If you've got the sun overhead and your feet in the sand while you wander the local tide lines, you've most likely reached that zen-like state Islanders call Beachcombing. Here's to one of Vancouver Island's favourite local pastimes! Beachcomber Summer Ale is an unfiltered ale styled after a German weissbier. Pouring a glowing, golden yellow, this ale combines mellow aromatic notes of citrus and tropical fruit. These flavours combine to create a thirst quenching, clean beer perfect for those warm summer days.
The one rule with dishes like chicken, fish, salads or pastas is that you don't want to overpower them with a heavy, dark beer. Therefore, Beachcomber is a perfect companion pairing especially well with goat cheese and citrus salads. It is also a perfect compliment to spicy foods and fresh seafood. Or try it alongside your favourite desert.
4 medium red, orange, or yellow beets, scrubbed, ends trimmed, and greens reserved
5 tbsp. red wine vinegar
4 tbsp. extra-virgin olive oil
2 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
4 tbsp. canola oil
1 cup arugula or spinach
4 oz. soft goat cheese
30 fried garlic chips, for garnish (optional)
1. Put beets, 4 tbsp. vinegar, 1 tbsp. olive oil, thyme, and bay leaf into a 4-qt. saucepan. Pour in enough water to cover beets by 1" and season with salt and pepper. Bring to a boil and reduce heat to medium-low; simmer until beets are tender and a toothpick slides easily into them, 30–45 minutes. Drain beets and let cool slightly. Working with one beet at a time, put beet between 2 sheets of parchment paper and press with your hand to partially flatten it so that it still remains intact. Repeat with remaining beets and set aside.
2. Heat 2 tbsp. canola oil in a 12" cast-iron skillet over medium-high heat until almost smoking. Add two smashed beets and cook, flipping once with a metal spatula, until the skins are charred, about 3 minutes. Repeat with remaining canola oil and beets. Season beets with salt and pepper, divide between 4 serving plates, and set aside.
3. Whisk together remaining vinegar and olive oil in a bowl to make a vinaigrette. Trim and discard thick stems from beet greens and put beet greens and arugula into a medium bowl. Add some of the vinaigrette, toss to combine, and season with salt and pepper. Divide salad between the 4 reserved serving plates; drizzle beets with the remaining vinaigrette and spoon cheese over the beets. Garnish with fried garlic chips, if you like.
Ingredients (for 2)
1 lb Mahi-Mahi
1 tsp fresh chopped parsley
1/2 tsp salt
1/4 tsp freshly ground pepper
6 corn tortilla shells for tacos
2 small or 1 medium-large sized tomato
2 tbsp chopped onion
1 small jalapeño, minced
1 tbsp chopped mango, peach, or peach preserves (I used peach-habañero preserves)
Cover fish with olive oil and spritz lightly on both sides with juice from lime. Sprinkle salt, pepper and parsley over, and rub into meat.
Once the flames on the grill are starting to die down, add tomato and fish. Turn tomato about every 30 seconds to roast each side but don’t let it burn. After about 2 minutes, take it off the heat and chop. Add to chopped onion. Stir in salt, pepper, minced jalapeño, and sweet addition (mango, peach, preserves), if desired.
Continue grilling fish until cooked through. Try to turn only once to keep juices in the meat. You can heat tortillas on the grill by wrapping them in aluminum foil and letting them heat up on a section of the grill that is not over direct fire. (Over direct fire they will cook together.) When the fish is done, take it off the heat and tear it apart.
Serve fish on warm corn tortillas with salsa spread over the top.
Consume on the deck with a cold Beachcomber and forget about the heat!