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mac and cheese
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The Filet Mignon is regarded as one of the choicest pieces of beef, cut from the beef tenderloin, from the middle of the steer’s back. When you are Grilling and searing your Filet Mignon, it is advised to rather get a thicker cut such as a two or three-inch cut, which will also affect the cooking time, depending on how well done you like your Filet Mignon Grill.
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Beer-Cheese Dip
Image by Thomas Cizauskas
Beer-Cheese Dip
— Great Cooking! With Beer
Jack Erickson (Red Brick Press, 1989).
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▶ Recipe (with a few adaptations):
☞ Ingredients
2 cups (6-8 ounces) shredded cheddar cheese, at room temperature
2 ounces cream cheese, at room temperature
1 tsp dry mustard powder
1 clove garlic, mashed or 1/4 tsp garlic powder (see note)
1 tsp (vegan) Worcestershire sauce
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp cayenne pepper (or more to taste)
1 tsp malt vinegar
1/2 cup (4 ounces) light lager beer
1 dash smoked Spanish paprika
scant handful spring onions, chopped
☞ Procedure
1) Combine cheddar, cream cheese, mustard, pepper, turmeric, onion powder, cumin, garlic, vinegar, cayenne, and Worcestershire in a food processor or blender. (No salt needed; the cheese will be salty enough!)
2) Process/blend 30 seconds to blend.
NOTE:
When recently re-making this, the taste of the fresh garlic clove overpowered the dish. I would recommend first blending all else and only then adding a little at a time of the smashed garlic to the blender/processor and checking for flavor before (or not) blending more.
3) With processor/blender running, add the beer gradually, blending until the mixture is ‘peanut-butter’ smooth, not runny. Add more, only if necessary.
4) Transfer the mixture to a serving bowl and refrigerate for at least an hour to allow the flavors blend.
5) Before serving, bring to room temperature. Garnish with chopped spring onions and a dash of paprika. Serve with raw vegetables.
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▶ See original recipe page: here.
▶ Read more at YFGF: here.
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▶ Photo and story by Yours For Good Fermentables.com.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
—> Lens: Olympus M.14-42mm F3.5-5.6 II R
▶ Commercial use requires explicit permission, as per Creative Commons.
