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These recipes are from the Anheuser-Busch cookbook "Great Food, Great Beer." The recipes are courtesy of Chef Sam Niemann of Anheuser-Busch and were prepared this morning by local chef Russell Ping.
BASTED AND GRILLED ANGUS STRIP STEAK
Serves 6 3 steaks Cut three inches from a boneless Angus strip loin. Remove all fat and silver skin. 1/2 cup Extra light olive oil 2 bottles Budweiser beer Dry rub Recommend a dry rub which is a blend of pickling salt, granulated garlic and ground peppercorns
Prepare your barbecue grill. Place charcoal on only half of the grill and light. This will allow the other half to be cooler. Brush the steaks with olive oil and season with a generous amount of dry rub on all sides. When the coals are ready, place the steaks on the grill directly over the heat. Cook the steaks for about 5 to 6 minutes until you have a nice, dark caramelized color. Repeat this step on the other three sides. Baste the steaks generously with Budweiser on all four sides. Place on the cooler side of the grill, close the lid and cook for about 10 to 12 minutes for a nice medium rare. Serve.
Recipe courtesy of Anheuser-Busch Executive Chef Sam Niemann
SPICE-RUBBED PORK with TOMATOES Makes 4 servings
1 Tbsp. Brown sugar 1 tsp. Ground coriander 1/2 tsp. Garlic powder 1/2 tsp. Freshly ground black pepper 1/4 tsp. Salt 1/4 tsp. Ground cumin 1/8 tsp. Ground ginger 1 Pork tenderloin (about 1 pound) trimmed of excess fat 1 tsp. Chile paste 16 Cherry tomatoes 2 Tbsp. Soy sauce
1 tsp. Dark sesame oil
Soak 16 wooden skewers in water to cover for 30 minutes. Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).
Meanwhile, in a small bowl, combine the brown sugar, coriander, garlic powder, pepper, salt, cumin, and ginger. Rinse the pork tenderloin and pat dry with paper towels. Cut the pork in half crosswise, then cut each half into 8 lengthwise strips. In a shallow dish, combine the pork strips and chile paste, tossing to coat. Sprinkle the brown sugar mixture evenly over the pork, tossing to coat. Let the pork stand for 10 minutes. Thread one strip of pork and one tomato onto each soaked skewer. Lay the skewers on the grill rack. Cook, turning once, until browned and still slightly pink in the center (cut to test), about 3 minutes on each side. In a small bowl, stir together the soy sauce and sesame oil, then drizzle over the pork skewers and serve along with Shock Top Belgian White Beer.
BUD LIGHT LIME BRAISED SHRIMP Makes 36 pieces
½ cup Olive Oil (Light) 10 cloves Garlic (large, diced) 12 oz. Bud Light Lime ¼ teaspoon cayenne pepper 36 pieces shrimp (raw, peeled, deveined, size 16/20) 6 limes cut in half Salt and black pepper to taste
In a large skillet, on high heat, add the olive oil and garlic. Cook for about 1 minute. Add the shrimp, season with cayenne pepper, salt and black pepper. Cook 2 to 3 minutes and then add the Bud Light Lime and limes. Finish cooking the shrimp, about 5 more minutes or until shrimp are firm and white inside.
BUD LIGHT GRILLED HONEY CHICKEN Serves 4 4 Skinless, boneless chicken breast Marinate; 1 Onion, fine dice 3 Tblsp. Fresh lemon juice 12 oz. Bud Light Beer 2 Tblsp. Vegetable Oil 2 Tblsp. Honey 1 Tblsp. Soy sauce
Mix together all the marinate ingredients. Place chicken in a shallow dish and pour about ½ cup of the marinade over the chicken. Turn over to coat. Place in refrigerator for 4 hours to marinate. Pour remaining marinate mix into saucepan. Simmer for about 5-6 minutes until it reduces and thickens slightly. Set aside for glaze.
