If you celebrate Cinco de Mayo the way folks around here do, you’re going to need some serious grub to soak up the booze. The following recipes will not only satisfy any Mexican cravings, they’ll also lay down a base coat before your night gets going. Best of all? They can pretty much all be scaled up to feed a crowd. So enjoy responsibly and leave other Cinco de Mayo menu ideas in the comments.

TACOS, TOSTADAS, APPETIZERS

Tacos de Barbacoa

Chile-Braised Pork Tacos

Tacos de Cochinita Pibil

Red Chile Beef Tostadas

Taquitos

SALSAS & DIPS

Avocado-Tomatillo Salsa

Guacamole

Habanero Hot Sauce

Chipotle Bean Dip

Crema Mexicana

ON THE SIDE

Smoky Chipotle Black Beans

NICE & REFRESHING

Agua de Horchata

If you are looking for a jalapeño popper that looks like this, then sadly, this recipe is not for you.  If, however, you are a popper purist looking for the authentic, crispy-fried variety, then you have come to the right place.

I’ve been looking for a good jalapeño popper recipe for some time now, and, after several failed attempts to find anything I could truly be proud of, I’ve finally cobbled together a version that lives up to the high bar set by frozen versions sold in bars around the country.  I tried everything: versions with fresh jalapeños, versions with cream cheese, fine breadcrumbs and egg batters.  These same iterations, were either raw, greasy or simply exploded in the frying oil. My winning version utilizes a combination of quality pickled jalapenos, a combo of cheddar and jack cheese, hot sauce and a buttermilk/panko batter.  Served alongside some buttermilk dip, and you have a appetizer that has few equals in the fabulous world of fried food.

JALAPEÑO POPPERS

Making poppers from scratch can be a bit of a time consuming process.  See if you can enlist the help of a friend to get a popper assembly line going.  The execution is quite simple: simply seed and devein the chiles, stuff them with shredded cheese, batter, freeze and fry.   When it comes to packing the jalapenos with cheese, it’s okay if they are not completely sealed.  They should still have a crispy, well-sealed crust after frying due to the double dipping procedure.  Look for the best quality canned jalapeños you can find.  I like El Mexicano or La Morena brands for this type of application.  If you want to get a little more gourmet with it, feel free to add an herbed cream or goat cheese and stuff them with crumbled bacon.

INGREDIENTS:

• 12 pickled jalapeños, preferably with stems left intact
• 3 ounces coarsely grated Cheddar (1 cup)
• 3 ounces coarsely grated Monterey Jack (1 cup)
• 1 teaspoon hot sauce
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 cups panko bread crumbs
• 2 teaspoons dried oregano
• Canola or vegetable oil for frying

METHOD:

1. Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
2. Pry open each chile as if it was a book to expose the ribs and seeds, then devein and seed using the tip of a paring knife to scrape the inside clean.
3. Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
4. Fill/pack the chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
5. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
6. Pour the buttermilk into a high sided bowl or drinking glass.  Working one at a time, roll the chiles in flour until uniformly covered shaking off any excess. Dip the chiles in the buttermilk, letting excess drip off, then coat with  the bread crumbs. Repeat coating with buttermilk and panko to form a second layer.  Transfer to a parchment lined baking sheet and repeat with the remaining chiles.  Once all of the chiles have been coated, place the baking sheet in the freezer until frozen through.
7. Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.

Makes One Dozen Poppers

I should start by saying that I’d never actually eaten stromboli before making this recipe.  After seeing a rendition on TV, I set out to make one in the style of Stuff Yer Face in New Brunswick, New Jersey.  Where most versions seem to be rolled into a pinwheel-like log, this version is more like a burrito — er, Hot Pocket.  Not quite a pizza, almost like a calzone, stromboli seemed like a perfect hand-held version of one of my favorite foods.  Then again, I’m the kind of person who likes to fold my pizza slices in half before biting into them — there’s just something so satisfying about biting into gooey cheese surrounded by crisp then chewy dough.

Sure enough, the ‘boli satisfied this particular craving. Cheesy, salty with tart feta cheese, chalk full of wilted spinach and steaming hot, if you even kind of like pizza (and who doesn’t?), then you’re going to like biting into one of these. Plus, if you have the dough on hand already, they’re easy enough to put together for a lazy weeknight dinner.

