Steak with Mushrooms in a Cream Sauce
This recipe substitutes beer for white wine to add acidity to the sauce for this classic dish cooked in a cast-iron skillet over hot coals.
½ c. Sierra Nevada Hazy Little Thing
2 Tbsp. olive oil, divided
2 strip steaks
salt and pepper
1 sprig rosemary and 1 Tbsp. chopped rosemary
12 oz. shiitake mushrooms
1 Tbsp. Dijon mustard
1 bunch spinach
½ c. crème fraîche
Directions: Working with hot coals on the edge of an open fire (or a camp stove on medium flame), heat a large cast-iron skillet and add a tablespoon of the olive oil. Add steak, seasoned with salt and pepper, to the skillet along with 1 tablespoon of minced garlic and the rosemary sprig. Cook, turning once so each side is seared. After cooking to the desired temperature, set aside on a cutting board to rest.
Put the skillet back on the coals and add another tablespoon of olive oil. Add the mushrooms and season with salt. Cook until they start to soften. Add more garlic and chopped rosemary and cook for 1 minute. Add mustard and Sierra Nevada Hazy Little Thing, a citrus-forward IPA that will add a brightness to the sauce. Cook for 1 minute to thicken. Add the spinach and cook until it begins to wilt. Remove skillet from heat and stir in crème fraîche. Slice the steak and layer it over the cream and vegetables, serving the meal directly from the skillet.
Grilled Oysters in White Wine Butter
The shucked fresh oysters cook on the half shell over an open fire, while a homemade butter sauce adds a savory complexity to the briny shellfish. Serve as an appetizer with a Sierra Nevada Barrel Aged Narwhal.
1 stick unsalted butter
1 Tbsp. dry white wine
1 Tbsp. diced chives
½ Tbsp. diced parsley
1 clove garlic, finely grated
1 dozen oysters (Bluepoint or Wellfleet if you’re on the East Coast, Blue Pool or Hama Hama if you’re on the West Coast)
lemon wedges and hot sauce
Directions: Combine butter, white wine, chives, parsley, and garlic in a small bowl and whip with a fork until smooth and creamy. Shuck the oysters and place them open-faced on a grill over hot coals or a low flame. Add 1 teaspoon of the butter compound to each oyster. Cook until the oysters begin to firm and the butter starts to bubble inside the shells. Serve immediately with wedges of lemon and hot sauce. The oysters pair well with a Sierra Nevada Narwhal, a smooth and rich imperial stout with notes of espresso and smoke.
Use a Dutch oven and hot coals to cook this breakfast dish and serve it with a beer-based cocktail that’s reminiscent of a mimosa.
Ingredients for frittata
½ c. milk
½ tsp. salt
¼ tsp. pepper
2 Tbsp. olive oil
1 shallot, sliced thin
1 pint cherry tomatoes, halved
¼ c. basil
½ c. gruyere cheese, shredded
Ingredients for Beer-Mosa (makes two)
Sierra Nevada Summer Break
Directions: In a medium bowl, beat the eggs, milk, salt, and pepper together until blended. Heat 2 tablespoon of the oil in a skillet over hot coals on the edge of a fire. Add the shallot and sauté until soft and brown. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover and place a few coals on top of the lid. Cook until the eggs are set and the frittata is puffy, about 15 minutes. Serve immediately with a freshly poured Beer-Mosa: pour half of a Sierra Nevada Summer Break, a citrusy and sessionable IPA, in a tall glass and top with orange juice. Drink immediately.