Foodie Friday: Danke BierBeisl!

Posted on April 12, 2013 by BeautyFrosting

Welcome to BierBeisl!

Dear BierBeisl,

Heading out on Saturday night with a couple of friends for a fancy dinner in Beverly Hills, I had no idea what we were in for. Thanks to you we had the best time! A night out with the girls for beers and sausage in Beverly Hills, who knew! I’ve never been a beer drinker but three little words from your bartender changed all that, StieglAdlerGrapefruit: half beer half organic grapefruit soda. How have I never had this before? I loved it! So thirst-quenching and the perfect suggestion for this lightweight.

Forgetting momentarily that I hadn’t come just for the beer, your amazing staff warmly navigated us through your authentic Austrian menu. Next destination? The perfect food companion to our beer – Kasekrainer! WOW, this Swiss cheese infused sausage was AMAZING! So juicy and delicious, the pretzel bread accompaniment took it over the top and we gladly devoured every bite! I kept thinking it doesn’t get better than this but you managed to changed my mind with the arrival of each dish. Our Austrian feast was both refined and comforting.

Home Cured Char ($15) with heirloom beets, pickled red onion, cucumbers, horseradish crème fraiche, tossed herb salad.

Marinated Duck Breast ($19) with white asparagus, kumquat compote and wild arugula, toasted pine nuts, broken balsamic vinegar. Beautiful dish!

Kasekrainer Sausage ($11) swiss cheese infused, light peppery, similar to “polish.” Tarragon mustard and fresh horseradish. My FAVORITE! So juicy every bite was a burst of flavor.

Original Vienna Schnitzel ($29) garnished with lemon and lingon berries, with potato salad. Razor thin with a light breading. Perfect with the sweet lingon berries and tart potato salad.

Asparagus Risotto ($28) with sauteed veal sweetbreads, meyer lemon, Parmesan, veal jus and tossed herb salad.

Creamy Veal Gulasch ($32) with homemade spatzle. sour cream, chives. The veal couldn’t have been more tender. This was SO RICH, I loved it.

Apfelstrudel ($9) with homemade vanilla ice cream. Flaky and delicious, not too sweet.

Stiegl Radler Grapefruit ($8) half Goldbrau/half all natural organic grapefruit soda, ideal thirst quencher and low on alcohol and calories. I couldn’t stop drinking this. Turns out I AM a beer drinker!

From the moment we stepped in the front door we were treated to your hospitality. The staff was attentive and accommodating. They really made our night out special. The space is intimate and embracing and the modern rustic décor is cozy. I would dare say the kitchen is drastically smaller than most kitchens in this zip code. Still we were amazed at the attention to detail in every dish and the incredible flavors that were coming out of the tiny open kitchen.

To Chef Bernhard Mairinger, your passion for Austrian food combined with your extraordinary talent in the kitchen made for an unforgettable experience. Thank you for my introduction to Austrian cuisine. I left your establishment with a giddiness small children find in a toy store. Kasekrainer sausage and Stiegl Radler Grapefruit! I’m telling absolutely everyone how fun it was to discover BierBiesl!

Auf Wiedersehen, until we meet again!

With Love and Gratitude,
Rebecca

BierBeisl

9669 S. Santa Monica Boulevard

Beverly Hills, CA 90210

310-271-7274

http://www.bierbeisl-la.com/

$$$

Foodie Friday: Mmmmmm, Mmmmmm, MB!

Posted on April 5, 2013 by BeautyFrosting

Dear MB,

Your biscuits are AMAZING! I know i’m not telling you anything you haven’t already heard. They have their own Facebook page, for heaven’s sake! Yet, I still have to say BRAVO!

Your bacon and cheddar buttermilk biscuits are baked perfection. They have this great crunch on the outside and are warm and moist on the inside. They have bacon and cheddar cheese…and they’re bread!

It’s not difficult to win me over but the perfect companion to these little gems is the whipped maple butter. This sweet and savory union had everyone expressing their love for your biscuits! Resounding sounds of pleasure – Mmmm…, Wow! and Oh YEAH! – could be heard around the restaurant.

I noticed several people doing exactly what we did, picking up the little metal ramekin of the whipped maple butter and looking at it like it was a mystical thing, a culinary concoction beyond comprehension, wondering if this is the secret to why this all tastes soooo heavenly! When I finished, I immediately wanted to order more biscuits, give them as gifts, have them for dessert and learn how to make them!

