From Formaggio Kitchen where you can find the cheese & chile sauce. 

Marc's Queso Dip

February 3, 2021

Marc Hernandez

INGREDIENTS
8oz Reading cheese, grated
1 cup of a light lager beer
1/4 cup Zia hatch green chile sauce
1 onion, diced
1 green bell pepper, diced
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon butter
1 teaspoon cornstarch
Salt and pepper  

PREPARATION
1. Sauté onion and green bell pepper in butter on medium high heat until softened.
2. Add garlic and sauté until aromatic.
3. Add spices and hatch green chile sauce and cook until fragrant.
4. Add 1 cup of beer and bring to a simmer.
5. Meanwhile, toss cheese with cornstarch.
6. Turn down heat to medium low and slowly add cheese, whisking to incorporate.
7. Season with salt and pepper to taste.
8. Serve with a dollop of guacamole, cilantro, sliced jalapeños and crumbled chorizo.

 

 

Blue Cheese Dip

INGREDIENTS
8oz Bayley Hazen Blue cheese, crumbled
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon grated garlic
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
Season with salt to taste

PREPARATION
1. Crumble the blue cheese.
2. Mix all the ingredients together in a bowl, preferably a couple hours before you want to serve the dip.
3. Store in the refrigerator until ready to use.

3 Bean Salad

 

Praline Crunch

 

Ingredients:

8 cups Crispix cereal
2 cup pecan halves
½ cup brown sugar, packed
½ cup corn syrup
½ cup butter
1 tsp vanilla extract
½ tsp baking soda

Instructions:

• • Preheat oven to 250ºF.
  • In a large bowl, combine cereal and pecans.

• In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
• Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Servings: 6-8

Total Time: 30 Minutes

INGREDIENTS

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 avocados, chopped

  Mix together, let sit overnight. Add the avocado just before serving. 

Basil Vinaigrette

Basil Vinaigrette

from David Leibovitz.com

Makes about 3/4 cup (160ml) vinaigrette

This especially lively vinaigrette is perfect with tomatoes, but also could go with a variety of other things – spooned over burrata, fresh mozzarella, or feta cheese. It could also accompany grilled vegetables, fish, pork, shrimp, or chicken, or you could spoon a little over white bean dip or labnehjust before serving. Toss it with pasta? Why not? If you want to include fresh shelling beans with your tomatoes and burrata, as I did, they are easy to prepare. Shuck the beans and bring a pot of lightly salted water to a boil. Add the beans and cook at a low boil for 20 to 25 minutes, until the beans are tender. Drain well, the toss in bowl with a generous pour of olive oil – enough so they are well-covered, and season with salt. You can add chopped basil to them if you wish, although the sauce provides plenty of basil flavor.

1/2 cup (125ml) extra-virgin olive oil

1 1/2 tablespoons red or white wine vinegar

1 tablespoon water

1 small shallot (25g) peeled and sliced

1 teaspoon Dijon mustard

3/4 teaspoon kosher or flaky sea salt

2 cups loosely (25g) packed fresh basil leaves

1. Put the olive oil, vinegar, water, shallot, mustard, and salt in a blender. Coarsely chop the basil leaves and immediately put them in the blender.

2. Cover the blender and mix on high-speed for 15 to 30 seconds until the vinaigrette is smooth. If the sauce is too thick for your liking, add a little more water or olive oil to thin it out.

Serving and storage: The basil vinaigrette can be used right away or will keep for a week in the refrigerator. It’s best served at room temperature.

Paula Deen's Tomato Pie

Mom made this during our visit to Maine last week and it is soooo good! Not quite a pizza and not a quiche either- definitely a pie?! 

Ingredients

4 tomatoes, peeled and sliced

10 fresh basil leaves, chopped

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Directions

1. Preheat oven to 350 degrees F.
2. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
3. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
4. To serve, cut into slices and serve warm.
5. One comment: I have made this Tomato Pie a few times now. Here is what I do....bake a Pillsbury pie crust for 14 minutes. Let cool for a few minutes. Then put a layer of crushed buttery crackers on the bottom. Next put a layer of sliced tomatoes. I cut mine, let them sit in a colander for about 1/2 hour then a take paper towel and get as much moisture out of the slices as I can. I use about 14 basil leaves chopped. Then sprinkle 1/4 cup of diced green onions, and 7 chopped basil leaves. Add another layer of tomatoes and repeat with the onions and basil. I used the same amount of mayo, and cheeses as Paula. But after spreading it on I sprinkle additional cheddar and mozzarella cheese on top. Bake 30 minutes. Oh my its to die sooo yummy!!
6. 
   
7. I have made this Tomato Pie a few times now. Here is what I do....bake a Pillsbury pie crust for 14 minutes. Let cool for a few minutes. Then put a layer of crushed buttery crackers on the bottom. Next put a layer of sliced tomatoes. I cut mine, let them sit in a colander for about 1/2 hour then a take paper towel and get as much moisture out of the slices as I can. I use about 14 basil leaves chopped. Then sprinkle 1/4 cup of diced green onions, and 7 chopped basil leaves. Add another layer of tomatoes and repeat with the onions and basil. I used the same amount of mayo, and cheeses as Paula. But after spreading it on I sprinkle additional cheddar and mozzarella cheese on top. Bake 30 minutes. Oh my its to die sooo yummy!!