Off the Gonzo Grill Beer Dinner

Menu overview - Go directly to recipes - More photos here

1st course
Grilled Calamari, Chickpeas,
Watercress, Lemon, and Peperoncini
with In-Heat Wheat

2nd course
Watermelon Gazpacho with Chili Marinated
Shrimp over Grilled Bruschetta
with Tire Bite Golden Ale

3rd Course
Grilled Peach and Crispy Proscuitto with Herb Ricotta Cheese,
Curry Cashews and Old Scratch Peach Coulis
with Old Scratch Amber Lager

4th Course
Grilled Chicken Summer Rolls with Mango
and a Lime Peanut Dipping Sauce with
Doggie Style Classic Pale Ale

5th Course
Grilled Sausage, Jicama and Apple Slaw,
and Scottish Porter Apricot Mustard
with Road Dog Porter

6th course
Grilled Ground Lamb Skewers,
Couscous Salad, and Cucumber Yogurt Sauce
with Snake Dog IPA

7th Course
Grilled Rockfish, Littleneck Clams, Grilled Fennel,
Pickled Roasted Peppers, in a Pale Ale Lemon Broth
with Double Dog Double Pale Ale

8th Course
Gonzo Imperial Porter Float
with Chocolate Covered Cherries

1st course - Grilled Calamari, Chickpeas, Watercress, Lemon, and Peperoncini with In-Heat Wheat

1/2 pound fresh calamari, tubes only
1/2 bunch watercress/arugula
1 can Chickpeas
1 jar peperoncini, coarsely chopped
1 small red onion, diced
1 red bell pepper
1 bunch parsley
3 cloves garlic, chopped
2 lemon, juiced
1/4 cup EV olive oil
salt and pepper

- Heat grill to medium temperature. Cut calamari lengthwise, and drizzle olive oil and season with salt and pepper, set aside. Add chickpeas to a bowl and mix in onion, peperoncini, red pepper, parsley, garlic, lemon, olive oil, and salt and pepper.
- Grill calamari for 3 minutes each side until charred slightly. Place 2 tablespoons chickpea salad to each plate, add 5 sprigs watercress and divide calamari among plates. Garnish with olive oil and lemon wedge and serve.

Tasting Notes: The In-Heat Wheat is complimented with the chickpeas, while the smokiness of the calamari gives dimension. The lemon and peperoncini balances for a smooth finish.

2nd Course - Watermelon Gazpacho with Chili Marinated Shrimp over Grilled Bruschetta with Tire Bite Golden Ale

10 u-16 large shrimp, peeled and deveined
1 baguette
6 1/2 pound tomatoes, cored and cut with an X on the bottom
2 1 pound watermelon, 2 cups coarsely chopped, 2 cups small diced
2 cucumbers, peeled and seeded, 2 cups coarsely chopped, 2 cups small dice
1/4 cup sherry vinegar
3 teaspoons EV olive oil
6 scallions, thinly sliced
2 jalapenos, seeded and minced
1/2 cup cilantro chopped
1/4 cup fresh lime juice
salt and pepper

- Bring a pot of water to a boil. Add tomatoes and cook 30 seconds until skin is loosened. Place in bowl of ice water. Peel tomatoes, cut in half and squeeze out seeds through strainer collecting the tomato juice in a bowl. Coarsely chop tomatoes to make 4 cups while small dicing the remaining tomatoes for garnish.
- In a food processor, puree tomatoes, tomato juice, 2 Cups coarsely chopped watermelon, 2 Cups coarsely chopped Cucumber, and process until smooth. Add sherry vinegar and season with salt and pepper. Transfer to a bowl and chill.
- Mix small diced tomatoes, watermelon, cucumber, scallions, cilantro, lime juice, olive oil, and jalapenos in a bowl, mix, and reserve.
- Cut baguette across into 1/4 inch rounds. Drizzle with olive oil and set aside. Season shrimp with salt and pepper and grill the shrimp and bread 3 minutes each side.
- Place 4oz soup in each bowl, place one grilled bread in the middle, top with the shrimp and place 2 teaspoons of the small diced garnish around each bowl and serve.

Tasting Notes: The Tire Bite Golden Ale is enhanced with the fresh and spicy flavors of the gazpacho and the rich sweetness of the shrimp.

