Smoked Gouda Cheese Dip appetizer

Posted on by kelfblog

Smoked Gouda Cheese Dip

Created as an appetizer for our Christmas party, the Stonevy Smoked Gouda Cheese Dip effortlessly steals the show. Crafted for simplicity, this easy-to-make dip features the luxurious richness of our shredded Stonevy Double Smoked Gouda and a generous sprinkle of crispy bacon bits. A crowd-pleaser for all ages, the irresistible allure of this dip keeps the kids coming back for more, making it the perfect holiday indulgence for gatherings that demand both ease and exquisite taste.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer
Servings 8 people

Ingredients
  

  • 250 g Cream cheese
  • 1/2 cup Sour cream
  • 1/2 cup Mayo
  • 1 cup Stonevy Shredded Smoked Gouda cheese
  • 1/2 cup Real bacon bits - lightly pan fried/toasted
  • 1/4 tbsp garlic powder
  • 1/4 tbsp salt
  • 1/4 tbsp pepper
  • 2 green onions for garnish, chopped

Instructions
 

  • Soften cream cheese at room temperature for 30min to 1 hour (easier if it's chopped in smaller chunks)
    250 g Cream cheese
  • In a cool pan, lightly toast bacon bits for few minutes, then cool for later use
    1/2 cup Real bacon bits - lightly pan fried/toasted
  • In a medium bowl, use a hand mixer or two spoons to combine the cream cheese, sour cream, and mayo until completely smooth.
    1/2 cup Sour cream, 1/2 cup Mayo, 250 g Cream cheese
  • Add Stonevy Shedded Smoked Gouda cheese to the bowl. Mix with half of the bacon bits, garlic powder, salt, and pepper by hand with a spoon.
    1 cup Stonevy Shredded Smoked Gouda cheese, 1/4 tbsp salt, 1/4 tbsp pepper, 1/4 tbsp garlic powder
  • Top with the remaining bacon bits and sliced green onions (optional).
    2 green onions for garnish, chopped, 1/2 cup Real bacon bits - lightly pan fried/toasted
  • Chill for about 30 minutes before serving to let the flavors intensify, or let it out about 30 minutes before serving of less firm cheese spread consistency. Serve with Pretzels, French bread, or crackers

Notes

We served ours with pretzel pieces!

Crafting Herb-Infused Tallow with a Pressure Cooker

Posted on by kelfblog

 

Crafting Herb-Infused Tallow with a Pressure Cooker

Herb-infused tallow is a versatile and aromatic ingredient that can add a burst of flavor to your culinary creations. Tallow, derived from beef fat, has been used for centuries in cooking and skincare. When infused with fragrant herbs using a pressure cooker, it becomes an exquisite ingredient that can elevate your dishes to new heights. In this guide, we'll explore the art of crafting herb-infused tallow using a pressure cooker, unlocking a world of flavors and possibilities in your kitchen.
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Prep Time 2 hours
Cook Time 2 hours 30 minutes

Equipment

  • 1 Pressure cooker (Ninja foodi or Instapot)
  • 3 glass jars
  • 1 Cheesecloth or fine mesh strainer (I used 250 fine mesh strainer)
  • 1 funnel
  • 1 gravy separator optional

Ingredients
  

  • 2 lb High-quality beef fat
  • 1 yellow onion, roughly chopped in quarters
  • 1 rosemary
  • 1 bunch thymes
  • 2 bay leaves
  • 6 cloves garlic - smashed

Instructions
 

  • Trim the fat into smaller pieces, removing any excess tissue. This will ensure a cleaner and more flavorful end product. (Optional: if previous frozen, defrost a bit, then grind to smaller pieces)
  • Select aromatic herbs that complement the richness of tallow. Classic options include rosemary, thyme, onion, garlic and bay leaves. Wash and dry the herbs thoroughly to remove any dirt or moisture.
  • Ensure your pressure cooker is clean and in good working condition. Some pressure cookers have a specific setting for rendering fat, which can be very useful.
  • Place the trimmed fat pieces and the selected herbs in the pressure cooker. The amount of fat you use will depend on the size of your pressure cooker and the desired quantity of infused tallow. I've added a 1/4 cup water, but there may be no need to add water, as the fat will release its own moisture during the rendering process.
  • Close the pressure cooker and set it to a low-medium heat for 2 to 3 hours. As the fat begins to melt, it will release its rich flavors and incorporate the aromatic essence of the herbs. Avoid high temperatures that could scorch the fat or herbs.
  • After several hours, the fat will have fully rendered and absorbed the flavors of the herbs. Carefully open the pressure cooker and let the mixture cool. First strain through gravy separator, and also remove any excess water and keep only the tallow. Then strain the liquid tallow through a few layers of cheesecloth or 350 fine mesh strainer into glass jars. This will remove any solid residue, leaving you with a beautifully clear and aromatic herb-infused tallow.
  • Seal the glass jars and store the infused tallow in refrigerator. It will solidify as it cools. Optionally store the tallow upside down so that any moisture will solidify on the top when you open to jar. The infused tallow can be used in a variety of dishes, such as roasted vegetables, seared meats, and even baked goods. Its high smoke point makes it ideal for high-heat cooking methods.

