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Cooked by: Chef / Last Modified: 7/14/2008 / Number of Servings: 4 |
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Directions: Melt cheese and butter in top of double boiler, add half the Colt 45 when
cheese is partly melted and cook, stirring constantly. Combine remaining
booze with egg yolk and add slowly; stirring constantly until smooth and
thick. Serve on hot toast. Sprinkle with cayenne. Feel free to
substiture your favorite brew.
| Ingredients:
1 to taste salt
3 Cup(s) Grated Cheddar cheese
2 vinegar, red wine
1 Tablespoon(s) Butter
1 oil, olive
3/4 Cup(s) Colt 45 Malt Liquor
2 minced garlic
1 Egg yolk, slightly beaten
1 medium, chopped tomato
1 medium, chopped onion
1 large eggplant
1 to taste pepper, black
1 chopped parsley |
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