Tag Archives: appetizer

Chef Carter’s Smoked Gouda Fundido

As the temperature outside rises, so do the number of invitations to BBQs, pool parties, and potlucks. This Smoked Gouda Fundido recipe from our April Chef of the Month, Carter Hull is the perfect party appetizer! No need to spend the extra money on food platters or time on elaborate dishes, this recipe is simple and combines outstanding Southwest flavors. Plus, it is a definite crowd pleaser and marvelous for sharing.

Smoked Gouda.jpg

Smoked Gouda Fundido

Ingredients:

8 oz Gouda cheese (I use a Dutch Gouda by Mill Dance)

4 oz cream cheese

4 oz sour cream

4 oz mayonnaise

5 strips of bacon

2 oz green chilies

1 tablespoon pimentos

1 teaspoon garlic

1 teaspoon olive oil

Directions:

1. Cook bacon.  Pat dry and then crumble into small pieces. Set aside.

2. Add 1 teaspoon of olive oil to a saucepan on medium heat. Add minced garlic to the saucepan and cook until golden brown. Set aside.

3. Grate Gouda into a medium bowl. Add cream cheese, sour cream, and mayonnaise. Mix together. Slowly add crumbled bacon, green chilies, pimentos, and garlic to the gouda mixture. Mix until well until combined.

4. Pour into individual ramekins. Put ramekins into the oven and bake at 350°F for 30 minutes. Serve warm with tortilla chips.

Note: Fundido makes a great appetizer. The individual ramekins are nice for parties because you can place them in different locations so everyone is not gathered around the same dish.

Love Jr. Chef Carter’s recipes? See more of our April Chef of the Month here:

Instagram: @chef.carterhull

Twitter: @chef_carterhull

Chef Dakota Soifer’s Oyster Mushrooms with Sherry Recipe

oyster mushrooms image

Oyster mushrooms with Sherry.

At the cafe we love sherries and were always looking for a way to get people to drink more of it.  This dish, while great on its own, is a great showcase of how fun pairing sherry with food is.  We encourage you to check it out.

Ingredients:

½ lb oyster mushrooms

2T Olive oil

6 cloves garlic, thinly sliced

1T (heaping) picked fresh thyme leaves

Salt

Black pepper

1/4c mushroom or vegetable stock

1T butter

1T fine sherry

Great EVOO

Directions:

Trim the woody root off the oyster mushrooms, saving them for mushroom stock.

In a thick bottomed pan with enough space to accommodate all of the mushrooms in a single layer, heat the 2T of olive oil over a high heat.  It is really important that the mushrooms aren’t overcrowded when they cook or the will steam rather than sear, muting the flavors & mushing the texture.

When the oil is simmering and almost smoking, dump the mushrooms in.  Don’t stir them right away let them sit & cook nicely for a moment.  Just stir once in a while. Think of it more as searing little steaks than stirring vegetables up in a pan.  Using this technique will help you take advantage of the mushroom’s unique texture and give the dish more character.

After 3 to 4 minutes and the mushrooms are browning nicely, stir in the butter, garlic and Thyme.  Once the garlic turns golden and the Thyme has become very aromatic, stir in the stock and season with salt and freshly cracked pepper.  After the stock reduces and become a thick flavorful sauce, add in a nice splash of the sherry, careful not to flame it, return to the heat for a few more seconds and you’re done!

Serve over soft polenta, or on grilled bread rubbed with garlic and drizzled with some great extra virgin olive oil.

Enjoy!

Chef Jimmy Rodriguez’s Smoked Wahoo Fish Dip Recipe

wahoo

“Our Wahoo Comes from the Florida Keys and all the smoking is done in our Historic Blue Marlin Fish House”

Try out this new recipe for your summer beach days!

Recipe:

  • 3 Fresh Smoked Wahoo (Large Diced)
  • 5 Philadelphia Cream cheese (Room Temperature)
  • 3ea Red Onions (Small Diced)
  • 2 Stalks of Celery (Small Diced)
  • 2 Whole carrots (Minced)
  • 1 cup Heavy cream
  • Natural preservatives

Method: 

  1. Mix all produce with room temperature cream cheese well.
  2. Add smoked wahoo and mix by hand folding over gently.
  3. Add heavy cream to batch and refrigerate covered with film for 3 hours
  4. Remove from cooler and gently fold in sea salt, black pepper and cayenne pepper to taste.
  5. Serve with Chef Jimmy’s Yogurt Cilantro sauce, Lime Wedges and Cuban Crackers.
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