Thursday, May 22, 2014

Homemade Ricotta Cheese






2 cups heavy cream
4 cups pasteurized whole milk
1 tsp salt
3 TBS white wine vinegar
cheese cloth

Directions:

1.  Pour cream and milk into stainless steel pot.  Add salt.  Stir  Heat on medium until starts to boil.  Stir occasionally.  Important that milk does not burn at bottom of pot.

2.  After it reaches boiling point take off burner.  Stir in vinegar.  Let sit for approx. 1 min.  You will see it start to curdle.  Pour into cheese cloth and let drain approx. 20 mins.

Note:  I did not have cheese cloth.  I lined a large pasta strainer with coffee filters.  I poured curdles in and let sit.  I later transferred to bowl lined with paper towels to remove excess moisture. 

Wednesday, May 21, 2014

Chipotle Lemon Tuna Macaroni Salad


Ingredients:

1 lb pasta, cooked
2 cans albacore tuna, in water, drained
4 strips bacon, cooked and chopped
1/4 cup red onion, chopped
2 cups cooked fresh peas
2 cups mayo
3 TBS fresh lemon, plus 1 TBS lemon zest
1/4 cup white sugar
1 tsp coriander
4 TBS grated cheese
1/4 cup fresh parsley, chopped
1 chipotle pepper in adobo sauce, fine chopped
1/2 tsp salt
1/2 tsp black pepper


Directions:

1.  Cook pasta until done.  al dente
2.  Add all other ingredients to large mixing bowl.  Mix well. 
3.  Add drained pasta to dressing mix.  Mix well.  Chill for 3-4 hours before serving

Serves up to 8 people

Friday, May 16, 2014

Orange Zested Corn Cobs



6 ears of corn
3 TBS melted butter
1 orange and zest
2 TBS paprika
Sea salt and course black pepper, to taste
1/8 cup fresh parsley

Directions:

1.  Preheat oven to 350 degrees.
2.  Place corn in large baking dish
3.  Pour melted butter over top of corn.  Roll corn around into butter to cover.
4.  Add juice from 1 large ripe orange. Including chunks, cut up. (reserve zest), paprika, salt and pepper.
5.  Bake in oven 30 mins.  Remove and sprinkle with zest and fresh parsley.

Monday, May 12, 2014

Bacon Wrapped Pepper Jack Grilled Cheese with Cilantro Mayo



8 slices Italian Bread cut approx. 1/2 inch thick
8 slices pepper jack cheese, folded in half
4 large slices fresh tomatoes, sliced approx. 1/8 inch thick
1 lb bacon (longer strips works best)
4 pieces lettuce leaves
1/4 cup mayo
1/4 cup fresh cilantro, chopped
salt and pepper, to taste
Directions:

1.  Lay out four pieces of Italian bread.  Spread with sauce.
2.  Layer folded piece of pepper jack cheese, slice of tomato then remaining slice of pepper jack cheese.  Top with remaining slice of bread.
3.  Take bacon strips and wrap around sandwich, completely covering and tucking in edges.  Each sandwich will use approx. 5-6 slices of bacon.
4.  Place sandwiches carefully in heated skillet.  Grill until brown.  With tongs, flip and grill opposite side.  Stand sandwiches on sides and grill on all sides until brown.  Repeat process until sandwich is completely brown and crispy.  If sandwich does not sit by itself, sandwiches can rest against another for support.
5.  Place on paper towel sheets to absorb excess grease.
6.  Cut in half and place in center of lettuce leaf to serve.
Makes 4 sandwiches

To make sauce:  Mix together mayo and cilantro.  Season with salt and pepper, to taste.

Three Cheese Cinnamon Grilled Dunkers



8 slices whole grain bread
1 stick butter
3 TBS cinnamon
1/4 cup white sugar
1 cup brie cheese, softened
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup powdered sugar
4 TBS milk
1/2 tsp vanilla

Directions:

1.  Butter one side of each slice of bread.
2.  Mix together cinnamon and white sugar in bowl.  Sprinkle on top of buttered slices
3.  Place four slices, buttered side down in large heated skillet. Leave remaining buttered sliced aside.
4.  Spread brie cheese on top of slices in skillet
5.  Spread cream cheese on top of brie cheese.  Or drop by spoonful.  Then add cheddar cheese.
6.  Seal with remaining slices of bread, buttered side up.
7.  Grill until toasted on one side.  Flip and grill remaining side.   Slice into quarters
8.  Mix powdered sugar, milk and vanilla together to make dipping sauce.  Serve with quarters.
Makes 4 Grilled Cheese sandwiches.

Friday, May 9, 2014

Bacon Wrapped Pepperjack Grilled Cheese




8 slices Italian bread (day old works good)
16 slices bacon, approx. 1 lb
8 slices pepperjack cheese
2 TBS butter
2 TBS olive oil

Directions:

1.  Fold cheese slices in half.  Place two pieces each between two slices of bread...making 4 sandwiches.
2.  Wrap 4 slices of bacon around each sandwich.  Start with wrapping one slice length wise, then wrap the other 3 pieces to cover entire sandwich.  Tuck ends to seal.
3.  Heat butter and oil in large skillet.  Grill until crispy on both sides.  Once both sides are crispy stand the sandwiches up along the edges with tongs.  They should be stiff enough to stand alone.  If not, you can stand them up and rest them against each other.  Keep rotating until all edges are crispy.

Makes 4 sandwiches.

Seasoned Fried Mozzarella Grilled Cheese




8 slices of potato bread
1/2 cup mayo for spreading
1 cup seasoned bread crumbs
1 lb fresh mozzarella cheese, cut into 4 equal slices
1 cup favorite marinara or pizza sauce

Directions:

1.  Spread mayo on one side of each slice of bread.
2.  Spread bread crumbs into flat dish.  Dip each slice (mayo side) down into crumbs.
3.  Heat large skillet on med/high.  Place four slices, mayo side down into non-stick skillet.  Place one slice of mozzarella cheese on top.  Then add additional slice of bread to top (mayo side up).
4.  Grill until toasted.  Flip and grill other side.
5.  Slice in half or quarters.  Serve with favorite sauce.

Grilled Brie Cheese Pears Foster




4 TBS butter, plus extra for spreading
1/2 - 1 tsp corn starch
2 TBS brown sugar
1 large can sliced pears, juice reserved
1/2 tsp cinnamon
1 tsp vanilla extract
2 TBS rum
1/4 cup chopped walnuts
salt, to taste
8 slices Potato Bread, each slice buttered on one side
8 ounces brie cheese
whipping cream, optional

Directions:

1.  In medium size skillet on medium heat, add butter, melt.  Add corn starch and brown sugar.  Stir.  When sugar is dissolved add juice from can pears (reserve pears).  Stir.  Add cinnamon, vanilla, rum, walnuts and salt to taste.  Lower temperature and simmer until starts to thicken.  Add pears, stir to re-thicken.  Remove from heat.
2.  In separate skillet add four slices of buttered bread (buttered side down).  Add pears to top of bread slices.  Next add about 2 ounces of brie cheese to top of pears.  Cover and seal with additional slices of bread (buttered side up).
3.  Grill until toasted.  Flip carefully and grill opposite side.  Remove from pan.
4.  Top each grilled cheese sandwich with remaining sauce.
Note:  Grilled cheese can also be topped with whipped cream for a dessert twist.