Great wine cellar!
Monthly Archives: May 2012
Great wine cellar!
By Chef Lippe
We all know that a summer time favorite is a grilled sausage sandwiches. It is one of my favorite foods. I love hot and spicy so this recipe clearly divides the men from the boys. I make this recipe for our Saturday night card game. The artisan sausage that I use is called “Saturday night special.” It is tailor-made to soak up the alcohol after a night of poker. It is a pork sausage flavored with garlic, beer and lots of Siracha Sauce. I cover the sausage with grilled onions and reconstituted pequin peppers, fresh bell peppers and some more garlic. If you like hot, this is guaranteed to set your mouth on fire! Serve on buns with lots of icy cold beer to cool down with.
Sausage and Peppers Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 2 tbsp olive oil
- 1 large red bell peppers, seeded, cut into half-inch strips
- 1 large green bell peppers, cut into half-inch strips
- 2 dried pequin peppers soaked in warm water and finely chopped
- 1 yellow onion, halved, and cut in quarter-inch slices
- 1 cup sliced mushrooms
- 2 cloves finely minced garlic
- 1 tsp white wine vinegar
- pinch of cayenne
- salt and fresh ground black pepper to taste
- 4 grilled Saturday Night Sausage
- 4 soft rolls, split
Add the olive oil, pepper strips, and onion to a cold, large skillet, and turn on the heat to high. When you can hear the peppers, mushrooms, and onions sizzling, reduce the heat to medium, and sauté for 8-10 minutes, or until the peppers and onions become soft and sweet. Add the garlic, and cook for one minute, stirring. Turn off the heat and add the vinegar, cayenne, salt and fresh ground black pepper to taste.
Divide the hot pepper mixture evenly over the four rolls and grilled sausages.
Enjoy the burst of flavor and heat and if you purchase from our store use “blog” as the coupon code to receive free postage.
By Chef Lippe
Try my adult version of Mac ‘n Cheese with a nice spicy twist. We use handmade artisan chorizos from our store that are nice and spicy, add an extra hot special blended chipotle powder (also from our store). Then to make this dish melt in your mouth we used an artisan cheddar cheese that has a creamy sharp bite, mixed our milk with heavy cream and added a little Monterey Jack cheese just to round out the flavors. If you like it extra hot try Chef Lippes special blend of dry mustard powder that has the extra kick of wasabi and can be found in our condiments section. Just click on the links to find them in our store and use the code “blog” to receive free shipping.
Chorizo Chipotle Mac ’n Cheese
- 1 cup elbow macaroni pasta
- 2 Tablespoons olive oil
- 4 ounces chorizo, crumbled
- 4 Tablespoons butter
- 2 cups milk
- 2 cups heavy cream
- 1 Tablespoon dry mustard
- 1 Tablespoon chipotle powder
- 1 pound sharp white cheddar cheese
- ½ pound Jack Cheese
- 1 cup breadcrumbs
- Pinch of salt
- Heat oven to 350 degrees
- Cook pasta in salted, boiling water until al dente. Drain and set aside.
- Heat large skillet over medium heat. Add olive oil and sauté chorizo until browned (removed from casing/crumbled). Set aside.
- Lower heat and melt butter. Add flour, whisking for 1 minute. Slowly whisk in milk and bring to a simmer, continuing to whish constantly. While stirring, add mustard and chipotle pepper, and cheese (save ½ cup for topping).
- Pour drained pasta into the cheese sauce and toss to combine. Transfer to 3 quart casserole dish. Top with chorizo, reserved cheese and bread crumbs.
- Bake for 35 minutes or until golden brown and bubbling.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 houe
- 1/2 cup cold butter, cut in 1 tablespoon pieces
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon ice water
- 1/4 cup almond meal (see tips)
- 1/4 all-purpose gluten-free flour mix (I used Bob’s Red Mill Pizza Crust Mix)
- 3/4 cup light buckwheat flour OR sorghum flour
- 2 cups Romano or parmesan cheese
Preheat oven to 375° F / 190°C
Have ready an 8 or 9-inch tart pan with removable bottom and fluted edges. Does not need to be greased for this recipe. If you don’t have a tart pan an 8 or 9-inch pie plate will work.
- Add butter pieces and salt to a food process and pulse until combines and smooth.
- Add egg, water, almond meal and all purpose gluten-free flour mix and pulse until combined and smooth.
- Add buckwheat flour OR sorghum flour and pulse until the mixture forms a ball.
- Add cheese and pulse until mixed.
- Use a spatula to scrape the soft dough onto a lightly floured piece of waxed paper. Lightly dust the ball with flour and shape into a disk.
- Wrap dough with the waxed paper and refrigerator for at least one hour or until firm before rolling. If you are making the dough to freeze, wrap tightly in waxed paper, followed by plastic wrap and place in a freezer bag. Label, freeze and store for up to 2 months. It the dough is for immediate use continue with directions.
- Roll the dough between 2 sheets of lightly floured waxed paper.
- Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto tart pan or pie plate.
- Gently peel back the waxed paper and press the dough into the pan. If the dough tears just patch with pieces of dough. If using a tart pie, press the dough into the fluted sides of the pan and roll a rolling pan across the top of the pan to remove excess dough- this creates a nice thick top edge for the crust.
10. Bake in preheated oven for 15 minutes or until crust is light golden brown.
Goat Cheese and fresh tomato filling
Goat cheese (Chevre cheese) can be found in many varieties, packed in various shapes and sizes, and varying in texture and taste. Fresh goat cheese should look moist. Reject if air-bloated, moldy, or leaking whey.
