From the category archives:

Dips and Sauces

Nigella Lawson’s Roquamole Recipe from Nigella Express: In a Word, Divine!

by Joi on February 10, 2010

It’s been well-documented that Nigella Express is one of my all-time favorite cookbooks… and if there’s something I know inside/out it’s cookbooks. A collection numbering in the hundreds earns you the title expert.

A recipe I return to often is Nigella’s Roquamole. Like Nigella, I’m completely obsessed with avocados, so I thoroughly appreciate new and creative things to do with them. This recipe makes a throroughly modern Millie type of recipe that I know you’ll love.

Nigella Lawson’s Roquamole Recipe

Yield: 4-6 Servings
1 cup crumbled Roquefort or Saint Agur blue cheese
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced pickled green jalapenos from a jar
2 tablespoons finely sliced scallions
1/4 tsp paprika
large bag of blue corn tortilla chips (the blue corn ones make a huge difference, I recommend them with this recipe)

Crumble or mash the blue cheese with the sour cream in a bowl
Mash in the avocados. If they are ripe, a fork should be all you need.
Roughly chop the jalapenos and stir them into the mixture along with the finely sliced scallions.
Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive in.

Original Super Bowl Recipes Courtesy of the Amazing Avocado!

by Joi on January 31, 2010

I can’t even tell you how much I love avocados. I’ve tried before and felt that I came up short, so I figure why even try? Suffice to say, I could eat two every single day for the rest of my life and want more. I use them in guacamole (of course), on paninis, in tossed salads, in pasta salads, on pizza, in tacos, in fajitas, and I’ve even put them into scrambled eggs before.

I also love to slice them, remove the pit, and sprinkle a little fresh lemon juice inside. Then I toss a little finely chopped tomato with a little olive oil and salt and glob the tomato mixture onto the avocado. If I have fresh cilantro on hand, I sprinkle some on top. Then I have a party in my mouth. Naturally, I also simply slice them and eat them quite often as well.

A year or so ago, while reading a favorite cookbook, Nigella Express, I came across this quote from the beautiful author: “I eat an enormous amount of avocados…. (I remember reading) when I was really quite young, just in my teens, that the dogs that lived in avocado orchards always had shiny, glossy coats because of all the windfall fruit they snaffled up daily. That image has stuck with me, and it is such an appealing one. I always have it in mind as I prepare myself an avocado, which is often.”

Ever since reading that quote, I picture Nigella’s gorgeous hair when I cut open an avocado!

Below you’ll find a wealth of Avocado information – how to pick an avocado, how to cut an avocado, how to prepare an avocado, the nutritional values of avocados, a guacamole recipe, and a Chicken and Avocado Pizza recipe. Have mercy! The avocado recipes below (as well as the ones linked to at the end of this Mega Avocado Post) can give you the power to have the best Superbowl Snacks on the block when the Colts and the Saints fight it out for the big one. This has nothing to do with avocados or even cooking, but for the first time EVER, I honestly don’t care which team wins this year – I like them about the same. Peyton Manning is a class act and the Colts are a classy organization -what’s not to like about them? At the same time, the Saints are a lot of fun to watch and they’ve really built their program up to a position of dominance. It’d be great to see them rewarded for all their hard work.

I guess I’ll just sit back and enjoy the game, almost as much as the snacks!

Guacamole Monster Dip Recipe

1 fully ripened Avocado from Mexico – halved, pitted and diced
1 teaspoon salt
1/2 teaspoon wasabi
1 cup plain thick Greek-style yogurt
1/2 teaspoon minced garlic
1 teaspoon finely minced ginger
1 tablespoon fresh lime juice

In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed.
Cover and chill until ready to serve.
Garnish with chopped chives, if desired.
Serve as a dip with chips or vegetables or topping for iceberg lettuce wedges or romaine hearts.

Preparation time is about 5 minutes. Yields about 1-1/2 cups.