The bar had been set pretty high but there are a number of incredible choices on your ever changing, seasonal menu and the rest of our selections were equally inspiring. Every single thing we ordered was delicious!

Vietnamese Caramel Pork Jowl ($13) with green papaya salad, lime.

Sweet glazed delicate pork. What’s not to love!

White Oak Grilled Skirt Steak ($18) grilled broccolini, red chimichurri.

Tender, juicy, smoked skirt steak, topped with a perfectly spiced chimichurri sauce.

Chicken Pot Pie ($16) ’nuff said!

The BEST pot pie i’ve ever tasted.

Seared Diver Scallops ($19) bacon butter, savoy cabbage, shiitake mushroom, puffed wild rice.

Perfectly cooked, seared outside, tender inside. The bacon butter sauce was delicious!

Roasted Brussels Sprouts ($10) emmental, hazelnuts, sage.

Roasted to perfection. I love brussels sprouts!

Bacon Cheddar Buttermilk Biscuits ($5) with maple butter.

What can I say, they remind me of home.

Avila’s Heir ($12) margarita with corralejo reposado, serrano, mandarin, yuzu.

After our small food marathon we were completely stuffed and thoroughly satisfied. Aptly titled a “social house,” the environment is lively and upbeat. The rustic-industrial interior and communal tables give a feel that is accessible and homey. We adored your friendly staff. They made our dining experience complete. Every detail exceeded our expectations!

Thank you to Chef David LeFevre for creating a real comfort food destination. I think everyone should experience the genuinely beautiful food you’ve created. A big THANK YOU from the bottom of my heart for creating your bacon and cheddar biscuits. They make me truly happy. MB Post, I definitely have a culinary crush on you!

With Love and Gratitude,

Rebecca Meyer

MB Post – A Social House

1142 Manhattan Avenue

Manhattan Beach, CA 90266

(310) 545-5405

http://eatmbpost.com/

Hours:

Mon–Thur 5pm–10pm

Friday 11:30am–10:30pm

Saturday 10am–10:30pm

Sunday 10am–10pm

$$$

Note from BF: I don’t know about y’all but this review from Rebecca is making me want to head over to MB RIGHT NOW!! Yummylicious. xoxo, BF

Foodie Friday: Lyfe Kitchen is loooovely!

Posted on March 15, 2013 by BeautyFrosting

Dear LYFE KITCHEN,

Lyfe Kitchen in Culver City

Thank you for opening your doors in Culver City and opening your kitchen and comforts to all of Los Angeles. Your chef, manager and staff were so friendly and concerned with customer care that it felt like you were opening your hearts to us, as well.

LYFE Kitchen stands for Love Your Food Everyday and if I could eat like this every day, I would. As a gal who likes to eat healthy 80% of the time and allows 20% for those charming “cheaty” foods, I love that at Lyfe Kitchen, I don’t have to choose. While you have menus for the gluten-free/celiac crowd and the vegans among us, you also have a full-service and fully pleasing menu for all the rest of us. Best part? All of the dishes and drinks are on the low-moderate-calorie side at under 600 calories. And it marries the best of both worlds: sustainable practices and natural, healthy, whole foods.

I came in last Monday night with my dear friend – and foodie guru – Whitney of HoopLA. I had no expectations and was at the mercy of Whitney and your fine executive chef, Jeremy Bringardner, which was totally my pleasure.

Some of my favorites on your menu?

Just a few of my favorites from Lyfe Kitchen...

Starters & Salads: The grilled artichoke ($7.99) paired with garlic aioli and the vegan caesar dressing. Let me tell you, honey, that I will be back to buy a pint of that caesar dressing, it is so delicious. And, sir, I’m not even a vegan. Yes, it’s that killer. The chunky guacamole ($5.99) was the best guacamole I’ve had besides my Mama’s with that perfect amount of citrus, acidity and creaminess. Served with gluten-free, house-baked tortilla chips and salsa fresca, I’ll be back soon for a true taste of the border! And the Farmer’s Market salad ($8.99) was simple, tangy and delicious thanks to the blackberries, spiced pecans, goat cheese and balsamic vinaigrette.

Entrees: Art’s Unfried chicken ($12.99) with roasted brussels sprouts, butternut squash, dried cranberries, cashew cream and dijon vinaigrette was again something that reminded me of something Mama would make. Terrifically tasty with a juicy, mouthwatering texture, it’s sure to please. And you also offered a Gardein “chicken” version, as well.

