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.