Chicken and Avocado Pizza Recipe

California-style pizza, ready to enjoy in less than 15 minutes | Serves 2-4

1 12-inch Boboli ready-made pizza crust
1/2 cup pizza sauce
1/4 teaspoon chipotle Tabasco
1 cup cooked shredded chicken
3/4 cup shredded mozzarella cheese
1 fully ripened Avocado from Mexico, halved pitted, peeled and sliced

-Heat oven to 425°F. Place pizza crust on a baking sheet; bake crust 7 minutes.
-In small bowl, combine pizza sauce and Tabasco.
-Spread pizza with sauce; top with chicken, Avocado and cheese.
-Bake until crust is crisp on the bottom, 4 to 6 minutes longer. Yields 8 slices.

Nutritional Information for Avocados:

One-fifth of a medium avocado (3 slices), or about one ounce, has only 50 calories.
Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 8% folate, 4% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene.
Avocados contribute good fats to one’s diet, providing 3 grams monounsaturated fat and 0.5 polyunsaturated grams fat per 1 oz. serving.
Avocados have a favorable unsaturated-to-saturated fat ratio of 3.5 grams to 0.5 grams, making them a great substitute for foods rich in saturated fats.
Avocados can help consumers meet the dietary guidelines of the American Heart Association (AHA), which are to eat a diet that is low to moderate in fat. According to the AHA, mono and polyunsaturated fats, when consumed in moderation and eaten in place of saturated or trans fats, can help reduce blood cholesterol levels and decrease risk for heart disease.
Avocados are cholesterol- and sodium-free, and more than 50 percent of the fruit’s fat content comes from monounsaturated fats. The avocado is virtually the only fruit that has monounsaturated fat.
Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein, in foods that are eaten with the fruit.
Avocados contain 76 milligrams beta-sitosterol in a 3-oz serving of avocado. Beta-sitosterol is a natural plant sterol which may help maintain healthy cholesterol levels.
Avocados contain 81 micrograms of the carotenoid lutein in a 1 oz. serving, which some studies suggest may help maintain healthy eyes.

How to Choose the Perfect Avocado from Mexico

(Or, How to recognize your Hass!)

Avocados from Mexico are available year round. You can spot a ripe Hass Avocado from Mexico by its green-black pebbly textured skin.
Look for the “Avocados from Mexico” sticker
It appears on only the finest Avocados imported from Mexico.
Hass has heft
When you hold the Avocado, it should feel heavy for its size and have no mushy spots.

Get it ripe
Avocados mature on the tree, but they soften and develop their fullest flavor after picking. You can count on a firm green Avocado to ripen within three to four days. If the skin is a mottled color – green with black patches – it will be ready for use in a shorter time, two to three days.

Need your Avocado now?
If you need Avocados to use right away, look for fruit whose skin has turned dark green or black. The Avocado should yield to gentle pressure from a thumb.

Avocado Ripening and Storage Information

How to tell if your Avocado is ripe
To determine if your Avocado from Mexico is ripe, gently press on the bottom with your finger; ripe Avocados will feel slightly soft. And when shopping for and storing Avocados, use this guide:

Storing ripe Avocados
Avocados at stages 2 – 4 can be stored at room temperature in an area with good circulation to continue their ripening. For speedier ripening, keep Avocados in a closed paper bag. To slow down ripening, refrigerate them until a few days before use.
Avocados at stages 4 – 5 can be stored in your refrigerator (36º to 40º F) for up to one week. When saving part of an Avocado for later use, cover the exposed flesh with plastic wrap to slow oxidation.

How to Cut and Prepare an Avocado

Cut
Using a sharp knife, cut into the Avocado straight down, longitudinally (from top to bottom) until you hit the pit.
Twist
Take the Avocado and twist it until it separates into two halves, one of which will contain the pit.
Hit
Carefully strike the pit with your knife. Using a twisting motion, use the knife’s leverage to loosen and dislodge the pit.
Spoon
With a spoon, gently scoop away the Avocado’s flesh from the outer skin.
Enjoy
Your Avocado is now ready to make your appetizer or entrée a work of culinary art.

Ways to Serve Avocados

Avocados are most commonly used to make guacamole, but they are so versatile and can be incorporated into many other dishes like main entrees,, salads, dips, desserts, and sandwiches.

Avocados substituted as a spread in place of many other popular foods may help reduce dietary intake of calories, fat, saturated fat, sodium and cholesterol.

