Porcini & Pumpkin Ale Mac & Cheese

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The first time I tired a beer mac & cheese, it was bad – reaaaaaallly bad. I used a hoppy pale ale, which in retrospect, was definitely not the best choice. That was about a year ago now, and a recent trip to Dogfish Head’s Brewpub got me thinking about the concept again. They have a delicious porcini macaroni and cheese on the menu there. We’d been planning a trip there for about a month now, but keep having to put it off for one reason or another – sickness, hurricanes, whatever. So, I made my own version at home this week – adding in a bit of our home brewed pumpkin ale, and it turned out absolutely incredible. Maybe even better than the original!

It’s really no more effort than a standard macaroni and cheese recipe, aside from soaking the porcini mushrooms before hand. It never ceases to amaze me the flavor punch that those little dried mushrooms contain. Love, love, love them! I’ve already added it to our menu for next week, this one is most definitely a winner!

Porcini and Pumpkin Ale Mac & Cheese

1 oz. dried porcini mushrooms
1 cup cremini mushrooms, chopped
1 shallot, finely diced
1 clove garlic, minced
1 pound (16 oz.) small pasta shape, such as shells
6 Tbsp. butter
3 Tbsp. flour
2 1/2 cups milk
1/2 cup Pumpkin ale (such as Dogfish Head’s Punkin Ale)
1/2 tsp. salt
2 cups sharp white cheddar cheese, shredded
1 cup Fontina cheese, grated
1 cup breadcrumbs or panko
kosher salt

Boil water and 1 tbsp kosher salt in a large stockpot. Once boiling, add pasta and cook for 5 minutes. Drain, rinsing pasta with cold water, and set aside until ready to use.

Place the dried mushrooms in a microwavable-safe bowl and cover with water. Cook on high for 30 seconds, and let sit and rehydrate for 10 minutes. Strain, and rougly chop.

In a large saucepan over medium-high heat, melt 6 tablespoons of the butter. Add the cremini mushroom and shallot, and saute for about 3 minutes, until starting to brown on the edge. Add the garlic, and cook until fragrant, about 30 seconds. Add the flour, and let cook, stirring constantly for about 3 minutes. Slowly whisk in the beer, as well as the milk, scraping the bottom of the pan to release any browned bits. Cook over medium heat, whisking constantly, until mixture thickens. Add in cheese and chopped porcini mushrooms, and stir to combine. Season to taste with salt and pepper.

Add pasta to the saucepan with the cheese sauce, and mix to combine. Place in 2 quart cassarole dish, sprinkle the breadcrumbs on the top, and bake for 1 hour or until browned and bubbly.

Source: inspired by Dogfish Head Brewings & Eats

Cuban Panini

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It’s tough to beat a good Cuban sandwich. Sure, some might say it’s just a glorified ham & cheese – but, I beg to differ. Roasted pork and thinly sliced ham, crisp dill pickles, and spicy mustard? All between toasted, crusty bread? Positively heavenly.

Whenever I have pork tenderloin on the menu, I always cook two of them – just to ensure there’s enough leftovers to make these for dinner the next night. With a couple of items from the deli counter, it’s a quick and easy dinner to throw together on a weeknight.

Cuban Sandwiches

4 ciabatta rolls or sub rolls
2 tablespoons spicy brown mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound Swiss cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 tablespoon unsalted butter, room temperature

Slice the bread in half, horizontally. Spread mustard onto each side of the bread. Divide the ingredients evenly among the slices bread, starting with the pork followed by the ham, cheese, and dill pickles. Top with the other half of bread.

Heat a skillet or grill pan over medium high heat (or a panini press). Butter the outer sides of the rolls. Place the sandwiches in the skillet, placing a heavy skillet on top of the sandwiches to “press” onto the grill, until the cheese is melted and the bread is flat and browned, about 4 minutes per side.

Jalapeno Popper Chicken

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I’d been thinking about this fun spin on chicken boobs since Elly posted it a couple of months ago. Then, Courtney went and mentioned that she’d made it – and already added it to her menu plan again the following week. So, after great reviews from two of my favorite bloggers, I added it to our menu too. And, I’m happy to report that we all loved it too!

I’ve been trying to make the most out of the jalapenos I’ve been plucking from the garden, and this dish really showcased them. It’s spicy – but not too much, the boys still enjoyed it. And, that smokey flavor that’s naturally found in jalapenos really shined through as well. I also loved the technique of browning the breadcrumbs in a skillet with a bit of oil first, then coating the chicken cutlets in the toasted breadcrumbs and finishing off in the oven. Gave it a super crunchy texture – something that’s hard to come by with just baking.

This one is definitely a keeper!

Jalapeno Popper Chicken

4  chicken breasts
4 oz cream cheese, softened
1/2 cup Cheddar cheese, shredded
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
1 tsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp oregano
1 egg

Preheat the oven to 375. Place an ovenproof rack onto a rimmed baking dish. Set aside.

In a small skillet over medium heat, combine the panko with the olive oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallowdish, along with the chili powder,  cumin, and oregano. Mix to combine.

Now, set up your assembly line: In a shallow dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.

Using a pairing knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast. Use toothpicks to secure, if necessary.

Dip the chicken pieces one at a time first into the egg, then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

Source: highly adapted from Allrecipes, via Sunny Side Up; as seen on Elly Says Opa!

Coconut Shrimp

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Coconut shrimp have always been one of my favorite appetizers. Whenever I see it on a menu, I can’t help but ordering them, just to see what their version is. Many times I’ve been severely disappointed. The best I’ve ever had was at Waterman’s Inn in Crisfield, Maryland. Big shrimp and copious amounts of coconut, fried to golden perfection.

So, with most of my other restaurant favorites, I came home with the resolution to make coconut shrimp at home that were just as good. That was over 3 years ago now, and the road was bumpier than I’d imagined. There were many casualties on the coconut front, but I finally got the batter down just right. The key is to do a beer batter coating on the shrimp – then roll them in the shredded coconut. Also, letting the shrimp chill for 30 minutes once coated really helped to keep the coconut on the shrimp – and not come off in the oil.

These make an impressive appetizer, as well as a delicious main course. I paired them with a tropical quinoa salad, for something on the lighter side, and it was a perfect meal!

Beer-Battered Coconut Shrimp

For beer batter:
3/4 cup all-purpose flour
1 cup beer

For the shrimp:
1/4 cup all-purpose flour
2 cups flaked coconut
1 pound large shrimp, peeled with tails left on and butterflied
3 cups oil for frying

In small bowl combine beer and flour. Set aside. Place the flour in a shallow dish, as well as the shredded coconut.

Hold shrimp by tail, and dredge in flour, shaking off excess. Dip in beer batter, allowing excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a dutch oven or deep fryer.

Fry shrimp in batches, turning once, for 2 to 3 minutes, or until golden brown. Remove shrimp to paper towel lined cookie sheet to drain. Serve warm with your favorite dipping sauce.

Source: adapted from Allrecipes