We love you so very, very much and could not imagine living without you. You make even the most bland and boring meal tasty. You are so varied and come in so many textures and tastes that you compliment everything from eggs to pasta to steak and everything in between. You complete us.
Love,
Vanessa and Andrea
Habenero Heat Mac and Cheese
Developed, Tested and Finalized by: Vanessa Madigan
Um, so have I mentioned that I'm a comfort food person? Yep, I'm all about it, and whats more comforting than a big bowl of gooey mac and cheese (besides mashed potatoes!)? Now, I'm not talking about the kind in the blue box, although there is a place for that too. I'm talking about homemade, creamy, cheesy goodness that makes you feel all warm and fuzzy inside, that's the stuff were going to make today! When I was small all I wanted was for my mom to make the blue box stuff and she never would. I would beg, "pleeeease mom make macaroni and cheese for us!" She would agree and each time it would be homemade and wonderful, but, none the less disappointing for this 7 year old. All I wanted was the stuff in that blue box like my friends families had. I was spoiled to have a great cook as a mother and now as a grown woman I appreciate all of the love and carefully chosen ingredients that my mother put into that "disappointing" mac and cheese. Today as a treat for myself I make that same mac and cheese or variations of it to help satisfy my comfort food cravings and I always smile, happy that my mom never gave in and made the stuff from the blue box.
I usually make a bechamel when I make macaroni and cheese, but decided to try something different this time and it turned out great. This recipe is simple and quick and makes a great weeknight dinner.
Ingredients:
4 oz. Cheddar Cheese
12 oz. Queso Fresco
1/2 Cup Sour Cream
1 to 2 Cups Half and Half or Milk
9 oz Chorizo
16 oz. Macaroni Noodles
1 7 oz can roasted Green Chilies
1 Habenero Pepper
2 Serrano Peppers
3 Green Onions
6-8 Tomatillos
1 Lime
Directions:
- Chop and seed the Habenero (use gloves if necessary and wash you hand immediately following) and the Serrano and place in a bowl.
- Chop the Tomatillos and 2 of the green onions and add to the pepper mixture. Mix in the can of roasted Green Chiles and the juice of 1/2 of the lime. Set aside.
- Place Chorizo in fry pan over medium high heat, stirring to break apart and cooking thoroughly. Once the Chorizo is cooked, add your chili pepper and tomatillo mixture to the pan with the Chorizo. Stir mixture until well blended and allow to cook for 5-10 minutes until the tomatillos are soft and the mixture is bubbly.
- When mixture is cooked and bubbly strain off any excessive grease from the mixture (I do this using a fine colander)
- In a medium size stock pot, cook macaroni in boiling water until al dente. Drain and put back in pot.
- Add Chorizo mixture into pasta and toss until all macaroni noodles are coated.
- Add sour cream and fold into the macaroni, slowly add the Queso Fresco stirring continuously. When the queso fresco and the sour cream are mixed thoroughly very slowly add the cheddar cheese. Stir continuously to avoid clumping.
- Once the cheese is melted you can begin slowly adding the half and half, you can substitute milk if you wish. Continue adding the milk and stirring over medium high heat until the macaroni and cheese mix is creamy. If necessary add additional milk.
- When macaroni is creamy and hot it is ready to serve!
Cheesey Polenta with Pancetta
Developed, Tested and Finalized by: Andrea Madigan-Wilken
Cheese knows no boundaries. It is a fundamental, ancient food whose creator(s) remain nameless. It's inception pre-dating recorded history. Born out of the necessity to preserve their dairy, early versions were primitive and unrefined. Yet whoever it's author or it's reason for being, I am forever grateful. Like fine wine, cheeses are so unique and transparent, you can taste the environment it came from. Without cheese, protein would rarely pass my lips voluntarily. I have nothing against meat and the like, but when faced with the choice between cheese and bread or steak and potatoes, the latter always comes in a distant second. From Goat Cheese to Gorgonzola, Brie to Cheddar, all are deserving of "edible nobility".
Ingredients:
4 1/2 Cups Water
4 1/2 Cups Chicken Stock
1/2 Tbs. Salt
2 1/2 Cups Polenta or Yellow Cornmeal
1 3/4 Cups Freshly Grated Parmesen
1 1/2 Cups Whole Milk (room temperature)
10 Tbs. Unsalted Butter (cut into 1/2 in. pieces at room temperature)
1/2 Cup Crumbled Pancetta (drained and crisp)
Freshly Ground Black Pepper
Directions:
- Bring the water/stock to a boil in a large heavy pot
- Add salt
- Gradually whisk in cornmeal. 1/4 cup at a time, ensuring a smooth finish
- Reduce heat to low and cook, stirring often, until mixture thickens and cornmeal is tender. 15 to 20 min.
- Remove pot from heat
- Slowly add milk, butter and cheese until each is well incorporated
- Fold in crumbled pancetta
- Season with salt and pepper to taste
- Serve warm as a side dish or a satisfying breakfast alternative. Enjoy!