Desserts: Well, now this was just ridiculous. We were delighted with the vegan and gluten-free ChoColaTe Budino with pomegranate-soaked chia seeds and slivered almonds ($3.99) and the Apple and Quinoa crisp ($3.99). We realized that you really cannot go wrong with either one and I don’t recommend that anyone leaves there without trying at least one of these delicious desserts.

Drinks: I sampled each of their red wines and they were divine!

Setting & Ambiance: This is a perfect spot for everyone. With comfy booths, a bright feel and inspiring quotes on the wall, everyone will feel at home here. Great for couples, kids and singles alike!

Lyfe Kitchen is full of life!

Overall, Lyfe Kitchen converted me into being a believer that low-cal, vegan and gluten-free cooking cannot only be as good as its higher caloric, nutrient-lacking counterparts but that it can actually taste BETTER. Job well done.

xoxo,

Dawn McCoy

Foodie Fridays

BeautyFrosting

Cost: $

Lyfe Kitchen

9540 Culver Blvd.

Culver City, 90232

*Keep your hearts full and your taste buds happy, people!*

Foodie Friday: Get Your Greens Creamy Broccoli Cheddar Soup

Posted on January 25, 2013 by BeautyFrosting

Is there anything more comforting and delicious than soup in winter?
Well, maybe a bath…but I digress.

This soup is sooo cheesy, sooooo creamy, soooooo dreamy, and sooooo delicious that your lovies will be BEGGING for more!
Which isn’t a bad thing because this seemingly indulgent soup is also an EXCELLENT way to get your greens!

That’s why I call it Get Your Greens Soup !!

Get Your Greens Soup (Crock Pot crack)

2 Tbsp Butter

1 sweet white onion, chopped

2 c Chicken Broth

1 (16 oz) package Frozen Broccoli

1 can Cream of Chicken soup (*Cream of Mushroom can also be used for Vegetarian Soup)

1 can Green Beans (no added salt)

2 c Fresh Spinach (pureed)

Salt & pepper to taste

1/8 tsp Garlic Salt

8 oz Velveeta

3 oz Cream Cheese

1 c Sargento Classic Sharp Cheddar

1 Tbsp Worcesteshire Sauce (or less depending on preference)

1 Tbsp Mustard (or less depending on preference)

1 c Fat Free Half & Half

Set crock pot to low. Place butter in crock pot.

Puree spinach and green beans with 1 c chicken broth in blender or food processor.

Pour remaining cup of chicken broth into crock pot.

Add pureed veggie & broth mixture. Add cream cheese, velvet and cheddar.
Add chopped broccoli, onions, mustard, worcestershire sauce and seasonings.

Stir together.

Cook on high for 4 hours or low for 6-8. Stir occasionally.

Recipe Box: Sour Cream Apple Pie with Maple Buttermilk Crust

Posted on September 14, 2012 by BeautyFrosting

Occasionally, friends ask me to bake something for them. This was one of those occasions. My good friend & neighbor, Rick, asked me to bake his mother Nancy’s beloved apple pie recipe. So I did and I added a little maple syrup/extract to it! It was DELICIOUS and the crust I created, for the occasion, was a perfect marriage of apple, buttermilk and maple. All-American, creamy goodness! Try it for your next bbq, holiday or dinner party! It is sure to please.

xoxo,
BF

Sour Cream Apple Pie with Dawn's Maple Buttermilk Crust

Dawn’s Maple Buttermilk Crust

2 1/2 C All-purpose Flour

1/4 tsp Salt

3 Tbsp Granulated White Sugar

1/4 C Crisco Butter Shortening

12 Tbsp Butter (cold & cubed)

1/4 C Buttermilk

1 tsp Maple Syrup or Maple Extract

Preheat oven to 400. In a large mixing bowl, sift together the flour, sugar & salt. Add shortening – breaking it up with your hands. Mix it in, with hands, thoroughly in the flour. It will be piecey. Add the cold cubes of butter and work it into the flour-shortening mixture with your hands. Work it fast so the butter doesn’t soften. The mixture will be crumbly. Add ice cold buttermilk, bit by bit, until the mixture forms a dough. Lastly, add maple syrup/extract. Make a ball out of the dough.

Don’t overwork it. You don’t want tough dough by overworking! Divide the dough in half and flatten to form 2 disk shapes. Wrap one with plastic and place in freezer for later use. With the other, roll out with rolling pin until approximately 1/4 – 1/8 inch – depending how thick you like your pie crust.

