Surf and Turf Kebabs & American Craft Beer Week Rye IPA
Monday, May 13th marks the start of the 7th Annual American Craft Beer Week, and with that comes the release of our annual American Craft Beer Week Rye IPA. Brewed each year at the end of April, this draught-only offering combines the piquant spice of malted rye with the zesty citrus hop character of American-grown Cascade and Ahtanum hops. The result is a more full-bodied San Diego-style India Pale Ale with a depth of flavor that pairs especially well with spicier fare. And with grilling season already upon us, we figured we’d share our recipe for Tōgarashi Surf & Turf Kebabs to pair with our limited release American Craft Beer Week Rye IPA.
Tōgarashi seasoning is a staple condiment in Japanese cuisine that combines an array of savory and aromatic ingredients, ranging from dried orange peel to nori to Szechuan peppercorns. There are many different preparations but the key ingredients are listed in the DIY recipe below. Of course, if you’re short on time, you can always pick-up pre-made tōgarashi at your local gourmet food store or Japanese grocer.
2 tbsp. Szechuan Peppercorns
1 tbsp. Dried Orange or Tangerine Peel
1 tbsp. Shredded Nori
1 tbsp. Dried Red Chilies
1 tsp. White Sesame Seeds
1 tsp. Black Sesame Seeds
1 tsp. Poppy Seeds
1 tsp. Powdered Ginger
Step 1: Gently toast peppercorns and sesame seeds in a small sauce pan over medium heat for 2-3 minutes.
Step 2: Using a clean coffee grinder or small food processor, grind peppercorns, citrus peel, nori, chili pepper, and sesame seeds until well-ground but not powdered.
Step 3: Combine ground spices with poppy seeds and ginger and store until ready to use.
Tōgarashi Surf & Turf Kebabs
1 lb Beef Tenderloin, cut into 1 ½’ cubes
10-12 Large Sea Scallops
Wooden Skewers, soaked in Red Trolley Ale
2 tbsp. Vegetable Oil
1 tbsp. Tōgarashi Seasoning
½ tsp. Sea Salt
Preparation: Combine oil, tōgarashi, salt, and steak in a small mixing bowl. Cover and refrigerate until ready to skewer and grill.
Tōgarashi Beer Butter
½ c. Butter, softened
2 tbsp. Red Trolley Ale, warm
1 tbsp. Tōgarashi Seasoning
Preparation: Using a small food processor or whisk, combine butter, Red Trolley Ale, and tōgarashi and blend until smooth. Do not refrigerate.
Steak Kebabs: Using your beer-soaked wooden skewers, build your steak kebabs alternating between meat and pearl onions. 1lb of tenderloin should yield about three full steak kebabs. Grill over hot coals until medium rare. Cooking times will vary depending on your grill.
Scallop Kebabs: Pat scallops dry and carefully skewer 5 or 6 per stick. Generously coat both sides in tōgarashi beer butter and grill over high heat for 2 to 2 1/2 minutes per side. Baste scallops in beer butter once after turning and once before removing from the grill.
Veggie Kebabs: Skewer Japanese eggplant, onions, and sweet peppers to your liking. They’ll cook much faster than the steak and a little slower than the scallops, so it’s best to keep them separate. Grill over high heat until peppers are lightly charred on both sides.
Beer Pairing: The combination of dried citrus peel and Szechuan peppercorns in the tōgarashi seasoning will really punctuate the citrus and floral hop flavors in an American IPA or Pale Ale, while the beer’s hop bitterness is assertive enough to stand up to the complex spiciness. We suggest trying this recipe with either our American Craft Beer Week Rye IPA or Tower 10 IPA.