Appetizers Recipes

Heavy Seas Gold-en Beerita
Gold Ale

1   oz  Blanco tequila
2   oz  Margarita mix
12 oz  Heavy Seas Gold Ale

Pour tequila & margarita mix into a pint glass.  Add 12 oz (1 bottle) of very cold Heavy Seas Gold Ale.  Garnish with lime.  Drink & enjoy!
Mango Peach Salsa
Dubbel Cannon - Belgian Style IPA

This sweet version of a salsa is great by itself or served on top of grilled tuna and fish tacos.

 

1 mango, chopped
1 peach, chopped
1/2 C red bell pepper, chopped
1/4 C red onion, minced
1 T jalapeno, minced (leave in seeds if you want heat)
1/4 C cilantro, chopped
1/4 C Dubbel Cannon

 

 

Combine all ingredients in a bowl.  Refrigerate for at least 1 hour.  Serve with tortilla chips or as a seafood garnish.   For a heartier dip, add black beans!
Drunken Scallops Ceviche
Dubbel Cannon - Belgian Style IPA

Perfect for a warm spring day, these tangy scallops 'cook' in the refrigerator.

 

 

 

 

 

1 pound bay scallops, quartered
1 cup cherry tomatoes, roughly chopped
1 T green serrano chiles, minced (leave in seed for heat if desired)
1/2  cup chopped fresh cilantro
1/2  cup finely diced red onion
2 T fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/2 cup Dubbel Cannon

 

Combine all ingredients in a non-reactive bowl & refrigerate for at least 2 hours.  The fruit juice will ‘cook’ the scallops so the small the scallop pieces the sooner it will be ready. Scallops are ready when they are opaque all the way through.   Serve with tortilla chips or multi grain crackers.



Below Decks Beer Balls
Below Decks - Barleywine

1 lb ground beef
1 t  garlic powder
1 t  onion powder
black pepper
2 T worcestershire sauce
3/4 c ketchup
12 oz Below Decks Barleywine
1 T flour

Mix spices and 1 T of the barleywine into ground beef to taste. Form into small balls and cook until done. Mix ketchup, barleywine, worcestershire sauce in a seperate pot and simmer for 20 minutes, reducing the liquid a bit. 

Place drained meatballs & sauce into a crock pot and cook on low heat for at least 2 hours.  If a thicker sauce is preferred, berfore serving, sprinkle 1 T of flour over meatballs and stir.

Makes about 36 small meatballs.
Pepperoni Pyrate Bread
Marzen

2 1/4 c   Bisquick
6 oz Heavy Seas Marzen (3/4 cup)
2 T Oregano
1 t  Onion powder
1 t  Black pepper
1 c Pepperoni, finely chopped
1/2 c Parmesan, Romano or other hard cheese grated
1 T melted butter

 

Stir together Bisquick, beer and spices in a bowl just until blended. Add pepperoni & cheese. Place in a 9 inch greased loaf pan.  Drizzle with melted butter.  Bake at 350 for 35 minutes.  Test doneness by inserting a sharp knife into loaf, bread is done when knife comes out clean. 

This recipe also is good with Heavy Seas Gold Ale or Small Craft Warning.
Siren Noire 'Mole' Chili
Siren Noire - Imperial Chocolate Stout

  Siren noire ‘mole’ chili

 

 

 

2- 28 oz cans tomato sauce

1 can whole or stewed tomato

2 cans kidney or black beans

2 chipotle peppers & sauce from a can

1 med onion

1 c green pepper, diced

4 cloves garlic, minced

2 lbs ground beef

 ½ lb sausage

1/3 c flour 

 ½ c chili powder

1 c SIREN NOIRE

1 oz semi sweet chocolate

 

Saute garlic, onion, green pepper until soft.

Add ground beef & sausage until cooked, drain. Add beans, tomato sauce, tomato, and finely chopped chipotle peppers. In a bowl, mix flour & chili powder with 1/3 c water to make a paste. Blend into pot. Add Siren Noire and grate in chocolate. Let simmer for at least an hour. Chili will thicken overnight.

* This recipe is fantastic with Peg Leg too!

 
Cheese Spread
Loose Cannon - American Hop3 Ale

 

Ingredients:

1/2 pound white cheddar cheese finely shredded
1/2 pound Swiss cheese finely shredded
2 cloves of garlic minced
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
5 ounces Loose Cannon
 


Directions:

Combine all of the ingredients except the Loose Cannon using a food processor or mixer. When the cheese is smooth and mixed thoroughly, add the Loose Cannon
 gradually until blended. Chill for several hours before serving. Serve with crackers, pretzels or bread sticks.
Captain Thom's Peg Leg Beer Cheese Soup
Peg Leg - Imperial Stout

Ingredients:

Soup:
1 1/2 cups minced Carrot
1 1/2 cups minced Onion
1 1/2 cups minced Celery
2 minced Garlic Cloves
1 Tbsp Captain Thom's White Zombie Sauce
1/8 Tsp. Cayenne Pepper
1/4 Tsp. Black Pepper
3 C Chicken Broth
2 C Heavy Seas Peg Leg Stout (16 oz)
4 C Milk
6 C shredded, sharp cheese (Seriously Sharp Cheddar- Cabot Creamery)
1 Tbsp. Dijon Mustard
2 Tsp. Worchestershire Sauce
1 Tsp. dry Mustard

Roux:
1/2 cup Flour
1/3 cup Butter

Directions:

In a pot over medium heat, stir carrots, onion, celery and garlic together. Pour in the Peg Leg Stout, chicken broth, cayenne pepper, black pepper and White Zombie Sauce (or your favorite hot sauce). Simmer vegetable mix for about 12 minutes until the vegetables are tender. Remove from heat.

In another pot, melt butter over medium-high heat, stirring not to burn. Gradually whisk in the flour and cook until a light brown color appears. Stir in milk and continue stiring until roux starts to thicken. Remove from heat and stir in shredded cheese slowly until all of the cheese is blended.

Add vegetable soup mix and roux/cheese mix together, stiring in Dijon Mustard, worcestershire sauce and dry mustard. Bring to a simmer (DO NOT BOIL) and cook for about 10 minutes.