Celebrate Cinco de Mayo in style this year with this scrumptious recipe from This Dish is Veg.
Ingredients (For Guacamole):
- 2 large ripe avocados
- 1/3 cup tomatillo salsa
- 2 tablespoons of chopped fresh cilantro
- 4 sun-dried tomatoes (not packed in oil)
- 1/2 cup Bohemia beer (I used Breckenridge Regal Pilsner)
- 1/4 cup diced roasted red peppers
- Guacamole mix (Tip: You can make your own seasoning using 1/2 tsp. garlic powder, 1/2 tsp. salt, 1/4 tsp. onion powder, 1/8 tsp. cayenne pepper and a splash of lime juice)
- Tortilla chips
(For Tecate Fresh Salsa)
- 2 cups fresh tomato, peeled and diced
- 1/2 cup (4 oz.) beer (This recipe uses Tecate)
- 1/4 cup (2 oz.) chopped onion into 1/8 inch
- 1/8 cup (1 oz.) seedless jalapeños without seeds and diced
- 1/8 cup (1 oz.) finely chopped fresh cilantro
Directions (For Guacamole):
- Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits.
- With a spoon, scoop the pulp into a large bowl.
- Coarsely mash with a spoon or potato masher.
- Stir in the Guacamole Mix, cilantro and salt to taste.
- Divide equally among three serving bowls.
- Mix sun-dried tomatoes with beer and microwave on high for 1 to 2 minutes.
- Let stand until tomatoes are softened.
- Strain off beer and coarsely chop tomatoes.
- Stir tomatoes and red peppers into the guacamole.
- Season with salt.
- Serve with tortilla chips.
Directions (For Salsa):
- Combine all ingredients on a bowl and refrigerate for 2 – 3 hours before serving (Tip: Don’t remove the seeds/membrane of the jalapeños to make the salsa spicier)
Saucony Hop Suplex Ale (10% alcohol): This spring seasonal Imperial IPA from Saucony Brewing Company in Kutztown, Pennsylvania pours a cloudy russet brown with an off-white head that doesn’t last, but leaves decent lacing. The aroma is distinctively floral hops with notes of citrus and sweet melon along with malt undertones. The six hop varieties that Hop Suplex is brewed with lend themselves to the overall flavor; bitter hoppiness cleanses the palate and paves the way for sweet honey citrus finished with malt flavors. The depth and complexity of the flavors are worth trying. Plus, the label is cute 🙂
I am a HUGE fan of risotto. I think it’s because I rarely get to have it, but now that I came across this easy recipe from Food Ramblings, Beef and Beer Risotto will easily become one of my favorite recipes to make. Enjoy!
Ingredients (Makes about 4 servings):
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 12 oz. beer (Recipe uses Wise Cracker Wit, but you can use any Belgian Wit)
- 2 cups fat free, low sodium chicken broth
- 1 cup arborio rice
- 1 tbsp. unsalted butter
- 1 lb. lean ground beef
- 4 oz. shredded swiss cheese
- 4 cups fresh spinach, roughly chopped
- 1 cup portobello mushrooms, sliced
- In a medium to large saucepan, heat oil over medium heat.
- Add the onion, garlic and beef.
- Break apart and brown meat.
- Once the ground beef is cooked, add the rice and mushrooms and stir until the rice is toasted (This should take about 4 minutes.)
- Add a third of the beer to the toasted rice; cook until liquid is absorbed.
- Then continue to add beer two more times until the bottle is empty.
- Add the broth is 1/2 cup increments.
- Wait until the liquid is absorbed before adding additional liquid to the pan.
- Cook until the rice is tender and creamy.
- Stir in the butter, cheese and spinach until well mixed.
- Add salt and pepper to taste.