Grove Gourmet 2016: Cooking with Anchor Brewing

There are few things that say “summer” quite like Stern Grove Festival – but cooking with beer comes pretty close! This Sunday, we’re partnering with our friends and contest judges at Anchor Brewing Company to bring the Grove Gourmet Picnic Contest to the SF Ballet’s performance this Sunday. Anchor Brewmasters will roam the Grove in search of the best picnic out there (extra points for incorporating Anchor brews, now available in cans!).

First place takes home a VIP brewery tour and tasting for 10 adults at Anchor Brewing Company. Second place wins an Anchor merchandise swag bag. Be sure to make plenty to share with our judges, who will be in the Grove to judge picnic spreads between 12:30 p.m. and 1:30 p.m. Look out for their white coveralls to know who to wave down, and let us know you’re entering into the contest by sharing an Instagram or tweeting a picture of your picnic and tagging #sterngrovefest and #RaiseYourAnchor.

As inspiration for the weekend’s picnic contest, Chef Ken Hernandez and Anchor Brewing have come up with the following recipes, showing us all how delicious (and easy) incorporating beer into recipes can be.

If you’re of age, you can find the following tasty brews and others with Anchor Brewing’s Beer Finder.


Coffee Rubbed Steak Marinated in Anchor California Lager with Chimichurri Sauce
Yield: 6 Servings

Ingredients:CA Lager Steak- finished
2 lbs. flank steak
2 tablespoons olive oil
1 tablespoon salt
1 tablespoons black pepper

Rub:
1 tablespoon brown sugar
2 tablespoons coffee grounds
1 tablespoon chile de arbol
1 tablespoon turmeric, chopped
2 tablespoons garlic, chopped
¼ cup (2 oz.) Anchor California Lager
¼ cup parsley, chopped

Chimichurri Sauce:
⅓ cup parsley, chopped
½ cup cilantro, chopped
2 tablespoons oregano, chopped
1 teaspoon jalapeno, chopped
1 tablespoon garlic, chopped
1 teaspoon shallots, chopped
¼ cup red wine vinegar
½ cup olive oil
2 tablespoons lime juice
Dash ground black pepper and salt

Directions:CA Lager Steak Marinade

  1. Combine flank steak, olive oil, salt and pepper. Set aside.
  2. In a small bowl, combine all ingredients for the rub.
  3. Massage the dry rub into the flank steak and refrigerate covered in plastic for up to 2 hours.
  4. On a grill or hot pan, sear both sides until caramelized. 4 minutes on first side, 3 on the other side (medium rare).
  5. Combine all chimichurri ingredients. Finish off with ground black pepper and kosher salt. Serve with steak.

Anchor Mango Peach Galette
Yield: 1 Galette, 8 Servings

Mango Wheat Galette- finished

Filling:
1 large mango, peeled and sliced thin
1 cup peach, sliced thin
1 cup strawberry, sliced thin
2 cups (16 oz.) Anchor’s Mango Wheat
1 teaspoon brown sugar
1 teaspoon vanilla extract dash of salt

Crust:
1 1/4 cup of all-purpose flour
½ cup of almond flour
¼ teaspoon salt
½ cup of butter, cubed
¼ cup (2 oz.) Anchor’s Mango Wheat (ice cold)
1 egg

Garnish:
Mint and granulated sugar

Mango Wheat Galette - fillingInstructions:

  1. Mix mango and peach together in a large bowl. Add Anchor’s Mango Wheat, vanilla and sugar. Stir and set aside.
  2. Whisk together all-purpose flour, almond flour, and salt in a bowl. Add the butter, creaming it into the flour mixture with a pastry blender or for until the dough starts to form. (You can do this in a food processor by pulsing the mixture until blended). Add cold Anchor’s Mango Wheat and blend until the mixture is moist and emulsified. Feel free to add a bit more liquid if the dough is too dry. Once the dough is evenly mixed, roll into a ball and wrap in parchment paper or plastic wrap. Refrigerate for up to 1 hour.
  3. Preheat oven to 425 degrees Fahrenheit
  4. Line a baking sheet with parchment paper and cover with a thin layer of butter. Lightly flour surface and roll out a 12-inch round with dough.
  5. Separate the fruit mixture from the liquid and add the strawberries. Stir until blended. Spoon the fruit mixture on to the dough round, starting from the center and moving out, leaving a 2-inch outside border. Fold edges towards the center of the round.
  6. Beat egg in small bowl and brush a thin layer of egg wash on the folded dough crust. Sprinkle granulated sugar on the crust as well. Bake for 30 minutes or until golden brown. Enjoy!

Culinary Credit: Chef Ken Hernandez, www.kendemame.com
Photography Credit: Joseph Phillips, www.josephmichaelphillips.com

Grove Gourmet – Anchor Brewing picnic contest

There are few things more “summer” than Stern Grove Festival, but beer and picnics on Independence Day weekend come pretty close! In celebration of the Fourth of July, we’re teaming up with our sponsor Anchor Brewing Company for the first Grove Gourmet Picnic Contest of the season.

