Pork

Chorizo and Black Bean Queso

by Shawnda on October 6, 2014

in Appetizers,Beans and Legumes,Mexican & TexMex,Pork,Tailgating Favorites

Chorizo and Black Bean Queso

Last weekend, we had the most amazingly glorious cool front blow through southeast Texas that left me so ready for sweatshirts and frito pie and Friday night football games.

We don’t usually get very much of (what most people consider) a fall, but the snippets we do get are to be immediately celebrated with early morning runs, crockpots full of chili, and publicly sporting a scarf and riding boots. Even though we all know that chilly morning low of 60 will quickly climb to 81 by lunch.

IT STILL COUNTS.

Chorizo and Black Bean Queso

With windows open and Pandora blasting a carefully crafted no-BroCountry-allowed station, we set out to make football munchies for the don’t-even-think-about-turning-on-the-AC weekend.

We started with melted cheese. And a shot of tequila.

Chorizo and Black Bean Queso

We cook up some Chorizo (mexican pork sausage) and then deglaze the pan with tequila to get the flavors from all those browned bits of wonderful into the dip.

Someone onions, cheese, a can of black beans later, and a bowl of pico de gallo later, we’re ready for action. (And by “action,” I mean sitting on the couch in front of football.)

Chorizo and Black Bean Queso

Serve it in any one of these approved, tried-and-true methods: with chips, straight from a bowl. Make a big pan of nachos and graze all day while screaming Mommy words at the TV. Grab a stack of tortillas and wrap up a scoop of the leftovers with scrambled eggs the next morning.

Your call. You win.

Nachos with Chorizo and Black Bean Queso

Chile con queso spiked with tequila, black beans, and chorizo sausage.

Ingredients

  • For the queso:
  • 12 oz Chorizo sausage, removed from casing and crumbled
  • 1 1/2 oz (3 Tbsp) tequila
  • 1/2 small red onion
  • 1/2-3/4 cup milk
  • 12 oz white American cheese, shredded
  • 4 oz Monterrey Jack cheese, shredded
  • 1 can black beans, rinsed and drained
  • For the nachos:
  • Tortilla chips
  • 1/2 pint grape tomatoes, diced
  • 2 jalapenos, sliced
  • Small handful of cilantro, chopped
  • Juice from half a lime
  • Salt

Instructions

  1. Preheat the oven to 375.
  2. In a sauce pan over medium-high, brown the sausage thoroughly.
  3. Transfer the cooked sausage to a strainer (I also quickly ran the strainer under hot water to remove extra fat - sacrilegious but seriously, there's so much fat!) and remove as much of the grease from the pan as possible without scraping off any of the browned bits from the pan.
  4. Add tequila and red onions to the pan and return it to the cooktop, stirring and scraping the browned bits from the pan.
  5. When the liquid has evaporated, add 1/2 cup milk and the shredded cheese.
  6. Reduce heat to medium-low and stir frequently to help melting along. Add cooked chorizo, beans, and additional milk if, after melted, it still seems too thick.
  7. Place tortilla chips on a baking sheet.
  8. Pour the queso over the chips (I saved a few spoonfuls for breakfast tacos) and pop into the oven for 10 minutes.
  9. Mix the tomatoes, jalapenos, cilantro, lime juice, and a pinch of salt in a small bowl. Spoon over the nachos fresh from the oven.
  10. Serve hot or warm.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

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Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

Football is back. Which means so is spending my Sunday yelling “mommy words” at the TV. It’s not all bad, though. The best part? Eating too much on Sunday afternoons.

Luckily, we’re a month out from our first half marathon on the calendar so we usually start out the day with a nice, big calorie deficit. (Also luckily, my 4-year-old mostly understands which words that she shouldn’t repeat. Mostly.)

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

This month’s Tailgating Primo Picks arrived and we made quick work of picking out a gameday favorite recipe to showcase some of the Primo Picks. Because let’s be real here: Food and football go together like chili and fritos.

After dominating the bag of Butternut Squash & Chia Tortilla chips (those things are seriously awesome), I grabbed the bottle of HEB Texas-Style Barbecue Sauce (the house-favorite bbq sauce) and HEB Dessert Honey, and began praying to the flour gods to give me just 1/2-cup more of flour from the empty container so I’d have enough for pretzel rolls.

They weren’t listening. Or they’re Cowboys fans.

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

No matter. I whipped up a batch of pretzel dough, shaped them into rolls, and then filled them with brie cheese, pulled pork, red onions, and a sweet & tangy sauce made with the Texas-Style Barbecue Sauce and Dessert Honey (a reeeaaallly robust and flavorful honey).

When the rolls were nearly finished baking, I glazed them with a little more honey and sprinkled with coarse salt for a perfect, 3-bite gameday snack. Dipped in extra barbecue sauce, of course!