Roll crust around rolling pin and hold over prepared pie dish. Gently unfold pie crust into pie dish. Make sure evenly distributed. There will be overlap. Cut off excess leaving a pie crust rim. Pinch your thumb and index finger together and pointing to the center of the crust, pinch to make “pie grooves” on crust.

If baking pie below, bake crust for 5 minutes to prime.

Nancy’s Sour Cream Apple Pie

1 unbaked 9 inch pie shell

1 egg

1 cup granulated sugar

1 cup sour cream

2 tablespoons flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 lb. apples, pared, cored and sliced (4 cups)

Optional: 1/4 tsp Maple Syrupor Maple Extract

Topping:

1/2 cup light brown sugar, firmly packed

1/3 cup flour

1/4 cup butter

Refrigerate pie shell until it is needed.

Preheat oven to 400°F.

In medium bowl, beat egg slightly. Add granulated sugar, sour cream, 2 tablespoons flour, the vanilla and salt; mix well. Add sliced apples; mix until well blended. Turn into pie shell. Bake 30 minutes, or until apples are tender. Meanwhile, make topping: mix brown sugar, flour and butter until crumbly. Sprinkle on pie. Reduce oven temperature to 350°; bake pie 15 minutes longer.

Peeling apples...

The ingredients

Ready to bake!

The finished product

Recipe Box Friday: Buttermilk Vanilla Pancakes with Buttermilk Vanilla Syrup

Posted on August 24, 2012 by BeautyFrosting

BeautyFrosting's Buttermilk Vanilla Pancakes with Buttermilk Vanilla Syrup

Whenever I think of buttermilk, I always think of buttermilk & cornbread with my Papaw and Wilbur’s buttermilk bath in Charlotte’s Web. Both are sweet memories of the tart stuff! And I LOOOOVE me some buttermilk! My fridge is never without it.

This past Saturday, I cooked up the most delicious breakfast I’ve ever made.

Oh dear God! It was so mouthwateringly delicious that I am getting hungry right now as I write this.

Making pancakes AND syrup might seem a little daunting but oh, honey, it’s not!

You’ll be thanking me!Homemade Buttermilk Vanilla pancakes! Homemade Buttermilk Vanilla Syrup! GO!!

Buttermilk Vanilla Pancakes

2 Eggs

2 C Buttermilk

1/2 tsp Pure Vanilla extract

1/4 C Melted Butter

2 C Flour

1 1/4 tsp. Baking Soda

3/4 tsp. Baking Powder

1 tsp. Salt

Ground Vanilla Bean (amount to your liking)

Mix flour, baking soda, baking powder and salt together. Add eggs, buttermilk, vanilla & melted butter and mix well.

OPTIONAL: Add desired amount of ground vanilla bean and mix well.

OPTIONAL: Chocolate Chips, Blueberries, Bananas, Pecans or Apples. Yummy!

Butter that skillet with, well, BUTTER!!

Cook each side until lightly golden. While cooking the rest of the pancakes, warm cooked pancakes in oven on the WARM setting.

And this lady likes a few of 'em with chocolate chips too!

Buttermilk Vanilla Syrup

1 cup buttermilk

1 cup sugar

1/4 cup butter

Ground Vanilla Bean (amount to your liking)

Boil buttermilk. Reduce heat to medium. Add sugar and butter and turn heat to high and let boil for one minute.

Next (Last step!), ADD:

1/2 tsp. vanilla

1/2 tsp. baking soda=OPTIONAL

Cook, and stir consistently, for 2 minutes until smooth.

It may settle a little but no fear! Just taste and enjoy the goodness.

xoxo,

BF Asks: What’s your favorite add-in (chocolate chips, blueberries, bananas, nuts, peanut butter, nutella, apples) to put in pancakes?

Recipe Box Friday: BeautyFrosting’s Avocado Pie

Posted on August 17, 2012 by BeautyFrosting

This is for Caitlin. And Hope. And everyone else who looooooooves my Avocado pie.

BeautyFrosting's Avocado "Lizard" Pie

I know it sounds weird, I do. But oooooooooooooh is it tasty!!!!
You can also call it froggie pie or lizard pie or ALIEN pie. The kids end up loving it simply because it is a total avocado green color.

And the adults love it because it’s delightfully different and utterly delicious!

Perfect for a fiesta, BBQ, beach party, taco night or any night, this pie is sure to please!

And it’s perfect for a dinner party with new friends because it’s an instant conversation starter.

Enjoy!

