Four Cheese Mac and Cheese with Cauliflower

Four Cheese Mac and Cheese with Cauliflower

Four Cheese Mac and Cheese with Cauliflower

Yield: 2
Author:
Mac and cheese with vegetables!? It's so good, your kids won't even notice! With creamy cheddar, Monterey jack, and quesillo cheeses, this mac will have you wondering where the cauliflower is. Topped with a parmesan breadcrumb with shallot and parsley (if you so desire), a plate of this gooey mac will leave you wanting more.

Ingredients

  • 3/4 cu Casarecce or Gemelli Pasta
  • 6 oz Cauliflower, small dice
  • 3 T Unsalted Butter
  • 1 cu Whole Milk
  • 3 T All Purpose Flour
  • 1 t Mustard Powder
  • 4 oz Melting Cheeses (Cheddar, Monterey Jack, Quesillo etc.)
  • 1 oz Panko Breadcrumbs
  • 1 oz Parmesan, grated
  • 1 oz Shallot, minced
  • 1 oz Parsley, minced

Instructions

  1. Preheat oven to 400F.
  2. Bring salted water to a boil. Add pasta to boiling water. After 4 minutes, add in the cauliflower. Cook another 4-6 minutes or until pasta is al dente.
  3. Melt butter in a pot. Add flour and dry mustard stirring occasionally to form a roux. Slowly add in milk. Once milk is incorporated, slowly stir in cheeses.
  4. Combine pasta and cheese sauce. Top with panko and parmesan in a baking dish. Bake for about 15-20 minutes until the top begins to brown.
  5. Serve with shallot and parsley as garnish.

Crab Cake with Remoulade and Grilled Corn Salad

Crab Cake with Remoulade and Grilled Corn Salad

Crab Cake with Remoulade and Grilled Corn Salad

Yield: 2
Author:
A handmade crab cake that's succulent on the inside and crisp on the outside is served with a spicy remoulade. Alongside is a salad of grilled corn and peppers with a lightly dressed arugula. This dish will take you straight to the beaches of California!

Ingredients

Crab Cake
  • 8 oz Crab Claw Meat, cleaned for shells
  • 2 T Parsley, minced
  • 2 T Shallot, minced
  • 1 T Chives, minced
  • 2 oz Mayonnaise
  • 3 T + 1/2 cu Panko Breadcrumbs
  • Zest and Juice of 1 lemon
  • 1/2 cu AP Flour
  • 1 T Salt
  • 2 Eggs, beaten
  • Canola Oil, for frying
Remoulade
  • 2 oz Remoulade
Grilled Corn Salad
  • 2 Ears Corn
  • 1 Serrano Chile, brunoise
  • 1 Jalapeno Chile, brunoise
  • 3 T Cilantro, minced
  • 1 T Citrus Juice (lemon, lime, etc.)
  • 1/4 cu Queso Fresco, crumbled
  • 4 oz Arugula
  • Extra Virgin Olive Oil

Instructions

Crab Cake
  1. Combine crab, parsley, shallot, chives, mayo, panko, lemon zest and juice, and salt to taste. Form into two crab cakes. Panne.
  2. Fry crab cakes at 350F until golden brown. Bake at 400F for several minutes until heated through.
Grilled Corn Salad
  1. Shuck corn. Then oil and grill until it is mostly charred.
  2. Combine corn with serrano, jalapeno, cilantro, citrus juice, queso fresco, and salt to taste.
  3. Toss arugula with EVOO and salt. Top with corn mix.
  4. Serve crab cake with remoulade and salad.