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

HEB has provided a selection of their Tailgating Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite tailgating or football-watching food?

As a Texan I will always be partial to Frito Pie with my friend Shannon’s world-famous chili. But for the last couple of seasons, we’ve had stuffed pretzel rolls on our gameday menu more often than frito pie.

Update: The winner is Darcy! Please check your email for instructions on claiming your HEB Tailgating Primo Picks prize!

Brie & Honey Barbecue Pulled Pork-Stuffed Pretzel Rolls

Soft and chewy pretzel rolls stuffed with honey barbecue pulled pork and brie.

Nutritional Information
Calories: 217.5 | Fat: 6.4g | Fiber 1.2g | Protein 11.2g | Carbs 28.7g

Ingredients

  • For the pretzel roll dough:
  • 3/4 cup warm water
  • 2 tsp (1 package) yeast
  • 1 cup warmed milk (I used 2%)
  • 2 Tbsp softened butter (I used Smart Balance)
  • 4 1/2-4 3/4 cup all-purpose flour
  • 3/4 tsp salt
  • For the filling:
  • ~1lb shredded pulled pork (about 3 generous cups)
  • 4 oz brie, sliced and cut into 18 chunks
  • 1/2 cup HEB Texas-style Barbecue Sauce
  • 2 Tbsp honey
  • For boiling and finishing:
  • 2 quarts water
  • 4 Tbsp baking soda
  • 1 Tbsp salt
  • 2 Tbsp honey whisked with 1 Tbsp water

Instructions

  1. In your mixer bowl, sprinkle the yeast over the water and let proof for 10 minutes.
  2. Add the milk, softened butter, 4.5 cups of flour, and salt; knead for ~5 minutes. The dough should be smooth and slightly sticky and might not completely come off the bottom of the bowl. If overly sticky, add 1-2 Tbsp of extra flour at a time.
  3. Cover and let rise for an hour, or until doubled.
  4. Line 2 baking sheets with parchment paper and lightly oil.
  5. Turn dough out onto lightly floured surface and divide into 18 balls (a scale makes this easy to do in 2-oz portions). Cover with a light towel and prep the filling and boil.
  6. Place the pulled pork and red onion in a large bowl.
  7. Whisk together the honey and bbq sauce and pour over top of the pulled pork, tossing to mix thoroughly.
  8. Keeping your surface lightly floured to prevent sticking, flatten your dough ball, top with a chunk of brie and a heaping small spoonful of pulled pork (it might take you 1-2 rolls to figure out the perfect sized scoop of filling).
  9. Pull the edges of the dough to the top, pinching and crimping the roll to prevent any leaks. Transfer the roll to the prepared baking sheets (9 each).
  10. In a large pan, bring the water, baking soda, and salt to a boil.
  11. Working with 4-5 rolls at a time, boil the rolls 30 seconds on each side, transfer to the baking sheet with a slotted spoon, and slash the top of the rolls 2-3 times with a very sharp knife (but don't cut too thick or your cheese will ooze out the top).
  12. Bake the rolls for 18 minutes, glaze with the honey-water mixture, and then bake for an additional 5 minutes until golden brown.
  13. Sprinkle with coarse salt and serve. Leftovers should be refrigerated.

Notes

Yields: 18 rolls

Adapted from Bacon Jam & Brie Pretzel Rolls; Dough from King Arthur Flour

Estimated time: 2 hours 45 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Sunday, September 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

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Margarita-Glazed Baby Back Ribs

Everyone has someone in their family that is the go-to person for cooking a specific dish. In my family, I am not that person for ribs.

But I have not given up.

Margarita-Glazed Baby Back Ribs

At a cookout in 2011, with a Fine Cooking magazine in one hand and a margarita in the other (possibly my problem), I slapped my very first rack of ribs on the grill while a hungry group of people salivated.

30 minutes later, I was in the kitchen trying to pick off scorched foil from scorched meat – or maybe it was bone… it was all black, hard, and crusty and there was very little distinguishing the two. And Jason was outside trying to prevent the garage from catching fire.

It wasn’t a total loss. Just maybe half the ribs. And 7/8 of my pride.

Margarita-Glazed Baby Back Ribs

This year, with my trusty ol’ Fine Cooking magazine in one hand (I still had it and just dropped it into the recycling bin today) and a margarita in the other (clearly not the problem!), I slapped my I-have-lost-count rack of ribs on the grill while (fewer) hungry people salivated. And then 2 hours later, I texted my little brother: My streak of not burning the ribs and my house down is at 3 years!

These are, hands down, my very favorite ribs that my little brother doesn’t make. And only partly because the recipe uses 4 shots of tequila.

Baby back ribs are marinated overnight in a tequila-citrus-chile powder marinade that’s reduced with – wait for it – more tequila and citrus. The grilled, fall-off-the-bone-tender ribs are finished with the “margarita glaze” before they are inhaled by your family and everyone is left staring at you wondering why you didn’t make more.

