Fontina, Arugula and Pancetta Panini

Posted on April 13, 2016 by admin

Fontina, Arugula and Pancetta Panini
Serves 2
This quick and tasty snack takes the toasted sandwich to a new level. Cooking the paninis on a grill pan and panini press gives them a delicious chargrilled flavor, as well as attractive stripe marks from the grill ridges.
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Ingredients
  1. 2 individual ciabatta rolls
  2. 6 slices pancetta
  3. 1 oz arugula, washed and trimmed
  4. 3.5 oz fontina cheese, thinly sliced or grated
Instructions
  1. Heat the grill. Slice the ciabatta rolls in half horizontally.
  2. Place the pancetta on the grill and cook for 2 minutes on each side until brown and crisp. Remove and drain on kitchen paper.
  3. Place the ciabatta rolls, cut side facing down, on the grill and press down using a panini press or spatula. Cook for 1 minute.
  4. Arrange the arugula on the bottom half of each roll, cover with cheese, and the place the pancetta on top. Place the other half of the roll on top.
  5. Cook the rolls on the grill, pressing down firmly with a preheated panini press for 2-3 minutes. Alternatively, press down with a spatula and cook for 2 minutes on each side until marked with bars.
  6. Cut each roll in half before serving.
Cooking Tip
  1. Taleggio cheese is a good alternative to fontina, and prosciutto could be used instead of the pancetta.
  2. Adapted from The Cast Iron Way to Cook by Le Creuset, Copyright © 2012 Le Creuset UK Ltd
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Cook in a ridged grill pan or panini press.

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Pimento Cheese with Green Olives

Posted on April 13, 2016 by admin

Pimento Cheese with Green Olives
I roasted pimento peppers from my garden to make this cheese, but you can also just use the store-bought jarred pimentos. Look for them in the international foods or the olive aisle at your supermarket (you can also use homemade mayonnaise if you really want to show off). I think the brininess of green olives and a splash of hot pepper sauce (Southerners would recommend Tabasco) nicely offset the richness of the cheese and mayonnaise. Check out the list below for ideas on how to use your pimento cheese. Pimento cheese has an interesting history. Sometimes called "the pate of the South," it actually has its roots in the industrialized food era in New York and was originally made with cream cheese and jarred pimentos, two products newly available to homemakers. It became forever affiliated with the South when domestic pimento peppers become a big crop in southern Georgia. And it was Southern cooks who made the recipe what it is today, made with firm cheese and bound with mayonnaise. Regardless of its origin, we're just glad it exists!
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Ingredients
  1. 1/3 cup chopped roasted pimento peppers or any mild roasted peppers (or 1 4-ounce jar of pimentos, drained)
  2. 1/4 cup pimento-stuffed green olives, drained
  3. 8 ounces sharp Cheddar cheese, cut into 1-inch cubes
  4. 8 ounces Colby cheese, cut into 1-inch cubes
  5. 2 Tablespoons mayonnaise, or more to taste
  6. Hot sauce, such as Tabasco
Instructions
  1. In the bowl of a food processor, combine the pimentos and the olives and pulse until they are finely chopped. Add the cubed cheese and pulse until cheese is broken down into small chunks, stopping periodically to scrape down the mixture from the sides of the bowl with a spatula.
  2. Transfer the cheese mixture to a mixing bowl and use a wooden spoon or a spatula to stir in two tablespoons of mayonnaise, or more if you desire a looser, creamier consistency. Season the mixture to taste with Tabasco sauce or another hot sauce of your choice. Pimento cheese will keep, tightly covered and refrigerated, for a week to 10 days.
Notes
  1. Pimento cheese makes a versatile condiment and can be used in so many ways: Here are some of our favorite ways to use it
  2. • Serve it as an appetizer on crackers.
  3. • Spread it into the hollow in celery sticks or dollop it onto endive leaves.
  4. • Use it as a spread for hamburgers or sandwiches (makes an amazing grilled cheese sandwich).
  5. • Stir it into scrambled eggs or fold it into an omelet.
  6. • Stir it into cornmeal batter for corn muffins.
  7. • Add it to meat loaf.
  8. Courtesy of Jessica Goldbogen Harlan, a freelance food writer, trained chef, cookbook author, and the cooking equipment expert for about.com
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

Cooking Equipment Needed: Chef’s knife (One to try: Victorinox Chef’s Knife), cutting board, measuring cups, kitchen scale, measuring spoons, food processor, spatula, mixing bowl, wooden spoon.

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Grilled Scallop Kabobs

Posted on March 29, 2016 by admin

Festive Grilled Scallop Kabobs
Serves 4
Kick off grilling season with these festive kabobs. They can be prepared in advance, making them a perfect crowd pleaser while keeping you out of the kitchen so that you can enjoy your guests. You can also get creative and switch out ingredients if there’s something you’d like to add or leave off.
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Ingredients
  1. 1⁄2 large yellow pepper, washed, cored, seeded and cut in 1-inch squares
  2. 1⁄2 large red pepper, washed, cored, seeded and cut in 1-inch squares
  3. 1 cup mushrooms
  4. 1⁄2 cup yellow squash
  5. 1⁄2 small red onion, peeled, quartered and separated in layers
  6. 20 sea scallops (or other protein)
  7. Olive oil
  8. Salt and pepper
Instructions
  1. Set the EGG for direct cooking at 350°F/177°C.
  2. Prepare kabobs by altering vegetables and scallops on Flexible Skewers.
  3. Drizzle kabobs lightly with olive oil and season with salt and pepper.
  4. Place kabobs on cooking grid and grill for about 10 minutes, or until scallops are cooked through. Do not overcook or scallops may become tough.
  5. Transfer to clean platter; let rest at least 2 min. Serve over rice.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Recipe courtesy of Big Green Egg©

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