Tacos al Pastor (ish) and Spanish Rice

Ingredients:
Rice:
2 c White rice
2 c Tomato Sauce
2 c Water
1/4 c Diced onion
1/4 c Diced red and green bell peppers
2 tbs Oil (vegetable or canola)

Marinade:
1 sm. can Crushed pineapple (with half of the juice)
1/8 c diced onion
1/2 tsp Chili powder
1/2 tsp Cayenne pepper
2 tbs Lime juice
Salt & Pepper to taste
1 lb. Pork loin

Tacos:
1/2 c Julienned onions
1/2 c Julienned green bell peppers
1 sm. can Pineapple chunks (drained)
1 tbs Lime juice
Lime wedges
Corn Tortillas
Sour Cream
Cilantro

Directions:
Marinade:
-Combine all ingredients for marinade (except pork) into a food processor, pulse a few times to combine/ liquefy.
-If you do not have a rotisserie cut the pork into 1/2 inch chunks and mix with the marinade. If you do have a rotisserie slice into 1/2 inch thick steaks and mix with marinade. Refrigerate for at least 4 hours, if not overnight.

Rice:
-In a medium sauce pan heat oil over medium heat. Add rice and brown slightly, stirring occasionally. Add onion and bell pepper, sautee a bit longer then add tomato sauce and water. Cover and let simmer for approximately 30 minutes or until the liquid is gone (do not stir)

Pork:
Rotisserie:
-Remove pork from marinade (reserve) and skewer onto rotisserie and add some of the marinade to the top and sides. Cook to 160 degrees. In a separate pan sautee the onion, green pepper and pineapple with some of the marinade as well as some of the drippings from the pork.

Without a rotisserie:
-In a cast iron skillet cook the pork, along with the marinade, over medium high heat until the liquid is gone and the pork starts to brown. Add in onion, bell pepper, pineapple and lime juice. Cook until peppers and onion are tender and the pineapple starts to caramelize.

Tacos:
-Heat tortillas however you like.
-Place two tortillas (one on top of the other) on your plate, add meat, garnish with cilantro, and sour cream, squeeze lime onto tacos. Repeat and enjoy with rice on the side.

Taste:5
Ease: 3

If you don't love these tacos you're crazy! They're not authentic tacos al pastor, but they follow the same basic concept (thus the "ish" in the title). This recipe feeds 4 people but would be easy to make for more. Beers to pair with these tacos include: Rogue's Dad's Little Helper, Dead Guy Ale (my number one favorite beer of all time), Double Dead Guy Ale, or Hazelnut Brown Nectar; Widmer's Broken Halo IPA (one of the only IPA's I like), Hefeweizen or Oktoberfest; Sierra Nevada's Pale Ale, Kellerweis, or Torpedo Extra IPA.

Peach Pie

Ingredients:

Pie Crust:
2 c Flour
1 c Butter or butter flavored Crisco (I do half of each)
1/2 tsp Salt
5-7 tbs ICE water (make sure it is ice cold, this is very important)

Filling:
4 large ripe Peaches peeled and sliced or 1 large bag of frozen peaches (never use canned)
2 tbs Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg
1 tbs Flour

Directions:

Filling:
-Peel and slice peaches into a large bowl. Stir in sugar, cinnamon and nutmeg, let sit for an hour on your counter, covered with saran wrap, two hours if using frozen peaches.
-Stir in flour to thicken the juice and pour into pie crust.

Pie Crust:
-In a large bowl combine flour and salt.
-With a fork, two knives or a pastry cutter cut butter/ Crisco into the flour until it there are pea sized chunks.
-Slowly add in water 1 tbs at a time mixing thoroughly with a fork until the mixture holds together. Be careful not to use too much water or crust will be soggy and hard to work with.
-Divide into two parts, and roll out on a lightly floured surface.
-Line a pie pan with one crust and set other aside to top the pie with.

Baking:
-After filling first crust and arranging the peaches so they are evenly distributed, cover with second crust and pinch the seams together. Cut a few slits in the top of the crust and sprinkle with cinnamon and sugar.-Bake at 400° for 30-45 minutes.-Allow to cool for about 15 minutes (it will still be warm) and serve with frozen whipped cream or french vanilla ice cream.

