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caramelized onions

Slow Cooker Pumpkin Ale Short Ribs Sliders

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Slow Cooker Pumpkin Ale  Short Ribs Sliders topped with Beer Caramelized Onion Horseradish Sauce are perfect for a party or watching football!

Slow Cooker Beer Braised Short Rib Sliders with Beer Caramelized Onion Horseradish Sauce

Hello October.

Slow Cooker Beer Braised Short Rib Sliders with Beer Caramelized Onion Horseradish Sauce

I get really excited this time of year.  The leaves are starting to turn, the air is crisp enough at night to sit outside with a fire going in the pit, we can escape the sweltering southern heat and sip on all the pumpkin beer I can get my hands on.

We normally brew our own pumpkin beer in the fall and I have to say that we have mastered the recipe.  Think pumpkin pie rather than pumpkin spice and that should give you an idea of my preference of pumpkin beer flavor.  We haven’t got to it yet this year, but I’m having a good time sampling everything that’s out there.  Two of my go-to favorite pumpkin beers are Southern Tier’s Pumpking and NoDa’s Gordgeous.  They’re both delicious to drink and for cooking up some short ribs.  I used Pumpking for these Slow Cooker Pumpkin Ale Braised Short Ribs Sliders with Beer Caramelized Onion Horseradish Sauce.  I made Beer Braised Short Ribs with Mushrooms and Polenta and Pumpkin Ale and Butterscotch Donuts with Gordgeous.  I’m telling you – you can’t go wrong with either of these beers. (This is not a sponsored post – I just love talking about good craft beer)

Speaking of October and pumpkin beer, Sara from Cake Over Steak is hosting a virtual pumpkin party!  If you’re looking for all the pumpkin recipes to make your October the best it can be, head over to the Virtual Pumpkin Party page and get your pumpkin on!

Slow Cooker Pumpkin Ale Braised Short Ribs Sliders topped with Beer Caramelized Onion Horseradish Sauce are perfect for a party or watching football!

Slow Cooker Beer Braised Short Rib Sliders with Beer Caramelized Onion Horseradish Sauce
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Slow Cooker Pumpkin Ale Braised Short Ribs Sliders with Beer Caramelized Onion Horseradish Sauce

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 1/2 pounds short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 ounces pumpkin ale divided
  • 2 onions thinly sliced
  • 9 ounce jar prepared horseradish
  • 1/4 cup mayonaise
  • slider rolls

Instructions

  1. Melt butter and olive oil over medium-high heat
  2. Generously salt and pepper short ribs (measurements above are guidelines and don't have to be exact)
  3. Sear short ribs on all sides - working in batches so not to over crowd the pan - 2-3 minutes per side
  4. Transfer short ribs to slow cooker
  5. Pour 1/4 cup of pumpkin ale into the pan used to cook the short ribs and pour the rest of the beer over the meat in the slow cooker
  6. Cook short ribs on low for 6 hours
  7. Add sliced onions to pan with the beer and cook on medium for 20 - 30 minutes or until softened and caramelized
  8. Reserve some of the beer caramelized onions for toppings
  9. Combine remaining beer caramelized onions, horseradish, and mayonaise to the bowl of a food processor and pulse to combine to desired consistency
  10. Remove meat from the bones and shred by pulling it apart with a couple of forks
  11. Pile shredded short ribs onto slider rolls, top with caramelized onion horseradish sauce and finish with reserved beer caramelized onions

NOTES:

  1. This made about 12 sliders and can easily be adjusted to make more or less, depending on the size of your slow cooker
  2. I didn’t make the beer caramelized onion horseradish sauce too smooth.  I left it with a little texture, but it’s a flexible sauce and you can make it how you like it.

Coco Loco Porter Caramelized Onion Crostini

by 38 Comments

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I was going to come at you with another salad today, but since Mondays usually blow we’re taking a different direction.  How about we start out this week with some Coco Loco Porter Caramelized Onion Crostini.  Heck Yeah!  And yes indeed I said Coco Loco Porter.  It’s an award winning craft beer from Charlotte’s own NoDa Brewing Company.

 

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So if you have to go back to work on a Monday, shouldn’t you start with beer right out of the gate? Who’s with me?