SPINACH, FETA & KALAMATA OLIVE STROMBOLI

This recipe uses a your classic Italian-American, New York-style pizza sauce.  If you were hoping for a light, San Marzano sauce, look elsewhere because this one is packed with basil, oregano and tomato paste.  Even so, choose your tomatoes and paste wisely as each brand can vary dramatically in terms of acidity and sweetness so use your taste buds and adjust for the sauce for balance after it’s been processed.  A six ounce can of paste might seem like a lot, but keep in mind that this is a thick, sweet pizzeria-style sauce.  A good melting cheese is key for these stromboli.  Look to use a low-moisture mozzarella or a blend of mozzarella, provolone, fontina or Parmesan for a fantastic final dish.  If kalamata olives, feta cheese and spinach aren’t your thing, go with hand-sliced, quality pepperoni from an Italian deli for an upscale riff on the classic Hot Pocket.

INGREDIENTS

For the Pizza Sauce:

• 1 14-ounce can diced tomatoes
• 1 6-ounce can tomato paste
• 1 1/2 tablespoons extra virgin olive oil
• 2 tablespoons chopped basil or 2 teaspoons dried
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons sugar
• 1/2 teaspoon minced garlic
• 1 1/2 teaspoons Kosher salt
• Red wine vinegar to taste
• Olive oil, for brushing
  

For the Stromboli

• 24 ounces homemade or store-bought pizza dough, set out at room temperature
• 1 – 1 1/2 cups, sauce
• 4 cups loosely packed spinach leaves
• 4 cups mozzarella cheese, or other good melting cheese
• 1 cup pitted kalamata olives, halved if desired
• 1/2 cup feta cheese, crumbled

METHOD:

1. Make the sauce: Place all of the sauce ingredients in a food processor and blend until well incorporated. Taste and adjust seasoning, adding more salt, sugar or vinegar to balance the flavor. Set aside.
2. Assemble the Stromboli: Preheat a pizza stone in a 500° oven for at least 1/2 hour. Divide the dough into 4 equal-sized pieces, roll them each into tight balls and allow them to rest at room temperature while the oven heats.
3. Working on a well floured surface and using a rolling pin, roll each dough ball into a 1/8-inch thick, 12×6-inch oblong oval shape.  Spread 1/4 cup of the pizza sauce into the center of each dough round and top with 1 cup of spinach leaves, 1 cup of the mozzarella, 1/4 cup of kalamata cheese and a couple of tablespoons of crumbled feta cheese.  Working as if you were rolling up a burrito, stretch the dough a bit towards the center of the stromboli and wrap the edge closest to you around the filling and roll the whole thing up like a log — pinch the seam firmly to ensure a good seal.  Lightly score the top of each stromboli to allow them to vent slightly during the baking process.
4. Brush the stromboli with olive oil and bake them directly on the pizza stone until golden brown, about 5-7 minutes.  Remove them with a pizza peel and allow to rest for about 5 minutes before going in.

Makes 4 Stromboli

I should start by saying that this dish is rich — certainly not for those still trying to stick to their New Years resolution.  While cream sauced pasta might always be an off-limit item for calorie counters, it’s the Gorgonzola, ricotta and Parmesan cheese that makes this dish especially decadent and delicious.  It’s this same indulgent quality that has people lined up around the block at Gayle’s Bakery & Rosticceria, a neighborhood fixture in a small beach town called Capitola, a few miles south of Santa Cruz in Northern California.

I visited Gayle’s for the first time in college on an adventure to find a solid, quality meal and a break from the less-than inspiring food of the dining hall.  Craving something comforting more than anything, I felt right at home in front of their massive rotisserie and deli case packed with roasted chickens, slow barbecued ribs, potato salad and sandwiches.  The place was bustling with business and food was flying out the door but nothing seemed to be selling faster than the humble looking spinach-gorgonzola pasta.  As I remember it, not one customer left without ordering some.  So, like any smart food explorer, I did as the locals did and took some to-go.  After a few bites, it was obvious what all fuss was about.

