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Recipes
Chicken Enchiladas - Beer Braised w/ Lime
By timbrehse
Preheat the oven to 350 degrees F
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 teaspoons freshly grated lime zest
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 ounces beer
- 1 jalapeño pepper, seeded and diced
- 1 lime, juiced
- 8 ounces monterey jack cheese, freshly grated
- 8 to 10 flour tortillas
- Beer Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups your favorite beer
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Pesto Avocado and Cilantro
By timbrehse
Directions Grind the cilantro, Parmesan cheese, pine nuts, and garlic with a mortar and pestle until a smooth pa...
- 1 1/2 cups (lightly packed) fresh cilantro leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts, toasted
- 1 garlic clove
- 1/4 cup extra-virgin olive oil
- 1 ripe avocado, peeled and pitted
- Fresh lime juice
- Salt and freshly ground black pepper
Carnita Fries
By timbrehse
Pork Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne...
- Pork
- 3-4 pounds pork shoulder roast (or butt)
- 1 tablespoons canola oil
- 1 1/2 teaspoons salt + pepper
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 2 teaspoons chipotle chili powder
- 2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/2 cup tequila
- 1/2 cup orange juice
- 1 1/2 cups water
- 1 large or 2 small chipotle chiles in adobo, minced
- 2 tablespoons honey
- Broiled Tomatillo Salsa
- 8 dried guajillo chiles (or a mix of guajillo, ancho chiles, chipotle chiles and habanero chiles)
- 2 cloves garlic
- 1 pound tomatillos (or about 5), peeled
- 1 (14 ounce) can fire roasted tomatoes
- 2 tablespoons olive oil
- 2 teaspoons honey
- salt
- Fries
- 3 pounds russet potatoes, peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- Queso
- 1 1/2 cups half and half
- 4 ounces cream cheese
- 10 ounces oaxaca cheese, shredded
- 10 ounces sharp cheddar cheese, shredded
- 2 chipotle chiles in adobo, minced
- fresh cilantro, chopped
- Toppings
- 2 avocados, mashed with a pinch of salt and pepper, squirt of lime juice + chopped cilantro
- pickled or fresh jalapeno slices
- sour cream or greek yogurt
- fresh cilantro
- Cajita Cheese
Pulled Pork with Sweet Chili Slaw Tacos
By timbrehse
Change up taco night with this Pulled Pork with Sweet Chili Slaw Tacos recipe
- PULLED PORK:
- 4 pounds pork roast shoulder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 ounces beer
- 2 cups sliced green cabbage
- 3 tablespoons sweet chili sauce
- 1 lime, juiced
- Several (4-inch) tortillas, for serving
- Cotija cheese, for crumbling
- CILANTRO AVOCADO CREAM:
- 1 avocado, chopped
- 1 lime, juiced and zested
- 3 tablespoons sour cream or greek yogurt
- 3 tablespoons chopped fresh cilantro
Pesto (Chile Sauce ) - Hot Pepper
By timbrehse
Combine in Blender stream oil
- 1 poblano pepper, stemmed, coarsely chopped
- 1-2 jalapeno peppers, stemmed coarsely chopped
- 1 green serrano pepper, stemmed, coarsely chopped
- 2 garlic cloves
- 1 cup cilantro sprigs
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Extra-virgin olive oil
Salmon-Booze Cured
By timbrehse
1. Baste the fish with the whiskey and set on a plate in the refrigerator
- 1.5 pounds salmon (skin on, no bones)
- 1/4 cup bourbon or whiskey
- 1.5 cups coarse sea salt
- 1.5 cups brown sugar
- 1 fennel bulb (dice tops and slice bulb)
- 1/4 cup fennel seeds, toasted
- 1 lemon, zest only
- 1 tablespoon black pepper
Tomato - Green Chutney
By timbrehse
Simmer all ingredients in a small covered saucepan for 30 minutes
- 1 pound green tomatoes, chopped
- 1/2 medium white onion, chopped
- 1/2 cup golden raisins
- 1 cup brown sugar
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 3/4 cup apple cider vinegar
Swiss Chard Stems, Grilled with Anchovy Vinaigrette
By timbrehse
Swiss chard stems have the same mineral flavor as the leaves, but lack their gloss and buoyant texture
- ANCHOVY VINAIGRETTE:
- 2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note)
- 1/2 ounce garlic, minced (about 3 small cloves)
- 3/4 cup + 4 teaspoons extra virgin olive oil
- 1/2 teaspoon red chile flakes, or more to taste
- GRILLED CHARD STEMS:
- Stems from 1 large bunch Swiss chard (save greens for another use)
- Extra virgin olive oil
- Salt and freshly ground pepper
- Anchovy Vinaigrette (above)
- Splash sherry vinegar
Potato Salad-Grilled with Black Garlic Vinaigrette
By timbrehse
Preheat grill to med high heat
- Dill Cream:
- 24 oz = 1 1/2 lbs baby potatoes
- 4 cloves black garlic
- 4 T oil
- 1/4 tsp salt
- pepper
- 1 T rice wine vinegar
- 1 T chives
- 2-3 T fresh dill, cilantro, Italian parsley or tarragon.
- 1 Cup sour cream
- 2 T fresh dill
- 2 T lemon juice
- 1 T finely chopped onion or shallot
- salt, pepper, sugar
Soft-Shell Crabs With Fennel-Green Apple Slaw
By timbrehse
1. In a baking dish large enough to hold the crabs in a single layer, place the milk and crabs
- 1 1/2 cups milk
- 4 soft-shell crabs, cleaned
- 3/4 cup all-purpose flour
- kosher salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 fennel bulb, julienned
- 1 Granny Smith apple, julienned
- 1/4 cup fresh mint leaves, cut into a chiffonade
- 1 pink grapefruit, sectioned
- 6 tablespoons grapefruit juice
- 1 tablespoon lemon juice
- 2 to 3 tablespoons extra virgin olive oil
- 1/2 teaspoon fleur de sel
- 1/4 teaspoon ground cumin (whole seeds, toasted and freshly ground)
- 1/4 teaspoon dried red pepper flakes
- freshly ground black pepper.