Images, recipes, and information are courtesy of www.theamazingavocado.com. Visit their site for hundreds of recipes. I just found one for Fish Tacos that I’ll be trying this week (I’d make it tonight if I didn’t already have a huge pot of Great Northern beans, potatoes, and ham cooking!). Another favorite is the Portabella Burgers with Avocado Spread. I’ve linked you to the page containing these recipes – be sure to browse around for more. That’s where I’m headed!

Jamie Oliver Leads an American Revolution

by Joi on January 22, 2010

It’s certainly no secret that American eating habits have gotten out of hand. What’s worse, these habits are becoming increasingly unhealthy as more and more Americans rely too much on processed and fast food.

People are losing touch with the concept of integrating a balanced diet into their everyday routine, and this has become more evident as obesity, heart disease and diabetes threaten to create the first generation of children with shorter life expectancies than their parents. If you want to get a real sick feeling in the pit of your stomach, re-read that last sentence.

I was reading a few articles on one of my favorite websites this morning (Health.com). One article in particular stuck in my mind. Keep reading, but don’t expect that sick feeling to get any better.

From Health.com:

One in five teens in the U.S.—and more than 40% of obese teens—have abnormal cholesterol, whether it’s low HDL (good cholesterol); high LDL (bad cholesterol); or high levels of triglycerides, another type of blood fat, according to a new report from the Centers for Disease Control and Prevention (CDC). Read the entire article….

None of us want our young people to have serious health problems that could have been prevented. What’s more, we want to make their life expectancies greater than ours, not less! We HAVE to start setting better examples, cooking healthier meals, and do everything within our power to heal and mend the wounds that have been inflicted by poor choices.

Someone else feels this way and I believe you’ve heard of him. This fall, one of the most entertaining Food Network stars ever, British chef Jaime Oliver, began a campaign for an American Food Revolution in which he aims to change how Americans eat — by helping them learn to cook healthier meals and make better choices. Over the years, Jamie says that he’s “consistently observed the most radical, inspiring and completely emotional changes, simply through showing people how to cook a handful of meals.”

To spread the word and gain momentum, Jamie has created a petition, promoting healthy food for children, that he will present to the White House. I know you’ll want to lend your support, as I certainly will mine. You can find the petition here: http://www.jamieoliver.com/campaigns/jamies-food-revolution/petition.

I love the fact that Jamie Oliver cares enough about the health and fitness of young people enough to take action. And what action – to the White House no less! You have to appreciate the irony as well – this time around, the American Revolution is being led by a British chef to help save young American lives. God willing, the British will win this time.

Jamie Oliver’s initiative is all about creating easy, fresh meals at home. In that vein, below are a few basic “Jam Jar” salad dressings which help make eating more salad and veggies a pleasure (for people of all ages).

French Dressing

Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar, and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Yogurt Dressing

Put 1/3 cup of natural yogurt, 2 tablespoons of white or red wine vinegar, and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Balsamic Dressing

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Credit: Recipes from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (Hyperion; October 2009)

Now, go sign that petition!

Delicious Pace Recipes For Superbowl Snacks: From Wings to Spinach Dip

by Joi on January 11, 2010

As a nation, we love our food, don’t we?! So much so that in a study they conducted, Pace found that the Super Bowl has become as much about the food as it is about football. Especially if, like me, your team never seems to make it to the big game. But enough about my Broncos.

The study revealed that Super Bowl Sunday has become the top at-home party day of the year (surpassing even New Year’s Eve!) and is second only to Thanksgiving as the biggest eating day of the year. The study even found that more people remember what they ate on Super Bowl Sunday than who won the game.

I can attest to that… Who did win last year?

In preparation for Super Bowl XLIV (taking place Feb. 7 in Miami), here are four of Pace Kitchens’ favorite recipes for Super Bowl Sunday, to help make your party more festive and more memorable.

