Baked Ashe Co Mac N Cheese

During the store expansion we decided to check out Ashe Co Cheese. Mostly as Dan wanted to offer a cheaper butter that was still a great quality and well cheese curds. He’s a sucker for the curds.

This recipe comes from the Clark Family here at NCF. Their friend’s southern mother handed it down to them so it it must be good right? Wrong! It is PHENOMENAL!! I can’t remember what was going on at the time but  one night the adults were getting ready to go somewhere and  the Clark’s were making this for their kids dinner. I snuck a bite. Then when we got back from our adult dinner I snuck the leftovers, yes I know Bad Lucy. Someone should really hit me on the nose more often.

With all of the summer family get together skip the box and the mayo based salad. Head straight for the pasta and cheese that kids and adults will eat up with glee.

Before we get to the recipe of it all lets talk add in’s:

  • Sub ghost pepper jack cheese for the spicy lovers
  • Add in some cooked bacon on top the last 5 minutes
  • Add in some sauteed onions, mushrooms and garlic for some fancy times.
  • 5 Year Sharp Cheddar for the Cheddar Hounds
  • The Hoop Cheddar for the traditionalists out there
  • Add beef for a cheesy beef mac
  • Add seared chicken & broccoli for a whole meal in one the family will devour.

For your piglet cuteness quotient.

When I was done assembling dinner I found these 2 fast asleep.

At Last Oven Pastrami

The Big Finally is here lets make some Pastrami!

Last week I brined my brisket, Sunday night I slice it & made corned beef. Today were are going to use the power of smoked paprika to make this brisket into something magical.  This whole week I have struggled back in forth. Do I cold smoke to I hot smoke, then it came to me. Most people do not have access to a smoker hot or cold, they do however have access to the grocery store & an oven. The whole premise of how I cook is to make it easy for those at home to follow and do the same. Let’s go!

As you can see the left over portion of my brisket is small, There will only be a few servings. Next time I make this I will order one of the giant 12 pounders and make enough for left overs.

 

LONDON BROIL WITH GOATY GRITS

Ruth Reichl is one of my cooking icons.  When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make a dish.  I went walking through our little market at NCF and came up with dinner.

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London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke  $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45.  This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.

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Chorizo and chicken sliders

Ahh, chicken and chorizo or “chori-pollo” as I like to call it. This is a divine combination that can be served an infinite number of ways. You can serve it as tacos in corn tortillas, flour tortillas, in burritos, straight on a plate or pretty much any way that tickles your fancy. A few months back I got a deep fryer (which you should get btw if you don’t already have one) and I decided to make chori-pollo sliders on fried potato slices. These delicious morsels packed a ton of flavor and hit the spot in 30-45 minutes including preparing a homemade salsa verde. More on that in my next post.