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Recipe from Boston Brewery
Created by Chef David Burke

Ingredients:
  • 14oz sirloin steak, trimmed
Marinade
  • 1 bottle Samuel Adams Boston Lager
  • 2 cups of canola oil
  • 3 cloves of roasted farlic
  • 2 Tbsp Dijon mustard
  • 1 Tbsp yellow mustard
  • 2 Tbsp chili powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp paprika
  • 1 Tbsp black pepper 

Instructions:
  1. Marinate steak in a plastic bag with all ingredients overnight.
  2. Grill over medium heat on each side until medium rare. Slice steak crosswise against the grain. 
  3. Serve and enjoy with a Samuel Adams Boston Lager. 

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Sam Adams Harvest Pumpkin Bread adapted from Carlene O'Garro and can be found in The Bellingham Herald.

Bread Ingredients:

• 1 1/2 cups granulated sugar

• 1/2 cup canola oil

• 2 large eggs

• 1 cup Harvest Pumpkin Ale puree (directions below)

• 1 3/4 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 tablespoon pumpkin pie spice

• Powdered sugar (for dusting)

 

Instructions:

1. Preheat oven to 350. Combine the sugar and oil in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time.

2. Stop the mixer and add the Harvest Pumpkin Ale puree (directions below).

3. Turn mixer to low-medium speed for 4 to 5 minutes. In a separate bowl, combine all the dry ingredients.

4. Stop the mixer and add the dry ingredients. Mix for 1 minute at low speed or until all the ingredients are mixed together.

5. Pour the mixture into a greased 9-by-5 loaf pan, leaving room at top of pan for bread to rise.

6. Bake for 60 minutes. Check bread by sticking the center with a knife (when the knife comes out clean, remove from the oven). If needed, bake for another 5 to 8 minutes or until knife comes out clean.

7. Once the bread has fully cooled, finish with a light dusting of powdered sugar.

 

Pumpkin Puree Ingredients:

•  1 15-ounce can pumpkin puree

•  2/3 cup granulated sugar

•  1 bottle Samuel Adams Harvest Pumpkin Ale

•  1 teaspoon pumpkin pie spice

 

Instructions:

1. Combine all the ingredients and stir slowly. Set aside until ready to use. 
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Buffalo Chicken Wings adapted from Kelly’s recipe “Restaurant-Style Buffalo Chicken Wings” on www.allrecipes.com 
Serves:5



Ingredients: 
  • Oil for deep frying
  • ¼ cup of butter
  • ¼ cup hotsauce
  • Dash black pepper
  • Dash garlic powder
  • ½ cup all purpose flour
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 10 chicken wings
Instructions:
  1. In a medium sized mixing bowl whisk together flour, paprika, cayenne pepper and salt. Dredge the chicken in the flour mixture, cover and refrigerate for 1 ½ hours. 
  2. In a saucepan over on low heat mix butter, hot sauce, pepper and garlic powder. Stir until butter is melted and mixture is fully blended. 
  3. Pour oil into a deep fryer and heat to 375 degrees Fahrenheit (you can also use a deep cast iron skillet and a deep frying thermometer). The oil should be 1 inch to 1 ½ inches deep and just cover the wings.
  4. Carefully place the dredged wings into the fryer for 10-15 minutes until skin is a nice golden brown.  Place wings in a large mixing bowl and pour hot sauce mixture over them tossing gently until evenly coated. Serve.

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Peanut Butter and Chocolate Pan Cookies adapted from Southern Living, March 2006.
Found on: www.myrecipes.com


Ingredients:
  • ¾ cup chunky peanut butter
  • 2 eggs
  • 1 tsp vanilla abstract
  • 1 cup packed light brown sugar
  • 2 cups all purpose baking mix
  • 1 (12 oz.) bag of dark chocolate chips
Instructions:
  1. Preheat the oven to 325 degrees Fahrenheit
  2. Mix together peanut butter, eggs, and vanilla.
  3. Add the brown sugar and stir until thoroughly mixed, stir in baking mix and ¾ cup of the dark chocolate chips. 
  4. Pour mixture into a greased 15”x10” pan
  5. Bake until a gold-brown 20-25 minutes. Remove from oven and cover top with the remaining chocolate. Let sit until the chocolate melts and spread evenly over the top. Cut and serve.