Having moved away from Santa Cruz, I’m no longer able to take part in what became a near-weekly trip to Gayle’s for some of their signature pasta.  So feeling especially deprived of late, I searched for the restaurant online and was lucky enough to find that they’ve been giving out the recipe to their customers for years.  After making the dish at home this past weekend, I’m happy to report that it’s as soul-satisfying as I remember it.

SPINACH-GORGONZOLA PASTA

From Gayle’s Bakery & Rosticceria, Capitola, California

This pasta gets its rich flavor from a thick and creamy Gorgonzola cream sauce.  Making the béchamel sauce is simple, but make sure you taste the sauce for seasoning before you cool it to ensure that the tangy flavor of the cheese really shines.  Seasoning is also important when it comes to boiling the pasta.  Make sure to do so in a very large pot of highly salted water to ensure that the shells end up well-seasoned.  It is of the utmost importance that you only cook the pasta to the point of being very al dente.  I like to err on the side of underdone to ensure the pasta doesn’t fall apart after baking.  If shells aren’t your thing, bow tie pasta would be a great substitute in this recipe.  For an outstanding and authentic Italian twist, try substituting grilled or sauteed radicchio in place of the spinach for a pleasantly bitter accent to the cheesy sauce.  When it comes time to bake the pasta, it’s best to do so in a vessel that will allow the pasta to be fairly well covered with sauce as this will prevent it from drying out.  Finally, use as much or as little of the grated Parmesan as you would like to top the dish and give it a crusty brown top.

INGREDIENTS:

• 4 cups of milk
• 3 tablespoons all-purpose flour
• 3 tablespoons butter
• 10 ounces Gorgonzola cheese
• 4 pinches nutmeg
• 1/2 teaspoon pepper
• 1 pound large pasta shells
• 2 bunches fresh spinach, cleaned and dried, or 1 package frozen
• 3/4 cup ricotta cheese, well-drained
  
• 3 cloves garlic, finely minced
• Salt and freshly ground pepper to taste
• 1 cup grated Parmesan cheese

METHOD:

1. Preheat the oven to 375 degrees. In a heavy saucepan over medium heat, heat the milk until hot but not boiling.
2. Meanwhile, combine flour and butter in another heavy saucepan. Stir over medium heat with a wooden spoon or whisk until the mixture has gently bubbled for 2 minutes, being careful not to brown the flour.
3. Begin to add the hot milk to the flour mixture a little at a time while whisking vigorously. Continue to add the milk until it is fully incorporated. Bring the mixture to a boil, reduce the heat to low, and simmer, stirring constantly, until the mixture thickens, about 6 to 8 minutes. it will look like heavy cream. Crumble the cheese and add it to the hot béchamel sauce, whisking continuously until smooth. Add the nutmeg and pepper and stir. Remove form heat and let cool.
4. Cook the pasta in salted boiling water for 8 to 10 minutes, until al dente. Drain and set aside.
5. If using fresh spinach, blanch it 1 to 2 minutes in a little boiling water. Drain it, let it cool, and squeeze all of the water out several times. if you are using frozen spinach, let it defrost in a sieve over a bowl for at least 3 hours. Squeeze all the water out by hand.
6. Toss the pasta, Gorgonzola sauce, spinach, ricotta, and garlic in a large bowl until well combined. Taste and correct for salt and pepper.
7. Place in a 12 X 17-inch casserole dish and top with the Parmesan. Bake for 20 to 30 minutes, until the cheese browns a little. you may make this a day ahead, and before baking, refrigerate well covered.

Makes 6-8 Servings

When I told everybody I was making a barbecue chicken pizza for my website, people asked me why I wasn’t making Thai chicken pizza instead.  Truthfully, I didn’t realize it was such a beloved item on the California Pizza Kitchen menu.  I’ve always loved them — in fact, I almost ate my weight in the frozen version while I was in college — but I never realized that other people shared my same propensity.  For me (and apparently pretty much everyone else), there is something undeniable about the combination of aromatic peanut sauce, green onions and carrots, all  piled high on a chewy crust and topped with cheese. Not at all Italian, totally un-Thai, just “American” grub at its most adaptive.

