Frizzled Shrimp with Chipotle Aioli

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A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.

Ingredients

 For the Aloli:

  • 2 chipotle chiles, soaked in hot water for an hour

  • ½ teaspoon grated ginger

  • 1/4 teaspoon minced garlic

  • 1 tablespoon barbecue sauce

  • ½ teaspoon ground cumin

  • 4 egg yolks

  • 2 cups vegetable oil

For the Shrimp:

  • 16 shrimp, peeled and deveined with tails on

  • Salt and pepper

  • 16 pieces filo dough, cut 12 inches long and 1 inch wide

  • 1 egg, beaten

  • Vegetable oil for deep frying

Instructions

For the Aioli:

In a blender, combine the chiles, ginger, garlic, barbecue sauce, cumin, and egg yolks. Puree for 1 minute, slowly adding the oil. The mixture will start to thicken. Transfer the aioli to a serving bowl.

For the Shrimp:

 

Season the shrimp with salt and pepper. Wrap each shrimp in the dough with the tails sticking our and seal the seams by brushing with the beaten egg and pressing on them. Deep fry the shrimp in oil for 1 ½ minutes. Drain on paper towels. Serve drizzled with the chipotle aioli.

 

Pepper Jack Chicken Pizza

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Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.

Ingredients

  • 1 pre-baked Italian pizza shell or focaccia

  • 1 14 to 14.5-ounce can chunky tomatoes with Italian seasonings or diced tomatoes with roasted garlic, drained

  • 1 medium green pepper, seeded, sliced into rings

  • 1 cup shredded cooked chicken

  • 4 ounces (1 cup) Hot Pepper Monterey Jack Cheese, shredded

Instructions

Heat the oven to 425°F. Place the pizza shell on an ungreased baking sheet. Top the shell with tomatoes, green pepper, chicken, and cheese.

Bake for 12 to 15 minutes or until heated through.

 

Breakfast Grilled Chile Cheese Sandwich

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Another example of how easy chile cheese is to use is this spin on traditional grilled cheese sandwiches.

Ingredients

  • 12 slices Jalapeño Jack cheese

  • 4 eggs, beaten

  • 4 strips turkey bacon, chopped

  • 2 green onions, thinly sliced

  • 8 slices sourdough bread

  • Butter, softened

Instructions

Finely chop 4 cheese slices, combine with the eggs in a bowl and set aside. In a pan, sauté the turkey bacon and green onions until the onions are translucent. Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm.

Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in a clean skillet. Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over the eggs on each sandwich; top with remaining bread, buttered side up. Cook over medium-low heat, turning once carefully, until bread is golden brown and the cheese is melted.

 

Chile Cheese Pie

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Perfect as a snack or a side dish, this pie is usually served topped with salsa. Dedicated chileheads can also add some hot sauce to the mixture.

Ingredients

  • 3 slices bacon, fat trimmed, diced

  • 1 medium red onion, diced (about 1 cup)

  • 1 small green bell pepper, diced (about 3/4 cup)

  • 1 tablespoon taco seasoning

  • 1 9-inch deep-dish pie shell

  • 2 cups (8 ounces) grated Monterey Jack cheese with jalapeños

  • 1 cup milk

  • 2 eggs

  • 1/3 cup all-purpose flour

  • 1 1/2 cups prepared salsa

Instructions

Place a cookie sheet in the oven and preheat to 375°F. Cook the bacon in a medium skillet about 7 minutes or until it begins to crisp. Drain off the fat, leaving a thin film to coat the skillet. Add onion and pepper; cook and stir over medium-high heat 5 minutes or until softened.

Remove from the heat, stir in the taco seasoning, and let cook slightly.

Sprinkle 1/2 cup cheese over bottom of the pie shell. Beat the milk, eggs, and flour in large bowl until well blended. Stir in the remaining 11/2 cups of cheese and the vegetable mixture and mix well. Pour the mixture into the pie shell and smooth the top of the pie.

Place the pie on the hot cookie sheet in the oven. Bake for 45 to 55 minutes or until pie is firm and knife inserted in center comes out clean. (Pie will puff up and then sink when removed from oven.) Cover loosely with foil if the crust is browning too quickly. Let stand 5 to 10 minutes before serving.

Serve with the salsa on the side.

 

Hot Chile Cheese Ball

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This recipe uses a lot of cheese, but it’s worth it. It is a very attractive ball for a party. Serve with a variety of crackers. Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.

Ingredients

  • 1 (8 ounce) package cream cheese

  • 1 cup shredded cheddar cheese

  • 1 cup extra sharp shredded cheddar cheese

  • 1 cup shredded Pepper Jack cheese

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 2 tablespoons mayonnaise

  • 1 tablespoon Worcestershire sauce

  • 1 cup chopped pecans or walnuts

Instructions

In a large bowl, stir together cream cheese, cheddar, sharp cheddar and Pepper Jack cheeses, onion powder, garlic powder, mayonnaise, and Worcestershire sauce. Cover and refrigerate mixture 1 hour.

Shape the mixture into a ball. Roll the ball in chopped pecans.