P1247676904yAboz

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BUD EXTRA SPRING MIX AND RASPBERRY SALAD
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• BUD EXTRA SRING MIX AND RASPBERRY SALAD Serves
  4
• By Executive Chef Sam Niemann St. Louis,
  Missouri

Vinaigrette ¼ c. Olive Oil ½ c. Raspberry
Vinegar 1 tbsp. Sugar ½ tsp. Kosher Salt ½ tsp.
Ground Black Pepper ½ c. Bud Extra
Salad 6 oz. Spring Mix 4 oz. Feta Cheese ½
c. Pine Nuts (toasted) 1 c. Raspberries
To make Vinaigrette Whisk together all the
ingredients in a small bowl and set aside. To
make Salad Divide Spring Mix evenly among the
plates. Garnish each plate with the feta, pine
nuts and raspberries. Drizzle the vinaigrette
over the top and serve.
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BUD SELECT SEA BASS MEDITERRANEAN
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• BUD SELECT SEA BASS MEDITERRANEAN Serves 4
• By Executive Chef Sam Niemann St. Louis,
  Missouri

4 fresh Sea Bass Fillets (5-6 oz. each) 2 tbsp.
Olive Oil 1 large Green Pepper (diced) 1 large
Yellow Pepper (diced) 1 medium Onion (diced) 1
clove Garlic (crushed)
3 c. canned diced Tomatoes (drained) ½ c. Pitted
Calamata Olives (sliced) ¼ c. Capers, (drained
and washed) 2 tbsp. Lemon Juice ½ tsp. Salt 1 c.
Bud Select
Heat oil in a 12 inch skillet on medium heat.
Add peppers and onions and cook for 5 minutes.
Add garlic and cook 2-3 minutes. Add tomatoes,
olives, capers, lemon juice, salt and Bud Select
and cook for about 5 minutes. Reduce heat to low
and simmer until most of the liquid is gone. In
the meantime, while sauce is cooking, cook sea
bass. Place fillets on baking sheet, drizzle with
melted butter and bake at 350 degrees for 15-20
minutes. Plate up the fillets and crown them
with the Mediterranean Sauce.
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CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE
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• CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE
  Serves 4
• By Executive Chef Sam Niemann St. Louis,
  Missouri

6-8 oz. skinless, boneless Chicken Breasts 1 c.
Flour 1 c. Olive Oil 1/3 c. Parmesan Cheese
(grated)
1/3 c. Romano Cheese (grated) 12 slices
Mozzarella Cheese 4 c. Budweiser Marinara Sauce
Dredge the chicken in the flour. Heat the olive
oil over medium-high heat in a large sauté pan.
Sauté the breaded chicken breast on each side
until golden brown, about 3 minutes per side.
Place the chicken in a baking dish and top with
the Budweiser Marinara Sauce. Sprinkle the
parmesan and Romano cheeses on each breast. Bake
for 15 minutes or until internal temperature is
150 degrees F. Remove from oven and turn oven to
broil. Place 2 slices of mozzarella on each
chicken breast and broil until the cheese melts.
Arrange on a platter and serve.
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• BUDWEISER MARINARA SAUCE Serves 8
• By Executive Chef Sam Niemann St. Louis,
  Missouri

¼ c. Olive Oil 1 Green Pepper (small dice) 1
Medium Onion (small dice) 4 Stalks Celery (small
dice) 1 Large Carrot (small dice) 2 Cloves Garlic
(dice) 12 oz. Budweiser Bow Tie Pasta (your
choice on quantity)
2 ½ c. Chicken Broth 1 c. diced Tomatoes
2 c. Tomato Paste 4 tsp. Basil Leaves 4
tsp. Oregano Leaves 3 tsp. Salt ½ tsp.
Black Pepper
Pour olive oil into sauce pot, heat oil on medium
heat a few minutes, add peppers, onion, celery
and carrots. Let cook for approximately 10
minutes, stir frequently. Add garlic, Budweiser,
chicken broth, diced tomatoes and tomato paste.
Bring back to a low boil and then turn to a low
simmer. Add basil, oregano, salt and pepper.
Let everything cook on low for about half hour.
Stir frequently to avoid burning. Add to Chicken
Parmesan recipe, or serve over pasta. Bow Tie
Pasta When using Budweiser Marinara Sauce, we
cook our pasta only in straight Budweiser beer.
Bring the Budweiser to a boil, add the pasta,
cook until tender, drain the pasta there is no
need to rinse pasta. Discard the liquid and
serve pasta with the Budweiser Marinara Sauce.
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CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN
SAUCE
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• CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN
  SAUCE Serves 2
• By Executive Chef Sam Niemann St. Louis,
  Missouri