Warm Spinach Dip with a Kick
Prep: 15 minutes Cook: 15 minutes Yield: 32 servings (2 tablespoons each)

Vegetable cooking spray
1 medium onion, chopped (about 1/2 cup)
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 tablespoons all-purpose flour
1 cup milk
1 cup Pace® Picante Sauce
4 ounces shredded part-skim mozzarella cheese (about 1cup)
Tortilla chips or fresh vegetables

1. Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it’s tender, stirring occasionally.
2. Stir the spinach and flour in the skillet. Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens. Stir in the picante sauce and cheese and cook until the cheese is melted. Serve with the tortilla chips for dipping.

Sweet & Spicy Chicken Wings
Prep: 10 min. Bake: 35 min. Yield: 24 pieces

12 chicken wings or 24 chicken drumettes
1 cup Pace® Picante Sauce
1/4 cup honey
1/2 tsp. ground ginger

1. Cut off chicken wing tips and discard. Cut chicken wings in half at joint. Place chicken into foil-lined shallow baking pan.
2. Stir picante sauce, honey and ginger in large bowl. Toss chicken with 1/3 cup of picante mixture.
3. Bake at 500°F. on lowest oven rack 35 min. or until crispy and cooked through, turning chicken over once halfway through baking. Remove chicken and toss with remaining picante mixture.

Sweet & Spicy Barbecued Brisket
Prep: 10 minutes Marinate: 8 hours Bake: 4 hours 30 minutes Yield: 10 servings

1 trimmed beef brisket (about 5 pounds)
Ground black pepper
1 tablespoon garlic powder
2 cups Pace® Picante Sauce
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
10 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds or Pepperidge
Farm® Farmhouse Premium White Rolls with Sesame Seeds

1. Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
2. Bake, covered, at 300°F. for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.

Salsa Verde Meatballs
Prep: 15 min. Bake: 20 min. Yield: 16 meatballs

1 1/4 cups Pace® Salsa Verde
1 1/2 lb. ground beef
1 egg
3/4 cup finely crushed tortilla chips
4 green onions, minced

1. Heat oven to 350°F.
2. Thoroughly mix 3/4 cup salsa, beef, egg, tortilla chips and green onions in large bowl. Shape mixture firmly into 16 meatballs.
3. Place meatballs into 3-qt. shallow baking dish. Top each with 1 tsp. salsa.
4. Bake 20 min. or until meatballs are cooked through. Serve with remaining salsa. Mini Meatballs: Prepare beef mixture as directed above. Shape mixture firmly into 48 mini meatballs. Place meatballs into 4-qt. shallow baking dish. Bake at 350°F. 10 min. or until meatballs are cooked through. Serve with remaining salsa.

Adorable Yummy Mummy Cheese Spread

by Joi on October 6, 2009

Yummy Mummy Cheese Spread

Ingredients

2 port wine cheese logs (12 ounces each)
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
2 whole peppercorns
1 pimiento strip

Directions

Cut cheese logs into pieces for mummy’s head, body, arms and legs; arrange on a serving plate.

In small bowl, beat cream cheese and milk. Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47. Pipe rows across the mummy, creating bandages. Add peppercorns for eyes and pimiento strip for mouth. Chill until serving.

Yield: 1 cheese log.

Credit: Taste of Home

*** Check out the great tutorial on carving pumpkins!

Wisconsin Grilled Cheese Sandwich and Cheese Fondue

by Joi on January 19, 2009

In honor of National Cheese Day (tomorrow), below are a few more wonderfully cheesy recipes. They both sound amazing- I love the idea of using raisin bread in the grilled cheese sandwiches. So healthy! And the fondue? Sounds like something I need to have right away.

Wisconsin Cheese

ULTIMATE WISCONSIN GRILLED CHEESE SANDWICH WITH JACK & SMOKED GOUDA

Ingredients:
8 slices raisin bread
4 ounces (1/2 cup) butter, softened
1/4 cup honey mustard
8 bread-sized slices Wisconsin Jack cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith Apple, cored, quartered and each cut in six slices (24
slices in all)
4 bread-sized slices Wisconsin Smoked Gouda cheese

Cooking Directions:
Spread each slice of the bread on one side with soft butter. Turn over and generously spread with 1 tablespoon honey mustard. Place a slice of Wisconsin Jack (mustard side up) on each bread slice.