The best part of making this particular pizza at home is you can get as creative as you want. I left off the usual bean sprouts, but you could certainly add them for extra crunch. And no need to break out the crushed red pepper flakes.  Here I use sriracha chili sauce to add a little bite, but of course, if spicy’s not your thing, feel free to leave it off. A sprinkling of freshly chopped Thai basil in addition to or in lieu of the cilantro (for those cilantro-haters out there) would be a perfect compliment to the sweet, salty flavor of the peanut sauce. No matter how you top it, if you like peanut sauce, you’ll love this pizza. Plus, no tipping necessary when you’re cooking out of your own kitchen.

THAI CHICKEN PIZZA

When assembling this pizza, feel free to add as little or as much of the toppings as you want, but keep in mind that a pizza that is too heavily loaded with ingredients can end up cooking unevenly and may result in a messy final pie.  The balance of flavors is key, not the amount you can fit on the dough.  If you want even more crunch in your finished pizza, consider adding the carrots after baking as opposed to before.  I use Thai marinated grilled chicken breasts in this recipe for added authenticity, but you should feel free to use store-bought rotisserie chicken if you’re short on time — the flavorful peanut sauce should provide more than enough flavor.  I’ve said it before, but if you’re serious about making pizza at home and still don’t have a pizza stone, it should be at the top of your priority list.

INGREDIENTS:

• 24 ounces homemade or store-bought pizza dough, divided
• 1/2 cup all-purpose flour, for dusting
• About 1 1/4 cups homemade Thai peanut sauce (or store-bought)
• 1 cup grated mozzarella cheese
• 1 cup cooked grilled Thai chicken, diced (recipe below)
• 4 green onions, thinly sliced
• 1 large carrot, julienne or coarsely grated
• 2 tablespoons vegetable oil
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 cup cilantro, coarsely chopped
• Sriracha chili sauce for garnish (optional)

METHOD:

1. Place a pizza stone in the lower third of the oven and preheat to 500°.  Allow the stone to heat for at least half and hour before baking pizzas.
2. Allow the pizza dough to come to room temperature.  On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface.  Cover the dough with a damp towel and allow to rest for at least 20 minutes.
3. Meanwhile, warm the peanut sauce in a saucepan set over low heat until heated through and pourable.
4. Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk.  Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.
5. Using a ladle, spoon an even layer of the peanut sauce onto the dough and carefully spread it close to the border being careful to leave a 1/2-inch edge.  Top with an even layer of mozzarella cheese followed by pieces of the diced Thai chicken, green onions and carrots.  Top with a light sprinkling of a bit more mozzarella.  Lightly brush the exposed crust with a bit of the vegetable oil to promote browning.
6. Slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling, about 6-7 minutes.  Remove from the oven and sprinkle with the roasted peanuts,  freshly chopped cilantro leaves and sriracha. Serve immediately.

Makes 2 Pizzas

BANGKOK-STYLE GRILLED CHICKEN BREAST

This is a fantastic coconut milk marinade for chicken.  It works just as well with whole, butterflied chickens as well as bone-in, skin-on pieces.  Here I use the marinade on boneless, skinless breasts.  If you don’t have an outdoor grill or grill pan, feel free to roast the breasts in a 425° oven.  You won’t be able to develop as much caramelization, but the chicken will still be quite flavorful.  The marinade contains a bit of sugar, so monitor your heat closely and watch for burning.

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 7 ounces (1/2 can) coconut milk
• 1 tablespoon curry powder
• 1 tablespoon fish sauce
• 3 cloves garlic, roughly chopped
• 1/4 cup loosely packed chopped cilantro, including stems
• 1 tablespoon brown sugar
• 3/4 teaspoon white pepper

METHOD:

1. Place the chicken breasts on a cutting board and lightly score each side in a crosshatch pattern with a sharp knife to allow the marinade to penetrate.
2. Combine the coconut milk, curry powder, fish sauce, garlic, cilantro, sugar and pepper in a bowl.  Stir well and until sugar has dissolved and marinade is smooth.  Place the chicken breasts in a resealable plastic bag and pour the marinade in on top.  Seal the bag and massage the marinade into the meat to ensure an even coating.  Refrigerate the chicken and leave it to marinate for at least 3 hours or as long as overnight.
3. Prepare a charcoal grill for direct heat grilling over medium-low heat or preheat a grill pan over medium-low heat.  Place the chicken on the grill and cook, moving the chicken if any flare-ups occur, until slightly charred in spots and cooked through to an internal temperature of 160°, about 7-8 minutes per side.
4. Remove the chicken from the grill and transfer to a platter. Allow the meat to rest for 5-10 minutes before slicing.

