1/4 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste
Heat oil in a skillet over medium-high sausage. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add
diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
Stir in Tatanka Mild Sauce until evenly distributed,
2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes
to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander
to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated
cheese. Serve topped with grated cheese, if desired.
2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
Extra-virgin olive oil
In a small bowl, combine the Sierra Nevada Stout & Stoneground Mustard,
garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge
overnight or up to 2 hours in the fridge.
Preheat the grill. Season the steaks with salt.
When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess
marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove
the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.