Broccolini and Chorizo with Samuel Adams Boston Lager Vinaigrette

Broccolini and Chorizo with Samuel Adams Boston Lager Vinaigrette
Samuel Adams

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!

6
Servings
363
Calories Per Serving
Deliver Ingredients

Notes

Served with Samuel Adams Boston Lager Grilled Octopus. 

This recipe was developed by Chef Vinson Petrillo. 

Ingredients

For the Samuel Adams Boston Lager Vinaigrette

  • 1 Ounce high-quality Chardonnay vinegar
  • 4 Ounces high-quality olive oil
  • salt and pepper to taste
  • 1/4 Cup Samuel Adams Boston Lager

For the Broccolini, Chorizo, Italian Long Peppers and Grilled Sourdough

  • 6 Ounces high-quality dried chorizo, diced
  • 1 loaf of sourdough bread, sliced, brushed with olive oil and reserved for the grill
  • salt and pepper to taste
  • 1 bunch flat leaf parsley, chopped
  • 1 large Italian long pepper
  • 2 Ounces high-quality olive oil
  • 3 cloves peeled garlic, sliced thin
  • 2 heads broccolini, cleaned

Directions

For the Samuel Adams Boston Lager Vinaigrette

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.

For the Broccolini, Chorizo, Italian Long Peppers and Grilled Sourdough

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.

Nutritional Facts

Total Fat
28g
40%
Sugar
14g
16%
Saturated Fat
24g
100%
Carbohydrate, by difference
27g
21%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Calcium, Ca
222mg
22%
Choline, total
2mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
9µg
0%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
64mg
20%
Phosphorus, P
21mg
3%
Selenium, Se
2µg
4%
Sodium, Na
57mg
4%
Water
11g
0%
Zinc, Zn
3mg
38%

Broccolini Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Broccolini Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.