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Four Course Memorial Day Challenge, Part II

Yesterday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter.  For the first course and background on the challenge, click here.  

Beer #2: Boulevard Brewing Company Tank 7 Farmhouse Ale

Frank says:

Boulevard Tank 7 can be a bigger beer at 8.5% ABV. However, it is also a Saison, or Farmhouse Style Ale, which are typically dry, crisp, and refreshing. After all, Saisons came about as a thirst quencher for farm hands! Tank 7 has the typical crisp, dry character, while still supporting a nice, lightly sweet fruitiness. This very subtle fruit note will balance the slightly acidic tang of the vinaigrette in this salad. The crisp Saison yeast will also work well with the refreshing mint component of the salad, as well. This salad is a great make ahead dish, that can be prepared the day before, and provides less stress on the day of your backyard BBQ!

Marty says:

For the second course, I have redesigned ceviche to suit our grilling theme. Grilled sea scallops provide their own delicate sweetness, alongside the bolder pineapple, in a blend of Latin and island flavors. Both the dish and the Boulevard Tank 7 pairing manifest themselves in a blend of sweet and spicy, light but earthy, as we move forward to our principal plate.

Recipes follow after the jump.

Chef Marty’s Grilled Sea Scallops “Ceviche,” Black Beans and Rice Salad Recipe:

8-10x Sea Scallops
Pineapple Slices, one small slice per scallop

“Ceviche” dressing:
¼ Red Onion, very small diced
1x Jalapeno, cleaned and very small diced
1x Garlic clove, minced
2 tsp. Cilantro, chopped
1x Lime, juice and zest of

Rice Salad:
1 cup White Rice
1 ½ to 2 cups Water
¼ Red Onion, very small diced
1x Jalapeno, cleaned and very small diced
2-3x Garlic cloves, minced
1 cup Black Beans
1 cup Corn Kernels
1 Tb Vinegar
Salt and Pepper, to taste


  1. Prepare the dressing and salad in advance. To prepare the dressing, combine the ingredients in a mixing bowl and season with salt.
  2. To prepare the salad, start by cooking the rice with water. When it finishes, sweat the onion for about a minute. Next add the jalapeno, and continue to sweat. Finally add the garlic. Combine the aromatics with the still-hot rice. Add the remaining ingredients and blend. Cool and store.
  3. For service, grill the pineapple over high heat for a minute or two. It should soften and take on a little smoke. Start the pineapple, and let it work while you prepare the scallops.
  4. To grill the scallops, first blot them dry with a towel, then brush them with a dab of oil. Sear them over high heat for one to two minutes on each side, then allow them about two more minutes covered on the indirect heat. Sea scallops need only to be seared, and are best if they go no higher internally than “medium.”
  5. After allowing the scallops one more minute to rest, slice them, and present them with the pineapple alongside the rice salad, and spoon a small amount of the dressing over them. Season the dish with a sprinkle of salt.

Frank’s Grilled Vegetable Couscous Salad Recipe:

1 zucchini, sliced lengthwise into three slices
1 yellow squash, sliced lengthwise into thee slices
1 red bell pepper with top, seeds, inner ribs removed, and cut in half
Olive oil
Dried oregano
Garlic Powder
Salt & Pepper
2½ C water
1 – 10oz box of couscous

2 Tblsp fresh mint leaves, finely chopped
1 Tblsp shallots, minced
1 clove garlic, minced
2 Tblsp lemon juice
1½ Tblsp extra virgin olive oil
Salt & Pepper, to taste


  1. Drizzle zucchini slices, squash slices, and pepper halves with olive oil and sprinkle moderately with salt & pepper, dried oregano, and garlic powder.
  2. Grill over medium-high heat until just lightly charred, but still fairly firm to the touch.
  3. Chop vegetables into ¼ to ½ inch pieces.
  4. Bring 2½  cups water, 1 tsp salt, and ½ Tblsp olive oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
  5. Prepare dressing by whisking together the olive oil, lemon juice, shallot, garlic, and mint leaves together. Season with salt & pepper to taste.
  6. Toss the cooked couscous with the vegetable pieces. Continue tossing as you slowly drizzle in the dressing. When desired moisture level is achieved, cover the bowl and refrigerate until meal time. Salad can be made a day ahead.

So, that’s the second course.  Who wins this round?  Comment with your vote below and let’s see who wins the grilling challenge.

Related Posts:
Part I
Part III
Part IV
Part V

16 thoughts on “Four Course Memorial Day Challenge, Part II”

  1. Marginally similar dishes, but I think the addition of the scallops and pineapple would work slightly better with the dry, spicy fruitiness of the Tank 7, so I have to go with Chef Marty here.

  2. Grilled local vegetables and a farmhouse ale sounds like a great Memorial Day weekend dish- gotta give it to Frank.

  3. Marty’s ceviche sounds like a perfect pairing with Tank 7, I think the pineapple did it for me. I’ve got to have meat with a salad. That and the fact that this reminds me of a tabouli, I would want something sour/lactic with Frank’s.

  4. Nothing better then fresh veggies grilled. Frank’s recipe sounds great with Tank 7… clean flavors. I love scallops, but I think the jalapeno might clash with the spice notes on the Tank 7.

  5. I would go witn the grilled local veggies would go great with the Tank 7. In my opinion the pineapple and ceviche would clash. I give it to Frank

  6. Grilled veggie couscous, all the way. Pairing that with Tank 7 just sounds like perfection to me. +1 for Frank.

  7. The ceviche sounds more interesting by itself, but I’m a little confused by the saison/ceviche pairing. I like Franks idea of the vegetable salad with the saison. Seems more like something a seasonal farmhand would eat after a long day in the field

  8. I love Frank’s recipe. I’m going to have to try it for myself today 😉 It’s very light and refreshing, which compliments the farmhouse ale very well.

  9. I am a big fan of Ceviche, so the idea of grilling the scallops is a bit of a put-off for me, however it still sounds delicious. On the other hand, does anything say farmhouse better than grilled vegetables, herbs, and (wheat) couscous? With a beer that is so versatile with a wide variety of foods, I think both dishes would work nicely with this Saison, but I am going to give this one to Franks farm friendly course.

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