Pork Chops:

 

Rub your pork chops with spices, drizzle with olive oil, and grill to 165 degrees.

 

Cannellini Beans:

 

Render bacon, remove & drain. Sautee onions in bacon fat, add garlic when onions start to sweat. Add rinsed beans. Deglaze with beef broth. Add vinegar, salt, pepper, balsamic, Worsteshire & Yuengling and reduce slightly. Add honey, tomato paste and reduce to desired consistency. Remove from heat and add parsley. Best when made one day in advance.

 

Fingerling Potatoes:

 

Take whole, multi-colored, fingerling potatoes and submerge in cold water. Bring to a boil on high for about 20 minutes, or until fork tender. Pull potatoes out of boiling water, and immediately plunge into ice water, separating colored potatoes. Slice potatoes in half. Toss halved potatoes in olive oil and ranch seasoning packet. Put on a sheet tray and bake at 450 degrees until edges are brown & potatoes are heated through.

 

 

Season meat & grill to desired temperature. Assemble lettuce & tomato on rolls. Add horseradish mayo to bottom roll. Melt cheese over cooked patty under the broiler.

 

Horseradish Mayo:

 

Blend all ingredients together.

 

Homemade Yam Chips:

 

Peel yams & slice thin, using a mandolin. Deep fry sliced yams in heated vegetable oil, or use a deep fryer. Remove from oil & add salt. These are a house specialty at Pearly Baker’s, made fresh daily!

 

 

Pre-heat oven to 350 degrees. Butter a 13x9x2 baking pan. Pour 4 cups of Weyerbacher Heresy Stout into a pot, simmer for at least one hour, or until it is reduced to ¼ cup. Stir together butter & 4oz. Chocolate in a pan until smooth. Whisk eggs & sugar until pale yellow. Gradually add warm chocolate. Add vanilla & reduced (1/4 cup) Heresy Stout. Add flour. Add chocolate chips. Bake for approximately 25 minutes, until center is cooked. Toothpick test should be slightly fudgie.

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