Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food. Experiment! Enjoy!
Served with Samuel Adams Boston Lager Grilled Octopus.
This recipe was developed by Chef Vinson Petrillo.
Place the Samuel Adams Boston Lager and Chardonnay vinegar in a mixing bowl. Slowly stir in 4 ounces of olive oil and season with salt and pepper.
Cut off the bottoms and the leaves of the broccolini, reserving only 4-inch stems with florets attached. Brush the stems lightly with the Samuel Adams Boston Lager Vinaigrette, and grill until slightly charred.
Place a cast iron pan directly on the grill and lightly coat the bottom of the pan with olive oil. Place the Italian long pepper, garlic and chorizo in the oil. Slowly cook to release the oil from the chorizo and let it crisp slightly. Be sure that the garlic does not burn. The Italian long pepper skin should blister and the pepper should soften and brown. Once the pepper is blistered and the chorizo has released its oils and crisped, add the grilled broccolini to the pan.
Gently fold the ingredients together and season with salt, pepper and the Samuel Adams Boston Lager Vinaigrette.
Brush the sliced sourdough bread with olive oil and grill so it is crisp on the outside and chewy in the center.
Tear the bread into 1 inch pieces and fold into the broccolini mixture. Serve in a bowl or dish and garnish with fresh torn parsley leaves.