Margarita Glazed Baby Back Ribs

Tender baby back ribs are marinated and glazed with tequila and citrus.

Ingredients

  • For the marinade:
  • 2 racks (~4 lbs) pork baby back ribs
  • 1/3 cup orange juice
  • Juice of two limes, zest from 1
  • 1/4 cup tequila
  • 2 Tbsp honey
  • 3 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 Tbsp ancho chile powder
  • 1 tsp ground cumin
  • Salt
  • Pepper
  • For the glaze:
  • 1/2 cup tequila
  • 1/2 cup orange juice
  • 1/4 lime juice
  • 2 Tbsp honey
  • Fresh cilantro

Instructions

  1. Cut each rack of ribs in half and place 2 sections each in a gallon zipper bag.
  2. In a medium bowl, whisk together the marinade ingredients and pour half into each bag.
  3. Seal the bags, turn to coat, and place in a baking dish in the fridge.
  4. Let marinate overnight, turning a couple of times.
  5. Transfer the marinade to a pot and add the glaze ingredients. Bring to a boil and then reduce heat to a simmer.
  6. Reduce glaze to a thick sauce.
  7. Heat grill to 250-300 degrees.
  8. Wrap each rib section in a foil pouch and cook (indirect heat recommended but my grill isn't big enough to accommodate two racks over indirect heat).
  9. Cook for ~90 minutes and tear into one of the pouches to see if the meat is tender and is pulling from the bone.
  10. Carefully open the foil pouches and glaze the ribs, leaving the foil peeled back so the sauce will caramelize.
  11. Cook for 5 minutes and then glaze again.
  12. Repeat and then transfer to a foil-tented platter to rest for 10 minutes.
  13. Cut ribs and serve any remaining glaze on the side as a sauce.

Notes

Yields: "12" servings (don't count on it)

Barely adapted from Fine Cooking

Estimated time: 14 hours 30 minutes

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Sweet Potato & Spinach Carbonara

My friend Katie has been called The Carbonara Queen. Crab, jalapeno & corn, BLT, lemon & spinach. If it can be whisked into that creamy sauce of bacon, pepper, eggs, and cheese, she has done it.

She’s kind of my Pasta Patronus. And I’d like to be just like her when I grow up:

Zucchini Carbonara Roasted Broccoli Carbonara Fettuccine alla Carbonara

One of her last Carbonara creations was a beautiful stomach-growl-inducing adaptation: Butternut Squash & Spinach Carbonara.

I didn’t have butternut squash – or the desire to put on pants and mascara to go get some (that’s my minimum to go in public) – but I did have sweet potatoes. I pulled out my favorite basic carbonara recipe, a few slices of bacon, and was on my way to what would quickly become a house-favorite carbonara.

Sweet Potato and Spinach Carbonara

It’s because there’s bacon. And diced sweet potatoes that are cooked in bacon drippings until nicely caramelized, and then tossed with hot pasta and wilted fresh spinach until a beautiful, peppery, creamy sauce forms from the bacon, eggs, and cheese.

And bacon.

Carbonara is really the closest thing I can get to meatless meal without the natives rebelling. Or complaining about “spinach again?” But with this one, everyone wins here.

Sweet Potato & Spinach Carbonara

Creamy, peppery carbonara with caramelized sweet potatoes and fresh spinach.

Ingredients

  • 1 large sweet potato, cut into 1/3-inch slices and then diced
  • 2 handfuls fresh baby spinach
  • 8 oz pasta
  • 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1 1/2 tsp freshly cracked black pepper
  • 3 oz finely grated Parmesan (about 1 3/4 cup), divided
  • 3 eggs
  • Salt
  • Pepper

Instructions

  1. Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
  2. When the bacon has completely browned, use a slotted spoon to transfer to a large bowl (big enough for mixing the entire recipe).
  3. Add the sweet potatoes and cook until nicely browned and fork-tender (but not mushy), about 3-4 minutes on each side.
  4. Add the black pepper and spinach, cover, and turn off the heat - let sit ~2 minutes, until the spinach has wilted.
  5. Mix the eggs and 1 1/2 cups cheese together with the bacon, stirring to mix well.
  6. Add pasta to boiling water and cook per package directions. Set aside 1 cup of pasta water and then drain the pasta.
  7. Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl with the bacon mixture, while stirring/tossing vigorously to create a creamy sauce.
  8. Toss in the sweet potato mixture and additional splashes of pasta water if necessary to adjust sauce consistency (and if you add too much water, just let the pasta stand for a few minutes).
  9. Serve sprinkled with remaining cheese

Notes

Yields: 4 servings

Inspired by So Tasty, So Yummy

Estimated time: 35 minutes

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