ACCLAIMED BREWER DAN GORDON REVEALS SECRET PARTY RECIPES JUST IN TIME FOR SUPER BOWL SUNDAY

Gordon Biersch Brewing Engineer Shares Favorite Recipes to Complement Newly Released Golden Export

SAN FRANCISCO -- Dan Gordon, co-founder and director of brewing operations at the Gordon Biersch Brewing Company, has released his top-secret Super Bowl recipes, specially designed to complement beer-drinking festivities. Gordon's signature Seafood Gumbo, Sausage Stuffed Prawns and Roasted Beef Medallions with Märzen Pan Gravy are easy dishes to make at home for hungry football fanatics.

Naturally, Gordon feels that his mouth-watering dishes are best complemented with Gordon Biersch's newly released Golden Export. The Golden Export is Gordon Biersch's fourth German-style lager available in bottles, joining Märzen, Blonde Bock and Pilsner. Gordon describes the Golden Export as a smooth, lightly hopped lager, first brewed in Dortmund Germany in the 1870s. The lager quickly became a favorite for export to neighboring regions.

Gordon's passion for brewing led him to the rigorous five-year brewing engineering program at Weihenstephan, Germany's Technical University of Munich. As the only American in over 40 years to graduate from the competitive institution, he is widely regarded as a modern master of the brewing art. Gordon's devotion to brewing was rivaled only by his commitment to food. He teamed up with Dean Biersch to create a unique, upscale menu to complement his high quality, authentic lagers. Now, fans across the country can enjoy Gordon's expert pairing of premium lagers and savory culinary creations in the comfort of their homes with these delectable Super Bowl recipes.

Dan's Seafood Gumbo:

Ingredients:
1 Tablespoon of butter
2 Tablespoons of flour
1 teaspoon salt
1 teaspoon pepper
3 pounds of chicken thighs
3 cups of chopped onions
2 green bell peppers diced
3 tablespoons chopped garlic
4 cups of chopped okra
2 quarts chicken broth
1 tablespoon of chopped herb: fresh thyme, fresh sage, 3 tablespoons chopped cilantro
1 teaspoon cayenne pepper
4 pounds of seafood (lobster, clams, crayfish tails, shrimp, scallops, white fish-sea bass)

Combine the following in a 12 quart pot.
Roux: Brown 2 tablespoons of flour and 1 stick of butter
Season chicken with salt and pepper. Brown chicken thighs over high heat in olive oil.
Sauté onions and garlic over medium heat in olive oil until translucent, add okra and bell peppers. Sauté for 5 minutes stirring constantly.
Add chicken and roux to the onion and okra mixture, add chicken stock, seasonings and let simmer for an hour.
20 minutes before serving, add seafood and let the gumbo simmer for 20 minutes.
Serve in a bowl with a side of rice.
Serves 10-15 people.

Sausage Stuffed Prawns:

Ingredients:
1/2 pound of pork butt
1/2 pound of beef trim or chicken breast meat
1 Tablespoon crushed red chilis
1/2 cup of fresh basil leaves
1/2 cup of sun dried tomatoes
1/4 cup of olive oil
salt and pepper to taste

Place all ingredients in grinder and season, adjust amount of olive oil for desired looseness.

For prawns:
Using 16-20 sized prawns, peel (leave tails on. Do not devein them in the usual manner. Turn prawn upside down so the belly is facing upwards. With a small sharp knife, cut from just before the tail begins to the top of the prawn. With the correct pressure, you will cut through all of the meat and leave the top skin of the prawn intact. Toss the prawns into a pan with olive oil, salt and pepper, garlic and lemon zest.
To stuff prawns, take 2 teaspoons of raw sausage mixture and place it tin the open section of the prawn and the tail should be sticking up. Place prawns on a parchment lined sheet pan and bake 6-10 minutes at 350 degrees or until the sausage and prawn are cooked.

Roasted Beef Medallions with Marzen Pan Gravy:

Trim the tri-tip so that it resembles a cut of tenderloin. Season heavily with salt, pepper, thyme and garlic in the sauté pan, heat olive oil until it reaches smoke point. Place the beef in the pan and sear on all sides. Place pan in oven for approximately 5 minutes, cooking beef until medium rare. Remove beef from pan and place back of stove. De glaze pan with 6 oz. of Marzen, 2 tablespoons of butter, salt, pepper and a pinch of fresh thyme. Reduce until butter is incorporated and the gravy is thick.
Slice beef against the grain in desired thickness. Lay out on serving plate and drizzle with Marzen gravy.

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