Bacon beer cheese dip

Ingredients

• ½ pound bacon slices
• 1 tablespoon butter
• ½ yellow onion, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon stone ground mustard
• 8 ounces cream cheese, softened
• 1 12 ounce beer, preferably an IPA or dark brown ale
• 6 cups shredded sharp cheddar cheese, about 8 ounces
• Generous dashes of hot sauce such as Frank's or Tabasco
• Kettle Brand Chips for dipping

Instructions

1. Heat oven to 350 degrees F.
2. Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy then remove and place on a paper towel lined plate. Cool and then chop or tear the bacon into rough pieces. Discard the bacon grease.
3. In a medium high sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes. Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat and bring to a boil and cook for 5 minutes stirring occasionally. Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat. Set aside ¼ cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added. Stir in ¾ of the bacon, saving the rest for the top of the dip.
4. Spray a 1 quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining ¼ cup cheddar cheese and the rest of the crumbled bacon.
5. Bake for 20-25 minutes or until the dip is bubbling. Serve warm with potato chips.

CHIPOTLE CHICKEN TORTA

INGREDIENTS

• 4 soft Bolio rolls
• 1 pound chicken boneless, skinless breasts
• ¼ cup chipolte peppers, from a can
• ½ cup beer
• 1 cup shredded cabbage
• 1 beefsteak tomato, sliced
• 1 sweet onion, sliced
• 1 lime
• ½ cup queso fresco cheese
• 1 avocado
• salt and pepper

INSTRUCTIONS

Chicken

1. Place the chipolte peppers and sauce, the chicken, and the beer in crock pot. Sprinkle generously with salt and pepper. 
2. Cook on high for 4 hours or low for 8 hours. Shred the chicken with 2 forks.

Sandwiches

1. Mash the avocado with the juice of the lime and 1 teaspoon salt. Spread on the the top layer of each roll.
2. Layer the bottom of the roll with the chicken, tomato, onion, cabbage, and cheese. Place the top layer of the roll on the bottom and serve.

Chilli and Beer Barbecue Pork Ribs

Ingredients

For the Chilli and Beer Barbecue Pork Ribs:

1 (500g / 1lb) rack of pork ribs
1 cup light beer

For the Chilli Spice Rub:

½ tsp ground coriander
½ tsp ground smoky paprika
½ tsp ground cumin
½ tsp ground dried garlic
½ tsp ground chilli (or more, to taste)

For the Barbecue Glaze:

⅛ cup Worcestershire sauce
⅛ cup Barbecue sauce
1 tbsp Ketchup
1 tbsp olive oil

Instructions

To prepare the ribs:

Wash ribs under cold running water and pat dry with paper towels.
Place rack of ribs in a roasting dish.

To make the Chilli Spice Rub:

Combine all ingredients in a bowl and rub into both sides of the ribs.
Place ribs in the fridge, uncovered, and allow flavours to infuse for around 2 hours.

To bake the Ribs:

Preheat oven to 180C (200C fan-forced, 375F, gas mark 5).
Pour beer into the baking dish, under the ribs.
Cover the dish with aluminum foil and bake for 30 minutes on the middle shelf.

To make and apply the Barbecue Glaze:

Mix all Glaze ingredients in a bowl.
Remove ribs from the oven and discard foil. Turn oven element on to grill or preheat your outdoor barbecue.
Baste the ribs generously with the Glaze and grill for another 5 minutes.
Remove ribs from the oven or barbecue and serve.