Spicymontereyjackcheeselogs Recipes

Steps:

• Combine the beef, 1 tablespoon sriracha (or more if you're feeling spicy), 1 teaspoon salt and a few good turns of pepper in a large bowl. Mix with your hands to combine, being careful not to overmix. Divide into 4 parts, roll into balls and create a large divot in the center of each. Fill each divot with an equal amount of cheese. Seal in the cheese and press into patties. Season with salt and pepper on both sides.
• Lightly oil a cast-iron pan or grill and heat over medium-high heat. Grill the burgers to desired doneness, 4 to 5 minutes on each side. Lightly butter the buns. Grill the buns until golden brown, 1 to 2 minutes.
• Meanwhile, heat a medium cast-iron pan over medium-high heat. Add the butter and melt. Add the onions and season with salt. Cook, stirring occasionally, until golden brown, 5 to 10 minutes.
• To serve: I like this order: bun, large squiggle of mayo, lettuce, tomato, meat, smiley face of sriracha, onions, bun. Enjoy!

Steps:

• For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
• For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
• Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

Steps:

• Combine first 3 ingredients in a large bowl, blend well. Stir in shredded cheeses. Divide cheese mixture in half, and shape each portion into an 8-inch log.
• Combine pecans and chopped parsley, roll logs in nut mixture. Cover and chill 8 hours (I wrapped in wax paper). Let stand 1 hour before serving.
• Serve with a variety of crackers. Garnish if desired.

Steps:

• Combine shredded cheese, pepper sauce, ground beef, chopped onion, and salt and pepper.
• Mix well, let stand for about 10 minutes and then shape into 8 burgers.
• Grill for about 5 to 6 minutes per side or to desired doneness.
• Brush inside of buns with butter and place cut side down on grill to brown very lightly.
• Serve burgers on warm buns with your favorite toppings.

Steps:

• Process all ingredients except nuts in food processor until blended.
• Roll into 10-inch log on large sheet of plastic wrap; wrap tightly with plastic wrap.
• Refrigerate 3 hours or until firm. Unwrap cheese log; roll in nuts until evenly coated.

Steps:

• Stir together first 5 ingredients in a large bowl until blended. Divide cheese mixture into 2 equal portions; shape each portion into an 8-inch log.
• Combine walnuts and parsley. Roll cheese logs evenly in walnut mixture; cover and chill 8 hours.
• To make ahead, wrap each log in heavy-duty plastic wrap, and freeze. Thaw in refrigerator overnight.
• Port Wine Cheese Logs: Substitute 1 (8-ounce) wedge or block Cheddar cheese with port wine for Monterey Jack cheese with peppers. Proceed with recipe as directed. Port wine Cheddar cheese can be found in the deli section of your grocery store.

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the shredded cheeses, mayonnaise, garlic powder, onion powder and Worcestershire sauce. Shape mixture into two logs, about 6 in. long. Roll in pecans, pressing down gently., Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers.