BUD EXTRA SPRING MIX & RASPBERRY SALAD (Serves 4)
1/4 c. Olive Oil
1/2 c. Raspberry Vinegar
1 Tbsp. Sugar
1/2 tsp. Kosher salt
1/2 tsp. Ground Black Pepper
1/2 c. Bud Extra
6oz Spring Mix
4oz Feta Cheese
1/2 c. Pine Nuts (Toasted)
1 c. Raspberries
To make vinaigrette, whisk together all the ingredients in a small bowl and set aside. Divide Spring Mix evenly among the plates. Garnish each plate with feta, pine nuts and raspberries. Drizzle vinaigrette over the top and serve.
BUD SELECT TABASCO® BARBECUED OYSTERS (Makes 12 Oysters)
12 fresh Oysters
12oz. Bud Select
1 lb. Cooked diced Bacon
10oz. Tabasco® Garlic Basting Sauce
In a small sauce pot combine the Tabasco® Garlic Basting Sauce, Bud Select Beer, and the diced Bacon. Cook on low heat until the mixture is reduced by half and set aside.
Open oysters and loosen the oyster from the shell. Discard the top shell; keep the oyster on the deeper bottom shell. Spoon 1/2 teaspoon of barbecue sauce over each oyster. Grill the oysters directly over high heat. When the sauce boils inside the shell, after 2 - 3 minutes, cook oysters for 1 to 2 minutes more. Serve warm.
MOZZARELLA & TOMATO STACKS WITH STELLA ARTOIS BALSAMIC VINAIGRETTE (Serves 4)
4 small tomatoes, sliced
4 small egg-shaped fresh mozzarella balls, sliced
8 large whole basil leaves, plus 4 additional leaves finely sliced (for garnish)
Salt and pepper, to taste
1 1/3 cups mixed baby salad greens
1 medium shallot, chopped fine
2 tablespoons aged balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons Stella Artois Premium Lager
Arrange alternating slices of tomato, mozzarella and basil leaves on each of four plates. Season with salt and pepper. Top each stack with 1/3 cup baby salad greens.
Whisk together the shallots, balsamic vinegar, olive oil, Stella Artois Premium Lager, season with salt and pepper in a small bowl. Drizzle some of the salad dressing around the mozzarella and tomato stacks, and garnish with sliced basil. Serve with additional salad dressing.
BUDWEISER CLAMATO CHELADA CEVICHE (Serves 8)
1 lb. Red Fish – (dice into ½ inch cube)
½ lb. sweet bay scallops
½ lb. Shrimp, 21/25
6 large limes
3 small lemons
To prepare Red Snapper and Shrimp: Place seafood in glass bowl and cover with juice. Marinate 6 hours or overnight. Drain and return seafood mixture to bowl.
Marinade 2 medium diced fresh tomato, yellow nice option ½ small white onion, chopped in small cubes ½ small green sweet pepper, chopped in small cubes ½ jalapeño pepper, chopped in small cubes ½ bunch of fresh chopped parsley ½ bunch of fresh chopped cilantro 1 teaspoon of olive oil ½ cup green olives, sliced 12 ounce Budweiser Clamato Chelada salt and pepper to taste.
To Finish: avocado cut in slices (garnish) corn chips (garnish)
Mix onion, tomatoes, olives, parsley, peppers and cilantro. Stir in tomato juice, oil, jalapeno peppers with juice, and salt. Pour marinade sauce over fish, mix gently and marinate for 1 day in refrigerator. Serve in shallow bowls and garnish with chopped avocado, corn chips, and whole cilantro. Ceviche can be refrigerated for up to 5 days.
CHEDDAR BASS PALE ALE SOUP
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1/2 bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 12oz bottle Bass Pale Ale
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
Serve sprinkled with bacon.
BUD SELECT SEA BASS MEDITERRANEAN (Serves 4)
4 fresh Sea Bass Fillets (5-6oz 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)
1/2 c. Pitted Calamata Olives (sliced)
1/4 c. Capers (drained & washed)
2 tbsp. Lemon Juice
1/2 tsp. Salt
1 c. Bud Select
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.
HOEGAARDEN STEAMED CLAMS (Serves 4)
It is best made with clams but can also be used for steaming mussels, shrimp or crab legs.
1 Stick of butter
4 Garlic Cloves, whole
3 Bay leaves
1/2 Teaspoon crushed red pepper
1 Teaspoon ground black pepper
2 Tablespoons fresh Parsley, chopped
1 Bottle of Hoegaarden Original Witbier
24 cleaned live Clams
Melt butter in large pot with spices. Hand squeeze orange and lemon into the pot. Do not dispose of the rinds. Throw them into the pot. Once butter mixture comes to a simmer, add Hoegaarden and return to a simmer for approximately 5 minutes. Add clams to the pot and cover. Check after 3 minutes. If clams are partially opened, remove clams with a slotted spoon from the pot. If not, return and check every 2 minutes. Do not overcook the clams as they will become tough and rubbery. Serve with the remaining steaming sauce left in the pot and a pint of Hoegaarden.
CHICKEN PARMESEAN WITH BUDWEISER MARINARA SAUCE (Serves 4)
6-8oz. skinless, boneless Chicken Breasts
1 c. Flour
1 c. Olive Oil
1/3 c. Parmesean Cheese (grated)
1/3 c. Romano Cheese (grated)
12 slices Mozzarella Cheese
4 c. Budweiser Marina Sauce (recipe to follow)
Dredge the chicken inthe flour. Heat the olive oil over medium-high heat in a large saute pan. Saute 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 parmesean and Romano cheese on each breast. Bake for 15 minutes or until internal temperature is 150 degrees F. Remove from overn 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.
BUDWEISER MARINARA SAUCE (Serves 8)
1/4 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 (diced)
2 1/2 c. Chicken Broth
1 c. diced Tomatoes
2 c. Tomato Paste
4 tsp. Basil Leaves
4 tsp. Oregano Leaves
3 tsp. Salt
1/2 tsp. Black Pepper
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 30 minutes. Stir frequently to avoid burning. Add to Chicken Parmesan recipe, serve over pasta or add a little zest to meat dishes such as veal parmigiano, pork steaks, and grilled seafood.
MICHELOB AMBERBOCK CRÈME BRÛLÈE (Serves 6)
1 tsp. Michelob Amber Bock
6 large Egg Yolks
6 tbsp. Sugar
1 Vanilla Bean (split lenthwise)
1 1/2 c. Whipping Cream
6 tsp. Sugar (or 8-12tsp. packed Brown Sugar)
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 6 3/4 cup 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.
Two hours before serving: Preheat broiler. Sprinkle 1 teaspoon 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. Chill until caramelized sugar hardens, about 2 hours.