A new cookbook published by Cohasset-based Salty Days Media showcases recipes and inspiring stories from Samuel Adams’ Brewing the American Dream program.
Photography Copyright c 2024 by Michael Piazza/Saint LUCY Represents
Reproduced by kind permission of Salty Days Media Company LLC
If your idea of a perfect summer day includes a delicious home-cooked meal and an inspiring story, “Our American Dream Cookbook” should be on your radar. Published by Cohasset-based Salty Days Media, this beautifully curated collection brings together recipes and heartfelt narratives from entrepreneurs across the country—each one supported by Samuel Adams’ Brewing the American Dream initiative.
A philanthropic program launched by the Boston Beer Company, Brewing the American Dream has helped more than 16,000 food and beverage entrepreneurs over the past 16 years, offering funding, mentorship, and a vital sense of community. The cookbook showcases 80 of these standout small business owners and is a tribute to their passion, resilience, and culinary creativity.
Author Jennifer Glanville Love—a Samuel Adams brewer and director of partnerships at Boston Beer Company—heads up the Brewing the American Dream initiative. Behind the scenes is publishing veteran Sara Domville, the CEO and publisher of Salty Days Media. Inspired by her previous work at America’s Test Kitchen and F+W Media, Domville launched her boutique publishing house in 2023 with a mission to create beautiful, meaningful books in partnership with iconic brands. In addition to securing national distribution through Simon & Schuster, Domville spearheaded a dynamic publicity campaign for “Our American Dream Cookbook,” which included a series of experiential culinary events held on the South Shore.
The new cookbook includes plenty of nods to craft beer and many recipes feature Samuel Adams beer as a key ingredient, such as this recipe for crisp, golden Fish and Chips, inspired by Domville’s British heritage.
To learn more about Brewing the American Dream and how it empowers small business owners nationwide, visit brewingtheamericandream.com. To purchase a copy of the cookbook, visit saltydays.com/salty-days-store/.
Baby Back Ribs with Ginger Hoisin Sauce
Originally crafted by publisher Sara Domville’s mother, Dorothy, this streamlined family favorite recipe combines hoisin, soy sauce, rice vinegar, ginger, and sesame oil to create a magical potion that transforms ribs. Simply simmer the ribs in the sauce, toss them on the grill to crisp up, and dinner is served. The sauce is also terrific on grilled chicken, sausages, pork chops, and even a BLT sandwich. For the full experience, savor these ribs with warm, buttery garlic bread and a generous green salad, just as Sara’s family does.
1½ cups ketchup
1 cup hoisin sauce
1 cup soy sauce
½ cup firmly packed dark brown sugar
1 yellow onion, quartered
4 garlic cloves, minced
¼ cup fresh ginger, peeled and minced
½ cup rice vinegar
½ cup dry sherry
2 teaspoons toasted sesame oil
1 teaspoon red pepper flakes, or to taste
1 teaspoon freshly ground black pepper
2 racks pork baby back ribs, about 5 pounds total, cut crosswise into two-bone rib sections
To braise the ribs, in a large stockpot, combine the ketchup, hoisin sauce, soy sauce, sugar, onion, garlic, ginger, vinegar, sherry, sesame oil, red pepper flakes, and black pepper and stir to mix well. Add the ribs and stir until evenly coated. Cover the pot, place over medium-high heat, and bring to a gentle boil for 15 minutes. Reduce the heat to low and simmer, stirring occasionally, until the ribs are tender but not falling apart, about 1 hour.
Prepare a gas or charcoal grill for direct cooking over medium heat (400°F).
To reduce the sauce, when the ribs are ready, using tongs, transfer the ribs to a large sheet pan. Increase the heat on the stovetop to medium-high and bring the sauce to a boil. Adjust the heat to maintain a gentle boil and cook, stirring often, until the sauce is reduced to 2 to 3 cups, about 10 minutes. Remove and discard the onion pieces, then remove the sauce from the heat and keep warm.
To crisp the ribs on the grill, when the grill is ready, brush the grill grates clean. Add the ribs to the grill over direct heat, close the grill lid, and cook, turning occasionally, until nicely charred on both sides, about 10 minutes.
Slather the ribs with some of the sauce and continue to grill, turning once or twice, until sticky, 2 to 3 minutes longer. Transfer to a platter and serve with the remaining sauce alongside.
*Makes 6 Servings
FISH & CHIPS
Traditionally British, and originally served generously sprinkled with salt, doused with malt vinegar, and wrapped in newspaper at the local “chip shop,” this is a dish we never tire of. We recommend using cod or haddock, but halibut or hake also works. Samuel Adams Boston Lager or Golden Pilsner beer goes into the batter both for its flavor and for its carbonation and maltiness, which produces a lighter, crispier, and tastier coating.
Enjoy with deliciously thick deep-fried potatoes and plenty of cold beer.
Chips
2 pounds russet potatoes, peeled
Canola or peanut oil, for deep-frying
Fine sea salt
Beer-Battered Fish
2 cups all-purpose flour
2¼ cups Samuel Adams Boston Lager, Wicked Easy, or Golden Pilsner
2 teaspoons fine sea salt
2 teaspoons freshly ground black pepper
2½ pounds fresh or thawed frozen cod or haddock fillets
Tartar sauce, lemon wedges, and/or malt vinegar, for serving
To prepare the potatoes, peel the potatoes and cut lengthwise into ½-inch-thick planks. Cut each plank lengthwise into ½-inch-wide strips. In a large bowl, combine the potatoes with cold water to cover and let sit for 10 minutes. Drain the potatoes and pat dry with paper towels.
To par-fry the chips, line a large sheet pan with paper towels. Into a large, heavy saucepan, pour oil to a depth of at least 2 inches (but do not fill more than half full) and heat over medium-high heat to 250°F on a deep-frying thermometer. Working in batches to avoid crowding, fry the potatoes, turning once or twice, until very lightly golden, about 5 minutes. Using a slotted spoon or wire skimmer, transfer to the paper towel–lined pan to drain. Reserve the oil in the pan.
Preheat the oven to 200°F. Set a wire rack on a second sheet pan and place in the oven. To fry the chips a second time, increase the heat of the oil to 325°F. Working in batches to avoid crowding, fry the potatoes again, turning once or twice, until golden brown and cooked through, about 3 minutes. Remove the rack-pan setup from the oven and transfer the chips to the rack, sprinkle immediately with salt and return the rack-pan setup to the oven. Repeat until all the potatoes are fried and keep warm in the oven while you fry the fish. Reserve the oil in the pan.
To make the beer batter, in a wide, shallow bowl, whisk together the flour, beer, salt, and pepper until smooth and the consistency of heavy cream. Line the first sheet pan with fresh paper towels. Heat the reserved oil to 325°F. To fry the fish, working in batches to avoid crowding, dip each piece of fish into the batter, coating completely and allowing the excess to drip off.
Carefully add the battered fish to the hot oil and fry, turning once or twice, until the fish is crispy, golden brown, and cooked through, 2 to 3 minutes. Using tongs, transfer to the paper towel–lined pan to drain. Serve the fish and chips at once with tartar sauce, lemons, and/or vinegar.
