Salads | NBWA: America's Beer Distributors
Serves 4
 
Bock Beer Vinaigrette
1 cup bock beer
½ cup rice vinegar
1 ½ tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons chopped fresh tarragon or parsley
½ teaspoon salt
½ teaspoon black pepper
1 cup extra-virgin olive oil
 
Spinach Salad
3 medium peaches, pitted and sliced
½ small red onion, chopped
1 package (7 ounces) baby spinach
½ cup pecans
3 hard-cooked eggs, quartered
1/3 cup crumbled blue cheese
 
Make vinaigrette by combining in medium bowl the bock beer, vinegar, honey, mustard, tarragon, salt and pepper. Stir well to blend. Gradually whisk in olive oil; whisk until well-blended. Pour into a small bottle with tight-fitting lid for storage. (Makes 2 ½ cups vinaigrette.)
 
Pour 1/3 cup of vinaigrette dressing into a large salad bowl. Add peaches and red onion; let stand for 5 minutes, tossing once. Add spinach and pecans; toss well. Top with egg slices; sprinkle with blue cheese.
 
Nutrition Information, Per Serving:
310 calories; 25 g fat; 5 g saturated fat; 13 g carbohydrate; 3 g fiber; 8 g sugar; 10 g protein
Serves 4, as entrée
 
2 bottles white beer, wheat beer or lager beer (12 oz. each)
4 cloves garlic, smashed with side of knife
2 ½ pounds baby red and baby Yukon gold potatoes, quartered
1 orange bell pepper, diced
3 scallions, sliced thin
5 all-beef frankfurters, cut into ¼ inch slices
2 TBLS butter
1 TBLS flour
¾ cup water
¼ cup cider vinegar
¾ tsp salt
¼ tsp black pepper
 
Pour beer into large pot with colander insert; add garlic cloves. Bring to a boil over medium-high heat. Place potatoes in colander or steam basket and place over simmering beer. Cover tightly with lid. Reduce heat to low and steam about 18-20 minutes, until just tender when pierced with fork. If beer begins to evaporate while cooking, add water to the pot.
Transfer cooked potatoes to large bowl; add bell pepper and scallions. Cover bowl with foil to keep warm. Remove garlic from pot; mince. Reserve ¼ cup of reduced beer from pot.
In large skillet, melt butter over medium-high heat; add frankfurters and cook until lightly browned, about four minutes. Remove from skillet with slotted spoon and add to potato mixture; recover potato mixture to keep warm. Whisk flour into skillet drippings and whisk one minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer reduction.
Bring dressing to a boil; simmer two minutes, until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve immediately, while still warm.
 
Nutrition Information, Per Serving:
480 calories; 23 g fat; 11 g saturated fat; 0 g trans fat; 57 g carbohydrate

Serves 4

6 TBLS extra-virgin olive oil, divided
2 slices    sourdough bread, approximately 6” x ½” each
1 clove garlic, halved lengthwise
5 slices bacon, cut into ½” wide strips
1 shallot, chopped
1 bottle Cream Stout Beer
¼ cup red wine vinegar
2 tsps whole grain mustard
2 tsps fresh thyme leaves, chopped
¼ tsp salt
10 cups frisee or other salad leaves
3 sprigs fresh thyme
4 large eggs, very cold

Heat oven to 350 F. Brush two tablespoons of olive oil over both sides of bread; place on baking sheet. Bake 16 minutes, turning slices over halfway, until lightly toasted. Rub bread all over with cut side of garlic. Reserve garlic. Cut bread into ½” croutons.

Fill a deep, medium-sized skillet or saucepan with 2 ½” cold water; bring to a simmer over low heat.

In large skillet, cook bacon until crisp.  Drain bacon on paper towel and set aside.  In same skillet, add shallot and sauté 2 minutes until fragrant. Deglaze skillet with one cup Stout Beer, stirring up brown bits from the bottom of the pan. Bring mixture to a boil; boil 6 minutes or until beer is reduced by half and is syrupy. Remove from heat; whisk in vinegar, mustard, chopped thyme and salt.  Slowly drizzle in remaining 4 tablespoons olive oil; whisking, until combined. Pour dressing into a large salad bowl; place frisee on top.  Scatter bacon and croutons over frisee. Do not toss.

