Well, Folks, things are getting a bit busy over here in juvat land. The house is sold, we close on the 18th of December. We're leaving the Burg on the 18th also. The movers are coming on the 15th. The horses are leaving on the 13th, they'll be boarded in College Station until we get settled in the new home. Nice place, plenty of grass, other horses around to associate with. Should be ok.
We're still trying to figure out vehicle moving. Since I am prohibited from driving, that complicates matters. We have our one remaining vehicle as well as our son's Tahoe. That exercise is further complicated by the moving of 3 dogs and a cat. The cat is very vocal about moving, which should enhance the enjoyment of the trip.
Other than that, Mrs Lincoln, how's the play?
But! We are definitely looking forward to being close to our Daughter and Family. We are looking forward to our new house being completed and getting settled in it.
So. juvat, what have you got for us in this posting?
Well, Beans, I cooked a pretty darn good dinner a while ago, Mrs J and I had leftovers last night, they were even better than the first round.
The recipe follows, y'all should try it, just a word of caution, adjust the amount of peppers to suit your taste. I added extra! Just sayin' I like it spicy!
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| https://www.thelunacafe.com/world-famous-green-chile-mac-cheese/ |
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- Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup capacity stoneware ramekins or iron skillets. Reserve.
- To prepare the pasta, bring a large pot of water to a rapid boil, add 2 teaspoons of salt, return to a boil, and add the pasta. Cook until still VERY al dente. Do not cook until fully tender.
- Remove the pasta pot from the stove and carefully pour the water and pasta into a large colander to drain. Run cold water over the pasta to cool it to room temperature. Add pasta to a large mixing bowl.
- Toss the pasta in the bowl with all of the cheeses and reserve.
- To make the breadcrumb topping, in a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with sea salt. Reserve.
- To make the cream sauce, in a medium saucepan, melt the butter, add the onions, and slowly cook until onions are just beginning to soften.
- Add the peppers and corn, and stir to coat with butter.
- Stir in the flour and cook without browning for two minutes.
- Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes.
- Season to taste with sea salt.
- To finish the dish, pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine.
- Spoon into the prepared casserole, mounding slightly at the center.
- Sprinkle on the breadcrumb topping.
- Bake at 350º for 30-40 minutes for the single casserole or 10-15 minutes for individual ramekins, until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.)
- Broil for a minute or two to finish browning the top.
Serves 6-8.
Copyright 2009-2017 Susan S. Bradley. All rights reserved.
For the leftovers, I added about a cup of Chicken Broth to loosen things up. Both the first round and the second were excellent.
Highly Recommended.
Y'all never thought Sarge's blog would become a source of gustation masterpieces didja?
Well...When you run out of material to post on, desperation takes over and there are a lot of good recipes out there.
Peace out y'all!
Sounds good, but I do have a question. "Toss the pasta in the bowl with all of the cheeses and reserve." What cheeses?
ReplyDeleteGood catch. The recipe doesn’t specify anything but aged cheddar and other aged cheese I used aged gouda and provolone. Turned out great.
Deletejuvat
So....NOT Velvetta and green box parm. Thanks. From the size of the cooking vessels, I'm guessing about 2 cups total.
DeleteWell…you could try, but I’m not responsible for the results! ;-)
Deletejuvat
When you say aged cheeses, does this mean stuff you found at the back of the fridge and cut/scraped the funny looking bits off? Excellent news on the house btw, that should also help with the healing process.
DeleteI’m not sure! To chicken to try it.;-)
DeleteHope so, this brace is becoming a pain in the neck, both figuratively and actually. Theoretically I’m down to about 3 weeks til I get it taken off.
juvat
Tim, it's ok if I call you Tim isn't it? That's sort of what cheese sauces were invented for. Not soft cheeses, of course. But firm and hard cheeses, gouda, edam, gruyer, cheddar, etc. Just so that 2 inch cube isn't a solid lump og green-blue. Master Master Juvat, I was kidding on the square. A little Velveeta at the start melts quickly and acts as an accelerator for melting the others. If the sauce doesn't have the "cheesy punch" you want, a little green box parm can usually add it. So can nutritional yeast.
DeleteAs an aside, Velveeta can be used to make a pretty darned good Chocolate Fudge.
