Serve 8
½ pound Bacon, chopped
2 c Buttermilk
1 c Yellow Polenta
1 1/3 c Flour
1 ½ T Baking Powder
¼ t Baking Soda
1 t Salt
¼ c Sugar
¼ c Brown Sugar
3 Eggs
2 T Honey
2 T Butter
2 c Corn
5 oz Habanero Cheddar Cheese, grated
9” Cast Iron Skillet
Mix polenta and buttermilk and cover. Soak 4 hours or overnight
Pre-heat oven to 375
In cast iron skillet, sauté bacon to crispy
In a small sauce pan, melt butter and honey
While this is cooling mix together flour, baking, powder, salt, baking soda, and both sugars
Whisk eggs and cornmeal/buttermilk into cool butter/honey
Mix liquid into dry
Fold in Corn
Once combined pour into cast iron skillet with bacon and grease
Bake 30 minutes or until firm
]]>Prep time-10 minutes
Cook time-30 minutes
Total time-40 minutes
Serves 6
Ingredients
1 head of cauliflower
2 shallots
16 oz. Fiscalini Farmhouse cheddar
4 oz. melted butter
3 cups heavy whipping cream
1 tablespoon cornstarch
½ tablespoon salt
2 teaspoons crushed black pepper
Preparation
Prep time-15 minutes
Cook time-7 minutes
Total time-25 minutes
Serves-4
Ingredients
6 oz. Fiscalini Habanero Cheddar
9 oz. Pork Chorizo
7oz. chipotle peppers in adobo sauce
1 cup chopped yellow onion
¼ cup cilantro
Large bag of chips for dipping
Preparation
Prep time-10 minutes
Cook time-15 minutes
Total time-25 minutes
Serves 2
Ingredients
6 oz. Fiscalini Habanero cheddar
4 handfuls of corn chips
3 diced Roma tomatoes
1 sliced yellow onion
1 ripe avocado
¼ cup sliced green onion
1 diced jalapeno
2 chopped garlic cloves
1 ¼ cup chicken broth
2 tablespoons olive oil
2 teaspoon salt
Preparation
Prep time-15 minutes
Cook time-23 minutes
Total time-38minutes
Makes 15 tacos
Tortilla ingredients
2 cups masa harina
2 cups hot water
1 teaspoon fine salt
Tortilla press
Plastic wrap
2 tablespoon cookie scoop
Taco ingredients
10 oz. Fiscalini Lionza
1 lb. thick-style smoked salmon
15 medium eggs
1 cup thinly sliced radish
½ cup torn cilantro
2 tablespoons olive oil
1 medium red onion
4 ripe avocados
4 green jalapenos
1 ½ cups sugar
¼ tablespoon salt
2 cups vinegar
2 ½ cups water
4 cloves garlic
1 teaspoon peppercorn
Pickled onion and candied jalapeno preparation
Taco preparation
6 c Popcorn, popped
½ c Butter, melted
3 oz Truffle Cheese, crumbled
Pre heat oven to 300
Toss popcorn with butter then mix in cheese
Lay out on baking sheet
Bake for 10 minutes to crisp
Serve warm
]]>Prep time-10 minutes
Serves 4
Ingredients
6 oz. Fiscalini smoked cheddar
1 cup sour cream
1 honey crisp apple
5 radishes
½ tablespoon fresh grated ginger root
1 lime
1 fennel bulb
¼ cup olive oil
1 teaspoon sea salt
Preparation
Prep time-10 minutes
Cook time-15 minutes
Total time-25 minutes
Serves-4
Ingredients
6 oz. Fiscalini Craft Beer Cheddar
4 tablespoons salted butter
3 cups mixed mushrooms of choice
2 cups yellow onion
2 tablespoons flour
2 cups chicken stock
1 ½ cups heavy cream
3 cloves crushed garlic
1 teaspoon black pepper
Preparation
Prep time-10 minutes
Serves 2
Ingredients
Salad
1 cup finely shaved Fiscalini Old World Cheddar
1 Naval
1 Pink Grapefruit
1 Tangelo orange
Dressing
1 lime
1 tablespoon diced shallot
¼ cup Extra virgin olive oil
3 tablespoons champagne
Preparation
]]>
Cook time-20 minutes
Total time-30 minutes
Serves 6
Ingredients
6 oz. Fiscalini Truffle Cheddar
1 ½ cup Carnaroli or Arborio rice
6 cups chicken stock
½ cup white wine
2 tablespoons olive oil
1 cup diced yellow onion
½ pound chopped cremini mushrooms
2 cloves crushed garlic
1 teaspoon thyme
1 teaspoon salt
1 teaspoon crushed black pepper
Preparation
]]>
12 oz Brussel Sprouts, trim and cut in 1/2
½ pound Bacon, rough chop
1 T Butter
½ c Water
3 oz Cranberry Habanero Cheese
2 T Balsamic Vinegar
Sautee Bacon until crispy
Remove Bacon and set aside
Using Bacon grease in pan sauté Brussel Sprouts until browned
Add butter and water and let steam until water is dry and sprouts are soft. Remove from heat.
