Event Recap and Recipe Book
2024 RECAP & Recipe Book
J.T.M.’s 2024 Beer Cheese Throwdown invited current and prospective food service operators (restaurants, catering, c-stores, business & industry, college & university, and more!) to submit innovative and original recipes using one of our fully prepared beer cheeses or beer
2024 Beer Cheese Throwdown
cheese bases. MEET THE CONTESTANTS
Oceans 234 Lobster & Chorizo Beer Cheese Chili
Knoxville Convention Center Guajillo Smoked Brisket Mexican Beer Cheese Corn Fritter
Knoxville Convention Center Guajillo Smoked Brisket Mexican Beer Cheese Corn Fritter
Frisch’s Big Boy Pumpkin Beer Cheese Pulled Pork Hoagie
595 Craft and Kitchen Smoked Mozzerella Umami Beer Cheese
Frisch’s Big Boy Pumpkin Beer Cheese Pulled Pork Hoagie
Frisch’s Big Boy Pumpkin Beer Cheese Pulled Pork Hoagie
Outlaw BBQ Burnt Ends Beer Cheese Mac Egg Roll
Taco Johns Beer Cheese Sambusa Taco
Shift Restaurant & Bar Whiskey River Beer Cheese Nachos
Taco Johns Beer Cheese Sambusa Taco
Outlaw BBQ Burnt Ends Beer Cheese Mac Egg Roll
Fred’s Downtown Philly Fred’s Downtown Drunken Chicken Mac & Cheese
Outlaw BBQ Burnt Ends Beer Cheese Mac Egg Roll
To find J.T.M. beer cheese or beer cheese base available at your food service distributor, please contact your sales representative.
2024 Beer Cheese Throwdown
The top two finalists received an all-expense paid trip to the 2024 National Restaurant Association Show in Chicago, IL where their custom Beer Cheese creations will be featured at the J.T.M. booth and voted on by a panel of culinary professionals and J.T.M. chefs. The 2024 J.T.M. Beer Cheese Throwdown Champion was announced on Sunday, May 19, 2024, at 2:00 PM CT at the J.T.M. Booth.
AND THE WINNER IS...
Frisch’s Big Boy Pumpkin Beer Cheese Pulled Pork Hoagie
Outlaw BBQ Burnt Ends Beer Cheese Mac Egg Roll
To find J.T.M. beer cheese or beer cheese base available at your food service distributor, please contact your sales representative.
TABLE OF CONTENTS
5
7
Outlaw BBQ Burnt Ends Beer Cheese Mac Egg Roll
Frisch’s Big Boy Pumpkin Beer Cheese Pulled Pork Hoagie
9. Taco John’s – Beer Cheese Sambusa Taco 11. Fred’s Downtown Philly – Fred’s Downtown Drunken Chicken Mac n’ Cheese 13. Rockford Corner Bar – Southern Baked Mac 15. 595 Craft and Kitchen – Smoked Mozzarella Umami Beer Cheese 17. Shift Restaurant & Bar – Whiskey River Nachos 19. Knoxville Convention Center – Guajillo Smoked Brisket Mexican Beer Cheese Corn Fritter 21. Oceans 234 – Lobster & Chorizo Beer Cheese Chili 23. Sons of Toil Brewing – Southern Spicy Fries 25. Bethany Children’s Health Center – Beer Cheese Chicken Enchiladas
27. Kentucky Strong Barbeque – BBQ Hot Brown 29. CORE Foodservice – Micholada Beer Cheese 31. US Foods-Food Fanatics – Junk Chips 33. PFG Chicago – Drunken Shrimp and Beer Cheese Grits 35. Sysco – Smoked Mustard Caviar Beer Cheese Bratwurst Gnocchi PAST Winners & Runner-ups 37. Ford’s Garage – Birria Beer Cheese Melt (Winner 2023) 39. Wicked Warren’s – Beer Cheese & Bacon Pizza (Runner-up 2023) 41. Ciclops Cyderi & Brewery – Mad Man Pizza (Winner 2022) 43. Crescent Moon Brewing Co. – Beer Bites (Runner-up 2022)
Burnt Ends Beer Cheese Mac Egg Roll Outlaw BBQ Smokehouse
Created By Leah Rogers
Ingredients •
Instructions
1.
