Cheese

Pimento Cheese Made with SPF 53

Pimento Cheese Made with SPF 53
From founder of Lane’s BBQ, Ryan Lane: “I've shared a few other recipes from friends. But this one is straight from yours truly. I shared the photo below on Instagram and many of you wanted the recipe. So here it is. This is an unbelievable way to kick up some house made Pimento Cheese with our #spf53 rub. Adds just the right amount of spice! Just wait till you try it on a burger!”
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Ingredients
  1. 1 8oz block of sharp cheddar cheese
  2. 1 8oz block mild cheddar cheese
  3. About 4-5 tablespoons of crumbled blue cheese.
  4. 5 ounces of cream cheese
  5. 2 ounces of pimentos
  6. 1/2 cup mayo
  7. SPF53 - season to taste. (About 2-3 teaspoons)
Instructions
  1. Shred cheddar cheese then place in bowl with rest of ingredients and mix together.
Notes
  1. Ryan Lane
  2. Founder, Pitmaster
  3. About Lane's
  4. LANE'S BBQ is an award-winning barbecue catering company located in Bethlehem, GA. Founder, Ryan Lane, has based his brand on premium ingredients, while providing creative & tasty alternatives to the traditional BBQ menu.
  5. Ryan has also won awards for his smoked wings and ribs. His latest culinary achievement is house cured & smoked bacon.
  6. © 2017 Lane's BBQ LLC. All Rights Reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Fast Mexican Egg and Potato Breakfast Skillet

Fast Mexican Egg and Potato Breakfast Skillet
Serves 4
Scramble Mexican favorites, like cheese, salsa and tortilla chips, for a tasty skillet that’s fast enough for breakfast and filling enough for lunch or dinner.
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Ingredients
  1. 1 tbsp. olive oil
  2. 2 cups frozen potatoes O'Brien
  3. 4 EGGS
  4. 1/4 cup milk OR water
  5. 1/4 tsp. salt
  6. Pepper, as desired
  7. 1/2 cup shredded Mexican cheese blend (2 oz.)
  8. 1/4 cup salsa
  9. 1/4 cup crumbled tortilla chips
  10. 1 tbsp. chopped fresh cilantro, OPTIONAL
Instructions
  1. HEAT oil in large nonstick skillet over medium-high heat until hot. ADD potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes.
  2. Meanwhile BEAT eggs, milk, salt and pepper in medium bowl until blended.
  3. REDUCE heat to medium. POUR eggs over potatoes in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
  4. SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted, 2 to 3 minutes. TOP with salsa, chips and cilantro, if desired.
Notes
  1. Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
  2. Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
  3. How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
  4. © 2017 American Egg Board. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Wine-Soaked Fig Brie

Wine-Soaked Fig Brie
Impress your guests with this easy but striking (and tasty) appetizer!
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Ingredients
  1. 1 (8-ounce) brie round
  2. 8-10 mission figs, dry
  3. 1 cup dry red wine
  4. 1 cup dry sherry
  5. 2 sprigs fresh sage
  6. 1/2 cup cooking oil
Instructions
  1. Preheat oven to 450 F. Remove cheese from wrapper and place in the Camembert Baker. Place in the oven until the top is slightly browned and the rind has begun to break and release the cheese, approximately 12–15 minutes.
  2. In a small saucepan, soak the figs in the red wine and sherry for about 15 minutes. Place over medium heat and cook for 10 minutes. Remove the figs from the liquid and place in a bowl.
  3. Continue to cook the sauce for about 8 minutes, until reduced to a syrup consistency. Just before turning off the heat, toss in one sprig of sage and cook for 30 seconds. Turn off the heat and allow it to steep in the pan.
  4. Remove the leaves from the second sprig of sage.
  5. In a small sauté pan or cast iron skillet, heat the oil for about 5 minutes. Flatten the sage leaves in your hands as you lay them in the cooking oil to fry. They will bubble initially, but will be ready after about 30 seconds, when bubbling stops. Carefully remove with tweezers or small tongs. Let cool on a paper towel.
  6. Remove sage from the syrup. Combine the syrup and cooked figs, and spoon over the warm brie. Garnish with fried sage leaves.
Notes
  1. Courtesy of Le Creuset
Cooks Recipes http://recipe.cookswarehouse.com/