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A @LustyMonk 4th of July BBQ

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If you haven’t plenty of Lusty Monk mustard on hand for summer grilling, well don’t expect me to stop over!

Baby Potato Salad

potato salad

Ingredients

2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled

Kosher salt

1 large egg yolk

2 teaspoons white wine vinegar

1/2 cup vegetable oil

2 tablespoons Original Sin Lusty Monk Mustard

2 tablespoons chopped fresh chives

Place potatoes in a large pot and add cold water to cover by 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20–25 minutes. Drain and let potatoes cool slightly. Peel, if desired.

Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.

Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.

Macaroni Salad

macaroni

Ingredients

Creamy Cucumber and Grilled Potato Salad

4 cups Elbow Macaroni

3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)

1/2 cup Black Olives, Chopped Fine

6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)

3 whole Green Onions, Sliced (white And Dark Green Parts)

1/2 cup Mayonnaise

1 tablespoon Original Sin Lusty Monk Mustard

1 Tablespoon Red Wine Or Distilled Vinegar

3 teaspoons Sugar, More Or Less To Taste

1/4 teaspoon Salt, More To Taste

Plenty Of Black Pepper

1/4 cup Milk (more If Needed)

Splash Of Pickle Juice (spicy Sweet Pickles)

Extra Pickle Juice To Taste

Preparation Instructions

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

Mix together mayo, mustard, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.

Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

Creamy Cucumber and Grilled Potato Salad


Creamy Cucumber and Grilled Potato Salad

Ingredients

2 pounds small to medium Red Bliss potatoes (about 12)

Kosher salt

1/3 cup crème fraîche or mayonnaise

2 tablespoons red wine vinegar

1 tablespoon light corn syrup or 2 teaspoons sugar

1 teaspoon Alter Boy Lusty Monk Mustard

1 teaspoon celery seeds

1 small garlic clove, minced

1/4 cup canola oil, plus more for brushing

Pinch of crushed red pepper

1 teaspoon finely chopped fresh oregano

1/2 cup chopped parsley plus 1 teaspoon minced parsley

Freshly ground pepper

1 English cucumber, thinly sliced

1/3 cup thinly sliced red onion

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.

Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.

Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.

Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.

Corn on the Cob with Lime Coconut Crema

corn on the cob

Ingredients
12 ears of fresh sweet corn
1 cup of cashews (soak for at least 4 hours)
1/3 cup fresh lime juice
3 tablespoons coconut milk
1/8 teaspoon sea salt
1/4 cup water
1/2 bunch chopped fresh cilantro
hemp seeds to garnish

Method
– Preheat grill, on a gas grill medium/low heat is best.
– Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
– Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
– Grill corn over medium heat, turning often, until cooked through and slightly charred (see photos for reference).

Bacon-Wrapped Jalapeño Poppers

Bacon-Wrapped Jalapeño Poppers

These jalapeño peppers are packed with cream cheese, chili powder and honey, then wrapped in juicy bacon and cooked on the grill until crispy.
Ingredients
6 Jalapeños (optional remove the seeds and stems)
3 Ounces cream cheese
1 Teaspoon chili powder
1 Tablespoon honey
6 strips bacon
6 toothpicks (soaked in water)
Directions
Mix cream cheese, chili powder and honey in a small bowl. Slice the jalapeños in half and scrape out the seeds. Spoon the cream cheese mixture into both halves of the peppers, put back together and wrap each jalapeño in a strip of bacon. Keep it all together with a toothpick. Grill the poppers on medium heat until the bacon is crispy.

 

Grilled Asparagus Spears

Grilled Asparagus Rafts

Ingredients
16 thick asparagus spears (about 1 pound)
1 tablespoon low-sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoons Lusty Monk Alter Boy mustard
1 teaspoon dark sesame oil
1 garlic clove, minced
2 teaspoons sesame seeds, toasted
1/4 teaspoon black pepper
Dash of salt
Preparation

Prepare grill to high heat.
Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.
Combine soy sauce, vinegar, mustard, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.