Boil pasta and cool. Warm J.T.M. beer cheese sauce and thicken with extra shredded American cheese and shredded cheddar cheese. Add bacon crumbles to cheese sauce and add cooked pasta.
Smoked Beef Brisket Burnt Ends with extra BBQ Sauce J.T.M. Beer Cheese Sauce Shredded American Cheese Shredded Cheddar Cheese
• • • • • •
2. On an egg roll wrapper place a bed of shredded American cheese, top with smoked beef brisket burnt ends with extra BBQ sauce and J.T.M. beer cheese sauce mac and cheese. 3. Roll egg roll, deep fry and serve with BBQ sauce for dipping.
Elbow Mac
Bacon Crumbles Egg Roll Wrapper
6
Pumpkin Beer Cheese Pulled Pork Hoagie Frisch’s Big Boy
Created By John Zenk
Ingredients
Instructions
Build Top to Bottom: 1. Butter Toasted Brioche Crown Pumpkin Spiced Apple Slaw, 2 oz 3. Pumpkin Beer Cheese, 2 oz 4. Pulled Pork, heated, 4 oz 5. Sweet Baby Ray’s BBQ Sauce- ¾ oz 6. Butter Toasted Heal 2.
• • • •
Hoagie Bun Salted Butter
Smoked Pulled Pork Salt and Pepper Blend
Dressing for Pumpkin Spiced Apple Slaw: • 4 oz - Apple Cider Vinegar • 1 tsp - Pumpkin Pie Spice • 8 oz - Ken’s Double Egg Mayonnaise • ½ tsp - Kosher Salt • ¼ tsp - Black Pepper
Slaw Mix: •
8 oz - Shredded Cabbage 6 oz - Shredded Carrots
• •
1 large Apple, Shredded on box grater (Honeycrisp or Red Delicious)
•
Mix to desired consistency.
8
Beer Cheese Sambusa Taco Taco John’s
Created By Andy Cook
Ingredients •
Instructions
Shell - sambusa/samosa dough with whole cumin seeds rolled thin and cut into a 4 in round fried in a taco mold. •
Prep: 1.
Make dough and fry shells.
2. Prep and cook potatoes with additions, adding spices and beer cheese at the end of the sauté. 3. Heat beef and slightly shred if chunks are large for taco shells. 4. Heat beer cheese and add to squeeze bottle or Server pump. 5. Chop cilantro. 6. Chop kraut.
Potatoes - .25-.375” diced potatoes, boiled, drained and then added to a sauté of butter,
• • • • • • •
Onions Garlic
Tikka Masala Spices
Braised Beef
J.T.M. Beer cheese sauce Cleveland’s Beet Red Sauerkraut
Cilantro, finely chopped
Assembly: 1.
Place potatoes in the bottom of the shell.
2. Add beef on top. 3. Add beer cheese on top.
4. Add small amount of kraut on top. 5. Add small amount of cilantro on top.
10
Fred’s Downtown Drunken Chicken Mac N’ ChEESE Fred’s Downtown Philly
Created By Fred Walker
Ingredients •
1. After the beer cheese sauce is brought to temperature, add Guinness beer. Heat for an additional 5 minutes. 2. In a large bowl mix the prepared pasta and chicken and then add the prepared J.T.M. beer cheese sauce. 3. Place the mixture in a large baking dish or portion into smaller dishes. 4. Evenly spread the bacon bits over the pasta. 5. Evenly spread the bread crumbs over the pasta and bacon bits. 6. Sprinkle the smoked paprika over the bread crumbs. 7. Bake at 350ºF for 25 to 35 minutes. 8. Top off the mac and cheese with sliced green onions before serving. Instructions
5 lb - Farfelle, al dente
•
5 lb - J.T.M. Beer Cheese Sauce, prepared to directions, heated to 165ºF 2lb - diced grill chicken breast prepared
• • • • • •
1 - Guinness stout beer
1 1/2 cups - Panko Bread Crumbs
1Tbsp - Smoked Paprika 1 cup - Bacon Bits
2 bunches - Green Onions, sliced
12
Southern Baked Mac Rockford Corner Bar
Created By Rockford Corner Bar
Ingredients •
Instructions
1. 2.
