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Nov 18, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Full-Tilt Tasting: Beer buffs break out the best for a night of pizza, pork and pinball
By April Seager · Photos by Greg Rannells
Posted On: 09/09/2009   


CP Pinball in South Roxana, Ill., is BYOB – and for followers of Mike Sweeney’s beer blog STLHops.com, that means bring your own homebrews and craft beers. “Let’s crack this open,” said Jim Leabig, fondling a bottle of Russian River Blind Pig IPA, a smooth, moderately hoppy pick rarely spotted in these parts. All told, Sweeney’s crew of self-confessed beer nerds pooled about 30 finds from near and more often from afar. “I thought I was really into beer until I met these guys,” Leabig said.



Roasted Red Pepper-Curry Dip
Bigelo Bistro's Mark Pruitt
Makes 6 to 8

INGREDIENTS

1 large red bell pepper
1 lb. cream cheese
4 oz. feta
2 Tbsp. curry powder
Salt to taste
6 pita rounds (not pockets), cut into eighths
Smoked paprika for sprinkling

PREPARATION

• Preheat the oven to 400 degrees.
• Roast the red pepper over an open flame until the skin is blistered. Place it in a bowl and cover it with a towel until it is cool enough to handle. Peel off the skin, remove the seeds and stem. Dice the pepper finely.
• Heat the cream cheese, feta and diced pepper over low heat, stirring often as not to scorch.
• When the cheese mixture is melted, add the curry powder. Salt to taste.
• Sprinkle the pita wedges with paprika. Bake until crisp on the outside, but still chewy inside, about 8 to 10 minutes. Serve warm.

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