Stir in Cheese and Balsamic Vinegar
]]>1 c Water
7 T Unsalted butter
1 T Kosher salt
1 1/4 c All-purpose Flour
4 large Eggs
6 oz Fiscalini Farm House Cheddar, grated
1 t Freshly Ground Black Pepper
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan, combine the water, butter, and salt, bring to a boil. Add flour, reduce heat to medium, stir with a wooden spoon until mixture forms a ball and the excess moisture has evaporated.
Transfer to bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Check the consistency of the batter. It should form a peak with a tip that falls over. If it is too stiff, beat in the white of an additional egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Cheese and adjust the seasoning with salt and pepper.
Scoop gougère batter onto baking sheet, leaving about 2 inches between the gougères.
Bake for 7 to 8 minutes or until they puff and hold their shape. Reduce the heat to 350 degrees F and bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. Remove the pans from the oven and serve the gougères while hot.
]]>
Yields: 6 people
2 cups Wild Mushrooms, Brushed Cleaned, Sliced
1 tsp. Fresh Garlic, Minced
1 tsp. Fresh Shallots, Minced
2 tbs. Sciabica Extra Virgin Olive Oil
½ cup White Wine
1 tsp. Fresh Thyme, Leaves, Chopped
2 cups Arborio, Risotto
10 cups Chicken Broth
1 bag Spinach, Cleaned
4 Tbs. Butter
½ cup Fiscalini Lionza, Grated
To Taste Salt and Pepper
1 tbs. White Truffle Oil
Method:
-in a thick bottom pot, saute the mushrooms in Sciabica Extra Virgin Olive Oil until shrinks half the size.
-add garlic, shallots, thyme and saute til lightly brown, add risotto to coat.
-deglaze pan with white wine
-then gradually add hot chicken broth one ladle at a time, when liquid is gone add another ladle.
-repeat process for about 30 minutes, taste test rice kernels to see if they are aldente.
-To Finish: Fold Spinach, Butter, and Fiscalini Lionza Cheese.
-adjust seasonings with Salt and Pepper to Taste
-Drizzle a little White Truffle Oil on Top
-Grate more cheese on top if desired
Executive Chef, John M. Surla
Proprietor, Fina & Surla’s
]]>
Serves 4
½ c Butter
2 T Olive Oil
6 c Sliced Onion
½ c Dry Sherry
64 oz Beef Broth
1 T Thyme
Pinch of Salt & Pepper
Sliced Baguette
Fiscalini Farmstead Lionza Cheese, sliced or shredded
Melt Butter and Olive Oil in an 8 qt. stock pot over medium heat
Sauté Onions until translucent. Do not brown.
Add Sherry, Beef broth, and Thyme. Let simmer 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of Fiscalini Lionza Cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
]]>
YIELDS: 9 pieces
1 sheet Puff Pastry, packaged
5 slices Salami, cut in 1/2
Purple Moon Cheese, slice
18 Grapes, cut in 1/2
1 t Rosemary
2 T Olive Oil
2 t Balsamic Vinegar
Toss Grapes, Rosemary, Olive Oil, Balsamic Vinegar and let marinate 15-20 minutes
Cut Puff pastry in 9 squares and place on ungreased baking sheet
Lay cheese slice at angle on square puff pastry
Lay salami on top of cheese
Line 3-4 grape 1/2s on salami
Fold over corner onto grapes
Pull opposite corner and tuck under side of 1st fold
Bake at 400 15 minutes or until pastry is golden brown
]]>
1 ea Brioche Bun
8 oz Angus Ground Beef, shape in a 8 oz patty
2 slices Fiscalini Smoked Cheddar Cheese
2 each Vine Ripe Tomato, Sliced
2 each Thick Cut Smoked Bacon, cooked
1 each Romaine, lettuce
1 Tbs Spicy Mayo (1/2 cup of Mayo, 1 tsp Sriracha Hot Sauce)
Method:
-Grill Burger with a little Olive Oil, Salt and Pepper to a med rare.
