WATERLOO DARK & SMOKED CHEDDAR DIP

INGREDIENTS

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 cup milk

3/4 cup Waterloo Dark Beer (You can use ANY dark beer)

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce

Hot sauce, to taste

12oz. smoked cheddar cheese, grated.

6oz. jalapeno jack cheese, grated

(Feel free to use a mixture of different cheeses to change the flavour)

Kosher salt and freshly ground pepper, to taste

STEPS

In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with your homemade pretzels, or any other accompaniment you desire.

SOFT PRETZEL TWISTS

INGREDIENTS

1 1/2 cups warm (110-115F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 (1/4-oz.) package active dry yeast

4 1/2 cups all-purpose flour

4 tablespoons unsalted butter, melted

vegetable oil

10 cups water

2/3 cup baking soda

1 large egg yok beaten with 1 tablespoon water

STEPS

In the bowl of a stand mixer, combine the water, sugar, and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam.

Secure the hook attachment to the stand mixer and then add the flour and butter to the bowl and mix on low until the ingredients are combined.

Increase the speed to medium and kneed until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.

Remove the dough from the bowl. clean the bowl and then grease it with vegetable oil.

Return the dough to the bowl, cover it with plastic wrap and place it in a warm place for 1 hour, or until the dough has doubled in size.

Preheat the oven to 450F. Line 2 sheet trays with lightly oiled parchment paper.

Stir together the 10 cups of water and the baking soda in a large pot. Bring the mixture to a rolling boil. While the water comes to a boil, turn the tough onto your work surface and divide it into 12 equal pieces. No need to flour your work surface.

Applying even pressure, roll out each piece of dough into an 18 to 20 inch rope. Fold each rope in half, twisting the 2 pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. Return the twists to the cookie sheet.

One by one, carefully place each twist into the boiling water for 30 seconds. Remove each twist from the water using a large slotted spoon or spatula and return it to the cookie sheet. Brush the tops of the twists with the egg wash and sprinkle with kosher salt (optional).

Bake the twists until golden brown in colour, 12 to 14 minutes, then remove from oven and allow them to cool for 5 minutes before serving.

BUFFALO CHICKEN STUFFED JALAPENO POPPERS

INGREDIENTS

18-20 jalapeno peppers

1/3 cup Frank’s Red Hot

2 tablespoons butter

1 garlic clove, pressed or minced

2 cups of rotisserie chicken, skin and bones removed, shredded

1 rib celery, finely chopped

1/2 cup blue cheese crumbles (feel free to substitute feta or another cheese)

1/4 cup cream cheese

kosher salt and pepper to taste

STEPS

Preheat oven to 425F

Slice the jalapenos in half lengthwise leaving the stem intact. using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeno

Place a small saucepan over low heat. Add the Frank’s and garlic and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterrey jack cheese, half of the blue cheese and the cream cheese. Fold the buffalo sauce into the chicken mixture combing well. Season with salt and pepper to taste.

Scoop the chicken mixture into each of the peppers, filling them all up. Place the peppers in a baking dish and top with remaining blue cheese.

Bake the peppers until tender and heated through, about 14 minutes. Chef Patrick advised that the longer the pepper is cooked the milder it will get.

MEATBALL SLIDERS

INGREDIENTS

1 pound spicy Italian sausage, squeezed from casing

1/2 pound ground pork

1/2 pound ground veal or beef

1/2 cup panko breadcrumbs

1/2 cup of beef stock

8 tablespoons freshly grated Peccrino Romano cheese, divided

1 large egg

1 large egg yolk

1/4 cup plus 2 tablespoons chopped fresh parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup vegetable oil

2 tablespoons olive oil

1 cup chopped onion

6 garlic cloves, chopped

1/4 cup (packed) fresh basil leaves

1 1/2 teaspoons fennel seeds

1 28oz. can whole peeled tomatoes

1 14.5oz. can crushed tomatoes

arugula leaves (optional)

18 small soft rolls, split horizontally

STEPS

Mix all meats, panko, 1/2 cup beef stock, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Form into 2 inch meatballs or patties.

Heat tiny amount of vegetable oil in large skillet over medium-high heat. Working in batches fry meatballs or patties until brown all over. Transfer to plate. Reduce heat to medium and add olive oil to skillet. Add onion, garlic, basil, and fennel seeds and saute until onion begins to brown, about 5 minutes. Add all the tomatoes with juices. Bring to a boil scraping up the browned bits. Reduce heat to low, cover with lid slightly and simmer, stirring occasionally, about 30 minutes. NOTE: you don’t need to simmer for 30 minutes this just helps bring more flavours out, if you are in a hurry just get it done!

Puree sauce in processor until almost smooth. Return to the same skillet and add the meatballs or patties. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about another 30 minutes longer. NOTE: you can do all of this ahead and just reheat when ready to serve.

Top each roll with 1 patty or meatball and drizzle with some sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons cheese.

CHOCOLATE PB & J BARS

INGREDIENTS

1 1/2 cups white flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup crunchy peanut butter

1/4 cup (4 tablespoons) unsalted butter, softened

3/4 cup light brown sugar, lightly packed

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups mixed chocolate chips (ie/ milk chocolate, dark chocolate, skor, butterscotch)

3/4 cup cherry jam

STEPS

Preheat oven to 350F. Grease an 8″x8″ baking dish and line with parchment paper, leaving enough overhang to grip and remove the bars after they’ve cooked. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, butter, and brown sugar. beat until creamy, about 3 to 4 minutes. Add the egg and beat until well-incorporated. Mix in the vanilla extract. With the mixer on medium low, gradually add the flour mixture. Mix until almost incorporated, then add the chocolate chips. Mix until incorporated.

Press 3/4 of the cookie dough in the bottom of the prepared pan. layer the tam on top of that.

Grab handfuls of the remaining cookie dough and break it up over the top of the jam so you have crumbles everywhere. Bake for 30 minutes, or until the top is golden in colour.

Coll completely, then grab the edges of the parchment paper and lift straight up to remove from the pan. Cut and serve.