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Pear and Ginger Upside-Down Cake from Sunset Magazine
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 10 to 12

Ingredients:
  • 2  tablespoons  plus 1/2 cup (1/4 lb.) butter, at room temperature 
  • 1 1/2  cups  firmly packed brown sugar 
  • 3  tablespoons  chopped crystallized ginger 
  • 2  firm-ripe Bosc pears (1 lb. total) 
  • 2 1/2  cups  all-purpose flour 
  • 2  teaspoons  baking powder 
  • 1  teaspoon  baking soda 
  • 1 1/2  teaspoons  ground ginger 
  • 1  teaspoon  ground cinnamon 
  • 1/2  teaspoon  salt 
  • 1/4  teaspoon  ground allspice 
  • 2  large eggs 
  • 3/4  cup  dark molasses 
  • 1 1/4  cups  buttermilk 
Instructions:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Pan should be a 9-inch cheesecake pan with removable sides that is at least 2.5 inches tall
  3. Line pan with cooking parchment; place 2 tbsp butter in bottom of pan
  4. Evenly coat with ½ cup brown sugar and ginger
  5. Peel pears and cut in half lengthwise, then, slicing parallel to cut edge, cut into 1/2-inch-thick slices; cut core out
  6. Place a single layer of flat pears over sugar mixture in pan
  7. Wisk flour, baking powder and soda, ginger, cinnamon, salt and allspice together in a separate bowl
  8. In a separate bowl beat ½ cup butter and 1 cup brown sugar with an electric mixer; add eggs and molasses while continuing to beat
  9. Add flour mixture and buttermilk slowly while continuing to beat until mixture is well blended; pour on tip of pears
  10.   Bake in a 325° approximately, 1 hour and 35 to 40 minutes (cake center may settle slightly). Let cool in pan on a rack about 20 minutes. Remove pan sides. Serve warm.

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Jamaican Spiced Chicken Thighs adapted from David Bonom’s recipe in Cooking Light. May 2008
See the original recipe Here.
Found on www.myrecipes.com
Servings:4

Ingredients: 
  • ¼ cup minced red onion
  • 1 Tbsp sugar
  • 1 Tbsp well chopped and seeded jalapeno 
  • 2 tsp cider vinegar
  • 2 tsp low-sodium soy sauce
  • ½ tsp salt
  • ½ tsp allspice
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • ¼ tsp ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking spray
Instructions: 
  1. Mix red onion, sugar, jalapeno, cider vinegar, soy sauce, salt, allspice, thyme and black and red pepper in large mixing bowl.
  2. Coat chicken in spice mix. On medium-high heat, warm a greased grill pan. 
  3. Cook chicken 4 minutes, turn and cook until done. (approx. 7 minutes).
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Fried Calamari with roasted garlic and lime aioli adapted from Coastal Living magazine. May 2003
See original recipe Here.
Found on www.myrecipes.com

Ingredients:
  • 1 (2.5 lb) package of frozen and cleaned calamari, thawed
  • 1 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Peanut oil
Aioli:
  • 2 garlic bulbs
  • 2 tsp olive oil
  • 1 cup mayonnaise
  • 1 tsp lemon rind
  • 2 Tbsp lime juice
  • 2 Tbsp cilantro, chopped
  • ½ tsp salt
  • ¼ tsp hot sauce
Instructions
Aioli: 
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Peel both bulbs of garlic. Cut off top quarter and set cut side up on aluminum foil.
  3. Pour one tsp olive oil over each bulb and fold foil over garlic and bake 45 minutes.
  4. Let cool, remove clove skins and pulp. Stir until smooth.
  5. Mix with other ingredients, stir well, cover and refrigerate for 2 hours.
Calamari:
  1. Cut  calamari (tubes not tentacles) into quarter of an inch rings and dab dry.
  2. Mix flour, salt and pepper and dredge calamari in the mixture. 
  3. Fill 2 inches worth of a dutch oven with oil and bring to 365 degrees Fahrenheit.
  4. Fry calamari until golden (roughly 2 minutes). Drain and serve.

