Smoked paprika, chipotle chili powder, and nutmeg, optional
2 cups grated white cheddar cheese
2 cups sharp cheddar cheese
Salt and pepper, to taste
Sliders
1 baguette
Butter, for frying the grilled cheese
10 slices white cheddar cheese, broken in half
Instructions
Make the Jam
In a large pan with high walls, cook the bacon, working in batches to avoid overlap. Once all of the bacon has been cooked, allow it to cool and then roughly chop.
Pour out all but about 1 tablespoon’s worth of drippings from the pan. Heat the pan again and add in the onions. Cook the onions until they have become translucent, about 3-4 minutes. Then, add the garlic and cook for a minute.
Pour in the brown ale and apple cider vinegar and deglaze your pan using a wooden spoon.
Add the brown sugar, chopped bacon, crushed tomatoes, salt and pepper and stir well.
Place the lid over the pan, cracked so that the steam can vent slightly, and allow the mixture to boil for a minute. Then, reduce the heat to maintain a simmer. Cook until much of the liquid has evaporated and you are left with a thick, chunky jam, about 1 hour.
Make the Mac n’ Cheese
Cook the macaroni according to the directions on the box.
Heat a pot over medium-high and add the butter.
When the butter melts entirely, whisk in the flour to create a roux. Cook until it begins to bubble and turns a gold-ish color.
Slowly add the milk and beer while whisking the mixture. Then, add the cheeses a little bit at a time, and stir constantly until the mixture is smooth.
Turn the heat down to medium and keep stirring for another 5 minutes or so as the mixture thickens up.
Add the salt and pepper. You may also choose to add a bit of chipotle chili powder, smoked paprika and/or nutmeg, depending on how you like your macaroni and cheese. I add a pinch of each.
Mix in the cooked macaroni.
Assemble the Sliders
Slice your baguette to your desired thickness. Butter one side of each slice.
Heat a large pan over medium heat.
Place a piece of cheese on the unbuttered side of one slice of bread, and scoop a generous amount of mac n’ cheese on top of the cheese. Place, buttered-side down, into the hot pan. Do this with 3-4 pieces at a time. Place another piece of cheese on top of the mac n’ cheese.
Top each with another slice of bread that has been spread on the unbuttered side with bacon, beer and tomato jam.
Fry until slightly browned and the cheese binding the sandwich has begun to melt. Then carefully flip each slider over to fry the other side. Serve warm.
Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
When all meat is browned select Sauté and add garlic to the pot. Sauté for 1 minute.
Add orange juice, soy sauce, sesame oil, red pepper flakes, and orange zest to the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
Serve over rice; garnish with additional orange zest, green onion and red pepper flakes if desired.
Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, bell pepper, garlic, and 1/2 teaspoon salt to the pressure cooker. Saute the onions and garlic until softened, about 5 minutes.
Make a hole in the center of the onion mix and add the chili powder, cumin and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and tomato paste, stir to coat with the onions and spices, then add the beer. Cook, stirring often and scraping the bottom, until the beef just loses its pink color, about 3 minutes.
Stir the kidney beans, tomatillos, plum tomatoes and tomato sauce into the pot. Place the ham hock in the middle of the mixture and add bay leaves. Lock the lid on the pressure cooker and bring up to high pressure. Reduce the heat to maintain the pressure, and cook at high pressure for 12 minutes in a stove top cooker, 15 minutes in an electric cooker. Turn off the heat and let the pressure come down naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
Remove and discard ham hock and bay leaves.
Stir in the black pepper and sugar, then taste and add salt if needed.
Garnish with cilantro, green onions, queso fresco and limes as desired.
Grease an 8" or 9" square pan with cooking spray and line with parchment.
In a large bowl using a hand mixer, beat butter, sugar, and vanilla until smooth. Add flour and salt and beat until combined. Stir in 1 cup mini chocolate chips.
In a large bowl, mix together sweetened condensed milk and melted white chocolate, then fold into cookie dough mixture. Pour into prepared pan and top with remaining 1/4 cup mini chocolate chips.
Refrigerate until fudge is firm, about 2 hours. Remove from pan by lifting edges of parchment paper and cut into squares.