Anybody who knows me will tell you that I’m not the biggest fan of chocolate desserts.  With the exception of a few, very special sweets in our family recipe book, I vastly prefer those confections featuring toffee, nuts, or citrus.  So, when it came time to decide what dessert to have with our Christmas dinner this year, my family came to a bit of brick wall.  Having already eaten pumpkin and pecan pie during Thanksgiving, we were all in the mood for something a little different this time around.  With ideas like an apple galette and bread pudding being thrown around, each option seemed to fall flat the second it was introduced  — keeping with tradition, we were a bit indecisive.  It wasn’t until my sister insisted upon a dessert that included caramel in some form or another that my Mom suddenly remembered a recipe from an old Bon Appétite that she used to make years ago for special occasions — Toffee Cheesecake.

I don’t think I need to tell you how good this cheesecake really is.  I mean, caramel sauce? Whipped cream? Skor bar!?  What’s not to like?  The one thing I can say is that this is an extremely rich dessert of which a little goes a long way.  Next time you have a special occasion on the horizon, consider making this decadent dessert which will easily feed 10-12 guests.

TOFFEE CHEESECAKE WITH CARAMEL SAUCE

From the Old Porte Inn, Avila Beach, California

There are very few tips or techniques I can offer you for this recipe.  Follow the directions closely and you should end up with outstanding results.  I will offer this insight however; if you’re going to go all out and make such a decadent dessert, don’t bother trying to cut caloric corners using low-fat cream cheese.  If you want truly spectacular cheesecake filling, go one step further and seek out natural, old-fashioned cream cheese that is free of stabilizers.  When whipping the cheese, make sure to do so until very fluffy as this will produce an especially delightful final texture.  After baking, the cheesecake will sink a bit in the center.  Don’t worry though, the final cake will look perfectly level after it is filled with a pool of delicious caramel sauce.  If you’re into the whole salted caramel thing, do what I did and add a bit of sea salt to the caramel sauce for a salty-sweet finish.  Finally, this cake does just fine fully dressed and decorated in the fridge, so don’t be afraid to make it a full day ahead of when you plan on serving it.

INGREDIENTS:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 1/4 cup firmly packed dark brown sugar
• 2 pounds cream cheese, room temperature
• 1 1/2 cups sugar
• 5 large eggs, room temperature
• 2 1/2 teaspoons vanilla extract
• 2 teaspoons fresh lemon juice
• 1 1/4 cups sugar
• 1/3 cup water
• 1 cup whipping cream
• 1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup whipping cream
• 2 tablespoons sugar
• 3 1.4 ounce toffee candy bars (such as Skor or Heath) broken into pieces

METHOD:

For the Crust:

1. Preheat oven to 350°.
2. Lightly butter inside of a 9 in. diameter springform pan with 2 3/4-inch sides.
3. Combine crumbs, butter and brown sugar in a small bowl.
4. Press crumbs over bottom and 1 inch up the sides of the pan.
5. Refrigerate the crust.

For the Filling:

1. Using an electric mixer, beat cream cheese in a large bowl until fluffy.
2. Add sugar and beat until smooth.
3. Beat in eggs, 1 at a time.
4. Mix in vanilla extract and fresh lemon juice.
5. Pour filling into prepared crust, and bake until cake rises about 1/2 inch over rim and the center moves only slightly when pan is shaken, about 1 hr 15 min.
6. Cool on a rack (the cake will fall as it cools, sinking in the center)
7. Cover and refrigerate until well chilled, at least 6 hours. These steps can be done 1 day ahead.

For the Topping:

1. Heat sugar and water in a heavy medium saucepan over low heat, stirring until sugar dissolves.
2. Increase the heat and boil without stirring until mixture is a rich, amber color, occasionally swirling and washing down the sides of the pan with a brush dipped in cold water, about 8 minutes.
3. Reduce heat to very low. Add cream (mixture will bubble up) and stir until smooth.
4. Mix in butter. Cool slightly. Mix in vanilla.

