Category Archives: Appetizers

Recipe from PorkBeInspired.com Ingredients: 4 boneless top loin pork chops, 1-inch thick (about 1 3/4 pounds total) 4 tablespoons bottled roasted red sweet peppers, chopped and well drained 4 tablespoons frozen artichoke hearts, chopped and thawed 8 teaspoons cream cheese … Continue reading →

1 tsp butter or margarine 1/2 tsp lean ground beef 1/2 lb lean ground pork 1 large clove garlic, minced or pressed 1/2 cup tomato puree 1/2 cup seedless raisins 1/2 cup Lone Star Beer 2 tsp ground cinnamon 1 … Continue reading →

Source: Food Network’s Diners, Drive-Ins and Dives Recipe courtesy Jesse Kimball, Executive Chef of Memphis Taproom in Philadelphia, PA. 5 servings Ingredients Horseradish Buttermilk Dip: 1(2-inch) piece fresh horseradish 1 lemon, juiced, plus more if necessary 1/2 cup buttermilk 1 … Continue reading →

From Chile Pepper magazine, December 1997: Devil’s Toast could be described as “Czech chili” served on rounds of toasted bread. It’s a favorite appetizer at many beer halls and restaurants in the Czech Republic. 2 tbs vegetable oil 1 small … Continue reading →

Source: Emeril’s TV Dinners Ingredients 1 teaspoon olive oil 2 ounces andouille or other smoked sausage, finely chopped 2 tablespoons finely chopped yellow onion1 teaspoon minced garlic 1 tablespoon chopped fresh parsley leaves 1/2 cup softened cream cheese Salt and … Continue reading →

From Chile Pepper Magazine, August 1992: “In the South, where cooks have mastered fried catfish, hushpuppies are the traditional accompaniment. What we [Spoon River Charcuterie, Charlotte, NC] did here was take that classic pairing, jumble it up a bit, stick … Continue reading →

It’s not often you stumble upon such awesome food pr0n.  I mean, take a look at that photo!  All that golden brown, gooey cheese. . .drool.  I found it at The English Kitchen blog. Here’s their recipe, but head over … Continue reading →

From: Wisconsin Cheese Marketing Board Servings: 12 Ingredients: Empanada Dough 12 ounces flat stout beer, at room temperature 1/8 ounce dry yeast (half of a 1/4-ounce packet) 2 teaspoons sugar 2 teaspoons olive oil 4 cups all-purpose flour 1 teaspoon … Continue reading →