Texan Antipasto Salad

Truth be told, I have made a terrible dinner or two in my day. I'll never forgive myself for the infamous halibut and serrano ham disaster. Or the root beer demi gloss that was an epic failure. On the other hand, sometimes I surprise myself and a dish turns out absolutely perfect. This Texas inspired salad was a win! Who knew the unlikely combo of pickles and spicy borcellino would work. These hot Texas Summers produce the best tomatoes, perfect for slow roasting. Like a nice Antipasto plate - all the flavors compliment each other. Enjoy with a crisp, cold rose.

1 6 oz package La Quercia Spicy Borsellino Salami, thinly sliced
4 spears Pogue Mahone Dill & Garlic Pickles, chopped (plus some chopped dill from the jar)
1 pint cherry tomatoes or 4 regular tomatoes
4 carrots, shaved
Fresh mixed greens
Fresh Basil, julienned
Sola Stella Extra Virgin Olive Oil

Terra Verde Traditional Balsamic Vinegar
4 oz Latte Da Caerphilly, shaved
Salt and pepper, to taste
1 teaspoon Turbinado sugar
1 lemon

Directions:
Heat oven to 250. If using cherry tomatoes, cut in half. If using regular tomatoes, cut in fourths. Scoop seeds out of tomatoes. Place on a baking sheet lightly oiled with evoo. Drizzle a small amount of evoo and balsamic on top of tomatoes, then salt and pepper to taste. Lastly, evenly sprinkle the sugar over the tomatoes. Roast in oven for about 1 1/2 hours or until wrinkled and caramelized. While tomatoes cool prepare the rest of the salad.

Dress carrots and greens in about 2 tablespoons of evoo, 1 tablespoon balsamic and 1 tablespoon of fresh lemon juice. For presentation: place greens in center of a large platter. Group pickles, salami and roasted tomatoes separately on the edge of the greens. Top with basil and Cearphilly. Toss together just before serving.

Yields 4 servings

The Dairymaids Declare Ham Independence!

We are so proud to be a purveyor of La Quercia cured meats, that we just had to enter their Ham Independence contest! Please vote for us!

Move over Rosie Riveter! Don't forget to stop by the shop for this week's yummy tasting and all the Ham Independence Day fun.

Green Chile Mac & Spicy Curd Grilled Cheese

I absolutely love the green chile mac n cheese that is made in house at Black Hole Coffee. It just so happens I also love grilled cheese sandwiches. Light bulb! What did you have for dinner?

Black Hole Coffee House's Green Chile Mac N Cheese, 1/2 inch slices
Mill King Spicy Cheese Curds, sliced or chopped
Rustic Wheat sandwich bread
Lucky Layla Golden Butter, room temp

Cheddar & Blue Broccoli Casserole

Alton Brown is one of my cooking heros. He's so nerdy and lovable. I even have the same Kitchenaid mixer he has (minus the super sweet flames painted on his). This recipe is modified from Alton's Broccoli Casserole using Ramen Noodles. Yes, I know Ramen Noodles have a bad reputation, but "Punkrock Gourmet" cooking is a skill everyone should master. It's a culinary rite of passage and comfort food at it's finest.

1/2 cup mayo
1/2 cup sour cream
6 oz Sharpshooter Cheddar, shredded
3 oz Chiriboga Blue, crumbled
2 eggs
2 teaspoons fresh ground black pepper
Flavor Pack from Ramen
6 cups frozen broccoli, thawed
8 oz Baby Bella mushrooms, sliced and sauteed in Garlic Herb Butter
1 package chicken flavored Ramen noodles, broken up

Terra Verde extra virgin olive oil

Directions:
Preheat oven to 350. Combine mayo, sour cream, cheddar cheese, blue cheese, eggs, pepper, and flavor pack from noodles. Add broccoli, mushrooms, and broken noodles and toss to evenly coat. Grease an 8 by 8-inch baking dish with olive oil and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Speck Americano Wrapped Chicken topped with Blue Butter

My dad is a super hero to me. He can fix anything and he always makes me laugh. But, the thing with Dad is that it takes a classic car, a pork product or something involving jalapenos to impress him. Once again, the lovely Dairmaids can help. We have all kinds of goodies to share with dad for Father's Day, except for the classic car (although, our delivery van is pretty bitchin).  