When water is simmering, pour in remaining ½ cup Stout Beer; add thyme sprigs and reserved garlic clove. Simmer 5 minutes to flavor poaching water. Crack eggs into 4 individual small cups. Slide eggs from cups into simmering water. Poach 2 ½ - 3 minutes, or until whites are completely set and yolks begin to thicken but are still soft in center.

Toss salad. Divide among 4 plates. With slotted spoon, top each salad with an egg.  Serve immediately.

Nutrition Information, Per Serving:
470 calories; 30 g fat; 6 g saturated fat; 32 g carbohydrates

Serves 6

2 ½ pounds red potatoes
1 TBLS salt
6 TBLS olive oil, divided
½ cup yellow onions, chopped
1 cup Lager Beer
3 TBLS cider vinegar
½ tsp sugar
1 TBLS Dijon mustard
½ cup red onions, chopped
¼ cup parsley, chopped
2 TBLS chives, chopped

In large sauce pan with lid, place potatoes.  Cover with cold water, at least two inches above potatoes.  Add salt.  Bring water to boil, reduce heat and simmer, covered, for 25 minutes, or until a knife point can be inserted into potatoes with ease.

While potatoes are cooking, prepare dressing by warming 2 tablespoons olive oil in small fry pan over medium heat.  Add yellow onions and cook, stirring, until translucent, about 5 minutes.  Add Lager Beer, cider vinegar and sugar.  Boil 5 minutes.  Pour mixture into food processor; add Dijon mustard.  Process to chop onions, slowly adding remaining 4 tablespoons olive oil.  Strain dressing.

Drain and cool potatoes.  Quarter potatoes, unpeeled, and place in medium-sized bowl.  Add red onions, parsley and beer dressing.  Toss gently to coat.  Top with chopped chives.

Serve warm or at room temperature

Serves 12

2 bottles (12-ounces each)  lager beer
4 cloves garlic, smashed with side of knife
4 pounds mixed baby red, white and blue potatoes, quartered
1 tablespoon plus 1/3 cup canola oil
1/4 cup shallots, finely chopped
1/4 cup cider vinegar
1 tablespoon honey mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 eggs, hard-boiled and chopped
1/2 cup canned sweet corn kernels
1/3 cup scallions, sliced
6 slices bacon, cooked crisp and crumbled
1/4 cup parsley, chopped

In large pot with colander inset, combine beer and garlic cloves. Bring lager beer to a boil over medium-high heat. Insert colander or steam basket and reduce heat to low; place potato quarters over simmering beer. Cover tightly with lid. Steam potatoes 20 to 24 minutes, until just tender when pierced with fork. Transfer potatoes to large bowl to cool. Pour the beer from pot into a glass measure, discard garlic and reserve beer. There should be about 1 cup.

In small saucepan over medium-high heat, warm 1 tablespoon canola oil. Add shallots and cook, stirring, about 2 minutes or until softened. Add reserved beer and vinegar; bring mixture to a boil. Boil 7 minutes or until reduced to about 2/3 cup. Pour mixture into a blender or food processor. Add honey mustard, salt and pepper. With blender or food processor on low, slowly pour in remaining 1/3 cup canola oil until dressing is emulsified.

Pour dressing over potatoes; add egg pieces, corn kernels, scallions and bacon. Toss well to coat. Serve potato salad warm or refrigerate up to 2 days before serving. Top with parsley when ready to serve. (If dressing is made ahead, bring to room temperature before serving.)

 

Serves 4
 
24 large shrimp (about 1 pound), peeled
1 bottle (12 oz.) lager or golden ale beer
¼  teaspoon salt
¼ cup chili sauce
1 tablespoon fresh chives, chopped
2 teaspoon adobo sauce
1 tablespoon lime juice
3 chipotle peppers in adobo sauce (from can), minced
1/3 cup mayonnaise
3 cups arugula or other lettuce leaves
1 avocado, peeled and diced
½ pint grape tomatoes, halved
Tortilla chips, crushed

In large skillet, place shrimp in single layer. Add beer and salt. Turn heat to medium-low and slowly poach shrimp, turning while cooking until cooked through, about 6 to 8 minutes. Remove shrimp to bowl with slotted spoon. Chill shrimp in refrigerator.