-Add 2 sliced Fiscalini Smoked Cheese and melt on top of Burger.
-Toasted Bun on grill.
-In layers Bun, Spicy Mayo, Burger patty with Cheese, Bacon, Lettuce, Tomato, Bun
-Serve with Fries & Pickle.
Executive Chef, John M. Surla
Proprietor, Fina & Surla’s
]]>Serve 4-6
¼ cup Butter
¼ cup Flour
3 Garlic Cloves, minced
¼ c Yellow Onion, minced
¼ t Cayenne Pepper
2 cup Milk
6 oz Beer Cheese
Melt butter and sauté garlic and onions till translucent, do not brown.
Add flour and mix until dry.
Stir in milk slowly, whisking till smooth.
Continue over medium heat until thick and bubbly.
Reduce heat to low, add cheese and stir until smooth.
Serve warm.
Dip warm pretzel balls, or sourdough or anything you choose.
]]>Serves: 2
1 Avocado
1 T Juice from Lemon
2 pinches Salt
2 pinches Pepper
1 T Toasted Pepita
½ c Radish Micro Greens
1 Heirloom Tomato, sliced
2 oz Old World Cheddar, crumble
2 slices Toasted Favorite Bread
Mash or Slice Avocado, Lemon, Salt, and Pepper
Divide Avocado onto 2 slices of bread
Add a layer of sliced tomato
Crumbled Cheese
Top with Micro Greens and Pepitas
]]>4 Servings
6 ounces Butter
2 T Flour
1 c Whole Milk
1 Bay Leaf
½ t Kosher salt, plus more for seasoning
8 slices Favorite Bread
8 slices Ham
6 ounces Smoked Cheese, grated, divided
4 Eggs
Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in 4 ounces of grated Smoked Cheese. Transfer to a bowl to cool.
Arrange 4 slices of the bread on a flat surface. Spread layer of Bechamel, top each with 2 slices of ham, sprinkle with reserve grated cheese. Top each with another slice of bread.
Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches.
Wipe any crumbs from skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.
]]>ROASTED POTATOES WITH SAN JOAQUIN GOLD
Serve 4-6
15-20 Fingerling Potatoes
½ c Yellow Onion, large dice
4 T Olive Oil
5 oz San Joaquin, remove rind and grated
1/2 t Fresh Cracked Black Pepper
1 T Garlic Powder
1 T Paprika
1 t Salt
1 T Italian Seasoning
Fresh chives, chopped for garnish
Preheat your oven to 400°F.
Cut potatoes in ½ and toss with onions and Olive Oil.
Mix all dry ingredients except chives together.
Toss dry mix with potatoes and onions
Arrange prepared potatoes evenly on a baking sheet.
Bake in the oven for 30 to 40 minutes, until golden and cooked through. Sprinkle with chopped chives and serve immediately.
Note: Cooking time will depend on the size of your potatoes. The smaller, the quicker!
]]>
2 each Blood Oranges, Cut into Wheels, no white peels
2 cups Baby Arugula
½ each Fennel Bulb, Shaved thin on a mandoline, store in water
½ cup Kalamata Olives, Pitted, Sliced
½ cup Walnuts, Toasted
¼ cup Fiscalini San Joaquin Gold Cheese, Shaved Thin
1 branch Fennel, Fronds (the green leaves that look like Dill)
2 Tbs. Balsamic Vinegar
2 Tbs. Sciabica Extra Virgin Olive Oil
1 tsp. Balsamic Glaze
To Taste Salt and Pepper
Method:
-In a stainless steel bowl, make vinaigrette with equal parts Balsamic Vinegar and Sciabica Extra Virgin Olive Oil.
-Add Baby Arugula, Shaved Fennel, Kalamata, Toasted Walnuts, and Salt and Pepper to taste.
