TEX-MEX BBQ ELOTE HATCH CHILES
Makes 8
1 cup fresh corn kernels (from about 1 ear)
1 cup finely shredded mozzarella cheese
1 tbsp vegetable oil
1/2 tbsp brown sugar
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
4 large Hatch Chile peppers
2 sliced green onions
1/4 cup chopped cilantro
Preheat the oven to 375°F and line a baking sheet with aluminum foil.
Toss the corn kernels, shredded mozzarella and vegetable oil together in a large bowl. Sprinkle in the brown sugar, smoked paprika, chili powder, garlic powder, onion powder and kosher salt. Toss together, then set the filling aside.
Carefully cut each Hatch Chile in half and remove the seeds. Lay the peppers with the open side up on the prepared baking sheet and fill each pepper with 1/4 cup of filling. Bake for 20–25 minutes, until the peppers have slightly softened and the cheese is bubbly.
Let the peppers cool for 5 minutes, then garnish with green onion and cilantro.
TEXAS SIZZLE FLANK STEAK FAJITAS
Serves 4–6
1 lb tomatillos, husked and rinsed
5 garlic cloves
2 green onions
1 jalapeño, stemmed and seeded
3 limes, juiced
2 tsp kosher salt
¼ tsp ground black pepper
¼ tsp ground cumin
1½ tbsp vegetable oil, divided
2 lbs flank steak
2 large bell peppers, stemmed, seeded and thinly sliced
1 large red onion, peeled and thinly sliced
Corn tortillas, rice and beans to serve
Place the tomatillos, garlic, green onions, jalapeño, lime juice, kosher salt, black pepper, cumin and ½ tablespoon of the vegetable oil in a blender. Blend for 20 to 30 seconds until smooth.
Place the steak inside a gallon-sized plastic storage bag and pour in half of the blended salsa verde, making sure the steak is evenly coated. Marinate in the refrigerator for at least two hours.
After the steak has marinated, heat a large skillet over medium-high heat. Place the steak in the pan and cook for 1½ to 2 minutes per side. Remove the steak from the pan and set aside.
Reduce the heat to medium, then add in the remaining tablespoon of oil. Stir in the sliced bell peppers and onion and cook for 6 to 8 minutes, until the onions have become translucent but not caramelized. Season with a pinch of salt and pepper if desired.
Thinly slice the steak against the grain, then serve with sauteed vegetables, the remaining salsa verde, corn tortillas, rice and beans.
CHEDDAR AND BACON BEER BISCUITS
Makes 8
4 strips thick-cut bacon, diced
1¾ cups all-purpose flour
1 tbsp baking powder
2 tsp white granulated sugar
1½ tsp garlic powder
1½ tsp onion powder
½ tsp paprika
¾ tsp kosher salt
4 tbsp cold unsalted butter
3 tbsp vegetable shortening
1½ cups grated sharp cheddar cheese, divided
¾ cup ice-cold Blue Moon® Belgian White
Cook diced bacon in a small frying pan until crisp. Cover a plate with a paper towel and place bacon on top to cool.
Whisk the flour, baking powder, sugar, spices and salt together in a large bowl.
Cut the butter into ½-inch cubes. Add the cubes and shortening to the flour mixture, using your fingertips to work them in until the mixture is evenly combined and no chunks are larger than a pea.
Place the bowl in the freezer for 15 minutes. While the bowl chills, preheat the oven to 425°F and line a large baking sheet with parchment paper.
Add the cooled bacon and 1 cup of the cheddar cheese to the chilled mixture, using your hands to evenly toss. Add the Blue Moon® and use a silicone spatula to mix until a cohesive dough forms.
Scoop dough into ¼-cup portions and arrange on the prepared baking sheet (a standard ice cream scoop works well for this). Top the biscuits with the remaining 1/2 cup of cheese and bake for 15 to 18 minutes, until the biscuits have risen and are golden brown. Serve warm.
