Glamorgan Sausages

This dish has always been vegetarian. Hailing from the country of Wales, it features cheese as the main protein ingredient as is often done in their traditional cuisine.

Ingredients:
5oz Fresh bread crumbs (remove crust and run bread through a food processor)
1/2 cup Panko bread crumbs
5oz Cheddar cheese, shredded
4oz Green Onions or Leeks, chopped
1 Tbsp chopped Parsley
1/2 tsp Thyme
1/2 tsp Salt
1/2 tsp Pepper
3 Eggs
1/2 Tbsp Dijon Mustard
2-3 Tbsp Milk
2 Tbsp Butter
Flour for the counter

Beat 2 eggs with Salt, Pepper, and Mustard. Mix into fresh Breadcrumbs.
Mix in Parsley, Thyme, then add Leeks/Onions and Cheese.
On a floured surface, divide mix into 8 pieces and form 1-inch-thick patties or roll into a link-sausage shape.
If you have time, chill the sausage pieces at this point for easier handling.
Beat the remaining egg, and put Panko crumbs on a plate. Dip each sausage in egg and dredge through the crumbs.
Preheat a griddle on medium heat (5 on my stove).
Melt the butter and fry sausages 5 minutes on each side, or till browned.

Cheese Cookies

A delicious savory and spicy snack.

Cheese Cookies

2 sticks unsalted butter

2 cups all purpose flour

2 cups Rice Krispies

½ tsp cayenne pepper

½ tsp salt

½ tsp garlic powder

½ tsp paprika

8oz finely grated cheddar cheese

4oz finely grated Monterey jack cheese

½ cup chopped pecans

Let butter soften a little before starting. In an electric mixer, whip together butter and flour. Thoroughly mix in salt and spices. Add Rice Krispies, increasing mixer speed so they break apart some. Add pecans, then cheese.

Using a rolling pin, flatten the dough on a floured surface. Fold dough in half and roll flat again. Repeat this 4 times. Using a small portion of dough each time (a small handful), roll it on the floured surface down to a thickness of ¼ inch. Cut out cookies using a 2 inch round cookie cutter. If you don’t have a cutter, roll dough into a small ball and press flat until it is ¼ inch thick.

Place cookies on dry parchment paper or foil on a cookie sheet with at least ½ inch of space between them and bake at 350F for 20 minutes. Allow to cool on a rack.

Makes 4 dozen.

Smoky Mac & Cheese

Smoky Mac & Cheese

This is my best attempt at imitating a dish at Jasper’s Restaurant in Plano,TX.
They add ham. I leave it out.

8 oz Bowtie Pasta
4 oz Smoked Gouda Cheese, grated
2 tbsp Olive Oil
2 oz Shallot (1 large), cut in small slices a ¼ inch wide and approximately ½ inch long.
2 tsp Garlic, minced
2 tsp Parsley, finely chopped
2 cups Vegetable Broth
3 oz Milk
½ tsp Salt

Preheat 1 tbsp of Olive Oil in a 10-in or larger skillet at med-hi (about 70% heat). If the oil smokes, it’s too hot.
Toast the Bowtie Pasta in the pan for 5 minutes, stirring constantly.
Add Vegetable Broth and raise heat till it’s boiling.
Reduce heat to simmer (about 20% heat). Cover and cook 20 minutes, stirring every 5 minutes. When finished there should be a thin sheet of Broth remaining under the Pasta.

While Pasta is cooking, preheat 1 tbsp of Olive Oil in a small saucepan to med-hi (about 70% heat).
Add Garlic and Shallot. Sauté 2 minutes (or less). The Shallot should be softened but not completely limp.
Reduce heat to med-lo (20% heat). Add Milk, Cheese, and Salt. Stir frequently until Cheese has completely melted into a smooth sauce. Slightly higher heat may be used if the Cheese isn’t melting fast enough.
After the Pasta is finished cooking remove from heat, but leave it in the pan.
Stir the Parsley into the melted Cheese, then stir the Cheese into the Pasta.
Serve immediately.

Serves 4 as a side dish/appetizer
Serves 2 to 3 as a main dish.

Cheese Grits

Serves 1 to 2

1 Cup water
¼ Cup dry grits (instant style)
½ TBSP unsalted “sweet” butter
1/8 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1/8 tsp garlic powder
1 oz sharp cheddar cheese (a piece sized appx ½”x 1”x 2”)
1 oz monterey jack cheese (a piece sized appx ½”x 1”x 2”)
½ oz parmesan cheese (a piece sized appx ¼” x 1” x 1”)

Chop all cheese into small pieces (about ¼ inch)
In small pot (about 5 or 6 inches wide) bring water, butter, salt and spices to a boil on high heat.
Reduce heat to medium, and slowly stir in grits. Cover, reduce to medium-low (the heat you would simmer rice at) and cook 5 minutes. Stir a couple of times during the 5 minutes to keep it from sticking to the bottom of the pot.
Add chopped cheese. Stir until cheese is fully melted. Serve hot.