Well, pardon me, honey because it is HOT as in HAWWWWWT. It is delicious. It is tangy. It is healthy. And I dare say that it changed my life.
It’s the godsend of sauces, I tell you.
And, NO, I am not being dramatic.
BF
As we segue from summer into fall, it can be a bit challenging to find just the right balance of tastes for a late summer/pre-autumn cocktail. Citrus cocktails alone seem too reminiscent of early summer while the pumpkin, apple and cinnamon cocktails of fall seem a little premature.
That’s why I’m loving this custom cocktail – The East End – from Hooray Henry’s (LA’s newest nightclub to see and be seen) and master mixologist, Curtis of Blacklab.
With elements of both sweet and spice, it will leave you feeling ooooooohhhhh-sooooo-nice!
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 (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.