Tag: Cheddar

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Superbowl Recipe: Chorizo Chili!

How do you make a classic winter chili even more warming and delicious? Throw in some chorizo for a subtly smoky, spicy twist on this one pot meal. This recipe comes from our own restaurant, Murray’s Cheese Bar. Makes enough to feed a crowd, so it’s perfect for game day! Make sure to have the recipe handy… they’re gonna ask for it.

 

Murray’s Cheese Bar Chorizo Chili

Ingredients:

2 Tbsp Olive oil

2 strips bacon, cut in ¼ inch strips

1 medium yellow onion, chopped

1 ea green bell pepper, chopped

1 jalapeno, seeds removed, diced

1 can chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 lb ground beef

1 lb ground pork

1/4 lb chorizo (if using fully cooked or cured, chop into ½ inch or smaller pieces; if using raw, remove casing before cooking)

28 oz can peeled whole tomatoes, chopped

28 oz can black beans

1.5 cups beef broth

1.5 Tbsp chili powder

1 tsp cumin

2 Tbsp paprika

1/2  cup cilantro, chopped

1 cinnamon stick

2 bay leaves

Instructions:

  1. Heat Oil in large pot over medium high heat. Add bacon, cook until slightly crisp
  2. Add Onion, Green Pepper, and Garlic to pot and sauté till aromatic. Add Beef and Pork to pot and cook until browned
  3. Add remaining items to pan. Once boiling, lower heat, cover and simmer for 2 hours.
  4. Season with Salt and Pepper
  5. Top with Sour Cream, Cilantro, and Cheddar Cheese. Serve with Tortilla Chips.

Serves: 10

Total Time:2.5

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Prairie Breeze Mac and Cheese

Prairie Breeze Macaroni and Cheese   Serves 12

(Adapted from Martha Stewart’s recipe)

It’s often said that a dish is only as good as its ingredients, and that’s never more true than when you’re making something simple like mac and cheese.

Our newest cheddar, Prairie Breeze, is loaded with flavor, hitting just the right balance of sweet & sharp. It also melts like a dream, which makes it a great choice for cooking. This recipe makes enough to serve a crowd and calls for a hefty helping of cheese – we wouldn’t have it any other way.

Ingredients

  • 6 generous slices rustic white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
  • 8 tablespoons (1 stick) unsalted butter, additional for greasing baking dish
  • 5 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground nutmeg (freshly grated is best, if available)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dry mustard
  • 4 1/2 cups (about 18 ounces) grated Prairie Breeze cheddar
  • 2 cups (about 8 ounces) grated Gruyere
  • 1 pound elbow macaroni (or other pasta shape like Rustichella Trenne)

Method

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring constantly, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, mustard, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.

4. Cook macaroni following manufacturer’s instructions, but cook 2 to 3 fewer minutes than instructions on box, until outside of pasta is cooked and inside is underdone as it will continue to cook in the oven. Transfer the macaroni to colander and rinse under cold water, making sure to drain well to avoid watery mac and cheese! Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top. If you like, top with a sprinkle of additional cayenne, black pepper or sweet paprika for an extra kick. Bake until bubbling and browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes before serving. Bon Appetit!

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Super Bowl Recipe: Cielo’s Favorite Super Cheddar Soup

Cielo has been the main man of Bleecker Street for 16 years now, so when he says something is good, you KNOW it is. Right now he’s loving the cheddar ale soup we’re dishing out to our lunch crowd. It’s been super popular with the crowd and we’ve been making as much as we can to meet demand. We’re worried our cooktop is starting to wear down from all the soup we’ve been making, thank goodness for services like https:www.BeaumontApplianceFix.com who can fix it if it truly starts breaking down. That’s the power of this soup and you can try it at home with our super-simple recipe, and don’t worry; You don’t need an industrial cooktop like ours to make it. Something like one of the best induction hob options, or even just a gas stove, will work just fine!

Cheddar Ale Soup

2 medium leeks (white/pale green parts only), cut into ¼-inch dice (2 cups)

2 medium carrots cut into ¼ -inch dice (1 cup)

2 celery ribs, cut into ¼-inch dice (1 cup)

2 tsp finely chopped garlic

1 bay leaf

½ stick (1/4 cup) unsalted butter

½ cup all-purpose flour

2 cups whole milk

14oz. low sodium chicken broth

1 (12oz.) bottle ale such as Bass

½ TBSP Worcestershire sauce

1 tsp dry mustard

1 tsp salt

¼ tsp black pepper

1 lb Hennings Cheddar Cheese, grated (4 cups)

4 bacon slices, cooked and crumbled

Wash leeks in a bowl of cold water, letting sand/dirt fall to the bottom and skimming the leeks off of the top. Drain in a colander.

Cook leeks, carrots, celery, garlic and bay leaf in butter in a 4-quart heavy saucepan over medium-low heat, stirring occasionally, until vegetables are very soft, about 10-15 minutes.

Reduce heat to low and sprinkle flour over vegetable, then cook, stirring occasionally, 3 minutes.

Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. (For a smoother soup discard bay leaf, then puree in a blender, or use an immersion blender at this point).

Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring occasionally, and cook until cheese is melted, 3-4 minutes (do not boil). Adjust seasoning as needed.

Serve sprinkled with bacon.

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