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Grilled Chorizo and Cheese Stuffed Anaheim Peppers

Grilled Chorizo and Cheese Stuffed Anaheim Peppers

Fresh off the grill, this delicious dish is spicy and cheesy. Seasonal Anaheim peppers are stuffed full of corn, chorizo, and cream cheese, then topped with crispy panko bread crumbs and Mexican cheese before grilling.

INGREDIENTS
6 large Anaheim Green Chiles
2 tablespoons olive oil
1 garlic clove, minced
¼ cup panko breadcrumbs
6 ounces Mexican cheese mix, finely shredded
½ pound fresh chorizo
1 tablespoon chopped fresh cilantro
1 green onion, thinly sliced
4 ounces cream cheese, room temperature
¼ cup fresh corn
1 tablespoons lime juice
freshly ground black pepper
kosher salt

 

INSTRUCTIONS
Prepare an outdoor grill or stove top grill for direct grilling over medium-high heat. 

 

Slice the top off the  Anaheim green chiles, remove the seeds and white membrane inside the chilies; set aside. Chop the chili tops into small pieces and set aside.

 

In a large sauté pan, heat 1 tablespoon oil over medium-high heat; add the garlic and breadcrumbs, cook 2 minutes or until lightly toasted. Remove from the heat and add to a small bowl; add ½ the cheese mixture and toss; set aside. 

 

Put the sauté pan back on the heat and add the remaining olive oil then the chopped pepper pieces and chorizo, cook 4-5 minutes until browned. Stir in cilantro, green onion, cream cheese, the remaining cheddar, corn, and lime juice; add black pepper and salt to taste. Fill pepper halves with chorizo cheese mixture; sprinkle with the bread crumb cheese mixture.

 

Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and cheese melts. Make six servings.

Grilled Bread Cheese, Croutons & Corn with Baby Vegetables Salad

Grilled Bread Cheese, Croutons & Corn with Baby Vegetables Salad

Summer’s early bounty in a delicious and beautiful salad. Farm stand scallions, radishes, tomatoes, and fennel are combined with Grilled Bread Cheese, ciabatta bread and corn then topped with sunflower sprouts, mint leaves, fennel fronds, and chive flowers. It’s lightly dressed with simply fresh lemon and olive oil right before serving.

Bread Cheese has a high melting point so it can be grilled. It is traditionally a Finnish cheese made with reindeer milk. The American version uses pasteurized cow’s milk that looks like it’s been toasted because it actually has – baking it is part of it’s cheesemaking process.

INGREDIENTS
2 red scallions, sliced very thinly slice
2 white radishes, very thinly sliced
2 red radishes, slice very thinly
2 tomatoes, sliced thin
2 baby fennel, sliced very thinly sliced
2 slices ciabatta bread
¼ cup olive oil plus 3 tablespoons
Kosher salt
1 ear of corn, husked
8 ounces Bread cheese
¼ cup sunflower sprouts
Mint leaves for garnish
Fennel fronds for garnish
Chive flowers for garnish
2 tablespoons fresh lemon juice
Fresh ground pepper

 

INSTRUCTIONS

Using a mandoline slicer or a very sharp knife, thinly slice the vegetables. Set aside.

Heat a barbeque grill to high. Brush the  ciabatta bread pieces on both sides with 1 tablespoon olive oil and top with a big pinch of salt. Brush the corn with 1 tablespoon olive oil. Grill the corn until cooked through and charred in spots, and the bread until just charred in spots; remove and set aside.

Brush one side of the Bread Cheese with ½ tablespoon of olive oil and place oil side down on the grill. Cook for about 2-2 ½ minutes.  Brush the top with oil, turn, and cook until lightly charred in spots, about 2-2 ½ more minutes.

Transfer to the plate with the croutons and corn; let cool.

Arrange the thinly sliced vegetables on salad plates.

Cut kernels from cob, cube the Bread Cheese and cut the bread slice into cubes. Arrange on the plate with the vegetable.  Add the sprouts, mint leaves, fennel fronds, and chive flowers.

Whisk together lemon juice and ¼ cup olive oil; season with salt and pepper to taste. Sprinkle over the vegetable plate and serve. Makes 4-5 salads.

Peanut Noodles

Peanut Noodles

Using only the stove top and a blender, Sesame and Peanut Noodles are the perfect spring dinner. Loaded with peanut butter, sesame oil, ginger, and red pepper, the healthy wheat noodles are complemented by crunchy celery, peanuts, and green onions. As a healthy, meat-free meal, they can be served as a pasta entree, tucked into a lettuce wraps, or in Asian Spoons as an appetizer.

