CHEESE CURDS

 CHEESE CURDS

2 pounds cheese curds

1 ½ cups buttermilk

1 ½ cups (187.5 g) all-purpose flour

1 teaspoon baking soda

2 teaspoons garlic salt

1 large egg, room temperature

1 ½ quarts canola oil, or more depending on the size of your pan

1. Heat oil to 375 °F. Use a thermometer to continually monitor the heat of the oil.

2. Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth.

3. Coat 8-10 cheese curds with batter.

4. One at a time, add the batter covered cheese curds into the oil. Cook for several seconds, until golden brown and then remove and drain on a paper towel. Repeat with remaining cheese curds.

Notes

Make sure to use enough oil to completely cover the cheese curds.

Do not overcrowd the cheese curds in the pan.  Ideally, fry 8-10 cheese curds at a time depending on how big your pan is.

Overcrowding the pan will result in undesirable oil temperatures.  Make sure to keep an eye on the oil temperature at all times and adjust the heat if the oil starts to get too hot or too cold.

SPRING ROLLS

½ bunch cilantro, stems removed

1 oz. basil, sweet or Thai, stems removed

1 lb. boiled shrimp 36/40 count, peeled and de veined

4 oz. Vermicelli rice noodles, cooked

2 cups matchstick carrots

2 cups shredded lettuce

1 large cucumber, cut into 3-inch long ¼-inch strips

12 rice papers 

Fill a large shallow pan or dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides. Dip one piece of rice paper into the warm water and let soak for 5 seconds.  And not a second longer!  The paper will still feel a bit firm when you pull it out but it will continue to soften while you add your filling ingredients. Remove the paper from the water and place it on a plastic cutting board. Add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 tbsp. shredded lettuce to the middle of the rice paper. Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you’ll have a difficult time rolling it up. Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients. Fold the right side of the paper over. And then fold the left side over.  It should look like an opened envelope at this point. This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it’s totally okay! Just keep going. Roll the rice paper and ingredients like a burrito beginning from the side that is closest to you until it makes a tight spring roll. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls. Serve with Peanut Dipping Sauce.

BOAT DIP

16 oz sour cream

1 packet taco seasoning

1 can 10.5 oz can Rotel with green chilies (drained)

2 cups shredded cheddar cheese

Mix together and enjoy with tortilla chips.

HOT ARTICHOKE DIP

1 cup mayonnaise

1 can of artichoke hearts - chopped

1 5 oz. container of fresh shredded parmesan cheese

1 can of green chilies

Preheat oven to 350 degrees.  Mix all ingredients and then spread into a small casserole or baking dish.  Bake for 20 minutes.  Dip will be bubbly and cheesy.  Serve warm with tortilla chips or crackers or both!

SHRIMP COCKTAIL DRINK

 

3 quarts tomato juice

1 14 oz bottle catsup

1 tablespoon horseradish

1 cup finely chopped celery

3 tablespoons Worcestershire sauce

3 tablespoons sugar

½ teaspoon salt

½ teaspoon garlic salt

Juice of 1 lemon

2 cans shrimp

Combine and chill.  Serves 25.

CREAMY DILL DIP

1 ½ cups sour cream

½ cup mayonnaise

1 teaspoon dill weed

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt and pepper, each to taste

Combine all ingredients in a small mixing bowl.  Chill 30 minutes before serving to allow flavors to intensify.

TOMATO & BURRATA SALAD

Equal parts arugula & spinach

Juice of a lemon

Olive Oil

Salt & Pepper

Tomatoes (use a variety: sliced Roma, garden fresh, heirloom cherry etc.) 

Burrata, 2-3 balls 

Pesto 

French, Artisan or Sourdough Bread

Slice bread and drizzle with olive oil.  Broil in over until crispy.  Meanwhile, mix olive oil, lemon juice, salt & pepper to taste and then toss over greens. Place greens on a large platter. Add tomatoes. Place burrata balls in the center.  Dot greens, tomatoes and burrata with dollops pesto. Drizzle lemon dressing over everything.  Place crispy French bread slices around edge of platter.  Can be eaten as a salad or bruschetta. 

MACY’S AVOCADO TOAST

Good French or sourdough bread 

Ripe, mashed avocado

Extra virgin olive oil (EVOO)

Salt and pepper

Trader Joe’s Everything but the bagel seasoning

Trader Joe’s Chile Lime seasoning

Other Seasonings (optional)

Toast bread, spread with mashed avocado, drizzle with EVOO, sprinkle seasonings to your liking.

BACON JAM

1 ½ pounds apple wood smoked thick-cut bacon cut into one inch pieces

2 medium onions diced small

½ cup apple cider vinegar

2 teaspoons minced jarred garlic or 3 cloves garlic peeled and smashed

½ cup dark brown sugar

¼ cup 100% maple syrup

½ cup brewed coffee

1 teaspoon red pepper flakes

Place the bacon pieces in a large skillet, cook until light brown. Drain bacon on paper towels and set aside.  Drain all but one tablespoon of bacon grease from the pan. Add the garlic and onions to the pan and cook until soft.  Add the vinegar, maple syrup. brown sugar and coffee to the skillet with the onions and garlic. Bring mixture to a boil, stirring and scraping the bottom of the pan to release the bits on the bottom. Add the bacon and pepper flakes to the pan and stir.  Place the mixture into a 6 quart crock pot. Cook on high heat, uncovered for 3 - 4 hours until the liquid becomes syrupy.  Transfer the mixture to a food processor and process until it’s coarsely chopped. Let the Bacon Jam cool. Bake with Brie and spread on toasted baguette. 

