The story of Pabst Blue Ribbon beer is a testament to the art of brewing, beginning in the bustling city of Milwaukee in the 1840s. Founded by Jacob Best, the brewery initially produced a range of beers, but it was the introduction of Pabst Blue Ribbon that would eventually capture the hearts of beer lovers across America. In 1893, the beer was awarded a prestigious blue ribbon at the Worlds Columbian Exposition in Chicago, a pivotal moment that marked its ascent as a hallmark of quality and tradition.
Jack Coffey, a close friend from Rahway High School in Rahway, NJ, who has always had a passion for cars and Papst Blue Ribbon. Growing up together, it was evident that Jack was a major motorhead, a trait that he still proudly carries. Jack's prized possession is his 37 Ford Restomod, meticulously maintained and in excellent roadworthy condition. Often found in his garage, Jack enjoys unwinding next to his beloved car, sipping on a Pabst Blue Ribbon beer, or indulging in the occasional Jack and Coke. Join me in celebrating Jack's love for automobiles and his unique way of enjoying his downtime!
You had me at Papst Blue Ribbon beer, cheese, and bacon! Three of my favorite things are combined into one super easy soup. You will not have to worry about what to cook for dinner when you can whip this up in a flash as soon as you get home from work.
EQUIPMENT: 3-quart saucepan, measuring cups and spoons, chef knife, cutting board
PREPARATION: 1 hour – Makes 4 to 6 servings
- · 1 tablespoon unsalted butter
- · 1 sweet Vidalia onion diced.
- · 3 tablespoons unsalted butter
- · 3 tablespoons all-purpose flour
- · 1½ cups chicken stock
- · 1½ cups Half N Half
- · 1 pound sharp cheddar cheese shredded, reserve a half cup for serving
- · 1 teaspoon Dijon mustard
- · 1 teaspoon Worcestershire Sauce
- · 1 can Papst Blue Ribbon
- · ½ pound crispy bacon
- · ½ cup Jack Daniels Tennessee Whiskey (optional)
- · ½ cup of green onion sliced or chives
DIRECTIONS:
To prepare this mouthwatering creation, start by sauteing the onions in unsalted butter until tender over medium-low heat at 220ᵒF for 15 to 20 minutes, ensuring stir as needed. Remember, the key is not to allow the onions to be browned, as you will want to preserve that sweet and savory flavor profile.
Next, to create this sweet onion roux add butter and flour and stir until you reach a delightful aroma reminiscent of cookies and a smooth, creamy consistency resembling light-colored peanut butter.
To make this savory sauce start by stirring in the chicken stock and Half-N-Half until fully incorporated and simmering. Gradually add the shredded cheese, stirring as it melts to achieve a creamy consistency. Enhance the flavor by mixing in mustard, Worcestershire sauce, and beer, and continue stirring for 5 to 7 minutes.
Finish the soup by incorporating the bacon, stirring for 2 to 3 minutes, and getting ready to enjoy a warm and comforting bowl of Cheesy Beer and Bacon Soup - perfect for cozy nights in or entertaining guests!
TO SERVE: Ladle into serving bowls, sprinkle with this unique whisky, and top with shredded cheddar cheese and sliced green onions for a truly unforgettable culinary experience.