Barbecued Baked Beans

baked beans

Ingredients
10 slices bacon, chopped
1 medium yellow onion, chopped
2 cups barbecue sauce
2 ½ tablespoons Burn in Hell Lusty Monk Mustard
1¼ cups dark brown sugar
1 cup beef stock
1 cup leftover chopped beef brisket or pulled pork
¼ cup molasses
2 tsp. kosher salt
⅛ tsp. ground cloves
4 15-oz. cans navy beans, drained and rinsed
1 16-oz. can whole, peeled tomatoes, crushed by hand
Freshly ground black pepper, to taste

Heat oven to 325°. Heat bacon in an 8-qt. Dutch oven over medium-high heat, and cook, stirring, until its fat renders, about 6 minutes. Add onion, and cook, stirring, until soft, about 5 minutes. Add sauce, sugar, stock, meat, molasses, mustard, salt, cloves, beans, tomatoes, and pepper; bring to a boil. Cover pot and place in oven; bake until thick and fragrant, about 2 hours. Cool 10 minutes.

Grilled Chicken Thighs with Ancho Tequila Glaze

Grilled Chicken Thighs with Ancho Tequila Glaze

Ingredients
1 1/2 cups hickory wood chips
1 tablespoon ancho chile powder
1 1/2 teaspoons sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil
6 tablespoons amber agave syrup
3 tablespoons tequila
1 1/2 tablespoons Burn in Hell Lusty Monk Mustard
1 1/2 tablespoons butter
1 1/2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray
3 tablespoons chopped fresh cilantro (optional)
6 lime wedges
Preparation

1. Soak wood chips in water 30 minutes; drain well.
2. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
3. Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.
4. Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
5. Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges.

Bacon Bourbon BBQ Chicken Kebabs

Bacon Bourbon BBQ Chicken Kebabs

INGREDIENTS
16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1″ pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons paprika
1 tablespoon Alter Boy Lusty Monk Mustard
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces
DIRECTIONS
Light the grill and heat to medium-high
In a small bowl, combine the BBQ sauce and bourbon. Mix well.
In a food processor, combine the kosher salt, white pepper, onion powder, paprika, dark brown sugar, mustard, smoked paprika, and bacon. Pulse until completely smooth.
Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).
Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
Serve with the remaining BBQ sauce.

Grilled Peaches with Lemon Yogurt and Honey

Grilled Peaches with Lemon Yogurt and Honey

Warm juicy peaches coated in minty brown sugar butter on your grill and then serve with yogurt and drizzle with honey.
Ingredients
4 Peaches, halved & pits removed
1 Cup Greek Yogurt
1/2 Teaspoon Lemon Extract
Honey
Mint leaves for garnish
1 tablespoon butter
1 Teaspoon Lemon Zest
2 Tablespoons mint Leaves, cut into very small pieces
2 Tablespoons Brown sugar
Directions
Muddle the mint and sugar in a small sauce pan, then add lemon zest and butter and cook until the sugar is dissolved. Baste the peach halves with this sauce and grill them on low heat for three minutes on each side. Combine the lemon extract and Greek yogurt. Top each peach half with the lemon yogurt, drizzle with honey and garnish with mint leaves.

 

 

Raise that pinky finger, Pretentious Beer Glass Company

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Pretentious Beer 1 set all PG glasses

Beer glasses in sets called The Pompous Set or The Snobby Set, from the Pretentious Beer Glass Company.

Owner, artist, and designer Matthew Cummings explains,

The PBGC originated from a small drinking club at the Mellwood Arts Center in Louisville, KY. Each Friday afternoon, we would take off work early to sit in the courtyard and drink great craft beer. After a couple too many (all good ideas start this way, right?) the club decided that I should make beer glasses for everyone.

Cummings spent months perfecting his designs before launching his product line and is now working 7 days a week to keep up with orders as he still runs his shop largely on his own. He maintains the pretentious tone throughout the site, including recommended beer pairings with each glass. Descriptions about which types of beer each glass can get to “really sing,” how they can enhance the “aromatic qualities,” or ways in which “you can smell the bouquet of both beers” will either leave you feeling right at home or have you reaching for a Bud Light.

