Pepper Cheese and Mustard Bread

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This simple appetizer is tasty and quick to make.

Ingredients

  • 1 1-pound loaf French bread

  • 1/4 cup creamy Dijon-style mustard

  • 1/4 teaspoon ground cumin

  • 1 1/2 cups shredded Monterey Jack Cheese with Jalapeño

Instructions

Halve the bread loaf horizontally. In a bowl, mix together the creamy Dijon-style mustard and ground cumin. Stir in shredded cheese.

Spread the cheese mixture on the cut sides of the bread. Place the halves, spread side up, on a large baking sheet. Broil, 4 to 5 inches from heat, for 3 to 4 minutes or just until cheese is melted. Cut in slices to serve.

Tex-Mex Cheese Soup

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The Texas Jersey Cheese Company, near LaGrange, Texas, makes 750 pounds of cheese a week. The star is a pepper Jack cheese (using large chunks of jalapeño chiles), and this is one of their star chile cheeserecipes.

Ingredients

  • 2 tablespoons butter

  • 1 cup chopped red and green bell pepper

  • 1/2 cup chopped onion

  • 1/3 cup all-purpose flour

  • 4 cups chicken broth

  • 3 cups shredded Monterey Jack Cheese with Jalapeño (12 ounces)

  • 2 cups half and half or light cream

  • 1 4.5-ounce can diced green chili peppers, drained

  • Freshly ground black pepper

  • Bottled hot pepper sauce (optional)

Instructions

In a large saucepan, melt the butter. Add the chopped bell pepper and onion. Cook and stir over medium heat until the vegetables are soft. Add the flour and stir until combined. Add the chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Reduce the heat; gradually add the cheese, stirring until the cheese is melted. Add the half and half and diced green chili peppers. Heat through. Add freshly ground pepper to taste. If desired, add several drops of bottled hot pepper sauce.

Hot Tortilla Wheels

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Any chile-spiced cream cheese can be used to make this spicy snack

Ingredients

  • 1 cup spicy cream cheese like Pikanter Philadelphia or French Cremeux Mexicano Picante

  • 1 tomato, finely chopped

  • 1 clove garlic clove, minced

  • 1 teaspoons chipotle powder or Pimenton de la Vera hot

  • Pinch of salt

  • 4 flour tortillas

Instructions

In a bowl, combine the cream cheese, tomato, garlic, chipotle powder and mix well.

Spread the mixture on the tortillas like buttering a sandwich, leaving a 1/2 inch border along the edge of the tortillas.

Stack 2 tortillas on top of each other and roll up real tight. Repeat with the other two.

To keep rolls from falling apart, wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour.

Shortly before serving, unwrap rolls. Cut into slices about 1 inch thick.

Melinda’s Costa Rican ‘Perked’ Coffee BBQ Sauce

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The Grand Prize-Winning recipe.

Ingredients

  • 1 cup molasses

  • 2 cups Costa Rican strong perked black coffee

  • 1 cup packed light brown sugar

  • 3 cups tomato ketchup

  • 1 teaspoon seasoning salt

  • 1/4 cup Worcestershire sauce

  • 1/3 cup apple cider vinegar

  • 1 cup yellow onion, finely chopped

  • 1 tablespoon garlic powder

  • 1/3 cup Melinda’s Original Habanero Pepper Sauce

  • 1 teaspoon ground chili powder

  • Fat rendered from 4 slices hickory smoked bacon

Instructions

Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.

Bajan Rum Punch

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“Do not let the pleasant taste fool you,” warns Anne Marie, “it carries the kick of a mule!” She continues, “In case you drink up your supply and in your liquorized state find that you are having difficulty with the formula, this clever little rhyme will help you:

One of sour,

Two of sweet,

Three of strong,

And four of weak.

 

Ingredients

  • 1 cup freshly squeezed lime juice

  • 2 cups simple syrup

  • 3 cups Bajan rum (Cockspur preferred)

  • 4 cups water

  • A few dashes Angostura Bitters

  • Grated nutmeg

Instructions

In a pitcher, combine the lime juice, syrup, rum, water, and bitters and stir well. Pour into glasses filled with ice, and sprinkle the nutmeg over the top.