Beer food is not just burgers or fish and chips. Great beer food complements the beer. At Gordon Biersch, we believe love to cook recipes that use our beer as an ingredient as well as recipes that pair with our beers.  We have great recipes for grilling, cooking and of course some home favorites of Dan’s. 

“Grilling with beer”

Gordon Biersch Märzen BBQ Sauce Ribs

Serves: 4 People

3 full racks of ribs.

Cut rib racks into thirds. Place ribs in a large pot. Cover with 50/50 mixture of Gordon Biersch Märzen and water. Bring to a boil. Let the ribs simmer for 30 minutes. Turn off heat and let ribs cool to warm temperature.

Sauce

¼ cup oil
1 large onion
1/4 cup chopped garlic
1 qt. of your favorite BBQ sauce Cattleman’s is preferred.
¼ cup molasses
¼ cup pureed canned chipotle chilis
1 bottle Gordon Biersch Märzen

Sauté onions and garlic in oil until translucent. Deglaze the pan with the bottle Gordon Biersch Märzen. Add the remaining ingredients. Simmer for 1 hour.

Marinate the blanched Ribs in the BBQ sauce for a couple of hours. Grill over high flame until the sauce has caramelized on the outside of the ribs. Dip in the BBQ sauce a couple of time while grilling. Total grilling time approx 5 minutes per side.

Misoyaki and Beer Marinated Chicken
Serves: 6 people

6 lbs. chicken breasts, legs and thighs.
1 lb Shiro Miso Paste (use high quality)
2 bottles Gordon Biersch Märzen
1 cup sugar

Mix miso, beer and sugar until smooth and pourable
Cover chicken with the marinade for 2 days

BBQ the chicken over medium temp until thoroughly cooked. 30-40 minutes.

“Cooking with beer”

Obatzda

1 lb. ripe Brie or Camembert
½ lb. unsalted butter
1/3 bottle of Gordon Biersch’s Bavarian Style Hefeweizen.
3 tsp. mild paprika
dash of cayenne
salt and pepper
1 small onion finely chopped

Place everything but the onion in a cuisinart and let it rip until it is well blended but still showing signs of coarseness. Add the finely chopped onions and mix well by hand. Serve on German Sourdough rye (Bauernbrot) or German whole grain bread (Vollkornbrot).

“Dan’s home favorites”

Dan Gordon is a connoisseur of food and loves cooking for his family and friends.  Below is one of Dan’s favorite home recipes for you to try.  Perfect on a cold winter day, at a party or just when you want something that has that home cooked feeling.

Dan’s Seafood Gumbo
Serves: 10-15 people depending on who they are.

Ingredients
1 cube of butter
3 tablespoons of flour
olive oil for coating the pot 3 times
salt
pepper
3 lbs. Chicken thighs skin on.
3 cups chopped onions
2 green bell peppers diced
3 tablespoons chopped garlic
4 cups chopped okra
2 quarts chicken broth
1 tablespoon of each chopped herb: fresh thyme, fresh sage, 3 tablespoons chopped cilantro
1 teaspoon cayenne pepper plus as much as you want to spice the dish up.

Recommended seafood: 4 lbs total
Lobster, clams, crayfish tails, shrimp, scallops, white fleshed fish such as sea bass.

Perform the following in a minimum 12 quart pot.
Roux: Brown 2 tablespoons flour in 1 stick butter until it is as brown as milk chocolate
Set aside Season chicken with salt and pepper. Brown chicken thighs over high heat in olive oil, and set aside. Sauté onions and garlic over medium high heat in olive oil until translucent, add okra and bell peppers. Sauté for 5 minutes stirring constantly. Add chicken and roux to the onion okra mixture. Add chicken stock. Add seasonings: cayenne pepper, salt, pepper, sage, thyme and cilantro. Let it simmer for a minimum of 1 hour. The longer it stews the better it gets. 20 minutes before serving add seafood and let the gumbo simmer for 20 minutes.

Serve in bowl with a mound of rice at one side of the bowl.