Top half the slices (mustard/Jack side up) with 2 slices of bacon. Shingle 6 apple slices over the bacon. Top remaining 4 slices (mustard/Jack side up) with a slice of Smoked Gouda.

Assemble the sandwiches, pressing together and leaving buttered side of bread exposed.

Heat a large heavy-bottomed sauté pan over medium heat. Grill the sandwiches in batches, cooking until golden brown on one side, then flipping the sandwich over and browning. Repeat process with all sandwiches. Cut sandwich in half or quarters on bias. Serve immediately.

WISCONSIN CHEESE FONDUE

By Chef Gregg Wangard

Ingredients:
1/2 cup white wine
3 1/2 ounces Wisconsin aged Gruyère cheese, shredded
3 1/2 ounces Wisconsin Fontina cheese, shredded
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
1/2 loaf ciabatta bread, sliced
1 apple, sliced
1 pear, sliced

Cooking Directions:
In medium heavy-bottom sauce pan, heat wine to a slow boil. Gradually stir in cheese. Cook over low heat until cheese is bubbly. In small bowl, combine cornstarch and water. Stir into cheese mixture.

Simmer over low heat 3 to 5 minutes or until mixture is smooth and cheese is completely incorporated. If
thinner mixture is desired, stir in additional wine, 1 tablespoon at a time.

Serve with bread, apple and pear.

* This is really cool: Click HERE for a great cheese guide from Eat Wisconsin Cheese.com (they’re the ones who passed these recipes along to us). This guide contains cheese descriptions, cheese storage guidelines, buying tips, handling and cooking guidelines and tips for serving. Grab yours… I’m grabbing one now!

Global Gardens Gifts Make Santa’s Job Easier and His Food Better!

by Joi on November 4, 2008

Strawberry Champagne Vinegar from Global Gardents I have a deliciously beautiful and beautifully delicious online store to tell you about. And, with the holidays practically on our doorstep, the timing couldn’t be better.

Global Gardens Gifts has the most beautifully bottled and wrapped vinegars, mustards, oils, and gift baskets (plus a lot more) that you’ve ever seen.

I’ve personally tried the Strawberry Champagne Vinegar and the Blood Orange Vinegar, and if they are any indication of the other products.. quite frankly, I MUST try them all!

The Blood Orange Vinegar makes an unforgettable guacamole. I was a little skeptical at first, because I LOVE guacamole and didn’t want the flavor I adore so much to be screwed around with. (Besides, with the price of avocados, I didn’t want to regret it in the end!) But when I poured a drop or two of the vinegar on a piece of bagel and tasted it…. I knew it meant my guacamole no harm. Strawberry Champagne Vinegar from Global Gardents

The. Guacamole. Was. Delicious. I can’t even tell you how fast it disappeared. Below is the recipe – it’s from the Global Gardens Gifts website, and it’s a total winner. Total!

Blood Orange Guacamole

1 Clove Garlic
3 Tbsp Global Gardens Blood Orange Vinegar
2 Avocados
Sea Salt
Fresh Ground Peppercorn

Mince Garlic and add Avocados and Global Gardens Blood Orange Vinegar and Sea Salt and Fresh Peppercorn to taste. Enjoy!

And enjoy you will – this is absolutely remarkable. It’d make a very impressive holiday snack. You know the ones you nibble away on while playing games, with one eye on the snacks and one eye on the family member who makes up her own rules. Every game my mom ever played came with two sets of instructions – the manufacturer’s and her’s. She seldom ever lost. She would have loved this guacamole!

I used the Strawberry Champagne vinegar with the recipe that follows.

Fruit Vinegar Reduction Glaze

Put the Global Gardens Fruit Champagne Vinegar into a heavy saucepan and bring it to a boil. Reduce the heat to a low boil for 20 minutes, stirring frequently and being careful not to let it burn or carmelize! Ratio of reduction will be about one half to one third of original measurement.

Use reduction glazes over meats, seafood, cheeses, fruits, cheese cakes…anywhere you want to add a little sour to your sweet. It’s easy to use all Global Gardens Champagne Vinegars this way…try them all!

I actually poured mine over sugar cookies. OMG – delicious!!!! I’m going to try it tonight over cheesecake and fish. I know it’s going to blend with the cheesecake in such a way that I’ll go a little bit delirious.