Taste: 4.5
Ease: 2

I used to make this pie monthly at a job I had, everyone loved it. I have had the crust recipe for years but came up with the filling after a lot of trial and error. This is great for a cool autumn night with a great seasonal beer like Sierra Nevada's Stout or Pale Ale a Samuel Adams' Octoberfest, Widmer's Oktoberfest or Brrr (a favorite of mine), or even Rogue's Mocha Porter, Shakespeare Stout (another fave), or Old Crustacean Barleywine (which comes in a cool bottle but is pricey).

Chicken and Spanish Rice Burritos

Ingredients:
1 Large chicken breast
Thyme
Pepper
2 Cups white rice
15oz Tomato Sauce
1 1/4 Cups water
2 Tbs olive oil
1/4 Cup green bell pepper
1/2 Cup green onion, divided (1/8-3/8)
1/2 Cup Colby Jack cheese
8 Flour tortillas, warmed

Directions:
-In a medium sauce pan brown rice in the olive oil as it browns add in bell pepper and 1/8 c green onion.
-Once the rice is browned add in tomato sauce and water, stir well. Cover and simmer at low medium until done.
-Meanwhile season the chicken breast with thyme and pepper as desired. Steam chicken in a large covered skillet until done. Once done shred or chop the chicken.
-Once both are done layer Chicken, Rice and remaining ingredients. Garnish with sour cream, hot sauce, salsa or whatever you please.

Taste:4
Ease:2

These burritos are tasty and quick. They're great for an easy lunch with friends, or a low key family dinner. Tastes great with Rogue's Juniper Pale Ale or Maierfest Lager or Widmer's Hefeweizen or Broken Halo IPA.

Note: As you may have noticed I'm starting to do beer pairings with my recipes. As a beer enthusiast I'm always interested in trying to find great beer to go with great food. Any beer suggestions are welcome.

Chicken with Nectarine Chutney and Basmati Rice

Ingredients:
4 Firm-ripe nectarines, cut into 1-inch pieces
1 large tomato, coarsely chopped
1/4 Cup apple cider vinegar
3 Tbs packed light brown sugar
1 Tbs curry powder
1/4 Tsp salt
4 Boneless/ skinless chicken breasts
2 Cups basmati rice
4 Cups water
Salt and Pepper to taste

Directions:
-In a large pot bring 4 cups of water to a boil, reduce to medium heat and add rice. Cover and let cook for 15-20 minutes or until all the water is gone.
-In a separate pot simmer nectarines, tomatoes, vinegar, brown sugar, curry powder and salt over medium heat.
- Sprinkle both sides of the chicken with salt and pepper and cook in a large skillet or on the grill. Do not bake as it tends to dry out the chicken.
-Once the chicken and rice are done serve with the chicken and chutney over the rice.

Taste: 5
Ease: 3.5

This dish is delicious. The flavors are fun and it even looks pretty. A great wheat beer like Rogue's Somer Orange Honey Ale pairs great with this dish.

Spicy Chicken Soft Tacos

Ingredients:
2 Medium size boneless/ skinless chicken breasts
1/4 c White or yellow onion
4 tbs Garlic
1/4 c Ale (I used Rogue Brewery's Sesquicentennial Ale)
10oz Rotell diced tomatoes & green chilies
1c Precooked rice
2 tbs Olive oil
Salt and Pepper to taste

-Season chicken with salt and pepper and chop it into cubes
-In a large skillet partially saute 1/4 of the onions before adding the chicken and garlic
-Lightly cook the chicken before adding the beer, once the beer is added, cover and simmer for 10 minutes before removing the lid and letting the beer evaporate.
-Add the rest of the onions, the rice and tomatoes, cover and simmer on low medium heat for 15 minutes.
-Meanwhile warm the corn tortillas in a small covered skillet on low.
-Once the tortillas are warm serve up, no need to garnish with anything other than a bit of cilantro.

Ease: 2
Taste: 5

This recipe is great for a fun night with friends or just a quiet night at home with your family. If you aren't a big fan of spicy food substitute a mild Mexican diced tomato or just plain diced tomatoes. These tacos go great with beer, drink the same kind you used while making the tacos for consistency in flavor.