Smoked Cheddar Recipes

Steps:

• Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.
• Meanwhile, prepare the dough: Whisk the masa harina, baking soda and sea salt in a large bowl. Stir in the chicken broth and lard with a wooden spoon to make a thick dough. (If it seems dry, add a splash of broth.) Let the dough rest 30 minutes. Meanwhile, preheat the broiler. Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes. Transfer to a bowl, cover with plastic wrap and set aside 10 minutes. Peel off the skins, then stem, seed and dice the peppers.
• Heat the butter and vegetable oil in a skillet over medium heat. Add the onion and scallions and cook until soft, about 5 minutes. Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes. Remove from the heat and let cool completely. Fold in both cheeses.
• Remove the corn husks from the water and gently squeeze dry. Tear 4 husks into thin strips to use as ties. Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end. Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape. Fold up the tapered end and tie closed with a strip of husk.
• Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes. Remove the tamales and let rest 10 minutes.
• Mix the sour cream and lime zest in a small bowl and season with kosher salt. Unwrap the tamales and serve with the lime sour cream.

Steps:

• In a large pot of salted boiling water, cook the pasta until al dente, 8 to 10 minutes. Drain and reserve.
• Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Add the panko and stir constantly with a wooden spoon, toasting until golden brown, about 4 minutes. Remove from the heat and cool.
• In a separate large pot, melt the butter over medium heat. Add the flour and whisk vigorously to combine, being careful not to burn the mixture, 1 to 2 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the bechamel to a simmer, and cook to thicken, 4 to 6 minutes. Add the Creole seasoning and dill.
• Place the egg in a medium bowl. Remove 1/3 cup of the bechamel sauce and whisk it into the egg to temper. Then add the egg-bechamel mixture back into the pot and whisk to combine. Gradually add the smoked Cheddar, Monterey jack and pepper jack, whisking to maintain a smooth texture and avoid clumping. Stir in the cooked pasta.
• Spoon the warm mac and cheese into a serving bowl. Top with the panko breadcrumbs.

Steps:

• Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

Steps:

• Slice chicken breast into thin pieces and add spices,tossing to coat, refrigerate for about 30 minutes.Shred cheeses.
• Peel onion and slice in half,then slice the onion thin,place in skillet on med heat with 2T olive oil and caramelize,usually takes about 10-15 minutes.
• In a seperate skillet (I like to use my cast iron) add 2T olive oil,put on medium high heat till skillet gets hot,add chicken breasts and sear on both sides till done,you want the chicken to be blackened but not burnt,this should take about 5 minutes,just make sure the skillet is hot.
• To prepare the quesadillas butter one side of flour tortilla and place in skillet or griddle on medium high heat,butter side down.
• Add 1/3- 2/3c mexican blend cheese to tortilla, (sprinkling around the whole tortilla),then add the smoked cheddar,about 1/4c (do not overdo the smoked cheddar because it will be to strong).
• Add the chicken pieces (just handful or however much you like) to one side of the tortilla,like you are making an omelet,then follow suit with the onions,as much as you like.
• Fold tortilla over as in an omelet and"fry" till lightly brown and crispy,then flip over and do the other side.
• Slice into wedges and serve with sour cream,salsa,guacamole.
• This recipe will make 3-4 large tortillas,depending on how much ingredients you use per tortilla,the amount I have posted is only a guideline,use as little or as much as your liking.

Steps:

• Heat oven to 350.
• Blanch potato slices in boiling water for 5 minutes.
• Drain and rinse with cold water.
• Spray a two-quart casserole with oil.
• Make a layer of 1/2 of the potatoes.
• Top with the cheese, onion, and flour.
• Top with the rest of the potatoes.
• Season.
• Slightly heat the milk and pour over the casserole.
• Cover and bake for 50 minutes.
• Uncover and bake for 20 minutes longer (or until lightly brown).
• Serve warm.

Steps:

• Combine the cheese, whisky, and syrup in a large freezer bag. Seal the bag and place it in the freezer for 4 hours.
• Start your smoker and heat it to 85° to 105°F (30° to 40°C); you want to keep the smoke "cold," that is, at a slow smolder, using mostly wood chips.
• Insert a remote thermometer into the cheese and place it in the smoker. Smoke the cheese until it reaches an internal temperature of 39°F (4°C). The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.