Bring your favorite patriotic or beer-themed picnic to the San Francisco Symphony’s performance at the Grove on Sunday, July 5. First place takes home two tickets to a San Francisco Symphony performance and a VIP brewery tour and tasting for 10 adults at Anchor Brewery. Second place wins an Anchor merchandise gift basket.

Come prepared with enough to share with our judges! Anchor brewers in white coveralls will be in the Grove to judge picnic spreads between noon and 1:30 p.m. Be sure to let us know you’re entering into the contest by sharing an Instagram or tweeting a picture of your picnic and tagging #sterngrovefest and #RaiseYourAnchor.

Not sure what to bring? Here are some of delicious recipes for Anchor Brewing beer-centric bites, courtesy of Chef Kenneth Hernandez, Culinary Engineer and Founder of Collective Green SF.

If you’re of age, you can find the following tasty brews and others with Anchor Brewing’s Beer Finder.


Anchor Summer Wheat Potato SaladServes 10
Ingredients:

3 12 oz. cans of Anchor Summer Wheat® 3 cups vegetable stock or water
3 lbs. Yukon gold potatoes or red potatoes cut to medium dice
2 bay leaves
1/2 red onion diced and quickly pickled in red wine vinegar
2 stalks of celery diced
2 tablespoons chopped dill
1 tablespoon chopped parsley
4 oz. of mayo or vegan mayo
2 tablespoons mustard Salt pepper, mustard powder and paprika to taste
Lemon juice or red wine vinegar to taste

Instructions:

  1. Soak diced red onions in red wine vinegar for at least 1 hour.
  2. Bring Anchor Summer Wheat® and vegetable stock or water to a boil and simmer for 3 minutes with bay leaves. Add potatoes and cook until soft.
  3. Combine the rest of the ingredients in a bowl (red onions should be removed from red wine vinegar), add potatoes.
  4. Add salt, pepper, mustard powder, paprika, and lemon juice/red wine vinegar to taste.

Anchor IPA Beer Bread – Serves 12

Ingredients:
1/2 cup all-purpose flour
2 1/2 cups self-rising flour
1/4 brown sugar or coconut sugar
1 teaspoon baking soda
1 tablespoon sea salt or salt
1/2 teaspoon garlic powder
3/4 teaspoon fresh dill
1 12 oz. cans/bottles Anchor IPA™
1 tablespoon lemon juice, apple cider vinegar or lime juice
1/4 Ghee, Butter or Vegan Butter

Instructions:

  1. Pre-heat oven to 375 degrees, grease baking pan (9” x 4.5” pan or similar)with preferred fat (ghee, butter or vegan butter).
  2. In a bowl or standard mixer add self-rising flour, all-purpose flour, sugar, baking soda, salt, garlic powder, dill. Mix until evenly combined.
  3. Add beer and lemon/lime juice or apple cider vinegar and mix until moist.
  4. Transfer dough to baking pan. Top with preferred fat (ghee, butter or vegan butter).
  5. Bake 40 minutes to 1 hour until an inserted toothpick comes out clean. Set aside to cool.
  6. Top with fresh dill, herbs and sea salt.

Anchor California Lager Kebobs – Serves 10

Ingredients:
3 lbs. of boneless organic chicken breast
Chicken Marinade: 1/4 cup chopped parsley, mint, cilantro, basil; salt, pepper, lemon juice, red chili flakes to taste; dash of grape seed oil and 2 12 oz. cans/bottles Anchor California Lager®.
1 lb. red bell pepper, cut into 1-inch square pieces
1 lb. red onion, cut into 1-inch square pieces
1 lb. wild mushroom or crimini mushroom, cut into 1-inch square pieces
10 10-inch wood skewers (soak in cold water for up to an hour)
Aluminum foil 

Instructions:

  1. Combine all ingredients for marinade in a large bowl, whisk until emulsified
  2. Cut chicken breast into medium size squares. Add to marinade and let sit for 2 hours (8 hours maximum)
  3. Pre-heat grill or oven at 375 degrees
  4. Wrap foil around bottom of skewers up to 4 inches (this will prevent skewers from breaking apart on grill)
  5. Skewer vegetables and meat in desired order (red pepper, chicken, red onion, chicken, mushroom, chicken, red pepper)
  6. Grill skewers on each side until cooked (internal temperature for chicken should be 165 degrees)

Liberty Ale Peanut Butter Brownies – Makes 3 dozen cookies (medium-sized)

Ingredients:
5 Eggs
1/3 cup Peanut Butter
1 1/2 cups semi-sweet or dark chocolate roughly chopped
1/2 Cocoa Powder
2 cups flour
1 cup powdered sugar
1 teaspoon sea salt
1 cup white sugar
1 cup brown sugar or coconut sugar
1 teaspoon vanilla extract or fresh vanilla bean
1 1/3 cup butter
1/3 cup heavy cream
1/3 cup Liberty Ale®

Instructions:

  1. Preheat oven to 350 degrees
  2. In a bowl mix cream, peanut butter, butter, Liberty Ale® and a dash of salt
  3. Beat eggs and vanilla extract (or vanilla bean) until combined
  4. Add flour, cocoa powder and a dash of salt
  5. In a greased baking pan pour brownie butter and bake for 25 minutes or until toothpick test comes out clean.

All photos credited to Joseph Phillips Photography.