3 top chefs, 2 recipes and 1 iconic beer: Charlotte chefs cook with Bud Light

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(Note: This series is co-created with Adams Beverages.)

It’s perhaps THE most ubiquitous beer — just ask any football fan, house party host or the late-night bar hopper.

It’s Bud Light.

Photo by Christina Hussey

So what happened when we stopped in the kitchens of top Charlotte chef Clark Barlowe and restaurateur Frank Scibelli with a collab from chef Tom Dyrness to see what they could cook up actually using the beer?

They came up with two incredibly different, incredibly do-able recipes for the home chef to try.

P.S. Frank, can we move into your house? Thanks.

Frank Scibelli + Tom Dyrness + Bud Light = New England Lobster Boil

Perfect for summer nights with great friends.

[Photographed by Christina Hussey]

The Recipe

Ingredients

1 each 1 lb. lobster
5 each fresh NC shrimp
6 wild NC little neck clams
6 each PEI mussels
4 each sea scallops
2 each heirloom tomatoes
½ lb. fingerling potatoes
1 lb. corn cut into coins
Link Italian sausage cut into coins
1 bottle Bud Light
Fresh thyme
Bay leaf
Fish stock

Instructions

(1) Cut the lobster in half lengthwise. Flour the inside. In a medium to large sauté pan with straight sides, heat cooking oil to a medium hight heat, place the lobster inside, with cut side facing the pan.

(2) Sear the flesh till golden brown, remove from the pan.

(3) Sear the scallops and remove next.

(4) Add potatoes, peeled and diced tomatoes, mussels, clams, sausage coins for 2-3 minutes. Add the lobster to pan as well as corn.

(5) Add the Bud Light, fresh thyme and bayleaf, cover for 10 minutes or until all seafood has finished cooking.

Clark Barlowe + Bud Light = Eggs Bud-edict

Brunch just got wild and fancy at the same time. 

[Photographed by Laura Sumrak]

The Recipe

Ingredients (2 portions)

4 each whole eggs
1 Bud Light
1.5 quart water
¼ cup egg yolks
2 cups melted butter
4 each sliced prosciutto
2 each English muffin
4 each asparagus spears
1 T herb vinegar
6 each edible flowers (Johnny Jump Ups & Nasturtium)
Salt and pepper to taste
Pinch sea salt

Instructions

(1) Bring a 2 quart pot of water ¾ full to a simmer, add 10 oz. Bud Light and reduce to right below simmering.

(2) Add egg yolks, remaining Bud Light, and herb vinegar to a bar blender, blend on low for 15 seconds. Slowly drizzle in melted butter. Season with salt and pepper and reserve at room temperature.

(3) Cut asparagus spears into 1-inch pieces on a slight bias.

(4) Cook cut asparagus in simmering Bud Light liquid for 45 seconds; remove and drain on paper towels.

(5) Cut English muffins in half, and toast halves in a 300F oven for 1 minute.

(6) Warm prosciutto slices in oven for 30 seconds.

(7) Poach eggs in Bud Light liquid for 1 minute and 30 seconds, remove and reserve on warm plate.

(8) Assemble dish by putting 2 English muffin halves on a plate, top each with 1 warm slice of prosciutto, 1 poached egg, and reserved Bud Light Hollandaise.

(9) Arrange asparagus on plate.

(10) Garnish with edible flowers, salt, and edible flowers.

(11) Serve warm.

Eat up, drink up.

(Note: This content was co-created with Adams Beverages.)

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