Avocado Pie with Tequila Whipped Cream & Toasted Coconut

Avocado “Lizard” Pie with Coconut Graham Cracker Crust, Tequila Whipped Cream & Toasted Coconut

(Takes about 45 minutes to prepare and needs to be chilled for at least 3 hours)

Crust:

1 1/2 c Graham Cracker Crumbs

1 Tbsp Brown Sugar

1 Tbsp Granulated Sugar

1/3 c Melted Butter

1/2 c Flaked, Sweetened Coconut

Filling:

2 Medium Avocados

1 14-ounce can sweetened, condensed milk

5 Tbsp Fresh Key Lime Juice

1 8-ounce package Cream Cheese (softened to room temperature)

Dash of salt

Tequila Whipped Cream:

1 c Heavy Whipping Cream

1 tsp Vanilla Extract

4 Tbsp Confectioners Sugar

2 Tbsp Tequila

Toasted Coconut Topping

1 c Coconut

Preheat oven to 350.

Put graham crackers in a ziploc bag. Grab a hammer (I knew that was good for something!). On a chopping board, hammer away at the crackers until you’ve got your crumbs.

Mix graham cracker crumbs and sugars. Brush a glass Pyrex pie dish with some of the butter. Be sure to coat the sides and bottom.

Add rest of butter to crumb & sugar mixture. Add coconut. Mix well.

Press mixture into butter-coated pie pan.

Bake for 8-10 minutes at 350.

Make the filling while crust cools.

Cut avocados into halves. Scoop out the insides and toss in blender. Add condensed milk and lim juice. Blend well. Add cream cheese and salt. Mix until smooth and green.

Pour the filling into prepared crust.

Cover with plastic wrap and chill in fridge (preferably for at least 3 hours).

Prepare whipped cream.

In a large bowl, whip cream until heavy and stiff peaks are about to for. Beat in vanilla and sugar. Add tequila. More sugar can be added as desired. Be careful not to overbeat as you don’t want lumps.

For toasted coconut, place coconut on foil. Make a little dish of the foil by folding up edges. Bake at 350 on top rack for 5 minutes or until coconut is toasted.

*If you’re short on time, you can cool crust and pie in freezer for 30-45 minutes to cool quickly.

The Crust Makings

The crust ready to bake!

The "Froggie" filling part

Fresh Tequila Whipped Cream

Avocado Pie: A slice of summer heaven

Recipe Box Friday: Piggy Cupcakes

Posted on July 27, 2012 by BeautyFrosting

I made these piggy cupcakes a few weeks ago for my dear friend, Hope’s, baby shower.

BeautyFrosting's Piggy Cupcakes

How’d I choose pigs? Well, to celebrate a true southern-turned SoCal transplant-she was given a “BABY-Q”. Get it?

Baby-Q-themed Piggy Cupcakes

The invite (above) was super cute with a baby pig cartoon on it and, well, it just seemed the way to go!

So many of you liked the pics of the piggy cupcakes on my BeautyFrosting Facebook page, that I knew I had to share the recipe with y’all.
So here you go!

Pig Cupcakes: Super fun & delicious!

BeautyFrosting’s Piggy Cupcakes

As for the cake, I used my Mom’s Strawberry cake recipe which I will feature NEXT Friday. But here’s how you make the piggies.

What you need for your piggies:

Pink or Chocolate Cupcake Paper Cups

24 Baked Cupcakes of your choice

1 Batch of Buttercream Frosting (My favorite recipe is below!)

32 Jet-Puffed StrawberryMallows (1 8-ounce bag)

48 Milk Chocolate Chips

Pink Food Coloring

Red Food Coloring

Gettin’ Crafty with Cupcakes:

Let your cupcakes cool and mix up your frosting.

Tint the icing, by adding the pink food coloring, til you reach a nice bubblegum piglet-pink hue. Mix until perfectly pink.

Frost each cupcake making sure to make the “face” of the pig as smooth as possible. I prefer using a small cake frosting spatula.

Cut your marshmallows into halves.

Use half for the nose with the non-sticky side facing up in the middle of the cupcake.

Make the piggy’s eyes by placing the chocolate chips point down into the frosting (with the flat side up).

To make the ears, take the other half of the marshmallow and cut into two. Pinch each end to make pointy piggy ears.

Take a toothpick or chopstick and dip it in red food coloring. Make 2 dots on the nose marshmallow to make nostrils. You can re-do this again if the colour is too pale.

*Here’s my favorite, go-to, creamy buttercream recipe.

