Chiles & Beer

Diver Scallop Ceviche:

1 lb Large diver scallops
4 oz Fresh squeezed lime juice
4 oz Champagne vinegar
1 ea Lime (zest only)
1 T minced Pickled cherry peppers (see mussel recipe for procedure)
1 Bu Chopped cilantro
1 Bu Chopped chives
Salt to taste

For the Garnish:
Roasted red peppers, peeled and julienned
Whole leaf cilantro, chopped chives
3 pickled cherry peppers cut into rings
Chile oil

For the Shipyard Tempura Batter:
4 oz Shipyard export ale
½ cup All purpose flour
1/s tsp Baking powder
1 ea Egg
Salt to taste

Five Fifty-Five Bang’s Island Mussels:
For the Roasted Garlic:

2 bulbs Garlic
Olive Oil

For the Pickled Cherry Peppers:
¼ gallon Water
¼ gallon Vinegar
½ cup Salt
¼ pound Red cherry peppers
1 Carrot roughly chopped
1 stalk Celery roughly chopped
1Onion roughly chopped

For Bang’s Island Mussels:
1 T Diced orange peppers
1 T Pickled cherry peppers seeded and roughly chopped
1 bulb Roasted garlic
1 lb. Bang’s island mussels
1 6 oz Shipyard light ale
2 oz. Butter
1 T Chopped chives
Lemon juice to taste
Salt to taste

Diver Scallop Ceviche:  Slice scallops into thin “coins”. Lay flat at bottom of shallow pan. Sprinkle peppers, chives, 
cilantro, salt, and lime zest evenly over scallops. Gently pour vinegar and lime juice over
scallops (to cover.) Chill for 3 hours. Dredge cherry peppers rings in tempura batter and fry in 375 degree oil.

For the Shipyard Tempura Batter:
In a bowl whisk egg. Add shipyard ale. Incorporate flour, baking powder and salt. Chill. 

To plate: 
Arrange scallops in a shallow bowl in a circular pattern closest to the rim. Arrange roasted red pepper julienne, lightly toss herb salad in extra virgin olive oil and salt -place in center of bowl. Gently place tempura cherry pepper rings on top. Garnish with chile oil.

Five Fifty-Five Bang’s Island Mussels:
For the Roasted Garlic:

Cut two bulbs of garlic in half (across the equator).  Cover the garlic in oil (olive oil is
preferable) and roast in the oven at 325 degrees for approximately one and a half hours or until the garlic is spreadable.  Then remove the garlic from the oven and let cool.  Once cool, 
squeeze the garlic into a mortar and pestle and crush into a paste.

For the Pickled Cherry Peppers:
Sweat mirepoix in a small amount of oil until tender.  Add water and vinegar and bring to a
boil.  Add salt.  Return liquid to a boil.  Remove liquid from heat and cover cherry peppers with hot liquid.  Refrigerate for 2 weeks.

For Bang’s Island Mussels:
Heat a pan over high heat until it is smoking hot.  Add a splash of oil, orange peppers, cherry
peppers, and roasted garlic and sauté for 10 seconds.  Add mussels and toss.  Add white wine
and reduce by ½, then add butter, chives, lemon juice, and salt.  Toss and then cover mussels
and allow them to steam until the mussels open.  Once mussels have opened remove the
mussels from the pan, leaving sauce behind. Let sauce reduce until thickened and then pour over the mussels. Serve with crusty grilled bread.