To Assemble the Cheesecake:

1. Using a small, sharp knife, cut around the sides of the pan to loosen the cake.  Release the pan sides.
2. Pour 2/3 cup of the caramel sauce over the cake from the center spreading outward to the edges.
3. Cover the remaining caramel sauce and let stand at room temperature.
4. Chill cake until caramel topping is set, about 2 hours.
5. Whip 3/4 cup cream with 2 tablespoons of sugar in a medium bowl until firm peaks form.
6. Spoon cream into a pastry bag fitted with a star tip. Pipe cream, decoratively around the edge of the cake.
7. Arrange toffee pieces in the whipped cream border. Refrigerate until serving.
8. Cut cake into wedges. Serve, passing the remaining caramel sauce separately.
   

Makes 10 generous servings

I’m not from the South.  In fact, I’ve never even visited the South.  But while there may be thousands of miles between me and some of the world’s best barbecue, one thing the distance hasn’t stopped me from enjoying is the good old-fashioned, southern staple — pimento cheese.  Anyone who’s ever had a grilled pimento cheese sandwich knows exactly what I’m talking about.

It shouldn’t be too difficult to sell a recipe for pimento cheese topped potato skins.  Afterall, we’re talking about two of our country’s comfort classics married together in one over-the-top finger food.  Imagine crispy potatoes crowned with gooey pimento cheese, studded with smoky bacon bits and finished with a scattering of fresh chopped chives.  Pretty hard to go wrong there.

It goes without saying that these make the perfect football party hors d’oeuvre. They’re good before a hot bowl of chili and far easier than frying up a batch of wings. But beware — they’re sure to outshine your crudité platter.

PIMENTO CHEESE POTATO SKINS

Everybody has their own technique for baking potatoes, but I like to bake them directly on the oven rack to ensure even heat circulation and a slightly crisp skin.  For this recipe I recommend using medium to small russet potatoes as I prefer eating a more manageable sized potato skin that doesn’t require a knife and fork.  When slicing the potatoes, make sure to use a long sawing motion with a serrated blade as this will ensure that the delicate skins don’t tear.  Finally, you should have more pimento cheese than you need for the skins.  Sounds like a good excuse to make one of those grilled cheeses, huh?

INGREDIENTS:

• 6 medium to small russet potatoes
• 3 tablespoons melted butter
• Kosher salt and pepper
  
• 8 ounces sharp cheddar cheese
• 2 ounce cream cheese, softened
• 1 teaspoon crushed red pepper flakes
• 1 roasted red bell pepper, diced into 1/4-inch piece
• 4 slices bacon, cooked until crispy and crumbled
• 3 tablespoons chives, chopped
• 1/2 cup sour cream (optional)
  

METHOD:

1. Preheat oven to 400°.  Pierce each potato a few times with the tines of a fork.  Lightly brush each potato with melted butter and sprinkle lightly with salt.  Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through.  Remove from the oven and allow to cool on a rack for 15 minutes.
2. Meanwhile make the pimento cheese.  In a food processor fitted with the grater attachment, process the cheddar until shredded.  Swap out the grater attachment for a standard food processor blade and add in the cream cheese. Pulse a few times to incorporate.  Transfer the cheese mixture to a bowl and mix in the crushed red pepper flakes, diced red pepper and season to taste with salt and black pepper.  Set pimento cheese aside.
3. Preheat broiler.  When the potatoes are cool enough to handle, use a serrated knife to slice each into three lengthwise sections – you should be left with two shallow ends and a middle portion which you can discard or use in another preparation.  Using a small spoon, scoop out the flesh of each skin leaving a 1/4-inch border all the way around.
   
4. Lightly brush the inside of each potato skin with remaining melted butter and season lightly with salt and pepper.  Crumble pimento cheese mixture evenly over each potato and sprinkle on bacon bits.  Place the potato skins on a foil lined baking sheet and broil until the cheese is melted, bubbling and beginning to brown, about 3 minutes.  Remove potato skins to platter, sprinkle with chives and serve immediately.
   