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Chocolate Truffles adapted from Kay Chun’s recipe in Real Simple, Feb 2001
Found on www.myrecipes.com 
Makes: 35-40  truffles

Ingredients: 
  • 20 oz. semi-sweet chocolate chips
  • 2 Tbsp unsalted butter, softened
  • 1 cup heavy cream
Instructions: 
Filling:
  1. Put 8 oz. of chocolate and butter in a large sized bowl. In a saucepan bring heavy cream to a simmer and pour over chocolate and butter.
  2.  Once chocolate begins to melt whisk until smooth. Slowly add remaining cream until filling is thick and shiny.
  3. Pour filling into a deep baking pan and freeze for 30 minutes. Take a small spoon and scoop rounds from the filling, setting them on a wax paper lined cookie sheet. Freeze for 15 minutes. 
  4. Roll rounds into spheres and freeze. 
Coating:
  1. Pour remaining chocolate chips into a double boiler and stir until chocolate is smooth. 
  2. Take off heat and allow to cool until chocolate  begins to set. Place filling in the melted chocolate and retrieve with a fork. Dust with sprinkles, cocoa, sugar or whatever else you like

Place truffles on wax paper lined cookie sheet and refrigerate 5 minutes. 
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Blackened Grouper adapted from Lia Huber’s recipe in Cooking Light, 2006
Found on www.myrecipes.com 
Servings 10

Ingredients: 
  • 10 (6oz.) grouper filets
  • 5 tsp canola oil
  • 5 tsp butter
  • 10 lemon wedges (garnish)
Spice mix:
  • 3 Tbsp paprika
  • 2 Tbsp ground red pepper
  • 2 Tbsp dried thyme
  • 2 Tbsp dried oregano
  • 2 Tbsp onion powder
  • 2 Tbsp garlic powder
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 1 Tbsp sugar
Instructions:
  1. First combine the ingredients for the spice mix in a small bowl.
  2. Rub spice mix on each side of the filets. 
  3. Place half the butter and oil in a large non-stick skillet and cook 5 filets roughly 4 mins on each side or until grouper flakes easily. 
  4. Repeat with remaining filets. Serve with lemon wedge.
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Baked Buffalo Chicken Wings adapted from Food & Wine,1997- Quick Chicken from scratch
See the original recipe Here.
Found on www.myrecipes.com 

Ingredients:
  • 4 lbs chicken wings
  • 3 Tbsp cooking oil
  • 4 cloves garlic, chopped
  • 1 ¾ tsp salt
  • 1 ½ tsp cayenne
  • 2/3  cup mayonnaise
  • 1/3 cup sour cream
  • ¼ lb blue cheese, crumbled
  • 2 scallions chopped
  • 5 tsp vinegar
  • ¼ tsp black pepper
  • ¼ cup ketchup
  • 1 Tbsp Tobasco sauce
  • 8 celery stalks, cut and cleaned

Instructions:
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In mixing bowl, mix chicken, oil, garlic powder, 1 ½ tsp of salt and cayenne. Bake 25 minutes at 425.
  3. In a different bowl combine mayonnaise, sour cream, blue cheese, scallions, 1 tsp vinegar, black pepper and leftover salt. (This is dressing).
  4. Mix ketchup, tobacco sauce and last of the vinegar in a separate bowl and coat wings evenly with the mixture. Serve with dressing and celery.

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