Pairing food with beer has become one of the fastest growing new trends in restaurants all over the globe. Beer is great because it can complement the flavor of any meal. Professional and amateur chefs alike build menus around the beers that they serve. Central Coast Brewing wants to help you make the best of your food experience by recommending a few of our beers to go with some staff favorites.
The key to a great meal is making sure that you use the freshest ingredients, especially the beer!
We welcome all of you to send us your best, CCB based, recipes. If we post your recipe, you will be rewarded with a free growler refil of your favorite tasty beverage.
Topless Blonde Cream Ale
Topless Blonde Cream Ale is one of Central Coast Brewing’s lightest beers. This style of beer is ideal for picnics, outdoor events, barbeques and other social gatherings. A mild flavor, lighter color and clean mouth feel appeals to just about anyone looking for a refreshing beverage. This beer is lightly hopped, with very little bitterness. The beer pairs well with just about any food and won’t overwhelm the flavors in the meal.
Topless Blonde Cream Ale has a low IBU (International Bitterness Unit), making it a great choice to use in cooking and baking. Use it in beer bread recipes, tempura, or other frying batters, or substitute for the liquid portion of recipes.
Red Snapper with Tomato, Leek, and Cream Ale Ragout
Ingredients:Meat: Fresh Red Snapper, 2 to 3 filets
Flour for dusting
Pepper, freshly ground
Sauce: 2 cups diced fresh tomatoes, or one 16 oz can of diced tomatoes
1 medium-sized leek, 1/8 inch slice
½ cup red onion, finely diced
1 tablespoon minced shallot
2 to 3 cloves minced garlic
1 cup Topless Blonde Cream Ale
Olive oil as needed
Salt and pepper to taste
Grated parmesan cheese to taste
1. Preheat oven to 400 degrees
2. In a medium sauce pan, heat about ¼ cup of olive oil over medium heat. Add the onion and leek and cook until just soft, about 10 minutes.
3. Add the garlic and shallot and cook 3 additional minutes.
4. Pour the Topless Blonde Cream Ale into the pan and cook for 5 minutes over medium heat.
5. Add the tomatoes, season with about 1 teaspoon salt and ¼ teaspoon pepper. Gently simmer.
6. While the tomato mixture is simmering, dry the fish with paper towels. Season with salt and pepper and lightly dust with flour.
7. Heat olive (or vegetable) oil in a sauté pan over medium-high heat. Carefully add the snapper and cook until browned on both sides (about 3 to 5 minutes per side). Remove snapper from pan and set on a cookie sheet.
8. When the tomato mix has reached a nice, thick consistency, spoon a little on top of the snapper as desired.
9. Place the snapper with tomato mixture in the oven and cook for 5 minutes. Remove from oven, grate some parmesan cheese on top, and serve with your favorite sides.