what-i-cooked: gouda-gruyere-cheddar-mac-n'-cheese

one would think that there would be more bbq in houston than in detroit, but upscale bbq has become very trendy in the last year and since moving home i have enjoyed my fair share of bbq.  i have come to learn that while one must appreciate a good pulled pork sandwich or beef brisket, the sides are equally as important.  in my opinion the best side for bbq is mac n' cheese.  i tried creating my own using slows bbq in detroit and union woodshop in clarkston as my inspiration.  i also scoured foodnetworks website to get some additional inspiration.  to gourmet up my mac n' cheese, i used some gouda, gruyere, cheddar and parmesan and chose to garnish my macaroni with sundried tomatoes, thyme and some tasty croutons.  

ingredients:
1 pound elbow macaroni
2 teaspoons flour
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard powder
pinch nutmeg
1 cup heavy whipping cream
1 cup milk
1/2 stick butter + 2 tablespoons
1 tablespoon creme fraiche
sundried tomatoes
fresh thyme
4 slices of bread
1/2 lb gouda
1/2 lb gruyere
1/2 lb extra sharp cheddar
1/4 cup parmesan + additional for the croutons
4 slices bread


directions:
pre-heat the oven to 350.  then, cook your pasta al dente in boiling water. while the pasta is cooking, shred your cheeses and place in a bowl.  then, heat the butter in a medium pan and add the flour to it as it melts, stir to combine and then add the milk, heavy whipping cream, dry mustard, nutmeg, cayenne pepper and salt and pepper to taste.  stir over medium but do not boil.  once the pasta is cooked al dente, strain the noodles and then pour into the bowl with the cheeses, mix well and then add the sauce. pour the macaroni mixture into a glass baking dish and then top with the parmesan cheese, sliced sundried tomatoes and the fresh thyme.  bake for 35 minutes.  while the macaroni is baking, dice up 4 slices of bread to make croutons.  then, in a medium fry pan, melt 2 tablespoons of butter and toss the croutons in the butter with some parmesan until toasted.  then, remove the macaroni from the oven and layer croutons atop the macaroni and return to the oven for 10 minutes to finish cooking.  

what-i-cooked: savory bacon-apple-onion risotto

i love risotto and had a great apple and onion risotto appetizer at forest grill in birmingham. i tried re-creating it and added some bacon and creme fraiche for a smokey sweet twist.  the recipe is posted below:
(serves 2)
ingredients:
4 slices thick cut bacon 
1 green apple
1/2 red onion
3.5 cups chicken stock
1/2 cup gewurtztraminer wine (or other white)
1 tablespoon creme fraiche
1/4 cup parmesan
salt and pepper to taste
directions:
first, pour the chicken stock into a medium pan and begin heating on the stove.  then, dice the bacon and place in a pre-heated sauce pan, saute over medium until crispy and then drain all but 1 tablespoon of the bacon fat.  add the red onions to the pan and saute in the bacon fat for about 5 minutes before toasting in the risotto for 3 minutes.  add the wine to the risotto and stir until absorbed.  then, stir in the simmering chicken stock 1/2 cup at a time- constantly stir the risotto while adding the small additions of chicken stock until the risotto is fully cooked, about 30 minutes.  then, remove from heat and season with salt and pepper before adding the tablespoon creme fraiche and the parmesan.  fold in the diced green apple (skin on) once the creme fraiche and parmesan have been fully mixed in and enjoy!

what-i-cooked: cuban's with cilantro-lime-rice-and-beans

when my husband lived in new york he took me to this great cuban restaurant called sophie's where i had my first cuban sandwich.  since then, i've tried several other restaurant versions with constant disappointment...i tried re-creating sophie's version a few months ago to surprise my husband after he returned home from a business trip and the sandwich was a success:) i decided to pair this with my cilantro lime rice and beans consistent with the cuban theme. the recipes are posted below- enjoy!

cuban sandwiches (serves 2)
ingredients:
1/3 pound sweet slice ham- sliced very thin
1/3 pound shaved pork tenderloin- you can make your own or purchase from the deli
thinly sliced dill pickles
yellow mustard
cilantro lime aioli
aged swiss cheese
french baguette


directions:
first make the cilantro lime aioli (see recipe from my bahn mi post here http://what-i-cooked.blogspot.com/2011/02/bhan-mis-with-cilantro-lime-aioli.html). then, thinly slice your dill pickles and cut the french baguette in half to make two sandwiches.  begin assembling the sandwiches by spreading the cilantro lime aioli on the inside layers of the baguettes. then layer the ham and shaved pork and top with the dill pickles, swiss cheese and mustard.  transfer the sandwiches to a pre-heated grill pan with a tablespoon of evoo and place a weighted pan on top of the sandwiches for 5-6 minutes each side. slice and serve with a side of the cilantro lime aioli for dipping.

cilantro lime rice and beans (serves 2)
ingredients:
1 cup of minute rice
1 cup of chicken stock
1 tablespoon butter
1 lime
cayenne pepper
generous handful of cilantro
black beans
salt

directions:
heat the chicken stock in a medium pan until boiling, then add the rice and the juice from one lime and cover for 5 minutes.  in the meantime, heat the black beans in a separate pot and after the rice has finished cooking, stir in the butter, cayenne pepper, salt and cilantro before folding in the black beans. serve with the cuban sandwiches and enjoy!