Outdoor

Elevated recipes for your next camping trip

Cooking shouldn’t be an afterthought when camping. In fact, with a little planning and the right equipment (and Sierra Nevada beer!) It can be the centerpiece of your trip. Where to start Here are five beer-friendly and infused recipes to enhance your next camping menu.

Steak with mushrooms in a cream sauce

This recipe replaces white wine with beer to add acidity to the sauce. This classic dish is cooked in a cast iron pan over hot coals.

ingredients
½ c. Sierra Nevada Hazy Little Thing
2 TBSP. Olive oil, divided
2 strip steaks
salt and pepper
chopped garlic
1 sprig of rosemary and 1 tbsp. chopped rosemary
12 ounces. Shiitake mushrooms
1 TBSP. Dijon mustard
1 bunch of spinach
½ tsp. sour cream
olive oil

Directions: Heat a large cast iron pan and add a tablespoon of olive oil by working with hot coals on the edge of an open fire (or a camping stove over a medium flame). Put the steak seasoned with salt and pepper in the pan along with 1 tablespoon of chopped garlic and the sprig of rosemary. Cook, turn once so that each side is seared. After cooking to the desired temperature, place them on a cutting board to rest.

Put the pan back on the coals and add another tablespoon of olive oil. Add the mushrooms and season with salt. Cook until tender. Add more garlic and chopped rosemary and cook for 1 minute. Add mustard and Sierra Nevada Hazy Little Thing, a citrus IPA that adds brightness to the sauce. Cook for 1 minute to thicken. Add the spinach and cook until it starts to wither. Remove the pan from the heat and stir in the crème fraîche. Cut the steak into slices, layer it over the cream and vegetables, and serve the meal straight out of the pan.

Grilled oysters in white wine butter

The peeled fresh oysters cook on half the shell over an open fire, while a homemade butter sauce gives the salty shellfish a piquant complexity. Serve as a starter with a Sierra Nevada Barrel Aged Narwhal.

ingredients
1 stick unsalted butter
1 TBSP. dry white wine
1 TBSP. Chives cubes
½ tbsp. Diced parsley
1 clove of garlic, finely grated
1 dozen oysters (Bluepoint or Wellfleet on the east coast, Blue Pool or Hama Hama on the west coast)
Lemon wedges and hot sauce

Directions: Mix the butter, white wine, chives, parsley and garlic in a small bowl and beat until smooth and creamy with a fork. Peel the oysters and place them face down on a grill over hot coals or a low flame. Add 1 teaspoon of the butter compound to each oyster. Cook until the oysters set and the butter begins to bubble in the shells. Serve immediately with lemon wedges and hot sauce. The oysters go well with a Sierra Nevada Narwhal, a soft and rich imperial stout with notes of espresso and smoke.

Cast iron frittata

Use a Dutch oven and hot coals to prepare this breakfast dish, and serve with a beer-based cocktail that is reminiscent of a mimosa.

Ingredients for frittata
8 eggs
½ c. milk
½ tsp. Salt-
¼ tsp. pepper
2 TBSP. olive oil
1 shallot, thinly sliced
1 pint of cherry tomatoes, halved
¼ c. basil
½ c. Gruyere cheese, crushed

Ingredients for beer mosa (makes two)
Sierra Nevada summer break
orange juice

Directions: In a medium bowl, mix the eggs, milk, salt and pepper together until you get a mixture. Heat 2 tablespoons of oil in a pan over hot coals on the edge of a fire. Add the shallot and sauté until it is soft and brown. Add the tomatoes to the pan, followed by the egg mixture, basil and cheese. Cover the lid and put some coals on top. Cook until the eggs are set and the frittata is puffy, about 15 minutes. Serve immediately with a freshly poured beer mosaic: Pour half of a Sierra Nevada Summer Break, a citric and sitting IPA, into a tall glass and top with orange juice. Drink immediately.

