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BUD EXTRA SPRING MIX
AND RASPBERRY SALAD
BUD EXTRA SRING MIX AND RASPBERRY SALAD – Serves 4
By Executive Chef Sam Niemann – St. Louis, Missouri
Vinaigrette:
¼ c. Olive Oil
½ c. Raspberry Vinegar
1 tbsp. Sugar
½ tsp. Kosher Salt
½ tsp. Ground Black Pepper
½ c. Bud Extra
Salad:
6 oz. Spring Mix
4 oz. Feta Cheese
½ c. Pine Nuts (toasted)
1 c. Raspberries
To make Vinaigrette:
Whisk together all the ingredients in a small bowl and set aside.
To make Salad:
Divide Spring Mix evenly among the plates. Garnish each plate with the feta,
pine nuts and raspberries. Drizzle the vinaigrette over the top and serve.
BUD SELECT SEA BASS
MEDITERRANEAN
BUD SELECT SEA BASS MEDITERRANEAN – Serves 4
By Executive Chef Sam Niemann – St. Louis, Missouri
4 fresh Sea Bass Fillets (5-6 oz. each)
2 tbsp. Olive Oil
1 large Green Pepper (diced)
1 large Yellow Pepper (diced)
1 medium Onion (diced)
1 clove Garlic (crushed)
3 c. canned diced Tomatoes (drained)
½ c. Pitted Calamata Olives (sliced)
¼ c. Capers, (drained and washed)
2 tbsp. Lemon Juice
½ tsp. Salt
1 c. Bud Select
Heat oil in a 12 inch skillet on medium heat. Add peppers and onions and
cook for 5 minutes. Add garlic and cook 2-3 minutes. Add tomatoes, olives,
capers, lemon juice, salt and Bud Select and cook for about 5 minutes.
Reduce heat to low and simmer until most of the liquid is gone. In the
meantime, while sauce is cooking, cook sea bass.
Place fillets on baking sheet, drizzle with melted butter and bake at 350
degrees for 15-20 minutes. Plate up the fillets and crown them with the
Mediterranean Sauce.
CHICKEN PARMESAN
WITH BUDWEISER MARINARA SAUCE
CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE –
Serves 4
By Executive Chef Sam Niemann – St. Louis, Missouri
6-8 oz. skinless, boneless Chicken Breasts
1 c. Flour
1 c. Olive Oil
1/3 c. Parmesan Cheese (grated)
1/3 c. Romano Cheese (grated)
12 slices Mozzarella Cheese
4 c. Budweiser Marinara Sauce
Dredge the chicken in the flour. Heat the olive oil over medium-high heat in
a large sauté pan. Sauté the breaded chicken breast on each side until
golden brown, about 3 minutes per side. Place the chicken in a baking dish
and top with the Budweiser Marinara Sauce. Sprinkle the parmesan and
Romano cheeses on each breast. Bake for 15 minutes or until internal
temperature is 150 degrees F. Remove from oven and turn oven to broil.
Place 2 slices of mozzarella on each chicken breast and broil until the
cheese melts. Arrange on a platter and serve.
BUDWEISER MARINARA SAUCE – Serves 8
By Executive Chef Sam Niemann – St. Louis, Missouri
¼ c. Olive Oil
1 Green Pepper (small dice)
1 Medium Onion (small dice)
4 Stalks Celery (small dice)
1 Large Carrot (small dice)
2 Cloves Garlic (dice)
12 oz. Budweiser
Bow Tie Pasta (your choice on quantity)
2 ½ c. Chicken Broth
1 c. diced Tomatoes
2 c. Tomato Paste
4 tsp. Basil Leaves
4 tsp. Oregano Leaves
3 tsp. Salt
½ tsp. Black Pepper
Pour olive oil into sauce pot, heat oil on medium heat a few minutes, add peppers,
onion, celery and carrots. Let cook for approximately 10 minutes, stir frequently. Add
garlic, Budweiser, chicken broth, diced tomatoes and tomato paste. Bring back to a
low boil and then turn to a low simmer. Add basil, oregano, salt and pepper. Let
everything cook on low for about half hour. Stir frequently to avoid burning. Add to
Chicken Parmesan recipe, or serve over pasta.
