Friday, February 12, 2010

Killer 7-Layer Dip Plus Bluegrass Beercheese Melts with Bourbon BBQ Glaze

7 layer chip dip is a work of art created through layers of delicious flavor piled one over the next. The variety of recipes for layered dip could be endless. The one I make is loved by everyone that has ventured forth to dip the chip. Hearty and yet not to thick or stiff to cause a chip explosion during chip dip scooping.
Killer 7-layer Dip
1 can spicy jalopeno refried beans
1 package of your favorite taco seasoning mix
2 cups of sour cream
2 cups of spicy salsa
2 cups of shredded Cheddar or Mexican blend cheese.
1 small can sliced black olives, drained
3 avocados, mashed
1 diced tomato
1 small chopped sweet onion
1 tbsp of lemon juice
2 tablespoons of sour cream for the Guacamole
This taco dip is made in two parts. For the base, you will want to grab a small bowl and mix your refried beans and your taco seasoning mix. You can use regular refried beans if you like, I prefer the spicy.
Next take a separate bowl and sir together your mashed avocados, your tomatoes, sweet onion, lemon juice, and only 2 tablespoons of your sour cream. Season your mixture with pepper if you like.
Now to create your layers, spread your bean mixture on a large platter. Next take your sour cream and layer over your beans. The next layer that you will put is your guacamole. Follow this with a layer of salsa, cheese, and olives.
Serve your 7 Layer Taco Dip with your favorite tortilla chips and enjoy!

Have you ever had a recipe you kept in sight for a LONG time, KNOWING the right day to make this creation would just appear? You would wake up one morning and just know. The Bluegrass Beercheese Melts with Bourbon BBQ Glaze is "that" recipe. The title and recipe looked so long that I assumed the beef burgers would take a while to put together. I was wrong. Start to finish, maybe 35 minutes. Not bad.
The recipe is courtesty of Brigette Nguyen and I would like to say: DELICIOUS!
12 slices bacon
1 stick butter, softened
1 tablespoon olive oil
2 small yellow onions, sliced thinly into rings
1 poblano pepper, julienne
1 green bell pepper, julienne

Bourbon BBQ Glaze:
1/2 cup ketchup
3 tablespoons barbecue sauce
3 tablespoons bourbon
2 tablespoons yellow mustard
2 tablespoons brown sugar

2 cups grated sharp Cheddar
1 tablespoon spicy steak sauce (recommended: A1 Bold and Spicy Steak Sauce)
1 clove garlic
1/4 teaspoon garlic salt
1 teaspoon cayenne pepper
1/4 cup plus 1 tablespoon flat beer
2 pounds freshly ground chuck
2 teaspoons salt
2 teaspoons freshly ground black pepper
Vegetable oil, for brushing grill
12 slices Texas Toast

Preheat oven to 400 degrees F.
Lay out bacon strips on rimmed baking sheet pan, lined with parchment paper or foil. Bake until brown and crisp, about 10 to 12 minutes, depending on thickness. Remove, drain on paper towels, and set aside. Alternately, bacon can also be cooked in the microwave or on the stove top.
Preheat a gas grill, charcoal grill, or indoor grill to medium-high heat.
In a large skillet over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Set aside remaining butter for bread. Saute onions and both peppers until soft and caramelized.
Meanwhile, combine ketchup, barbecue sauce, bourbon, mustard, and sugar in a small saucepan. Bring to a light simmer and continue to cook until sugar is dissolved and sauce is thick, about 3 to 4 minutes.
For Beercheese, combine first 5 ingredients in food processor, and with machine running, drizzle in beer until mixture is smooth and well combined.
Divide ground chuck into 6 square-shaped patties, approximately the size of Texas toast. Season with salt and pepper. Brush grill with vegetable oil. Place patties on grill and cook, turning once until done, approximately 5 to 7 minutes until desired doneness. Once flipped, brush tops of patties with BBQ glaze.
Meanwhile, lightly butter both sides of each slice of Texas toast and grill on either side for 1 to 2 minutes along outer edges of grill, until lightly browned and toasted.
To assemble, spread 6 slices of Texas toast liberally with beercheese, approximately 2 tablespoons per slice. Top with bacon strips and burger patties. Top burgers with caramelized onion and pepper mixture. Spread the remaining slices of toast with additional BBQ glaze, about 1 tablespoon per slice, and invert onto burger patties. Enjoy!

Note: The beercheese spread is incredibly easy to make and stores well in the refrigerator. Double or even triple the recipe and use the leftovers for a dip; serve with crackers and vegetables, such as celery, carrots, cucumbers, and radishes.


Flourchild said...

That is some serious good looking food there girl! I need to come over to eat!

hardwood furniture said...

Good looking food in here! I like to make some for my family this Chinese New Year!