We understand that May tends to be all about the tequila. However, who can pass up a delicious, refreshing summer beer? To celebrate the release of Samuel Adams Summer Ale, we have two outdoor cookout-friendly recipes featuring the A-plus brew. (Check back tomorrow for two more tasty recipes.)
Arugula & Watercress Salad
2 cups arugula, washed
4 bunches watercress, stemmed and washed
½ English cucumber, peeled and julienned
1 pint yellow teardrop tomatoes, sliced in half
3 Asian pears, peeled and cored
2 tablespoons preserved lemon zest
1 tablespoon Grains of Paradise
12 oz. Samuel Adams Summer Ale
Peel and core the Asian pears and place them in a medium sauce pot. Pour in all remaining poached pear ingredients and cover. Bring to a boil over medium heat for 20-25 minutes, or until the pears become al dente. Turn off heat and let them rest for an additional 5 minutes. Remove from pan and cool in the refrigerator. Strain the poaching liquid for vinaigrette.
Reserved liquid from the poached pear
2 tablespoons shallot, finely diced
2 tablespoons lemon juice
1 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
Add the cooled poaching liquid into a blender with all vinaigrette ingredients except the olive oil. Pulse until well incorporated; 1-2 minutes. Remove from the blender and place in metal bowl and slowly whisk in the olive oil. You may not need it all. Season with salt and pepper.
To serve, toss the watercress and arugula together in bowl with the cucumbers and tomatoes. Drizzle with the vinaigrette. Fan the poached pear off to the side of the salad and serve.
Grilled Swordfish Steaks with Avocado Butter (Serves 6)
4 tbsp olive oil
Zest of 1 lemon
2 tbsp ground cumin
2 cloves garlic, minced
2 tsp fresh ground pepper
½ cup Samuel Adams Summer Ale
Six 8-10oz. swordfish steaks
Combine olive oil, zest, cumin, garlic, pepper and Samuel Adams Summer Ale. Generously coat swordfish and let marinate for at least one hour. Preheat grill to medium heat. Remove excess marinade from swordfish. Place swordfish on grill and cook 3/5 minutes on each side until fish becomes opaque, but not dry. Dollop fish with 2 tablespoons (or more) of avocado butter, and let it melt onto and into the fish. Serve immediately.
2 ripe avocados, skinned and pitted
2 tbsp salted butter
2 tsp ground cumin
2 tsp ground coriander
2 tsp freshly ground pepper
Springs of fresh coriander for garnish (optional)
In a blender, puree avocados and butter. Add cumin, coriander, salt and pepper.