To see their other recipes, click HERE. The Savory Grecian Delight and the Pomegranate Appetizer Spread would also be perfect holiday snacks – for games, watching football, decorating the tree, wrapping presents, etc. The images on their recipe page aren’t showing up for some reason, but don’t let that slow you down – the recipes are the stars of the show anyway!

The Mediterranean Almonds would make great gifts. People LOVE things you prepare in your own kitchen.

Speaking of gifts, be sure to check out the following pages:
Gift Baskets

Mustards (These look amazing – I’m going to try them out asap.)

Gift Sets

Take a look around Global Gardens Gifts.com – you’ll love what you see. Also, rest assured that if you have gifts mailed to people on your list, they’ll arrive in a very impressive box, wrapped extremely well and read to impress.

Red or Blue Cheese – Cast Your Vote and Eat the Results!

by Joi on October 29, 2008

I recieved the following delicious-sounding recipes in an e-mail earlier.

They were sent for me to pass along to you, so that’s exactly what I’m doing! The first part, in bold, is also from the e-mail.

Celebrate your personal taste preference or your political views by serving red or blue cheese this election day.

Blue cheese is often liberally marbled with bold, piquant flavor. While red cheese, such as a red rind Gouda, is rich, creamy and just a little bit nutty.

Please the palates at your election day celebration with the following red and blue cheese recipes from the Wisconsin Milk Marketing Board:

Blue Cheese Cheesecake – a savory blue cheesecake perfect for serving with crackers.

Gorgonzola and Red Pepper Chutney Toasts – bold, blue Gorgonzola cheese served atop sweet and spicy chutney.

Smoked Gouda Chive Spread – an easy-to-make spread with creamy, red rind Gouda. Spicy Pepper Jack Cheese and Chicken Pizza – red-flecked Pepper Jack and red rind Gouda top this flavorful pizza.

WISCONSIN BLUE CHEESE CHEESECAKE Servings: 6-8

Ingredients:
16 ounces cream cheese at room temperature
12 ounces Wisconsin Blue cheese, finely crumbled, room temperature
3 eggs, room temperature
1/4 cup sour cream
2 tablespoons clover or orange blossom honey,
Pinch of kosher salt,
Pinch of fresh cracked pepper
1/2 cup caramel topping
Water crackers, optional

Cooking Directions:
Heat oven to 300°F. Spray an 8-inch spring form pan with cooking spray. Line bottom with parchmentpaper; spray again. In large bowl, beat cream cheese until smooth. Measure out 1/4 cup Wisconsin Blue cheese; reserve. Add remaining Wisconsin Blue cheese; beat until creamy. Add eggs one at a time, beating well after each addition. Scrape bowl. Add sour cream, honey, salt and pepper. Beat until combined. Pour into pan. Place a shallow pan of water in the oven on the shelf below the cheesecake. Bake 40 minutes; sprinkle reserved Wisconsin Blue cheese over top and bake10 to 15 minutes more, until lightly browned. Cool to room temperature in pan. Cut cheesecake into wedges. Drizzle plate with caramel; place wedge on plate.

*Steam from water will help to lessen cracks in cheesecake.

GORGONZOLA AND RED PEPPER CHUTNEY TOASTS Servings: 32 pieces

Ingredients:
1 thin, crusty loaf bread, sliced into ½-inch rounds
1/4 cup butter
3 tablespoons olive oil
4 red peppers, diced
1/4 cup shallots, diced
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1/2 cup dried cherries, coarsely chopped
2 tablespoons basil, chopped
salt and pepper, to taste
8 ounces Wisconsin Creamy Gorgonzola cheese, sliced

Cooking Directions:
Preheat oven to 350°F. Arrange bread slices on a baking sheet, and bake 8 to 10 minutes until toasted; cool. In a large skillet, heat butter and oil over medium heat. Add red peppers and shallots; cook 15 minutes, stirring occasionally. Add vinegar, brown sugar, cherries, basil, salt and pepper and simmer an additional 10 minutes. Top each toast with 1 tablespoon red pepper chutney and a slice of
Wisconsin Gorgonzola cheese.