See some of Cummings’ creations below and visit his Etsy page to order one (or a set) for yourself…

The complete “Pretentious Set”

Pretentious Beer 2

 

Pretentious Beer 1 set all PG glasses

Sauvin Glass

Pretentious Beer 3 sauvin glass

Dual Beer Glass

Pretentious Beer 4 dual beer glass

Ale Glass

Pretentious Beer 5 ale glass

Malty Beer Glass

Pretentious Beer 6 malty beer glass

Aromatic Beer Glass

Pretentious Beer 7 aromatic beer glass

Imperial Beer Glass

Pretentious Beer 8 imperial beer glass

Subtle Beer Glass

Pretentious Beer 9 subtle beer glass

Hoppy Beer Glass

Pretentious Beer 10 hoppy beer glass

(via Neatorama)

Five Great Dive Bars Between the Florida Keys and Miami

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Dive bars are a place you can go without needing to dress up and drench yourself in cologne. Each has its own character which makes the casual wanderer-in want to be him/herself. While in the Keys recently, we found a few such dive bars worth mentioning.

· Green Parrot Bar – 601 Whitehead St. Key West – Open Daily 10am – 4am
This dive bar is a long time favorite among locals and tourists. Formerly called The Brown Derby Bar during WWII, it was a favorite among the submariners and sailers stationed a few blocks away. Now called Green Parrot bar, some of the retired sailers still come back to the bar to find it virtually unchanged. I’m sure it can get very busy during the summer but the bartenders are quick and knowledgable so you won’t be waiting for your drink for too long.

· Capt. Tony’s Saloon – 428 Greene St. Key West – Open Daily 10am – 2am
It is always great to go somewhere that has plenty of history. Capt. Tony’s Saloon is just that. Opened in 1851 as an icehouse and morgue, it eventually transformed into a humble watering hole for many influential people. It was Ernest Hemingway’s regular bar. He even stole a urinal and dragged it to his private garden where it still provides water for the 45 cats currently in the compound. This is a must-visit place for anyone that wants to have a good time.

· Alabama Jacks – 58000 Card Sound Rd. Homestead Fl. – Open Daily 11am – 6:30pm
Although it is about a 10 miles drive from US1 in Key Largo, this place is a must. It has a legendary following who love the homestyle food served there. It is located on a small river surrounded by mangrove trees. The obvious go-to food options are the Conch Fritters and Dolphin Burger. The jalapeno poppers and friend pickles were the best I’ve ever had.

· Mac’s Club Deuce – 222 14th St. Miami Beach – Open Daily 8am – 5am
This is your quintessential dive bar in South Beach. It’s grimy and you probably wouldn’t want to touch a whole lot. Once you get past that, soaking in the atmosphere is a lot easier with the ocean breeze creeping in through the windows. The beer and liquor selection is nothing special but there is something for everyone to enjoy (unless you’re underage).

· Lost Weekend – 218 Espanola Way Miami Beach – Mon-Sat 5pm – 5am / Sun 2pm – 5am
Located just a short drunken walk away, Lost Weekend is the most spacious of the aforemetioned bars. Drinks are similar to any dive. Although I didn’t enjoy this bar as much as the others, it did have an air hockey table in the back which gives it bonus points.

Just as a caution to anyone that is sensitive to cigarette smoke. Smoking is legal in bars down there. So maybe grab a seat by a window for fresher air. You are allowed to drink in public as long as it isn’t in a bottle and many bars will not let you in with outside drinks. Pretty standard.

[Photos: Steven D/Jaunted]

Beer and Bacon: “When Pigs Fly”

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beer-bacon_600Philly.com
POSTED: FRIDAY, MARCH 21, 2014, 12:22 PM
David and Jack Cunicelli have introduced all-natural, house-cured and smoked, thick-cut bacon at their 320 Market Café (713 Chester Rd., Swarthmore)

And what goes better with bacon than beer.

The Cunicellis have launched a beer and bacon flight called “When Pigs Fly” that is available for $12 through April.

You get a sampling of each.

Their tasting notes:

Saison + Balsamic, featuring Stillwater Classique (4.5% ABV): Drizzled with a house-made balsamic reduction, the bacon in this pairing takes you back to the pasture, where farmers historically ended their days with a light and refreshing Saison.

