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Archive for the ‘Cheese’ Category

Makes 4 burgers

  • 2 to 3 Anaheim peppers
  • 1/4 cup finely chopped onion
  • 2 tablespoons soy sauce
  • 1-1/2 pound ground beef
  • 3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
  • 4 sesame hamburger buns
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
  1. Place peppers on a grill rack directly over medium heat; grill, uncovered, for 10 to 12 minutes or until charred, turning frequently. Wrap peppers in foil or place in a clean paper bag; set aside until cool enough to handle (about 10 minutes). Peel peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
  2. Combine the peppers, onion, and soy sauce in a large mixing bowl; add beef and mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Top with cheese slices the last 5 minutes of grilling.
  4. Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments.

Test Kitchen Tip: Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.

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Makes 4 servings

  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish
  1. Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  2. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 habanero pepper, seeded
  • 1/4 bunch fresh chives
  • Salt and freshly ground black pepper
  1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

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Serves 4

  • 1/2 medium onion, finely chopped
  • 2 large poblano peppers, roasted, seeded, and chopped
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 pounds lean ground beef
  • 8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
  • 4 large hamburger buns
  • Assorted condiments
  1. Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.
  2. Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.
  3. Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.

Test Kitchen Tip:To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.

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Makes 16 servings

  • 1/2 cup (1 stick) plus 2 tbsp unsalted butter
  • 1/3 cup plus 1 tbsp all-purpose flour
  • 5 cups milk
  • 1 lb mild cheddar cheese, shredded (about 4 cups)
  • 8 oz Fontina cheese, rind removed, shredded
  • 3/4 cup grated Parmesan cheese
  • 2 tsp Dijon mustard
  • 2 tsp salt
  • 1/2 tsp cayenne pepper, or to taste
  • 2 lb penne rigati pasta
  • 1 cup fresh breadcrumbs
  • chopped flat-leaf parsley, for garnish
  1. Bring a large pot of salted water to boil for the pasta.  Meanwhile, melt 6 tbsp of the butter in a 2 qt saucepan over medium heat.  Whisk in flour until blended; cook 1 minute, whisking.  Slowly whisk in milk; bring to a boil, whisking.  Reduce heat to low; simmer 5 minutes, until slightly thickened.  Remove from heat; add cheddar, Fontina, and 1/4 cup of the Parmesan, whisking until sauce is smooth.  Whisk in mustard, salt and pepper. 
  2. Heat oven to 350°F.  Butter a large 3 qt baking dish with 2 tbsp of the butter.  Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked.  Drain. 
  3. Combine pasta and cheese sauce; transfer to prepared baking dish. 
  4. Melt remaining 2 tbsp butter; mix with breadcrumbs and 1/2 cup Parmesan cheese; sprinkle over pasta.  (If making ahead, place crumb mixture in a food storage bag; refrigerate; sprinkle over pasta before baking.)  Bake until top is golden and sauce is bubbling, about 40 minutes.  Garnish with parsley. 

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  • 6 slices bacon, cut into 1/4 inch pieces
  • 1 medium onion, chopped into 1/2 inch pieces
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 lb sharp cheddar cheese, cut into 1 inch cubes
  • salt and pepper to taste
  1. In a small pot, sauté bacon over medium heat until it turns brown and the fat turns to liquid.  Spoon out a few tsp of bacon fat, leaving about 2 tbsp in the pot. 
  2. Add chopped onions and cook it, stirring often, until it’s soft and see-through, about five minutes.  Turn heat down to low, add flour, and slowly stir in milk.  Stir until mixture thickens slighly, about one minute.  Add cheese, and mix well until it melts completely and there are no lumps. 
  3. Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately.

What to dip: Baked french frieds or potato wedges, vegetables like carrots, tomatoes, cauliflower or celery, tortilla or pita chips

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  • 3 tbsp butter
  • 4 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 3 tbsp flour
  • 1 cup chopped canned tomatoes
  • 1 cup milk
  • 1 lb Swiss cheese, sliced
  • 5 grinds fresh black pepper
  • 1 pinch of salt
  1. In a small saucepan, melt butter over low heat.  Add garlic and cook until it gets fragrant and slightly soft, about one minute.  Add tomato paste and stir well.  Cook mixture for two minutes, stirring constantly.
  2. Add flour and stir mixture until it forms a paste.  Add in chopped tomatoes and stir in milk.  Turn up the heat to medium and cook mixture until it gets thick, about three minutes, stirring constantly. 
  3. Add cheese and stir until melted.  Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately. 

What to dip: Crusty Italian bread, vegetables like raw carrot sticks, broccoli, cauliflower, or celery, breadsticks or crackers

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Serves 4

  • 4 skinless, boneless chicken breasts (5 oz each)
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 cup chicken broth
  • 1 pkg (10 oz) frozen broccoli, thawed
  • 1/4 cup sliced almonds

For the sauce:

  • 3 tbsp butter or margarine
  • 3 cloves garlic, minced
  • 2 1/4 cups chicken broth
  • 3 tbsp all-purpose flour
  • 1 cup grated Romano cheese, divided
  1. Preheat oven to 350°F.  Grease a large, shallow baking dish.
  2. Dredge chicken in flour.  In a large skillet, heat oil over medium heat.  Add chicken; cook, turning once, until golden, about 10 minutes.  Stir in broth.  Reduce heat to medium-low.  Cover; simmer for 15 minutes. 
  3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat.  Add garlic; sauté for 1 minute.  Reduce heat to low.  Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes. 
  4. Drain pan juices from chicken; combine with sauce.  Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes. 
  5. Arrange broccoli in prepared dish; pour half of sauce on top.  Place chicken over broccoli; top with remaining sauce.  Sprinkle with almonds.  Bake for 25 minutes.  Remove from oven; sprinkle with remaining Romano.  Bake for 5 minutes longer.

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