3rd Course - Grilled Peach and Crispy Proscuitto with Herb Ricotta Cheese, Curry Cashews and Old Scratch Peach Coulis with Old Scratch Amber Lager

6 ripe peaches, pit removed and cut in quarters
4 slices proscuitto, sliced thin
1 qt Ricotta cheese
1/4 pound cashews
1/2 bunch watercress/arugula
3 teaspoon curry powder
1 bunch chives, sliced thin
1 bunch basil, small chop
3 cloves garlic, chopped
1/3 bottle Old Scratch Amber Ale
1/4 cup champagne/white wine vinegar
3 teaspoon honey
1/2 cup olive oil
salt and pepper

- Heat oven to 300 F and heat grill to medium.
- Drizzle olive oil on peaches and reserve. Place proscuitto on sheet pan and bake for 15-20 minutes until crispy and reserve.
- Toss cashews with curry powder and olive oil and place in oven for 10 minutes, until toasted. Reserve.
- Mix the Ricotta cheese with the herbs and garlic and season with salt and pepper.
- In a blender add 1 peach (rough cut), Old Scratch Amber Lager, vinegar, honey, salt and pepper. Slowly drizzle in olive oil using a whisk until all the ingredients are emulsified.
- Grill the peaches on medium heat until slightly charred and soft.
- To serve: place one spoonful of Ricotta cheese on each plate, top with two peach pieces, place 4 sprigs of watercress on the peach, add pieces of crispy proscuitto, and drizzle with the vinaigrette. Serve.

Tasting Notes: The lightly sweet malty flavor of the Old Scratch Amber makes a great vinaigrette which is enhanced by the saltiness of the proscuitto and the sweet smokiness of the peaches.

4th Course - Grilled Chicken Summer Rolls with Mango and a Lime Peanut Dipping Sauce with Doggie Style Classic Pale Ale

2 ounces dried cellophane noodles
1 pounds boneless skinless chicken breast
1 cup low sodium soy sauce
1/2 cup rice vinegar
2 limes, juiced
3 tablespoons peanuts, crushed
2 tablespoons honey
2 cloves garlic, chopped
2 tablespoons ginger, chopped
6 scallions, sliced thin
2 tablespoons sesame oil
10 8 1/2” Rice Paper wrappers
4 romaine lettuce leaves, shredded
1 bunch fresh mint
1/2 bunch cilantro
2 carrots, peeled and julienne
1 mango, peeled and julienne
4 tablespoons sugar

- In a medium bowl, cover cellophane noodles with hot water and let stand 30 minutes, drain and cover with a damp towel until ready for use.
- Heat grill to medium. Season Chicken with salt and pepper and grill until cooked through. Let cool and thinly slice.
- In a bowl, mix soy sauce, rice vinegar, limes, peanuts, honey, and sesame oil, reserve.
- Soak 1 wrapper in bowl of hot water until pliable. Lay the wrapper on the cutting board and blot dry. Place 1 small handful of lettuce on the bottom third of the wrapper. Top with some of the chicken, noodles, mint, cilantro, mango and carrots. Roll up the wrapper, tucking in the ends as you go. Cover with a damp towel. Repeat with remaining wrappers and ingredients.
- Cut each roll in half and divide among plates, serve with dipping sauce.

Tasting Notes: The Doggie-style Classic Pale Ale has a slight bitter edge which is perfectly balanced with the sweet and sour peanut dipping sauce.

5th Course - Grilled Sausage, Jicama and Apple Slaw, and Scottish Porter Apricot Mustard with Road Dog Porter

1 pound Garlic Pepper Sausage( substitute your favorite)
1/2 pound Jicama, peeled and julienne
2 apples, peeled and julienne
1 small red onion, julienne
3 celery branches, julienne
3 tablespoons apple cider vinegar
2 tablespoons olive oil
10 dried apricots, soaked in warm water
1/2 cup spicy mustard
1/4 bottle Road Dog Porter
salt and pepper

- Heat grill to medium and cut slash marks into sausage to prevent the sausage from splitting on the grill. Grill sausage for ten minutes rotating to grill all sides.
- Mix jicama, onion, apple, celery, vinegar, and olive oil in a bowl and season with salt and pepper.
- In a food processor blend apricots, mustard, and Road Dog Porter until smooth.
- Slice sausage into equal pieces and divide among plates, place jicama and apple mixture on plates and 1 T of mustard and serve.

Tasting Notes: The grilled sausage is complimented well with the Road Dog Porter Mustard that adds a spicy sweet flavor to the beer’s finish.