Chocolate Velveeta Fudge
Ingredients
1 cup (8-ounces) unsalted butter,
softened
1 (8-ounce) block pasteurized
process cheese, such as Velveeta
2 pounds confectioners' sugar
1/2 cup unsweetened cocoa
2 teaspoons pure vanilla extract
1 1/2 cups pecans, or walnuts,
coarsely chopped
Steps to Make It
Gather the ingredients.
Butter a 9-inch-square pan. It's best to avoid cooking spray since this
recipe produces a heavy, dense end result.
Cut the Velveeta cheese into small cubes. They don't have to be
symmetrical, but smaller pieces will be easier to work with than a large
chunk.
In a large nonstick saucepan over medium heat, combine the butter and
cheese cubes. Cook, stirring frequently, until melted and smooth.
Remove from heat, but don't allow to cool. If it thickens, add a teaspoon
of hot water to reduce the stickiness.
Combine the confectioners' sugar and cocoa and whisk to blend (or sift
them together). Add the sugar and cocoa mixture to the cheese mixture,
mixing well. Add the vanilla and nuts and blend well. The mixture will
be thicker than you might expect, but that's OK.
Press the mixture into the prepared pan; chill in the refrigerator (not the
freezer) for about 2 hours or until firm. Cut into squares.
Sounds delicious, gonna have to give it a try soon.
Deletejuvat
You've done yeoman's work this week with the posts juvat, thanks for the effort done when you're not at 100%. That recipe looks interesting.
ReplyDeleteThanks Nylon, My pleasure
Deletejuvat
For the ingredients.. https://www.thelunacafe.com/world-famous-green-chile-mac-cheese/2/
ReplyDelete9 ounces of cheese? Why the odd amounts? Just a rhetorical question because cheese comes in 8oz and 16oz packages....
A recipe is a good thing in a blog!
Rob, Good question. I just eyeballed it between the 8 &16 oz packages. Turned out fine.
Deletejuvat
Rob, when you see a receipt (slightly old fashioned but correct) from a commercial establishment in home kitchen amounts, you can be pretty sure that it's cut down from a much larger receipt. Especially something like this. Prep a couple of dozen of the industrial servings through Step 12. Cover and refrigerate. Order comes in, put the crumb topping on, pop into the oven.
DeleteAlso, the home cook can get by with "looks right" measurements. A restaurant MUST be consistent, turning out the same product today that you did 2 months ago.
I generally try a little less than the recipe amount,, stir it in then taste, if it needs more add a little at a time until you like the taste. You can always add more, reducing the overflavor is a bit more difficult.
Deletejuvat
Perhaps you need a new callsign, something like "Gordo," short for Gordon Ramsey.
ReplyDeleteDear me, we're a recipe blog now. And here's me, cannae even boil water.
Learned from my Mom. She was an excellent cook. It always helps me to relax when I get home.
Deletejuvat
Anything involving cheese and peppers is delicious. Thanks for sharing!
ReplyDeleteThis recipe idea could tap a heretofore completely unknown new audience...
THBB,
DeleteMy pleasure. Hope your enjoy. AND...It's very hard to screw up a dish with enough cheese and peppers in it.
juvat
I am hoping we will branch into decorative pillow placement in the near future.
DeleteSounds delicious! Beautiful house design by the way. Good luck with all the needed clearing. That would stump me.
ReplyDeleteTuna,
DeleteYeah, really looking forward to clearing! RRRIIIIIIIGGGGHHHTTT! Think I'm gonna check and see if any big strapping Aggies will want to earn a bit of Beer Money.
juvat
I like the Aggies idea. Methinks lawyers might not be amused about minor details like insurance, workmans' comp, etc, but in Tejas they may be less litigous should some dumb jock do something dumb.
DeleteWith that amount of timber, you might check with logging companies and see if it has enough commercial value to make it self funding- the cut and haul away and no money changes hands (although you could ask for a token amount as a negotiating ploy).
Another option might be to kinda sorta get in the firewood business. Find an enterprising Aggie or Scout troop to take over cutting to stove length, splitting, and setting up a cord or half cord frame at the end of your drive and restocking it. Maybe even bundle up small quantities for convenience store or camp grounds to retail. Of course, you and family get free firewood for life.
Recipe sounds great.
JB