Boil poaching liquid about 6 minutes or until reduced to ¼ cup. Cool. Pour liquid into small bowl and cool. Stir in chili sauce, chives, adobo sauce, lime juice, chili peppers and mayonnaise. Chill.

To serve, line plates with lettuce leaves. Top with shrimp, avocado and tomatoes. Serve with chipotle sauce and tortilla chips.

 

Serves 8

Lime Pale Ale Dressing
1 cup Pale Ale beer
1 teaspoon grated lime zest
½ cup fresh lime juice
3 Tablespoons whole grain mustard
1 Tablespoon honey
½ teaspoon salt
½ teaspoon ground white pepper
1 ¼ cups canola oil
1 Tablespoon fresh chives or minced scallion

Marinade and Chicken
½ cup Pale Ale beer
3 Tablespoons orange marmalade
4 cloves garlic, smashed with side of a knife
1 Tablespoon Dijon mustard
8 boneless, skinless chicken breast halves (about 3 pounds)
Olive oil for grilling
1 pound asparagus, ends trimmed
1 pint cherry tomatoes, halved
1 large cucumber, thinly sliced
1 (16 ounce) bag washed mixed baby greens
8 ounces crumbled gorgonzola or blue cheese
½ cup toasted pecan pieces

Prepare Lime Pale Ale Dressing by combining on low speed in blender or food processor the Pale Ale beer, lime zest, lime juice, mustard, honey, salt and pepper.  With machine running, slowly add canola oil, a few drops at a time, then pour in a steady stream until incorporated and dressing is emulsified.  Stir in chives.  Dressing may be made up to 2 days ahead and stored in refrigerator.

In large zipper lock storage bag, make marinade by combining Pale Ale beer, marmalade, garlic cloves and mustard, squeezing to blend well.  Add chicken; seal bag and toss to coat chicken.  Refrigerate at least 2 hours, or up to 8 hours.
Prepare gas or charcoal grill with a medium-high heat.  Rem
ove chicken from marinade and pat dry with paper towel; discard marinade.  Brush chicken and asparagus with olive oil.  Grill chicken about 7 minutes, turning once, or until cooked through.  Grill asparagus 2 to 3 minutes, turning frequently, until crisp-tender and slightly charred.  Brush chicken and asparagus lightly with Lime Pale Ale Dressing before removing from grill.

Remove chicken and asparagus to cutting board; cut chicken into thin strips and asparagus into ½ inch pieces.  Place in large serving bowl; add cherry tomatoes and cucumber slices.  Toss well.  Add ½ cup Lime Pale Ale Dressing and salt and pepper to taste.  Toss.

For each salad, place 2 packed cups greens on each of 8 serving plates.  Top with chicken and vegetable mixture.  Sprinkle each serving with cheese and toasted pecans.  Serve with extra dressing on the side.  Leftover dressing can be stored in refrigerator up to 1 week.

Nutritional Information, Per Serving:
560 calories; 36 g fat; 8 g saturated fat; 16 g carbohydrate

6 side-dish servings

1/4 cup extra-virgin olive oil, divided
1 ½ tsps salt, divided
2 cloves garlic, minced
1 tsp ground cumin
½ tsp chile powder
1 1/3 cups couscous
1 bottle Wheat Beer
½ cup chicken broth
1 can (15.5 oz)    lentils (green pigeon peas), drained and rinsed
3 tomatoes, diced and juices removed
6 oz feta cheese, crumbled
½ cup mint, chopped
½ cup parsley, chopped
¼ cup chives, chopped
1 tsp grated lemon zest
1 TBLS lemon juice

In large nonstick skillet with tight-fitting lid, combine over medium heat 1 tablespoon olive oil, ½ teaspoon salt, garlic, cumin and chile powder. Stir in couscous. Cook 3 minutes, stirring constantly, until couscous is lightly toasted and seasonings are well-integrated.