 

Sesame & Peanut Noodles

12 ounces udon noodles or whole wheat thick spaghetti
¾  cup creamy peanut butter
¼  cup unseasoned rice vinegar
3 tablespoons sugar
6 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
2 tablespoons fresh ginger, chopped
1 large garlic clove
3 celery ribs, thinly sliced
½  cup coarsely chopped cilantro leaves only
½ cup salted roasted peanuts, chopped
4 green onions, thinly sliced

 

Using the directions on the package, prepare the noodles. Drain and rinse under cold water until cooled. Allow to drain well and add to a large bowl.

 

While the noodles cook, add to a high-speed blender the peanut butter, vinegar, sugar, soy sauce, sesame oil, crushed red pepper, ginger, and garlic. Process until very smooth. Toss the celery and half the peanuts with the noodles. Pour the peanut dressing over; toss to mix in well. Add warm water as needed, up to ¼ cup, to loosen the sauce.  Top with the remaining peanuts and green onions. Serve 8 or add to Asian spoons for 24 one-bite appetizers.

Country Ham Spread with Hot Pepper Peach Jam

Country Ham Spread with Hot Pepper Peach Jam

This super easy appetizer will make you a star at any Derby Party. Using only seven ingredients, Kentucky country ham, cream cheese, mayo, and mustard, it comes together easily before topped with Stonewall Kitchen Hot Pepper Peach Jam and thinly sliced fresh green onions.

 

If you don’t have a food grinder you can use a food processor. Just be careful to chop the meat to an even consistency.

 

INGREDIENTS
8 ounce piece of Country Ham
4 ounces cream cheese, room-temperature
¼  cup mayonnaise, we recommend Dukes
1 tablespoon Worcestershire sauce
2 teaspoons Colemans hot mustard
½ cup Stonewall Kitchen Hot Pepper Peach Jam
4 scallions, thinly sliced
Crackers for serving

 

INSTRUCTIONS

Using very cold ham, cut into strips and run through a food grinder twice to a medium grind. Mix the ground ham with the softened cream cheese, mayonnaise, Worcestershire sauce, and mustard until thoroughly combined. Pack in a jar or bowl,  then top with the pepper jelly and scallions. Serve at room temperature with crackers. Can be stored refrigerated for three days.

Country Ham with Jalapeño Raspberry Sauce, Mini Sweet Potato Biscuits & Pickled Grape Tomatoes

Country Ham with Jalapeño Raspberry Sauce, Mini Sweet Potato Biscuits & Pickled Grape Tomatoes

An ideal Kentucky appetizer for Derby Day, or any spring party, this tasty combination will disappear quickly  from your dinner table or buffet. Sweet potato and buttermilk biscuits are filled with country ham, fontina cheese, and spicy sweet raspberry and jalapeño sauce.

The biscuits are best on the day they are baked but you can make the dough ahead of time, cut and freeze, then thaw right before baking.

 

Pickled Grape Tomatoes

INGREDIENTS:
1 pint grape tomatoes
1 ½ cups distilled white vinegar
2 teaspoons sugar
2 tablespoons kosher salt
½  teaspoon whole black peppercorns
½  teaspoon coriander seeds
6-7 whole allspice berries
2 large bay leaves
3 cloves of garlic sliced thin

INSTRUCTIONS:
One week prior to serving: Wash, dry, and remove any stems from the tomatoes. Using a toothpick, poke a small hole through each tomato, end to end. In a one quart saucepan over medium heat, combine the vinegar, sugar, and salt with 3/4 cup of water. Bring to a simmer, stirring until all sugar and salt is dissolved. Fill a clean glass container with the tomatoes. Add the peppercorns, coriander, allspice, bay leaves, and garlic to the container. Pour the hot brine over to cover completely, discard any leftover brine. Let cool completely, then refrigerate for 1 week prior to serving. Can be stored refrigerated for up to 1 month.

 

Mini Sweet Potato Biscuits

INGREDIENTS:
12-ounces sweet potato
¾ cup buttermilk, chilled
2 ¼ cups all-purpose flour
2 tablespoons dark brown sugar
2 ½ teaspoons baking powder
½  teaspoons baking soda
1 teaspoons kosher salt
1 stick unsalted butter, cold, and cut into small cubes

INSTRUCTIONS:
The day prior, preheat the oven to 400˚ F. Pierce the sweet potatoes with a fork and place on a foil lined baking sheet.  Bake until tender, or a fork passes easily through the potatoes, about 45 minutes. Let the potatoes cool slightly, then peel and puree in a food processor. Refrigerate overnight. The next day, measure out one cup for the biscuits.

