Pepper Cheese and Mustard Bread

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This simple appetizer is tasty and quick to make.

Ingredients

  • 1 1-pound loaf French bread

  • 1/4 cup creamy Dijon-style mustard

  • 1/4 teaspoon ground cumin

  • 1 1/2 cups shredded Monterey Jack Cheese with Jalapeño

Instructions

Halve the bread loaf horizontally. In a bowl, mix together the creamy Dijon-style mustard and ground cumin. Stir in shredded cheese.

Spread the cheese mixture on the cut sides of the bread. Place the halves, spread side up, on a large baking sheet. Broil, 4 to 5 inches from heat, for 3 to 4 minutes or just until cheese is melted. Cut in slices to serve.

Tex-Mex Cheese Soup

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The Texas Jersey Cheese Company, near LaGrange, Texas, makes 750 pounds of cheese a week. The star is a pepper Jack cheese (using large chunks of jalapeño chiles), and this is one of their star chile cheeserecipes.

Ingredients

  • 2 tablespoons butter

  • 1 cup chopped red and green bell pepper

  • 1/2 cup chopped onion

  • 1/3 cup all-purpose flour

  • 4 cups chicken broth

  • 3 cups shredded Monterey Jack Cheese with Jalapeño (12 ounces)

  • 2 cups half and half or light cream

  • 1 4.5-ounce can diced green chili peppers, drained

  • Freshly ground black pepper

  • Bottled hot pepper sauce (optional)

Instructions

In a large saucepan, melt the butter. Add the chopped bell pepper and onion. Cook and stir over medium heat until the vegetables are soft. Add the flour and stir until combined. Add the chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Reduce the heat; gradually add the cheese, stirring until the cheese is melted. Add the half and half and diced green chili peppers. Heat through. Add freshly ground pepper to taste. If desired, add several drops of bottled hot pepper sauce.

Melinda’s Costa Rican ‘Perked’ Coffee BBQ Sauce

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The Grand Prize-Winning recipe.

Ingredients

  • 1 cup molasses

  • 2 cups Costa Rican strong perked black coffee

  • 1 cup packed light brown sugar

  • 3 cups tomato ketchup

  • 1 teaspoon seasoning salt

  • 1/4 cup Worcestershire sauce

  • 1/3 cup apple cider vinegar

  • 1 cup yellow onion, finely chopped

  • 1 tablespoon garlic powder

  • 1/3 cup Melinda’s Original Habanero Pepper Sauce

  • 1 teaspoon ground chili powder

  • Fat rendered from 4 slices hickory smoked bacon

Instructions

Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.

Molho de Piri-Piri

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This is the traditional sauce or marinade that is offered throughout Portugal in restaurants, cafés, and bars. The recipe can vary a little from place to place, but this is the basic one. Note: This recipe requires advance preparation.

Ingredients

  • 1 cup olive oil

  • 1.5 tablespoons ground piri-piris or substitute piquin or Thai chles

  • 1/2 tablespoon paprika

  • 1 clove garlic, minced, or more to tasted

  • 2 teaspoons sea salt

  • 1/2 teaspoon dried oregano

Instructions

Combine the ingredients in a jar and shake vigorously. Then store in a refrigerator for a few weeks to blend the flavors

Roasted Pork Piri-Piri

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Here is a recipe with another version of Molho de Piri-Piri, one that is hotter than the one above.

Serve with roasted potatoes and a spinach salad. Note: This recipe requires advance preparation.

Ingredients

  • 1/4 cup dried piri-piri chiles or substitute piquin or Thai1 cup olive oil

  • 1 lemon slice, cut into quarters

  • 1 bay leaf

  • 1/2 teaspoon salt

  • 1/2 cup brandy or whiskey

  • 2 cloves garlic, minced

  • 1 red bell pepper

  • 4 cloves garlic

  • 1 teaspoon. salt

  • 4 tablespoons olive oil1

  • 2 to 3 pound pork loin, boneless

Instructions

Combine the chiles, olive oil, lemon, bay leaf, salt, brandy or whiskey, and garlic in a medium saucepan and heat for 15 minutes. Let cool and pour into a glass container. Refrigerate overnight.

Cut the bell pepper into slices and place in a food processor or blender. Add the garlic, salt, olive oil and ½ cup of the shaken up piri-piri sauce. Puree until smooth.

Pour the marinade over the pork loin, cover with plastic wrap, and refrigerate overnight. Preheat oven to 350 degrees and cook the pork for 30 to 40 minutes per pound, uncovered. Slice and serve with pan juices drizzled over the top.