Notes

Elevating Char Siu Pork with the Camp Chef Woodwind Pro 24 Smoker

Posted on by kelfblog

Embarking on a smoky adventure, I recently delved into the realm of Char Siu Pork using the incredible Woodwind Pro 24 Smoker. Armed with a competition pellet blend of Oak, Cherry, and Applewood, along with the tantalizing combination of charcoal and cherry wood chips in the smoke box, I set out to create a symphony of flavors that would redefine the art of Char Siu.

Perfect Smoke Combination:

To ensure the utmost tenderness, I began by tenderizing the pork shoulder with a spiked tenderizer mallet. Afterward, I placed the pork in a vacuum-sealed container and allowed it to marinate in the refrigerator for 2 hours. This shorter marinating time would still infuse the meat with the essence of the Char Siu blend, while providing ample flavor development.

With the Woodwind Pro 24’s exceptional versatility, I loaded the hopper with a blend of Oak, Cherry, and Applewood pellets, laying the foundation for an exquisite smoky flavor profile. To further enhance the aromatic experience, I introduced charcoal and cherry wood chips into the smoke box. This combination created a multi-layered smoky richness that would take the Char Siu to new heights.

Heating Up and Glazing:

Instead of slow and steady smoking, I decided to heat up the smoker to 350°F for a more accelerated cooking process. Brushing each side of the pork with a mixture of honey and marinate, I diligently turned the meat every 15 minutes until it reached an internal temperature of 165°F. This ensured a juicy and perfectly cooked result, with no additional searing required.

Adding Shine and Finishing Touch:

After reaching the desired temperature, I took the succulent char siu off the smoker and embarked on the final step. To enhance its visual appeal, I generously covered the pork with melted maltose, creating a beautiful glossy sheen that added a touch of elegance to the dish.

Tasting the Delights:

The moment of truth arrived as I sliced into the glistening Char Siu Pork. Each tender and flavorful piece showcased the perfect balance of sweet and savory notes, combined with the alluring smokiness from the Woodwind Pro 24’s pellet blend and the richness from the charcoal and cherry wood chips. The char siu had achieved a delightful caramelized exterior and a juicy, succulent interior that left an unforgettable impression.

Conclusion:

The Woodwind Pro 24 Smoker proved to be the ultimate partner in my quest to elevate Char Siu Pork. Its versatility, precise temperature control, and the ability to combine different smoke elements allowed me to create a truly exceptional dish. The accelerated cooking process at 350°F, combined with the honey-marinate glaze, delivered remarkable results, resulting in juicy, tender, and perfectly smoked pork. The final touch of melted maltose added a captivating shine to the char siu, elevating its presentation.

The Ultimate Snack: Smoked Brisket and Smoked Gouda Poutine

Posted on by kelfblog

 

The Ultimate Snack: Smoked Brisket and Smoked Gouda Poutine

Introducing a delectable creation submitted by a friend of ours, Mslamkitchen, we present the mouthwatering recipe for Smoked Brisket and Smoked Gouda Poutine. This ultimate snacking experience combines the irresistible flavors of smoked brisket, rich gravy, and indulgent smoked Gouda cheese. Prepare to be blown away by this enticing dish that perfectly balances savory, smoky, and cheesy notes. Be sure to check out Mslamkitchen's Instagram (link: instagram.com/mslamkitchen) for more culinary inspiration and delightful recipes. Let's dive into the recipe and satisfy our cravings!
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Prep Time 10 minutes
Cook Time 15 minutes