Pan Sauce 2 tbsp. minced Shallots ½ c. Michelob
Beer ¼ c. Beef Stock 1 tbsp. Butter
2- 8 oz. Strip Steaks (We Use Certified Angus
Beef) 2 tbsp. crushed Black Peppercorns 1 tsp.
Vegetable Oil 1 tbsp. Butter
Sprinkle salt to taste on the top and bottom of
the steaks, and then press each side into the
cracked peppercorns, encrusting the steaks
lightly or heavily, to your liking. Heat the oil
and the butter in a heavy sauté or frying pan
over high heat. When the pan is quite hot, lay
in the peppered steaks. Fry for about 2 minutes,
until the undersides are well seared. Turn the
meat and cook the second side for about a
minute. Press with a finger to test for the
slight springiness that indicates rare. Cook to
desired doneness and remove to a warm
platter.Making the pan sauceAdd the shallots
to the pan and sauté briefly, stirring with a
spoon to scrape up the drippings. Lean away from
the stove (averting your face) and pour the
Michelob into the pan tilt the edge of the pan
slightly, over the burner flame, to ignite the
alcohol. Cook for a few moments more and then
add the stock. Bring the liquid back to the
boil, and cook about 1 minute to thicken the
sauce, stirring occasionally. Taste and adjust
seasoning. Finally, add the soft butter,
swirling the pan until it melts and incorporates
the juices. When blended, pour the sauce over the
steaks.
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MICHELOB AMBERBOCK CRÈME BRÛLÈE
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• MICHELOB AMBERBOCK CRÈME BRÛLÈE Serves 6
• By Executive Chef Sam Niemann St. Louis,
  Missouri

1 tsp. Michelob AmberBock 6 large Egg Yolks 6
tbsp. Sugar
1 Vanilla Bean (split lengthwise) 1-½ c. Whipping
Cream 6 tsp. Sugar (or 8-12 tsp. packed Brown
Sugar)
Preheat oven to 325 degrees. Whisk yolks, beer
and 6 tablespoons of sugar in medium bowl to
blend. Scrape in seeds of vanilla bean.
Gradually whisk the cream into the sugar. Divide
mixture among six ¾ cup custard cups or ramekins.
Arrange dishes in 13x9x2 inch baking pan. Pour
enough hot water into the pan to come halfway up
sides of dishes. Bake approximately 35-40 minutes
until the custard is set. Do not over bake or
your custard will be rubbery. Remove the pan
from the oven and remove custard cups from the
water. Allow custards to cool before placing in
the refrigerator. Chill overnight. Two hours
before serving Preheat broiler. Sprinkle 1
teaspoon sugar on top of each custard. Place
dishes on small baking sheet. Broil until sugar
just starts to caramelize, rotating sheet for
even browning, about 2 minutes. Chill until
caramelized sugar hardens, about 2 hours.
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BUDWEISER STEAMED MUSSELS ALLA NAPOLI
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• BUDWEISER STEAMED MUSSELS ALLA NAPOLI Serves 4
• By Executive Chef Sam Niemann St. Louis,
  Missouri

2 lbs. fresh, cleaned Mussels 12 oz. Budweiser
Beer Sauce 1 tbsp. Olive Oil 2 Onions (diced) 1
stalk Celery (diced)
1 clove Garlic (chopped) 1 tsp. fresh Basil
(chopped) 1 lb. Plum Tomatoes (peeled and
diced) 1 tsp. Sugar Salt and Pepper 6 oz.
Budweiser Beer
Sauce Preparation Heat olive oil in a large
saucepan, add onions, celery, garlic and basil,
cook for about 5 minutes. Add the tomatoes,
sugar and pinch of salt and pepper along with 6
ounces Budweiser beer. Turn heat to low and let
cook for about 20-30 minutes. Cooking the
Mussels Place mussels in a pot with 12 ounces
Budweiser beer. Place on high heat and bring to
a boil. Cook for a few minutes until the mussels
have opened. Stir frequently to ensure they are
evenly cooked. Pour off the excess cooking
liquid and discard any unopened mussels. Place
the opened mussels in their shells in a serving
bowl or platter. Pour the hot sauce over the
mussels and garnish with chopped basil or
parsley.
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SZECHWAN BEEF WITH A HARBIN OYSTER SAUCE
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• SZECHWAN BEEF WITH A HARBIN OYSTER SAUCE Serves
  4
• By Executive Chef Sam Niemann St. Louis,
  Missouri

