven, turn the duck over and
place the skillet on a burner over high heat for just a minute or two, until the duck is cooked to medium
rare. Allow the duck to rest before slicing, and serve on warmed plates.

4. GRILLED PIZZA WITH PANCETTA,
GRILLED RED PEPPPERS AND GOAT CHEESE
Pair with Whirlwind Witbier
INGREDIENTS:
1 lb. round of pizza dough
olive oil for coating
2 bell peppers
1 cup tomato sauce
¼ lb. cooked pancetta slices
¼ lb. goat cheese
2 Tbsp. chopped basil
METHOD:
Roll the dough out on a lightly floured board or table. Brush both sides of the dough with olive oil and
sprinkle with a little cornmeal. Place the dough on the grill over low heat. Cook, turning once, until deep
grill marks form and the dough is cooked through. Grill the peppers over high heat, turning to char and
blister. 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 the
peppers and the pancetta. Dot the pizza with the goat cheese and sprinkle on the basil. Season the pizza
with salt and pepper. Drizzle the pizza with olive oil and place back on the grill over low heat. Bake on
the grill until the toppings are heated through, about 10 minutes. Slice and serve immediately.

5. CRAB CAKES WITH
MANGO CUCUMBER SALSA
Pair with Sunrise Weissbier
INGREDIENTS:
1 lb. medium shrimp, shelled, de-veined, and coarsely chopped
¼ cup coconut milk
½ lb. jumbo lump crab meat
2 Tbsp. cilantro, chopped
1 lemongrass stalk, tender inner bulb only, minced
1 red thai chili, chopped
3 Tbsp. Asian fish sauce
1 tsp. kosher salt
2 Tbsp. rice vinegar
2 Tbsp. lime juice
1 Tbsp. sugar
1 garlic clove, minced
1 mango, sliced thin
1 cucumber, sliced thin
2 Tbsp. toasted and coarsely chopped peanuts
2 Tbsp. cilantro leaves

6. 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 the
shrimp with the coconut milk, lemongrass, chili, 1 Tbsp. of the fish sauce, and salt. Pulse in the food
processor until smooth. Scrape the mixture into a bowl and fold in the crab meat and the cilantro. Form
the mixture into patties. Heat a griddle over high heat. Using a small amount of oil, cook the cakes over
moderately high heat until browned on the bottom. Flip and cook until the cakes are browned on the other
side and just cooked through. Place the cakes in the center of warmed plates, top each cake with a mound
of the mango cucumber mixture, and scatter the plate with the peanut and cilantro leaves. Drizzle the
dressing over the cakes and serve.

7. CEDAR PLANK GRILLED SALMON WITH
ASIAN BARBECUE SAUCE
INGREDIENTS:
Pair with St. Boisterous
2 to 3 lbs. salmon, skin on and pin bones removed
¼ cup honey
2 Tbsp. brown sugar
1 Tbsp. miso paste
2 tsp. molasses
1 ounce soy sauce
2 tsp. mustard paste
2 scallions
2 tsp. minced ginger
1 ounce sesame oil
½ cup grape seed oil
1 Tbsp. rice wine vinegar
METHOD:
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 white
pepper, and coat with olive oil. Place the salmon on the plank, and place the plank over the grill at
around medium heat. Let the plank smoke and char, but do not allow flare ups. Cook, basting with the
barbecue sauce until the salmon reaches your desired doneness. Slice and serve.

8. KOBE BEEF SLIDERS
WITH CARAMELIZED ONIONS AND HERB AIOLI
Pair with Helios Ale
INGREDIENTS:
1 lb. ground kobe beef 2 Tbsp. water
small buns, brioche if possible 1 bunch basil, chopped
2 egg yolks 1 bunch parsley, chopped
1 cup grape seed oil 1 bunch chives, thinly sliced
1 clove of garlic 2 sliced onions
juice of ½ a lemon 2 Tbsp. butter
METHOD:
In a large saucepan, melt the butter and add the sliced onions along with some salt and pepper. Stirring
consistently, cook over low heat for about 2 hours. Place the egg yolks, lemon juice, and garlic into a
blender. Blend until foamy, and slowly add the oil into the mixture. Fold in the chopped herbs, and season
with salt and black pepper. Season the ground beef and form into patties. Grill over medium high heat
until 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. Serve
immediately.

