Kobe Bleu Ball Sandwich | top

Yield: 4 sandwiches

1.5 lbs. Kobe Beef, ground
7 oz. Rogue Creamery Oregon Bleu Cheese, crumbled
1.5 tsp. Kosher Salt
2 tsp. Black Pepper
2 tsp. Oregano, ground
1.5 tsp Basil, dried
1 tsp. Garlic, minced
2 cup Marinara
4 hoagies Hazelnut Ale Bread
¼ cup Parmesan, shredded

Directions:
1) For the meatballs:
a. Preheat oven to 350º F.
b. Combine the Kobe ground beef, crumbled blue cheese, kosher salt, pepper, oregano, basil, and garlic in a large bowl. Mix with your hands until everything is evenly combined.
c. Roll out into about three inch balls and place on a sheet pan lined with parchment or greased.
d. Bake for approximately 20 minutes, or until internal temperature reaches 155º F.
e. Allow to cool to the touch, and then cut the meatballs in half
2) Heat the marinara to a simmer and add the meatballs, stirring to coat in sauce.
3) Place about five meatball halves on each hoagie and top with the marinara.
4) Sprinkle shredded Parmesan cheese over the top of the sandwiches.

Spruce Gin Shrimp Cocktail | top

Yield: 3 Cocktails

Prawns, peeled, & deveined
Olive Oil
Lemon
Chipotle Ale
Ketchup
Tangerines Juice
Grains of Paradise
Lemon (juiced)
Ginger (pureed)
Coriander
Spruce Gin
Horseradish (purreed)
Lemon peel
Cucumber peel

Directions
1) Use a channel knife to take several peels from a lemon and a cucumber for garnish.

2) Heat the olive oil over medium-high heat. Add the prawns and saute until nearly
done. Squeeze the lemon over the shrimp and add the Chipotle ale. Coat the shrimp
well in both. Chill Shimp in a refridgerator.

3) Mix the ketchup, tangerine juice, grains of paradise, lemon juice, ginger, coriander,
spruce gin, and horseradish in a bowl. Stir well. This can be done a day in advance.

4) Divide the sauce into three cocktail glasses. Hang the shrimp (seven on each) over
the side of the glass. Garnish with the lemon and cucumber peels.

Steamed Mussels in Kells Irish Lager | top

Yield: One Pound

1 lb. Mussels
1 Tbsp. Olive Oil
1 oz. Yellow Onions (very small dice)
1 tsp. Garlic, minced
1 pinch Red Pepper Flakes
1 pinch Fresh Parsley, chopped
1 oz. Tomatoes, diced
2 fl. oz. Clam Juice
2 fl. oz. Kells Irish Lager
2 wedges Lemon (one for the pan, and one for garnish)
½ oz. Butter
Pinch of parsley for garnish
Slices of artisan bread

Directions:

1) Heat the olive oil on medium to medium-low heat. Sweat the onions in the oil until translucent. Add the garlic, pepper flakes, and parsley. Stir frequently, and cook a few minutes.

2) Stir in the tomatoes, clam juice, and beer. As soon as it’s simmering, add the mussels and cover. Allow to cook until the mussels open.

3) Once the mussels are open, squeeze one of the lemon wedges over the top. Remove the mussels from a pan and place into the serving bowl.

4) If necessary, return the pan to high heat and reduce the sauce slightly. Turn off the heat and stir in the cold butter. Pour sauce over the mussels and garnish with the lemon, parsley, and bread on the side.

Rogue Hazelnut Ale Bread | top

Yield: about 4 large baguettes or 12 hoagies

22 oz. Bottle Rogue Hazelnut Ale (at room temperature)
1/3 Cup Sugar
2 Tbsp Active Dry Yeast
7.25 Cups Bread Flour
1 Tbsp Salt
½ Cup Spent Grain (optional)

[Note: Spent grain is the dried-out leftovers of malted barley after brewing beer]

Directions:

1) Combine the beer, sugar, yeast, and 3.5 Cups of sifted flour into a mixer with dough hook attachment. Mix until all of the ingredients are evenly distributed. Allow to rise until at least double in size.

2) Add to the mixer the additional 3.75 Cups sifted flour and salt, as well as the spent grain. Mix all ingredients approximately 7 minutes, or until a nice gluten develops. If necessary, add water or flour a tiny bit at a time to achieve the correct consistency (should be an elastic and not overly-sticky dough).

3) Roll out dough onto a lightly-floured surface. Portion into 12 oz. sizes—about 6-7 inch diameter—(or 4 oz. for hoagies) and roll into balls. Cover with plastic wrap and allow to double in size.

4) Punch down the dough balls and roll out into the shape of baguettes.

5) Proof until doubled to tripled in size.

6) Bake loaves at 350 degrees for 21 minutes for baguettes or 19 minutes for hoagies (this may very depending on the oven used and its accuracy).

Chocolate Stout Beer Float | top

Yield: about 3 floats

22 oz. Bottle of Rogue Chocolate Stout
6 scoops Vanilla Ice-Cream

Directions:

1) Put two medium-sized scoops of ice-cream in each of three pint glasses.
2) Very slowly pour the beer over the ice cream