Cold Hot Cheese Dip

 

Ingredients:

8 ounces Mexican Mild Velveeta
2-4 ounces Cabot Hot Habanero Cheddar cheese*
4 ounces cheddar cheese
1 cup milk (Approximately)

*Amount can vary depending on how much heat you want/can handle.

 

You will also need:

Food processor with both grater and blade attachments
Heat/microwave safe bowl

 

Method:

Grate the Habanero and cheddar cheeses in a food processor. Remove from the food processor and replace the grating attachment with the blade. Return the grated cheese to the bowl now fitted with the blade. Cut the Velveeta up into small pieces and add to the bowl of the processor. Add about ½ cup of milk. Process until all cheese is smooth. Add additional milk and process until a nearly liquid state is reached.

You may notice an inconsistent color and see small pieces of the cheddar cheese. To better incorporate, remove about half of the dip to a microwave/heat safe bowl. Warm this portion of the cheese slightly in microwave for between 30 -60 seconds. Return the warmed portion to the bowl of the food processor and continue to process until a uniform color is achieved.

Remove the cheese dip from the bowl of the food processor into a bowl with a lid and refrigerate for at least 1 hour. The consistency should firm up just a little after refrigeration.

Serve cold with chips, raw vegetables, or crackers.

 

Fried Green Tomatoes

Panko breadcrumbs give these fried green tomatoes a nice crunch while the salty flavor of the parmesan balances the tart of the tomatoes themselves very nicely.

Ingredients:

2 large green tomatoes
1 cup buttermilk
1/3 cup Italian seasoned bread crumbs
1/3 cup panko bread crumbs
5 tablespoons shredded parmesan cheese
1/3-1/2 cup all purpose flour
Salt and pepper to taste
Peanut oil

You will also need:

Large cast iron or other heavy skillet/frying pan
Tongs

Method:

Slice the tomatoes into about 1/2 inch slices. Place in a bowl and cover with buttermilk. Let stand at room temperature while you prepare the rest of the ingredients.

Place flour in a shallow container and season to taste with salt and pepper.

Combine panko breadcrumbs, italian breadcrumbs and shredded parmesan in a shallow container. Combine well and also season to taste with salt and pepper.

Bring about 1 inch of oil up to about 350-375 degrees F.

Dredge the buttermilk soaked tomato slices through the flour, back into the buttermilk, then coat with the breadcrumb/parmesan mixture. Fry until golden brown, turning once and being careful to not knock off the breading.

Allow to cool slightly and enjoy!

Soak the green tomato slices in the buttermilk.

Once you’re ready to fry, dredge the slices through flour, dip back in the buttermilk, coat with panko breadcrumb/parmesan mixture, then place in the hot oil until golden brown.

"Buffalo" Wings

These are not "authentic" because I prefer a light breading to naked wings.

Ingredients:

Chicken Wings
Flour seasoned with salt and pepper
Oil
1/2 - 1 cup Hot pepper sauce (i.e. Tabasco)
1 cup (2 sticks) butter

(You'll notice that I'm not very specific on my amounts... you're getting an idea of how I really cook. I rarely measure anything... except when I bake. Baking is an entirely different animal.)

Prepare the wings by removing the tips and separating them at the joint with a knife or kitchen shears. Dry them thoroughly with paper towels. Coat each in the salt/pepper seasoned flour and place on a wire cooling rack set inside a rimmed baking sheet. Refrigerate (uncovered) for at least 30 minutes. Do not discard remaining flour yet.

Melt the butter and 1/2 cup of hot pepper sauce in a sauce pan over medium to low heat. Add more hot pepper sauce as desired for increased heat.

Before removing wings from the refrigerator, pour some oil in a Dutch oven or stock pot and heat it on high heat until it's, well, hot. Once the oil is hot, remove the wings from the refrigerator. Give them one last pass through the flour, then (gently) place them in the *hot* oil. Let them fry for a few minutes. They'll start to float but don't take them out until they are golden brown. Remove to a paper towel lined rimmed baking sheet to drain slightly. Immediately toss with wing sauce in a large bowl.

Serve with blue cheese dressing, beer, and a side of football. It doesn't get any better.