After last Thursday, looks like the Rangers are going to make this series interesting! Now that you’ve had a few days to recover from the 2nd game and 2nd helping of Shepherd’s Pie topped with Tillamook Cheddar Mashed Potatoes, are you ready for the next dish, er, I mean game?
Tillamook Cheddar Beer Soup (serves 4)
4 tablespoons Tillamook Butter
4 tablespoons all-purpose flour
3 cups milk
1 tablespoon minced garlic
freshly ground black pepper
1 teaspoon crushed red chiles, finely chopped
2 cups shredded Tillamook Sharp Cheddar Cheese
¾ cup dark beer
Heat the butter in a sauté pan. Slowly add the flour, stirring constantly, and cook on low heat. Stir the roux mixture until it starts to bubble, but do not allow it to brown. Remove from the heat and reserve.
Heat the milk in a saucepan until it’s just ready to boil. Add the garlic, salt, pepper, and crushed chiles. Continue to stir the mixture until just before it starts boiling. Add half the flour/butter mixture and stir with a wire whisk until it reaches a low simmer. Additional roux may be added to thicken, if needed. Stir constantly to avoid burning. Turn down the heat and add the cheese and beer. Continue to stir while the cheese melts. The texture should be smooth to the touch. (This may easily be reheated on low temperature, but do not boil).
Top with some chopped green onions, bacon crumbles, or toasted baguette for a little texture and enjoy!
Fun baseball fact: The average baseball only lasts about a week and each baseball can only be used one time in a MLB game. I think many a Tillamook fan would say their average Baby Loaf only lasts about a week, too!
Next game: Savory Southwest Bread Pudding. Mmmmmmm.