Snapshot Braised Beet Salad with Snapshot Wheat Vinaigrette

recipe courtesy of Chef Ricky Myers of Jax Fish House at 123 N. College Avenue in Fort Collins

serves 4

The Beets

ingredients
1 12-ounce bottle New Belgium Snapshot Wheat
2 medium-sized beets with tops removed
1 orange- halved
4 sprigs of fresh thyme
¼ cup sugar
1 Tablespoon salt
preparation
Place whole beets in a small roasting pan. A loaf pan works great. Place sugar, thyme, salt, and beer into pan. Juice the orange into the pan and add the rind as well. Cover tightly with foil and place in 350 oven for about one hour.
Pierce beets with a knife. The knife should go in and out smoothly. Once beets are cooked through, remove from the pan. Cool beets in refrigerator for about 1 hour. Once beets are cooled, carefully peel them and cut into large chunks.
This step can be done a day ahead to same time.
The Snap Shot Vinaigrette
ingredients
1/2 cup New Belgium Snapshot Wheat (the rest is for drinking)
2 cups canola oil
1 Tablespoon orange zest
1 Tablespoon shallots- chopped
1 Tablespoon fresh thyme
½ Tablespoon celery salt
¼ teaspoon black pepper
preparation
Place beer, orange zest, shallot, thyme, celery salt, thyme, and pepper in blender. Purée on high until smooth. Slowly drizzle in the oil until dressing emulsifies to a nice thick consistency.
This vinaigrette recipe makes about 6 servings. It will hold in the refrigerator for about 2 weeks.

For the Salad

½ cup Snapshot Vinaigrette
one head green leaf lettuce- chopped
1 cup goat cheese
½ cup toasted almond slivers
½ cup red onion- thinly sliced
Toss the lettuce and onion with the vinaigrette. Top with Almonds and goat cheese. Drink beer.

Brew Masters Po’ Boy

recipe courtesy of Chef Ricky Myers of Jax Fish House at 123 N. College Avenue in Fort Collins

serves 4

ingredients
1 cup New Belgium Shift Lager (you get the drill- the rest is for drinking)
4 six-inch hoagie buns, pre-sliced
8 oz. shrimp- peeled and de-veined
½ lb. Andouille sausage- sliced
1 cup fresh tomato- chopped
½ cup shallot- sliced
2 Tablespoon garlic
2 Tablespoon parsley- chopped
5 Tablespoon butter
1 teaspoon salt
2 cups romaine lettuce- shredded
4 Tablespoon spicy brown mustard
preparation
Spread ½ Tablespoon of butter on each bun and toast in a pan or in the oven until golden brown. Place 2 Tablespoon of butter in medium sized sauté pan. Once butter is hot add shallot, garlic and Andouille to the pan. Once everything starts to brown, add tomato, shrimp, and parsley.
Once the tomatoes start to break down, add one cup of shift lager to the pan. Reduce the beer by about half.
Add salt and the remaining butter to the pan and lightly stir with a wooden spoon until butter has melted.
serving
Spread the mustard evenly onto toasted buns. Evenly disperse lettuce and po’ boy mix onto buns. Enjoy this po’ boy for breakfast after a long night of toasting.

Shrimp & Grits Easy Street Wheat Sauce

recipe courtesy of Chef Ricky Myers of Jax Fish House at 123 N. College Avenue in Fort Collins

 
“Light and refreshing, Easy Street Wheat is an unfiltered American-style wheat beer. Left-in the yeast gives the beer a smooth finish and a slightly citrusy flavor,” says Jax Fish House Executive Chef Ricky Myers.
serves 4
ingredients
1 12-ounce bottle of Odell Brewing Co.’s Easy Street Wheat
1 lb. peeled and de-veined shrimp
1 cup vegetable or chicken broth
2 red bell peppers- roasted, peeled, and chopped
2 small celery stalks- chopped
1/2 small onion- chopped
1/3 cup shallot- sliced
1/4 cup parsley- chopped
3 Tablespoon butter
2 Tablespoon garlic- minced
3 Tablespoon blackening spice
1/4 cup plus 2 Tablespoons vegetable oil
salt to taste
preparation
Heat 2 tablespoons vegetable oil in a large sauté pan. Add onion, celery, and roasted peppers and cook on medium to high heat, stirring often, until onions start to turn translucent.
Add 2 tablespoons Blackening Spice to the sauté pan and stir to toast the spices for about 45 seconds. Add bottle of Easy Street Wheat and stock and stir to combine. Bring to a low to medium simmer and reduce the liquid for about 10 minutes, stirring often.
Once everything comes to a simmer, remove from heat and purée using a blender or hand blender. Blend until smooth, return to a low simmer and season with salt to taste. In another sauté pan, add the remaining vegetable oil , garlic, shallot and simmer for about 45 seconds.
Add shrimp and stir for about one minute. Add butter, remaining blackening spice, and herbs. Stir until butter is melted and shrimp is cooked through.
Season with salt to taste. Pour over your favorite bowl of cheesy grits and enjoy.
 

Fort Collins Style Clam Chowder with Funkwerks Saison Base

recipe courtesy of Chef Ricky Myers of Jax Fish House at 123 N. College Avenue in Fort Collins

serves 4 to 6

ingredients
1 12-ounce bottle Funkwerks Saison
1 cup carrot, medium-diced
1 cup onion, medium-diced
1 cup celery, medium-diced
1 large tomato, medium-diced
1 large Russet potato, medium diced
1/4 lb. bacon
15 oz. can of chopped clams
15 oz. can of pureed tomato
3 cups seafood stock or bouillon
1 Tablespoon tomato paste
1 bay leaf
1/2 teaspoon chili flakes
1 Tablespoon garlic, minced
1 Tablespoon fresh thyme leaves, picked and chopped
preparation
Render bacon in a medium pot until crispy. Remove bacon (not the fat) from pot and set aside.
Add carrot, celery, onion, garlic, and bay leaf to pot. Cook on low heat and caramelize, about 15 minutes.
Add tomato paste and thyme and stir to coat rendered vegetables.
“Toast” tomato paste for about five minutes, stirring often. Deglaze tomato paste with beer and simmer for about five minutes to reduce beer just a bit.
Strain the clams, reserving the liquid.
Add the clam juice, lobster stock, diced tomatoes, chili flake, cooked bacon from the first step, and puréed tomato. Bring everything to a simmer for about 30 minutes.
Add the potatoes and continue to simmer until potatoes are tender.
Turn off heat, add chopped clams, and stir. Garnish with fresh-picked herbs of your choice.