Bow Tie Pasta: When using Budweiser Marinara Sauce, we cook our pasta only in
straight Budweiser beer. Bring the Budweiser to a boil, add the pasta, cook until
tender, drain the pasta; there is no need to rinse pasta. Discard the liquid and serve
pasta with the Budweiser Marinara Sauce.
CRACKED PEPPER STRIP STEAK
WITH MICHELOB PAN SAUCE
CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN SAUCE –
Serves 2
By Executive Chef Sam Niemann – St. Louis, Missouri
2- 8 oz. Strip Steaks
(We Use Certified Angus Beef)
2 tbsp. crushed Black Peppercorns
1 tsp. Vegetable Oil
1 tbsp. Butter
Pan Sauce:
2 tbsp. minced Shallots
½ c. Michelob Beer
¼ c. Beef Stock
1 tbsp. Butter
Sprinkle salt to taste on the top and bottom of the steaks, and then press each side into the
cracked peppercorns, encrusting the steaks lightly or heavily, to your liking. Heat the oil and the
butter in a heavy sauté or frying pan over high heat. When the pan is quite hot, lay in the peppered
steaks. Fry for about 2 minutes, until the undersides are well seared. Turn the meat
and cook the second side for about a minute. Press with a finger to test for the slight springiness
that indicates rare. Cook to desired doneness and remove to a warm platter.
Making the pan sauce:
Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings.
Lean away from the stove (averting your face) and pour the Michelob into the pan; tilt the edge of
the pan slightly, over the burner flame, to ignite the alcohol. Cook for a few moments more and
then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the
sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the
pan until it melts and incorporates the juices. When blended, pour the sauce over the steaks.
MICHELOB AMBERBOCK
CRÈME BRÛLÈE
MICHELOB AMBERBOCK CRÈME BRÛLÈE– Serves 6
By Executive Chef Sam Niemann – St. Louis, Missouri
1 tsp. Michelob AmberBock
6 large Egg Yolks
6 tbsp. Sugar
1 Vanilla Bean (split lengthwise)
1-½ c. Whipping Cream
6 tsp. Sugar (or 8-12 tsp. packed Brown Sugar)
Preheat oven to 325 degrees. Whisk yolks, beer and 6 tablespoons of sugar in
medium bowl to blend. Scrape in seeds of vanilla bean. Gradually whisk the cream
into the sugar. Divide mixture among six ¾ cup custard cups or ramekins. Arrange
dishes in 13x9x2 inch baking pan. Pour enough hot water into the pan to come
halfway up sides of dishes.
Bake approximately 35-40 minutes until the custard is set. Do not over bake or your
custard will be rubbery. Remove the pan from the oven and remove custard cups from
the water. Allow custards to cool before placing in the refrigerator. Chill overnight.
Two hours before serving: Preheat broiler. Sprinkle 1 teaspoon sugar on top of each
custard. Place dishes on small baking sheet. Broil until sugar just starts to
caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized
sugar hardens, about 2 hours.
BUDWEISER STEAMED MUSSELS
ALLA NAPOLI
BUDWEISER STEAMED MUSSELS ALLA NAPOLI – Serves 4
By Executive Chef Sam Niemann – St. Louis, Missouri
2 lbs. fresh, cleaned Mussels
1 clove Garlic (chopped)
12 oz. Budweiser Beer
1 tsp. fresh Basil (chopped)
Sauce:
1 lb. Plum Tomatoes (peeled and diced)
1 tbsp. Olive Oil
1 tsp. Sugar
2 Onions (diced)
Salt and Pepper
1 stalk Celery (diced)
6 oz. Budweiser Beer
Sauce Preparation:
Heat olive oil in a large saucepan, add onions, celery, garlic and basil, cook for about 5
minutes. Add the tomatoes, sugar and pinch of salt and pepper along with 6 ounces
Budweiser beer. Turn heat to low and let cook for about 20-30 minutes.