ONIONS RINGS

Onion Rings

2/3 C Milk
1/2 C flour
3/4 tsp baking powder 
1/2 tsp salt 

Milk together until smooth with wire whip. Dip onions and deep fry in oil 

MUSHROOM AND BRIE BRUSCHETTA

MUSHROOM AND BRIE BRUSCHETTA

INGREDIENTS

1 baguette, sliced diagonally

1 pound white mushrooms, sliced

3 tablespoons olive oil, plus more for brushing

2 cloves garlic, chopped, plus 1 whole clove, peeled

4–5 sprigs fresh thyme, leaves removed

1 teaspoon salt (or to taste)

1 wedge of Brie

DIRECTIONS

Preheat the oven to 350ºF.  In a large sauté pan, heat 3 tablespoons of olive oil over medium-high heat. Add mushrooms, chopped garlic, and thyme to the pan and let cook until mushrooms are brown, approximately 15–20 minutes. Remove from heat, add salt, and stir.  Organize baguette slices in a single layer on a large baking sheet. Brush the top side of each slice with olive oil. Place in the oven for about 15 minutes until slices are crunchy. Remove from the oven (but keep the oven on) and let cool. Once bread slices are cool enough to handle, lightly rub the top of each slice with the garlic clove for extra flavor. Assemble by topping each slice of bread with 3–4 mushroom slices and a slice of Brie. Place back in the oven for 5–8 minutes, or until Brie is slightly melted. Serve warm.  Serves 8–10.

ROSEMARY-SESAME PECANS

ROSEMARY-SESAME PECANS

INGREDIENTS

1 cup brown sugar

1 tablespoon kosher salt

1 tablespoon minced rosemary

¼ cup sesame seeds

2 large egg whites

1 pound (about 4 cups) pecan halves

DIRECTIONS

Preheat the oven to 300°F and line two baking sheets with parchment paper or silpats.  Whisk together the sugar, salt, rosemary, and sesame seeds in a small mixing bowl.  In a large mixing bowl, whisk the egg whites until they are slightly frothy, then add the pecans, and toss to coat evenly.  Add the herb mixture to the pecans, and toss to coat evenly.  Spread the pecans out on the baking sheets, and bake for about 20-25 minutes or until the nuts are toasted, and the coating is dry.

SHRIMP COCKTAIL DRINK

3 quarts tomato juice
1 14 oz bottle catsup
1 tablespoon horseradish
1 cup finely chopped celery
3 tablespoons Worcestershire sauce
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic salt
Juice of 1 lemon
2 cans shrimp

Chill.  Serves 25.

SIRACHA, HONEY, LIME CHICKEN SKEWERS

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Juice of one lime

2 garlic cloves, minced

1-2 teaspoons Siracha

Red pepper flakes, to taste

2 tablespoons cilantro, chipped

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.  Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

GRANDMA BINGHAM'S CHEESEBALL

3 cups sharp cheddar cheese, grated

8 oz cream cheese, softened

½ cup green pepper finely chopped

Lemon juice

1 teaspoon Worcestershire sauce

Almonds or walnuts, optional

Combine cheeses, peppers, lemon juice and worcestershire sauce.  Roll in slivered almonds or chopped walnuts.  Serve with crackers.

CRANBERRY SALSA WITH CREAM CHEESE

1 12-oz package fresh cranberries
¼ cup green onion, chopped
¼ cup cilantro, chopped
1 small jalapeno pepper
1 ¼ cups sugar
¼ teaspoon cumin
2 tablespoon lemon juice
Dash of salt
2 8-oz packages cream cheese
 
Put your cranberries in a food processor.  Chop up green onions, cilantro, and jalapeno pepper into small pieces. Add all ingredients but the cream cheese into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  When you are ready to serve, place cream cheese bricks on a plate.  Spread the cream cheese out as evenly as you can.  Pour cranberry mixture over the cream cheese.  Spread it all around.  Serve immediately with Wheat Thins, Ritz Crackers or tortilla chips.

CHEDDAR BACON DIP

16 oz sour cream
1 packet Ranch dressing mix
bacon, cooked and crumbled
1 cup shredded cheddar cheese 
1 cube softened cream cheese

Serve with veggies or chips.

BREAD DIPPIN' CILANTRO SALSA

1 large bunch cilantro

2 green onions cut into 2 inch pieces

1 tablespoon malt vinegar or red wine vinegar

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1 teaspoon hot pepper sauce

1/8 teaspoon salt

1 loaf French or Italian bread, warmed

Rinse cilantro; drain, but do not spin dry.  In food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped.  Transfer mixture to small serving bowl.  Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and 2 tablespoons water.  Cover and refrigerate salsa up to 2 days if not serving right away.  Serve with sliced bread.

FRESH SHRIMP & AVOCADO SALSA

1 large tomato, diced

1 tablespoon fresh cilantro, chopped

¼ cup red onion, diced

1 can of mini shrimp

1 package of fresh salsa powder [found in produce section]

1 avocado, diced

Combine ingredients, except avocados, and mix well.  Gently stir in avocados and chill.  Serve with tortilla chips.

TOMATOES & MOZZARELLA BALLS

8 Roma tomatoes

1 jar of mozzarella cheese balls

1 cup of balsamic vinegar [not balsamic vinaigrette]

Slice tomatoes.  Combine tomatoes, cheese balls, and vinegar in a serving dish.  Serve as an appetizer with toothpicks.