Ingredients
  

  • Homemade or store-bought fries
  • Smoked brisket, shredded or sliced
  • Smoked Gouda cheese, cut into small cubes
  • Gravy (homemade or store-bought)
  • Fresh chives, chopped (for garnish)

Instructions
 

  • Prepare your favorite homemade fries or cook store-bought fries according to the package instructions until golden and crispy.
  • While the fries are cooking, heat up your smoked brisket on the Stonevy Grill or in a skillet until it's warmed through.
  • Once the fries are ready, transfer them to a serving dish or individual plates.
  • Scatter the warm smoked brisket over the fries.
  • Distribute small cubes of smoked Gouda cheese evenly over the brisket and fries.
  • Pour your desired amount of gravy over the cheese, ensuring that each bite is coated with its savory goodness.
  • Garnish with freshly chopped chives for a touch of freshness and added flavor.
  • Serve immediately and enjoy the ultimate snacking experience of Smoked Brisket and Smoked Gouda Poutine!

Smoked Cheddar or Gouda Pasta Bolognese

Posted on by kelfblog

 

Smoked Cheddar or Gouda Pasta Bolognese

Kelf
Indulge in the rich and smoky flavors of Smoked Cheddar or Gouda Pasta Bolognese, a tantalizing variation of the beloved pasta dish. Perfect for those nights when you crave a delicious meal but don't feel like spending hours in the kitchen, this recipe has become our go-to option for quick and satisfying dinners. Elevate your culinary experience by incorporating the distinct smokiness of Stonevy Grill's smoked cheese. This recipe combines the heartiness of a traditional Bolognese sauce with the creamy, smoky goodness of smoked cheese, creating a truly unforgettable dining experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 tsp Corn starch (for marinating the ground beef)
  • 1 tbsp Soy sauce (for marinating the ground beef)
  • 2 tbsp Olive oil (for mixing with drained pasta)
  • 8 oz Smoked Cheddar or Gouda cheese from Stonevy Grill
  • 8 oz Your preferred pasta (spaghetti, fettuccine, or penne) (use grinded cauliflower if on keto diet)
  • 1 lb ground beef
  • 1 large onions, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, finely chopped (optional)
  • 1 celery stalk, finely chopped (optional)
  • 14 oz or 1 small can of crushed tomatoes
  • 24 oz (1 jar) of your favourite tomatoe pasta sauce
  • 2 tbsp ketchup
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp roasted garlic pepper
  • 2 bay leaves
  • Salt and pepper to taste
  • Dried parsley flakes for garnish
  • 0.5 tsp fennel seed (optional)

Instructions
 

  • In a bowl, combine the ground beef with 2 teaspoons of corn starch and 1 tablespoon of soy sauce. Mix well to ensure the beef is coated evenly. Set aside to marinate for about 15 minutes.
    2 tsp Corn starch, 1 tbsp Soy sauce, 1 lb ground beef
  • Cook the pasta according to the package instructions until al dente. Drain and set aside. Add and mix a little olive oil.
    2 tbsp Olive oil, 8 oz Your preferred pasta (spaghetti, fettuccine, or penne)
  • In a large skillet or saucepan, heat some canola oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
  • Add the chopped onion, minced garlic, carrot, and celery to the skillet. Sauté until the vegetables are tender and the onions are translucent.
  • Stir in the crushed tomatoes, tomato sauce, red wine (if using), garlic powder, roasted garlic pepper powder, sugar, ketchup, bay leaves, and fennel seeds (optional). Season with salt and pepper to taste. Reduce the heat to low and simmer the sauce for about 30 minutes, allowing the flavors to meld together.
  • While the sauce is simmering, grate the smoked Cheddar or Gouda cheese from Stonevy Grill using a cheese grater.
  • Add pasta to baking dish. Once the sauce has thickened and the flavors have developed, pour or mix over the pasta. Spread the grated cheese all around top until covered
  • Set Oven to broil for about 5 minutes. Once heated, place pasta baking dish into middle rack and broil for 3 to 5 minutes.
  • Serve the Smoked Cheddar or Gouda Pasta Bolognese in bowls, garnished with dried parsley flakes. Enjoy the delightful combination of smoky cheese and robust Bolognese sauce, creating a harmonious marriage of flavors.
Keyword Pasta Bolognese, smoked cheddar, smoked gouda