Fresh artisan goat cheeses are not usually aged, so they are fresh and creamy looking with a fairly mild, salty flavor. To store, you need to protect the cheese from air with the original wrappings, plastic wrap, or wax paper. Remove from refrigerator one hour before serving. Discard any cheese that develops an off-odor, strange colors, or more than a touch of mold.
For longer storage, freeze your goat cheese. The cheese can be frozen in small packages (in quantities of one pound or less). As long as the cheese is in good condition and tightly wrapped, its flavor, texture, and moisture content will remain unchanged. Thaw goat cheese slowly. Leave it undisturbed in the refrigerator for a period of 24 to 48 hours. Whatever you do, let the cheese warm to at least to room temperature before serving to maximize the flavor.
All goat cheeses are heat sensitive and can becomes grainy and separate when overheated. When using in recipes, heat until just melted. .
Did you know?
- When compared to cow’s milk products like cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has fewer calories, it has a full, rich and creamy flavor.
- Goat cheeses are easier to digest than cow’s milk cheeses because the fat cells are smaller, thereby more closely resembling human milk. This also allows the fat to be broken down and more easily assimilated.
- Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk.
8 ounces of goats cheese (we like http://shop.cheflippe.com/goat-bandaged-billy/ ) grated
4 ounces of ricotta cheese
4 ounces of cottage cheese
2 Tablespoons basil, chopped
Mix all cheeses together and spread into tart. Cover with tomatoes, sprinkle with sea salt and bake in oven until cheese melts together. (about 15 minutes at 350)
By Chef Lippe
In our family Sunday is family day. Everyone gathers at our mom and dad’s with the kids and even the pets and we have a BBQ. Today we are going to do Texas BBQ chicken which has a hot mustard base, so for the few family members who do not like “Hot” we are also going to do Hamburger Surprise. My sister is bringing her potato salad, and my brother is in charge of the dessert. Mom and Dad get to relax by the pool.
Texas BBQ Chicken
- 8 boneless, skinless chicken breast halves
- 3 tablespoons brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1/4 cup distilled white vinegar
- 1/8 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups tomato-vegetable juice cocktail
- 1/2 cup ketchup
- 1/4 cup water
- 2 cloves garlic, minced
- Preheat the grill to 350 degrees F or medium heat (only lite one side of the grill).
- Place the chicken breasts in a single layer in a 9×13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
- Bake uncovered on the side not lit, for 35 minutes in the preheated grill. Remove chicken breasts, shred with a fork, and return to the sauce. Bake on the grill with the cover closed for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.
BBQ Potato Slices with butter and cheese
- 8 medium sized baking potatoes
- 2 cups of apple smoked cheddar cheese shredded
- Wash potatoes but leave skin on and slice them in to slices lengthwise first. Keep the potato in it shape. Butter each slice and sprinkle with cheese then restack into potato shape. Slice again so you end up with a potato cut into French fries.
- Wrap in a double layer of aluminum foil and bake on grill with chicken. This can be done on the lit side of the grill for about an hour.
- Turn potatoes every 5 to 10 minutes to cook them even and have the butter recoat the potato every time you turn it.
- 2 pounds of ground meat (we like a mix of beef and pork)
- 1 egg
- ½ cup Italian bread crumbs
- Black pepper
- 1 Tablespoon garlic salt
- 1 cup of cheese cut into small cubes (we like goat cheese, but you can use any cheese that melts easy)
- Mix meat, egg, bread crumbs and seasoning together and roll into 8 balls.
- Push 1 or 2 cubes of cheese into each hamburger ball and then flatten into a nice thick ¼ pound patty.
- Cook on grill for about 8 minutes (depending on how you like your meat, well done vs rare).
- You should only flip the burger once. If you like cheese you can add more on the top once you have flipped the burger.
Lobster and Lobster Mushroom Risotto
¼ cup butter
1 tablespoon finely chopped onion
1 tablespoon finely chopped garlic
1 stalk celery, finely diced
½ cup fresh peas
6 ounces wild lobster mushrooms, finely diced
2 cups arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces goat cheese http://shop.cheflippe.com/goat-bandaged-billy/
salt and pepper, to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley
In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and sauté until vegetables are soft. Add the rice and stir until all of the rice is coated with butter.
Add the sherry and cook until the wine has been almost totally absorbed. Add enough stock to cover rice and stir continuously to keep rice from sticking or burning.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook the rice uncovered for approximately 20 minutes making sure to stir. When the rice is tender remove from the heat and add the cheese, salt and pepper.
Garnish cooked risotto with lobster and chopped parsley.
Pineapple and cheese casserole
This will be a family favorite! We served it at family picnics with the meal but it is sweet enough to be a dessert and goes great with turkey and ham.
- 3 (15 ounce) cans of pineapple chunks in their own juice
- 2 ½ cups shredded (my family likes a little spice so we use cranberry and chipotle cheddar cheese http://shop.cheflippe.com/cranberry-chipotle-cheddar/)
- 8 tablespoon pineapple juice
- 8 tablespoons all purpose flour
- 1 cup white sugar
- 30 buttery round crackers (I use Ritz), crushed
- ½ cup butter melted
Preheat oven to 350 degrees.
- In a large bowl combine pineapple chunks, cheese, pineapple juice, flour and sugar, spoon into a 9 x 13 inch baking dish.
- Mix melted butter with crushed crackers sprinkle on top of pineapple mixture.
- Bake in oven for 30 minutes