BeautyFrosting’s Creamy ButterCream Frosting Recipe

¾ cup (1½ sticks) unsalted butter, room temperature

½ cup Heavy Whipping Cream

1 teaspoon pure vanilla extract

1/8 teaspoon salt

4¼ to 4½ cups confectioners (powdered) sugar

xoxo,
BF

BF Asks: If you make ’em, please send me a pic! Have fun!!

Recipe Box: BeautyFrosting’s Circus Animal Cookie Cupcakes

Posted on July 6, 2012 by BeautyFrosting

BeautyFrosting's Circus Animal Cookie Cupcakes!

: BeautyFrosting’s Circus Animal Cookie Cupcakes

These are a hit with kiddos and adults alike!

Lucy loves Circus Animal Cookie Cupcakes!

And they’re super easy to make to boot!

BeautyFrosting’s Circus Animal Cookie Cupcakes

Makes 48 cupcakes. If you’d like to make less, just half it! Yep! It’s that easy-peazy.

Preheat oven to 350.

Put cupcake cups in pans.

2 1/3 c. Water

1/2 c. Oil

1 box White Cake Mix

1 box Spice Cake Mix

6 eggs

2 tsp Vanilla

3 c. Chopped frosted Circus Animal Cookies (Use food processor for crumbs

Frosting Ingredients:

3/4 c Butter (softened)

6 cups powdered sugar

1/8 teaspoon salt

1/3 cup heavy whipping cream

1 teaspoon vanilla

2 tablespoons light corn syrup

Cake Directions:

Pre-heat oven to 350 degrees.

Place 3 cups of circus animal cookies in ziploc bag. Using a rolling pin or hammer, crush those cookies to bits! That’s right! Take out your aggression of the day on those little cookies! Whew. That felt good, didn’t it?

In a large mixing bowl, add water, oil and eggs. Mix until foamy and frothy.

Add both cake mixes – little at a time. Mix thoroughly. Add vanilla. Add half of the circus cookie crumbs with a spatula.

Set aside half of the circus cookie crumbs for later.

Pour the batter into paper-lined cupcake pans, so the tins are about 2/3 of the way full. Place a few more crumbs on the top of each cupcake.

Bake at 350 for 18-22 minutes. Let cool completely.

Circus Cookie Buttercream Frosting

3/4 cup butter, softened

6 cups powdered sugar

1/8 teaspoon salt

1/3 cup heavy whipping cream

1 teaspoon vanilla

2 tablespoons light corn syrup

1-4 drops pink food coloring

Beat butter in large mixing bowl until creamy. Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup. Drop in food coloring and mix well until circus animal-pink color develops. You’re matching the cookie coating shade here, beauties!

*Top each cupcake with rainbow sprinkles and a circus animal cookie.

Inside Story: Circus Animal Cookie Cupcakes!

Recipe Box: Dawn’s Dallas RanchHouse Beer Queso

Posted on June 22, 2012 by BeautyFrosting

I came up with this delicious Queso recipe a few months ago, served it at a party and there wasn’t a lick left. I served it again last Wednesday for the Dallas on TNT premiere party and it was a Texas-sized hit! Thus, of course, I had to share with you beauties. Enjoy!

Dawn's Dallas RanchHouse Beer Queso

Dawn’s Dallas RanchHouse Beer Queso (Serves approx. 8 people)

14 oz. Beer (preferably Shiner Bock or Lone Star)

4 c Sharp Cheddar (shredded)

2 Tbsp Flour

1 Tbsp Garlic

1 Tbsp Butter

1 can Rotel (original with diced green chiles) – drained

1 Tbsp Mustard

2 Tbsp Worcestershire sauce

1/4 C Cream Cheese

1 Hidden Valley Ranch Dip Packet

1 Tbsp Chili Seasoning

1/3 c Sliced Jalapeños (optional)

Combine cheese, flour and chili seasoning in a bowl. Mix with hands until spices distributed throughout.

Melt butter in sauce pan over medium heat. Add garlic and beer. Bring to light boil.

Add mustard and rotel.

Stir.

Add cheddar mixture.

Stir constantly over low-medium heat until smooth.

Add cream cheese. Continue stirring until smooth.

Add jalapeños, if desired.

Serve in heated dish (over sterno can) or in crock pot.

Serve with tortilla chips, broccoli, carrots, apples and/or baguette.

Dallas RanchHouse Queso Preparation

The perfect party food: Dawn's Dallas RanchHouse Beer Queso