Raise heat to high. Stir in Wheat Beer and chicken broth; bring mixture to a simmer.  Cover skillet; remove from heat and let stand 5 minutes until beer mixture is absorbed into the couscous. Transfer couscous to large bowl; fluff with fork and cool completely.

To couscous, add lentils, tomatoes, feta cheese, mint, parsley, chives, lemon zest and lemon juice, stirring well after each addition. Add remaining 3 tablespoons olive oil and remaining teaspoon salt. Toss to combine.

Nutrition Information, Per Serving:
390 calories; 16 g fat; 6 g saturated fat; 45 g carbohydrates

Serves 4

4 strips bacon, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
4 scallions, chopped
3 Tablespoons cider vinegar
1/3 cup Bock beer
1 1/2 pounds potatoes, peeled, cubed and cooked
1 teaspoon salt
1/2 teaspoon black pepper

In medium, non-stick skilled over medium heat, place bacon and fry until crisp, about 6 to 8 minutes, turning.  Pour off all but about 2 tablespoons of bacon fat.  Add red and green pepper and scallions to pan; sauté until softened, about 3 to 4 minutes.  Stir in vinegar and Bock beer.  Bring to a simmer.

Place potato cubes in serving bowl.  Pour bacon and pepper mixture over potatoes; stir gently to coat.  Sprinkle salt and pepper over potatoes and mix well.

Serve warm or at room temperature.

Nutritional Information, Per Serving:
211 calories; 3.4 g fat; 1.2 g saturated fat; 39.1 g carbohydrate

Serves 6

Croutons:
1 8 inch baguette, cut into ½ inch cubes
2 TBLS extra virgin olive oil
1/3 cup crumbled blue cheese
1/8 tsp salt
1/8 tsp black pepper

Wheat Beer Onions:
2 TBLS olive oil
1 onion, sliced into rings
¼ cup Wheat Beer
½ tsp salt
1/8 tsp black pepper

Porter Almonds:
2 TBLS sugar
1 ½ TBLS Porter Beer
½ cup sliced almonds

6 strips bacon, diced

Pilsner Grapefruit Vinaigrette:
3 TBLS Pilsner Beer
¼ cup grapefruit juice
1 TBLS lemon juice
2 TBLS white wine vinegar
1 shallot, finely chopped
1 clove garlic, minced
¾ cup extra virgin olive oil
1 TBLS tarragon leaves, finely chopped
¼ tsp salt
¼ tsp black pepper

1 package ready-to-serve fresh spinach leaves, about 10 ounces

Make croutons by preheating oven to 350 F. Combine in large bowl bread cubes, olive oil, blue cheese, salt and pepper; toss to coat evenly. Place on baking sheet and bake until browned and crisp, about 12 minutes, turning and stirring at 6 minutes. Remove from oven and set aside.

Make Wheat Beer Onions by warming olive oil in large non-stick skillet over medium-high heat. Add onion slices and sauté until they begin to turn brown, about 5 minutes. Add Wheat Beer; continue cooking until most of the liquid has evaporated. Add salt and pepper and stir. Remove from heat and set aside.

Make Porter Almonds by combining sugar and Porter Beer in small saucepan. Add almonds and cook over medium-high heat, stirring, about 5 minutes. Transfer almonds to sheet of wax paper. Using a spoon, spread almonds into thin layer and allow to cool. Set aside.

Place bacon pieces in nonstick skillet and cook over medium heat, stirring frequently, until browned and crisp, about 5 minutes. Remove to plate lined with paper towels. Set aside.

Make Pilsner Grapefruit Vinaigrette by placing the Pilsner Beer, grapefruit juice, lemon juice, vinegar, shallot and garlic in small saucepan over high heat. Bring to a boil; cook to reduce by half. Remove from heat. Whisk ¾ cup olive oil into mixture slowly. Add salt and pepper and continue to stir. Cool; add tarragon leaves.

To serve salad, arrange spinach on six individual serving plates. Sprinkle with Porter Almonds and bacon. Top with rings of Wheat Beer Onions; spoon Pilsner Grapefruit Vinaigrette over salad. Top with equal amounts of croutons.

Nutrition Information, Per Serving:
550 calories; 46 g fat; 8 g saturated fat; 27 g carbohydrate

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