Memorial Day 2010

The first weekend of summer. I know that solstice is still a few weeks away but for many of us Memorial Day weekend is the beginning of summer. The pools are open, the barbecue grill is dusted off and it is finally hot enough for the first refreshingly cool beer of the season. There are many beers to be enjoyed throughout the year (thanks to seasonal brewers like Sam Adams) but the first beer cold in your hand, condensation rolling off your knuckles, enjoyed after the lawn is mowed and your skin is warm from the sun is a beautiful summer tradition.

To honor that tradition this week I have two recipes for your enjoyment....both with the secret ingredient....Beer!



The Beer-Rita

This margarita is so complete. The complex flavor of tequila, the sweet & sour, tang of lime and then the coup de gras...beer.
It's great...give it a try and let me know what you think.



Beer-Rita

1 ½ ounces your favorite tequila (I recommend Milagro)
1 ½ ounces Cointreau
1 ounce sweet and sour
½ ounce fresh lime juice
healthy splash of beer (any beer with work but I prefer Pacifico or another Mexican beer)

Fill a shaker with ice. Combine the tequila, Cointreau and sweet & sour. In a margarita glass squeeze the fresh lime juice into the bottom of the glass. Fill the glass with ice. Shake the tequila mix and pour into the glass. Be sure to leave room for the beer. Top off with the healthy splash of beer and serve with a lime wedge garnish.












Beer Boiled Brats with Spicy Mustard dipping sauce and Gouda

1 package bratwurst
1 40 ounce beer, the cheaper the better
1/4 cup Hot Chinese Mustard
1/4 cup mayonnaise
1 round of Gouda (not smoked)

Boil the brats in the beer until fully cooked (180 internal temperature is well done). Brown the brats on the grill or crisp the skins in a frying pan. This adds to the flavor and presentation of the bratwurst.

After browning, let the brats rest for 5 minutes. When set, slice the brat diagonally in 1" pieces.

Sauce:

Mix the mayonnaise and Chinese mustard well. Taste and add more mayo or mustard to your flavor.

Slice the Gouda into cubes.

Serve immediately.


"Sometimes when I reflect back on all the beer I drink, I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, "It is better that I drink this beer and let their dreams come true than be selfish and worry about my liver," --Jack Handy

The Drewtini & Poseidon's Peas

The following martini is my husband's favorite. The key to a really delicious martini, plain or fancy, is to (pardon my French) shake the Hell out of it! I mean shake it until your hands are frozen! The result will be ice crystals, see below:








The recipe is for the Drewtini followed by the delightful pairing of Poseidon's Peas. The makings for a wonderful evening!






The Drewtini




XO Vodka
5-10 drops of Fee Brothers Orange Flower Water
1 lemon twist

Fill a shaker with ice. In the shaker mix the XO and Orange Flower Water. Shake! Serve up in a glass with a twist.











Poseidon’s Peas

1 pound sea scallops
2 - 4 tablespoons vegetable oil
1 package thin, crisp sesame crackers (I suggest the Savoy brand)
1/4 cup frozen peas, thawed*

Sauce:
1 ½ teaspoon wasabi paste
2 tablespoons sour cream
1 teaspoon lemon juice

Mix wasabi paste, sour cream, and lemon juice together well. Cover and refrigerate until ready to serve. Heat oil in frying pan, medium high heat. Rinse scallops and pat dry. Cook in a pan 3-4 minutes each side until done. Remove from pan. Place scallops on crackers. Place a dollop of wasabi sauce on the scallop. Top with a pea. Serve hot.

*As you can see in the photo I have used a wasabi coated pea. Also one of Drew's favorites. The extra wasabi offers more of a kick, something you may want to offer your more adventurous guests.

Enjoy and let me know what you think!