Belgian Tripel + Blood Orange, featuring Allagash Tripel (9.0 ABV): Salty and sweet combine in this pairing, where the bright citrus crispness of blood orange holds its own against savory bacon as the honey notes of a Belgian-style Tripel tie everything together.

Stout + Dark Chocolate, featuring Founder’s Breakfast Stout (8.3% ABV): A thick, roasty stout provides a perfect complement for smooth and dense dark chocolate, while the bacon’s smoky crunch intensifies the richness of the stout and the chocolate.

Bleu Cheese + Bacon, featuring Bell’s Two Hearted Ale (7.0% ABV): A creamy gorgonzola spread amplifies the bacon’s satisfying, salt-cured richness while simultaneously coaxing a subtle sweetness from this traditionally bitter style of beer.

The beer pairing and the bacon sampling are available separately for $8 apiece, for beer lovers who don’t eat bacon or bacon lovers who don’t drink beer.

 

Beer taps installed in Colorado governor’s mansion

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govwithbeerDENVER (AP) — Colorado’s governor used to brew beer for a living, and now he has new beer taps in his home.

State officials announced Friday that private donors have paid for a new “draft beer system” in the governor’s mansion.

The mansion now has three taps that will feature changing Colorado-made brews.

The Colorado Craft Brewers Guild helped pay for the taps, along with the Governor’s Mansion Preservation Fund. The price of the taps was not disclosed.

Gov. John Hickenlooper co-founded a downtown Denver brewpub in the late 1980s and frequently espouses his love for Colorado beers.

“It just seemed appropriate,” said Gov. John Hickenlooper, a former brewer who founded the Wynkoop Brewing Company in LoDo back when downtown was a ghost town and craft beer wasn’t anything close to the $800 million a year industry it’s become with 232 federally licensed breweries and brewpubs in Colorado.
“If you’d have told me we’d one day have 235 breweries, I’d have laughed,” Hickenlooper told FOX31 Denver Thursday. “I think it’s a symbol of Colorado; I think it stands for freedom, having a lot of choices.
“The mansion is another symbol of Colorado. It’s where we entertain. It’s where we kind of show off Colorado, and beer has become a big part of what Colorado is.”
Not surprisingly, a Wynkoop beer, Silverback Pale Ale, was the first small batch keg tapped at the mansion on Thursday; and the plan is to rotate unique small batch brews from breweries all across the state.
“We’re going to try and rotate all the different breweries, all the different beer,” Hickenlooper said. “So it becomes a showcase for the quality of Colorado.”
The taps will be ready in time for a party at the mansion Friday night to kick off Colorado Craft Beer Week, a celebration of an industry that now employs around 5,000 Coloradans.
“With more than 200 different breweries in Colorado, we’re probably brewing several thousand beers in a year,” said Steve Kurowski with the Colorado Brewers Guild. “These are some of the freshest, some of the most world-class beers being brewed around; to have these on showcase at the mansion is very exciting for our industry.
“They will create a conversation; it’ll be very unique every time there’s an event here and these beers are being poured.”
The industry has grown steadily since the first brewpub was founded in 1979; but the growth is really frothing of late, with 53 new small breweries licensed just last year.
“That’s one new brewery opening up every week,” Kurowski said. “It’s just getting bigger and better every single day.”
Installing the taps inside the mansion’s historic first-floor parlor, already home to a bar and photographs of every governor in Colorado history, wasn’t a done on a whim but with months of planning and consideration for preserving the integrity — structural and historical — of the mansion itself.
But it wasn’t as difficult as some staffers thought it might have been.
“We were lucky,” said Kevin Patterson, Hickenlooper’s deputy chief of staff. “The drain worked extremely well; we were able to just run [the tap line] straight up from the basement. We only had to add a little bit of electrical power for the refrigeration unit downstairs.”
Patterson, who’s been involved with this project from the start, says the former brewpub founder governor hasn’t left much to chance, wanting to sign off on the pint glasses and the pours.
Hickenlooper, who’s been criticized by GOP rivals heading into his reelection year as a “state bartender”, isn’t worried about the new craft beer offerings at the mansion, being tapped now just a few months into Colorado’s recreational marijuana experiment, impacting his own fortunes or the state’s.
“Craft beer doesn’t fit into that notion with the legalization of marijuana that Colorado is a party state,” said Hickenlooper. “If you’re going to get drunk, you’re not drinking craft beer.
“Craft beer is really about drinking less and partying less to some extent, but really enjoying it more. It’s about the flavor and bouquet of the beer.”

