Ayinger Companion - Sweet Chili Sauce Scallops

Sweet Chili Infused Citrus Scallops 1 1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh cilantro 1 tablespoon Sweet Chili Sauce (such as Maggi) 1 tablespoon 1/2 teaspoon salt 1/8 teaspoon pepper 2 garlic cloves, minced 1 tablespoon olive oil 1 tablespoon chopped fresh cilantro 1 tablespoon lemon zest Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; sauté 4 minutes or until scallops are done. Top with 1 tablespoon cilantro & lemon zest. The citrus in this pairs nicely with the wheat in the Ayinger The chili kick worked very nicely with the Aventinus, and the Franziskaner - with both of these the sweet/firm of the scallop pairs nicely with sweet "round" feeling of the beer. The chili fights with the Duvel

Aventinus Companion - Citrus Scallops

Citrus Scallops 1 1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh cilantro 1 tablespoon 1/2 teaspoon salt 1/8 teaspoon pepper 2 garlic cloves, minced 1 tablespoon olive oil 1 tablespoon chopped fresh cilantro 1 tablespoon orange zest Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; sauté 4 minutes or until scallops are done. Top with 1 tablespoon cilantro & orange zest. Franziskaner, Ayinger, Aventinus all work well with the. Duvel is nice when the chili sauce is removed - delicate fish/delicate taste nice with "delicate" beer.

Any Beer Companion - Left Beer Nuts

Left Nuts 1 1/2 cups of each of the following: (All UNroasted and UNsalted) Walnuts Pecans Cashews Hazelnuts (Filberts) In a mixing bowl combine: 3 Tablespoons Melted Butter 2 Tablespoons Brown Sugar 2 Tablespoons Coarse Salt 6 Tablespoons Fresh Rosemary (chopped well but not superfine) 1 to 2 Teaspoons Cayenne Pepper Add nuts and mix/toss well. Spread flat on a cookie sheet and Bake at 350 degrees for 10 to 15 minutes until toasted! Thank you JoBeth!

Harpoon IPA Companion - Fennel Mashed Potatos

FENNEL MASHED POTATOES 2 tablespoons (1/4 stick) butter 1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise 1/2 teaspoon fennel seeds, crushed 2 1/2 pounds russet potatoes or Yukon Gold potatoes, peeled, cut into 2-inch pieces 1 cup (or more) half and half Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes. Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more half and half as needed if dry.)

Anchor Steam Companion - Cayenne Fried Shrimp

CAYENNE FRIED SHRIMP WITH SPICY AIOLI This starter gets a double dose of cayenne — in the cornmeal coating for the shrimp and in the garlicky mayonnaise dip. 1 1/3 cups regular or low-fat mayonnaise 1 1/2 teaspoons fresh lemon juice 2 garlic cloves, pressed 1 teaspoon cayenne pepper 1/2 teaspoon Dijon mustard Peanut oil (for frying) 1/2 cup yellow cornmeal 1/2 teaspoon salt 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.) Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to cowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain. Place aioli in center of platter; surround with shrimp and serve. 6 Appetizer Servings Bon Appétit February 1997 This dish ROCKS with the Anchor Steam!! I would consider this bar food of the Gods, and could eat myself stupid on this. The Ayinger also holds up nicely to the heat here.

Duvel Companion - Ascetic Monk Fish

Ascetic Monk Fish 2 lbs Monk Fish Fillet (cut into 4 servings) 1 tablespoon unsalted butter Sea Salt and fresh ground pepper to taste Melt butter in cast iron or anodized skillet at medium-high heat. Gently add fish fillets Sprinkle with sea salt or Kosher salt Grind black pepper to taste Cook 2 1/2 minutes on one side (or until fish releases from pan) Using tongs, turn fish over, cook for anther 2 1/2 minutes (or until it releases) Remove to serving plate. Fish should be slightly translucent in the center. Be careful to not over-cook. Thickness of fillets will determine cooking time. Fish should feel "medium" to the touch when done. *Monk Fish is known as the "poor-mans lobster". It is a very creamy, firm, delicate tasting piece of fish - but not delicate in texture. Duvel and Ayinger both pair well with this. It matches sweet delicate taste with sweet delicate taste. Neither flavors in the beer or in the dish over-power the other!