-Place on plate, then add shave Fiscalini San Joaquin Gold Cheese on top.
-Arrange Sliced Oranges, place fennel fronds on top, place Fiscalini San Joaquin gold shavings on top, sprinkle with sea salt, Sciabica Extra Virgin Olive Oil, & Balsamic Glaze
Executive Chef, John M. Surla
Proprietor, Fina & Surla’s
]]>
(2 SERVINGS)
Ingredients
1 tsp. fresh garlic, minced
1 tsp fresh shallots, minced
1 tsp. fresh sage leaves, chiffonade cut
2 Tbs. butter
2 cups heavy cream
½ cup Fiscalini Truffle Cheddar
½ bag spinach
10 each Wild Mushroom Agnolotti or Ravioli
1 tsp. white truffle oil
salt and pepper to taste
Method:
-In a thick bottom pot, saute the garlic, shallots, sage, in butter till lightly brown
-deglaze pan with white wine.
-reduce to almost nothing, then add heavy cream
-reduce slowly to half, then add grated Fiscalini Black Truffle Cheese.
-season with salt and pepper to taste
-boil the Agnolotti’s in salted boiling water until they float to the top, about 5 mins.
-strain agnolottis into sauce, add spinach
-To Plate: Place agnolotti’s in the middle of plate. Sauce and spinach on top and around plate.
-Grate some Fiscalini Black Truffle Cheese on Top and drizzle White Truffle Oil.
Executive Chef, John M. Surla
Proprietor, Fina & Surla’s
]]>Ingredients
¼ cube of butter, softened
2 slices of Brioche Toast
4 tbsp of Nutella
¼ cup powdered sugar
6oz. of Purple Moon cheese sliced
CHICKEN AND HABANERO CHEDDAR QUESADILLA
Ingredients
2 tbsp oil
2 large flour tortillas
4 tbsp salsa verde
¼ cup yellow onion, chopped
1 cup Habanero Cheddar, grated
1 package fajita seasoning
2 chicken breasts
Garnish – avocado, cilantro, lime
Add oil to skillet and cook chicken with fajita seasoning
Ingredients
Pizza crust of your choice
1 cup Lionza, grated
2 tablespoons honey
Red onion, thinly sliced
½ cup green leaf lettuce
½ avocado, sliced
]]>
Ingredients
8-10 brussels sprouts, halved
4 strips bacon, chopped
½ cup San Joaquin Gold, grated
1 teaspoon granulated onion
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
2-4 eggs
Cilantro, garnish
Serves: 10 - 12
1 stick unsalted butter
1 cup Panko (Asian) breadcrumbs
1/3 cup All purpose flour or Whole Wheat Flour
3 cups milk
3 cups heavy cream
4 cups grated (1# piece) Fiscalini Old World Aged Cheddar Cheese
2 cups grated (8oz piece) Fiscalini San Joaquin Gold Cheese
2 cups grated (8oz piece) Fiscalini Lionza cheese
¼ Tbs. cayenne pepper
Salt and freshly ground pepper to taste
1 pound elbow macaroni, (Can substitute Whole Grain), cooked al dente
(add a bit of olive oil to the cooking water to prevent sticking)
1. Preheat oven to 350. Lightly coat or spray inside of a 3 quart casserole baking dish with olive oil. Set aside.
2. Melt ¼ stick butter in large saucepan. Add breadcrumbs and stir until thoroughly coated. Transfer breadcrumbs to bowl. Wipe out saucepan with paper towel, being careful not to burn fingers. Place back on low heat and melt remaining butter until in begins to bubble. Whisk in flour, stirring for about three minutes. In another saucepan, scald milk and cream; slowly pour into flour mixture, whisking until well blended. Continue whisking until sauce is smooth and begins to thicken (8-10 minutes). Remove from heat.
3. Mix three cheeses together with cayenne, salt and black pepper. Add about ¾ of cheese mixture to sauce, stirring until cheese is melted. Add cooled macaroni to sauce. (Taste to check if seasoning is correct). Pour into prepared casserole: top with remaining cheese and breadcrumbs. Bake 30 minutes or until bubbling. (If top doesn’t turn golden brown, place under broiler and watch carefully to finish the crust) Let casserole sit about 10 minutes, before serving.
]]>