Post has attachment

Post has attachment
Spicy Buffalo Cauliflower Bites

• 1 cup water
• 1 cup all purpose flour
• 2 tsp garlic powder
• 22 oz (6 1/2 cups) cauliflower florets
• 3/4 cup Franks Hot Sauce
• 1 tbsp melted unsalted butter

• Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.
• Combine the water, flour, and garlic powder in a bowl and stir until well combined.
• Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
• While the cauliflower is baking, combine the hot sauce and butter in a small bowl.
• Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing if desired and celery sticks.


Post has attachment
Surf Quesadillas

• 3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.) 
• 3 garlic cloves, chopped
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne
• 1 tablespoon orange juice 
• 1 tablespoon olive oil 
• 1 1/2 cups (5 oz.) shredded sharp cheddar cheese 
• 1 1/2 cups (5 oz.) shredded jack cheese
• 4 large (9 to 10 in.) flour tortillas 
• 3/4 pound zucchini, coarsely shredded
• About 3/4 cup fresh corn kernels (from 1 cob) 
• 2 green onions, thinly sliced

•  Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
• Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
• Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
• Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side. 


Post has attachment
Vanilla Ice Cubes
• 2 c. almond or refrigerated coconut milk
• 1/3 c. granulated sugar
• 1 vanilla bean
• 1 tsp. vanilla (optional--add for more intense vanilla flavor)

Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.
Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.

• Be aware that if you use soy milk, it's more likely to curdle when added to tea or coffee.


Post has attachment
Beer-Braised BBQ Brisket Grinders

• 2 tablespoon(s) instant espresso coffee powder
• 2 tablespoon(s) packed brown sugar
• 1 tablespoon(s) smoked sweet paprika
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground ancho chile
• 1 teaspoon(s) kosher salt
• 2 tablespoon(s) canola oil or bacon drippings
• 1 (5-pound) beef brisket, trimmed, leaving a 1/4-inch layer of fat 
• 2 large white onions, halved, sliced
• 6 clove(s) garlic, peeled
• 1 bottle(s) (12-ounce) dark Mexican beer
• 1 can(s) (14 1/2-ounce) fire-roasted diced tomatoes, undrained
• 1 cup(s) chipotle barbecue sauce (or your favorite barbecue sauce) 
• 12 Kaiser, brioche, or Portuguese rolls, split
• Coleslaw

• Heat oven to 300 degrees F. Mix espresso powder, sugar, paprika, cumin, ancho chile, and salt in a small cup. Set aside spice rub.
• Heat oil or bacon fat in a large, heavy Dutch oven over medium-high heat until shimmering. Add brisket and brown well on all sides, about 6 minutes. Remove brisket to a baking sheet to cool slightly.
• Discard all but 2 tablespoons of the drippings from pot. Add onions and garlic and sauté 4 minutes or until softened. Stir in beer, diced tomatoes (with juices), and barbecue sauce. Turn off heat.
• Meanwhile, rub brisket all over with spice rub. Place brisket, fat side up, into sauce mixture in pot and bring to a boil. Cover pot and place it in the oven. Braise for 4 1/2 hours or until brisket is fork-tender. Let cool completely in sauce. Skim off and discard fat from the surface of the sauce. Remove brisket and puree sauce in pot using a handheld blender (or puree in a blender). Return brisket to sauce in pot and cover. (You can make this up to 2 days ahead and keep it in the fridge.)
• To serve, heat brisket in sauce over low heat for 30 minutes, or until fork-tender. Transfer brisket to a cutting board; trim fat from it, then shred brisket with 2 forks into bite-size pieces. Return shredded beef to sauce in pot and toss until coated. Serve on rolls topped with coleslaw.


Post has attachment
Chocolate Guinness Cake

• 1 cup Guinness (dark beer)
• 1/2 cup butter, cubed
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 eggs, beaten
• 2/3 cup sour cream
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 1/2 cup heavy whipping cream

• Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
• In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
• Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
• In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.


