I had a little leftover and spread it on a roll with some ham, it made a fantastic sandwich!
Funny side note from the 'it's a small world' chapter of life:
The author of this cookbook is a lady that has the blog Coconut & Lime. Back in 2010 when I started Pig In Mud I contacted her to ask if it would be ok to use one of her photos on my blog and she graciously said yes. What did I see that I couldn't wait to share with you?
I still love it today!!!
Hot Sauced Kentucky Beer Cheese-from Cooking with Frank's RedHot Cayenne Pepper Sauce
1 pound brick of extra sharp white cheddar cheese, shredded
1 clove garlic, minced
1 shallot, quartered
2 tsp Worcestershire sauce
1 tsp ground mustard
1/2 tsp black pepper
1/2 tsp chipotle powder
1/2 C amber ale
1/4 C Frank's RedHot Cayenne Pepper Sauce
Serve with: pretzels, celery, potato chips, tortilla chips, Fritos
- Place cheese, garlic, shallot, Worcestershire and spices into a food processor fitted with the blade.
- Cover and begin to process. With processor running slowly stream in the beer and hot sauce. Process until smooth.
- Transfer mixture to bowl, cover and refrigerate at least 2 hours or overnight.
Eat well and have a happy day:@)