Bold Cherry Gold Tacos - from Tracy

Ingredients:

Bold Cherry Gold Tacos

Meat pulled from one rotisserie chicken, about 2 cups

1 small onion,

Diced 1/2 jalapeno, remove the seeds if you like, but you probably won't since you love Mr.B's

1/4 tsp Mr.B's hot salt

1/4 tsp chili powder

1/2 tsp cumin

1 tsp finely chopped garlic

1 tsp lime juice

1/4 cup of chicken broth

1 Tbs of Mr.B's ghost cherry gold

Cilantro [optional]

Corn or flour tortillas

Directions:

Saute onions and jalapenos over medium heat, until softened. Add the pulled chicken and all the spices and lime juice, top with the chicken broth and reduce over medium low heat until the liquid has evaporated. Stir in the ghost cherry gold and serve with your favorite taco fixings.

Sweet Potato Catfish with Andouille Cream Drizzle

Ingredients:

For the Fish:

1 (8-9) oz. Catfish Fillet, Trimmed as needed

1 Tsp. Salt

1 tsp. Creole Seasoning

4 oz. Sweet Potato Crust

1 oz. Beyond

3 oz. Spinach,Cleaned

Creole Seasoning to taste

Salt and Pepper to taste

2 oz. Andouille Cream Drizzle

For the Sweet Potato Crust (enough for 4 servings):

1 1/4 lbs. Mashed Sweet Potato

1/2 cup Mayonnaise

1/4 tsp. Salt

1 dash Black Pepper

2 tsp. Bread Crumbs

1/2 tsp. Creole Seasoning

Directions:

Method: Place mashed sweet potato and rest of crust ingredients in mixer and mix to incorporate.

Andouille Cream Drizzle: mix 2 quarts of Andouille cream sauce with 1 cup of honey bourbon sauce

Sprinkle the catfish with salt and Creole seasoning. Spread the sweet potato crust on the top of the fish. In a hot skillet, add the butter, and add the fish crust side up. Remove fish, to sizzle skillet and finish in salamander. When fish is done, crust should be nicely browned. Sauté spinach in butter and season with Creole seasoning, salt and pepper. Drain spinach and put in center of plate, lay catfish on top allowing the spinach to be seen on either side of the fish. Drizzle the sauce around the fish and spinach. Garnish the fish with chopped green onions.

Source HWY 61 Roadhouse

Beer Braised Chicken

Ingredients:

2 tablespoons sugar

1 teaspoon lemon zest

1 whole, bone in chicken, quarter

Mr. B's beer glaze

Salt & Pepper, to taste

Olive Oil

Directions:

Light charcoals in a grill. Let ash over, about 20 to 30 minutes, and spread into an even layer over half the grill, leaving the other half free of coals. Place the grate over the coals so it heats up. If using propane, turn one side on high and the other on low.

In the meantime, prepare the glaze by putting the beer, sugar, and lemon zest in a heavy-bottomed pot. Bring the mixture to a boil. Reduce the heat if necessary to maintain a slow boil. Cook for 20 to 25 minutes or until reduced by three-quarters and it thickens slightly, stirring occasionally. 

Brush the glaze over the chicken pieces on all sides, Brush the grill grates with olive oil just before cooking.

Place the chicken on the grill, skin side down over the side with the hot coals or the side on high. Cook for 3 to 5 minutes, or until lightly browned. Flip the chicken and cook another 3 to 5 minutes until the other side is lightly browned. Move the chicken to the side of the grill with no coals, placing skin side down. Cover the grill and cook until the juices run clean and the chicken is cooked to 165 degrees Fahrenheit internally, about 30 to 35 minutes.

If the skin is no longer crispy, glaze the skin, return it to the side of the grill with  the coals, and cook another 5 minutes.

Let chicken rest for 5 minutes before serving.

Beer-Braised Beef & Onions

Ingredients:

3 pounds onions

1 (5-pound) boneless beef chuck roast, tied

2 tablespoons vegetable oil, divided

2 Turkish bay leaves or 1 California

1 (8-ounces) jar of beer glaze

2 tablespoons red-wine vinegar

Directions:

Halve onions lengthwise, then slice lengthwise 1/4 inch thick.

Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.

Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.

Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.

Add beer glaze and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.

Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.

Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.

Serve braised beef with onions and sauce.