Wooden Cheese board factory

Bring the potatoes to a boil in a large pot of salted water.Cook potatoes for 15 minutes, or until just cooked through.(Potatoes should be tender and firm.) Drain the potatoes, let them cool slightly, and slice them into 1/2-inch slices.Transfer potatoes to a bowl.
In a separate bowl, whisk together vinegar, Dijon mustard, olive oil, celery salt, and pepper.Toss the hot potatoes with half of the seasoning mixture, then place the potatoes in a single layer on a sheet of foil.
When ready to grill, preheat the grill to high heat.Cook potatoes on the foil-lined grill, turning occasionally for 8 to 10 minutes, or until lightly browned.Remove the potatoes from the grill and transfer to a bowl.Add extra dressing if desired and top with chopped blue chopped and chopped parsley.Serve hot.
Cut the onion into 1/4-inch half-moons.Bring a small pot of water to a boil.Put the sliced ​​onions in the strainer, then put the strainer in the sink.Once the water boils, pour the water over the onions.
Put the vinegar, sugar and salt and any spices of your choice in a mixing bowl.Stir to dissolve.Add the onion to the jar and stir to combine.
For immediate consumption, let the onion sit at room temperature for 30 minutes before digging in.Alternatively, pack the onions in a small glass jar and store in the refrigerator for up to 3 weeks.
Shell and inner layer of silk and discard.Pull the husk up over the corn.Soak ears of corn in water for 15 minutes.
In a mixing bowl, whisk together white balsamic, sugar, and olive oil.Add tomatoes, season with salt and pepper, and toss to combine.Let the tomatoes marinate at room temperature while the corn is roasted.
Grill the corn for 20 minutes, turning occasionally; the husks will char, but the corn will cook to perfection.Let the corn cool for 5 minutes, then remove the husks.Place a kitchen towel on the cutting board and carefully cut the kernels off the cob (the kitchen towel pads the kernels to keep them from jumping around).Add the corn and basil to the tomatoes and toss to combine.
Set the grill to high heat.Thread one piece of watermelon, one piece of feta, and another piece of watermelon onto a 6-inch skewer.Repeat with remaining watermelon and feta cheese.
Once the grill is hot, brush all sides of the skewers with 2 tablespoons olive oil.Bake until lightly charred on all sides, 1 to 2 minutes per side.
To serve, pour 1 cup arugula over each plate and top each plate with 5 kebabs.Drizzle 1 to 2 tablespoons olive oil and 2 teaspoons white balsamic vinegar over each salad.Season with salt and pepper and garnish with mint leaves.
Mix 1/4 cup hot water with instant coffee and stir to dissolve.Once dissolved, pour the mixture into a blender and add the plum jam, fresh plums, orange juice, chipotle sauce, and brown sugar.Blend until smooth.Pour the sauce into a small saucepan.Bring the sauce to a boil and reduce the heat.Simmer until slightly thickened, about 5 minutes.Season with salt and pepper.
Spread the spices on both sides of the ribs.Arrange ribs, meat side up, in layers on a foil-lined baking sheet.Cover the pan tightly with foil and bake for 2 hours.
Preheat your grill to medium-high heat.Brush ribs with BBQ sauce and grill until golden and bubbly.Serve ribs with extra sauce.
Divide the beef into 4 portions.Shape each section into a disc about 1 inch thick.Make a small indent in the middle of the patty.This will help keep your burger from shrinking as it cooks.
Preheat grill to medium-high heat.Season burgers generously with salt and pepper.Grill burgers to desired doneness.Bake your buns!
To make the burgers, generously spread the pimento cheese on the bottom and top of each bun.Place a lettuce leaf on the bottom bun, then the patty, then a tomato.Cover the burger with the bun on top and dig in.
Bring a large pot of water to a boil.Add 2 tablespoons salt and pasta and toss to combine.Cook according to package directions.Drain and set aside.
Meanwhile, to make the white sauce, melt the butter in a saucepan over medium heat for the sauce.Add the shallots and bay leaves and sauté until the shallots are soft and begin to caramelize, stirring frequently, about 5 minutes.Remove the bay leaves.Add the flour and cook for a minute, stirring constantly.Add the milk slowly, a little at a time, stirring constantly to avoid lumps.When the flour and milk are fully combined, add the cream and whisk.Bring the sauce to a simmer, stirring with a wooden spoon or spatula, until it thickens, about 3 minutes.Reduce heat to medium-low and stir in mustard, cheese, salt and pepper.Cook the sauce for 5 minutes and set aside.
Place cast iron skillet over medium-high heat until almost smoking.Carefully add olive oil followed by cheese sauce (it will bubble violently).Stir with a spatula, like an omelet, as the cheese is slightly toasted on the bottom of the pan.After 1 minute, add the drained cooked noodles.Toss the pasta thoroughly with the sauce and continue to cook, stirring occasionally, until you have about a quarter of the mixture golden brown from the shreds of grilled cheese.
Light your smoker or place a perforated metal pan or smoking box on the grill with soaked wood chips.Smoke the Mac n’ Cheese for 30 minutes.
Take a piece of breadstick dough or cut strips 1/2″ wide and 8″ long from pizza dough, then wrap the dough strip around each hot dog, leaving space between the concentric circles of dough.
Repeat the above steps for the remaining hot dogs.Place the bagel seasoning on a flat plate and roll the wrapped dog into the seasoning.
Place dog on prepared baking sheet and bake for 12 to 15 minutes or until bread dough is golden brown.Serve with your favorite toppings.
Grease a small baking sheet with cooking spray.Melt the marshmallows completely in a medium pot.Working quickly, divide into three bowls.Color one bowl red and the other blue.
Pour red marshmallows into prepared pan, then blue, then white.Spray a knife with cooking spray (this helps the marshmallow stick!) and run it through the marshmallow layer to marble it.calm.
Place half of the graham cracker squares on a small baking sheet and top with the chocolate squares.Cut the marshmallows into cubes and place on top of the chocolate, then top with the remaining graham cracker cubes.
Wrap each morel in aluminum foil and roast over medium heat until the chocolate is melted, turning frequently.
Preheat grill to low heat.Thread the donut holes onto 6 to 8 10-inch wooden skewers.Bake doughnuts, turning, until heated through and marked, 1 to 2 minutes per side.Serve with sauce.
Place the peaches on the grill, cover and cook for a total of 5 minutes, turning halfway through.
Combine peaches in a large bowl with sugar, flour, cinnamon, cloves, nutmeg, and salt.Stir to combine until everything is evenly coated.Add the mixture to a 10-inch or 12-inch cast iron skillet and top with a pat of butter.Cover with aluminum foil.
While the peaches are cooking, make the cookie topping.Add flour, sugar and baking powder to a medium bowl.Stir until combined.Make a well in the middle and add the cream and melted butter in the middle.Stir until the mixture comes together.
Remove foil from pan and place peaches with dough mixture.Discard the foil and cover the grill.Cook until cookies are browned, about 15 minutes.Remove from grill, let rest 10 minutes, and serve with vanilla ice cream.
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Post time: Jul-04-2022