Makes 12 potato skins

You know how bacon is all the rage these days? Bacon dipped in chocolate, bacon topped donuts, bacon beurre blanc – for me, it’s all about chorizo.  I’m constantly looking for ways to incorporate it into my cooking and seldom pass up an opportunity to eat a dish in which it is a key component (see Arroz Con Pollo).  Such was the case when I came across this recipe for Goat Cheese and Chorizo Rolls in this month’s Food and Wine Magazine.  Now chorizo is good by itself, but chorizo and tangy goat cheese together?  That sounded like a combo that was too good to pass up.

With a few holiday parties just around the corner, I figured I’d give these guys a test drive before serving them to any guests.  In this sense I consider myself a self-employed guinea pig — not a bad job at all.  After eating a half batch for lunch, I can say with certainty that I have a new hors d’oeurve recipe in the arsenal.  Tangy from the goat cheese and rich and smoky from the chorizo, these crispy little bundles are the type of finger food that demand a good cocktail to wash them down.  While they take a bit of time and patience to roll, preparing the goat cheese filling takes minutes.  Knock these out early in the morning and keep them in the fridge until your friends arrive.

After reading that the recipe was inspired by the street food of Argentina, I decided to serve them alongside another Argentine classic of chimichurri rojo.  Like it’s verde cousin, this sauce has plenty of garlic and a nice vinegar bite to cut through the rich, creaminess of the goat cheese.

GOAT CHEESE AND CHORIZO ROLLS

From Nirmala Narine’s, Nirmala’s Edible Diary

I learned my lesson about working with phyllo dough the hard way when I attempted to unroll a partially defrosted package and it crumbled into a thousand brittle shards.  Read the package carefully and make sure to let your phyllo defrost completely before trying to work with it.  Also, I’ve found its best to cover the reserved sheets with a damp towel while you’re rolling the first batches in an effort to keep them from drying out.  When it comes time to roll up the filling, be sure to gather in the sides as you go.  Don’t be afraid to gather and pinch the sides a bit during this step as it will help seal in the filling and prevent the cheese from leaking out during baking.  Finally, make sure to buy dry-cured Spanish-style chorizo and not the fresh, Mexican variety found at the butcher counter.  This might be common knowledge for most, but I know this can be confusing for some who are not accustomed to cooking with this sausage.

INGREDIENTS:

• 8 ounces fresh goat cheese
• 1 cup chopped dry chorizo
• 1 1/2 tablespoons minced chives
• Salt and freshly ground black pepper
• Nine 12-by-16-inch sheets of thawed phyllo dough
• Melted butter, for brushing

METHOD:

1. Preheat oven to 400° and line two large baking sheets with parchment paper.  In a bowl, combine the goat cheese, chorizo and chives.  Season to taste with salt and pepper.
2. Lay a sheet of phyllo on a clean, dry work surface and brush it with melted butter.  Top with two more sheets, lightly buttering each as you go.  Cut the layered phyllo into six long rectangles.  Place one tablespoon of the goat cheese filling at the base of each rectangle and roll up the phyllo, folding in the sides as you go.  Repeat twice more to make 18 rolls total.
3. Place the rolls on the prepared baking sheets and brush the rolls with butter; bake for 10 minutes, or until golden.  Serve hot with chimichurri rojo for dipping.

Makes 18 Rolls

CHIMICHURRI ROJO

If you’d like this a bit thicker try adding a tablespoon or two of plain yogurt  or sour cream.  It also makes a fantastic marinade for meat and can be worked into a delicious salad dressing.

INGREDIENTS:

• 1/2 cup sherry vinegar or red wine vinegar
• 1/4 cup extra virgin olive oil
  
• 1 1/2 tablespoons hot paprika
• 2 teaspoons cayenne pepper
• 4 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 1 teaspoon toasted and ground cumin seeds
• 1 bay leaf broken in half
• 1/2 teaspoon kosher salt
  

METHOD:

1. Combine all the ingredients in a small bowl and whisk to incorporate.

Mac and cheese recipes are a dime a dozen on the net.  If you have a food blog and are even remotely tolerant of dairy, odds are you’ve posted a favorite recipe or unique rendition.  From bacon and blue cheese to truffles and lobster, there are countless offerings out there that claim to offer the ultimate mac and cheese experience. Whether it’s topped with breadcrumbs and baked in the oven or fresh from the stove top, oozing with a gooey melted cheese sauce, I’ve never met a version I haven’t liked.  That being said, in my mind one version stands out among the rest as a truly extraordinary and distinctive twist on the original: green chile mac and cheese.

