PAPAS AND BEER BEAN DIP RECIPE RECIPES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
• Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
• Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
• Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
• Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

Steps:

• Whisk together the water, sugar, and melted butter in the bowl of a stand mixer.
• Whisk in the eggs thoroughly, one at a time.
• Whisk in the yeast.
• Stir in 2 cups of the flour with a wooden spoon or dough whisk and then stir in the salt. Stir in 2 more cups (120 grams each) of the flour.
• Add the rest of the flour, one tablespoon at a time, while kneading in the stand mixer with the dough hook. The final dough should be tacky but not sticky or oily. I used 540 grams of flour (4 1/2 cups) total.
• Place the dough into a dough rising bucket or clean bowl and let rise until doubled, 60 to 90 minutes.
• Line two baking sheets with parchment paper.
• Deflate the dough and divide it into 20 pieces. Cover the pieces with a cloth or plastic wrap as you work with the dough.
• Press each piece of dough into a 4 inch square and place two overlapping rows of pepperoni on top of the dough, and roll them up into the dough and seal the seam and the ends. Place them, seam side down, on the baking sheet. Cover with a cloth or plastic wrap and let rise until puffy, about 45 minutes. Heat the oven to 350 degrees F.
• Bake the rolls, one sheet at a time, for 15 to 18 minutes, until lightly golden.
• Serve warm.
• Reheat leftovers, covered with foil, in a 325 degree oven for about 20 minutes.