Preheat oven to 375°F
1 lb - Cavatappi Pasta 2 lb - J.T.M. Beer Cheese 1/4 tsp - Smoked Paprika 1/4 tsp - Black Pepper 1/2 cup - Panko Bread Crumbs 1 cup - Bacon, crumbled
Cook pasta in salted boiling water for 12 minutes. 3. Heat thawed beer cheese in sauce pan until reaches 135ºF. 4. Stir in the pepper and smoked paprika. 5. Stir in the cooked pasta. 6. Spoon the mixture into a large, greased casserole dish. 7. Top with panko bread crumbs. 8. Bake for 30 minutes or until the dish is bubbling and has browned on top. 9. Let stand five minutes before serving.
• • • • •
14
Smoked Mozzarella Umami Beer Cheese 595 Craft and Kitchen
Created By Van-Alan Nguyen & Ryan Alday
Ingredients •
1. In a medium sauce pot, sweat the onions, garlic, and bay leaf over low-medium heat until translucent...about 5-7 minutes. Add shittake powder and cook another 3 minutes, stirring to incorporate. 2. Add the Maggi seasoning and beer, increase heat to medium-high and simmer for 3 minutes. 3. Whisk in the sodium citrate until dissolved. Add J.T.M. Beer Cheese Base and bring to simmer, whisking constantly. 4. Add the smoked mozzarella cheese and salt & pepper while whisking until incorporated. Instructions
6 oz - Butter, unsalted 12 oz - Yellow Onion, minced 1 tsp - Garlic, minced
• • • • • • • • • •
1 ea - Bay Leaf
4 tsp - Dried Shiitake Mushroom, ground
1/2 tsp - Maggi Seasoning
24 oz - Able Baker Nevadan Amber beer 2 tsp - Sodium Citrate 5 lb - J.T.M. Beer Cheese Base 6 oz - Smoked Mozzarella Cheese 1/2 tsp - Salt & Ground Pepper
16
Whiskey River Nachos Shift Restaurant & Bar
Created By Chef Maya
Instructions
Saratoga Chips: Combine two bags of Saratoga chips and distribute them between four fryer baskets. Fry them for around 8 minutes, then toss them in 3/4 cup of dry rub Dry Rub: In a 6qt container combine 1 cup kosher salt, 3 cups granulated sugar, 2 cups chili powder, 1/4 cup paprika, 1/2 box of corn starch, 1/2 bag of buttermilk ranch seasoning and mix all together until evenly combined. Beer Cheese: In a medium pot of water, heat 4 bags of the J.T.M. Beer Cheese Base. Once heated, empty the bags into an 18 qt container. Next, combine the 2 qt of Bud Lite and the 2 cups of Whirl and stick blend together until smooth. Pulled Pork: Start by scoring the pork fat caps and put 2 pork butts into a deep metal pan. Do the same for all 8 pork butts. Next in a large bowl combine 8 cups of brown sugar, 3 Tbsp cinnamon, 4 Tbsp kosher salt, 2 Tbsp chili powder, 2 Tbsp granulated garlic, 1 tsp cayenne, 1 tsp ground mustard, and 9 Yuengling Lager bottles. Mix and rub all over the pork butts. Heat the oven to 200ºF and once preheated, put the pork in and cook for 12 hours. Once it is done cooking, take out of the oven, let it rest then pull and shred the pork. Peach Pico: In a short 1/2 pan use a dicer to dice up the 4 cups of peaches, 4 cups of red pepper, and 1 serrano pepper. Next finely chop 1/2 cup of cilantro and toss that in. Add 4 Tbsp of lime juice, 1 Tbsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black coarse grind pepper. Mix all of the ingredients together. Whiskey Barbecue: In an 8 qt pan combine 1 can of ketchup, 7 cups brown sugar, 2 1/2 cups cider vinegar, 2 1/2 Cups whiskey, 1 3/4 Cup Dry Rub, 3 TBSP cayenne and simmer together for 30 min. Build: To build and create the actual nacho, start off by plating a heavy handful or 2-3 cups of Saratoga chips. Next, cover the chips in 4-5 ounces of beer cheese. Then distribute 4-5 ounces of pulled pork over the nachos. After that, garnish with 3 ounces of peach pico over the top of the nacho. Lastly, drizzle 3 ounces of whiskey barbecue on top of everything and you are ready to enjoy!
