We really hope you made the Drunken Pulled Pork or else you’re going to find this recipe a bit hard to complete. Its part two of the pulled pork party, because when you make 4 lbs of pulled pork, you usually have leftovers. We came up with the perfect way to get rid of them. Pulled Pork Benedict. Its served on top of cornmeal biscuits and topped with a spicy hot hollandaise sauce. The goat cheese helps cut the spice and pumps up the flavors of the dish. We chose Sunday Morning by Renegade Brewing Co. as the beer to serve because we think this is a meal best eaten as breakfast for dinner. Be prepared to take a food nap after this one.
I was looking to make a quick dinner before Brandon and I headed out to the New Kids on the Block beer party. We needed a meal filled with protein and some carbs to lessen our inevitable hangover the next day. I had made a recipe similar to this one from something I found on Pinterest. I kept the basic concept of filling a puff pastry with chicken, but I found a way to make it my own. I knew I wanted to work with sage and I knew I wanted to try and keep it somewhat low-fat – so here’s what I came up with: Sage Chicken Puff Pastries. They have all the summery herb and lemon flavors that go so well with chicken, but also a bit of a kick from red pepper flakes. If you want to amp up the spice, add another teaspoon. For a side dish, I suggest roasting some zucchini. This recipe looks elegant but is extremely simple to put together. It’s the perfect way to impress some dinner guests! Serve it with the Utah Sage Saison by Epic Brewing and your friends will be asking to come over for dinner every night of the week.