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.
Poppy Seed and Mustard Dogs with Samuel Adams Porch Rocker Chili
Samuel Adams Porch Rocker Tasting Notes from Samuel Adams Brewer Jennifer Glanville:
• The fresh lemon flavor of Porch Rocker helps to keep the flavors in this chili light and bright.
• The intense citrus flavor brightens the earthy flavors from the spices and the overall flavor of this chili is well balanced by the addition of Porch Rocker.
Samuel Adams Beers of Summer Pairing:
In addition to Samuel Adams Porch Rocker, this dish can be paired with Samuel Adams White Lantern. The hints of coriander and grains of paradise in the beer enhance the spices in the chili.
Brush the sheet of puff pastry with Dijon mustard, then cut into 1 ½-inch wide strips, wide enough to roll a cocktail frank and leave a ½ inch overlap per frank. 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.
Brush the top of each Pig in a Blanket with egg wash and sprinkle poppy seeds on top.
Bake at 375 degrees F for 15 minutes, or until golden brown.
Sauté the onions, red peppers, yellow peppers, coriander, cumin, chili powder, paprika, tomato, cayenne pepper, and black pepper in a pot with oil.
Once the mixture is sautéed, add the ground beef and cook for 45 minutes.
Skim any fat off of the surface, then add beans, salt, chili sauce or ketchup, and Samuel Adams Porch Rocker.
Simmer for 30 minutes and finish with cilantro.
Serve warm as a dipping sauce or accompaniment to the Poppy Seed and Mustard Dogs.