Ingredients
Saratoga Chips: • 2 bags -Saratoga Chips • 3/4 cup - Dry Rub Dry Rub: • 1 cup - Kosher Salt • 3 cups - Granulated Sugar • 2 cups - Chili Powder • 1/4 cup - Paprika • 1/2 Box - Corn Starch • 1/2 bag - Buttermilk Ranch Seasoning Beer Cheese: • 1 case - Beer Cheese Base • 2 qt - Bud Lite • 2 cups - Whirl • Salt and Pepper to taste • 3 Tbsp - Cinnamon • 4 Tbsp - Kosher Salt • 4 Tbsp - Chili Powder • 2 Tbsp - Granulated Garlic • 1 Tsp - Cayenne • 1 Tsp - Ground Mustard • 9 - Yuengling Lager Bottles Pulled Pork: • 8 - Pork Butts
Peach Pico: • 4 cups - Peaches, diced • 4 cups - Red Pepper, diced • 1/2 cup - Cilantro
• 4 Tbsp - Lime Juice • 1 ea - Serrano Pepper • 1 Tbsp - Garlic, minced • 1/2 tsp - Kosher Salt • 1/4 tsp - Black Coarse Grind Pepper
Whiskey Barbecue: • 1 can - Ketchup • 7 cups - Brown Sugar • 2 1/2 cups - Cider Vinegar • 2 1/2 cups - Whiskey • 1 3/4 cups - Dry Rub • 3 Tbsp - Cayenne
18
Guajillo Smoked Brisket Mexican Beer Cheese Corn Fritter Knoxville Convention Center
Created By Daryl O’Donnell
Ingredients •
1. Heat up J.T.M. Beer Cheese in a thick bottom pan until hot, stir in all ingredients. 2. Pan fry corn fritters. 3. Top with 16 hour guajillo smoked brisket and top with roasted poblano, chipotle beer cheese. 4. Garnish with sliced scallions and cilantro and enjoy! Instructions
3 cups - J.T.M. Beer Cheese Base 1/2 cup - Roasted Poblano, diced 1/4 cup - Caramelized Onions 1 Tbsp - Chipotle Purée 2 Tbsp - Cilantro, chopped 1/4 Cup - Tomato, diced 1 Tbsp - Scallions, sliced 1 Cup - Jack Cheese, shredded 16 hour Guajillo Smoked Brisket
• • • • • • • • •
Corn Fritters
20
Lobster & Chorizo Beer Cheese Chili Oceans 234
Created By Chef Mac
Ingredients •
Instructions
1. In a pan sauté with oil and a touch of clarified butter, add small dice peppers and sweat. Add sliced chorizo white beans, add 1 tsp of chipotle sauce , add 1oz lobster claw meat cook until tender. Add beer cheese dip and a splash of cream to finish in a pan, poach lobster tail in warm drawn butter 3 min then set aside. 2. Mix 2 oz of panko and 1 tsp of Old Bay set aside to top cast-iron skillet. 3. In cast-iron skillet, add lobster tail, spoon in beer cheese chili, top with Old Bay bread crumb mix. Bake in oven until top is golden brown. 8 min.
