CORN AND GOAT CHEESE QUESO
I like my cheese dip hot! This creamy queso, full of flavorful ingredients, is great by the fire along side a cold Negro Medela! This is a variation of an Emeril recipe.
Provided by KathyP53
Categories Cheese
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium heat. Add onions and saute for 2 to 3 minutes until soft. Add corn and saute for 10 to 12 minutes. Stir in garlic, jalapenos, cheese, and cream. Cook for 5 minutes or until thickened. Season with salt and pepper.
- Pour into fondue or warming dish. Sprinkle with tomatoes and cilantro.
- Serve with tortilla chips.
Nutrition Facts : Calories 775.8, Fat 55.6, SaturatedFat 35.8, Cholesterol 161.3, Sodium 560.4, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 27.5
CORN SALAD WITH GOAT CHEESE
This is the perfect side for in season corn and doesn't require any cooking. Simply cut the corn kernels off the cob and let it sit in the vinaigrette before tossing with the rest of the ingredients. The kernels will soften slightly and absorb flavor from the vinaigrette.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.
COLOMBIAN CORN AND CHEESE AREPAS
Provided by Julia Moskin
Categories appetizer, side dish
Time 1h
Yield 11 large arepas
Number Of Ingredients 6
Steps:
- Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
- One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
- Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
- Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 727 milligrams, Sugar 3 grams, TransFat 1 gram
GOAT CHEESE QUESO FUNDIDO (FONDUE)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.
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