Summer is here and that means one thing— it’s time to live life to the fullest while enjoying the great outdoors! When we think about making the most of summer, we think about hosting cookouts in the backyard. We think about drinking a nice, cold beer with friends and family while enjoying some great food.
Some would say it doesn’t matter what you drink or eat. The important thing is spending time with loved ones. However, if you pair the right food with your delicious and refreshing NoCoast beer of choice, that time can become ‘quality’ time.
After conducting exhaustive, thorough, and sinfully delicious research, we have discovered some fantastic dishes to compliment three of your favorite NoCoast beers, Make Waves Amber Ale, Gluten Full Blonde Ale, and Take A Chill Pilsner.
Some will require more preparation and time than others, but the end result is well worth it!
Make Waves Amber Ale and Grilled Salsa Verde Chicken
- 1 jar salsa verde, divided
- 2 tbsp. extra-virgin olive oil
- Juice of 1/2 a lime
- 2 cloves of garlic minced
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 lb. boneless skinless chicken breasts
- 4 slices Monterey jack
- 1 thinly sliced jalapeño
- 1/2 finely chopped red onion
- 2 tbsp. freshly chopped cilantro
- Lime wedges, for serving
- Combine a ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin in a large bowl with a whisk. Add chicken and toss until fully coated in mixture. Let marinate for 20 minutes.
- Preheat grill to medium-high and place your chicken on the grill. After six minutes, flip your chicken, cover each breast with more salsa verde, and cook for an additional 6 minutes.
Top each piece with a slice of Monterey Jack, jalapeño and red onion, cover grill and cook until the chicken is cooked through and the cheese is melted (approximately another 4 minutes more).
Recipe can also be found at Delish.com
Gluten Full Blonde Ale and Low-and-Slow Baby Back Ribs
- 3 Slabs Baby Back Pork Ribs
- Barbecue Rub
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated garlic
- 1/2 cup kosher salt
- 1/2 cup paprika
- 2 tablespoons granulated onion
- 1 tablespoon dry mustard
- 1 tablespoon Creole seasoning
- 1 tablespoon chili powder
- 1 tablespoon ground red pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- Apple juice
- Vinegar Sauce
- 2 cups apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup apple juice
- 1/4 cup firmly packed brown sugar
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon paprika
- To make the rub simply combine all the ingredients in a large bowl, mix thoroughly, and then store in an airtight container (makes about three cups).
- To make the vinegar sauce, put everything into a saucepan, mix, and bring it to a boil. Once the mixture boils, reduce the heat and let it simmer for 15 minutes. Store in the refrigerator until you are ready to use it. It’s not necessary to reheat it when you are but you can (makes about four and a half cups).
- Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling.
- Sprinkle the ribs generously with your rub and massage it into the meat. Wrap tightly with plastic wrap, and chill 8 hours.
- Prep your grill by placing your charcoal on one side of the grill and lighting them. If you have a gas grill just light one side. Arrange ribs on unlit side.
- Cover with your grill lid and cook for about two hours. Every 45-60 minutes add 5-7 pieces of charcoal to keep the grill temp around 225 to 250 degrees. Add hickory chips every 20-30 minutes as well. Spritz with apple juice when you add the hickory chips.
- Rotate the ribs occasionally so that the same one is not always nearest the fire or furthest from it. Grill for two additional hours.
- Remove ribs from grill, place on aluminum foil, spritz with apple juice, and then seal them up in the foil. Place ribs back on grill for two more hours
- Remove ribs from foil, place flat on grill, and baste generously with vinegar sauce. Cook for an additional 20 minutes. Remove from grill and let stand 10 minutes before cutting labs into sections.
Recipe can also be found at MyRecipes.com.
Take A Chill Pilsner and Salmon Nachos
- 1-pound salmon fillets
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- Tortilla chips
- 15 ounces black beans rinsed and drained
- 1 cup shredded Mexican blend cheese, or more to taste
- Optional toppings: guacamole, sour cream, shredded lettuce or cabbage, sliced jalapenos, or diced tomatoes
- Preheat your oven to 375 degrees. Sprinkle chili powder and salt over your salmon fillets. Place on foil-lined baking sheet and bake for 20 minutes.
- Cover baking sheet with foil and cover it with a layer of tortilla chips. Sprinkle the black beans over the chips.
- Once the salmon is cooked, shred it with a fork, but separate the skin from the meat. Spread the meat over the chips and beans and sprinkle with cheese.
- Bake in your preheated oven for 8-10 minutes or until the cheese is melted. Remove from oven and enjoy with or without toppings.
Recipe can also be found at WearyChef.com.
No matter how you spend your summer, there is no better way to spend time, than with a NoCoast. Cheers!