Thanks Twin Cities Live for having me on your show today!
Halloween is around the corner and these recipes are great for bringing to a potluck or to feed your kids before they go and consume thousands of calories of chocolate and candy. I think the adults deserve a treat too so I’ve added my Hallo-wine Sangria recipe for your enjoyment.
- 1⁄2 pound bacon, cut into 1⁄3-inch dice
- 2 celery ribs, diced
- 1 onion, diced
- 2 carrots, diced
- 1 bottle (12 ounces) favorite lager (I used
189 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”189″ data-gr-id=”189″>SurlyOktoberfest)
- 2 cups chicken stock
- 1⁄2 teaspoon Tabasco sauce
- 1⁄4 teaspoon cayenne
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon each salt and black pepper, plus extra for seasoning
- 1⁄2 stick (1⁄4 cup) butter
- 1⁄3 cup flour
- 2 cups whole milk
- 4 ounces cream cheese
- 1 cup shredded Gouda cheese
- 2 cups shredded Cheddar Jack cheese
- In a Dutch oven, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon
- Next, add the celery, onion, and carrots to the Dutch oven and cook over moderate heat, stirring, for about 5 minutes until softened.
- Add the beer and chicken broth. Bring to a boil and reduce to a lively simmer for 12 minutes.
- Next, add the Tabasco, cayenne, Dijon mustard, Worcestershire sauce, dry mustard, salt, and pepper. Reduce heat to low.
- Servings: 6 to 8
- In a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk over moderate heat, stirring, until lightly
browned,about 2 minutes. Gradually stir in the milk, whisking until thickened, 2 to 3 minutes. Remove from the heat and add all the cheeses, stirring until incorporated. Add the cheese mixture to the Dutch oven. Mix well.
- Using an immersion blender or regular blender, process soup until smooth. Season with salt and pepper.
- Crumble bacon bits on top and serve with pretzel bites or pretzel rolls.
- This soup can be refrigerated overnight. Rewarm it gently and thin it with additional beer
- For the Pork:
- 4–5 pound Pork shoulder (also called Pork butt)
- 1/4 cup canola oil
- 3 Tbls. brown sugar
- 1 Tbls each kosher salt and pepper
- 2 Tbls. smoked paprika
- 1 Tbls. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- 1 tsp. celery salt
- 2 tsp dry mustard
- 16 ounces favorite beer (I used Surly Oktoberfest)
- For the Tangy Slaw:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp. tabasco
- 2 Tbls. cider vinegar
- 1 tsp. sugar
- 1 16-ounce package coleslaw mix
- salt and pepper to taste
- To assemble:
- Favorite BBQ Sauce
- Favorite slider bun
- Preheat oven to 325.
- Take pork shoulder out of the refrigerator and bring to room temperature for about 30 minutes.
- In a small bowl, mix together brown sugar, salt and pepper, smoked paprika, chili powder, garlic powder, cayenne pepper, celery salt, cumin, and dry mustard.
- Rub spice mixture into all sides of the pork.
- Heat a large Dutch-oven over medium-high heat and add canola oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, approximately 10-15 minutes total.
- Add beer to the Dutch oven. Transfer to the oven and cook 3 hours, turning meat every hour.
- When cooked and the meat is fork-tender, remove Pork from Dutch-oven, discard any large fatty pieces, and shred meat with two forks. Return it back to Dutch oven and let it simmer in juices for 5-10 minutes. Remove to plate or keep warm over
- To make
tangyslaw, in a large bowl mix mayonnaise, sour cream, Tabasco and cider vinegar. Add coleslaw and toss to coat. Season to taste with salt and pepper. Place in refrigerator until ready to serve.
- To serve, place
heapingscoop of pulled pork on the bottom of the bun. Top with favorite barbeque sauce, followed by a scoop of coleslaw.
- 1 29-oz can pumpkin puree
- 1–12 oz. can evaporated milk
- 3 eggs
- 1 cup sugar
- 1 teaspoon salt
- 3 tsp. cinnamon
- 1 package yellow cake mix
- 1 cup chopped pecans (optional)
- 3/4 cup butter, melted
- whipped cream or vanilla ice cream
- Lightly grease 9×13 baking pan. Preheat oven to 350 degrees.
- In a large bowl, mix together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until well blended. Pour into prepared pan.
- Sprinkle dry cake mix evenly over the top of the batter. If adding pecans, sprinkle them over the cake mix. Drizzle melted butter over the top. Bake 50-60 min. Let it cool and serve with whipped cream or ice cream.
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 tsp. nutmeg
- 1 bottle of Red wine
- 2 cups apple cider
- 1 apple, chopped
- 1 pear, chopped
- 1 orange, sliced
- 3 cinnamon sticks
- To make the simple syrup, In a small saucepan, whisk together the water, sugar, and nutmeg. Bring to a boil and boil for 2-3 minutes or until the sugar has dissolved. Remove from the heat and cool.
- Place the chopped apple and pear in a large pitcher along with simple syrup, red wine, apple cider, and cinnamon sticks.
- Stir well and refrigerate overnight or for several hours.
- When ready to serve place sliced orange around rim of the glass.