SPICY PEPPER JACK CHEESE AND CHICKEN PIZZA Servings: 4

Ingredients:
1 (12-inch) Prebaked thin pizza crust
3 ounces Pizza sauce
4 ounces Wisconsin Pepper Jack cheese, shredded
3 ounces Wisconsin Fontina cheese, shredded
1 ounce Wisconsin Smoked Gouda cheese, shredded
1/2 teaspoon chipotle seasoning
4 ounces chicken, cooked and cut into 1/4-inch pieces
2 ounces canned roasted red bell peppers, drained and julienned
1 ounce mushrooms, cleaned and sliced 1/3-inch thick
2 tablespoon fresh cilantro or parsley, minced

Cooking Directions:
Place pizza crust on baking pan or stone. Spread pizza sauce evenly on crust. Blend shredded Pepper Jack, Fontina and Smoked Gouda cheeses and chipotle seasoning together in bowl; place all but 1/2 cup on pizza. Arrange prepared chicken, roasted pepper pieces and sliced mushrooms on top. Sprinkle with remaining 1/2 cup of blended cheeses. Bake at 450°F for 9 to 11 minutes.

—————————————–
I know I’ll be making each of these amazing recipes but I’m pretty sure I’ll begin with the cheesecake and pizza. As in same night.

In the Kitchen, Kicking it With Captain Rodney

by Joi on October 20, 2008

Captain Rodney's Corazondel Fuego Hot Sauce

Sunday, I made what proved to be a really delicious meal. First, I put 2 packages of cocktail sausages and a couple of celery stalks, cut up, into a crockpot around 10:00 am and turned them on low. Around 11:00, I added about 1 cup of brown sugar, stirring it around into the sausages. An hour later, I added another cup of brown sugar and let it sit on top.

While they were giving the kitchen a truly amazing smell, I boiled some rice in one pan and in another, I cooked a pot of chili beans with celery, red pepper flakes, onions, and a teaspoon of Captain Rodney’s Corazon del Fuego (“Heart of Fire”) Hot Sauce (Freaking HOT, just as advertised! – A tsp. may actually be a bit too powerful for some people.).

When everything struck me as just about there, I popped some rolls into the oven.

When it came time to make the plates, I put a large nest of rice on each, then filled them with the beans and topped off with the sausages/celery. I tossed a roll on each plate and had the Captain on standby for the brave few who put a little more on. My daughters absolutely LOVE hot sauce, so they were actually even putting this HOT sauce on their bread.

It is delicious, but be warned – it packs a serious punch. We can’t wait to try it with Chili and hot wings.

Tonight, I cooked some thin pork chops in olive oil and invited Captain Rodney to the meal again. He was perfectly wonderful with the pork chops as well.

Another Captain Rodney product that’s more delicious than it has a right to be is Captain Rodney’s Boucan Glaze – pictured below. I first tried this once when my mom gave me a bottle. I served it with chicken wings and never quite got over how amazing it was.

I recently found Captain Rodney products in my local grocery store (Kroger) and felt like doing cartwheels down the aisle. It would have embarassed my daughter and probably ended my career as a whatever it is I do.

In case the Captain hasn’t taken over the sauce aisle in your store, click HERE to order away. Be sure you get the two products I’ve named here first. I’m 100 percent certain everything Captain Rodney makes is out of this world fantastic, I just haven’t had a chance to try them all yet.

I’m joyfully working on it, though!

Edit: I just went back to the site and saw that the Captain also makes Pepper Jelly. Do you know how amazing Pepper Jelly is on cornbread?! Unbelievable.

Today and Last Night on the Food Network!

by Joi on July 14, 2008

Clever am I. Clever I am. Okay, well maybe just this once.

For the first time I can recall I actually “called” the final four on a realtiy show – right from the start. On the Food Network’s delectable show, The Next Food Network Star, I picked what I thought would be the final four on the first episode. As the season went along, I grew even more sure of my picks. The thing was, until last night, I couldn’t figure out who the top three would be after that.

Lovely Lisa and Adam been my favorites since day 1. They have a cool kind of chemistry. I could see them going head to head in some sort of a Food TV series. I wouldn’t miss an episode. Love them.