SNBC-inlinehires-2_h

Shrimp and Chorizo ​​Paella

The ingredients in this Spanish staple are gradually cooked in the same cast iron pan over hot coals. Serve with Sierra Nevada Pale Ale, which you use to cook the prawns.

ingredients
1 C. Sierra Nevada Pale Ale
1 pound large peeled and deveined shrimp
salt and pepper
3 TBSP. olive oil
8 ounces. Spanish chorizo, sliced
1 large onion, chopped
2 large yellow peppers
2 TEA SPOONS. Saffron threads, finely chopped
3 cloves of chopped garlic
2 c. uncooked short grain rice
1 teaspoon. smoked peppers
½ c. dry white wine
4 c. chicken broth
6 tbsp. Lemon juice
½ c. pitted green olives
2 TEA SPOONS. Lemon peel

Directions: Season the prawns with salt and pepper. Heat the Sierra Nevada Pale Ale in a large cast iron pan over hot coals or a stove over medium-high heat. Add shrimp and cook until they start to turn pink. Take out of the pan and place on a plate. Discard any remaining Sierra Nevada Pale Ale. Heat 1 tablespoon of oil in the pan and add the chorizo, boiling and stirring constantly, until the chorizo ​​becomes crispy. Go to the plate. Add onion, paprika, saffron and 2 more tablespoons of oil and cook until tender. Add garlic and stir until fragrant. Add rice and paprika. Stir rice until it’s flavorful. Add wine and cook, partially covered, until most of it has evaporated. Add the broth and 3 tablespoons of lemon juice and simmer for 5 minutes, stirring frequently, until the rice begins to absorb the liquid. Reduce the heat by moving the pan away from the hottest coals, covering with a lid or other pan, and simmering for 15 to 20 minutes until the liquid is absorbed. Add the shrimp, chorizo, olives and the remaining 3 tablespoons of lemon juice and fold the ingredients under the rice. Sprinkle with lemon zest and more salt and pepper and serve.

SNBC-inlinehires-3_h

Lamb kebabs with chimichurri drizzle

These cubes of lamb marinate in a high ABV IPA before being skewered over an open fire. Drizzle the lamb with a homemade chimichurri sauce and serve with the same Sierra Nevada Dankful IPA you used for a marinade.

Ingredients for kebabs
1½ cups Sierra Nevada Dankful IPA
2 lbs. Roast lamb boneless, cut into 1½-inch cubes
2 chopped garlic cloves
1 TBSP. honey
olive oil
salt and pepper

Ingredients for chimichurri sauce
1 c. fresh parsley
1 c. fresh coriander
1 TBSP. Fresh oregano
1 clove of garlic
½ tsp. Lemon peel
½ tsp. Salt-
¼ tsp. pepper
¼ tsp. red pepper flakes
2 TBSP. Red wine vinegar
½ c. extra virgin oil

Directions: Make the chimichurri ahead of time by pulsing the ingredients in a food processor until they combine. Keep the sauce in a mason jar in the cooler. Marinate the lamb in a ziploc bag with beer, garlic and honey and leave to rest in a refrigerator for 1 hour. Thread the marinated lamb onto metal skewers, brush with olive oil and season with salt and pepper. Place the skewers on a grill over hot coals or a low fire and cook until they reach the desired temperature. Serve the skewers on a plate and pour healthy amounts of chimichurri sauce over the meat.

Take part in the Go Summer Contest

If ever there was time to go outside, it is this summer. Sierra Nevada wants to see how to make the most of the warmer months outdoors no matter the adventure. Do you need an incentive? We’ll select six winners with the most epic outdoor photos to win $ 300 or more worth of equipment from YETI, Osprey, and Sierra Nevada. Oh, and the Grand Prize Winner will also receive a $ 2,500 Gift Card to Campspot. All you have to do is go outside, take a photo, post it publicly on Instagram (or upload it to the form below) with #GoSummerContest and @Sierra Nevada.

Family owned and operated since 1980, Sierra Nevada Brewing Co. is one of America’s premier craft breweries. Our classic pale ale ushered a generation in the glory of hops, and we continue to set new standards in brewhouse innovations and advances in sustainability.

Related Articles

Close
Close