Cooking the Mussels:
Place mussels in a pot with 12 ounces Budweiser beer. Place on high heat and bring to a
boil. Cook for a few minutes until the mussels have opened. Stir frequently to ensure
they are evenly cooked. Pour off the excess cooking liquid and discard any unopened
mussels. Place the opened mussels in their shells in a serving bowl or platter.
Pour the hot sauce over the mussels and garnish with chopped basil or parsley.
SZECHWAN BEEF
WITH A HARBIN OYSTER SAUCE
SZECHWAN BEEF WITH A HARBIN OYSTER SAUCE – Serves 4
By Executive Chef Sam Niemann – St. Louis, Missouri
1-½ lbs. Strip Loin (cut into 1 inch strips)
5 tbsp. Corn Flour
¼ tsp. Salt
¼ tsp. Black Pepper
Oil for frying
Sauce:
1 tbsp. Oil
6 Red Szechwan Peppercorns
1 medium, dried Red Chili (small diced)
½ tsp. Garlic Paste
1 tsp. Red Chili Powder
1 tbsp. Soy Sauce
2 tbsp. Oyster Sauce
6 oz. Harbin Beer
2 tbsp. Bamboo Shoots (sliced)
½ c. Beef Stock
3 tsp. Corn Flour
1 lb. fresh Green Beans
(cut into 1 inch pieces)
Combine dry ingredients, roll meat in mixture and set aside for 10 minutes. Heat oil for
deep frying in a wok and fry meat until golden and crisp. Drain and set aside. Heat oil for
sauce in a non-stick pan and lightly fry red chilies until dark. Lower heat, add garlic and fry
for a minute. Sprinkle in chili powder and add meat and peppercorns. Stir in soy sauce,
oyster sauce and fry for a minute. Add bamboo shoots and green beans and mix well, pour
in stock and beer and cook for 5 minutes. Mix corn flour with ½ cup water, add to meat,
bring to boil and cook for a minute more, stirring constantly. Garnish with shredded spring
onions and serve with noodles or steamed rice.
KIRIN ICHIBAN PAELLA VALENCIA
KIRIN ICHIBAN PAELLA VALENCIA – Serves 4
By Executive Chef Sam Niemann – St. Louis, Missouri
4 oz. Pork Tenderloin (cut into 1 inch cubes)
4 oz. Chorizo Sausage
2 boneless Chicken Breasts
3 cloves Garlic (diced)
8 oz. Lobster (cut into ½ inch slices)
1 ¼ c. Arborio Rice
4-5 c. Chicken Stock
1 c. diced Tomatoes
1/3 c. Red Bell Peppers (diced)
Pinch Saffron Threads
2 tsp. Spanish Paprika
1 tbsp. Thyme (diced)
1 Bay Leaf
Kosher Salt
Ground Black Pepper
12 medium Shrimp (peeled and de-veined)
12 Clams
12 oz. Kirin Ichiban
In 10-12 inch paella pan or a similar ovenproof sauté pan, placed on the cooking grate directly over high
heat, brown the pork tenderloin and chorizo sausage on all sides, 6-8 minutes. Remove the pork
tenderloin and sausage, add the chicken, and brown all sides, 5-6 minutes. Remove the chicken and add
the garlic and cook, stirring occasionally, until the garlic browns, about 2 minutes. Add the rice and stir
until the grains are coated with fat. Return the pork, chorizo, and chicken to the pan. Add 4 cups of the
chicken stock, tomato, roasted pepper, saffron, paprika, thyme and bay leaf. Season with salt and
pepper to taste. Stir well.
Bring to a boil, then move the pan over indirect low heat. Simmer, without stirring, until most of the
liquid has been absorbed and the rice is almost tender, 20-25 minutes. (If all the liquid is absorbed
before the rice is tender, add another ½ to 1 cup chicken stock or water and cook for an additional 5-10
minutes until absorbed.) Remove the bay leaf. Add the shrimp, clams and lobster. Continue to cook
indirectly over low heat until the shrimp are opaque and the clams are open 5-7 minutes. Discard any
clams that do not open. Carefully remove the pan from the grill and let rest for 5 minutes before serving.

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