Roquefort Compound Butter (Roquefort maitre d' hotel beurre)
This is wonderful on a hot steak, and fantastic spread on crusty Wohlner’s bread. Try amazing topping a baked potato with this Roquefort butter and even more amazing if you add a little crumbled cooked bacon.
- 1/4 pound Roquefort blue cheese (yields about 1 cup or crumbled cheese)
- 1 stick (1/2 cup) unsalted butter, softened (imo, sweet butter is OK, too)
- 1 - 2 Tablespoons chopped Parsley
- 1 clove garlic finely minced or 1 Tablespoon minced shallot
- 2 Tablespoons Port Wine (optional)
- Use a fork or a small food processor and mix well.
- Typically, the compound butter is prepared and then made into a log using plastic wrap, then chilled or frozen and used as needed.
Roquefort and Bacon Stuffed Boneless Chicken Breasts
This sounds so amazingly good! Note, the recipe calls for Bone-in Chicken Breast but feel free to use Boneless Chicken Breasts which are on sale this week at Wohlner’s.
Find the recipe here.
Savory Roquefort Cheesecake as a festive holiday appetizer
Here is a good appetizer that will be a hit at any festive party. Can be made up a few days ahead and kept chilled. Travels well. Plays well with red or white wine.
For a festive look decorate with sprigs of rosemary and few dried cherries or cranberries, then surround cheesecake with Ritz Crackers.
- 3/4 cup crumbs of: garlic bagel crisps or Ritz crackers, coarsely ground
- 3/4 cup finely chopped toasted walnuts
- 3 tablespoons unsalted butter, melted
- 1 pound Roquefort cheese, at room temperature
- 1 pound cream cheese, at room temperature
- 4 eggs
- 1 clove garlic, minced
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- Preheat the oven to 350 degrees F
- In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined.
- Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.
- In a mixing bowl combine Roquefort cheese and cream cheese and mix until smooth.
- Add the eggs 1 at a time, beating well after each addition.
- Add the garlic, rosemary, salt and pepper and combine well.
- Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.
- When the cake is puffed, golden brown and not loose in the center (or an internal temperature of about 165°), transfer to a cooling rack and allow to cool at least 30 minutes before serving.
- Serve with Ritz Crackers as an appetizer.
Boneless Chicken Breast Stuffed with a slice of Boarshead Pepperoni and a slice of Boarshead Mozzarella Cheese.
- Boneless Chicken Breat
- Boarshead Pepperoni
- Boarshead Mozzarella Cheese
- With a sharp knife cut a slit into one side of each chicken breast and create a pocket to stuff with a slice of Mozzarella and a slice of Pepperoni.
- Brown each side of the chicken in an oven proof skillet, then finish in a 350° oven until cooked to and internal temperature of 165°.
Red Bell Peppers stuffed with Wohlner’s Italian Sausage and Bread Crumbs
Find the recipe here.
Note that some of the people who made this recipe browned the loose sausage first. Other people substituted cooked orzo pasta for the zucchini. Can be prepped the day before and cooked the next day.
Frito Pie — fast comfort food
Fritos, yellow onion, ground beef to make your favorite chili recipe, or use a canned chili such as Hormel
his dish comes together in a short time. Use either some of your homemade chili, or use 1 can of Hormel of your favorite brand of canned chili. The Fritos are placed at the bottom of a casserole dish or a pie plate and serve as the ‘pie crust’.
- 3 cups Fritos corn chips, divided
- 3/4 cup chopped onion, divided
- 1 cup grated cheddar cheese, divided
- 2 to 2½ -cups chili (make your favorite chili, or use 1 can of store bought chili like a 15 oz. can of Hormel)
- Preheat oven to 350°F.
- Spread 2 cups of Fritos in a baking dish (an 8-inch dish works great).
- Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese.
- Sprinkle the remaining Fritos, onion and cheese over the chili.
- Bake about 15 minutes or until cheese is bubbly. Serve hot.
Cheese Curds — Now available outside Wisconsin
Cheese curds are epic in Wisconsin. They are very fresh (unaged) loose pieces of cheedar cheese that have not been formed into a block. I consulted a friend in Wisconsin and he replied that, “Deep Fried Cheese Curds are the only way to go!” Most often they are bar food but often and easily made had home. Served with Ranch Dressing as a dipping sauce. Here is a pretty good recipe for beer battered deep fried cheese curds.
- 5 oz. beer
- 5 oz. any pancake mix
- 1 egg
- 2 1/2 lbs. fresh cheese curds
Cheese curds should be at room temperature and fresh.
- Dip in batter and drop one at a time in heated oil, 425 to 450.
- Fry for about 1 minute or until golden brown.
- Drain on paper towels.
- Serve with Ranch Dressing for dipping.
Make your own batter without the beer
- 1 egg, beaten
- 1 cup flour
- 1 teaspoon sugar
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon baking powder
Chislic—Deep Fried Sirloin—Haute Cuisine of South Dakota
In South Dakota the natives cut sirloin into 1/3” to 1/2" cubes, season with Lawry’s Seasoning Salt or garlic salt and deep fry the cubes for about 1 or 2 minutes. Then the cubes are served with toothpicks and dipped into ranch dressing or a horseradish sauce, and plenty of cold beer. This is a favorite of Chef Trey.
Deep Fried Pepperoni Slices—Bar Food in Italy
Deep frying thinly sliced pepperoni turns the slices into crispy pepperoni chips in about 1 minute.
Deep Fried Garbanzo Beans (Chickpeas)
The Italians, not to be outdone by South Dakotans, drain and season canned Garbanzo Beans aka Chickpeas. I forget the seasoning they use and I’ll leave to you to google a recipe for this.
Deep Fried Battered Frozen Snickers
Find the recipe here.