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Archive | March 17th, 2014

March Madness Hits Area Restaurants and Bars

March Madness Hits Area Restaurants and Bars

March Madness begins Tuesday and several places are offering you a chance to watch the basketball games and even enter contests. Here are a few ready to entertain you:

The Big Dog at Mozie's Bar & Grill in Gruene.

The Big Dog at Mozie’s Bar & Grill in Gruene.

Brick House Tavern + Tap, 1011 N. Loop 1604 E., 210-402-3107 — On tournament days, you can get the meatballs for just $5. The meatballs come in four styles: Classic Meatballs, served with a light basil marinara sauce; Greek Keftedes made with lamb, pesto and goat cheese; Buffalo Chicken tossed in Franks RedHot sauce; and Drunken Pork with bacon, buttermilk and a whiskey barbecue glaze. There’s also a basketball contest featuring a chance to win $100 Brick House gift cards and the grand prize of $1,000.

Morton’s the Steakhouse, 300 E. Crockett St., 210-228-0700 — Watch the games in the bar area where the full menu is available.

Mozie’s Bar & Grill, 1601 “A” Hunter Road, Gruene, New Braunfels, 830-515-1281 — Mozie’s is broadcasting the games on eight big-screen, high-def televisions. It is also celebrating with its own bracket contest, with the winner getting dinner for two. And while you’re there, you can fill up on Mozie’s specialties: Sliders, dogs and whiskey. For more details, click here.

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Use Your Slow Cooker to Make Bohemia Pork Tinga Tacos

Use Your Slow Cooker to Make Bohemia Pork Tinga Tacos

Tinga is a shredded meat dish that’s been braised with chipotle sauce. This pork tinga recipe gets an extra kick from the addition of Bohemia Beer, plus it’s attractive because it’s made in a slow cooker. Just gather your ingredients and let it cook on its own until it’s ready.

Bohemia Pork Tinga Tacos

Bohemia Pork Tinga Tacos

Bohemia Pork Tinga Tacos

1 ½ pounds lean, boneless pork shoulder, trimmed and cut into 1 ½ inch cubes
1 tablespoon vegetable or olive oil
½ cup Bohemia Beer
1 pound (about 5 medium) red-skinned potatoes, quartered
1 large white onion, sliced ¼ inch thick
1 (28-ounce) can diced tomatoes with their juices (preferably fire-roasted)
1 cup chipotle salsa
1 teaspoon Worcestershire sauce
Salt
½ cup crumbled Mexican queso fresco or farmers cheese
1 ripe avocado, pitted, flesh scooped from skin and diced
Warm corn tortillas

Pat pork dry with paper toweling. Heat the oil in a large, nonstick skillet until hot. Add the pork in a single, uncrowded layer. Cook, turning until brown on all sides, about 6 to 8 minutes. Remove pork to a plate as the remainder browns. Afterward, pour Bohemia into pan and boil gently while scraping up all the browned bits from the pan.

Put browned pork and pan juices into a slow cooker. Add the potatoes.

Combine the onion, tomatoes, salsa, Worcestershire and ½ teaspoon salt in large bowl. Mix well. Scrape the mixture into the slow cooker and stir to mix thoroughly.

Cook for 6 hours at the highest temperature. After 6 hours, gently stir the tinga. If it seems really thick, add a little water. Taste and season with more salt.

Serve the pork tinga in a large bowl, sprinkled with fresh cheese and diced avocado. Pass warm tortillas for making tacos.

Makes 4-6 servings.

From Bohemia Beer

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