9. SUGARCANE SKEWERED PORK
WITH DARK RUM COFFEE GLAZE
INGREDIENTS:
2 Tbsp. molasses Pair with Storm King Stout
2 sticks sugarcane
2 lbs. pork loin, silver skin ½ cup dark rum
removed, sliced into long strips 1 Tbsp. ground coffee
1 onion, diced ½ Tbsp. cocoa powder
1 Tbsp. ginger, minced ½ Tbsp. cinnamon
1 serrano chili, diced 4 cups brewed coffee
2 cloves garlic, chopped 2 Tbsp. butter
METHOD:
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 the
brewed coffee. Reduce the liquid to about a cup and a half. Puree in a blender and add the butter. Season
with salt and allow to cool. Slice the sugar cane into thin skewers. Insert the tip of the skewer through
the pork, loosely threading the pork onto the cane in a ribbonlike fashion. Repeat with the remaining meat
until all are threaded onto the skewers. Place the skewers on a hot grill for 2 minutes on one side, then
brush with the glaze. Turn the skewer, grill for 2 minutes more, and brush well with the glaze. Arrange on
a platter and serve at once.

10. GRILLED ASPARAGUS WITH PARMIGIANO,
CHILLED POACHED EGG, AND AGED BALSAMIC
Pair with Victory Lager
INGREDIENTS:
20 jumbo asparagus spears, tough ends removed
4 large eggs
parmigiano-reggiano cheese
aged balsamic
METHOD:
Bring a pot of water to a simmer. Add 1 Tbsp. of salt and 1 Tbsp. of vinegar. Break the eggs one at a time
into a small bowl and slide into the simmering water. Simmer 3 minutes until whites are coagulated and
the yolks are still soft. Remove the egg with a slotted spoon, and plunge immediately into cold water to
stop the cooking. Repeat with the remaining eggs. Season the asparagus with salt and pepper. Coat
lightly with olive oil, and sear over a hot grill on all sides. Remove from the heat and place on warmed
plates. Serve with the shaved parmigiano, poached eggs, and drizzle the plate with the aged balsamic.

11. GRILLED TIGER SHRIMP
WITH GOLDEN CURRY SAUCE
Pair with Golden Monkey
INGREDIENTS:
1 onion, diced
1 apple, diced
1 tsp. Javin curry powder, lightly toasted
½ cup plum wine
1 tsp. ginger, chopped
1 tsp. garlic, chopped
1 cup heavy cream
METHOD:
Sauté the apples and onions until soft. Add the toasted curry powder, wine, ginger, and garlic. Reduce this
mixture down by half over medium heat. Add the cream and simmer another 15 minutes. Place in a
blender and running on high until smooth. Season with salt and serve with the grilled shrimp.

12. PORK MILANESE WITH BABY ARUGULA
AND WARM SMOKED BACON VINAIGRETTE
Pair with Scarlet Fire Rauchbier
INGREDIENTS:
3 strips of thickly sliced apple wood smoked bacon, cut into ¼ inch strips
2 Tbsp. extra virgin olive oil
2 shallots, minced
2 Tbsp. sherry vinegar
1 Tbsp. whole grain mustard
1 Tbsp. thyme, chopped
1 lb. baby arugula
¼ cup sliced almonds, toasted
2 oz. stilton blue cheese, crumbled
METHOD:
Sauté the bacon over high heat with the olive oil until crisp and browned. Remove the pan from the heat
and stir in the shallots, vinegar, mustard, and thyme. Place the arugula in a salad bowl and season with
salt and freshly ground black pepper. Toss the salad with the warm vinaigrette, then add the almonds and
crumbled stilton and toss again. Transfer the salad to plates and serve with the pork milanese.

13. CRISPY THAI SNAPPER
INGREDIENTS:
For the Sauce: For the Fish: Pair with Prima Pils
8 Tbsp. lemon juice ½ cup whole grain mustard
1 cup honey 2 eggs
1 cup soy sauce 2 Tbsp. dijon mustard
8 tsp. ginger (minced) panko bread crumbs
4 tsp. garlic (minced)
2 cups canola oil
METHOD:
For the Sauce:
Put lemon juice, honey, soy sauce, ginger, and garlic in a blender and mix. With the blender running, slowly
add 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 salt
and pepper. Dredge the snapper in the flour, then into the mustard and egg mixture, and then into the
panko bread crumbs, patting firmly.
To Finish:
Sauté fish in butter until golden brown on both sides and serve with the sauce.