1 ea - Lobster Tail 2 oz - Chorizo
• • • • • • • • •
2 cups - J.T.M. Beer Cheese Dip 2 oz - Red and Yellow Pepper 2 oz - White Beans 1 Tsp - Chipotle sauce 1 oz - Heavy Cream 2 oz - Panko Bread Crumbs 1 tsp - Old Bay Seasoning 4 oz - Drawn Butter
22
Southern Spicy Fries Sons of Toil Brewing
Created By John
Ingredients •
1. Mix one pint of Buckeye Wheat Ale per 5 lb bag of J.T.M. beer cheese. Whisk and heat to serving temp. 2. Air fry Jersey Shore fries. 3. Ladle 4 oz beer cheese over fries. 4. Drizzle chipotle sauce, then top with tomato and jalapeño. Drizzle ranch, then finish with chopped green onion. Instructions
Jersey Shore Fries J.T.M. Beer Cheese
• • • • • • •
Sons of Toil Buckeye Wheat Ale Creamy Chipotle sauce
Ranch
Tomato, diced Pickled Jalapeno
Green Onion, chopped
24
Beer Cheese Chicken Enchiladas Bethany Children’s Health Center
Created By Trina Burks
Instructions
1.
Lay tortillas out on work surface.
2. Combine all ingredients listed; olive oil, chili powder and kosher salt. Marinate for 8 hours or overnight. Get a cast iron pan hot. Sear chicken on both sides and place in 350 degree oven until cooked through and internal temperature is 165ºF or above. When chicken is finished cooking, let rest for 10 minutes. Cut each piece into slices. Place the sliced chicken breast into each tortilla in the center. 3. Heat J.T.M. Beer Cheese sauce until hot, 165ºF. Place a tablespoon of beer cheese sauce on top of cooked chicken in tortilla. Save the rest of the sauce for baking the enchiladas, last step. Wash and small dice jalapeños, tomato, bell pepper, and one, and mince garlic. Cook in same iron pan as the chicken. Saute until tender. Add into tortilla with chicken and beer cheese sauce. Reserve 1/4 cup for garnish on top. 4. Wash and chop cilantro. Add inside tortillas with chicken, sauce and sautéed vegetables. Reserve 1/2 for the garnish. 5. Roll up tortillas and place in baking dish. Top with remaining beer cheese sauce. Bake in 300ºF oven until 165ºF. Garnish with sautéed vegetables and chopped cilantro. Serve with Mexican rice and black beans.
Ingredients •
8 ea - Flour Tortilla, 10 inch 8 ea - Chicken, Breast, 4 oz.
• • • • • • • • • • •
4 Tbsp - Olive Oil 2 Tbsp - Chili Powder 1.5 Tbsp - Kosher Salt
3 cups - J.T.M. Beer Cheese Sauce 1 or 2 Tbsp (or to taste) - Jalapeños, small dice 1 cup - Tomatoes, fresh, 5x6, small dice 1/2 cup - Pepper, Green Bell Pepper, small dice
3 Tbsp - Onion, white, small dice
1 Tbsp - Garlic, minced
1 bunch - Cilantro, washed, chopped
26
BBQ Hot brown Kentucky Strong Barbeque
Created By Adam Lawhorn
Ingredients •
Instructions
1. 2. Toast two slices of thick cut Texas toast. Shingle the two slices on an oven safe dish. 3. Place 5 oz of warm pulled pork on top of toast 4. Drizzle BBQ sauce directly on pork. 5. Cover with 4 to 5 oz of warm beer cheese sauce. 6. Place a generous amount of pickled jalapeño slices. 7. Add 3 to 4 oz of crumbled bacon topped with shredded cheddar cheese. 8. Place into oven and broil until the top is golden brown.
Texas Toast
• • • • • •
Smoked Pulled Pork J.T.M. Beer Cheese Sauce BBQ sauce, homemade Bacon, crumbled Pickled Jalapeño slices
Cheddar Cheese
28
Micholada Beer Cheese CORE Foodservice
Created By Mark Stussi CEC
Ingredients •
Instructions
1.
Heat J.T.M. Beer Cheese Base per manufacturer instructions.
1 bag - J.T.M. Beer Cheese Base
• • • • • • • •
8 oz - Corona Beer
2. Once heated, open bag and pour into bowl. 3. Incorporate beer, Bloody Mary mix, Tabasco, and spices. Stir and hold for service. 4. Ladle 6 oz portion in serving dish. Garnish with pico de gallo and Tajin. 5. Serve with tortilla chips.