Prepare B.B.Q. on medium high heat. Remove chicken from marinade, shaking off the excess. Carefully brush the grill rack with oil. Place chicken on grill, cover and cook for 5 minutes, brush with glaze and cook another 5 minutes. Turn chicken over and repeat the same steps. Make sure the chicken is cooked, the juices should be clear. Remove from grill, divide the rest of the glaze over the chicken and serve
BASTED AND GRILLED ANGUS STRIP STEAK
Serves 6 3 steaks Cut three inches from a boneless Angus strip loin. Remove all fat and silver skin. 1/2 cup Extra light olive oil 2 bottles Budweiser beer Dry rub Recommend a dry rub which is a blend of pickling salt, granulated garlic and ground peppercorns
Prepare your barbecue grill. Place charcoal on only half of the grill and light. This will allow the other half to be cooler. Brush the steaks with olive oil and season with a generous amount of dry rub on all sides. When the coals are ready, place the steaks on the grill directly over the heat. Cook the steaks for about 5 to 6 minutes until you have a nice, dark caramelized color. Repeat this step on the other three sides. Baste the steaks generously with Budweiser on all four sides. Place on the cooler side of the grill, close the lid and cook for about 10 to 12 minutes for a nice medium rare. Serve.
Recipe courtesy of Anheuser-Busch Executive Chef Sam Niemann
SPICE-RUBBED PORK with TOMATOES Makes 4 servings
1 Tbsp. Brown sugar 1 tsp. Ground coriander 1/2 tsp. Garlic powder 1/2 tsp. Freshly ground black pepper 1/4 tsp. Salt 1/4 tsp. Ground cumin 1/8 tsp. Ground ginger 1 Pork tenderloin (about 1 pound) trimmed of excess fat 1 tsp. Chile paste 16 Cherry tomatoes 2 Tbsp. Soy sauce
1 tsp. Dark sesame oil
Soak 16 wooden skewers in water to cover for 30 minutes. Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).
Meanwhile, in a small bowl, combine the brown sugar, coriander, garlic powder, pepper, salt, cumin, and ginger. Rinse the pork tenderloin and pat dry with paper towels. Cut the pork in half crosswise, then cut each half into 8 lengthwise strips. In a shallow dish, combine the pork strips and chile paste, tossing to coat. Sprinkle the brown sugar mixture evenly over the pork, tossing to coat. Let the pork stand for 10 minutes. Thread one strip of pork and one tomato onto each soaked skewer. Lay the skewers on the grill rack. Cook, turning once, until browned and still slightly pink in the center (cut to test), about 3 minutes on each side. In a small bowl, stir together the soy sauce and sesame oil, then drizzle over the pork skewers and serve along with Shock Top Belgian White Beer.
BUD LIGHT LIME BRAISED SHRIMP Makes 36 pieces
½ cup Olive Oil (Light) 10 cloves Garlic (large, diced) 12 oz. Bud Light Lime ¼ teaspoon cayenne pepper 36 pieces shrimp (raw, peeled, deveined, size 16/20) 6 limes cut in half Salt and black pepper to taste
In a large skillet, on high heat, add the olive oil and garlic. Cook for about 1 minute. Add the shrimp, season with cayenne pepper, salt and black pepper. Cook 2 to 3 minutes and then add the Bud Light Lime and limes. Finish cooking the shrimp, about 5 more minutes or until shrimp are firm and white inside.
BUD LIGHT GRILLED HONEY CHICKEN Serves 4 4 Skinless, boneless chicken breast Marinate; 1 Onion, fine dice 3 Tblsp. Fresh lemon juice 12 oz. Bud Light Beer 2 Tblsp. Vegetable Oil 2 Tblsp. Honey 1 Tblsp. Soy sauce
Mix together all the marinate ingredients. Place chicken in a shallow dish and pour about ½ cup of the marinade over the chicken. Turn over to coat. Place in refrigerator for 4 hours to marinate. Pour remaining marinate mix into saucepan. Simmer for about 5-6 minutes until it reduces and thickens slightly. Set aside for glaze.
Prepare B.B.Q. on medium high heat. Remove chicken from marinade, shaking off the excess. Carefully brush the grill rack with oil. Place chicken on grill, cover and cook for 5 minutes, brush with glaze and cook another 5 minutes. Turn chicken over and repeat the same steps. Make sure the chicken is cooked, the juices should be clear. Remove from grill, divide the rest of the glaze over the chicken and serve
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