June 28, 2020

Hoppy Southwest Vinaigrette

Ingredients

• 3 cloves garlic
• 1 tbsp & 1/4 cup olive oil
• 1/2 jalapeño, sliced (deseed if you prefer less heat!)
• Juice of 1 lemon
• Juice of 1 lime
• 6 whole chives
• 2 tbsp white wine vinegar
• 1 tbsp agave
• 1/3 cup Cruisin’ Down the Street in My ’64 IPA
• Salt & pepper to taste

Recipe

1. Peel garlic, then toast in a pan with 1tbsp olive oil over medium heat until golden brown on all sides. Remove from heat.
2. In a food processor or blender, blend together toasted garlic, jalapeño, lemon and lime juice, chives, white wine vinegar, salt & pepper, agave, IPA. (IPA will foam up- it’s okay!)
3. Once those ingredients are all combined, slowly add the olive oil and continue to blend until incorporated.
4. Pour into your serving vessel of choice, and let sit in the refrigerator for 1 hour to let flavors marry.
5. Recommended to toss into a salad with corn, black beans, tomatoes, queso fresco, and lots of crushed up tortilla chips!

Cruisin’ Down the Street Corn Hummus

Ingredients

• 2 15.5oz cans chickpeas
• 3 tbsp butter
• 1 corn on the cob
• 1 tsp chili powder
• 2 jalapeños, chopped (deseeded if you prefer less heat!) 
• 2 tsp onion powder
• 2 tsp garlic powder
• 3 full stems cilantro
• Juice of 2 limes
• 3 tbsp tahini
• 1/3 cup Cruisin’ Down the Street in My ’64 IPA
• 3 tbsp olive oil
• 1 tbsp heavy cream (optional)
• Salt & pepper to taste 
• Topping: Salt, pepper, chili powder, chopped fresh cilantro, queso fresco and olive oil to taste.

Recipe

1. Drain chickpeas, then lightly sauté in 1 tbsp butter with salt & pepper over medium heat until soft.
2. Shuck the corn and cover in rest of butter, salt & pepper to taste, and chili powder. Grill until you get some nice grill marks on that baby! Once done, let cool and then slice the corn off the cob. Set aside.
3. In a blender, blend chickpeas with jalapeños, salt & pepper, onion powder, garlic powder, cilantro, lime juice, tahini, and IPA.
4. Once combined, continue to blend while slowly adding the olive oil until fully incorporated.
5. Optional, but Jessie likes to add 1tbsp heavy cream to the blender to make the consistency more fluffy!
6. Once combined, pour onto a platter and let set in the refrigerator for 1 hour. 
7. To assemble, top with grilled corn, sprinkle of queso fresco, chopped cilantro, chili powder, salt & pepper, and a drizzle of olive oil.
8. Enjoy with tortilla chips and a tall glass of Cruisin’!