8 oz - Tabasco Bloody Mary Mix 1 Tbsp - Dark Chili Powder 1 Tbsp - Tabasco Scorpion Sauce 1 Tbsp - Black Pepper, medium grind 4 oz - Pico de Gallo, prepared
Tajin, garnish
Tortilla Chips, garnish
30
Junk Chips US Foods-Food Fanatics
Created By Jessie Verduzco
Ingredients •
Instructions
1. Heat Molly's Kitchen Artisan Beer Cheese Dip. 2. Heat shredded carnitas in hot sauté pan just until it begins to caramelize. 3. Place potato chips in stainless steel bowl, pour on beer cheese dip and fold using a rubber spatula. 4. Place on small aluminum pan or platter. 5. Spread shredded carnitas over top of potato chip mix. 6. Drizzle with Buffalo & BBQ sauce (zig zag). 7. Sprinkle smoked blue cheese crumbles over entire presentation. 8. Drizzle ranch from corner to corner in zig zag. 9. Finish with chopped cilantro.
16 oz bag - Lays Kettle Cooked Potato Chips 1 cup - Molly's Kitchen Artisan Beer Cheese Dip
• • • • • • •
1 oz - Buffalo Sauce 1 oz - Smoky BBQ Sauce 4 oz - Carnitas, shredded 1 Tbsp - Cilantro, chopped 1 oz - Ranch Dressing 1 oz - Smoked Blue Cheese Crumbles
32
Drunken Shrimp and Beer Cheese Grits PFG Chicago
Created By Steven Zabel
Ingredients •
Instructions
Grits: 1.
2 Tbsp - oil
Boil water and half and half or cream. Add grits and stir in til combined.
• • • • • • • • •
6 - Shrimp 21-25 1 cup - Grits
2.
3. Simmer on low until creamy. 4. Reserve and add butter and season if desired.
1 1/2 cup - Half and Half or Heavy Cream
1 cup - Water
2 Tbsp - Butter, unsalted
Shrimp: 1.
10 oz - Spinach
Grill 6 shrimp and reserve.
1 cup - J.T.M. Beer Cheese 3 oz - Smokey BBQ Sauce
2.
Season if desired.
2 oz - Panko Japanese Bread Crumbs
Spinach: 1.
Wilt spinach with a pat of butter in a saute pan.
Plate: 1.
Take grits and lay them down in a bowl.
2. Top with beer cheese. 3. Place spinach on top. 4. Place shrimp on top.
5. Add BBQ sauce. 6. Top with panko. 7. Place under salamander until bread crumbs are toasted.
34
Smoked Mustard Caviar Beer Cheese Bratwurst Gnocchi Sysco
Created By Kevin Cloud
Instructions
1. Boil the J.T.M. beer cheese sauce in a medium size stock pot untilheated through. 2. While the cheese is boiling, pre-heat oven to 350ºF. 3. Remove the the skin from the sausage and make small bites/crumbles of the sauasge and place onto a sheet pan with parchment paper. Once that is done, place in oven for 7 minute until cooked through. Set aside for later use. 4. Wash and clean watercress and set aside for later use in a clean container. 5. Prepare a pot with boiling water to cook the gnocchi when needed. 6. Once the beer cheese is heated through, place in a container and set in a steam table or water bath to stay warm. 7. Place a portion of gnocchi in the boiling water for 3 minutes until cooked through. Remove from water and allow the water to drain well. 8. While the gnocchi is draining, place a sauté pan on the stove top burner on medium heat. Add the beer cheese and pre-cooked bratwurst bites. Once that comes to a simmer, add a tablespoon of mustard caviar, the gnocchi and a few fresh leaves of watercress. 9. When watercress is added then you're ready to plate the dish. 10. With a dish of your choice add the beer cheese gnocchi into the dish and garnish with mustard caviar and watercress.
