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Steamship Broiled Salmon

2 c Sam Choy's Big Aloha Steamship Lager
1/4 c Brown Sugar
1/2 c Dijon Mustard
1/4 c White Wine Vinegar
3 tsp Worcestershire Sauce
1/2 tsp Freshly Ground Pepper
4 Salmon Fillets (6 oz each)

In a medium saucepan, combine beer, brown sugar, mustard, vinegar, Worcestershire sauce and pepper. Cook over medium heat, stirring constantly. Reduce the liquid by half until it reaches the same consistency as honey, about 7 minutes. Pour the sauce into a bowl and refrigerate.

Preheat the broiler. Spoon the cooled glaze on both sides of the salmon fillets and marinate for 15 minutes. Place the salmon on a broiler pan. Broil the salmon 6 inches from the heat source for about 5 minutes on each side. Baste the salmon once or twice while broiling.     


Big Aloha Pork Chops

4 (1" thick) Pork Chops
All Purpose Flour
2 tbsp Vegetable Oil
1 Onion, thinly sliced
1 c Beef Broth
1 c Sam Choy's Big Aloha Ehu Ale
6 dried Figs, stems removed and halved
1 1/2 tbsp Brown Sugar
Salt and Pepper to taste

Coat the pork chops with flour. Shake off excess. In a large skillet, heat the oil over medium/high heat and brown the pork chops on both sides. Remove from the pan and set aside. Add the onion and sauté over medium heat. Add 1 tablespoon of flour and cook, stirring for about a minute. Add the beef broth and Kakaako Cream Ale gradually. Stir constantly while adding the broth and the beer.

Add the pork chops back to the pan with the figs, brown sugar, salt and pepper. Simmer 10-15 minutes until the pork chops are tender. Remove the pork chops from the pan again and set aside, keeping the chops warm. Simmer the sauce to reduce it for about 10 minutes. Pour the sauce over the pork chops to serve.