 

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What?  You don’t have beer for breakfast on Mondays?

 

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Don’t judge me.

If you don’t have beer for breakfast, as an alternative you can feel 100% confident serving these Coco Loco Porter Caramelized Onion Crostini at your next NFL playoffs get together.  I mean, seriously. It’s an appetizer or party food perfect for football because it also includes beer! Duh.

 

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Trust me.  You can’t go wrong.  If you can’t get NoDa’s beer where you are, you can substitute a porter that’s totally your jam.

 

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Happy Monday and Cheers to a fantastic week, yo!

 

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CoCo LoCo Porter Caramelized Onion Crostini

Ingredients

  • 5 sweet or Vadalia onions sliced thin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 can NoDa Brewing Company CoCo LoCo Porter
  • Baguette sliced into 1/4 inch slices
  • 1/2 cup parmesan

Instructions

  1. Heat a non-stick skillet on medium to medium high and melt butter and olive oil
  2. Add onions and CoCo LoCo Porter
  3. Cover for 5-6 minutes
  4. Uncover and stir
  5. Increase heat to medium high and stir
  6. Continue stirring and caramelizing until golden and sweet
  7. Arrange baguette slices on a parchment-lined baking sheet and broil 3 minutes
  8. Top with CoCo LoCo Caramelized Onions and sprinkle with parmesan
  9. Broil for 2-3 minutes
  10. Serve immediately

Coco Loco Porter Caramelized Onion Crostini

Roasted Fig, Prosciutto, Ricotta French Bread Pizza

by 42 Comments

Figs.  Dude.  They’re totally my downfall.

 

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Y’all, I really don’t know what in tarnation comes over me at the Teeter when I see the figs.  I turn into some kind of a crazy person and have to scoop up every box in the cooler – and there are usually only about 4 or 5 boxes.  I just have this compulsion to hoard them all to myself.  NO FIGS FOR ANYONE ELSE!

 

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I then realize the extent of my craziness, the error of my ways, and attempt to hide boxes of figs all over the place.  They’re in the produce drawer of the fridge, hidden behind the OJ on the top shelf, and my worst offense – the crisper drawers in the garage beer fridge.  I have not stooped so low (yet) to store them in the kegerator, but give me time, friends.  Give me time.

 

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I always get busted.  Chris will start looking for something to pack for lunch or decide he needs a beer and piles of figs start falling like rain.  Or like skeletons from my closet.

 

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Then he’s all, “WTF are you going to do with all these figs, chick?”  Or “Lucy, you have some ‘splainin’ to do!”  Either way I’ve got to do some quick thinking.

 

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Ummmm….. I totally plan to make you something AWESOME!

 

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Yeah, that’s it.  Because I always have a plan.

 

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Roasted Fig, Prosciutto, and Ricotta French Bread Pizza

Ingredients

  • 8 Figs top with stem sliced off and halved lengthwise
  • Juice of 1 small or 1/2 of a large orange
  • 6-8 sprigs of fresh thyme
  • 1 onion thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 12 inch loaf French bread cut in half then sliced in half lengthwise
  • 1 15 ounce container of ricotta cheese
  • 12 thin slices of prosciutto
  • 1 cup arugula

Instructions

  1. Preheat oven to 425
  2. Arrange fig halves in a baking dish, cut side up
  3. Drizzle the juice from the orange over the figs and lay the thyme sprigs on top
  4. Roast the figs for about 15 minutes
  5. Remove figs from oven and set aside
  6. Reduce oven temp to 375
  7. While the figs are roasting caramelize the onions
  8. Melt the butter and olivie oil in a non-stick skillet over medium-low heat
  9. Add the sliced onions and stir to coat with the butter and olive oil, cook, stirring occasionally, until soft, caramelized, and brown in color, 20-30 minutes - be careful not to burn them
  10. Arrange the 4 pieces of bread on a parchment paper lined baking sheet, cut side up
  11. Divide the ricotta evenly between the 4 pieces of bread, spreading it evenly over each one
  12. Add 3 pieces of prosciutto to each of the pieces of bread
  13. Top each with 4 fig halves, then evenly divide the caramelized onions over the figs
  14. Bake 7-9 minutes
  15. Top each with 1/4 cup of arugula prior to serving