Post has attachment
Fried Beer-Battered Fish and Chips with Dilled Tartar Sauce

• 1 1/4 pound(s) baking potatoes, peeled and cut into 2 1/2- by 1/3-inch sticks
• Vegetable oil, for frying 
• 1 1/2 cup(s) all-purpose flour
• All-purpose flour, for dredging 
• Kosher salt, to taste
• 1 3/4 cup(s) cold lager or pilsner
• 1 3/4 pound(s) center-cut skinless cod or haddock fillet, cut into four 6- by 2-inch pieces
• Freshly ground pepper, to taste
• Malt vinegar, for serving
• Dilled Tartar Sauce, for serving

• In a large bowl, cover the potatoes with water; let soak for 1 hour. Drain the potatoes and pat dry thoroughly with paper towels.
• Set a rack over a rimmed baking sheet. In a large, wide pot, heat 2 inches of oil to 330 degrees F. Add the potatoes and fry until tender, about 12 minutes. Using a long-handled wire scoop, transfer the potatoes to the rack to drain. Let cool for at least 15 minutes.
• Meanwhile, in a large bowl, whisk the 1 1/2 cups of flour with 1 1/2 teaspoons of salt. Whisk in 1 1/2 cups of the cold beer until the batter is almost smooth; it should be a little lumpy. Refrigerate for 15 minutes. Stir in the remaining 1/4 cup of beer.
• Preheat the oven to 350 degrees F and heat the oil to 375 degrees F. Add half of the potatoes and fry until crisp, 2 minutes; transfer to the rack to drain while you fry the remaining potatoes. Spread the fries on a large-rimmed baking sheet.
• Reduce the oil temperature to 325 degrees F. Season the fish with salt and pepper. Mound flour in a wide, shallow bowl. Working with 2 pieces at a time, dredge the fish in the flour, shaking off the excess. Dip the floured fish in the beer batter; allow any excess batter to drip off. Add the battered fish to the hot oil and fry, turning a few times, until richly browned and crunchy and the fish is cooked through, 8 to 10 minutes. Drain the fish on the rack, lightly blot dry with paper towels and keep warm.
• Reheat the fries in the oven. Batter and fry the remaining fish. Serve the fish and chips hot with malt vinegar and Dilled Tartar Sauce.

Dilled Tartar Sauce: In a bowl, blend 3/4 cup mayonnaise with 3 tablespoons sweet pickle relish, 1 diced sour pickle, and 1 tablespoon chopped dill. Season the tartar sauce with salt and pepper and serve cold. Makes about 1 cup.


Post has attachment
Potted Cheddar and Beer Spread

• 1 1/2 pound(s) (6 cups) extra-sharp Cheddar cheese, shredded
• 1 can(s) (12-ounce) beer
• 6 tablespoon(s) (3/4 stick) margarine or butter, softened
• 1 tablespoon(s) Dijon mustard
• 1 tablespoon(s) Worcestershire sauce
• 1/8 teaspoon(s) ground red pepper (cayenne)
• 1/8 teaspoon(s) ground nutmeg

• In large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
• In food processor with knife blade attached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.
• Pack cheese into crocks or decorative airtight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.


Post has attachment
Easy Baked Potato Soup

• 3 to 4 medium baking potatoes, baked
• 5 bacon strips, diced
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 3-1/2 cups 2% milk
• 2 teaspoons garlic powder
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• Dash Liquid Smoke, optional
• 1 cup (8 ounces) sour cream
• Shredded cheddar cheese

• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
• Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
• Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).


Post has attachment
Calcannon Potatoes

• 2 pounds cabbage, shredded
• 2 cups water
• 4 pounds potatoes, peeled and quartered
• 2 cups milk
• 1 cup chopped green onions
• Salt and coarsely ground pepper to taste
• 1/4 cup butter, melted
• Crumbled cooked bacon and minced fresh parsley

• In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
• Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
• In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 12-16 servings.

Wait while more posts are being loaded