6th Course - Grilled Ground Lamb Skewers, Couscous Salad, and Cucumber Yogurt Sauce with Snake Dog IPA

1 pack 4” wooden skewers
1 pound ground lamb
3 shallots, minced
1 tablespoon cayenne pepper
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1/4 pound couscous
2 cucumber, peeled and seeded
1 small red onion, small diced
1 bunch parsley, chopped
2 tomatoes, small dice
2 lemons, juiced
1/4 cup EV olive oil
1 pack fresh mint, chopped
1 pack fresh dill, chopped
6 cloves garlic, minced
3 tablespoon red wine vinegar
1 pint sour cream
1 pint plain yogurt
1 tablespoon paprika
salt and pepper

- Place aluminum foil on 1/4 of the grill so the wooden skewers will not burn. Heat grill to medium.
- In a bowl, mix lamb with shallots, 1/2 mint, 2 T garlic, cayenne, cumin, coriander, and 3 t salt and pepper. Roll lamb into 2 inch long patties and skewer. Place on grill with the wooden skewer over the foil and grill 6 minutes while turning to cook evenly.
- Bring 2 cups water to a boil and pour over couscous in a bowl and cover for 5 minutes.
- Uncover couscous and fluff with a fork. Mix in 1 cucumber small diced, onion, parsley, tomatoes, 1/2 mint, lemon juice, olive oil, and salt and pepper.
- Mix yogurt, sour cream, 1 cucumber shredded, red wine vinegar, paprika, and salt and pepper.
- Divide couscous between plates, place to lamb skewers on top, and drizzle cucumber yogurt sauce around. Serve.

Tasting Notes: The slight spicy characteristics of the Snake Dog IPA are complimented by the spicy lamb skewers. While the cucumber yogurt sauce cools the spicyness and adds a refreshing finish.

7th Course - Grilled Rockfish, Littleneck Clams, Grilled Fennel, Pickled Roasted Peppers, in a Pale Ale Lemon Broth with Double Dog Double Pale Ale

2 pound rockfish filet and cut into 10 portions
20 littleneck clams
2 bulbs fennel
2 red peppers
2 green peppers
2 yellow peppers
1/4 bunch thyme
1/4 cup sherry vinegar
3 tablespoons sugar
2 lemons
4 tablespoons butter
4 tablespoons olive oil
1 bottle Double Dog Double Pale Ale
salt and pepper

- Heat the grill to medium.
- Place whole peppers on grill and roast all sides until blackened. Remove from grill and let cool.
- Cut the tops off the fennel and cut into 6 equal parts. Drizzle with olive oil, salt and pepper. Grill until slightly charred and the fennel is soft (about 12 minutes).
- Pat the fish dry and season with salt and pepper, olive oil and place on grill. Cook three minutes per side.
- Peel the peppers under running water. Slice into strips and place in bowl with vinegar, sugar, and 2 T olive oil, salt and pepper.
- Heat a sauté pan to medium. Add olive oil and littleneck clams. Sauté 3 minutes then add grilled fennel and Double Dog Double Pale Ale. Cover and steam until clams are open. Finish broth with fresh thyme chopped, lemon juice, butter, salt and pepper.
- Divide fennel broth among bowls, and add two clams to each. Place piece of rockfish on top of fennel, and place one tablespoon of pepper mix on top of the fish.

Tasting Notes: The hoppiness of the Double Dog Double Pale Ale adds a herbal flavor to the broth while the lemon and butter smooths out the finish. The pepper relish goes well with the smokiness of the fish and cuts the bitterness from the beer.

8th Course - Gonzo imperial Porter Float with Chocolate Covered Cherries

1 quart vanilla ice cream
1 pound fresh cherries or strawberries
8 oz dark chocolate
3 Gonzo Imperial Porter

- Take the cherries and cut a small x in the bottom of each and gently remove the pit.
- Break the chocolate into small pieces and place in plastic or glass bowl. Place in microwave and cook at 50% power for two minutes, stirring to make sure chocolate melts evenly.
- Dip cherries into chocolate until well covered and place on a plate and put in freezer until ready.
- Scoop two big scoops of ice cream into beer glasses. Pour Gonzo Imperial Porter to the top. Garnish with chocolate covered cherries and serve.

Tasting Notes: The vanilla ice cream adds to the creamy richness of the porter while the chocolate covered cherry accents the malty characteristics.

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