14. BARBECUED OYSTERS WITH GINGER SERRANO SALSA &
JALAPENO CORNBREAD
Pair with Golden Monkey
INGREDIENTS:
For the Oysters and Salsa: For the Cornbread:
16 large oysters ½ cup cornmeal
2 Tbsp. ginger, peeled and minced ½ cup flour
2 serrano chiles, seeded and minced 1 Tbsp. sugar
¼ cup scallion, thinly sliced 2 tsp. baking powder
1 ½ cup tomatoes, chopped 1/3 cup olive oil
juice of 1 lime ½ cup milk
1 Tbsp. soy sauce 1 egg
1 tsp. sesame oil 1 jalapeno, seeded and chopped
¼ cup spanish onion, small dice

15. 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 and
adjust seasoning with salt. Arrange the oysters on the grill directly over medium heat. Cover the grill and
cook the oysters until they open. Remove the tops of the oyster shells, and spoon a little of the salsa onto
each oyster.
For the Cornbread:
Combine the cornmeal, flour, sugar, baking powder and salt in large bowl. In another bowl, beat the olive
oil, milk and egg together. Stir the wet ingredients into the dry ingredients. Stir in the jalapeno and onion
and spoon the batter into a buttered cast iron pan. Place on a 400 degree grill and cover. Grill until a
skewer inserted into the center of the bread comes out clean.

16. AROMATIC HERB SMOKED SHRIMP
INGREDIENTS:
16 large shrimp Pair with HopDevil Ale
1 Tbsp. smoked paprika
1 Tbsp. freshly ground black pepper
2 tsp. salt
Lemon garlic butter:
¼ cup butter
zest of 1 lemon and juice
4 cloves of garlic, minced
¼ tsp. smoked paprika
rosemary sprig, soaked in water
METHOD:
Combine the paprika, garlic, pepper and salt. Coat the shrimp with olive oil and sprinkle generously with
the spice rub. Heat the butter in a saucepan; stir in the lemon zest, lemon juice, garlic and paprika. Place
wet 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.

17. KOBE BEEF AND GOAT CHEESE PIZZA
Pair with Dark Lager
INGREDIENTS:
1 kobe beef skirt steak
1 precooked pizza crust
2 Tbsp. tomato sauce
1 spanish onion, thinly sliced into rings
4 oz. goat cheese, crumbled
1 Tbsp. thyme, chopped
METHOD:
Season the onions with salt and pepper. Drizzle with a small amount of olive oil. Grill over high heat until
softened and charred. Allow to cool. Season the steak with salt, black pepper and thyme. Pound thin with
a mallet. Drizzle meat with olive oil and grill over high heat. Assemble the pizza by spreading the tomato
sauce on the pie, scattering the onions on top and crumbling the goat cheese to cover. Place the pizza on
a cooler side of the grill while the meat is cooking. Once the meat has been flipped over and has reached
your desired doneness, remove from the grill and allow to rest. Remove the pizza once the cheese is melted
and the pizza is warmed through. Slice the steak paper thin and serve on top of the pizza.

18. GRILLED CHICKEN WITH
BOURBON BARBECUE SAUCE
Pair with V Twelve
INGREDIENTS:
5-6 lbs. chicken legs
Cure Mix: Bourbon barbecue sauce:
3 oz. salt 1 cup ketchup
¼ cup light brown sugar 1 oz. white vinegar
1 tsp. nutmeg, ground 1 ¼ oz. maple syrup
1 tsp. cinnamon, ground ½ Tbsp. dry mustard
1 tsp. cloves, ground ½ Tbsp. chile powder
1 tsp. ginger, ground ½ tsp. cumin, ground
1 tsp. thyme, ground ½ tsp. oregano
2 garlic cloves, minced ½ tsp. freshly ground black pepper
10 black peppercorns 1 Tbsp. bourbon

19. 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 stainless
steel pan, cover and press with a weight. Let the chicken cure in this manner under refrigeration for 3
days. On the third day, rinse any remaining cure from the chicken and blot dry. Grill the chicken directly
over medium heat, turning once until well browned. Move the chicken to cool spots on the grill if flare-up
occurs. Brush both sides of the chicken pieces liberally with barbecue sauce. Check for doneness by
cutting into the chicken near the bone, or testing with an instant read thermometer. The chicken should
show 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 tabasco
sauce to taste.