Beer-Braised Barbecue Beef Nachos

I concocted this recipe on a whim after craving barbecue nachos, which has been a recent culinary trend in restaurants across the South. However, after tasting them, I'm rather partial to my homemade version.

Beer Braised Barbecue Beef

1-1  ½ lb. beef roast*

Salt & pepper

1 tbs. olive oil

2 12 oz. bottles of beer*

½ cup barbecue sauce

1 tbs. garlic powder

2 tsp. Worcestershire sauce

1 tsp. hot sauce

½ tsp. Liquid Smoke

*I used a London broil, as it’s one of the cheaper cuts of meat. Since the braising process is what will ultimately tenderize the meat, just use whatever cut you’d like.

*When choosing a beer for braising, the best option is to go for something full-bodied, like a stout. Just make sure the beer’s flavor is palatable; you don’t want something too strong, nor do you want a cheap beer that tastes like dirty water. For this recipe, I used Killian’s, because it’s what I had on hand, and it worked beautifully.

Season the roast liberally with salt and pepper on both sides. Add the olive oil to a heavy-bottomed pot, and bring to high heat. Allow the roast to sear (on both sides) in the pot until it has thoroughly browned.

Reduce the heat to medium, and add the barbecue, Worcestershire, and hot sauces, garlic powder, Liquid Smoke, and one bottle of beer. Cover the pot, and allow the roast to braise for 2 hours. Make sure to turn the meat every so often so that it doesn’t burn on the bottom.

After the initial 2-hour braising period, remove the meat from the pot, and slice it. Return it to the pot, and add the remaining bottle of beer. Allow the meat to cook for 30 minutes or until it easily pulls apart.

At this point, you’ll want to gently “pull” the meat with a fork for easy distribution over the nachos. Also, you may want to use the reduced braising liquid as a sauce for the nachos – it’s pretty delicious!

For assembling the nachos, you will need:

Tortilla chips

Pulled beef

White queso dip*

Sliced jalapenos

Chopped tomatoes

Barbecue sauce

(And any other ingredient you’d like – This would be fantastic with some sliced avocado or chopped onion!)

*Some people prefer to make their own queso dip. However, the store-bought variety suits me well enough. If you don’t have queso dip on hand, you can use whatever kind of cheese you prefer.

Here’s how I usually make my nachos: Preheat the oven to 350 degrees. Assemble all the ingredients on a baking sheet or baking dish. Make sure to layer the ingredients so that you are able to get a bit of the “good stuff” on each tortilla chip. Allow the nachos to bake for 5-10 minutes, and then enjoy! 

(Dreams can come true...)

 

 

Butternut Squash "Mac 'n' Cheese"

One of my favorite fruits of the fall season is butternut squash. Truthfully, I prefer it to pumpkin – blasphemy, I know. I just think that butternut squash possesses a richer flavor, and I enjoy its natural sweetness. Also, preparing butternut squash is a hell of a lot less arduous than dealing with a pumpkin.

Like pumpkin, butternut squash is also incredibly versatile. My mom used to prepare delicious butternut squash pies when I was growing up (think: somewhat of a cross between pumpkin and sweet potato pie). As I became older, I began to notice that butternut squash being implemented in many savory dishes as well as sweet.

My first attempt at preparing this autumnal edible was a few years ago when I made a delicious butternut squash soup, which has now become a fall-and-winter ritual for me. Over time, I’ve implemented this fantastic ingredient into a number of dishes, including cheesecake and pizza. However, I think my favorite butternut squash recipe has to be my Butternut Squash “Mac ‘n’ Cheese.”

…And yes, the quotation marks do serve a purpose. You see, this recipe isn’t necessarily a macaroni and cheese dish in the traditional sense. However, you’ve got pasta, and you’ve got cheese, so why not? The natural slight sweetness of the squash makes for a stunning flavor profile when paired with the sharp saltiness of the parmesan cheese. Also, this is a wonderful and hearty cold-weather dish perfect for fall or winter.

Butternut Squash “Mac ‘n’ Cheese”

1 medium-sized butternut squash

(Olive oil, salt, pepper for roasting)

1 lb. penne pasta, cooked*

2 tbs. butter

3 tbs. flour

1 tsp. salt

½ tsp. pepper

3 cloves of garlic, minced

1 tsp. Herbes de Provence*

2 cups milk

1 ½ cups grated parmesan cheese

*You can use whatever pasta you so choose for this recipe; in the past, I’ve used cavatappi and campanelle with great success. However, make sure the pasta is a hearty variety so that it will hold up well in the casserole.

*You can omit the Herbes de Provence, or substitute with other herbs if you wish. I just think they put the dish over the top.

Preheat oven to 400 degrees. Peel the butternut squash, scoop out the seeds, and cut into 1” chunks. Spread the squash onto a baking sheet, and coat liberally with olive oil, with just a dash of salt and pepper to bring out the flavor. Once the squash is evenly coated, roast in the oven for 40 minutes, or until the squash is fork-tender. Reserve.

Lower the oven temperature to 325 degrees.

In a saucepan, melt the butter on medium-high heat. Add flour, salt, pepper, garlic, and herbs, and stir the mixture until it forms a paste. Allow this paste to cook for a couple of minutes until it reaches a somewhat golden brown color. Stir in the milk, and allow the mixture too cook for 10 minutes, or until the sauce reaches a thickened consistency that will coat the back of your spoon. Remove from heat, and add 1 cup of the parmesan cheese, stirring gently.

Add the cooked butternut squash to the cream sauce. If you would prefer not having chunks of squash in the dish, you can mash them with a fork or potato-masher. Pour the sauce over the cooked pasta, and stir well. Add to a greased baking dish, and top with the remaining parmesan cheese.

Bake for 20 minutes or until the top of the casserole has slightly browned. Remove from oven, and allow to cool for five minutes. 

 (Did I forget to mention that it's also a very pretty dish? 'Cuz, yeah, it is. I'm still gonna eat it, though.)

Enjoy!