 

Preheat oven to 450˚ F. Line a sheet tray with parchment paper. In a small bowl, whisk together 1 cup of the chilled sweet potato and the buttermilk. Place back in the refrigerator to keep cold. In a large wide bowl, combine flour, brown sugar, baking powder, baking soda, and salt.

 

Using a pastry cutter or two knives, cut the butter into the flour until the butter is the size of peas. Add the sweet potato/buttermilk mixture and mix until just combined and a soft dough forms; try to avoid over mixing. Turn the dough out onto a floured surface. Flour your hands and pat the dough carefully into a round shape then flatten the dough to 1-inch thickness. Cut as many biscuits as possible with a floured 1½” metal biscuit cutter. Place the biscuits on a parchment lined sheet tray. Pat the remaining dough together and cut out the remaining biscuits. Bake 13-14 minutes or until lightly browned. Makes 30 mini biscuits.

 

Fresh Jalapeño and Raspberry Sauce

INGREDIENTS:
1 whole jalapeño pepper
1 cup seedless raspberry jam
¼ cup white wine vinegar
3 tablespoons dark brown sugar
1 tablespoons molasses
⅛ teaspoon salt

INSTRUCTIONS:
Cut 6 slits down the length of the jalapeño almost to the bottom; cutting through just the skin and membrane but not completely cutting open the pepper. Be careful when preparing the pepper, the idea is to just cook out the flavor so you don’t want to cut it completely open. In a small saucepan, add the jam, sugar, vinegar, molasses, salt and jalapeño. Bring to a simmer and reduce the heat to low and continue to simmer for 20 minutes. Remove from the heat; remove and discard the jalapeño. Strain the sauce through a fine mesh strainer; set aside.

 

To assemble:
INGREDIENTS:
15 slices of country ham, sliced paper-thin, at room temperature
30 Sweet potato biscuits
15 slices Italian Fontina cheese, sliced very thin
30 novelty sandwich picks

INSTRUCTIONS:
Preheat the oven broiler. Cut the biscuits in half and spread on the halves ¼ teaspoon per side with fresh jalapeno & raspberry sauce. Top with ½ piece of country ham, folded or torn to fit, and ½ piece of cheese. Place under the broiler to just melt the cheese. Remove from the oven and top with the other biscuit half and a sandwich pick fitted with a pickled cherry tomato. Makes 30 mini biscuit sandwiches.

Kentucky Ale-8-One Soda Chicken Wings

Kentucky Ale-8-One Soda Chicken Wings

Superbowl and Chicken Wings go hand-in-hand. These sweet, sticky wings are loaded with ginger, chili, soy, sesame, and combined with local Kentucky soda – Ale-8-One. Yummy topped with thinly sliced scallions, then dipped in an Ale-8-One, honey, soy, and garlic butter sauce. 

INGREDIENTS
1¼ cups Ale-8-One soda, divided
1 teaspoon salt
1 teaspoon pepper
2 ¼ pounds chicken wings
¼ cup cornstarch
2 tablespoon grapeseed or canola oil
1 tablespoon sea salt
½ teaspoon ground ginger
1 teaspoon dried chili flakes
2 tablespoons butter
2 tablespoons soy sauce
¼ cup honey
1 clove garlic, minced or pressed in a garlic press
2 teaspoons grated ginger
Scallions, thinly sliced
Toasted sesame seeds

Preheat oven 425°F. Set a cooling rack inside a foil-lined baking sheet.

Whisk together seasoned salt, pepper, cornstarch, and 1 cup of Ale 8 until smooth. Using kitchen scissors, trim the tips from the wings and discard. Cut the wings in half at the joint and place in a plastic bag with the cornstarch mixture. Toss the wings to coat in the mixture and marinate for 30 minutes. Remove from the liquid. Set the wings aside and discard liquid.

Combine the oil, salt, ginger and dried chili flakes in a large bowl. Add the wings and toss to coat. Place on the rack and roast, turning once for 40-45 minutes or until crisp and 165 degrees on a thermometer inserted into the thickest part of a wing piece. If the wings are not crispy, place under a broiler to crisp the skin.

Melt the butter in a small saucepan whisk in the remaining Ale 8, soy sauce, honey, and garlic. Heat over medium heat until bubbling and slightly thickened.

Toss the baked wings in half the sauce and sprinkle with scallions and sesame seeds on top. Place the other half in a small serving bowl and serve with the wings for dipping. Makes about 2 pounds wings.