Whether you have a refined palate or undiscerning taste buds, we can all agree on one thing: pigs in a blanket are delicious! Tapping into this trend, Samuel Adams has teamed up with Chef David Burke to create three unique pigs in a blanket recipes that utilize brews from the Samuel Adams Beers of Summer Variety Pack. These recipes are easy to execute and perfect for summer entertaining.
Bacon Blue Cheese Dogs with Samuel Adams Boston Lager BBQ Sauce
Samuel Adams Boston Lager Tasting Notes from Samuel Adams Brewer Jennifer Glanville:
• The addition of Boston Lager to this flavorful BBQ sauce brings all of the flavors of savory, sweet and slightly spicy together.
• The caramel and toffee character from the malt adds to the sweetness of honey and brown sugar.
• The beer’s Noble hops, with their distinct notes of spice, pine and citrus, are intense enough to balance the more savory flavors of soy and vinegar as well as the heat of the chili.
Samuel Adams Beers of Summer Pairing:
In addition to Samuel Adams Boston Lager, this dish can be paired with Samuel Adams Blueberry Hill Lager. The blueberry and citrus notes in the beer play nicely with the smokiness of the bacon and richness of the blue cheese.
On a baking tray, cook the bacon at 375 degrees F for about 12 minutes, until slightly brown but still pliable. Remove from oven and allow to cool.
Before rolling the cocktail franks in puff pastry, mash together the blue cheese and minced jalapeno peppers. Crumble this mixture onto the puff pastry.
Cut the puff pastry into 1 ½-inch wide strips, wide enough to roll a cocktail frank and leave a ½ inch overlap per frank, and place a piece of cooled bacon top.
Begin rolling the first Pig in a Blanket, leaving enough puff pastry to fold over and seal the cocktail frank.
Brush the ends of the puff pastry strip with egg wash to seal over the cocktail frank. Continue rolling the cocktail franks in the puff pastry, cutting and sealing as you go.
Place the rolled Pigs in a Blanket, seam side down, on a parchment lined sheet tray, and brush with egg wash.
Bake at 375 degrees F for 15 minutes, or until golden brown.
In a heavy-bottomed pot, toast all of the dry spices (cumin, coriander seed, celery seed, paprika, chili powder) over medium-low heat. Once the spices are toasted (you’ll begin to smell their aroma), add the honey and brown sugar, and cook until it begins to caramelize.
Once the mixture begins to caramelize, add the red wine vinegar, ketchup, soy sauce, chili sauce, Samuel Adams Boston Lager, lemon juice and zest, and orange juice and zest, and reduce until the mixture thickens.
Season the mixture with salt, pepper and cilantro.
Let it stand for two hours, then strain through a fine-mesh, conical sieve. Place in a serving bowl and serve room temperature to warm, as a dipping sauce for the Bacon Blue Cheese Dogs.