½ tsp. Garlic Paste 1 tsp. Red Chili Powder 1
tbsp. Soy Sauce 2 tbsp. Oyster Sauce 6 oz. Harbin
Beer 2 tbsp. Bamboo Shoots (sliced) ½ c. Beef
Stock 3 tsp. Corn Flour 1 lb. fresh Green Beans
(cut into 1 inch pieces)
1-½ lbs. Strip Loin (cut into 1 inch strips) 5
tbsp. Corn Flour ¼ tsp. Salt ¼ tsp. Black Pepper
Oil for frying Sauce 1 tbsp. Oil 6 Red Szechwan
Peppercorns 1 medium, dried Red Chili (small
diced)
Combine dry ingredients, roll meat in mixture and
set aside for 10 minutes. Heat oil for deep
frying in a wok and fry meat until golden and
crisp. Drain and set aside. Heat oil for sauce
in a non-stick pan and lightly fry red chilies
until dark. Lower heat, add garlic and fry for a
minute. Sprinkle in chili powder and add meat
and peppercorns. Stir in soy sauce, oyster sauce
and fry for a minute. Add bamboo shoots and
green beans and mix well, pour in stock and beer
and cook for 5 minutes. Mix corn flour with ½
cup water, add to meat, bring to boil and cook
for a minute more, stirring constantly. Garnish
with shredded spring onions and serve with
noodles or steamed rice.
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KIRIN ICHIBAN PAELLA VALENCIA
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• KIRIN ICHIBAN PAELLA VALENCIA Serves 4
• By Executive Chef Sam Niemann St. Louis,
  Missouri

4 oz. Pork Tenderloin (cut into 1 inch cubes) 4
oz. Chorizo Sausage 2 boneless Chicken Breasts 3
cloves Garlic (diced) 8 oz. Lobster (cut into ½
inch slices) 1 ¼ c. Arborio Rice 4-5 c. Chicken
Stock 1 c. diced Tomatoes 1/3 c. Red Bell Peppers
(diced)
Pinch Saffron Threads 2 tsp. Spanish Paprika 1
tbsp. Thyme (diced) 1 Bay Leaf Kosher Salt
Ground Black Pepper 12 medium Shrimp (peeled and
de-veined) 12 Clams 12 oz. Kirin Ichiban
In 10-12 inch paella pan or a similar ovenproof
sauté pan, placed on the cooking grate directly
over high heat, brown the pork tenderloin and
chorizo sausage on all sides, 6-8 minutes.
Remove the pork tenderloin and sausage, add the
chicken, and brown all sides, 5-6 minutes.
Remove the chicken and add the garlic and cook,
stirring occasionally, until the garlic browns,
about 2 minutes. Add the rice and stir until the
grains are coated with fat. Return the pork,
chorizo, and chicken to the pan. Add 4 cups of
the chicken stock, tomato, roasted pepper,
saffron, paprika, thyme and bay leaf. Season
with salt and pepper to taste. Stir well.
Bring to a boil, then move the pan over indirect
low heat. Simmer, without stirring, until most
of the liquid has been absorbed and the rice is
almost tender, 20-25 minutes. (If all the liquid
is absorbed before the rice is tender, add
another ½ to 1 cup chicken stock or water and
cook for an additional 5-10 minutes until
absorbed.) Remove the bay leaf. Add the shrimp,
clams and lobster. Continue to cook indirectly
over low heat until the shrimp are opaque and the
clams are open 5-7 minutes. Discard any clams
that do not open. Carefully remove the pan from
the grill and let rest for 5 minutes before
serving.
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• Actually, my entire kitchen crew enjoys a cold
  beer at the end of the shift. After a long night,
  its what everyone reaches for.