Posts tagged cheddar
Recipe: Sausage, Potato and Cheese Waffles
These waffles are for days you want breakfast for dinner. They are also great topped with an egg.
- 1 link sweet Italian sausage (about 3 ounces), casing discarded
- 1 baking potato, grated and excess water squeezed out
- 4 tablespoons butter
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon salt
- 1 1/4 teaspoons pepper
- 2 cups milk
- 2 large eggs, lightly beaten
- In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add the potato and butter, lower the heat and simmer until the butter is melted, about 2 minutes. Remove from the heat and let cool, about 10 minutes.
- In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in the sausage-potato mixture.
- Using a waffle maker, cook the waffles according to the manufacturers directions.
Number of servings (yield): 8
Inspired By: Sausage, Potato and Cheese Waffles
Recipe: Grilled Chicken-and-Bacon Mac-n-Cheese
- 6 slices good-quality smoky bacon, such as apple-wood smoked bacon
- Salt and pepper
- 1 pound whole wheat, short-cut pasta
- 2 pieces skinless chicken breasts, lightly pounded
- EVOO – Extra Virgin Olive Oil, for drizzling
- 1/2 teaspoon sweet smoked paprika
- 4 tablespoons butter
- 1 large onion, quartered lengthwise and very thinly sliced
- 2 rounded tablespoons flour
- 1/2 cup cloudy apple cider or chicken stock
- 2 cups whole milk
- 2 tablespoons chopped fresh thyme
- Freshly grated nutmeg, to taste
- 1 1/2 cups shredded extra-sharp white cheddar cheese
- 1 cup shredded Gruyere cheese
- Chopped flat-leaf parsley or celery greens, for garnish
- Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
- Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.
- While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
- While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.
- Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.
Number of servings (yield): 6
Inspired By: Grilled Chicken-and-Bacon Mac-n-Cheese
Recipe: Dinosaur BBQ Macaroni & Cheese Shepard’s Pie
Another fantastic recipe from the Dinosaur BBQ! This one combines two favorite comfort foods in one dish- what could be bad about that?
- 3 tbsp kosher salt
- 1 pound small pasta shells
- 2 tbsp vegetable oil
- 2 cups onion, chopped
- 1 cup green pepper, chopped
- 5 large cloves garlic, chopped
- 1¼ pounds lean ground beef
- 1 tbsp black pepper
- ¾ cup Dinosaur BBQ Sensuous Slathering Sauce
- ¼ cup butter
- ¼ cup flour
- 2½ cups half-and-half, OR milk
- 3 cups shredded cheddar
- 1 cup freshly grated Parmesan-Reggiano
- 1 tsp Dijon mustard
- Tabasco sauce
- Preheat oven to 375 degrees. Bring a pot of water to a boil. Add two tablespoons of salt and stir in the pasta shells. Cook until al dente, drain and set aside.
- THROW a skillet on medium heat and swirl in the vegetable oil. Add half the onions and half the peppers, cooking them until soft. Toss in the garlic and cook for one minute more. Dump in the ground beef, breaking it up with a spoon, and cook it with the veggies until it loses it’s pinkness. Season with 1½ teaspoons each of the salt and pepper. Mix in the BBQ sauce and remove pan from heat.
- MELT the butter in a large saucepan over medium heat, and fry up the rest of the onions and the peppers until soft. Add the flour and whisk like crazy til very well blended. Slowly dribble in the half and half or milk, whisking as you go. When the mixture bubbles and thickens, remove it from the heat. Stir in two cups of the Cheddar, the Parmigiano-Reggiano, mustard, and the remaining 1½ teaspoons each of salt and pepper. Spice the sauce up with Tabasco to your liking. Stir til the cheeses are melted, then fold the cheese sauce in to the pasta shells and set aside.
- GREASE up a 9×13” baking pan. Spread the ground beef mixture in the pan, and then spread the mac’n’cheese over it. Top everything with the last cup of cheddar and pop it in preheated oven to bake for 30-45 minutes, or until the cheese sauce bubbles. Let the dish rest 15 minutes before serving if people can wait that long to eat it.
I strongly recommend that you use Dinosaur BBQ Sensuous Slathering Sauce for the BBQ Sauce. It’s one of the best BBQ sauces out there, made with real sugar instead of high-fructose corn syrup and it’s low in sodium (for BBQ sauce).
Number of servings (yield): 8
Inspired By: Dinosaur BBQ Macaroni & Cheese Shepard’s Pie
Recipe: Welsh Rarebit Burgers
Pump up the pub flavor of sirloin burgers with a sauce made of beer, mustard and cheddar cheese.
- 2 pounds ground beef sirloin, patted dry
- 3 tablespoons Worcestershire sauce
- Large handful of parsley, finely chopped
- Lots of sea salt and black pepper
- 2 tablespoons butter, plus some softened butter for the toast
- 1 small onion, chopped
- 4 slices 1 inch thick, good quality white bread (rye bread or English muffins also work)
- 1 tablespoon flour
- 1/2 cup Guinness (or your favorite stout)
- 2 to 3 dashes hot sauce, such as Tabasco
- 1 teaspoon ground mustard
- 1 cup grated extra-sharp yellow cheddar cheese
- 2 eggs, beaten
- Heat a cast-iron skillet over medium-high heat.
- Combine the beef, Worcestershire sauce, parsley, salt and pepper. Form 4 large patties (thinner at the center and thicker at the edges for even cooking).
- Preheat the broiler.
- Melt 2 tablespoons butter in a medium saucepan of medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring, until very soft, 10 to 12 minutes.
- Arrange the bread slices on a baking sheet. Lightly toast the bread on both sides under the broiler. Lightly butter the toast with the softened butter.
- Cook the burger patties in the hot skillet, turning once, for 8 minutes for medium-rare, or 12 minutes for medium-well. When you flip the burgers over, continue making the sauce.
- Sprinkle the flour into the pan with the onion and cook for a minute. Lower the heat to medium-low and stir in the beer, hot sauce and mustard. Stir in the cheese until melted. Add the eggs and stir constantly to thicken the sauce, 3 to 4 minutes.
- On the baking sheet, place the burgers on the toasts and spoon the sauce on top. Place under the broiler to brown the sauce, 2 to 3 minutes.
Number of servings (yield): 4
Inspired By: Welsh Rarebit Burgers (February 2011, Every Day Rachel Ray, p. 92)