Ingredients •
J.T.M. Beer Cheese
•
Johnsonville Bratwurst Sausage
• Old Brooklyn Mustard (Smoked Cleveland Caviar) • Cucina Viva Potato Gnocchi • Watercress, fresh
36
Birria Beer Cheese Melt Ford’s Garage
Created By
Jessica Tomlinson
Ingredients
Instructions
1. On medium heat, in a braising pan add oil, white onions and garlic. Sauté for 10 minutes, until translucent. 2. Add remaining braising liquid ingredients and cook for 30 minutes. 3. Using a stick blender, blend until completely smooth. 4. Season beef with salt and pepper and sear on high heat. 5. Add seared beef to braising liquid, braise for 3-4 hours, until completely tender. Sandwich Assembly: 1. Melt butter in a nonstick sauté pan, add country white bread and top both slices with mozzarella. 2. Top one slice with braised birria meat. 3. Once country white bread starts to brown and mozzarella has melted, ladle 1 oz of beer cheese on birria meat, close sandwich, and remove from heat. 4. Cut sandwich in a diagonal. 5. Serve with beer cheese sauce and leftover braising liquid for dipping. Garnish braising liquid with cilantro and white onions.
1/4 cup 8 oz wt 2 Tbsp 12 oz wt 2 ea 1 ea 1/2 tsp 1 tsp 1/2 tsp 3 ea 1 ea 4 cups 1 1/2 lbs 2 Tbsp 2 slices 2 oz wt 6 oz wt 3 oz fl 1 tsp 1/2 tsp 5 lbs 16 oz
Canola Oil White Onions, chopped Minced Garlic
Tomatoes, canned Old Bay Seasoning Cinnamon Stick Mexican Oregano Kosher Salt Black Pepper
Guajillo Pepper Pasillo Pepper Water Beef Chuck, cubed J.T.M. Beer Cheese Base Modelo Butter Country White Bread Mozzarella Birria Meat, cooked Beer Cheese Sauce Cilantro White Onion, minced
Beer Cheese & Bacon Pizza Wicked Warren’s
Created By Misty Sandagata
Ingredients 1 ea 1/4 cup 1 cup 2 oz
Instructions
1.
Throw pizza round to 10 inches.
Pizza Round, 220g J.T.M. Beer Cheese Mozzarella Cheese, shredded Bacon, diced Cheddar Cheese, shredded Caramelized Onion
2. Layer beer cheese, mozzarella, bacon, and cheddar cheese, then top with caramelized onion. 3. Bake until golden brown at 820° F.
Sprinkle Sprinkle
40
Mad Man Pizza Ciclops Cyderi & Brewery
Craft Beer Selected: Austrinken
Description:
We chose to use Austrinken in our Craft Beer Cheese Sauce. It is a nod to the oldest brewery in the world, Bayerische Staatsbrauerei Weihenstephan and their fantastic line up of beers. We have made this beer with just the basics: Wheat and Barley, one Noble Hop, Water and Yeast. Any flavors you taste will come from our single celled friends who get loved and carefully cared for throughout the whole process.
This irresistible flatbread is topped with Ciclops Beer Cheese, tender grilled chicken, fried-to-perfection cherry peppers, crispy bacon, our secret cheese blend, and finished with a steamy, scotch-bonnet, ranch drizzle on top.
Beer Bites Crescent Moon Brewing Co.
Craft Beer Selected: Kinkaider Devils Gap Jalapeño Ale
Description:
We chose Kinkaider Devils Gap Jalapeño Ale for the beer cheese bites because it’s a variation from your typical wheat beer while still possessing a familiarity to the foodie taking part in the experience.
First, we prepared the craft beer cheese sauce following the included instructions. Pour the sauce into ice cube molds and freeze. Cut ice cubes in half. Roll the cubes in cornstarch and dip into egg wash. Roll in panko seasoned with salt and pepper. If not serving immediately, par cook at 350ºF for 20 seconds and put the bites back in the freezer. When ready to serve, fry at 350ºF for 3-4 minutes. We served it with a scratch-made, roasted elote aioli dipping sauce garnished with ancho seasoning.
44
200 Sales Avenue • Harrison, OH 45030 • 800.626.2308 • www.jtmfoodgroup.com
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