Vincent Publishing - Index

Vincent Publishing - 2008 Michelob ULTRA Open - Index

M I C H E L O B U L T R A O P E N 2 0 0 8 O F F I C I A L P R O G R A M
HEADLINE
OLLOWING ARE TWO RECIPES THAT APPEAR IN THE ANHEUSER-
BUSCH COOKBOOK: GREAT FOOD GREAT BEER, 185 FLAVORFUL
Headline
RECIPES FOR PAIRING BEER WITH FOOD:
Garlic-Poblano Guacamole
(Serve with Michelob ULTRA)
6 garlic cloves, unpeeled
1 red bell pepper
1 poblano chile
1 ripe avocado, peeled, and coarsely mashed
1/4 cup finely chopped green onions,
white and tender green parts
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
Tortilla chips
Preheat oven to 450°F. Wrap
the garlic cloves in aluminum
foil. Bake until soft, about 15
minutes. Let cool slightly, then
remove the skins. Place the roasted
garlic in a serving bowl and mash
with a fork.
Preheat the broiler. Place the bell pepper
and chile on a baking sheet and
broil 4 to 5 inches from the heat
source until the skins are blackened and blistered all
over, about 8 minutes. Remove from the broiler.
Lower the oven temperature to 425°F.
Transfer the roasted pepper and chile to a paper or
plastic bag and close tightly. Let stand for 10 minutes
(the steam will loosen the skins), then peel, stem, and
seed the pepper and the chile, and chop finely. Add
the pepper,chile,avocado,green onions,cilantro,
lime juice, and salt to the mashed garlic, stirring well.
Serve the guacamole with the tortilla chips.
CHEF’S TIP: When storing this guacamole, press
plastic wrap against its surface to help keep it from
oxidizing and turning brown.
THE RECIPES: Great Food, Great Beer
MICHELOB ULTRA OPEN • 2008 OFFICIAL PROGRAM
22 35
Melon and Berries in
Chile-Lime Syrup
(Serve with Michelob ULTRA)
1 cup sugar
1 serrano or jalapeño chile,
cut in half lengthwise
Zest and juice of 1/2 lime
1/2 honeydew melon (about 1 1/2 pounds),
seeded and cut into 1-inch chunks
2 cups strawberries, hulled and quartered
In a small saucepan, combine 11/2 cups water,
the sugar, and the chile over high heat. Bring to
a boil, stirring until the sugar dissolves. Stir in
the lime zest and juice and remove from the heat.
In a large bowl, combine the melon and strawberries
and toss gently to mix. Strain the chile-lime syrup
through a fine-mesh sieve into the bowl and toss
gently to coat. Refrigerate until well chilled, at least
2 hours and up to 6 hours. Serve cold.
CHEF’S TIP: This fruit dessert has a sugar syrup
that’s lightly spiked with fresh chile. It’s not spicy at
all with the chile pepper cut in half, but adds a warm
flavor to the fruit. If you’d like it spicier, just chop the
pepper coarsely before adding it.