Maple Whiskey Jelly Shots

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whiskey-jello-shotsMaple Whiskey Jelly Shots from reddit’s vermontgirl
Ingredients
2 packets Knox gelatine powder
1/3 cup maple syrup
3 tablespoons water
3 tablespoons vanilla ice cream
1 cup Cabin Fever (maple whiskey)

Directions
Pour maple syrup into small sauce pan. Add water and gelatin packets. Let sit 3 minutes. Add ice cream. Over med-low heat, whisk until smooth and all the gelatin is dissolved. Turn off heat, stir in whiskey. Pour into pan and refrigerate overnight.
I used a meatloaf pan. I sprayed the inside with a flavorless baking spray and wiped it down with a paper towel, just so the jelly could come off the pan easier. The ice cream settled a bit to the bottom, which made the pretty white layer. Totally unexpected but I like the way it looks. So fan-cy.
I’ve been getting all my jelly shot ideas from Jelly Shot Test Kitchen
Edit: Be careful with gelatin to not warm it too much- definitely not to the point of boiling (which will ruin it’s thickening ability). When you’re gently heating the syrup, water, gelatin, ice cream on the stove- it should only take a few minutes to dissolve the gelatin completely.

Beer Battered Cauliflower Tacos Baja Style

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babaTacosCauli.Beer Battered Cauliflower Tacos via Nicole Presley at Presley’s Pantry

1 – head of cauliflower
1 1/2 – cups flour
1 – teaspoon baking powder
1 – teaspoon Lawry’s seasoning salt
1 – teaspoon garlic powder
1/4 – teaspoon cumin
1 – egg
1 – bottle Mexican beer
Vegetable oil (about 3 to 4 cups)
Corn tortillas
Ingredients for garnish:

avocado
lime
cabbage (thinly sliced)
radish
cotija cheese
Mexican crema

Ingredients for salsa chile de arbol:

5 – tomatoes
8 – chile de arbol
4 – cloves of garlic
1/2 – onion
salt

Directions:

Wash and cut cauliflower into bite size pieces by removing the leaves and stem. Then break off pieces.
In a large pot filled halfway with water over a high flame, bring water to a boil. Drop cauliflower pieces in hot boiling water and let par-boil for 1 to 2 minutes. Remove from water and drain completely.

Cut the cauliflower into little nugget sized chunks and set aside. Heat up the oil in a pot over a medium to high heat. Mix all the batter ingredients and dunk a little pea sized amount of the batter into the oil to test if it’s ready; if it is ready, it will bubble happily. Place a few cauliflower chunks at a time in the batter, let them drip off and then place them in the oil; flip a few times and cook until golden brown. Place on paper towel. In a large bowl add in flour and baking powder. Then the lawry’s, garlic powder and cumin. Mix to combine. Pour in egg and beer. Whisk until batter is no longer clumpy. Set the batter to the side to rest for 10 minutes, then it’s ready. Pour drained cauliflower pieces into beer batter. Mix to combine well.  In a pot add vegetable oil over a medium flame. Allow to get hot. Using thongs add in one piece of battered cauliflower at a time. Deep fry for several minutes or until golden brown. Oil will bubble, and once it starts to calm down a little the piece is golden and crispy. Place all crispy cauliflower pieces on a paper lined plate to drain.

Make the salsa: In a small pan filled with water halfway over a medium flame bring to a boil. Add in tomatoes and chile de arbol. Boil for 35 to 40 minutes.

In a small frying pan with a touch of vegetable oil over a medium flame, add in onion and garlic cloves. Fry until browned on the outside.
In a blender add in tomatoes, chile de arbol (stems removed), onion, garlic, salt, and 2 cups from the water the chiles boiled in. Blend until smooth about 5 minutes. Heat the corn tortillas, fill with crispy cauliflower pieces, and garnish as you desire.

 

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