The Chef broadens our horizons with a North African hot sauce. How worldly-wise!
1 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon caraway seed
2 hot red arbol chilies, stems removed
2 garlic cloves
1/2 teaspoon salt
1 red bell pepper, roasted and chopped
1 tablespoon olive oil
- Toast spices in a dry skillet over low heat. Then grind seeds fine with chile.
- Puree mixture with garlic, roasted red bell pepper, and salt.
- Light it up. Not literally. Light up your taste buds. Damn y’all are slow.
Tanya says: I know everyone has their own version of pimento cheese. I am not trying to force my version on anyone, so feel free to use your favorite pimento cheese recipe. How do you make a heavenly cheese and mayo combination better? Add BREAD and MELT! Enjoy!
1 lb sharp cheddar cheese (white and yellow)
½ lb monteray jack cheese
2-3 oz jars pimento with juice pinch minced garlic
1 half Claussen pickle spear (optional- depends on my mood that day)
4-5 tablespoon mayo- preferably Duke’s
salt, pepper, cayenne pepper to taste
hot sauce to taste (NOT optional, very necessary)
- Grate all cheese (small grate), set aside in large mixing bowl
- Finely chop pimentos add to small mixing bowl, add juices
- Finely grate half of spear (if using) add to small mixing bowl
- Combine mayo and spices into small mixing bowl and whisk together
- Add dressing to cheese, mix very well and refrigerate
- Slice baguette crosswise 1/3 thick and add generous scoops pimento cheese and spread on sliced baguettes, heat in oven (temp about 300-350) for about 2-4 mins until cheese is bubbling and slightly browned.
*for best results make pimento cheese spread in advance and allow to refrigerate for a few hours
A.k.a. an attempted reproduction of the Stoner Pie from The Cove. If the name Fat Girl Special Dip hadn’t already been taken, it would have been appropriate here. Glorious gutbombs this shiz is good.
2 packages La Rosa tamales, thawed
1 large block of Velveeta (I know it’s not real cheese, but it’s cheesish and it melts like a charm)
2 cans Rotel tomatoes, drained – 1 hot, 1 medium
4 oz. cream cheese (optional)
- Preheat oven to 350.
- Place tamales in a 9×13 baking dish.
- Melt velveeta and stir in the tomatoes and cream cheese.
- Pour over tamales and bake for 15 minutes or until tamales are heated through. (I generally use the extremely sanitary method of jamming my finger through the hot “cheese” into the centermost tamale to figure that out, but that’s just how I do. Adjust to your own hygiene accordingly.)
Supper club fave. I use double the tomatoes in the filling and for some reason always end up with extra which is, incidentally, awesome to eat all on its own. Fat girl alert.
1 (8-ounce) package uncooked manicotti shells
1/2 pound hot Italian sausage
1/2 pound ground round
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
- Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
- Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
- Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.
- Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.
I am not going to start this post with some take on “Bam!” because that is a stupid catchphrase and all cooking shows where people scream and faint in the aisles when you add olive oil to a pan (I’m looking at you Rachel Ray) make me furious. But that man balls on some seafood so respect.
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
- Preheat the oven to 350 degrees F.
- Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix.
- Spoon the mixture into a medium-size mixing bowl.
- Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture.
- Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
This recipe is from Brian Boitano who has a tragically under-watched show on the Food Network (probably because it comes on at 4:00 a.m. or some other insane hour). As such, it is the bomb because he is a flamboyant ice skater for goodness sake and that man can cook as well as he can spin. I like to serve this with ranch dressing (because I want ranch on everything), honey mustard, or my uncle’s bad A BBQ sauce, the recipe for which I cannot publish due to some serious threats he made to my welfare.
4 strips bacon
1 1/2 pounds boneless skinless chicken
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 cups canola oil
- Preheat oven to 375 degrees F.
- Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.
- Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.
- In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.
- Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.
Yummy even after Toates let them sit out on the counter all night. Air tight container fool!
2 tablespoons butter, melted
2 teaspoons Old Bay Seasoning
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon hot sauce
2 cups pecan halves or whole almonds
- Stir together melted butter, Old Bay Seasoning, Worcestershire sauce, garlic powder, and hot sauce.
- Add pecans or almonds, tossing to coat. Place nuts in an aluminum foil-lined 15- x 10-inch jellyroll pan.
- Bake seasoned nuts at 300° for 30 minutes, stirring twice. Cool. Store in an airtight container
This one is straight from the kitchen of TanyaNads Sibai. Anything spicy AND with cheese is welcome here!
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Because sometimes you just need to gut out. Sweatpants are recommended.
1 package hot sausage
1 package mushrooms, chopped
1 red bell pepper, chopped
1 onion, chopped
1 tablespoon yellow mustard
1 tablespoon Worcestershire
1 teaspoon hot sauce
1 teaspoon Tony Chachere’s seasoning (or any kind you like)
1 package cream cheese
1 package Mexican shredded cheese blend (2 cups)
- Combine cream cheese and Mexican cheese in a bowl. Preheat oven to 350.
- Cook sausage until no longer pink; add vegetables and saute until cooked through.
- Drain any excess liquid and add mustard, Worcestershire, hot sauce and seasoning.
- Add meat mixture to cheese mixture and stir until thoroughly combined.
- Heat in oven until bubbly (about 15 minutes) and serve with fritos.