This recipe is great to serve to the whole family, but dad will love the Speck Americano - a lightly smoked prosciutto from La Quercia. I highly recommend toping with Chiriboga Blue Butter, finishing with some peppery arugula and serving with truffle oil tater tots. Trust me. 

1 package Speck Americano, 9 slices
1 teaspoon dried thyme

1 teaspoon fresh cracked pepper
3 organic, boneless, skinless chicken breasts
2 tablespoons Terra Verde Jalapeno Infused Extra Virgin Olive Oil

1 bunch fresh Arugula 

Chiriboga Blue Butter 

Directions:
Preheat oven to 300. For each chicken breast, layer 3 slices prosciutto on a cutting board or plate and sprinkle with a generous pinch of thyme and pepper. Lay each breast on slices of prosciutto and wrap around the chicken. Heat jalapeno oil in an oven safe skillet over medium heat. Add the chicken, fold or seam side up and cook until the prosciutto is crisp, 5 - 6 minutes per side. Transfer the chicken in the skillet to the oven to finish cooking for 10 minutes. Top with blue butter and arugula just before serving.

Grilled Cheese Tuesday - Grand Cru Tuna Melt

Happy Tuesday fellow cheese mongers! This week we have a super fancy tuna melt for your grilled cheese pleasure. Submitted by yours truly.

5 oz can Wild Caught Albacore Tuna
1 1/2 tablespoons mayo
2 tablespoon capers
1 tablespoon toasted pine nuts
1 tablespoon fresh basil, chopped
(combine above ingredients for tuna salad)
2 oz Grand Cru Gruyere, sliced deli thin
Whole wheat sandwich bread
Lucky Layla Golden Butter, room temp

Yields 2 sandwiches

Please don't forget, we are accepting entries for your grilled cheese creations. Send your recipe and pictures to kerrisa@houstondairymaids.com.

Chevre Crostini with Bacon Melon Relish

We're sipping iced coffee and blasting the AC... Yep, Summer is officially here! Perhaps you're still recovering from FPSF? This recipe is light and simple. Most importantly, it doesn't require turning the oven on. The sweet and savory combo of melon and bacon works surprisingly well on top of the chevre crostini. I especially love the variety of textures. Perfect to serve at your last minute, back yard soiree. 

For Relish: 

6 strips bacon, cooked and chopped  

1 cup Texas Honeydew melon, diced 

1 tablespoon fresh mint, chopped 

2 green onions, chopped

1 tablespoon red wine vinegar 

1 tablespoon Terra Verde extra virgin olive oil, plus extra for crostini 

Salt and pepper, to taste

Pure Luck Plain Chevre
Slow Dough Baguette

Mix all relish ingredients, set aside. Slice baguette at an angle and brush with olive oil. Over a medium-high grill or griddle, toast baguette until crisp and golden. Spread chevre over warm baguette slices and top with relish. Enjoy immediately.

Introducing Grilled Cheese Tuesdays!

You know that silly ice breaker question: if you were stranded on a island what food would you bring? My answer is grilled cheese. Always. It's a sad fact that I eat entirely too many grilled cheese sandwiches. This mood enhancing food has endless possibilities. So much so, that we have decided to make Tuesdays - Grilled Cheese Tuesdays.

A lot of customers tell us about the wonderful creations they make using our cheeses and we want to share them with the world! Do you want 15 minutes of cheese fame? Please don't be shy and submit your grilled cheese recipe and pictures to kerrisa@houstondairymaids.com. Your grilled cheese could become the next Grilled Cheese of the Week and be featured here, on the Dairymaid Diary. It's kind of a big deal.

For the inaugural Grilled Cheese of the Week, I present this undeniably delicious combo:

Sourdough bread
Lucky Layla Butter, room temp
La Quercia Prosciutto, broiled until slightly crispy
Heirloom tomatoes, sliced
Holey Cow, grated