I like that Adam’s kind of in his own little world. As someone who, long ago, bought similar real estate, I know where he’s coming from. When the judges commented that he didn’t even look at the reporter during the Throwdown challenge, I thought it was all over but the crying. I told my cat, “He’s cooking!” But as she pointed out, to be a Food Network Star, you have to cook and socialize.

She’s always right.

I also sweated when Paula called out Lisa’s Mac and Cheese. If there’s something we southerners know, it’s Mac and Cheese – so if Paula didn’t like it, my girl Lisa must’ve made some crummy stuff. Sigh. Lisa rebounded nicely, though, and I’m sure the next time she meets Macaroni and Cheese in the kitchen, she’ll whip it into shape.

She’s just so fresh, unique, and fun to watch She also has a wealth of knowledge about food and cooking. I honestly could never get tired of watching her. The only thing is, right down to the Dora the Explorer haircut and mischievous eyebrows, she reminds me of a little girl I used to babysit years ago. Unlike Lisa, though, I quickly got tired of watching her! M-E-A-N. Adorable, beautiful little girl – looked like an angel. But… M-E-A-N. One time her grandmother (who I loved) brought her over and she had her in the cutest little yellow raincoat. She had on little orange duck boots and was carrying a little brown teddy bear. I thought, “She’s one of the cutest things I’ve ever seen. Awwww.” Then when the grandmother left, down went the bear, off came the raincoat and out came the mean. The awwww gave way to auggghhh. M-E-A-N.

I think Bobby Flay is perfect for this type of show. He’s better with the contestants and in front of the camera than most reality show hosts on network television. Also, how great is Susie Fogelson?! She should spend a lot more time in front of cameras than behind them or off to the side. She’s brilliant and has a fantastic personality and camera presence. The same can be said for Bob Tuschman. The three of them are what make this series so addictive.

Anyway, this has been an especially great season. It helps when you have a couple of favorites. Like Season 2 with Guy – My pick went all the way and look at him now. Mr. Big Shot on Food TV with two shows. He’s proven to be as big a spark as we all knew he would be. When you combine a great personality with a big ol’ dose of individuality and good old fashioned know how, you usually come up a winner.

Speaking of winners, there are other chefs I never tire of watching. A few of them are serving up great shows, themselves, today. Check your local listings for the times, of course… just don’t miss the episodes below.

Emeril Live (remember, he’s doing his thing, via reruns, in the afternoon now): On an episode titled Southern Comfort, Emeril will be making – Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies, Sweet Potato Pie, Country Fried Steak with White Gravy, and Sylvia’s Red Velvet Cake. I’m dying a little, here.

Tyler’s Ultimate – On “Ultimate Meatloaf,” Tyler’s making Meatloaf with Tomato Relish, Velvety Mashed Potatoes, and Green Beans with Caramelized Onions and Almonds. How extra incredible does Meatloaf with Tomato Relish sound?

Good Eats – Alton has two shows that can’t be missed tonight. Overachiever, much? The first one is all about meatballs and features Swedish Meatballs. The second one is all about dips (Guacamole, Hot Spinach and Artichoke Dip, and an Onion Dip from Scratch). I only listed three of the dips he’ll make because the fourth one’s, brace yourself, Chicken Liver Mousse. I didn’t want to list it amongst the other three because, frankly, they didn’t do anything to deserve that.

Never. That’s when I’ll eat something with liver in the title. The fourth of Never. That’s when I’ll make something that would involve me looking at, smelling, or getting anywhere near liver.

We’ve got to end this on a good note, and since liver doesn’t know any good notes, I’d better tell you about one of the other “Can’t Miss” episodes today/tonight. I saved this one for last because of the whole “Joi’s obsessed with Buttermilk” thing. On today’s Barefoot Contessa (the episode’s titled “Lunch for the Boys”) , she’ll make Buttermilk Mashed Potatoes. As if that wouldn’t justify a stand alone episode, she’s also making a Brownie Tart, Brussels Sprouts Lardons, and Individual Meatloaves. Make no mistake about it, though the star of the show’s the Buttermilk Mashed Potatoes.

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