Dos Equis Three Cheese and Chorizo Fondue

Posted on September 18, 2015 by admin
Dos Equis Three Cheese and Chorizo Fondue
Serves 10
Beer, sausage and cheese, oh my! If we hosted a fantasy food draft, this fondue would be the obvious stud. Dos Equis contributes just the right amount of malt balance and light hop character to the savory and spicy chorizo, making this an ideal indulgence for game day. And cooking it on your Big Green Egg makes it even better. Be sure to save a couple of ounces of beer to brighten and finish this versatile fondue. Serve with warm tortilla chips or chunks of crusty bread, washed down only with an ice cold Dos Equis.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 TBSP unsalted butter
  2. 1 small white onion, finely chopped
  3. 6 cloves garlic, finely chopped
  4. 1 pound chorizo sausage meat
  5. 3 TBSP flour
  6. 12 ounces Dos Equis, reserve 2 ounces
  7. 2 cups whole milk
  8. ½ cup sharp cheddar cheese, shredded
  9. ½ cup Swiss cheese, shredded
  10. ½ cup smoked gouda cheese, shredded
  11. 10 ounce diced tomatoes, drained
  12. 1 TBSP pickled jalapeno peppers, chopped
  13. ¼ tsp, ground cumin
  14. 1 TBSP cilantro leaves, coarsely chopped
  15. 1 TBSP Worcestershire sauce
  16. 1 tsp hot pepper sauce
Instructions
  1. Set the EGG for direct cooking at 400ºF/204ºC.
  2. Place a Dutch oven on the cooking grid and add butter until melted. Add the onion and garlic, stir and cook for 2 minutes. Crumble the sausage meat and add it to the Dutch oven, stir and cook thoroughly until browned.
  3. Add the flour, stir and cook for 1 minute.
  4. Whisk in the beer until fully incorporated, then add the milk, bring to a simmer, whisking until smooth.
  5. Add the cheeses and stir until melted.
  6. Stir in the remaining ingredients, bring back to a simmer and add the reserved beer. Transfer the fondue to a warming dish and serve.
Notes
  1. Recipe courtesy of Dos Equis and Big Green Egg
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Cucumber Noodle Salad with Feta, Arugula and Red Wine Vinaigrette

Posted on September 11, 2015 by admin
Cucumber Noodle Salad with Feta, Arugula and Red Wine Vinaigrette
Continue to enjoy the flavors of summer with this refreshing salad! It tastes amazing and refrigerates very well. Toss it with some chilled shrimp, chicken or add some chickpeas and you’ve got a light lunch.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Vinaigrette
  1. 2 tbsp olive oil
  2. ¼ cup red wine vinegar
  3. 1 tbsp lemon juice
  4. ½ tsp oregano
  5. salt and pepper, to taste
  6. 1 tsp honey (optional)
Salad
  1. 1 large cucumber, Blade A
  2. 1 cup packed baby arugula
  3. ½ onion, Blade C
  4. ¼ cup crumbled feta cheese
Instructions
  1. Place all of the ingredients for the vinaigrette into a bowl and whisk together. Set aside.
  2. Place the cucumber noodles on top of two sheets of paper towels. On top, place another two sheets. Lightly press down onto the noodles to absorb the moisture. Pat dry and then place in a bowl.
  3. Add the baby arugula and onion to the cucumber noodles and toss to combine. Then, add in the vinaigrette and toss again to combine. Add in the feta, lightly toss and transfer to a serving bowl or platter.
  4. Enjoy
Notes
  1. © Copyright 2015 Clarkson Potter, Inspiralized, LLC and Ali Maffucci, from "Inspiralized: Turn Veggies Into Healthy, Creative, Satisfying Meals".
  2. Copies are available in-store at The Cook's Warehouse.
Adapted from Inspiralized: Turn Veggies Into Healthy, Creative, Satisfying Meals
Adapted from Inspiralized: Turn Veggies Into Healthy, Creative, Satisfying Meals
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Grilled Fajita Burgers

Posted on September 4, 2015 by admin
Grilled Fajita Burgers
Serves 4
With the kickoff to football season as well as Labor Day festivities, this is the perfect weekend to fire up your grill. Enjoy all of your favorite fajita flavors in these easy to prepare (and even easier to eat!) burgers.
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 4 Nature’s Own 100% Whole Wheat Sandwich Rolls
  2. 1/2 small red bell pepper, cut in strips
  3. 1/2 small green bell pepper, cut in strips
  4. 1/2 small onion, cut in wedges
  5. 2 teaspoons vegetable oil
  6. 1 lb lean ground beef
  7. 2 tablespoons dry fajita or Mexican seasoning
Instructions
  1. Set EGG for direct cooking at 350°F/177°C.
  2. In medium bowl, mix bell peppers and onion with oil. Spoon into Half Moon Griddle and cook on EGG 15 minutes or until tender, stirring occasionally. Meanwhile, mix ground beef and fajita seasoning.
  3. Form 4 patties, about 1/2 inch thick. Add to EGG; cook 8 to 10 minutes or until no longer pink in center and interior temperature reaches 160°F/71°C.
  4. If desired, toast rolls during last minute of grilling. Place burgers in rolls and top with vegetables. Makes 4 servings
Notes
  1. Recipe courtesy of Nature’s Own Bread and For more information, visit naturesownbread.com and biggreenegg.com
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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