2 tbsp. freshly chopped cilantro, plus more for garnish
1 1/2 c. shredded Monterey Jack, divided
3/4 c. shredded yellow cheddar
Instructions
Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.
In a large skillet over medium-high heat, heat oil. Add chicken and season generously with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest, 5 minutes, then dice.
To skillet add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add salsa verde, chicken broth, and cilantro and simmer 3 minutes. Stir in 1 cup Monterey Jack and cheddar and let melt, 1 minute, then add cooked chicken and penne and stir until totally combined. Top with remaining Monterey Jack and bake until melty, 10 minutes.
Lay thawed chicken breasts flat on cutting board and freeze for 15 minutes to firm up.
Trim away any excess fat and cut breasts in half horizontally to form two thin cutlets. Use a meat hammer to a uniform ½? thickness. Evenly sprinkle both sides with 1 teaspoon Kosher salt. Allow to sit at room temperature for 20 minutes.
Peel and mince the garlic cloves.
Place a medium-size sauce pan over medium burner and pre-heat 1 tablespoon olive oil until it begins to shimmer. Add garlic, ¾ teaspoon kosher salt, dried oregano, and red pepper flakes. Saute for 30 seconds
Add crushed tomatoes and sugar. Increase burner to high until it reaches a simmer, then reduce to medium-low and simmer for 20 minutes until the sauce has thickened. Remove from heat, add chopped basil and 1 teaspoon olive oil. Taste and season with salt and pepper if needed. Keep warm.
Shred mozzarella and fontina, combine in a small bowl.
In a pie plate, whisk egg and flour together until it becomes smooth.
Grate Parmesan into a second pie plate, then combine with panko, garlic powder, oregano, and ground black pepper.
Set an oven rack about 4? from the broiler element and turn on broiler.
Pat chicken dry with paper towels. Dredge in egg mixture, then Parmesan/panko mixture, pressing latter for good cohesion.
Place in a 10?-nonstick skillet over medium-high burner. Pre-heat 1/3 cup vegetable oil until it begins to shimmer.
Add two pieces of chicken at a time into oil, and cook for 2 minutes per side without moving. Carefully flip the chicken using tongs and cook the second side for 2 more minutes. Remove cooked chicken to a half sheet pan with a cooling rack inside to drain. Cook the second batch of chicken.
Spread cheese evenly trying to cover as much of the chicken as possible. Broil for 3 to 4 minutes until the cheese has melted and is beginning to brown.
Put chicken on serving platter and top with about 2 tablespoons of sauce per chicken. Sprinkle with minced basil and serve immediately. Remaining sauce can be served with precooked pasta.
1 head green cabbage (2 pounds), cored and cut into 8 wedges
3 ears corn, husks and silk removed, ears cut into 3 pieces
6 carrots, peeled and cut into 2-inch pieces
1 onion, halved and cut through root end into 8 wedges
4 garlic cloves, peeled and smashed
10 sprigs fresh thyme
2 bay leaves
Salt and pepper
1 1/2 cups beer
2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips
INSTRUCTIONS
Heat oil in 8-quart Dutch oven over medium heat until shimmering. Add bratwurst and cook until browned all over, 6 to 8 minutes. Remove pot from heat. Transfer bratwurst to cutting board and halve crosswise.
Place potatoes in single layer in now-empty Dutch oven. Arrange cabbage wedges in single layer on top of potatoes. Layer corn, carrots, onion, garlic, thyme, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper over cabbage. Pour beer over vegetables and arrange browned bratwursts on top.
Bring to boil over medium-high heat (wisps of steam will be visible). Cover, reduce heat to medium, and simmer for 15 minutes. Add bell peppers and continue to simmer, covered, until potatoes are tender, about 15 minutes. (Use long skewer to test potatoes for doneness.)
Transfer bratwurst and vegetables to large serving platter (or roasting pan, if your platter isn’t large enough); discard thyme sprigs and bay leaves. Pour 1 cup cooking liquid over platter. Season with salt and pepper to taste. Serve, passing remaining cooking liquid separately.
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