I first had green chile mac and cheese on a trip to Scottsdale, Arizona for Spring Training with my Dad where we dined at chef Robert McGrath’s flagship, Roaring Fork restaurant.  After amazing, back-to-back dinners we decided to buy the cookbook and attempt to replicate his signature riff on the comfort classic.  Needless to say, the results were a near perfect match.  Simple to prepare, this dish gets it’s deep, smoky flavor from the addition of a puree of roasted poblano chiles.  Add in some heavy cream, a confetti of red bell pepper, sweet corn kernels and a healthy dose of piquant pepper jack cheese and you have a mac and cheese dish worthy of a little excitement.

GREEN CHILE MAC & CHEESE

Adapted from American Western Cooking from the Roaring Fork, by Robert McGrath

Once you have the prep work out of the way, this recipe comes together very quickly.  For instructions on how to roast, peel and puree chiles, check out my recipe for New Mexico Green Chile with Pork. To make this recipe at a moments notice, do what I do and roast extra poblanos to keep on hand in your freezer. Cook the macaroni in a large pot of well-salted, boiling water until al dente.  I like to rinse the pasta under cold running water to halt the cooking process in an effort to maintain as much texture as possible.  This recipe can be doubled very easily and makes a great potluck dish for a large, hungry group of people.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1/4 cup poblano chile, finely diced
• 1/4 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 tablespoon minced garlic
• 1/2 cup sweet corn kernels
• 2 cups cooked elbow macaroni
• 1/2 cup roasted, peeled, and pureed poblano chile
• 3/4 cup heavy cream
• 1/2 cup, grated hot pepper jack cheese
• Kosher salt and cracked black pepper to taste

METHOD:

1. Heat the vegetable oil in a large skillet over high heat.  Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes.
2. Add the corn kernels and sauté briefly.
3. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese.  Stir gently until the ingredients are thoroughly combined and the cheese is melted.
4. Season to taste with kosher salt and freshly cracked black pepper.  Transfer to a medium bowl and serve immediately.

Serves 4 as a side

When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm.  Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group.  After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen.

It might have been the alcohol, but the first batch was gone within a matter of seconds.  Simultaneously crispy and gooey, these mozzarella sticks seem to defy the laws of physics and flavor.  After the second batch had been demolished, a few halfhearted concessions came my way; they had to admit,  homemade outranked frozen by a long shot.

With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort.

With the question about whether or not it’s a waste of time to make mozzarella sticks at home answered, the question of the perfect dip remained.  We decided to go with a buttermilk dip that was tangy, cooling and delicious.  But I wouldn’t mind trying these with a marinara sauce, too.

MOZZARELLA STICKS WITH BUTTERMILK DIP

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying.  Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer.  As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches.  Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

INGREDIENTS:

For the Mozzarella Sticks:

• 12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
• 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
  
• 4 teaspoons Italian seasoning
• 1/2 teaspoon table salt
• Freshly ground pepper to taste
• 4 eggs
• 1 cup of all-purpose flour
• Canola oil for frying

For the Buttermilk Dip:

• 1/3 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lemon or lime juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons honey
• 2 tablespoons minced fresh basil
• 2 tablespoons minced green onions
• 2 tablespoons minced flat-leaf parsley
• 1/4 to 1/2 teaspoon of table salt to taste
• Freshly ground black pepper to taste

METHOD:

1. Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this).  Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well.  Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered.  Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated.  One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating.  Set aside on a clean plate and repeat with the remaining cheese sticks.  Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined.  Cover with plastic wrap and refrigerate until ready to serve.
4. Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches.  Using an candy thermometer, heat oil until it reaches a temperature of 350°.  Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes.  Drain on paper towels.
5. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches.  You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.
6. Serve immediately with buttermilk dip.

Serves 4